Kids Friendly Egg Fried Rice...!!!

Being a home maker and a mom everyday I need to do loads of house hold works and after that sometimes, even the name of cooking make me feel exhausted. That's why most of the time I go for a simple preparation which we can enjoy together, I mean which is good in taste and nutritious for three of us. This rice preparation is one of them . Whenever I don't remain in the mood of doing nothing I quickly make this which I think is far better than any store bought food.

Here is the entire process:


Ingredients:

• Cooked Rice:2 Cups
• Sliced Onion:1 /2 Cup
• Thin Sliced Bell Peppers(green,yellow or red whatever you have) :1/4 th Cup
• Minced Garlic:1 tbsp
• Minced Ginger:1 tsp.
• Chopped Tomato:1/4 cup
• Eggs:2/3 (scrambled )
• Carrot:1/4 cup ( thin sliced,optional)
• French Beans:1/4 Cup ( chopped,optional)
• Salt:As per taste
• Pepper Powder:1 tsp.
• Tomato Ketchup:2 tsp.
• Chili Sauce:1/2 tsp.
• Soya Sauce:2 tsp.
• Cooking Oil:2 tbsp.
• Spring Onion: 1/4 cup (chopped)

You may use any other vegetables of your choice.

Process:

• Make ready your cooked rice and scramble the eggs at first.
• Heat the oil in a deep bottomed vessel. At first add the minced garlic and the ginger and saute for few minutes at medium to low flame. Then add the chopped onion, capsicum ,tomato , carrot, french beans or any other vegetables you are using. Saute for few minutes until all the veggies become little tender.Sprinkle salt(be careful about the amount of salt as soya sauce will be used in this preparation which itself has salt ), pepper powder and mix. Then pour the tomato ketch up, chili sauce and half of the soya sauce. Mix well and at medium flame cook for 5/6 minutes.
• Add the scrambled egg and cook for few seconds..
• Now add the cooked rice and thoroughly mix it with all the veggies ,egg and spices.
• Pour the rest of the soya sauce and give a nice stir. Now add the chopped spring onion and cook for few minutes.
• Your Egg Fried Rice is ready to serve.
• Serve it with chili chicken or manchurian preparation or even it tastes good alone. 

Here is the recipe For Indian Style Chili Chicken...!!!

                            Enjoy Your Food..........!!!!

• 
  

Burnt Garlic And Dry Red Chili Flavoured Soya Fried Rice...!!!!

A very tasty and healthy rice preparation which is extremely easy to make and hence less time consuming and  fuss free . It is very good for your little one's lunch box too.

Here is the entire process of making Burnt Garlic and Chili Flavoured Soya Fried Rice:




Ingredients:

• Basmati Rice: 1 Cup (soaked in water for 15 minutes)
• Soya Chunks:1 Cup
• Lemon Juice:2 tbsp.
• Cumin Seeds:1/2 tsp.
• Cashew Nuts:10/15 nos.
• Onion : 1 (chopped)
• Green Bell Pepper /Capsicum : 1 (Chopped)
• Refined Oil:2 tbsp.
• Dry Whole Red Chili:2
• Red Chili Powder:1 tsp.
• Salt:To taste
• Garlic:1 tbsp .(Crushed or finely chopped)
• Ginger Paste:1 tsp.
• Water: As per the requirement.

Process:

• Cook the rice until 70% done. You may cook your rice in microwave too. But while boiling the rice don't forget to add a pinch of garam masala powder, 1 tsp of white oil and 1 tsp of lime juice or vinegar  ( it will keep the rice grains separated from each other and make the rice more whitish). Drain the excess water and spread the rice on a flat plate.
• Now boil the soya chunks in water with a pinch of salt till they become soft.Then soak them in 1/4th cup of cold water with lemon juice for 15 minutes.Take them out and squeez them carefully to drain the excess water.
• Now heat oil in a deep bottomed vessel and add the chopped garlic and dry red whole chili first. At high flame fry them till the nice aroma comes out.Now lower the flame to middle and add the cumin seeds . Let it splutter and add the cashew nuts. Fry little. But be careful so that it cant be burnt.
• Add the chopped onion and capsicum and cook until they become little soft.Fry little and add the soya chunks. Add the ginger paste, chili powder,little salt and saute 2/3 minutes.
• Now add the rice and mix in thoroughly and at the very low flame cook it for 5/6 minutes. Before turning off the flame don't forget to check the seasoning.
• Burnt Garlic and Dry Red Chili Flavoured Soya Fried Rice is ready to serve.                                      

                                                  Enjoy Your Food...!

Hing Er Kochuri Aar Chholar Daal...!!...(Stuffed Indian Deep Fried Flat Bread with the Flavour of Asafoetida and The Bengal Gram Lentil Curry) ...!!!!

