Leave a comment

Renaissance Vs. Saffron

Renaissance vs. SaffronThere is a common say in India that taking Saffron (commonly known as Keshar or Jafran in India) during pregnancy is very beneficial as it is effective for fair complexion of the baby!!!!! I really don’t know how far it is right…. Anyway many of my well-wishers, neighbors, friends and colleagues advised me to take Saffron for “GORA CHIKNA complexion “of the baby. In between one of my colleague advised me that I should contact a person from our Jammu-Kashmir Unit office as his ancestral business is of Saffron and related things. . I bluntly answered that I want a healthy baby …. Complexion hardly matters to me…..

On that night I gave a second thought to the matter and my reaction was “bullshit!!!!!! I rejected real and authentic Kehsar from Kashmir!!!!!I would be an asset for my kitchen store and the very next day I told that person very politely that I need saffron and her reaction was “I told you so…” ….

I called that person from Kashmir and requested him for Saffron …

Wait, wait, wait …. And after one n a half month of continuous wait I receive my authentic Saffron!!!!!But have not taken a single strand of saffron during pregnancy …….as I told you that I was waiting for the natural complexion of my child….

Finally after more than three months after her birth I used that Saffron in “Makhmali Chicken” as well as in “Misti Doi”…..

I don’t know till today why we are b0othered about the gender of the baby, complexion, features etc…. do those things really matter???? I don’t know ……for me her smile matters, her health matters, her happiness matters and she matters ……

Love you darling!!!!!! We are c0mplete because of you….

In short…… Renaissance won the battle between “Renaissance and Saffron”.

Leave a comment

Renaissance …… My daughter

I have started my blog about 1 n a half year back and have experienced many  thing in between. Today I wanna share best experience of my life….. experience of being a mother….. mother of a beautiful daughter ….. My Darling Renaissance ……

Renaissance  was born on September 2nd , 2013. Nothing could have prepared me for the overwhelming love & happiness that came along with her. She is the light of our lives & the star of this blog. Now  I am going to share some of our moments with her with you  all…

 

We bongs usually have  more than one name …. one is original one and another one is the nick name… we called her “Pasta” :)……Image

Leave a comment

Tandoori Dum Aloo

Though Tandoor is ideal for preparing “Tandoori Dum Aloo” but I use Microwave oven to prepare this dish. Actually this one is an easy and quick version  .Tanduri Dam Aloo (1)

Ingredients:

  • Baby Potato: 500 g (10-12 pieces)
  • Sour Curd: 150 g
  • Tomato: 1 (pureed)
  • Onion: 2 (paste)
  • Ginger Paste: 1 tbsp
  • Garlic Paste: 2 tbsp
  • Cumin Powder: 2 tsp
  • Coriander Powder: 2 tsp
  • Garam Mashala Powder: 2 tsp
  • Salt: per taste
  • Sugar: 12tsp
  • Dry coconut Chatni: 2 tbsp
  • Dry Garlic Chatni: 1 tbsp
  • Full Cream: 4 tbsp

 

Preparation:

Wash Baby Potatoes thoroughly and clear skin with the help of a spoon.Tanduri Dam Aloo (2)

Per boil potatoes with 1 tsp of salt in microwave for 10 minutes in high pressure.

Prepare a mixture of all the ingredients mentioned above and keep that aside.

Take a fork and pierce potatoes with the help of the fork and marinade with the mixture mentioned above for1 hour in a glass bowl.

Grill the Aloo mixture in microwave for 40 minutes.

Give 15 minutes of standing time.

Serve “Tandoori Dum Aloo” with ROTI/PARATHA.

