Coconut Carrot Cake

About this Recipe...

I love to bake simple sponge cake and have it with my evening tea or coffee. But this time I thought to do some twist with my regular cake, so decided to make a carrot cake. While grating the carrot for the cake, one ingredient came to my mind and I decided to add that also in my cake along with carrots. I have some leftover shredded coconut in my refrigerator and I added that also in the cake and guess what? It turns to a perfect delicious Coconut Carrot Cake. My hubby love the cake so much that he finishes more than half of the cake.

So for what you are waiting? If you have all the ingredients at home then bake this delicious, moist and fluffy cake and enjoy it at any time of the day.

Ingredients

• 2 Cups All purpose flour
• 2 tsp Baking powder
• 1 1/2 Cups Powdered sugar
• 1 Cup Milk
• 2 Egg
• 1 tsp Vanilla Extract
• 2 Tbsp Melted butter
• 1 Cup Shredded carrot
• 1/2 Cup Freshly grated coconut

Directions

1. In a mixing bowl, add melted butter and eggs. Beat the mixture till the eggs get fluffy.
2. Now add milk and vanilla extract to it and mix well.
3. Now sift all the dry ingredients together to this mixture and blend it nicely so no lumps can form.
4. Blend it to a smooth mixture, if the mixture looks too dry then add little milk and blend it.
5. Now add the shredded carrot and coconut to it and mix nicely.
6. Meanwhile preheat the oven in 350 F. Pour the cake mixture in a butter greased cake pan and bake the cake for 30 minutes.
7. When the cake is done, bring it out from oven and let it cool down completely.
8. Unmould the cake from the pan, cut it and enjoy it.
9. Note:
   If you want to put any icing then you can do it but I like to enjoy the cake as it is.

Chocolate Pancakes

About this Recipe...

If you are getting bored to have regular pan cakes in breakfast and if you are a chocolate lover then this recipe is for you. Make this delicious chocolate pancake for your breakfast and start your beautiful day in a perfect way.

Kids or adults, everyone loves chocolate so make this light, fluffy and yummy chocolate pancake for you family. Garnish it with powdered sugar and chocolate chips and enjoy the delicious breakfast.

You can even make this for dessert also, in that case top it with chocolate or strawberry sauce.

Ingredients

• 1 Cup All purpose flour
• 2 Tbsp Cocoa powder
• 1 tsp Baking Powder
• 1/2 Cup Powdered sugar
• 1/2 Cup Milk
• 1/2 tsp Vanilla Extract
• 1 Egg
• 4 tsp Melted butter

Directions

1. Combine all the dry ingredients together.
2. Now in a another bowl, beat an egg until it's fluffy. Slowly add milk to it and mix it.
3. Now add the vanilla extract and and half of the melted butter to it. Mix it well.
4. Now pour this liquid mixture to the dry mixture and with the help of a hand blender whisk it until the batter become smooth and lumps free.
5. Now heat a nonstick griddle and brush some butter to it.
6. Pour the pan cake batter onto the hot griddle with the help of a ladle.
7. When bubbles begin to form on top, then flip the other side and cook it for 1-2 minutes.
   
8. When both the sides become light brown color, then remove the pancakes from the griddle and serve it hot.

Bengali Mustard Fish Curry

About this Recipe...

Fish curry with mustard paste is one of the most popular fish preparation in bengali cuisine. In this recipe mustard paste is the main ingredient which add a very unique flavor to this dish. The spicy and little pungent dish cooked in mustard oil with onion paste, green chili paste, black and yellow mustard seed paste and little poppy seed paste.

In traditional bengali cooking, mustard oil is used as a cooking medium to cook all the fish, meat and vegetable curry recipes. I usually use mustard oil for all my bengali fish and meat recipes and some of the authentic bengali vegetable dishes where the flavor of mustard oil is must. For a good, bengali mustard paste based recipe needs the flavor of mustard oil, so if you are preparing this dish then use mustard oil only.

