Malai Gobhi.... Creamy Cauliflower Curry... Cauliflower In Cream...

Cauliflower is one of the most important winter vegetables in India. Though recently we get this vegetable throughout the year but I can remember few years ago, this was only available in winter. Maa used to cook this vegetable,in winter in various ways. During that time this wasn't my favourite vegetable but after growing up and knowing its nutritional facts and health benefits I try to cook it more often at home. It has good source of antioxidants, sulforaphane ( anti cancer phytochemicals) , dietary  fibres and many more. Moreover it is one of those vegetables which boosts your child's brain development. 

 Cauliflower can be cooked in numerous ways . Today , the recipe I am going to share is slightly different but you will love its delectable taste.

Here is the recipe:

Ingredients:

• Cauliflower Florets: 1 1/2 Cup
• Onion: 1/2 Cup roughly chopped
• Ginger: 1 '' (Paste)
• Tomato: 1 Large (chopped)
• Green Chilli : 1-2 ( chopped, you may increase the amount).
• Salt: As per Taste
• Turmeric Powder:1/4 tsp.
• Sugar: 1/4 tsp.
• Red Chilli Powder: 1/2 tsp.( adjust according to your taste)
• Yoghurt:: 2 tbsp.
• Milk: 1/2 Cup
• Cream: 2 tbsp.
• Cinnamon Stick:1
• Cloves:3/4
• Cardamoms: 4/5
• Oil: 1 tbsp.

 Process:

• Break the cauliflower in florets and wash well. Take enough water in a microwave safe bowl and put the cauliflower florets in it . Add some salt and on full power heat that for 8-10 mins. It will almost boil the cauliflower florets and the florets will become little soft. Drain the excess water and keep the florets aside.
• Now heat little oil in a non stick pan and slightly fry the florets and keep them aside.
• Heat some more oil in the same pan and add the whole garam masala ( cinnamon stick, cloves and cardamoms) and feel the fragrance.
• Now add the onions and fry them until translucent.
• Add the green chillis and tomatoes. Mix well and cook on a medium flame for 2-3 minutes, stirring occasionally.
• Add the ginger paste and mix well. Cook for another 2/3 minutes.
• Add the fried florets ,salt,sugar,turmeric powder and red chilli powder and mix well.Cook for few minutes in medium flame.
• Meanwhile mix the yoghurt with the milk and whisk well. Pour this mixture into the pan and mix thoroughly.Cover and cook for 5/6 minutes.
• Uncover and cook until the watery gravy dries up.
• Tatse the seasoning now and add little more salt and sugar if required.
• Add the cream and turn off the flame.
• Serve hot with roti or paratha garnishing it with fresh coriander leaves.

                                       Enjoy Your Foods..!

Nolen Gurer Narom Paker Sondesh...! Soft Sondesh With Date Palm Jaggery..! A Mesmerizing Bengali Delicacy..!

Take the name "Nolen Gur" and enjoy the delightful face of  the Bong people. Yes, it is something whose name is enough itself to bring water in the mouth of the bengali people. Nolen Gur or Date Palm Jaggery is a traditional  jaggery from Bengal and can only be found in the Indian State of West Bengal and in Bangladesh. It is only extracted from the trees during winter months. In summer the heat at night makes the sap rancid and alcoholic.

With this date palm jaggery we prepare various lip smacking bengali sweet delicacies. In winter season , you will find huge varieties of sweets made of date palm jaggery in each and every sweet shop of Bengal and once you try any of them I can bet you never forget the wonderful taste.

But it's really unfortunate that date palm jaggery industry is under threat  due to the small scale ( mainly family run) way that the "gur" is manufactured. Many of the palms are being cut down due to clear the land for development and construction of new homes. New palm trees are not being planted to replace the older ones either in Bengal or in Bangladesh. Besides the younger generation of  the jaggery farmer is often not interested  in following the family trade and there is a risk that the skill of making gur with the sap of the palm tree may slowly die out. Moreover already there is a increased use of sugar cane jaggery as it is cheaper and easier to make than date palm jaggery .


Anyway, here in Mumbai, since more than two and a half years I was looking for this jaggery. I searched it out almost all the departmental stores here but all my efforts went in vain. Atlast  my heartcore thanks to the bengali fish shop, where I found this "treasure". Yes, that's like a treasure for us, the Bong for which we await the whole year.

I didn't waste a single day after getting this. On the very next day, I prepared this Narom Paker Sondesh ( Soft Sondesh) . This is a quick, easy, light sweetened delightful dessert which even can change your mood from sad to happy.

