Palak Aanda....Dim Palong ... Egg Spinach Curry...!!!!

Spinach,a leafy green vegetable, are among the most nutritious of low calorie foods. It is an incredible immune system booster that can protect you against myriad health problems throughout your life.
But to be very frank I don't like its taste so much.So,since few days I was looking for a good recipe which will help me and my family to eat spinach.

 It's none other than the most gorgeous ,"Devalina didi" (Devalina Sen,a renowned doctor by profession) posted a very interesting recipe of spinach and egg curry and I followed the same with few variations and it turned out really good.My heart core thanks to her. Not only it has become my favorite recipe but also my family members liked it very much.

Here is the recipe:

Ingredients:

• Spinach:2 bunches(chopped)
• Eggs:4(hard boiled)
• Onion:2 medium(smoothly chopped)
• Tomato:2(chopped)
• Ginger Paste:1 tsp
• Garlic:3-4 cloves (crushed)
• Cumin powder :1 tsp
• Red chili powder :1 tsp
• Turmeric powder:1/4 tsp
• Whole Garam Masala: 1 Cinnamon Stick, 2/3 green cardamoms and 2/3 cloves.
• Sugar:1/2 tsp
• Salt as per taste
• Oil: 2 tbsp
• 1/2 cup cashew paste
• Water: 1/2 Cup (warm)
• Fresh cream:2 tbsp.(Optional)

Process:

                  

• Boil the eggs and peel them off .Fry them with little oil and turmeric powder until golden.Set them aside.
• Wash and chop the spinach and strain the excess water.
• Soak cashew nuts in warm milk for 15 minutes and make a smooth paste of it.
• Now in your  kodhai/wok heat oil and  add whole garam masala(1 cinnamon stick,2 cardamons and 2-3 cloves). Once you feel the aroma add the sugar and fry it till little brown.
• Add the crushed garlic and fry it slightly .
• Now add the chopped tomato and sprinkle little salt. Soon the tomato will be mushy and pulpy.
• Then add the chopped onion and cook until it becomes translucent.
• Add cumin powder, turmeric powder, red chili powder, and salt.Then add the ginger paste. Mix thoroughly.
• Cook very well until the oil separates from the spices.
• Then add the chopped spinach. As the spinach will release a lot of water it will be cooked in its own water. But I added 1/2 cup of warm water .
• Cook covered until the spinach becomes very mushy .
• Now uncover the wok and add the cashew paste. Give a very good stir.
• Now prick the boiled eggs with a fork and add them into the spinach gravy.
•  Cook the gravy in medium flame for 4/5 minutes.
• Increase the flame little and adjust the gravy according to your choice. Don't forget to check the seasoning. If required add salt and sugar.
• Add the fresh cream(though I didn't add)
• Now your Palak Aanda is ready to serve.
• Serve it with Paratha, roti or puri. It tastes heavenly.

                   Enjoy Your Food...!!!

Frosted Chocolate Buttermilk Cake...! Happy Valentine's Day to All My Dearest Blog Readers...!

There was a time in my life when I didn't have any idea about this Valentine day. First time, most probably when I was in 10th standard one of my friends told me about it. But I didn't understand properly. After returning home I searched the dictionary and got a very faint idea about the Saint Valentine's Day. Nowadays even my 5 year old daughter knows about it. But anyway, Love is the most wonderful feelings of the world which should be expressed in a special way. 14th February is observed to be celebrated as the Valentine's Day or Saint Valentine's Day or The Feast Of the Valentine. All over the world people celebrate this day in various exclusive ways. Day by day the craziness regarding the day is just increasing tremendously. But to be very honest I don't believe that any particular day is required or essential  to celebrate my love. I think you can make your everyday or even every moment very special for your beloved one. Moreover I don't think that Valentine's day should be entirely related to the "couples" only. We can show our affection to all whom we love, be it our partner, be it our best friends, be it our parents or even children.