In few of my previous posts I already mentioned that poila boishakh ( Poila Boishakh Special ) or the first day of a Bengali  Year bears double celebration at my home. I celebrate it not only because it is the first day of a New Year but also It's my hubby's birthday. So, after puja and few rituals on the Poila Boishakh I make few Exclusive Bengali Foods . Today, is the last of the Bengali year and remembering the importance of tomorrow I make these few simple yet exclusive Bengali Foods .

So, these are my brunch today...!!

Hing er Kochuri , Chholar Daal Rasogolla .....!! Stuffed Indian Deep Fried Flat Bread with the flavour of Asafoetida , The Bengal Gram Lentil Curry and the Bengal Famous Puffed Cheese Balls)...!!!

Sharing the recipe one by one....

Hing er Kochuri :

Ingredients:

1.    For The Stuffing...!!!

• Biulir Dal (Urad Daal): 1 Cup ( soaked overnight in water, in absence you may use Bengal gram lentils or yellow peas too)
• Hing/Asafoetida:1 tsp.
• Few Fried Spices: 1 tbsp .( Dry roast cumin, coriander, fennel seeds and then grind to a coarse powder).
• Red Chili Powder:1/2 tsp ( adjust according to your tolerance)
• Grated Ginger:1/2 tsp.
• Salt: As per taste
• Sugar:1/4 th tsp.
• Oil ( Mustard /white) : 1/2 tsp.
• Water : Few drops (Optional)

             2.             For the Flat Bread (Kochuri)

• Maida ( Flour) :2 Cups
• Oil :3 tbsp of white oil
• Salt : 1/2 tsp.
• Water:Enough to make a soft yet firm dough.
• White Oil: Enough oil for deep frying 

 Process:

• Soak the daal over night and in the morning make a smooth paste of it using little water but don't make it too watery. Use water only as per the requirement.
• Now heat oil in a pan and add the paste .On medium to low flame add all the spices ( dry roasted spice powder, chili ,salt, sugar and the ginger ), Mix thoroughly  for another few minutes. If you find that the mixture becomes too dry sprinkle little water. 
• Turn off the flame and let it cool for sometime.
• Mean while make a soft yet firm dough with the flour.
• Divide the dough into few small equal balls. Roll the balls between your palm and make it smooth. Now take a ball at a time and make a little space/bowl in the center of the each of the balls . Put the stuffing into it and seal it well.
• Roll each of the stuffed ball in the form of a luchi or puri using a rolling pin.To make it easier while rolling use little white oil .
• Heat the oil in a deep bottomed vessel and once the oil becomes very hot, reduce the temperature to medium and add one luchi at a time into the kadhai. Press gently with a perforated ladle to make it puff and take it out of the kadhai once it is become golden in color..Repeat the same process for rest of the dough .Serve hot with Chholar Daal or Bengal Gram Lentil Curry.

             Bengal Gram Lentil Curry Recipe:

Ingredients:

• Bengal Gram Lentil : 1 Cup
• Potato: 1 (medium, cut in small cubes)
• Coconut:1/4 th Cup (chopped)
• Cumin Seeds:1/2 tsp.
• Bay Leaves:1-2
• Whole Dry red Chili:2
• Cinnamon Stick:1 Stick
• Cardamoms:3-4 pieces
• Cloves:4 -5 pices
• Cumin Powder:1 tsp. (soaked in water)
• Tumeric Powder:1 tsp.
• Red Chili Powder:1/2 tsp.
• Ginger :1 tsp (Paste)
• Garam Masala Powder:1/2 tsp.
• Ghee ( Mustard Oil):2/3tbsp.
• Salt: As per taste
• Sugar :1/2 tsp.

Process:

• Soak the chholar Daal or bengal gram lentil for 1 hour in water and then drain and pressure cook it with three cups of water  upto 2 whistle or till just done.
• Heat 1 tbsp of ghee (clarified butter, or oil according to your choice)  in a pan and fry the coconut pieces slightly.Keep separately.
• Heat rest of  the ghee in a separate pan and add the cinnamon sticks, cloves ,cardamoms,cumin seeds, whole dry red chili and cook for few minutes till the aroma comes out. Now add the potato cubes and fry slightly. Now add the boiled daal, turmeric powder, cumin powder salt, sugar and the ginger paste and then cover and cook until the potatoes are done and the daal becomes thick.
• Once it is done check the seasoning. Add more salt or sugar if required and sprinkle the garam masala powder. Cover for a while so that the aroma could be captured and then uncover and serve with kochuri, luchi, parota or even any type of rice.

For Rasogolla Recipe Please Click on   Kesariya Rasogolla...!!









                                                                                Enjoy Your Food...!!!

Kolkata Special Mishti Doi ...!!!...Famous Sweet Curd Of Bengal..!!!.... Sweet Yogurt Kolkata Special...!!!!

