Banana Walnut Bread

This particular recipe is inspired from Food Network. The banana bread is moist, sweet and delicious cake-like bread which is golden-brown crust and delightfully crisp when it just comes out of the oven and completely irresistible to eat. It is made of some fully ripe and smashed bananas.

There are several types of Banana Breads. Almost every time, I bake the Banana Bread following a different recipe. This time what I'm going to share is the recipe of Banana Walnut bread, my favorite one. It’s  quite healthy one and goes well with a cup of tea or coffee.

To make Banana bread, you need fully ripe bananas which means their skin color would turn into brown and its flesh would become very soft. At this stage, many people throw these bananas in the garbage, not realizing how delicious they  would be when they are baked in a bread. Every week I buy banana for breakfast but  a few of them will turn brown before eating them. Instead of throwing them, I put them in a plastic bag and keep them into the refrigerator. Then wait until I have enough for baking.  This recipe is very easy one and takes hardly 10 to 15 minutes to prepare before baking.

Recipe of Banana Walnut Bread : (1 loaf)

Ingredients:

1. All purpose flour -1 1/4 cups
2. Baking Soda - 1 teaspoon
3. Salt - 1/2 teaspoon
4. Eggs - 2 large at room temperature
5. Pure Vanilla extract - 1/2 teaspoon
6. Unsalted Butter - 1 stick ( at room temperature) and little more for greasing the pan
7. Sugar - 1 cup
8. Very Ripe Bananas - 3-4 peeled and smashed with a fork ( about 1 cup)
9. Walnut ( chopped)  - 1/2 cup (toasted)

Method :

1. Preheat the oven to 350 degrees F or 177 degrees C. Sift the flour, baking soda and salt into a medium bowl and keep it aside.

2. Whisk the egg and Vanilla together and keep them aside.

3. Lightly brush a 9- by 5- by 3- inch loaf pan with butter.

4. Cream the butter and sugar in a stand mixer with a paddle or with a hand mixer until it becomes light and fluffy.

5. Gradually pour the egg mixture into the butter and mix it. Add the bananas. (after mixing the bananas the mixture will appear to be curdled but don't need to be worried)

6. Mix in the flour mixture with a rubber spatula, mix them together nicely.

7. Fold in the walnuts and transfer the batter to the prepared pan. Bake the batter until a toothpick inserted into the center of the bread comes out clean. It will take 55 minutes to 1 hr depending on your oven.

8. Let it cool in the pan on a rack for 5 minutes. Take it out of the pan when it is completely cool. Banana Bread is best if it is served the next day!



Note : To make it healthier, you may use vegetable oil in the place of butter. (1 stick butter = 1/2 cup of vegetable oil )

Continue Reading...

Tweet

Shukto

Today I am introducing Shukto, one of the most popular dish in Bengali cuisine. It’s a fresh vegetable curry, slight bitter in taste, cooked in mustard paste. Main ingredients are raw Banana (Plantain), eggplant and bitter gourd. But it’s not complete without  some dry roasted masala and some lentil fritters ( wadi/bori made by daal ). Shukto is generally served in lunch and not supposed to have it during dinner. Because it’s not easy to digest at night as it is made of several vegetables.

I never knew that anyone could love Shukto no less than 'Kosha Mangso' (Goat Curry) if I wouldn’t have met my Hubby, an immense Shukto lover. I was literally shocked after few days of our marriage when we moved to a new city and used to go to Bengali Restaurant on the weekend where he ordered Shukto, posto and tomato chutney !! So my Shukto journey began because I had to cook for him at home but now honestly speaking, I too love Shukto J

Though It is a very common dish in West Bengl, still almost every household has their own recipe to cook Shukto. I follow my mom’s one. She never uses milk or sugar (chini) in this dish to reduce bitterness. So my Shukto would be little blackish in color. There is another version 'sada Shukto' (comparatively white colored Shukto) which is also known as 'Dudh-Shukto'. Though it’s not mandatory, common practice is to cut all the vegetables in Shukto in length-wise like thin stripes and number of vegetables should be five (that's why it is also called 'Panch Aanajer Shukto')

.

