Thursday, November 27, 2014

Mutton Korma ~ A spicy and Juicy Goat Meat Curry

      Here is the time again to introduce another talented food blogger from Kolkata and a member of Kolkata Food Blogger to my reader. She is Priyadarshini, who runs the blog, "Let's Talk Food". She is totally devoted to foods and very creative when it comes to food. As her blog's name is, she literally talks to food. Her experiments with food is quite extraordinary and out of norms. But when she creates, she creates something extravagant, nobody could have ever thought of making what she makes, I can vouch for it. Here is some of her creations : Doi Mishti Cupcake, Chilli Cranberry Sandesh, Almond Blackberry Laddoo and many many more such food. Even her Bengali traditional dishes also has her own touch which just results in lipsmacking delicacy. I won't say more, you have to visit her page to believe me. I can guarantee you'll get to know so much more about food after a visit to her blog. As a food blogger, I totally respect her and a big fan of her creativity.

    Last month she posted a recipe of Mutton Korma on her blog and I literally drooled seeing her pics. Immediately, I thought to recreate it in my kitchen. After few days, I arranged all the ingredients and followed her recipe to the T and what to expect, totally lipsmackingly delicious juicy and spicy Mutton curry. I made a semi-thick gravy to go with my chapati/roti. Visit her page for original recipe......

You Need :
Mutton : 1 kg.
Potato : 2, cut into big chunks/halves(optional)
Onion : 1, (thinly sliced)
Coriander powder : 1 tblsp.
Salt to taste
Sugar – 1+1 tbsp
Bay leaves
Mustard oil : 3-4 tblsp.
For marination :
Minced onion : 1, large
Minced papaya : 2 tblsp.
Ginger paste : 1.5 tblsp.
Garlic : 1 tblsp.
Tomatoes : 2-3, medium
Turmeric powder : 2tsp
Red chili powder : 1 tsp
Salt : 1 tsp.
To roast and grind together :
Whole Cumin seeds : 2 tblsp.
Dry red chilli : 2
Cardamom : 2
Cloves : 2
Garam Masala : To grind
Cardamom : 3-4
Cloves : 3-4
Cinnamon : 2 inch stick
Black Cardamom : 1 (only seeds)
Mace : 1
Nutmeg : a pinch
Whole Black Peppercorns : 8


How To :
  • Marinate the mutton with the ingredients listed under "For marination" for at least 3-4 hours, more the better.
  • Roast whole cumin seeds, dry red chillies, cardamom and cloves on a hot tawa till aroma comes out, then cool a bit and grind into powder. Also make a powder of the ingredients listed under "Garam Masala". Set aside.
  • Heat mustard oil in a pan and once the oil starts smoking, reduce heat and add a tbsp sugar. Once the sugar melts, add sliced onions and potato pieces if using and fry until the onions turns a little brown and potatoes too. Add the marinated meat and fry in medium high heat until the meat has browned on all sides and oil begins to separate.
  • Now add salt, coriander powder, roasted cumin-chilli powder and fry further till oil separates. Add the Garam Masala powder and mix well, fry for another few minutes and then add warm water, enough to cook the meat. Cover and cook till meat is almost tender, stirring occasionally. It can take upto 45mins to 1 hr. It depends on the meat you are using. You can also pressure cook the meat but cooking in the pan in slow heat, tastes lot better. It's upto you.
  • Remove cover and cook on low heat until meat is tender and the water reduces. Remove from heat when meat is cooked and you have your desired consistency of gravy. Just before removing from heat, heat 1 tsp. ghee in a small bowl and pour it over the meat.  
  • Serve hot with rice or roti/naan/paratha. 
I'm sending this post to Kolkata Food Blogger's ongoing event, "Know Your Blogger 2"

















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Tuesday, November 25, 2014

Soya Nuggets in Goanese Gravy

   I am always in hunt for something different recipe for Soya chunks or Nuggets, which is not so loved by anyone in my family, especially my daughter. I found this recipe on Nutrela's Fb page where they shared the recipe and I immediately saved the recipe and tried within few days. This is soya chunks cooked in a Goanese Curry recipe. I already tried this curry version with chicken, but not with soya chunks. It tasted really delicious and the best part is my daughter polished it off who just hate to east soya chunks, gave a thumbs up and asked me o make this again. For me, it's a keeper recipe. Give it a try, folks!!!!!!!!!!!


You need :
Soya Chunks/nuggets : 1 cup
Tomatoes : 1 cup, chopped
Green Peas : 1/2 cup
Onion : 1
Garlic : 4-5 cloves
Grated coconut : 1/2 cup
Whole Dry red Chilli : 1-2
Black peppercorns(whole) : 4-5
Cinnamon sticks : 2, (1" stick)
Poppy seed : 1 tsp.
Coriander seeds : 1 tsp.
Oil : 2 tblsp.
Salt to taste
Sugar : 1 tsp.
Fresh Coriander leaves for garnishing

How To :
  • Boil the soya chunks in a bowl of water for 4-5 minutes, drain and squeeze as much water as possible and keep aside for later use.
  • Heat 1 tsp.oil in a pan, add dry red chilli, black peppercorns, cinnamon stick, poppy seed, coconut and coriander seeds. Roast on a medium flame till aroma releases and keep aside.
  • Pierce the onion  with a fork and roast it in open fire till black, remove the outer skin when cool and keep aside. Boil the tomatoes in a bowl of water, boil and when they are pulpy, remove, cool and make a smooth puree. In a blender, add roasted onions, garlic, roasted spices and with  a little water, make a fine paste.
  • heat rest of the oil in a pan, add the masala paste, tomato puree, salt and sugar. Mix well and add soya chunks and green peas in there. Cook for 4-5 minutes in medium flame with lid closed. Check the consistency you desire for gravy. Remove from heat.
  • Serve garnishing with fresh coriander leaves.











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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."





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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" 




















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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 : http://www.seafoodbd.com/loitta.html

    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.................







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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. 




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