CREAMY SALMON CHOWDER

Chowder is a  classic French version of a thick seafood or a vegetable stew cooked with either milk or cream. I make this stew very often for my little ones as i can add in milk, fish and veggies all in one bowl to make it a super nutritious meal. 

Few days ago on one of the social networking site i came across a post where a concerned mum of a 1 year old wanted a few tips and suggestions as to how to get her toddler to drink milk.. I think we all know that it is a very common problem faced by most mums (including myself) and our mothers  too;-) I, myself used to hate milk more than any thing else.. none of my toddlers take milk as a drink either..and as i have been there myself the mess and the stress that it brings along as a package is not worth at all, no matter how hard you try it is only *them* who will win the battle at the end of the day! Sooo what choice do we have as mothers?! Just relax and enjoy a bar of chocolate :-) and having said that, on a serious note some clever cooking might be of help !

 

As I did my own research I found that as long as your little one is getting enough dairy (that can be in any form) be it cheese, yoghurt, custard etc.. it is fine. Hence, why not we mums need be a bit sneaky and  try adding milk into our toddler's food. Adding milk to soups and sauces is an excellent way to get  some dairy into your child's diet. So here i share with you today the recipe of the Creamy Salmon Chowder that has the goodness of milk, veggies and fish all in one bowl. But hang on, just before I do that may I remind you to check on " your child's special dietary needs if any, such as allergies or lactose intolerance etc, etc" Please consult your family doctor or your child 's physician in case in any doubts.

The base idea and inspiration of this recipe is from "Jamie's 30 minutes meal". I have used Salmon fish here in the recipe but feel free to use any other boneless white fish fillets that is available to you ( or whatever fish your little one likes to eat). But make sure you do personally check out for any bones before adding the fish in to the soup. 

Salmon is known to be very high in OMEGA 3 Fatty acids (the good fat), calcium and is one of many few food that has Vitamin D in addition to other nutrients. The veggies can be of any combination  you may grate or chop as you prefer or depending on the texture that your child likes.

 

Try using Avocados another treasure trove of nutrients.

 

Awesome bowl food for "expecting" or "nursing" mums and "younger babies" too. Once your little peanut has graduated into solids (at about 8 or 9 months) this french stew is a delicious and healthy way of introducing fish and cow's milk into your babies diet. You may blend or fork mash the chunky bits to adjust the texture.Serve with some multigrain or wholemeal crackers as finger foods.(see notes 1) 
 

So mums, hoping that this is convincing enough lets take a look at the recipe. To make my version of the Creamy Salmon Chowder you will need:

 

1-2 tablespoon olive oil/butter

1 Salmon fillet/steak (boneless) medium size.( rinsed and chopped into bite size pcs)

2-3 spring onions chopped

1-2 cloves of garlic crushed 

Bay leaves 1-2 small ones

1/4 cup combo of sweet potato (cooked and diced) , cooked carrot (diced ) or grated

1/4 cup potatoes cooked and mashed lightly

1/4 cup sweet corn kernels and green peas 

1/4 cup broccoli florets cooked
1 tablespoon of plain flour

1 litre chicken stock

11/2- 2 cups of milk ( i use full cream)

1/4 teaspoon of white pepper (see notes)

1/4 cup of parmesan cheese

1/2 teaspoon finely chopped herbs of your choice ( i used dried oregano and basil), chopped parseley or chives or thyme is good too.

1 teaspoon butter  or olive oil to serve

You will also need a whisk, a thick bottomed saucepan and a potato masher.
Yields 4 generous servings.
 

STEPs for making the Chowder:

Step 1 :Get your  thick bottomed saucepan on high heat. Add Olive oil.

 

Step 2: Add bay leaf, spring onions green and white, stir fry and add garlic. Saute for some more time until fragrant.

 

Step 3: Add the fish, sprinkle white pepper and fry until the fish is cooked. Turn off heat now add plain flour and stir well to coat the fish, garlic and spring onion mixture.

 

Step 4: Now turn on heat and add chicken stock little bit at a time stirring ( or whisking) continuously to get a thick creamy consistency. Making sure there are no lumps at all. You may like to use a small whisk at this stage. Bring it to boil.

 

Step 5: Once you get a smooth texture add all the veggies. Add milk and herbs. Cover and cook for another 2-3 minutes and bring to boil on medium heat.

 

Step 6: Turn off  heat. Sprinkle parmesan cheese and add a knob of butter.

