Friday, November 21, 2014

Baked Orange Pudding with Orange syrup

   This is week 2 of Kolkata Food Blogger's ongoing event, " Know your Blogger", what I have mentioned in my last post. I have introduced another Food Blogger and co-member of my foodie group KFB. You can check our facebook Fanpage here.
      So, today I'm now going to introduce you another blogger from Kolkata and co-member of my group, Jayati of Jayati's Food Journey. She is an extremely gorgeous lady with a very pretty smile. After holding a full-time job, she blogs quite often. Her recipes are very easy-to-follow for anyone as she posts step-by-step pictures for most of her recipes. Even though we are in the same city, I haven't got any opportunity to meet her yet. She has an enormous lists of traditional and experimental Bengali recipes along with many continental recipes on her blog. I'll recommend my viewers to check her blog at the earliest.

    Last year too we have organised the same event and I had introduced her here and recreated her Prawn Dumpukht recipe. This time I made her Dum Paneer Kalimirch and Orange Pudding following her recipe. Today, I'll share her Orange Pudding recipe, which I totally followed her recipe, only reduced the amount to make 4 servings. I made an extra thick Orange syrup to serve over the pudding, which made this dessert more heavenly. I'll share her Dum Paneer Kalimirch recpe in later post.
   This is an amazing dessert, which needs very less preparation and effort and within very less time, you'll get a melt-in-the-mouth textured Orange flavoured pudding. Always use fresh oranges for this dessert.You can bake it in a bowl or in individual serving ramekins. I baked them in ramekins and served in there, too with the thick orange syrup over the pudding. Here is Jayati's Recipe

You Need : Serves 4
Orange : 2, small
Butter : 50 gm.
Sugar : 2/3 cup (size of a coffee-mug), powdered
Egg : 2, keep in room temperature
Flour : 1/2 cup
Orange Zest : 1/2 tsp.
Milk : 1/3 cup
Vanilla essence : 1 tsp.

For the syrup/sauce :
Orange Juice
Sugar : 3 tblsp.
Butter : 1 tblsp.
Honey : 1 tblsp.
Cornflour :  2 tsp.

How To
Preperation : 
  • Make orange juice from 2 oranges. Separate the egg yolks and egg whites.
  • In a wide bowl, beat the egg whites with a mixer for 3-4 minutes in high speed. Then lower the speed and beat them until they are firm. This is most tedious part of this recipe, rest is like a breeze. Keep aside.
Process :
  • Preheat the oven at 180 degreesC. Grease your bowl or ramekins with little butter and set aside.
  • In a bowl take butter and sugar. Mix till well combined. Add the orange zest and flour. Mix well and add 4-5 tblsp. of orange juice. Now add the egg yolks. Mix and add milk gradually to make a smooth batter.
  • Then add the egg whites into the batter and slowly fold it to the batter. Pour the batter into the prepared baking bowl or ramekins.
  • Prepare a large oven proof dish with water. Place the baking bowl/ramekins in it. (This process is called Bain-marie.)
  • Bake at 180 degrees C for 25-30 minutes or until pudding is set. Just do a toothpick test, if a toothpick inserted in the middle of the pudding comes out clean, then it's done.
  • After it was done, I put them under the grill for 5 minutes to make the top little brown.
  • Serve in room temperature or chilled. 
Making the Orange sauce :

  • Heat a pan, add the butter and sugar. Cook till the butter melts and is well combined with the sugar. Add the remaining orange juice and honey. Mix and cook till the sauce thickens a bit. Add cornflour and remove from heat when the sauce thickens like a syrup.
  • Orange Sauce/Syrup is ready. Pour over the pudding just before serving.

Enjoy this heavenly dessert with your family in leisure....I want to thank Jayati for sharing such a yummy recipe with us.
I'm sending this post to Kolkata Food Blogger's ongoing event, "Know
Your Blogger 2."

