If food is an experience for you, then you will find it at PeekNCook.
This is a sweet crepe made with ground rice, all purpose flour, semolina and milk. And the crepes are stuffed with scraped coconut, khoya kheer and molasses stuffing. This is a very popular Pitha for this "Poush Parbon" festival. This crepes are served as usual or may be soaked in milk. But today I'm sharing the simple Patishapta pitha with kheer filling.
Kochi Panthar Jhol
Bengali Sunday is totally incomplete without 'Kochi Panthar Jhol' & Gorom Bhat. Baby goat meat has less fat, tender and easy to digest. I always love mutton curry, light stew type. In this curry I've added all freshly ground spices with very less oil. This is my Grand Mom(Mother's Mom). She used to cook each and every dish with freshly ground spices. She used to use Mortar & Pestle to ground spices. And this curry should be cooked in a pan only, pressure cook will not bring the exact taste. So lets jump to the recipe and make it as soon as possible. And off course don't forget to send me the pictures with your feedback.
Homemade Tandoori Spice Powder
I always prefer 'Freshly Gound Spices' in my recipes. When you will cook with freshly ground spices, you will see the difference in your food. Food smells awesome and tastes too good with it, specially while you are cooking Indian dishes. Tandoori Spice is a multipurpose spice blend. You can use the spice powder for 'Tandoori Chicken, Tandoori Paneer/Cauliflower/Potatoes etcs. This is a very easy way to make your own freshly ground Tandoori Spice Powder. In this powder, you have to dry roast your whole spices and then grind them together. So lets see the procedure of making Tandoori Spice Powder.
Burgers are everyone's favourite.But store bought burgers are missing something.Yes Indian spices are missing there.So I planned to prepare it at home,with indian spices.Its a easy process and prepared within half an hour, excluding marination time.
Kesar Badam Phirni
<p>T<span style="font-family: comic sans ms,sans-serif; font-size: 12pt;">oday I'm posting the recipe of <strong>"Kesar Badam Phirni"</strong> an traditional Indian Dessert, for phirni lovers .Phirni is originally a Mughlai dessert recipe .Phirni is an another variety of Aromatic Rice Pudding. Phirni should be served chilled.
Today I'm going to share 'Aam Panna' Or 'Aam Porar Sorbot', which is a very famous and refreshing drink for summer. My Grand mom used to make this drink during summer season. Aam Porar Sorbot In this recipe, I've given two different way to make the drink. You may follow any of them and in both the way, you wouldn't be disappointed. The first way I've adopted from my Grand mom's recipe. Here is the recipes...
Fritter is a name applied to a wide variety of fried foods, usually consisting of a portion of batter or breading which has been filled with bits of meat, seafood, fruit, or other ingredients. "Aloor Chop" Or Potato fritters is Bengal's most popular street snacks. This "Aloor Chop" serves with Puffed Rice Or "Muri" & Tea.
Chicken With Lentil
Traditionally, this dish is made with lamb, but it is equally delicious made with chicken. The lentils are flavored with a traditional "Tarka" or "Tampering", which is poured over the dal just before serving.
Koftas are very famous side of North India. They are diffrent types, such as Meat Koftas, Chicken Koftas, Malai Koftas, Vegetable Koftas. Here I have made Vegetable Koftas in spinach based gravy. That is why I called this "Hariyali Kofta". I made often Palak Paneer. One dat I thought making koftas in palak based gravy. So I experiment this and very much successful in my mission.
Pumpkin Cream Roll
Pumpkins Roll Or Roundel is made specially during Thanksgiving Festival Or Halloween. As this is the season of Pumpkin. People make many other Dessert Or Main course dishes with Pumpkin. This is a very common Cake recipe during this season. The Cream inside the Cake should be Soft Cream Cheese filling, but I've made this little lighter version with Whipping Cream. This recipe has been adopted from "LIBBY'S® Pumpkin Roll - Very Best Baking". I modified a little.
Gingerbread Man Cookies
<p>A gingerbread man is a biscuit or cookie made of gingerbread, usually in the shape of a stylized human, although making other shapes, especially seasonal themes (Christmas, Halloween, Easter, etc.) and characters, are quite common as well. I made this Cookies following <a href="http://www.mccormick.com/gingerbread-cookies">www.mccormick.com</a> website...I did not modify anything. Just followed the ingredients & instructions and made this cookies.</p>
Rich Christmas Fruit Cake
This fruit cake is packaged with raisins, dried cranberries, dried apricots, and candied fruit, dark Rum, Nuts are also included as Caramel Or Butterscotch Syrup. Fruit cakes should be made about three to four weeks before Christmas so that you can brush it with alcohol several times and allow the flavors to mingle. But that's not a mandatory step to do, Many people do like the flavor of Alcohol in cake, its up to your choice. Last not the least, this cake can be frozen so it's a very good idea to make two of this and freeze one for later part of the year.
