Halloween Pumpkin Bread

Halloween Pumpkin Bread 

Ingredients 

5 cups All Pupose Flour 

1 cup Pumpkin Purée 

1/2 tsp Salt 

Pinch of Nutmeg Powder

Pinch of Cinnamon powder 

1/2 cup Lukewarm Milk

1/4 cup Sugar powder or more as per the sweetness required 

1 tbsp of Dry Yeast 

3 tbsp Melted Butter

Few Black Raisins 

Method 

In a mixing bowl, combine milk, 2 tbsp of powder sugar and yeast. Let it rise.then stir in Pumpkin purée and 2 tbsp of butter. In another bowl mix in the remaining dry powder ingredients, flour and salt. Now slowly combine the liquid and the dry ingredients in small batches and mix it well before adding in the next batch. If required add in more milk to get a soft  dough. Knead until smooth and elastic, about 10 minutes. To check, take a portion of the dough, stretch, the dough will stretch like elastic. Then the kneading is done. In a large bowl, place the dough and coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in size. Punch the dough. Now shape the bread dough into any Halloween character like ghost, mummy or spider, finger nail, graveyard, vampire. Use the raisins to make eyes. Spray water to avoid drying. Let it rise for 40 minutes.  Bake in preheated oven for 25 minutes at 180 degrees Celcius, or until golden brown.

    

Kumro Aloor Chechki ar Trikona Porotha Pumpkin and Potatao Stir fry with Triangle Paratha

Kumro Aloor Chechki ar Trikona Porotha
Pumpkin and Potatao Stir fry with Triangle Paratha 

Chechki in Bengali is stir frying of vegetables which is had with Luchi
(Puri), Paratha or Rice. There are many types of vegetables used to make  chechkis... Like Kumro Aloo, Patol (Pointed Gourd) Aloo, Pholkopi Aloo or Aloo which are had mostly with Luchis and Paratha for breakfast or dinner. Muloor (Radish) Chechki, Badakopir (Cabbage) Chechki or Kacha Peper (Raw Papaya) Chechki is made differently and usually is served for lunch with rice.

Kumro Aloor Chechki
Ingredients
2 cups of Pumpkin with skin cut lengthwise into thin strips
3 medium size Potatoes peeled and cut lengthwise into thin strips as Pumpkin
3 Green Chillies Slit
1/2 tsp Nigella Seeds
1/4 tsp  Turmeric powder
Salt to taste
1 tbsp Mustard oil

Method
Heat mustard oil in a wok. Add the chillies and the Nigella seeds, let it crackle. Add the potatoes, stir fry it for 2 minutes on a medium high flame. Add the pumpkins, salt and turmeric powder. Stir fry it for 3 minutes. Sprinkle little water once or twice in between the cooking, cover and cook stirring it occasionally till vegetables are tender. Serve with hot Paratha or Luchi

Trikona Paratha
Parathas are made from All Purpose flour and fried in ghee or oil.
Ingredients
2 cups All Purpose Flour
1 cup Whole Wheat Flour
Salt to taste
4 tbsp of Melted Ghee

Method
In a mixing bowl, add All purpose flour, wheat flour and salt. Mix it. Add 1/2 tbsp ghee. Mix it, add water as per required to knead a semi soft dough. Knead the dough for 5 minutes. Cover and keep for 30 minutes. Divide the dough in to lemon size equal portions. Take a portion roll the dough. Brush little ghee. Fold it into half. Again brush little ghee, fold it into a triangle. Sprinkle little flour and roll the dough out into a big triangle. Take  skillet, let it heat. Add the rolled triangle. Cook it from both the sides for a minute each. Brush ghee on both the sides, and cook till brown.

Awadhi Mutton Biriyani, Galouti Kabab and Shirmal

Awadhi cuisine
Awadhi cuisine is from the city of Lucknow.The Awadh region has been greatly influenced by Mughal cooking techniques, and the cuisine of Lucknow bears similarities to those of Central Asia, Kashmir, Punjab and Hyderabad. The city is also known for its Nawabi foods. The bawarchis (chefs) and rakabdars (gourmet cooks) of Awadh invented the dum style of cooking or the art of cooking over a slow fire, which has become synonymous with Lucknow today.Their spreads consisted of elaborate dishes such as kebabs, kormas, biryanis, kaliyas, nahari-kulchas, zarda, sheermal, roomali rotis, and warqi parathas. The richness of Awadh cuisine lies not only in the variety of cuisine but also in the ingredients used like mutton, paneer, and rich spices, which include cardamom and saffron.
Information source Net

Awadhi Mutton Biriyani or the Dum Biriyani is slow cooked mutton cooked with rice on charcoal.
I have made this in a more easy and a quick way by pressure cooking the mutton and then giving it a dum.

Awadhi Mutton Biriyani

For Biriyani Masala
Ingredients
1 Cinnamon Stick
8-10 Cloves
2-3 tsp Cumin seeds
1 tsp Fennel seeds
2 tsp Coriander seeds
1 tsp Pepper corns
1 Star Anise
1 Mace
1 Black Cardamom
2 Green Cardamom
2 Dry Rec Chilli
2 Bay Leaves

Method
Grind all the above ingredients into a powder.

For the Wet Masala
Ingredients
6 Garlic cloves
1 piece of Ginger
2 to 4 Green Chilli
1 tbsp Mint leaves
1 tbsp Coriander leaves

Method
Grind all the wet ingredients into a paste.

For Cooking the Biriyani
Ingredients
1 kg Mutton washed and cut into pieces Pieces
750 Grams of Rice washed and soaked for 30 minutes
2 Onion Sliced
1/4 cup Curd
1/4 cup Milk
Few strands of Saffron
1/2 tsp Turmeric powder
2 tbsp of the Biriyani Masala
Wet Masala
2 Bay Leaves
2 Cloves
2 Green Cardomom
1 small Cinnamon stick
Salt to taste
2 tbsp Ghee
Few drops of Kewda or Rose essence
Few Mint and Coriander leaves chopped

Method
Take a cooker, add 1 1/2 tbsp Ghee. Fry the onions until brown in colour. Remove 1 tbsp brown Onion aside for garnishing. Add the bay leaves, Cardamon, cloves and cinnamon n the cooker. Add the mutton, sauté it for 10 minutes. Add the curd, wet masala, salt, turmeric powder, biriyani masala and salt, sauté it for 10 minutes. Add 4 cups water, close the lid of the pressure cooker, give 4 whistle or cook till the mutton is 80% done. Let the pressure release. Transfer the mutton and the gravy in the deep pot. The gravy in the pot should be double the quantity of the rice, (if the rice is 2 cups then the water should be 4 cups). Let the gravy simmer, spread the rice in the pot, on the gravy. Cover and cook, till the rice is almost 75 % done. Heat the milk, add the saffron, Kewda essence and remaining ghee. Mix it. Pour the milk on the rice. Sprinkle with coriander leaves, mint leaves and fried onions. Cover and seal the lid. Keep a thick skillet underneath the pot, cook the biriyani on dum, till steam comes out of the pot. Keep checking in between as the biriyani should not burn from underneath. Serve with raita or salad.