                              দই চাই গো, দই চাই, দই চাই গো?

                                        শ্যামলী আমার গাই,

                                         তুলনা তাহার নাই।
                                                 কঙ্কনানদীর ধারে
                                    ভোরবেলা নিয়ে যাই তারে--

The above lines are taken from the famous book, Gitabitaan, Rabindranath Tagore .It is said if anybody requires doi (sweet yogurt) which he has made from the milk of his dark/black colored cow................

Mishti Doi or Mitha Dahi or Sweet Curd is synonymous with Bengal in East India. Bengal is tremendously famous for their sweet preparation .Among all the sweets . the sweet curd or sweet yogurt or mishti doi is one of the most familiar desserts. Not only in Bengal this sweet yogurt is widely available in Odisha and in Bangladesh also.

It can be made very easily at home and it tastes great. Today I am going to share two different and easy recipes of making sweet yogurt at home. 

The first one I followed this time.

Here it goes:

   

              Quick Process of making Mishti Doi
( Actually It is called Bhapa Doi, Baked Mishti Doi)

Ingredients:

1. Condensed Milk: 1 Can
2. Whole or Full Fat Milk : 1 Can Or Evaporated Milk: 1 Can
3. Unsweetened Yogurt : 1 Can ( 400 gm, I used Danone natural yogurt)
4. Cardamom Powder:1/2 tsp.
5. Brown Sugar/caramelized Sugar : 1 tbsp. 

Process:

1. Boil the full fat milk  in a heavy bottomed vessel  until it becomes thick and concentrated or till it  becomes 1/2 of its original volume. Stir frequently to prevent the milk from scorching.Wait until the milk becomes lukewarm.But  if you have evaporated milk, you don't need to do nothing.Use it as it is.
2. Take a oven safe bowl and mix the concentrated milk, condensed milk and beaten unsweetened yogurt and the cardamom powder.The mixture should be smooth and there should be no lump.
3. Caramelize the sugar in a different pan and pour it to  the mix. Otherwise you may simply sprinkle the brown sugar on it.
4. Preheat your oven to the lowest temperature (110-120 degree C for 5 minutes) and place the bowl inside it.Bake it at the same temperature for 15-20 minutes or until it sets.The timing may vary as the capacity of different oven is different.
5. Once it is done take it out of the oven. Sprinkle the chopped pistachios on the top and refrigerate it . Serve when it becomes chilled. 

             Making Sweet Yogurt Without Baking:      

Ingredients:

1. Full Fat Milk: 1 lit.
2. Yogurt:2/3 tbsp.
3. Sugar:250 gm.

Process:

1. Boil the full fat milk  in a heavy bottomed vessel  until it becomes thick and concentrated or till it  becomes 1/2 of its original volume.Stir frequently to prevent the milk from scorching.Wait until the milk becomes lukewarm.
2. Put the sugar in a different pan and heat it over a low temperature and allow it melt .Once it becomes brown in color or caramelized , add the concentrated milk into the sugar and mix well.
3. When the milk and the sugar are mix with each other add the yogurt into it and mix thoroughly to get a lump free mixture.
4. Now pour the mixture in different container and keep it in warm and dark place for mishti doi to set. The best taste of mishti doi is obtained if it is kept in earthenware pot.
5. Once the mishti doi has set and firm refrigerate it for few hours to make it chill and then serve. 

                                                  Enjoy Your Food...!

Potato Sandwich...!!!

Making breakfast in every morning  makes me feel demented sometimes, especially when I find there is almost nothing in my fridge, not even a single egg. This Potato Sandwich which I learned to make from my hubby literally acts as a life saver at those times.The process is very easy and quick yet it makes a wholesome and delicious breakfast for you and your little one too. It requires only few ingredients which you always have in your kitchen pantry.


Here is the entire process:


Ingredients:

•  Potato: 1 medium
• Onion:1 medium (sliced)
• Ginger:1/2 " (crushed)
• Garlic:1/2 cloves( crushed)
• Bell Peppers:red/green /yellow ( 1/4 th of each, thin slice or any one of them which you have at that time)
• Green Chili: 1/2 (chopped)
• Coriander Powder:1 tsp.
• Crushed Black Pepper :1 tsp.
• Turmeric Powder: A pinch 
• Chili Powder:1/4 th tsp.
• Salt: As per taste
• Bread: 3
• Butter:2 tsp.( at room temperature)

 Process:

• At first wash, peel and cut the potatoes in cubes. In a microwave safe bowl add those potato cubes ,2 cups of water and a pinch of salt and on full power heat it for 10-12 minutes. You may require little more or less time to boil it as the functions of different microwaves may vary. Otherwise using gas oven you may boil your potatoes.Once it is done drain the excess water and let it comes to room temperature. Then mash it coarsely.
• Then Take a non stick pan and add little butter into it. Once it becomes hot add the crushed ginger,garlic, onion slices and slices of the bell peppers and on medium heat saute them for few minutes. Sprinkle little salt ,turmeric powder, chili powder and mix well.
• Now add the mashed potato into the same pan and mix thoroughly. You don't need to cook for a long period of time . Just after two or three minutes sprinkle the crushed black pepper and check the seasoning. Add more salt or pepper if required. 
• Turn off the flame and take the potato mix out of the pan and keep it separately and let it get cool for sometime.
• Now take one slice of bread and put some of the ( as much as you want) potato mixture in one side of it.Then cover it with another bread slice. 
• Repeat the process for the other slices of the bread and then cut each of them diagonally to make a triangular shaped sandwich.
• Now heat the rest of the butter into a non stick flat pan or tawa. On medium flame slightly fry the both sides of the each sandwich till little golden spot appear.
• Take them out of the pan and serve with your favorite drink or juice. I bet you will simply love this .

                                                         Enjoy Your Food...!!!

Chicken Chaap...!!! Chicken In Rich Aromatic Gravy...!!!

Chicken Chaap is a very traditional and delicious Mughlai Preparation and widely found to be prepared in almost all the famous restaurants in Kolkata. It is a rich aromatic preparation of chicken where the large chicken pieces are marinated for a long period of time and then cooked in spicy and rich gravy of poppy seeds paste.It tastes best when accompanied by Biryani but it can also be served with naan , paratha or roti. Since quite long time I was looking for an authentic chicken chaap recipe so that I can make it at home. Then one of my food blogger friend Rumela ( author and owner the blog page ,named Mix And Stir) shared a beautiful recipe of this . Then following her process I tried it out. Though the process is bit lengthy and demands a lot of ingredients but the flavor and the taste that come out at the end of cooking it is worth it.My heart core thanks to Rumela for helping me to learn such a  wonderful preparation . I would like to request you to keep visiting her pages regularly for more and more exciting and exclusive recipes.


Here comes the entire process Chicken Chaap. 


Ingredients:

• Chicken:900 gm to 1 kg.

• For TheMarinade:

• Hung Curd/Greek yogurt : 3/4 th to 1 cup( if you don't have Greek yogurt at your home make it instantly. Take the normal unsweetened yogurt in a muslin cloth and hang it for 30 minutes to 1 hour until all the water drains out from it) 
• Onion: 2 large ( thin slice)
• Ginger :1 tsp.(Paste)
• Garlic: 2 tbsp.(Paste)
• Kashmiri Red Chili Powder: 2/3 tbsp.
• Red Chili Powder:1/2 tsp or according to your tolerance
• Coriander Powder:1 tsp.
• Salt : As per taste
• Sugar:1/4 th tsp.

• For Making the Paste:

• Poppy Seeds : 2 tbsp.
• Whole Cashews: 15 pieces or less as per your choice
• Water: 1/2 Cup

• The Dry Ingredients to be Roasted and Ground:

• Cardamoms: 4
• Cinnamon Stick: 1 "
• Clove:4/5
• Mace( Javitri) :3/4 blades
• Star Anise:1

• Other Ingredients:

• Ghee ( Clarified Butter): 2 tbsp
• Oil:4/5 tbsp.
• Kewra Water: 3/4 drops

Process:

• Soak the poppy seeds  and the cashews in 1 cup of water for 15 -30 minutes. Then make a smooth paste of it. You may require little more water while making the paste.Keep it aside.
• Dry roast the cinnamon, cardamoms, cloves, mace and the star anise until aromatic and then cool it for sometime. Now grind them to make a smooth powder. Keep it separately.
• Take the chicken pieces in a large bowl .Then wash it in warm water and pat dry using tissue or kitchen towel. Mix the chicken pieces thoroughly with all the ingredients mentioned in Marinade List  and refrigerate it for 5/6 hours.
• Now add little oil in a pan and add the onion slices . Fry it until the onion becomes light brown in color. Cool it and then make a fine paste of the fried onion slices and keep separately.
• Now take a deep bottomed vessel and heat the oil along with the ghee( clarified butter) .Add the chicken pieces and fry them on high flame for 2/3 minutes .Now add the marinade mixture and stir continuously. Then make the flame little low. On medium flame cook the chicken pieces covered until oil starts to come out from sides. Stir occasionally.After few minutes ,check whether the chicken pieces becomes tender or not. If it is done then uncover the pan and add 1 tsp of ground spice powder and give a very nice stir. Add the kewra water also at this time.But be very careful while adding this kewra water as it has a very strong flavor . Add only 2/3 drops . Stir and check the seasoning. Add sugar or salt if required. 
• Your Chicken Chaap now is ready. Serve it with Naan , paratha, Tandoori roti or Biryani.

                                               Enjoy Your Food...!