April 2021

L for Lamb Curry

Food, Indian Cuisine / By / July 25, 2021
Kosha mangsho cover pic

Lamb is a luxury buy in my culture; that is to say it is only prepared on special occasions and any preparation of lamb is considered to be a delicacy.

The Indian Kitchen

We i.e. bengalis call it “mangsho” reverently. Elsewhere, its called “Gosht”. Whatever moniker it may don, there is no denying its fanciness. While different regions of India have their own ways of preparing their dish – some like it sweet, some hot, some spicy while some like it simple and mild. This one is just a basic version which is nevertheless the perfect marriage with a sweet yellow Pulao.

Ingredients:

Lamb / Mutton – 500gms. (medium pieces)

Potatoes (optional) – 2, small

Onions – 3, medium

Tomato – 2, medium

Ginger Garlic paste – 4 tbsp.

Turmeric – 2 tsp.

Red Chilli Powder – 2 tsp.

Garam Masala – 2 tsp.

Salt – to taste

Sugar – 1.5 tbsp.

Green chili (optional) – 2, chopped

Oil – 3 tbsp.

Water – 1 cup

Method:

  1. Marinade the mutton pieces with 2 tbsp. ginger garlic paste, 1 tsp. turmeric powder and salt for about 10-15 minutes.
  2. Slice the onions thinly and dice (medium) the potatoes. Cut up the tomatoes roughly and blend to a puree.
  3. In a pressure cooker, heat the oil.
  4. Add the sliced onions and fry until they are lightly golden brown.
  5. Add the tomato paste, remaining ginger garlic paste, chopped green chilli, remaining turmeric powder and red chilli powder.
  6. Cook until oil starts to release from the sides. Now add the mutton pieces and salt.
  7. Cook on medium flame, stirring regularly and mixing the masala well with the meat. Water will now be released from the meat.
  8. Once all the released water has dried up, lower the flame and cook for another 2-3 minutes.
  9. Now add potatoes, water, sugar and garam masala and cover and cook on pressure.
  10. Let it cook for 6-7 whistles on medium flame.
  11. Serve hot with rice or pulao!

This is a dish which will give you warm, fuzzy feelings and leave you replete and happy. Try it out and let me know how it turns out.

This post was written for Blogchatter A2Z challenge; Day 12 – Letter “L”.

K for Kabab

Food / By / July 22, 2021
Homemade kabab cover pic

Kababs are chunks of spiced meat skewered on a stick and generally cooked over open flame. There are various versions – some are just meat cubes while some are minced meat made into sausages, yet others are stuffed. They are juicy but with no gravy/coating and usually served with accompanying dips or chutneys. They are part of the first course/starters.

From the Land of Sheikhs

Kababs are without doubt a middle eastern fare. It originates from the Arab regions for whom they are an everyday delicacy. From there, the dish crept into the cuisine of North India and we have happily adopted and adapted it as one of our own. The recipe below is my own, a further adaptation or variation of the infamous kabab.

Ingredients:

Chicken – 200 gms., boneless

Curd – 2 tbsp.

Ginger garlic paste – 2 tsp.

Red chilli powder – 2 tsp.

Turmeric powder – 1 tsp.

Garam masala – 1 tsp.

Coriander powder – 1.5 tsp.

Cumin powder – 1.5 tsp.

Salt – to taste

Oil – as required

Method:

  1. Cut the boneless chicken into cubes. Pierce with a fork. This helps for the marinade to seep into the meat well.
  2. Add the curd, ginger garlic paste and all the dry spices. Mix well. Set aside to marinade for atleast 2 hours.
  3. Cooking on Gas burner: Grease the wooden sticks to be used as skewers with oil. Now, skewere the marinaded chicken pieces onto the sticks. Brush oil over the chicken.
  4. Now, set the loaded sticks on a lightly oiled frying pan. Cover the pan and cook for about 20 minutes. Occasionally rotate the sticks so that all sides are cooked equally.
  5. Cooking in an OTG: Grease the rotisserie stick with oil and load the marinaded chicken pieces onto the stick.
  6. Now, set the option to rotisserie on the OTG and cook at 180°C for 20-25 minutes or until cooked.
  7. Serve hot with coriander chutney, onion slices and garnished with chaat masala.

