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Wednesday, December 28, 2011

Delicious Delectables of 2011 - Journey by Each month

                                                    New Year’s Toast
Here’s to the new year...
May it bring more joy and success
And less grief and regret.
To our dreams...
May we never stop believing in them
And taking the actions that will make them a reality.
To our friends, loved ones, associates (or colleagues)...
May we take the time to let them know
How much it means to us
To have them in our lives.
Let us encourage more and criticize less,
Give more and need less.
And whenever we can,
Let us create harmony and peace.
To new beginnings...
Let us start fresh, right now,
To make this the very best year ever.
A very Happy New Year to all of us!
By Joanna Fuchs

Lubna of Yummy Food, Prathibha of the Chef And Her Kitchen, Priti of Indian Khana and me had planned together for our last post of the year. A toast to our friendship ! I'm so happy to have these wonderful people in my life.
Gradually we are nearing the end of the year 2011 and are about to welcome 2012 with hope, belief and confidence for a better year. 2011 was eventful in many ways which could be remembered, but personally for me this is the year when my child left all his inhibitions and progressed in the Montessori school with renewed enthusiasm and aptitude. When I see him asking questions at his age which was unthinkable when I was a child, then I feel that my son is progressing very well in this changed world.
As far as world events, this was the year when we lost many of our legends, like Shammi Kapoor, Dev Anand, Steve Jobs, Bhupen Hazarika, Jagjit Singh, Nawab Pataudi, Pt. Bhimsen Joshi amongst many others. Pray to the almighty that their souls rest in peace.
Now coming back to my Blog, 2011 was the year when I posted maximum number of recipes and tried to share a wide variety of dishes for all my online friends. Thanks to all of you and I sincerely hope that I would obtain all the encouragement and support from you my online friends, who have been with me for last three years. Hope that all of you have a happy and prosperous 2012 and your wishes for a better tomorrow comes true.

I have selected 12 recipes from each month of this year for a quick recap. To view each months detailed recipes please click on the respective months.

Joyful January: Nolen Gurer Payes (Bengali Style Pudding With Date Jaggery) 

Fabulous February: Nutella Filled Gulab Jamun




Nostalgic November: Peas Kachori

Delightful December:Gobhi 65 

read more.. "Delicious Delectables of 2011 - Journey by Each month"

Friday, December 23, 2011

Bhetki Fry (Bengali Style) - Deep Fried Fish Fillets

 I would like to break away from my earlier trend of posting Christmas based recipes which were sweet. In my earlier posts, I had emphasized upon the fact that we Bengalis are voracious Fish Eaters. However, when there is a social occasion like annaprashon, birthday where you have to treat a large number of friends all of whom are not Bengalis, who find it difficult to separate bones and also Children , then I recommend this preparation called Bhetki fry. The beauty of this recipe is that not only it is bones free but also it is quick to prepare and crispy. All you need is a Wok and few spices, breadcrumbs  and pastes to form a delicious fry. 

As an additive a Mustard Sauce ( called kasundi ) could also be added with it and it is well complimented by cut onions and cucumbers. So friends, enjoy yet another tasty fish preparation from my end and do let me know how it turned out to be when you had it with your friends and family.     
1/2 kg Betki fish (cut into finger chips size)
2 Eggs, beaten lightly with salt
1 Lemon
1 1/2 tsp Ginger paste
1 1/2 tsp Garlic paste
1 tsp Green chilly paste 
1 tsp Black pepper powder
1 tsp Red chilly powder
1/2 cup Breadcrumbs 
Salt to taste
Mustard Oil for deep frying

Serving suggestion: These fillets goes well with Kasundi (Mustard Sauce) and onion rings

Marinate the bhetki fish fillets with lemon, red chilly powder, black pepper, ginger, garlic, green chilly paste and salt for 30 minutes. Make sure that each piece of fillet is well coated with spices. Since the nature of this fish is very soft and tender it doesn't need marination for longer hours. 


Heat mustard oil to smoking point and then switch off the heat. Let it cool. Reheat again on medium flame, take one fillet and dip in egg mixture and lightly coat with breadcrumbs. Then again for better binding dip the same fillet in egg and coat with breadcrumbs on both sides. This process will provide a nice crunchy layer once fried. Arrange few cutlets in a plate fore frying. Slide 2-3 fillets in the oil and deep fry until they turn golden and crispy. Place these fillets on absorbent paper to soak excess oil. Your bhetki fry is ready to be served with mustard sauce. 
                                      Merry Christmas to all my readers & friends :-)                               
read more.. "Bhetki Fry (Bengali Style) - Deep Fried Fish Fillets"

Tuesday, December 20, 2011

Best Chocolate Brownie and an Award

As the Christmas day approaches, there is more and more excitement throughout all works of life. Shops and roads are glittering with Bright Lights, Christmas Trees, and Gifts. Also , in my son's school there is an event organized on 23rd Dec called Secret Santa. Here Children are asked to bring gifts and sweets which are shared amongst themselves personally handed over by Santa himself. 

