Outside temperature is almost -20 and snow started falling since yesterday night. So we were almost stuck at home that too in a Sunday. So best way to make you busy and make your family happy is to prepare something good. It’s been a long time my husband asked me to prepare some PHULKOPIR SINGARA OR CAULIFLOWER SAMOSA. So I thought this will be the best way to celebrate a chilled winter evening. And we thoroughly enjoyed our evening with singara, ginger tea and a movie.
SAMOSA is a well-known snack from North India, but our Kolkata SINGARA is really unique. Any how I feel Bengali Phulkapir Singara is the best, I learnt the recipe from my maa but the process of frying I learnt from my friend Tanushri. Hope you all like the recipe and this one tasted perfectly like Mistir Dokan or Sweet Shop.
Ingredients:
For outer part:
1.One cup all-purpose flour.
2.Half cup ata.
3.Pinch of salt.
4.Three tea spoon ghee or sunflower oil.
5.Half tea spoon baking powder.
6.Water.
For inner filling:
1.Cauliflower: cut into small piece (around half of a small cauliflower).
2.One medium size potato: cut into small pieces.
3.Frozen peas: a handful.
4.Ome medium size chopped tomato.
5.Three to four chopped green chilies.
6.One inch crushed ginger.
7.Turmeric powder, cumin powder, coriander powder, red chili powder: ( half tea spoon of each item).
8.One table spoon bhaja mosla: for that you need half tea spoon cumin seeds, half tea spoon coriander seeds, 2 to 3 dry red chili. (Just dry roast them and grind them without water).
9.Peanuts: 12 to 15 pieces.
10.Pinch of panchforon (Fenugreek seeds, Fennel seeds, Mustard seeds, Kalonji, Cumin seeds).
11.Salt and sugar as per taste.
12.Sunflower oil for frying.
Process:
Take one large bowl and add the all-purpose flour, atta , salt, and baking powder and whisked all together. Now add the ghee or oil for MOYAM and some water and make nice dough. It should be smooth and soft. Now cover the dough with a plastic wrap and keep it aside for 20 mints.
For making filling:
Fry the peanuts in few drop of oil till they look fried and become dark brownish and then keep it aside.
Now in a vessel add 3 to 4 tea spoon oil, allow it to hot and then add the paanch foron after few seconds add the chopped potato, cauliflower, pea’s tomato and saute for some time.
Then add the crushed ginger and chopped green chilies and fry for some time.
Now slowly add all the dry masala powder with some salt and sugar and cook with a lid in a medium heat.
Now this way cook the veggies and avoid adding the water, after the veggies cooked properly sprinkle the bhaja mosla on top and the fried peanuts and mix well, remove from heat.
Now take out the dough and make 4 balls, roll those with a roller pin make a big roti but little thick. Now cut the roti with a sharp knife into four quarters. And with the each quarter make one samosa.
Now put a spoon full of stuffing inside each of the pieces and join the edges, if needed brush some water into the edges. Now this way makes all the samosa. Just like my photos.
Now pour enough oil in a deep karai and slowly add samosas (two at a time) at the same time switch on the gas, slowly the oil will become hot and somosa’s will also start frying. After the oil become hot reduce the heat and fry till it become golden.
Hot and crispy PHULKAPIR SINGARA OR CAULIFLOWER SAMOSA is ready serve with a cup of ginger tea.
Finally its end of the party and year ending celebrations, we all charged up for a fresh start. During this party gathering I was not in a mood to cook but my friends want to have food from kitchen. So I prepared few things to make our dinner perfect. I was actually thinking to post a sweet dish as the New Year post but whatever I prepared those were already in my recipe book. So I thought to share an easy EGG CHICKEN FRIED RICE recipe with all of you.
For any party my guests love to have a rice preparation, and I really feel like to cook something different everything. So I made some EGG CHICKNE FRIED RICE in a very simple way. Hope this dish can make your guests happy.
Ingredients:
For Chicken Marinating:
1.Chicken keema: 200 gm.
2.Some seasoning : (Basil, Oregano, parsley : one pinch of each item).
3.Some salt.
4.Pinch of black pepper powder.
5.One tea spoon chopped ginger and garlic.
For making rice:
1.Long Grain Basmati Rice: 1 cup.
