Barishali Chingri Pithe! :D

'Chingri Pithe' is a kind of prawn coconut cake, cooked in Banana leaves and finds its origin in Bangladesh. My mother has fond memories of my grandmother preparing it for her family, on Sundays. I still remember the strong smell of Prawn cakes overwhelming my senses, on rare days when mother found good Banana leaves at the bazaar. This dish has close associations with my childhood. My first attempt at it wasn't all that bad. Read ahead to know how one can cook the 'Chingri Pithe' in the microwave, as well. :) 

Ingredients

1) 200-250 gm/ 1 cup peeled prawns
2) 1 1/2 grated Coconut
3) 1 tbsp Sugar
4) 4-5 Green chilies
5) 2 tsp Salt
6) 2 tbsp Oil
7) 2 tsp Turmeric
8) Traditional recipe requires 2 big square sized Banana leaf pieces.
(Follow the recipe to know how to make it in the microwave) :)

Recipe 

1) Blend the grated coconut into a fine paste. Add all the other ingredients to this paste and blend well.
2) Grease one side of the banana leaves(The matte side) with oil. Grease a flat pan with some oil, as well.
3) Place the blended coconut prawn mixture on one of the banana leaves and flatten it out(Approx 1/4 inch on the side). Place the banana leaf on the flat pan and cook the prawn coconut mixture on medium heat. Cook it underneath a lid.
4) After 10-12 minutes remove the half done cake(along with the banana leaf) to another plate. Place your second banana leaf on top of the prawn cake followed by another plate. Turn it upside down to transfer it to the second banana leaf. Place it on the flat pan again and cook for another 10 minutes on medium flame.(Follow this step closely. The cake is extremely delicate and might fall apart, if not executed properly). Remove(use the same process to transfer to a serving space) and serve hot with lemon rind and lemon juice squeezed on top.

5) Alternate method(This process can not substitute for the beautiful banana leaf flavor that enters into a prawn cake prepared in the conventional way): Place the mixture on a grill proof plate/pan and flatten the mixture out(1/4 inch on the side). Place it on the high rack and cook for 6-8 mins at 450W+Grill(Micro+Grill function).

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Red Velvet Cakes with American frosting

It is absolutely unnecessary to introduce red velvet cakes/cupcakes to any dessert savant. This particular recipe that my mother uses has been around for the longest time and more importantly, I hear that a certain famous bakery, swears by it. :D The Cheat American Frosting recipe on the other hand is a gem that has been used in my friend's house for generations. I was glad when she introduced me to it, since Buttercream frosting isn't my favorite and the Cheesecream one is not really an affordable option. Do you see why this is so special? Valentines day might be far away but there isn't really a good time to devour red velvet cakes, now is there? ;)

Ingredients 

For the cake(One can make 12 cupcakes with the very same measurements)
1) 1 1/4 Flour
2) 1 tbsp Cocoa powder
3) 4 tbsp Butter
5) 1/4 tsp Baking powder
6) 12 tbsp Granulated sugar
7) 1/2 tsp Vanilla essence
8) 1 egg(Grab the largest one XD)
9) 1/2 cup Buttermilk(Google how to make buttermilk if unavailable) :P
10) 1 tbsp Red food colouring.
11) 1/2 tsp White Vinegar
12) 1/2 tsp Baking soda

For the American Frosting
1) 2 1/2 tbsp Flour(Yes, yes do not freak out!)
2) 1/2 cup Milk
3) 1 tsp Vanilla essence
4) 1/2 cup Castor Sugar
5) 1/2 cup Butter

Recipe

Cake
1) Sift together the flour, baking powder and cocoa with a pinch of salt.
2) Beat the butter in a bowl until soft. Add the sugar and beat for another 2 mins until light and fluffy. Add the egg and vanilla essence. Whisk and incorporate properly.
3) In a separate bowl, whisk the butter milk and the red food coloring.
4) Add the buttermilk and the flour mix to the butter mixture, in parts and whisk slowly. This is your cake batter.
5) Combine the vinegar with the baking soda and let it react(it will fizz up). Quickly fold it into your cake batter. It will achieve a beautiful pale red colour.
6) Divide the batter into a cupcake/mini cake tray and bake in a preheated oven(180 C) for 20-25 mins. Cool on a wire rack for 10 mins. Set aside.

