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.