2.One small chopped onion.
3.Half carrot: cut into very small pieces.
4.Half green bell pepper: cut into very small pieces.
5.Frozen peas: A hands full.
6.Two clove chopped garlic.
7.One inch crushed ginger.
8.Two eggs.
9.Black pepper powder:1/2 tea spoon.
10.Red chili powder: ½ tea spoon.
11.Salt and sugar as per taste.
12.Worcestershire Sauce: 1 tea spoon.
13.Chopped parsley: Two tea spoon.
14.Sunflower oil for cooking.
Process:
Wash and clean the rice, in a big saucepan add some water allow it to boil, then add some oil salt and sugar then add the washed rice and cook it till it 80 % done. Then drain the water and keep the rice aside.
Now marinate the chicken keema with all the ingredients except the ginger and garlic. Now in a vessel add the oil and allow it to hot. Now add the chopped ginger and garlic and sauté for few seconds. Now add the marinated chicken into the vessel and fry ii in high flame.
Then reduce the flame and cover it for few mints and your chicken keema is done for rice.
For making the fried rice, first in a vessel add some oil and scrambled the eggs with some salt and keep it aside.
Now in big wide pan add some oil, allow it to hot then add the chopped garlic, saute it for few seconds.
Then add the chopped onions and fry it till transparent, then add the carrot pieces, bell pepper pieces and peas and cook with a cover for few mints in medium heat. then add the crushed garlic and saute for few mints.
Then add the pepper powder, red chili powder some salt and sugar and mix well.
Next add the scrambled eggs and the cooked chicken keema and mix well.
Next add the Worcestershire sauce and mix well.
Now add the cooked rice and mix well, then add the chopped parsley and mix well.
Now cook with a lid for 5 mints in very low heat.
Your easy EGG CHICKEN FRIED RICE is ready serve hot with any curry.
It’s time to sing a song together, it’s time to dance in a tune, it’s time to see snowflakes falling from the sky because it’s Christmas. Once in every year all over the world people celebrate this special occasion with friends and family. I think Christmas has its own essence, the decoration all over the street, Shops, Houses, Malls make you feel that it’s Christmas.
This is also one of the best times to purchase gifts for your near and dear ones. I think when it comes to gifts we all want to be kid again so that we can ask whatever we want from Santa. The price of the gift or the size of the gift actually does not matter, what matters is the feelings of love. From last few months my husband asked me what I want in coming Christmas which actually gives me an immense pleasure. But he only decided to buy a DSLR camera for me which can help me to take some nice Photos for my blog. And can help me to become a little better in food photography. Which I loved was his thinking about my passion of photos.
So my Santa is going to bring a big smile on my face this year, hope each and every people of the world get his or her smile from Santa clause. Christmas cannot be completed with a perfect cake and this is the best time to bake an authentic PLUM CAKE. My husband, daughter, friends everybody liked it very much and that's why I am really satisfied after everybody's reaction. This authentic Plum cake used to make with RUM but my daughter is going to have it so I just added Rum essence, but if you don’t have any issue then you can use any normal RUM or Spiced RUM which is available in any big super market.
Ingredients:
For Soaking dry fruits
1.Dry fruits: raisins, currents, cherries, orange peels, apricot, prunes, cranberries, cashews, almonds, pumpkin seeds, pistachios. (1 cup chopped)
2.Two table spoon powdered sugar.
3.One tea spoon water,
4.One tea spoon lemon juice.
5. Rum or Rum essence one cup.
At least 7 days before baking the cake, you have to soak the dry fruits for that you have to prepare caramel sauce.
First in a heavy bottomed vessel add two table spoon of sugar then slowly add the water and lemon juice in medium heat and slowly your sugar will become dark brown in color, don’t use any spoon just shake the vessel . And don’t allow it to burn also so stand in front of the stove still it become dark and thick like sauce. Then add 2 table spoon water.
Now in an air tight container add all chopped dry fruits then add the caramel sauce then add the Rum essence or normal Rum and keep it aside for at least 7 days.
Caramel Syrup for cake:
Sugar : 1 cup.
Water: one cup and Two table spoon
Lemon juice: 1 tea spoon.
