Recipes For Taste Buds

Recipe for Strawberry Mousse-Valentine's Day Special

noreply@blogger.com (Anonymous) — Mon, 10 Feb 2014 04:33:00 +0000

This a Valentine’s day special post. What best to celebrate this day with your valentine other than some strawberry mousse. Indulge into the creamy softness and the sensuous strawberry flavor while having a cozy and romantic time with your special one.

Ingredients:

Fresh cream : 1 cup
Fresh strawberries: 1 1/2 cup
Sugar : 3-4 tbsp ( adjust according to your taste)

Procedure:

Cut the fresh strawberries in small pieces.
Grind the cut pieces of strawberries and sugar in a mixer to form a semi thick paste. Don't add any water.
Mix half of the prepared strawberry paste with the cream and whip.
Heat the mixture in low flame for around 5 minutes.
Pour this mixture in a bowl or a glass and cool it for some time. Refrigerate it for around 30 minutes.
Now take out the container and add the remaining strawberry paste on the top and refrigerate for another hour.

Garnish with chocolate chips or fresh strawberry pieces. Serve chilled.

Egg Chicken Biriyani Recipe

noreply@blogger.com (Anonymous) — Thu, 06 Feb 2014 05:18:00 +0000

Egg chicken biriyani is my husband’s favorite dish. So this was one of the first recipe I learnt from my mom when we relocated abroad. You will find a variety of recipes for biriyani, however I believe this is the easiest for novice like me. It tastes really delicious and is quite healthy as it’s homemade.

Ingredients:

Basmati rice: 2 cups

Chicken pieces: 6 pcs

Onion: 1 and half

Garlic paste: 1 tsp

Tomato: 1

Ginger paste: ½ tsp

Biriyani masala: 3 tbsp (I prefer Shan biriyani masala)

Plain Yogurt: 3 tbsp

Warm water: ½ cup

Ghee: 2 tbsp

White Oil: 2 tbsp

Kesar: 1 pinch

Milk: 3 tbsp

Eggs: 4

Salt to taste

Procedure:

Soak basmati rice for half an hour. Boil water in a pan with 1 tsp salt in it. Add rice and boil till it is 80% done. Then strain rice and keep aside.

Soak kesar in milk for about 15 – 20 minutes.

Heat 2 tbsp oil and 1 tbsp ghee in a kadai. Add chopped onion and fry till golden brown. Add garlic paste and stir. Add chopped tomato and a pinch of salt to soften it. Add ginger paste when tomato is soft. Add chicken pieces when oil separates. Mix well. Add biriyani masala and yogurt. Stir well. Add half cup warm water when oil separates. Add salt to taste. Let the chicken get cooked with lid on.

When the chicken is done, in a big saucepan spread a layer of chicken and a layer of rice alternately. Spread a little 1 tsp ghee and 1 tsp kesar milk in each layer.

Put the lid on and keep the saucepan on very low heat for about half an hour.

Boil eggs and cut them into halves. Fry them in oil.

Garnish the chicken biriyani with fried eggs on it.

Mutton Kasha Recipe

noreply@blogger.com (Anonymous) — Sat, 01 Feb 2014 09:48:00 +0000

Mutton Kasha or Kosha Mangsho is the ideal sunday lunch for bengalis. This needs no introduction or description as I will go out on a limb and say: Its the best dish ever, period.

Ingredients:

Mutton: 750gm
Potato: 3(Cut into halves)
Onion Sliced: 4
Ginger Paste: 2 tbsp
Garlic Paste: 2 tbsp
Cumin Pwoder: 1 1/2 tbspl
Coriander Powder: 1 1/2 tbsp
Turmeric Powder: 1/2 tsp
Bay leaf: 2
Cinnamon: 1/2 inch stick 2
Clove: 2
Cardamom: 2
Garam Masala: 1 tsp
Ghee: 2 tbsp
Mustard Oil: 2 tbsp
Yogurt: 1/2 cup
Salt
Sugar-1/2 tsp
Red Chilli Powder: 1 tsp
Kashmiri Red Mirch Powder: 1 tsp