Recipe of Shukto

Ingredients

1.     Plantain / Raw Banana - 1 (peeled and cut into long wedges)

2.     Bitter Gourd - 1 medium to big-sized or 1/2 cup (cut into long stripes)

3.     Eggplant- 1/2 cup (cut into long wedges)

4.     Potato - 1 big (cut into long wedges)

5.     Long Beans - 1 cup ( cut into 1.5 inches)

6.     Drumsticks or another vegetables like Radish, Carrot or French Beans can be used but today I used only above those veggies.

7.     Ginger- 1/2 inch (grated)

8.     Sun-dried Lentils dumpling or fritters (bori/wadi) - a handful, I used the Urad daal-(Split Black Gram)  wadi.

9.     2 tsp of Mustard seeds and 1tsp of Poppy seeds - to be grounded together with water.

10.  Oil - 5-6 tbsp

11.  Panchforon - 1/2 tsp

12.  Bay leaves - 2

13.  Dry Red Chilies ( optional)

14.  Bhaja Masala ( dry roasted spice powder ) - 2 tbsp whole Cumin + 1 whole red Chili, dry roast them and pounded into a fine powder

15.  Salt

Method

1.     Make a paste with mustard seeds and poppy seeds. Prepare the dry roasted spices and keep them aside.

2.     In a big non-stick pan, heat 1 tsp oil and fry the small sun-dried lentil dumpling or “bori/wadi”.  When they change the color to brown, keep them aside.

3.     Take some oil and heat it up again. Fry the bitter gourd and once it becomes light brown, keep them aside. Follow this way to separately saute the vegetables one by one starting with plantain and then long bean and eggplant.

4.     Take the remaining oil, heat it up, add bay leaves, panch foron and red chili. Once it starts splattering, add the potato pieces.

5.     Fry them for 2-3 minutes. Add the other fried vegetables except the eggplant. Add the grated ginger and stir it nicely. Add paste of mustard and poppy seeds and mix till it gets a nice coat.

6.     Add eggplants, stir the whole thing for 2-3 minutes and add 1-1/2 cup of water, salt  add the fried wadis ( If you use other kind of wadi like Red Lentil wadis then add them only when vegetables are almost cooked) and keep on cooking on slow flame.

7.     Boil them until the vegetables are well-cooked. Check the seasoning and the consistency. Add the roasted spice powder and mix it nicely.

8.     Shukto is ready, Turn off the gas. Garnish it with some crushed fried wadi on the top and sprinkling of roasted spice powder.

9.     Serve with a bowl of steamed rice !!

Continue Reading...

Tweet

The Bengali Fish Fry

Off late I came across this line “only a true bong can appreciate the difference between Fish fry and Mach -bhaja” :-) This is so true. Most of the states outside Bengal generally refers Fish Fry as the steak pieces of fish marinated with salt, turmeric or something and then golden fried in hot oil. Bengali’s Mach(fish) Bhaja(Fry) is not exactly same, fried raw fish without any marination. But I think Fish Fry is more yummy than the normal “Mach Bhaja”.

In Kolkata, Fish Fry,  that is crumbed fish fillet fry was introduced at the time of British Era which was deshi form of fish and chips. It is generally served in a Bengali lunch or dinner Party and very popular as a starter. The original recipe or what we get at Kolkata by the name of Fish Fry is made with Bhetki fish. It is crunchy outside but soft, tender juicy inside which goes equally well with a cup of tea or as a snack. It is a very well known as street food too.

Here, in United States, we do not get Bhetki fish, but make Fish Fry with Swai Fish, sometimes try with Tilapia or Cat fishes fillet too. They taste equally mouthwatering like Bhetki. Both the boys of my family love to eat fish and when it is Fish Fry,  they can't stop smiling. The recipe is very easy one and not time-consuming either.   

Recipe of Fish Fry ( Kolkata Style) : for 3 people

Ingredients

1.     Fish fillet- (Skinless and boneless )  ( Swai, Tilapia ,Cat Fish or any white fish or Bhetki) 1 big fillet approximately 1lb.

