AahareBahare

Bengal (Digha) Restaurant style Crab Dry Gravy Recipe

2020-07-05T18:16:00.000+05:30

Crab curry is a typical Indo-Portuguese dish from Goa, Daman and Diu, a region along the west coast of today's India which was part of the Portuguese State of India. But I had cooked it my Digha style crab dry curry.

Bengali Style Crab Curry which is called as Kakrar Jhal in Bengali is a sea food gravy prepared using crab and potatoes. Onion, ginger, garlic and dry spices are used to prepare the base of this gravy.

However, the crab has its own taste, so addition of crab makes this gravy exotic. It is a spicy dish and one can adjust the taste according to their taste buds.

Serve this on a weekend and wait for the compliments.

Ingredients :

1. Crab meat - 4 crabs
2. Ginger - 2 1/2 inch
3. Garlic - 10 cloves
4. Tomatoes - 2 small
5. Onion - 2 large
6. Green Chillis - 8 pcs
7. Red pepper powder - 1/2 tsp
8. Cumin powder - 1 tbsp
9. Mustard oil - 1/4 cup
10. Turmeric powder - 1 tsp
11. Garam masala - 1/2 tbsp
12. Clarified butter (ghee) - 1 tbsp
13. Dry masala : black cumin, cinnamon, cardamom, bay leaf
14. Salt n sugar as per taste

Procedure :

1. Marinate the crab meat (you can remove the crab shell and cook) with 1/2 tsp turmeric powder and salt to taste (1 tsp). Heat mustard oil till smoke point and fry this crabs. Keep aside.

2. Now, heat 2 tbsp of oil in that pan. Add pinch of whole black cumin seeds, 2 inch of cinnamon, 2 pcs of green cardamom and a bay leaf and saute for few minutes.

Make a smooth paste of wet masala ingredients : 2 1/2 inch of ginger, 10 cloves of garlic, 2 big diced onions, 2 small diced tomatoes and 6 pcs of green chili. Add this paste to the pan, and saute it.

3. Add 1/2 tsp of turmeric powder, 1/2 tsp of red pepper powder, 1 tbsp of cumin powder, 2 green chillis slits, and salt and sugar as per your taste. Fry it till brown and leaves oil from all sides of masala.

Add previously fried chopped crabs to this masala. Toss it well. Add little water, 1 tbsp of ghee, 1/2 tbsp garam masala and give it a mix. Cover it. After 4-5 mins, check if the water has all dried up. Toss it till you attain a dry gravy and you are recipe-ready.

SERVE WITH STEAMING RICE OR PARANTHAS.

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Homemade Italian Pasta Recipe

2020-06-29T13:56:00.000+05:30

At the beginning of the 17th century, Naples had rudimentary machines for producing pasta, later establishing the kneading machine and press, making pasta manufacturing cost-effective. In 1740, a license for the first pasta factory was issued in Venice. By 1867, Buitoni Company in Sansepolcro, Tuscany became an established pasta manufacturer. During the early 1900s, artificial drying and extrusion processes enabled greater variety of pasta preparation and larger volumes for export, beginning a period called "The Industry of Pasta".

Ingredients :

1) 2 cups all-purpose flour (maida)

2) 1/2 cups semolina flour (suji)

3) a pinch of salt

4) 3 large eggs

5) olive oil - 2 tbsp

Preparation :

1) Thoroughly sift together maida, semolina flour, and pinch of salt.

On a clean surface, make a mountain out of flour mixture then make a deep well in center, break the eggs into the well and add olive oil.

Whisk eggs very gently with a fork, gradually incorporating flour from the sides of the well. When dough turns tighter, begin kneading with your hands.

2) Knead dough for 12-15 minutes, until it is smooth and supple. Wrap dough tightly in plastic and allow it to rest at room temperature for 30 minutes.

(Dust dough and work surface with semolina as needed to keep dough from becoming sticky)

3) Roll out dough with a pasta machine or a rolling pin to desired thickness. Again roll it to the shape of an egg-roll after dusting the flat rolled out dough. Now trim both edges and cut it to get small rings. It looks like cinnamon roll shape. Dust some flour mixture and unroll your pasta noodles easily.

Cut into different shapes and stuff with your favorite filling to make ravioli.
You can use pasta cutting machine.

Bring water to a boil in a large pot, then add 4 teaspoons salt.

Boil and cook pasta until tender but not mushy, 1 to 8 minutes depending on thickness with salt to your taste.

Drain immediately and toss with your favorite sauce.

• Rule of thumb is 1 egg per 100 grams of flour

STORING AND FREEZING HOMEMADE PASTA: After the pasta has been rolled into little balls and dried for 10-15 minutes cover in plastic wrap and refrigerate for up to 3 days. You can also freeze wrapped in plastic wrap for up to 2 months. If you are freezing you can add straight to boiling salted water from the freezer to cook.

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Crunchy Edible Utensils Recipe : Bowl, Glass, Tea cup set

2020-06-18T10:13:00.000+05:30

Trying to get up your kids out of bed is often a hectic challenge. Now-a-days they are fond of junk food. But the packed junk food is sugar, salt and harmful preservatives. They lack in nutritive factors. Your kids are choosy and so do you. When you can't leave junk food, how will they?

Now, you can please your kids and the other adult family members with nutritious ingredients plus packed with so much flavour.

Give your kids a great incentive to get out of bed with this easy recipe. You can make this edible crunch bowl and serve any nutritious colourful food of your choice. Let's get started.
https://youtu.be/2kTbj4gFOJM

Ingredients :

1. Wheat flour (maida) - 3 cups

2. Clarified butter (ghee) - 1/2 cup

3. Baking soda - 1/2 tsp

4. Black cumin seeds - 1/2 tsp

5. Carrom seeds (ajwain) - 1/2 tsp

6. Salt - 1/4 tsp or as required

7. Water - 1/2 cup

Preparation :

1. Pour maida in a bowl. Add ghee, mix in such a way that each grain of maida get coated with ghee. Rub the maida in between palms. This will make the edible utensils crispy (khasta).

2. Add baking soda, cumin seeds, carrom seeds, salt and dry mix. Add water gradually and knead to obtain a tight dough.

3. Cut into large dough-balls, smoothen it, and press slightly to obtain flat thick disc of dough. Place the dough at the middle with some oil and roll it out to a round flatbread (chapati). Poke with a fork.

4. Brush some oil on the outer surface of steel utensils. Cover the surface with the flatbread dough, and press it against the utensil wall.

5. Heat oil for deep frying. Immerse the steel utensil along with dough and fry it on all sides. After a few minutes, the flatbread will leave the sides of utensil. Remove the utensil and fry the inner surface of the flatbread. Strain excess oil and you are done.

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Bengali's Nolen Gur (date jaggery) Payesh Recipe with crunchy edible bowl

2020-06-12T12:14:00.000+05:30

It is difficult to trace back the history of payesh. But it is believed that payesh was first prepared in Jaganath Puri temple of Orissa some 2000 years back. Some food historians believe that payesh probably originated in Persia. According to Persian folklore payesh was first prepared in heaven by angels to serve Prophet Muhammad when he ascended to the 7th floor of heaven to meet his almighty. Today payesh has become an integral part of many Hindu and Muslim festivals. The payesh was introduced in Europe by Indians.

Payesh is a South Asian dessert recipe which is prepared by boiling milk, rice/wheat/lentils. Mostly sugar and jaggery is used to sweeten the milk, and, dry fruits like pistachios, almonds, raisins and cardamoms are used to flavorize the payesh.

Bengalis can prepare more than 25 variety of payesh. Payesh is known as “ksheeram” or “ksheer” in Sanskrit, “kheer” in Punjabi, Hindi and Urdu, “Payasam” in Tamil and Malayalam, “Payesh” in Bengali. Nowadays payesh is also prepared using vegetables and vermicelli. During special occasions chilled payesh is decorated with edible gold or silver leaf. North Indians also colour payesh with saffron.
https://youtu.be/VKfn0l5S8ng
If you want the recipe of edible katori/bati, write it on comment section below. I will post it for you later on.

Prep Time : 20 mins Cook Time : 40 mins

Total Time : 1 hr

Course : Dessert Cuisine : Bengali

Servings : 4 people

Ingredients :

1. 1/2 cup scented basmati rice,
2. 1 packet - 1/2lts milk,
3. Dates Jaggery (nolen gur) - 75 gm (or as required),
4. Cardamom (elaichi) - 3 pieces,
5. Bay leaf (tej patte) - 1 large piece,
6. Cashew nuts + raisins (as required)
7. Condensed milk - 100gm (6 tbsp)
8. Milk powder - 4 heaped tbsp
9. Gur Batasa - 6 pcs
10. Sugar - 3/4 of a cup

Prepare your dessert :

1. Boil the raw packaged milk, thn cool it. Preferably full cream milk.

2. Rinse the rice in circular motion, and drain the water.

3. Lit the oven with ignitor. Pour some milk in a thick utensil, usually in which you cook rice. Save the rest milk for later use.

4. Pour the rice in milk. Set the oven to sim. Boil the milk and stir in between, so as to avoid burning at the bottom of pan.

Check if the milk thickens along with the mushy rice. Add a little more milk and stir.

5. Now, add sugar, 1 bay leaf, cardamom and some cashew nuts (as per your need). Add 1/4th a tin of condensed milk (optional) , and the rest milk. Stir all the 'payesh' once, and bring it to boil.

Note : No need to thicken the milk anymore. The milk shouldn’t dry out. If so, add more milk. Check the amount of sweetness.

6. Now, add jaggery and gur battases, and boil milk for another 4-5 mins.

TIPS : Add jaggery in the last step as it causes the milk to curdle. Hence the milk gets spoilt.
Add raisins in the last step and stir once. Boil for a minute or two. Switch off the flame.

*Check the amount of sweetness before serving. The jaggery should completely melt in milk.

Serve as a desert, hot or cold. Store it in refrigerator for chilled creamy payessum.

Garnish and serve :

1. Heat a tbsp of ghee in a pan. Toss few chopped dry fruits like cashew, raisins, pista with ghee.

2. Garnish on top.
If you want the recipe of edible katori/bati, write it on comment section below. I will post it for you later on.

Don't forget to share your thoughts if you liked it or not, and also your own innovative style in the comment section. Spread happiness.

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Baked home made Apple tart recipe - A sweet-tooth dessert

2020-06-11T12:40:00.001+05:30

Deep-dish apple pie often has a top crust only and tarte Tatin is baked with the crust on top, but served with it on the bottom. An apple pie is a pie in which the principal filling ingredient is apple. It is generally double-crusted, with pastry both above and below the filling; the upper crust may be solid or latticed (woven of crosswise strips).