Phulkopi is the Bengali name of Cauliflower. This "Singara" is specially made in Winter, as Cauliflower is the popular vegetable of this season. "Phulkopir Singara" is made with stir fried cauliflower & potatoes along with some other spices. For crispyness of the "Singara" , we have to use ghee. In the roadside shops, they use Daldas to make the "Singara" most crispy and stay as it is through out the day. But dalda is not good for health. "Singara" should be served hot and fresh as soon as they are made, if they reach to the room temperature, they will loss the crispyness. Read my tips Tips to make Crispy old samosas ". Here is the recipe of "Phulkopir Singara"...
Tomato Khejur Aamshottor Chutney
Bengali chutney is totally different from others' chutney is taste wise or texture wise. Bengali chutney is very much sweet in taste and sticky in texture. Here is the "Authentic Bengali Chutney" recipe.
Chicken Seekh Kabab
Seekh Kabab is a finely chopped onion, garlic, ginger, green chili, cilantro & spice powder marinated lamb, beef, chicken Or turkey meat, wrapped around bamboo/metal skewer (Seekh in Hindi) and roasted/grilled usually in tandoor or oven or deep fried in oil. Today I've made this seekh kabab with minced chicken. The kababs are very juicy from the inside and roasted from the outside. I prefer this kabab roasted in the oven, more than fried. But if you do not have any oven in your home, still you can enjoy this kabab by frying in hot oil.
Veg Potato Curry & Lentil Stuffed Puri
In Kolkata almost in every sweet shops you will get Dalpuri Torkari' Or 'Lentil Stuffed Puri & Potato Curry' at breakfast time. The taste of this 'Kochuri Torkari' is just awesome. Specially the 'Alu Torkari' is so delicious. For Sunday morning at my home we used to have this 'Dalpuri Torkari' & 'Jilipi' for breakfast. I was thinking of sharing the awesome 'Alu Torkari' recipe with you all. But some how I always forgot to share it. Today I was determined to share this awesome 'Dalpuri Torkari' recipe with you. This 'Alu torkari' is without onion & garlic and little spicy in taste. Because 3 types of chilies are added in this curry. Here is the recipe....
I always prefer to make cakes at home rather than buying from the baker's shops. I never could find the homemade cake taste in the store bought cakes. And I always love the wonderful smells during the baking. And when it comes to the Chocolate Cake, my kitchen smells heavenly while baking. I love the Chocolate cakes without any nuts, but My hubby, he will never have any Cakes without Tutty Fruity & Nuts. So this cake contains lots of Tutty Fruity & Chopped Nuts. This cake I made for our train travel. It contains these main ingredients, Maida, Choco Powder, Sugar And Oil. And yes this is my First cake recipe after returning India. So here is the recipe.
Chandrapuli is an authentic Bengali sweet. This sweet is made with 'Chaana/Cottage Cheese, Khova/Mawa/Milk Solid, Scraped Coconut & sugar Or Jaggery'. This sweet is must for Durga Pujo(Bengalis' Biggest Festival). Chandrapuli is little sweeter than the other Bengali Sweets. As coconut, mawa is added with chhana, that makes this sweet, sweeter. But so what, we Bongs love sweets, right! So let's see how to make 'Chandrapuli'.
Bengal is famous for Sweets, specially Homemade Paneer Sweets. And Sondesh, Rosogolla are the most famous among the sweets. Sondesh is made with Homemade Cottage Cheese, sugar. Nothing else. Very few ingredients are needed to make Sondesh. Sondesh is nothing but Bengali Fudge made with Cottage Cheese Or Homemade Paneer. Sondesh are made with different flavors, like plain sondesh, kaju sondesh, gurer sondesh, chocolate sondesh, pista sondesh, orange/komola sondesh. Today I'm going to share Komola/Orange Sondesh recipe. As winter is knocking the door. Orange is winter special fruit. So today I've made this Sondesh to share with you all. And I took the pictures with Asus Zenfone2 Laser.
