Eggless Chocolate Mousse

This recipe doesn't require eggs or cream... The result is deliciously yummm........

Ingredients:

2 Tbsp gelatine

½ cup of milk

6 Tbsp cocoa

1 cup sugar

½ cup water

1 can of evaporated milk

1 Flake bar

Method:

Sprinkle 2 Tbsp gelatine over ½ cup of milk. Mix together and set aside.

Mix 6 Tbsp cocoa and 1 cup sugar together in a saucepan. Add ½ cup water. Mix together and stir until boiling. Immediately mix the milk/gelatine mixture into the hot cocoa mixture to dissolve. Sit saucepan in a sink of cold water to cool, stir occasionally.

Beat a can of evaporated milk (approx. 3-4 mts) until very light and fluffy. Beat in slightly thickened chocolate mixture a little bit at a time. Pour into bowl, set in fridge. Sprinkle with a crushed Flake bar before serving.

Serve with fresh fruits.

Indian style Chilli Chicken

This recipe is one of my favourite chicken recipes.


Ingredients:

Boneless Chicken : 1kg
Onion sliced          :  1/2 kg
Capsicum sliced    : 1/2 kg
Garlic chopped      : 5-6 cloves
Beaten Eggs           : 2
Dark Soy Sauce     : 2 Tbsp
Light Soy sauce     : 2 Tbsp
Tomato sauce         : 1/2 cup+ 2Tbsp
Chilli-Garlic Sauce: According to your
                                     taste of   Chilli
Cornflour                : 3 Tbsp
Oil to fry
Chopped Coriander leaves and Spring onions.


Method:

1.Marinate Chicken with Dark Soy sauce,Tomato sauce, Chilli-garlic sauce and Eggs for half an hour.
2.Then add cornflour and mix thoroughly.Heat oil and individually fry chicken pieces on medium heat,till chicken is cooked.
3. In the remaining heated oil,add chopped Garlic and fry for 30 sec,then add sliced oninon. Fry till the oninon becomes transluscent,then add capsicum.Fry for another minute,add add the fried chicken with the leftover marinade .Add 2tbsp of Light Soy sauce and 2Tbsp of Tomato sauce .You can add more chilli sauce ,if you like it hot. Mix well on high heat,till the sauces coat the chicken pieces well.
4. Garnish with Chopped coriander and Spring onions.
5.Serve hot with Fried rice or Noodles.

Cocunut chutney

This chutney is a great side dish for Uthappam....

Ingredients:

1 fresh coconut (grated) or 100gms of desicated shredded coconut
3 fresh green chilies or as per taste
3 tbsp cilantro or coriander leaves (chopped)
1 tbsp lemon or lime juice
2 tbsp groundnuts(roasted)
Salt To Taste

Method:
1.Grind coarsely all the ingredients in a blender to a paste and serve.

Indian style savoury pancakes ( Uthappam)

Here's a delicious, spicy uttapam/savoury pancake recipe . Fully vegeterian recipe..
Ingredients :

2 cup rice

1 cup split black gram lentil ( urad  dal)

3 onion chopped finely
2 tomato chopped finely
a piece ginger chopped finely
2 green chillies chopped finely ( you can add more)
2 tsp coriander leaves chopped finely

1 cup cabbage (patta gobi)

1 carrot grated

1 1/2 tsp salt

1/2 tsp red chilly powder (optional)

oil for cooking

Method:
1.Soak rice and lentil separately for about 6 hours.Then grind them separately.
Mix them in a container and add salt. Cover and leave for fermentation for 12 hours.

2.Mix all  vegetables and spices in the batter.

3.Heat a non stick pan/tawa and spread 1 tbsp batter on it.

Cook at low flame and grease it on the corners and turn it to cook the other side.

If the batter sticks on a tawa, add little salt to the oil and grease the corners so that uttapam will not stick on tawa. Cook it at low flame to make it tastier.

4 Serve it hot with coriander cutney or coconut chutney.

IF YOU WANT TO MAKE IT WITHOUT ANY HASSLES, PLEASE USE READYMADE DOSA OR UTHAPPAM BATTER POWDER.Follow the instructions to make the batter .Add the veges and the spices to take these panckes/uthappam.