First in a heavy bottomed vessel add one cup of sugar then slowly add the water and lemon juice in medium heat and slowly your sugar will become dark brown in color, don’t use any spoon just shake the vessel . And don’t allow it to burn also so stand in front of the stove still it become dark completely.
Then allow it to cool a bit then add the one cup warm water and your caramel syrup is done.
Ingredients for cake.
1.All-purpose flour: 2 cup.
2.Sugar: 2 cup. And One tea spoon
3.Egg: 4 (separate the egg yolks and egg white).
4.Spices powder: Nutmeg powder, Cinnamon powder, Clove powder (1/2 tea spoon of each item).
5.Few almonds and few walnut : just make dry powder with the nuts.
6.Butter: 1 cup.
7.Vanila essence: one table spoon.
8.Baking powder: one table spoon.
9.One tea spoon orange zest.
10.Pinch of salt.
Process:
Pre heat the oven in 350D F. And grease one round loaf pan with butter and flour.
First in a bowl mix all the dry ingredients together (flour, salt, baking powder, spices powder, dry nuts powder) and keep it aside.
Now in a bowl mix the butter and sugar till it become smooth, then slowly add the egg yolks one at a time and mix it nicely till it become smooth and creamy.
Then add the butter sugar mixture into the dry ingredients bowl and combine together, now slowly add the caramel syrup, orange zest, vanilla essence and mix together.
Now drain the rum from the soaked dry fruits save the rum. Then add some flour on to the dry fruits and slowly add them in to the mixture and with wooden spoon just folds the dry fruits in to the mixture.
Now in a separate bowl mix the egg whites with one spoon of sugar and whisked them till it become smooth.
Now add the egg white mixture into the cake batter and fold it carefully with the wooden spoon.
Now pour the cake batter into the greased pan and bake it for 55 mints to 1 hr or till it done, to checking insert a toothpick inside the cake if its come smoothly then your cake is done.
Now take the cake out from the oven and slowly take out from the pan, now allow it to cool. Now brush the saved rum on top of the cake for at least one day.
Your authentic super yummy PLUM CAKE is ready enjoy your CHRISTMAS with your family and friends.
“Santa
clause is coming to town” I think like me all of you are waiting for Christmas. Ready to enjoy the season with family and friends, from shopping to cleaning - we want everything to be perfect during Christmas. And this is the perfect month for baking, most of the people bake their best batch of cookies, cakes and breads during Christmas for friends and family. From yesterday I was think to prepare something because the smell of baking makes me mad every time and the smell only makes you feel that Christmas is coming.
It was so cold from last 2 days because of 30 hours of continuous snow fall, so if you keep your oven busy that will make your home little warm also. From long time I planned to make some bread but any how didn't make. So I thought this is the best time to make some bread. And I prepared some easy CINNAMON RAISIN SWIRL BREAD. It’s really soft moist and perfect as breakfast bread. Really felt satisfied after a perfect bread baking.
Ingredients:
1.All-purpose flour: 1 ½ cup, and little more for kneading.
2.Milk Powder: 2 table spoon.
3.Salt : ½ tea spoon.
4.Sugar: 2 table spoon.
5.One egg.
6.Butter (soften) : 2 table spoon.
7.Granulated sugar: 2 table spoon.
8.Cinnamon powder: one table spoon.
9.Dry yeast: 1 table spoon.
10.Raisin: 1 cup.
11.Warm water: ¾ cup.
12.Baking Powder: ½ tea spoon.
13.Vegetable oil: 1 tea spoon.
Process:
In a bowl add the warm water little sugar and add the dry yeast and keep it aside till the yeast rise.
Now in a bowl mix the flour, milk powder, salt and sugar, baking powder and mix well.
Now mix the egg and butter well, now add this into the yeast and water bowl and mix well.
Now make a hole in middle of the flour mixture and add the egg butter and yeast mixture, and mix them together and make soft dough, kneed it till it become soft and smooth.
Now rub some vegetable oil in a bowl and place the dough in the bowl and cover it with a plastic wrap and keep it in a warm place for 40 to 45 mints. After 45 mints your dough will become double in size.
Now sprinkle some flour in a plain surface, kneed our dough for some time. Now roll it like a big square roti.
