March 20, 2013

This & That!!

Hey!!!  I think I’ve found my cooking bug again!  I had lost it for quite some time. How! Being a mom and working also, I don't get time for photography. So in home I take out something for snap now a days and this lead to my experimenting with my cooking once again.  I've never ever thought of taking photos of my cooking. I generally make a mess when I cook, and it's not a photogenic mess! So, I will try to find something photogenic the next time I promise.  Whatever simple things I have in my kitchen I have tried with these and not very special recipes but the simple ones . :). 
And for your viewing pleasure, I am posting some of them. hope you all will like it! Feel free to leave a comment. 

Cottage cheese dumplings in an authentic Bengali gravy

To make the Cottage Cheese, all you need to do is boil the milk, once the milk starts rising pour in lemon juice. The milk will start curdling – the solids will separate from water. Drain out the water using a cloth. Squeeze the Cottage cheese well to drain out any excess water.

  • Add cumin-coriander-red chili powder, salt to taste, finely chopped ginger and green chili to it.
  • Add the boiled potatoes as well.
  • Mix the potatoes, chhana and spices together very well.
  • Knead the mixture with your palm very well until the dough becomes very smooth and you can form balls without any cracks in them. Keep them aside.

  • Heat up the oil in a big enough kadai/pot/pan so that you can fry the koftas without overcrowding them.
  • Drop in the koftas and fry them on medium heat until they are golden brown in color. Make sure the oil is not very hot. Drain them on paper towel.

  • In the same oil, add the zeera , bay leaf and whole garam masala. 
  • Fry the diced potato ( optional)
  • Add the ginger-red chili powder-turmeric paste.
  • Add tomato puree.
  • Cook the spice mix for several minutes.
  • Add the cashew paste and cook again until oil comes out from the sides.
  • Add luke warm water, once it starts boiling, simmer the gravy and let it cook for several more minutes until the gravy riches it’s desired consistency and taste.
  • Add the cream and boil for 1-2 minutes.
  • Drop in the koftas , green chilis and boiled green peas in the gravy and cook them on low flame for two minutes.
  • Add garam masala powder , ghee and cover the pot.
  • Serve it after 5-10 minutes.   
Do not make the gravy too thick as koftas usually soak up a lot of liquid. I usually put the koftas on the serving plate and then pour the gravy over it and let them soak for 10 minutes and serve.