P.S. Usually the biriyani it slow cooked in pots on charcoal and wood fire. If using pressure cooker and it fasters the process of cooking, for the taste to enhance in the biriyani, cook the Biriyani few hours before serving.

Galouti kebab served with Shirmal...

The Galouti kebab is a famous Awadhi cuisine of Lucknow. The original dish is made from minced goat, gaur or buffalo meat and green papaya, traditionally used to tenderize the meat. After mixing with herbs and more than 100 spices, the very finely ground meat is shaped into patties and fried in pure ghee until it is browned. Galawati kebab was created for an aging Nawab of Lucknow. Wajid Ali Shah who lost his teeth, but could not leave his passion for eating meat. Galawati means "melt in your mouth" and was perfect for the toothless Nawab who continued savouring this until his last days.

I have tried to make Galouti Kababs in a guilt free and in a easy way which I have served with Shirmal... And made from whole wheat flour and yogurt instead of yeast and kept for proofing for 2 hours and then baked it.

For the Dry Masala powder
Ingredients
1/2 tsp Caraway seeds
1/2 tsp Coriander seeds
1/4 tsp Fennel seeds
1 Black Cardamon seeds
2 Green Cardamon
4 Cloves
1 piece Cinnamon
6 Black Pepper seeds
2 Red Dry Chillies
1 Mace
1 Star Anis
1/4 Nutmeg

Method
Grind all the above ingredients into a fine powder.

For the Kabab
Ingredients
250 grams Boneless Mutton
2 Green Chillies
6 Garlic cloves
1 piece of Ginger
2 tbsp of Roasted / Brown Fried Onions
2 tbsp of Roasted Garam flour
1 1/2 tbsp of Dry Masala Powder
Salt to taste
Ghee for Brushing

Method
In a blender, blend all the above ingredients into a fine paste. Take the paste out of the blender into a plate and mash it very well with the palms for 5 minutes or till dough starts to form. Keep it in the fridge for an hour or more, take a nonstick pan, brush ghee on it. Make small lime size balls(kababs) out of the paste. Press it between the palm to give it a oval shape. And fry it in the non stick pan, brushing ghee in between. Cook till brown on both the sides. Serve with ssliced onions, mint chutney and Shirmal.
P.s. Mutton keema is used, to make the Kabab, but even boneless mutton can be directly blended in the blender to make keema.

Shirmal is a saffron flavoured traditional mildly sweet flat bread made out of Maida, yeast and baked in a tandoor or oven. It is a dish made in Lucknow and many other countries and served with Kababs or Mutton Gravy. It has been influenced from the Mughal Cusine and is a delicacy of Awadhi cusine.

For the Shirmal
Ingredients
2 cups whole wheat Flour
Salt to taste
1 tsp Soda bicarbonate
1/2 tbsp Sugar
1 cup Yogurt
3 tbsp Milk
Few Strand of Saffron
1/2  tbsp Melted Ghee
Melted Butter for Brushing

Method
Warm up the milk, add saffron and sugar, dissolve the sugar. In a mixing bowl, add flour, salt and soda bicarbonate. Mix it, beat the yogurt, mix milk in the yogurt, keeping 1 tsp milk aside for brushing.  Add the liquid to the flour. Knead it to make a dough. Add ghee and knead it for 10 minutes. Keep it covered for 2 hours. Preheat oven to 200 degrees Celcius.Divide the dough into 4 equal sized portions. Roll out each portion into a circle of about ½ inch thickness and about 6 inch diameter. Prick the rolled dough with fork.When you are ready to bake brush them with saffron milk.Bake at 200 degrees Celcius for 15 to 20 minutes or until it become golden yellow color. Once the bread is baked and out oven, brush with melted butter.

Dahi Batata Puri

Dahi Batata Puri
Dahi Batata Puri is a popular Chaat dish available in the streets of Mumbai.
I have tried to make a healthy version of the Dahi Batata Puris.

Puris
Ingredients
Puri Papads

Method
Take 4 to 5 papads at a time. Microwave it for a minute. The puris are ready..

Sweet Chutney
Ingredients
2 tbsp Date pulp
1/2 tsp Tamarind pulp
Black salt to taste
1/2 tsp Roasted Cumin powder

Method
Blend all the above ingredients and keep it aside.

Green Chutney
Ingredients
2 tbsp Coriander leaves
1 tbsp Mint
1 tbsp Raw mango chopped
1/4 tsp Green chilli or as required
Rock Salt to taste

Method
Blend all the ingredients together in a blender and keep it aside.

To make Dahi Puris
Ingredients
2 Boiled Potatoes mashed
1 cup Curd beaten
2 to 3 tbsp Date Chutney
2 to 3 tbsp Green Chutney
1/4 tsp Roasted Cumin powder
1/4 tsp Chat Masala
1/4 tsp Sugar
Black salt to taste
Red Chilli powder to sprinkle
1 to 2 tbsp of Diet Sev
Few Coriander leaves chopped for Garnishing

Method
In a mixing bowl, take boiled mashed potatoes, add 2 pinch of roasted cumin powder and 2 pinch of chat masala. Mix it. Keep it aside. Add black salt and sugar in the curd and beat the curd. Take a puri prick from the centre and make a hole. Add a spoon of mashed potato. Arrange the Puris in a plate with stuffing in it. Spread the beaten curd on the puris. The spread the sweet chutney and the green chutney on the puris. Sprinkle diet sev, then sprinkle chat masala, roasted cumin powder and red chilli powder on the Dahi Bata Puris. Garnish with chopped coriander leaves.

Dal Bati Churma

Dal Bati Churma
It is a famous dish / delicacy of Rajasthan. This dish is cooked in all occasion. It consists of baatis that is round breads baked over firewood or oven and dipped in ghee. The dal is slow cooked in a pot and seasoning is added,  Churma made from unsalted dough,  into round balls and fried in ghee. These  fried baatis are crushed and sugar or jaggery is mixed into it.

I have baked the Batis in oven and Dal in pressure cooker with less use of ghee. Even the Churma is baked in oven.