Anyway, not exactly because of celebrating this Valentine's day but just to see the smiling face of my little one and also to pamper my baking addiction, I made these frosted chocolate-buttermilk cakes yesterday. I chose chocolate flavor as it is her most favorite

Here is the entire process.

Ingredients:

For the Cake:

• All Purpose Flour:3/4th Cup
• Sugar:3/4th Cup
• Cocoa Powder:6 tbsp( Preferably Dutch Process)
• Hot Water:4/5 tbsp.
• Baking Powder:1 tsp.
• Baking Soda:1/2 tsp.
• Salt:1/4 tsp.
• Unsalted Butter:3 tbsp (melted)
• Buttermilk:6 tbsp.
• Egg:1 large egg
• Egg White:white of 1 large egg.

 For Icing( Buttercream):

• Unsalted Butter:1/2 cup (keep at room temperature)
• Icing Sugar:1 Cup
• Vanilla Extract:1/2 tsp.

Process:

• Preheat the oven in 170-180 degree C .Place the cup ckae liners into your cup cake baking tray.
• In a large mixing bowl mix the flour,sugar,baking powder,baking soda and salt.Set it aside.
• With an electric mixer mix the cocoa powder with the hot water and beat until a thick smooth paste is formed. It may require little more hot water. Mixing the cocoa powder with hot water will intensify the chocolate flavour.
• Now into this chocolate paste add the butter,buttermilk,egg and egg white. Beat until combined.
• Then Whisk in flour mixture till a smooth batter is prepared. You may use a electric mixer for this. But whaterver you use do not over beat it. Mix until smooth and no lump is present in the mixture.
• Pour the batter into the cupcake liners and bake in the preheated oven for 15-20 mins or until risen ,firm and a inserted toothpick into the cakes comes out clean.
• Now take these out of the oven and let it cool for sometime.

For the Buttercream :

• For the buttercream beat together the butter,icing sugar and vanilla extract until smooth.You may add any food color of your choice to the frosting.
• Spread or pipe a little of the buttercream on the top of the each cupcake.
• To make it more special ,make different shapes with fondant or buttersugar paste and decorate your cupcakes.You may use different edible colored sprinkles too.

For the Heart Shaped Cake:

• With the same batter, using a heart shaped mould I made an another cake. For this cake I baked it in the preheated oven for 20 - 25 mins. and decorated it with the same icing and fondant.

          Enjoy Exclusively With Your Valentine...!

Dhaba Mutton Curry...!! Mutton Curry Usually Prepared in the Small Restaurants Beside Highways In India...!

Few days ago on a Sunday, waking up little early in the morning , me and my husband decided to go for a long drive . It's one of our most favourite hobbies. It not only gives us a break from the regular routine life but also we love to enjoy our foods in the small restaurants( dhaba) besides the highways. That day while we were going through the Bombay Nasik highway  we entered inside a Punjabi Dhaba and my hubby ordered one of their special Mutton Preparations. Though I don't eat mutton but my husband was constantly insisting me to taste that mutton curry little  as it was out of the world according to him. I just tasted the gravy and honestly it was so good that I cant explain.  

Since that moment my cooking experiment habit was haunting me and I wanted to prepare that mutton curry at home. But I couldn't understand how did they make it. So , I was searching for an authentic dhaba style mutton curry recipe everywhere. Even I bought two books for this. I searched in the internet also. Not only mutton recipes I read few lamb recipes also.Then I decided to write down the whole process in my own way, combining all the recipes I collected from here n there. To be very honest,reading loads of recipes gave me a clear idea of usual dhaba style mutton curry and found that almost all the recipes are more or less similar.

Anyway, I took the chance of experimenting and prepared Dhaba Mutton Curry in my own way. I didn't know that it would be appreciated so much by my mutton lover hubby and even my daughter liked it very much. 

