Blogger Tips and TricksLatest Tips And TricksBlogger Tricks

Thursday, December 30, 2010

I'm tagged......

Time is really passing at a fast pace. Ever since I came back from my vacation, some pending wood work had to be completed in my house. Hence I couldn't devote much time  by interacting with my blogger friends. Sayantani had tagged me few days back a questioner which would help people know me better. So here are the answers, hopefully would make you know the kind of person I'm. Thanks Sayantani for passing me these set of questions. I enjoyed answering them.
1.        What are your favorite regional cuisines or specific foods? 

Being a Bengali and having lived most of my life in North India, I have a liking for both Bengali as well as North Indian cuisine. Specifically Fried Fish and Tandoori chicken are my favourites. 

2.        If you could have any four people, from any where at your place for dinner, who would they be?  

They would be Rahul Dravid, Amartya Sen, Amitabh Bachan and Late Uttam Kumar- undisputed King of Bengali movies.

                                                  Just notice the naughty smile :-)

3.        What made you decide to start your site? 

I am a decent cook myself. But I lacked the enthusiasm to prepare some good dishes regularly for my family. So one day while surfing the net, I came across a couple of cooking blogs. The preparations shared there were delicious and the presentation was beautiful . This motivated me to open up to the world and make new blogger friends while sharing my recipes and learning new cuisines.

                                                        My Sweetheart.....
4 Give your Top 4 Food blogs that inspire you the most? 

 I love all the blogs but without being politically correct as of now i like Priya's Easy N Tasty  recipes, US Masala, Sailu's Kitchen and Joy of Baking

5.        How would you describe your site to new readers? 

If you want to look at varied food items all across the world and a blogger who is open to all kind of suggestions and improvement points please do visit my blog. 

                                                      Christmas decoration ....        

6.        What's the best and worst thing about being a food blogger? 

Best thing is being able to interact with so many friends with common passion and learn from each other. Worst thing is Plagiarism. Nothing can match up with the humiliation when your days of hard work is being copied by someone else

                                         Sunset Point at Kovalam Beach                                         

7.        If you could just banish any one food, from the earth, what would it be? 

'Maggot infested cheese'


8.        What's the one super power you wish you had? 

Ahh ! I was waiting for this one :-) I wish to have the ability to read people's mind. So that I can understand who have fake faces and who are real.

I would like to pass on the same set of questions of few of my friends as these will help me to know them better.
Silence Sings
Sinfully Spicy
Soma's Ecurry
Veggi Fare
Cooking and Recipes
Collaborative Curry
read more.. "I'm tagged......"

Saturday, December 25, 2010

Chocolate Coated Corn flaxe

Wishing all my blogger Friends a Merry Christmas !!!

I made these chocolate coated cornflakes treats for my friends kids along with rum cake. They simply loved it !
T hough this seems to be a very easy quick treat for children, one has to be very careful to obtain very smooth, shiny melted chocolate. Before putting chocolate on top of the double boiler (water filled container) do break it in tiny pieces as this will melt quickly. 
Since water is the biggest enemy of chocolate, so even a drop of water is enough to ruin your batch. So make sure your top bowl is totally dry. And make sure that the steam is trapped between the bottom filled pan and top bowl that has chocolate.
Chocolate scorches easily so melt it over very slow heat. Never let the water to boil as over heating will make the chocolate lose it's flavour and turn coarse.

200 gm of Dark chocolate
2 small boxes of Corn Flakes
Sprinkles of hundreds and thousands

Utensils you need:
1 small Saucepan
1 Heat safe bowl that fits on the saucepan
1 big Tray

Place a sheet of butter paper on tray or keep paper cups ready. Keep aside.
Put water filled saucepan on low heat. Place tiny pieces of chocolates in heat safe bowl and put it on top of saucepan. 
NOTE: The chocolate bowl should not touch the water. And heat should be minimum. Don't cover with lid on top of chocolate. 

Stir chocolate frequently. When the chocolate appears to be shiny, switch off the heat. Remove from the pot of water and stir the chocolate as it melts and looks glossy. Pour the cornflakes in fast and coat well with chocolate. Quickly spoon this mixture on paper cups or on butter paper directly. Sprinkle hundreds and thousands over these. Refrigerate them for 20-25 minutes. Gift wrap them.

read more.. "Chocolate Coated Corn flaxe"

Tuesday, December 21, 2010

Carrot Pudding Recipe (Gajar ka Halwa) -Traditional Way

 Gajar Halwa or Carrot Halwa is one of the most popular dessert in nortern India during winters. It is made with grated red carrots, milk, sugar and later dry fruits fried in ghee is added to enhance the taste. Traditional way of making gajaw ka halwa is slow cooking, which needs constant stirring and supervision.                                                                           
So today I am sharing with you Gajar Ka Halwa (Carrot Halwa), my all time favourite dessert. Just to add, when my husband had gone to Calcutta on a business trip and asked me what would I like from there, first thing that I asked him is if red coloured carrots were available. Thankfully, they were and here I am posting the recipe of Red carrot Halwa for which I waited till winter season.