 

You do not need to add extra salt as the chicken stock and cheese will have salt in them. But if you must , do a taste test and adjust seasoning. If the stew gets too thick add more warm milk to get the desired consistency.

 

Your Creamy Salmon Chowder is ready to be served. Check temperature and adjust texture before serving. Spoon into their favourite bowls and serve warm.

 

Notes 1:If you want to offer mixed texture you may do one thing,toss the fish chunks in olive oil first with very lil seasoning and set aside. Once the stew is cooked and blended you may shred the fish chunks before serving. Your baby will take a while to adjust to and accept any new texture and taste.. so allow some time.. through consistent trial and error it will only get better..i was told "patience is the key!:)"
Notes 2: If cooking for adults or older kids you may fry some diced bacon just before adding spring onions. And at the end you may even add small prawns (just before adding milk) to boost the flavour. Substitute cream for milk if you like or use in 1:1 ratio. U may also use some black pepper for seasoning as well. Enjoy this gourmet with some crusty bread or crackers.
 

 

Enjoy….

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With deep care

EAT as you LIKE..

 

 

TOMATO CHUTNEY

 

Hello everyone! After almost 4 weeks here I am to share with you my most awaited post. I wasn't sick or away, life has been incredibly busy over the last few weeks. So, today I will not bore you with a long story. It's a very simple and my favourite Tomato Chutney recipe that I will share with you today. If you have read about "The Legendary Chicken Curry " my first post on Bengali cuisine, I talked about an elaborate multi course meal that is enjoyed in every Bengali household and chutney is served as the last or second last course after the mains and just before desserts (if any). It is an indispensable item on the menu in every Bengali occasion be it wedding, birthday, or even religious functions. Without Chutney, be it of any kind a hearty Bengali meal is just incomplete!

Back home I used to see my mother making chutneys of different kinds. Tomato, mixed fruit, pineapple, date, raw mango, plums and even star fruit to name a few. Maa was a chutney expert with the variety of chutney recipes that she had mastered over time. We sisters, including my father were Chutney devotees..soo ma would make it every single day for us. My husband enjoys this Chutney with rice as a last course, my personal favourite is Tomato Chutney and Poppadums (or papad), to me it's "a match made in heaven"!

 

In my childhood days I had some strange eating habits (and that is something I still do ;), I like to mix my share of chutney with some chicken curry. Yummm!! Life is too short to get serious and sometimes it is fun to be weird: D Soo try it, it tastes amazing..:)

 

Okay, so enough of the Chutney story and now it's back to business, the recipe! I made this exactly the way Maa (my mother) makes it . For those of you who are not much familiar with Bengali Cuisine we use a special 5 Spice or (Panch Phoron) for tempering the oil. The Bengali 5 spice comprises of the following: Nigella seeds, Mustard seeds, Fennel seeds, Cumin and Fenugreek seeds. I also roasted a teaspoon of the above combination of spices and ground them to sprinkle on top just before serving. Some like to add a whole dry red chilli, we personally prefer not to. But if you like go for it and add when you temper the oil with the spices. Alternatively, you may even roast a proportion of the chilli (depending on the amount of heat and spiciness you want to add to your tomato chutney) along with the spices and ground everything together to sprinkle on top. This recipe should yield 4 generous servings.

 

 

To make Tomato Chutney you will need:

6 medium size ripe Tomatoes

1 teaspoon cooking oil(mustard oil recommended)

few pinches of turmeric powder

1/2 teaspoon of the Bengali 5 Spice (Panch Phoron)

3-4 tablespoon of Sugar (add acc to your taste)

Pinch of salt

1 teaspoon of lemon juice

Handful of Sultanas or raisins

1 teaspoon of dry roasted and ground bengali 5 Spice (Panch Phoron) to sprinkle.

 

Once you have all your ingredients ready follow these simple steps.

Step1: Rinse tomatoes and chop them into cubes.

Step 2: Take a thick bottomed pan or wok. Add the oil.

Step 3: Once the oil is hot enough add the spices and once they start to splutter add the tomatoes.

Step 4: To the above add turmeric powder and pinch of salt.

Step 5: Mix and stir well and cover on low to medium flame. Once the tomatoes are cooked and start to melt break every lump with your spatula to make it mushy as shown in the picture.

Step 6: Add the raisins or sultanas.

Step 7: Add sugar. Mix everything well. Bring it to boil .Cover and cook for another 5-7 mins. Turn off heat.

