Category Archives: Glossary / Notes

Chicken-spinach Stuffed Pull Apart Bun

004

You have guest coming for lunch , but may be they are coming in late morning !! It’s neither the time , you can offer breakast nor you can offer lunch . For me , in this type of cases stuffed pull apart bun with tea is always the best choice , to be served some times before the lunch . The soft buns with savory filling inside is really something that always comes up as extra ordinary !!

Ingredients :

For dough:

2 cups of flour
2 tea spoon instant active yeast
1/2 tbl spoon sugar
1 tea spoon salt
1 beaten egg
1 tbl spoon powder milk ( optional)
4 tbl spoon oil
1 tea spoon Italian seasoning
1/3 rd cup- 1/2 cup liquid warm milk

Other Ingredient :

1 beaten egg for egg wash
Sesame ,nigella( black seed) , Italian seasoning
Butter to rub on the bun after taking it out from the oven

For filling :

1 cup chicken cube
1 cup spinach, chopped
2 tbl spoon soysauce
2 tea spoon ginger paste
Cottage cheese
Chopped onion and green chilies

Procedure :

1. Marinate the chicken with soy sauce and ginger paste . Heat oil and add the chicken . Fry well , when the color is changed agg the spinach . The spinach will release water . dry out the water . Turn off the stove . add the chopped onion , green chilies and cheese . Mix well and keep aside . Stuffing is ready .
Remember the filling or stuffing should be cooled down before you put them inside the bun .

2. Mix all the ingredients for bun except oil . Be careful while adding luke warm milk and water . If you use too hot water the yeast might get killed , and if you use room temperature or cold water, the yeast won’t wake up !!!!!! In both case the dough will not rise and everything will go in vain . So always use luke warm water in any recipe where you have yeast as an ingredient. Make a soft dough . If you make the dough hard , the bun will be hard , so make it a soft dough .

3. Knead well . The dough will be very sticky . Now add the oil and form the dough into a round ball . Now it’s easier to work with the dough. Knead very well . The more you knead, the softer bun you get . Knead at least 8-10 minutes .Put the dough into a closed lid box and place it in a warm place . It may take an hour or more to get the dough double in volume . If it becomes fluffy and double in volume , the dough is ready to make the bun. Sometimes it may get longer time to rise . Sometimes it takes almost 2 and half hour to rise up and to be fluffy . So don’t do anything until it rise up in volume and becomes fluffy .

4. Punch down all the air form the dough . Now Make balls from the dough . Flatten the ball and put some filling into it. Reshape the ball . Make all the buns like this . All of them should be of same size .

5 .Grease a springform or any other pan . Line with parchment paper .I used the one time use aluminium pan .Place the balls closely to each other but not touching each other. Do keep some space . Dont place them so close as they touch each other because after second rising they will rise and spread , that time they will touch each other , and that is desired . But if you place them touching each other , the shape will not be good . Cover with a wet cloth for 20/ 30 minutes and let it rise again a bit . At that time you will see the balls are touching each other by rising and spreading . Perfect !!! In the mean time pre-heat your oven to 400 FH or 200 Centigrade.

5. Brush with egg and sprinkle some sesame/nigella seed and Italian seasoning. Bake for not more than 20 minutes at 400 FH in a pre heated oven . If you bake for longer , the buns will be hard .

6. After taking out from oven rub some butter on it for a smooth and glossy finishing .

Enjoy !!!

Mooli Paratha

008

Ingredients:

For Paratha Dough:

3/4 th cup all purpose flour

1/4 th cup white atta ( wheat flour)

1 tea spoon oil

1/4 -1/3rd cup of room temperature or cold water

pinch of baking powder ( optional )

1/2 tea spoon sugar

A pinch of ajwain

For the filling:

1 medium sized radish , grated , about 1 cup
1 tea spoon ginger paste
1/2 tea spoon turmeric powder
1/2 tea spoon dry roasted cumin powder
1/4 th tea spoon chaat masala
2 tbl spoon finely sliced onion
Finely minced green chilies
1/2 tea spoon whole cumin
A pinch of ajwain
Salt
Ghee or oil

Other ingredients :
Ghee/ utter/ oil

Procedure :

1. Mix salt ( around 1/2 -3/4 th tea spoon) with grated radish and keep aside for 15 minutes . It will help releasing water . Now squeeze out all the water from the radish . You can save the water for the paratha dough . If you use it to make the dough , don’t use any extra salt in the dough . Add water in the dough if needed.