Tip: You can add fresh cream or coriander leave paste or malai or cheese to the marinade for varied flavored kababs. Onion and/or capsicum chunks can be added alternately with the chicken pieces. Adds a different dimension to the taste.

This is a great party dish which can be served up as a starter and will be enjoyed by one and all, guaranteed!

This post was written for Blogchatter A2Z challenge; Day 11 – Letter “K”.

J for “Jhol”

Food, Indian Cuisine / By / July 25, 2021
Jhol cover pic

Jhol is a Bengali word meaning gravy. It forms the base for any vegetarian or non-vegetarian Bengali dishes. It may be a watery gravy which is generally preferred to be consumed with rice or it may be a dry and thick gravy which is generally suitable to be had with roti (flat bread). The thicker version is generally spicier and hence meant for special occasions or holidays while the watery version is lighter and meant more everyday consumption.

Bengal Connection

This is something that I have grown up with; this was home food – comforting yet tasty. Nothing too onerous, simple everyday ingredients cooked with love.

Maccher Jhol or Fish Curry

Ingredients:

Kala jeera – 1 tsp.

Green Chilli – 2, slit

Tomato – 1 small, paste

Turmeric / haldi powder – 1 tsp.

Cumin / Jeera powder – 1 tsp.

Coriander / dhaniya leaves – fistful, chopped

Salt – to taste

Oil – 3 tbsps.

Water – 1 cup

Fish – 2-4 pieces

Method:

  1. Marinade the fish pieces with salt and ½ tsp. turmeric, for 10-15 minutes.
  2. Fry the pieces in the oil – medium high flame – till both sides are lightly golden brown. Keep aside.
  3. In the remaining oil, add the kala jeera and green chilli. Lower the flame.
  4. Once the tempering starts to splutter, add the tomato paste, remaining turmeric powder, cumin powder, coriander leaves and salt.
  5. Once the masala has fried, add water and add the fried fish pieces.
  6. Once the water has started to boil, adjust the taste and switch off the heat.
  7. Maccher jhol is ready.

Kosha Murgi or Chicken Curry

Ingredients:

Chicken – 500gms.

Potato – 2, large

Onion – 2, medium

Tomato – 2, medium

Ginger Garlic paste – 1 tbsp.

Turmeric powder – 1 tsp.

Kashmiri red chilli powder – 2 tsp.

Salt – to taste

Sugar – to taste

Oil – 3-4 tbsp.

Garam masala – 2 tsp.

Method:

  1. Chop the onion and tomato into rough pieces. Grind to a paste. Cut the potatoes into quarters.
  2. Heat oil in a pan. Add the onion-tomato paste. Let it fry for a few minutes.
  3. Add the ginger garlic paste, turmeric powder, red chilli powder and salt and fry for a few more minutes until the oil starts to release from the sides.
  4. Now add the chicken and the potatoes and mix well on medium flame.
  5. Once properly fried and mixed, lower the flame, add sugar and stir.
  6. Cover and cook for 15-20 minutes until the released water is dried up.
  7. Adjust salt and sugar as per taste, if required. Add garam masala, give it a stir and switch off flame.
  8. Chicken curry is ready!

Alu Fulkopir Jhol or Cauliflower-Potato Curry

Ingredients:

Cumin / jeera whole – 1 tsp.

Tomato – 1 medium, chopped

Turmeric / haldi powder – 1 tsp.

Cumin / Jeera powder – 1 tsp.

Ginger – 1” piece, grated

Green Chilli – 2, broken into half

Salt – to taste

Oil – 3 tbsps.

Water – 1/2 cup

Cauliflower – 1 medium

Potato – 1 medium

Method:

  1. Cut the cauliflower and potato into 1” florets and cubes respectively.
  2. Heat oil in a pan. Add whole cumin.
  3. When it splutters, add the chopped tomato, turmeric, cumin powder, grated ginger, green chilli and salt. Let it fry for 2-3 minutes.
  4. Add the cauliflower and potato and mix well. Cook on medium flame for 7-8 minutes.
  5. Then lower flame, add water, cover and cook until both vegetables are tender.
  6. Gravy is generally a little watery.

