Friday, 31 July 2015

Marie Biscuit Custard

Custard is one of the hot favourite in our house.This dessert really takes no time and the ingredients are always available in every home.So the next time you have planned a party this dessert is a must :P
500ml milk(1packet)
2 eggs
marie biscuits(8)
vanilla essence

Boil the milk and let it cool.
Beat the eggs well.
You can blend together the eggs,milk,sugar and marie biscuits.
Add essence and mix.
Heat a container in which you will make the pudding.
Add 1-2 tspn of sugar to it.
When the sugar starts melting, this is the caramel.
Now transfer the milk-egg mixture to this container.
Put some water in a pressure cooker.
Place the container inside it.
Let it cook for 5-6 whistles.
You can check if the pudding is done by putting on knife in the center.If it comes out clean it is fine or else let it cook for some more time.
Serve the pudding chilled :-)

Wednesday, 22 July 2015

Chicken Soup

Chicken soup is one of the best home made remedies for everyone right from children to adults in case of common cold or congestion.It is a very delicious soup which all will definitely love to have may it be on a rainy day or winters or when you have cold.I had prepared this soup for my toddler when he was down with cold and he enjoyed it to the fullest :)

chicken pieces(2-3)
garlic(2-3 cloves)
black pepper powder
bay leaf(1)
green cardamom(elaichi)(2-3)

Wash the chicken well.
Chop onion and garlic finely.
Heat a non stick kadai.
Add some butter and oil.Adding oil to the butter will take care that the butter does not get burnt.
Add the bay leaf and elaichi.
Now put in the chopped onion and garlic and saute.
After a while add the chicken pieces,potato cubes and let it cook.Add salt as per taste.
Cover and cook for some 5-7 minutes.
Now add plenty of water so that the chicken and potatoes get well cooked.
Remove the leaf and elaichi before serving.Add a pinch of pepper powder and butter if required
Hot chicken soup is ready to serve :)

Thursday, 25 June 2015

Idli Sambar

Idli sambar is one of the most famous south Indian cuisines around the globe.It's a very healthy breakfast option for all of us right from kids to elders.Although there are many ways of preparing sambar the above recipe is very similar to the one you would get in authentic south Indian restaurants.

suji/rava - 2cups
urad dal - 1cup
baking soda - pinch

toor dal - 1cup
chana dal - 1tspn
urad dal - 1tspn
red chillies
tamarind pulp
turmeric powder
sambar powder
mustard seeds
curry leaves/kadipatta

Wash the urad dal and soak it in water for 7-8 hours.
Grind the dal with minimum water.
Now mix the ground dal with rava.Add some water if required.
The batter should be of medium consistency(not very thin or thick).
Keep the batter covered outside the fridge for the entire night for fermentation.
Next day morning add salt and soda to the batter.
Grease the idli stand with some oil/ghee.
Pour small scoops of batter into the idli moulds and steam them in a pressure cooker.
Hot idlis are ready.

To prepare the sambar -

Pressure cook the toor dal with salt and haldi powder till soft.You can add some vegetables along with the dal like carrots, potatoes.
Heat some oil in a pan.
Add chopped onions and saute.
Then add chopped tomatoes and let it cook till soft.
Once done add the cooked dal and veggies.
Separately dry roast some urad dal,chana dal,toor dal,red chillies and freshly grated coconut.
Grind all these to a fine paste.
Add this paste to the above cooked dal.
Add water to get the desired consistency of sambar.
Add tamarind pulp to adjust the tanginess and sambar powder.
Add salt as per taste and a pinch of sugar.
Finally five a tadka of mustard seeds,curry leaves and red chillies to it.
Serve hot idlis with sambar :-)

Friday, 24 April 2015

Shorshe Posto diye Parshe Machh / Shemot fish in mustard gravy

This fish is known as 'Parshe' in bengali, 'shevte' in konkani and 'shemot' in english.This is one of the mouth-watering bengali recipes which is a must have on the menu for special occasions like weddings/parties.It's a favourite in every bengali if you have not yet tasted this preparation you are definitely losing on something precious :)

fish - parshe/shevte/shemot
mustard seeds
poppy seeds
green chillies
red chilly powder
kala jeera/kalonji
turmeric/haldi powder
mustard oil

Wash and clean the fish well.
Apply salt and turmeric powder and marinate for 2-3hours.
Freshly make a paste of mustard seeds, poppy seeds and green chillies.
You can also use ready made mustard powder which is available in the market, but I prefer to make a paste since the taste always enhances in the latter.
Heat some oil in a non-stick kadai.
Fry the fish lightly.
Now, remove the fish and add some kalonji to the oil.
Add roughly chopped tomato and the ground paste.Add some chilly powder, haldi powder and salt as per taste.
Fry till the paste and masala is cooked.
Add some water and cook.
Add the fried fish and cook for 2min.
Garnish with coriander leaves.
Serve hot machher jhal with steamed rice :)