Whole Wheat Mango Cupcakes with Cottage Cheese Cream Frosting...

Whole Wheat Mango Cupcakes with Cottage Cheese Cream Frosting...

It is raining mangoes, and my family likes to have the mangoes as it is, the stone of the mango remains. It has so much of flesh attached to it, so I managed to take out some pulp from it and used it up to make these mango cupcakes. These cupcakes are made with whole wheat and frosted with Cottage Cheese Cream... 

Ingredients 

2 cups Whole Wheat Flour 

1 tsp Baking powder 

1 tsp Soda bicarbonate 

1 cup Condensed Milk 

1/2 cup Melted Butter (Room Temperature)

1/2 cup Mango puree 

1/4 cup Curd + 1cup Milk mix together 

1 tsp Mango Essence

Method 

Sieve the flour, baking powder and soda bicarbonate. Add all the wet ingredients together in to a mixing bowl. Beat it well. Add the flour little at a time and beat it. The batter has to be thick dropping consistency.  Preheat the oven to 180 degrees celcius. Take the cupcake liners. Fill in 2/3 of the batter in each of the liners. Bake at 180 degrees celcius for 40 minutes depending upon the oven temperature. Check after 30 minutes. Insert a toothpick and check. If it comes out clean then the cupcakes are done. Cool it completely before frosting.

Cottage Cheese Cream Frosting 

Ingredients 

1/2 cup Cottage cheese crumble 

1 Tetra pack chilled Amul cream (remove the excess water in the cream)

1 1/2 cup Icing sugar 

Few drops of Mango Essence 

Few pieces of Mangoes

Some sprinkles 

Method 

Churn the cottage cheese in a blender with 1 tbsp milk in to a paste. Beat the Amul cream till soft peaks form.

Sieve the icing sugar and beat it. Add the essence and cottage cheese. Beat it well. Refrigerate it for 30 minutes to set. Then add the frosting on the cupcakes. Decorate it with chopped mangoes and some sprinkles on top.

Lau Matar Daler Bora diye Ruhi Macher Jhol Ruhi Fish Gravy with Bottle Gourd and Split Green Pea lentils Fritters....

Lau Matar Daler Bora diye Ruhi Macher Jhol

Ruhi Fish Gravy with Bottle Gourd and Split Green Pea lentils Fritters....

 Usually bottle gourd and prawns or bottle gourd and bori is very famous among the  Bengali  dishes. This time I wanted to try a bit different dish. Tried to recreate this dish. This dish is eaten with steamed rice. Hope you will like it. 

 

For the Matar Dal Fritters 

Ingredients 

1/2 cup  Matar dal / Split Green Pea lentils  washed and soaked for 4 hours

Salt to taste 

1 small piece Ginger

1 Green Chilli 

1/2 cup Mustard oil

Method 

Grind all the above ingredients except the oil in a grinder. Don't add extra water. Mix the batter very well in one direction. Heat oil in a wok till the smoking point. Lower the flame. Add half tsp spoon of the batter. Add the batter 8 to 10 times in the oil, fry till brown in colour. Remove the fritters and keep aside.

For the Fried Fish 

Ingredients 

6 pieces of Ruhi Fish 

1/4 tsp Turmeric powder 

Salt to taste 

Use the same mustard oil for frying the Fish

Method 

Take the fish and marinate the fish with turmeric powder and salt for 15 minutes. 

In the same wok, heat the oil.  Fry the fish until brown in colour from both the sides.

For the Gravy 

Ingredients 

Fried Fish 

Dal Fritters

1 small size Bottle Gourd peeled ( I have not peeled it ... Depending on the tenderness of the bottle gourd) and cut into chunks 

 2 Green chillies slit 

1 tbsp Ginger and Chilli paste

1/2 tsp Cumin seeds 

2 Bay Leaves

1/2 tsp Turmeric powder

1 /2 tsp Cumin powder 

1 / 2 tsp Garam Masala powder 

Salt to taste 

2 tbsp Ghee

Method 

Take a wok. Add ghee. Let it heat. Add the cumin seeds and slit green chillies. Let the cumin seeds crackle. Add the ginger chilli paste. Sauté it for 2 minutes. Add the bottle gourd.  Stir and cook for 2 minutes. Add 3 cups of water. Let it simmer. Add the salt, turmeric powder, cumin powder and garam masala. Cover and let it simmer till the bottle gourd is almost cooked. Add the  fish. Let it simmer for 2 minutes. Add the Matar dal fritters  and simmer for another 2 minutes. Once done. Sprinkle 1/4 tsp  Garam Masala and drizzle 1/2 tsp ghee before serving.

Mix Pulses in Sour Green Masala Curry / Mix Dal Khatta Hara Masala Curry Mei

Mix Pulses in Sour Green Masala Curry / Mix Dal Khatta Hara Masala Curry Mei.....

As extreme Summer is in... I don't feel like cooking, neither there is any appetite. Only thing I feel like is either have some thing tangy or some thing cool to drink. I has some pre soaked mix pluses and few green small size mangoes. So made this tangy curry to have it with rice, roti or paratha. Tasted quite tangy.... give it a try for yourself.