Frosting(Should be consumed in the next 24 hrs)
1) Add the Flour to the Milk and mix well. Whisk over medium heat until the mixture congeals and becomes thick. Remove from heat. Add the Vanilla essence to the cooled mixture.
2) Whisk the butter and sugar in a bowl until light and fluffy. Incorporate the flour mixture(must be cool) into the butter sugar mixture. Whip it again until it has a whipped cream consistency(Whip for a little less that a minute). Voila!

Simply coat your mini cakes/cup cakes with the American Frosting. Mom made it even more sinful with Nutella and a piece of KitKat on top. 

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Tortilla Espanola!

Recently, a friend showed me how to make a Spanish Omelette in the microwave. I love Tortilla Espanola especially because it makes for such a complete meal. Serve a few pieces with  freshly made coffee and toast, and you have a spectacular breakfast ready! This is one of the easiest microwave ready recipes that I know. :D  

Ingredients 

1) 3 eggs
2) 2 tbsp Milk
3) 1 tomato cut up into cubes.
4) 1 potato cut up into medium sized cubes
5) 1 chopped onion
6) 2 tsp Salt and Pepper

Recipe 

1) Mix the milk and eggs together. Add herbs, salt and pepper to the mixture. (I add a lot of dried basil and oregano).
2) Preheat a grill proof Plate for 5 mins using the 600W+Grill(Micro+Grill) feature in your Convection microwave.
3) Spread the Tomato, potato and Onion evenly on the heated plate. Pour the egg and milk mixture all over it. Place the plate on a high rack and cook in the microwave(450W+Grill) for 5 mins. Your Tortilla Espanola is ready. Serve hot with cilantro leaves on top. :D

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Lemon Ginger pots. :D

I have made this dessert, quite a few times, over summer, this time around. Other than the absolutely delightful combination of the ginger biscuits with the lemony custard middle, this dessert has been made over and over simply because of how easy it is to make it. On days, when I did not have enough time to put together a more complex dessert, I have made the 'Lemon Ginger Pots' while carrying on a conversation with my guests. Easy, breezy and supremely... tasty! Num num!!! ^__^

Ingredients(Serves 5)

1) 2 eggs separated
2) 2/3 cup Condensed Milk
3) Juice and zest from 1 lemon
4) 1 tsp Vanilla essence
5) 1/4 tsp White Vinegar
6) 4 tbsp Castor Sugar
7) 10 Ginger Biscuits
8) 30 gm Butter

Recipe 

1) Blend the Biscuits and Butter together. Use to make the bottom layers of five greased ramekins.
2) Whisk the condensed milk, egg yolks, vanilla essence, lemon juice and zest together. Pour it out on top of the bottom  layer.
3) Add the White vinegar to the Egg whites and start whisking. Add the Sugar slowly, while whisking, until the egg whites hold soft peaks. Spoon the meringue out on top of the Condensed milk layer.
4) Bake in a preheated oven(180 C) for 15 mins or until the meringue becomes slightly brown and fluffy. Chill in the refrigerator for an hr and serve it with Apple cubes on the top. :D

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The Baba Ghanoush Bruschetta! :)

I love smoked, charred and grilled food. Period. But yes, lots of arched eyebrows at the mention of something that doesn't remotely sound healthy, not so much! :P This weekend we decided to make a Bruschetta with Baba Ghanoush and Grilled Chicken on top. A combination that never ever disappoints. Pour out some wine if you must! ^___^ 

Ingredients 
 
For the Tahini Sauce>
1) 1/4 cup roasted White sesame
2)  4 cloves Garlic
3) 3 tbsp Lemon Juice/White Vinegar
4) 2 tsp ground Roasted Cumin Seeds
5) 1/2 tsp Salt

