Chicken Chaap

Got this recipe from the net and it was a superb one. The best part is the gravy which is finger lickin' good. :-) Planning to do this with some fried onion next time.

Ingredients

• Chicken - 1 kg, cut into big pieces
• Hung card - 1/2 cup 
• Ginger paste - 1 tbsp 
• Garlic paste - 1 tbsp 
• Whole red chilli - 4-5
• Some green chilli, if you like extra tang
• Poppy seed paste - 1/2 cup 
• Cashew paste - 2 tbsp 
• Nutmeg powder - 1 tsp 
• Mustard oil - 2 tbsp 
• Ghee - 1 tbsp 
• Whole Garam masala
• Salt to taste
• Few drops of rose water

Make a paste of ginger, garlic with all the chillis and a tbsp of curd.

Marinate the chicken with this paste along with the remaining curd overnight.

Add the oil and ghee in a pan. When it is hot, add whole garam masala.

Once it splutter, add the marinated chicken and cook slowly over low heat.

When the cooking is midway add the poppy seed paste and continue cooking.

Add some kasmiri chilli powder dissolved in water.

After 10-15 minutes, add the cashewnut paste and cook till the chicken is cooked thoroughly.

Adjust the seasoning. Remove from heat and add the rose water and nutmeg powder. Keep covered for 10 minutes.

Serve with roti or paratha.

Nutella Swirl Pound Cake

Tender and moist, this pound cake is loaded with buttery flavor and sweet Nutella swirls. It will melt in your mouth.

Ingredients

• Eggs -4, at room temperature 
• Vanilla extract - 2 tsp
• All-purpose flour - 1 and 1/2 cups 
• Baking powder - 3/4 tsp
• Ground cinnamon - 1/2 tsp
• Butter - 1 cup, softened to room temperature
• Sugar - 1 Cup
• Nutella - 3/4 cup,  warmed

Preheat oven to 180C degrees. Grease a 9x5 loaf pan with butter and keep aside.
In a hand mixer, beat the softened butter and sugar together on medium speed until light and fluffy.
In a medium size bowl, whisk together the eggs and vanilla extract until combined. Set aside. In another medium size bowl, combine the flour, baking powder and cinnamon together. Set that aside as well.
With the mixer running on low speed, add the egg/vanilla mixture and continue to beat until smooth and light in color. 

With the mixer running on low speed, slowly add the dry ingredients until just combined. The batter is very thick and very sticky. Do not overmix the batter.

Spread 1/3 of the batter into prepared loaf pan. Spread 1/2 the Nutella on top.  Repeat with another 1/3 of the batter and the rest of the Nutella. Top with remaining batter.

Bake the pound cake for 50-60 minutes. The cake is done when a toothpick inserted in the center comes out free of cake crumbs (with some Nutella).

Allow the cake to cool completely in the pan on a wire rack before slicing and serving. 

I have warmed the nutella lightly  before layering it into the pan. I simply microwave it for about 15-20 seconds. This makes it easier to layer into the batter.

Chingri Bharta

Another delicious Bharta recipe arrives. this time it is prawn, fried with spices, and mashed into a paste like texture. Chingri or prawn, can elevate even the most dull dish and make it lip-smacking. chingri bharta can definitely please a person when served hot with rice. (it doesn't taste bad individually as well) so definitely  try this out and get yet another satisfying weekend lunch- bengali istyle.

Ingredients

• Small Prawns - cleaned and deveined - 1 cup
• Chopped Onion - 1/2 cup
• Garlic Paste - 1 tsp
• Ginger Paste - 1tsp
• Whole Red chilli - as per taste
• Salt
• Dry coconut flakes - 1 tbsp
• Coriander Leaves - chopped
• Kalo jire / Nigella seeds - 1 tsp
• Mustard oil

Heat mustard oil in a pan, then add the kalonji seeds and whole red chilli. When it crackles, add the onions. Fry for a minute, then add the ginger garlic paste and fry till the raw smell is gone.

Add the prawns with salt and continue frying till the prawns turn pink.

Sprinkle dry coconut flakes and fry well till oil comes out. Remove from heat and cool it a bit.

Mash the mixture in a grinder coarsely. Add some more oil and kalonji seeds, then add the mash.

Once the mixture is completely dry, remove from heat and sprinkle lots of chopped coriander leaves.

Serve with plain rice.

Chital Peti Rasha

'Chital machh er Peti' or the belly part of Clown fish is a delicacy in Bengal and during festivals like Durga Puja or Jamai Shosti, its prices are sky rocketed like anything. Got some last weekend at a reasonable price. Cooked this in a typical bengali way known as Rasha or Rosha, the meaning of this is to some extent fish cooked in a kind of gravy. This would be best enjoyed with plain rice.

Ingredients:

• Chital Peti/Fatty belly portion of fish - 6
• Onion - 2, make a paste
• Green chilli paste - 1 tsp
• Ginger Paste - 1 tbsp
• Tomato - 1 big, make a paste
• Salt, Turmeric, cumin powder, kashmiri chilli powder, sugar
• Mustard oil
• Coriander leaves - chopped, for garnishing
• Panchforon / Bengali five spice

Marinate the fish with salt and turmeric. Heat mustard oil in a pan and fry them till golden brown. Keep aside.

Add panchforon or Bengali whole spice in the same oil. Let it splutter.

Then add the onion and green chilli paste and fry well with a pinch of salt and sugar.Next add the ginger paste and fry well. I have added a small spoonful of garlic paste too.

Next add all the powdered masala. Add a splash of water and fry the masalas well.

 Next add the tomato paste and fry till oil comes out of the masala.

Add a cup of hot water and once it starts boiling, add the fried fish. 

Cook over low heat with the lid on till the fishes are cooked through.

When the gravy reaches the desired consistency, adust the seasoing and remove from heat. Sprinkle chopped coriander leaves and keep covered.

Serve hot with plain rice.

Broccoli, Tofu & Baby Corn in Chicken Broth

Hubby brought some broccoli and babycorn last night, and I already had some Tofu sitting in my fridge. therefore, I resolved to try out this recipe which can not get any more simpler than it sounds. this recipe gave me infinitesimal trouble and was soon ready to serve as a hot stew in our dinner table.

Ingredients:

• Broccoli Head - 1
• Baby Corn - 1 pack
• Tofu - 200 gms
• Onion -1
• Garlic Paste - 1 tsp
• Salt and Pepper
• Chopped Chilli - as per taste
• Knorr Ready to cook soup mix - 1/2 packet
• Cashew nut - 1 tbsp, toasted

Soak the Tofu in salted boiling water for 15 minutes. Remove and fry lightly in oil. Keep aside.

Steam the broccoli florets and baby corn ( cut diagonally) and keep aside.

Heat oil in a pan. Add the garlic and fry for 30 seconds. Add the onion and chopped chilli and stir fry, then add broccoli and baby corn. Add a pinch of salt and stir fry over high heat.

Next goes the tofu. Mix well and then add the soup mix directly to the pan. 

Add a cup of water and mix to ensure there is no lump. Adjust salt, pepper and sugar.

Boil over low heat till the gravy thickens. Sprinkle toasted cashew nut and remove from heat. Serve hot.