So here goes the recipe :

Ingredients:

• Mutton/Lamb: 500 gm (I used Curry cut pieces)
• Onion: 2 Large (Chopped)
• Garlic: 1/2 bulb of a whole garlic ( crushed)
• Ginger:2'' Ginger( Paste)
• Red Chili Powder: 1 tsp (adjust according to your taste,though I didn't use at all)
• Kashmiri Chili Powder: 1 tsp.
• Salt: To Taste
• Sugar: 1/4 tsp.
• Turmeric Powder: 1 tsp.
• Cumin Powder:1/2 tsp.
• Coriander Powder:1/2 tsp.
• Cinnamon Stick: 1'' 
• Cloves: 4
• Cardamoms:3/4
• Bay Leaves:1/2
• Tomato Puree:2/3 tbsp.
• Water: 2 Cups
• Ghee(Clarified Butter):1/2 Cup( you may replace it with mustard oil too)
• Green Chili: 2/3 (Chopped)

Process:

• At first take the pressure cooker or any another heavy bottomed vessel. Pour 2 tbsp of ghee and heat it.
• Add the pieces of the mutton and fry them on medium flame till brown. Once it is done, take them out and keep separately.
• Now add the rest of the ghee and increase the temperature slightly. Add the bay leaves , cinnamon sticks, cloves and the cardamoms.
• Feel the beautiful fragrance and add the chopped onions. Decrease the flame and fry the onions till translucent.
• Add garlic, ginger paste and the chopped green chili(I didn't use green chili because of my daughter).Saute them for 2 minutes.
• Meanwhile make a paste of turmeric powder,kashmiri red chili powder, coriander and cumin powder with little water.
• Pour the paste into the vessel and mix well.Add salt and cook it for few minutes until oil starts to release from sides.
• Pour the water into it and bring it to boil.
• Add the fried mutton pieces , lower the heat to minimum ,cover it and simmer it for 1 hour.
• After 1 hour remove the cover and add the sugar and tomato puree (remember, do not add the tomato puree, before the mutton is well cooked else the mutton will be chewy.
• Mix very well.Increase the temperature to medium and cook uncover for more 5/6 minutes.
• Check the seasoning and adjust the salt. You may adjust the gravy also according to your choice.
• Transfer the curry into a serving bowl and serve with chapati, roti naan or with steamed rice.

                    

                          Enjoy Your Food...!

Koi Machher Sorshe Jhal... Climbing Perch in Mustard Seeds Paste...!

Mustard Seeds, Fish, Mustard Oil....!!!Bengali People are very familiar to these names. They cant live with out fish ,on the same way, preparing any dish with mustard oil is the key secret of any Bong Delicacy.The Other day I have shared a different recipe of koi fish which I adopted from one of my friend and today I am going to share my mom's recipe . Usually in our house, most of the time maa prepares koi fish with mustard seeds paste . It's true that I don't eat most of the fishes, including this climbing perch but all the other members of my family sincerely enjoy this dish.Therefore I have grown a habit of making every type of fish/meat recipes for the sake of my family.I not only love to cook for them but also it's a matter of sheer joy to me when I see their satisfying faces after breakfast,lunch or dinner.

Anyway, lets come to the point now. Koi Machher Sorshe Jhal is a very simple recipe which requires very little time and only a few ingredients.
Here goes the recipe .....

Ingredients:

• Climbing Perch: 6 Pieces
• Mustard Seeds Paste: 2 tbsp Paste
• Tomato: 1 (chopped)
• Mustard Oil:4/6 tbsp.
• Poppy Seeds Paste:1 tbsp.
• Nigella Seeds:1/2 tsp.
• Green Chilli:2/3 (slitted)
• Turmeric Powder:2 tsp.
• Red Chilli Powder:1 tsp.
• Salt: As per taste
• Water : 1 -1 1/2 cup.
• Fresh Coriander Leaves: for garnishing

Process:

• At first wash the scaled fishes and marinate them with salt and turmeric powder. Don't forget to add little oil during marination  to avoid spluttering while frying.

