Its been ages since I last wrote a blog on wordpress . My views low due to long silence on this page . Was busy with so many things in life that blogging really took a backseat . Will definitely share this one day but time now for a quick n easy new egg curry recipe . Happy cooking everyone.
Ingredients : 6 hard boiled eggs, 2 tablespoon greek yoghurt ( its thick n creamy ), biryani masala 1 tablespoon , cumin powder 1 tsp, coriander powder 1 tsp, salt to taste,1 tsp kashmiri laal mirch , 4to 5 green chilly slices 1 large onion sliced, tomato puree, oil to cook and marinate , ginger and garlic paste.1 tablespoon cream or full cream milk ( optional )
Method : Prepare marinade by adding biryani masala 1 tablespoon , cumin powder 1 tsp, coriander powder 1 tsp, salt to taste,1 tsp kashmiri laal mirch, ginger and garlic paste to greek yoghurt , eggs and 1 teaspoon oil (white oil ). The marinate eggs for 15 mins . Heat oil in a pan add onion slices and sauté till light brown . Add tomato puree and salt . Sauté for 5 minutes . Add all the marinated egg to the sautéed onion and tomato . Cook till oil separates the egg curry . Add a bit of milk or cream (optional ) . Garnish with coriander and chilly and serve hot .
Stay tuned for more in future
I know this has been like six months i didnt even post a word on my blog . But was busy baking brownies and cookies for a small but famous cafe in kolkata and its selling quiet in number . I have got awesome feedback and my small little business Hungerstruck is working fine . sorry for not posting any recipe but trust me i cooked a lot and baked like tonnes . Now to something serious . I was talking about this cafe and how funky they are to serve best of flavours in affordable pricing . The name is kool too …its THE CHAIWALA !
It is co-owned by two awesome people Abishek Roy and Sukrit Poddar and they both love to eat . Actually real foodies value the art of cooking more i guess . Their eyes kinda sparkle to see food around . Please log on to their facebook page they have home delivery in local surroundings . Recently they have been awarded with The Telegraph Food Guide New in town award . So treat yourself with the best and funky in town . Good Luck to them !!!
Facebook Link :
Again with a cake recipe . Often my readers ask me I don’t give them a egg less cake recipe . In my defence I say to them ….I don’t know how to bake them …lol….but baking with eggs always gives cakes it extra fluffiness …in my opinion . I surely have substitutes for egg and once I only used yoghurt and refined oil instead of eggs & butter but eggs always give edge to the softness of cake . My third cake order was a butterscotch cake . And I hate this flavour . But order is a order and I have to respect individual choices. But I was stubborn to bake a vanilla base and top it up with whipped cream and tossed it up with butterscotch syrup which was freshly prepared by me . Ha ha ha …and it was loved by all who ate it . Late in the night my cellphone rang and it was a thank you call . Phewwww…. what a relief ! The moral of the story is if you love something to eat you will automatically make it as per your choice and taste and it will reflect the essence of your individuality …and that’s where you develop a niche ….a difference in approach and create wonders . I tried keeping the demand in order and priority but also created something different not likely the old fashioned butterscotch cake . Keep trying ….keep innovating !!!
Ingredients : Vanilla cake base : 2 eggs, 1 cup refined flour, 1 cup powdered white sugar, 1 teaspoon vanilla extract , 1 cup butter , 1 teaspoon baking powder, 1/2 teaspoon baking soda.
Butterscotch Syrup : 50 g butter , 1 cup brown sugar powdered, 1 cup fresh cream .
Cake Icing : butterscotch sprinklers, Whipped cream as per requirement .
Servings : 6 to 7 pieces,
Method : Beat up butter sugar and egg till it doubles it volume and lighter in texture. add in vanilla extract . now mix all the dry ingredients for cake base and cut and fold to a smooth batter. grease a round baking tin and pour in the batter evenly. In a preheated oven bake the cake at 170 degrees centigrade for 25 to 30 minutes. Once baked take it out and cool it till it is okay to cut it . Preferably bake the cake one day before icing so that it doesn’t crumble on the day of icing.
For butterscotch syrup just heat butter and brown sugar together and melt them until it a thick dense liquid . Add in the fresh cream and whip it continuously to have a smooth syrup. It will be done after 5 minutes . Consistency should be smooth pouring .