Step 8: Add lemon juice.

Step 9. Transfer into a serving bowl and sprinkle the ground spices. Allow to cool. Tomato Chutney is usually at it's best when served chilled.

You may even enjoy this chutney as a side to your favourite Indian bread. I like it with parathas. Try some fusion. Dip your favourite savoury cracker and enjoy. What's stopping you!

I couldn't believe my 22 months old little boy finished almost half the bowl LOL;

Eat well and be happy!

Have a wonderful week ahead:)

Enjoy….

Thank you for stopping by! If you like this recipe please leave a feedback. For regular updates on more mouthwatering and exclusive recipes  "LIKE" my page on facebook. 

With deep care

Indrani..

 

 

 



ROASTED RED CAPSICUM and BUTTERNUT SOUP

 

 

Soup is my all time favourite. It is the most frequently cooked meal in my kitchen. And why not, it is quick, easy, healthy and appetizing. What more reason would you need for a bowl full of creamy indulgence. A perfect comfort food for chilly nights served with some crusty bread or croutons!! Some pan grilled garlic breads are my personal favourite. With the wholesome goodness of pumpkin alongside the flavour of smoky and lusciously sweet roasted red capsicum this hearty and filling soup will soon be your family favourite. Serve as a main or just an entrée.

 

Today's post is specially for all my readers in the northern hemisphere who has been battling the madness of winter. Enjoy a cuppa or a bowl full of this roasted bell pepper and butternut soup and warm up your souls. This soup is also great when served chilled. For me a bowl full is perfect for every season.

A complete Vegan's Delight, just use vegetable stock instead of chicken stock. You may also use stock cubes and add plain water.
 

To make Roasted Red Capsicum and Butternut Soup you will need :

 

1kg Pumpkin (washed, peeled and cubed)

1large Spanish (Red) Onion

1large Red capsicum

2-3 tablespoon of Butter or Olive Oil.

2-3 clove of Garlic ( no need to peel)

Handful of Basil Leaves

4-5 cups of Chicken/Vegetable stock

1cup milk or single pouring Cream

Chopped Spring Onions for garnish

OR chopped Chives for garnish

Sour Cream for serving

Salt to Season (if needed)

1/4 teaspoon Nutmeg Powder   

1/4 teaspoon White Pepper

Freshly ground Black Pepper to season

 

Step 1:  Preheat Oven to 200 degrees.
 

Step 2: Coat 1 whole capsicum with olive oil and place in a baking dish. Throw in the garlic cloves in the same dish and roast for about 20 mins. Do not over roast or else the garlic will burn and taste bitter. 

 

 

Once the skin starts to blacken and u see blisters on the skin your capsicum is ready. Carefully remove from the oven  using oven gloves cover with aluminium foil and let it rest until cool. Remove foil and peel skin off .Remove all seeds if any from inside. Set aside in the same dish. Do not discard the valuable juice and oil in the dish from the roasted capsicum. This is your flavour booster. Also gently squeeze the garlic cloves to extract the flesh and set aside with the capsicum in the same dish. Discard all peels.

 

 

 

Step 4: In a saucepan heat butter or olive oil. Once the butter is hot quickly add the onions. Fry until light brown .

 

Step 5: Add the Pumpkins. Cook for 5-10 mins on medium heat.

 

Step 6: Throw in Basil Leaves, nutmeg powder, white pepper powder, and add the roasted capsicum and garlic along with the juice from roasting.

 

Step 7: Add Chicken stock cubes and water or pour in ready chicken stock.

 

Step 8:  Bring it to boil. Cover and cook until the pumpkins are tender. This should take approximately 25-30 mins on medium heat.

 

Step 9: Check Seasoning.  

 

U may even cook this in a pressure pan. Cook until 4-5 whistles go off. This recipe is good to yield 4 servings.

 

Step 8 Use a blender and blend to a smooth puree. Add milk or cream and blend until combined on low speed. 

 

Spoon into bowls and season with some black pepper , garnish with spring onions and dollop of sour cream. If you do not wish to use dairy such as milk or cream try using coconut cream or coconut milk for a delicious twist. You may even use some chopped chives for garnish along with some grated parmesan cheese.

   

My Kid's are just crazy about soup. That is another reason why cook this so often. Ahhhhhh!! That makes my job sooo much easier. Excellent for those tired nights. Quick and easy dinner with no fuss at all. So don't have any doubts at all. Print this recipe and enjoy this delish for your dinner tonight!!

