Saturday, March 30, 2013

Deviled egg

It was an extremely hectic Saturday to me. Barely I got chance to sit for few moments. Since morning I was literally running. I woke up at 8 in the morning, and since then I was there until 12 o’clock. Suddenly hubby declared that something had come up and he had to leave within 1 o’clock. I knew that I couldn’t complete my job within 1 o’clock. So, we changed our plan a little bit. He decided to earlier to his destination, and I would go to library with our son little later. He had his lunch and went. My plan was to go to library after finishing my laundry. However, when I finished all my job, hubby dear called me up and asked me not to go library by bus, because he was almost reaching home. Then all three of us went to library. Mother-son duo read books for some times. Then we went to do grocery. While coming back I asked my hubby to drop at near-by Lucky. I wanted to buy some baking things. After coming back again I went to kitchen to make some evening snacks. It seemed that as soon as I was finishing on job another was coming up. At last I sat for some times, and my new ‘friend’ on FB came to chat with me. We chatted as if that we knew each other since childhood. I felt very elated. It was a nice chatting. Previously I thought of cooking something special for Easter. However, after the evening snacks I realized that I would be wise to cook Easter dinner on the next day. so I dropped that idea.
Do you know why I’m talking too much about my day? Actually I like to share the recipe my Easter special snacks with you.
Deviled egg
8 hard boiled eggs
¼ lb ground chicken
2 tsp ginger paste
1 small onion finely chopped
enough bread crumbs to make tight dough
cheese (optional)
salt to taste
black pepper powder to taste
2tbsp. chopped coriander leaves
few small pieces of carrots (to make beaks)
few pieces of black olives (to make eyes)
oil spray

The chicks:
mix all the ingredients except eggs, olives, and carrots. Preheat the oven to 350 F. take a baking sheet. Cover the baking sheet with parchment paper. Spray oil on the parchment paper. Divide the dough into small parts. Give a shape of small egg of each part. Make them stand on the parchment paper. Push the small pieces of carrots to make the beaks. Similarly put the small olive pieces to make the eyes of the chicks. Bake the meat balls for 30 minutes.
The deviled egg:
Cut eggs from the middle in zigzag manner to make two halves. Take the yolk out. You can keep them for future use. Now put a ‘chick’ on one half and put the other half on chick’s ‘head’. The deviled eggs are ready.

Happy Easter!!!

Thursday, March 28, 2013

Dol purnima

In my life I played holi (in Bengali Dol) only once, when I was just a little girl. After that I never played holi. When I was a kid I really missed holi. Every time I got angry on my father for not allowing me to play holi. As I grow up I realize that what my father did was actually good for me. My skin is very sensitive, so I’ve always have chance to get eruption in my skin due to those chemical colors. Anyway, after that very day, I used to listen to the story to my friend in school. After marriage my husband told his great stories about dol. Sometimes I poke him to tell all those stories I relish them.

He used to go to uncle’s place to play dol with his cousins. He always tells about that how they played with other children, how they do the mischief with the seniors. Their main attraction was to see the behaviors of the ‘boudis’ (married young women) after having bhang. Bhang is an essential part of dol, which has some intoxicating agent which fuddles the person. However I’ve no experience of such innocent mischief. Sometimes my father used to bring mothh (A special kind of sugar candy, especially available during dol). Our childhood was not full of different colorful candies and cake. So, those frugal candies bought enormous joy among us. As I grow up, the urge of playing dol has died down. Currently living far away from home country doesn’t bring any flavor of dol. I don’t want to lament for that, but, somehow I’m depriving my son from the essence of the festivals of our home country. Anyway, I have to accept it. May be I can’t give him the joy of dol, what I can do is, cooking dol-special dishes. 



I cannot call it thandai, because many of the ingredients of thandai is missing in it, lets call it badam-dudh.



If you want to make patisapta or malpoa you can consult,




Sunday, March 24, 2013


Exam!!! Since my childhood I’m always scared of that. Even at this age I still fear of exam. Few days ago I’d the final exam of a paper of the course which I’m currently attending. Anyway, I declared that I couldn’t cook on weekend, because I needed time to study. My hubby told that, he would bring lunch from outside. After finishing my study when I came out from my room, I found that he was sitting on chair with his laptop. I became furious to see that. I couldn’t understand when he would go and when he would bring the lunch. I knew I had to cook something right then. I went to kitchen grumbling on him. The easiest thing was to cook a big bowl of chicken. I had a big bunch of coriander leaves in my refrigerator, which on the verge of spoiling. I wanted use the whole bunch in my cooking. So I decided to make coriander chicken. I open the cupboard to take out the spices and the coconut powder container dropped in my hand, and I decided to use coconut powder in the curry. And the coriander-coconut chicken came out as a very tasty dish.

One whole chicken (I used one lb leg pieces)
One big bunch of fresh coriander leaves
Two tbsp. Coconut powder
Half cup milk ( if you use fresh coconut, then you may not need to use milk)
One medium sized onion (finely chopped)
One medium sized tomato (finely chopped)
One tbsp. ginger paste
Two tsp. garam mashala powder
Pinch of turmeric powder
Two tbsp. of oil
half tsp. fenugreek seeds
salt to taste
Heat two tbsp. of oil in a heavy bottomed wok. Add fenugreek seeds. When the seeds start to crackle add the ginger paste, fry for few second. Add onion and tomato, stir for few minutes, and cover the wok. Let it cook until oil separates from the mixture, stirring occasionally. Meanwhile make a paste of coriander leave (keep the stems to get the better aroma), coconut powder and milk. Add the chicken pieces into the onion-tomato mixture in the wok. Add garam mashala powder. Stir, and cover it to cook for some time. Add the coriander-coconut paste, stir, and let it cook until the chicken becomes tender. If you need to add water, add ½ one at a time. The curry is ready. Serve hot with rice or roti.