2.     Lime juice - half of a lemon.

3.     salt

4.     onion - half of a small red onion

5.     ginger - 1/2 inch

6.     garlic- 2-3 cloves

7.     cilantro- half cup

8.     green chilies- 2 or as per your taste 

9.     egg- 1 

10.  bread crumbs - 1 cup

11.  oil of deep frying

Method

1.     Cut the fish fillet into rectangular pieces, wash and pat dry. Put them in a Ziploc try to flat the fishes by pressing gently with a kitchen hammer.

2.     Mix them with lime juice and salt, let the fish pieces marinate for 15 minutes. Make a fine paste with onion, ginger, garlic, green chilies and cilantro. If needed, you can add 2-3 tbsp water.

3.     Take the pieces out from the first marinate. Then again marinate them with the paste and mix them well. All of the fish pieces should be nicely coated with the marinade.

4.     Cover it and refrigerate them preferably for overnight, but If you are in hurry, one to two hour is fine too. Take the Fish pieces only, discard the excess marinate.

5.     Make the egg wash by whisking the egg with 2-3 tbsp of water to have a smooth consistency. Spread the bread crumbs on a flat surface. First dip the fish piece in the egg then roll into the bread crumbs.

6.     Make sure they are well coated with bread crumbs. If you want you can repeat the above process. It  means dip them again in the egg wash and roll in bread crumbs.

7.      Heat the oil in deep frying pan. Once it's ready, fry them one by one till they get nice brown color on the both sides. Take out them and place on a paper towel to absorb the excess oil. Fish Fry is ready!! Serve hot with mustard sauce( kasundi ) and salad, preferably chopped cucumber, onion and a wedge of lime.

Related recipes, you may like :

Fish Patties

Baked Fish Cutlet

Chicken Croquette ( Chicken Chop )

Dim r Chop

Continue Reading...

Tweet

Methi chicken

Hi everyone! Hope you are all doing good! I too spent a relaxing week as it was not hectic in the early morning. Since my kid had half a day week, didn’t need to pack lunch for him. Soon Spring break is coming, so another  reason to smile. Today I'm going to share simple yet delicious recipe of chicken. Methi Chicken/ Methi Murgh is one of the most popular dishes from Hyderabad cuisine. When I plan to cook something easy but wholesome non-vegetarian meal for my family, first comes to my mind either this one or Palak chicken. As my husband always likes healthy diet, he needs a complete meal where fiber, protein and carb, all three are there. Though we are non-vegetarian but equally love vegetables. So when we get the both in one dish, it becomes perfect combination. 

Fresh fenugreek leaves or  Methi is very common herb in Indian cooking. This herb has many health benefits and rich in Protein, Vitamins and Minerals. So many delicious dishes are made of these leaves, few from my favorites are Methi-Begun and Methi Malai Matar. Though the Methi leaves is slightly bitter in taste, but here chicken and Methi compliment each other. The name itself describes that the chicken pieces are cooked in Methi leaves gravy. The fresh leaves of Methi provides a lovely flavor to this dish. For this recipe, I followed Vahchef Sanjay Thumma, though changed it according to my taste. Generally it is served with rice and with a bowl of raita, but to me it is equally good with Indian Flat Bread. Please note that you need little thicker gravy to have it with bread.

Recipe of Methi Chicken ( Chicken with fresh Fenugreek Leaves ) : serves( 4 to 5)

Ingredients

1.     Chicken 1 -1/2 lbs ( preferably thigh or leg portion, cut into medium pieces)

2.     Fresh Methi leaves - 2 bunches (pick just leaves, discard all the stems)

3.     Cumin seeds- 1/2 tbsp 

4.     Coriander Powder - 1 tbsp

5.     Chili Powder -1/2 tbsp or according to your taste

6.     Turmeric Powder - 1/2 tsp

7.     Garam masala Powder - 1/2 tsp

8.     Yogurt - (hung) 2 tbsp (whisked)

9.     Green Chilies - few (chopped)

10.  Chopped Cilantro (optional)

11.  Onion - 1 big (finely chopped)

12.  Ginger + Garlic Paste ( 1 + 1-1/2)

13.  Tomato- 1 big 

14.  Salt

15.  Oil- 4-5 tbsp

Method

1.     Heat oil in a big non-stick pan and add the whole cumin seeds. Once it splatters, add the onion and add little salt which helps the onion to become soft quickly.

