MURGH TIKKA

Here is an essence of Punjab, easy to cook kabab dish in which boneless chicken chunks are marinated in yogurt and other special spices. Grilled on skewers and serve as a great and toothsome starter. The word 'tikka' means bits or chunks. Traditionally, Murgh Tikka means juicy and spicy chunks of boneless chicken roasted on open fire. But in cities, it is not possible to roast chicken on open fire, so we use oven or microoven for this purpose. However this kabab tastes great. Tryout and relish these amazing kababs. 

INGREDIENTS:
300 gm Boneless Chicken Breast, Cut into 1" Cubes
1 tsp Ginger Paste
1 tsp Garlic Paste
1/3 tsp Freshly Pounded Black Pepper (kala mirch)
1 tsp Kashmiri Red Chili Powder
1/4 tsp Turmeric Powder
1/4 tsp Garam Masala
A Pinch of Carom Seeds (ajwaan)
1 tbsp Gram Flour
2 tbsp Hung Curd
1 tbsp Lemon juice
Salt to taste
1 tbsp Olive Oil + 1 tbsp Mustard Oil
2 Bamboo Skewers (soak in water for 3-4 hours)

METHOD:

Wash chicken pieces nicely and make those pat dry. Now marinate chicken with 1/2 tsp ginger paste, 1/2 tsp garlic paste, black pepper powder, little salt and lemon juice. Mix thoroughly. Leave it for 30 minutes.
Heat olive oil in a non-stick pan. Add carom seeds in it and mix gram flour in it. Fry till a nice aroma comes out and gram flour changes its colour a little bit. Switch off the heat now.
Take a large bowl, add curd, gram flour, 1/2 tsp ginger paste, 1/2 tsp garlic paste, kashmiri red chilli powder, turmeric powder, garam masala, mustard oil and salt. Whisk nicely.
Add marinated chicken (that was marinated before) to this mixture. Fold thoroughly, so that chicken will incorporated well with all spices. Set marinated chicken in refrigerator for 3-4 hours or overnight.
Preheat oven to 220 C. Put chicken pieces in the skewers. Grease roasting tray with little oil and arrange chicken skewers on it. Bake it for 10 minutes. Take out the tray and turn the skewers to other side. Brush little oil on chicken. Put the oven on grill mode. Grill chicken pieces for another 10 minutes.

Chicken tikka is ready now. Serve warm with green salad, lemon wedges and sauce of your choice.

RESTAURANT REVIEW - FIRE AND ICE, KOLKATA

'Italian Cuisine' follows the Mediterranean pattern of food - focuses on natural as well as simple ingredients, i.e. whole grains, garlic, tomatoes, olive oil, dark green leaves and lots of cheese making it one of the healthiest diets of the world. The benefits of a Mediterranean style eating pattern may include improved weight loss, reduced risk of depression and better control of blood-glucose (sugar) level in human body. Recently we, a group of friends from CaL Bloggers Table explored out for some authentic flavours from Italy in our city, Kolkata. We selected Fire and Ice (a reputed Italian Cuisine Restaurant), located in heart of city. Fire and Ice is one of the best Italian joints in the city. The atmosphere is great, the place is very spacious, very comfortable and serves a good long menu. Although it can feel that way with all the aromas around making you hugrier.

I arrived little late, as I saw everyone ordered for drinks and starter. We ordered vegetarian 'Farcita' (Rs. 400/-) which was not included in menu card, first entree as a starter. As per my knowledge, farcita (Italian round bread) is hot and crisp from the outside and enfolding with cold mozzarella and tomato slices from inside. It would be very tasty by dizzling little olive oil and sprinkling red chilli flakes on the top. But here I observed it was very cold from inside and outside both, not satisfied my tastebuds.

Next came two skewers of grilled boneless chicken which arranged alternatively with slices of tomato, green pepper and pearl onion; named 'Spiedini alla Griglia' (Rs. 495/-). It was served with herbs melted cheese, really very delicious. Chicken was very soft, tender and perfectly grilled.