1 kg Carrot (red)
1 ltr Milk
2 tbsp Ghee
300 gms Sugar / according to your taste
1 tsp Cardamom powder
1/2 cup Cashews pista and raisins
Saffron dipped in 2 tsp warm milk (optional)

Wash, peel and grate the carrots (I use manual grater). In a thick-bottomed vessel, add ghee. Roast the cashews and raisins and keep aside.
In another heavy-bottomed pan boil milk and reduce heat to medium. Stir continiously till the milk reduces to half. Now in that ghee pan, add grated carrots and keep stirring till it gets half cooked. By this time carrots will change it's color slightly. Add milk now and keep stirring occasionally on medium flame till milk is absorbed totally. Add sugar and stir till the ghee leaves the side of the pan. Just before removing it from the flame, add cardamom powder and mix well.
Serve hot with the roasted cashew, raisins and some pista.

User Comments & Tips:

  • Adjust the sugar according to your taste. 
  • This halwa can be stored upto 15-20 days in refrigerator. 

The shape has been created with the help of fish shaped die cast


read more.. "Carrot Pudding Recipe (Gajar ka Halwa) -Traditional Way"

Monday, December 6, 2010

Yearly Vacation till 3rd Week of December 10

Dear Blogger Friends
It is that time of the year when me , my husband and my son would take an yearly vacation. Hence I would not be able to make new posts or keep in touch with all of you. No doubt I will miss all your beautiful posts during this period. Hope to be back with recharged spirit and get back to blogging and interacting with all of you after this break.


read more.. "Yearly Vacation till 3rd Week of December 10"

Wednesday, December 1, 2010

Tandoori Paneer with Onion & Capsicum Rings


A delightful paneer dish that I tried from Nita Mehta's Low Calorie cooking from Indian Kitchen. This dish is very simple and can be served as starter or side dish.  I can guarantee you that this will be a hit amongst your friends when you have a party in evening.

Serves: 4, Cooking time: 10 minutes ,Grilled time: 10 minutes

250 gms Paneer (cottage cheese) cut into 1" cubes
2 Capsicums- cut into fine rings
2 Onions -cut into fine rings
1 tsp Lemon juice
3/4 tsp Salt
1/4 tsp Red chilli powder
1/4 tsp Red color
1 tbsp Oil
1/4 Black salt 
1/4 tsp Salt
2 tsp Tandoori Masala

Grind to paste:
1 1/2" Ginger
2-3 Green chillies
1 tsp Cumin seeds
3-4 flakes Garlic

Cut paneer pieces into 1" square and keep aside. Grind garlic, jeera and green chillies to a thick paste. Try not to add water while grinding. Add salt, chilli powder and lemon juice to the paste. Add little red color and mix well.
Apply 3/4 of this paste nicely on all the paneer pieces. And keep the left over paste aside. Grill this paneer on a greased wire rack and grill for 10 minutes till it is dry and slightly crispy. Keep aside till serving time.
At serving time, heat 1 tbsp oil in a pan. Fry onion and capsicum rings for a few minutes till onions turn transparent. Now add ginger paste and few drops of lemon juice. Add black salt and adjust the salt too. Add paneer pieces. Sprinkle tandoori masala. Toss it for few minutes till the paneer turns soft and is mixed well with masala. Serve immediately.

read more.. "Tandoori Paneer with Onion & Capsicum Rings"

Sunday, November 28, 2010

Tandoori Chicken

Tandoori Chicken is an all time favourite delicacy particularly savored in Northern India.  The key to it's delightful taste is it's marination and grilling in a slow and steady manner. Mostly consumed during evening hours, this dish is enjoyed by young and old alike.

Serves: 2, Cooking Time: 20 minutes

Marination needs-
4 pieces-Chicken drumsticks
2 tsp Ginger paste
2 tsp Garlic paste
1 tsp Green chilly paste
1/2 cup Yogurt (hung for 1/2 hour)
1 tsp Red chilly powder
1 tsp Garam Masala
1 pinch Food color (red)
1 tbsp Lemon juice
Salt as required
Pepper as required
Refind oil for basting

Little butter *

For Garnishing-
Few lettuce leaves
Few onion rings
Few lemon wedges
1 tsp Chaat masala

Clean the chicken drumsticks and make slits diagonally to penetrate the marinade. Mix all the marinate ingredients (except butter)* to make a smooth batter. Marinate and refrigerate it for 7-8 hours. 
Pre-heat the oven for 250 Degree Celsius. Line a baking tray with aluminium foil and grease the sheet with oil. Arrange the chicken on the tray and  grill them for about 10 minutes on one side. Then rub butter on drumsticks (this will keep the roast moist) and grill them again for 10 minutes. Remove the chicken from oven, place them on lettuce leaves. Serve them with Pudina /Mint chutney, onion rings and lemon wedges. Sprinkle some chaat masala.