Friday, March 22, 2013

Lunch with turkey loaf

After all day long hustle and bustle at last my son went to bed at 9 o’clock. I was completely exhausted. Just to relax, I casually switched on the television. Very rarely I watch T.V., so I barely know about the programs. I was just reluctantly surfing the channels and I suddenly stopped by the food channel. The chef on that program was frying a meat loaf. Please don’t ask me who was the chef and what program that was, because I don’t know. Anyway, at that moment I decided to make meat leaf on the very next day. Generally beef is used to make meat loaf. I’ve never used beef to make meat loaf. This time I had ground turkey in my kitchen, so I decided to make meat loaf with turkey.  Anyway, next morning my plan was to prepare something different for lunch. However, apart from meat loaf what could I prepare? My husband simply hates mashed potato. So, mashed potato was out of question. I opened my fridge without any clue. I pulled out the vegetable crate and started rummaging over the packets. I pull the bag of bean, carrots and broccoli. So, what was the next plan? I had to make some healthy dish. So, no fried veggies would be served. I separately boiled the veggies and lightly fried them. Ummm!! That was enticing. Would I serve the meat loaf alone? No, no. I made a sauce. I made that sauce before also, so I knew that it was going to taste great. When he came to have lunch, the plate was ready with meat loaf and lightly fired vegetable. He simply loved that.
Meat loaf
one lb ground turkey
one small onion, finely chopped
half capsicum ( green pepper), finely chopped
one tbsp. ginger paste
one egg
salt to taste
bread crumb, enough to make a firm dough
one tbsp. of oil, for frying
oil spray to grease the baking pan

Mix all the ingredients except bread crumb and keep aside for half an hour. Then mix bread crumb to make firm dough. Preheat the oven at 400 degree F. Grease an 11.5" x 8" baking pan. Press down the dough in the pan. Bake for 30-40 minutes until the loaf becomes firm. Take out the loaf. Set the loaf upside down on a baking sheet and continue baking until the total loaf becomes brown. Take it out and let it cool down. Then cut the loaf into slices. Heat oil on a frying pan and lightly fry the both sides of each slice.
Tomato-mustard sauce
One tbsp. all purpose flower
One tbsp. finely chopped onion
One tsp. mustard sauce
One tsp. tomato sauce
One cup milk
One tbsp. of oil
Heat oil in a saucepan and fry onion. Add flour and stir until the flour totally incorporates with onion pieces. Then add milk and stir continuously, otherwise lumps will be created. Add the both the sauce and stir until the desired consistency. (Do not make very thick, because the sauce will thick as it cools down.)
The veggies:
Slice the veggies according to your choice. Boil the veggies separately until tender yet firm. Lightly fry the veggies separately.
The plate:
Arrange the meat loaf slices and the veggies. Sprinkle salt and pepper on the veggies. Pour sauce on the meat loaf slices. The plate is ready. Serve hot.

Thursday, March 21, 2013

Chicken rezala

Oh!! What a hectic Sunday. I wish I could get up a little bit earlier. I got up at 7:45. It was already late. I rushed into my kitchen and started cooking. Actually one of my friends and her family was coming to lunch with us. I had a big plan. However, I didn’t know whether those four hours would be enough for me to cooking as well as cleaning the house. My plan was to cook mutton biryani, chicken rezala and baked rosogolla. I didn’t want to finish the lunch with any store brought dessert. I wanted to cook something at home. Actually, when I read the recipe of baked rosogolla in one of my friend’s blog I wanted to bake that. However, for that I need some occasion, when there would be more people at home. Though my hubby asked me not to take much pressure, I decided to bake that. Anyway, the problem was with rezala. I never cooked that dish. I made a mistake; I didn’t read any recipe on previous night. In the morning, amid pile of works all my effort in to find an easy recipe from Internet went in vein. I knew that my mother-in-law cooks the razala in a very easy way. At last she rescued me. She gave her easy recipe of chicken rezala.  After cooking the daal, and preparing the mutton for biryani, I started preparing for baked-rosogolla. When I started doing that I realized that it was wise to listen to my husband. It took a long time to prepare. I was stirring and stirring the milk in the saucepan, but it didn’t show any sign to thickening.  It seemed that the clock was ticking faster. I sighed in relief when I could pour the rosogollas in the oven. Then I started cooking rezala. I would like to thank my mother-in-law to sharing the simplest recipe of rezala. At last I finished everything at 1 o’clock. My friend and her family arrived just after one.  By that time everything was done. We had a great lunch. Everybody enjoyed the biryani. I really felt extremely happy because that was the first time I cooked mutton biryani.  So, everything had gone well. 
mutton biryani

Anyway, the cause of writing this long story is to share the simplest yet delicious recipe of chicken rezala which my mother-in-law shared with me.

One whole chicken
One cup plain yogurt
4 tbsp of ginger juice
2 tbsp of garlic juice
salt to taste
2-3 dry red chili
2 bay leaves
5-6 black pepper corn
One tbsp. of oil or ghee
Salt to taste
Chicken rezala

Marinate the chicken with yogurt and salt for few hours (I marinated overnight). The taste depends on how long you marinate the chicken. Then add the ginger and garlic juice in the marinated chicken and keep for half an hour. Heat oil in the heavy bottom wok, add the dry chili. Sauté the chili, and keep them aside. In the heated oil add bay leaves and pepper corns. Then add the marinated chicken. Cover the wok and let it cook in medium heat. Just stir time to time. If you need, add one cup water. Cook until the chicken becomes tender.  Rezala is ready. 
Baked rosogolla

N.B.  Chitrangada, thanks to you to sharing the recipe for baked rosogolla.