Apple pie can be made with many different sorts of apples. The more popular cooking apples include Braeburn, Gala, Cortland, Bramley, Empire, Northern Spy, Granny Smith, and McIntosh.

Apple pie was brought to the colonies by the English, the Dutch, and the Swedes during the 17th and 18th centuries. English apple pie recipes go back to the time of Chaucer. The early Dutch recipe was simple, requiring only a standard pie crust, slices of especially soft apples with their skin and seeds removed. It was then baked in a typical Dutch oven. French style tart actually is upside down, with the fruit being caramelised. The Swedish style apple pie is predominantly a variety of apple crumble, rather than a traditional pastry pie. Often, breadcrumbs are used (wholly or partially) instead of flour, and sometimes rolled oats.

Servings: 8

Prep Time: 30 Minutes

Cuisine: Dutch

Cook Time: 1 Hour

Total Time: 1 Hour 30 Minutes, add 20 minutes to chill

Ingredients :

FOR THE CRUST :

1) 1-1/2 cups all-purpose flour, spooned and leveled

2) 1/2 tsp salt

3) 2 tbsp granulated sugar

4) 1-1/2 sticks (12 tbsp) refrigerated unsalted butter, cut into 1/2-inch pieces

5) 1/4 cup chilled water

FOR THE FILLING :

1) 1-3/4 lbs baking apples (3 large)

2) 1/3 cup sugar

3) 1 tsp vanilla extract

4) 1 tsp cinnamon

5) 1/2 tsp of nutmeg powder

6) 2 tbsp unsalted butter, melted

7) 1/8 tsp salt

FOR ASSEMBLING & BAKING :

1) 1 tbsp all purpose flour

2) 1 egg, beaten

3) 2 tbsp brown sugar

4) 1 tbsp apricot jelly or jam, optional for glaze

Preparation of apple tart :

Make the crust : Line a baking sheet with parchment paper. In a food processor fitted with the steel blade, combine the flour, salt and sugar. Wait till combined. Add the cold butter and process just about 5 seconds. Sprinkle the ice water over the mixture and process just until moistened and very crumbly, about 5 seconds. Transfer the dough to a lightly floured surface and knead a few times. Pat the dough into a disk. Flour the surface again and dust the dough with flour, as well. Using a rolling pin, roll it into a circle of 8 to 10 inches in diameter, circling and adding more flour as necessary, so the dough doesn’t stick. Transfer the dough to the parchment-lined baking sheet and refrigerate while you prepare the filling.

Make the Filling : Peel, core, and cut the apples into 1/8 inch thick slices (you need about 4 cups) and place in a large bowl. Add the sugar, vanilla, cinnamon, nutmeg powder, melted butter, and salt; toss to combine.

Take out the dough from refrigerator and slide the parchment paper onto the countertop. Roll the dough, directly on the parchment paper, into a 14 inch circle about 1/8 inch thick. It’s fine if the edges are a little ragged. Place the parchment and dough back on the baking sheet – the tart base should curve up the lip of the pan.

Assembling the tart : Sprinkle the flour evenly over the pastry. Arrange the apple slices on top in overlapping concentric circles to within 3 inches of the edge. Try to make a rose petal like shape at the middle. Show your creativity. Fold the edges of the dough over the apples in a free-form fashion, working your way around and creating pleats as you can. Patch up any tears by pinching a bit of dough from the edge.

Brush the pleated dough evenly with the beaten egg. Sprinkle half of the turbinado (brown cane sugar) over the top crust and half over the fruit. Chill the assembled tart in the fridge for 15 to 20 minutes.

Baking process : Meanwhile, preheat the oven to 350°F and set an oven rack in the center position.

Bake for 45-60 minutes, or until the apples are tender and the crust is golden and cooked through. (It’s okay if some of the juices leak from the tart onto the pan. The juices will burn on the pan but the tart should be fine -- just scrape any burnt bits away from the tart once it’s baked.) Let the pan get cooled off.

While the tart cools, make the optional glaze. In a small bowl, mix the apricot jam with 1-1/2 teaspoons water. Heat in the microwave until bubbling, about 20 seconds. Brush the apples with the apricot syrup.

Use two large spatulas to transfer the tart to a serving plate or cutting board. Slice and serve warm or at room temperature. The tart is best served on the day it is made. It is often served with whipped cream, ice cream, or cheddar cheese.

Frozen Instructions : The dough can be made up to 3 days in advance and refrigerated. Allow it to sit at room temperature for about 15 minutes or until pliable before rolling.

The assembled tart may be frozen for up to 3 months. To freeze, place the baking sheet in the freezer until the tart is frozen, then wrap tightly. (Wait until right before baking the tart to brush the beaten egg and sprinkle the sugar onto the crust.) Bake directly from the freezer. (It may take a few extra minutes to bake from frozen.)

Don't forget to share your thoughts if you liked it or not, and also your own innovative style in the comment section. Spread happiness☺

☺❤Go & Try it now !!!

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Perfect round Roti (Indian Flatbread) recipe

2020-06-05T13:38:00.000+05:30

Many variations of flatbreads and roti pie are found in many cultures across the globe, from the Indian subcontinent to Africa to Oceania to the Malay Peninsula to the Americas. The roti is a traditional flatbread from the Indian subcontinent. It is normally eaten with cooked vegetables or curries. In Sri Lanka, there is a variant of roti called pol roti (coconut roti), made of wheat flour. The roti wrap is the commercialization of roti and curry together as a fast-food or street-food item in the Caribbean. This wrap form of roti originated in southern Trinidad.

Roti for beginners

Make roti (Indian flatbread) in few easy steps :

Ingredients :

1. Wheat flour (atta) - 3 cups
2. Water - 1/2 cup
3. Salt - 2 pinches

Preparation :

1. How to knead the dough ?

Mix 3 cups of flour with 1/2 a cup of water, gradually mix, and knead a dough. If the dough gets sticky, this means it has a lot more water content, add little more flour to it. If the dough is hard, add a little water and knead again.

2. Roll out roti :

Make dough balls (8 rotis approx), round it up smooth in between palms. Dust the surface on which you will roll your chapatis/rotis. Press it flat and using a roll pin stretch it out.

To be a pro you need to practice. Make sure you stretch it on all sides, uniformly, and try to make it round. Don't give up, you are an artist !!

3. Flip the rotis and puff it :

Now, heat an iron tawa. I used my old iron tawa as it heats up soon.

Place the roti, wait for a few secs till you see the roti turning white, flip it and wait for 3-4 secs. Now, flip it on both sides 2 more times.

Now, place this roti on wooden handled iron roti grill and roast it on both sides to get round puff ball rotis.

or, you can use roti maker.

Don't forget to share your thoughts if you liked it or not, and also your own innovative style in the comment section. Spread happiness☺

☺❤Go & Try it now !!!

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Yogurt tawa-roast Chicken Tandoor recipe

2020-06-03T12:49:00.001+05:30

Tandoori chicken as a dish originated in the Punjab before the independence of partition of India. In the late 1940s, tandoori chicken was popularised at Moti Mahal in the locality of Daryaganj in New Delhi by Kundan Lal Gujral, who is a Punjabi Hindus as well as the founders of the Moti Mahal restaurant.

Are you failing several times? You are aware of those unhealthy oils, unhygenic food. You promised you wont eat street food anymore, but still couldn't resist your craving ?? When you can't, how the kids will? Who said you can't make street food at home, but with your own desi tadka... Anybody can cook with passion !! Now, you can munch on something healthier, better than the street food, and tastier like restaurant dishes.

INGREDIENTS for TAWA TANDOOR :

1. Chicken - 1 pc
2. Red Chili Powder - 1/2 tbsp
3. Black Pepper powder - 1/2 tbsp
4. Biryani dry roasted masala - 1/3 tbsp My homemade Biryani masala recipe
5. Tandoori chicken masala - 1/2 tsp
6. Turmeric powder - 1/2 tsp
7. Garlic paste - 1/2 tsp
8. Yogurt - 2 tbsp
9. Lemon juice - 1 tsp
10. Salt to taste
11. Kasoori methi - 1 tsp (crush with palm)
12. Chopped coriander and mint leaves to serve
[The following measurements are given for 1 leg piece, apply to the other chicken pieces taking equal measurements]

PREPARATION :

1. Wash the chicken leg piece thoroughly with water. Dry each leg piece with paper towel. Make slits along the leg piece or poke the meat with fork.

2. Marinate the chicken for minimum 1/2 an hour with spices : Red Chili Powder, Black Pepper powder, Biryani dry roasted masala (My homemade biriyani masala recipe herewith), Tandoori chicken masala, Turmeric powder, Kasoori methi(optional), Garlic paste, Yogurt, 3-4 chopped Mint leaves, Lemon juice and Salt to taste.

3. Heat a flat pan/tawa with 2 tbsp of clarified butter (ghee). Place the marinated chicken, cover and cook for 5 mins on low-medium flame.

[I used my old iron tawa as it heats up fast.]

Open the lid and flip the chicken. Brush it with ghee if required. Cover and cook in medium flame for another 5-7 mins.

Then toss it with a dash of lemon juice for another couple of minutes. Repeat these steps for the rest pieces.

(I made 5 tandoor pieces, and marinated & roasted each piece separately)

4. For restaurant style yogurt tandoor chicken roast (optional step):

Take the plate of tandoor chicken thighs. Burn 2-3 small piece of charcoal in a small bowl with a tbsp of ghee and dry spices. Place it in the middle of chicken plate and cover with a lid. After 12-15mins, the chicken will absorb all the smoke flavour.

(I did this and it tasted awesome, try it yourself !!)

5. Serve with lemon wedges, chaat masala and chopped coriander and mint leaves. You can take yogurt salad as a side.

Don't forget to share your thoughts if you liked it or not, and also your own innovative style in the comment section. Spread happiness☺

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How to make Nawabi Lachcha Semai (Vermicelli) Recipe at Home

2020-06-01T08:31:00.001+05:30

Vermicelli/semai is a traditional type of pasta round in section similar to spaghetti. The term vermicelli is also used to describe various types of thin noodles from Asia. Semai is the favorite sweet food for all of us. Usually there are two varieties of cooked semai but there are too many variations in preparing Milk Semai and Lachcha Semai. Such a variant is the Nawabi Semai, which is yummy Eid special dessert.

Ever wondered of how this noodle like thin semai is made? I thought of sharing this delish dessert recipe with you all. Why having this delightful taste alone ! Lets share this happiness together. Now, you can make this in 4 easy steps at home. I learnt this recipe from my friend. It looks easy but need a little practice to get perfect semai at home. I gave you the perfect measurement for homemade lachcha semai. Try it for yourself.

