Thursday, December 22, 2011

CHRISTM@S MORNiNG MuFFiNS

hii people,


this post has got something to do with Christmas, and i got this recipe from the kitchen goddess Nigella Lawson. but don't you think that this is where i begin the celebration, because then you will be wrong. rather very wrong. had never got a more worse Christmas gift than this before.
this cupcake babies are to tell some one that please don't go away. these are not made for celebrating some good thing, but only to express how much i miss someone, and how much i will be missing someone henceforth. but still this is a Christmas gift for someone. so nothing more do i have got to share today. just sharing the recipe:


INGREDIANTS:


  • 250g plain flour
  • 75ml vegetable cooking oil
  • 2 1/2tsp baking powder
  • 1/2tsp baking soda
  • 100gm caster sugar
  • 1/4tsp ground nutmeg
  • 1tsp ground cinnamon
  • 200ml full-fat milk
  • 1 egg
  • 175g raisins
  • 1 tbsp lemon rind



RECIPE:


  • preheat oven @ 200 degree C. line 12 muffin tins.
  • measure flour-baking powder & soda, ground cinnamon & nutmeg  into a large bowl & sieve it well, then put in the grated lemon rind & mix well all the dry ingrediants.
  • measure the milk and add the oil & egg. mix well, with the help of a fork.  mix till well combined.
  • pour this liquid mixture into the dry ingrediants & stir until evrything is well combined.
  • fold in the raisins in this mixture. spoon the batter into the muffin cases & sprinkle sugar on top. bake in oven for 20mins, till they are golden brown.


well, i have changed the recipe according to my tastes & availability. ans i just wanted to make something for him badly, that's why this. i had added a bit of salt in the dry mixture. hope it turns out well this time, unlike last time while it turned out to be a disaster.

please pray this time it works. because the way to a man's heart is through his stomach!!!!!!!!!!!!

Saturday, December 3, 2011

M00Li P@ranthA

hello people,
the best part is the butter

sorry was not able to blog for a long time. i was seriously busy with office and work, and moreover an important addition in my life has kinda made it complete and along side takes up a lot of my time. trust me, i am happy about it. i do miss cooking at times, specially when i see some cookery shows, but i am happy feeding my "addition" at times, and cooking up some deserts of his choice.
paratha with sabzi


but since it's a Sunday, and its time for a heavy breakfast at my place. and since its winter, so reddish is a very common option. but the only difference is that this time my mom had to make it, since m not very good at making a dough for parantha. but trust me, i was with her all the time. previously my mom used to make, aloo parantha, but mooli is the first time for her. so here goes the recipe.............. its an easy one!!!!!!!

INGREDIANTS:


  • 2 cups flour (maida)
  • 1 cup grated raddish
  • 1/4 tsp red chilli powder
  • 1/4 tsp coriander powder
  • 1/4tsp methi powder
  • 1/4tsp garam masala powder
  • 3tbsp ghee
  • salt to taste
  • water, as required.

a perfect Indian homemade breakfast


REQUIRED:


  • grate the reddish and drain out all the water.
  • mix it with all the masalas and keep aside.
  • now mix the flour with half of the ghee and water as required to make a smooth dough. separate it into golf sized balls & set aside.
  • for each dough ball, roll it into small circles, place the reddish mixture in the middle and then bring the ends of circle together, and make into a ball. be careful to seal the ends properly.and then roll it out like a paratha. my mom's parathas varied from 4" to 6" circles.
  • heat ghee on the tawa and then fry it as normal ones. that's it!!!!
  • serve with a spoonful of butter on top.


a relative of mine often mixes the reddish mixture with the dough, rather than stuffing in middle, evan that imparts a nice texture and taste to the dish. you need not wait to arrive at the center, you get reddish everywhere. since i always need a side dish to go with the paratha, so my mom made a cauliflower & potato sabzi and the final thing was jalebi.
what a beautiful start to a holiday.
but sorry mom, cudn't be a part of it!!!!!!!!!!!!