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Green Tomato Chutney/Relish

Ingredients:
1kg of halved green tomatoes
1 big  onion sliced
1tsp oil
1tsp mustard seeds
2 red dried chillies
1tsp roasted cumin powder
Green chillies chopped ( according to the taste)
(Alternatively add 1-2 tsp of green curry paste)
3-4 tbsp of tamrind chutney (adjust according to taste)
1/2 tsp salt



Method:
1.Heat oil in a wok.Add mustrd seeds and dried red chillies. When mustard seeds starts to crackle,add onions.Fry fill it is just cooked ,add tomatoes.
2.Add 1/2 tsp salt,cumin powder and green chillies or green curry paste.Simmer the heat.Cover the wok and let the tomatoes cook.
3.Add Tamarind paste and put the heat on medium high. Stir till the chutney thickens .Cool and bottle the chutney.
Keep in fridge for use.

Tamarind chutney

Tamarind Chutney
This tangy chutney can be used as a dip or stir-in sauce for numerous Indian snacks.

Ingredients:
•200 gms tamarind (remove seeds)
•150 gms jaggery
•2 cups water
•1 tsp salt
•Red chilli powder as per taste

Preparation:
•Put the tamarind,  jaggery and water in a saucepan and cook on a medium flame till the tamarind gets soft.
•Turn off flame and allow the mixture to cool.
•Use a food processor or hand blender to blend mixture together into a smooth sauce.
•Put sauce back into the saucepan and onto a medium flame and add remaining spice ingredients.
•Bring the sauce to a boil and turn off.
•Allow to cool, then chill and serve.This chutney can be used as accompaniment to samosas,pakoras,bhajjis,dahi vada..........

Cauliflower ,peas and potato spicy curry (Phulkopir dalna)

Ingredients :                                                                            

1 whole Cauliflower,cut into medium sized florets

3 medium sized potatoes ,peeled and cubed( medium)

1/2 cup peas ( can use frozen peas)

1 big tomato chopped or 1/2 can of chopped tomato

1tsp turmeric powder

2 tsp cumin powder

1tbsp ginger paste

1tsp chilli powder ( optional)

salt to taste

1tsp cumin seeds

3tbsp oil

1tsp garam masala powder

Handful of chopped fresh coriander leaves.

Method:

Heat 2 tbsp oil in a wok and add the cauliflower florets. Fry for 4-5 minuts . Take them out and keep in a bowl.

Add 1tbsp of oil to the heated wok.Add cumin seeds and wait till it crackle. Then add potato cubes and fry till light golden colour is acheived.

To this add,ginger paste,chopped tomato, all the other spices and fry till the oil seaparates. This may take approx 5-7 mts in med-high heat. Add peas and 1cup of water .Season with salt .Cover the wok with lid  and simmer the heat.

When the potatos are half done,add the cauliflower florets .Increase the heat to medium  and cook covered till the potatoes are cooked .

Add chopped coriander and garam masala and increase the heat. Stir the curry ,till you get the desired gravy consistency.

Serve hot with rice or chapatti.

Bihari kebab wraps

This particular dish is one of my favourites...

Ingredients:
250gms cubed chicken breast
Marinade:
2tbsp yoghurt
1tsp garlic paste
1tsp ginger paste
1tbsp lemon juice
2tsp of roasted and ground cumin seeds
2tsp of roasted and ground coriander seeds
1tsp grm masala powder
1tbsp mustard oil
Salt to taste

For wraps and the filling:
2cups of standard flour/ wholemeal flour
2tsp of oil
salt
1 medium onion thinly sliced
1 medium toato thinly sliced
1 capsicum thinly sliced
1/2 cup of thinly sliced cucumber.

Method:
Marinate the chicken pieces in the marinade and keep aside for atleast two hours. Thread the chicken pieces in skewers.Grill in a BBQ plate or hot oven at 240C for 10-15mts till chicken is cooked.
Make  chappati dough with the flour by mixing oil and salt to it. Roll chapattis and cook them. Once the chappatis have cooled ,fill them with salad and chicken.Roll tightly and serve with salad and lemon slices on the side.
You ca change the taste by adding green chutney or raita.

Saag ( Seasoned pureed greens)

Lot of my friends and collegues asked me to write this recipe...Different greens give different taste to the saag.