Ingredients :

1) All-purpose flour/maida - 1 1/2 cup

2) Dalda (better to use homemade dalda) - 1/2 cup

3) Refined oil - 1/2 cup

4) Cornflour - 1/3 cup

5) Refined oil+ghee to fry

Process to make lachcha semai at home video

Preparation :

1. Take 1 1/2 cup of maida in a bowl. Knead with small amount of water at room temperature. Add the water gradually till we get a dough of in-between semi-soft to hard density.

Dough for lachcha semai

2. Cut the dough into 2-3 equal halves, according to your need. Round it off using your palms(big round smooth dough-balls). Make a hole at the center to give it a doughnut shape. Make sure that the circumference of the dough is of uniform width.

Make doughnut shaped semai dough

Take 1:1 ratio of Dalda to refined oil in a bowl. Mix 1/3 cup of conflour with oil. Immerse the maida doughnuts in this oil and keep it at rest for 3-5mins.

3. Take a doughnut, insert your thumb at the center, remove the excess oil and move the doughnut in circular motion, gently using your fingers so as to increase the inner circumference. Make a large maida ring. Don't press it too hard or stretch it as the ring will tear. The ring will increase in circumference on its own.

Twist the large ring, making an eight and put one ring on top of another. Follow the same process and move it in circular motion. This will give you an uniform ring. Twist and fold the large ring to make an eight.

Repeat this steps for 12-13 times. You can give it some more twist until you get your desired thin semai. But as it is soaked in oil it will soften and tear.

4. Heat 2/3 cup of refined oil and 2 tbsp of ghee in a pan. Take the semai and gently flatten it in between your palms and dip it in oil to fry. Put the oven to medium low. The thin layers of semai gets separated slowly and float on the top. This means the lower part of semai is cooked.

Now, flip the semai and fry it, till you obtain light brown colour. Strain the excess oil from this crunchy semai.

Fried lachcha semai

Serve the semai on a plate with warm saffron milk along with roasted chopped dried fruits. You can check my recipe of How to make saffron milk at home? Pour the milk on top of semai so as to dip the semai in milk for a couple of minutes. Do not pour excessive milk. You can eat it warm, but tastes best when refrigerated.

Nawabi Lachcha semai

Don't forget to share your thoughts if you liked it or not, and also your own innovative style in the comment section. Spread happiness☺

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Chocolate soft Brownies : Recipe at home

2020-05-29T21:36:00.002+05:30

I couldn’t seem to find a PERFECT recipe for brownies, I wanted them to be just like the ones I ate as a kid – super fudgy, moist, and chocolaty, with crispy edges and crackly tops, and then after many trials I got this recipe. I’ve had this brownie recipe on repeat since the first time I tried it. As for the brownies, they’re true perfection – glossy, fudgy, and filled with rich chocolate flavor. Trust me, you’re going to want to make them ASAP!

Make a small batch of your first brownie at home. I have given you the recipe for a small-sized brownie. Choco fudge brownies at home recipe

Ingredients :

1. All purpose wheat/ Maida - 1/2 cup

2. Eggs - 2 large

3. Sugar - 3/4 cups

4. Butter - 50 gms

5. Milk Powder - 1-2 tbsp

6. Baking Powder - 1/2 tbsp

7. Milk - 1/3 cup

8. Dark Chocolate - 10 pcs

Milk Walnut chocolate - 6 pcs

9. Roasted dry fruits - chopped 1/3 cup (optional)

10. Refined oil for greasing

Pressure-cooker brownie

Preparation of pressure-cooker brownie :

1. Break the chocolate bar in small pieces, don't crush it to dust. Melt this pieces using double boiler process : Fill a small heavy bottomed bowl with 1/3rd of water, boil it on sim. Place another bowl on top of the previous bowl with 3 tbsp of butter, when melted, add 1/2 of the broken chocolate pieces. It will melt with time. Mix 1/3rd cup of milk with 1 1/2 tbsp of milk powder in a cup. Add gradually to liquid chocolate and stir. Turn off the flame.

Chocolates used

2. Take 4 tbsp of butter (at room temperature) and 1/2 a cup of powdered sugar. Whisk it till the butter turns white. Add egg-whites of 2 eggs and 1/2 tbsp of vanilla essence, and whisk it foamy. Now, add the egg yolks and whisk for a while.

Brownie batter

Take 1/2 a cup of maida (flour), 1/2 tbsp of baking powder and 2 tbsp of coco powder (if you don't have coco powder, add 1tbsp of instant coffee powder); sift all this together to avoid lumps and fold in with the liquid batter.

3. Add the liquid chocolate and whisk it well. The batter should be of smooth pouring consistency.

* Check sweetness and adjust.

Grab one piece of brownie

4. Grease a bowl with 3-4 drops of refined oil. Coat it with flour and dust off the excess flour. Pour the batter, add the rest broken chocolate pieces on top. I made this cake on gas oven. Take a wide mouthed cooker, fill it with 2 cups of water at the base, place a metal stand and cover it with lid without the whistle. Preheat the cooker for 3 mins, open the lid and place the batter. Bake for 20 mins and check with a toothpick, if cooked it will come out clean.

or, Preheat the oven and bake in convection mode for 15 mins.

Don't forget to share your thoughts if you liked it or not, and also your own innovative style in the comment section. Spread happiness☺

☺❤Go & Try it now !!!

Fudge Brownies

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BBSR GreenChilliZ Chicken Biryani Recipe with Kolkata Biryani aloo

2020-05-28T22:28:00.001+05:30

The word Biryani is derived from the Persian word Birian, which means 'fried before cooking' and Birinj, the Persian word for rice. Many historians believe that biryani was originated from Persia and was brought to India by the Mughals. Another theory claims that the dish was prepared in India before the first Mughal emperor Babur conquered India. The 16th-century Mughal text Ain-i-Akbari makes no distinction between biryanis and pilaf (or pulao) : it states that the word "biryani" is of older usage in India.

This is a tried and tested recipe from my kitchen. I had explained in easy steps the way of consuming biryani from Persia to your plate.

Chicken biryani recipe : from Persia To your Plate

Ingredients :

Step 1 - Preparation of Biryani Masala :

1. Masala (dry) for biryani rice :

i) Bay leaves - 2 large

ii) Green Cardamom - 2 pc

iii) Black big Cardamom -1 pc

iv) Cinnamon - 2 1/2 inch stick

iv) Clove - 2 pc

v) Black Peppercorns - 8-10 pcs

vi) Nutmeg - 1/2 of the fruit

vii) Mace - 3 pcs

viii)Rose dried and crushed petals - 1/2 tsp

ix) Star anise - 1/4 of a fruit

2. Masala (wet) for biryani chicken :

i) Onion - 1 large

ii) Ginger - 3 1/2 inch

iii) Tomatoes - 2 medium

iv) Green Chilis - 7-8 pcs

v) Garlic - 20-21 big cloves

3. Masala (dry) for pressure cooked chicken (1kg)/ potatoes :

i) Garlic - 6 cloves

ii) Cinnamon - 1 1/2 inch

iii) Cloves - 2

iv) Black Peppercorn - 6-8

v) Pudina - 6-8 leaves

vi) Turmeric powder - 1 tsp

vii) Mustard oil - 1 1/2 tbsp

viii) Salt - 1/2 tbsp

ix) Water

4. For dry chicken gravy :

i) Chicken - 1kg

ii) Onions - 6 large

5. Brown Onion Beresta :

i) Chopped onion - large 8 pc

ii) Cornflour - 2 tbsp heaped

iii) Mustard oil

Preparation of Biryani :

1. Make concoctions for biryani rice :

a) Keora-rosewater concoction : Mix 1 tbsp of keora water and 1 tbsp of scented rose water in a bowl. (I prepared this just before cooking biryani rice)

b) Vinegar concoction : Mix 1/3rd cup of vinegar with finely chopped 6 big green chilis in a separate bowl.

c) Milk concoction : Take 1/2 cup of boiled milk in a 3rd bowl. Add 2 tsp of Mughlai Meetha Attar (a special biryani scent) and saffron strands and mix well.

concoctions for biryani

2. How to make crunchy onion beresta?

Finely chop 8 pcs of large onion. Coat the onions with 2 heaped tbsp of cornflour and a pinch of salt. Heat a pan with 1/2 cup of mustard oil. Fry the onions till it gets brown and crunchy. Strain the onions and keep the excess oil in pan. (I used this oil to cook the chicken chaap)

3. How to make dry roasted Biryani masala at home?

Initially, make the dry biryani spices (masala). For this, you need to dry roast the whole spices on a tawa : 2 large bay leaves, 2 pcs of green small cardamom, 1 pc of black large cardamom, 2 1/2 inch of cinnamon stick, 2 pcs of clove, 8-10 pcs of black peppercorns, 1/2 of the nutmeg (jaifal) fruit, 3 pcs of mace (javitri) strands, 1/2 tsp of crushed dried rose-petals, 3 petals of star anise fruit. Now, crush using a mortar and pestle or grind using a mixer to get a fine biryani spice powder.

* Don't let this dry roasted masala get burnt, but it should get crunchy enough.

Dry biryani masala at home

4. How to prepare the rice for biryani?

Take 500g Dawat biryani rice. Wash it thoroughly with water. Put on the oven. Place a handi, add 1.5 lts of water with some whole spices : 1 1/2 inch of cinnamon stick, 3 pcs of green cardamom, 3 pcs of clove and 5 mint leaves. Pour 500g of wet rice and 1 tbsp of refined oil. Stir with a ladle. Cover and cook in high flame, till the rice comes to a boil. Check if the rice is parboiled. * It shouldn't get mushy.

Turn off the oven and drain the water from rice by turning the handi upside down for at least 10 mins. Keep aside.

Biryani rice and steamed chicken

5. How to prepare and marinate the chicken for Biryani?

Cut each piece of chicken to 75g or as per choice. Wash thoroughly under normal running water. Pressure cook the chicken with a muslin/cotton cloth filled with spices : 1 1/2 inch of cinnamon stick, 6 pcs of garlic cloves, 2 pcs of clove, 6-8 pcs of black peppercorns and 6-8 mint leaves to 3 whistles. Fill the cooker with 5 cups of water, so that, the chicken gets just immersed in water, but can be seen from the top with 1/2 tbsp of salt, 1 tsp of turmeric powder, and 1 1/2 tbsp of mustard oil.

Take out the chicken broth in a separate bowl and keep aside for later use. Remove the cotton cloth bag.

Let the chicken get partially cooled down. Marinate this chicken for at least 1/2 an hour with 6 tbsp of homemade yogurt, 1/2 tbsp of previously homemade biryani masala, 1/2 tsp of turmeric powder, 1/2 tsp of salt, 1/2 tsp of black pepper powder and 1 tbsp of mustard oil.

