Easy Steps 2 Cook

Egg Devil

Bengali recipe to prepare egg devil or dimer chop.

Hilsa In Mustard Gravy

Prepare Bengali style Hilsa in yummy mustard gravy.

Gambus Pil Pil

An easy prawn recipe with garlic flavour.

Kadai Chicken

Easy kadai chicken recipe for home cooking.

Chicken Roast

Chciken roast with butter tossedvegetables.

Sunday, 24 June 2018

Chingri or prawn is always favorite sea food for us. In Bengali cousin we have lot of famous dishes with prawns like Lou chingri, Chingri malaicurry, Vapa chingri, Dab chingri etc. Actually prawn has an awesome taste which can turn any dish a delicious one from a very average. And cooking time is also very short. In my blog you will get lots of recipe with prawn. This time I am sharing steamed prawn recipe which is one of our favorite prawn recipe.

I learned this dish from my mom and she learned from her friend. In this recipe I added coconut but my mom and aunt never added it. One of friend said they generally add poppy seed paste. But we don’t. Some people obviously will say no need to use chopped onion but I used. If you want to skip coconut, onion you can. Even you can add poppy seed paste. But don’t replace mustard paste. Without mustard paste this dish will be incomplete. In most of the steamed recipe in Bengali cousin you will get use of mustard paste because of its pungent taste, which makes the dish more sumptuous. For more steamed fish recipe you can check vapa Ilish recipe in my blog.

The quantity of ingredients is for 2 persons.

prawn steamed with mustard paste - Bengali recipe

Steamed Prawn or Vapa Chingri

Ingredients:

Prawns – 15/20 medium size

Mustard paste – 1tbsp

Coconut paste – 1tbsp

Chopped onion – 1small size

Salt

Turmaric powder – 1 tsp

Mustard oil – 1and1/2 tbsp

Green chilli – 5/6pcs

Recipe:

Clean the prawns, deveined and deshell it. If you want to keep head portion you can keep.

Take a mixing bowl and put all ingredients except green chilli and oil.

Mix it and add ½ tbsp oil in it.

Now take a steel tiffin box and put the mixed prawn with spices.

Drizzle remaining oil on it and put green chillies.

Cover the box.

Now you have to steam it.

Take a large vessel and put some water.

Then keep a small stand in the vessel and keep the box on the stand.

Cover the vassal and steam it for 10 - 12 minutes.

Prawn cooks very fast.

When the water comes to normal temperature, remove the box and your steamed prawn is ready.

Serve with hot steamed rice and enjoy your meal.

Chole Bature

14:25 by Sumana5 comments

Ingredients for chole:

Black chickpeas – 1 and ½ cups

Chopped onion – ½ cup

Ginger-garlic paste – 2 tsp

Salt

Tomato puree – ½ cup

Turmaric powder – 1 tsp

Red chilli powder –1 tsp

Chana masala – 1 tbsp

Garammasala powder – 1 tsp

Chopped coriander leaves – ½ cup

Chopped green chilli – 2 tbsp

Cumin seeds – 1 tsp

Lemon juice – 1 tsp

Oil – 2 tbsp

Chole Bature

Recipe for Chole:

Soak the chickpeas for 4-5 hours, then boil it with some water.

After boiling strain the chickpeas from water and keep the water aside. We will use that water for gravy.

Heat oil in a pan and put cumin seeds.

When you start getting the aroma of cumin, add chopped onion and fry it.

After that add ginger-garlic paste and fry it.

Add tomato puree, turmeric and red chilli powder and stir it.

Add boiled chickpeas and salt.

Mix it and add chana masala powder, coriander leaves and chopped green chilli.

Stir it gently and add the water (used for boiling chana) that you kept aside.

Let it boil for 5 minutes and sprinkle few drops of lemon juice.

Ingredients for Bature

Flour – 2 cups

Rawa (semolina) – 1/4 cup

Yogurt – 1cup

Baking soda – 1/4tsp

Salt

Oil – 2 tbsp

Oil – for deep frying

Recipe for Bature:

Take a large mixing bowl and mix all dry ingredients. Now add 2 tbsp oil and mix it. Now add yogurt and knead it and make a dough. I did not use any water to make the dough. Cover the dough with a wet kitchen towel and keep aside for 45 minutes or allow to raise it to double.

Form this quantity of dough you can make 10 bature. So from this dough make 10 balls.

Heat oil in a pan for deep frying the bature. On other hand roll out the ball and make some puri, try to give it oval shape, for rolling you can use dry flour or oil, I used oil. Now fry it.