Procedure:

Marinate the mutton with yogurt, ginger paste, garlic paste, coriander powder, cumin powder, salt and red chilli powder. Keep it aside for 45 mins to 1 hr.
Fry the Potato after marinating in salt and turmeric powder, and keep it aside.
Heat oil in a kadai (wok), add bay leaf, cinnamon, cardamom, cloves, and saute till the nice aroma comes out.
Add onion and cook until it turns it golden brown, and sugar and saute a little more.
Add marinated mutton, kashmiri red chilli powder and fried potatoes and saute in medium flame till the oil starts to separate out.
Add water (preferably warm), cover the lid and set it in low flame.
Cook until the mutton is tender and juicy. (You could also cook it in a pressure cooker, but it tastes a lot better when done in a kadai although it takes a little extra time.)
Add ghee and garam masala.
Serve hot with Basmati Rice.

You can also add boiled and semi-fried eggs to garnish.

Recipe for Chelo Kabab

noreply@blogger.com (Anonymous) — Fri, 31 Jan 2014 08:00:00 +0000

Anyone who has been to Peter Cat restaurant knows this delicacy… It’s a combination of some kebabs with buttered Basmati rice topped with a sunny side up poached egg… Life becomes good just when you see it. Life becomes great when you taste it. People staying outside of Kolkata cant enjoy the authentic Chelo kebab, so here’s my home-made recipe which will get you the closest possible to the original feeling. Enjoy!!!

Ingredients:

Chicken leg : 2
Chicken sausage: 2
Potato : 1
Egg: 1
Basmati Rice: 1/2 cup
Butter: 3 tbsp
Green Peas
Beans Chopped: 1/2 cup
Carrot Chopped: 1/2 cup
Cauliflower cut into small piece: 1/2 cup
Pepper: 1 tbsp
Oil: 1 teaspoon
Ginger paste: 1 teaspoon
Garlic paste: 1 teaspoon
Red chili powder: 1 teaspoon
Lemon juice: 1 tbsp
Salt

Procedure:

Marinate the chicken leg pieces in ginger-garlic paste, salt, pepper, red chili powder for half and hour and keep it aside.
Prepare the rice and mix well with butter and salt.
Fry the cut vegetables in butter. Add salt, pepper and lemon juice and mix well.
Fry the chicken sausage in oil.
Boil the potatoes, peel and mash them with butter, salt and pepper.
Now fry the marinated chicken pieces.You can grill it instead as well.
In a pan, add oil and make an egg poach with sunny side up.
Serve hot in a platter as shown in the picture.

Note: Vegetarians can grill paneer pieces instead of chicken and serve hot. More on the strawberry smoothie later in another post. :)

Inviting Guest Writers!!!

noreply@blogger.com (Anonymous) — Tue, 28 Jan 2014 08:46:00 +0000

Hello Everyone,

Thanks for the overwhelming response shown towards my blog.
It proves that there are many hobby chefs like me. Please note that this blog does not belong to me alone. It belongs to all of us. The goal of the blog is to share the amazing cooking recipes which we either inherited from our ancestors or the ones we "created" by experimenting in the kitchen. Thus, with no further delay I invite all of you chefs out there to share your recipe on this blog so that we can all try your recipes.

PS: Please send me an email at preetha.chatterjee.blog@gmail.com if you are interested and I will add you as a guest writer.

Guidelines:
1. It is desirable to follow a particular format as :
   A short description of the particular dish
   Ingredients
   Procedure
   Photo(s)
   How/What to serve with.

2. You are responsible of the content you write, pictures/videos you upload here. So, it should not violate any right of reproduction.It is advised to use your own captured photos.

Happy Cooking and Happy blogging!

