Friday, December 27, 2013

Goan Fish Curry

The recipe reads Goan Fish curry, but what I loved about it was the characteristic lightness that south Indian cuisine imparts to all its dishes .....

This recipe taken from one of AnjumAnamd's book was apart o the picnic menu we had at my place while my parents were having a vacation. What made the feat memorable was wine, booze, blossoming love, great conversation and Food. The menu included Cheese and Bacon rice, Bengal style Aloo dum with peas,Goan fish curry, two kinds of unknown chicken experiments (made by my friend), gajar ka halwa.
My favourite was the Cheese and Bacon rice, made by aomeone special....*blush*......

While all the other dishes held on their own, and was quite heavy, this mild fish curry kind o worked as a palatte cleanser. It was light, and airy, ans super duper easy to make. This can be one handy rcipe, if you have sudden unexpeced guests at home.

Here goes the recipe:

Cube about500gm of white fish fillets into cubes. Wash well, marinate in lime juice for 30 mins and keep aside. Then wash the fish cubes again and keep aside.

Heat about 2 tbsp of Vegetable oil in the pan. Add the mustard seeds, andonce they strt popping turn down the heat and add 1 medium onions sliced and  1 medium size cinnamon stick. The onion needs to be cooked till golden.
Make a paste of 7 large garlic cloves, 3/4" ginger and 5 red chillies ( I had soaked the chillies in Vinegar, to get a nice flavour, and so that that hotness works well. I had made the mixture in a mortar and pestle, thus keeping the rustic side alive, which I feel worked well for this dish). Add this paste to the cooked onions along with 1 tsp ground cumin, 2 tsp ground coriander, 1/2 tsp ground turmeric,. mix well. Fry over high heat for about 2-3 mins or till the raw smell disappears and oil leaves from the sides.

Add about 2 medium tomatoes, chopped  and a cup of water, cover and cook till the tomatoes become tender and the water is completly reduced.Stir in about 11/2 cup coconut milk and about 1/2 cup of water, bring the flame to a gentle simmer and allow it to cook for sometime.

Add the fish and cook for 5-7mins or until done. Adjust seasoning.
Serve hot.

Goes best with hot steamed rice. Now, comes how i cheated!! Well, i couldn't mange to find package coconut milk in the vicinity, so had to replace it with the coconut powder which Maggi sells. I had mixed it with hot water and used it, the result was good. What i loved was the consistency, which wasn't heavy that coconut milk brings with it into any dish. Also i feel the quantity of water added can be decreased a bit, or else the gravy becomes overpowering.. I had also finished it with chopped coriander.

Enjoy the meal.
Promise to be back soon!!!!!

Tuesday, December 24, 2013

Iced Orange Cake

Merry Christmas to all my readers!!!
At last winter is knocking at the door.
My morning started with the slow blowing winds, brushing against my skin, bringing with it the aroma of cakes baked in the oven....
My childhood had witnessed the freshly baked cake out of the cake oven on Christmas, every year, Thanx to my mom. The custom still continues at my place, with slight differences being incorporated like the use of micro-oven and me being a helping hand at times, depending on what sate of quarreling mood we both are into!!.......

I had also baked a cake few days back, while it was not at all meant for celebrating Christmas, but a part of the dinner menu that i had prepared along with my friends. But the use of oranges and the way my friend had decorated it, it did bring in orangy flavoured memories of Christmas, remeniscent of my childhood as well.

The cake is from a recipe by Rachel Allen. Luckily, this time i could something constructive with her recipes, unlike the last fewer times, when it was nothing less than a disaster.

The steps are easy to follow. But then i apologise for not being able to provide you all with pictorial documentation. The cake was ready in a jiffy.


  • 100 gm Butter
  • 2 Eggs
  • 1 tbsp Orange zest, grated
  • 100 gm Caster Sugar
  • 100 gm Icing Sugar
  • 125 gm Flour, all purpose if possible
  • 1 tsp Baking Powder


  • Melt the butter and then cool it. Keep aside.
  • Whisk the eggs and add grated orange zest, caster and Icing sugar and whisk well. Mix till it all sugar gets dissolved.
  • Fold in the cooled butter now.
  • Add the flour, baking powder and fold it into the liquid ingrediants..
  • Grease your cake tin well. Put the mixture in there.
  • Bake it at a preheated oven for 40-45 mins at 140 degree C.
  • After it comes out of the oven, prick to see if cooked well. Cool it. Then transfer it into the wire rack.
  • Now time for some icing.
  • ICING: Mix 100 gm Icing sugar with a tbsp of freshly squeezed orange juice. The icing shouldn't be grainy, and should have a nice consistency for drizzling.
  • Ready to serve.

The cake according to one was "too sweet", but i think the others quite liked it. The decoration part was completely taken care of my my friend Avijit Biswas, and probably that was one of the reason why it looked yum. The dusting of icing sugar was my idea though.

Try it!! and defy the kolkata custom of not making the all-Brit cakes for Christmas....

Monday, December 9, 2013

Baked Chicken Roses

I was getting bored sitting at home the other day.
Nothing good to read, nothin interesting to write about, nothing to paint!!!
And then i suddenly remembered about this recipe, which i had come across in facebook, months back!!! It was nice to eat, warm and yumm!!

The filling was what i made in the begining: Heat 2tbsp butter in a pan and fry 2 small chopped onions till soft, add 4 chopped green chillies as well.  Add 500 gm chicken mince to the onions and mix well. Add 1 tsp of freshly ground black pepper, a bit of garam masala powder,  a bit of milk and cover and cook on low flame  till cooked. Finish with chopped coriander leaves. And keep aside the filling, and bring to room temperature.

