Chicken Puff Pastry

Preparation           : 10 minutes

Cooking time         : 60 mins

Serves                      : 4 pieces

Ingredients:

• Pastry sheet             - 4
• Boneless chicken    - 1 breast, around 300 grams
• Onion                        - 1 small, sliced
• Green chilli              - 2, finely chopped
• Ginger garlic paste - 3/4 tsp
• Cumin powder        - 1/2 tsp
• Garam masala         - 1/4 tsp
• Oil                              - 1/2 tsp
• Salt                            - to taste
• Eggwash                   - 1 egg+1 Tbsp water, mixed well.

Method:
1. To prepare the filling, Grill or boil the chicken breast until cooked. Remove from heat and allow it to cool. When cool shred it into small pieces using fork.
2. Heat a pan and add oil. When hot, add the sliced onions and green chilli and cook until onions turn translucent.
3. Add ginger garlic paster, cumin powder. Saute for 30 seconds.
4. Add shredded chicken. Add salt and garam masala and cover and cook for few minutes.
5. Preheat the oven at 350 F.
6. Open the pastry sheets. Put chicken filling in the middle diagonally. 
7. Brush the edges with water.

8. Brush the edges with water. Bring the diagonally opposite ends together and press the edges gently to seal.
9. With a fork press the ends gently.

10. Apply eggwash.
11. Bake for 15 - 20 minutes until the top turns golden brown.

12. Serve hot with ketch up and sauce of your choice.

Echor er Daalna - Green Jackfruit curry

Preparation           : 15 minutes

Cooking time         : 45 mins

Serves                      : 4-5

Ingredients:

• Echor(Green jackfruit)   - 500 grams
• Potato                                 - 1 large, peeled and cut in big sized cubes
• Onion                                 - 1 medium, chopped
• Tomato                              - 1 medium, chopped 
• Green Chilli                      - 3 - 4
• Cumin seeds                     - 1 tsp
• Bay leaf                              - 1
• Turmeric powder            - 1 tsp
• Red chilli powder            - 1/2 tsp
• Cumin powder                 - 1 and 1/2 tsp
• Coriander powder           - 1 tsp 
• Ginger paste                     - 1 tsp
• Garlic paste                       - 1/2 tsp
• Oil                                       - 2 Tbsp
• Salt                                      - As per taste
• Bengali garam masala    - 1/3rd tsp

Method:
1. Cut the jackfruit in medium sized cubes. I used frozen ones. So all I needed was to thaw them. 
2. Steam the jackfruit for 5 minutes. Strain the extra water.
3. Heat 1 Tbsp oil in a pan. When hot add the potato, sprinkle a little salt and turmeric powder. Fry the potato till golden brown. Remove from pan and keep aside.
4. In the same oil add the steamed jackfruit, sprinkle with salt and turmeric powder and fry them until tender and golden brown. Remove from pan and keep aside.
5. Add the remaining oil in pan. Temper with whole cumin seeds and bay leaf.
6. Add the chopped onions and green chillies. Cook until onions turn translucent.
7. Add the tomato and cook until tomatoes are cooked and turn mushy.
8. In a small bowl add ginger paste, garlic paste, turmeric, red chilli, cumin and coriander powder. Add 1 Tbsp water and mix well to make a smooth paste.
9. Add the masala paste and cook for few minutes until masala releases oil.
10. Add the fried jackfruit, potato. Add 1/2 cup water. Add salt. Give a good stir. Cover with a lid and cook on medium flame until everything blends well.
11. Sprinkle garam masala. Mix well and cook uncovered for another few minutes until gravy thickens.
12. Serve with rice or roti.