 

 

 

Enjoy….

Thank you for stopping by! If you like this post please leave a feedback. For regular updates on more mouth-watering and exclusive recipes  "LIKE" my page on facebook. 

With deep care

Indrani..

 

 

 

THE LEGENDARY CHICKEN CURRY TO WELCOME 2014

Hello again!! I am finally back on track after almost over 2 weeks of slumber. We had a fabulous holiday.. a little hectic with a bit of relaxation. Thankfully the weather was nice and we enjoyed our time mostly outdoors in the beach, park and then finally a fantastic welcome to the New Year with some jaw dropping fireworks in the city. Holidays always make me sad … they just go in a whiz, don’t they? How did you enjoy your holidays? We would love to know about it?

In today's post we will be talking about some real comfort food. The Legendary Chicken Curry, almost everyone's favourite. This is my first post on a Bengali cuisine. Back home in Kolkata, West Bengal (the eastern part of the sub continent) this simple yet delicious curry is a comfort food usually enjoyed with steamed rice and salad in almost every Bengali household as a special Sunday afternoon lunch.It would come second in preference to Mutton (Goat Meat) Curry. 

In Bengali we call it “murgir jhol” where “murgi” is the humble chicken skinned and cut into medium pieces and “jhol” is a thin light gravy flavoured with mild spices, mustard oil and loaded with lots of coriander. Oh yes that's my version of "Jhol", I mean curry! In a way both these curries are a delicacy in an average household and is a way to celebrate an entire week's hard work with an elaborate meal with the family. When I say “elaborate", I don’t mean a king's feast but it is no way less than that with a simple spread of some hot steaming rice, ghee, koraishuti hing diye dal ( soupy lentil cooked with asafoetida and green peas) with a good measure of coriander leaves thrown in them, aloo bhate (mashed potatoes flavoured with spices, chopped onion, chilli and coriander leaves), the legendary chicken or mutton curry followed by some mango or tomato chutney to end the meal.  My kind a Sunday lunch..Oh and some lemon wedges and salad too would be on the side. Burpp!! Ooops, I beg to be excused.And truth be told there was only one person who would multitask and yet cook such a multi course meal in just a matter of few hours.

A 5 course meal !!! In my home, a delicacy indeed.

In my early days I was always a late riser and Sunday mornings needed no special excuses. I still remember waking up to a lazy Sunday morning to the whistle of the pressure cooker the mesmerizing aroma of the curry wafting down the street. Ma, my mom was almost about ready to serve lunch. In that little kitchen of ours  which was almost  a mini furnace by midday I could see her saree tucked into her waist, grinding, chopping with the kitchen smelling of all the fresh spices and herbs, working really hard to get the lunch ready on time for her family. Baba, my father slumping back on the couch almost snoozing in front of the TV with of course the Sunday newspaper almost falling off his chest, my sister also around in some nook and corner and me, in anticipation of a grand lunch would quickly hop in to the shower and get ready to hog in no time.

So food is all about wonderful and fond memories woven around them, happy, priceless and so close to heart. No matter what you do you can never get them back.

When it comes to cooking a Bengali cuisine be it a simple curry, the first thing I do is nag maa on the phone just to double check a recipe..as staying miles away you can only dream about your mum's special chicken curry.

"No one cooks a curry better than my mum does”. Ask every son or daughter they all believe in that. And so do I. I am a great devotee of curries or “jhol” all my life.Nothing can comfort me better than a simple curry ( a thin gravy) served with some steamed rice and a wedge of lemon. 

The exclusiveness of this dish are the cooked potatoes that are dunked into the gravy, adding a beautiful texture and body to this dish. I use steamed whole baby potatoes and slightly overcooked version is my personal favorite. You may fry the potatoes by all means though. I personally brown them in a non-stick pan. If pressed for time I just simply add the cooked potatoes in to the gravy just before adding water.

There are several ways of cooking this curry. No way is a perfect one. Depends how light or rich and spicy you want the gravy to be, how elaborate or simple you want to keep it. Whether you want to marinate the chicken or just add the chicken straight away, fry the potatoes or dunk in cooked potatoes in the gravy, it is absolutely your call. I make both version depending on the availability of time and convenience and trust me if you got your curry basics right at the end it is still “the Legendary Murgir Jhol” is what you enjoy.