Deem er Kosha or Egg Curry

Ingredients:

Eggs – 4

Potato – 1, large

Onion – 1, medium

Tomato – 1, medium

Ginger Garlic paste – 1 tbsp.

Turmeric powder – 1 tsp.

Kashmiri red chilli powder – 2 tsp.

Salt – to taste

Sugar – to taste

Oil – 3-4 tbsp.

Water – ¼ cup

Garam masala – 2 tsp.

Method:

  1. Chop the onion and tomato into rough pieces. Grind to a paste. Cut the potatoes into quarters.
  2. Boil the eggs and the potatoes.
  3. Heat oil in a pan. Fry the eggs and the potatoes. Make superficial slices with a knife on the boiled eggs. This helps to keep the eggs from spluttering/exploding.
  4. In the remaining oil, add the onion-tomato paste. Let it fry for a few minutes.
  5. Add the ginger garlic paste, turmeric powder, red chilli powder and salt and fry for a few more minutes until the oil starts to release from the sides.
  6. Add water, eggs and potatoes and mix well on medium flame.
  7. Once properly fried and mixed, lower the flame, add sugar and stir.
  8. Cover and cook for 5 more minutes until the water has dried up to a thick gravy sticking to the eggs and potatoes.
  9. Adjust salt and sugar as per taste, if required. Add garam masala, give it a stir and switch off flame.
  10. Have this with luchi or puri, this is a perfect marriage!
Egg Curry steps…

Tip: Kosha is ideally thick dry gravy, but you may keep a little fluid as per your tastes.

These general gravy may be used for other vegetables or meat and enjoy with rice or bread/roti. The jhol  will give you a warm, homely feel but will make your taste buds dance.

This post was written for Blogchatter A2Z challenge; Day 10 – Letter “J”.

I for Ice Cream!

Food / By / July 22, 2021
Ice cream cover pic

The perfect end to every meal – a dessert. And what’s the perfect dessert? Ice cream of course! Age no bar, country no bar – ice cream is by far everyone’s favorite dessert, mine included. The cold, sweet, creamy yumminess has no equal. To add to the delight, it comes in various flavours – something for everyone’s tastes.

Ice cream is literally (and originally) the iced version of cream. However, it can be made from milk as well. It comes in various forms nowadays – sorbet, gelato, froyo, softy, etc. (I’m drooling as I’m writing!)

The Homemade Way

This recipe is straight from our kitchen – the easy way with no requirements for ice cream churners or machines or huge quantities of ice. The method is actually closer to a kulfi which is a traditional Indian ice cream. Whichever, it tastes delectable.

Ingredients:

Milk – 500 ml.

Sugar – 4 tbsp.

Custard Powder (vanilla) – 40g.

Method:

  1. Mix the custard powder in 3/4 cup of milk (~150ml). Stir well till there are no lumps and it is a smooth mixture.
  2. Boil the remaining milk (~350ml) till it has reduced to about 2/3 of its volume.
  3. Add the sugar and boil for a further 10 minutes. Keep stirring or the milk will burn / stick to the bottom.
  4. Now slowly add the custard mixture, stirring all the while. Boil for a few more minutes until the custard has started to thicken and turn off the heat.
  5. Cool the mixture. It should be of a consistency slightly runnier than a gloopy custard.
  6. Once cooled, pour into your designated ice cream bowl or moulds and freeze.
  7. Half a day of freezing later, your home-made ice cream is ready!

You may add melted chocolate or strawberry or any flavour of your choice to turn this into a flavored ice cream rather than just plain vanilla. Personally, this method gives a sort of kesar type flavour and feel which I adore.

This post was written for Blogchatter A2Z challenge; Day 9 – Letter “I”.

H for Healthy & Hearty Stew

Food, Healthy Food / By / July 25, 2021
Stew

This is a dish I have come across very recently owing to a special set of circumstances. I needed to eat healthy for a while but as you know or rather, I believed, anything healthy can’t be really tasty and anything too tasty is never good for your health. Or, is it? Well, this dish certainly proved me wrong. This stew has it all – vegetables, pulses, protein, and taste.

Mom’s Kitchen

This is straight from Mom’s kitchen. When in doubt (unlike Hermione who goes to the library), I ask Ma (my mom). She gave me this recipe which is super easy but is healthy, hearty and tasted good with very little spices.