For the Panchmel Dal
Ingredients
2 tbsp Split Bengal Grams (Chana Dal)
2 tbsp Yellow Split Dal (Tuvar Dal)
2 tbsp  Split Green Gram (Moong Dal)
2 tbsp Split black Dal (Urid Dal)
2 tbsp Pink lentils (Massor Dal)
1/4 tsp Turmeric powder
1/2 tsp Coriander Powder
1/4 tsp Chilli powder
1/2 tsp Garam Masala powder
1/2 tsp Dry Mango powder
Salt to taste
1/2 tsp Cumin seeds
2 Bay leaves
2 Cloves
1 small Cinnamon stick
1 Red dry Chilli
2 Pinch of Asafoetida
1 Green Chilli slit
1/4 tsp Ginger grated
1/2 tbsp Ghee

Method
Clean and wash the dals, soak it for 30 minutes. Add 3 cups of water and pressure cook it. Give 3 to 4 whistles. Once the pressure releases, open the cooker. Add turmeric powder, garam masala powder, coriander powder, dry mango powder, 1/4 tbsp ghee, ginger and green chilli in the dal. Mix it. Add the water if required. Simmer on low heat for 20 minutes.  Heat rest of the ghee in a pan, add cumin seeds, bay leaves, cloves, cinnamon, red chilli, let the cumin seed crackle. Add asafoetida and red chilli powder. Add 1 tbsp of water in the seasoning to avoid burning of chilli powder, cook for few seconds. Add the seasoning in the dal. Simmer for 2 minute more. Serve with the Batis.

For the Bati
Ingredients
1 cup Whole Wheat Flour
1/2 cup Semolina
1 tbsp Bengal Gram Flour
1/4 tsp Carom seeds
1/2 cup Milk
Pinch of Baking Powder
Salt to taste
1/2 tbsp  + 1/2 tbsp Melted Ghee

Method
In a mixing bowl, Mix all the dry ingredients and mix it. Add 1/2 tbsp of ghee, rub the flour with the help of the Palm. Add milk, and water if required little at a time. Knead it into a firm dough. Knead well for 5 minutes. Divide the dough into equal portions and shape each portion into an even sized round balls. Flatten the rounds lightly using your thumb to make an indentation in the centre of the ball. Arrange the baatis on a baking tray. Brush ghee on the Batis. Bake in a pre-heated oven at 180 degrees Celcius for 40 minutes turning it over occasionally. Brush ghee on the Batis break each baati into pieces and pour hot panchmel dal over the baatis.

For the Churma
Ingredients
1/2 cup Whole Wheat Flour
2 tbsp Fine Samolina
Pinch of salt
2 tbsp Powder sugar or more as required for sweetness
2 pinch Cardamon powder
1 tsp Almond Flakes
1/4 or more Milk
1/4 tbsp + 1 tsp Melted Ghee

Method
In a mixing bowl, mix whole wheat flour, Simolina and salt. Add 1/4 tbsp ghee, mix it. Add milk little at a time and make a firm dough. Knead it for 5 minutes. Make equal portion of the dough, brush the churmas with ghee, bake it at 180 degrees Celcius for 40 minutes turning it occasionally till brown on both the sides.  Cool the churmas, blend the churmas in a blender, add powder sugar, Cardomom powder and the remaining ghee and mix it. Add the almond flakes for garnishing.
P.S. I have baked the Churmas along with the Batis...
Please use melted ghee according to the measurement to reduce the quantity of ghee used while brushing.

Saffron Mix Vegetable Quaker Oats Palau

Saffron Mix Vegetable Quaker Oats Palau
INgredients
2 cups Quaker Oats
2 florets of Cauliflower
4 French Beans
1/2 Carrot
1 small Piece of Ginger
1 Green chilli chopped
2 tbsp Boiled Corn
Few stands of Saffron (kesar)
Salt   to taste
1/4 tsp Garam masala powder  
1/4 tsp Cumin powder
1/4 tsp Fennel powder
1/4 tsp Cumin seeds
2 Bay Leaf
2 Peppercorn
1 Cardomom
1 small piece Cinnamon
2 Cloves
1 tbsp Broken Cashewnuts
1/2 tbsp Raisins
2 tbsp Curd beaten
1/4 cup Milk
1 tbsp Ghee
Few drops of Rose essence
Few Rose petals and Almond flakes for garnishing

Method
Take a chopper and add ginger, chilli, carrot, French beans and cauliflower. Finely chop the vegetables. Take hot milk, add the saffron, Rose essence and 1/2 tbsp ghee in the milk. Keep it aside. Take a wok, add remaining ghee. Add bayleaf and  cumin seeds. Let the cumin seeds crackle. Add peppercorn, cloves, cinnamon and cardamom. Stir it for 30 seconds. Add the vegetables, sauté it for 2 minutes on medium flame, add cumin powder, fennel powder, salt, garam masala powder, raisins and Cashewnuts. Stir it and add the curd. Stir it again and add 1/2 cup water.
Cover and half cook the vegetables. Add the Quaker oats and stir quickly Sprinkle water and keep stirring on low flame. The oats should be moist. Pour in the saffron milk and stir. Cover and cook for 2 minutes. Garnish it with rose petals and almond flakes. Serve hot.

Spinach and Corn Delight

Spinach and Corn Delight
I have adapted this recipe from the book "The Landour Cookbook". The recipes in this book are over 100 years old. This recipes are taken from families residing along the hillsides. The intermingling of European, American and Indian flavours created a unique Anglo - Indian aroma which spread all over the hillsides.The missionary movement did not confined to schools.  In 1920s Mrs. Lucas, wife of the Pastor of Kellogg Church in Landour joined Mrs. Irene Parkar, the wife of Mr. Allen Parker, Principal of Woodstock School to form a Reading Club. They would meet every week. Soon in 1928 they compiled the recipes into a cook book.
Information source : The Landour Cookbook
Edited and Introduced by Ruskin Bond and Ganesh Saili

I have changed few ingredients from the original recipe Corn Delight. I have omitted potatoes and becon used in the recipe and added spinach, whole wheat flour, fresh cream, eggs, garlic and green chillies in the recipe.
Original recipe
Ingredients
2 cup Potatoes boiled and mashed
1 cup Corn
1/2 cup chopped Onion
1 slice Becon
4 cup Milk
Salt and Pepper to taste

Method
Mix all the ingredients well and cook. Flour can be add to thickened. Serve on toast.

My recreated recipe
Ingredients
2 cups Spinach chopped
1 cup boiled Corn
1 chopped Onion
4 Garlic cloves minced
1 Green chilli minced
1 cup Fresh cream
2 cups Milk
2 eggs
2 tbsp Whole wheat Flour
Salt and Pepper to taste

Method
In a mixing bowl, add cream, milk, salt, pepper, eggs and flour. Beat the ingredients. Take a pan, add onion, garlic,chilli, spinach and corn. Sauté it for 4 to  5 minutes on low flame. Add the liquid ingredients and on low flame whisk and stir it till all the ingredients combines well and thickens up. Toast English muffins or bread slices and top it up with Spinach and Corn Delight.