2.     Cook them till it gets nice brown color and add the ginger- garlic paste. Cook again for 5 minutes till the raw smell goes off.

3.     Add turmeric powder, coriander powder, chili powder, green chilies and stir them until they are nicely cooked.

4.     Add tomato pieces and cook them for 2-3 minutes again. Then add whisked yogurt with 2 tbsp of water. Mix them nicely and cover it with a lid for 5 minutes. Let it cook in medium flame. Once it gets a nice color and tomato is completely cooked, add in the chopped methi leaves, which would have been washed nicely.

5.     Mix it properly and add the chicken. Again stir for 2-3 minutes. Once you add chicken, water will be released automatically. Then cover it and let the chicken cook at medium flame.

6.     Once nice aroma starts coming, chicken is 70% cooked and the gravy will start thickening. Open the lid, stir it nicely, add the chopped cilantro and salt.

7.     Stir it until the chicken becomes tender and soft. Check seasoning and the consistency. Add the garam masala powder. Mix it nicely and turn off the gas. Methi Chicken is ready!! Serve hot with steamed rice or flat Indian bread.

Note: You can follow the same recipe with the lamb. But you should pressure-cook lamb separately then add it in the place of chicken. One more thing to be noted that when you add yogurt, make sure it is in room-temperature and slower flame at the same time. This will help you to prevent the yogurt from curdling.

Happy Cooking!

Continue Reading...

Tweet

Koraishutir Kochuri / Peas Kachori / Matorshutir Kachori o Aloor Dom (hing diye)

Koraishuntir Kochuri, which is also known as Motor shuntir Kochuri or Peas Kachuri is a winter delicacy, always served with some Alu r Dom, a perfect made-in-heaven combo!! Generally served as breakfast, sometimes along with a bowl of Bengali style Chana Daal, followed by a sweet bite of hot Jalebi. Being a late riser and staying with a health conscious husband, I never made this as a breakfast meal rather we relish it at our Friday night dinner. Earlier green peas were only available at winter season. I have nice memories of those old good days when me and my sister used to shell the peas when my mom was planning to make Peas Kachuri. These days you get frozen peas in supermarkets in any season, so no need to wait for winter any more to taste peas Kochuri.

It was not too easy for me to make this kochuri perfectly, even till last year I was struggling to puff my Kochuri. Now after some hours of practice, I mastered this skill. :) I used to make it once in a year but couldn't  remember how I did last time. But practice, the only thing which can make you perfect. These days I'm very much confident that my kachuri will come out the way I wanted. If it is your first try, control yourself from putting too much stuffing. It can come out when you roll them out and if the kochuri tears out, please do not deep fry that because the full stuffing would come out in the hot oil and it would absorb more oil too. So it's better, shallow fry them like parathas.

This time I am sharing two recipes together. Coming to Alur Dom, I'm very much thankful to my sweetest didi Simkie for this lovely yet simple recipe. I tried several types of Alur Dom earlier but this one is the yummiest one and very much hassle free.

Koraishuntir Kochuri with Hing diye Niramish Alur Dom (Peas Kachuri with Alu ki SabZi) : (serves -2)

For Peas Kachuri

Ingredients for Dough

1.       Whole wheat flour - 1 cup

2.       All purpose flour - 1 cup

3.       Oil - 2 tbsp for shortening

4.       salt - a pinch

5.       water

Ingredients for Stuffing

1.       Peas (shelled) or frozen - 1cup

2.       Ginger - 1/2 inch

3.       cumin powder -1/2 tsp

4.       salt

5.       sugar(optional)

6.       Green chili - 1 (optional)

7.       oil - 1-2 tbsp

8.       Bhaja masla: 1 tbsp

oil : for deep frying

Method :
   
     Step -1:

1. Make the dough:  Take all the dry ingredients in a big bowl and mix them together.

2. Add the 2 tbsp oil in the center.  Again mix the oil with flour mix nicely with your fingertips and then add water a little bit at a time to make a dough.

3. Knead them for at least 7 to 8 minutes. It should be soft enough but still firm.

4. Once It is done, cover with any moist cloths and keep it aside.

Step -2: 

5.      Make the Bhala Masla (dry roasted spices) : Take one or two dry whole red chilies depending upon your taste buds. One is sufficient for me.