2. Heat ghee or oil and add whole jeera and ajwain . When crackling add the ginger paste . Fry for a while . Add the turmeric powder and add the radish .Add the cumin powder and chat masala . Turn off the stove . Then mix the onions and green chilies with the radish . Don’t add any salt as the radish was mixed in salt before squuezing out the water . If needed , you can use a little or according to your taste .

3. Make a dough with the ingredients mentioned for the paratha dough . Knead very well . Then cover it with a damp cloth for about half and hour .

4. Make balls from the dough . You will have 3 balls from the dough . Roll them into a small disk . Now put some filling in and seal the ball . Now roll it into paratha .

If you want square paratha , roll the small balls , then rub some butter or ghee over the rotis then fill in with the fillings and foldthe edges like the pictureand roll out . I find the second square method perfect . The filling from the paratha ooze out less while rolling , looks fabulous!!!

By the way , don’t worry when you see , filling is coming out from the paratha while rolling them out . It’s quite okay .

4. Now fry the parathas without oil first then fry adding 1 tbl spoon ghee pr oil on each side of the paratha . If you want a crispier version fry the parathas using more oil or ghee on medium low flame .

Serve hot !!!!

Italian Cream Cake !!

023

Though named ” Italian Cream Cake ” , it hardly has any connection with Italy . It is one of the classic Southern recipes !! Ooooooo I love Southern style cakes !!! I am on diet and as per my diet plan on the 9 th day , I am allowed to eat whatever I like !! The moment I started following my diet chart I was craving like crazy for a piece of Humming bird or Italian Cream cake .. Don’t have crushed pineapple at home . So made Italian cream cake !! Yayyyyyyyyyy !! It’s my 9 th day !! I can eat whatever I like , I can “EAT” that rich creamcheese -butter cream frosting on that huge slice of moist cake… yayyyyyyyyyyyyyyyyyyy !!! 😀

Original recipe makes about 9″ three layered cake . I just took half the ingredients with slight improvisation and changes . In stead of shortening as mentioned in the original recipe , I took oil and butter , which helped the cake to be moist even when it is kept inthe fridge . 🙂

BTW Please ignore the decoration of the cake !! I did it in 7 munutes !! My 3 years old son was so interested to squeeze the piping bag !! Thank God , at least I finshed decorating it . 😀

Ingredients :

1 cup cake flour / all purposr flour

2 eggs + 1 egg white ( whites and yolk separated)

1/4 th cup butter ( softened) +1/2 cup oil

1 cup caster sugar

1/2 ( half ) cup , buttermilk

1/2 cup flaked coconut , crushed

1/3 rd cup chopped walnut

2 tea spoon vanilla essence

1/4 th tea spoon baking powder

1/4 th tea spoon baking soda

Cream Cheese Frosting :

1 packege or 8 0z or 1 cup cream cheese

3 sticks of butter ( 1 and 1/2 cup), softened

2 cups of caster sugar

Procedure:

1. Separate the egg whites and yolks .

2. Preheat the oven to 350 FH.

3. Beat the egg whites until stiff .

4. Beat the butter , oil and caster/ powdered sugar until light and fluffy . Add the egg yolks , one at a time. add in the vanilla essence Add coconut and beat .

5. Sieve the flour , baking powder , baking soda . Now fold in the flour in egg mixture alternately with buttermilk . Fold in the egg white .

6. Add chopped walnut . Pour the mixture into two greased 8″ sized pan and bake for about 25-35 minutes or until if toothpick inserted comes out clean.

7. Cool the cakes completely before applying frosting .

Frosting:

Beat cream cheese, butter, and vanilla at medium speed with an electric mixer until creamy. Add powdered sugar,

beating at low speed until blended. Beat frosting at high speed until smooth.

