Chicken Korma : Chicken in a Rich Aromatic Yogurt - Nut Based Sauce

I am not going give you a long introduction of today’s recipe. Because this one is a well-recognized dish in Bengal and other parts of India. I am talking about Chicken Korma, which is generally made with yogurt, nut and seed pastes. It is a type of curry originated in South Asia or Central Asia. Korma is Urdu word, meaning braise. It has its roots in Mughlai cuisine. Korma is defined as a dish where meat or vegetables are braised with water, stock and yogurt or added cream. The technique is versatile and you would find many styles of korma. 

Korma can be mildly spiced or fiery and you can use either chicken/lamb or beef, depending on your preference. If you don’t like non-veg, vegetables are an option too. Some Kormas are Shahi, indicates its status as a prestigious dish, rather than an everyday meal. Like Chicken Tikka Masala and Butter Chicken, Korma is undoubtedly another popular Indian chicken dish that you will find on the menu of any authentic Indian restaurant. It has rich gravy, smooth texture that goes well either with Pulao, or steamed rice or with Indian flat bread.

I learnt this dish in my growing up days in cooking when Facebook was not born yet and Orkut was still the most popular social networking site. I got introduced to Suchismita di, who is not only a great cook but was a good motivator and guide. I learnt this dish from her and my sincere thanks to her for this recipe. First time I tried this recipe was around 8 years back but from then onwards it‘s a staple recipe for cooking Korma in my kitchen. I shared this recipe with some of my friends too and they really enjoyed the preparation. Hope you will have the same experience. 

Recipe Of Chicken Korma ( Chicken in rich aromatic yogurt-nut based Sauce ) : Serves 4


Ingredients :

Chicken : around 2 lbs ( cut into medium sized pieces ) 
Red Onion : 4 medium sized, ( 3 finely chopped and one for paste) 
Garlic : 6-7 cloves (grated or paste ) 
Ginger : 1 inch ( grated or paste )
Yogurt : 1/2 cup
All purpose flour : 1/2 tsp 
Red chili powder - 1 tsp or as per tolerance 
Turmeric powder - 1/2 tsp
Coriander powder - 1 tsp
Poppy seeds : 1 tsp
Cashew nuts : 4-5 
Green cardamoms - 2 
Cinnamon stick - 1 inch
Cloves : 2 
pepper powder : 1/2 tsp
Oil - 4 to 5 tbsp
Tomato - a small one ( chopped ) 
Salt - as per taste
Sugar - 1/2 tsp
Garam Masla  : 1/2 tsp ( coarsely ground green cardamom and cinnamon and cloves )

Method :

1. Wash the chicken pieces and pat dry with kitchen towel.

2. Take a blender, add one onion ( chopped ), 3 to 4 garlic,1/2 inch ginger, add the cashew nuts and poppy seeds. Add 5 to 6 tbsp water to the blender and make a paste.

3. Take a big bowl, add the chicken pieces, add turmeric powder, chili powder, coriander powder, add the yogurt and all purpose flour. Mix it well and then add the paste. Toss well and give a nice coat on the chicken pieces. Let it rest for 1 hour.

4. Take a big heavy bottomed pan or a wok add the oil and heat it up, once oil is ready add the sugar. When the sugar gets brown, add the green cardamoms, cinnamon and cloves.

5. Once they become fragrant, add the chopped onion, saute the onion over medium heat until they are soft and golden color. Add the remaining ginger and garlic ( crushed ). Fry it until raw smell goes off.

6. Add the chopped tomato, stir it and mix it well until tomato becomes soft.

7. Now lower the flame, and add the marinated chicken. Stir it and mix it well add the pepper powder.

8. Now put the lid on and let it cook. Open the lid, give some stirs occasionally.

9. Add salt and stir it. Chicken will release waters, and it will be cooked by its own water. Once water is dried out and oil starts to separate from the spice add 1/3 cup of warm water.

10. Let it boil and cook over medium flame until chicken is tender and soft. Add 1/2 tsp sugar and give some stirs. Again oil starts to come up from the sides of pan, add the garam masala and mix it well.

11. Check the seasoning, check the desired consistency and turn off the gas. Chicken Korma is ready! Serve hot with plain steamed rice, or Pulao or with Indian flat bread.

