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a pigeon n a pie

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Wholewheat Zucchini Chocolate CakeWhat do you do when you have lots of Zucchini and it is not a vegetable that you have ever cooked? It is not a vegetable common to the Indian cuisine. Courtesy programmes like Masterchef and Kitchen Rules global cuisine is no longer an uncharted territory. We get to see dishes made of stuff like Kale, Quail, Quinoa, Sumac, Brussel Sprouts and so on. It is extremely entertaining and informative to get to know about such varied food. Staying in such cold climes as Leh has its own benefits. This kind of temperature is conducive for the growth of many fruits and vegetables that are not easily available in the plains. So I ended up with a basket full of zucc...
a pigeon n a pie...
Tag :cake
  October 11, 2015, 11:50 am
Kathal ki sabziThe Bengali word for raw kathal is “Enchor”. It s also called “gaach patha” wherein “gaach” means tree and “patha” means mutton. So it was a way of saying that when cooked properly the kathal dish tasted like mutton..a mutton that grew on trees. I remember my grandmother cooking kathal in this very manner. My grandfather was always the one to prep things before my grandmother entered the kitchen. He would sit down early morning with his “bothi” ( a traditional cutting and chopping implement) and he would diligently cut all the vegetables required for the day’s cooking. He would even slice the green chillies and keep them handy.Cutting kathal is an art tha...
a pigeon n a pie...
Tag :Indian recipe
  September 24, 2015, 10:17 am
Chatpate MushroomThis dish is exactly as it sounds. Chatpate Mushrooms. Tangy, spicy and tasty!!I have used tinned mushrooms here which take less time to cook. If you are using fresh button mushrooms then you will have to spend some extra time cooking them. For this dish I feel that the tinned ones are the best. Fresh mushrooms are great for making stuffed ones. Since the tinned mushrooms are already steeped in brine the saltiness is constant in the mushrooms. This dish makes a good, easy and quick snacks. So whip out your tin of mushrooms and make this chatpata dish!!Ingredients1 tin button mushrooms½ cup hung curd1 tsp garam masala1 tsp red chilli powder1 tsp chicken masalaSalt ...
a pigeon n a pie...
Tag :snacks
  September 24, 2015, 9:43 am
Hung Curd DipAs dips go this one is very easy to make. It does not have any mayonnaise so it is relatively healthy. The only time taking thing is making the hung curd. It takes about an hour for all the water to drain away from the curd. I usually make a lot of hung curd and keep it in the fridge to use as and when required. Any leftover hung curd I use for marination.I have used lots of olive oil here. You can increase or decrease the amount of olive oil according to your preference. I have got into the habit of large dollops of olive oil after I started eating at Nando’s. There they serve Pita bread with hummus and olives swimming in extra virgin olive oil. And it tastes awesome!! Extra ...
a pigeon n a pie...
Tag :dip
  September 24, 2015, 9:25 am
Karela ChipsPeople find it strange when I tell them that I love all things bitter. It is customary in Bengali tradition to have bitter neem leaves in the month of March-April. Neem is an effective way of keeping infections at bay, especially chicken pox. I remember my grandmother making “Neem Begun” every year. As spring sets in the neem trees sprout tender, green leaves. They are the bitterest of the lot. Every day my grandfather would pluck a bunch of these leaves and give them to my grandmother to cook. To balance out the extreme bitterness some “begun” or brinjal would be added. Both the neem leaves and chopped brinjal would be fried in hot mustard oil. It is an acquire...
a pigeon n a pie...
Tag :Indian recipe
  September 21, 2015, 8:12 pm
Sesame Garlic DipBored of the same dips with every snacks? We usually end up serving the red, white and green ones. Red tomato ketchup. White mayonnaise. Green dhania pudina chutney. Think out of the box. It is very easy to make some interesting dips with few basics form your pantry. Try out this Sesame Garlic Dip. Ingredients6-7 garlic pods2 red tomatoes4 tbsp sesame seeds3 dry red chilliesSalt to tasteGrill the tomatoes on open flame. Peel the skin and chop it finely. Slow roast the sesame seeds, dry red chillies and garlic pods. Now make a paste of the chopped tomatoes, sesame seeds, red chillies, garlic pods and salt. Your dip is ready. ...
a pigeon n a pie...