Mix the granulated sugar and cinnamon powder together, Now rub some butter on top of the dough sheet, then sprinkle the sugar and cinnamon power mixture on top of that.
Now sprinkle the raisin’s on top of that, now start rolling it from one corner to another like my photo an fold the edges also.
Now rub some vegetable oil or butter into a loaf pan, and sprinkle some flour also.
Now place the bread roll inside the loaf pan and cover it with an aluminum foil and keep this in a warm place for 20 mints. After 20 mints it became double in size. Now brush some beaten egg on top of the bread.
Now pre heat your oven in 350 degree F, and place the loaf pan in middle rack and bake it for 35 to 40 mints. Now take out the bread from the oven and place it in a cool rack and slowly cut them into slices.
Your easy CINNAMON RAISIN SWIRL BREAD is ready serve with a cup of hot coffee.
In this cold winter we love to celebrate our weekends with some hot and spicy snacks. Most of the weekends we have gatherings sometime in my place sometime in friends' place. Last week we had a small get together in one of my friend's place and they told me to prepare some chicken snacks. But I was really not in a mood to cook which would take lots of time. So I chose an easy recipe CHICKEN RESHMI KABAB, an authentic kabab which melts in mouth.
All my friends love the kababs so I thought to share my recipe with all my followers. You just need the proper ingredients then you can easily make this KABAB, a perfect snack Item for any party.
Ingredients:
For first round marinating:
1.Chicken brest: 1 lb.
2.Black pepper powder: 1 tea spoon.
3.Red chili powder: 1 tea spoon.
4.Kasoori Methi: ½ tea spoon.
5.Orrange food color: Few drops.
6.Cumin Powder: ½ tea spoon.
7.Garama Masala Powder: ½ tea spoon.
8.Meat Tenderizer: ½ tea spoon.
9. Salt as per taste.
For second round marinating:
1.Haeavy cream: 1 ½ table spoon.
2.Shreded Mozzarella Cheese: 2 table spoon.
3.sour cream: 1 ½ table spoon.
4.Ginger Garlic paste: 1 table spoon.
5.Lemon juice: 1 table spoon.
6.Oil : 1 table spoon.
Process:
Wash and clean the chicken breasts now cut them into some thin long stripes.
Marinate the chicken stripes with the first round marinating ingredients as mentioned (from 2 to 9). And keep it aside for 30 mints.
Now in a bowl add all the second round marinating ingredients together and mix well.
Now put the chicken stripes into the bowl and mix well.
Now Skewer the chicken pieces. Just skewer the chicken pieces from one end to another end. (If you using bamboo skewer please soak them into water for 10 mints).
Now Place the skewers in an oven proof tray and cook them in a preheat oven for 15 to 20 mints in high temperature.
Your easy CHICKEN RESHMI KABAB is ready serve hot with few drops of lemon juice and Onions.
For my daughter I try to cook something different everyday so that she loves to have food. Like all the other kids she is very choosy about her food. Most of us like to give our kids Rice at least one time of a day like rice dal and curry or some time just a simple rice preparation. My daughter likes rice, so something different with rice is something new to her so she enjoys a lot. One of a very famous Rice preparation of South India especially Tamilnadu is Pongal. A simple rice and dal combo which is flavored with lots of ghee and cashew nuts and served with sambar. But I love to have pongal alone. PONGAL is Tamilnadu’s harvest festival which is coincided with MAKAR SANKRANTI.
The best part of this dish is the smell of ghee, fried cashew nuts and black pepper which make you hungry. My daughter just loves it so I can say this one is really good for small kids, a very simple and easy recipe for all of you.
Ingredients:
1.Raw Rice: 1 cup.
2.Split Moong Dal: ¼ cup.
3.Water:4 cup.
4.Crushed ginger: ½ tea spoon.
5.Hing or asafetida: a pinch off.
6.Salt and sugar as per taste.
7.Ghee:3 table spoon.
To temper:
1.Cashew nute: 15 to 20 pieces (split).
2.Few curry leaves.
3.Few black pepper corn.
4.Few cumin seeds.
Process:
Dry roast the moong dal first, then wash the dal and rice together.
Now in a cooker add one table spoon of ghee slowly add the crushed ginger and the asafetida and fry for few seconds now add the washed rice and dal.