6. How to make Kolkata restaurant style Biryani Aloo(Potatoes) ?

Pressure cook 4 skin-peeled potatoes cut into halves i.e 8 pcs with 2 cups of water, 4-5 mint leaves and a cotton cloth tied with whole spices. (Take the same measurement as mentioned above for pressure cooked chicken). Cook upto 3 whistles.

Biryani potatoes

7. Meanwhile, make a wet masala paste : 1 large diced onion, 3 1/2 inch diced ginger, 2 medium sized diced tomatoes, 7-8 pcs of green chilis, 20-21 big peeled cloves of garlic pod, grind with a tbsp of water in mixer to get a smooth paste.

Drain the water and keep the potatoes in a bowl. Marinate the potatoes for 5 mins with 2 tbsp of this wet masala paste, 1 tsp of dry red chili crushed powder (dry roast the dried red chilis and grind to a fine powder), 1 1/2 tsp of black pepper powder, 1 tsp of previously home-made biryani masala powder and 1 tsp of salt.

Heat the pan with 1 1/2 tbsp of clarified butter (ghee), and fry the marinated potatoes till it turns brown. Add 2 tbsp of brown onion beresta, toss it once with potatoes and keep this aside.

Potatoes for Bengal-style Biryani

8. Cook the dry Biryani Chicken :

Heat the pan with previously strained beresta oil and add more mustard oil so as to make it 1/2 a cup of oil in pan. Add 1/2 tbsp of sugar as caramelized sugar gives a red-brown hue to gravy. Add whole spices : 2 inches of cinnamon, 2 pcs of green small cardamom, 2 pcs of clove, 1 large bay leaf, 6-7 pcs of black peppercorns; and saute for 2 mins. Then add 6 pcs of finely chopped large onions and saute it till light brown. Toss it once with 6-8 pcs of mint leaves.

Add previously made wet masala paste, saute for 2 mins. Add 1 1/2 tsp of red chili powder, 1 tsp of kashmiri red chili powder (optional), 1/2 tbsp of previously homemade biryani masala powder, 1/2 tsp of black pepper powder, 1 tsp of cumin powder, 1 1/2 tsp of turmeric powder and 1/2 tbsp of salt.
* Check and adjust the salt according to your need.

Fry this masala till it is brown and starts to leave oil from all sides. Now, saute with the marinated chicken.

Dry the chicken gravy for biryani

Take 1/2 a cup of chicken broth, pour gradually, mix and toss with the masala. Add 2 pinches of dry biryani masala and toss it well. Lastly add 1/2 tsp of keora-rosewater concoction and 1/2 tsp of milk concoction. (Don't toss it for a long time after pouring the concoctions)
The dry biryani chicken gravy is ready.

9. Cook the biryani rice in Layers :

1st layer : Heat 2 tbsp (heaped) of clarified butter and pour it at the base of a large handi. Add 4 tbsp of dry chicken gravy. Spread it out uniformly at the base.

2nd layer : Now, take the rice with a ladle/large spoon 5 times, and spread it over the first layer. Sprinkle some brown onion beresta and some salt. Pour in a circle 2 tbsp of milk concoction and 1 tsp of kewra concoction. Place 3-4 pieces of previously prepared chicken along with 2 tbsp of dry gravy, and 4 pcs of potato.

3rd layer : Take another 4 ladles of rice and spread uniformly over the 2nd layer. Tear some mint leaves (6-7) and sprinkle this with little salt over the rice. Pour 2 tbsp of vinegar concoction with a tsp of biryani masala. Sprinkle some onion beresta. Place 4 pcs of potato.
* Trick to get the aroma of mint leaves to its fullest is to pat each and every single leaf once with bare hands and tear it with fingers. Don't chop with a knife.

4th layer : Spread another layer of rice. Add 4 tbsp of chicken broth, 2 tbsp of milk concoction and 1 tsp kewra concoction. Top it with another 4 piece of dry chicken gravy. Spread some onion beresta and 4-5 mint leaves.
* Check amount of salt as per your taste.

Follow, this layered process, to get restaurant style biryani. Just continue to layer it with toppings, chicken broth and concoction. You can save the rest Biryani homemade masala for a month.

Cover and cook on sim for 8-10 mins and check. Turn off the flame.

Serve it piping hot with Chicken/Mutton kasha. Plate it with a sprig of fresh mint leaves, dahi raita and salad.

Bengal Chicken Biryani
From persia to your plate

Don't forget to share your thoughts if you liked it or not, and also your own innovative style in the comment section. Spread happiness☺

☺❤Go & Try it now !!!

This work is licensed under a Creative Commons Attribution 2.0 Generic License.

How to cook watermelon rind with chicken in Thai salad

2020-05-24T08:44:00.000+05:30

Watermelon Rind Thai Salad

Thai salads often do not have raw vegetables or fruit as their main ingredient but use minced meat, seafood or noodles instead. Similar to salads in the West, these dishes often have a souring agent, usually lime juice, and feature the addition of fresh herbs and other greens in their preparation. Thai salads are not served as entries but normally eaten as one of the main dishes in a Thai buffet-style meal, together with rice.

I have made my style parboiled watermelon rind salad with chicken. Mostly we donot use the rinds but watermelon rind is full of nutrients, high in vit B and vit C. I don't have fish sauce at home, so i used teriyaki sauce. Follow my recipe for the goodness of watermelon rind.

Ingredients :

1. 1 cup of watermelon(thai : tang-mo) rinds + 1/4 cup of red watermelon
2. 1/4 cup of zucchini (alternate cucumber)
3. 1/2 cup of broccoli
4. 1 cup of colourful bell peppers
5. 1/4 cup of spring onions
6. 1/2 cup of onions
7. Boiled chicken (200g)
8. Spices
9. Butter - 4 tbsp or as reqd

For dressing :

1. 1 tbsp vinegar
2. 1 tbsp lemon juice
3. 1/2 tsp honey(optional)
4. fresh basil and mint leaves

Preparation :

1. Peel the green skin of whole watermelon (thai : tang-mo). Take the off-white rind of watermelon. No need to rip off if some red flesh is still there. Wash the rind and cut it into small cubes.

Cut and dice watermelon rinds

2. Heat the pan with salted/unsalted butter. Add diced cut vegetables - onions, broccoli, bell peppers. Saute it with a pinch of salt and sugar that suits your taste. Sprinkle little water and cover and cook on low flame for 2-3 mins. We need parboiled vegetables for this thai salad.

Cut and diced vegetables

3. Meanwhile dice the previously boiled chicken and toss with the vegetables another 2-3mins. Add the watermelon (thai : tang-mo) rinds, diced zucchini little salt according to your taste and toss it. Add 1 tsp of teriyaki sauce (if you dont have teriyaki sauce add soya sauce), 1 tsp sweet and sour chili sauce, 1/2 tsp of honey, a tsp of oregano, a tsp of red chili flakes, and 1/2 tsp of black pepper powder and toss for a minute.

4. Add 7-8 mint leaves, 2 stalks of chopped fresh cilantro, 1/4 cup of chopped spring onions and 1/4 cup of red watermelon flesh. Add 1 tbsp of vinegar and toss the whole salad once. Switch off the flame.

watermelon rind thai salad with chicken

5. Garnish with a stalk of fresh basil leaves and a stalk of mint leaves at the middle with a wedge of lemon.

You can consume this salad with rice as a complete Thai meal or just an appetizer. It will definitely give you nutrients in a delish way.

Don't forget to share your thoughts if you liked it or not, and also your own innovative style in the comment section. Spread happiness☺

☺❤Go & Try it now !!!

This work is licensed under a Creative Commons Attribution 2.0 Generic License.

Dalgona Coffee with detailed recipe

2020-05-18T16:13:00.001+05:30

Beaten Dalgona/ Frappe Coffee

Dalgona Coffee (Korean coffee) was coined by South Korean actor Jung Il-woo. I have learned since that it’s been around for years and is also known as Frappe Coffee (Greek), Beaten Coffee (Indian) and is known in several other cultures. It is in trend now-a-days. Many people told me that without an electric beater it can not be made, or the recipe is not properly described. So I tried it for myself without beater.

Nutritional Facts of Dalgona Coffee

Whipped coffee is made up of only 3 ingredients! To make whipped coffee, add 2 tablespoons of instant coffee, 2 tablespoons of sugar and 2 tablespoons of hot water to a clean dry bowl. Using an electric beater, you can whisk/whip it together, within 2 minutes to 5 minutes, its ready.

Black mixture of coffee using electric beater

It took me 15 mins approx to get those desired creamy peaks.

Dalgona coffee beaten by hand whisk

To keep your whipped coffee vegan, use any vegan milk (such as almond milk, soy milk, oat milk, cashew milk or any other. I used cow milk (chilled).

Ingredients :

1. 2 tablespoons instant coffee
2. 2 tablespoons granulated sugar
3. 2 tablespoons boiling water
4. a pinch of cinnamon/chocolate shavings (optional)
5. 1 cup milk of choice I've tried it with soy milk, almond and oat milk

Ingredients of dalgona coffee

Preparation :

1. To make whipped coffee, add 2 tablespoons of instant coffee, 2 tablespoons of sugar and 2 tablespoons of boiling water to a clean bowl. Always take 1:1:1 ratio of 3 ingredients, i.e equal amounts of coffee, sugar and water. Whisk it for 10-15 mins. The colour will gradually change from black liquid to light brown coffee mixture. The texture will be fluffy and creamy.

Dalgona coffee at home

* I tested the recipe without sugar for diabetic patients. While it does fluff up in the same amount of time, it doesn’t stay fluffy as long as the sugar version. The sugar version stays fluffy for several hours. But this stays as fluffy for about 2 minutes, in another 5 minutes it’s liquid again. So keep that in mind for the unsweetened version, consume immediately.

Dalgona Coffee Froth Chilled version

2. Put some ice in a a glass. Pour 1 cup of chilled Cow's milk on this. * Don't forget to whisk and froth the milk. Scoop some whipped coffee, and top it with a spoon, then stir it slowly once into the milk.

Enjoy!

Whipped coffee can last for days in your fridge. You can use warm milk instead of cold milk. I personally liked the chilled version.

Frappe / Warm Dalgona Coffee

* The key is to do back and forth/side-to-side whisking in a zig zag motion, instead of only in large circles. This will incorporate more air in the coffee, making it fluffy.

Don't forget to share your thoughts if you liked it or not, and also your own innovative style in the comment section. Spread happiness☺

☺❤Go & Try it now !!!