As I reached little late, so I ordered another starter 'Rondelle di Patate Fritte' (Rs. 295/-) came on our table. This was actually dip fried potato chips with tomato sauce and basil pesto. Loved potato chips with the dips, but according to me it was exuberantly high priced.

We selected few items from menu card for our main course. The first one came was 'Penne Bolognese' (Rs. 435/-), which was a choice of penne pasta with meat (mince lamb) sauce. Pasta was well cooked, but little salty and meat sauce of bolognese was lack of tomatoes. Overall, it was not satisfied my tastebuds well.

I always love the crispness of thin crust Pizza. Next came 'Half and Half Pizza', Fire and Ice on one half and pepperoni on the other. It was demanded by our house and truelly delectable. Fire and ice had tomato, creamy potato, mozzarella, rosemary and oregano, very creamy and mouth watery. Tomato sauce, mozzarella, pepperoni and jalapeno made Pepperoni Pizza very toothsome and just wonderful. Personally I loved both the pizzas from the core of my heart.

Our meal was not completed except 'Lasagna'. So 'Lasagna Tradizionale' (Rs. 495/-) came to our table. A flat sheet of pasta dough cut into cut into strips, probably one of the oldest type of pasta. Lasagne is traditionally made with interleaving layers of pasta with layers of sauce, made with tomato sauce, mozzarella/ricotta cheese and various meats. Here I felt the lack of ricotta cheese layers in this dish with very less amount of tomatoes in the sauce too. Pastas were overcooked and meat sauce was very similar with bolognese sauce. I expected more delectable lasagne, so not fully satisfied with this dish.

As we had little space in our stomach, so group ordered for dessert, 'Apple Pie with Ice Cream' and dark 'Chocolate Mousse'. Apple Pie had a warm crust and filled with cooking apple, sugar and cinnamon. As cinnamon flavour was little high, so the taste was average. 

Dark, rich 'Chocolate Mousse' without ice-cream was very delicous and fully chocolaty. it was not that much silky, still was satisfied my taste buds.

My overall experience with Fire and Ice was nice. One thing I must say, they need to improve more on the quality of their dishes. I loved the place as well decorated with a nice ambiance, but I must say they are little poor in services. Looking forward with the next blogger table's meet with Chef at Large.

Fire and Ice

Kanak Building, 41, J.L. Nehru Road,

(Entrance on Middleton Street)

Opp. Jeevandeep Building

Kolkata - 700 071. West Bengal, India.

Contact No: +91 33 2288-4057

Cuisine: Italian Cuisine (pizzeria)

Timings: 12 Noon to 12 Midnight

Here's everyone from CAL Blogger’s Table had to say:
Megha Jhunjhunwala
Poorna Banerjee
Amrita - Vishal
Kamalika Chakraborty
Sarani Tarafder

CHERRY POUND CAKE

Here is a rich classic pound cake with the pretty surprise of chopped cherries, a very popular French Pound Cake. There is something tremendously comforting about pound cake. It's dense, buttery, supremely moist and baked perfectly. Some creative liberties have been taken here with the addition of vanilla essence and chopped cherries. Lets come to the recipe...

INGREDIENTS:
150 gm / 1&1/2 Cups Cake Flour
150 gm Granulated Regular Sugar
3 Large Eggs
3 tbsp Butter Milk
1&1/2 tsp Vanilla Extract
1 tsp Baking Powder
185 gm / 14 tbsp Salted Butter (at room temperature)
3/4 Cup Chopped Cherries

METHOD:

Preheat oven to 350 F / 180 C. Whisk eggs, milk and vanilla extract with a wire whisk. Mix all in together.

Grease a loaf pan and then sprinkle little flour on the inner surface of the pan. Place a piece of parchment paper on the bottom of the loaf pan. Spray with cooking oil.