Recipe for Aloo Paratha / Potato stuffed Indian Bread

noreply@blogger.com (Anonymous) — Mon, 27 Jan 2014 14:41:00 +0000

I know its a simple one, but at one point in my life I had no idea how to prepare this. I guess some people are definitely there who does not know how to make it, yet crave for it every moment. So this recipe is for these souls...Enjoy the butter topped aloo paratha...

Ingredients:

Potatoes: 4 medium sized
Whole wheat flour/atta: 3 cups
Green chillies finely chopped: 3
Red chilli powder: 1 teaspoon
Cumin powder: 1 teaspoon
Coriander chopped(optional) : 1 tbsp
Amchur powder: 1 teaspoon
Ghee: 2 tbsp
Oil : 1-2 tbsp
Salt
Water
Butter for garnishing

Procedure:

Boil the potatoes and peel them.
Chop the potatoes now, and add chopped green chillies,amchur powder,red chilli powder,salt and cumin powder.
Mash the potatoes and the spices together and form equal sized balls(a little smaller than the dough balls described in the next step). Your stuffing is ready. Make sure that there are no lumps.
Knead whole wheat flour(atta) with salt,water and 1 tbsp of ghee/oil to make it a semi-soft dough and make equal sized balls.
Take a piece of dough and roll out into a circle of say 4-5" diameter.
Put a piece of stuffing in the center and bring together all the sides to seal it properly.
Now, take a little flour and roll out again into a circle(like a roti).
Heat 1/2 tbsp of oil in the tawa and place each piece and cook until both the sides turn a little brown.
Add a little butter/ghee on the top and serve hot.

Can be served with pickle/yogurt. To enhance the taste of the stuffing, you can add grated paneer and cheese to it(while mashing it).

Recipe for Chicken Rezala

noreply@blogger.com (Anonymous) — Sun, 26 Jan 2014 06:50:00 +0000

I first tried Chicken Rezala at a traditional mughlai cuisine restaurant named "Sabeer's" in good old Kolkata. The aroma of the spices and the faint hint of sweetness in the gravy made my taste buds tingle. If I can describe the taste it should be something like "A spoonful of heaven in your mouth".

Ingredients:

Cashew nuts: 10-15
Poppy Seeds: 3 heaped tbsp
Yogurt: 1 cup
Chicken : 750 gm
Fresh cream: 1 tbsp
Onion paste: 1 cup
Ginger paste: 1 and 1/2 tbsp
Garlic paste: 1 and 1/2 tbsp
Bay leaf: 1
Dried red chilli: 2
Cardamom: 3-4
Cloves: 3-4
Cinnamon stick : 2( 1/2 inch each)
Cumin Powder: 1 tbsp
Coriander Powder: 1tbsp
Ghee: 2 tbsp
Oil: 2 tbsp
Salt
Sugar : 1 teaspoon
Keora water: 1 teaspoon
Rose water: 1 teaspoon

Procedure:

Grind cashews and poppy seeds together in a mixer grinder, turn it into a thick paste.
Marinate the chicken in onion paste(take half), ginger paste, garlic paste, yogurt, coriander powder, cumin powder and salt. Keep aside for 30min-1 hr.
Heat 2 tbsp oil and 1 tbsp ghee in a kadai (wok), add dried red chilli, bay leaf, cinnamon, clove and cardamom.
Add remaining half onion paste and sugar and cook for 1-2 minutes until it turns brown.
Add the marinated chicken, cover and cook for 10 minutes.
Add the cashew and poppy seed mixture and cook for another 10 minutes.
Cook in medium heat until the chicken is tender and juicy.
Now add fresh cream and 1 tbsp ghee, mix well and cook till the gravy becomes thick.
Add rose water and kewra water and serve hot.

Served ideally with biriyani or butter naan/kulcha/mughlai paratha.