Palong Saag Macher Matha Diye Chorchori (Spinach Leaves and Fish head cooked with Mix Vegetables)

Palong Saag Macher Matha Diye Chorchori (Spinach Leaves and Fish head cooked with Mix Vegetables)

Chorchori is a tradition Bengali preparation made with green vegetables like Spinach or Malabar Spinach mixed with any different types of mix vegetables. It can be made either in vegetarian or non vegetarian manner. Any vegetables like Radish, Pumpkin, Potatoes, Flat beans, French beans Carrot, Raw Banana, Cabbage can be used. For non vegetarian Chorchori Rrahu, Kathla, Ilish or Bhetki fish head can be  used... Even the Macher / Fish (Potka / Tel) Oil / Fat is used. Chorchori will taste better if cooked few hours serving.

Ingredients
Big Hilsa or Rahu or Kathla Fish Head and Fats
1 Bunch of Spinach Leaves with Stem and Roots if Possible cleaned, cut into pieces and soaked in water
1 Big Potatoe with peel cut into medium cubes
1 cup Yellow Pumpkin with peel cut into medium cubes
1 Raw Banana with peel cut into medium cubes
6 to 8 Flat beans cut into half
6 to 8 French beans cut into half
2 Green or Red Chillies
1/2 tbsp Turmeric powder
1/2 tbsp Cumin seeds powder
Salt to taste
2 Bay leaves
1 Dry Red Chilli
1 tsp Panch Phoran
1 tbsp Mustard oil
1/4 cup Mustard Oil for frying the fish head

Method
Take the fish head and the fats, marinate it with 1/2 tsp turmeric powder and salt. Keep it aside. Take a wok, add 1 tbsp of mustard oil, heat it till the smoking point. Reduce the flame, add Panch Phoran, bay leaves and dry chillies. Let the Panch Phoran crackle. Add the vegetables. Stir it, add salt, remaining turmeric powder and cumin powder. Stir and sauté  for 2 minutes. Add the spinach leaves and mix the vegetables. Cover and low flame cook the vegetable for 2 minutes. Add 1/4 cup water and stir. Cook till the vegetables are almost cooked. Take it off the gas. Keep it aside. Take another wok, add 1/4 cup oil, heat the oil and fry the fish head and fats till brown, take the fried fish head and fats and mix it with the vegetables. Take a tbsp of mustard oil used for the frying the fish. Add the mustard oil in the vegetable. Put the vegetables along with the fish back on the flame, cover and cook for 2 to 3 minutes. Serve immediately with hot steaming rice or keep it and have it with hot steaming rice after few hours after cooking to enhance the flavour and the taste of the Chorchori.

Healthy Grilled Tuna Su Style

Healthy Grilled Tuna Su Style
Ingredients
1 medium size Tuna cleaned and slited on both the sides.
Few Curry leaves
1 Lemon grass leaf
2 Lime leaves
Few Coriander leaves including the stem
1 small piece Galangal or Ginger
4 to 6 Garlic cloves
1 fresh Red or Green chillies
1/2 tsp Lime zest
1/2 tbsp Lime juice
1 medium piece of pickled Mango Or Fresh Raw Mango ( Mango soaked in Salt water and pickled)
1 tbsp Mango pickle water
1 tbsp Curd
Salt to sprinkle
1/2 tbsp Oil
For Garnishing
Any Tangy Fruits Sliced like Pineapple, Red Grapes, Strawberry, Kiwi, Sweet Lime, Water Melon or Apple slices
Onion sliced
Lime sliced

Method
Add all the above ingredients in a blender except salt and Tuna. Coarsely mince all the above ingredients. Apply the minced ingredients on the fish and stuff some in between the cuts in the fish. Sprinkle some salt on the fish. Marinate for an hour or more.  Grill the fish on a gas grill skillet from both the sides till brown and cooked or grill it on a charcoal.... Enjoy it with sliced Fruits, sliced Onion and lime.

P. S. If using fresh mango adjust the salt accordingly. As pickled mango has salt, I have sprinkled the salt.

Broccoli and Almond Soup

Broccoli and Almond Soup
Ingredients
1 Broccoli cut into small pieces
1/4 cup  Almonds blanched
1 small Onion finely chopped
2 Garlic cloves minced
3 cups Vegetable Stock
1 cup Skimmed Milk
Salt and Pepper to taste
1/2 tbsp Butter

Method
In a large pot, add the butter, melt it. Add the onion and garlic and sauté it for a 2 minutes. Add the broccoli and cook for  5 minutes more. Add the stock and 1/2 cup skimmed milk, bring it to a boil. Lower the heat, and simmer until the broccoli  becomes  tender. Add the almonds leaving few for garnishing the soup. Puree the soup in a blender. Add salt and pepper. Add the remaining milk and simmer it for 2 minutes. Chop the remaining almonds and garnish it before serving the soup.

English Muffins

English Muffins
Ingredients
4 cups All Purpose Flour
1/2 cup Lukewarm Milk
1/2 cup Milk + 2 tbsp Curd
1 tbsp Sugar
1 1/2 tsp Dry Yeast
2 tbsp Samolina
Salt to taste
2 tbsp Oil

Method
Take 1/2 cup LukeWarm Milk in a cup. Add sugar and yeast,  mix it. Let stand for 10 minutes till the yeast rises.  In a large bowl, milk + curd and yeast mixture and 1/2 the flour, mix it well. Add rest of the flour and salt, mix  and  knead it. If required add more water or milk little at a time to get a soft dough. Add 1 tbsp oil and knead it well  for 5 minutes. Put the dough in a greased bowl, cover and let it rise. Punch the dough. Roll out the dough about 1/2 inch thick. Cut rounds with a big round biscuit cutter. Take a baking tray. Grease it, Sprinkle samolina on the baking tray and place the cut doughs into the tray.  Sprinkle Samolina on top of the cut dough. Cover and let rise for 1/2 hour. Heat greased griddle. Cook the muffins on griddle about 10 minutes on each side on medium heat  or until brown on both the sides. Arrange the muffins in a baking tray and bake for 10 to 15 minutes at 150 degrees celcius in a preheated oven. Allow to it to cool. To use,cut the muffins in to half and toast it. Serve with butter, or cheese spread  or jam.

Vanilla Cake with fresh Orange juice and Chocolate Ganache, decorated with Butter cream and Fondant.

Vanilla Cake with fresh Orange juice and Chocolate Ganache, decorated with Butter cream and Fondant.