For Baba Ghanoush> 
1) 1 Egg plant
2) 2 tsp Lemon Juice
3) 1/2 tsp Salt

Recipe

1) To make the Tahini Sauce, grind the White sesame into a fine powder and mix with the rest of the ingredients.
2) Char the eggplant on the open fire of a gas stove. Clean with water and peel the skin off. Blend the pulp of the eggplant with the salt in a mixer grinder. To this add the Lemon Juice and 2 tbsp of the Tahini sauce. Mix well. Your Baba Ghanoush is ready!
3) Cut pieces of bread out from a Baguette( I used market bought Chili cheese breads :| ). Toast the breads slightly and rub with a peeled clove of garlic(chop in half and use the flat side). Spoon out a lot of Baba Ghanoush on the bread. Top it with some fresh Tomato cubes, grilled Chicken pieces(I charred cooked chicken pieces on the open fire of a stove and used a scissor to snip off long pieces) and coriander. Drizzle with some Olive oil and serve!

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Litchi Roche! ^__^

My mother and her need to innovate when it comes to the art of gift giving has fascinated me, for decades. She can very well be the 'Ted Mosby' of our family(Not an obscure reference, at all!) when it comes to adding that little something personal into each and every present that has been wrapped over the years. So after much inculcation, even at the cost of sounding conceited, I must say, I haven't fared all that bad. With a box of Kalakand resting in the refrigerator, mommy dearest made something she called 'The Litchi Roches' as a surprise for someone. I did quite a shoddy job trying to make pretty little things out of them. :( The box mother packed, looked impeccable! (No pictures. Sorry! :P)

Ingredients

1) 10-12 Litchis
2) 2-3 Kalakand sweets
3) 75 gm Dark Chocolate. Cooking chocolate not required.
4) 1/2 tbsp Butter
5) 4-5 Almonds
6) 1 cup Grated coconut

Recipe 

1) Toast the Almonds and chop them into fine pieces. Toast the Grated coconut and keep aside.
2) Mash the Kalakand with the chopped almond. Peel the Litchis and remove the seed carefully to keep the fleshy exterior intact. Fill the litchis up with the Kalakand mixture. Refrigerate the litchis for 10-15 mins.
3) Meanwhile, in a double boiler melt the chocolate. Once the chocolate melts, add the butter and stir well. Remove the pan.
4) Using a toothpick dip the litchis in the chocolate and roll it out in the toasted coconut. Chill for 3-4 hours. Serve!

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Potato Chip Gratin! O__O

Midnight hunger pangs are quite a threat to steady binge watching of late night Television. Funnily, while surfing the T.V on one such nights, I tuned into 'Comedy Central' and a soap named 'The Mindy Project' was on. The protagonist was at the dinner table, extolling something which she referred to as the 'Potato Chip Pie'. Fifteen minutes of futile internet search after, I realized such a pie was a food world myth. Nevertheless, I decided to change my standard 'Potato Au Gratin' recipe into a 'Potato chip Gratin' and my oh my, it tasted unbelievably good. Hurrah! :D

Ingredients

1) 2 Potatoes
2) 1 tomato
3) 1 Bell Pepper
5) 1/2 cup Cream
6) 50 gm Cheese
7) A packet of Chips

Recipe

1) Boil the potatoes and chop them into small sized cubes. Season with salt and pepper.
2) Char the Tomato and Bell pepper over fire(Gas Stove). Chop them into smaller pieces and season with salt and pepper.
3) Make Layers(in a baking dish) using the the chopped potatoes, tomato and bell pepper. Make sure to use the diced potatoes as the first and last layer.
4) Pour the cream over the layers. Top it with crushed Potato chips and shredded cheese.
5) Bake in a preheated oven(180 C) for 20 mins. Serve hot!