Related Websites

noreply@blogger.com (Anonymous) — Thu, 23 Jan 2014 14:02:00 +0000

This post contains links of related websites. Please note that I will be updating this page time to time. The related links are given below:

Recipe for Murighonto: Rice and Fish head cooked with Indian Spices

noreply@blogger.com (Anonymous) — Wed, 22 Jan 2014 15:31:00 +0000

I was in a real fix to describe this particular dish.I did not exactly know what would fit the ideal description. After considerable brain storming I came to the conclusion that I should use my own creative way to depict this one rather than the traditional way. According to me, it is a great amalgamation of rice and catla fish head (broken into small pieces), swimming together in a bed of spices consisting of ginger, garlic, coriander and cumin. Half of the taste of any dish lies in its smell. The unique combination of the smell of these ingredients (rice, fish head, spices) topped with ghee and garam masala really titillates your nostrils and you could feel you are "sucking up the taste units".

Ingredients:

Catla fish head: 1
Mustard oil: 3 tbsp
Onion sliced: 2 large sized
Potato: 1 big cubed
Garlic chopped: 1 tbsp
Ginger paste: 1 tbsp
Garlic paste: 1 tbsp
Bay leaves: 1 or 2
Cinnamon stick: 2 (1/2 ich each)
Cardamom: 2-3
Rice: 1/2 cup(Basmati or Govind Bhog)
Tomato chopped: 1
Cumin Powder: 1 tbsp
Coriander Powder: 1 tbsp
Red chilli Powder: 1 teaspoon
Green chillies: 2 slitted
Turmeric Powder: 1/2 tbsp
Garam Masala Powder: 1 tbsp
Ghee: 1/2 tbsp
Sugar: 1/2 tbp
Salt

Procedure:

Wash and marinate the fish head with a pinch of turmeric and salt for about 15 minutes.
Fry the cubed potatoes with a little salt in oil and keep it aside.
Heat mustard oil in a kadai(wok) and fry the fish head until brown.Break it in small pieces and keep it aside.
Now in another kadai, heat mustard oil, add bay leaves, cardamom and cinnamon.
Add sliced onions, minced garlic and cook for 5 minutes.
Add ginger paste,garlic paste, chopped tomatoes,red chilli powder,coriander powder and cumin powder.
Add salt, green chillies and sugar and stir until the oil starts separating.
Add fried pieces of fish head and potatoes and cook until it is mixed well.
Wash the rice and add it, mix it well with the spices.
Now add 3 cups of water, cover and cook on medium flame till the rice and the potatoes are done and the water is dried out.
Add garam masala powder and ghee.

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Serve hot with steamed basmati rice.

Recipe for Bhetki Mach Paturi or Fish wrapped in Banana Leaf

noreply@blogger.com (Anonymous) — Sun, 19 Jan 2014 16:27:00 +0000

We all go through a lot of worrying, a lot of tension. Tension from work, tension from fight with your spouse, tension from kids, for bachelors: tension from girlfriend or boyfriend, tension from not having a boyfriend or girlfriend - It all makes our life a little bit worrisome. If those worries are under a limit, then its fine. But if it crosses the limit, we go haywire. In order to cool off some steam, this is the ideal recipe. The exquisite bong recipe. Fish covered in a leaf--Sounds simple?? Well the taste will blow your mind off if you have never tasted it. For those who have tasted it before, its always a great feeling to cherish that feeling again- isn't it?. The best feature about this dish is that it contains the entire flavour and loses none of it while cooking as its entirely covered during the process. The aroma of the mustard and green chillies, combined with that of bhetki fish cooked slowly along with the sweet scent of basmati rice makes your tastebuds go juicy.

Ingredients:

Bhetki Fish Fillet : 8 pieces
Banana Leaves : 10 pieces (its better to have some extra in case 1 or 2 gets damaged)
Mustard seeds: 4 heaped tbsp
Poppy Seeds (Posto/Khas khas): 5 heaped tbsp
Green chillies : 12 ( 8 of them should be slitted)
Salt: To taste
Coconut Milk: 1 cup
Kasundi: 3 tbsp
Mustard oil : 2 tbsp
Thread for tying

Procedure:

Ground mustard seeds, poppy seeds, 4 green chillies, salt, coconut milk and kasundi in a mixer-grinder to prepare a thick mixture.
Cut each banana leaf in 2 pieces such that each piece is big enough to cover 1 piece of fish.
Grease each leaf piece with mustard oil.
Now dip each piece of fish in the mixture, make sure to put the mixture generously around each piece.
Put the piece of fish in the center of a leaf, add 1 green chilli,wrap it and tie it with a thread. You can use 3-4 rounds of tying to avoid the leaf being opened while cooking.
Repeat the same step for each piece.
Now heat a saucepan and put a little oil to grease the surface.
Place the tied pieces of fishes in the saucepan, cover it with a lid and let it cook in low flame.
After 5-10 minutes turn the pieces upside down so that the other side gets cooked.
You have to be a little patient to make sure the leaves turn brown on all the sides.
The entire cooking has to be in low flame, so that fish gets cooked properly and does not get burned instead.

(The fillet pieces should be boneless)

Served best with steamed rice. Those who are eating it for the first time: Please remove the banana leaf before eating :)

Note: This preparation can also be made with the King of Bengali Fishes-Hilsa.

Recipe for Chilli Garlic Chicken Noodles:

noreply@blogger.com (Anonymous) — Sun, 19 Jan 2014 11:56:00 +0000

An authentic Chinese preparation, easily cooked at home, tastes amazing and is a lot healthier than the ones available at the restaurants. Vegetarians can add mushrooms instead of chicken and eggs.

Ingredients:

Noodles: 300gm
Butter : 2 tbsp
Garlic minced: 2 heaped tbsp
Onion sliced: 2 medium sized
Olive Oil: 3 tbsp
Parley Powder: 2 tbsp
Oyster Sauce: 1 tbsp
Boneless Chicken: 200gms cut into 1/2 inch cubes
Eggs: 2( beaten)
Capsicum green sliced : 1 large
Pepper Powder : 1 tbsp
Rice Vinegar : 1 tbsp
Green chilli sauce: 1 tbsp
Worcestire sauce: 1 tbsp
Green chillies chopped: 2
Salt

Procedure:

Boil the boneless chicken with a pinch of salt and keep it aside. Keep the chicken broth for boiling the noodles.
Boil noodles in the same chicken broth, strain the water and keep it aside. (Make sure not to overcook the noodles so that it does'nt get too soft).
Add oil in a kadai(wok) and fry the beaten eggs.
Add some salt and pepper and saute for 2 minutes to prepare the scrambled eggs. Put it aside in a bowl.
Heat 2tbsp olive oil and 1 tbsp butter in a kadai(wok).
Add minced garlic and sliced onions and cook for a minute.
Add the scrabled eggs and boiled chicken.
Add capsicum,salt and cook for 4-5 minutes.
Add chopped chillies, parsley powder, vinegar, green chilli sauce, worcestershire sauce and oyster sauce.
Now add the noodles and mix well with the sauce.
Add 1 tbsp of butter or grated cheese as an alternative to garnish.

Serve hot with dry Chilli chicken/Hunan chicken/Manchurian chicken.

Recipe for Chocolate Brownie

noreply@blogger.com (Anonymous) — Sat, 18 Jan 2014 14:34:00 +0000

Chocolate Brownie--Aaahhh!! The name itself makes my taste-buds drooling. I remember the first time I had one at Barista, it was love at first taste for us, and our love story blossomed from that day. Hope this recipe creates a special relationship between you and chocolate brownie as well.

Ingredients:

Flour : 2 cups
Eggs: 3
Cocoa Powder : 2 Tbsp
Dark Chocolate: 1 and 1/2 cup grated/powder
Sugar: 2 cups
Butter: 1 cup
Almonds: 1/4 cup
Salt : 1 teaspoon
Vanilla essence: 2 teaspoons

Procedure:

Take the flour, sugar and eggs in a bowl and whisk it well. Make sure there are no lumps.
Add cocoa powder, dark chocolate,butter and salt and whip to make the mixture a smooth paste. Remember the more you whip, softer the brownie is.
Add vanilla essence and almonds.
Butter the sides of the baking tray, before putting the mixture in it.
Bake it for around 30-40 minutes and your brownie is ready.

