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Thursday, 30 June 2016

Date Muffins


          These yummy Date Muffins are just perfect for an evening tea-time snack. I came across this very easy and simple recipe by doing a google check. So thought of sharing it. They can also be had just as it is or as an after meal dessert. So please check for a step by step method with pictures to prepare it.












  • 250 gms. pitted dates, chopped
  • 1 cup plain flour
  • 1/2 tsp soda bicarb
  • 70 gms. butter
  • 1/4 cup sugar
  • 1 cup milk
  • 1 egg
  • pinch of cinnamon powder
  • 1 tsp. vanilla essence








          In a pan bring to a boil milk, butter, sugar, cinnamon powder, vanilla and dates. Add the soda bicarb and mix well. Keep aside to cool.

          Fold in the flour and then add the egg. Combine everything well. Place the muffin liners on the baking tray and spoon the batter in it. Fill only 3/4 of the muffin liners.

          Bake in a pre-heated microwave oven at 180 degrees C for 20 minutes. Set aside to cool on the wire rack and then enjoy as it is or with your evening cup of tea / coffee.











                      












                       In a pan bring to a boil milk, butter, sugar, cinnamon powder, vanilla
                       and dates. Add the soda bicarb and mix well. Keep aside to cool.





                                  Fold in the flour and 




                               then add the egg. Combine everything well. 





                 Place the muffin liners on the baking tray and spoon the batter in it. Fill only
                 3/4 of the muffin liners.








                Bake in a pre-heated microwave oven at 180 C degrees for 20 minutes. Set aside
                to cool on the wire rack. 





The baked Date Muffins 







                               Enjoy as it is or with your evening cup of tea / coffee.











Wednesday, 29 June 2016

Doodh Ilish (Fish in Milk Gravy - Bengali Style)


          A very popular and a favourite fish among most of the Bengalis, including me, it can be prepared in many ways. This is one way where it is simmered in milk. The recipe source is a cookery show and I gave my own twist to it. 

          Extremely delicious, it is best had with plain steamed rice. The addition of  raw mustard oil to the end product makes it more appetizing. If Ilish (river water fish) is not available, it can be prepared with prawns.






  • 2-3 pieces of Ilish fish, shallow fried
  • 1 tsp. kalonji (nigella seeds)
  • 1 tsp. ginger, grated
  • 1-2 green chilies
  • 1 tbsp. mustard oil
  • 1/2 tsp. panch phoron (equal quantities of fennel, fenugreek, mustard, cumin & nigella seeds)
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1 cup milk
  • 2-3 green chilies, slit
  • 1-2 tsp. raw mustard oil to garnish
  • coriander leaves to garnish







          Grind together nigella seeds, ginger and green chilies to a fine paste. Keep aside. Heat 1 tbsp. oil and temper with panch phoron. 

          Saute for a few seconds and then add the ground paste along with turmeric powder. Fry on a medium flame till it leaves the sides of the pan. 

          Add the milk, salt, fried fish and the slit chilies. Cover and simmer for 2-3 minutes. When done, add the raw mustard oil and switch off the flame. Garnish with coriander leaves and serve with plain steamed rice.


         












Aam Doi Cheere (Flattened Rice-Yoghurt-Mango Dessert - Bengali Style)


          A personal favourite of mine, this chilled and refreshing dessert is also a family recipe. We usually have just Doi Cheere (flattened rice / poha with yoghurt), but as the mango season is on, I decided to add mango puree for some extra flavour, as mango being my favourite fruit. 

          So go ahead and prepare this yummy dessert and relish anytime of the day. But remember to have them chilled. It is simply divine. There is no cooking involved in this recipe, hence it is ready in no time. Just add some poha and yoghurt to the aam ras and it is ready to enjoy. So check for a step by step guide with pictures to prepare this simple and healthy dessert.









  • 1 cup mango puree
  • 1 cup yoghurt
  • 1/2 cup flattened rice / poha (I used brown poha)
  • sugar to taste
  • pinch of cardamom powder
  • 1 tsp. rose water
  • 2-3 tbsp. raisins
  • few dry fruits to garnish
  • pinch of saffron to garnish








          Wash the poha 2-3 times and soak in water for 10-15 minutes or till it gets soft. Drain and mix with all the other ingredients. Chill and serve in individual bowls / glasses garnished with dry fruits and saffron.





             Wash the poha 2-3 times & soak in water for 10-15 min. or till it gets soft. Drain.















                               Mix with all the other ingredients. 




                 Chill and serve in individual bowls / glasses garnished with dry fruits & saffron.













Tuesday, 28 June 2016

Spicy & Tangy Egg Stuffed Raw Jackfruit Tikki


          
          Tikkis are an all time favourite appetizer or a tea-time snack. So how about some stuffed Tikkis made out of raw jackfruit and stuffed with boiled egg? I tried just the same as I was inspired to do so after watching a TV cookery show. You can also substitute it with potato or potato-paneer combination. Please do try them and enjoy with tomato sauce or green chutney. Given below is a step by step method with pictures to prepare it.






