Monday, November 30, 2015

Creamy Sweet Corn Soup

Its winter again...and it’s time for soups. Warm bowls, steaming aromatic vapours with lush creamy thick liquid. It’s all very much yum...yummm!!! With some bread and butter or just croutons...I can finish off any meals with just soup.

simple sweet corn soup recipe

sweet corn chicken soup recipe

Sweet Corn is one of my favourite soups. Of course after hot and Sour. But sweet corn soup has its own significances.  Whenever I go to any Vietnamese or Chinese restaurant my first choice of entree is sweet corn soup. They serve a creamy thick clear broth with lots of chicken pieces, sweet corn, prawns and shredded crabs in it. It’s rather mild...if you just want to taste the classic. So I mix the chilli garlic paste and some chilli vinegar sauce from the table and turn my soup into an almost hot red mixture ...and slurp in one go!! No one can touch my bowl...old habits die hard...what can I say!!

easy sweet corn soup recipe
prepare the ingredients : chicken stock and sweet corns.
creamy sweet corn soup recipe
shred the boiled chicken.
easy and simple sweet corn soup recipe
Boil the chicken stock with veggies and add the cream.

easy sweet corn soup recipe
Once all the vegetables are cooked and have become soft, add the diluted corn starch.
cramy sweet corn chicken soup recipe
Next slowly pour in the whisked egg in one single strip.
simple creamy sweet corn chicken soup recipe
Stir in to make thin ribbons of egg.
easy chinese sweet corn soup recipe
Add the grated ginger, chopped spring onions, crushed pepper and the sauces.
how to cook chinese sweet corn soup recipe
Serve hot.
chinese sweet corn chicken soup recipe

It’s just matter of couple of weeks to Christmas...and I am really looking forward to it. We are planning an all night Beach party...and we have already found out an exceptional place. A lovely beach resort with small cottages facing the sea...I can’t wait!! Till then...let’s just sip the soup!!

chinese sweet corn chicken soup recipe

Creamy Sweet Corn Soup
Serves 3-4

chinese sweet corn chicken soup recipe


Ingredients:
3 cups of chicken stock
½ cup of full fat cream
1 and ½ cup sweet corn
½ cup shredded chicken
1 medium carrot – chopped
2-3 tsp crushed black peppercorns
2 tsp cornstarch
A handful of fresh spring onion – finely chopped
2 tbsp butter
2 eggs
1 tsp soy sauce
1 tsp sesame oil
½ tsp oyster sauce
2-3 cloves of garlic - minced 
1 tsp finely grated ginger
Salt

Method:
Heat the butter in a saucepan and let it melt. Then add the minced garlic into it.
Sauté for half a minute or so, or till the garlic starts to release its aroma.
Then pour in the chicken stock into it.
Let it come to a boil and add the shredded chicken, sweet corn and chopped carrot.
Boil for 3-5 minutes and then reduce the flame.
Slowly pour in the cream into the soup and keep stirring.
Take the cornstarch in a cup and add 2 tbsp of cold water. Keep aside.
Once the vegetables are all cooked and soft add the diluted corn starch.
The soup will start to thicken almost immediately.
Break and whisk the eggs in a cup and slowly pour them into the soup. Do not stir immediately. Give the eggs to take shape and start whisking.
Once the thin egg strips are formed add the grated ginger, chopped spring onions, crushed peppercorns, salt, soy sauce, and oyster sauce and sesame oil.
Give them 2 minutes to simmer. Not more, or otherwise the eggs will stiffen.
Finally add the butter, give a quick mix and put off the flame.

Serve hot with some croutons or grilled cheese toasts or sandwiches!!

Saturday, November 28, 2015

Niramish Chanar Dalna ~ Bengali Pure Vegetarian Cottage Cheese Curry

Paneerer Torkari was much frequent in our home than this “Chanar Dalna”....which is of course justified for obhious reason...the long time and elaborate process that the recipe requires. So Ma used to make “Chanar Dalna”, when she had ready made cuddled milk in her home. Which rather happened rarely...because she had her way of heating the milk saucepan twice / thrice everyday...due to which our milk did not cuddle that much.

bengali niramish chanar dalna recipe

Thursday, November 26, 2015

Kasuri Methi Paratha ~ Dry Fenugreek Leaves Paratha

I do not get fresh methi greens or fenugreek leaves in Abidjan. While I am trying to grow them right here in my home, I have to rely completely on the packaged kasuri methi or dry fenugreek leaves that I get on the Indian stores. Prior to use them, I soak them in warm water to get the greenish look...and they work just fine!! Even for the other dishes I do the same...and trust me it does not make that much of a difference.