Wednesday, October 19, 2011

OR@NGE B@NAN@ CUPCAKES

hiiii,

i am back after a long time.my new office is taking up a lot of my time............. its not a bad job, nice working environment. nice people, and of course there is sum1 very good, though that person takes up very less time of mine, since we end up fighting most of the time. but the best part was we got our first pay cheque before the pujas, but that didn't do any good, since i was down with fever for most of the days. and it was time for office to open again.


and like Kolkata, West Bengal is famous for its Durga Puja, its also famous for its bijoya.... a longstanding sweet tradition of exchanging good wishes & sweetmeats with all your loved & near & dear ones. and since office is the newest addition into my life, so i decided to get something special for them.... and what more special than baking something yourself for all these lovely & one too lovely person. so it was time for my cupcakes again.

as winter sets in slowly after the pujas, so it is kind of time for me to start arranging my raw materials to make up sum treats almost every winter day, so i had already started the process. and so since pujas also means loads of fruits as prasads, so i took up a fruit to be the main ingrediant. it is as the name suggests...... banana!!!!!!!!!!!!!!!!i made them the day before, since i am not well for a long time. so couldn't take pictures at all stages. i could only take some pictures of the end product. so here goes the recipe:

INGREDIANTS:


  • all purpose flour............................................................... 225gm
  • baking powder.................................................................1tsp
  • baking soda..................................................................... 1tsp
  • salt................................................................................... a pinch
  • ground cinnamon.............................................................. 1/2 tsp
  • nutmeg (grated)................................................................. 1/2tsp
  • ripe bananas (large)........................................................... 3nos
  • egg.................................................................................... 1no.
  • dark drown sugar............................................................... 50g
  • vegetable oil....................................................................... 50ml
  • chocolate chips.................................................................. 1/2cup
  • orange food colouring......................................................... few drops
  • vanilla extract..................................................................... 1tsp



METHOD:


  • preheat oven to 190 degree centigrade & grease your muffin tins.
  • sift together flour, baking powder, baking soda, salt, nutmeg & cinnamon. sift well, to get rid of ny kind of lumps.
  • mash your bananas.( i had used a fork to do it, but you can also use your electric beater)
  • beat the sugar, oil, vanilla extract & egg into the mashed bananas.
  • add the dry ingrediants & beat in gradually on low speed.. mix until well just blended. 
  • now add in the food colour & mix well. the quantity of colour will be controlled by intensity you want. add in the chocolate chips at this stage & give it a good mix.
  • bake for 20-25mins. cool for some time and then remove from pan. 


i didn't have all purpose flour, so i have used normal flour & normal brown sugar. and using vegetable oil is a nice way of making things more easier, since the mixture gets too tight to move while using butter.the use of food colouring is a tricky way of luring children, but since i wanted to add a zing, so orange ones. you can also go for any other colour of your choice.

guess my office p[eople & the sweet one liked it..... afterall he rewarded hinself with more than 5 cupcakes..... not only my babies, but i was also elated..............

try it!!!!1 even your sweet one might react.............................


Friday, September 23, 2011

CHiCKeN L@bABdAR

this is a recipe which i was dying to try for a long time.but as usual, time was a barrier.but today i had decided since morning that i should give it a go. while working in office also, i was constantly going through the recipe. 

this recipe is by a friend of mine, who is a well known chef as well, Rahul Arora. trust me, he is my go to person, whenever i have some food related query. this is the first time i made his recipe. so i did not really give it any of my twist. i followed most of the recipe as it is. just that i had changed the adding of ingrediants a bit. so for those of you who havn't got the recipe

INGREDIANTS:

chicken breast........................................................................ 3nos
salt & pepper..........................................................................1tsp each
egg.........................................................................................1no
cornflour.................................................................................1tbsp
onion......................................................................................3 nos, chopped
tomato....................................................................................3 nos, chopped
tomato puree..........................................................................1/2 cup
tomato ketchup.......................................................................1/2 cup
cream.................................................................................... 1/2 cup
cheese spread.........................................................................1tbsp
chilli powder............................................................................2tsp
coriander powder....................................................................2tsp
turmeric powder......................................................................1tsp
elaichi powder.........................................................................1tsp
kasoori methi...........................................................................1tsp
honey.......................................................................................1tbsp
sugar........................................................................................1tsp
salt+pepper..............................................................................to taste
oil............................................................................................3tbsp