Without further ado, here’s the recipe for chicken stew.

Ingredients:

Chicken – 100gms.

Beans – 50gms.

Peas – 1/2 cup

Cabbage – 75gms. (a chunk)

Masoor or yellow moong daal – 1 tbsp.

Ginger – 1” piece

Garlic – 1-2 cloves

Onion – 1 medium

Tomato – 1 small

Salt – to taste

Pepper – 1 tsp.

Butter – 1 tsp.

Method:

  1. Cut the chicken into cubes and chop up all the vegetables.
  2. Put the chicken, vegetables, and the daal in a pressure cooker. Add salt and 1 cup water.
  3. Cook for 1 whistle on high and 1 whistle on low.
  4. Once pressure is released, open up the cooker and give it a stir to mix it. Ladle into a bowl.
  5. Sprinkle pepper and add butter to the hot stew. Serve hot.
The Ingredients

This will be enough for 2 people for one meal. It’s an enriching dish which will fill your stomach and leave you with a warm, fulfilled glow. Have it on a rainy day or just a day when you feel like eating light and healthy.

This post was written for Blogchatter A2Z challenge; Day 8 – Letter “H”.

G for Grilled Chicken

Continental Cuisine, Food / By / July 26, 2021
Grilled Chicken cover pic

Grilled chicken or any grilled meat for that matter is a no muss no fuss kind of dish which is healthy, is easy to make but is superbly tasty. While it may sound like something exotic, something which we usually eat at a fine dining place, it is actually a basic dish which can be a dish in itself or be used as a focal point and then a full-fledged meal built around it.

The Continental Palate

Continental food refers to dishes which originate in the continent of Europe be it Spanish, Italian or French etc. Continental dishes favor herbs rather than spices and their sauces are not used as gravy rather as a dressing to the main course – mainly meat. This dish I’m about to give the recipe for is a continental dish though I do not know which country it specifically belongs to. This is my take on Grilled Chicken – recipe is totally a self-invented one.

Ingredients:

Boneless chicken – 250gms.

Vinegar – 1.5 tsp.

Ginger Garlic paste – 1 tsp.

Salt – to taste

Pepper – 2 tsp.

Dried Thyme – 3 tsp.

Dried Oregano – 3 tsp.

Dried Rosemary – 1 tsp.

Red Chilli flakes – 1 tsp.

Onion – 1 large

Potato – 2 medium

Oil – 2 tbsp.

Butter – 10gms.

Method:

  1. Make light slice marks on the chicken. It is preferred that the chicken is in 2 or 3 large slab like pieces. Marinade with vinegar, ginger garlic paste, salt, 1 tsp. pepper, 2 tsp. thyme, 2 tsp. oregano, rosemary and red chilli flakes. Keep for atleast half an hour.
  2. Meanwhile, thinly slice the onion and cut the potatoes into thin round slices.
  3. Heat oil in a grill pan.
  4. Arrange the onion and potato slice around the edge of the frying pan and sprinkle salt, pepper, thyme and oregano over them.
  5. Lay the marinaded chicken pieces in the centre.
  6. Now scoop butter into small globs and distribute over the chicken pieces and the onion and potato. Let it cook on low flame.
  7. After 15 minutes, turn the chicken and the onion and potatoes. They should have a nice brown char on them. If not, keep for longer. This depends on the thickness of the chicken slabs.
  8. Let the other side me similarly grilled for 15 minutes or so until fully cooked.
  9. Grilled chicken with accompaniments is ready to feast on! Have it with lightly toasted bread for best results.

This quantity should be enough for 2 people, multiply accordingly for more numbers. This is such an easy dish to make with minimum prep. but with utterly delicious results.

This post was written for Blogchatter A2Z challenge; Day 7 – Letter “G”.

F for French Food

India, Paris, Travel / By / July 22, 2021
French food cover pic

French food, I have always heard, is highly technical and involves precise measurements and use of ingredients. The various regions of France are known for and boast their own specialized dishes e.g. Lorraine, Champagne, Burgundy, Brittany etc. Somethings are common like wine, coffee, and breads! Oh! their breads! Melt in the mouth delicious, you will always find some at every table accompanying whatever dish you order.

