Mango Pot de Creme

This recipe has been lying in my drafts from last, so you know how lazy I have been. The summer vacations are over and we are settling down in our everyday routines.The monsoons are also here,so are the mangoes! What better time than this to make this easy dessert at home. It requires just 3 ingredients!

mango pot de creme main

mango pot de creme 1

Mango Pot de Creme
Author: 
Recipe type: Dessert
 
Super easy mango dessert!
Ingredients
  • Mango puree - 2 cups
  • Fresh cream - 1 cup - I used Amul low fat cream
  • Condensed milk - 4 tbsp
  • Gelatin - 1 tsp
  • Rose petals/ Mint leaves - to garnish
Instructions
  1. First bloom the gelatin.
  2. In a bowl soak the gelatin in cold water for 10 mins. Microwave for 5 sec at high. Keep aside.
  3. Mix together the mango puree, condensed milk and cream till creamy.
  4. Add the gelatin and mix gently.
  5. Fill up cups/bowls with this mixture and refrigerate for 2 hours.
  6. Serve, garnished with rose petals / mint leaves and some chopped mangoes on top.
 

Butter Chicken

When I moved to the City Of Joy 12 yrs ago ( unbeliveable) the one thing I craved the most was a plate of decent Butter Chicken – quite a staple after having spent almost 7 yrs in saadi dilli! Unfortunately, Kolkata, back then did not have too many , rather hardly had any place that made proper butter chicken ( the one that gives you the feel kinds!). Hence started my quest to try various versions of the Buttter Chicken recipes at home. Over the years many trials happened in my kitchen but none could make the cut honestly. Lot of trials and errors later, I am somewhat satisfied with this precious recipe that I am going to share with you today. My 9 yr old has also turned into a BC (Butter Chicken) fan so this is one dish I make often. It is also my party staple simply coz its too easy to make with ingredients just thrown in. A few of my readers have also requested me for my version of the dish, so here goes.

butter chicken

Butter Chicken
Author: 
Recipe type: Main
Cuisine: Indian
 
Silky smooth decadent chicken dish in a tomato based gravy
Ingredients
  • For the chicken :
  • Chicken Boneless or on the bone ( as preffered) - 500 gms
  • Chili powder - 1 tsp
  • Salt - 1 tsp
  • Ginger garlic paste - 1 tbsp
  • Mustard oil - 1 tbsp
  • For the gravy:
  • Tomatoes - 4 large - roughly chopped
  • Onion - 1 large - roughly chopped
  • Ginger - garlic paste - 1 tsp
  • Garam Masala powder - 1 tsp
  • Tomato puree - 2 tbsp
  • Cashews - a handful
  • Kashmiri chili powder - 1 tbsp
  • Kasoori methi - a littel - soaked in warm water
  • Sugar - 1 tsp
  • Butter - 1tbsp
  • Fresh cream - 1 tsp - optional
Instructions
  1. Marinate the chicken pieces with chili powder, ginger garlic paste, salt and mustard oil. Keep aside for an hour.
  2. Line a baking tray, grill/bake the chicken pieces at 250 deg C in the oven for 15 to 20 mins till slightly charred.
  3. Keep aside.
  4. Making the gravy:
  5. In a pan, heat some butter. Add the chopped onions along with the ginger garlic paste.
  6. Saute till fragrant. Tip in the chopped tomatoes, tomato puree, cashews, chili powder, salt and sugar.
  7. Cook till the tomatoes are soft and mushy.
  8. At this point, add half a cup of warm water if reqd to loosen the gravy.
  9. Add the garam masala powder. Cover the pan and cook for 10 mins.
  10. Let the mixture cool and then grind it into a smooth paste.
  11. Return the gravy to the pan, add the cooked chicken pieces.
  12. Cover and let it simmer for 5 to 7 mins.
  13. Add the cream and kasoori methi. Give it a stir, remove from heat.
  14. Garnish with some more cream and kasoori methi.Serve hot.
 

