Anda Kabab

Ingredients

4 Hard Boiled Eggs Grated

1 Medium Size Onion finely chopped

4 Tbsp Finely chopped coriander 

2 Tbsp Corn flour 

Pinch of Kasuri methi (Dried Fenugreek)

1 Green Chilly finely chopped

1 Tbsp Ginger & Garlic paste

1/2 Tsp Garam masala

1/2 Tsp Chilly powder

1/2 Tsp Turmeric powder

1/2 Tsp Coriander powder

1/2 Tsp Meat Masala powder(or any of your favourite masala powder) 

4 Tbs Bread crumb

Salt to taste

Preparation

Mix all the above ingredient and keep the mixture aside for 30 minutes.

Make the mixture into your choice shape (round, cylindrical).

Shallow fry the egg mixture. 

Here you can grill the mixture or you can deep fry the mixture.

Serve hot with your choice of dipping sauce.

Light Fruit Cake

Ingredient

1.25cup All purpose flour

1/2tsp Baking soda

1tsp Baking powder

1cup Granulated sugar

2tbs Custard powder

1/2stick butter at room tempreture

1tsp Vanilla essence

4 Eggs

1 cup Mix dry fruits and nuts (Cashew nut,walnut,golden raisin, dried cranberry, dried pineapple, dried papaya, dried apricot,dried cherry)

Preparation

Preheat the oven at 350ºF.

Sprinkle little bit of flour on dry fruits and nuts to coat them well.

In a bowl shift all purpose flour, baking soda, baking powder and custard powder.

In an another bowl cream the butter and sugar with a electric hand mixer.

Add eggs, one at a time, beating well with each addition. Add vanilla essence.

Fold in sifted flour mixture in 3 batches.

Add in mixed fruits and nuts ,and mix in until just blended. 

Bake for 40-45 min. Insert a toothpick to make sure it is baked.

Once done, take out of the oven and allow to stand for 10 minutes, loosen the edges and then flip onto a cooling rack.

Rajma Masala (Kidney Bean Curry)

Ingredient

1 Cup Kidney Bean (Soaked overnight)

1tsp Cumin seed

1tsp Turmeric Powder

1tsp Red Chilly Powder or to taste

1tsp Cumin Powder

1tsp Coriander Powder

1tsp Chat Masala

1tsp Garam Masala

Pinch of Kasturi Methi 

3tbs Vegetable Oil

1tbs Ginger Garlic Paste

1 Green Chilly or to Taste (Finely chopped)

1 Onion(Finely chopped)

1-1/2 Tomato(Finely chopped)

3-4 tbs Coriander leaves( Finely chopped)

Salt to taste

Preparation

In a pressure cooker put the kidney beans add enough water,add salt, turmeric and pressure cook the bean until done (Approximately 30 mins).

Meanwhile, in an another pan heat oil ,add cumin seeds. When cumin seeds start to splutter add onion, green chilly and fry until the onion gets translucent. 
Add ginger garlic paste and fry until the raw smell goes away. 
Add chopped tomato and  saute the mixture for 2-3 minutes.
Add all the ground spices ( red chilly powder, cumin powder, coriander powder, chat masala and garam masala).

Cook the mixture until oil starts to separate. 

Add the cooked kidney beans along with the water, to the mixture. Bring the beans to boil.

Add kasturi methi and cook for anther 2 minutes.

Finish the mixture by adding coriander leaves.

Serve Rajma Masala with steamed rice or roti or naan.

Chocolate Cake

I am a big fan of cake. So I thought up to add some of my favorite cake to the blog. I always make this cake on my friends birthday and they just love the cake. This is a perfect cake to prepare black forest cake. Else you can simply have it with a scoop of your choice of ice cream. So here is how you make the cake.

Ingredient

1 cup boiling water

1/2 cup unsweetened cocoa powder

1-1/3 cups all-purpose flour

1 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon salt

1/2 cup butter, softened

1 cup white sugar

2 eggs

3/4 teaspoon vanilla extract

Preparation

Preheat oven to 350 degrees F (175 degrees C). 

Grease 3 - 9 inch round cake pans or choice of your baking pan.