Indian Tea Biscuits
<p>Last week Durga Puja has finished. As we are in Hyderabad there are few pujas have been organised by the Bengalis live here. And the main attraction of the Durga Puja here is lots of Bengali Food stalls are set up near the Puja ground. We had lots of fried street food from there. But there was a stall which came all the way from Kolkata, that was 'Sholoana Bangali',they were serving lip smacking chop, cutlets. My freind's husband bought lots of items for later consumption, but I was in a dilemma, buy or not to buy, finally not bought, as it was heavily raining, and my concern was how to get out of that place. After going back to home, my friend told me they bought 'Mochar Chop' along with other snacks items, and it was lip smacking good. And they were felt bad as I didn't buy any of the items. So I thought to make some today, as it's heavily raining in Hyderabad and this will be a very good companion with evening tea & puffed rice. So not much talking now, let's see the recipe...</p>
Kolkata Style Chicken Biryani
In Delhi, they follow the Nawabi style, whereas In Lakhnow, Awadhi cuisine has been followed. In Kolkata the biryani is almost cooked in Awadhi style along with Egg and potato. Awadh's last Nawab Wajid Ali Shah was exiled in 1856 to the Kolkata suburb of Metiabruz,he brought his personal chef with him, and evolved the Lakhnow Awadhi style biryani in Kolkata. But the poorer household of Kolkata couldn't afford the meat so potatoes had been added. Now this has became the specialty of Kolkata biryani. Kolkata biryani is much lighter in spices and the rice is being flavored with Kewra, rose water and Mitha Attar. Which makes the biryani even more flavorful than any other states' biryani. Kolkata style mutton biryani is already on blog, today I'm going to share the 'Chicken biryani' recipe with you. Hope you like it.
Hand Made Ruti
Roti is generally a South Asian bread made from stoneground wholemeal flour, traditionally known as atta flour, that originated and is consumed in India, Pakistan, Bangladesh, Nepal, and Sri Lanka. Roti and its thinner variant, known as chapati, are an integral part of Indian and Pakistani cuisine.
Shahi Mutton Korma
Korma has its roots in the Mughlai cuisine of modern-day India and Pakistan.The flavour of a korma is based on a mixture of spices, including ground coriander and cumin, combined with yoghurt kept below curdling temperature and incorporated slowly and carefully with the meat juices. Traditionally, this would have been carried out in a pot set over a very low fire, with charcoal on the lid to provide all-round heat. A korma can be mildly spiced or fiery and may use Lamb, Beef, Chicken, or some kormas combine meat and vegetables such as spinach and Turnip . The term "Shahi" used for some kormas indicates its status as a prestige dish, rather than an everyday meal, and its association with the court.
Moong Dal Pakora
Pakoda is a fried snack found across South Asia. Pakoras are created by taking one or two ingredients such as onion, eggplant, potato, spinach, plantain, paneer, cauliflower, tomato, chili pepper, or occasionally bread or chicken and dipping them in a batter of gram flour and then deep-frying them.Pakoras are usually served as snacks or appetizers. Moong Dal Pakoda is made with Ground Moong Dal Or Yellow Lentil, along with other spices.
Dak Bungalow Chicken
Dak bungalows were rest houses where the travelers used to take rest while on a journey, or used as a night stop during a trip. At that time the Care-taker had their own Poultry, Goat at Dak Bungalows for easy milk and meat supplies. This kind of curries are always be the only Dinner/Lunch item. So it is always cooked along with Potat ,Egg and freshly ground spices, as that time Store Bought spices were not being used in cooking.
Makar Sankranti is Our Forth coming Festival. In almost every Bengali kitchen will be full with aroma of Date Plam Jaggery Or "Nolen Gur". This fastival is known as "Poush Sankranti" in West Bengal. Varities of sweets will be made with Ground rice, date plam jaggery , milk and many other ingredinets. These special sweets which are made during this winter festival is called "Pithe". One of the most popular "Pithe" is Mugsamali Or Mung daler Bhaja Pithe. My Grand mom(my dad's mother) usually made this Mugsamali during this season. I also made this pithe following her recipe.
Makar Sankranti is Our Forth coming Festival. In almost every Bengali kitchen will be full with aroma of Date Plam Jaggery Or "Nolen Gur". This fastival is known as "Poush Sankranti" in West Bengal. Varities of sweets are made with Ground rice, date plam jaggery , milk and many other ingredinets. Puli Pithe is a Bengali sweet dumplings stuffed with sweet coconut & date pulm jaggery filling and boiled in whole milk. Without this sweet Poush Parbon is incomplete.
Kancha Aamer Chutney
This chatni should be sweet & spicy, thick and sticky like consistancy. Lots of sugar is used to make this chatni. And at the end some roasted ground spices are added to make it little spicy. My mom-in-low is an expert making this kind of chatnies. She tought me how to make sticky tasty chatni. Today I'm going to share my mom-in-law's recipe of "Sweet & Spicy Green Mango Chatni". Here it is............
Tender Coconut Lassi
Lassi is a savory cool yogurt based beverage popular in India, Pakistan, Nepal, Sri lanka, Bangladesh. Lassi is made with sour curd, black salt, sugar. Some time roasted ground cumin is added to enhance the taste. Fruits can be used to make variations. Today I'm going to share a lassi recipe which is not the traditional recipe, it's a common variation of Lassi, 'Tender Coconut Lassi/Daab Lassi' In this lassi Tender/Young coconut flesh is blended with sour curd and then it is added with the other ingredients. So lets off to the recipe....