Note : when you will add the marinated chicken to the pan, you should be careful that pan is not too hot and the chicken is at room temperature, to stop the yogurt from curdling. And do not forget to add half tsp of flour or a pinch of cornflour to the yogurt, it also helps to avoid curdling. 

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Tres Leches Cake ( Three Milks Cake )

Today let me start with some Spanish words : Tres and Leches. Tres means three and Leches means milk. We are going to make a cake which is named with these two words - Tres Leches or three milk cake.

It's a sponge or a butter cake soaked in three different kind of milks: evaporated, condensed and heavy cream. Three forms of leeches or milks are poured over a baked cake. Though it is soaked in a mixture of these milks, it doesn't have a soggy consistency. Rather it has extremely dense moist, almost like a custard. 

This cake is very popular in many parts of Central and South America, though origin of the Tres Leches cake is disputed. Nestle claims that they helped to develop the Tres Leches recipe during World War. But the idea of making a cake soaked in liquid is most likely from Europe, just like Tiramisu is from Italy or British Rum Cake from UK.

I have tested this cake at several parties and every time I liked it more. So the plan was there in my mind for long time to give a try. Finally I could make it last weekend and it turned out well. 

Ensure you make the cake, well before you want to serve it. The longer it rests, the better it gets. The recipe is adopted from foodnetwork. It's very simple and super easy. Whoever knows to make butter cake or sponge cake easily can try it. This full cake was made for my son's friend group as a Diwali / Halloween treat. Soon I'ill make the second one! 

Recipe Of Tres Leches Cake for a 13 x 9 x 2 inches pan 

Ingredients:

For the Cake:

Self rising Flour : 1 3/4 cups 

Baking powder : 1 tsp

Unsalted butter ( at room temperature ) : 1 stick ( 1/2 cup )

Sugar : 1 cup

Salt : 1/2 tsp

Egg: 5 (large)

Vanilla extract : 2 tsp 

For the Glaze:

Evaporated milk : 1 can (12 oz.)

Condensed milk : 1 can ( 14 oz.)

Half and Half : 1 cup 

For the Topping :

Heavy whipping cream : 2 cup.

Powdered Sugar : 1/4 cup

Vanilla extract : 1 tsp

Maraschino Cherries ( drained well ) : 1 cup 

Method :

1. Preheat the oven to 350 degrees F or 175 degrees C. Lightly grease a 13 x 9 x 2 inches pan and set it aside.

2. Combine the flour, baking powder and salt in a medium sized mixing bowl and keep it aside.

3. Put the butter into a big bowl or into the bowl of a stand mixer with the paddle attachment. Beat on medium speed until it is fluffy. 

4. Decrease the speed to low and slowly add the sugar. Stop the mixer and scrape down the sides if needed. 

5. Add the eggs, one at a time, and mix it well. Add the vanilla and again mix it to combine. 

6. Slowly add the flour mixture to the egg-butter mixture and mix it well. Transfer the batter to the prepared pan and spread it evenly. 

7.  Bake it for 20 to 25 minutes until the cake is slightly golden and a toothpick inserted in the center of the cake, comes out clean.

8. Once it is done, let the cake cool down completely. Turn the cake out on a rimmed platter and poke the top of the all over with a fork or a toothpick. Again allow the cake to cool down. 

9. Take the evaporated milk, sweetened condensed milk, and the half and half in a medium bowl  and whisk together.

10. Once it is well mixed, pour the mixture over the cake. Let it sit for overnight and put it into the fridge. The cake will soak up the glaze.

11. Place the mixing bowl and whisk attachment in the freezer for 15 minutes. Then put the cold whipping cream, vanilla extract and sugar into the bowl and beat until stiff peaks form. 

12. Spread the topping on to the cake, top with cherries and allow it to chill in the refrigerator until ready to serve.

Note : The cake is best when it is baked a day prior to serving and to let the cake soak up overnight in the refrigerator.