We Bengalis are famous for our fish eating habits and preparing various kinds of fish recipes. This particular recipe goes very well with Hilsa fish but I am unable to get fresh Hilsa fish here. Hence preparing this dish with Salmon which is also a very flavorful fish. You can use other fishes also in this recipe. So let's see the ingredients and start making this dish.

Ingredients

• 4 Pieces Fish fillets
• Salt to taste
• 1 tsp Turmeric powder for marinating the fish
• 1 Tbsp Mustard oil for frying the fish + 2Tbsp for making the curry
• 1/2 tsp Nigella seeds or kalaunji
• 1/4 Cup Onion paste
• 1 tsp Turmeric powder
• 1 Tbsp Green chili paste
• 1 Tbsp Black mustard seeds
• 1 Tbsp Yellow mustard seeds
• 1 Tbsp Poppy seeds
• 2-3 Slitted green chili
• 1/4 tsp Sugar (optional)

Directions

1. Soak both the mustard seeds and poppy seeds with little water for half an hour. Add little salt and blend it to a smooth paste.
2. Now marinate the fish with turmeric powder and salt and keep it aside for few minutes.
3. Now in a pan heat some mustard oil and fry the marinated fish fillets lightly and take it out from the pan.
4. Now on the same pan add some more mustard oil and add nigella seeds for tempering.
5. When it starts spluttering add onion paste and green chili paste and fry it until the raw smell can go away.
6. Now add the mustard and poppy seed paste to it followed by turmeric powder and salt to taste.
7. Mix everything well and add little water for the gravy and cook it till it comes to a boil.
8. Now add pinch of sugar, Slitted green chilies and fried fish fillets to the gravy.
9. Cook it for few more minutes so the fish can absorb the gravy nicely and switch off the flame.
10. Serve the fish curry with hot steamed rice or pulao and enjoy.

Patishapta Pithe

About this Recipe...

Patishapta is a traditional bengali Pithe or sweet recipe which is prepared during the time of Makar Sankranti. It is basically a rice flour crepe with coconut and jaggery filling.

Bengalis are making many kind of pithas and sweet dish during this time and patishapta is one of them. On this Sankranti I choose to make patishapta because it requires very less oil and it is comparatively has low calorie comparing to other pithes which are deep fried in oil and immersed in sugar syrup.

This is one of the sweet which my mom is making very often in our home. If any guest or relative is supposed to come at our place then Maa used to make it along with Nolen Gurer payesh (Palm sugar rice pudding) and coconut laddu (small coconut dumplings). All three are my favorite sweets/dessert.

Now back to patishapta, it is very simple and easy to make and the taste is divine. You required very few ingredients to make it. Making patishapta is always fun and this time my husband has also participated to make this Sankranti special dessert. So presenting my Patishapta Pithe with lots of love and if you have never tried it, then I will tell you at least make it once and you will fall in love with this bengali sweet delicacy.

Ingredients

For the Batter

• 2 Cups Rice flour
• 1 Cup All purpose flour
• 1/2 Cup Semolina
• 1/2 Cup Sugar
• 2 Cups Milk or water to make the batter
• Oil for shallow frying

For the Filling

• 1 Cup Freshly grated coconut
• 1/4 Cup Shredded Jaggery
• 2 Tbsp Raisins (optional)

Directions

1. To make the filling of the patishapta, heat a pan and add grated coconut to it.
2. Now add the shredded jaggery to it and mix it well with the coconut.
3. Add raisins to it, stir it and cook it until the coconut feels sticky.
4. Switch off the flame and keep it aside.
   
