Saturday, March 21, 2015

Kadai Mushroom

     Kadai mushroom is an easy and quick dish and very delicious. Button mushrooms seasoned with an assortment of spices in a semi dry gravy of tangy onion-tomato sauce along with bell peppers. Mushrooms, onions, tomatoes and bell peppers - this combination never go wrong, brings out a flavorful dish always. The Indian Kadai is a deep bottomed pan, almost like Chinese Wok but deeper than wok. The dish is fully cooked in the kadai, hence got the name "Kadai" Mushroom. Also This Kadai Mushroom recipe hails from the Punjabi Cuisine where some specific spices go and make it do delectable. I usually use the store-bought spice powders but this time I thought to make it from scratch making my very own "Kadai" masala and needless to say, the taste was incredible, lot better than the other time I cooked the very same dish. And I promised myself to make any Kadai dish in future like Kadai Paneer with this freshly made masala.

     And believe me, it's not a huge task but makes a huge difference. I just followed my regular recipe for making Kadai recipes like Kadai Paneer which I posted earlier in the blog, only I used this freshly made Kadai masala. so, let's proceed tot he recipe......

You Need :::
Button Mushroom : 250 gms.
Capsicum/bell pepper : 1-2, sliced/cubed
Onions : 2, medium, chopped
Tomatoes : 2 , big, pureed
Ginger-garlic paste : 1 heaped tblsp.[1 inch ginger+3 big cloves of garlic]
Green chilli : 1, finely chopped
Kasuri Methi/dried fenugreek leaves : 1 big pinch or 1 tsp., crushed between palms
Turmeric Powder : 2 tsp.
Oil : 2 tblsp. oil
Salt to taste
Fresh coriander leaves for garnishing

For Kadai masala :
Coriander seeds : 1 tblsp.
Cumin seeds : 1 tsp.
Dry red chilli : 1-2, depending on how much spicy you want
Green cardamom : 1
Cloves : 2
Black Pepper : 4-5
Mace/Javitri : 1 small strand(optional but recommended)



How To ::::
  • To make the Kadai Masala : Heat a griddle on high heat, add the spices one by one starting with red chilli first. Lower the heat to medium and stir continuously till a nice aroma of roasted spices comes out and spices turn a shade darker. Remove from heat, cool a little just enough to go inside a dry drinder/coffee grinder, grind when the spices are still warm to get the best aroma for the spices. You can store this grounded spice ina n air-tight container. 
  • Heat oil in a pan, add chopped onions, when they turn little brown, add sliced mushrooms. Mushrooms can loosed some water, stir fry till it evaporate. When all moisture has evaporated and mushrooms turn little brown, add green chilli and ginger-garlic paste. Mix well and saute for 2-3 minutes.
  • Add tomato puree and sliced/cubed capsicums. Mix well and then add the grounded kadai masala we prepared. Mix very well and saute for another 2-3 minutes. Season with salt this time and add about 3/4 cup water. Cover the lid and let it cook in medium heat. Tip : Mushroom and capsicum both don't take much time to cook and as it's a semi-dry gravy dish, so don't add too much water.
  • When gravy has nicely coated the mushrooms, add crushed kasuri methi from top and mix well with the gravy. Remove from heat and garnish with fresh coriander leaves. 
  • And your are done to relish an awesomely flavourful side dish with rotis, naans or parathas.








Read More

Sunday, March 15, 2015

Chingri macher Dum (Prawns cooked in dum style)

    After long time I'm posting a Bengali Fish recipe in this blog. This was a long pending post. This recipe is with tiger prawns, which is quite expensive than any other fish in Bengal, so it is cooked on special occasions or rarely at home. Few months back on hubby's birthday, I made this dish which is a finger-licking delicious and his favorite, where big tiger prawns are cooked on low heat along with some assorted spices. The method of this slow cooking is called "dum". This slow cooking makes this dish so rich and flavorful. I've adapted this recipe from a cookbook, "Bong Mom's Cookbook by Sandeepa Mukherjee Dutta" who is a fellow blogger, a good friend and my inspiration for blogging. I have used medium sized tiger prawns or "Golda Chingri" for this recipe, but you can use any size of prawn you have and go ahead with the recipe.