Tag :dip
  September 21, 2015, 7:42 pm
Baked Bharwan MushroomIn India we commonly get the white button mushrooms. And that too has been available in the last 10 years or so. Before that only the gourmet vegetable shops used to keep mushrooms. I remember going to INA market in Delhi specially to get the mushrooms. Then there started a wave of mushroom cultivation. It takes a little bit of knowledge and expertise and anyone can do mushroom farming. So these white beauties became readily available in the smallest of veg shops. They are also available in the timed form. I add mushrooms to pizzas, pasta, chowmein. They are great roasted or grilled. And they make a delicious curry. This Grilled Bharwan recipe is pretty simple. And you ...
a pigeon n a pie...
Tag :Indian recipe
  September 21, 2015, 7:24 pm
Spicy Chicken CurryChicken is a versatile dish. You can make it with vegetables, spinach, kasuri methi, pulses, and so on and so forth. For me it is a good medium to make my kid eat all these things camouflaged amongst the chicken. He is such a brat that for him no meal is complete without chicken. And my Labrador is the same. He is also a chicken fellow. So both my kids are hard core non vegetarians and I, the poor mom, has to come up with interesting recipes.This spicy chicken curry has very basic ingredients. The spiciness comes from dry red chillies and the tanginess comes from a whole pack of tomato puree. I love eating it with hot steaming rice. However it tastes good with roti an...
a pigeon n a pie...
Tag :curd
  September 21, 2015, 7:01 pm
MalpuaThere are many ways to make malpua. You can make a simple batter of flour and aniseed in milk. You can also add dry fruits. You can add bananas. You can add coconut. You can make it as rich or as simple as you want.Malpua is often made during festivals. For us Bengalis malpua is a must during paush shankranti. There are two variations of the dish. In one you make the pua and then dip them in sugar syrup. That is commonly called the “pua”. In the second variation sugar is added to the batter and then it is deep fried. This is commonly known as the “malpua”. For me it is a good way of using up all the super black bananas lying around in the house. My kid ...
a pigeon n a pie...
Tag :Indian recipe
  September 20, 2015, 8:05 pm
Tandoori ChickenOne Indian dish that is famous all over the world is Tandoori Chicken. You can ask a person of any nationality and 95% chances are that he will be able to identify this dish. And why not? It is undoubtedly one of the best Punjabi dishes. Marinated in curd and spices and smoked in a tandoor, the chicken is cooked in its own juice. The charcoal adds to the flavour. Whenever you visit any market it is a very common sight to see marinated chicken hanging on a skewer. Just pick a piece and the cook pops it into a hot tandoor and about 15-20 minutes later you have a platter of red and smoky tandoori chicken, with chaat masala sprinkled on it, onion roundels and a big slic...
a pigeon n a pie...
Tag :Indian recipe
  September 20, 2015, 6:23 pm
Maacher Dimer Boda/Fish Egg FrittersMaacher dimer boda or fish egg fritters are another Bengali delicacy. During the monsoon season the fresh water fish start breeding. Those who know their fish can simply look at the fish and tell whether it has eggs or not. Some less knowledgeable might need to poke the fish’s tummy. It is said that when a fish is with eggs its taste deteriorates. The fish might look plump and weigh a lot but when you clean it you end up with almost half a kg of fish eggs. Now fish eggs are available only for a month or so during the breeding season. So even though the fish might not be as tasty yet the egg is highly valued. You can cook the fish slic...
a pigeon n a pie...
Tag :fish
  September 20, 2015, 5:58 pm
Black and White Banana LoafRecipe source : Dorie GreenspanI am going bananas again!!I have lots of bananas lying in my pantry getting darker by the day. i have a whole range of food planned to take care of the bananas. The planning takes a long time to reach the execution stage. But today I finally made this Black and white banana loaf and it turned out awesommmee!!The bananas are first mushed and then mixed with rum and lemon juice. It is then left for some time as the banana imbibes the two flavours. The nutmeg also has a very distinct taste in the cake. All in all an amazing recipe from Dorie Greenspan!Ingredients1 1/3 cups flour1 tsp baking powder½ tsp salt¼ tsp nutmeg powder½ ts...
a pigeon n a pie...
Tag :banana
  September 20, 2015, 5:41 pm
Posto Batar ChorchoriFor me posto/khus khus/poppy seeds is the magical ingredient in cooking. You can add it to basically any dish and enhance its flavour. It goes well with a variety of vegetables, chicken, mutton and fish. You can also simply make a paste, sauté it and have it with steaming hot rice. Some of my favorite posto dishes are potol (parval) posto, aloo posto, lau (bottle gourd/lauki) posto, sores posto maach, etc. I am reminded of a childhood incident. When I was about 10 years old we had gone to an aunt’s house during the school vacations. My adorable aunt was so happy to see us. During lunch she asked me what I would like to have. Innocently I replied that I wanted to have ...
a pigeon n a pie...