Anyway, I don't want to waste your time anymore. Here is the detail recipe of making Nolen Gurer Narom Paker Sondesh.


Ingredients:

• Full Cream Milk: 1 lt.
• Vinegar /Lime Juice:2 tbsp.
• Nolen Gur ( Date Palm Jaggery): 4/5 tbsp. + 1 tbsp.

 Process:

How to make Chena:

• Boil the milk at low temperature.
• While boiling add the vinegar and stir it .
• Your milk will start to curdle and chena (chhana) will be formed after few minutes.
• When you will see a greenish diluted water which is easily separating from chena, then it's done.
• Now using a muslin cloth drain the water and wash the chena under the running tap water .If you are using lime juice to prepare chena, this wash will remove all the lemony taste or smell.
• Now tied the two ends of the muslin cloth tightly and let it drain all the excess water for at least 15-20 minutes. And at this time you may put a heavy weight on the muslin cloth for better draining.

How to Make the Sweet:

• Take the jaggery in a microwave safe bowl and heat it for 1 min in full power or till it melts completely.
• Now take the chena in a flat plate and mash it very well using your palms until no lump is there.
•  Then add the jaggery with a table spoon gradually and mix well with the chena.
• Once it is done heat a kadhai in the oven and put the mixed chena into it. On very low flame continuously stir it until its stickiness is reduced. It will take normally 5-6 minutes.
• Turn off the flame and transfer it to a plate.
• Using little water in your palm make round balls with the mixture.
• Make a  little space at the middle of the each ball pressing them little with your thumb and pour  little melted gur with in it.
• Serve and enjoy its blissful taste.

                                     Enjoy Your Food...!

Whole Orange & Almond Cake..!

Winter is the time for comfort, time for warmth and of course it is the time for good food. In this season,the market is flooded with seasonal fresh fruits and vegetables. As the winter arrives,everyone's wait for their favourite fruits and vegetables is just over. But the picture of winter in Bengal , where I was born and brought up is quite different from that of in Mumbai, where we presently stay. Basically there is no winter here. Though almost all winter veggies and fruits are available here also. Specially oranges, kiwis, strawberries , plums and many other fruits just cover the market and so as my fruit basket too. And if you are passionate about cooking , you can't restrict yourself from making something different with these fruits other than only eating them as whole or as juice.

 Recently  I made this Whole Orange and Almond Cake which was appreciated by family members very much. The recipe is little different but I loved the result simply.

 Ingredients:

• Oil or Melted Butter: for greasing:
• Oranges: 2
• Almonds: 50 gms (grounded)
• Plain White flour: 115 gm ( 1 Cup)
• Baking Powder: 1 tbsp.
• Unsalted Butter(softened) : 85 gms (1/4th Cup)
• Caster Sugar: 175 gm (7/8 th Cup)
• Orange Flower Water: 1 tsp.
• Orange Juice:2 tbsp.
• Eggs: 3 
• Toasted flaked Almonds: 2 tbsp
•  Strips of orange zest: To decorate the cake.

 Process:

• Preheat the oven to 160 degree C or 325 degree F. 
• Grease a 23 cm ( 9 " ) round deep cake tin with softened butter or oil.
• Wash the oranges and then simmer them in boiling water for 1 hour ,covered, until soft.Drain and then leave them slightly to cool down. Peel them off and cut the oranges in half and discard the pip. Then make a smooth puree using a food processor or blender.
• Then blanch and peel off the almonds.  Then using a blender ground them properly.
• Now Sift flour and baking powder into a large bowl and add the butter, sugar , eggs and orange flower water,Beat well until the mixture is smooth. Add the orange puree, ground almond  and the orange juice . Mix evenly.
• Spoon the mixture into the prepared tin and smooth the surface with a palette of a knife.
• Bake in the preheated oven for 40-50 minutes or until firm and golden brown.I usually insert a toothpick into the cake to find out whether it is done or not. If it comes out clean then the cake is ready . 
• Leave to cool in the oven for 2-3 mins.
• Then turn it out and serve warm with flaked almonds strips of orange zest.

                                   Enjoy Your Food...!

Murgh Highway/ Spicy Chicken Curry Cooked in Small Restaurants besides Highway/ Dhaba Style Chicken Curry

The small restaurants beside highway are generally known as Dhabas in our country, India, which mostly serve local cuisine and open 24/7.These serve as truck stops also. Since many Indian truck drivers are of Punjabi descents and punjabi food and music is quite popular out India,  the word dhaba has come to represent any restaurants that serve Punjabi food especially the heavily spiced and fried punjabi foods. Moreover, the food available there is very inexpensive yet it has a homemade touch.Though in the matter of hygiene these restaurants are not upto the mark and the ambience is very rustic but recently many highway dhabas are practising these norms too.