Egg-less version of Tres Leches Cake :

Ingredients :

All purpose Flour - 2 cups

Baking powder - 2 tablespoons

Baking Soda - 1 1/2 tsp

Condensed Milk - 1 can 

Butter - 1/2 cup 

Milk - 2 cups

Vanilla Extract - 1 teaspoon

Method :

1. Preheat the oven to 350 degrees F and  Lightly grease a 13 x 9 x 2 inches pan with butter and set it aside. 

2. Take a bowl and mix all purpose flour,baking powder and baking soda.

3. In another bowl Cream the butter,  add condensed milk, milk and vanilla extract and Mix it well.

4. Pour the wet ingredients to the dry flour mixture little by little and Mix them well.

5. Transfer the batter to the prepared pan and spread it evenly.  

6. Bake it for 20 to 25 minutes until the cake is slightly golden and a toothpick inserted in the center of the cake, comes out clean.

7. Once it is done, let the cake cool down completely. Turn the cake out on a rimmed platter and poke the top of the all over with a fork or a toothpick. Again allow the cake to cool down. 

8. Take the evaporated milk, sweetened condensed milk, and the half and half in a medium bowl  and whisk together.

9. Once it is well mixed, pour the mixture over the cake. Let it sit for overnight and put it into the fridge. The cake will soak up the glaze.

10. Place the mixing bowl and whisk attachment in the freezer for 15 minutes. Then put the cold whipping cream, vanilla extract and sugar into the bowl and beat until stiff peaks form. 

11. Spread the topping on to the cake, top with cherries and allow it to chill in the refrigerator until ready to serve.

Note : The cake is best when it is baked a day prior to serving and to let the cake soak up overnight in the refrigerator.

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Apple - Strawberry and Almond Breakfast Muffins

Even though you can buy a can of fruits or a bag of frozen vegetables from the grocery store any time of the year, autumn weekends are always very special when you would stroll through farmer's market and get the season's best farm fresh produce. Similarly fall is the best time of the year for food lovers. During this season, a number of delicious fruits and vegetables are ready to pick.


Right now the weather is becoming cooler, but your produce choices are heating up.  We have perfect excuses to start baking on cold nights! Today I would share a fall-inspired breakfast recipe which we can call, Apple, Strawberry and Almond Muffins.

These muffins went for a bake sale at my son's school on fall festival. Before this event I heard about bake sale, but didn’t think of making anything for this event. One of his friend's mom asked me to bring something for the sale and so I made these muffins. The remaining muffins turned into our yummy breakfast on crispy autumn morning.

These are made of Spicy cinnamon, delicious crisp of apple, strawberry and almond. When you have fresh strawberries on your hand and fresh apple sitting on your kitchen counter, try these Apple -Strawberry and Almond muffins. This is not only delicious but very healthy too! Muffins belong to the quick bread family and these muffins are very quick to make. You need just two bowls, one for the wet ingredients and other for the dry. Combine them together, you batter is ready! Transfer it into the muffin tins and bake then till a toothpick inserted into the center comes out clean. Yummy breakfast muffins are made! If you want giant sized muffins then try this same batter for six. The recipe is adopted from the book What Katie Ate.

Recipe of Strawberry, Apple and Almond Breakfast Muffins : for a standard 12 cup muffin tin

Ingredients:

Self rising flour : 1 1/4 cups

Almond meal : 1/2 cup ( if you do not want to buy it separately, can grind sliced blanched almonds and make it to a powder )

Sugar : 1/2 cup

Baking powder : 2 tsp

Lemon zest (finely grated) : of a lemon

Ground Cinnamon : 1 1/2 tsp

Salt : 1/2 tsp

Vanilla extract - 2 tsp

Unsalted Butter : 1 stick or 1/2 cup ( at room temperature )

Large Eggs : 2 ( beaten )

Warm water : 3/4 cup

Apple : 1 big - peeled, cored and cubed

Strawberries (halved ) : 2 cups

Almonds : 1/2 cup ( sliced and blanched )

Light brown sugar : 1/4 cup

Method :

1. Preheat the oven to 400 degrees F or 200 degrees C. Line a 12- cup standard muffin tin with paper baking cups or parchment paper.

2. Put the flour, almond meal, sugar, baking powder, cinnamon, lemon zest and salt in a bowl and mix them well.

3. In a separate bowl, add vanilla extract, melted butter, beaten egg and 3/4 cup warm water and combine together.

4. Gradually add the wet ingredients to the dry ingredients and mix to incorporate. Then add the apple and gently mix to combine. 
5. Spoon the batter into the prepared pan, fill the each cup to about three quarters full.