Tag :Indian recipe
  September 16, 2015, 10:37 am
Crackling chicken with Burnt Garlic MayoAnyone coming to Leh must eat at The Eclectic Kitchen. The ambience is nice. I love their rustic furniture. The hostess is an absolute delight. Her name is Sherab and she is in her twenties. For a girl this young to have started her own restaurant and serve few of the best dishes in Leh is an accomplishment. One of our favorite starters in her restaurant is the Crackling Chicken with burnt garlic mayo. It is simply yummm!! The dish in itself is pretty simple. Marinated chicken breast is beaten thin and rolled in beaten rice/poha/chiwda. This poha is what gives the dish its crackle. And the burnt garlic mayo is to die for. Wars can be fought on this!!Lo...
a pigeon n a pie...
Tag :mayonnaise
  September 16, 2015, 10:07 am
Bandakofir TorkariMost people find cabbage to be a vary bland vegetable. I, however, love having cabbage. The Bengali preparation of bandakofir torkari is very aromatic and flavoursome. Once you make cabbage this way you will simply grow to love the vegetable. The best thing about Bengali cuisine is that the vegetables are not overpowered with spices and chillies. The taste is kept very basic and the aromatic spices are used sparsely. Even in this dish we are not using any coriander or cumin powder. The punch in the dish comes from a drizzling of ghee, cardamom powder and cinnamon powder at the very end. Ingredients1 cabbage, sliced thinly2 potatoes, cubed1 large tomato, sliced1 cup gre...
a pigeon n a pie...
Tag :Indian recipe
  September 16, 2015, 9:32 am
Diwani HandiMixed vegetables in a spinach based gravy! Not only does it sound interesting but it is extremely healthy too. The biggest problem I have is to make my son eat green veggies. He will coolly separate his onions, peas, broccoli from the dish and pile them up on one side of his plate. And so I have to keep coming up with new ideas to interest him in his platter of veggies. Thanks to Popeye the sailor man he is fond of spinach. So its spinach and veggies today!!Ingredients1 cup cauliflower, chopped1 cup French beans, chopped½ cup carrots, chopped2 onions, chopped2 bay leaves1 tsp ginger paste1 tsp garlic paste1 tsp green chilli paste1 tsp turmeric powder2 tsp garam masala ...
a pigeon n a pie...
Tag :spinach
  September 13, 2015, 3:22 pm
Sorse IlishDo you know what is the reaction of a Bengali when he/she is presented with an Ilish dish? Ufffff!!! Ahhhhhhh!!!Drool!!!!This king of fish brings out the gastronomical connoisseur in us.  This is a feeling that cannot be expressed in words. When we cook Ilish for some guests it conveys what a great esteem we hold them in. When someone buys Ilish at the fish market he is looked upon with great respect and affection by people standing around him. And when the fish is cooked at home it is said that all the neighbourhood cats get into a frenzy because of the aroma. However this fish is not for the faint hearted. Only one born or bred in the Bengali way of life can tackl...
a pigeon n a pie...
Tag :fish
  September 13, 2015, 3:12 pm
Cocoa-Nana BreadRecipe source : Dorie GreenspanThis is an awesome cake. Since it is baked in a loaf tin you can call it a bread. The nomenclature doesn’t really matter because this is a super awesome dark as sin chocolaty cake. It is literally dark as sin, black as charcoal, midnight black!! You get the idea. In fact it was so dark in color that I had difficulty clicking a good picture. Honestly speaking the pictures do not do justice to the cake. It is tight yet crumbly. The top is cracked and creviced. The bread is soft and delicious. Ingredients2 cups flour1 cup cocoa powder1 tsp baking powder¼ tsp baking soda½ tsp salt100 gms butter, room temperature¾ cup sugar½...
a pigeon n a pie...
Tag :cake
  August 29, 2015, 9:07 am
Chana murmuraDo you know what I miss most living on the roof of the world? At 12, 000 feet I really miss pani puri, vada pav, aloo tikka and all those tangy, savoury street food that we get so easily down below. Here if you feel like having these things you make them at home from scratch. Nothing wrong with that but it cant be impromptu. We have to plan and prepare at least a day prior. And that takes out the fun from the whole exercise. It becomes a chore and not a spontaneous desire. No use belly aching!! So what we do is that we plan theme parties based around these kinds of food. It makes it a fun event. After all you must look for happiness in the smallest of things. Speaking ...
a pigeon n a pie...