Serve with hot bature with chana, pickle and salad.

Chocolate Truffle Sandesh

04:18 by Sumana2 comments

Sandesh is a famous Bengali sweet. And this time I am presenting it with famous Belgian chocolate. Out of Kolkata it is very difficult to get good sandesh in shops but you can make it on your own and relish with your family. Already I had shared few famous sandesh recipes with you. Now time to share something different. Currently I am in chocolate country Belgium. So I tried some fusion with sandesh and Belgian chocolate. Actually few days back one of my friend suggested me …”when you are in Belgium, you should try some fusion with Belgian chocolate and our sandesh”. And I really liked his words. As a result I tried it and this came out mind-blowing. Thanks to my friend for that wonderful suggestion.

Now your turn, please try it and I am also waiting for your feedback.

Chocolate Truffle Sandesh

Ingredients:

Milk – 1 ltr

Sugar – 2/3 cup
Lemon juice – 2 tsp

For truffle:

Choco chips or any plain chocolate bar (without dry fruits) – 100 gmsFresh cream – 50 mlFor decoration:
Choco chipsDry fruits

Recipe:

Heat milk in a vessel and then add a few drops of lemon juice. As a result the milk will scramble and turn into chenna (paneer or cottage cheese) and will look like spongy lumps. Then strain water and keep chenna in a bowl. Now add sugar and mix it very well to make a smooth creamy texture. Now put it in a non -stick pan and stir in low flame for 5 minutes. When the dough is separated from the pan remove it from flame. Now keep it in a plate. Mix it very well. The dough should be used immediately to make round shapes of sandesh.

How to make truffle:
Take chocolate bar (I have used choco chips). Then heat 50 ml fresh cream in a pan but do not boil it. So the ratio I used for truffle is 2:1 for truffle. Now take a pan with some water and keep a bowl on the pan, the bowl bottom can touch the water. This process is called double boiler. Put chocolate in the bowl and heat it in low flame. As a result chocolate will melt and add fresh cream. Stir it. Now truffle is ready.

Now you have to stuff the truffle in the sandesh. This process is just like kachori or other stuff recipe. Take a sandesh and make a hole and put some truffle and again make round sandesh with help of your palm. Decorate with some chocochips and dry fruits.

When you give round shape to the sandesh after stuffing, please be careful and use your clean hand otherwise chocolate will be smeared on sandesh and obiviously it will not look good.

Poila Boishakh Theme Cake

07:16 by Sumana21 comments

poila boishakh, nabonorsho, cake art, fondant

Poila Boishakh theme cake

Subho nabobarsho 1425…..poila boisakh means Bengali new year started today. This day obviously very special to all Bengali. Actually Bengalis are very fond of food and festival and we wait throughout the year for our famous Durgapuja. But we have lots of occasions to celebrate with some sumptuous food and rituals. Poila boisakh is just one of them. In Bengali we have a famous proverb “bangalir baro mas e tero parbon”(in 12 months Bengalis have 13 festivals) and Poila Boisakh is the first festival of the year. How we celebrate this day…..generally in Bengal in this day maximum shops start their new account with some puja, which is called khata puja and that khata (book of account) is very special, that comes with red cover and knot with a thread, called ‘kheror khata’. Now a days so many people stay out of Bengal for their jobs. So they always try to make a gathering with their Bong friends with some cultural programmes.

Nabo Borsho theme cake toppings created with fondant

Crafting Nabo Borsho theme cake

Nabo borsho themed cake art with fondant

Poila Boishakh/ Nabo borsho theme cake art

For the last 10 years I am also out of Bengal, even out of India. So we also celebrate our Poila Boisakh with some bong friends with some mouthwatering dishes. And this time I made a cake on Poila Boisakh theme, where I tried to present few stuffs related to the occasion. As the gathering was arranged with the famous pot-luck concept, along with my cake, there were many mouthwatering traditional Bengali dishes brought by my friends. The menu includes dimer devil, Bengali pulao, chicken curry, mutton curry, bhapa ilish, amer chatni. The food was well accompanied by famous Bong adda with card games (taser adda). Overall, it was a fantastic day spent with some adorable friends. We enjoyed it thoroughly.

Poila Boishakh menu; PC: KInjal Mandal

One of the pic in this post is taken by my friend Kinjal.

Subho Naboborsho!!