  • 1 small jackfruit, boiled & mashed
  • 1 large potato, boiled & mashed
  • salt to taste
  • 1 tbsp. oil
  • 1/2 tsp. cumin seeds
  • pinch of asafoetida
  • 1 tsp. ginger-garlic paste
  • 1-2 tbsp. raw mango paste
  • 1/2 tsp. turmeric powder
  • 1 tsp. roasted coriander-cumin powder
  • 1 tsp. red chili flakes
  • 1 tsp. red chili powder
  • 1 tsp. kasuri methi (dry fenugreek leaves), crushed
  • 2 boiled eggs, sliced
  • oil to shallow fry






          Sprinkle a pinch of salt and pepper powder on the sliced eggs and keep aside. Heat oil in a pan and temper with cumin seeds. Saute for a few seconds. Then add the asafoetida, ginger-garlic paste and raw mango paste. Saute till dry.

          Add the turmeric powder, salt and coriander-cumin powder. Saute for a few seconds and add the chili flakes, followed by the boiled jackfruit, potato and kasuri methi.

          Mix everything well and keep frying on a medium flame. When almost done, add the red chili powder and mix well. When the moisture has dried up, take off the flame and set aside to cool.

          Divide the dough into equal portions. Take each portion and place a sliced egg in the centre and carefully cover and give it a round flat shape. 

          Make similar stuffed tikkis with the remaining dough and refrigerate for an hour. Heat 1 tbsp. of oil in a tawa / griddle and shallow fry them in batches till light brown in colour.

         Drain on a tissue paper and serve them hot with chutney or sauce. (Raw jackfruit can also be substituted with potato or potato-paneer mix).






                               Boiled potato and raw jackfruit.



                               Mash them well.




                   Heat oil in a pan and temper with cumin seeds. Saute for a few seconds.Then 
                   add the asafoetida, ginger-garlic paste and raw mango paste. Saute till dry.



                      Add the turmeric powder, salt and coriander-cumin powder. Saute 
                      for a few seconds. 



                                add the chili flakes, 




                               followed by the boiled jackfruit, potato and kasuri methi.



                        Mix everything well and keep frying on a medium flame. When almost
                        done, add the red chili powder and mix well. 




                   When the moisture has dried up, take off the flame and set aside to cool.




                              Sprinkle some salt and pepper powder over the sliced egg.




                      Divide the dough into equal portions. Take each portion and place an
                      egg slice in the centre and carefully cover and give it a round flat shape. 



                       Make similar stuffed tikkis with the remaining dough and refrigerate
                       for an hour.



                         Heat 1 tbsp. of oil in a tawa / griddle and shallow fry them in 
                         batches till light brown in colour.



                                Serve them hot with chutney or sauce. 













Baked Baby Eggplants


          I tried my hand at this interesting recipe that I came across in one of the TV cookery shows. I quite liked this simple, yet delicious appetizer. It can also be had as a side dish with either rice or chapattis. If having as a snack, drizzle some green chutney over it and relish them. It tastes yummy. So please check for a step by step method with pictures to prepare it.








  • 8-10 baby eggplants
  • 1 tbsp. oil
  • 1/2 tsp. cumin seeds
  • pinch of asafoetida
  • 1-2 onions, chopped
  • 1 tswp. garlic, chopped
  • 1-2 fresh chilies, chopped
  • 1 tomato, chopped
  • salt to taste
  • 1/4 tsp. turmeric powder
  • 1 tsp. red chili flakes or to taste
  • 1/2 tsp. garam masala powder
  • 2 tbsp. coriander leaves, chopped
  • 1/2 cup mozarella cheese, grated
  • 1 tsp. olive oil
  • 2 pinches of pepper powder
  • coriander leaves to garnish








          Cut the eggplants into half and soak them in salted water for 10-15 minutes. Drain and pat dry with a kitchen towel. Score them with a knife.

          In a bowl, mix together the eggplants, pinch of salt, pepper powder and 1 tsp. olive oil. Arrange them on a baking tray lined with butter paper.

          Bake in a pre-heated microwave oven at 200 degrees for 10 minutes. While this is happening, heat the oil in a pan and temper with cumin seeds and asafoetida. Saute for a few seconds.

          Add the onion, garlic and fresh chilies. Fry on a medium flame till light brown. Add the tomatoes, salt, chili flakes and turmeric powder. Fry till the tomatoes are nicely mashed.

          Add the coriander leaves and garam masala. Combine everything well and keep aside. When the eggplants are baked, remove them from the oven and spoon the onion mix over each one of them. Bake for another 8 minutes.

          Then add some grated cheese over it and grill for 2 minutes. Let it remain in the microwave for 5-10 minutes before serving as an appetizer, garnished with coriander leaves.

        

Note - 
1.  You can use any leftover dry stir fries / curries to prepare this recipe and create a new dish.





               Cut the eggplants into half and soak them in salted water for 10-15 minutes. 
               Drain and pat dry with a kitchen towel.



                              Score them with a knife.



                Heat the oil in a pan and temper with cumin seeds and asafoetida. Saute for a 
                few seconds.





                Add the onion, garlic and fresh chilies. Fry on a medium flame till light brown. 




              Add the tomatoes, salt, chili flakes and turmeric powder. Fry till the tomatoes are
               nicely mashed.




              Add coriander leaves & garam masala. Combine everything well and keep aside. 





                In a bowl, mix together the eggplants, pinch of salt, pepper powder and 1 tsp. 
                olive oil. Arrange them on a baking tray lined with butter paper.




                               Bake in a pre-heated oven at 200 degrees for 8-10 minutes.




                When the eggplants are baked, remove them from the oven and spoon some of
                the onion mix over each one of them.
             






                  Then add some grated cheese over it and bake again for 5-7 minutes. Serve as
                  an appetizer, garnished with coriander leaves.











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