Leave a comment

Makhmali Chicken

This one is an accidental recipe!!!!! Initially I have a plan to make Chicken Korma but while checking my kitchen store I discovered I don’t have certain ingredients there…… Then I thought let’s replace some of the ingredients and I’ve ended on my invention on “MAKHMALI CHICKEN”. I have flambéed my chicken with chocolate flavoured vodka but hubby‘s reaction was “It should be Rum instead of Chocó Vodka”  …..Makhmali Chicken

Ingredients:

  • Chicken with bone: 750 g

Spices for marinade:

  • Cumin powder: 1 tsp
  • Coriander Powder: 1 tsp
  • Garam Mashala Powder: 1 tsp
  • Salt: 1 tsp
  • Red Pepper Powder: 1 tsp
  • Turmeric powder: 1 tsp
  • Brown sugar: 1/2tbsp
  • Musterd Oil: 2 tbsp

Spices for Cooking:

  • Cumin powder: 1 tbsp
  • Coriander Powder: 1 tbsp
  • Garam Mashala Powder: 1 tbsp
  • Salt: 1 tbsp (or according to taste)
  • Red Pepper Powder: 1 tbsp
  • Brown sugar: 1/2 tbsp
  • Javitri Powder: 1 tsp
  • Turmeric powder: 1 tsp
  • Bay leaf: 1
  • Dry red chilli: 2
  • Coconut Powder: 2tbsp
  • Posto/Poppy seed paste: 2 tbsp
  • Onion: 5 (big size)
  • Ginger paste: 2 tbsp
  • Garlic Paste: 3 tbsp
  • Green Chilli: 4-5 (according to taste)
  • Tomato: 2 big sized (puréed)
  • Sour Curd: 150 g
  • Full cream: 100 g
  • Mustered Oil: 3 tbsp for chicken
  • Mustered Oil: for deep frying
  • Ghee: 1tbsp
  • Almond: 50 g (smooth paste)
  • Brown Sugar: 2 tbsp
  • Chocolate Vodka: 1 big round spoon

Preparation:0-0-Makhmali Chicken

Clean chicken pieces properly and marinade chicken for at least 1 hour with the ingredients mentioned under the “Marinade” head.

Heat mustered oil in a pan deep fry sliced onions till those turn deep brown to prepare “Beresta “.

Boil three onions and make smooth paste of the same with green chilli.

Heat mustard oil as well as ghee in a deep non steak pan and temper it with bay leaf and dry red chilli.

After that add boiled onion-chilli paste and fry for 5 minutes in medium flame then add both ginger and garlic paste and fry for 5 minutes.

Add both almond paste and posto paste and fry for 5 minutes.

Add tomato paste and sour curd and fry for another 3-5minutes.

Add all the spice powders and again fry for 2 minutes.

Add chicken pieces and fry for 15 minutes in low flame.

Add3 cup boiled water and cover the chicken with lead and cook the chicken till the chicken soften and till the gravy turns “MAKHMALI”.

Add full cream and mix properly.

Now the final step !!!!!! Flambé chocolate flavoured vodka in a big round spoon add directly to the chicken ( you can use Rum also ).

Garnish “MAKHMALI CHICKEN” with beresta.

Enjoy “MAKHMALI CHICKEN” with PARATHA /ROTI/PULAV.

1 Comment

Kancha Golla

Though I’ve promised many times in Facebook that I will come with some new/authentic recopies but due to lack of patience and also my pregnancy I fail to kept that promise. Now my daughter is three months old anKancha Gollad I thought I should start concentrating on my blog again!!!!! So I thought let’s start with an authentic Bengali sweet Kancha Golla which is also known as Pran Hara.

Kancha Golla is a typical sweet dish from Bengal; be it West Bengal or Bangladesh. This sweet is made with “Channa” (home-made cottage cheese). It can be prepared with Sugar or Notun /Nolen Gur (a special variety of Jaggeri prepared from date palm found in Bengal) or a mixture of both but my version is a Notun /Nolen gur’s one.

Ingredients:

  • Full Cream Milk: 3 lit
  • Lemon Juice / White vinegar: 2-3 tbsp
  • Fresh Cream: 100 ml
  • Khowa / Mawa: 250 g ( it can be prepared in home but I have used purchased one )
  • Notun/Nolen Gur: 500g

Process:

Chana:

Boil entire milk in a deep vessel at medium flame.

When the milk comes to a boil add lemon juice into the milk.

When the milk starts curdling cook for another 5 minutes and after that when you see green colored water separating from the curd remove the vessel from flame.