Aloo potoler dalna

Preparation           : 10 minutes

Cooking time         : 45 mins

Serves                      : 4-5

Ingredients:

• Potol(pointed gourd)      - 7-8
• Potato                                 - 1 large, peeled and cut in cubes
• Onion                                 - 1 small, chopped
• Tomato                              - 1 small, chopped 
• Green Chilli                      - 3 - 4
• Cumin seeds                     - 1 tsp
• Turmeric powder            - 1 tsp
• Red chilli powder            - 1/2 tsp
• Cumin powder                 - 1 and 1/2 tsp
• Coriander powder           - 1 tsp 
• Ginger paste                     - 1 tsp
• Garlic paste                       - 1/2 tsp
• Yogurt                                - 1 Tbsp
• Oil                                       - 2 Tbsp
• Salt                                      - As per taste
• Bengali garam masala    - 1/3rd tsp

Method:
1. Peel the potol lengthwise keeping alternate gaps. This way they retain their shape and do not completely break down.

2. Heat 1 Tbsp oil in a pan. Add the potatoes. Sprinkle a little salt and turmeric powder and fry them till golden brown. Remove from pan and keep aside.
3. In the same pan add potol, fry them and keep them aside when done.

4. Add the remaining oil in the pan.
5. When hot add cumin seeds and allow to splutter.
6. Add onion and green chilli and cook till onions turn translucent.
7. Add tomatoes and cook till tomatoes turn mushy and cooked.
8. In a small bowl add remaining turmeric powder, red chilli powder, cumin powder, coriander powder, ginger paste, garlic paste and yogurt. Add this spice mix in the pan and mix well and cook for few minutes until oil starts separating.

9. Add 1 cup water and cook on high heat and bring it to boil.
10. Add the fried potato and potol. Add salt. Cover with a lid and cook on medium heat for 10 minutes. Check the consistency of the gravy, if too runny remove the lid and cook on high heat until gravy reducees..

11. Sprinkle garam masala. Mix well. Remove from stove. 

12. Serve hot with roti or rice.

Sabudana Khichdi

Back in past on my way to college there was this stall where we used to have breakfast. The seller lady(we used to call her ajji means grandma) used to sell poha, upma, sheera and khichdi and they used to taste so good. I can still smell the cilantro in the steaming hot soft poha and the ground nuts on tender sabudana. We used to take half and half that would give us a taste of any two we choose. My favorite used to be khichdi and poha. I became so fond of it over years that I remember an atheist like me used to do fasting on those auspicious religious days just because the fasting meals will have khichdi in it. 

Cooking time         :  20 mins

Serves                      : 4

Ingredients:

• Sabudana(Tapioca pearls) - 1 cup
• Potato                                     - 2 medium sized, boiled
• Green Chilli                           - 3/4, chopped
• Cilantro                                  - 2 Tbsp, chopped
• Cumin seeds                          - 1 tsp
• Peanuts                                  - 1/2 cup
• Oil                                           - 1 tsp
• Salt(Rock salt)                      - as per taste

Method:
1. Wash the sabudana and soak in water overnight. The water level should be just a few cms above the sabudana.
2. Cut the boiled potatoes into cubes and keep aside.
3. Dry roast the peanuts, make a coarse powder.

4. Heat oil in a pan. When hot add cumin seeds and allow it to splutter.
5. Add chopped chilli and saute for a minute.
6. Add the boiled potato and fry for few minutes.

7. Add sabudana and give a good stir.
8. Now add the peanut powder and mix well. 

9. Add salt. Sprinkle a little water and mix well. Cover with a lid and cook for 5-6 minutes. When sabudana turns translucent they are cooked.

10. Add chopped cilantro and cook for another few minutes.

11. Remove form stove and serve hot. Garnish with grated coconut. 

Sabudana kheer

Preparation           : 2 hours

Cooking time         : 45 mins

Serves                      : 4-5

Ingredients:

• Sabudana(Tapioca pearls) - 1/3 cup(the big sized ones)
• Milk                                        - 1 litre
• Sugar                                      - 1/2 cup
• Cardamom powder             - 1/3 tsp
• Cashew nuts                         - 2 Tbsp, broken in halves
• Raisins                                   - 2 Tbsp
• Saffron strands                    - a few

Method:
1. Wash the sabudana till it runs clear of starch. Soak in 1/2 cup water for 2 hours. Sabudana will absorb all water and will bloat.
2. In a deep bottomed pan heat the milk in medium heat and bring it to boil.
3. Add the cashew and raisins. Cook stirring intermitently till milk reduces to 2/3rd.
4. Add the soaked sabudana. Cook for 15-20 minutes until sabudana turns translucent and is cooked.
5. Add sugar, cardamom powder and saffron. Mix well.
6. Remove from stove and allow it to cool.
7. Serve delicious sabudana kheer at room temperature or chilled.