Whenever, we go to a long drive through highways we never miss the chance to enjoy our food at those small roadside restaurants. The Naan ( Open Oven Baked Indian flat bread) and the spicy chicken curry are my most favorite food out there. But unfortunately I never tried to make that chicken curry at home though I knew that they prepare this chicken with very simple and easily available ingredients and in a very simple way too. But this time I couldn't restrict myself from preparing this chicken highway curry or dhaba style chicken curry while I saw one of my food lover's friend had prepared it and posted the pic in a social networking site. I adopted the recipe from her and with few modifications I made it at home and it nevertheless to mention that the curry was just fingerlicking good.


Here, I am going to describe the detail recipe of Murgh Highway/  Spicy Chicken Curry in Small dhabas beside highway or Dhaba Style Chicken Curry.


Ingredients:

• Chicken:800 gms.
• Potato: 2 Large (diced)
• Onion:250 gms ( chopped)
• Tomato:3/4 (Grated)
• Ginger Garlic Paste: 1 tbsp.
• Grated Garlic:1 tsp.(keep it separately for marinating chicken)
• Red Chilli: 2 ( adjust the number of the red chilli according to your taste)
• Cumin Seeds: 2 tsp.
• Coriander Seeds:1 tsp.
• Black Peppercorn:1 tsp.
• Green Cardamoms: 2/3
• Dried Fenugreek Leaves:1 tsp.
• Turmeric Powder:1 tsp.
• Red Chilli Powder:1 tsp. ( adjust according to your taste)
• Black Pepper Powder:1 tsp.
• Garam Masala Powder: 1 tsp.
• Bay Leaves:1
• Oil: 6 tbsp of mustard oil ( you may replace it with any other refined or vegetable oil too.)
• Salt: As per taste
• Vinegar: 2 tsp.
• Water: 400 ml.

 Process:

• Dry roast 1 tsp cumin, cardamoms,coriander seeds and the black peppercorn till brown and fragrant.Coarsely grind the spices.
• Marinate the chicken with vinegar, grated garlic, 2 tbsp of mustard oil and pepper powder and keep it inside the refrigerator for 30 mins to one hour.
• Slightly fry the diced potatoes with little oil,salt and turmeric powder and keep them aside.
• Heat oil in a kadhai and add the red chilli, bay leaves and 1 tsp cumin seeds.
• When the cumin begins to splutter at the chopped onion. Saute until the onions become translucent. 
•  Add the ginger garlic paste, turmeric powder, red chilli powder,coriander powder and salt.
• Saute for one minute and add the tomatoes.
• Saute until the masala is well cooked and oil starts to release from the sides.
• Add the chicken and the potatoes and mix with all the spices very oil.Cook for more 5/6 minutes until the the chicken and the potato are covered by the spices.
• Broil the water and pour into the kadhai and then cover it with a lid and cook for another 10 minutes.
• Remove the lid and add the roasted spices.
• Cook till the gravy is reduced to almost half and the potatoes and the chicken are cooked very oil.
• Broil the fry fenugreek on a hot griddle and crush them over the curry.
• Sprinkle the garam masala powder over it.
• Garnish with chopped coriander leaves and serve hot with onion and green chilli salad along with naan , roti, chapati ar paratha.

                                      Enjoy Your Food....!

Vegetable Navratna Korma ( Nine Gem Curry)...!

Navratan Korma / Navratna Korma is a vegetarian dish made with vegetables , paneer ( Indian Cottage Cheese) and nuts. Navratan means nine gems and it is common for the recipe to include nine different vegetables. Basically the dish has its roots in the Mughlai Cuisine of Modern day India & Pakistan. Classically a korma is defined as a dish where meat or vegetables are properly braised and then cooked with water , stock and yoghurt / cream. In Kerala lots of coconut milk is usually added to the curry. But in true Mughlai cuisine fashion, cream or cashew nut paste is added to form the gravy.

Here the basic recipe of vegetable Navratan Korma.

