Home
Ingredient
Top 5 dishes made from AP Flour (Maida)
1 . Choco-Chips Banana Bread
Choco-Chips Banana Bread
This is so much light and fluffy, perfectly moist & it has that delectable blend of both the banana & chocolate flavours
#Tech3
#Week3
#Baked_Grilled
Ingredient
6 tbsps
Butter (Melted)
1/4 Cup
Brown Sugar
1/3 Cup
White Sugar
1/4 Cup
Plain Yoghurt/Curd
1 tsp
Vanilla Essence
1/8 tsp
Salt (if using unsalted butter)
2 Cups
AP Flour (Maida)
1/2 tsp
Baking Soda
1/2 tsp
Baking Powder
1 Cup
Milk Chocolate Chips
Cooking instructions
* Step 1
Prepare the baking pan by greasing it with some butter & lining it with a Parchment Paper (if not using a ceramic/borosilicate one) & set aside...Preheat the Oven @170C for about 10-15 mins time
* Step 2
Preparing the Flour Mix: Pour in all the Dry Ingredients to a sifter & sift well twice & mix everything nicely so that all other ingredients get evenly distributed & mixed with the flour- set it aside
* Step 3
Combining the wet ingredients: Into a separate bowl - Pour in the already mashed bananas ensuring no chunks are left in the same...add in the melted butter sugar, yoghurt, Eggs 🥚 & finally, the Vanilla Essence & combine everything such nicely until all well combined & incorporated
* Step 4
Do not over mix the batter at any point, after adding the flour, since it’ll cause the development of the Gluten Strands in it- which, as the result may turn out to be a stiff & rubbery banana bread that we’re not looking for
* Step 5
Mix both the Dry & Wet Ingredients altogether with the minimal strokes & folds...add in the chocolate chips at this point & give it a nice final mix before pouring it into the greased & lined up baking pan
* Step 6
After transferring the same to the baking dish/pan/tray- Sprinkle it with some more choco chips on its top, to make it more appealing & delectable/tasty
* Step 7
Bake it now at the aforementioned temperatures set preheated oven for about 45-55 mins time (its variable with the different shapes & sizes of the baking pan & also to different temperatures settings for different Ovens) but in my oven it’s the ultimate time- frame, depending on the batter consistency it should yield, following this very method
* Step 8
Post baking- allow it to cool down for 15-20 mins time in the baking pan itself before de-moulding it to a cooling rack to get cooled down, completely...
* Step 9
Time to relish now
Note: if there is a photo you can click to enlarge it
2 . Kolkata Sponge Rasgulla (Speciality: KOMOLA BHOG)
Kolkata Sponge Rasgulla (Speciality: KOMOLA BHOG)
One of the Bong Favourites
Mine too...
Ingredient
1 Cup
Sugar
1.5 tbsps
AP Flour (Maida)
3-4
Green Cardamoms
5 Cups
Water
as required
Orange essence
Cooking instructions
* Step 1
For the Soft & Spongy Rasgullas: Take a pan & pour in the aforementioned milk
* Step 2
Stirring continuously, boil the milk & after one boil turn off the flame & let it cool down for a minute & then, add in the diluted lime juice with water while stirring & mixing the same, gently...keep it aside for about a minute again
* Step 3
This will help curdling the milk well enough resulting into a soft paneer (chhena), that we actually require to make our super soft and spongy Rasgullas
* Step 4
Take a deep bowl, strainer & cheese cloth to separate the chhena & it's whey water (which can very well be used to make flour dough for our normal chapatis or phulkas, or in gravy, etc.)