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Airy Tarte Au Chocolat! ;)

Some time ago, when I had made a small little stop in Tokyo, Japan, I remember having had a chocolate tart from a cute little Japanese Patisserie in Shinjuku. It had a light and fluffy chocolate filling instead of the more traditional dense Belgian chocolate one. While they had served me a piece with Macadamia Nuts and a dollop of Icecream, I decided to serve my light and airy Chocolate Tart with a Peanut Butter crumble. :D It is fascinating how fond memories from trips taken, often inspire us to create something redolent of these very same memories, in order to relive certain moments. Every bite into the tart will always remind me of watching hordes of people from my quaint corner as they passed by and disappeared into crowded streets. :) 

Ingredients 

For the Pastry bottom
1) 1 1/2 Cup Flour
2) 1/2 cup Butter
3) 2 tbsp Sugar
4) 3-4 tbsp Cold Water

For the Filling 
1) 1 1/2 cup milk
2) 2 tbsp Cocoa powder
3) 3 tbsp Castor sugar
4) 2 eggs separated
5) 1 tsp Vanilla essence
6) 3 tbsp Hot water
7) 1 tbsp Powdered Gelatin

Recipe 

1) Combine the ingredients of the pastry, together. Refrigerate the dough for 20 mins in an airtight container.
2) Using a Rolling pin spread the dough out(1/4 cm/6 mm thin). Press into a Tart/Pie dish. Prick the bottom and sides of the Tart Pastry, using a fork.(This helps to release the vapor when the pastry bakes). Bake in a Preheated oven(200 C) for 15-20 or until the pastry becomes golden brown. Remove from the Tart dish.
3) Meanwhile, Combine milk and cocoa. Stir over medium heat until milk boils.
4) Beat egg yolks, Sugar and vanilla in a separate bowl until light. Add the chocolate milk to the egg mixture and beat well. Stir this mixture over gentle heat(do not boil) until it thickens, slightly. Remove.
5) Dissolve 1 tbsp Gelatin powder in 3 tbsp Hot water. Add this to the slightly thickened mixtur and stir in well. Let it cool down.
6) Whip the egg whites in a separate bowl until they hold peaks. Fold them into the cooled down mixture and pour it into the already baked tart pastry. Chill overnight in the refrigerator. Serve it with Peanut butter biscuit crumb(Simply blend peanut butter and digestive biscuits in a blender until it forms a crumble.).

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Coconut Prawn with Mango Salsa! ^__^

The combination of coconut and shrimp, in my opinion, always works. Hence, people have invented myriad recipes over time, with these two ingredients in mind. This is a simple baked coconut recipe, I had found out years ago and has often rescued me on days when friends had come over uninformed. I prefer to make it during the summer when Mango is aplenty in the market and I can serve the prawns with a side of sweet and spicy Mango Salsa. Perfect!!! 

Ingredients 

For the Coconut prawns 
1) 12 Medium sized Prawns
2) 1 egg
3) 2 tbsp Coconut Milk
4) 2 tbsp Corn Flour
5) 1/2 tsp Salt
6) 1/2 grated coconut+2 tbsp Bread crumbs

For the Mango Salsa 
1) 1 ripe mango, chopped up.
2) 1 small sized onion, chopped.
3) 1-2 green chilies, chopped.
4) A Sprig of Coriander, chopped.
5) 1 tsp Oil
6) 1/2 tsp Salt

Recipe 

1) Rub the prawns with the salt and keep aside.
2) Mix together the egg, coconut milk and the corn starch.
3) Soak the prawns in the coconut milk mixture and coat it with the grated coconut and breadcrumb mix.
4) Bake in an oven for 15-20 mins at 180 C.
5) Meanwhile make the salsa by mixing all the ingredients together.
6) I served the prawns, hot with Tortilla Espanola(This here wouldn't be the Tortilla I make, usually, Another easy recipe to go up on the blog, I guess. :D) and home made Mango Salsa. Yum!