Notes :

1. If you don’t have cake flour , just take out 2 tbl spoon flour from 1 cup flour and add 2 tbl spoon of cornstarch . Your cake flour is ready !!!

2. If you can’t find buttermilk at your local stores , add 1 tbl spoon white vinegar in 1 cup luke wram milk and cover it for 10 minutes . Your buttermilk is ready too .

028

Onion Rings !!!!

005

Who doesn’t love onion rings !!! At least I can’t resist myself jump at those golden rings of joy , no matter what is the time , whatever is my health condition or where I am !! I just had a gall bladder removal surgery and I’m strictly told not to indulge myself in any junk and fried foods !! These days , I feel bad looking at my kids , they are bored and is missing my handmade foods !! So what would be a great excuse than that !! Decided to make a bowl of happiness – onion rings !! After ten dull days , I think I deserve a little happiness.. :/

Ingredients :

2 Medium sized onion , cut crosswise

For the batter:

3/4 th cup flour
2 tbl spoon cornstarch
1/2 cup- 3/4 th cup chilled water ( you may need a little more to make a thick batter)
1 tea spoon baking powder
1/4 th tea spoon baking soda
1 tea spoon red chili powder
Salt to taste
1 egg white, beaten ( optional, but I would recommend it )

For dredging :

Dry flour mixture :

1/2 cup all purpose flour
1/2 cup bread crumbs
chili powder

Procedure :

1. Separate the rings from the onion slices .

2. Make a batter with the ingredients mentioned above . Coat the rings carefully with the batter .

3. Now dredge on the dry flour mixture .

4. Fry on medium flame until golden brown .

Enjoy !!!

010

Chocolate Mayonnaise Cake

009

Yes , apparently it is an egg and butterless cake !! Oil less too !!! And it is a chocolate mayonnaise cake !! You heard that right !! Mayonnaise !! 😀 Mayonnaise is all about egg , oil and vinegar and that’s why it replaces the addition of extra egg and butter/oil .All these three ingredients of mayonnaise are responsible to make a cake super moist !!!
This is the basic Southern style mayonnaise chocolate cake recipe !! I just changed a tiny bit ..

Ingredients :

For the cake :

1 cup Mayonnaise
1 cup caster sugar ( powdered sugar)
2 cups all purpose flour
1/4th cup cocoa powder
1 and 1/2 tea spoon baking soda
1/2 tea spoon baking powder
1/4 th cup liquid milk
1/2 cup water or brewed coffee or you can add 1 tea spoon instant coffee in 1/2 cup hot water
1 tea spoon vanilla essence

Chocolate Ganache:

1/2 cup semi-sweet dark chocolate chips
1/3 rd cup Heavy cream ( you can use regular liquid milk instead)
1 tbl spoon butter

Chocolate frosting :

1/2 cup Semi sweet chocolate chips
1/3 rd cup heavy cream
2 tbl spoon butter ( softened)
1 cup icing sugar
1 teaspoon vanilla essence

Procedure :

1. Preheat the oven to 350 FH . Grease a 8″ square baking pan and line with parchment paper .

2. Sieve flour , cocoa powder , baking soda and baking powder together .

3. In a bowl put the mayonnaise and caster sugar . Beat with an electric hand beater until fluffy . Add the 1/4th cup liquid milk and vanilla essence , beat .

4. Now add the flour mixture alternately with warm water / brewed coffee in three bathces . Mix very well . You can use the electric beater at lowest speed at the very end just to make sure everythings incorporated well .

5. Pour the mixture into the baking pan and bake for 25-30 minutes or until a toothpick inserted comes out clean . Baking time may vary according to various oven and power system .

6. Cool the cake completely and then apply ganache . Let the ganache set over the cake . Then use the frosting . 🙂

For Chocolate Ganache :

Heat chocolate chips , butter and heavy cream in the microwave until the chocolates are almost melting !! Around 50 seconds . Don’t try to melt it completely in the oven , that might get burnt . So when the chocolate are almost in melting stage stir gently to melt in completely . Let it cool . Then apply on the cake . After the ganache is set , then apply the chocolate frosting to decorate .