* Step 5
Wash the chhena well- at least 2/3 times to get rid of the lemon smells of at all any & then, gently tuck & tie all the four corners of the cheese cloth and pressing sufficiently well but not with too much pressures put in it to squeeze out the excess water as much is possible
* Step 6
Place it on a clean plate like that way or hang it up to a height for about half an hour’s time for the rest of the remaining water to be drained out naturally & organically without much physical pressure put into the same
* Step 7
Take it out of the cheese cloth and transfer onto a clean flat plate or on your clean & hygienic kitchen counter top to knead it well, with the help of your palms by marring & mashing it well enough, unto a super soft crack-free smooth dough is gotten by adding in the measured Maida portions in it
* Step 8
For the sugar syrup or chasni: Take a wide mouthed deep & big pan/vessel- add into it the aforementioned sugar & water & allow it to dissolve & well blended by putting it onto a medium-low flame by putting it's lid on it (you can add into it for it's flavour- the orange essence & 2/3 split green cardamoms, also add in the edible orange colour- since this is known as the Komola Bhog Rosogollas)
* Step 9
Now, getting back to shape the Rosogolla from the already prepared smooth and soft dough- Take a small portion from the dough to give it a round shape (remember it’ll be more than double the size of balls you’the prepare from the dough)
* Step 10
Add in the dough balls into the starkly boiling sugar syrup by keeping the heat absolutely on it's high flame & drop in the balls one by one
* Step 11
Now, boil the same for 2 mins on high flame without the lid/cover, for about 2 mins time & after that, put on the lid & allow it to boil for about 8 mins but after 5 mins. Need to check the same & softly with the back of the spoon flip onto it's other side & again cover it's lid and allow it to boil for the next 3 mins on the high flame
* Step 12
Checkout after 8 mins of boiling on high flame & with it's cover on...add into it about 1/4-1/2 Cup boiling hot water if the sugar syrup reduces in it's quantity
* Step 13
Now, without it's cover any further- boil for another 8 mins time more, in between gently flipping it's sides & adding in the hot water- if it's reduced, in the entire process of it's boiling/cooking process
* Step 14
Turn off the flame & let it cool down completely for about 2 hrs time, min. Serve it, when it’s completely cooled down and if you wanna have it simply chilled- then, refrigerate the same for about 2/3 hours time before relishing it absolutely CHILLED
Note: if there is a photo you can click to enlarge it
3 . Palak (Spinach) Paneer & Whole Wheat Lachcha Paratha
Palak (Spinach) Paneer & Whole Wheat Lachcha Paratha
This has been my meal tdy & is one of my All-Time Veg. Favourites
Ingredient
500 gms (2 bunches)
spinach (palak)- Washed, Cleaned & Blanched
300 gms
Paneer
4 tbsps
Ginger Garlic Paste
1 tsp
Turmeric Powder
1 tsp
Salt
1 tsp
Cumin Seeds
5/6 tbsps
Desi Ghee & Butter (Combined)
1/2 Cup
Onions (chopped)
1.5 tbsp
Roasted Cumin Seeds Powder
1/4-1/2 tsp
Sugar
2tsp
Red Chilli Powder
1 Cup
Whole Wheat Flour
1 Cup
AP Flour (Maida)
3 tsp
Semolina (Suji)
1/4 Cup
Desi Ghee
1/4 Cup
Refined Cooking Oil
1 tsp
Sugar (Powdered)
1 Cup
Lukewarm Water
Cooking instructions
* Step 1
Drain & Grind the Palak to a fine Purée
* Step 2
Heat Ghee & Butter in a pan/wok, add in the Cumin Seeds, Bay Leaves & Dry Red Chillies & sauté for a moment and then, add in the Ginger-Garlic paste & sauté until Golden Brown
* Step 3
Add in the Onions & salt & sauté until Light Golden Brown in colour, add in the turmeric & red chilli powder & the tomatoes/ purée, sauté & mix until well combined
* Step 4
Now, add in the Garam Masala Powder & Sugar & give a nice mix and pour in the Palak Purée & sauté well...Add in about 1/2 cuppa warm water & mix well
* Step 5
Boil on high flame for 3-5 mins. Now, add in the Paneer & mix gently & reducing the flame from high to medium-low & putting the cover- Allow it to cook for about another 2-3 mins time, until all the flavours are well incorporated into the paneer as well
* Step 6
Our Paalak Paneer is absolutely ready to serve now- Garnish it with the Fresh Cream Happy Cooking !!!