6. Add 2 tsp cumin seeds in a small pan, dry roast them till aroma comes up.

7. Turn off the gas. Let it cool down and then dry grind to a fine powder.

Step -3: 

8. Make the stuffing: Take the peas, ginger, green chili (optional), 1-2 tbsp water in a blender and make a paste.

9. Heat one tbsp oil, add cumin powder, stir till oil separates. Then add the ground peas and salt.

10. Keep stirring to prevent it from getting burnt at the bottom.  Once it becomes dry, add the bhaja masala and mix it nicely. Turn off the gas.

Step 4: 

11. Make some small (coin sized) balls from the dough. Dig the center of the ball with your finger.

12. Stuff with the cooked peas and make it sealed nicely. Then give a round shape by rolling between your palms.

13. Slowly press down with a rolling pin to roll out the balls and get a small circle like puris. Repeat the process for the other balls.

14. Heat oil in a heavy bottomed pan. Once it's ready for frying, put the kochuri in the oil one by one. Toss it carefully and fry it with the spatula, till it becomes golden on both sides.

15. To puff it up, you should lightly press down the middle of the kachuri with the spatula and always control the heat of the oil by increasing or decreasing the flame.

16. Once it's done, transfer them on paper towel to absorb the excess oil. Serve hot with alur dom!!

Recipe of Hing Diye Alur Dom : (serves - 2 )

Ingredients:

1.       Baby potato – 6

2.       peas(frozen) - 1/2 cup

3.       cumin seeds - 1/2 tsp

4.       Bay leaf – 1

5.       asafoetida (hing) - a pinch

6.       Ginger - 1/2 inch( grated or paste)

7.       Cumin powder - 1 tsp

8.       Kashmiri red chili powder- 1 tsp

9.       Red chili powder ( optional)

10.   Turmeric powder - 1/2 tsp

11.   Garam masala powder - 1/2 tsp

12.   Tomato - a small one (grated)

13.   Salt

14.   Sugar

15.   Oil - 3 tbsp

17.   Cilantro - chopped (few)(optional)

Method :

1.       Wash the potatoes and boil or microwave them with skin on and with salt for 10 mins or so. Once it is done, let them cool down and peel off the cover.

2.       In a small bowl, add grated ginger paste, cumin powder, kasmiri red chili powder, red chili powder, turmeric powder, half tsp sugar. Mix with 2 tbsp water and make a paste.

3.       Take a pan, add the oil and heat it up. Once oil is read, add the bay leave and cumin seeds. When it begins to splatter, add asafoetida, after few seconds and the peeled potatoes.

4.        Smear them till they become brown colored. Add the masala paste with the potato, stir for 3-4 minutes until the raw smell goes off. Mix the grated tomato and stir continuously till oil separates.

5.       Add salt, sugar, half cup to a cup of water and cover it. Let it cook at medium flame until potatoes are soft and the gravy coats them nicely.

6.       Check the consistency and seasoning. Sprinkle the garam masala powder.

7.       Turn off the gas. Yeah it's ready!! Garnish with some chopped cilantro and serve hot with Kochuri / Puris / Paratha.

Note : If you like the snow-white colored Kochuris, use only all purpose flour, skip the whole wheat flour.

Continue Reading...

Tweet

Angoori Rasmalai (winter special)

This was coming in my mind for last few days, but life was so hectic. So finally I decided to compromise with my window shopping and started writing this. Today I will share a recipe of delicious dessert, that I tried few days back in my kitchen. In Calcutta specially in winter season, you would find several kinds of 'mishti's or desserts, made of Nolen Gur (Date Palm Jagerry). I know my Bengali friend’s mouths started watering, by hearing this name. You get this 'Nolen Gur' only in winter and the Sweet Shops or the confectioneries will become full of 'Gurer Rasgulla', 'Nolen Gur r Sandesh', 'Gurer Rasmalai' and so on from the beginning of winter. I used to make Rasamalai regularly for last 6 years or so, sometimes for my guests, sometimes on any special occasion. This time I got a large amount of Date Palm Jagerry in my pantry and most of the Bengali can die for anything with 'Nolen Gur'. So thought of making “Angoori Rasmalai with Nolen gur”. The difference between Angoori Rasmalai and regular Rasmalai is only the size. Angoori Rasmalai is tiny sized, spongy cottage cheese dumplings soaked in milk pudding,  whereas the other one is bigger sized and flatten. The name Angoori Rasmalai probably came from the word 'Angoor' that means grape in English. This Angoori Rasmalai is also called simply Rasmalai at many sweet shops in Calcutta or 'Indrani' in some places. But as Shakespeare said, what’s in a name ! always tastes heavenly!! :) 