In a large bowl, combine flour, sugar and baking powder. Mix with a electric blender for 30 seconds. Add butter and half of the egg mixture in it. Mix in low speed for 30 seconds. Again blend it with electric hand blender for 1 minute on medium speed. Add remaining egg mixture little by little and mix well with the wire whisk. 

Add chopped cherries in it. Fold nicely. 

Pour mixture to loaf pan and bake it for 50-55 minutes, till a tooth pick inserted comes out clean.

Cool it for 15-30 minutes on a wire rack. 

Cut into slices and serve. You may keep it in air-tight container and refrigerate for a week.

A PREVIEW ON FOUR SEASONS WINE PAIRED MENU AT 'THE WALL'

The Wall

31, Dr. Sarat Banerjee Road,

Opposite Russa Telephone Exchange,

Sarat Bose Road, Kolkata - 700 029.

Contact Nos: (+91) 33 24649041 / (+91) 33 24640280

Cuisine: Boutique Chinese Food

Hours: 12.30 PM to 3.30 PM, 7.00 PM to 10.45 PM

Gaurmate Indulgence Package: Rs. 999/- + taxes

(Per person for 3 course meal paired with Four Seasons Wines)

Rating: 4/5 

A Food and Wine Fiesta - The Gaurmate Indulgence organised by Four Seasons Wine is going arround Kolkata city. Team Gingerclaps invited a group of food bloggers to demystify sample menus and share about our experience. Me and my fellow blogger Poorna Banerjee who blogs at Presented by P decided to go together at The Wall.

This is the very first time I visited that place. At the entrance we were greeted very warmly by their manager Dibyajyoti Chaudhuri. After welcoming, we started to discuss on Wine pairing event, menus, drinks and what we were going to be served that day. The choice between vegetarian or non vegetarian 3 course of meal, me and Poorna jointly decided to go with levish 3 course of non vegetarian meal.The first course served with 2 glasses of Four Seasons Sauvignon Blanc (red wine), a plate of kimchi and cucumber pickle. Dibyojyoti explained us very nicely that we were going to taste the South Easten Cuisine (Indonesian), which is designed by their chefs according to taste and flavour of the wine.

As both of us are meat lover, so we choosen Satay Babi (pork satay) in peanut sambal dip as a starter. Soft boneless skinless tasty spicy pork pieces arranging in a skewers with a small bowl of peanut sauce, were really very yummy and mouth melting with a glass of red wine. At that time Poorna Banerjee shown me how to swirl wine enough to release its actual flavour. It can be an appetizer, snack or a side dish when part of an Indonesian Rijsttafel. Personally I cherished this flavour of spicy soft pork with sweet and tangy Sauvignon Blanc. Where as our host Debojyoti ordered for a light salad based on lettuce with a spicy chili sauce and mayonnaise.

After the first couse of meal, we opted Khaw Pad Ching Kai (non veg rice) & Kari Kapitan (Gulai / lamb curry) for our main course. 'Kari kapitan' was a harmonious blend of aromatic spices and coconut milk in boneless lamb pieces. Without a doubt, it was awesome taste, aroma, flavor, burst full of yumminess in every bite. Khaw Pad Ching Kai is also very delicious platter of rice. We asked for plain rice and with plain rice that gulai curry was just fabulous.

We had no other choice, so we opted Cantoni Appali as our dessert. I was not very fond of South Eastern dessert but this time it was really a fantastic dessert with quarter of a green apple crust, filled with date and almond paste, smear with a fine caramel layer and one side was sprinkle with roasted sesame seeds (black and white). When I bite it, it was just mouth melting apple dessert as I never tasted before. 

We cherished our experience in 'The Wall', the prices are affordable, good seating arrangement.Thanks a ton to Team Ginger Claps for extending the invitation. The staff is well behaves. Both quality and quantity of food is very nice. Worth a visit for some great Pan Asian food.