So let's proceed to the recipe.....................

You Need :
Prawn : 7-8, shelled and deveined
Potato : 2, medium, cut into chunks
Onion : 1, medium, grated
Ginger-garlic-green chilli paste : 1 tblsp. [you can omit green chilli from the paste if you want]

Yoghurt/dahi : 1/4 cup
Turmeric powder : 1 tsp.
Red chilli powder : 1 tsp.
Garam Masala Powder : 1/2 tsp. [A grounded powder of 2 cardamoms, 2-3 cloves & 1 cinnamon stick of 1"]
Sugar : 1/2 tsp.
Salt to taste
Oil : 2 tblsp.

For Tempering :
Bay leaves : 2
Cinnamon : 2 sticks(1")
Cardamoms : 3-4


How To :
  • Wash the deveined prawns in water very well, smear a little of turmeric powder, 1/2 tsp. of ginger-garlic-green chilli paste and salt, keep aside for 10 minutes. 
  • Heat 1 tblsp. oil in a pan, add potato chunks and fry for few minutes from all sides. Keep aside. In the same oil, add prawns and fry till both sides are just lightly brown, do not keep them in oil for long. Keep aside.
  • In a big bowl, put the fried prawns and potato pieces, add rest of the onion-ginger-garlic-green chilli paste, yoghurt, turmeric and red chilli powder and sugar, toss well so that everything is well coated with this marinade. Keep aside for at least for 30 minutes or more. 
  • Heat rest of the oil in the same pan, temper it with bay leaves, cinnamon and cardamoms, when they start to splutter, add the sugar and let it brown a little, then add the marinated prawns and potatoes along with rest of the marinade. Lower the heat and simmer, toss everything together and cover with a lid for "dum" cooking. Once the masala is cooked (you can see the oil is surfacing to the top), add about 1/2 cup warm water. Adjust the seasoning by adding salt.
  • Cover and keep cooking until potatoes are done and the gravy is thick and nicely coated the prawns. Prawns get cooked fast and it takes hardly 12-15 minutes even at low heat. Lastly, add garam masala powder and switch off the heat. 
  • Serve with warm rice or pulao. It is extremely delicious. 
Try this Bengali delicacy at your home and let me know how much you have liked it....................








Read More

Monday, March 9, 2015

One Veg and Non-Veg Pizza from scratch

    

Pizza is one of the most beloved food of kids and my kids are no exception. They love it to the core. After trying few breads at home, I thought to make a pizza from scratch and surprise my kids for dinner one day. After you understand how yeast works, pizza making is like a breeze. In first attempt, I made soft and spongy pizza base, with homemade pizza sauce and topping what my kids like, one veg pizza with paneer and vegetable and one non-veg. with chicken sausage and vegetable.


You Need :
For Pizza dough::: [yields two 7-8" round pizza]
Flour : 3-31/2 cups 
Active Dry Yeast : 1 tblsp.
Sugar : 1 tsp.
1-1/4 cup warm water
Vegetable Oil : 1 tblsp.
Salt : 2 tsp.
Some extra flour for dusting
Olive oil for brushing
For Pizza sauce ::::
Tomato Puree: 1/4 cup or puree of 5-6 medium size tomato
Onion : 2, chopped
Garlic : 3 fat cloves, crushed
Tomato : 1, big, chopped
Dried Oregano or mixed Italian herbs : 1 tsp.
Olive Oil : 1 tsp.
Sugar : 1/2 tsp.
Salt and black pepper to taste


Topping for Veg. Pizza:::
Paneer/cottage cheese
Fresh corn
Capsicum slices
Tomato slices
Onion slices
You can add any vegetable of your choice
Topping  for Salami Pizza :::
Chicken sausage
Fresh corn
Capsicum slices
Tomato slices
Onion slices