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Mango and Chiku Cobbler

Fun are the evenings, when friends get together with ingredients scraped out from their pantry, to bake something easy, supremely easy! Fellow food enthusiast and my friend from university, Aayoti and I had a middle of the week rendezvous because I had to try out her 'Mango and Chiku Cobbler'. Nervous until the oven's timer shut down, Aayoti paced the room hoping that her dessert turns out to be exactly how she wanted it. Lo and behold, out came this absolutely decadent dessert that did not survive half an hour. Guest blogger for the day was delighted and I have to agree that this was one of the easiest recipes I have come across, in a while! Gorgeous, innit? :D 

Ingredients

1) 1 1/4 cup Flour
2) 50 gms Butter
3) 1 cup Milk
4) 1 tbsp Baking powder
5) 1 tsp Vanilla essence
6) 1/2 cup Castor Sugar
7) A cup of Mango and Sapodilla(Chiku/Sabeda) pieces. One can use any other juicy fruit! (Berries are perfect. Peach cobblers are very popular!)

Recipe

1) Melt the butter in the baking tray, directly. Do not use the butter to grease the pan.
2) In a bowl, bring all the ingredients together(except for the fruits) and mix well. Pour it on top of the melted butter bed. Do not stir or mix.
3) Carefully place the fruits on top of the mixture, already introduced into the baking dish. None of the layers should be mixed together.
4) Bake in a preheated oven(180 C) for 50 mins. Serve hot with a side of Vanilla ice cream. Drizzle the ice cream with honey. The honey complements the flavor of the Chiku, wonderfully! :D

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Pao Paneer Rolls

The habit of having to eat something deep fried and hot, on rainy days, refuses to abandon my household. I have fond memories of my mother making hot 'pakodas' on days when the downpour lasted hours. This would always be accompanied by hot ginger chai(tea) and conversations revolving around music. With the monsoon finally making its way into our lives, the craving for something hot and crispy has inevitably knocked on the door. So we made a plate of Spicy 'Pao Paneer Rolls' to munch on! Num num num num! 

Ingredients 

1) 7-8 pieces of bread
2) Breadcrumbs using all the sides of the bread.
3) 200 gm Paneer
4) 1 large Onion finely chopped
5) 1 tbsp chopped ginger
6) 1 tbsp chopped garlic
7) 2 green chilies chopped
8) 1 tsp Red chili powder
9) 1 Sprig of coriander leaves finely chopped
10) 1 cup oil for frying
11) 2 tbsp Cornflour
12) 2 tbsp Ketchup
13) 2 tsp Cumin seeds
14) 2 tsp Garam Masala/All Spice
15) Juice from 1/2 a lemon

Recipe

1) In 2 tbsp of heated Oil, add the cumin seeds. When it crackles, throw in the chopped onion and stir for 30 secs. The chopped ginger and garlic goes in next. Fry for a minute.
2) Next, add the coarsely smashed Paneer, chili, chili powder, salt and the ketchup. Stir for a few minutes. Introduce 1 tbsp Cornflour into the pan so that the mixture tightens. Add the garam masala. coriander leaves and the lemon juice, right before removing the pan from the heat. Bring it down to room temperature. Make 7-8 cylindrical shapes out of the mixture.
3) Soak the bread in water. Squeeze the water out using your palms. Do not deform the shape of the bread.
4) Place the Paneer mixture into the bread and seal.
5) Add 2 tsp water in the remaining 1 tbsp Cornflour in order to dilute(This will prevent excess oil from entering the rolls). Dip the rolls in the diluted cornflour and coat them with the bread crumbs. Deep fry in the oil(2-3 at a time) until crispy and golden brown. Serve hot!

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Lemon Butter cookies!

Last week, I was in Darjeeling. A small family trip, of sorts. I miss my habit of walking down to 'Glenary's' early in the morning to sip on their coffee and salty biscuits, that I love so much. With all the gastronomical missing happening, I decided to take up the cudgels to bake myself a fresh batch of cookies. I always love my cookies on the line of the famous 'Melting Moments', Julia had prepared on Masterchef Au. In other words, I love it when cookies melt in your mouth. So, an oven fresh batch of Lemon Butter cookies were made and devoured with a steaming cup of hot Cappuccino. :D No wonder there! 