From my observation, the French love their food. Mealtimes are almost religious; lunch is atleast an hour and dinner is a leisurely affair lasting for as long as you wish it to be. They dine early while there is still light out so there isn’t really a “tea-time” per se, and breakfast is not a fussy meal as well. When they dine out, they almost always eat al-fresco. I mean most of the restaurants I visited were crowded on the outdoors seating but empty inside. They enjoy the weather and their food.

The Parisian Love

On my solitary trip to Paris, I had a variety of French food, most of which I, unfortunately, do not remember – or was never able to pronounce – the names of. I do remember baguettes, confit duck, braised veal, cheese board with a sharing platter of blue cheese, tuna, pork etc. And…I also remember the French wines! Oh yum!

French Food

However, before you get your hopes up, I want to say that is merely an appreciation post for all French food. I have not yet tried making any French dishes at home except crepes and…French toast. Though as Rani said in “Queen”, this is probably “Indian French Toast”.

For crepes, I use this recipe, its not mine: Allrecipes

Ingredients:

Bread – 6 slices

Eggs – 2

Milk – ¼ cup

Salt – to taste

Pepper – 1 tsp.

Oil – for shallow frying

Method:

  1. Slice the each of the bread pieces in half.
  2. Beat the eggs in a flat-ish bowl.
  3. Add salt, pepper and milk and mix well.
  4. Now, dip the bread triangles into the egg mixture and hold for a few seconds. Turn over and repeat the process.
  5. Heat a frying pan and add oil. Shallow fry the dipped bread pieces in the frying pan making sure to turn over so that they are evenly fried till golden brown on each side.
  6. Serve hot with ketchup.

Tip: Don’t keep it dipped in the egg mixture for too long or it tends to tear away into blobs.

Tip: You can add chopped onions, tomatoes, coriander leaves, chillies to spice up the whole thing but I like it plain and simple so I have mentioned the basic recipe.

Indian French Toast. (I confess, this is a borrowed picture. I will come back with better personal pics.)

This is where the Indian version varies with the classic version – the accompaniment. We have it as a namkeen / savory dish whereas the classic French toast is had with syrup and is a sweet dish. Either way, it makes for an ideal breakfast or even evening snack.

Tip: I once tried a version where I tore the bread into bite sized pieces and made the French toast as tiny, crispy tea snacks. People loved it. You may try it out.

This post was written for Blogchatter A2Z challenge; Day 6 – Letter “F”.

E for Egg Devil

Food, Indian Cuisine / By / July 25, 2021
Egg devil cover pic

There are some foods which are like ambrosia, some little pieces of heaven which you are only blessed with on special days and events. And when you are, you thank your lucky stars and stuff your face! This little dish was my manna during childhood and that feeling has not changed in adulthood. There were rare occasions when ma used to make these and I just gorged on them.

From my Homeland

From the east of India, my homeland Kolkata, I bring you this purely Bengali dish – “deemer devil”. This is a crunchy fried ball of boiled egg with a thick coating of spicy mashed potato.  It is a little complicated and time-consuming recipe which is probably the reason for it not being made very often but I assure you the end justifies the means. Occasions like festivals or guests coming in were times when these got made and the connection to this dish is totally from the heart!

Ingredients:

Egg – 6

Potato – 7/8, large

Onion – 2, chopped

Coriander leaves – handful, chopped

Green chilli – 2, thin round slices

Salt – to taste

Red chilli powder – 1 tsp.

Cumin seeds/jeera – 1 tsp.

Coriander seeds/dhaniya – 1 tsp.

Amchur powder – 1 tsp.

Chaat masala – 1/2 tsp.

Bread crumbs – 100 gms.

Oil – for deep frying

Method:

  1. Boil 5 of the eggs and all the potatoes.
  2. Dry roast the jeera and coriander seeds. Cool them and grind them into a fine powder.
  3. Lightly fry the chopped onions till lightly brown.
  4. Mash the boiled potatoes roughly; it doesn’t matter if there are little lumps.
  5. Add the fried onions, green chilies, coriander leaves, salt, red chilli powder, powdered roasted masala, amchur powder and chaat masala and mix well. It should form a tight mixture and not a watery one.
  6. Peel the boiled eggs and cut into halves longitudinally.
  7. Now, carefully coat the boiled egg halves with the potato mixture evenly – about ½” thick.
  8. Beat the remaining raw egg in a bowl and spread out the bread crumbs on a plate.
  9. Dip the potato coated egg halves in the egg wash and then roll them over the bread crumbs to form an even crust.
  10. Heat oil in a deep pan. Now release the balls into the hot oil and fry till golden brown.
  11. Serve hot with kasundi (mustard sauce) or ketchup.