Tomato Mint Pulao

Summer calls for easy clean meals that can be prepared without slogging it out in the kitchen. This Tomato Mint Pulao is a one pot meal to be rustled up in a jiffy, served with a side of raita and salad is perfect for a weekday meal.Easy clean flavours is sure to please your tastebuds!tomato mint pulaoI like making pulaos in handis or a pan as i am more confident that way but you could easily use a pressure cooker or even a rice cooker. Just the amount of water need to adjusted accordingly. Also i have used chopped tomatoes for texture but even puree would work well. Feel free to use your own discretions as that what makes it even better!

tomato mint pulao 1

Tomato Mint Pulao
Author: 
Recipe type: Rice Dish
Cuisine: Indian
 
One pot veg rice dish
Ingredients
  • Basmati rice - 1 cup - washed and soaked in water for half an hour
  • Chopped tomatoes - 2 medium
  • Ginger - 1 tbsp- grated
  • Green chillies - 1 nos - finely chopped
  • Turmeric powder- 1 tsp
  • Whole garam masala - a mix of cardamom, cinnamon and cloves - 1 tbsp
  • Bay leaf - 2 nos
  • Whole cumin - 1 tsp
  • Salt - to taste
  • Sugar - a pinch
  • Fresh mint leaves - a handful - finely chopped
  • Ghee - 1 tbsp
  • Warm water - 2 cups
Instructions
  1. In a pan/handi heat the ghee.
  2. Splutter the whole garam masala, bay leaf and whole cumin.
  3. Once fragrant, add the chopped tomatoes and grated ginger.
  4. Fry for 2 mins. Add the handful of chopped mint leaves and chopped green chilies.
  5. Next add the basmati rice and turmeric powder.
  6. Saute well for 5-7 mins till the rice changes colour.
  7. Add the warm water, salt and sugar.
  8. Cover and cook till the water is absorbed. Fulff up the rice with a fork and serve hot.
 

Methi Thepla

This time of the year is perfect to savour the varied winter greens available in the market. My absolutely favourite being fresh Methi saag( fenugreek leaves) and Sarson Saag ( mustard greens). I dont leave an opportunity to use fresh methi leaves as often as I can. While i would always make Aloo methi or simple methi parathas , Theplas , essentially a Gujrati flatbread is something I made for the first time. Perfect as a breakfast dish, I absolutely loved eating them.

methi theplaThe addition of a variety of spices and some gram flour to the dough gives the parathas if we may call them, even thogh they are to be rolled thinner than a paratha, a lovely soft texture. My boys are not much into parathas and would stick to their usual English breakfast, I love my desi breakfast and more so on weekends. Served with some homemade green chili pickle and yogurt, it made for a delicious treat.

methi thepla 1

Methi Thepla
Author: 
Recipe type: Breads
Cuisine: Gujrati - Indian
 
A soft spiced flatbread that is perfect as a breakfast dish served with pickle and yogurt.
Ingredients
  • Whole wheat flour? Aata - 1½ cups
  • Gram flour / Besan- ½ cup
  • Chopped onion - 1 tbsp
  • Chopped green chili - 1 tsp
  • Chopped fresh fenugreek leaves/methi leaves - 1 cup
  • Caraway/Ajwain seeds - 1 tsp
  • Cumin seeds/jeera seeds - 1 tsp
  • Salt - to taste
  • Chopped coriander leaves - 1 tbsp
  • Red chili powder - 1 tsp
  • Coriander powder - 1tsp
  • Ghee - 1 tsp + spme more to cook the theplas
  • Warm water - a cup approx to knead the dough
Instructions
  1. In a bowl mix all the ingredients listed aboved and knead into a soft using some warm water.
  2. Let the dough rest for 15 mins.
  3. Make small balls, dust in some flour and roll out very thin into round discs.
  4. They should be rolled thinner than a paratha.
  5. On a flat gridle, cook the theplas by applying ghee on both sides.
  6. Serve warm with pickle and fresh yogurt.
 

Diwali Cheers with some Moong Dal Halwa

Diwali is here with  so much light and sparkle all around as. I had a super busy week cleaning and prepping my home for the festival. My single point focus becomes putting up lights all over my house, changing up the décor and prettying up every nook and corner. So much so that I completely ignored the food front. Now whats Diwali without some homemade sweets and finally got the time to whip up some sweet deliciousness in my kitchen. Moong Dal Halwa is something I totally love and the nip in the air calls for a bowl of hot hot halwa.

moong-dal-halwa

The best part about hoeme made sweets is that you can control the sweetness and know what exactly has gone into it so that your little ones can enjoy it without any fear. I used condensed milk instead of sugar syrup and that kind of makes it so very easy to make this dish. So don’t wait just head into the kitchen!