In medium bowl, pour boiling water over cocoa, and whisk until smooth. Let mixture cool. 

Sift together flour, baking soda, baking powder and salt; set aside.

In a large bowl, cream butter and sugar together until light and fluffy.

Beat in eggs one at time, and then stir in vanilla. 

Add the flour mixture alternately with the cocoa mixture. 

Spread batter evenly between the prepared pans.

Bake in preheated oven for 25 to 30 minutes and when a toothpick insert comes out clean. (Temperature of oven vary so start keep eye on cake when its 20 minutes).Allow to cool.

Corn Fritters with Indian Spice

Ingredient
Frozen corn-2cups
All Purpose Flour-2tbs
Corn Flour-2tbs
Gram Flour-2tbs
Ginger Garlic paste-1tbs
Red Chilly Powder to Taste
Coriander Powder- 1 tsp
Cumin Powder-1 tsp
Curry Masala- 1tsp
Egg-1 no.
Onion-2-3 tbs
Baking Soda- 1 pinch
Salt to taste
Oil for deep fry

Preparation
Defrost the corn completely. This is very important to defrost neither corn can loose out a lot of water while frying.
Add all the ingredient to the corn, and keep the mixture for 15 minutes. 
Heat the oil in a medium heat. 
With the help of a spoon put the corn into the oil and deep fry it.
Serve the fritters with you choice of dipping sauce.

Matar Paneer

Ingredient
Paneer-250 gm
Oil-2 tbs
Green peas- 1 cup
Cream-3 to 4 tbs
Tomato- 2 Medium 
Onion- 1 Medium
Coriander powder- 1tbs
Cumin Powder-1 tbs
Turmeric-1tsp
Chilly powder to taste
Ginger Garlic Paste-1tbs
Whole Garam masala 
Cashew nuts-2-3 tbs
Whole Garam Masala-1tbs
Kasuri Methi ( Dry fenugreek leaves) -1 pinch
Salt to taste

Preparation
Cut the peneer into cube and fry them in oil until its starts to change the color and keep them aside.
In an another pan, add oil fry whole garam masala add ,cashew nuts ,add chopped onion.
Add salt and fry the onion till it starts to change the color. 
Add turmeric powder and ginger garlic paste. Saute until the raw smell of ginger garlic paste goes away. 
Add chopped tomato and cook it till the tomato are cooked properly.
After the tomato are done completely blend the mixture to a fine paste. Careful while blending the mixture because the mixture is hot. Add water if needed.
In the same pan add some more oil and add the blended sauce,add water if its needed.
Add cumin powder, coriander powder and red chilly powder,bring the sauce to boil.A
Add green peas and cook for sometime. 
Add kasuri methi powder ,fried paneer and cream. 
Serve hot with Naan or chappati or steamed rice.

Nan Khatai (Flour Cookie)

Ingredients

Unsalted Butter – 1 stick (1/2 cup, 4 oz) at room temperature
Powdered Sugar – 1/2 cup
Crushed Pistachios – 1/2 cup
Cardamom Powder – 1/4 tsp
All Purpose Flour (Maida) – 1 cup
Baking Powder – 1/4 tsp
Salt – 1/8 tsp

Preparation

Preheat oven to 300 degrees F or 150 degress C.

In a mixing bowl, combine powdered sugar (little at a time) with the softened butter until mixture is light and creamy.
Add Cardamom Powder and mix well.
In a separate bowl, sift All Purpose Flour with Baking Powder and Salt.
Combine Flour mixture (little at a time) with Butter Mixture to form a soft dough.
Wrap dough in plastic wrap and let it rest for 15-20 minutes.
Knead dough once again,mix the crushed pistachios and divide into 12 equal portions.
Roll each portion into a smooth ball with no cracks and place on a cookie sheet lined with wax/parchment paper or lightly greased foil. Leave ample space between dough balls.
Bake on the middle rack for 22-25 minutes.
Remove from oven and let the nan khatai cool for 5 minutes before transferring to a cooling rack to cool completely before eating.