If you make these, let me know how they you like them but I can assure you, you will be a hit among your guests and family!

This post was written for Blogchatter A2Z challenge; Day 5 – Letter “E”.

D for Deep Fried Goodies

Food, Indian Cuisine / By / July 26, 2021
Deep fried cover pic

Junk food is my comfort food. There’s nothing like sitting with a huge packet of Lays Magic Masala and munching away. Don’t judge me! I have had an incredible childhood where I always had yummy food at home. Of those, some of my favorite foods included deep fried goodies. Granted, they were not an everyday occurrence but whenever these treats were cooked at home, my day was made. These are vegetarian or non vegetarian deep fried bite sized wonders which are a burst of flavour on your tongue; the crunchiness simply adds to the experience.

It’s Desi and Home-made!

The connection is totally desi! The dishes I am about to describe are all Indian. Whichever part of India we travel to, these will be available in some form or other and by various names. Home-made is the best way to go and trust me, these will turn out delicious!

Pakoda / Peyaji / Kanda Bhajji

Ingredients:

Onions – 2, medium sized

Turmeric – 1 tsp.

Salt – to taste

Besan (gram flour) – ½ cup

Green chilli – 1 or 2 (optional), thinly chopped

Water – as required

Oil – for deep frying

Method:

  1. Cut the onions into thin slices.
  2. Add the besan, salt, turmeric and green chillies.
  3. Now mash in the besan with the onions so that the juices of the onions are released, and a cakey mixture is formed. Add in water as required so that the final result is a sticky batter, lightly coating the onions. The batter should not be too runny or thick.
  4. Now heat oil in a deep kadhai (pot). Put in the onion batter in dollops and deep fry till golden brown.
  5. Drain the fries on absorbent paper and your yummy pakodas are ready to be enjoyed with a cup of tea!

Tip: For best results, midway through frying using your spatula to flatten the dollops like a coin. It helps in better heat distribution and even frying.

Preparation stages
Pakode!!

Daal Fritters / Tele bhaja

Ingredients:

Masoor dal – 1 cup

Bengal gram (chholar daal) – 2 tbsp.

Salt – to taste

Kashmiri red chilli powder – to taste

Oil – for deep frying

Method:

  1. Soak the two pulses – masoor and bengal gram – for atleast 1 hour.
  2. Drain the pulses and grind them into a paste in a blender. The wet pulses should be enough to be a paste; if not, add water in tiny teaspoon measures.
  3. Once the daal are ground to a paste, take it out into a bowl and add salt and Kashmiri red chilli powder.
  4. Now whip/beat the mixture with a simple hand whip. This aerates the mixtures and makes the fritters fluffly.
  5. Now heat oil in a deep pan and add the batter in small balls.
  6. Deep fry till they are golden brown and then drain onto absorbent paper. Crunchy fluffy daal fritters are ready!

Tip: This recipe can be done without the Bengal gram. The Bengal gram is my personal addition to make the fritters truly crunchy. I sometimes add yellow and green moong as well. Multi-daal fritters taste as good as the original version.

  • Daal / lentils
  • Mixture
  • Daal Pakoda

Beguni / Eggplant fries

Ingredients:

Eggplant – 1 (preferably thin, long one)

Salt – to taste

Turmeric – 1 tsp.

Besan (gram flour) – 1 cup

Water – as required

Oil – for deep frying

Method:

  1. Slice the eggplant longitudinally to form fillets. Of ½” thickness and 2” or 3” in length.
  2. Marinade with salt and turmeric.
  3. Create a batter out of besan and water. The batter should be slightly thick and gloopy, not runny at all.
  4. Heat oil in a deep pan. Coat the eggplant fillets in the batter evenly and drop into the hot oil.
  5. Deep fry till they are golden brown and drain onto absorbent paper.
  6. Enjoy with hot rice and daal!

