Prawn Zafrani

          If you wish to give a bit of a Royal touch to your dish during your diwali party, then go ahead and prepare this delicacy which is a must try. It is very delicious, divine and apt to be served during special occasions. This particular recipe is cooked in a milk-saffron based gravy and is relished with only plain steamed rice. So check a quick step by step pictorial recipe to prepare it.

• 250-300 gms. prawns, cleaned
• 3 tbsp. mustard oil
• 1" cinnamon stick
• 2-3 green cardamoms 
• 4-5 cloves
• 1-2 bay leaves
• 1 tsp. cumin seeds 
• 1 onion, roughly chopped
• 1" ginger
• 2-3 garlic cloves
• 1-2 green chilies
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. cumin-coriander powder
• 1 cup milk
• 1/4 tsp. saffron
• 1-2 slit green chilies
• 1 tsp. coriander leaves, chopped

          Marinate the prawns with a pinch of salt and turmeric powder for 10 minutes. Grind the onion, ginger, garlic and green chilies into a smooth paste. Keep aside. Add the saffron to the milk and keep aside.

          Heat 1 tbsp. oil in a pan and fry the prawns till it changes colour. Drain and keep aside. Add remaining oil and temper with bay leaves, cinnamon, cardamoms, cloves and cumin seeds. Saute for a few seconds. 

          Add the ground paste and all the dry spices. Stir fry till the oil separates. Add the saffron-milk and green chilies. Bring it to a boil.

           Add the fried prawns and simmer, covered for 2-3 minutes. Add the coriander leaves and switch off the flame. Serve with hot steamed rice.

                      Heat 1 tbsp. oil & fry prawns till it changes colour. Drain & keep aside. 

                     Add remaining oil & temper with bay leaves, cinnamon, cardamoms, 
                     cloves & cumin seeds. Saute for a few seconds. 

                      Add ground paste & all dry spices. Stir fry till the oil separates. 

                     Add saffron-milk & green chilies. Bring to a boil. Add fried prawns &
                     simmer, covered for 2-3 minutes. 

Add the coriander leaves and switch off the flame. 

                                Serve with plain steamed rice.

Beetroot & Spinach Rava Idli

           This is an instant idli (steamed cake) prepared out of rava / semolina. I have added some beetroot & spinach puree to make them more healthy, nutritious and appealing. There is no soaking, grinding or fermenting required in this method and the idlis are absolutely soft and fluffy. 

          They are light on the tummy and can be relished for breakfast, brunch, lunch or dinner. In fact you can have anytime of the day. They can also be packed for a lunch box meal. Coconut chutney and sambar are the best accompaniments to this South Indian delicacy. 

• 1 cup semolina (makes 16 idlis)
• 2 tbsp. spinach puree
• 2 tbsp. beetroot puree
• 2 tbsp. oil
• 1 tsp. mustard seeds 
• 1-2 sprig curry leaves
• 1/4 tsp. asafoetida
• 1 tbsp. chana dal
• 1 tsp. urad dal
• 2 green chilies, chopped
• 1 tsp. sambar powder
• 2 tbsp. fresh grated coconut
• salt to taste
• 1 cup yoghurt
• 3-4 tbsp. coriander leaves, chopped
• 1 tsp. eno fruit salt
• oil to grease the idli moulds

          Heat oil in a pan and temper with mustard seeds and asafoetida. After it stops spluttering, add the curry leaves, chana dal, urad dal and green chilies. Saute for a few seconds. 

          Add the semolina and stir fry for some time. Switch off the flame and transfer to a bowl. Add the yoghurt, sambar powder, coconut, salt, coriander leaves and required quantity of water to make a batter of pouring consistency. Set aside for 15 minutes.

          Add more water if required. Divide the batter into 3 portions. In one portion add the beetroot puree and mix well. In the 2nd portion add the spinach puree and give it a stir. Let the 3rd portion remain as it is. 

          Now add a little of the eno fruit salt in each of the portions and give it a stir. Immediately spoon the batter in the greased idli moulds. Steam for 13-15 minutes and serve with coconut chutney and sambar. 

Cholar Dal (Bengal Gram / Chana) Lentil Curry - Bong Style)

          This is a traditional dal prepared in every Bengali household, especially during special occasions. It can be enjoyed with hot luchis (pooris) or stuffed peas kachoris (koraishutir kochuri) during your weekend breakfast. It simply tastes divine. It also goes well with steamed rice or pulao. Please note this is a "no onion & no garlic" recipe. I always like to have this yummy dal with a dash of lime. 

• 1 cup chana dal (Bengal Gram Lentil)
• 1 tsp. ginger, chopped
• 1-2 whole dry red chillies
• 1-2 green chilies, slit
• 1" cinnamon stick
• 2-3 cardamoms
• 4-5 cloves
• 1/2 tsp. cumin seeds
• 3 tbsp. sliced coconut
• 2 bay leaves
• 1/2 tsp. turmeric powder
• 1 tsp. ghee
• 2 tbsp. mustard oil
• salt to taste
• 1/2 tsp. sugar 

          Soak the chana dal for an hour and boil till soft but not mushy. Heat oil and sauté the coconut slices till light brown. Drain and jeep aside. 

          Temper the same oil with bay leaves, dry red chilies, cinnamon, cardamoms, cloves and cumin seeds.

           After they stops spluttering, add the ginger and sauté for a few seconds. Now add the boiled dal, salt, sugar, green chilies, 2 tbsp. of the fried coconut and turmeric powder.

           Simmer on a low flame for 2-3 minutes. When done, add ghee and serve, garnished with remaining fried coconut slices.  