diwali-collage

I also take this opportunity to wish each one of you a Diwali filled with love and light. Spread joy all around you, dress up and indulge in the festivities with your friends and family coz that exactly I love to do.

diwali-pic-main

Diwali Cheers with some Moong Dal Halwa
Author: 
Recipe type: Dessert
Cuisine: Indian
 
A sweet dish made with pulses that is so festive !
Ingredients
  • Moong Dal - 1 cup - washed and soaked in water for 2 hrs.
  • Ghee - 100 gms
  • Condensed milk - 1 cup
  • Cardamom powder - 1 tsp
  • Almonds - a handful - chopped finely
  • Raisins - a handful - optional
Instructions
  1. Drain the moong dal and grind into a fine paste using the mixer grinder. Make sure to use very little water while grinding.
  2. In a non stick pan, heat the ghee.
  3. Add the moong dal paste and start stirring it into the ghee.
  4. Continue to stir the mixture on low heat for atleast 15 mins till the mixture smells fragrant and the raw taste of the dal is cooked through.
  5. Keep the flame low at all times. Keep stirring once a while.
  6. The mixture with turn a nice golden colour .
  7. Add the chopped almond, raisins(if using) and cardamom powder.
  8. Now add a cup of condensed milk and stir in well.
  9. Conitnue to stir for another 5to 7 mins, till you reach the desired consistency.
  10. Don't overcook or else the halwa will go dry.
  11. Remove from heat and serve hot in little bowls.
  12. Can be reheated in the micro as and when served.
 

Paneer Qalia – A rich cottage cheese curry

Hello all! How is Diwali prep coming along folks? I am just back from my  2 weeks long puja holidays at my hometown and still recuperating and thinking of ways to shed off those piled on calories. But sadly I see no light of hope on that front coz Diwali – undoubtedly my most favourite festival is just around the corner and like everyone I am also fully gearing up for it. 

The recipe I am sharing today is a feasty dish but requires very little effort. Qalia has its roots in Mughali cuisine where mutton was cooked in large cauldrons with a concoction of spices, essentially in a yogury based gravy. We Bengalis also have a version called the Kalia – essentially Rohu Kalia( fish kalia) mostly made as a part of wedding menu. I made it with Paneer as every Tuesday I need to roll something delicious out of my kitchen for the man who sticks to veg food – that one day! The use of mace (javitri) is essential as it lends a royal taste to the gravy. This curry dish goes very well with rotis as well as rice.

paneer qalia

Paneer Qalia - A rich cottage cheese curry
Author: 
Recipe type: Main
Cuisine: Mughlai
 
A rich youghurt based cottage cheese curry dish
Ingredients
  • Paneer/ cottage cheese - 250 gms - cut into cubes
  • Onion Paste - 2 tbsp.
  • Ginger/garlic paste - 1 tsp each
  • Yogurt - 1 cup
  • Kashmiri chili powder - 1 tsp
  • White pepper powder - 1 tsp
  • Mace / javitri powder - 1 tsp
  • Coriander powder - 1 tsp
  • Garam masala powder - 1 tsp
  • Salt - to taste
  • Green chilies - 3-4 whole
  • Refined oil - 1 tbsp.
  • Ghee - 1 tbsp
Instructions
  1. In a pan lightly fry the paneer cubes in 1 tbsp. refined oil. Keep them dipped in a bowl of warm water till used in the gravy. This keeps the paneer super soft.
  2. In the same pan, add the ghee.
  3. Saute the onion, ginger/garlic paste till fragrant and golden brown.
  4. Now add the dry spices - chili powder, coriander powder, mace and the garam masala.
  5. Next tip in the yougurt. Mix well and let the gravy simmer for 5-7 mins. Keep the flame low.
  6. Put in the paneer pieces, add the green chillies. Check seasoning.
  7. Remove from heat.
  8. Serve with rice/roti
 

Dimer Korma

A conversation with a dear friend made me realise that this blog is something that means a lot, a lot of hard work and sweat and passion has gone into making it, so no matter how many “sabbaticals” I take, I have to get back to it. So on that very positive note, I present a new recipe to you all! I made Dimer Korma few days ago after I saw a video on FB by Banglar Rannaghar, a very popular website of great recipes. I made some minor changes and the result was a great dish.

dimer kormaEggs are a constant favourite in my household and is well accepted by both my boys, whichever way it is served. This Korma went particularly well with tawa rotis and made for a lovely treat. It is a great party dish and requires very little ingredients.