METHOD:
marinated chicken

deep fried chicken

final dish

  • marinate chicken with cornflour, egg, salt & pepper. and keep aside for atleast 30mins.
  • deep fry the chicken pieces till golden brown.
  • to cook the gravy, heat your oil.
  • fry the chopped onions till golden,
  • add the dry spices & tomatoes. saute till oil leaves the sides.
  • add the puree & ketchup till thickens. add the fried chicken pieces to this gravy, when oil comes out of the sides.
  • add the cream & cheese spread & necessary seasonings.
  • finish with elaichi powder, kasoori methi & honey.

well, for this recipe the first change that came was using chicken leg pieces, since i didn't have breast pieces. i had also added a bit of chopped fresh coriander at the end. one can follow the entire process as the recipe, but i had the kasoori methi with the dry spices, since i love the flavour of the cooked leaves. the cheese spread i felt, could also be substituted with cheese cubes. i was more than happy to use the cheese spread, since it was lying unused for a long time in my freezer. please do not ommit the honey at all. i love the bit burnt caramelised flavour of the honey that's it.
i am gonna take it tomorrow for my tiffin, wrapped in roti....................... feeling hungry again............
so c u soon again !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
 

Sunday, September 18, 2011

sHredDed ThAi chIcken sAlAd

hello people,

i am back, and that too pretty much early. though the laziness in me continues to be, but the craving for a good tiffin is much more. i want people to keep on guessing that whats new today?? and for myself, that i keep on waiting for the lunch hour to arrive(though these days, i kind of doing that only in office). but time is pretty less to prepare a proper meal. so i go for things, which are easy & yet yummy.

since the biggest festival of the bong's is around & its time for all of us to get decked up, i however is not very sure of that. a big reason is my receding hairline & increasing waistline. so i decided to follow the remaining 15days in a healthy way (though i don't know i well i will b able to manage). this recipe is a salad, as you can see.  but what you don't know is that it's damn easy and tasty 2..... and what adds to it is that it not only tastes good, but does good 2 u as well. it is filling & enough for feeding more than 2 people well. here goes the recipe for all you lovely people:

iNGReDIANTs:


  • fish sauce............................................................................................. 4 tbsp
  • lemon juice........................................................................................... 2 limes
  • brown sugar......................................................................................... 1 tbsp
  • onion................................................................................................... 1nos (halved & finely (sliced)
  • chicken breasts....................................................................................  2nos (cooked & (shredded)
  • cabbage............................................................................................... 1/2 (shredded)
  • carrots.................................................................................................  2 large (shredded)
  • fresh red chillies....................................................................................  2nos (shredded)
  • mint...................................................................................................... 1bunch (chopped)

shredded cabbage

chopped cabbage

marinated chicken breasts

after its cooked


mETh0D:


  • steam the veggies.
  • marinate the chicken breasts in ginger-garlic paste, chilli flakes, green chutney (a bit), lemon juice, coriander powder & keep aside for 20mins. then grill it and cook in the oven for 6-7mins @170degree C.
  • mix fish sauce, lime juice & brown sugar in a bowl. put the sliced onions in this dressing. toss & rest for 10mins.
  • shred the grilled chicken breasts & add to the mixture. 
  • add rest of the ingrediants to this mixture. toss well.
  • serve.


well, i had added 1tbsp water & few drops of extra virgin olive oil in this dressing. one can also go for toasted seasme seed oil to get the oriental flavour , and one can also top it with toasted seasme seeds. you can also add some other veggies of your choice, pomgranate seeds also go well with this. even green apple and dry fruits for the crunch and to make it wholesome..

so that's it guys.... try please. will be back with more soon....

Friday, September 16, 2011

Mu$t@Rd cHiCKeN

Hii friends,
how are you all?? i would like to begin by apologizing for being so late for my new post. was really very busy with office & work, and trust me. work has been very taxing. leaving one office for the other one was a sad incident, but could not avoid it. and among all these, cooking did really take a back seat. because after coming back from office, i am left with almost no energy to cook.


but another truth is , when i am in the kitchen, i am the happiest. but we humans only enjoy a few moments of happiness. and moreover my lazy genes are also kind of responsible for all these. even though i cook, i hardly have energy to take pics and document it. but this is something i made a week back and found it to be pretty tasty. trust me, it is gud for tiffin purpose. here's the recipe for those who wanna try this:

INGREDIANTS:

  • chicken breast...................................................... 200g
  • mustard seeds.......................................................25g
  • corn flour..............................................................20g
  • oil.........................................................................for frying
  • garlic....................................................................10g
  • fresh red chillies....................................................10g
  • red & yellow bellpeppers.....................................20g
  • dijon mustard.......................................................10ml
  • chilli oil.................................................................few drops
  • worcestire sauce.................................................. 5ml
  • white pepper powder........................................... a pinch


METHOD:

  • cube the chicken pieces. chop the bellpeppers in squares as well.
  • in a bowl soak the mustard seeds in vinegar for 8-10hrs & then make paste.
  • marinate chicken in this mustard paste, salt, sugar, cornflour & water and marinate for about 30mins.
  • heat oil & deep fry the chicken pieces, till they get a nice brown colour.
  • heat the chilli oil to pipimg hot. add the chopped garlic, fresh red chillies, red & yellow bellpeppers, salt & sugar, chicken pieces, dijon mustard & worcestire sauce. mix well.
  • saute & add the white pepper.
  • toss & serve hot.

the major reason for making this dish is that it was super tasty & damn easy to make. i had marinated it the other day an kept aside in the freezer overnight. and the next day i had wrapped it up in a chapati with some veggies. thats it.
not only me, but my friends loved it to !!!!!!!!
got to go now. super tired!!!!!! bye!!

Saturday, August 13, 2011

L@mB cHOPs


lamb chops is the main ingrediant of this dish. and i am sure its a favourite of many. evn i love it. tome it is a gud snack, can be categorised more as a pub food.but even i am a regular pub goer. generally. in Kolkata, u dnt really get this. so i tried trying my hands at this.


this recipe i had collected from some newspaper long back. well, one can also try this recipe with any other cut of lamb other than chops. in any form it is tasty. it goes down well with chilled beer, and with close friends as company. since my work schedules are kind of flexible now, so i will be trying out new recipes now, in a more easier way.
i have used packed lamb chops, but you can also go for fresh ones. whats important in this kind of food, is the marinate. the spices & sauces will get inside the meat and it will make it more succulent. and thst is what makes every bite, yummy. so here goes the recipe.

INGREDIANTS:

  • lamb chops...........................................300gm
  • caramelised onions............................... 100gm
  • light soya sauce.....................................2tbsp
  • dark soya sauce....................................1tbsp
  • garlic....................................................3cloves(minced)
  • oil seasme.............................................3tbsp
  • sugar....................................................2tsp
  • coriander powder..................................1tsp
  • coriander leaves+stems..........................50gms(chopped finely)
  • pepper powder......................................to taste
  • red chilli powder....................................1tsp
  • worcestire sauce....................................3tbsp
  • tomato sauce.........................................1tbsp
  • chilli oil..................................................4-5tbsp
  • lemon zest..............................................1lemon
  • lemon juice.............................................1nos.



METHOD:


  • was the lamb chops properly.
  • caramelise the onions with some butter & sugar.
  • marinate the lamp chops in all the above ingrediants except vegetable oil, lamb stocks.and cover with clean fling & keep aside for atleast 3-4hrs.
  • heat chilli oil in the pan. fry the marinated lamb chops in this oil till they brown.
  • sim the gas and add in some stock and allow it to simmer for some time, till it is soft.
  • garnisg with a coriander leaf .
  • adjust seasoning. and serve hot.


well, this recipe is easy. you can see for yourself, that except the marinating part. while cooking it also be careful till they are browning. once it starts leaving oil from the sides, add in the stock. i didn't have lamb stock, so i had to use up chicken stock, which i made with stock cubes. this recipe is a must for bachelors, boys & lazy people like me.
i make it often. hope even you people do so.

