Sanoli's Kitchen: May 2013

Wednesday, May 29, 2013


In my childhood days, I couldn't imagine our Sunday meal except this mouthwatering and flavourful goat meat curry. This sound delicious mutton curry sends me right back to my Ma's kitchen. Normally typical Bengali preparation of this curry would be a little sweet, but I prefer to make it without sugar. When it was pressure cooked, hissed and whistled, the aroma of the curry already wafting in the air intensified, we asked mom several times, "meal is ready"? Traditionally mustard oil is used to cook the meat, the aroma is really special, that is still tickles my sences and trust me, savoury and spicy - this meat curry is enjoyed by all non-vegetarians. 

1.250 kgs Goat Meat, cut into medium sized pieces
3/4 Cup Plain Yogurt
3 Onions, cut in slices
2 Tomatoes, cut in slices
3 Large Potatoes, peeled and cut each into 4 pieces
2 Bay Leaves
1 tbsp Turmeric Powder
1 tbsp Coriander Powder
1 tbsp Red Chilli Powder
1&1/2 tbsps Dry Roasted Cumin (pounded)
2 tbsps Garlic Paste
3 tbsps Ginger Paste
1/2 tsp Mace Powder
1/2 tsp Nutmeg Powder
1" Cinnamon + 5 Cloves + 5 Green Cardamoms
1/2 tsp Black Pepper (coarsely pounded)
6 tbsps Oil (preferably mustard oil)
2 tsps Fresh Lemon Juice
Salt to taste

Marinate potato pieces with 1/2 tsp turmeric powder and 1 tsp salt. Set aside for 15 minutes.

Heat oil in a wok or deep frying pan. Fry potatoes in it, till they becoming golden brown, Drain oil and keep them aside.

Fry the onions in the same wok, till they turn golden.

Add bay leaves and ginger-garlic paste now. Saute for a minute.

Now add turmeric powder, red chilli powder, mace-nutmeg powder and coriander powder. Fry this mixture on medium heat for about 2 minutes.

Add goat meat, mix well and fry it for 5 minutes (approx.).

At this time, add yogurt, salt and tomato in it.

Fold them properly and fry nicely till the oil leaves spices.

Add 2&1/2 cups warm water, cloves, green cardamoms and cinnamon in the mixture. Fold properly. Transfer the whole mixture in a pressure cooker. Cook it on medium heat for 4 whistles.

Let is cool down naturally. Open the lid, add fried potato pieces, pounded cumin, black pepper powder and lemon juice in it. Mix nicely. Close the lid and pressure cook for another 2-3 whistles.

Serve hot with warm plain rice/pulao/naan/paratha and green salad.
Sending to: Taste of the Tropics @ ESHO-BOSHO-AAHARE
Sending to: Cook Like Mom- Foodelicious

Friday, May 24, 2013


Today I am going to present an eggless butterless and sugar free chocolate pudding. I adapted this easy recipe from my 'Mom', who is an fantastic cook. Though my father was an diabetic patient, my mom used to make different kinds of sugar free dessert for 'him'. The crunchy nuts made it more flavourful. Trust me, it tastes great and fabulous!

2 Cups Skim Milk
3 tbsps Corn Starch
1/4 Cup Unsweetened Cocoa Powder
1 tsp Vanilla Essence
1 tbsp Honey + Honey for topping
Few Cashewnut & Almonds (chopped)
16-18 Sugar Free Gold Tablets

Heat milk in a sauce pan.

When it starts to boil, turn off the heat. Let it cool down a little. Add cocoa powder and sugar free tablets in it. Whisk continuously.

Pour corn starch and honey in it. Whisk continuously, there should not be any lump.

Pour vanilla essence in it. Mix nicely.

Arrange chopped nuts on the bottom of the ramekins. Pour the milk mixture equally on 6 greased ramekins. Place ramekins into your refrigerator for 2-4 four hours.

Now take out each pudding on a plate.

Pour 1 tbsp honey on the top and serve immediately.
NOTE: Corn flour and cocoa powder will form lumps easilly, to avoid
           this don't over boil milk, it must be in room temperature.
Sending to the following events:

Guru's Giveaway Summer ’13 Drinks & Desserts
Foodelicious Cook Like Mom event
Jagruti's Mom's event- Food She Loved
Only chilled or frozen desserts @ Foodelicious.