Murgir Dhapka ( One pot Chicken Curry)

Murgir Dhapka ( One pot Chicken Curry)
Today when I was chatting with my 85 year old father, I asked him if he remembers any authentic Bengali recipes which my grandmother cooked. We discussed many recipes and one of them is this recipe "Murgir Dhapka". This is a chicken recipe cooked by my Great Grandfather. In olden days in many Bengali houses, Chicken was cooked in the courtyard of the house. It was usually cooked by the men of the house. Ladies did not eat chicken at all and even avoided touching it. As a kid whenever I use to visit my Grandma's house.. I had seen them cooking the chicken in the Dalan (courtyard) and all the vessels in which chicken was cooked and eatten were kept separate. Even the Mud Chula on which the chicken was cooked was kept separate for later use. This ritual was followed due the religious reasons.

For Marinating the Chicken 
Ingredients
1 Kg Chicken
1 Onion chopped
4 Green Chillies
5 to 6 Garlic cloves
1 small piece of Ginger
6 Pepper corn
2 Cloves
2 Cardomom
1 small Pieces Cinnamon
1/2 tsp Coriander Seeds
1 tsp Cumin Seeds
4 tbsp Curd
Salt to taste
1/2 tsp Turmeric powder
1/4 tsp Chilli powder
1 tbsp Mustard Oil

Method
In a blender, blend the Onion, Green Chillies, Garlic cloves, Ginger, Pepper corn, Cloves,Cardomom, Cinnamon,Coriander Seeds and Cumin Seeds into a fine paste. Marinate the chicken with the paste, salt, turmeric powder, chilli powder and mustard oil for 2 to 3 hours.

For Cooking the Chicken
Ingredients
Marinated Chicken
1 Small Onion Sliced
1 Tomato Cut into Cubes
6 Small  size Potatoes peeled
6 Small size whole Onions peeled
2 Green Chillies slit
6 Gralic cloves whole
1 small piece of Ginger Sliced
2 Cloves crushed
2 Cardomom crushed
1 small Pieces Cinnamon crushed
2 Bay Leaves
1/4 tsp Sugar
1 tbsp Mustard Oil

Method
Take a deckchi (mud pot or any pot). Add oil, let it heat. Add the crushed Cardomon, cinnamon, cloves and bay leaves. Sauté it for 30 seconds. Add the sliced onion, garlic, ginger and chillies. Sauté it till the onions are translucent. Add sugar and cook till the onions are brown in colour. Add 2 cups water, cover and simmer for 15 to 20 minutes. Add the marinated chicken along with the juices. Stir it. Cover and simmer till the chicken are half done. Add the whole potatoes, onions and chopped tomatoes. Put the lid back and cook till chicken and the potatoes are cooked. Drizzle few drops of mustard oil. Serve hot with steamed rice.

Stuffed Grilled Squids Su Style.....

Stuffed Grilled Squids Su Style.....

Ingredients
4 Squids
1 Red Capcium chopped
1 whole Garlic pod
2 Green Chillies
1 Onion chopped
1/2 tsp Pepper powder
Salt to taste
1 tsp Butter
For Garnishing
Few Coriander leaves and Lime

Method
Clean the squid by removing tentacles and all insides. Separate the fins and all loose skin from the tube. Turn the tube inside out to clean in running water and turn back again and keep it aside. Clean and add the tentacles and fins in a chopper, also add in the onions, red capsicum, green chillies,garlic, pepper powder and salt. Mince the ingredients. Take 1/2 tsp butter in a pan. Add the minced Ingredients, cook till all the juices has dried up. Take the squids, fill the stuffing in the pockets. Seal the mouth with tooth picks. In a baking tray add the remaining butter and grease the tray. Place the stuffed squids in a line. Brush in the remaining stuffing on top of the squids.Pre heat the oven for 10 minutes at 200 degrees Celsius. Bake for 30 to 40 minutes, turning it periodically. Take it out of the oven once brown in colour. Garnish with lime and coriander leaves.

Masala Bhindi or Mirchi (Okra and thick Green Chilli pepper cooked in spicy gravy)

Masala Bhindi or Mirchi (Okra and thick Green Chilli pepper  cooked in spicy gravy)
Ingredients
500 grams Okra washed, dried and cut into half horizontally and vertically
200 grams thick Green Chilli pepper cut into half. Lengthwise
1 Tomato cut into cubes
1 Onion cut into cubes
Salt to taste
1/2 tsp Turmeric powder
1/4 tsp Garam masala
1/4 tsp Mustard seeds
1 tbsp Oil

For the paste
2 tbsp Roasted desiccated  Coconut
1 Onion chopped
1 Tomato chopped
5 Garlic cloves
1/2 tsp Mustard seeds
1/2 tsp Cumin seeds
1/2 tsp Coriander leaves
2 Dry Chillies
1 green chilli
1/2 tsp Oil

Method
Take oil industry a pan, add all the Ingredients for the paste and fry it for 2 minutes. Cool it and grind it into paste. Take a pan, add oil. Heat it. Add mustard seeds, let it crackle. Add the okras, chillies, cubed tomato and onion. Cover, stir periodically and cook for 3 minutes. Add the salt, garam masala and turmeric powder. Stir again for 2 minutes. Add the paste, stir and cook for 2 minutes. Add little water at a time, cover and cook till the okras are cooked. Serve hot.

Methi or Mix Dal Shorba ( Fenugreek Leaves and Mix Pulses Shorba)

Methi or Mix Dal  Shorba ( Fenugreek Leaves and Mix Pulses  Shorba)
Ingredients
1/2 cup Mix Pulses soaked in water for 2 hours
( Equal portions of  Whole Moong dal, Tur dal, Masoor Dal, whole Urid dal, Chana)
1 cup Fenugreek Leaves
1 Tomato chopped
1 small Onion chopped
2 green Chilli crushed
6 Garlic cloves crushed
1 small Piece Ginger Grated
1/2 tsp Cumin powder
1/2 tsp Coriander powder
1/4 tsp Garam Masala powder
Salt to taste
1 tsp Ghee
2 tbsp Milk or Cream

Method
Pressure cook the pulses, 1 1/2 cup water, fenugreek leaves, adding salt, turmeric powder, cumin powder, coriander powder and garam masala powder to the pulses. Cook till the pulses are tender. After the pressure releases , open the cooker. Add 4 cups of water to the pulses. Blend it with a blender. Take a pan, add 1/2 tsp ghee. Heat it. Add onion, tomato, crushed garlic and chillies. Sauté it till onions are brown in colour. Add the onion and tomato to the Shorba. Simmer it, for 10 minutes. Add remaining ghee, grated ginger and milk or cream. Serve it hot.