dried fenugreek leaves recipe

dried methi paratha recipe

Wednesday, November 25, 2015

Sobji Diye Bhaja Muger Dal / Bengali Roasted Moong Dal with vegetables

Moong dal / muger dal releases a nutty aroma when dry roasted and that is what makes the dal or khichdi more special. Dry roasted moong dal cooked with all the seasonal vegetables is a very homely preparation and can be made daily. You can skip the dry roasting step to omit the richness in your daily diet but otherwise its totally perfect for everyday meal.

bhaja muger dal sobji dal recipe bengali recipe

moong dal bengali style

Tuesday, November 24, 2015

Peshawari Chicken Karahi

I love Karahi Chicken, it’s the ultimate spicy chicken curry, that one can desire for. But its close sibling from Peshawar disgraces them all. The unending spice-list themselves get ashamed by looking at the latter’s minimalist requirements. Only two or three ingredients and that is all. Like the odd member of the family, it stays apart not only of its basic characteristics...but also from all angles and counterparts.

chicken karahi peshawari style recipe

how to cook karahi chicken peshawari recipe

Monday, November 23, 2015

Shahi Tukra ~ Indian Bread Pudding

I didn’t know that any dessert named Shahi Tukra ever existed. Bread pieces fried and then dipped into sugar syrup was too much of a homely process for me. Because I have seen my mother doing that millions of times in home...whenever the bread stock increased and started to become stale. The idea of Bread Pudding was far more foreign for my traditional mother so she used to do what she thought was best to use up those stale breads.

how to make shahi tukra recipe

Thursday, November 19, 2015

Kerala Fish Curry with Coconut Milk

I always have immense pleasure in cooking dishes from Kerala Cuisine. Although curry leaves, kokum rinds and coconut milk dominate most of their dishes, I find them increasingly flavourful day by day.

how to cook nadan fish curry with coconut milk

nadan meen curry recipe

coconut fish curry recipe kerala

Tuesday, November 17, 2015

Rajma Curry with Soya Keema / Indian Red Kidney Beans Curry with Soya Granules

I think my prayer was paid attention and Abidjan had a full blown mashing rain last night. Well...then it stopped in the dawn and then again started in the noon. The sky was black like a boxer’s punched eye and it was not ready to stop very soon.

soya rajma recipe

rajma and soya keema curry recipe

Monday, November 16, 2015

Goan Chicken Cafreal

Where everyone in India is celebrating the arrival of winter... in Abidjan, I am mourning on the increasing heat and praying for a heavy fully forged rain that will drop the temperature in just one blow. But alas....my prayers are not helping and everyone here is suffering the sweaty hot weather that resembles so much with the Indian summer in the midway of its course. Two of my cats have developed rashes due to the increasing temperature and they are in no way ready to leave my bedroom, even in the night.

how to cook goan chicken cafreal

Friday, November 13, 2015

Instant Malai Kulfi / No-Cook Malai Kulfi

Oddly it’s been only 4 times that I did eye brows till now...that also includes the one that I did before my marriage, and that is also almost 2 years ago. After that, I mean literally after 26th January 2014, I did my eye brows today, and that also because of the initiative took by my sister-in-law. First I thought of doing facial and eye brows...but then our beach trip was finalised and I decided to cancel my appointment. But my sil insisted and took me there today. Finally I did the deed and surprisingly I was happy with the outcome. Sometimes it really feels good to step outside the line and do something different to our nature.

indian ice cream kulfi recipe with khoya instant kulfi recipe indian

Sadly more than half of my pdf books have somehow got deleted from my tab and now I am in a pathetic mood because I have to download those almost 200books again. L

kulfi recipe with khoya / evaporated milk
Take milk, cardamoms, rose water, saffron and nuts in a blender.
easy and simple instant kulfi recipe
You will also need khoya / evaporated milk, condensed milk and food colour.
instant kulfi with condensed milk
Put everything in a blender and blend until smooth. 
Kulfi has always been my favourite. Rather than reducing the milk by simmering simmering and a lot of simmering....I think sometimes shortcuts do no harm!! Today I am sharing the recipe of instant Malai Kulfi, which is very very easy to make if you are in a hurry or under a ticking clock!! Just blend in and it will be ready in minutes. Perfect for the festive days when a lot of pressure is already there.