dimer korma1

Dimer Korma
Author: 
Recipe type: Main course
Cuisine: Bengali - Bangladeshi
 
Eggs in a rich yogurt based gravy
Ingredients
  • Boiled eggs - 4 nos
  • Cardamon - 3-4
  • Cinnamon - 1 small stick
  • Cloves - 3-4
  • Yogurt - 1 cup
  • Brown Onion paste - 2 tbsp
  • Ginger - garlic paste - 1 tsp
  • Salt - to taste
  • Sugar - a pinch
  • Ghee - 1 tbsp. + 1 tbsp.
  • Green chilies - 3-4 - slit
  • Brown onion for garnish
Instructions
  1. Shell the boiled eggs, make slits , marinate with some salt and keep aside.
  2. In a pan , heat 1 tbsp. ghee. Fry the eggs lightly and keep aside.
  3. In the same pan, add 1 tbsp. ghee.
  4. Splutter the whole garam masala - cinnamon, cardamom and cloves.
  5. Next add the brown onion paste and ginger garlic paste.
  6. Fry for 2 mins and then add the yogurt.
  7. Mix well and keep the flame low.
  8. Add the salt and sugar.
  9. Add half a cup of warm water.
  10. Add the fried eggs and let the gravy simmer for 5 mins.
  11. Garnish with some fried onions and green chiilies.
  12. Serve with rotis.
 

Kacche Kele Ke Kofte ( Raw banana Koftas)

While you wouldn’t really pick up raw bananas as a part of your regular vegetable shopping, but once a while you can , to make this raw banana Kofta Curry, that’s very high on nutrients as well as taste. This recipe here is onion and garlic free too. The Bengali in me, loves her Kaanch Kola (raw banana) as we call it . I could even relish boiled raw banana mash with green chilies and mustard oil, our most trusted dish whenever tummy issues crop up. My boys however would squirm at the very idea. So I have to get as innovative as I can be and camouflage such vegetables in more appealing looking dishes.

kele kofteThis recipe here is onion and garlic free. To make it a bit fancy , I have used cashew and sunflower seeds paste to give the gravy a lovely texture and taste. You can easily make the koftas a day in advance,store it in the fridge, fry and add it to the gravy later.

kele kofta 1

Kacche Kele Ke Kofte ( Raw banana Koftas)
Author: 
Recipe type: Main course
Cuisine: Indian - Bengali
 
Soft koftas made from raw bananas in a rich gravy
Ingredients
  • Raw banana - 2 nos - boiled and mashed
  • Potato - 1 large - boiled and mashed
  • Roasted cumin powder - 1 tbsp.
  • Garam masala powder - 1 tsp + 1 tsp
  • Salt - to taste
  • Sugar - a pinch
  • Plain flour - 1 tsp
  • Roasted cumin powder- 1 tsp
  • Turmeric powder - 1 tsp
  • Kashmiri chili powder - 1 tsp
  • Cashew paste - 1 tbsp.
  • Sunflower seeds /Magaj dana paste - 1 tbsp.
  • Tomato puree - 2 tbsp
  • Green chilies - 2 nos - finely chopped
  • Refined oil - to fry the koftas
  • Ghee - 1 tbsp.
  • Salt - to taste
  • Sugar - a pinch
Instructions
  1. First lets make the koftas.
  2. In a bowl take the boiled and mashed raw bananas and the potato.
  3. Add roasted cumin powder, garam masala powder, salt , sugar and flour and mix everything together.
  4. Wet tour hand with a little water and make small balls.
  5. Keep in the fridge for 10 mins.
  6. In the meantime, heat some refined oil for frying the koftas.
  7. Fry the koftas, till the turn golden brown in colour.
  8. Drain and keep aside.
  9. Now to make the the gravy.
  10. Heat ghee in a pan.
  11. Add the garam masala powder.
  12. Next put in the tomato puree, cashew paste and sunflower seeds paste.
  13. Fry for 5- 7 mins.
  14. Now add the dry spices - turmeric , roasted cumin, red chili , salt and a pinch of sugar.
  15. Mix everything well, add a cup of warm water and let the gravy simmer for 5 mins on low heat.
  16. Lastly add the koftas, garnish with some green chillies and a sprinkle of garam masala.
  17. Serve with rice.
 