To make the Sour Green Masala 

Ingredients 

6 Garlic cloves 

1 small piece of Ginger 

2 tbsp Coriander leaves 

1 small Green Mango cut into wedges

2 Green chillies

Method 

Grind all the above ingredients in a grinder.

To make the Curry 

Ingredients 

2 cups  Mix pulses washed and soaked for 6 hours (Black chana and Green Chana / Chickpeas,  Moong / Whole Green gram,  Dried Chawali / Black eyed beans, Whole Massor Dal / Whole Red  Lintel, Matki / Moth Beans)

1 Onion chopped 

1 Tomato chopped 

1/2 tsp Turmeric powder 

1/2 tsp Garam Masala powder 

1/2 tsp Curry powder 

Salt to taste 

1/2 tsp Cumin seeds 

1 Dry whole Red Chilli broken into pieces 

Green Masala 

1 tbsp Ghee 

Few Coriander Leaves for Garnishing

Method 

Take a pressure cooker. Add the pulses and 4 cups of water. Pressure cook it on low flame till 4 whistles or till done. Let the pressure release.  Add 2 cups of water. Add the salt, turmeric powder, curry powder and garam masala powder. Let it simmer on low flame. Take a pan, add ghee. Let it heat. Add cumin seeds and whole red chilli. Let the cumin seeds crackle. Add the onions and sauté it till brown in colour. Add the green masala and the tomato. Sauté it for 5 minutes until mushy. Add the seasoning to the mix pulses. Cook further for 5 minutes. Garnish with coriander leaves and serve hot with Rice, Roti or Paratha.......

Fish Egg Omelette Singaporean style...

Fish Egg Omelette Singaporean style...

Recently during my visit to Singapore, I had this amazing Oyster Omelette in one of the Hawker centre. Though it was delicious, but oily. Back home I wanted to desperately make this dish, I could not get Oyster... so tried to be a bit innovative... I had Rohu fish eggs which I used in place of Oyster.

For Fish Egg Omelette
Ingredients 
1 bowl of Rohu Fish Eggs
3 Eggs
4 Garlic cloves finely chopped
1 Spring Onion chopped
2 tbsp  Cornflour
1 tbsp  Rice flour
1 tbsp Soy Sauce
1 tbsp Oyster sauce
1 tbsp Rice wine
Salt to taste
1/4 tsp Pepper powder
2 tbsp Oil
Few Coriander Leaves for Garnishing

Method
Wash the Fish eggs and drain well. Mix both cornflour and rice flour together with 8 tbsp of  the water to make a thin batter. Heat a large heavy frying pan until very hot and add 1 tbsp oil and spread it. Pour in the batter and cook  until the batter is half set. Add the eggs and spread it on the batter. When the eggs are almost set, cut the Omelette into pieces and set it aside on the pan. Pour the remaining oil and fry the garlic for a few seconds. Add the soy sauce, wine, salt and pepper. Add fish eggs  and cook for 2 minutes. Mix in the egg Omelette and spring onions. Garnish with coriander leaves  and serve hot with Chilli sauce.

Chilli Sauce

Ingredients
4 Red Chillies
4 Garlic clove
1 piece of Ginger
2 tbsp Vinegar
1/2 tsp Sugar
Salt to taste
3 tbsp Water

Method

Add all the above ingredients in a blender, blend it till fine paste.

Ruhi Maccher Aloo diye Jhol / Light Gravy with Ruhu Fish and Potato

Ruhi Maccher Aloo diye Jhol 

Light Gravy with Ruhu Fish and Potato  

Bengalis love Jhol to have it with hot steam rice. Jhol are usually light, liquid gravy. Jhol can be made with fish, meat or vegetables. The Jhol ingredients can vary according to the recipe. Here today I have made Jhol with fish and potatoes. Other vegetables can be added as per the availability.   

For the Fish Fry

Ingredients 

5 to 6 pieces of Rahu Fish 

1/4 tsp Turmeric powder

Salt to taste

1/4 cup Mustard oil 

Method

Marinate the fish with salt and turmeric powder for 10 minutes. Heat the mustard oil till smoking point. Lower the heat. Fry the fish till brown on both the side. Take it out on an absorbent paper. 

For the Gravy 

Ingredients

Fried Fish 

2 medium size Potatoes cut into wedges 

2 medium size Tomatoes cut into wedges

2Green Chillies slit 

2 tbsp Garlic, Ginger and Chilli paste  ( 3 Garlic cloves, 1 small piece Ginger and 2 Green Chillies)  

1/4 tsp Nigella Seeds 

1/4 tsp Turmeric powder

Salt to taste 

2 tbsp Mustard Oil 

2 tbsp Coriander leaves chopped

Method 

Use the same wok in which the fish was fried, take out the extra oil and keep 2 tbsp oil in the wok. Heat the oil, add Nigella seeds and green chillies. Saute it for a minute. Add the potatoes, stir fry for 2 minutes, add the ginger garlic chilli paste. Saute it for 3 minutes. Add the salt and turmeric powder, stir for a minute. Add the tomatoes. Saute it again for 2 minutes. Add 2 1/2 cups of water. Let it boil and then let it simmer till the potatoes are cooked. Add the fish and simmer for 2 minutes. Switch of the flame. Sprinkle coriander leaves. Serve with hot steam Rice.