Prawn Malai curry(Shrimp in coconut milk gravy)

Prawn malai curry is a Bengali recipe. I must say Oriya cuisine and Bengali cuisine are almost same instead of few variation. I love Bengali foods and also my husband. I am sure everybody will like this recipe. Here is the ingredient and process to make the recipe.

Ingredient

1lb Prawn

1tbs Turmeric

2 small Bay leaf

1tbs grated Ginger

1tbs grated Garlic

1/2 cup chopped Onion

1/2cup chopped Tomato

!tsp Garam Masala

1/2tsp Red Chilly Powder

1/2tsp Cumin Powder

1/2tsp Fish Masala

1small can or 1/2 of 14oz Coconut milk

1/2cup water

Mustard Oil

Green chilly to taste

Salt to taste

Preparation

Marinate the prawn with salt and turmeric. 

In a pan heat up 2 tbs of mustard oil and fry the marinated onion until the prawn starts to change the color.

Remove from heat and keep aside.

In the same pan add 2 tbs of mustard oil, add bay leaf, add chopped onion and fry that until the onion gets translucent. 

Now add the chopped ginger and garlic stir for 2-3 minutes. 

Then add the cumin powder, chilly powder, fish masala,chopped tomato and salt.

Stir the mixture and cooked it until the mixture starts to leave oil.

Add coconut milk, water and stir the mixture for 2-3 minutes.

Add the fried prawns and bring it to boil. Here you can adjust the water and the salt to your taste.

At the end add the green chilly and the garam masala.

Remove from heat and serve with rice.

Baked chicken wings

I am a big fan of chicken wings. And I must say these are very expensive to have outside . And I always tried to make the things at home if I like something.And, I wanted to have the healthier version of wings. At last I came up with this recipe. I bet you wont find any difference between the fried and the baked wings. And, the recipe goes here.

Ingredient
For wings:
12 Chicken wings(Skin on)
1tsp garlic powder
1tsp red chilly powder
1tsp black pepper powder
1tbs Frank hot sauce
3-4 tbs all purpose flour (maida)
Cooking spray
Salt to taste
For Hot sauce:
1tbs butter
1tbs vinegar
1/2 cup Frank hot sauce(Thick one)

Preparation
Preheat the oven to 350 degree Fahrenheit.
Clean the wings and pat the wings to dry with a paper towel. 
Sprinkle salt, pepper, garlic powder, red chilly powder and hot sauce over wings.
Mix the wings properly and toss the wings in all purpose flour.
Place the wings in the baking sheet and spray oil all over the wings.
Bake the chicken for 30 minutes on one side and other side for another 30 minutes.
In another pan heat butter, add vinegar and hot sauce.
Now at this point you can add little chilly powder if you want your wings little hot.
Simmer the mixture until little bubble comes up.
Put all the chicken wings in a bowl and pour the hot sauce all over it and toss the wings.
Serve the wings with your favorite dip .

Thai panang chicken curry

I always wanted to know the recipe of all thai curries. All the curries cooked in the same process the only variation is the curry paste and vegetables. I tried the recipe from many video sites and from many books. But I didn't get that restaurant type taste. One day I decided to ask to a chef where me and my husband used to have frequently and finally I got it. Here is how you should make.

Ingredient
1 lb boneless chicken thigh/ breast cut into thin slices
2tbs panang curry paste
2tbs palm sugar/brown sugar
2tbs fish sauce
2inch slice bamboo shoot
Handful of Thai basil leaves
1 carrot cut into thin slice
1 red bell pepper cut into thin slice
1 can coconut milk 
1/2 cup water
3-4 lime leaves/ peel the skin of a small lime

Preparation 
In a pan first bring the water to boil and put chicken into it. Boil the chicken until it gets tender. Keep aside.
In another pan add 3tbs of the thick part of coconut milk and panang curry paste. In medium heat mix it until the mixture starts to leave oil. Again add 3tbs of coconut milk and mix it. 
Add chicken and water to the mixture thn add lime leaves, Thai basil leaves, carrot, bamboo shoot and palm sugar.
Bring the chicken into boil. Add some more coconut milk to the chicken. 
Add bell pepper and fish sauce and simmer it for few more minutes.
Then add rest of the coconut milk and remove from stove. 
Serve hot with rice.