Disclaimer: This was an invited review and no monetary transaction was involved.

DURGA PUJA ASHTAMI SPECIAL KHICHDI BHOG / BHOGER KHICHURI

Durga Puja offers a culinary feast. Very simple ingredients are used here, this is also one of the best kept secrets, bhoger khichuri has a distinct flavour.Khichudi is an essential partof the spread offered to Devi Durga. Apart from that luchi (puffed pooris) or pulao can be given as bhog too. Here is a delectable khichuri recipe which we, Bengalis offer to Ma Durga as a 'bhog'.

INGREDIENTS:

1 Cup Gobindo bhog/ kalo jeera/ basmati rice

1&1/4 Cups of Moong Dal (Split green gram lentils)

1/3 Cup Green Peas (I used frozen)

6 Florets of Cauliflower

2 Potatoes (peeled and cut into halves)

2-3 tbsps Clarified Butter (ghee)

1-2 Bay Leaves

1 Dried Red Chillies

1/2 tsp Cumin Seeds

Garam Masala Crushed (1" Cinnamon, 3 Green Cardamoms & 3-4 Cloves)

1-2 Green Chilles (cut in slits)

3/4 tsp Minced Ginger

1/2 tsp Kashmiri Red Chilli Powder

1/2 tsp Turmeric powder

1 tsp Sugar

Salt to taste

METHOD:

In a wok, dry roast moong dal. After few seconds, you will get a nice aroma of bhuni/roasting dal. Its colour will change to brown. Turn off heat. Pour some water over it. Drain water completely and keep the moong dal seperate. Wash the rice under running water and keep it aside.

Heat clarified butter in a pressure panor kadai. Add minced ginger in it. Saute for few seconds, add cumin seeds and let it change its colour a little. Now add dried red chilli and bay leaf, again saute for few more seconds. Mix crushed garam masala and green chillies in it, a nice aroma comes out. 

Now add potato and cauliflower in it. Saute for 3-4 minutes on medium heat.

Pour 1/2 Cup warm water and spread the dal in it. 

When dal started to boil, add rice and green peas in it. 

Add kashmiri red chilli powder, salt, sugar and turmeric powder in it. Fold nicely for 2-3 minutes or till everything incorporated very well.

Add 3&1/2 Cups of water in it. Let it come to boil. 

Close the lid of pressure cooker and pressure cook in low till you get one whistle. Switch off the heat now, let it rest in stream for few minutes. If dal is not cooked fully, add 1/2 cup of water and cook for another 7-8 minutes on low heat.

Khichuri bhog is ready. Serve infront of Ma Durga with five kinds of fried vegetables, Rice Kheer or Chaler payesh and Tomato Date chutney. Enjoy this simple but super scumptious meal.

NOTES: Do not use any onions and garlic, since Bengali customs consider these ingredients to be non vegetarian. 

It is not custom, but if you wish, may add tomato in it to enhance the flavour and taste.

GINGER CHICKEN (ADRAKI MURGH)

I have tried different types of curried chicken dish, but found it is more delightful than others. Ginger based curry with lots of flavour is truly toothsome. Marinade the chicken as long as possible, the taste is to die for. Topping with butter makes it more appetizing. A perfect dish to serve in any party or get together......really awesome!!!

INGREDIENTS:
1 lb / 450 gm boneless Chicken
1 1/2 tbsp ginger paste
2 tbsp garlic paste
2 tbsp dry ginger powder
2 medium sized onions (chopped)
2 tbsp fresh lemon juice
1 tsp red chilli powder
1/2 tsp black pepper powder
1 tsp garam masala powder (cinnamon, cardamom and cloves)
2 tbsp mint leaves (chopped)
2 tbsp coriander leaves (chopped)
3 tbsp oil
1 tbsp butter
1 tsp salt (according to taste)

METHOD:
Cut the chicken into cubes. Marinate chicken with ginger and garlic paste. Keep aside for an hour.