Ingredients 

1) 1 1/2 cup Flour
2) 1 egg
3) Zest from 2 Lemons+ Juice from one.
4) 125 gm Butter
5) 100 gm castor sugar
6) 1/4 tsp Baking powder


Recipe

1) Beat the butter and sugar really well until light.
2) Beat in the egg.
3) Add the lemon juice, zest, baking powder and the flour to make a dough. Knead lightly. If the dough doesn't tighten add an extra 1/4 cup flour.
4) Wrap the dough in a cling film or keep in an airtight container. Refrigerate for 20 mins.
5) Take small portions from the dough and flatten it out on a baking tray in the shape of flat round cookies. (I thin it out, usually!)
6) Bake in a preheated oven(180 C) for 15-20 mins or until the edges become golden brown. Serve it with hot coffee!

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Chicken Roast in Jaggery Tamarind glaze! :)

Weekends make me happy, mostly because something new and interesting, beckons to be cooked. This weekend we decided to tweak a certain Chicken Roast recipe, due to the unavailability of a lot of ingredients and made something that turned out to be mindbogglingly fantastic. This here, shown in the picture is our Jaggery and Tamarind glazed Chicken Roast! I reckon, the glaze can easily be used to cook Pork ribs on a Barbecue special Sunday afternoon. 

Ingredients

1) 4-5 Chicken Pieces with the skin on them.
2) 100 gm Jaggery(Gur)
3) 4 tbsp Tamarind pulp
4) 2 tbsp Red Chilli Powder
5) 1 tbsp Chili Flakes
6) 3 tbsp Salt and Pepper
7) 2 tbsp Cumin(Jeera)
8) 2 tbsp Coriander powder/paste
9) 2 tbsp Lemon Juice
10) 2 tbsp Fennel Seed(Mouri)
11) 2 tbsp Crushed Ginger and Garlic
12) 2 tbsp Garam Masala/All Spice
13) 2 tsp Oil

Recipe

1) Make slits on the chicken surface and rub it with pepper and salt.
2) Caramelize the jaggery in a pan over medium heat and add the rest of the ingredients in it. Stir constantly until it thickens a little. Remove from heat.
3) Slather the chicken pieces with the Jaggery and Tamarind glaze and bake in a preheated oven(160 C) for 50 mins to an hour. (Place it on a high rack if possible) Now bake both the chicken sides at 200 C for 5 mins each and remove. Squeeze lemon juice and sprinkle Oregano on it. Serve it hot with Naan bread. :D

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Mango Sandesh

Mom calls it 'Mango sandesh'. An extremely hassle free recipe and the end result, absolutely delicious. With a good batch of 'Himsagar' mangoes purchased, I could not wait to try this family recipe out. Chill overnight for best results! 

Ingredients 

1) 1 cup Cottage Cheese or Paneer
2) 1 Mango
3) 2-3 tbsp Castor Sugar
4) 2 tsp Cardamom Powder

Recipe

1) Squeeze out any remains of water from the Cottage Cheese.
2) Smash the Cottage Cheese or the Paneer and mix it well with the sugar and cardamom powder.
3) Use this to coat long mango pieces and Refrigerate it for 2 hours. Serve chilled.

Leave a comment @Oishiibites 

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Mayonnaise Basa!

Without much adieu, I want to jump right into the recipe. One of the easiest baked fish recipes I know and works like a charm, every time. And it always looks like one has put in a lot of effort! B| Haha! Guffaw.

Ingredients 

1) 2 large fillets of fish
2) 3 tbsp Mayonnaise
3) 2 tsp Lemon Juice
4) 1 tsp Pepper
5) 2 tbsp Bread Crumbs
6) 2 tsp Butter

Recipe

1) Slather the fish fillets with all the ingredients and set aside for 10 mins.
2) Bake in a preheated oven for 15-20 mins (180 C)
3) Serve hot with butter rice and some shredded coriander leaves on top. Yum!

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Peanut Butter and Chocolate Squares. :)

With that jar of Peanut Butter from last winter, taking space in my refrigerator and half eaten chocolate bars, I decided to get a little creative and tried making 'Peanut Butter and Chocolate Squares' for those special people, who often visit me for the sole purpose of ransacking my home. You know who you are. :D Num num num num! 

