READER'S RESPONSE : Sasiprabha Ps

 Dear all, thank you so much for appreciating my culinary skills and trying them out yourselves. Sasiprabha Ps, a very dear friend and a regular visitor of my blog has tried out some recipes. She has shared the pictures with us, along with her wonderful comments. Thank you so much Sasiprabha di :)

SASIPRABHA'S COMMENT : Aparajita ... See, I again make you feel proud ! 

Chicken Cashew Cockney ... awww it's stupendous 
Plz keep posting for the crazy foodies cum chefs like me out there ! 

SASIPRABHA'S COMMENT : 

Aparajita , thus I made Doi Mach 
Plz be proud of ur student 
Fish & oil I had to choose differently, but mmm ... it tastes heavenly 

So, what are you all waiting for?? Try out my recipes and get featured here with your comments and suggestions. Thank you :) 

BABYCORN SIESTA

Baby corn is an interesting vegetable, which, when cooked in certain ways, can actually help you create a delicious vegetarian dish. I tried this one as a part of my experiment and it has been well appreciated by my friends and family. Hence, I am sharing the recipe with you all. To make Baby Corn Siesta, the INGREDIENTS you will be needing are :

(1)  Babycorn chopped. (10 -15 pcs).

(2)  Capsicum. (1 pc)

(3) Red bell pepper . (1 pc)

(4)  Yellow Bell pepper.(1 pc ).

(5) Paneer (100 gm).

(6)  Turmeric  powder. ( 1.5 tablespoon)

(7)  Ginger paste. (1 table spoon).

(8) Chili paste ( 2.5 – 3 tablespoon).

(9) Sunflower oil.

(10)                    Salt . (1.5 – 2 tablespoon).

(11)                   Coriander leaves.

Now that you have the ingredients, grind the paneer well, but make sure it does not turn into a paste. Now, just follow these easy STEPS :

(1)  Boil the chopped baby corn, capsicum and bell peppers for 10- 15 minutes, preferably in a pressure cooker.

(2)  Heat  sunflower oil in pan.

(3)  Pour the boiled baby corn in pan and fry till they become golden brown.

(4) Add the bell peppers and capsicum.

(5) Add salt, chili paste, coriander leaves and ginger paste.

(6)  After 1-2 minutes, add the paneer and cook.

(7)  After 2- 3 minutes, add the turmeric powder .

(8) Add ¼ th cup of water.

(9) Cook for around 5 minutes and turn off the  oven.

        Your dish is now ready. Garnish it and serve with plain rice or bread. Do let me know how it goes. Thank you J

CHICKEN : CURD N ' CASHEW DELIGHT

Chicken curd n' cashew delight is a delicacy borne out of a casual  experiment. I tried to create a dish with the minimum condiments I could find and was careful to make it tasty too. If you are looking for a recipe for a perfect summer lunch, then take my word and try out this one. Here are the simple INGREDIENTS :

(1) 500 gm of chicken

(2) 200 gm of curd.

(3) 12-15 pcs of cashew.

(4) Ginger paste . ( 6 table spoon).

(5) Chili paste . ( 3 chili )

(6) Pepper.

(7) Coriander leaves.

(8) Onion Paste. ( 3 onions).

(9) Garlic paste . ( ½ garlic).

(10)   Salt.

(11)  Turmeric powder.

(12)     Sunflower oil.

             As you arrange the ingredients, let me tell you a trick. Instead of peeling off the outer layer of the onion directly, boil the onion and garlic in water for 5-7 minutes. Now peel off the boiled onion and garlic and make the paste. This helps to bring the color of onion once you cook.  For the batter, take 100 gm of curd and cashew paste  and mix well with ½ tablespoon pepper , the chili paste and 1 tablespoon turmeric. Be careful enough while using the turmeric powder. Don’t use too much. A light yellow color is apt for this dish. Let us now proceed on with the chicken. Here are the easy STEPS :

(1)  Marinate the chicken with curd, ginger paste and pepper for 2- 3 hours.

(2) Heat sunflower oil in pan .

(3) Pour the onion and ginger paste and fry till the paste becomes golden brown.

(4) Add the salt. ( 1 tablespoon).

(5) Now add the batter of the curd with cashew, pepper, chili  and turmeric.

(6)  Stir well for 2- 3 minutes.

(7) Add the coriander leaves and slowly add the chicken. Don’t add all the pieces at once. Add some, stir for a minute, and then add some more , so that each piece gets mixed with the gravy.

(8) Add 6 cups of water and let it cook for 15- 20 minutes.

(9) Turn off the oven . Garnish and the dish is ready to be served.

     Do let me know how it goes. Enjoy J

CHICKEN CASHEW COCKNEY

Chicken Cashew Cockney : the name sounds fancy; isn’t  it ? Ah yes, it is again,  something which popped out of one of my experiments. And the reason behind the name ?? Well, as you will see, the gravy has a chicken base and I have used the term ‘ cockney ‘ not for the simple pleasure of alliteration but for the fact that this dish of   chicken, like the Cockney dialect of English , does not belong to the mainstream and is prepared with a blend of various elements.  Here is the list of INGREDIENTS  you need to make this :

(1) Chicken. (500 gms ).

(2) Vinegar .

(3) Cumin powder ( 2 tablespoon).

(4) Coriander Powder . ( 2 tablespoon).

(5) Cashew paste. (2 cups ).

(6) Onion paste. ( 4 onions).