Tip: Add a tbsp. of the hot oil into the batter and mix. It makes for crunchier fries.

(PC: Whatanindianrecipe.com)

Chicken Pakoda

Ingredients:

Chicken – 200-250gms., boneless

Ginger garlic paste – 1 tbsp

Vinegar – 1 tsp.

Soya sauce – 1.5 tsp.

Salt – to taste

Red chilli powder – 1 tsp.

Egg white – 1 egg

Flour – 1.5 tbsp.

Cornflour – 1 tsp.

Oil – for deep frying.

Method:

  1. Cut the chicken into cubes. Marinade with ginger garlic paste, vinegar, soya sauce, salt and red chilli powder for minimum half an hour.
  2. Add the egg white, flour and cornflour and mix well.
  3. Heat oil in a deep pan. Now fry the chicken pieces till they are golden brown.
  4. Serve hot chicken pakodas with ketchup or mayonnaise.
Ingredients, batter, frying
Golden chicken pakodas!

All the recipes above are ideal for 2 people. Try out these simple but delicious deep-fried wonders at home and let me know how they turn out. I know any of these on any given day would just make my day!

This post was written for Blogchatter A2Z challenge: Day 4 – Letter “D”.

C for Cupcakes!

Baking, Food / By / July 25, 2021

As far as my memory goes back, I have seen my mother baking cakes. I used to love watching her whip up cake batter and I used to love helping her with the mixing. I remember sitting and gazing with wonder at the ease with which she made those cakes – vanilla, orange, chocolate. And then I had the utter happiness of eating those divine cakes. I developed a love for cakes since that tender age and have never fallen out of love.

Under her tutelage, I learnt how to bake cakes on my own; the measurements, the techniques, the little tips and tricks of baking a cake and then icing it. Eventually, once I had my own kitchen, I ventured onto making cupcakes, adding my own twist here and there.

Travel Connection?

Cupcakes are global! Enough said. That is the connection. In every country I have been to, every hotel breakfast buffet has had cupcakes of some kind or another. Even buffet restaurants here in India almost always have cupcakes in their dessert option. Without further ado, here’s my recipe for chocolate cupcakes with buttercream icing.

Ingredients:

Flour – 1.5 cups (~200gms.)

Baking powder – 1.5 tsp.

Cocoa powder – ¾ cup

Butter – 75gms. (at room temp.)

Sugar – 1.5 cups (~180gms.)

Eggs – 4

For the icing:

Butter – 25gms. (at room temp.)

Powdered sugar – 1/3 cup

Warm water – as required

Method:

  1. Sieve together the flour, baking powder and cocoa powder. This helps to create a homogenous mixture and to avoid lumps. Do the sieving at least three times.
  2. In a mixer, mix the sugar and butter together until they are properly blended.
  3. Add the eggs and blend thoroughly. Pour the mixture into a mixing bowl.
  4. Next, add the dry ingredients’ mix 3-4 tbps. at a time and mix by hand until you get a nice smooth dough.

Tip: Always be sure to mix in the same direction be it clockwise or anticlockwise. The whole mixing can be done in a mixer or a food processor, but I find mixing by hand is the best atleast partially as indicated above.

  • Preheat the oven at 180°C for 10 minutes.
  • Meanwhile, grease your cupcake tray, place cupcake liners (if available) and ladle the batter into them. The cupcake molds should be filled upto ¾ height only to allow space for rising.
  • Bake for 20-25 minutes until a tester (usually a fork) comes out clean.
  • Cool the cupcakes and then its icing time!
  • For the icing, mix together butter and powdered sugar, adding a little warm water to ensure correct consistency.
  • Spoon the icing onto the cupcakes and then use a butter knife dipped in warm water to smooth them out over the surface of the cakes.
  • Optional: If you have piping bags, use them to pipe your buttercream icing onto your cupcakes.

Delicious cupcakes are now ready to gorge on! Try this recipe out and let me know how it turns out for you. I’m sure you will love them.

Ingredients
Fresh from the oven!
With Icing…not too pretty but it was my first try with piping bag!

This post was written for Blogchatter A2Z challenge; Day 3 – Letter “C”.

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