For chocolate frosting :

Heat butter , chocolate and heavy cream together . Cool down . Then add vanilla essence and icing sugar little by little and beat with the electric beater . Let it set for couple of minutes .
I used single layered cake . If you wish you can make layered cake and spread the chocolate frosting in between the layers . 🙂

Loukomades / Lokma / Lukmait Al Kadi

002

Greek calls this fried donuts Loukomades , Turkish calls it Lokma while in Arab countries it is known as Lukmait al kadi .Tried it for the first time and came out super good alhamdulillah !!! Crunchy outside , soft inside just perfect for my aching sweet tooth in time of iftaar . 🙂

Ingredients :

For the Batter:

1 cup all purpose flour
2 tbl spoon powder milk
1/2 tea spoon instant yeast
2 tea spoon sugar
pinch of salt
3/4 th cup + 2 tbl spoon warm liquid milk

Sugar Syrup :

1 and 1/2 cup sugar
1 cup water
Rose water / Orange blossom water
2 cardamoms , 1 bay leaf
1 tea spoon lemon juice ( to prevent crystallization)

Other Ingredient:

Oil to fry

Procedure :

1. Make a batter using all the ingredients of batter. Pour the batter in a box and keep it in the warm place until fermented . It will take an hour or so .

2. Make a medium thick sugar syrup using the ingredients of the syrup . It must not be thin or too much thick . Correct consistency is important for the lokma .

3. Heat the oil , and put 1 spoonful of batter to the oil . Try to use round spoon to make the lokmas round as much as possible . Fry on medium-low flame until turns red and well fried .

4. Put immediately into slightly warm syrup . Keep it there 1 or 2 minutes . Take them out from the syrup and enjoy them warm !!!!

Bangladeshi Rustic Style Chicken Curry

006

I always loved rustic way of cooking . It’s all about simplicity but with lots of flavor !! My today’s post is about Bangladeshi chicken curry , cooked in rustic way !! In this type of cooking there is no overmuchness or aggravation of spices , only few whole spices- that’s what makes the curry so aromatic and flavorful. The other condiments and spices are in paste form or pounded.

Ingredients :

More than 1.5 kg chicken ( almost quarter to 2 kg)
1 and 1/2 cup of onion paste
2 tbl spoon ginger paste ( heaped)
1 tbl spoon garlic paste
1/2 tbl spoon finely sliced ginger
2 or 3 garlic cloves , pounded
1 tbl spoon chili powder
1 tea spoon ( heaped) turmeric powder
1 tea spoon coriander powder
8 green cardamoms
1 stick of 3″ long cinnamon
10-12 black pepper
8-9 cloves
2 bay leaves
1 tea spoon dry roasted cumin powder
Salt to taste
Oil
Potatoes 2 or 3 cut in big cubes

Procedure :

1. Take a pot in which you are going to cook the chicken . Take the chicken in that pot .Mix all the ingredients with chicken except cumin powder and potatoes . Add little water.

2. Cook the chicken on medium-low flame with lid on . The chicken will release water too . If you see the chicken is not done , but the gravy is drying out , you may add water little by little too . When the chicken is half done add the potatoes . You may add little water , if you wish .

3. When done , tuen on the stove . Sprinkle the dry roasted cumin powder and put the lid on . Keep it on warm stove until you serve . It will help to separate oil nicely giving it a tempting look .

Enjoy with plain rice or even roti , pulao .

Pui Papor

006

Ingredients :

Vine Spinach leaves

For batter :

3/4 th cup all purpose flour ( moida)
1/4 th cup besan / Bengal gram flour
Baking Powder 1/2 tea spoon
Baking Soda a pinch ( less than 1/4 th tea spoon)
Chili Powder 1 level tea spoon or less
Salt to taste
Chilled Water 3/4 th cup- 1 cup or enough to make a thick batter ( but don’t make it too thick)

1. Wash the leaves and drain out the water well .

2. Mix all the ingredients together and beat them with a hand electric beater until fluffy . This is the secret of being crunchier for a longer time . Those who don’t have electric hand blender , don’t worry . It won’t affect the crunchiness . But if you beat them until fluffy the result is obviously better as that would help retain the crunchiness for a longer time and it helps to make the papars puffed up ..