Keeping the rhythm of Christmas, I have prepared Chocolate Brownie for my guests during their visit to my home during this period. Hope once you try out this preparation, it brings joy to your friends and family as well. 

150 gms Dark Chocolate
1/2 cup unsalted Butter
1/2 Granulated sugar
1/2 cup Brown sugar
2 tbsp cocoa podwer
1 tsp pure Vanilla extract
1 cup All purpose flour
3/4 cup chopped Walnuts
2 Eggs
Pinch of baking powder
1/4 tsp Salt
Icing sugar to dust

Sift the flour, baking powder, salt and keep aside. Pre-heat the oven to 200 Degree Celsius, grease and flour a square pan (8 inch) with butter paper. Set aside.

Chop the chocolate into small pieces and butter into small cubes and place them in a heat proof bowl set over a pan of simmering water. Let the mixture melt and keep stirring the mixture with rubber spatula. Let the mixture be slightly cool. Don't mix all the ingredients in piping hot chocolate mixture yet.
Add cocoa powder, 2 types of sugar and vanilla extract, mix well till there's no lumps. Add one egg at a time and whisk. Add flour and stir to combine well. Fold in the walnuts and the batter is ready. Pour the mixture in the prepared tin and bake it for 25-30 minutes until the top surface is set. Set aside to cool completely before cutting them into 12-14 pieces. Enjoy these moist brownies for several days by keeping them in an air tight container in fridge. Mine was finished within 3 days !!!
My friend Faseela of Good Food Ends With Good Talk has passed 'Fabulous Blog' award to me and I'm so happy to receive this. You are doing fantastic job dear, keep it up. I particularly like her non-veg section. Thanks again for the award dear.
read more.. "Best Chocolate Brownie and an Award"

Sunday, December 18, 2011

Gobhi 65


During this winter period the sun sets early and a cool air flows within the city and you get fresh vegetables. So, thinking about both these events , today the vegetarian snack that I have prepared is perfect for a winter evening is called Gobi 65 which can be accompanied by either tea or coffee. 
 Hope this preparation is liked by your family and friends alike when they drop in for an evening tea. This is not only simple but easy to make also.

1 medium Cauliflower
1 cup hung Curd 
1 1/2 tbsp Ginger-Garlic paste
2 tbsp Rice flour
1/4 cup Cornflour
2 tbsp Kashmiri red chilly (or you can use red food color)
2-3 Green chilies, finely chopped
2 tsp Lemon juice
1/4 tsp Garam masala
Pinch of white pepper powder
Fistful of curry leaves
Salt to taste

Wash and clean the cauliflower and cut into bite size florets. In a container heat these florets with water and salt for 5 minutes. Drain and set aside. Now take a big bowl and add cornflour, rice flour, hung curd, ginger-garlic paste. 
Mix green chilies, salt, red chilly powder, garam masala and mix well. Make sure that florets are nicely coated. Marinate this for at least an hour. Heat oil in a kadhai/deep frying pan and fry the florets in batches till golden and crispy. Drain out excess oil and transfer to paper towel. Serve hot with ketchup. 

read more.. "Gobhi 65"

Wednesday, December 14, 2011

Eggless Whole Wheat Cookies

No Christmas is complete without cakes and cookies. It is the season of giving and the joy is increased many times when you share your freshly baked cakes and cookies with your friends and neighbours. 


Also it is my humble quest to look around and see if there are any lesser privileged people and share these food with them to bring smile to their faces. So with this thought in mind, I have prepared wheat cookies which doesn't have eggs. I really like these cookies as they are not only eggless but healthy too.

1 1/2 cups Wheat flour
3/4 cup unsalted Butter, room temperature
3/4 cup Sugar, powdered
1/2 cup mixed nuts(almonds, walnuts, cashews)
1 tsp Vanilla extract
1/4 Nutmeg powder
1tsp Baking powder
Pinch of salt
1 tbsp Milk

Preheat oven to 300 Degrees Celsius and line cookie sheet with parchment paper. In a bowl sift flour, nutmeg powder, baking powder and salt. Using an electrical mixer, beat butter for few seconds and add sugar and beat it on medium speed till it turns light and creamy. Add vanilla extract, stir in the chopped nuts into the mixture. Add dry ingredients and mix well until a smooth dough forms. 

Scoop dough into 2 inch sized ball and place 2 inches apart on cookie sheet. Lightly brush cookies with milk. And bake these for 12-15 minutes or until cookies are light brown. Remove it from the oven and let the cookies cool down completely. Store in an air tight container at room temperature.