5. Now to make the batter for the patishapta, in a mixing bowl add all the dry ingredients and mix well.
6. Now pour milk or water to it and stir it continuously to avoid lumps.
7. The batter should be smooth and freely flowing, not to thick or too thin. Add extra milk if required.
8. Now heat a non stick frying pan and brush it with little oil.
9. Pour a ladle of batter and spread it evenly on the pan to make a round shape.
10. Now place the filling lengthwise at the center of it and roll it.
11. After rolling, flip it and wait till the color is nice golden brown from both the sides.
12. Transfer it to a plate and serve it hot or cold.
13. Repeat the same process for rest of the batter and enjoy it.
14. Notes:
    You can add cardamom powder in the filling.
    You can serve patishapta with Rabdi to enhance its flavor.

Badhakopir Ghonto

About this Recipe...

Badhakopir Ghonto is a very simple and regular dish in a bengali household. Ghonto means dry fried vegetable curry. My today's recipe is a Jain style curry (without onion, garlic) but you can cook it in different variation. There are several kinds of ghonto in bengali cooking like Muri ghonto, lau ghonto. My mom used to make it with fried fish head or with shrimp.
I love to serve this curry with rice and Daal in lunch or with roti in dinner. Sometime this curry is served with khichuri also. I used to have this Ghonto at home in winter, when fresh cabbages are available in the market. But here in USA, cabbage is available round the year and whenever I crave for this simple dish can easily make it and enjoy it at home.

Ingredients

• 2 Tbsp Oil
• 1 Medium size potato cut into cubes
• 1 tsp Paanch foran
• 1 Piece Dried red chili
• 1 Piece Bay leaf
• 1 tsp Turmeric powder
• 1 tsp Ginger paste
• 1 tsp Green chilli paste
• 1 tomato chopped
• 1 tsp Cumin powder
• 1 tsp Coriander powder
• 1/4 tsp Asafoetida
• 2 Cups Shredded cabbage
• 3 Tbsp Green peas
• Salt as per taste
• Garam masala powder

Directions

1. First of all, heat up oil in a pan and lightly fry the potato cubes and keep it aside.
2. Now in the same pan, add some more oil if required and add paanch foran, bay leaf, dried red chili and asafoetida for tempering and sauté it for 30 seconds.
3. Now add ginger-green chili paste and the other dry spices and fry it until oil separates from spices. Add chopped tomato and mix it well with the spices and fry it till it becomes soft.
4. Now add the shredded cabbage and mix everything well and cover the lid and cook it.
5. After 10 minutes open the lid, add the fried potato, peas and salt as per your taste, mix everything, cover the lid and cook it in low flame. Check the curry in between and stir it.
6. After sometime open the lid of the pan, check everything has cooked or not, if everything gets well cooked then add garam masala powder, give a final stir and your cabbage curry with potato and peas is ready to serve.

Avocado Raspberry Smoothie

About this Recipe...

The combination of avocado and raspberry in a smoothie gives a divine and creamy taste. You only require few ingredients and this healthy, creamy and tasty smoothie is ready to drink. Have this quick, healthy and thick smoothie for your breakfast or have it as a nutritious beverage after your daily workout.
I love the creaminess of avocados, so always love to incorporate it in my diet. Avocado tastes delicious in any form, so if you love this fruit then try this simple recipe and you will definitely love it.

Ingredients

• 1 Ripe Avocado
• 1/4 Cup Raspberry
• 1/4 Cup Yoghurt
• Sugar or honey as per taste
• 1 tsp Vanilla Extract(optional)
• Milk (optional)

Directions

1. Cut the avocado in half, take out the stone and scoop out all the flesh.
2. Transfer it to a blender. Now add raspberries, yoghurt, sugar or honey and vanilla extract.
3. Blend it to a smooth purée, if it's too thick then add some milk and again blend it to a desired consistency.
4. Now pour the mixture to a glass and garnish it with raspberry and enjoy.

Avocado Shrikhand

About this Recipe...

Shrikhand is a indian sweet dish which made from strained and hung yoghurt. It served as a dessert.
You can add any fruit to add extra flavor to your regular Shrikhand. So I thought why not make Avocado Shrikhand. Sounds weird or interesting? But believe me adding avocado in Shrikhand gives a very nice and creamy flavor.
I love this fruit a lot so always try to incorporate it in different interesting ways and this is one of them. Made this lovely dessert in Christmas and it loved by all.