3. Dip the leaves one or two at a time into the batter and deep fry them at medium low flame until brown . The flame should be at medium low flame from the beginning . You have to be patient in frying them . The longer you fry them , the crisper they will be ..

Bread GulabJamun

005

My mom and aunts are truly genius , no doubt !!! They have so many unusual recipes !! Today’s post is one of them ” Bread Gulabjamun” – they call ” Paurutir mishti” !!! Well may be the term “Gulabjamun” is misnomer , but the look of the mishti does resemble to that of the gulab jamun , undoubtedly !!! I have improvised the mishti a little from my Mom’s original recipe . 🙂 They used to do it in two different ways . Sometimes with egg and sometimes without egg . I did it without egg . But will surely mention the process with egg too .

Ingredients :

6 pieces of white bread
1/4 th cup of milk or more to soak the bread
2 tbl spoon powder milk
1/2 tbl spoon flour ( if needed)
1 tea spoon ghee
1 tea spoon condensed milk
1/4 th tea spoon cardamom powder
Oil for frying

For syrup:

1 cup sugar
1 cup water
Cardamom, cinnamon , bay leaf

Make a thin syrup with the ingredients . The consistency should be thin but not thin like roshogolla syrup . If the syrup is too thick , the gulabjamun won’t soak the syrup at all .

Procedure :

1. Cut the edges of the breads and soak into the milk for few seconds , just to soften the bread . Squeeze the milk from the bread very well , there should be no drop of milk in the bread .

2. Now add the powder milk , ghee , condensed milk , cardamom powder . Mix well . The dough would seem sticky . If seems too sticky you may add 1/2 tbl spoon flour . Put it in the refrigerator for half n hour to be able to shape properly .

3. Oil your palm with little ghee , now shape them into the size of balls . Deep fry in the hot oil at low flame just like gulabjamun until the color comes and is fried well . If the oil is too hot , the balls will get the color , without being fried well and the mishti won’t soak the syrup . And if the oil is not hot enough the mishti will soak too much oil and will fail too . Right temperature is very important . It took me more than 10 minutes to fry the balls .

4. Transfer the fried balls immediately to warm syrup . If the balls are fried well it will soak the syrup within few minutes .
Always remember , the balls should be hot and the syrup should be warm , but not boiling hot . That would destroy the texture of the mishti . and the stove should be turned off . Hot jamuns ( just fried ) + warm syrup = Perfect soaking of syrup .

Enjoy !!!

Notes :

1. My mom sometimes used to egg . In this case , you don’t need to soak the bread into milk . What you have to do , cut the edges of bread and crush them into crumbs . Now add one beaten egg and other ingredients until forms a dough . You may need more breads to form a dough . 🙂

Image

Homemade chaat masala

Homemade Chaat masala

Chaat Masala !!
My chaat masala is very simple . I hate store bought chaat masala’s .. too salty and too sour .. This is my version of chaat masalas . Hope u’ll love too ..
But before I share the recipe , one thing should be noted , the flavor of chaat masala mostly depends on the dry roasting of dried red chilis and cumin or jeera . If you over roast it and make it too dark , chaat masala will taste bitter and would look dark , and if you under fry ( dry roast), it will not bring out the flavor .
The chilies must be crispy but not dark , may be few black spots , but not completely dark and the cumin should look little darker and you should smell the dry roasted fragrance of cumin ..

Ingredients :

25 dry small red chilies
3 tbl spoon pachforon or Indian 5 spice
2 tbl spoon cumin
1 tbl spoon ( heaped) whole coriander /dhonia
1/2 tea spoon fennel
8/9 cloves
1 tea spoon black pepper
3/4 th tea spoon Radhuni ( I used ajwain instead)
3/4 th tea spoon black salt/ bit lobon / rock salt
1/2 tea spoon amchoor powder ( you can add more if u want little more tangy)

Dry roast dry red chilies and cumin separately . Dry roast other ingredients except black salt and amchoor powder . Now grind them together into a powder .Mix in black salt and amchoor powder . Store in an air tight container .