Ingredients 

1) 100 gms Assorted chocolate.( I use a lot of Dark)
2) 75 gms Melted Butter
3) 125 gm Cream Crackers or Digestive Biscuits, crushed.
4) 100 gm Peanut Butter
5) 1 tsp Vanilla essence

Extra Step: In case, one does not have Peanut Butter blend together> 1 cup Peanuts, 1 tsp Honey, 2 tsp Vegetable oil, in a Mixer grinder to make some home made Peanut butter. :D

Recipe

1) Melt all the chocolate together, in a double boiler.
2) Combine the rest of ingredients together.
3) In a bowl make a layer out of the Peanut butter mixture and pour the chocolate all over it.
4) Refrigerate overnight. Cut into small pieces and serve. ^__^

Leave a comment @Oishiibites 

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The Rachaedo Fish! :D

Going on a holiday is always the ideal kink in our monotonous life.  I make it a point to pack my bags and hit the road occasionally, when finding my inner peace becomes imperative. Sifting through some old photographs from my trips to Goa, brought back memories of its beautiful beaches and listening to the waves crash while staring out into gorgeous sunsets. This would be closely followed by a hankering for mouthwatering Goan cuisine, ofcourse! XD With the family enjoying cricket season last month, we would often cook this Goan delight(picture) called the Rachaedo fish! A very simple recipe. Try it out!

Ingredients

1) Telapiya fish. (Use any fish )
2)  4 tbsp Rava or Semolina
3) 1 tbsp Flour
4) 1/2 a Onion
5) 3 tsp chopped Ginger
6) 6 cloves of Garlic
7) 5-10 pieces of Red Chilies.
8) 1/2 tsp peppercorn
9) 1/2 tsp Cumin
10) 1/2 tsp Turmeric
11) 1 tbsp Vinegar
12) A pinch of salt
13) Optional: a few Tamarind pieces and 1 tbsp Sugar

Recipe

1) Grind all the ingredients to make a fine paste. This is the Rachaedo paste.
2) Make slits on the fish with a knife.
3) Slather and stuff the fish with the paste and set aside for an hour.
3) Dust the pieces of fish with flour and fry it in oil. Squeeze lime juice over the fish pieces and serve with cold Beer! ^__^ I often fry chunks of chicken in the paste as well. ;) Absolutely delicious! (Pic below)

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Chiffon Cake! :)

OMG moment! Chiffon cakes were always on my 'to-do list', until last week, when I finally decided to bake a batch. They turned out unbelievably light and yummy! I decided to go high on calories with a Strawberry Custard filling. Num num num num! I will try some with Chocolate Ganache or lime cheese cream the next time. Chill and serve if you decide to go down my way! :D

Ingredients 

1) 1 cup+ 2 tbsp Flour
2) 2 tsp Baking Powder
3) 1/2 tsp Salt
4) 12 tbsp Sugar
5) 1/4 cup Oil
6) 4 eggs separated
7) 1/3 cup Milk
8)  1/2 tsp Vanilla extract
9) 1/8-1/4 tsp Lemon Juice/White Vinegar

Recipe 

1) In a bowl beat everything together( except the egg white and White Vinegar) with half the amount of sugar.
2) In a separate bowl beat the egg whites with the vinegar. Slowly add the rest of the sugar until stiff peaks form.
3) Fold in the egg whites into the previously made mixture.
4) Bake the mixture in an oven preheated to 170 C for 20 mins.
5) Additional step: I baked a batch of small cakes, slit the center and piped the cakes with Strawberry Custard.( Inspired by Bavarian Donuts and Hokkaido cakes. XD)

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Kasha Mangsho! :)

This recipe is something I will turn back to, year after year. Nothing spells Bengali cuisine to me, more than the 'Kasha Mutton'. Being bereft of good Bengali food, whenever I am staying anywhere outside Bengal, I often venture out to the nearest 'Bangali' restaurant to scour for this dish. My non vegetarian friends with a penchant for Bengali cuisine can vouch for my love and have often made frenetic trips in the middle of the day to find a restaurant which serves the same. (And yes! On all the Bengali festivals. :| Sigh!) But nothing beats 'Kasha Mangsho(meat)' cooked lovingly by the mom! ^__^ Another one from my mother's repository. 