Tag :snacks
  August 29, 2015, 8:52 am
Chocolate Chiffon Cake with Salted Caramel ButtercreamRecipe source: bbcgoodfoodI was in the mood of making some very fancy looking cake with whatever ingredients I had at hand. Fresh fruits gateaux have long been on my list but lack of fresh kiwis, strawberries, cranberries etc have been a deterrent. What I do have is lots of chocolate compound. So it had to be a chocolate based cake.  I have used this chiffon cake with salted caramel recipe from bbcgoodfood. I had seen this chocolate crown decoration on youtube once and decided to give it a go.The cake turned out to be a beauty. I couldn’t stop clicking pictures. The main discussion was whether the chocolate decoration was a cr...
a pigeon n a pie...
Tag :cake
  August 28, 2015, 8:03 pm
LasagnaI find pasta very interesting. First of all there are so many of them : long pasta, ribbon cut pasta, irregular pasta, stuffed pasta, and so on and so forth. Then there are sub varieties also : Anelloni, Bucatini, Capellini, Fusilli, Ziti, Fettuccine, Lasagna, Linguine, Tagliatelle, etc. and just imagine in older days all these used to be made by hand. Lasagna is something which I love to make. It is simple and easy. And you can experiment with the fillings. Here I am layering the lasagna sheets with chicken mince and spinach. You can layer them with mixed vegetables, corn, broccoli, even crushed soya granules. The white sauce is cheesy and the red sauce has the acidity of t...
a pigeon n a pie...
Tag :chicken
  August 25, 2015, 8:33 pm
Feather CakeI love the name!! Feather Cake!!The very name made me visualize a cake as soft and fluffy as feather, as delicate as the name suggests. And I was not disappointed. There is no baking powder or baking soda in the recipe and I was wondering how can a cake be as light as feather without the help of any rising agent. The magic is the stiffly beaten egg whites. They are what makes the cake rise.The cake, when it was baked, was a beautiful sight to behold. The outer crust was golden and inside it was white and spongy. You could actually see the air pockets that made the cake so feathery. Amazzinnngg!!Ingredients1 ½ cups flour1 ½ cups sugar½ cup cold water½ tsp vanilla essence6 eggs...
a pigeon n a pie...
Tag :cake
  August 25, 2015, 7:44 pm
Spiced Pear Upside Down CakeRecipe Source : tasteofhome.comI love upside down cakes, be it pineapple, apple, peach or pear. It is a great way to incorporate fruits into the cakes. Also the juices from the fruits soak into the cake while baking and they give the cake a unique flavour. I have adapted the recipe from tasteofhome.com. However I have made certain changes. The original recipe called for molasses which I have replaced with jam. I have used Apricot jam but you can use any flavour you want. Also I have increased the quantity of eggs. And I have used warm milk instead of warm water. Ingredients3 tbsp butter, melted ½ cup roasted cashews, chopped¼ cup brown sugar2 large pears, p...
a pigeon n a pie...
Tag :cake
  August 7, 2015, 6:30 pm
One Pot BiryaniYou know what I would really like? I would like to make biryani the old fashioned way. I love watching food channels. One of the shows was about Kareem’s near Jama Masjid. I have been to the original Kareem’s. It is a small little place in the bye lanes near Jama Masjid. It has the most amazing biryanis. In the show they showed us how they make biryanis still following the age old traditions. Their day starts at 4 in the morning when the marinated chicken or meat is layered along with the rice, kept in huge handis and then sealed close. The handis are then surrounded by hot coal. A lot of coal is also placed on the lid. The handis are left to cook this way for hours. The h...
a pigeon n a pie...
Tag :chicken
  August 7, 2015, 10:23 am
Homemade GnocchiI have bought this pasta machine but have been too scared to use it. Things seem pretty scary until you try them out. Same was the case with Gnocchi. My son has tried out Gnocchi in restaurants a few times and he loves it. When he stood first in his class his demand was that I make Gnocchi for him. That is how I finally ended up making Gnocchi at home. Gnocchi means “dumplings” in Italian. They are made with potatoes and flour. The boiled potatoes are riced and mixed with flour to make dumplings that are then boiled. They can also be made with semolina, cheese, eggs, breadcrumbs etc. I have tossed the Gnocchi in Arrabbiata sauce.IngredientsFor the Gnocchi 6 large potatoes...
a pigeon n a pie...
Tag :pasta
  August 7, 2015, 8:44 am
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