* Step 7
For the Lachha Paratha: Sift all the different kinds of Flours, Suji, Salt & Sugar and Mix well with a spoon or hands & then, knead it well to a dough- using 1 Cuppa Lukewarm Water
* Step 8
Cover & rest it for about 15/20 mins time. Knead it well again & make 8 round, medium shaped balls from the dough
* Step 9
Mix both the butter & ghee in a separate bowl, grease the rolling boar/platform, coat it with the ghee-oil mixture, roll out each dough- about 7/8 inches in diameter or as thin as possible
* Step 10
With a pairing knife cut it into thin strips, apply a bit of the ghee-oil mixture on it & lift it from the platform & roll it in a big roundel in order to form a bun-like shape (as how we do form a cinnamon roll)- repeat this, with all the 8 dough portions and refrigerate the same for an hour
* Step 11
Then, take it out from the fridge and flatten it's surface by applying a bit of that ghee-oil mixture and by tapping it into a flatter round surface with the hands & fingers ultimately, shaping it like a Paratha & then fry them one one
* Step 12
Grease a frying pan/tawa for frying the Parathas & fry it as we normally do while frying any normal parathas- we’ll see that when done the fine layers or what we call the lachas, can very well be seen as they seem to separate quite easily and looks absolutely fab
* Step 13
Our foods are about to jump onto our platters to kickstart our hunger to the T
Note: if there is a photo you can click to enlarge it
4 . Balushahi
Balushahi
This is a very popular & well known authentic sweets from India 🇮🇳
Absolutely, delectable with it's every single bite....
Ingredient
4 tbsps
Desi Ghee (Clarified Butter)
3 tbsp
Plain Curd (Yoghurt)
1/4 tsp
Baking Powder
1/4 tsp
Baking Soda
1 Cup
Sugar (Granulated)
1/2 Cup
Water (Room Temperature)
1 Cup
AP Flour (Maida)
250 gms
Cooking Oil- Any Refined Oil
Cooking instructions
* Step 1
For the dough: We need to put in a large mixing bowl- the measured amount of curd, ghee & mix them well
* Step 2
Then add into it- All the dry ingredients, post well sifting them & give everything a very good mix until all well incorporated & now, with your clean hands prepare the dough
* Step 3
Cover & rest the dough for at least 30-40 mins & in the meanwhile, it’s time to prepare the sugar syrup for this BALUSHAHI
* Step 4
Put on a saucepan in the gas oven, add in the sugar & water aforementioned Allow it to come to a boil & then, reduce it's flame to the low & simmer it for at least 10 mins, by stirring it occasionally
* Step 5
At this point, add in it the lemon juice or honey to prevent the syrup getting crystallised & keep it cooking- until it thickens to form one string between your two fingers, when tested
* Step 6
Now, time to shape the BALUSHAHI: make about 14/15 small balls from the dough with your palms & press it gently to flatten it's shape a bit
* Step 7
Now, lastly with your ring finger make a small hold inside the flattened ball- similar to donutsor medu-vada
* Step 8
Now, in a large wok/kadhai, put in the oil for frying the BALUSHAHI- keep the flame to medium first & then reduce it to the low
* Step 9
Since, BALUSHAHI need be fried in a low- medium flame & with great patience, as it's super soft & delicate in the beginning & then when it starts changing it's colour a bit the flame can be put to the medium
* Step 10
Flip it's sides, very gently & carefully & fry them in batches maintaining a distance in between each one of them as it's inflates/expands while in it's frying process
* Step 11
Once done with it's frying until deep golden brown colours, take them out carefully on a kitchen towel and then immerse it into the already prepared sugar syrup while the syrup is still warm enough & not turned cold
* Step 12
In case, it turns a bit cold- warm it up a bit again & then drop the hot fried BALUSHAHI one by one into it- flip each of it's sides for about 2/3 times & don’t allow it to rest inside the syrup for more than a couple of mins time else, it’ll all break
* Step 13
Garnish with the Dry Fruits & serve your absolutely delectable BALUSHAHI platters...
Note: if there is a photo you can click to enlarge it
5 . KAMRANGA NIMKI or ELO-JHELO NIMKI 😋💁🏻♀️👍🏻
KAMRANGA NIMKI or ELO-JHELO NIMKI 😋💁🏻♀️👍🏻
A traditional authentic Bong Dish- Which comes both in the savoury & sweet dish...