Heat oil in a pan. Add onions and fry till golden brown.

Now add marinated chicken into it, saute for 10-12 minues.

Then add lemon juice, dry ginger powder, garam masala, red chilli powder and salt in it. Saute for 2 minutes. Add half cup of warm water in it. Let it cook for another 5 minutes.

After that add black pepper powder and butter. Stir for another 1 minute.

Garnish with chopped coriander leaves and mint leaves. Serve this truly delectable chicken dish with rumali rotis or naan or parathas accompaning with green salad.

CARAMELIZED ONION TART INSPIRED BY AMRITA GILL

Once again, here is a post to Kolkata Food Blogger's event - 'Know Your Kolkata Food Bloggers'. Today, I am going to introduce a very happy couple who are completely foodie, our sweet and very responsible blogger friends, Amrita Gill and her husband Vishal Tupper from "Sweet 'n' Savoury". 

Both of them are very jovial, friendly, very energetic and with lots of innovative and creative ideas regarding different kind of foods - a gorgeous couple with the sweetest smiles. The idea and concept of this event came from Amrita only. She is a great baker, please visit her space where you can find out amazing baking recipes with mouth watery desserts; where as Vishal is absolutely seafood lover and he shares lots of cooking recipes too. I had my eyes on 'Caramelized Onion Tart' that Amrita had once posted on her blog, I tried my hands on it, just came out awesome!!! My family loved and relished it so much, thanks for this wonderful savoury treat. Lets come to the recipe........

INGREDIENTS:

FOR 6 TARTS:
1/2 Cup All Purpose Flour
30 gm Butter (cold)
Little Ice Water For Kneading

FOR FILLING:
2 Medium Onions (thinly sliced)
1 tbsp Vinegar
1/4 tsp Dark Soya Sauce
1/4 tsp Green Chili Sauce
1 tbsp Oil
A Pinch Of Sugar
A Pinch Of Salt

FOR GARNISHING:
1 tbsp Full Shredded Carrot
Coriander Sprigs
1 tbsp Mayonnaise

METHOD:

HOW TO MAKE TART CRUST:

Cut butter in small cubes. In a bowl, mix flour and butter. Rub the butter cubes with the flour till the mixture resembles breadcrumbs (in texture). Add cold water 1 tbsp at a time and knead to get a smooth dough (Do not over knead). Wrap this dough with a plastic wrapper and refrigerate for half an hour.

Take out the dough and roll it with a rolling pin on a floured surface. Roll out roughly to the size of the choosen tart with 1/8" thickness. With your fingers press gently the pastry dough into the bottom and side of the tart pan. Be sure that the pastry fits snugly where the bottom and the side of the pan meet with no air pockets. The top of the pastry shell will be even with the top of the pan. To trim the excess portion, fold the overhanging pastry over the rim of the pan, press it along the edge and break off the excess portion. Line all the tart pans following the same way. Make small holes on the sides and bottom by using a fork to prevent it from shrinking and refrigerate for another half an hour.

Preheat oven to 180 C. Bake the tarts for 18-20 minutes or till they turn light brown in colour. Let them cool and take them out.

FOR FILLING:

Heat a tbsp oil in a non-stick pan. Add sliced onion with a pinch of salt. Lower the heat and let it fry slowly. Keep stirring occasionally. After few minutes, onion turns into nice golden brown colour. Sugar inside the onion oxides and turn it in brown colour, it is called 'caramelization'. Now add vinegar, soya sauce, chili sauce and sugar. Stir well and remove it from the heat. Caramalized onion filling is now ready to stuff.

FOR ASSEMBLING:
Fill each tart with a spoonful of caramelized onions.

Garnish each with 1/2 tsp mayonnaise, little shredded carrot and a coriander leaf. Yummy, crunchy, mouth watery onion tarts are ready to serve now.