Ingredients

• 1 Cup Hung yogurt
• 1 Ripe Avocado
• 1/2 Cup Sweetened Condensed milk
• 2 Tbsp Sliced pistachios

Directions

1. In a mixing bowl, combine the hung yoghurt, condensed milk and scooped out avocado.
2. With the help of a whisker, whisk it till everything gets blended nicely with each other.
3. Now add the sliced pistachios and mix it. Save some of them for garnishing.
4. Refrigerate the Shrikhand for 2-3 hours, garnish with some pistachio and serve it chill. Your creamy and tasty Avocado Shrikhand is ready to enjoy.

Notes:
Instead of hung yoghurt you can use Greek yoghurt.
Make it in a small quantity and serve it on the same day, as avocado tends to change its color.
Instead of condensed milk you can use powdered sugar or regular sugar.

Baked Cajun Salmon

About this Recipe...

Baked Cajun Salmon is a baked fish recipe with Cajun spice mix. Coating the fish with aromatic herbs and spices and bake it to perfection to get the nice, crunchy taste of the fish.
This is always one of the way to have salmon at my home. I am a big fan of salmon and love this simple and spicy preparation. Have it as a side dish with pasta or risotto and you will enjoy the every single bite of this juicy dish.

Ingredients

• 2 Pieces Salmon fillet
• 1 Tbsp Olive Oil
• Salt as per taste
• 1/2 tsp Black pepper powder
• 1/2 tsp Garlic paste
• 1 tsp Cajun spice mix
• 1/2 tsp Red chilli powder
• 1/2 tsp Lemon juice

Directions

1. Take the fish fillets and marinate it with all the spices, oil and lemon juice and keep it in refrigerator for 30 minutes.
   
2. Now preheat the oven for 400F and bake the fish for 10-12 minutes or until it's fully done.

Notes: Cajun spice mix is a blend of fresh spices and herbs and it is mainly used in the region of Louisiana. They are using it mainly in the Cajun style blackened fish or chicken. You can use it for your baked fish and chicken dishes. You can buy it from store or make the spice at your own.

Aloo Methi

About this Recipe...

Aloo Methi or Potato curry with Fenugreek leaves is a simple, quick, nutritious dry vegetable curry which is a delicious combination of potatoes and aromatic fresh fenugreek leaves cooked with mild spices. It's a very healthy dish which goes very well with hot roti or phulka.
The slightly bitter fenugreek leaves is packed with its unique taste and lots of nutrients which is very good for health.
Whenever I get fresh Methi leaves, I make this dish. It's a great side dish. So if you are a potato lover and also love the unique taste of fenugreek leaves, then this dish is for you.

Ingredients

• 2 Medium size potatoes cut into cubes
• 1/2 Bunch fresh fenugreek leaves chopped
• 2 Tbsp Oil
• 1/2 tsp Cumin seeds
• 1/2 Cup Onion finely chopped
• 1 2 cloves of Garlic finely chopped
• 1/4 tsp Turmeric powder
• 1 tsp Coriander powder
• 1/2 tsp Cumin powder
• 2 Finely chopped green chili
• Salt to taste
• 1/2 Tomato finely chopped 

Directions

1. In chopped fenugreek leaves sprinkle some salt, mix it and keep it aside. (this step is optional, but it helps to reduce the bitterness of the fenugreek leaves.)
2. Now in a pan, heat oil and add cumin seeds. When it starts spluttering add the cubed potatoes and sauté it.
3. Add turmeric powder to it and cook it until the potatoes are half cooked.
4. Now add chopped garlic, onion and green chilies followed by cumin-coriander powder and salt and sauté it till the onion gets translucent.
5. Now squeeze out all the water from the fenugreek leaves and add it to the potatoes.
6. Mix it well and cook it for 2-3 minutes until you get the nice aroma from the fenugreek leaves.
7. Finally add chopped tomato to it and stir it well. Switch off the flame and serve it as a side dish with roti or rice.