Read More

Friday, November 14, 2014

Choco Molten Lava Cake

   I am a part of a wonder food blogger group of Kolkata, "Kolkata Food Bloggers". We started with just 5 food bloggers, in two years more food bloggers from Kolkata has joined in and now we have 23 food bloggers in our group. Together we run a page on Facebook, where each blogger share their recipes in respective slots. You can follow my group FB page here. Also, we organize many theme based events, where we share festive recipes or recipes based on any particular theme, like this.
   Like last year, this year too, we have organized an event, "Know Your Blogger" where we'll highlight one blogger from our group each week and introduce her on other participating blogger's page and recreate her recipes. The main purpose of this event is to introduce other great food bloggers to our readers and at the same time try out some of her recipes and post on our pages. Every blogger has their own unique style and recipes, which should be known to many people possible. 

   This week, we are featuring Our fellow Food Blogger and one of the founder member of KFB and my long time friend, Sarani of Back to Basics. She is a Bengali, currently living in USA with her family. She has an excellent collection of recipes, those are healthy as well as delicious, which you can try for your daily cooking, nothing elaborate but easy-to-follow recipes. She posts many difficult recipes, converted into her own easy way like her Instant Jalebi recipe. This is one of her popular recipe, too. Making jalebi was no way in my to-try-at-home list, but she tried out an Instant jalebi recipe, which anyone can make at home. Now I'm tempted to try it soon. Another thing was in my to-try list from her blog for long time now was Chocolate molten lava cake, which I bookmarked when she posted it. Another thing which is need to mention about Sarani is that she is an absolute amazing photographer. Be it her food or her family pic or any nature photography, everytime she amazes me with her photography. With that, she is an wonderful human being and friend. 

   So, on Children's day I wanted to make this Molten Lava cake for my daughter, what she was asking to prepare for long time...following the recipe from Sarani's blog, I did it finally. When my daughter came to know, she was super happy with a mouth full of grin.
    Molten Lava cakes can be made in less than twenty minutes. The exterior of the cakes were nicely baked, and the insides were chocolaty and gooey. Do not over bake, then the lava effect won't be visible, as the inside will also be cooked if overbaked.Is you have sudden craving fro Chocolate or want to impress special someone then bake these. You can bake them in individual ramekins or in muffin moulds.

    I exactly followed her recipe, but just doubled to make four Molten lava cake for my 3 kids and one for me. So, I'll share the recipe here.........For Sarani's recipe, click here.

You Need : (makes 4-5 cakes)
Dark chocolate bar(I used Cadbury Bournville dark chocolate) : about 100 gm.
Butter : 4 tbsp(approx. 50 gm.) + some to grease the ramekins
Powdered Sugar/Confectioners Sugar : 2/3 Cup + a little of sprinkling
Egg : 1, at room temperature
Flour : 6 tbsp
Vanilla extract - 11/2-2 tsp

How To :
  • Preheat oven to 190 degreeC. Grease the ramekins with little butter. 
  • In a microwave-safe bowl, melt together the butter and chocolate by heating for about a minute in the microwave. Give it a stir after 30 seconds and heat until chocolate fully melts.
  • Take bowl out of the microwave and add powdered sugar. Whisk till nicely incorporated. Next,  beat in the egg. Add the flour and vanilla extract and mix till there is no lump. Do not over beat.
  • Pour the batter equally into the greased ramekins and tap the ramekins few times on kitchen counter to release the air from the batter. Bake for 12 minutes.
  • Take the ramekins or moulds out from oven and let them rest for 2-3 minutes before inverting them onto a plate. Dust a little powdered sugar, garnish with some berries and serve immediately.
  • You can carefully break a little portion to see the liquidy chocolate coming out from the middle portion of the cake.
I am sending this to Kolkata Food Bloggers' event, "Know Your Blogger" 

Read More

Thursday, November 13, 2014

Loitta macher Jhol and Jhuri Bhaja(Bombay Duck curry and dry fry)