Whip the cream in a cool room at the time of icing only .
Cut the cake into two halves but horizontally . top one base with whipped. put up the other base and slowly with help of a knife and smoother plate top it up with whipped cream and get a smooth layer on top. Use decorative nozzles to create fizz up and pour in the cooled syrup still flowing though on top and sprinkle butterscotch sprinklers . Cake is ready .
Baking a cake is the first step and baking a chocolate cake is a mandatory step. I completely have fetish for chocolate …. the cocoa smell itself ignites the craving within . Now to bake a chocolate cake is traditional but to improvise it with different elements just adds on the X factor . Hungerstruck is not a brand yet but I have few ardent followers in my friend circle who are always looking to give me business …love you guys . There was a party organised within office to bid adieu to our dear boss . Now who was the bake chef …..tadddaaaa ….Hungerstruck ! I slogged for like 3 to 4 hours after work and tonnes of passing worksheets plus long travelling hours and still managed to finish my first official cake order. Phewww ….I am not done yet ! Do enjoy reading the recipes and my teeny weeny little Hungerstruck stories ….there will be more of such stories in future …Amen !
For the base cake : 1 & 3/4 th cup of refined flour , 1/4 cup cocoa powder, 1 teaspoon baking soda , 1 teaspoon baking powder, 1 cup powdered sugar , 150 g of unsalted butter, three eggs , 1 teaspoon vanilla essence .
For icing and decoration : 200ml fresh cream , 50 g unsalted butter , 2 & 1/2 cups of grated dark cooking chocolate , roasted sesame seeds , dark big size grapes to decorate .
Servings : 2 pound , 8 large slices .
Method : Baking cake is simple just whip the room temperature butter with sugar till its light and frothy . Add the eggs and vanilla essence to the mixture and beat it till volume turns out double . Mix the dry ingredients with this mixture and if its thick to smooth-en it add a bit of milk . Pre-heat the oven at 180 degrees centigrade and grease the baking dish . Add in the batter , dab it to even and bake for 30 to 35 minutes approx . Once baked wait to prepare the icing until cake is at room temperature .
For icing you just need to heat butter and chocolate in a double boiler and once melted add in the cream to it set aside until it solidifies as butter consistency in room temperature. Melt some dark chocolate separately and add roasted sesame seeds to it . Take butter paper and with a big spatula take out a portion and spread unevenly . refrigerate it for 10 minutes and the chocolate shards are ready . Now take a cake base cut out keep the cake on top spread the chocolate cream evenly on all sides . With a finger create a swirl to give a look to the cake spread out the grapes as you like it and also re -arrange the shard pieces accordingly . Cake is ready to be sliced .
Its not a wild goat we are cooking here but this name originally came from state of Rajasthan where the richness and flavour in the dishes are emphasised with loads of whole spices and dry red chillies as this region is deprived of enough vegetables and greenery . I have been to Rajasthan once for a college trip and that was my most hectic and learning experience ever. People are just as great as their culture and heritage and they are more than welcoming, even if you drop in without notice . My roots are from Bikaner and somewhere I connect to this place . Jungli mutton is Rajasthani version of goat meat preparation and often eaten with bajra roti . loads of dry red chilly and garlic make the dish look royal . Do try this at home !
Ingredients : 1 kilogram of goat meat pieces with bone, 1 tablespoon of red chilly and garlic paste , 1 teaspoon of ginger paste, salt to taste, 1 cup yoghurt,1 teaspoon cinnamon powder,1 teaspoon cumin seeds, 1 tablespoon Kashmir red chilly powder, 3 to 4 dry red chillies, 1 cinnamon stick , 2 to 3 large cardamoms, 1 tablespoon sliced garlic , 1 cup sliced onions, 1 bay leaf , ghee or butter for cooking.