Now Drain the water with the help of a clean cotton/muslin cloth and collect the chana.

Run fresh water on it for 5 minutes, as the lemon flavor gets out of the chana.

Now tied the two ends of the muslin cloth tightly put a heavy weight on the muslin cloth for draining the water from the chana.

Reduced Cream:

Take the fresh cream in pan and put the pan on low flame to reduce the cream into thicker version (thickness should be like cold cream) and keep it separately.

Now it’s time for Kancha Golla:

Mash entire chana with the help of hand or you can use food processor which I have used and devide the chana into two equal portions.

T0-0-Kancha Golla 2ake one portion along with the Nolen Gur in non-stick pan and cook in low flame for 8-10 minutes.

Stir continuously.

Now mix the cooked chana along with plain chana, reduced cream and mawa properly.

Now make round balls out of the mixture.

Note:

  • Kancha Golla can be prepared with Patali Gur
  • Kancha Golla should be consumed within 24 hours of preparation if not refrigerated.

 

Leave a comment

Christmas Rum and Raisin Cake

My simplest Christmas cake with amazing flavor of rum ,raisins , prunes and chunky walnuts ….love it….Hope you’ll also enjoy it.

Ingredients:Christmas Rum and Raisin Cake

  • Refined Flour/ Maida: 250 g
  • Powdered Sugar: 150 g
  • Nutmeg powder: 1 tsp
  • Unsalted Butter: 250 g
  • Egg: 2
  • Milk: 100 ml
  • Baking Powder: 1 tsp
  • Almond essence: 2-3 drops
  • Raisin: 50 g
  • Prune: 50 g
  • Walnut: 50 g
  • Cocoa powder: 1tbsp
  • Instant Coffee Powder: 1 tbsp
  • Rum: 300 ml( my favorite one is “Old Monk”)

 

Process:

  • Soak Raisins and Prunes in 250ml rum at least for one week or more.
  • Preheat the oven to 180”c.
  • Mix Refined Flour with Baking Powder, Nutmeg powder, powdered sugar, Cocoa Powder and instant coffee powder properly.
  • Now melt the butter and mix it properly with the cake mix.
  • Now add desired quantity of milk and 50 ml rum to prepare a smooth batter.
  • In a separate bowl beat eggs till they turn fluffy and mix it with the batter prepared already.
  • Drain Raisin and Prune and cut into small pieces and chop Walnuts and mix them with the batter.
  • Add 2-3 drops of Almond essence onto the mixture.
  • Now Grease and flour a 18-20 cm baking pan and pour the batter.
  • Bake the cake at 180”C for 30 minutes or until a toothpick inserted in the center comes out clean.

 

Note:

Leave a comment

2012 in review

The WordPress.com stats helper monkeys prepared a 2012 annual report for this blog.

Here’s an excerpt:

600 people reached the top of Mt. Everest in 2012. This blog got about 1,900 views in 2012. If every person who reached the top of Mt. Everest viewed this blog, it would have taken 3 years to get that many views.

Click here to see the complete report.

2 Comments

Aloo Phulkopir Dalna

“DALNA” is a typical Bengali gravy dish ( Niramish). Some of the popular “DALNAS’s are: “ALOO PHULKOPIR DALNA”, “CHANAR DALNA”, “DHOKAR DALNA” etc. I have already given the recipe of  ”DHOKAR DALNA” here. Now it’s turn of “ALOO PHULKOPIR DALNA”.Aloo Phulkopir Dalna

Ingredients:

  • Aloo /Potato: 5-6(500g) cut into two halves
  • Phulkopi /Cauliflower: 1(medium size) cut into medium sized florets
  • Green Peas: 1/2cup (optional)
  • Tomato: 2; medium sized
  • Ginger paste: 1 tbsp
  • Cumin Seed: 1 tsp
  • Cumin powder: 1 tsp
  • Garam Masala Powder: 1 tsp
  • Hing: 1/2 tsp
  • Turmeric Powder: 1 tsp
  • Red Chilli Powder: 1-2 tsp
  • Salt:  to taste
  • Sugar: 1 tbsp
  • Bay leave: 1-2
  • Red Chilli: 2
  • White Oil: for frying
  • Ghee: 2 tbsp