Orange Chicken

23:55 by Sumana2 comments

Orange chicken is a Chinese dish where the yummy sauce is made with ripe orange juice and zest. And guess what, honey is also added to make the sauce even yummier. My daughter is a hard core chicken fan. That too she likes different preparations of chicken. One day when I was searching for a new chicken recipe, I stumbled upon this one and all the ingredients were also present at my kitchen. It turned out to be quick recipe and goes very well with fried rice or noodles. Let me know how many of you tried this at home and how it turned out.

Ingredients:

Chicken cubes – 300 gms

Corn flour – 2 tbsp

Flour – 1 tbsp

Egg – 1

Ginger garlic paste – 1 tsp

Orange zest – 1tsp

Orange juice – ¾^th cup

Red chilli sauce – 1tbsp

Light soya sauce – 1 ½ tbsp.

Tomato sauce – 1 tbsp

Honey – 1 or 2 tsp (depends on sweetness of orange)

Chopped spring onion

Capsicum – square cut (optional)

Salt

Black pepper powder

Oil - 1 cup

Orange Chicken

Recipe:

Marinate the chicken with ginger garlic paste, salt, ½ tbsp. soya sauce, pepper powder, flour, corn flour, egg and keep aside for 15- 20 minutes.

Heat oil in a wok and fry the chicken pieces till golden.

Keep them aside.

In a pan put orange juice, orange zest, and three types of sauces, honey, salt and 2 tbsp. oil from wok.

Switch on the gas and when it starts to bubble add chicken, capsicum (optional) and toss it.

All chicken should be coated with sauce.

Lastly add 1 tbsp corn flour with water (1tsp corn flour + 1tbsp water) and mix it.

Serve in a plate and sprinkle some chopped spring onion.

Serve hot with fried rice or noodles.

Chettinad Chicken

14:04 by Sumana1 comment

Chettinad chicken is the classic Indian chicken curry recipe originated from the Chettinad region of India. The specialty of Chettinad cuisine is the use of freshly ground masalas.

Ingredients:

Chicken- 750gms

Chopped onion - 3 medium

Ginger-garlic paste - 1tsp

Tomato puree - 1tbsp

Curry leaves - 10/12 pcs

Salt

Turmeric powder- 1tsp

Red chilli powder- 1tsp

Vegetable oil - 1/2 cup

Garam masala powder - 1tsp

For masala:

Grated coconut - 2 tbsp

Clove - 4/5

Cinnamon - 2 inches

Cardamom - 4/5

Poppy seeds - 1tsp

Fennel seeds - 1tsp

Cumin seeds - 1tsp

Coriander seeds - 1tsp

Dry red chilli - ¾

Ginger - ½ inch

Garlic - 2 cloves

Chettinad Chicken

Recipe:

Marinate the chicken with ginger-garlic paste, ½ tsp turmeric and 1tsp red chilli powder.

In the meantime take a pan and dry roast all spices.

Roast very carefully otherwise coconut will burn, roast till it turns golden.

Now put all the roasted spices in a blender and blend very well. You can add little water if needed. Keep aside when done.

Heat oil in a pan and add chopped onion, fry it till golden.

Then add tomato puree and mix it.

Add the roasted spice mix and remaining turmeric powder and stir it very well till oil comes out.

Now add marinated chicken and mix well with the spices.

Add salt and garam masala powder.

Add water and cover with a lid for 10-15 minutes till the chicken becomes tender.

Serve with rice, naan or anything that you like.

Chicken Biriyani

13:55 by Sumana1 comment

Chicken Biryani, the most famous dish of India. It is difficult to find an Indian who does not like Biryani, either veg or non veg. In India there are different gharanas (style) of this Mughlai dish - Hyderabadi Biryani, Lakhnowi Biryani, Kolkata Biryani, Konkani Biryani. Being a Bengali, I love Kolkata Biryani the most. The aroma of Kewra water, mitha ator always make me hungry. And of course the use of potato J. But I stayed in Hyderabad for some years, so Hyderabadi Biryani is also very close to my heart. In Hyderabad also there are many styles of Biryani - spicy and non spicy like the famous Paradise.

Personally, me and my husband are so fond of Biryani that we can eat it any time. But as I am currently staying out of country, it is very difficult to get tasty yummy Biryani like Kolkata or Hyderabad. I tried making Biryani quite a lot of time with many recipes that I got from my mother, friends or from other numerous sources. But the current version of my recipe is so easy yet tasty that it has made it a instant hit at home and party that almost every friend who tasted this has asked for the recipe. This recipe is so easy and time saving that anyone can try this. I would call this a bachelors recipe.