Can be served with whipped cream and a scoop o vanilla ice-cream to make it a 'wicked brownie'- barista style.

Recipe for Potoler Dolma or Minced Mutton stuffed in pointed gourd

noreply@blogger.com (Anonymous) — Sat, 18 Jan 2014 12:28:00 +0000

Back with a bong dish again!!! The all-time favourite "Potoler Dolma" or "Minced Mutton stuffed in pointed gourd". I made the stuffing with minced meat, however you can try other options in the form of fish-stuffing or veggie-stuffing (Paneer is a definite good choice) as well. It tastes great in every way.

Ingredients:

Pointed Gourd (Potol/Parwal): 8 pcs
Minced Mutton/Mutton keema: 250gm
Onion: 2 (sliced)
Raisins(Kismis): 2 tea spoon
Grean Peas: 1/4 cup
Garlic paste: 1 tea spoon
Ginger paste: 1 tea spoon
Chilli Powder: 1/2 tea spoon
Salt
Pepper
Garam Masala powder: 1/2 tea spoon
Oil: 2 Tbsp

Procedure:

Preparing the stuffing:

Boil the minced meat in a pressure cooker, strain out the water & keep it aside.
Take a kadai (Wok) and heat oil in that.
Add sliced onions, and fry until golden brown.
Add garlic paste, ginger paste, salt, chilli powder and saute till the oil starts to ooze out from the spices.
Add raisins and green peas.
Add the minced meat and stir well.
Add a little water if needed, but it should be very dry.
Add Garam masala powder.
Once it is dry enough, let it cool.

Preparing the dish:

Wash the Potols (Parwals/Pointed Gourds) and peel the skin lightly.
Cut one end of each and scoop the seeds out with out tampering the other end.
Make sure all the seeds are removed, otherwise it will not feel good to end up with a seed in your mouth when chewing on this delicious piece of stuffed vegetable. (I checked with a torch to be sure :))
Fill the stuffing through the open end on the potol upto the brim, and fill generously.
Heat oil in a pan, and fry the stuffed Potols.
Serve Hot as a Starter.

Note: After frying, you can also prepare a gravy and add the fried stuffed Potols. This way you can enjoy this delicacy with Rice, and treat it as a main course as well.

Recipe for Dollop-o-Butter Prawn:

noreply@blogger.com (Anonymous) — Sat, 18 Jan 2014 11:13:00 +0000

Tired of eating chicken? Want a new recipe to break the monotony? Go for Dollop-o-Butter Prawn. Ditch the spicy/chilli/garlic prawns for a while and indulge your tastebuds into a world of soft buttery bliss.

Ingredients:

Prawns(Cleaned,peeled and deveined): 500 gms
Onion Thin Sliced : 2 (medium size)
Garlic Minced : 5-6 cloves
Garlic paste : 1 tbsp
Dried red chillies : 1 or 2
Fresh cream : 1/2 cup
Lemon squeezed : 1
Rice Vinegar : 2 tbsp
Oil 2 tbp
Butter : 1 tbsp for garnishing
Salt
Pepper
Sugar : 1/2 teaspoon

Procedure:

In order to get rid of the raw smell of prawns ( which some people won't like), boil them along with a pinch of salt, until they turn a little reddish.
Strain out the water and marinate the prawns with a teaspoon of salt and vinegar and leave it for about half an hour.
Add oil in a kadai ( wok) and add red chilli , sliced onions and minced garlic.
Cook until the onions turn golden brown, add sugar.
Add garlic paste, pepper,salt and squeezed lemon juice.
Add fresh cream and stir.
Add prawns and cook for 3-4 minutes.
Garnish with butter and serve hot.

Served with steamed rice/butter naan or paratha.