Ingredients:
A bunch of Spinach
A bunch of Silverbeet
A bunch of Methi ( fenugreek) leaves
A handful of coriander leaves
1 medium tomato
1 small carrot
1tsp chilli powder
1 tsp cumin seeds
3 green chillies(optional)
3 red chillies
Salt
2tbsp cream( optional)

Method:
 FInely chop the tomato. Remove the stalks of spinach leaves,silverbeet and fenugreek,wash well and chop finely.Peel and grate the carrot.
In a skillet ,cook tomatoes and grated carrots for a while.Add the chopped leaves,chilli powder and salt in 1/2 cup water for -7 minutes.
(Optional:When cooled a bit,puree the greens  in  blender).
Heat oil,add cumin seeds and redchillies.Add the greens(pureed greens) and stir fry in medium high heat ,till the puree is reduced to half. Drizzle cream and serve hot with rice, naan or paratha.

Spicy Fish tikka kebabs

Ingredients:
1/2 tsp dried fenugreek leaves (kasoori methi)
2tsp roasted and ground cumin seeds
3 cloves roasted and gounded
4-5 tbsp lemon juice
1 1/2 tsp chilli powder
1tsp garlic paste
2tsp ginger paste
600g of chunky and fleshy white fish cubed pieces ( monk fish,lemon fish,bhetki etc.)
1 tbsp of chickpea flour ( besan)
1egg white
3 tbsp oil
salt to taste

Method:
In a wide bowl, mix together the lemon juice, spice powder,kasoori methi,chilli powder,ginger ,garlic paste,chickpea flour,oil,egg white and salt. The oil will keep the fish moist during grilling. Combine well and let the fish pieces marinate for 2 hours.
Skewer the fish pieces,set the oven to grill at 220*C and grill for 10-12 minute ,turning frequently untill the fish turns deep golden in colour. Baste occassionally with the marinade.
Serve hot on bed of salads and mint chutney.

Badshahi tukra ( Bread pudding)

Sorry friends.Couldn't post any recipes since last few days.
So posting a dessert recipe which is easy to make but comes out to be very tasty.

Ingredients:
4 slices of white bread
2 cups milk
3/4 cup sugar
A pinch of cardamom powder
Raisins, slices almonds  and pistachios for garnish
2tbsp oil
Few drops of vanilla essence

Method:
Cut the edges of the bread and cut each of the slices diagonlly to get 4 triangle shaped pieces.
Heat oil in a non-stick pn ;golden fry the slices in the oil and keep aside.
In a heavy bottomed pan ,add milk,sugar,vanilla essence and cardamom powder.Heat milk  till it boils. Simmer the heat and let the milk boil ,till it reduces a bit.Add the fried bread slices in the thickened milk and let it simmer. Wait till the bread slices have soaked all the milk.Add  raisins,almonds and pistachio on top to garnish.Chill the pudding before serving.

White chicken curry ( Chicken Rezala)

This recipe belongs to my mother... Chicken rezala is very popular in eastern part of India.

Ingredients:
500gms diced boneless Chicken
3/4 cup unsweetened yoghurt
4 medium sized onion
1tbsp ginger garlic paste
2 cardamom pods
2-3 Green chillies
2tbsp clarified butter or oil
Salt to taste
1tsp sugar

Garam masala :
1" Cinnamon stick
1/2 anistar
2 cloves
6-8 pepercorns
2 bayleaves
A pinch of nutmeg powder
1tsp cumin seeds

Method:

Marinade the chicken pieces in ginger-garlic paste and yoghurt for an hour.
Dry roast the garam masala spices in a wok,then grind into fine powder.
Chop half of the required onion in round slices and the other half into a coarse paste.
Heat Oil/clarified butter in a heavy bottomed pan.Add onion paste and fry till the onion just starts to change colour. Add onion slices ,fry for a minute, then add the marinated chicken with the marinade.
Fry in high flame for a minute stirring continuously.Add the garam masala spice mix , salt and sugar. Fry for another couple of minutes.
Simmer the heat ,cover the pan with a lid and let the chicken cook till tender.
Add green chillies.Cook for 2-3 minutes more till oil starts to separate.
Serve hot with rice, pulao ,chapatti or paratha.