   Today I'm sharing a special recipe which is my husband's most favorite fish dish. He is very picky when it comes to fish, but this fish is his most favorite one. This fish is known in different names in different places throughout India. In Bengal it's known as "Loitta/Lotte" and in Mumbai, Kutch and Western coastal areas it's known as "Bombil" or Bombay Duck. It's native to the waters of Arabian Sea and Bay of Bengal.
    Loitta is very soft and mushy fish and has lots of hair-like thin fish-bones allover it, which is easily chewable. This fish has lots of health benefits as well. Some of them are :
    1. Bombay ducks are high in protein. Proteins play an important role in building and repairing the tissues in our body.
    2. Substantial level of Omega 3 polyunsaturated fatty acids in Bombay Ducks help prevent the buildup of cholesterol that can clog the arteries, leading to heart attacks and strokes.
    3. Bombay duck consumption can help in decreasing the blood triglyceride levels. This again calls for a healthy heart.
                                                                           Info Source :

    This fish is cooked in various forms. In Bengal, every household has their own recipe, believe me which differs by few ingredients from one another along with the taste. This is very delicate fish and should have a delicate hand to cook it to be perfect. I've never seen my mother cooking this fish. After marriage, I got to know from my husband that my Mom-in-law makes this fish the best and this is one of his favorite food. Since then I am trying to perfect this fish recipe at my own household and finally after 15 years, I can say I can now cook like my MIL. So sharing my family's recipe of Loitta fish in two forms, a curry and a dry dish, both taste awesome with hot rice. If you go with the look and the smell of this fish, you can never east this fish, but after cooking, the fish tastes really delicious. Both the recipe uses the fresh fish, not the dried ones.

So, let's move on to the recipe ..........................
Loitta macher Jhol ( Bombay Duck Curry)
[To cook this fish, you do not need to add any water, it releases lots of water and it cooks very fast]

You need :
Bombay Duck/Loitta fish : 500 gm/7-8 pcs., cut in big chunks or just cut from middle
Potato : 1, small, cut lengthwise
Brinjal : 1, small, cut lengthwise
Onion : 1, sliced
Ginger paste : 1 tblsp.
Green chillies : 2-3, half slitted
Tomato : 1, small, chopped
Turmeric Powder : 2tsp.
Red Chilli powder : 2 tsp.
Cumin Powder : 1 tsp.
Cumin Seeds : 1 tsp.

Fresh Coriander Leaves : 1/2 cup, finely chopped
Mustard Oil : 11/2 tblsp.(for marination) + 1 tblsp.(for cooking)
Salt to taste

How To :
  • Take a big bowl, add everything except cumin seeds and the oil for cooking. Also add the fish and mix well everything. Add salt and oil for marination and marinate it for at least 1 hour. 
  • Then heat a wide pan, heat oil for cooking and temper with cumin seeds. Then pour the whole marination into the pan. Very slowly, just give a good stir. No need to add water as it will release water by itself. Cover with a lid for 5 minutes. After 5 minutes, shake the pan holding the handles. If you feel water is less, then add a little warm water for curry. Check if the veges are cooked. If not, cover with a lid again. Give another 2-3 minutes or till vegetables are cooked.
  • Do not stir with a ladle, the fish will be mushy as this fish is very soft. Sprinkle some more coriander leaves and serve hot with warm rice. 

Loitta macher Jhuri bhaja/ Bombay Duck dry fry:

You need :
Loitta/Bombay duck : 500 gm., cut in big chunks
Turmeric powder : 2-3 tsp.
Red Chilli Powder : 3 tsp.
Black cumin seeds : 1 tsp.
Ginger paste : 1 tblps.
Green chilli : 1-2, chopped
Fresh coriander leaves
Oil : 2 tblsp.
Salt to taste

How To : 
  •  Heat oil in a pan, add black cumin seeds and chopped green chillies, immediately add fresh fish pieces. Stir continuously, first it'll release some water, let all the water evaporate. Then add salt and turmeric powder as needed. Don't forget to stir, or it'll stick to the pan. 
  • After 2-3 minutes, add red chilli powder and ginger paste. By this time the fish pieces will break and completely mashed up. Stir again for 3-4 minutes, When you can see the fish pieces dried up a bit and oil separates from the fish, add chopped fresh coriander leaves, mix and remove from heat.
  • Enjoy hot with warm rice.