Ingredients

1) 1 kg Mutton
2) 1 kg finely sliced Onions
3) 2 tbsp Ginger(1/2 tbsp) garlic(1 1/2 tbsp) paste
4) 2 tbsp Red Chili powder(Increase or Decrease acc to taste)
5) 2 tsp Turmeric
6) 2 pieces Cinnamon
7) 4-6 pieces lightly crushed Elaichi or Green Cardamom
8) 4-6 cloves.
9) 2 Bay leaves.
10) 1 cup Oil
11) 2 tsp Garam Masala powder
12) Salt to taste
13) 2 tbsp Curd

Recipe 

1) Marinate the Mutton with the Ginger Garlic paste and the Curd. Refrigerate for 3-4 hours. Bring it down to normal temperature before cooking.
2) Heat up a cup of oil. Fry 1/4 of the Onion slices until crisp. Be careful! Do not burn the onion. Set the fried onion aside.
3) Use 2 tbsp from the oil already used and add the Cinnamon, Cardamoms, Bay leaves and the Cloves into the hot oil. Stir for 30 secs. Add the remaining of the Onions into the pan. Stir for 2-3 mins until the Onion turns a little transparent. Add the marinated Mutton, chili powder and the Turmeric. Stir on high heat until the Mutton turns slightly pink in color. This is your cue to slow cook for 30 mins. If needed, add 2-3 tbsp water. Keep stirring occasionally so that the masala doesn't burn and stick to the bottom of the pan. Add the salt.
4) Heat 1/2 cup water and pour it into a pressure cooker with the mutton. Pressure cook(2 whistles). Let the mutton stand in the cooker after the second whistle until all the vapor has released. Taste the Mutton to figure if it has been cooked, properly! If necessary, cook in the pressure cooker for longer( Another whistle).
5) Sprinkle the Garam masala and add half of the fried Onions we had kept aside. Stir well and cover the pressure cooker for a while. Serve with hot steamed rice and garnish with the rest of the friend Onions. Yum!

Leave a comment @Oishiibites

Do use #oishiibites in the picture caption if you decide to try the recipe out and upload photographs. Enjoy!

Baked Rosogolla! O_o

My tryst with Bengali mishti(sweets) has always been bitter sweet. O___O But when I heard from a friend that Baked Rosogollas are apparently a thing, I had to try it out. I have to say, it tasted absolutely marvelous! Thanks to a particular friend who parted with this recipe. ;) Although, I feel, this post might be upsetting a lot of mishti purists and peeving a few of my readers with no access to Roshogolla. My sincere and heartfelt Apologies! :P As for the rest, what are you waiting for? 

Ingredients

1) 10 Rosogollas.
2) 1 tbsp Corn starch
3) 1/4 cup Sugar
4) Few Strands of Saffron
5) 1 tbsp Crushed Cardamom
6) Various nuts( I used walnut and cashew)
7) Cold Water
8) 1/2 liter Milk+ 1/4 cup lukewarm milk.

Recipe

1) Squeeze the sugar syrup out of the Rosogollas and soak in cold water for 10-15 mins.
2) Soak Saffron Strands in 1/4 cup lukewarm milk.
3) Take half a liter of Milk in a pan and reduce to half. Add the sugar and Cardamom. Mix well! Add the saffron soaked milk to this mix.
4) Add corn starch to some cold milk. Add this to the above mixture until it has a thick custard like consistency. Remove the mixture from heat and let it cool down. It will thicken a little bit more.
5) In a baking dish, pour half the milk mixture. Layer the Rosogollas and the nuts and pour in the rest of the milk mixture.
6) Bake in a preheated oven(200 C) for 20 mins or until the top layer becomes a little golden brown. Chill in the refrigerator and serve cold. Num num num num!

Leave a comment @Oishiibites

Do use #oishiibites in the picture caption if you decide to try the recipe out and upload photographs. Enjoy!