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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 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 preheated 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 (Hilsa Fish in Milk Gravy - Bengali Style)


          This extremely flavourful Hilsa fish is very popular among most of the Bengalis, including me. Protein rich with omega 3 fatty acids, it is prepared in many ways. This is one way where it is cooked in milk which is very light on the tummy. 

          Extremely yummy, it is best had with hot 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. This recipe is apt for any special occasions. So give it a try by following a step by step pictorial recipe to prepare it.











  • 2 pieces of Ilish Mach (Hilsa Fish)
  • 1 tsp. nigella seeds(kalonji)
  • 1 tsp. cumin seeds
  • 1" ginger
  • 1-2 green chilies
  • 2-3 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 green chilies, slit
  • 1-2 tsp. raw mustard oil to drizzle
  • 1 tsp. coriander leaves, chopped








          Grind together nigella seeds, cumin seeds, ginger and green chilies to a fine paste. Keep aside. 

          Marinate the fish with a pinch of salt and turmeric powder for 5-10 minutes. Heat oil in a pan and shallow fry the marinated fish till they are slightly brown. Drain and keep aside.

          Temper the same oil 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, slit green chilies and salt. Bring it to a boil and then add the fried fish. Simmer for 2-3 minutes. 

          When done, add the coriander leaves and switch off the flame. While serving, drizzle some raw mustard oil and enjoy with hot steamed rice.





                   Marinate the fish with a pinch of salt & turmeric powder for 5-10 minutes. 




                     Heat oil in a pan & shallow fry the marinated fish till they are slightly
                     brown. Drain and keep aside.



                      Temper the same oil with panch phoron. Saute for a few seconds.



                     Add the ground paste and turmeric powder. Fry on a medium flame till it 
                     leaves the sides of the pan. 




                      Add the milk, slit green chilies and salt. Bring it to a boil.




                      Add the fried fish and simmer for 2-3 minutes. 



                      When done, add the coriander leaves and switch off the flame. 







                   While serving, drizzle some raw mustard oil and enjoy with hot steamed rice.


                      









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


          A personal favourite of mine, this is a healthy, chilled and a refreshing dessert. Doi-Cheere (flattened rice / poha-yoghurt) is usually enjoyed in many homes, especially during summer. So as the mango season is on, I decided to give a twist and made a fusion of this traditional homemade dessert by adding some mango puree for some extra flavour. 

          So go ahead and prepare this yummy dessert and relish anytime of the day. But remember to have them chilled. It is simply divine. It is a very easy and a simple recipe as there is no cooking involved. Just add some poha and yoghurt to the aam ras and it is ready to enjoy. A perfect seasonal summer dessert. So check for a step by step pictorial recipe to prepare it.












  • 1 cup mango puree
  • 1/2 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
  • chopped pistachios, almonds, cherries & mango cubes to garnish (opt)








          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, garnished with dry fruits, cherries and mango cubes.





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






                                Add the yoghurt to the mango puree.



                               Then add the drained poha, sugar



                               Cardamom powder, rose water



                               and the raisins.








                         Chill & serve, garnished with dry fruits, cherries and mango cubes.


                













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. So do try them and enjoy with tomato sauce or green chutney. So check for an easy step by step pictorial recipe 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. 













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