Bengali Thali

Vijayadashami, also known as Dussehra, is one of the most important  Hindu  festivals. The name Dussehra is derived from Sanskrit. Dasha-hara literally means Dashanan ravan (the name of Ravan and in short  Dasha  and  Hara  (defeat) referring to Lord Rama's victory over the ten-headed demon king Ravana. The day also marks the victory of Goddess Durga over the demon Mahishasur. The name Dussehra is also derived from  Sanskrit Ahaha, which means day. For example, Aharnisha is derived from Ahaha+nisha. The Goddess fought with evils for nine nights and ten days. The name Vijayadashami is also derived from the Sanskrit words "Vijaya-dashami", literally meaning the victory on the dashami (Dashmi being the tenth lunar day of the Hindu calendar month). Diwali, the Festival of Lights, is celebrated twenty days after Dussehra.
Information Net source....

People celebrate Dasara with good food and sweets. In Bengal Mutton is cooked on this day. 

Dasara lunch
From below Left to Right
Korola Begun Bhaja (Bitter Gourd and Brinjal fry)
Kocho Chingri Bhaja (Small shrimps Fried with Onions)
Shokto (Mix Vegetable gravy)
Mangshor Jhol (Mutton Gravy)
Misthi Doi (Sweet Curd )
Malai Chamcham
Sandesh
Kher Kadam
Aam Chutney
Pan
Sweets are from Sweet Bengal..

Korola Begun Bhaja (Bitter Gourd and Brinjal fry)
Ingredients
2 Bitter Gourd cut into small pieces
2 Brinjals cut into cubes
1 Green Chillies slit
1 Red Dry Chilli
1/4 tsp Turmeric powder
Salt to taste
1 tbsp Mustard oil

Method
Take a wok. Add oil and heat it. Add red chilli. Sauté for 30 seconds. Add the bitter gourd and stir and cook on medium heat for 5 minutes. Add the brinjals, chillies, turmeric powder and salt. Stir occasionally and cook till the bitter gourd and brinjals have cooked.

 

Kocho Chingri Bhaja (Small Shrimps Fried with Onions)
Ingredients
1 cup small Shrimps cleaned
2 Onions sliced
1 Tomato cut into to strips
2 Green Chillies slit
6 Garlic cloves whole
Salt to taste
1/2 tsp Turmeric powder
1 tbsp Mustard oil
Few Coriander leaves chopped

Method
Take a pan. Add oil. Heat it. Add the onions, garlic and chillies.  Fry the onions till brown in colour. Add the shrimps, tomato, salt and turmeric powder. Sauté on medium flame till the shrimps are stirred fried. Garnish with coriander leaves.

 

Shokto (Mix Vegetable gravy)
Ingredients
Mix Vegetables
02 medium sized  Potato cut into 4 pieces length wise
2 medium sized  Brinjals cut into 4 pieces lengthwise
1 Drumstick cut into pieces
1/2 Radish cut into pieces length wise
4 to 5 Flat green Beans cut into 2 pieces
1 small Bitter Gourd  cut into pieces fried
1 tsp Ginger Paste
Few piece of Boris fried
1/4 tsp Panch Paran roasted and ground
1/4 tsp Panch Paran
1 Bay leaf
1 Red Dry Chilli
1/2 tsp Mustard seeds
1/4 tsp Poppy seeds
1/2 tsp Celery seeds
4 tbsp Milk
Salt to taste
1/2 tsp Oil
1/2 tsp Ghee

Method 

Take 1/2 tsp oil, add bayleaf, Panch Phoran and red chilli. Sauté it for 1 minute. Add ginger and saute it for few seconds. Add the vegetables. Sauté it for 4 to 5 minutes. Add water, stir and let it simmer till the vegetables have cooked. Add salt. In a blender add milk, mustard seeds, poppy seeds and celery seeds. Make a paste out of it. Add the paste to the gravy, add fried bitter gourd and the boris. Let it simmer for 2 minutes. Add ghee and sprinkle roasted Panch Phoran roasted powder. 

Mangshor Jhol (Mutton Gravy)

Ingredients 

1 kg Mutton pieces

2 Potaoes cut into big cubes 

2 Bay leaves 

2 tbsp Mustard Oil 

1/2 tsp Ghee 

1/4 tsp Garam Masala 

For the paste grind all the below ingredients 

2 Tomato chopped

2 Onion chopped

3 to 4 Green chillies

1 small piece of Ginger

4 to 5 Garlic cloves

1/2 tsp Turmeric powder 

Salt to taste 

1 tsp Cumin seeds

1 tsp Coriander seeds

2 Red Dry Chilli 

2 Cloves

1 small stick Cinnamon 

2 Green Cardomom 

Method

Marinate the mutton with the paste for 2 hours. 

Take a pressure cooker. Add Mustard oil. Heat it, add the potatoes and fry it. Remove and keep the potatoes aside. Add the marinated mutton. Stir and cook for 10 minutes on medium flame. Once the marinated juices reduces add  4 cups of water or more as required and add the potatoes. Cover and give 3 whistles or cook till the mutton has cooked. Add ghee and sprinkle garam masala powder. Serve hot. 

Caribbean Cake...

Caribbean Cake...
Ingredients
1 1/2 cup Oats
1/2 cup Wheat Flour
1/2 cup Cottage cheese
1/2 cup crushed Pineapple
1/4 cup desiccated Coconut
2 pinch Nutmeg powder
1 tsp Soda bicarbonate
1 tsp Baking powder
1 small pack Coconut milk
1/4 tsp Butter

Method 
In a bowl, mix Oats, wheat flour, baking powder, soda bicarbonate, desiccated  coconut and Nutmeg.  In another bowl mix cottage cheese crumbs, crushed Pineapple and coconut milk. Mix it well. Add the dry ingredients little at a time. Mix it well.It should be a thick dropping consistency. Take a baking tin. Grease it with butter. Pour the batter. Bake for 45 minutes at 180 degrees celcius. Take a toothpick and insert inside the cake and check, if it comes out smooth then it is done. Cool it completely.

For the the frosting
Ingredients
1/2 cup Coconut cream
1 tbsp Butter
1 cup Icing Sugar
Few Pieces of chopped Pineapple
2 tbsp of Roasted Desiccated Coconut
1 tbsp of Fresh Fruit Spread

Method
Chill the coconut  cream. Beat the coconut cream. Add butter and icing sugar little at a time. Add beat it. Spread the cream on the cake. Sprinkle the pieces of pineapple. Sprinkle the roasted coconut.  Decorate the cake with  fruit spread.