 This post is a tribute to my MIL, hope you all will try in your kitchen and like these recipes. Give it a try and let me know.................

Read More

Tuesday, November 11, 2014

Review : Paper Boat's Ready-to-Drink Tea Blends

    Last week I received a totally unexpected courier. After opening the packet, I got few pleasant surprises inside it. Unexpected in the sense that Paper Boat didn't contact me before sending it to my door. Last year they contacted me to review their other drinks, but somehow they didn't send me any. Then suddenly they sent me a huge carton last week. Inside the carton, there was 4 packets of drinks in two flavours nicely packed in a cute Jute bag, a memo and a sweet letter from Paper Boat, stating that they want my genuinely review about their new products.

                                                                    My Surprise
   Hector Beverage company, who runs Paper Boat, has concocted their new range of Ready-to-drink tea packages in two flavours with Darjeeling black tea. One is very popular flavour - Ginger-Lemon tea and the another is Tulsi(basil) tea. In market, we get these flavoured tea, but mostly in tea bags, which you need to prepare at home but not many ready-to-drink packages are available in today's market. So I think it's very thoughtful and useful move from Paper Boat. The packaging is also very impressive and handy, I must say. I specially love their humors a lot, small quotation on the packages here and there, always bring smile on my face.

 "Chai thandi ho rahi hai(Tea is getting cold)" is a common phrase in everybody's households in India, as we love our hot cup of tea better than the cold one. But sometimes when outside climate is humid and hot, a tall glass of iced tea brings the freshness inside us. Paper boat has just did that for you, they concocted a cool tea blend with our favorite tea, Darjeeling black tea with very common Indian herbs, Ginger-lemon and tulsi(basil) with very less sugar and with no preservatives and added colours. What else do you want? Paper Boat suggests to serve them chilled. It's could be your ready-to-go drink with office lunch, picnic or anywhere you travel. 

1st blend, Tulsi Tea : As I had a little cold when I was tasting this drink, I drank it in room temperature. It was a light-brown crystal clear drink with a subtle taste of basil or tulsi leaves and the sweetness level is also quite low, just what I like. This drink contains black tea, tulsi leaves, lemon concentrate and little sugar. The packet contains 250 ml. of drinks and costs Rs. 30, which is quite economical, I would say with the goodness of no preservatives or artificial colours. The taste of this drink is quite bland in my taste.

2nd blend, Ginger-Lemon Tea : This blend contains black tea, ginger, lemon juice concentrate and lemon grass and of course the Paper Boat default of no preservatives or added colours. The taste is very soothing with more of a gingery flavour than lemon. I  would prefer little more lemony flavour in it. Nonetheless, it was quite refreshing for me. It felt very soothing for my sored throat after I drank the whole pouch. Again sweetness level was quite low in this drink too. It costs same like the other one, Rs. 30 for 250 ml. I loved this one better than Tulsi tea.

Verdict : According to my taste bud, the tulsi flavour in tulsi tea could have been little more strong and the taste of lemon in Ginger-Lemon Tea is quite underdone. Will expect some revise from Paper Boat on these products.


Disclaimer :
Though these product samples was sent to me by the company but the opinion about these products are completely my own. It's no way a paid review.
But I want to thank Hector Beverage for sending me these drinks to know my opinion. Hope you will hear my voice on these products. Hoping to buy these drinks soon from my nearby market. 

Read More

Jeera Biscuits or Baked Cumin Flavoured Savoury Cookies

     Jeera Biscuits are savory biscuits that are lightly salted and seasoned with cumin seeds. This is an all-time favorite snack at my home with a cup of coffee or tea. This is an easy-to-make recipe, which is butterless, therefore totally harmless and yummiest cookies of all. 

  Our whole family love these cookies, even my kids. The best thing about this cookie is with just few ingredients which are very regular in our pantry, you can create magic and enjoy these savoury cookies with a hot cup of tea or coffee.