Both are equally popular and are mostly prepared during any festivities such as Durga Pujo to welcome the guests...
These days, it’s become quite cosmopolitan platter and have made sufficient room for itself to come to the forefront in the global structure too !!!
Ingredient
1 Cup
AP Flour (Maida)
1 tsp
salt
1 tsp
Ajwain (Carrom Seeds)
1/2 tsp
Kalounji (Nigella Seeds)
1/8 tsp
Baking Powder
1/4 tsp
Sugar
3 tbsps
Desi Ghee (Clarified Butter)
Cooking instructions
* Step 1
Sift the flour, salt, sugar & Baking Powder- 2 times at least & put in a large bowl, in which you’re going to knead it.
* Step 2
Then add on the Ajwain & Kalounji put in the Ghee too, at this point & mix the dry texture of the entire ingredients in the bowl very well by rubbing against your hands and palms.
* Step 3
This texture should resemble & feel like the ‘wet sand’ kind while rubbing against the hands. Now, is the time to pour in the water but in batches & not all, at once.
* Step 4
It should be a smooth textured & tight dough...as we knead for the luchis (not puris, which is different than what I mentioned- luchis are the Bong Special dish) & this dough should be even tighter than the ‘Luchi’ dough.
* Step 5
Now, allow it to rest for at least 30 mins- a bit more is better (I do usually put it on rest for about an hour).
* Step 6
Now, put a deep frying pan/wok for deep frying the same, post giving them their shapes.
* Step 7
Now, before rolling them & giving shapes- Knead it a bit more to allow to puncture any trapped air inside the same & make round balls of about 20 gms each.
* Step 8
Start rolling them now- one ☝🏻 by one ☝🏻 & make a round luchi/puri size, of about 4-4.5 cm diameters, for each one of them- you should get about a min. 12 pieces & a max. 16 pieces (depending on the equal shapes & sizes of the dough-lets).
* Step 9
Now with a sharp/pointed knife cut thin marks on it's entire body leaving at least 2 cms gaps, from each of it's top & bottom.
* Step 10
Now, very carefully, gently & patiently flip it to it's opposite side & then, start rolling/folding like a lose paper/sheet & finally tuck & tap tightly both the ends in it's top & bottom parts- where exactly we’the left about some space to do so.
* Step 11
I guess, can’t explain this procedure more specifically & vividly than this in mere words- Hence, would request you to kindly refer to my pics posted herein, for your better understanding.
* Step 12
Time to slide them one ☝🏻 by one to the hot oil- The oil should be put to the hot with high flame initially but before start deep frying them- the gas flame should be reduced to the medium heat & start with the frying process.
* Step 13
Need to fry them in several batches- In a one batch please don’t put more than 3/4 max. This is because, we’ve now reduced the heat to the medium & if we put more in nos. The oil shall tend to get cold, which in the outcome will spoil the very crispness (karara-pan) of the entire thing, which we’re not looking for.
* Step 14
Once they tend to surface to the top of the oil while frying- you’ll notice that it’s sizes have more than doubled & the designs that we’ve drawn with the knife is now spread like the florets- Please refer to the pics uploaded- that’s exactly what/how, we want it to be.
* Step 15
Finally, take them out on any steel Colander, spread with kitchen towels/tissue papers to soak the excess oil, allow them to cool off completely & then store them, in an air-tight/vaccum sealed glass jars/containers (preferably of glass/steel).
* Step 16
We’re now all sorted with our anew/revived traditional recipe of this Elo-Jhelo or Kamranga NIMKI.
Note: if there is a photo you can click to enlarge it
Share
10 Pieces Of Expert Nutrition Advice
1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
3. Focus on Adding—Not Subtracting
4. Taste the Rainbow
5. Prioritize Potassium
6. Eat More Plants
7. Focus on Your Immune System
8. Try the Mediterranean Diet
9. Understand the Impact of Food
10. Guard Your Gut
See more
Copyright © 2024 Cookcic