Thursday, June 15, 2017

Churmur

I figured out I had been ignoring street foods on this blog like anything. Although I make most of them from scratch the temptation is too much to go through the process of photography and then relish. But okay...its not too late and I am ready to make them over again and share them here.

how to make churmur crushed panipuri chaat kolkata streetfood recipe and preparation

how to make churmur crushed panipuri chaat kolkata streetfood recipe and preparation

Starting with churmur...my streetfood saga will continue for a bit and hell...yeah...I am not a bit complaining!!

how to make churmur crushed panipuri chaat kolkata streetfood recipe and preparation

Monday, June 12, 2017

Blueberry Cheesecake Lassi

I find lassis therapeutic to my sunken mood and health. They are healthy, creamy and bursting with flavour. Blueberries are my favourite and I buy them whenever I find them in the fruits section. I tend to freeze them as well...so that I can use them throughout the year as well.

how to make Blueberry Cheesecake Lassi recipe and preparation

how to make Blueberry Cheesecake Lassi recipe and preparation

Blueberry Cheesecake lassi is tart and full of blueberry flavour. I just love the way it turned out...and now I am sipping it every alternate day...or so I am planning as long as they are available fresh from the market!!

how to make Blueberry Cheesecake Lassi recipe and preparation

how to make Blueberry Cheesecake Lassi recipe and preparation

Friday, June 2, 2017

Prawn Biryani

Perhaps the best way to enjoy tastes of both the seafood and the Biryani frontier is to indulge yourself in a sea food Biryani. And by seafood I mostly mean the Jumbo Prawns or the Langoustine. This time, the local fish seller had this large jumbo prawns and I could not resist but buy a good amount of them. With half of them I made the evergreen Bengali Chingri Macher Malaikari, since without that husband man will go dauntingly confused and mad as for him any other curry except the malaikari is a sheer waste of the beautiful prawns. So yeah...had to make the malaikari.






Now with the remaining prawns I decided to make Prawn Biryani. Since prawns just take a few minutes to get cooked and overcooking make them taste like rubber, I decided to make the Biryani in the kachi Biryani method. The points that needed to be stressed were the amount of yogurt and the rice. Yogurt will release water and we cannot put the Biryani on dum for more than 15-20 minutes, so considering all these facts I did not cook the rice for too long and added a little amount of yogurt, which will be enough to cook the prawns but not enough to make the rice soggy.





Wednesday, May 31, 2017

Narkel Sorshe / Grated Coconut with Mustard Paste

It was one of these days when it was raining incessantly and the inner me refused to do the chores of the house. I didn’t even open a book and sat in front of the window, overlooking the street getting drenched in rain.

how to make Narkel Sorshe / Grated Coconut with Mustard Paste recipe and preparation

how to make Narkel Sorshe / Grated Coconut with Mustard Paste recipe and preparation

But of course I had to eat something. Problem was solved as I had leftover rice and dal but what to go with that?? I had a coconut in the kitchen which I bought to make some coconut milk...and I decided to make this recipe. I got this recipe from an online food forum and was instantly curious.

how to make Narkel Sorshe / Grated Coconut with Mustard Paste recipe and preparation

Narkel Sorshe has all the features of other sorshe / mustard recipes, but on an addition it has the freshness and the sweetness of the coconut. It’s good as a starter and you can just eat that on its own too. I was really surprised at how tasty it turned out to be.

how to make Narkel Sorshe / Grated Coconut with Mustard Paste recipe and preparation

Monday, May 29, 2017

Iced Vanilla Coffee

This is a very basic Ice Coffee recipe...and a popular one. I make this very often because it’s damn easy to make. And since it’s almost unbearable during the day...a little bit of indulgence will not hurt.

how to make Iced Vanilla Coffee recipe and preparation

how to make Iced Vanilla Coffee recipe and preparation

how to make Iced Vanilla Coffee recipe and preparation

how to make Iced Vanilla Coffee recipe and preparation

how to make Iced Vanilla Coffee recipe and preparation

how to make Iced Vanilla Coffee recipe and preparation

Friday, May 26, 2017

Layali Lubnun

Layali Lubnun is a Lebanese semolina based dessert. This dessert is very light and refreshing and at the same time amazingly easy to make. The name of the dessert translates into the nights of Lebanon and it is truly as beautiful as the name suggests.

how to make Layali Lubnun Lebanese Dessert recipe and preparation

how to make Layali Lubnun Lebanese Dessert recipe and preparation

how to make Layali Lubnun Lebanese Dessert recipe and preparation

how to make Layali Lubnun Lebanese Dessert recipe and preparation

Abidjan has a number of restaurants which serves authentic Lebanese food and there are sweet shops as well selling Lebanese sweets. A few trips to these places and I guaranty that you will fall in love with this cuisine. I literally have. And now I want to explore this cuisine more!!

how to make Layali Lubnun Lebanese Dessert recipe and preparation

how to make Layali Lubnun Lebanese Dessert recipe and preparation

how to make Layali Lubnun Lebanese Dessert recipe and preparation

Thursday, May 25, 2017

Doi Bhat ~ Curd Rice

What I understood as Doi Bhat in my childhood is a totally different version from the one I am going to share today. The one that I grew up with is a simple bowl of mashed rice with sour yogurt and lots and lots of large granulated sugar. This used to be my dinner almost every day in summer.