Sending these eggless wheat cookies to Vardhini's  Sinful Delights event, Julie's Christmas Delicacy  , Winter Carnival by Radhika, Love Lock With Sweets hosted by Killer On The Plate and started by Vidhya's Sweet Karam Kapi and last but not the least to Pari's Only-Cookies & Cakes

read more.. "Eggless Whole Wheat Cookies"

Sunday, December 11, 2011

Rajasthani Style Meat Gravy


This Friday, 9th Dec ’11 was our Marriage Anniversary. For the first time we celebrated  it away from home at a holiday resort called Holiday Village in the outskirts of Bangalore. So me, my hubby and my little son packed our bags and drove off after lunch and reached there just in time to enjoy the receding sun.
 Thankfully the weather was pleasant and sunny which enabled us to play soccer, relax by the poolside, chase the geese at the garden and take a lot of pictures. During night the ambience changes to a cozy and dimly lit place where every Friday there is Mehfil E Ghazal ( Ghazal Song ) performed by a very talented singer, who not only is an expert in ghazal but a range of classical songs.
Hosh walo ko khabar kya Aashiqi kya cheez hai....
 This coupled with absolutely stupendous Kababs and mughlai food made  a great evening. Just thought to share this experience with all my blogger friends.
Tandoori Nights......
Now coming back to posts, I had the opportunity to prepare Lal Maas from Soma (Ecurry ). After thoroughly following her step by step process, it was close to as delicious as her’s.
 However, I would not like to mention the recipe yet again as it has been very comprehensively explained by Soma. Also, I also liked that she has used both garlic and chilies generously much to my liking. I know many of you have already seen and practiced recipes from her blog. Still for those who haven't I recommend that you visit her blog. 
She explains the recipes with minutest of detail and  her recipe pictures are fabulous. Thanks Soma for sharing this wonderful flavour of red mutton curry with us.
The USP of this dish is that she challenges her readers to apply a lot of chili garlic paste which eventually turns the gravy into bright red color which overshadows all the other dishes on the table. Also the garlic adds up to the zing of the dish which stays with you for a long time. 
read more.. "Rajasthani Style Meat Gravy"

Tuesday, December 6, 2011

Fish Cutlet

This is no news that we Bengalis are avid fish eaters. Therefore, it is in our blood that we crave for different kind of fishes cooked in various forms. However, one reason that fish has a number of bones inside deters some people from having it. Hence for them who find it difficult to separate bones from the flesh, this cutlet would taste very good minus the hassle of removing bones as they have to be removed before cooking. 

Personally I found out that the fishes which have more number of bones ( Hilsa) taste better than ones with less bones. However, staying to the topic, here is the Fish Cutlet, which I hope would be liked by all. This quantity will make 15-20 cutlets.

5-6 Rui/ Rohu fish or you can use any other boneless fish
2 Onions, finely chopped
4 Green chillies
1 tsp chopped Ginger
5 Garlic pods, chopped finely
1 tsp Garam masala
1 tsp Chilly powder
Salt to taste

Outer coating
3 Potatoes, boiled
2 tsp Ginger-garlic paste
1 tsp Pepper powder
Fistful of curry leaves
3 tbsp cornflour
4 tbsp Breadcrumbs

If you are using fish fillet then skip this boiling part otherwise boil fish pieces with some salt and cook till they are tender. Drain, discard the water and allow it to cool. Remove the bones from the fish and mince the fish. Peel off the skin of potatoes and add ginger-garlic paste, pepper powder, coriander leaves, curry leaves and salt. Mix well and mash to make a smooth dough.
In a heavy bottomed pan add oil and onion, green chilles, ginger, garlic and fry for a minute. Add minced fish and stir well. Add all the spices and fry till the mixture becomes dry. Allow the mixture to cool. Take a portion of mashed potato and make a ball and flatten into oval shape, stuff 2 tsp fish mixture in the center and shape into balls or square (like I did here). Dilute cornflour with water and dash of salt. Keep the plate ready with breadcrumbs near it. Dip each fish cutlet into cornflour mixture batter and then rolled into breadcrumbs. Now you can deep fry or shallow fry these in a frying pan till golden brown. Drain onto an absorbant paper. Serve these cutlets with ketchup or chutney and onion rings. I love to have these with mustard sauce.


read more.. "Fish Cutlet"

Friday, December 2, 2011

Masala Paratha

I am posting today a preparation that has been based upon roti( flatbread) but is spiced up with various additives. As usual waiting for your valuable feedback. Best to have this with tea.

2 1/2 cups Wheat flour
1 Onion, finely chopped
1 tsp Ajwain (carom seeds)
1 tsp Jeera powder (Roasted and ground to powder)
1 tsp dry Pomegranate seeds (anardana)
2 Green chilly, chopped
1/2 tsp Red chilli powder
4-5 Black pepper balls
Fistful dry mint leaves
1/2 Garam powder
2 tbsp Ghee
1 tbsp finely chopped Coriander leaves
Salt to taste

In a small pan, dry roast pomegranate, pepper balls, jeera  and grind them coarsely in a coffee grinder.
 In a mixing bowl add flour, dry roasted powder, salt, ghee and all the above ingredients.

Added all the dry spices...

 Mix well, rub ghee into the flour and with little water knead the dough  tight. Keep this aside for 15 minutes. Divide the dough into equal parts and roll them into a round shape. Heat griddle on medium heat and place the masala roti on the griddle. Cook both sides using a little ghee, till both sides are golden brown. 

Serve hot with tea.


read more.. "Masala Paratha"