Recipe for Shahi Paneer:

noreply@blogger.com (Anonymous) — Fri, 17 Jan 2014 20:33:00 +0000

Shahi Paneer is one such delicacy you can count in your list of main-course items while arranging a birthday/anniversary party at your home. This particular dish is enjoyed by people of all age group starting from kids to the grown-ups. You may make it a little less spicy/hot (reducing the amount of chilli) for the kids, they will love it.

Ingredients:

Paneer (cottage cheese) - 450 grams cubed (You can buy ready-made good quality cream paneer available in the market, or you can also make it at home. Please click here for steps to make paneer at home.)
Onion paste - 2 large onions
Oil/Butter - 2 tablespoons
Cloves - 3
Black peppercorns - 4-5
Cinnamon - 2 sticks
Bay leaf - 1
Dry red chilly - 2
Green chillies,slit - 2
Ginger paste - 1 teaspoon
Garlic paste - 1 teaspoon
Cashew nut paste - 3 Tbsp
Yogurt - 1/2 cup
Cream - 1/2 cup
Garam masala powder - 1/2 teaspoon
Salt - to taste
Sugar - 1/2 teaspoon
Coriander leaves - 1 teaspoon (finely chopped) for garnishing (optional)

Procedure:

Heat oil/butter in a kadai (wok).
Add the cloves, peppercorns, cinnamon,dried red chillies and bay leaf and sauté till fragrant.
Add onion paste and sauté for three to four minutes, add sugar,salt and green chillies.
Add the ginger paste and garlic paste and continue to sauté for two minutes.
Add the cashewnut paste and sauté for another two minutes.
Add the yogurt and sauté till it becomes thick.
Add the cream and the paneer.
Cook in low heat for another minute or two and add garam masala powder.
Garnish with freshly chopped coriander leaves (optional).

NOTE: It has plenty of serving options. It can be served hot with butter naan, paratha, kulcha or tandoori roti.

Website Navigation Tips

noreply@blogger.com (Anonymous) — Fri, 17 Jan 2014 20:10:00 +0000

Hello,

This section is about tips on how to navigate this website.

The website can be navigated by the navigation bar located at the top of the page (right below the image containing the name of the website). The Menu buttons can be used to access the different types of categories like: Starters, Main Courses, Desserts.
When the mouse pointer is placed on one of these a drop-down menu will come up displaying the posts under each category. The subsequent recipe can then be clicked and the post for that particular recipe will be displayed.
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Recipe for Dry Honey Chicken Tossed With Sesame Seeds:

noreply@blogger.com (Anonymous) — Fri, 17 Jan 2014 17:41:00 +0000

Hello,

After a tiring day at office and almost another full day stuck at traffic J, it makes one feel completely drained, with almost no energy left for cooking. On such a similar day I prepared this delicacy, and trust me, it's a really easy and quick dish to prepare and it tastes lip smacking good! It can also be prepared when guests come over at a short notice. Here goes the recipe, Enjoy, and let us know how was it?

You can use olive oil, to make this dish healthier.

Ingredients Required:

Boneless Chicken (preferably leg/thigh boneless)- 500gms (Cut boneless chicken into 1/2 inch cubes)
Eggs: 2
Cornstarch: 1 cup
Salt
Pepper
Rice vinegar : 1 Tbsp
Olive Oil/Vegetable Oil/Salad oil : 1/2 cup
Chopped Spring onion 1/2 cup (optional)

Sauce:

Lemon Juice: 1/2 lemon squeezed
Soy Sauce : 2½ Tbsp
Honey : 3Tbsp
Tomato Ketchup : 1½ Tbsp
Olive oil : ½ Tbsp
Cornstarch : 1 tbsp
Sugar : 1½ Tbsp
Minced garlic : 1 or 2 cloves
Sesame seeds for garnishing : 1 Tbsp

Procedure:

Beat the eggs, add cornstarch, salt, pepper, 1/2 tbsp garlic paste, vinegar and marinate (and refrigerate) for about half an hour.
Heat oil in a kadai (wok) , deep fry the marinated chicken pieces until they are brown.
Take a container and put the fried chicken pieces on a tissue paper, so that the extra oil is soaked out.
Heat 2 tbsp oil in a kadai(wok), add minced garlic, lemon juice, soya sauce, sugar and cornstarch.
Cook until it becomes thick, add the fried pieces of chicken, spring onion, honey and saute for 3-5 minutes so that the chicken pieces are coated with the sauce properly. ( It should not be overcooked so that the chicken remains crispy).
Garnish with sesame seeds.