Chicken Biriyani

Ingredients:

Chicken - 4/5 big pieces

Basmati rice - 2 cups

Sliced onion - 1 big

Chopped onion - 1 medium

Ginger-garlic paste -1tbsp

Yogurt - 2tbsp

Garam masala powder - 1tsp

Chopped tomato - 1 small

Biriyani masala - 3 tbsp

Salt

Turmaric powder - 1tsp

Chilli powder - 2tsp

Chopped coriander leaves - 1cup

Yellow colour - 1 pinch

Cloves - 4/5

Cardamom - 4/5

Cinnamon - 4/5

Caraway seeds - 1tsp

Oil - 1 cup

Ghee - 1tsp

Rose water - 2 tsp

Kewra water - 2 tsp

Recipe:

Marinate the chicken with 1 tbsp Biriyani masala,1 tbsp yogurt, 2 tsp ginger garlic paste and 1tsp chilli powder, garam masala powder for 1 hour and keep aside.

Cook the rice with all whole spices and ghee and a pinch of salt in a handi, cook till 80% and drain out the water with a strainer.

Heat oil in a deep pan and fry the onion slices till golden brown and keep in the absorbent paper to soak out extra oil.

Now take a heavy bottom pot and put the oil in which you fried the onion.

Now put chopped onion and fry it till it becomes transparent. Then add remaining ginger garlic paste and fry it for 1 minute.

Add marinated chicken and stir it.

Add remaining yogurt and chilli powder, chopped tomato, turmaric powder and salt. Add extra salt at this stage which will be adjusted with rice later. No need to add salt in the rice later.

Mix it very well and add remaining Biriyani masala and mix.

Add 1 tbsp coriander leaves and add little water to cook the chicken till soft.

In the mean time, sprinkle some yellow colour in the rice and shake the handi with lid on, as a result rice will be coloured little yellow and little white.

When the chicken is soft and gravy is thick and almost dry, switch off the gas.

Now divide the chicken in 2 portions and keep one portion in the same pot.

At the time of layering, add rice to cover the chicken and sprinkle some beresta or fried onion, chopped coriander leaves and both types of water 1tsp each.

Repeat the same layering method with chicken, rice, fried onion- coriander leaves-rose and kewra water.

Now take foil paper and cover the pot tightly and put a heavy lid.

Lastly, keep this pot again on gas in extremely low flame for 5 minutes.

Your Biriyani is now ready. Enjoy your meal with raita or salad.

Eggplant Rollatini

14:38 by Sumana3 comments

A few days ago when I was thinking about what can I try new that is simple but elegant, mouth watering but does not take much effort, I decided to try eggplant rollatini. This veggy dish, with its cheesy goodness of ricotta, mozarella and parmesan turned out to be super hit with my hubby and daughter. Both of them instantly requested me to repeat the dish as soon as possible. The aroma of this Italian delicacy is just irresistible. The mix of baked brinjal with tomato puree and the cheese was complementing each other perfectly. This is a perfect dish to make your children start eating brinjal if they do not like this vegetable. Please let me know how it turned out at your end.

Ingredients:

Eggplant/brinjal - 1 medium

Salt

Pepper

Ricotta cheese -1 cup

Olive oil -1 tbsp

125 gms canned tomato puree

Chopped parsley-1 tbsp

Minced garlic -3 cloves

Egg - 1

Mozzarella cheese -3/4 cup

Parmesan greeted -1/4 cup

Recipe:

Cut the eggplant stem and end portion.

Cut the eggplant lengthwise into 1/4 inch thick slices.

Arrange these slices on the baking tray and drizzle some oil’ salt and pepper.

Use baking sheet this time and bake it in 200c for 15 mins in preheated oven.

Take a mixing bowl and put ricotta cheese, chopped garlic, egg, chopped parsley, 1/4 cup mozzarella and Parmesan.

Now take a bake proof tray and make a bed with tomato.

Take one baked eggplant slice and put some cheese mix and role it and place it on the tomato bed.

Make all of them one by one and place them on the bed.

Then again put some tomato on the eggplant role and cover with the remaining mozzarella.

Bake it again 15/20 mins in 200c.

Serve hot.

Sunday, 24 June 2018

Ingredients:

Recipe:

Monday, 11 June 2018

Ingredients for chole:

Recipe for Chole:

Ingredients for Bature

Recipe for Bature:

Tuesday, 1 May 2018

Ingredients:

For truffle:

Recipe:

Sunday, 15 April 2018

Thursday, 22 March 2018

Ingredients:

Recipe:

Wednesday, 14 February 2018

Ingredients:

Recipe:

Monday, 15 January 2018

Ingredients:

Recipe:

Thursday, 28 December 2017

Ingredients:

Recipe:

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