How To :
  • To make Pizza dough : In a large bowl, combine yeast, sugar and water. Stir till sugar dissolves and let it stand undisturbed in a warm place for 5-10 minutes. When you see the mixture turns foamy, that means yeast has activated. Add oil in there. Mix salt in flour and add in yeast mixture. Make a pilable dough. Turn out dough on a lightly floored surface, knead well until dough turns soft and elastic for about 8-10 minutes. Place dough in a greased bowl and keep the bowl in a warm place to rise until it doubles in size.  [Tips : I usually run my microwave for 4-5 minutes, then turn it off, keep the light on and place the bowl in there to rise]
    After it doubles in size, remove the dough to a flour-dusted surface and knead it well to push the air out with your hands – this is called knocking back the dough. Now divide the dough in two round ball. Again on a flour-dusted surface, place one ball and roll it out to make a 1/2 inch thick round pizza base. do the same with the other dough ball.
  • To make Pizza sauce : Heat the olive oil in a heavy bottomed saucepan, add crushed garlic and onions, fry until onions turn transparent. Add tomato Puree, sugar, oregano, salt and black pepper. Stir well. Lower the heat and let it cook for 15-20 minutes stirring frequently. Finally add chopped tomatoes to give the sauce a chunky texture. Cook for another minute or two. Remove from heat.
  • Final assemble and topping : Preheat oven to 200 degree C. Place one pizza base on round pizza baking tray, grease it with olive oil and dust some flour on it. Your baking tray is ready. Prick the base everywhere with a fork to prevent it from rise in oven. Then brush the base with olive oil. Spread the pizza sauce over it and topping of whatever you want. Finally cover it with grated pizza cheese. Bake for 12-15 minutes till the edges of pizza base turns brown and cheese melts and turns slightly brown. 

Enjoy...............Bon Appetit !!!!!!!!!!!!!!!!!!!!!!!!





Read More

Saturday, February 28, 2015

Eggless Semolina cake

    This simply moist and soft looking cake is not like any other cake, it has no eggs or flour, so it is a healthier option than any regular cakes. The main ingredient of this cake is semolina or suji, which is a by-product of wheat. It's quick and very easy to make, need no elaborate preparation. I tried this for first time and became fan of it. Surprisingly, one of my kid who is a very choosy cake eater, he loved it so much and asking me every day to make it again. It can be a very healthy add-on in your kid's lunch box or as a after school snack. 




You Need :
Semolina/Suji : 1 and 1/2 cup
Coconut : 1/2 cup or more
Sugar : 1 and 1/4 cup, powdered
Plain yogurt/dahi : 1 cup
Milk : 2/3 cup
Vegetable oil : 1/2 cup
Baking Soda : 1 tblsp.
Vanilla essence : 1 tblsp.
Assorted nuts : 1/2 cup chopped (walnuts, cashews or almonds) [optional]


How To :
  • In a bowl, take sugar and yogurt. Stir to mix them so that sugar dissolves fully. Then add suji/semonlina, coconut, oil and all the other ingredients one at a time and mix properly. Do not overmix. 
  • Then set aside the bowl for at least an hour so that semolina can soak up all the moisture before baking.
  • Pre-heat your oven to 180C. Grease your baking pan with butter or oil and then pour the semolina mixture into the pan. Bake for 35-40 minutes or until a wooden skewer inserted in the center of the cake comes out clean. 
  • Let it cool completely before you slice it.
  • Can be a great accompaniment with evening tea/coffee.


Try this effortless cake at home and I guarantee you'll be hooked to it. I made twice in one week, that much addictive this cake is. Let me know whenever you try it...........










Read More

Monday, February 23, 2015

Basic sandwich bread


  Today I'm going to introduce you to another member of our foodie group, "Kolkata Food Bloggers", Rakhee Dutta of "My World of baking and More", with her our event, "Know your Blogger" is going to end, but I'm going to introduce you many more awesome bloggers in future for sure.
  So now, Rakhee is an IT professional, who manages home and office in equal elan with a food blog by her side. She is very Jolly and jovial in nature. Her passion for baking is extraordinary. She has blogged on many difficult and traditional baked delicacies on her blog within very short period of time. She is the bread baking queen of our group, KFB. I blindly follow her recipe when it comes to bread baking and I've gathered all my courage to bake a bread at home from her blog only. The way she explains all the procedures and minute details, anyone can bake a bread like I did. I've always poured a piles of queries whenever I've tried something from her blog in the past and she answered each and every query very politely and added her personal tips,too. If you want to learn the funda behind Bread baking, her blog should be your destination.