6. Place 2-3 strawberry pieces on the top of the each muffin. Sprinkle with almonds and brown sugar.

7. Bake 25 to 30 minutes until a toothpick inserted in the center comes out clean. Apple - Strawberry and almond muffins are ready to serve!

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Narkel Naru / Coconut Ladoo / Sweet Coconut Balls

Today I will share a very traditional Bengali Sweet recipe, which all of us used to love in our childhood days. Bengali pujas are not complete without the same. One week before Durga puja, every home in Bengal will start cutting coconut and then grate it to make this sweet. The smell used to bring a nice feeling that Puja is coming. I am talking about Narkel Naru or Coconut Ladoo.

I should have shared this before the festive season, but I couldn’t find time in the middle of preparations for the Puja! I have made more than hundred pieces of Narus this time for both Durga and Laxmi Puja. Several of my friends started asking if I have uploaded the recipe in the blog. I had to make another round of the same to take pictures. The taste is so addictive that my husband couldn’t stop eating before he finishes at least five.

Narkel Naru which is more like Coconut Ladoo in other parts of India is a sweet dish, made from fresh grated coconut, milk and sugar or jaggery. This sweet Coconut balls are soft, chewy and amazingly delicious. There are three kinds of Narkel Narus. One is "Chini r Naru" which is pure white in color and made of sugar and coconut.  No milk will be added to that. Personally I never like these narus! The second one is "Kheer r Narkel Naru". The one I made yesterday, is made of sugar, milk and coconut! This is the most popular type. There is also "Gurer Naru" that is deep brown in shade and made of jaggery. I did not have any jaggery at my pantry and so added brown sugar in the place of white sugar to half of the coconut mixture. I must say that these came out really good and became just like Gurer Naru!

Making Narkel Naru is not a big deal these days because you get ready-made packet of frozen grated coconut. Unlike our mom or grandmother, we have no time to grate a coconut or to use whole milk in making Narus. I use condensed milk and evaporated milk that make the process simplified and cut the cooking time by half. You can complete the entire cooking in 30 minutes! 

Recipe of Narkel Naru / Coconut Ladoo / Sweet Coconut Balls : for 25 pieces 


Ingredients : 

Shredded Coconut : 1 packet / 340 gm / more than 4 cups 

Evaporated Milk : 1 can 

Whole Milk : 2 cups

Condensed Milk : 3/4 cup. ( if you want you can use the full can too )

Sugar or Brown Sugar : half cup or little less or more than half cup, as per the desired sweetness

Green Cardamoms - 2 or 3 ( crushed )

Method :

1. Thaw the coconut, if you use frozen coconut.

2. Take a heavy bottomed pan and add the coconut. Then Stir it on low flame for 4 to 5 minutes.

3. Add the whole milk. Once the coconut and the milk mixture will start bubbling, add the evaporated milk and the condensed milk to the pan. Mix it all together and let it cook on low to medium heat. 

4. Add the sugar and keep stirring till the coconut is cooked. Once the milk almost dries up and the coconut mix comes out clean from the sides of pan add the cardamom. Again give some stirs and check the sweetness.

5. Turn off the gas and let the coconut mixture cool down. Once the mixture is cool enough to handle but still it is warm, make some little balls by rolling between your palms. Store them in an airtight box and refrigerate it or you can keep it out for 2 to 3 days. Enjoy Narkel Narus!

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No Flour Chocolate Sponge Cake Roll

Hi there!  I am here with the new post after a long gap.  I can’t remember when I posted last time in my blog :-) Last few days I was so busy with our big festival Durga Puja, could not think about anything else other than the festival. We had a great weekend with Pujas and had lots of fun with cultural programs and delicious Bengali food. Shubho Bijaya to my Bengali readers! Soon I will come up with some Bijaya Special sweet dish, till then enjoy this yummy Chocolate Sponge Cake Roll.

This lovely spiral designed chocolate sponge cake doesn’t merely look good, it is very delicious too. It seems to just melt in your mouth. The good part is that it can be stored in the refrigerator for four to five days. The best thing about any sponge cake is that you need only the most basic ingredients. Sponge Cake relies only on beaten eggs whereas making Butter Cake with good volume relies on baking powder.

This Chocolate Sponge Cake is little different from others in this aspect that it does not contain flour. This makes the cake very light and moist. The texture reminds me the molten chocolate cake or baked chocolate mousse. The downside of the cake is quite fragile and so it can crack when you roll the cake around the filling. 