Chicken stuffed braided bread

I was waiting for something special to publish on my 100th post. But time was not really allowing me to do much of cooking since my little angel daughter was born in September last year. The 4 months old demands all attention from everyone at home and thus the over caring daddy hardly gets any time in hand to do anything in kitchen. But anyways tried to manage some time to make my 100th post. Yay!

The chicken stuffed braided bread was an awesome try and turned out really well satisfying every taste buds of everyone who devoured it. The filling could be anything of your choice, fish, paneer, vegetables or even just plain Nutella. The chicken filling is something I thought would go well for my taste and it genuinely did justice to my thought and taste buds too.

Preparation           : 1.5 hours

Cooking time         :  40 mins

Serves                      : 2-3

Ingredients:

For dough:

• All purpose flour  - 1.5 cups
• Dry Yeast               - 1 tsp
• Sugar                      - 1 tsp
• Salt                          - 3/4 tsp
• Baking powder      - 1/2 tsp
• Egg                           - 1 
• Oil                             - 2 Tbsp
• Warm milk              - 2 Tbsp
• Lukewarm water   - 2/3 cup 

For filling:

• Chicken(cooked and shredded)   - 1.5 cups
• Onion                                                - 1 small, chopped
• Ginger                                               - 1/2 inch, finely chopped
• Garlic                                                 - 3-4 pods, finely chopped
• Green chilli                                       - 2, finely chopped
• Cilantro(chopped)                          - 1 Tbsp
• Oil                                                      - 2 tsp
• Turmeric powder                            - 1/3 tsp
• Salt                                                     - to taste

Method:
1. In a mixing bowl add yeast, sugar and milk. Mix well and keep aside for 15 mins for the yeast to get activated.
2. Add all the remaining ingredients for the dough in the bown. Using hand knead to form a medium soft dough. Shape the dough into a ball, apply 1 tsp oil over it. Cover the bowl with a plastic wrap and keep in a warm place for the dough to rise, about an hour.
3. For the filling, heat oil in a pan. When hot add chopped ginger and garlic and saute for about 30 seconds. 
4. Add chopped onions and green chilli and cook until onions turns translucent.
5. Add shredded chicken, add salt and turmeric powder. Mix well and cook till everything is blended well. Add chopped cilantro and mix well. Remove from heat and keep aside.

6. Dust the rolling surface with flour. Roll the dough into a long oval medium thick sheet. Transfer it into a baking sheet or baking tray.
7. Add the chicken filling at the center.
8. Using a sharp knife make slits in the rolled out dough, refer to the picture.
9. Take a strip from top, pull it over the filling across to the other end. Do it for another strip from the other side. Complete the braid in this fashion till end.

10. Apply egg wash(mix 1 egg, 1 Tbsp water) on the bread. 
(You can sprinkle some sesame seeds or cilantro on top.)

11. Pre-heat the oven at 350 F. Bake the bread for 15-20 minutes, till it turns golden brown on top.
12. Remove from oven and serve hot with dip or sauce of your choice. 

Oats Pulao

People think healthy dishes cannot be tasty. Trust me its not the case. This recipe of oats is a proof of that. Its one of my favorite and I can have this in any of my meals through out the day.
A very healthy low calorie recipe for those who watch their diet and even for those who watch their taste buds.