easy no cook malai kulfi recipe
pour the mixture in molds / cups / bowls and freeze for 6-8 hours.
No-Cook Malai Kulfi / Instant Malai Kulfi
Makes 7-8 scoops of kulfi


instant kulfi mixture recipe


Ingredients:
2 cups of thick cream , you can also use heavy whipping cream
½ cup khoya / evaporated milk
½ cup condensed milk
2 tsp rose water
Sugar – as per taste
3 green cardamoms – lightly toasted and crushed
A handful of cashew nuts
A handful of almonds
A handful of pistachios
6-7 saffron strands

Method:
In a blender put together every ingredient and blend until almost smooth. A little coarse nuts gives a nice texture to the kulfi.
Then pour the mixture into desired moulds or cups and freeze for 6-8 hours.
Take them out 10 minutes before serving and let them thaw a little. Scoop out the kulfi or slice, according to your choice.
Sprinkle some chopped nuts over them.

Serve chilled with faluda and rose syrup. 

Thursday, November 12, 2015

Janto Dimer Dalna / Bengali Poached Egg Curry

Janto Dimer Dalna is a simple Bengali style poached egg curry where the curry is cooked first and eggs are poached into it. A little different from the usual...but I can assure, it tastes million bucks!!

bengali style Janto Dimer Dalna recipe

how to cook Janto Dimer Dalna

Wednesday, November 11, 2015

Chingri Macher Jhal

Kali Pujo is over too and now we have only the “Bhai Phota” remaining in the list. The countdown began one month ago and all the festive drama is over for the Bengalis. But if you can get yourself a more broad view then it’s only the beginning of the Christmas. Shops and streets are starting to be redecorated...and it’s time that the retail stores are piling up their storage with Christmas decors.

bengali chingri macher jhal recipe

bengali chingri macher jhol recipe

Monday, November 9, 2015

Doi Alu / Dahi Aloo - Potato in Creamy Yogurt Sauce

My husband says I am half screwed. Really?? Who knows...we have reall scarcity of people here who knows me well... mostly because I like to keep to myself and I just remain that way. So maybe I am half screwed...but the other half of me is still in good position and its working round the clock. And I think that part is not that much screwed. Although I very much doubt that!!:)

how to cook dahi aloo recipe

how to cook potatoes in yogurt gravy recipe

Friday, November 6, 2015

Chingri Die Bandhakopir Torkari / Bengali Cabbage Curry with Prawns

Kolkata has already started to freeze and I on the other hand is being skimmed down from the October heat in Abidjan. Also a relief that all the election matter has wrapped up peacefully and we can breathe without any tension for another 5 years. Cabbage is being available in the market in full force and I am all ready to enjoy its taste to the extreme.

bengali style bandhakopi chingrir ghonto recipe

bandhakopi chingri tarkari recipe bengali

Thursday, November 5, 2015

Sorshe Maach / Bengali Mustard Fish Curry

If poppy seed is the king of our cooking ingredients then mustard must be the queen. Both of them most of the time goes hand in hand...as well as on their own too!! The world worships the French for inventing the Dijon Mustard...”mutard de dijon” as they call it, but I think the Bengalis have mastered the art of cooking with mustard better than anyone in this world. There is nothing better than the strong pungent aroma of the mustard paste after it is blended with some kancha sorsher tel / raw mustard oil. I have come to love it so much that making mustard fish in different ways have become a rather hobby of mine.

bengali sorshe maach recipe

bengali style sorshe bata die mach recipe

Bhoger Alur Dom

The legend has it that the best Khichuri / khichdi in Bengal is served in Belur Math on the day of Durgashtami as the bhog Prasad to all the disciples and the people who go there to observe the puja.  What they serve with the khichuri is a big nice dollop of Alur Dom. But sadly I have never tasted them myself. It’s all too crowded there on this day so I have never made it to Belur Math during puja. My memory of Bhoger Alur Dom comes from the bhog, my mother made during the Laxmi Puja in home and from the prasads we used to get during Durga Puja,  Kali Puja, Jagadhatri Puja and Manasha Puja, and not to forget the very famous place we live so close by, “Mayer Bari”.

how to cook bhoger alur dom bengali style

dum alu recipe with cashew nuts paste bengali style

Tuesday, November 3, 2015

Singara ~ The Bengali Samosa

Singara was all that I could ask for when it rained ludicrously for all day long last week. Singara and a cup of chai...perhaps I have never wanted anything so badly!! So I kneaded the dough, cooked the stuffing and made the singara. Piping hot pastry stuffed with a spicy potato and peas filling...is exactly what I was dreaming of.

bengali style pure vegetarian samosa recipe

how to make samosa