There 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”.
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” :)……
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” …..
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
Almond: 50 g (smooth paste)
Brown Sugar: 2 tbsp
Chocolate Vodka: 1 big round spoon
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.
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 and 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.
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
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.
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.
Take one portion along with the Nolen Gur in non-stick pan and cook in low flame for 8-10 minutes.
Now mix the cooked chana along with plain chana, reduced cream and mawa properly.
Now make round balls out of the mixture.
Kancha Golla can be prepared with Patali Gur
Kancha Golla should be consumed within 24 hours of preparation if not refrigerated.
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.
“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 /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
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”.