This work is licensed under a Creative Commons Attribution 2.0 Generic License.

Egg-Semolina Crisp Titbits/Vada - A quick recipe

2020-05-17T21:29:00.001+05:30

Egg-Semolina Titbits/Vada

According to the United States Department of Agriculture (USDA) data, 100-gram of unenriched semolina contains only about 360 calories and zero cholesterol. It keeps you full for a longer time and prevents weight gain. Eggs and semolina makes a protein packed appetizer. It is a quick recipe, you can make this as a breakfast or pack this in your kid's tiffin box.

Ingredients :

1. Semolina (Suji) - 2 cups
2. Eggs - 3
3. Cornflour powder - 1 tbsp
4. Pinch of Baking soda
5. Chopped Onion - 3 medium-sized
6. Chopped Green chilis - 8-10
7. Red Chili Powder - 2 tsp
8. Salt - 1 tsp (as per taste)
9. Curry leaves - 20-22 leaves

Ingredients of egg-suji titbits

Preparation :

1. Mix all the above ingredients and form a smooth paste consistency batter. Add salt as per taste.

Batter of egg-suji Vada

2. Heat the pan with 1/2 a cup of refined oil. Take almost uniform-sized lump of batter with hands, dip it into hot oil and fry both sides till brown.

Dip Egg-Suji Vadas in hot oil and fry

3. Your crispy egg-semolina titbits are ready to serve.

Egg-Semolina Titbits

Serve with some sweet and sour sauce, and salad, or you can make homemade chili-coriander chutney. Chutney for Banana Flower Fritters(vada)

Don't forget to share your thoughts if you liked it or not, and also your own innovative style in the comment section. Spread happiness☺

☺❤Go & Try it now !!!

This work is licensed under a Creative Commons Attribution 2.0 Generic License.

Spongy Choco-Vanil Marble Cake Recipe

2020-05-13T09:33:00.000+05:30

Spongy Marble Floral Cake at Home

The first print references to marble cake begin appearing in the last quarter of the 19th century. One popular variation of this recipe during Victorian times was “Harlequin cake”. A marble cake is a cake with a streaked or mottled appearance (like marble) achieved by very lightly blending light and dark batter. It can be a mixture of vanilla and chocolate cake, in which case it is mainly vanilla, with streaks of chocolate. Other possibilities are strawberry or other fruit flavors, or (particularly in marbled coffee cakes) cinnamon or other spices.

Ingredients :

1. Eggs - 4 and 2 yolks

2. Sugar - 2 cups

3. Refined oil - 1 cup

4. Milk - 1 cup

5. All purpose flour (Maida) - 3 cups

6. Baking powder - 1 tbsp

7. Vanilla essence - 1 tsp

8. Coco Powder - 3 tbsp

Preparation :

1. Beat 4 whole eggs and 2 egg yolk. Add 1 1/2 cup of sugar. Beat all together for a fluffy paste like consistency.

Add 2/3rd cup of refined oil. Mix with batter.

Add 2/3rd cup of milk and a tsp of vanilla essence. Beat the batter.

2. Now, mix the dry ingredients : 2 1/2 cups of maida, 1tbsp of baking powder and a pinch of salt. Sieve the dry ingredients.

Greased baking tray and two batters

Add the dry ingredients to batter gradually. Do not beat it now. Use cut and fold in method.

*Cut down through the center of the bowl longitudinal, and then clear the batter from sides, bring the batter from the bottom and fold it in the top using a flexible spatula. Repeat the process. This method helps you to achieve airy baked goods.

3. Divide the batter in two bowls. In one, add 2 1/2 tbsp of cocoa powder, mixed with 2 tbsp of milk. Check the sweetness. Add more sugar, as required and beat once.

*Never add the powdered form of cocoa directly in batter.

Pouring of cake batter for marble cake

4. Brush your baking tray with refined oil or butter, or, add a butter paper at the base.

5. Pouring Process: At first, pour 2 tbsp of white batter and tap so that the layer spreads uniformly, then pour 2 tbsp of coco batter at the center of vanilla batter and tap. Repeat the process from center. Rings of alternate colours will be produced.

Make deep indentations using a toothpick. Give it a beautiful floral design.

*Clean the toothpick after each indentation.

Floral Design of Marble Cake

# Baking Process - 1 : If you bake it in a cake oven, preheat for 3 mins placing the empty stand. Now, place the baking tray with batter. Cover the lid, and check it at regular intervals. It takes a total time of 25-30 mins.

# Baking Process - 2 : Preheat the microwave oven. Bake for 20 mins at 180 degrees. Check with a toothpick, if it comes out clean, it is done, else increase your baking time.

Marble Cake

Be cake-ready. You can serve with either vanilla or chocolate frosting of your choice.

Don't forget to share your thoughts if you liked it or not, and also your own innovative style in the comment section. Spread happiness☺

☺❤Go & Try it now !!!

This work is licensed under a Creative Commons Attribution 2.0 Generic License.

Spicy Mutton Chaap Restaurant-Style Recipe

2020-05-09T15:02:00.001+05:30

'The way to a man's heart is through his stomach...'

Ever wondered of how to make a delish restaurant style mutton chaap at home, to satisfy your cravings and fulfill the tummy of your near and dear ones. Try my recipe !!

Bengal's affair with Awadhi food is no secret. When the Nawabs brought in the cuisine around the 18th century, it was bound to become part of the Bengali culture. What's quite interesting to note is that cuisine developed it's own nuances once the nawabs moved their capital to Murshidabad, from Dhaka. Along with many other dishes, the biryani for instance and the chicken chaap became a permanent fixture in the old Muslim-run restaurants that popularised Mughlai food in the city.

Ingredients for Mutton Chaap:

1. Mutton - 1 kg

2. Green Chilis - 7 pcs

3. Ginger - 2 tbsp

4. Garlic - 18-20 pcs

5. Onion - 7 big-sized

6. Tomato - 1 big-sized

7. Turmeric powder - 2 tbsp

8. Red Chili powder - 1 tbsp

9. Kashmiri Red Chili powder - 1 tbsp (optional)

10. Mustard Oil - 100 gms

11. Salt - 1 1/2 tbsp

12. Sugar - 1 tbsp

13. Whole Spices -

(i) Bay leaves - 2-3 pcs, (ii) Cinnamon - 2 inch bark, (iii) Cardamom - 4 pcs, (iv) White Pepper - 7 pcs whole, (v) Mace(javitree) - 1 pc, (vi) Nutmeg(jaifal) - 1/4th pc

[ Cover the whole spices with a plastic and use mortar and pestle to grind the dry masalas]

Preparation of Mutton Chaap:

1. Pressure cook the mutton : Take the mutton and rinse it under running water before cooking. Now, take the clean mutton in a cooker and add 1 tbsp of salt and 1 tbsp of mustard oil, mix well. Pour 4 cups of water in this cooker, and pressure cook it till 6 whistles. Turn off the flame.

Pressure-cooked Boiled Mutton

2. Wait till the cooker cools down. Open the lid, keep the boiled mutton separately from the broth. The broth should be used later on.

3. Spicy masala for gravy : Two types of spicy masala is prepared for the gravy.

Initially, heat a pan and dry roast the whole spices : 2 inches of cinnamon, 2 cardamoms, 6-8 pcs of whole White Pepper, 1 big bay leaf, nutmeg and mace. Avoid the burning while dry roast. Grind this dry-roast whole spices to a fine powder.

Dry Roasted Masala for Chaap

For the next level, grind 3 diced big onions, 1/2 of a big tomato, 2 inches of ginger, 18 pcs of garlic and 6 green chilis to a paste.

Ingredients of grinded Masala (before)

Grinded Masala Paste (after)

4. Temper oil : Heat a pan with 75 gms of mustard oil to smoke point. Saute 1 bay leaf, 2 cardamom, 2 cloves and 2 inches cinnamon.

Tempering the oil for Mutton Chaap

Next, add finely chopped onions and toss it till the onions turn light brown. Add mutton fat to the saute onions.

Add Mutton fat to the sauted Onions

5. Add the masala paste and toss it well. Add 1/2 of a tomato, 1 tbsp of turmeric powder, 1 tbsp of red chili powder, 1 tbsp of kashmiri chili powder, 1/2 tbsp salt and 1 tbsp sugar, saute it till the masala leaves some oil from all sides in the pan.

Add tomatoes and indian spices

6. Now, add 1/3rd of the dry roasted masala and toss again. Then add the boiled mutton and fry it all together.

Boiled Mutton tossed with Chaap Masala

Add the mutton broth gradually. *This will prevent the mutton to burn.

Adding Mutton Broth to sauted mutton

Add 1 tsp garam masala and 1/2 tsp dry roasted masala to the remaining broth, pour it over the mutton, give it a quick mix and cover the pan to cook for few minutes.

Add a little more water and cover kadhai

7. In the meanwhile, mix 5 drops of meetha attar with 2 tbsp of milk. When the mutton turns to a saucy gravy consistency add this milk and toss it for a minute. Turn off the flame. Add a tbsp of clarified butter (ghee) and cover it.

Mutton Chaap with biriyani alu

Hot and spicy mutton chaap is ready to be served with biriyani.

Don't forget to share your thoughts if you liked it or not, and also your own innovative style in the comment section. Spread happiness☺

☺❤Go & Try it now !!!

This work is licensed under a Creative Commons Attribution 2.0 Generic License.

No Heavy Cream, only 5 Ingredients Mango Icecream Recipe

2020-05-08T19:12:00.001+05:30

Creamy Mango Icecream

No store-bought heavy cream, no churner recipe. A popular and creamy ice cream, prepared with the mango pulp. You can easily make it at home and it tastes like Amul Asli Aam, one of my favourite mango delight. After trying several recipes, perhaps one of the most popular variant of ice cream recipe especially during the summer season or mango season. Try it, a bit long process, but have patience. Believe me you won't repent. Share your experience.

Dig-in for a creamy Mango Delight

Ingredients for Ice-cream :

1. Full Fat Milk - 500 ml
2. Custard powder (vanilla+mango flavoured) - 2 tbsp
3. Sugar - 1 1/2 cup
5. Egg - 1 egg-white
6. Mango puree - 1
7. Dry fruits (optional)
8. Butter

ingredients of easy homemade mango icecream

Procedure for Ice-cream :

Step - 1

Preparation of Condensed Milk (do it my way) :

1. Take 3 heaped tbsp of butter and 1/2 cup of sugar. Beat it till the butter turns whitish hue.

Home-made condensed milk recipe

2. Add 1 egg-white, beat it. Add 2 drops of vanilla essence (if avail), and beat. This will give you a thick store-bought condensed milk.