Ingredients:

• Vegetables: 2 Cups (Approximately) I used diced carrots, french beans, potatoes, cauliflower, and peas. You may add any other vegetables of your choice too.
• Paneer (Indian Cottage Cheese): A few cubes.
• Cashew nuts: 10-15 ( Soak them in warm milk for 10-15 mins and then ground to a smooth paste).
• Raisin:8-10 (Optional, I didn't use).
• Onion: 2 medium ( smooth paste)
• Ginger: 1" ( fine paste)
• Garlic: 4/5 Cloves ( paste or crushed)
• Tomato: 2 medium (boil the tomatoes in water for 5-10 minutes and blanched them and then make a smooth paste) . You may use ready made tomato puree too.
•  Ghee ( Clarified Butter): 2 tbsp.
• White oil: 1 tsp.
• Low Fat  Fresh Cream: 1 Cup
• Water: 1 1/2 cup
•  Salt: To taste
• Sugar: 1/2 tsp
• Black Peppercorn: 4
• While Garam Masala: 1 Cinnamon Stick, 2-3 Cloves and 4/5 Cardamoms.
• Red Chilli Powder : 1 tsp.
• Turmeric Powder :1 tsp.
• Coriander Powder :1 tsp.

 Process:

• Heat 1 tsp of white oil in the wok and fry the paneer pieces slightly until little brown with a pinch of salt.
• Take them out of the wok and keep separately.
• Now heat little more oil in the same wok and fry slightly the chopped vegetables with salt and turmeric powder. Keep the vegetables separately.
• Now heat ghee/clarified butter in the wok and add the whole garam masala along with the black peppercorn until the aroma comes out.
• Then add the onion paste and fry until translucent. 
• Add the ginger garlic paste and mix well.
• Add all the spice powder (turmeric, chilli,  coriander ) and mix thoroughly.
• Add the pureed tomato and stir to mix it with all the spices.
• Now pour the yoghurt into the wok but don't forget to best it with a tsp. of water before adding into the wok.
• Add the cashew nut paste and give a good stir . Cook on low heat for 5-8 minutes.
• Add the fried vegetables.
• Mix them with all the the spices and cook until oil separates from sides.
• And salt and sugar and one and a half cup of water into kadhai.
• Cover and cook until the vegetables are cooked yet firm.
• Uncover and add the fried paneer pieces.
• Stir and cook for half a minute only.
• Bring it to boil and finish with fresh cream
• Serve hot garnished with chopped  dry fruits of your choice.

                        Enjoy Your Food...!

Mocha Chingri... Banana Blossoms and Prawn Curry..!

Mocha Chingri ( Banana Blossoms and Prawn Curry) is an authentic Bengali delicacy which I love since my childhood and learned to cook from my mother only. But cleaning this vegetable properly is really a very tough job for me. For this reason I very rarely cook this . But I must admit that my extreme mocha lover husband all the time helps me in this respect.

Anyway, here is the process of making Mocha Chingri :

 Ingredients:

• Mocha (Banana Blossoms) : 1 large
• Prawns : 100 grams, small peeled and de-veined
• Potato - 1 medium (diced in very small cubes)
• Coconut Milk: 1/2 Cup
• Whole Cumin Seeds- 1/4 tsp
• Bayleaf - 1 medium.
• Ginger - 1 tsp, ( Paste)
• Cumin powder - 2 tsp
• Turmeric Powder  - 1/4 tsp
• Salt - to taste
• Sugar - 1tsp.
• Dry Red Chilli:2
• Ghee - 1 tsp
• Oil (Mustard) :4 tbsp.
• Garam Masala Powder:1 tsp.
• Water: 2/3 Cups.

 Process:

Mocha/ Banana Blossoms:

• Remove the blossoms after peeling away the outer leaves and clean. Chop finely.
• Now Take a pressure cooker and add the chopped banana blossoms and 2 cups of water  Add little salt and oil.
• Cook it upto 3/4 whistles.
• Drain the excess water using a strainer.
• Keep it aside.

Prawns:

• In a deep bottomed vessel heat little oil and fry the cubed potatoes until golden yellow . Add little salt and turmeric powder while frying them. Keep them aside.
• Now in the same pan heat little more oil and fry the prawns slightly with little salt and turmeric powder. Keep the prawns separately .

 Curry:

• Heat 2 tbsp of mustard oil in a deep bottomed vessel and add the cumin seeds,dry red chili  and bay leaves.
• When the cumin seeds start to splutter add the boiled blossoms and fried potato and mix well.
• Then add the salt, turmeric powder, cumin powder and the ginger paste.
• Mix the blossoms with all the spices very well and cook until the oil start to release from the sides.
• Now mix the coconut milk with 1 cup of water and pour into the curry. Sprinkle little sugar on it and mix.
• Cover and cook on medium flame until the blossoms become mushy and the potatoes are boiled.
• Uncover , add the prawns and mix well cook for few minutes.
• Check the seasoning and sprinkle the garam masala powder and pour the clarified butter (ghee) on the top.
• Turn off the flame . Now your banana blossoms and prawn curry is ready to serve.
• Serve it with steaming hot rice.

                                  Enjoy Your Food..!