Friday, August 12, 2011

CHICKEN PILAF


hii friends,
m super happy. previously my happiness was for getting a job, and now it is for leaving that same job. it was tiring. as i had said earlier, that i enjoy d bus rides to my office, trust me, that has been the only memorable experience so far. i loved the breeze of the Vidyasar Setu.and since it was getting super boaring, so had no other option but to leave it.
another problem, that sprang up was food. since it wasn't possible to carry lunch from home everyday, so had to rely on those "chota" biscuit packets, which failed to fulfill my appetite. so whenever i was on an off day, i had to cook. not only to de-stress, but also to be happy. being in kitchen makes me the happiest.
guesss, i have once said in my earlier posts, that the recipes which i make or post here, is not necessarily my own invention, but defintly you can say its my discovery. collected from various magazines, newspapers, cookery shows, i have treasured these recipes. somehow i feel, that its not possible for everyone to reach out to all the recipes. so, in a way, this is my way of helping them, to get to these recipes.the idea of cooking this came to me last week, on a day of torrential downpour. and i had stocked basmati & chiken for a long time. and the weather was a perfect reason to be lazy, and yet called for a lip smacking platter. it sfuss free & yuummy...!!!!!!!!!!


well, this recipe is originally by celebrity chef, Anjum Anand. now chicken pilaf, is a staple in almost all Indian homes, but Anand made this easier, this is easy. trust me. and it gives you immense pleasure. since ingrediants are less, and labour is low, this can always be at the back of our mind, whenever you have expected/unexpected guests, or to win over hearts. so here goes the recipe:

INGREDIANTS:


  • basmati rice...................................500gms
  • chicken breast...............................2nos (sliced)
  • saffron..........................................a pinch, mixed with water
  • lemon juice...................................2tbsp+2tbsp
  • chopped parseley.........................handful
  • yoghurt........................................2tbsp
  • cinnamon.....................................1" stick
  • green chilli....................................1tbsp(chopped)
  • stock............................................1 litre
  • oil................................................for frying
  • butter..........................................1tsp
  • lime zest......................................1 full lime
  • green cardamom..........................5-6nos
  • cashew & almond........................handful, toasted
  • salt & pepper..............................to taste
  • parsley........................................handful, chopped finely



METHOD:


  • wash the rice well & soak the rice in water for about 15mins.
  • marinate the chicken pieces with yoghurt, lime juice & cinnamon and keep aside for atleast 25-30mins.
  • heat oil & butter in a pan.
  • add the soaked rice. stir till its coated in the oil & thus got a bit glazed & add the saffron water, lime zest & juice of 1 lime & cardamom pods. then pit the lid on & bring to sim to cook.
  • toast the cashew & almonds & cool.
  • heat oil in another pan. put in the chicken pieces & fry till golden brown & cooked.
  • place the cooked rice on a bowl & turn over the chicken pieces on top of it. mix well.
  • garnish with chopped parsley & the  nuts. 
  • serve hot.


while mostly the cook showed cooking it in vegetable oil, but i had 2 differ. i had fried the chicken pieces in chili oil, just to add that flavour of red chilies, but due to the yoghurt it retained its whiteness. i had also given the saffron a miss, for the simple reason, that i didn't have that. while frying the chicken pieces, adjust seasoning & i had also added some green chilies. i love the heat, that chilies generate in food. though the original recipe hadn't used sugar, but i had to, because i feel that sugar gives taste a completness. and thats it. trust me, it tastes yumm. and while cooking the rice, i had also added two bay leafs, just to give it a pilaf texture.

try it. its fuss free yet yummy.................
wll be back soon..............




Wednesday, July 27, 2011

HONEY SEMIFREDDO

Hiiiiiiiiiiiiiiiiiii,

i am back after a lonnng time. its nothing like avoiding friends, just because was too busy with my new job & collection launch. since Durga Puja is coming, so people have started getting their dresses made. And trust me, i am super happy about it. i realised a couple of days back, sitting back idle at home, that i am workaholic. trust me, i am the happiest now, since i have something to do, and i seriously don't mind the the long journey from home to office. cooking hasn't taken a backseat as such, in this hectic lifestyle, but i feel too tired & lazy to post.
Kolkata, though having rain, but is still pretty hot!! and heat turns me down. this sunday while at home, enjoying my weekend, i decided to gorge in some thing cold. so Semi Freddo was an obvious choice. not only because itss damn tasty, but also because it hardly takes around 10 minutes to make. and trust me, you will have an audience asking for more. as for me, i can go to any length to have a good semi-freddo. with one spoonful, in mouth, it feels like heaven.
semi-freddo as sum of you know, is kind of an Italian desert. not only, it is a tasty desert. you can call it an ice-cream cake or a custard, but whatever you choose to call it, it will always test great. its addictive. it is. my mom learnt this recipe from me, and she was surprised that cooking can be so easier at times, and in return you get such complimentary looks. here goes the recipe:

INGREDIANTS:

  •  cream                                       300ml
  •  egg                                           1nos.
  •  egg yolks                                  4nos.
  •  honey                                       100gm+ 1 tbsp for drizzling
  •  raisins+nuts                              50 gms each (optional)
  • loaf tin
  • clean fling
  • double boiler


METHOD:



  • line your loaf tin with a double layer of clean fling.
  • Whip your cream well. i had used an electronic hand beater to beat it for 5mins.
  • Now put  the honey, egg & yolks in a bowl. Put it on a double boiler & keep stirring it till it changes colour and mixes well.( do be careful, or else the mixture might end up looking like an egg frittata.)
  • Now put in the egg mixture in the whipped cream & fold in well gently.
  • Put in the mixture in the loaf tin & cover with another clean fling and put it in the refrigerator for about 3-5 hours.
  • After that invert it on a plate and remove the clean fling from all sides.
  • drizzle with honey and top with raisins and nuts. And immediately serve.


this melts in your mouth immediately. but it also starts melting as soon as you bring it out of the freezer. you can even come up with some interesting toppings and  serve.
try it. will be back with something even more tastier.... soon!!!!!!!!!!!!

Thursday, July 14, 2011

CHICKEN RESHMI KABAB


hii frnds,
m back after a long time.i am super busy with collection launch, new job. i am soo happy that finally i get to assist a designer, a well known one. moreover, its not knits but woven. and the worst part is among all these i hardly get time to cook, time for myself. and i also need to carry tiffin, and i hate the regular tiffins.... so had to device some method to keep myself & my tummy happy!!! and this experiment turned out to be a good one.

trust me, it is!! and every one loves chicken, and kabab happens to be an universal favourite. and specially when its a chicken reshmi kabab. and its not the authentic type, it's kinda my version of this kabab. moreover its fat free, its healthy and yummy. and takes very less time and can be made with ingrediants easily available at home. here goes the recipe:

INGREDIANTS:


  • chicken (boneless)                            300gm
  • green chilli paste                               2tsp
  • melon seed paste                              2tbsp
  • salt & black pepper                           to taste
  • red chilli paste                                   1tsp
  • fresh coriander(chopped finely)         1tbsp
  • garam masala powder                       1tsp
  • kasuri methi                                      1tsp
  • cashew paste                                    2tbsp
  • tandooori chicken masala                  1tbsp
  • chaat masala                                     1tsp
  • wooden/metal skewers                      4nos
  • oil                                                     2tbsp
  • butter                                                1tsp


METHOD:


  • cut the chicken pieces into cube.
  • then marinate them with all the above ingrediants and keep aside for around 2hrs.
  • if you are using wooden skewers, then soak them in water for around 10hrs, to save it from burning.
  • insert the chicken pieces in the skewer. putting them close and leaving enough space to hold the skewer from both ends.
  • heat half of the oil & butter in a tawa .
  • now put the skewers in the tawa, and cook all sides till it starts changing colour and the it starts catching colour..
  • after this brush them with the remaining oil & butter & bust them in the gas, the burning fire. till you get that charred smell and marks.make a bit of space between the cubes now, so as to cook the chicken completly, if its still uncooked.
  • now serve hot, after sprinling with some chaat masala. 


thats it... yes guys thats it..... i know its damn easy. i even wrap them in rotis with a yoghurt dip. i generally prepare this dip by mixing yoghurt with cumin powder & salt & black pepper powder. garnish with round cut red onions and serve. i am sure, you will love it, just the way i do. and if you wanna include some veggies, then put in some bellpapers and onion cubes in between the chicken cubes. 
this recipe is also a way of breaking taboo that you need to have an oven or tandoor to cook kabab. but thats not the thing. and if u want to have red kababs, the trick is to add a bit of red food colour. seee you next time. bye.


try it!!!!!!! 