Preparation           : 10 mins

Cooking time         : 30 mins

Serves                      : 4

Ingredients:

• Oats                            - 1 cup
• Onion                         - 1 small sized, chopped
• Green Chilli              - 2, chopped
• Carrot                        - 1, peeled, cut in cubes
• Cauliflower florets  - 1 cup 
• Celery chopped        - 1/2 cup(optional)
• Bell pepper               - 1 medium sized, chopped
• Sweet corn                - 1/2 cup
• Cilantro                     - 2 Tbsp, chopped
• Mustard seeds          - 1 tsp
• Oil                               - 2 tsp
• Turmeric powder     - 1/2 tsp
• Salt                             - as per taste

Method:
1. Heat a pan. Dry roast the oat until it releases nutty aroma. Keep aside.
2. Heat oil the in the pan. Add the mustard seeds and allow it to splutter.
3. Add chopped chilli and onions and cook till onion turns translucent.
4. Add the vegetables. Add turmeric powder and saute for five minutes on medium flame.
5. Add the roasted oats. Add 2 and 1/2 cups of water. Add salt. Give a good stir. Cover with a lid and cook for around 15-20 mins until water absorbs and oat is completely cooked.
6. Garnish with cilantro.

Sooji'r Paayesh - Sooji kheer

Preparation time :  5 mins

Cooking time         :  40 mins

Serves                         : 4

Ingredients:

• Semolina(sooji)       - 1/2 cup
• Sugar                          - 1/2 cup
• Milk                            - 1 Litre
• Cardamom powder - 1/3 tsp
• Raisins                       - 3 Tbsp
• Cashew nuts             - 3 Tbsp
• Ghee                           - 1 Tbsp

Method:

1. Heat a heavy bottomed pan.

2. Add ghee. Add the sooji and roast in low flame till sooji releases aroma.

3. In a separate pan heat the milk and bring it to boil.

4. Add the boiled milk in sooji. Add crushed cashew nuts, raisins. Keep stirring so that no lumps are formed. Cook till sooji is completely done and turns soft.

5. Add sugar and cardamom powder. Give it a good stir and mix everything well. Cook till it thickens a bit.

6. Serve at room temperature or chilled.

Nolen Gurer Paayesh

Nolen gur or date palm jaggery is a very special item in Bengali kitchen. It is widely used in desserts for its special taste and flavor. It adds a very luscious flavor to every dish and adds an awesome taste. 

This was my first attempt on payesh(rice pudding also called kheer in Hindi) with date palm jaggery and it turned out real awesome.

Preparation time :  20 mins

Total time                :  1 hour

Yields                        : 4-5 

Ingredients:

• Whole milk                                 - 2 Liters
• Rice                                              - 4 Tbsp(Preferably Gobindhobhog)
• Sweetened Condensed milk    - 1/3 can 
• Nolen gur(Palm jaggery)         - 1/2 cup
• Bay leaf                                       - 1
• Green Cardamoms                   - 4
• Raisins                                        - 2 Tbsp
• Cashews                                      - 1/2 cup
• Pistachios/Almonds                 - For garnishing

Method:
1. Wash the rice and then soak in water for around 20 minutes.
2. Remove the rice from water and spread in kitchen towel to dry. 
3. In a heavy bottomed pan add milk and bring it to boil. Add bay leaf. Keep cooking the milk on medium low flame, stirring continuously till it reduces to 2/3rd.
4. Split the cashews and add in the milk. Add the raisins as well.
5. Add rice and cook with frequent intermittent stirring till rice is almost done.
6. Add condensed milk. (I usually add condensed milk to make it creamy but it is optional You can adjust the sweetness with jaggery)
7. Crush the green cardamoms into fine powder and add. 
8. Cook till rice is fully cooked and the mix reduces to half the amount.
9. Remove from stove and let it cool down to room temperature. 
10. Grate the palm jaggery and add into the payesh. Mix very well and put it on stove and cook for another 2-3 minutes so that the jaggery melts completely and is well blended.
11. Serve hot or chilled. Garnish with chopped pistachios and almonds while serving.

Mango Kulfi - A perfect dessert for all seasons

On a hot summer day the best way to beat the heat and soothe your soul is by treating yourself with a mango kulfi. The luscious flavor of mango, the rich creamy texture, the sweetness and the chillness is bound to take you to cloud nine. 