Hara Bhara Dhokla

About this Recipe...

Hara Bhara Dhokla or my two color Dhokla is a combination of green and yellow color batter which combines together to give a vibrant and nice look.
Here I have used spinach purée for the green batter and Moong Daal for the normal yellow batter. I made both the batters separately and pour them one after another and microwave them. The beautiful and healthy two color Dhokla is ready in just 5 minutes. Not only the look is great but also the taste is really great of this Dhokla. The flavor of spinach with semolina and Moong Daal batter gives a unique taste to your regular Dhokla.
So whenever you get bored with your regular Dhokla, give it a try and it will be a great hit. You can have it in any time, as breakfast, brunch or evening snack, or you can make it as an appetizer for any party.

Ingredients

For Green color batter

• 1/2 Cup Spinach puree
• 4 Tbsp Semolina
• 2 Tbsp Gram flour
• 1 tsp Salt
• 1 Tbsp Sugar
• 1 tsp Ginger-green chili paste
• 2 tbsp Plain yogurt or 1 tbsp lime juice
• 1 tsp Eno fruit salt
• Water as required for making the batter

For Yellow color batter

• 5 Tbsp Green gram daal or Moong daal soaked in water for 2-3 hours
• 2 Tbsp Gram flour
• 1 tsp Turmeric powder
• 1 tsp Salt
• 1 Tbsp Sugar
• 1 tsp Ginger-green chili paste
• 2 tbsp Plain yogurt or 1 tbsp lime juice
• 1 tsp Eno fruit salt
• Water as required for making the batter
• Oil for greasing

For Tempering the Dhokla

• 1 Tbsp Oil
• 1 tsp Mustard seeds
• 1/4 tsp Asafoetida
• 8-10 Curry leaves
• 2-3 Green chili cut length wise
• 1 Tbsp Sugar
• Finely chopped cilantro for garnishing
• Freshly grated coconut or dry coconut powder for garnishing

Directions

For Green color batter

1. First of all blanch handful of spinach, blend it in mixer and make a purée out of it.
2. Now in a bowl take semolina, gram flour, salt and sugar and mix everything well.
3. Now add yoghurt or lime juice, ginger-green chili paste to it and make a batter. (if required add little water).
4. Now add the spinach purée and mix everything well so it will be a lumps free and smooth batter, the consistency of the batter should be like pouring consistency.
5. When the batter is ready keep it aside for 10-15 minutes.

For Yellow color batter

1. Blend the soaked Moong daal with the help of little water to a smooth paste.
2. Now take out the paste in a bowl, add gram flour, yoghurt or lime juice, turmeric powder, ginger-green chili paste, salt and sugar, mix everything well and make a smooth batter.
3. Now add 1 tsp each of Eno fruit salt to both the batter and stir it gently, instantly you will see the batter to rise, but don't over mix it.
4. Meanwhile greased a microwave safe container and add the yellow color batter first and then gently add the green color batter on top of it and spread it gently. Cover the lid of the container and microwave it on high for 4 minutes.
5. Check the Dhokla by inserting a fork or tooth pick to it, if the fork comes out clean, it means the Dhokla is ready, if not then microwave it for some seconds or a minute. But don't microwave it for long otherwise your Dhokla will be hard.
6. Bring out the Dhokla and give it a rest for another 4-5 minutes, when cooled down unmould it to a plate.

For Tempering the Dhokla

1. Heat oil in a pan, once the oil gets hot, add mustard seeds, asafoetida, curry leaves and green chilies, let them splutter and then add water and sugar. Let the water comes to a boil and switch off the flame.
2. Now spread the mixture over the dhoklas and garnish the Dhokla with chopped cilantro leaves and grated coconut. Now cut the dhoklas in square shape and it is ready to serve.