Tuesday, June 21, 2011

Triple Ch0c0l@te C00kIes



the rains had added to my yearning for good chocolate cookies. good means good quantity as well as good taste. even i was ready to spend a good amount, was not very happy with the taste of what i was from the various cookie shops. and as it is the downpour has made me much more lazy, so was thinking of giving cookie baking a miss. but since d shops were unable to satisfy my taste buds, so i had to head towards the kitchen. the result was extremly rewarding & mouthwatering. trust me of all the chocolate cookies i have made till now, guess this is the best.

this chocolate cookie is an exception in the sense that it uses three types of chocolate- milk chocolates, dark chocolate & white chocolate. dark chocolate was used in most quantity, was kind of the base for this cookie. white & milk were much lesser in quantity.though the recipe wanted the milk & white chocolate to b chopped well, but i had kept it in chunks only.

 this was quite an easy and fuss free recipe. and i was happy considering a disastrous  result of an expensive experiment i had a few days back. but what i realised is that you can decrease the amount of chocolate chunks in this cookie mixture. here goes the recipe:

INGREDIANTS:

90g milk chocolate
90g white chocolate
300g dark chocolate
90g unsalted butter @ room temp, diced
1tsp vanilla extract
150g light muscovado (brown) sugar
150g self-raising flour
100g macademia nut halves

METHOD:
lumps of butter can be seen, while mixing butter with the melted chocolate

after i had added the nuts & chocolate chunks


i had rolled d mixture into small balls while putting them into the oven

cookies resting on the cooling racks


preheat oven to 180 degree c. line two baking sheets & grease them. chop the milk & white chocolates and put them in a bowl.
chop 200g of the dark chocolate into very large chunks, at least 2cm & set aside.
break up the remaining 100gm dark chocolate in a heat proof bowl over a pan of barely simmering water. stir until melted. remove from pan and stir in the butter chunks, then the vanilla essence & then the sugar. mix well. i have used a rubber spatula for mixing all these.
 add the sifted flour and mix gently. add half of the dark chocolate chunks and the nuts & white chocolate & fold together.
spoon out the cookies according to your desired shape & size. press the remaining dark chocolate chunks into the top of each cookie. bake for about 12 mins until just begining to change colour.
cool and store.

i feel you can bring down the 200gm dark chocolate chunks to 100gm easily. and while melting the chocolate i have added a few spoons of cold milk just to make it d melted chocolate smoother and i luv d satiny texture of the chocolate. i didn't get macademia nuts, so had to substitute it for unsalted peanuts. if you want u can use cashew or walnuts. the dark chocolates i used were cooking chocolate. the white chocolate was Milkybar & the milk chocolate was Dairy milk. i had baked the cookies for 15mins, if u want u can stop @ 12mins also. muscavado sugar was also not present, so i had used normal powdered brown sugar.

PS: i had baked this batch of cookies for distributing among my friends & loved ones. but i am already out of the stock. sorry, but they will have to wait till i make the next batch.
till then u people satisfy your sweet tooth.

Friday, June 17, 2011

CHEESE B@llS


Kolkata is experiencing a torrential downpour.and i am loving it. it is kind of an undeclared holiday. though roads are water-clogged and people are experiencing problems, but i am loving it completly. kind of holiday from shooting and work, and going out. the greenary around has kind of gained a new life, the heat has also come down and the serene cool atmosphere is perfect for  great sleep.

and what else does rain bring along with holiday and romantic memories? great food. the rains makes me nostalgic, brings back all those memories of sharing umbrella in the drizzle, and also brings bake the smell of khichdi. i am sure most of us are in love with with this food, as it is not only nutrisious but also a wholesome meal in itself. and also pakodas with steaming coffee/tea is a must to celebrate the rain. are u people also celebrating in this way?

well, i had made cheese balls with hot coffee, to celebrate this holiday & this wonderful evening.i had this entire Gouda Cheese left at my freeze for a long time. this was the best excuse to use up that and thus create some space inside the super crowded freezer. the remaining things used are a regular at any pantry. here's the recipe:

INGREDIANTS:


  • oil                                                                       5ml
  • gouda cheese                                                      20gm
  • spring onion (chopped)                                        20gm
  • coriander leaves(chopped)                                  1 sprig
  • flour                                                                   10gm
  • chilli powder                                                       2tsp
  • pepper powder & salt                                         to taste
  • bread crumbs                                                     15gm