     So, this week as per event rule when I'm supposed to chose one recipe from her blog and post, what else you think I'm gonna choose other than a bread. And I chose her Daily Bread or a Basic Sandwich Bread recipe. As always, Ive followed her recipe and measurement to the T, still I had few queries in my mind and as usual called her during the baking and she answered all my queries and wished me luck. And Voila, I got a perfect textured bread at one go and it's all thanks to her. Slowly I'm overcoming the fear of baking breads. Thank you Rakhee for being such a wonderful friend, even though we havn't met yet personally, hoping to meet you soon.

Here is the link to her recipe................
You need : [All cup measures should be from the same cup]

3 cups flour { you can use 3 cups of All-purpose flour(maida) or 1:1 ratio of wheat flour and APF or 2: 1 ratio of APF and wheat flour(atta) -- any combination works}
Instant yeast : 1 and 1/2 tsp.
Lukewarm milk : 3/4 cup
Water : 1/2 cup
Sugar : 1 ans 1/2 tblsp.
Salt : 1 tsp.
White oil : 1 and 1/2 tblsp.
A little flour for dusting the work space
An aluminium foil or a butter paper to cover up the bread while baking


How To :
  • In a pan, mix milk and water and warm a little. {V. Imp. : It should be lukewarm, just a little warm to touch not hot. Otherwise it may kill your yeast.} Add sugar and mix till sugar completely dissolves. Add yeast and mix well. Keep this yeast mixture in some warm place undisturbed for 10 minutes.{Tips : I usually run my microwave for 3-4 minutes, then switch it off and keep the yeast bowl in closed microwave}
  • Meanwhile, take flour(in whatever ratio you are using, I used 1and 1/2 cup of APF and 1 and 1/2 cup of wheat flour) in a big bowl, add salt and oil into the flour and mix well with your hands and keep aside. After 10 minutes, check the yeast mixture, you'll see the yeast mixture will be frothy as yeast has proved and became active. {***This is what we want to bake a perfect bread. If your yeast mixture doesn't froth, that means the yeast is not good enough for baking a bread.}
  • Add the yeast mixture into the flour and knead well. The dough will feel sticky, do not add extra flour to knead it, instead add little more oil and the dough will bind well. Now grease a big bowl and keep the dough in a warm place, loosely covering with a damp kitchen cloth for about 1 hour to rise, same way we've kept our yeast mixture in the microwave. The dough will double in size within an hour.{The time depends it can take little more time too}
  • After it doubles in size, take out the dough and deflate it by pressing it down. Do not punch. Using little flour knead the dough for couple of minutes more. Now spread the dough using a rolling pin in a rectangular shape. Then start rolling the dough from one end and press down the open end with fingers. continue the process till the end and make a log shaped dough. 
  • Now grease a wide (at least 8 inches long and 3 inches wide) loaf pan and place the shaped dough inside it. Now keep this ready loaf tin in a warm place for the second rise, covering with a damp kitchen cloth. It takes about 45 minutes to rise. This time it'll not double in size but will rise 1/2 the size of the dough more.
  • Preheat your oven to 220 degreeC and keep the loaf tin inside it after the second rise. Before you place the dough inside the oven, make a slit with a sharp knife from the middle. This will allow the trapped air inside bread to escape and also prevents the top of the bread from cracking. {Tips : Place an aluminium foil or a butter paper loosely covered on the bread, so that the top of the bread doesn't ger hard.}
  • Bake for 40 minutes or when you tap the back of the bread, it sounds hollow. 
  • If you want a brown crusted bread, turn on the grill mode on your oven and grill for 5 minutes. You'll get a golden brown top. 
  • Remove the bread from oven and brush it with butter/milk/oil. Cool completely before you slice the bread, otherwise the bread will crumble.    