My special thank to Suchismita didi for this recipe of Rasmalai whom I met 7-8 years back through some social networking site. She has immense expertise in all types of Indian cooking and an equally good soul too. She has inspired me to experiment with all the recipe she shared with me. Sometimes I don’t belive that I am making Rasmalai or Sandesh, who couldn’t make 'daal' properly ten years back. So when I started my journey of cooking, just used to follow her blindly and the outcome was always great. Now I'm confident enough that I can make a new experiments with any basic recipe. All the credit goes to her teachings.

Here is the easy recipe of Angoori Rasmalai

Winter special Angoori Rasmalai ( Rasmalai with baby Rasgulla) : serves (6 to 8)

Ingredients:

For making Rasgulla

1.     Whole Milk - 1 liter 

2.     Lemon juice - a big lime and mix it with 2 tsp of water

3.     Flour - 1/2 tbsp

4.     Sugar - 1 tbsp

5.     Sooji (semolina) - 1/2 tsp

6.     Cardamom powder-1/3 tsp

For making Syrup

1.     Water - 5 cups

2.     Sugar + Date palm Jaggery (Nolen Gur / Khenjur Gur / Patali Gur ) - 2 1/3 cups (half + half)

3.     Cardamom powder - 1/2 tsp 

For the Malai or Kheer

1.     Whole Milk - 1 liter 

2.     Date Palm Jagerry - 5 - 6 tbsp (as per your taste)

3.     Pistachios or any choice of your dry fruits - few (chopped)

Method :

1.     Boil the milk in a pan, stir continuously. Once the milk starts boiling, lower the flame.

2.     Pour the lemon juice. Stir the milk. Once the milk starts curdling and changes into chhana (cottage cheese) and greenish water, remove the pan from heat.

3.     Leave the chhana / cottage cheese in this condition for 5-7 minutes.

4.     Put it over a soft cotton cloth / or a cheese cloth (if you have any). Let all the water drain away.

5.     Now put this cloth with the chhana under cold running water for 2-3 minutes. This will help to remove the smell of lemon. 

6.     Hang the chhana along with the cloth on the kitchen tap / faucet for 45 minutes to 1 hr.

7.     Now once again squeeze the cloth if there is any extra water. Try to get rid of as much water as possible but note that the chhana(cottage cheese) should not get too dry.

8.     Now put the lump of chhana over flat surface. Add 1/2 tsp semolina, 1/2 tsp flour, 1 tsp sugar, cardamom powder into it.

9.     Knead them nicely together. Press the dough with your palm continuously for about 3-4 minutes. Once you feel dough is oily then you are done.

10.  Now from this dough make some big pea sized round balls, approximately 30 to 35 small / baby rasgulla you can make with that dough.

11.  Take a big pan with lid. Put the water and sugar to boil for some time. After 5 minutes, place the cottage-cheese balls into the syrup carefully. Cover it. Turn your stove on to a medium heat. Let it cook.

12.  After 25 minutes, open the lid to check. The rasgulla will be about one and half times of their original size and become spongy too.

13.  Turn off the gas. Now remove the rasgulla from the syrup, gently squeeze out  and keep aside.

14.  In another pan, boil the one liter of milk at low flame, stir occasionally to prevent it from burning at the bottom. Once it becomes half in quantity, add date palm jagerry, add the balls in it along with cardamom powder.

15.  Let it simmer for couple of minutes, check the sweetness and turn off the gas. Your Angoori Rasmalai is ready!! Serve cold with a sprinkling of chopped pistachios.

16.  Note: In the same process you can make the Rasmalai where the cheese-balls will be big size and flatten. Recipe will remain same. Again you can skip the jagerry part with sugar.

Continue Reading...

Tweet