METHOD:
while coating them in the breadcrumb

after i had taken them out from fridge




  • grate the cheese.
  • chop the spring onion, coriander and mix with the grated cheese.
  • add in the spices, salt & pepper and make small balls out of it. i preferred to keep it at a moderate size.
  • now pour them in the freezer for at least 30mins, so that they harden.
  • mix the flour with water to make a thick batter. spread the bread-crumbs on a flat surface.
  • heat the oil in the wok.
  • after 30mins, take out the balls from the freezer, dip them in the flour batter and then coat with the bread-crumbs. and then deep fry them in the hot oil.
  • serve hot, with coffee.


well, this recipe belongs to my younger sister, who is studying nutrition. this is for one person. multiply it with the number of persons. i had made for 4 persons, but i had grated the entire cheese. i was out of spring onions, so had used in chopped red onions and also some chopped green chillies.  you can also add in some zeera powder & garam masala according to your taste buds. you can make it more interesting by putting a pine nut in the centre. what i love the most about these cheese balls is the gooeyness, d melting spicy cheese.and i had used oil for deep frying as i had said earlier.
try it.

Monday, June 13, 2011

M@ango chocolate cupcakes



the most cherished mango season will disappear in some time and what will follow, is a long wait again, for the arrival of the king of fruits. really its worth the tittle. the pulpy, golu-molu body, makes it an object of attraction, affection & satisfaction. i used to gorge on mangoes long back, but due to increasing weight problems, i find it difficult to do that now. that's why i keep on searching for ways to incorporate mango in foods. 





cupcakes as i have said earlier also, is an obsession, a super relaxation for me. and this batch of cupcakes were baked just for the cast & crew of the movie. and to my amazement everyone liked (which i had least expected). this mango babies are super easy to make, takes very less time. one can incorporate any other pulpy fruit also in place of mango. while mango also helps in getting rid of sun-tan, but it is more famous for satisfying our taste-buds. there are people are so obsessed with his majestic yellow fruits, they thy search for reasons to gorge on it. i know of a lady who for an entire season had breakfast-lunch-dinner, all with mango.


and this cupcake also includes another obsession of many. specially me, Chocolates. this cupcake has both white & dark chocolate. while i had grated the white chocolate and incorporated it into the mixture, i did not want to add the chocolate-chips in it,if you want you can.i had rather put it on top.


here's the recipe of this mango  chocolate chip cupcakes cupcakes:

INGREDIANTS:



  • 1/2 cup / 100g butter
  • 1 ¼ cups / 250g sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 cup / 225g mangoes, mashed (I used ripe ones as I  wanted the mangoes to have a very overpowering flavour)
  • ½ cup / 100 ml warm milk
  • 2 cups / 250g all-purpose flour
  • 1 tsp baking powder
  • ¾ tsp baking soda
  • ½ teaspoon salt
  • ¼ cup / 50g Dark chocolate chips
  • ¼ cup / 50g White chocolate (grated)
after mixing the butter & sugar

after adding the pulpy mango,eggs & vanilla you get this beautiful golden yellow colour.

after all the flour & milk has been added

while putting the batter in the mould


after they are ready, you get this beautiful luking cupcakes... the colour is somewhat like golden raisins



METHOD:
  1. Preheat oven to 175°C / 350°F
  2. Cream together the butter and sugar.
  3. Add the eggs, vanilla, mashed mangoes.
  4. Sift together the flour, baking powder, baking soda and salt.
  5. Add flour and milk in the following order: 1/3rd flour, ½ the milk, 1/3rd flour, rest half of the milk and finally the remaining 1/3rd flour till well combined.
  6. Stir in the grated white chocolate & chocolate chips(if you want) and reserve some for the top.
  7. Bake for 20-25 (when using mini loaf pan or large cupcake mould, else reduce the time and check with wooden skewer) minutes or until a wooden skewer comes out clean.
i love to have it warm fresh out of oven. but if u want it can have it with any icing.this cud be a perfect gift for people you like. this babies serve as breakfast, lunch or late night snack. i couldn't snack on it, since i had given away all. but that was pretty much made up by the smile on peoples face after having them. never mind, will make another batch to satisfy my sweet tooth.

u try, nd keep njoying mangoes........