           Submitting this wonderful starter to Dr. Sameena's Chicken Recipe Event  
read more.. "Tandoori Chicken"

Tuesday, November 23, 2010

Doi Boda/ Dahi Vada/ Dahi Bhalla- A very famous North Indian Chaat

This post goes to my dear friend Pari's 'Only Chaat Event at Foodelicious'     

Serves: 6-8, Preparation time: 30 minutes

For Vadas/ Bhalla
2 cups Urad dal
10-12 Cashews
1 tsp Ginger (finely chopped)
2 Green chillies (finely chopped)
Pinch of hing (asafoetida)
Salt to taste
Oil for deep frying

For Curd/ Dahi
3-4 cups Curd (fresh)
1-2 tsp Jeera powder (fresh roasted and then powdered)
Red chilly powder as per your taste
1 tsp Sugar

Wash and Soak Urad Dal in a large bowl overnight.Grind it into smooth paste. Add salt and further grind it into smooth paste. While grinding you may add little water. Do remember that vada batter should not be much watery & be a little coarse.
Then add chopped ginger, broken cashews, hing, finely chopped green chilies and mix well with a spoon .

Heat oil on a medium flame for deep frying the vadas. With the help of spoon or with your hand whichever is convenient drop the batter into the hot oil. After that be patient by not putting more than 4-5 vadas at one go in the hot oil or the vadas may stick close to each other. Boil salted water in another burner. And once your first batch of vadas turn golden brown take them out and dip them into the salted water. Repeat the same procedure with the remaining water and simultaneously squeeze out the extra water from the fried vadas which were dipped in water earlier. Try not to disturb the round shapes of the vadas while squeezing.


Mix curd with salt, black salt , red chili powder, sugar and jeera powder. Add a little bit of water to make it smoother and thinner.

In a serving tray pour curd mixture and arrange the number of vadas that you want to serve. In case you want to increase the no. of vadas pour curd into them after you have selected the vadas. Now pour tamarind and green chutney into them . Sprinkle chat masala, jeera powder, red chili powder ,black salt and green chutney . Decorate the upper layer with chopped coriander and sev over them. Keep this serving tray in the refrigerator for som time. This tastes best when served cold. 

Imli Chutney
200gms tarmarind
300 gms of Jaggery or Sugar
1 tsp of salt.
1 tsp of Red Chili Powder
2 tsp of roasted cumin powder
1/2 tsp of freshly ground black pepper
Pinch of Hing
1/4 tsp of Saunth ( Dry Ginger) 

Soak Tarmarind for 1/2 hour in water. Mix and stain it. Now mix sugar, salt red chili , saufh powder with tarmarind water. Heat this jaggery water on medium flame. Boil it and chutney should become semi thick. Turn off the flame and add roasted jeera and black pepper into it. Wait till it cools down. This chutney can be stored in fridge and be consumed for many days.

Green Chutney

1/2 Bunch of Coriander leavs
1/2 Bunch of Pudina leavs
4-5 Green chillies
1 tea spoon of lemon juice
Salt to taste

Wash & chop Coriander and Pudina leavs. Put all the contents in a mixture and make a fine paste. Keep aside.


read more.. "Doi Boda/ Dahi Vada/ Dahi Bhalla- A very famous North Indian Chaat"

Monday, November 15, 2010

Tutti Frutti Cake | Christmas Cake Recipes

Serves: 6 people, Baking Time: 40-45 minutes

1/2 cup unsalted Butter
2 cups all purpose Flour
1/2 tsp Baking soda
1 tsp Baking powder
Pinch of salt
2 Eggs
2 tsp Vanilla extract1 cup Tutti-frutti (dusted with all purpose flour)
1 cup +3 tsp Sugar
1/2 cup Milk
2 tsp All purpose flour & 2 tsp butter for greasing the pan

Pre-heat the oven at 180 Degree C. Grease and flour a loaf pan. Sift together the flour, baking soda, baking powder and salt. In a large bowl, combine butter and sugar till the batter becomes light and fluffy. Now add one egg at a time and combine well. Keep adding flour and milk alternatively. Add vanilla essence in between.      
                Fold in dusted tutti-frutti and mix gently. Pour the batter in greased pan. With the help of spatula spread it evenly in the pan. Bake this for 35-40 minutes until a tooth pick inserted comes out clean. Let the pan cool down and then turn onto a wire rack to cool completely. Slice and serve with tea.