Oats and Dry Fruits Samosa Kolkatta Style

Oats and Dry Fruits Singara / Samosa Kolkatta Style
Eat healthy and live healthy... Enjoy food guilt free. This is a healthy snack made with oats and nuts. Oats and nuts are rich in minerals and vitamins. One must eat them regularly. This recipe is baked the use of oil is very less.....

Ingredients for the stuffing
1 big Potatoe cut into small cubes without peeling the potato
2 Green chillies Chopped
1/2 tsp grated Ginger
6 to 7 black Raisins chopped
6 to 8 Almonds chopped
4 Walnuts chopped
1 cup Oats
1/4 tsp Garam Masala
1 tsp Bhaja Masala (Roast 1 tsp of Cumin seeds, 1 tsp Coriander seeds and 2 dry Red Chillies and grind it into powder)
Rock Salt to taste
1/2 tsp Ghee

Method
Take a pot, add a glass of water and potatoes and boil it, when done keeping 1/4 cup water remove the excess water out. If the water is less then add water till 1/4 cup water is there. Add the oats and stir fast. It will soak in all the water. It oats should not over cook. It should be moist. If oats looks dry then  sprinkle water while stirring, add salt, garam masala powder, ginger, chillies, almond, raisins and walnut. Stir it till all the things combine well. Take it off the gas. Add the Bhaja masala and stir.

For the Dough
Ingredients
2 cup Wheat flour
1/4 cup Oat flour
Rock Salt to taste
2 tsp oil

Method
Combine salt and the flours together. Add 1  1/2 tsp oil. Mix it well, add water little at a time to make a semi soft dough. Knead it well for 5 minutes. Add the remaining oil and knead it. Cover and keep it aside for 30 minutes.

For the Samosa
Ingredients
Stuffing
Dough
1/2 tsp oil + 1/2 tsp Ghee mix

Method
Divide the dough into equal portions. Brush oil on the dough balls. Roll out a dough and cut into half. Take one half and take two corner ends of the dough. Get it in the centre, one side overlapping over the other side by 1/2 inch. Press the edge. It will become a triangle pocket. Fill in the stuffing and seal the edges. Repeat till all the samosas are made. Take a baking tray. Brush oil on the tray. Brush oil on the samosas too. Grill it for 15 minutes at 200 degrees in a preheated oven.  If required brush little more oil on the samosas. Turn and grill again for 15 minutes. If required turn and grill for 5 minutes more until crispy and brown. Serve hot...

Chana ar Oats er Jelebi in Apple Syrup(Cottage cheese and Oats Jalebi)

Chanar Jelebi is a very popular sweet dish of Bengal. Authentic Chanar Jalebi is made from mixing cottage cheese, sugar and All purpose flour or Samolina. Here I wanted to give a twist... It is then deep fried in ghee. I wanted to reduce the usage of ghee, so I used a pan and tried to shallow fry it instead of deep frying it. Then it is deeper in sugar syrup. I wanted to avoid sugar. So I used Apple juice. I reduced the Apple juice to 1/2 the quantity. Dipped it in hot Apple juice and let it stand for an hour... and the taste was Out of the world.

Chana ar Oats er Jelebi in Apple Syrup(Cottage cheese and Oats Jalebi)

Ingredients

1 cup Cottage cheese

3 tbsp of Oats or more 

1/2 tsp Sugarfree 

Pinch of Cardamom powder

Pinch of Rock Salt

1/2 tsp  Almond and Pistacho flakes for garnishing (Optional)

2 tbsp Ghee.

Method

In a mixing bowl, mix cottage cheese, oats, cardamom powder, pinch of salt and sugar free. Knead it very well  for 5 to 10 minutes to make a soft dough. Divided the dough into equal lemon size balls. Take a chana ball and smoothen it with your palm. While rolling check if it is cracking then add more oats and knead again. Place it on a flat surface and start rolling it back and forth with your palms. Do not put too much of pressure and try to keep the same thickness.  Make a 4 inches long rope and roll and give it a spiral shape. Prepare all the jalebis and keep them aside. Cover and keep as there can be crackes if expose to open due to air. Take a big pan, heat the ghee. Place the jalebis as many as possible. Fry and put it on the tissue paper. Then add it in the Apple syrup and soak it for an hour or more. Serve it hot and garnish with almond and pistachio flakes. (Optional)

P.S. Please use fresh full cream Cottage cheese to get soft and creamy texture and also odd cottage cheese will not bind properly and will cracke. If the Cottage cheese is made at home then drain the water completely before making the sweets.

Apple Syrup

Ingredients 

2 cup Apple juice 

2 tbsp Sugarfree (Optional) 

1 crushed Cardomom 

1/2 tsp Lime juice

Method 

To make the syrup add Apple juice,sugar free,  crushed cardamom and lime juice together and boil it till the quantity reduces to half.

P.S. I used 4 big size fresh apples to make the juice. Blend the chopped apples in the blender and strain the pulp out completely  as we require only the juice. This will not be so sweet; as I have not used Sugarfree.  If you want it sweet then you can also use ready made Apple juice or Honey. 

Panta Bhat served with Ilish Mach Bhaja, Murgir Bharta, Aloo Bhaja, DalBhate & Aam Tel

Panta Bhat 

Panta bhat known in Bengal or Poitabhat in Assam is a rice-based dish. It is prepared by soaking left over rice in water overnight. Traditionally served in the morning with salt, onion and chilli.It is traditionally considered as beneficial in feverish conditions.It is consumed in Bangladesh and the eastern Indian states of West Bengal and Assam. Panta bhat is especially popular in rural areas and amongst the poorer community. It is a popular dish on the day of Bengali new year. It is often served with fried fish or vegetable curry. Panta bhat or poita bhat is often garnished with Mustard oil, Onion, Chilli, Pickle, and served with Shutki mach (dried fish), Machher jhol(fish curry), especially Shorshe Ilish (Hilsa cooked with mustard), Aloo bhorta or Aloo pitika (mashed potato), Begun bhorta (mashed brinjal) and other Bhorta or pitika (mashed food). A similar dish consumed in the Indian states of Orissa and Chhattisgarh is known as Pakhal, Pokhalo, Pakhala or Pakhal Bhat. It differs from Panta bhat in seasoning as yoghurt is sometimes added prior to the fermentation process. This cold and wet food, is suitable for summer mornings, but in winter dry foods, such as Chira (flattened rice) and Muri (puffed rice) are more preferred.
It has been described in documents from 17th century.During the Mughal Era, members of socio-cultural organizations performed open air concerts, the audience listening to the concert preferred eating traditional food, particularly Panta bhat. Friar Sebastian Manrique a Portuguese Catholic priest of the Augustinian Order reported from his visit of Bengal in 17th century that the people of all communities, according to Manrique, were contented then with the daily meal of rice, often panta bhat, salt and green vegetable (shak). The better-off elements of the society consumed gh, butter, milk and sweetmeats.
In Bangladesh, it is a part of the Pohela Boishakh (Bengali new year festival) festivities. On that day it is consumed as breakfast by urban people. Panta is also served at high-end eateries in Bangladesh and West Bengal. Among Hindu Bengalis, it is consumed during the Ranna-Puja (Bengali cooking festival). In Assam, offering Dudh Panta(milk with stale water-soaked rice) is a part of the marital ritual. In Northeast India, there is a belief that taking painta or panta bhat gives the strength of a tiger.
Panta Ilish - a traditional platter of Panta bhat with fried Ilish slice, supplemented with dried fish (Shutki), pickles (Achar), dal bhate, green chillies and onion - is a popular serving for the Pohela Boishakh festival.
Information from the Net...