Preparation:

  • Hit oil in a frying pan and fry potatoes till they turns golden and take them off then fry cauliflower florets till they turns golden brown and keep them aside too.
  • Make a smooth puree of tomatoes.
  • Hit Ghee in a pan and temper with Bay leave, Red Chilli, Cumin Seed and Hing.
  • Add tomato puree and sauté for two minutes.
  • Add Cumin Powder, Garam Masala Powder, Turmeric Powder, Red Chilli Powder, Sugar and Salt and sauté till Ghee comes out from the mixture.
  • Add Green Peas (optional).
  • Add fried potatoes and sauté for 5 minutes in low flame.
  • Now add fried cauliflower and sauté for 5 more minutes.
  • Add 1 cup of water and boil the “DALNA” in medium flame till desired consistency/aroma comes from the gravy.
  • Take the “DALNA” out from the flame and serve it hot with “LUCHI” , “KOCHURI” or ”PARATHA” or “RICE”.
Leave a comment

Tomato Amsotto Khejur er Chatni

Tomato Amsotto Khejur er ChatniIngredients:

 

  • Tomato: 500-750 g
  •  Date Palm: 200 g
  • Aamsotto: 250-300 g
  • Raisin: 50 g
  • Cashew Nut: 50 g
  • Ginger paste: 1 tbsp
  • Sugar: 200 g( I prefer natural brown sugar for its raw taste)
  • Achari Masala: 1 tbsp
  • Bhaja Masala: 1 tbsp
  • Turmeric Powder: 1 tsp
  • Chilli Powder:  1 tsp
  • Salt: 2 tsp
  • Mustered Oil:  2 tbsp
  • Dry Red Chilli: 2-3

 

Preparation:

  • Make puree of tomatoes (or chop each of them into 6-8 pieces)
  • Chop dates into thin slices after removing seeds.
  • Cut “Aamsotto” into small squares (1” cube).
  • Hit Oil in a big pan and temper the oil with dried Red chillies and Achari Masala.
  • Add Ginger paste and cook for 2 minutes.
  • Add pureed /chopped tomatoes along with turmeric powder and salt and cook in low flame till tomatoes soften and release lots of water.
  • Add chopped Dates, chopped Aamsotto, Raisin and cashew nut and cook for at least 10 minutes or till later ingredients soften.
  • Now add sugar and cook in low flame till sugar dissolves completely.
  • Take the Chatni out of flame and sprinkle Bhaja Masala and Achari Masala over Chatni.
  • “Tomato, Khejur and Aamsotto er Chatni” is ready to serve.
1 Comment

Chatur Paratha

Chatur Paratha is a popular food from Bihar and it is known as “Sattu ka Paratha” there but it is quite common in Bengal too.

 

Ingredients:

  • All Purpose Flour /Maida: 250g

For stuffing:

  • Chatu /Sattu: 2 Cup
  • Onion: 1(medium)-Thinly chopped
  • Green Chilli: 4-5
  • Sugar: 1 tsp (optional)
  • Salt: 2 tsp
  • Lemon Juice: 1 tbsp
  • Mustard Oil: 1 tbsp
  • White Oil: for frying and making dough
  • Butter: 2 tbsp (optional)

 

Preparation:

  • Mix Chatu along with salt, sugar and chopped chillies, chopped onions, lemon juice and mustered oil.
  • Prepare medium tight dough of Maida along with 1 tbsp salt and keep it aside for 15 minutes.
  • Divide the dough into 5-6 round balls or so.
  • Roll out each ball to make a small circle and stuff the circle with 2-3 tsp of Chatu/sattu mixture.
  • Heat a Tawa/flat pan.
  • Roll out one stuffed ball and put in on the tawa and fry from both side by using white oil just like normal “Paratha” till the Chatu Paratha turns golden brown.
  • Prepare Parathas with rest of the staffed balls.
  • Spread some butter over the Paratha and serve it hot with Achar and Green Chilli.