read more.. "Tutti Frutti Cake | Christmas Cake Recipes"

Friday, November 12, 2010

Kala Chana Curry Recipe (Black Chickpeas Gravy)


Throughout most part of my life I have lived in North India where dishes like Kala Chana Curry was always very popular along with Black Chole and Punjabi Choley. The way I prepare Black Chole is also Satvik Ahaar as it doesn't have onion, garlic or even tomatoes. Kala Channa or Black Chikpeas are not only a good source of protein and also could be prepared as fulfilling dish easy to prepare. It's also a fact that Kala chana masala gravy could be had with Luchi, Bhatures, Peas Pulao or Chapatis. Because it has tomatoes in it, little sourness makes the dish very tasty. During my Delhi days during weekends we used to head towards to Sector 14 Om sweets shop to enjoy Kala Chana Curry with Peas Pulao. Even now we scout for street joints here and thankfully have found some nice places which serve delightful Kala Chana masala with Bhatures. 

Serves: 4, Cooking time: 45-50 minutes

While Boiling Chana:
2 cups Kala chana (black chickpeas)
2 Cloves
1" inch Cinnamon 
2 Black cardamom
1 Bay leaf
Salt to taste
Baking Soda (small pinch)

For Gravy:
2 Onions
1 tbsp combined of Ginger-garlic-green chilli paste
1/2 tsp Sugar
1-2 Green chili, chopped
2 medium sized Tomatoes
1 1/2 Coriander powder
1/2  Kashmiri Red Chilli powder
1/2 tsp Garam masala powder
2 tbsp Oil
Chopped coriander

Wash and soak kala chana in enough water for overnight. Add a pinch of baking soda to it. Drain out the water and transfer the cooked chana to a pressure cooker. Add 3 cups of water, salt, cardamom, bay leaf, cloves and cinnamon. Close lid and keep the flame on high till the pressure builds up, after that you can reduce the flame to low and cook for another 20-25 minutes till cooked and lightly soft. Separate the boiled chana and water with a help of big strainer. Keep aside.

Take a heavy bottom kadhai and heat 2 tbsp oil. Add sugar and when it leaves red color, add onions and fry till they become light brown. Add ginger-garlic paste and green chilies. Stir fry for a minute. If the masala is sticking to the bottom then add 1-2 tsp of kala chana water. Add coriander and red chilly powder and stir fry for a second. 

Add the cooked chana and mix well. Next add tomatoes and fry till it leaves oil. Add Kala chana boiled water,now which you had saved and sprinkle some garam masala powder.

Pressure cook this for another 5-10 minutes, this will allow the spices to mix well and thicken the gravy. Allow it to cool. Once cooled, open the lid and add chopped coriander leaves. Transfer this gravy to serving bowl and serve hot with naan or chapati.

read more.. "Kala Chana Curry Recipe (Black Chickpeas Gravy)"

Monday, November 8, 2010

Kadhai Paneer

Serves: 4, Cooking Time: 30-40 minutes

250 gms Cottage cheese (paneer)
1 Capsicum
3 Onions
1" inch Ginger (thinly sliced)
1" inch Ginger (to be paste)
3 Green chillies
7-8 Garlic cloves
1 tsp Red chilli powder
1 tsp Dhaniya powder
1 tsp Garam masala powder
1/2 tsp Turmeric powder
3-4 Tomatoes
1 tsp Dry Fenugreek leaves
1 1/4 tsp Salt
1/2 fresh Cream
Oil as required
1/4 cup Water
1/4 cup Coriander leaves (chopped and optional)

Cut paneer pieces into thick long rectangular shapes. Sprinkle salt, turmeric powder and fry paneer pieces lightly (frying paneer pieces for too long will make them rubber-like and hard). Put the fried paneer in warm water.
De-seed capsicum, cut them into thin long slice and keep aside. Make a paste of ginger-garlic-green chilly, keep aside. In a large pot, boil tomatoes (with enough water) in sim for 10 minutes. Turn off the heat and peel the outer skin of the tomatoes. Cut out the stem and remove the seeds. By using a blender make a thick paste out of this, keep it aside. 
Out of two onions, make a paste of one onion and slice the other one into thin and long stripes. Heat oil in a pan, add onion paste and fry till light brown. Add ginger-garlic-chilly paste. Stir fry for a minute. Add all dry masalas, except garam masala and kasoori methi. Then add tomato puree and fry till it leaves oil. Add chopped onion, sliced ginger and capsicum, mix well. Stir fry for 5 minutes. Add paneer, kasoori methi and garam masala. Finally add 1/4 cup water and cover the pan with a lid. Keep it on low flame for 5-6 minutes. Add cream to the gravy and cook for another minutes. Switch off the flame and serve hot with chopped coriander on top (optional).

read more.. "Kadhai Paneer"