Puthi Macher Tok (Small Freshwater Fish in Tangy Gravy - Bengali Cuisine)

          
          These small river water fish is a Bengali delicacy. Cooked in a tamarind based gravy, it is best relished with plain steamed rice. It is light on the stomach as hardly any spices goes into it. A very simple and an easy recipe, you can add some kaffir lime leaves to give this dish a lemony flavor. Do cook it in mustard oil for an authentic touch and flavor.

• 200 gms. Fish, cleaned and rinsed well
• 2-3 tbsp. mustard oil
• salt to taste
• 1/2 tsp. turmeric powder
• 1/2 tsp. mustard seeds
• 1 dry red chili, broken into half
• 1-2 green chilies, slit
• 1/2 - 1 tsp. tamarind paste mixed in 1 cup water

           Marinate the fish with a pinch of salt and turmeric powder for 10 minutes. Heat 2 tbsp. oil in a non-stick pan and fry the fish till light golden brown. Drain and keep aside.

          Heat the remaining oil and temper with mustard seeds and dry red chili. After it stops spluttering, add the tamarind water, salt, turmeric powder, green chilies and the fried fish.

         Simmer on a low to medium flame for 4-5 minutes or till the gravy is slightly reduced. Switch off the flame and serve with plain steamed rice.

Zafrani Ilish (Hilsa Fish cooked in Milk-Saffron Gravy - Bong Style)

          Ilish Maach (Hilsa Fish) is undoubtedly the most favored and popular fish among most of the Bengali crowd. Various types of recipes can be dished out with it. Durga Puja calls for something different - a bit of a Royal touch. 

          So prepared this delicacy called Zafrani Ilish, which is a must try. It is very delicious, divine and apt to be served on special occasions. This particular recipe is cooked in a milk-saffron gravy and is relished with only hot steamed rice to enjoy it's true flavour. 

• 2 pieces of Ilish Maach (Hilsa Fish)
• 3 tbsp. mustard oil
• 1" cinnamon stick
• 2-3 green cardamoms 
• 4-5 cloves
• 1-2 bay leaves
• 1 tsp. cumin seeds 
• 1 onion, roughly chopped
• 1" ginger
• 2-3 garlic cloves
• 1-2 green chilies
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. cumin-coriander powder
• 1 cup milk
• 1/4 tsp. saffron
• 1-2 slit green chilies
• 1 tsp. coriander leaves, chopped

          Marinate the fish pieces with a pinch of salt and turmeric powder for 10 minutes. Grind the onion, ginger, garlic and green chilies into a smooth paste. Keep aside. Add the saffron to the milk and keep aside.

          Heat oil in a pan and fry the fish till light golden in colour. Drain and keep aside. Temper the same oil with bay leaves, cinnamon, cardamoms, cloves and cumin seeds. Sauté for a few seconds. 

          Add the ground paste and all the dry spices. Stir fry till the oil separates. Add the saffron-milk and green chilies. Bring it to a boil.

           Add the fried fish and simmer, covered for 2-3 minutes. Add the coriander leaves and switch off the flame. Serve with hot steamed rice.

    

Eggless Paneer Pudding

          I'm always on the lookout for anything simple and easy. So here is a yummy eggless pudding made of paneer / cottage cheese and is a must try. It has only two main ingredients in it. I have made use of store bought Amul Paneer but you can always go in for homemade ones. You can dish out this delicacy at a short notice. It is perfect for any party, festive occasion or after-meal dessert. Garnish it as per your preference and enjoy it chilled with your loved ones. 

• 200 gms. paneer, mashed till smooth 
• pinch of saffron 
• 2 drops of yellow food colour (opt)
• 90-100 gms. condensed milk
• 1/4 tsp. cardamom powder
• 1 tbsp. chopped pista
• 1 tsp. rose water
• extra chopped pista, tutti frutti & cherries to garnish

          In a bowl, mix together all the above mentioned ingredients (except the garnishings). 

          Transfer to a greased steel container with a lid and steam for 12-15 minutes.

          Demould when it cools down and serve, garnish with chopped pista, tutti frutti and cherries.

          

Eggless Gulkand Cupcakes

          I love cupcakes more than cakes. They are a perfect tea time snack, party snacks or an after meal dessert. So let me share a simple and an easy eggless cupcake recipe where I have flavoured it with some gulkand. It takes very little time to bake these yummy beauties. So do give it a try and enjoy with your loved ones. 

• 1/2 cup plain flour
• 1 tsp. baking powder
• 1/4 tsp. baking soda
• pinch of salt
• 2 tbsp. gulkand (rose petals preserve)
• 1/3 cup oil
• 1/3 cup yoghurt
• 2 drops of red food colour 
• 1 tbsp. rose water
• 2-3 tbsp. powdered sugar or to taste
• dry rose petals and chopped pistachios to garnish (opt)
• 1 tsp. chopped pistachios

Frosting - 

• 100 gms. butter at room temperature
• 1-2 drops of red food colour 
• 1 cup powdered sugar

          Sift the flour, baking powder, salt and baking soda. Keep aside.

          In a large bowl, whisk oil, gulkand, yoghurt, rose water, food colour and sugar till light and fluffy.

          Now add the dry ingredients, little at a time into the mix and fold it in gently. 

          Add the chopped pistachios and give it a stir. 

          Line a muffin tray and spoon in the batter till it is 3/4 full. Tap gently.

          Bake in a preheated oven at 190 degrees for 15-17 minutes. Insert a skewer to check if it is done. Set aside to cool.

          Frosting - Whisk the butter and food colour with a hand blender till it is light and fluffy. Fold in the sugar, little at a time and continue to beat till it is stiff and everything is well incorporated. 

          Transfer to a piping bag with a preferred nozzle and pipe in over the cupcakes. Garnish with pistachios and dry rose petals. Serve as desired.