Tuesday, May 23, 2017

Punjabi Kadhi Pakora

One of my friends suggested me to have kadhi...why I didn’t ask...and why on earth did I choose Punjabi kadhi of all the kadhis in India...I have no idea...but I will say this...that if you have not eaten kadhi till now, it’s time that you should give this a try. I am so much in love with it...I might make it again!!


how to make Punjabi Kadhi Pakora recipe and preparation

how to make Punjabi Kadhi Pakora recipe and preparation

The only scary part of making kadhi is adding the yogurt mix...because you literally don’t know where you can go wrong which will split the yogurt. It happened with me so many times that now I literally stop cooking for 2 minutes before adding the yogurt. That kind of helps.

how to make Punjabi Kadhi Pakora recipe and preparation

Besides you get to eat those spongy tasty pakoras with kadhi as well. And it’s just wonderful!!

how to make Punjabi Kadhi Pakora recipe and preparation

Punjabi Kadhi Pakora / Punjabi Style Gram Flour Curry with Deep Fried Gram Flour Dumplings
Serves 6

how to make Punjabi Kadhi Pakora recipe and preparation

Ingredients:
For the Dumplings:
1 cup of gram flour / besan
1 inch ginger – grated
2 green chillies – finely chopped
½ tsp turmeric powder
½ tsp red chilli powder
A pinch of carom seeds
Enough oil to deep fry

For the curry:
2 medium onions – sliced
½ cups of gram flour / besan
1 tsp turmeric powder
1 tsp red chilli powder
1 tsp garam masala powder
1 cup of thick yogurt
2 dry red chillies
1 inch ginger – grated
2 green chillies – chopped
3 garlic cloves – minced
A big pinch of hing / asafoetida
1 tsp cumin seeds
3 green cardamoms
3 cloves
1 medium cinnamon stick
2 bay leaves
¼ tsp methi / fenugreek seeds
2-3 tbsp mustard oil

Method:
Prepare the pakora:
In a big bowl take the gram flour and enough water to make a smooth paste of medium thick consistency. The consistency should be thick enough to drop firm round dollops of besan.
Add the turmeric powder, red chilli powder, carom seeds and salt.
Start whipping the besan with your hand or an wired whisk until it becomes fluffy and airy and when dropped from a height it should create ribbons like whipped cream.
Add ginger and green chillies to the batter.
Heat enough oil to deep fry in a kadai and drop medium large dollops of the batter in it.
Switch the flame to low and fry until the pakoras are nicely golden brown from the outside.
Prepare a bowl of cold water and as soon as you take out the pakoras you drop them in that cold water. Wait until the pakoras sinks in and then take them out and keep in a separate bowl.

Make the curry:
Whisk the curry until it is smooth and non-lumpy.
Add in the gram flour, turmeric powder, red chilli powder, salt and a little garam masala powder.
Add 2 cups of water into that mixture and mix until everything is perfectly incorporated. Keep this mixture aside.
Heat the oil in a kadai and fry the onions until golden brown. Once they are nicely golden brown take them out of the kadai and place them on a kitchen towel.
Add the cumin seeds, methi / fenugreek seeds, green cardamoms, cinnamon stick, cloves, bay leaves, dry red chillies and hing / asafoetida to the remaining oil and sauté for some seconds.
Add the ginger, garlic and chopped green chillies to them and fry until the garlic starts to change colour.
Now add the yogurt and besan mixture. Switch your flame to the lowest before adding the mixture or otherwise the yogurt can split.
Keep the flame on low and start stirring the yogurt mixture. This will take a while. Stirring is essential as it will prevent the besan from sticking to the bottom of the kadai and hence making it brown. If the curry tends to become thick add a cup of water more. You will know the besan is cooked because it will impart its nice aroma. More or less this should take somewhat 15-20 minutes of cooking on low to medium flame.
Once the curry is prepares, taste and adjust the seasonings.
Finally finish off with the golden-brown kept aside onions, chopped coriander leaves and some final sprinkle of garam masala powder.
Add the pakoras just before serving or they will become soggy.

Serve with plain steamed rice and enjoy!!

Monday, May 22, 2017

Watermelon Cooler

As the temperature is soaring high these days...indulging in cool drinks is becoming more of a necessity than a choice. Watermelon is a fabulous fruit with lots of water, taste and natural sugar in it. So making a watermelon cooler is an easy task!! I have used the 1 tsp measurement spoon to scoop out the watermelon flesh, but if you don’t have a scoop like that just scrape the watermelon from the inside of the rinds and then chop of them up.

how to make Watermelon Cooler recipe and preparation

how to make Watermelon Cooler recipe and preparation

Saturday, May 20, 2017

Mango and Ginger Jam

Pickle and Jams are the two most popular ways to preserve fruits other than freezing them. And since none of us take a good preference over the pickle, I decided to make jam with the huge stash of mangoes in my fridge.

how to make Mango and Ginger Jam recipe and preparation

how to make Mango and Ginger Jam recipe and preparation

how to make Mango and Ginger Jam recipe and preparation

how to make Mango and Ginger Jam recipe and preparation

how to make Mango and Ginger Jam recipe and preparation

Friday, May 19, 2017

Kancha Aam r Sorshe Diye Macher Jhol / Bengali Fish Curry with Mustard Paste and Raw Green Mangoes

I never liked the so called Bengali “Tok Dal “ / Mango Dal ....on its own...but with a spoonful of large grain white sugar....I savoured that sweet and sour taste of the lentils and curries. This Fish Curry is not the typical Bengali “Macher Tok”(I will share that recipe soon), but with mustard paste and raw green mangoes, this sour fish curry is just as a keeper as many other Bengali recipes.

Kancha Aam r Sorshe Diye Macher Jhol / Simple Bengali Fish Curry with Mustard Paste and Raw Green Mangoes

Kancha Aam r Sorshe Diye Macher Jhol / Simple Bengali Fish Curry with Mustard Paste and Raw Green Mangoes

 Kancha Aam r Sorshe Diye Macher Jhol / Simple Bengali Fish Curry with Mustard Paste and Raw Green Mangoes