(7) Garlic paste. ( ½ garlic).

(8) Chili paste. ( 4 tablespoon).

(9) Ginger paste. ( 2 tablespoon).

(10)   Salt.

(11)    Pepper.

(12)     Sunflower oil.

              Now that you have all the ingredients arranged, just follow these easy STEPS.:

(1) Marinate the chicken in vinegar for a couple of hours.

(2) Heat sunflower oil in pan.

(3) Fry the onion and garlic paste till it becomes golden brown.

(4) Take the cashew paste  in a bowl and add salt ( 2 – 2.5 tablespoon ) , chili paste , ginger paste, cumin powder, coriander powder. Mix well to form the batter.

(5) Now pour the batter and stir for around 2- 3 minutes.

(6) Add the chicken.

(7) Now, add  5- 6 cups of water.

(8) Close the lid and let it cook for 12- 15 minutes.

(9)  Sprinkle some pepper and cook for another 2 minutes and turn off the oven.

                  The dish is now ready. Garnish it and serve it.Enjoy J Do let me know how it goes. Thank you J

DOI-PABDA : PABDA FISH WITH A CURD BASE GRAVY

Pabda fish is a sea- fish  and happens to be a favorite of most of the Bengali families. Usually, the dish for which pabda is famous is 'pabdar jhaal ' or 'pabda curry '. However, I experimented with curd, and trust me , it turned out really well. So, sharing this yummilicious recipe with you all. 
The INGREDIENTS are :
(1)10 pcs of pabda.
(2) Onion paste . ( 2 pcs. of onions should be taken ).
(3) Garlic paste. ( 1/2 pc of garlic should be taken).
(4) 1 tablespoon of ginger paste.
(5) 2 tablespoon of green chili paste. 
(6) 100 gm of plane white curd. ( 150 gm can be taken too, depending on the amount of gravy required.)
(7) 2 tablespoon of turmeric powder  and a cup of turmeric powder.
(8) Salt, as per taste. Usually 1 tablespoon serves the purpose. Remember that pabda is a sea-fish and contains salt. 
(9) Mustard oil. 
(10) Coriander leaves.
         Now that you have the ingredients arranged, follow these STEPS :
(1) Marinate the fish with  1 cup of turmeric powder for 1- 2 hour.
(2) Heat mustard oil in pan. 
(3) Fry the fish till they become golden brown.
(4) Keep the fried fish in a separate paste and if there is any oil remaining, don't use it for the rest of the procedure.
(5) Wash the pan well with water  or take another pan.
(6) Heat mustard oil in pan.
(7) Add the onion paste , garlic paste and salt. 
(8) Take the curd in a bowl and add chili paste, ginger paste and turmeric powder. Mix well to form a batter.
(9) When the onions become golden brown, pour in the batter and stir for around 2 minutes.
(10) Add the coriander leaves. 
(11) Pour the fired fish and add 1 cup of water.
(12) Cook for  3-5 minutes in high heat.
(13) Turn off the oven, garnish and then the dish is ready to be served. 
   Enjoy the dish. Do let me know how it goes. Thanks :) 

DOI- MAACH : FISH WITH CURD BASE GRAVY

Doi- mach , a sumptuous dish of fish with curd base gravy is easy to cook and tastes really well. If you want to cook fish in a typical Bengali way, then this one is perfect for you. Here are the INGREDIENTS :
(1)10 pcs of rohu ( rui).
(2) Onion paste . ( 3 pcs. of onions should be taken ).
(3) Garlic paste. ( 1/2 pc of garlic should be taken).
(4) 2 tablespoon of ginger paste.
(5) 4 tablespoon of green chili paste. 
(6) 100 gm of plane white curd. ( 150 gm can be taken too, depending on the amount of gravy required.)
(7) 2 tablespoon of turmeric powder  and a cup of turmeric powder.
(8) Salt, as per taste. Usually 1.5- 2 tablespoon serves the purpose. 
(9) Mustard oil. 
         Now that you have the ingredients arranged, follow these STEPS :
(1) Marinate the fish with salt and 1 cup of turmeric powder for 1- 2 hour.
(2) Heat mustard oil in pan. 
(3) Deep fry the fish till they become reddish brown.
(4) Keep the fried fish in a separate paste and if there is any oil remaining, don't use it for the rest of the procedure.
(5) Wash the pan well with water  or take another pan.
(6) Heat mustard oil in pan.
(7) Add the onion paste , garlic paste and salt. 
(8) Take the curd in a bowl and add chili paste, ginger paste and turmeric powder. Mix well to form a batter.
(9) When the onions become golden brown, pour in the batter and stir for around 2 minutes.
(10) Pour the fired fish and add 3- 4 cups of water.
(11) Cook for 10- 12 minutes in high heat.
(12) Turn off the oven, garnish and then the dish is ready to be served. 
       Enjoy and do let me know your review :) Thank you :) 

ABOUT THE BLOG AND THE AUTHOR

Hello everyone. I am Aparajita  Dutta, a research scholar in the field of literature. I love to read, write , cook and travel. Cooking is a passion and so is writing. I love experimenting with ingredients and often come up with my own recipe. I have started uploading pictures of my delicacies in an album in Facebook and my close friend, after tasting one such recipe, insisted I should start the blog. And here it is. Hope you will love the recipes. Feel free to comment . If you want to reach me for any query, here is the link of my Facebook account : https://www.facebook.com/aparajita.dutta.14
Cheers :)