You Need : [Makes 22-24 cookies]
All purpose flour : 1 cup
Whole-wheat flour : 1 cup
Powdered sugar : 1/4 cup
Vegetable/soyabean Oil : 1/2 cup
Egg : 1, lightly beaten
Cumin seed : 2 tblsp.
Salt : 1 tsp.
Baking powder : 1 tsp.
Water or milk(in room temperature) to knead the dough

How To :
  • Pre-heat your oven to 180 degreeC or 375 degreeF.
  • In a bowl, take both the flours, salt and baking powder, give a good mix. Add cumin seeds then and mix again. Set aside.
  • In another large mixing bowl, mix together sugar and oil with a hand beater, add beaten egg and mix well. Now add the flour mixture little by little into the egg mixture and mix. Add 2 tblsp. of water or milk and knead into a soft dough(little tighter than you chapati dough). 
  • Divide the dough into equal portions. Roll each portions into a ball and then flatten them on your palm and give a round disc shape. P.S.: Flatten them little more than in the pic. The more thinner the cookies, more crispier they will be.
  • Grease a baking tray with little oil and dust it with flour. Tap the baking tray and discard the excess flour. Place the prepared round cookies on the baking tray. keep a little space in between and bake for about 12-15 minutes or until cookies are lightly brown. 
  • Remove from oven and transfer the cookies/biscuits on a wire rack and cool completely. Store in an air-tight container. 
 Note :
  • Do not over bake the cookies. Not more than 15 minutes, cookies may turn hard.
  • Cookies will be more crispier when they cool down. 
  • Store in an air-tight container after they completely cool down and enjoy them. 

Read More

Sunday, November 9, 2014

Pasta Mexicana

    I did another experiment with pasta today. As it was weekend, it was my daughter's demand to make pasta for dinner and she always instigates me to try out new recipes with something she loves very much like Paneer(Indian cottage cheese) and Pasta, her two favorite food. I had a store-bought bottle of salsa in the refrigerator which suddenly clicked me while I was boiling the pasta, till then I was unsure what I was going to make with the boiled pasta. Then I cooked up the whole recipe in my mind and within 20 minutes PASTA MEXICANA was on the dinner table. A slightly spicy, little tangy pasta loaded with vegetables and smoky sausages was served on the dinner table. My daughter was totally surprised to know that I cooked the pasta with salsa and she loved and licked the whole plate. 

Now it's your turn to know the recipe...let's move then...........

You Need :
Pasta ( any type)
Chicken sausage : 3-4, fried(Optional, vegetarians skip this)
Carrot : 1, choope
Bell Pepper : 1, chopped
Sweet Corn : 1/2 cup
Onions : 2, sliced
Garlic : 5-6 fat cloves, grated
Tomato ; 2, diced
Salsa sauce : 3 tblsp.
Red Chilli Flakes : 1 tblsp. (optional but recommended, use as per your tolerance level)
Oil : 2 tblsp.
Salt to taste
Black Pepper : 1 tsp.
Dried Rosemary : a pinch

How To :
  • Take any type of pasta, boil in a pot of water with a pinch of salt and little oil till just done. Drain, rinse and keep aside.
  • Heat oil in a pan, fry the sausages from all sides. Keep aside. add chopped carrots, saute till they are half done. Add chopped bell pepper, sweet corn and onion. Saute again, after 3-4 minutes, add diced tomatoes and saute till tomatoes just starts to soften, add grated garlic, mix well with vegetables.
  • Now add salsa and red chilli flakes, mix well. I used red chilli flakes as the salsa I used in this pasta was quite mild. Add cooked pasta and mix well with the sauce. Season with salt and black pepper as per your taste. Add rosemary and in high heat, saute for 2 minutes. Remove from heat and serve immediately.

If by any chance you happen to try this recipe, please let me know if you have liked it or not................thanks in advance.

Read More

© Recipe Junction, AllRightsReserved.

Designed by ScreenWritersArena