Custard Milk and Condensed Milk

Step - 2

Preparation of Custard Milk as the base :

1. Heat the milk in a heavy-bottomed pan to boil. Take 1/2 cup of warm milk.

2. Add 1 tbsp of vanilla custard powder and 1 tbsp of mango flavoured custard powder (*If you dont have mango flavoured custard powder u can add 2 tbsp of vanilla custard powder or 2 tbsp of cornflour powder mixed with 3 drops of vanilla essence liquid). Blend it with a spoon in warm milk and keep it aside (*No lumps should remain).

3. Reduce the total volume of milk to half of it's volume. This will make the milk to thicken.

4. Now, put the flame to low, add the cup of yellow milk gradually to the milk in pan. Stir continuously in circular motion and add the custard milk else lumps may form. The milk will start to thicken a bit, creamy pouring consistency. Put off the flame.

Preparing Custard milk

5. Add the previously prepared condensed milk. Mix it with a spoon in custard milk. Give it a quick mix. Refrigerate for minimum 12 hrs in an air-tight container.

[ Optional Step :

Preparation of Heavy cream :

1. Boil milk several times and store the thick cream that forms on the top of milk after cooling called 'Malai'. You should store 1/2 cup of malai and beat it. This will give you Heavy Cream. Use this as a substitute of store-bought cream. Give it a mix with Step - 2 ingredients, then refrigerate.

Or,

Beat 5 tbsps of butter with 1/2 cup of milk and 3 tbsp of sugar. This is also a good substitute.

*But I personally prefer Malai, though I didn't used it for this recipe. ]

Step - 3

Preparation of Mango Pulp :

1. Cut mango into small slices. Always take ripe mangoes with a pleasing, fruity aroma. Mash the ripe mango, remove any fibre/thread like things in puree, (The variety of mangoes that don't have this fibre are preferred), else you can grind the mangoes.

* Save some slices for garnishing.

Mango Puree

2. Puree is pulp+juice. But we need the pulp. Heat a pan, in medium flame cook the puree. All the juices must get evaporated. Stir with a spoon so it don't get burnt.We need this thick jelly consistency.

Mango Pulp

3. Add mango pulp to the beaten chilled icecream, and mix it with spoon. Refrigerate again.

Step - 4

Preparation of the mango icecream :

1. Take the chilled icecream, scoop the whole icecream and churn it. You don't need a churner for this. I used my mixer, you can even use a blender. Just beat it once for a min.

2. Now, add mango pulp with a spoon, mix it. Again refrigerate for 10 - 12 hrs.

* 'The best things in life comes with patience.'

Add Mango Pulp to beaten icecream

3. After 12 hrs, take out of fridge, scoop up, and churn for the final time for a minute. Refrigerate again.

The look of last step beaten ice-cream with mango pulp

Serve in scoops, and garnish with some cold mango slices or dry fruits or even some colourful petals of any flower.

DIG IN NOW !!

Mango Icecream recipe

Don't forget to share your thoughts if you liked it or not, and also your own innovative style in the comment section. Spread happiness☺

☺❤Go & Try it now !!!

This work is licensed under a Creative Commons Attribution 2.0 Generic License.

How to make a Diagonal Origamy Folding Card?

2020-05-06T14:03:00.000+05:30

Twisted Card

Bored of old template design and expensive cards at shop? Here is your solution. Make your own template and choose your favourite colour and design. Express your feelings in your own words. Find the creative you inside, so, let's get started.

Ingredients :

1. Cardstock paper
2. Any printed paper
3. Scale
4. Pencil
5. Scissors
6. Glue

Procedure :

1. Take a cardstock paper of 14*21 cms.

2. Divide the 21 cms length into 3 equal halves, i.e, 7cms each, and mark this on both sides.

Divide paper in 3 halves

3. Join this points and make two lines with pencil. Make clean dents with scale, dividing the paper into 3 halves. Name the 3 halves as A, B and C. B is the middle half.

4. Join the corners of part A and draw a straight line with pencil. Join the corners of part C and draw a straight line.

Join as the Green lines

5. Fold at the diagonal lines. Make card with a twist. Write your message on B part. It will look like the one I have made for u.

Diagonal card template with cardstock

Design and decorate it with printed paper, as you wish. Cut the printed paper taking measurements of each exterior triangle and paste. You can even create a paper lock so that the card doesnt open.

6. Cut another piece of paper in the shape of your choice, any symmetric shape is better, example a heart. Divide it in two halves and attach on both ends of the diagonal triangles so that it gives you a full heart shape. Now, cut a square piece of paper. Make a slit in this square piece so that the heart makes a way through the slit. Your lock is ready.

Diagonal folded Card with decor

Stay tuned for the next folding card. Don't forget to share your thoughts if you liked it or not, and also your own innovative style in the comment section. Spread happiness☺

☺❤Go & Try it now !!!

This work is licensed under a Creative Commons Attribution 2.0 Generic License.

Basic for making Origamy Handmade Cards

2020-05-06T14:01:00.000+05:30

Basic supplies for crafts

Store bought greetings card can be generic and expensive. The one you get at a store often doesn't match with your feelings that you want to express by a card, even if it matches, the design may be boring. Ever desired of making something new for your someone special? But you don't know from where to start...

No, now don't give me excuses that you tried and you failed which means you are not that creative. Learn and follow my steps, prep your own extraordinary template. You can use things of your choice.

Here's some idea from where to start off.

Materials Required :

1. Patterned and cardstock papers / scrapbook papers (any paper of little thickness)

2. Adhesives - pva glue or gluestick, tapes

3. A pair of scissors

4. Punching (optional)

5. Marker pens

6. Glitter pens

7. Rubber Stamps (optional)

8. Metal scale

9. Colours you prefer (It can be organic colours)

Procedure :

1. Experiment with your Cardstock →

It comes in a lot of design and texture : shimmer, printed, plain etc. The thicker and smoother the cardstock, the more high quality your finished card will look. Press your cardstock using a metal scale for perfect finish. It will look more professional.

Plain Cardstock Paper

2. Experiment with Scrapebook Paper →

This paper is more thinner, but as a beginner you can use it as your base designer template. You can also cut shapes out of scrapbook paper and use them to decorate.

3. To decorate →

Use marker pens to write message on your card. You can use glitter pens to design, buy grid of stickers to paste cute impression.

4. Use your sewing skills →

Draw flowers or any picture of your choice with pencil. Sew it out. You can sew colourful buttons to make a pattern or pistil of a sewed flower. Add ribbons. Add wool. Add pieces of old jeans or any printed colourful cloth.

Sewed Greeting Card

5. Press real flowers →

Try pressing flowers and using them to decorate your greeting card. Place your flowers facedown in a thick book lined with parchment paper and allow them to press for a week before removing them. You can put more weight over the thick book. You can also use pressed leaves.

Dried and Pressed Pansy

6. Use organic colours →

Prepare your own colour to paint or dye your page. Use vegetables and fruits, even coffee to give you colour.

Vegetables like onion skin gives a shade of colours : brick red, light magenta and yellow shades, beetroot gives you a deep pink and burgandy coulour, turmeric for bright yellow, red cabbage for purple/light blue shade, blueberries for deep blue, pomegranate for red. Combine these colours to find more.

Organic Dyes

7. Use Brads →

Use a brad on your greeting card as paper fasteners, make a small hole in your card using a needle or pin. Stick the prongs of the brad through the hole, then spread the prongs to attach the brad to the card.

8. Use scale →

Perfect dents and measurements are the key to make an impressive card. Make folds, measure with scale, even use your origamy skills.

Use popsicle sticks, quiling art.

Be creative, almost anything you find in your home, waste can be recycled and reused. Even the cardstock paper can be reused from old cards. I will help you to learn step by step in my upcoming blogs. Create your own template.

Don't forget to share your thoughts if you liked it or not, and also your own innovative style in the comment section. Spread happiness☺

☺❤Go & Try it now !!!

This work is licensed under a Creative Commons Attribution 2.0 Generic License.

Store-bought Soft Rasmalai Recipe at Home

2020-05-03T16:28:00.000+05:30

recipe of Store bought rasmalai made at home

'Chena' are curds or cheese curds, originating from the Indian subcontinent, made from buffalo or regular cow milk by adding food acids such as lemon juice and straining. It is very similar or analogous to cottage cheese. Rasmalai is a very popular Bengali delicacy is prepared from cottage cheese patties cooked in sugar syrup and soaked in rich and creamy thickened milk, flavoured with saffron and cardamom powder.

Usually I get 8-9 balls from 500ml of milk but of course they are smaller in size. You can make large balls of rasmalai of 4-5 balls of your choice.

Ingredients for Rasmalai Balls/Chena Balls :

1. Full Fat milk - 500ml

2. Half of lemon juice

3. Cornflour Powder - 1tbsp
4. Sugar Syrup

Saffron milk rasmalai recipe

Preparation of Chena Balls:

1. Boil milk in a heavy bottom pan. Once it comes to a boil, add 1/4th cup of water to lower the temperature of the milk a bit. Start adding lemon juice and stir at regular intervals, till milk curdles.

* The rasmalai balls are nothing but milk fat so you need to use full fat milk for making this sweet. So, low fat or fat free milk will not give you soft rasmalai.

2. Using a strainer drain the water and collect the chena. Rinse it under water so that there is no trace of lemon juice in it.

* How to rinse chena?

Take a bowl, cover it with thin cotton cloth/muslin cloth. Put the chena on top of the cloth. Drain the chena with water gradually. Don't overflow. Rinse excess lemon juice.

Leave it in the strainer for 10-15 minutes. Then squeeze out remaining water by slowly pressing with hands.

*Leave a moist chena but not a very wet one. The chena dough must be soft and moist.

Add 1 tbsp of cornflour powder and start mashing the chena with your palm, till it’s smooth. Mash it constantly for 10 minutes using your palm. Don't cut the time.

Once it’s smooth, make small round balls out of it.

* Add more cornflour if the round shape is not smooth and perfect, or it gets cracked.

Chena Balls

I prefer flattening the round shape by pressing it gently with palm.

3. How to make sugar syrup?
Heat 1 cup sugar and 3 cups water in a wide pan and wait till it comes to a full boil.

*The syrup is not of a very thick consistency. If you feel the sugar syrup is getting thicker and balls are sticking to the bottom of the pan, then keep adding little water constantly, unless you attain a thin syrup consistency.

Sugar syrup

Drop the balls in boiling sugar syrup and cook for 15 mins. The balls will double in size.

* The sugar syrup should be boiling and hot or the chena balls will turn out of shape.

Once the balls are cooked, let them cool down to room temperature.