It does contain melted chocolate. You should make sure that the chocolate has been cooled down in room temperature before adding it to the beaten egg yolks and sugar. The filling is up to your choice. You can either use plain whipped cream frosting that I did or chocolate whipped cream.  Also flavor the cream with any choice of your fruit preserves. The process may sound complex but it is not so in reality.  It won’t take long time either. The Recipe is adopted from Joy of Baking.

Recipe of No Flour Chocolate Sponge Cake Roll : for a 17 by 12 inch sheet pan 

Ingredients : 

For Chocolate Sponge Cake : 

Egg : 6 

Semi sweet chocolate( chopped ) : 4 oz or 120 gm

Granulated White Sugar : 1/4 cup and 2 tbsp 

Cream of Tartar : 3/4 tsp 

Pure Vanilla extract : 1 tsp

For Filling : 

Cold Heavy Whipping Cream : 1 cup

Pure Vanilla Extract : 1/2 tsp

Sugar - 2-3 tbsp or to taste 

Method :

1. Preheat oven to 350 degrees F ( 180 degrees C ) and place the oven rack in the center of the oven.

2. Grease a 17 by 12 inch sheet pan with a non stick vegetable spray and line the pan with a parchment paper and then again spray the paper with non stick vegetable spray.


3. While eggs are still cold, separate the white part and yolk. Place the whites in one bowl and the yolks in another. Cover the bowl with plastic wrap and bring them to room temperature. 

4. Melt the chocolate in a stainless steel bowl placed over a pan of simmering water. Once done, let it cool down to room temperature. 

5. In the bowl of electric mixer or with a hand mixer place the egg yolks and 1/4 cup sugar. Beat on high speed until the mixture is thick, light and fluffy.

6. Add the vanilla extract and melted chocolate, and beat to combine. Once done, set it aside.

7. In a clean mixing bowl beat the whites until it is foamy. Add the cream of tartar and the sugar, and beat at medium-high speed until soft peaks form.

8. Gently add small amount of egg white mixture into the egg yolk mixture using a rubber spatula. Fold in the remaining whites until incorporated.

9. Spread the batter evenly into the prepared pan with the back of a spoon or a offset spatula.

10. Bake until it is puffed and it is no longer shinny and springs back once gently pressed. It will take 15 to 16 minutes to be done.

11. Remove from the oven and place it on wire rack to cool. Cover the cake with a slightly damped clean kitchen cloth while it is cooling down. This will help the cake to get the moisture.

12. Place the mixing bowl and whisk attachment in the freezer for 15 minutes. Then put the whipping cream, vanilla extract and sugar into the bowl and beat until stiff peaks form. 

13. Once the cake cools down, take the cake out of the pan, but do not peel off the parchment paper. Spread the whipped cream evenly with offset spatula and gently roll the cake, peeling off the parchment paper when you roll the cake. 

14. Keep the rolled cake into the refrigerator for at least 1 to 2 hrs. Then cut it and serve!

Note : You can store this cake in the refrigerator for up to five days. 

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Dhaniya Chicken : Chicken Curry with Fresh Cilantro

In Kitchen, sometimes you plan for a dish but end up making something different. When I was going to try something innovative, a brand new chicken recipe. noticed that I had a bunch of fresh cilantro still left in my refrigerator. Thinking if I try out the new recipe, bunch of cilantro would be wasted, I decide to make Dhania Chicken. It’s a simple chicken curry with lots of fresh flavors. This recipe is for you if you love fresh cilantro. This chicken curry doesn’t need lots of spices, to maintain the fresh flavor of coriander. But surprisingly all the time it came out so delicious that even my conservative hubby had to appreciate J It has become one of his favorite chicken dishes.  

We tried several times Fish curry with fresh cilantro paste or Dum aloo with the same and those are kind of regular dishes in Bengali kitchen. But Chicken curry with fresh Cilantro was not so common in my family before we tried this out. This recipe is very easy and quick that you can make on any busy day.