• Then deep fry the marinated fish and set them aside.
• Now discard  fried oil and add some more fresh oil.
• Heat it and add the slitted green chilli and nigella seeds.When they start to splutter add the chopped tomato.
• Fry the tomato for few minutes on medium flame and add the mustard seeds paste and then the poppy seed paste and mix well.

• Add little turmeric powder, red chilli powder, salt and mix for few minutes.
• Soon you will find that the spice mix tends to release the bottom of the pan.
• Now add the water. Bring it to boil.Add the fried fishes and cover.On medium flame cook until the fishes are cooked and becomes tender.
• Uncover and increase the flame little to adjust the gravy. Adjust the seasoning also.
• Once it is done, turn off the flame and pour a teaspoon of raw mustard oil on top. 
• Garnish with chopped fresh coriander leaves and serve with hot steaming white rice.  

                      Enjoy Your Food...!                                                                    

Tel Koi...Spicy Climbing Perch ...!

Koi Fish ( Climbing Perch) is a very well known fish all over the Bengal. But in Mumbai, we generally don't get this fish. Thanks to the Bengali Fish Center which always supplies us different bong special fishes including Koi (Climbing Perch).
Generally at our home, Maa makes koi fish with mustard and poppy seed paste( Soon, I will share that recipe also ).But today, the recipe I am going to share is known as Tel Koi (Spicy Climbing Perch) which I have adopted from one of my friend. When I first time read the recipe, I was not sure whether it would be tasty or not. But later my all confusions went away when we tasted it with rice for our lunch. It was just damn good. My heartcore thanks to Pritha di, for such beautiful recipe.

So Here it is:








Ingredients:

• Koi Fish:500 gm ( Scaled,washed and marinated whole with little salt and turmeric powder).
• Mustard Oil: Almost 3/4 th Cup
• Cumin Seeds: 1 tsp.
• Onion Paste:2 tbsp.
• Ginger Paste:1 tsp.
• Garlic Paste:1 tsp.
• Coriander Powder:1 tsp.
• Turmeric Powder:1 tsp.
• Red Chili Powder:1 tsp.
• Fennel Powder:1 tsp.
• Tomato:1 Large( pureed)
• Green Chilies:4/5 (slit in half and de-seeded).
• Coriander Leaves:Chopped(for garnishing)
• Salt : To taste.

Process:

• Heat oil in a kadhai. Deep fry the marinated fish and set them aside.
• Discard the fried oil and add some fresh . Heat and add the cumin seeds. Once they start to splutter add all the masala (spices) and the pureed tomato. Keep frying ,covered , in low flame until oil starts to release from the sides of the kadhai.
• Fry for 2 mins more in medium flame and continuously stirring the mix so that the spices cant stick to the bottom of the kadhai.
• Add salt and mix. Add the fishes and set flame to the lowest. Cook the fishes covered for 2 minutes.
• Turn the fishes over.Add green chilies and finely chopped coriander leaves and cook covered, for another 5/6 minutes  on low flame.
• Uncover. Your Spicy koi or tel koi is ready.
• Serve it steaming hot fluffy white rice.

                       

                            Enjoy Your Food...!

Sunday Special Chicken Curry with Maa's Recipe...! Tel Bheshe Otha Murgir Jhol(Chicken Curry with Oil Floating on the Top)... ! Sunday Special Bong Delicacy...!

Since time forgotten, Sundays have a different significance in our lives. It's the only day of a seven days week, when we can take a break from our regular routine works. In our childhood, it used to be a very special day for all of us. Being a special day, it is used to be spent in a special manner.My father was a government employee and so , it was used to be his holiday too. Waking up little late in the morning, me and my brother waited for some special breakfast from Maa's kitchen. Most of the days we enjoyed our breakfast with Luchi and Alur tarkari( Indian deep fried flat bread ,puri and potato curry). Sometimes,in breakfast,Maa prepared something different for us also. But the lunch menu was always the same :Spicy Chicken Curry , Steaming hot Rice and Chutney. It  was something which we lavishly enjoyed and without this we couldn't think of a single Sunday.