Prawns and raw banana/green plantain curry (Chingri kaacha kolar daalna )

Wedenesday : Fish recipe

Ingredients :
250gms Prawns deshelled
6 peeled and diced raw bananas( green plantains)
2 medium sized diced potatoes
1 finely diced tomato
1tbsp of ginger paste
1tsp turmeric powder
1tsp cumin powder
1tsp chilli powder(optional)
1tsp garam masala powder
1 bay leaf
1tsp cumin seeds
Salt to taste
A pinch of sugar
2tbsp Oil

Method:

Heat 1tsp of oil and lightly fry the prawns .Take them out and keep separately in a plate.
Heat rest of the oil ,add bay leaf and cumin seeds .As soon as the seeds start to crackle,add diced banana and potatoes.Fry continuously for a minute,then add ginger paste,diced tomato and all the other spices including salt and sugar.
Fry for couple of minutes to coat the the spices to the potato and banana pieces.Add 1/4 th cup of water ,fry again till the oil starts to separate. Add 1/2 cup of water and the prawns to the curry ,simmer the heat and cover with a lid.
After 5mts, remove the lid . Once the potato and banana pieces are cooked,put off the heat. The gravy shouldn't be too dry or runny.
Serve hot with hot rice or chappatis.

Kachha kolar khosha bata ( Raw banana peel bharta)

Today is Tuesday: It's Vege time...

Since ages Bangal vs Ghotti comaprison has been a point of discussion in any adda.
Being a bangal myself ,I thought of writing some real bangal dishes in my blog. This particular recipe is a very uncommon one,but beleive me it tastes very yummy...

Ingredients :
6 Raw bananas
Green chillies ( according to your taste)
1 Red dried chilli
1tsp Panchphoran
Salt to taste
Pinch of Sugar
1tbsp Oil

Method:
Peel the raw bananas and boil the skin in a pressure cooker.
(You can use the bananas for making Shukto,mixed vegetable, kofta,Avial etc.)
Once they have cooled down a bit,put them in a blender with green chillies and blend to a smooth paste.
In a wok heat oil,add red chilli and panchphoran ;as soon as the mustard in the panchphoran starts to crackle,add the banana skin paste .Add salt and sugar to the paste,and start frying. Bhuno fry till oil starts separating and the paste is totally water free.
Serve hot with rice .

My version of Seekh Kebab

This recipe is my version of Seekh kebab. I got inspired to make this sort of kebabs to encourage my son to eat veges..

Ingredients :
500 gms lamb / beef/ goat mince
1tsp garlic paste
1tsp gnger paste
1/2 green capsicum deseeded
3tbsp finely chopped frsh coriander
2tbsp finely chopped mint leaves
1tsp cumin seeds
1tsp garam masala powder
1 egg to bind
2tbsp chickpea flour (besan)
2tbsp lemon juice
2tsp salt
2 green chillies(optional according to the taste)
1/2tsp Oil

Method:
Roast the Cumin seeds on a dry pan and grind it into powder.
In a grind ,make a paste of raw green capsicum.
Mix all the ingredient with the mince and oil thoroughly.
Make round patties or put the mince thinly onto skewers and grill on a BBQ or oven @ 240C for 7-10mts.
Serve hot on a salad base with Raita .
The kebabs can be serves as fillings in wraps or panini's or even burgers !!!

For Bangalis abroad !!

Dear Friends Welcome to my blog!!!

We Bengalis ,as my mother says are "petkendrik".We love to talk about food,enjoy eating food and cooking too.We believe in the saying " An entry Man's heart is through his stomach".
Being away from India makes us more try hard to keep the essence of India and Bangalityo by food ,music and culture .

I am from NewZealand ,where we donot get any of our favourite fish(maach) like Rui,Pabda,Illish,koi..... ,sweets or some of the vegetables too...So we go a little more ahead in incorporating our flavours in whatever is available in the country we live.

My blog is dedicated to those Indians who are away from India but want to keep the flavours of India intact .... Please feel free to comment and give suggestions to my recipes which I will be posting. My blog will be active on weekdays ...

I divided the fifferent categories of food among the five weekdays.
Mondays: Starters or Snacks
Tuesdays: Vegetarian delights
Wednesdays: Egg or Fish recipes
Thursdays: Chicken or Meat recipes
Fridays: Dessert recipes..

Enjoy cooking !!!