Ingredients of Rasmalai Milk :

1. Full Fat Milk - 4 cups/500ml
2. Sugar - 1/2 cup or as per taste
3. Chopped Dry Fruits
4. Saffron Strands
5. Cardamom - 3 pcs
6. Rose Water - 1 tsp (optional)

Preparation of Rasmalai Saffron Milk:

1. Follow in details my Prepare Rasmalai Saffron Milk.

Rasmalai Saffron Milk

2. Squeeze the excess sugar syrup after cooling the chena balls, dip it in warm milk and flip on both sides.

Refrigerate it overnight and consume, so that the rasmalai balls soak all the flavoured milk.

Homemade raasmaaaalai ...

Enjoy a soft, spicy bite with your family. Don't forget to share your thoughts if you liked it or not, and also your own innovative style in the comment section. Spread happiness☺

For more quick recipes, tune in to my blog .☺❤Go & Try it now !!!

This work is licensed under a Creative Commons Attribution 2.0 Generic License.

Soft Instant Bread Rasmalai Recipe

2020-05-03T16:19:00.000+05:30

Bread Rasmalai

Bread Rasmalai is an instant version of regular rasmalai bought from store or made at home. It is a quick, easy and delicious dessert which will be ready in around 30 minutes, compared to traditional rasmalai which takes at least two and a half hours to prepare. This recipe is sure to please everyone’s palate. Here I have used bread instead of cottage cheese and I have also used condensed milk along with whole milk to prepare thickened milk known as ras, which certainly reduces the cooking time. Now a days people are so pressed for time that most of them look out for instant version recipe. You can make this to satisfy your sweet-tooth this lock-down time.

Nutritional Facts of Rasmalai

Ingredients :

1. Full Fat Milk - 4 cups/500ml

2. White Bread Slice - 4-5 pcs

3. Sugar - 1/2 cup or as per taste

4. Chopped Dry Fruits

5. Saffron Strands

6. Cardamom - 3 pcs

7. Rose Water - 1 tsp (optional)

Preparation of Milk :

1. Soak few strands of saffron in 2 tbsp of warm milk and keep it aside.

2. Heat milk in a heavy-bottom pan. Bring it to boil, stir at regular intervals at low flame. After 10 mins, add sugar and mix, and boil.

Ingredients for Rasmalai Milk

3. After another 10 mins, you will get the desired thick and creamy milk. It will reduce it to half of it's original volume.

Now, add soaked saffron milk and 3 cardamoms to it. Stir it for 1 min.

Dip the bread in milk of Rasmalai

* Add chopped dry fruits, cashew and pistachio(optional). Give it a mix. Switch off the flame.

Preparation of Bread Rasmalai :

1. Cut a circle out of bread using cutter. You will get 4-5 bread circles. You can even use large-mouth bottle caps as cutter or even make rasmalai of different shapes.

Cut your bread

2. Take one at a time and dip it in warm milk, flip each after 4-5 mins.

dig in these bread rasmalai

Serve it on a plate or you can refrigerate it and serve it cold.

Garnish it with chopped dry fruits.

Enjoy a soft rasmalai bite with your family. Don't forget to share your thoughts if you liked it or not, and also your own innovative style in the comment section. Spread happiness☺

For more quick recipes, tune in to my blog .☺❤Go & Try it now !!!

This work is licensed under a Creative Commons Attribution 2.0 Generic License.

Garlic Naan Bread Recipe at Home

2020-05-01T21:55:00.002+05:30

Garlic Naan Bread

A note of naan bread was first mentioned in the writing of Indo-Persian poet Amir Khusroo in 1300 AD. It was originally cooked at the Imperial Court in Delhi as naan-e-tunuk (light bread) and naan-e-tanuri (cooked in a tandoor oven). During the Mughal era in India from around 1526, Naan accompanied by keema or kebab was a popular breakfast food of the royals. Now-a-days, it is an Indian cuisine served hot with some spicy curry, very popular as a South Asian food especially in Northern Area of India, Pakistan, Afghanistan, Bangladesh, Iran, Uzbekistan, Tajizkistan and surrounding areas.

brushing garlic butter on naan bread

Ingredients :

1. All Purpose Flour - 2 cups

2. Baking Powder - 1 tsp

3. Baking Soda - 1/2 tsp

4. Yogurt/Dahi - 1/2 cup

5. Milk - 1/4 cup

6.Cumin - 1/2 tsp

7. Sugar and Salt to taste

8. Vegetable oil

9. Butter-garlic mix

10. Egg - 1(optional)

Preparation :

1. Take 2 cups of flour (maida) in a bowl. Add 1 tsp sugar, 1/2 tsp salt, 1 tsp baking powder, 1/2 tsp baking soda, 1 tbsp vegetable oil and mix the dry ingredients. Now, add 1/2 cup of yogurt (dahi) and knead well.

Garlic Naan Dough

2. Now, add 1/4th cup of milk gradually. Make a smooth dough. Rub 4-5 drops of oil on surface of dough and cover with a damp cloth. Leave at room temperature for 20-30 mins. Knead a little. In this step you can add 1/2 tsp garlic paste to the dough, or brush it with garlic-butter at the end.

Adding milk to Naan Dough

OR,

1. In a bowl, dissolve yeast in warm water, wait for 10 mins till frothy. To understand more you can check my how to activate yeast recipe. Add 1 beaten eggs sugar and salt to taste, then milk gradually. Cover and after 1 hour it will rise in a double size. Knead it for another 8 mins.

Naan Dough with rubbed oil

3. Take small dough ball, roll it on a dusted flour surface. Roll it thin. Spread some black cumin. Roll it again so that the cumin get pressed on the dough. Flip the other side, take water on hands and pat the bread.

Cut Small Naan Dough

Rolled out Naan Bread

4. Heat a flat-pan (tawa), place the wet side of bread to the pan. Cover the pan and cook for a minute. Flip the pan along with the naan bread over the oven, set the oven to medium flame and cook till golden brown.

Before cooking Naan

* As the naan-bread was patted with water, the base stick to the pan. Check for the golden brown colour, avoid burning.

After cooking Naan

5. Remove from pan with spatula, and brush with garlic-butter mix.

* How to prepare garlic-butter?

Take 1 tbsp melted butter and chopped garlic. Add 1 tbsp chopped coriander leaves. Mix and brush the hot bread with garlic-butter.

Garlic Naan Bread at Home

Serve with Chicken Murg Bharta

Enjoy a soft, spicy bite with your family. Don't forget to share your thoughts if you liked it or not, and also your own innovative style in the comment section. Spread happiness☺

For more quick recipes, tune in to my blog .☺❤Go & Try it now !!!

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Garma Garam Crisp Jalebi Recipe

2020-04-30T11:29:00.000+05:30

Garam Jalebis

The Indian word 'jalebi' is derived from the Arabic word 'Zulabiya' or the Persian 'Zolbiya'. This dessert can be served warm or cold. They have a somewhat chewy texture with a crystallized sugary exterior coating. Citric acid or lime juice is sometimes added to the syrup, as well as rose water. This recipe was brought to Medieval India by Persian-speaking Turkic invaders. In 15th century India, jalebi was known as 'Kundalika or Jalavallika'.

It is famous in Uttar Pradesh, Bengal, Odisha, Rajasthan, and Madhya Pradesh. A variant is Chhena Jalebi (Chhanar Jilip), prepared with chhena (cottage cheese) in Bengal and Odisha, Imarti in North, Rabdi jalebi as special delicacy, Jangiri in South India, Jaleba in North India. Jalebi is eaten with curd or rabri (North India) along with optional other flavours such as kewra (scented water). This is then soaked in a sugar syrup flavoured with cardamom and saffron. In Iran, the sweet was traditionally given to the poor during Ramadan.In Christian communities in West Asia, it is served on the Feast of the Theophany (Epiphany), often with dry sugar and cinnamon or confectioners sugar.

Ingredients for Sugar-syrup:

1. Sugar - 500gms

2. Water - 2 cup

3. Rosewater - 1 tsp (Add more if you like more essence)

4. Cardamom - 6 pieces

5. Saffron - a pinch of strands

jalebi on plate

Ingredients for Jalebis:

1. Chickpea flour/Besan - 1 cup

2. Rice Flour - 1 cup

3. All Purpose Flour/Maida - 3 cup

4. Baking soda - 1/2 tsp

5. Hydro/Sodium Hydrosulphite - 1/2 tsp

5. Vegetable oil - for deep frying

6. Ghee/Clarified Butter

Preparation:

1. Heat a pan on medium flame. Add 500 gms of sugar to 2 cups of water to prepare a thick syrup. This should be like one-string consistency syrup when pressed against fingers. When the sugar gets diluted in water, add 3 cardamom, saffron (optional). Stir and add 3 tbsp of ghee/clarified butter so the jalebis can absorb the most of it. Add dash of lemon juice to prevent crystallization.

Jalebi Sugar Syrup

2. Mix all dry ingredients, maida, rice flour, besan, baking soda (for making jalebis crispy), hydro (this is hazardous to health but the store-made jalebis add this).

Batter of Jalebi

Add water gradually to make a thick batter.

Thick pouring consistency

3. The dough is filled into a cloth/bottle and squeezed out a small hole using a circular hand motion.

My first Jalebi

The right amount of pressure has to be applied, else the jalebi can form lumps. Heat oil in a frying pan, add 2 tbsp of ghee and fry jalebis in hot oil + ghee immediately. Flip both sides and fry till light brown.

Jalebi fry in hot ghee

Put in the syrup immediately, press and hold the jalebis in syrup. It absorbs the sugar-syrup when hot, flip both sides and take out after about a minute or two.

I've found using ghee as the fat makes crispier food... whether it be paratha or jalebi.

Jalebis

Don't forget to share your thoughts if you liked it or not, and also your own innovative style in the comment section. Spread happiness☺

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This work is licensed under a Creative Commons Attribution 2.0 Generic License.

Make Your Paper Plane

2020-04-29T21:12:00.000+05:30

Learn the simple steps for high-flying fun with this tutorial on five basic paper airplane patterns.

Whether you are looking for a quick diversion from the grind of adulthood or are teaching a youngster DIY skills, these planes are a great way to add a little levity to your day. Make sharp, thin edges with ruler.

Ingredients :-

1. Paper

2. A pair of scissors

3. A ruler

4. Double stick tape (optional)

The basic Dart Style:

1. Take a page. Fold the page into half vertically. (Yellow Line).

Dart Plane - 1

2. Now, unfold the paper. Take the top two corners (blue edges) align with the central folded line (yellow line) making a triangle. Press the crease with ruler. Mark the edges green.

Dart Plane - 2

3. Then the paper will make an arrow. Point the arrow towards you (⤋) . You will see three vertices of a triangle and a square.