Pudine Wali Moong Dal

Sharing the recipe of a very easy but tasty lentil recipe that is perfect as a summer lunch dish. I have lost my appetite in this heat and all that I crave for is some simple dal-chawal and some light vegetable on the side. Fimish your lunch with a bowl of curd and you are good to go. Even after elaborate menu planning , I end up making a simple meal these days. The mint adds a freshness to your otherwise boring bowl of dal and green beans lentils is very easy to digest. moong dal You could use fresh coariander even along with mint, that would enhance the taste. Note the recipe below :

Pudine Wali Moong Dal
Author: 
Recipe type: Main course
Cuisine: Indian
 
Ingredients
  • Split green moong dal/lentils - 1 cup - washed and soaked in water for 10 mins
  • Onion - 1 small - finely chopped
  • Ginger - 1 tsp- grated
  • Tomato puree - 2 tbsp
  • Mint leaves - a handful- finely chopped
  • Water - 2½ cups
  • Cumin seeds - 1 tsp
  • Dry red chilies - 2-3 whole
  • Ghee - 1 tbsp.
  • Salt - to taste
  • Turmeric powder - 1 tsp
  • Green chilies - 1-2 as per taste
Instructions
  1. In a pressure cooker, add the soaked lentils, onion, tomato puree, ginger, mint leaves, tomato puree ,salt and turmeric powder.
  2. Coom for 4-5 whistles, till the dal is cooked.
  3. Mash the dal with the back of a spoon and keep aside.
  4. In a pan , heat the ghee. Temper with cumin seeds and dry red chilies.
  5. Add the dal mixture and let it simmer for a min.
  6. Garnish with green chilis and some more fresh mint.
  7. Serve with irce .
 

Kerala Style Chicken Curry

Once in a while when you want to do something different to your regular Chicken curry, this recipe of Kerala Style Chicken curry could come very handy. While I wouldn’t claim that this is the most authentic version and more inspired by the robust flavours of kerala cuisine, it tastes very good nonetheless.

Kerala style chicken curry

Most of the ingredients used are a part of our everyday cooking, apart from curry leaves maybe but that too is easily available now. I use curry leaves in a lot of things like poha , kadhi and even in my simple aloo sabzi that goes so well with luchis! 7 years back when I moved into my house, I was most kicked about having this little garden to myself where I would grow my organic veggies. Curry leaf plant was one of the firsts I had bought and today its turned into a beautiful little tree. Well, more on my vegetable garden later, you go note the recipe!

Kerala Style Chicken Curry
Author: 
Recipe type: Main course
Cuisine: Kerala
 
Flavourful chicken curry that pairs very well with rice.
Ingredients
  • Chicken - 500 gms - cut into medium sized pieces
  • Onion - 1 medium - finely sliced
  • Tomato - 1 medium - finely sliced
  • Ginger - 1 tbsp. -grated
  • Garlic paste - 1 tsp
  • Green/ red chillies - 2-3 - finely sliced - as per taste
  • Turmeric powder - 1 tsp+1 tsp
  • Red chilli powder - 1 tsp+1 tsp
  • Coconut milk - 1 cup
  • Salt - to taste
  • Refined oil - 1 tbsp
  • For tempering:
  • Ghee - 1 tbsp.
  • Mustard seeds - 1 tsp
  • Curry leaves - a few
  • Dry red chili - 2-3
  • Black pepper corns - 1 tsp
Instructions
  1. In a bowl take the chicken pieces, marinate with 1 tsp turmeric powder and 1 tsp red chilli powder and some salt.
  2. Keep aside for 10 mins.
  3. In a pan , heat 1 tbsp. oil and shallow fry the chicken pieces till golden brown in colour.
  4. Drain and keep aside.
  5. In the same pan, add 1 tbsp. ghee.
  6. Add the mustard seeds, black peppercorns, dry chili and the curry leaves.
  7. Let the spices splutter and release its aromas.
  8. Now add the finely sliced onions , grated ginger and the garlic paste.
  9. Cook till transluscent.
  10. Now add the chicken pieces.
  11. Add another tsp of turmeric and chili pwder each and some salt to taste.
  12. Mix everything well, add half a cup of warm water and let it simmer.
  13. Once the water dries up and the chicen is almost cooked, add the coconut milk and the green chilies.
  14. Let the curry simmer for 2-3 mins.
  15. Remove from heat and garnish with some more grated ginger and chopped chilies.
  16. Serve hot with rice.