Wednesday, May 22, 2013


Today I am here with mouthwatering Bengali fish curry. 'Pabda' is one of the popular fishes in West Bengal as well as Bangladesh. It is popularly known in english 'Pabo Catfish', a very soft and delicate fish. Very simple and nutritious, hope I am able to do justice to the traditional form of cooking of this dish.

400 gm / 2 Pabo Catfishes (pabda mach), cut in halves
1 Tomato (chopped)
1/3 tsp Nigella Seeds
1/2 tsp Turmeric Powder
1/2 tsp Kashmiri Red Chilli Powder
8 Lentil Dumplings (daler bori)
1/2 tsp Ginger Paste
2-3 Green Chillies, cut into slits
1 tbsp + 4 tbsps Oil
1 tbsps Chopped Coriander Leaves (cilantro)
Salt to taste

Marinate fish pieces with little salt and turmeric powder. Keep aside.

Heat 1 tbsp oil in a griddle, add lentil dumplings in it. fried both side till it turns golden. Set aside.

Heat 4 tbsps oil in a pan or wok. Fry fish till it turns golden from both sides. Drain oil and remove fishes.

Temper with nigella seeds and green chillies in the same oil. Add all other ingredients except fish and fried lentil dumplings. Fry till spices leave oil from the side of the wok or pan.

Add 3/4 cup water. Mix nicely.

When it starts to boil, add fried fishes and bori (fried lentil dumplings) in it. Cover and cook for another 5 minutes. Turn off the heat now.

Serve immediately with steamed rice, garnishing with chopped coriander leaves on the top.
Sending to: Taste of the Tropics @ ESHO-BOSHO-AAHARE

Sunday, May 19, 2013


Recipe Source & Acknowledgement: Homely Food
A delicious eggless vanilla cake made with all purpose flour and custard powder.   First time I made cake with custard powder, trust me it tastes fabulous!

1 Cup All Purpose Flour (maida)
3/4 Cup Vanilla Custard Powder
3/4 Cup Sugar (powdered)
1 tsp Baking Powder
3/4 Cup Vegetable Oil
1/2 Cup Water
1 tsp Vanilla Essence

Sieve All purpose flour, vanilla custard powder and baking powder. Set aside.

Now take sugar in a bowl, add oil in it. Mix well. Add water and beat well again.

Add flour, curtard powder, baking powder little by little. Mix well till it well combined.

Add vanilla essence. Mix nicely.

Preheat oven to 180 C / 350 F for 10 minutes. Dust a greased baking tray with flour. Pour the cake mixture on it. 

Keep it in oven and bake for 35 mins, till a toothpick inserts and comes out clean.

Serve and enjoy!!!
Sending to: Homely Food Event / Giveaway


Recipe Source & Acknowledgement: Homely Food.
Kachori means a small, crisp golden poori, stuffed by a dry spicy filling. Kachori originated in Rajasthan, but now very popular to all over India. Though, it is a street food, but a great tea-time snack too. Yummy and delicious kachoris are always mouth-melting.

1 Cup All Purpose Flour (maida)
4 tbsps Oil
A Pinch of Asafoetida
1/4 tsp Carom Seeds (optional)
Salt to taste

2 Potatoes (boiled & peeled)
2 Green Chillies (chopped)
1/2 " Ginger (minced)
1 tbsp Chopped Coriander Leaves
1 tbsp Chopped Mint Leaves
3/4 tsp Dried Mango Power (amchur)
2 tsp Roasted Coriander Seeds (pounded)
1 tsp Red Chilli Powder
1/2 tsp Garam Masala
Oil for deep frying

Mash potatoes nicely. Add salt and other masalas, including mint leaves and coriander leaves. Mix nicely. Set it aside.

Take all purpose flour, carom seeds, salt, 4 tbsps oil and asafoetida. Make a dough by adding little water in it. Keep it aside.

Make small balls of dough for making poori. 

Roll out a little like small poori, stuff 1 tbsp potato mixture in it. 
Seal the edges carefully.

Once sealed flatten it slightly. Do the same process for the remaining balls.

In a wok, heat oil for frying on medium heat. Deep fry the kachoris, till they are golden brown in colour. Remove and put them on a papper towel to drain off excess oil. Kachoris are ready, serve with Sweet Tamarind Chutney. These kachoris can be stored in air-tight container upto a week. Just warm in microwave and serve, a great tea-time snack!

Sending to: Homely Food Event / Giveaway
Jagruti's Mom's event- Food She Loved