Dart Plane - 3

4. Take the two vertices adjacent to the square, take this two points (green lines) align with the central line (yellow line). Press and fold with ruler. The more precisely you will fold the creases, the more your airplane will fly ☺.

Now fold the paper in half along the previous central line (All the creases should remain inside the folds). Colour the edge purple.

Dart Plane - 4

5. Fold the wings outward and match to the central line (yellow line). Press and fold.

Dart Plane - 5

6. Attach a two-side tape inside the central fold and press. Make the paper plane firm and look like this.

Dart Plane

The Sheath Plane :

1.Fold the paper in half vertically. Mark with colours as shown.

Sheath Plane-1

2. Unfold the paper and fold each of the top corners, align to the center line(yellow line). Mark the edges green.

Sheath Plane- 2

3. Fold the peak, like arrow pointing (green) at you and leave a gap of 3/4” from the bottom of the paper. Mark the edge with red.

Sheath Plane-3

4. Fold both top corners (red), align sides with the center line (yellow), the green allow is visible. Mark the edges purple.

Sheath Plane- 4

5. Fold the remaining arrow-pointed tip over the two flaps aligning the center line to lock them in place.

Sheath Plane- 5

6. Fold the plane in half along the yellow central line, so that the red lines can be seen.

Sheath Plane- 6

7. Fold the wings down 1” from the bottom of the plane. Mark it orange.

Sheath Plane- 7

8. Fold up the sides of each wing 1/2” tall. Mark as green lines.

Sheath Plane- 8

Cut two small slits at the back of each wing. Fold up the tabs.

9. Add double stick tape to the inside of the body. The finished plane should look like this.

Sheath Plane- 9

This one is built for distance, plus it just looks cool. Make this with your kids and ride on a plane.

Don't forget to share your thoughts if you liked it or not, and also your own innovative style in the comment section. Spread happiness☺

For more quick recipes, tune in to my blog .☺❤Go & Try it now !!!

This work is licensed under a Creative Commons Attribution 2.0 Generic License.

No Oven No Cheese Pan/tawa Pizza Recipe

2020-04-27T20:24:00.000+05:30

No baking in oven, no cheese tawa pizza

Modern pizza evolved from similar flatbread dishes in Naples, Italy, in the 18th or early 19th century. In Sardinia, French and Italian archaeologists have found bread baked over 7,000 years ago. The innovation that led to flat bread pizza was the use of tomato as a topping.

Pizza is a savory dish of Italian origin, consisting of a usually round, flattened base of leavened wheat-based dough topped with tomatoes, cheese, and often various other ingredients (anchovies, olives, meat, etc.) baked at a high temperature. But I made it simple at home recipe. As, we are all fighting against Corona Virus, lockdown at home, all the fast-food shops are out of our reach. But dont worry, we can satisfy our cravings with at home ingredients. Try it !!

Ingredients :

To make the dough:

1. All purpose flour (Maida) - 1/2 cup + 2 tbsp
2. Sugar - 1/2 tsp
3. Baking powder - 1/4 tsp
4. Baking soda (khane wala soda) - 1/4 tsp
5. Melted ghee - 1 tsp
6. Curd/Yogurt/Dahi - 3 tbsp
7. Water - 1 tbsp
8. Salt to taste

For Topping:

This is up to availability of veggies with you. I am using following :
1. Some sweetcorn
2. Some onion
3. Some capsicum
4. Some tomato
5. Some chilli flakes
6. Some oregano

For Red Sauce:

1. Large Tomatoes - 6
2. Finely chopped Garlic - 1 tsp
3. Dried Oregano - 1/2 tsp
4. Chopped Onion - 1/2 cup
5. Dry Red Chili-flakes - 1 tsp
6. Tomato ketchup - 2 tbsp
7. Olive/Vegetable oil/Butter (preferable) - 1 tbsp
8. Salt and Sugar to taste
9. Vinegar

For White Sauce:

1. Butter - 2 tbsp
2. Maida - 1 tbsp
3. Salt to taste
4. Milk - 1/2 cup
5. Seasoning

Preparation :

1. Take 1/2 cup + 2 tbsp of maida in a bowl, add salt to taste, 1/2 tsp of sugar, 1/4 tsp of baking powder, 1/4 tsp of baking soda, and give it a mix.

2. Add 2 tsp of melted ghee/vegetable oil, 3 tbsp of whisked curd, and mix them with hands. Then, gradually add water (1 tbsp), and mash the dough. Knead it for 7-8 mins. Make it a smooth ball by folding it from top to down. Cover it with wet cotton cloth and rest the dough for minimum 1 hour.

3. How to make white sauce ?

Heat a pan and add 2 tbsp of butter, melt it. Add 1 tbsp of maida and whisk & mix the maida in melted butter. Avoid burning.

Add 1/2 cup of milk gradually and prepare sauce at low flame. The sauce should not be too thin or thick. Add a pinch of salt and Homemade Seasoning (optional).

4. How to make red sauce ?

Red Pizza Sauce

5. Brush it with 2-3 drops of oil. After 1 hour, knead the dough for another 5-7 secs.

Make it a ball and flaten it. Dust little maida on a flat surface and roll it out to a round chapati.

Place the pizza on the baking plate, stretch it to edges of plate with your fingers, spread the red sauce, then, white sauce along with vegetables (capsicum, bell pepper, onion, tomato, corns) and other non-veg toppings (chicken). No cheese is required. Spread a pinch of chili-flakes and dried oregano.

6. As it is a No-Oven Recipe, prepare the 'kadhai' as oven (heavy base deep cooking-pot). Spread 1/2 cup of salt to the base of kadhai, and place a metal stand on the salt-bed. Cover it and heat it for 1-2 mins.

7. Prepare the pizza plate/any heat proof 7'' plate for baking. Place the pizza on metal stand, cover and cook for 20-22mins at low flame.

OR,

Preheat at 180o'celcius for 10 mins. Bake for 15 mins till veges get cooked.

8. Serve slices with seasoning. Try this easy made pizza this lock-down at your home.

Don't forget to share your thoughts if you liked it or not, and also your own innovative style in the comment section. Spread happiness☺

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This work is licensed under a Creative Commons Attribution 2.0 Generic License.

Easy Chicken (Murg) Bharta Recipe

2020-04-27T13:42:00.001+05:30

Restaurant style Chicken Bharta

Mughlai cuisine consists of dishes developed in the medieval Indo-Persian cultural centres of the Mughal Empire. It represents a combination of cuisine of the Indian subcontinent with the cooking styles and recipes of Central Asian and Iranian cuisine. Mughlai cuisine is strongly influenced by the Turko-Persian cuisine of Central Asia, the region where the early Mughal emperors originally hailed from, and it has in turn strongly influenced the regional cuisines of modern Afghanistan, Northern India, Pakistan and Bangladesh.

The tastes of Mughlai cuisine vary from extremely mild to spicy, and are often associated with a distinctive aroma and the taste of ground and whole spices. A Mughlai course is an elaborate buffet of main course dishes with a variety of accompaniments. In due course of time, flavours intermingles, criss crossing the geographical boundaries. From Mughals, Chinese to British, French and Dutch which later amalgamated to form sizable Anglo-Indian community. You will find lots of versions, but make a note that this is a quick and easy recipe for a creamy and soft chicken bharta.

Ingredients of Chicken Bharta:

1. Bay leaves - 2

2. Cinnamon - 2 inch bark

3. Cloves - 4-5 pcs

4. Green (2) & Black Cardamom (2) - 4 pcs

5. Chopped Onion - 3 medium

6. Ginger Garlic Paste - 1 1/2 tsp

7. Chopped Tomatoes - 2 medium

8. Turmeric Powder - 1 tsp

9. Kashmiri Red Chili Powder/any chili powder - 2 tsp

10. Cumin Powder - 1 tsp

11. Coriander Powder - 2 tsp

12. Garam Masala - 1 tsp

13. Tandoori Masala - 1 tsp (optional)

14. Cashew Paste - 2 tbsp

15. Whisked/Beated Curd - 1/2 cup

16. Kasoori Methi - 1 tsp

17. Fresh Cream and Coriander leaves ( garnish)

18. Boneless Chicken - 300 gms

19. Vegetable/Mustard Oil + Ghee - 4 tbsp (approx)

20. Salt + Sugar (adjust after tasting)

Preparation of Chicken Bharta:

1. Heat a wide sauce-pan. Add 2 tbsp oil, and 1 tbsp ghee. Add the whole spices (Bay leaves, Cardamom, Cloves, Cinnamon), saute it . Then add chopped onions and saute it all together.

Fried Chopped Onions

Fried chopped Onions with spices

2. Add 1 1/2 tsp of ginger-garlic paste. Saute it for a minute.

Brown onions fry with ginger-garlic paste

3. Add 2 chopped medium-sized tomatoes, saute it for 2 mins.

Add tomatoes to the masala

Masala fried for bharta

4. Add 1 tsp turmeric powder, 2 tsp of Kasmiri red chili powder (low on spice and enhances colour of the curry), 1 tsp salt, and saute it till the masala becomes cooked and dry.

* For more creamy texture, you can grind the masala to a thick paste after it cools off.

Grind this spicy masala

5. Add boneless chicken pieces and saute for 5-6 mins with the masala mix.

Add Chicken to Masala paste

6. Add 1 tsp cumin powder, 2 tsp coriander powder, saute for 2 mins and add 1 1/2 cup of water to the masala before it burns. Cover the pan. Cook the chicken on medium flame for about 15-20 mins.

7. Open the lid, now, add 1 tsp of garam masala and 1 tsp of tandoori masala. Saute for another 5 mins.

Add more spice to murg bharta

8. Add 2 tbsp of not too thick or too thin cashew paste. Give it a mix. Add 1/2 cup of whisked curd and saute for a minute. It gives a creamy texture of bharta. Cover the pan and cook for 5 mins in medium-low flame. Finish it off with 1 tsp ghee/butter and pinch of kasoori methi. Give it a quick mix and turn off the flame.

* Add 2 tbsp of milk with 12-15 cashews and grind. Use mortar and pestle or grind in mixer grinder.

Add whisked Curd to Chicken

9. Delish Murg bharta is ready to serve. Garnish with fresh cream and finely chopped coriander leaves.

White Curry of Chicken Bharta

Serve as a side with kulcha, roti, parantha or even pulao with a slice of boiled egg.

Creamy Chicken Bharta Ready to serve

Don't forget to share your thoughts if you liked it or not, and also your own innovative style in the comment section. Spread happiness☺

For more quick recipes, tune in to my blog .☺❤Go & Try it now !!!

This work is licensed under a Creative Commons Attribution 2.0 Generic License.