Servings : 5 to 6
Method : Marination is a very important factor when cooking mutton . To cook red meat marination for a longer time makes it tender and soft while dish is ready . So first step is to marinate the mutton with garlic and red chilly paste, salt and keep it for half n hour. Again add in yoghurt , cinnamon powder and mix it with thoroughly and keep it in refrigerator all covered up for minimum 2 hours . Once marinated take the mutton out and heat a pressure cooker . Add in ghee and let it warm up a bit , Once Ghee is fuming hot add in dry red chillies whole ,bay leaf, cumin seed, sliced garlic , large cardamoms, and cinnamon stick . Sauté it once garlic slices are golden and add in onion slices. Sauté it until onions are transparent and reduced half in quantity. Now add in mutton and cook for 20 minutes on high flame . after this add Kashmir red chilly powder and salt to taste and cook for another 25 minutes. Once the meat starts separating the fat and oil and mutton quantity reduces to half and colour changes to rich dark red colour its ready for pressure cooking now. Please do not think mutton is done yet to have a perfect goat meat dish we need to soften the meat by pressure cooking. add in 2 cups of water and pressure cook on high flame for 2 whistles and on low for 3 whistles. Mutton is ready and tender within to eat. Serve hot with any sort of bread or pulao . .
Marble cakes reminds me of my childhood when my mum used to bake a cake without a oven that to in pressure cooker . They were the fluffiest , softest , yummiest cakes from my memory lane . I learnt cooking from her and still call her to take tips . She still thinks I need a lot of lessons but when she hears about my blog from my friends and family I know she is always proud within . This marble cake recipe is from my mums kitchen , I always feel her cakes were best but I still try to match up with her . CHEERS to my Mum !
Ingredients : 1 & 1/4 cup refined flour, 100 g unsalted butter , 1 & 1/4 cup powdered brown sugar, 2 tablespoon cocoa powder, 1 teaspoon vanilla essence , 2 large eggs , 1 teaspoon baking powder, 1 teaspoon baking soda . https://nishachakraborty.files.wordpress.com/2015/08/dsc_1715.jpg
Servings : 8 slices .
Method : firstly beat the eggs sugar and butter together till they are soft and fluffy with light texture, add in the vanilla essence and mix gently . Divide the refined flour baking powder and baking soda into two portions . Mix cocoa powder in one refined flour portion. dry stuffs are ready . Now divide the butter, brown sugar and egg mixture into two equal portions and mix separately with refined flour mixture. This is the only hectic part. Once the batter is ready just grease the baking dish with butter thoroughly and dust it with refined flour . Preheat the oven at 170 degrees for 10 minutes. Now layer by layer pour in the batter on the baking tray. Trick is to pour in the white batter first and then chocolate cake batter next . Once the pouring is complete level up the baking tray and with help of finger just make a swirl on top to get a marble effect better . Bake the cake till 25 to 30 minutes. After cooling the cake a bit after baking cut into large slices and serve .
Note : If you feel your batter is slightly dry please add in a bit of milk to have a smooth flour in the batter. Be careful while adding the milk. Usage of brown sugar will give the brown texture to the brown marble cake !
Sometimes regular ingredients can create magic in your dish . I am talking about ingredients which are easily available , very popular and still no innovation is made . I was in mood to experiment again . I love the part of wanna be kitchen scientist sometimes and just enjoy the success or failure. Ultimate innovations where mistakenly achieved so never give up experimenting . Its funny but I become a total nuts or cry sometimes when I fail but the moment things go correct everything just blossoms up and I am my happy spirit all over again . Irony of life may be …..in no mood to bore you all just discuss recipe …..
Ingredients : 300 gm boneless chicken cut into small pieces, 2 tablespoon Bengal mustard sauce ( kasundi : we say it locally ), 1 tablespoon honey, salt to taste , 1 cup gram flour (Besan ), 1 tablespoon poppy seeds, 1 teaspoon turmeric powder, salt to taste, 1 beaten egg, 1/2 cup refined flour or rice flour .Oil for deep frying
For Salad : half grape fruit peeled off completely , 1 apple , 1 green chilly ,1/2 a capsicum cut into thin slices, half a lemon to squeeze out juice, Salt to taste , 1 teaspoon sugar powder.
Servings : 4
Method : marinate chicken pieces with Bengal mustard sauce , honey salt and keep it aside for 30 minutes. meanwhile just mix gram flour , rice or refined flour , salt , turmeric powder, egg with a bit of water to make a batter with semi thick consistency. Heat the oil in a pan after 30 minutes dip the chicken pieces in batter prepared and deep fry it until crispy and golden brown. Mix all the ingredients for salad ( prepare it after frying fritters to manage freshness.). Serve them together and enjoy the dish .