Enjoy your favorite sandwich with your homemade bread.........aha, what an awesome feeling.
Here are some more tries with yeast from my blog : Pav buns, Italian Focaccia, Vegetable stuffed buns

Sending this to "Kolkata Food Bloggers" ongoing event, "Know your Blogger"












 
Read More

Friday, February 13, 2015

Baked Pasta in meat Sauce from Antypasti

Gradually, we are almost at the end of the event,"Know Your Blogger-2" of Kolkata Food Bloggers, only few are left. Any way, today I'm going to introduce you to Antara Ray who blogs at Antypasti, not so regularly but quite often after managing her 9-5 job as a Management consultant. Her blog is a chronicle of her travel stories (she is a frequent traveller too) along with lots of interesting food from different parts of the World. You will also find very quick and healthy meal ideas from her blog as she is a working girl and manages home and office simultaneously. I recently had a chance to meet her for little time at KFB's Annual Bake Sale and I was very glad to finally meet her. Antara, hope to meet you again soon. 
         As a rule, I'm supposed to pick a recipe from her blog and make it in my kitchen. But I found many interesting recipes form her blog, and finally decided to cook this one out, which is Baked Rigatoni in meat sauce. My daughter and me both love pasta and when I checked this recipe on her blog, I just drooled and went ahead hurriedly to the kitchen. Luckily, I had all the ingredients it needed. Actually, I tried Italian Bolognese pasta, which is someway similar to this recipe, only difference is that this one is baked and Bolognese pasta is cooked on stove-top. But I never tried Baked pasta with meat sauce. So, I just followed her recipe, there she added readymade pasta sauce, which I didn't have, so made a fresh tomato puree and went ahead with rest of the recipe. I cooked a whole lot of pasta for this, so made 2 layers of pasta and meat sauce while assembling the baking pan, so that sauce can spread evenly to each pasta.
As a pasta lover, I experimented many Pasta recipes and blogged about it. Check my International Recipe folder to check them out.......



Here is Antara's recipe of Baked Rigatoni in Meat Sauce

You Need :
Pasta of any kind, but Rigatoni/Penne/Fusilli works better(I used Penne)
Keema/minced meat : 200 gm.(I used store-bought cooked one)
Tomatoes : 3-4, medium, pureed
Onion : 1, sliced
Garlic cloves : 4 , big, grated
Green capsicum : 1, big, diced
Fresh corn : 1/2 cup
Tomato sauce : 2 tblsp.
Dried Rosemary : 1 tblsp. 
Red chilli Flakes : a pinch, optional
Salt and black pepper to taste
Olive oil : 1tblsp.

How To :
  • Cook the pasta according to package direction until just done. The pastas should not be overcooked.
  • Heat 1 tblsp. olive oil in a pan, add sliced onion, diced capsicum and fresh corn. Saute for 2-3 minutes, then add grated garlic and wait for 1/2 a minute before you add keema or minced meat to the pan. Saute for couple of minutes. Season with little salt at this time. Then add pureed tomatoes along with tomato sauce. Add red chilli flakes, rosemary and salt and black pepper to taste. Your meet sauce is ready.
  • Now take a baking pan, drizzle little olive oil allover, first arrange 1/2 of the cooked pastas as a first layer, then our 1/2 of the meat sauce over them. Again arrange last 1/2 of the pastas over the meat sauce and lastly rest of the meat sauce and cover the whole pan. I placed few capsicum rings over the last layer of meat sauce and covered the baking pan with grated mozzarella cheese.
  • Pre-heat your oven in 180 degreeC and bake for about 20 minutes or your cheese melts and browns a bit.  
Note :
  1. you can add your choice of vegetable here.
  2.  
Sending this to Kolkata Food Blogger's Ongoing event, "Know your Blogger-2". 
 
Read More

© Recipe Junction, AllRightsReserved.

Designed by ScreenWritersArena