Serve Hot with Red wine.

NOTE: Can also be served with jasmine rice/fried rice/noodles as a dry main-course side-dish.

Recipe for Pati Shapta:

noreply@blogger.com (Anonymous) — Wed, 15 Jan 2014 11:12:00 +0000

Hello,

Warm wishes for Sankranti! Back home in Kolkata, Sankranti usually caters with this delicious dessert named Pati Shapta: A favourite among Bengalis. It is pan-cake stuffed with Kheer. So without any further delay, here is the recipe:

Ingredients Required:

Milk-1litre
Rice Powder / Rice Flour (Govind-Bhog Rice) - 1/2 cup
Flour (Maida, not Atta) - 1/2 cup
Rawa / Suji - 1/2 Cup
Sugar - 3 Table spoons or as per taste
Grated Coconut - 1/2 Coconut (Optional)
Jaggery (Nolen Gur/Patali Gur) - 200 gms or as per taste
Khowa - 150gms
Ghee - 3 Table spoons
Sunflower Oil -3 Table spoons

Preparing the Kheer:

Heat the Milk (keep 1 cup aside for the pan-cake) in a Pan/Kadai.
Condense the milk by constantly boiling and stirring.
Add Jaggery (Nolen Gur) and keep stirring.
Add Khowa make it easier to turn the same it semi liquid state. Note - If Khowa is not available then add more milk. It will take a lot of time to change to a semi-liquid state.
Add Grated Coconut to the kheer and stir well till it becomes a thick paste. Note-The Last step is optional.

NOTE- Keep Stirring so that the mixture does not get burnt.

Preparing the Pan-Cake:

Mix Govind Bhog Rice, Sugar, Milk, Water and Suji/Rawa & grind it in a mixer/grinder to make a semi-liquid batter.
Add Flour (Maida) and mix it well, so that there are no lumps.
In a pan, heat 1 tea spoon of ghee and 1 tea spoon of oil together.
Add 1/2 cup of the batter to the heated ghee and oil.
Spread it in a semi-circular manner.
Put about 1 tablespoon of the semi liquid kheer over the spread.
Roll the spread like bread roll after 15-20 sec. Keep the roll on the pan and flip sides every 5-10 secs till it turns brownish.
Repeat the step for another one.

Enjoy Delicious Pati-Shapta.

NOTE: These delicious Pathi-Shaptas can also be enjoyed by adding these to a freshly prepared liquid kheer and served cold.

Welcome to Preetha's Kitchen!!

noreply@blogger.com (Anonymous) — Wed, 15 Jan 2014 09:05:00 +0000

Hello,

Being a foodie, I was forced to learn cooking when I had to move out of my parent's shelter. Slowly, I started enjoying it and it became more of a hobby, than a necessity. I started experimenting with many cuisines, started learning about different ingredients, spices and their combination.

After my marriage to the biggest foodie of all-time, I got the opportunity to have someone to taste my experimented recipes (Everyone likes their own cooked food, isn’t it?).

I think every foodie could be an awesome chef, it just requires a little effort, which I think could be easily provided if you are staying out of home for some time and missing the delicacies.

In this blog, I will be sharing recipes which have been tried and tested by me. This blog considers you have no prior experience and knowledge of cooking, shopping for ingredients. Even knowing the names of ingredients are not mandatory to be known to the reader, (pretty much like me, when I had started cooking!!). Everything can be learnt here.

Read, Cook, Eat and Enjoy!!!