To make the dough mix 4 cups of all purpose flour, with 2tbsp powdered milk, 1 tsp salt, 4 tbsp vegetable oil, 1 egg & 1 tsp castor sugar and 3 tbsp kalonji (that's my twist!!!!) I also added a bit of warm water to bring the dough together.

It makes 15- 20 roundels from this dough.

Flour your rolling surface and Roll out each ball into an approx 4" diameter circle.
Melt a bit of butter and keep aside. Brush this inside the dough.

Make 4 diagonal slits and add your filling in the centre.

Cover your filling with two opposite sections. Repeat with last two sections. Pinch the dough on the side to seal it. Repeat with the other two sides as well.

Place the prepared rolls on a greased tray. And pre-heat the oven to 180 degree C.
Mix 1 egg yolk with 2 tsp of milk. Brush the rolls with this mixture. And put it inside the oven. Bake for 20-25 mins.
Once ready, remove and brush them again with melted butter. You will see the babies blushing more!!

I know, the recipe sounds and seems (courtesy pics of all steps) very easy. And the best part is that the ingrediants are all ready in the kitchen. I am sure, you will love it with some hot coffee as well!!!

See you all soon!!

Tuesday, December 3, 2013


I have always liked Anjum Anands cookery show whenever I came across it on television. However the idea of calling her "Nigelle Lawson ka Indian version" has never really appealed to me.
The dish that I made collecting the recipe from one of her books that I own, had used lamb, which I had successfully replaced with mutton.

The dish appealed because of it's yummy pic and the easy ingrediants, and has kind of become my fixation to make again and again. The list of ingrediants are below:


  • 500 g mutton, cubed or cut into bite sized pieces
  • 6 large garlic cloves, peeled
  • Half an inch of ginger, peeled
  • 1 cup (around 250 g) plain yoghurt
  • 4 tbsp vegetable oil
  • 3 brown cardamom pods
  • 3 cloves
  • 4 green cardamom
  • 2" cinnamon sticks
  • 10 black peppercorns
  • 2 bay leaves
  • 1 and half tsp red chilli powder
  • 4 medium large tomatoes
  • 3 dry red chillies


  • Make a pate of ginger and garlic together with a splash of water.
  • Boil the tomatoes and de-skin them, puree them with the yoghurt.
  • Heat oil in a pan, and fry the bay leaves and dry red chillies, whole spices and sizzle fr a few seconds.
  • Add the ginger garlic paste and cook for a couple of minutes till he rawmess disappearns.
  • Add the salt, sugar, red chilli powder, mix well and tip in the yoghurt paste. Stir constantly and bring to a boil.
  • Add the mutton and cook over high heat for around 5 mins. Be careful that the yoghurt doesn't split.
  • Cover and cook on low heat for about 45 mins, or till the mutton is tender.
  • After the specifies time, remove the lid, toss the meat well in the gravy, and add some water if you look for a higher quantity of gravy.
  • Cook till gravy is reduced to half of he quantity.

  •    Serve hot with plain rice.

The best part of this recipe is that it is not hectic and doesn't call for an army of ingrediants an most of the other recipes do. All I found the absence of onion quite interesting. It's advisable to use hot stock in place of water to get a rich and creamy gravy. The slow kadhai cooking process did add a depth of flavour to the dish.
I had added in a bit of green chilli paste as well, because I like my food very spicy. Also I finished the dish with some garam masala powder.
From the quantity of oil it used, to the humble ingrediants it calls for, one needs to try this to understand the grandeur.

Try it!!!
U will be happy as was my family.......

Monday, December 2, 2013


I know i am again late, but then this post is special!!! very special!!
I cooked for the first time for my friends, new friends and for 'someone special'.
This recipe is easy, rather super easy, and the recipe is chinese!! which makes it even more loveable. The ingrediants used are all to be used easily in everyone's kitchen.

Here goes the recipe.

Marinate 500 gm chicken, cut into cubes, boneless or with bone depends on your choice with 1 egg lightly beaten, 4 tsp light soy sauce, 3 tsp corn starch and about 4 tbsp ground nut oil. Keep aside for about 20-30 mins.

Wash and chop the following veggies: 1 large green capsicum in triangles, 1 large red bellpepper in triangles, 1 onion diced, sliced keep aside.

Heat oil and fry the chicken pieces in batches. Fry them till they are golden brown. Keep them in kitchen towels.

Remove most of the oil from the pan, and fry 4tbsp thinly sliced or finely chopped garlic. Saute till they are brown. Add 2tbsp freshly chopped chillies.
ok for about 30 seconds to impart the flavours.

Return the cooked chicken into the pan. Add crushed black pepper (around 10 peppercorns)  and the triangular chopped bellpeppers. Saute well.

Add the seasoning: 3tsp  Dark Soy, 3tsp Light Soy, 1 tsp sugar, salt, 2 tbsp Vinegar,  1tsp Seasme Oil, 1tsp Chilli Oil. Mix well.
Mix 1tbs cornstarch in2tbsp cold water and pour into the pan. Toss well and remove from the gas.

Serve hot!!!
But i missed seeing the happy faces of all these people devouring the food happily. Hope Better luck next tym!!
U never know, even you might enjoy the title as i do proudly now..............
"Ron-dhone Draupadii".