My Panta Bhat platter consist of
Ilish Mach Bhaja (Hilsa Fry)
Murgir Bharta (Chicken Bharta)
Aloo Bhaja (Potato Fry)
Dal Bhate (Mashed Dal)
Aam Tel (Mango Pickle)
Sliced Onions
Green chillies
Kagaji Lebu

PantaBhat
Ingredients
Leftover Rice
Water
Salt to taste
Drizzle of Mustard Oil

Method
Take a earthen pot or any vessel. Add the rice and water. Cover with a thin cloth and leave it over night to ferment. While serving add salt and drizzle with mustard oil.

Ilish Mach Bhaja (Hilsa Fry)
Ingredients
2 Pieces of Hilsa
Salt to taste
1/4 tsp Turmeric Powder
Mustard Oil to fry

Method
Marinate the fish with salt and turmeric powder. Let it rest for 15 minutes. Heat the mustard oil till smoking point, reduce the flame and fry the fish till brown on both the sides.

Murgir Bharta (Chicken Bharta)
Ingredients
1/2 cup fine Chicken minced
1 big size Onion sliced
2 to 4 Green chillies minced
4 to 5 Garlic cloves minced
Salt to taste
1/4 tsp Turmeric powder
1/2 tsp Mustard Oil

Method
Take a wok, add oil, heat it. Add the onion slices, garlic and green chillies. Sauté the onion till translucent. Add the chicken minced, salt and turmeric powder. Sauté and stir the chicken occasionally. Cook till the chicken is done.

Aloo Bhaja (Potato Fry)
Ingredients
2 Potatoes cut into small strips
1 big size Onion sliced
2 to 4 Green chillies slit
Salt to taste
1/4 tsp Turmeric powder
2 to 3 tbsp Mustard Oil

Method
Take a wok, add oil, heat it. Add the onion slices and green chillies. Sauté the onion till translucent. Add the potatoes, salt and turmeric powder. Sauté and stir the potatoes occasionally. Cook on medium high flame till the potatoes are done.

Dal Bhate
Ingredients
1/2 cup Massor dal
1 Green Chilli chopped
1/2 Onion sliced
Salt to taste
Few drops of mustard oil

Method
Wash and boil the dal with very less water. Once the dal is boiled and if any water remains then drain the water and boil till all the water dries up, take it off the gas. Add onions, green chilli, salt and mustard oil. Make it into a ball.

Aam Tel
This is a mango and spiced flavoured oil, that is used in Bengali Cuisine. This oil is used for mashes vegetables that we call bhate or used to flavour puffed rice that is eaten for snack.

Ingredients for the Powder Masala
1 tsp Panch Phoran
1 tsp Mustard seeds
1 tsp Coriander seeds
2 Red Dry Chilli

Method
Roast all the ingredients together and let it cool, dry grind the ingredients into powder.

Ingredients for Aam Tel
1 medium size Raw Mango washed, dried and cut into medium size cubes.
1/2 tsp Panch Phoran Roasted
4 Whole Red Dry Chilli Roasted
Dry spice powder
Salt to taste
1/2 tsp Turmeric powder
1 cup Mustard oil, heated and cooled down

Method
Take the mango pieces, add turmeric and 1 tsp salt, rub the mangoes well, spread the mango pieces on a clean cloth and dry it for 2 to 4 hours under the sun. Take all the ingredients and the mango pieces in a bottle. Keep it in the sun for few day. It’s ready to be used.

   

Carrot and Cinnamon Sponge Cake with Cinnamon and Walnut Frosting

A healthy homemade cake recipe with the goodness of carrots.

Love this cake that I have been making... hope that you will enjoy it too. 

Ingredients for the Cake

1 1/2 cups All purpose flour(Maida)

3/4 cup  Caster Sugar

1  tsp Baking powder

3/4 tsp Baking Soda

1/2 tsp Cinnamon powder 

1/4 tsp Salt

1/2 cup Beaten Curd + 1/2 Milk = Butter Milk 

1 tsp Vanilla essence

1/2 cup Grated Carrot 

3/4 cup Butter 

Method

Grease 8 inch square tin with butter. Whisk the butter and sugar together until fluffy.  Add the essence and carrot into the batter and stir the ingredients together. In a bowl sieve flour, baking powder, soda bicarbonate, salt and cinnamon. Sieve all the dry ingredients together. Add little of the flour and buttermilk into the batter and whisk it, continue to add little of buttermilk and flour until the batter is of thick dropping consistency.  Pour this batter into the prepared tin and bake the cake in a  preheated oven at 180 degrees Celcius for 35-40 mins. The baking time varies from oven to oven, hence keep an eye after 30 mins. Insert a toothpick in the center of the cake to check. If the toothpick comes out clean then the cake is done. Remove the tin from the oven and let it sit for 10 mins on the cooking rack.  Run a sharp knife around the edges of the cake and gently turn it upside down onto a wire rack and let it cool completely.

Cinnamon and Walnut  Frosting 

Ingredients 

1 1/2 cups hung Curd

1/2 cup Cream Cheese 

 1/2 cup to 1 cup Icing  sugar as per the sweetness required 

1/2 tsp Cinnamon powder

 2 tbsp Walnut powder 

Method 

Beat the Icing sugar, cinnamon powder, curd and cream cheese  together. Cut the cake horizontally from the centre. Apply the frosting. Sprinkle some walnut powder. Place the top part of the cake on the frosting. Spread the frosting on top of the cake. Sprinkle walnut powder on top of the frosting. Take 3 tbsp of the frosting, add orange colour and mix it. Take a small piping bag and put the frosting in it to make the carrot. Now take another 1 tbsp of the frosting, add green colour and mix it. Put it in a small piping bag to make carrot leaves. First use the green frosting and make leaves for the carrots. Then make the carrot with the help of orange piping bag. Shape and texture it with the help of the blunt knife. Cut the cake into rectangle pieces and enjoy.