• Recipe of Chicken Curry with fresh Cilantro : Serves 5

  
  

  Ingredients :

  Chicken : 2 lbs ( medium sized pieces ) Lemon juice - 2 tbsp Salt - Red Chili powder - 1 tsp or as per tolerance Oil - 4-5 tbsp Green Cardamoms - 3 Cinnamon - 1 inch stick Cloves -3 Onions - 2 big (finely chopped) Chopped Green Chilies - as per your tolerance Ginger - 1 tbsp Garlic - 2 tbsp Chopped Cilantro / chopped fresh Coriander leaves : 1 big bunch Turmeric - 1/2 tsp Coriander powder - 1 tsp Kashmir red chili powder - 1 tsp

  Method :

  1. Wash the chicken pieces and pat dry. Add the lime juice, salt, red chili powder to the chicken. Toss it and mix it well, put it in a big Zip lock bag and let it sit for 15 to 30 minutes.

  2. Take a deep pan or wok, add 2 tbsp of oil and heat it up. Once oil is ready, add the green cardamoms, cinnamon and cloves.

  3. Once they are aromatic, add the 3/4 of chopped onions. Saute the onion till they become transparent. Add the chopped cilantro and chopped green chilies.

  4. Give some stirs, add turmeric, Kashmir red chili powder and coriander powder. Cook it until every thing is well mixed. Once done take them off from the pan. First let it cool down at room temperature, then make a paste. Keep it aside.

  5. Add the remaining oil to the same pan and heat it up. Once oil is ready, add the remaining onion and stir it. Add the marinated chicken to the pan and saute it for 5 to 7 minutes. Then add ginger and garlic and give some stirs.

  6. Chicken will release water, let it cook until water is dried out. Stir it occasionally to prevent burning at bottom. Add the cilantro - onion paste to the chicken.

  7. Mix it well, keep stirring until oil starts coming up from the sides of pan.

  8. Add salt and add a cup of warm water. Cover the pan with lid and let it cook until chicken pieces are fully cooked.

  9. Once chicken is tender, check the seasoning. Add some chopped green chilies if needed and switch off the gas. Serve Dhania Chicken / Cilantro Chicken with a bowl rice or bread.

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Bacon Wrapped Egg Cupcakes

I love lazy weekend as I can get up late and there is no hurry to get anything ready or to go anywhere. Also my happy weekend means a relaxed one with yummy food! Both the boys are early risers, so I don't get much time to prepare their favorite breakfast on weekend. 

Off late I've collected several yummy breakfast recipes which are easy to make but a lovely way to start the day. Bacon Wrapped Egg Cupcakes is one of them, favorite breakfast to my 6 years old. 

Couple of my friends have been asking me to post some back-to-school lunch recipes. This one is not very usual kid's lunch but will go well for a change once in a month.   

I do not experiment much for my kid's school lunch. As my son is picky eater, I give him whatever he likes. Usually he carries chicken sandwich, Potato / Chicken wrap, any quick fix pasta, meatballs, smashed potato, steamed or stir fry veggies. Recently I tried this Bacon wrapped Egg Cupcakes with some baked potato wedges and some vegetables. He really liked it as the lunchbox returned empty.

Bacon Wrapped Egg Cupcakes, is not technically a cupcake in the traditional sense, but a cute and impressive addition to any breakfast or brunch spread. It uses minimal ingredients and takes less than 30 minutes to whip together. You can add green or red peppers and onion with egg though. Most of the time I do not add any vegetables or meats with the egg, except cheese.

Try it for your kids, they will surely enjoy!

Recipe of Bacon Wrapped Cupcakes : for 12 cupcakes

Ingredients :

Eggs : 9 

Bacon : 12 slices 

Cheese : 1 cup, Shredded Cheddar  ( or as per your choice )

Chopped Vegetable : 1 cup (optional ) you can add chopped onion, green or red bell peppers, tomato, mushroom. 

Fresh herbs : 

Salt : 

Pepper : 

Method :

1. Preheat the oven to 375 degrees F.

2. Cook the Bacon on medium heat, until it is brown but not crisp.

3. Spray muffin tin and line each cup with a bacon around the edges.

4. Take a big bowl and whip all eggs. Add cheese, vegetables, salt, pepper and other desired herbs to it. Mix them together.

5. Evenly pour the egg mixture into each cup. Fill it about 1/2 way.

6. Bake about 15 to 20 minutes, until egg is done.

7. Pop out and serve. 

Note : Wrap tightly in plastic wrap, then refrigerate up to 24 hours before serving.

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