Now add the water and some salt and sugar and cook in medium flame (around four whistles) and open the cover when all the vapors come out completely.
Now in a small pan add the rest of the ghee, now add the split cashew nuts fry till it become golden, next add the curry leaves, black pepper corn and cumin seeds and fry for some time.
Now add all the temper ingredients along with ghee in the boiled rice and dal and mix well.
The easy and simple PONGAL is ready serve hot with Sambar and enjoY.
It’s winter and it’s time to bake and celebrate the season. I want to celebrate every bit of this winter season. Most of the people from America going to celebrate Thanksgiving tomorrow but here in Canada we celebrate this in October but that time my daughter was not ok so I was not able to make anything special to celebrate this occasion. So I thought to prepare something which can make me feel that it is Thanksgiving here also.
I prepared some simple BUTTER CHOCO WALNUT COOKIES which is a very simple and a perfect treat for us. I don’t know why specially in winter when outside is completely white the baking smell makes the house more perfect. Because of the wind I can’t even open my balcony door. So almost the whole day the house was filled with the smell of the cookies.
Ingredients:
1.All-purpose flour: 1 cup.
2.Butter softened: ½ cup.
3.Grounded sugar: ½ cup.
4.One egg.
5.150 gm choco chip.
6.150 gm chopped walnuts.
Process:
Pre heat the oven in 180C and cover your backing tray with a backing paper.
In a large bowl whisked the butter and sugar first till it become smooth.
Now add the egg and mix nicely.
Now add the flour and mix well.
Now add the chopped walnuts and choco chips and stir to combine.
Now use your hands and make some small balls with the cookies mixture (tablespoonful) .Place the balls in the pre heat tray and make some distance between the cookie balls.
Now bake the cookies in pre heated oven for 15 to 18 mints or till it looks golden.
Now remove the cookies from the tray and place them in a cool rack.
The easy CHOCO WALNUT BUTTER cookies is ready to celebrate the winter season with a hot cup of coffee or Tea.
In my house we actually never get bored with chicken preparations so I try to make something different every time. And after every time when I get good feedback from my friends I really feel great because they actually give me feedback after trying my recipe. Yesterday while chopping the boneless chicken pieces I thought to make some kabab’s for evening snacks but then I thought again I have to cook some dinner so better to make some chicken preparation so my tadays dinner task will be done.
After making it I am really confused what to call the dish then my blogger friend Tanushri suggest a name for the dish which is really uniquea SALAM-E- MURG. The specialty of the dish is i was marinate the onion and green bell peppers and grill them in oven and add it in the chicken gravy the smoky smell of onions and pepper make the dish super yummy.
Ingredients:
1.Boneless Chicken: 500 gm. (cut them into cube size).
2.One medium onion paste.
3.One large tomato paste.
4.Two table spoon ginger garlic and green chili paste.
5.One table spoon curd.
6.One tea spoon red chili powder, One tea spoon coriander powder, Half tea spoon black pepper powder.
7.salt and sugar as per taste.
8.Sunflower oil for cooking.
To Grill:
1.One medium red onion cut into big square size.
2.Half green bell pepper cut into big square size.
3.Pinch of salt, black pepper powder, red chili powder.
4. Pinch of Tandoori chicken masala (readymade).
5.One tea spoon curd.
6.Few drop of oil.
Process:
First marinate the onions and bell pepper pieces with all the mentioned grilled ingredients for 30 mints.
Now wash and clean the chicken pieces and marinate them with curd some salt and black pepper powder for 30 mints.
Now make a curry paste with onion paste , ginger garlic green chili paste , tomato paste with all the spices powder.
Now grill the marinated onion pieces and bell pepper pieces in high temperature for 10 to 12 mints. Now take out from the oven and keep it aside.
Now add some oil in a vessel and fry the marinated chicken pieces in high flame till they turn little brownish and keep it aside.
Now add some more oil in the same vessel and add the curry paste and cook till the oil separate from the masala. Now add some salt and sugar and cook for another few seconds.
Now add the fried chicken pieces and the grilled onion and bell pepper pieces and mix well with the gravy.
Now sprinkle some water and cook for another few mints with a lid.
Now remove the lid the super yummy SALAM-E-MURG is ready serve hot with Rice or Roti.