She made this chicken curry in a very simple way with few ingredients which are available in each and every Bengali kitchen but the taste was something which we never ate anywhere.This chicken curry usually had a thin gravy and a thick layer of oil on the top for which we called it , "tel bheshe otha" ( oil floating on the top)  chicken curry also. It is a traditional recipe in our family since a long time. I heard from Maa that she learned it from her mom ,my didama,(maternal grandmother/nani).

After my marriage,since last seven years,  I terribly miss those days.So after my baby was born I tried to bring the same ambiance at my present home on Sundays. But I failed (yes simply failed) to prepare that awesome chicken curry which my mom prepared for us during those days or even now when we go to visit our native place. So many times, I tried to follow her each and every direction but somehow the curry which I made was not exactly like her. But this repeated trial and error method helped me to bring the almost similar taste nowadays.

Today,I am going to describe the detail process of making this chicken curry.


Ingredients:

• Chicken:500 gm.
• Potato: 2 large(diced)
• Onion: 4/5 (make a smooth paste)
• Tomato:2 medium( chopped or diced)
• Ginger: 2" (make a fine paste)
• Garlic:2 tsp.
• Vinegar:2 tsp.
• Black Pepper Powder:1 tsp.
• Dry Kashmiri Red Chilli:4/5 (make a smooth paste with little water)
• Red Chilli Powder: 1 tsp( you may avoid it too)
• Turmeric Powder:2 tsp.
• Salt: As per taste
• Sugar: 1/2 tsp.
• Mustard Oil:3/4th Cup (though that time maa used almost 11/4 th cup oil )
• Water: 2 Cups
• Whole Garam Masala: 1 cinnamon stick, 2 cloves, 3 cardamoms( make a smooth paste with little water).

Process:

• Wash the chicken pieces with hot water and pat them dry with a tissue paper. Then marinate for 30 mins to 1 hour with 4 tbsp of oil, black pepper powder, 1 tsp. of garlic paste, 1 tsp. of turmeric powder and 2 tsp of vinegar. Don't add salt while marinating the chicken and always wash chicken with hot/warm water.
• Heat little oil in a deep bottomed vessel and fry the diced potato with little salt and turmeric powder until golden yellow. Keep them aside.
• Now in the same deep bottomed vessel heat rest of the mustard oil .Add the sugar and let it fry till  brown. Now add the garlic paste. While aroma starts to release and the garlic becomes brown also add the chopped tomato and sprinkle little salt. Quickly the tomatoes will become mushy.
• Then add the onion paste,turmeric powder,kashmiri red chili paste, red chili powder and mix well.On medium flame cook for few minutes and then add the ginger paste. Mix thoroughly and cook for another few minutes. When the raw smells goes off add the fried potatoes and the marinated chicken.
• Mix very well. On medium flame cook until oil starts to release from the sides. At this time you will find a very spicy oily thick gravy is made which coats the chicken pieces. 
• After few minutes the gravy tends to release from the vessel. Now add salt and mix. Add water ,cover the vessel and cook on medium flame. Cook until the potatoes and chicken pieces are cooked well.
• Uncover,increase the flame and adjust the gravy according to your choice.If required you may add little hot water into it and increasing  flame just give it a boil.
• Taste the seasoning. Add more salt or sugar if required.
• Now pour the garam masala paste( you may use garam masala powder too. but don't forget to dissolve it in water for few minutes).
• Cover the vessel again for a few minutes so that the aroma of the garam masala paste can be captured by the curry.
• After few minutes when you uncover the vessel you will find a beautiful thick layer of oil on the top of the curry.
• Now your Spicy Chicken Curry/Sunday Special Chicken Curry /Chicken Curry with floating oil on the top /Tel bheshe otha Mangsho is ready to serve.
• Serve it with steaming hot rice with a slice of aromatic lemon and enjoy your Sunday lunch.

                              Enjoy Your Food...!