Preparation time :  15 mins

Total time                :  6 hours

Yields                        : 3-5 pieces depending on mold size

Ingredients:

• Whole milk               - 3/4 cup
• Whipping cream     - 1/2 cup
• Condensed milk      - 1/2 can
• Mango pulp              - 1 cup
• Saffron                       - few strands
• Cardamom powder - 1/2 tsp
• Pistachios                  - 8-10

Method:

1. Take 2 Tbsp milk in a bowl and warm it up. Add the saffron strands and keep aside for 10 minutes.

2. In a large bowl add whole milk, whipping cream, condensed milk and saffron milk. Beat for few minutes until well blended.

3. Add the mango pulp and beat again for a minute.

4. Crush pistachios and fold in.

5. Pour the mix in molds.

6. Freeze for 6-8 hours.

7. To serve place the molds under tap water for half a minute so that it comes off easily.

8. Beat the summer with this delicious and soothing dessert.

Gulab Jamun

Preparation time :  20 mins

Cooking time         :  15 mins

Yields                       : 20-25 pieces

Ingredients:

• Khoya                     - 1 cup(grated if store bought)
• Maida                     - 4 Tbsp
• Sooji                       - 2 Tbsp
• Baking soda          - 1 pinch of it
• Milk                        - 1 Tbsp(or more if needed)
• Cardamom seeds - 2
• Oil+Ghee              - for deep frying(50-50)

For the syrup:

• Sugar                          - 1 & 1/2 cups
• Water                         - 1 & 1/2 cups
• Saffron                       - few strands
• Cardamom powder - 1/2 tsp

Method:
1. In a mixing bowl add khoya, maida, sooji, baking soda and milk.
2. Crush the cardamom seeds in a mortal pestle and powder them. Add them in the mixing bowl.
3. Mix everything and prepare a nice soft dough.
4. Divide the dough into 20-25 small balls of equal size. 

5. To prepare the syrup add sugar, water and cardamom powder in a pan. Put the pan in medium heat and bring the mix to a boil.
6. Add saffron and mix well. Boil for another 6-8 minutes. Remove from heat and keep aside. Make sure the syrup remains warm until the jamuns are dunked.
7. To make the jamun - in a deep pan add ghee and oil and put on medium heat.
8. When oil is hot add the balls one by one and fry on medium heat till golden brownish from all sides. 
If the oil is too hot the jamuns will appear brown from outside but it would not be fully cooked from inside.

9. When well fried remove from oil and put in kitchen towel to get rid of excess oil.

10. After few minutes dunk the fried jamuns in sugar syrup. Allow the jamuns to absorb syrup and turn soft, smooth and tender.

11. Serve gulab jamun warm or at room temperature or chilled.

Mulo diye Puti maach

Preparation time :  10 mins

Cooking time         :  35 mins

Serves                         : 3

Ingredients:

• Puti maach               - 300 grams, cleaned.
• Radish(mulo)        - 1 medium sized, (apprx. 300 grams)
• Onion                        - 1 medium, sliced
• Green chilli              - 3-4, chopped
• Turmeric powder    - 1 tsp
• Red chilli powder    - 1/2 tsp
• Coriander leaves     - A fistful, chopped
• Oil                              - 2 Tbsp
• Salt                             - to taste

Method:

1. Sprinkle a bit salt and turmeric powder to the fish. Smear them well.

2. Peel the radish. Slice them into thin circular pieces. Then cut every slice into four.

3. Heat 1 Tbsp oil in a pan. When hot add the fish and fry them till well done from both sides. Remove from oil and keep aside.

4. In the same pan add more oil if needed. Heat the oil. Add onion and green chilli. Saute till onion turns translucent.

5. Add the radish. Add salt and turmeric powder. Mix well and cook covered till radish becomes tender.
6. Add half a cup of water and give a good stir. Cover and cook till radish is cooked well.

7. Add the fried puti and coriander leaves. Mix well. Cover and cook for another fives minutes. 
Cook for some more time if there is a lot of gravy. This tastes better little dry.

8. Serve hot with rice.