Let’s take a look at the recipe;
You will need:

6 drumstick (skin off) rinsed under thin stream of running water. Pat dry with a kitchen towel , score with a sharp knife on the skin and keep aside.
5-6 tablespoon mustard oil to fry onions. Extra 2 tablespoon to coat the chicken. Mustard Oil is very extensively used in Bengali cuisine. It is a must to get that authentic flavour and colour to the curry. You can use sunflower or canola oil for sure. But any substitute is a compromise! 

3/4 tablespoon turmeric powder

1 tablespoon red chilli powder (I use Kashmiri Red Chilli, it imparts a gorgeous colour to the gravy and is also not very hot)

1 tablespoon each garlic and ginger paste

1 teaspoon salt to coat chicken and extra to season

8-10 baby potatoes peeled and cooked (u can add 

more if u want)

1-2 medium red onion finely sliced

2-3 medium overripe tomatoes grated

2 green chillies, slit from the middle

3-4 green cardamom pods

1 medium-large cinnamon stick halved

2-3 cloves

2 small bay leaves

1 teaspoon sugar

1-2 cup of hot water (depending on the gravy you 

want)
  

1/2 cup chopped coriander (stems included but not 

the roots). Extra for garnish.

For Cooking:

Firstly massage the drumsticks with that extra 2 tablespoon of mustard oil and 1 teaspoon of salt. Marinate chicken with Turmeric, Red Chilli Powder, and Ginger Garlic paste and set aside. Atleast an hour before..more the better.

Step 1

In a thick bottomed wok or pan (big enough to fit 6 drumsticks) heat mustard oil on medium flame. Once the oil stops bubbling you know it is hot enough, reduce flame  and wait for a minute.

Now throw in 1 teaspoon sugar. The sugar will caramelize in no time and it will impart a rich reddish hue to the gravy. So quickly slide in the bay leaves, cardamom, cloves and cinnamon stick followed by the onions. It is a good idea to organise all these ingredients on a plate so you can quickly slide them into the hot wok.

Step 2

Add a little salt to the onions. It will help the onions to soften and cook evenly.

Step 3 

Once the onion starts to brown and almost melted add the drumsticks (including marination). Do not overcrowd the pan. Stir  and Cook well to mix the marinated drumstick with the onion. Keep moving the chicken and spices to avoid burning on medium flame until you see oil seperating from the spices.

Step 4

Add grated tomatoes and mix well to coat the chicken and spices. (see notes)
Do a taste test. Season with salt if needed. Add the coriander leaves.You can also cover at this stage to accelerate the process of cooking. The chicken will cook in the juices released from the tomatoes and the other ingredients. Simmer the flame to avoid burning. 

Step 5

After about 3-4 mins add hot water depending  on how soupy you want the gravy to be. Cover and bring it to boil.

Step 6

Turn off heat. Garnish with loads of coriander leaves.

Notes: Now if you dare to experiment like me, you may add 1 teaspoon of mustard paste to the gravy at stage 4. The mustard adds an extra zing to the gravy.

Any left overs are best eaten with some Rotis or Parathas (Indian flatbread). We enjoyed our second round of the chicken curry for dinner with some Phulko  Luchi (hot puffed indian flat bread that is usually deep fried) and cucumber salad.

You can even cook this curry in the pressure cooker, in that case follow every step above but just add uncooked potatoes after you have added  the grated tomatoes to the gravy. You can brown these potatoes before hand. Some even deep fry them, which i avoid.

Hope you enjoy cooking and savoring this simplicity at the same time.

Belated Happy New Year Wishes to all my readers !!

Enjoy….

Thank you for stopping by! If you like this post please leave a feedback. For regular updates on more mouth-watering and exclusive recipes  "LIKE" my page on facebook. 

With deep care

EAT as you LIKE

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STRAWBERRY SANTAS WITH CREAM CHEESE FROSTING

 

As the weather warms up we are all busy with our last minute preparations for the Christmas Day. What are your Christmas plans? We would love to know about it.

So, today’s post is a very simple and easy Christmas dessert. It is definitely hard to get creative with your main menu, but when it’s turn for desserts let your imagination go wild. Make your little one’s Christmas extra special this year with these cute little Strawberry Santas. These mini Santas are a great combination of the strawberry fruit and cream cheese with teeny weeny bits of chocolate. As I was browsing for some Christmas dessert ideas I came across these cuties on the Best Birthday Wishes website. Although I couldn't figure out any recipe neither I can find the link anymore. But, will update once I am able to discover.  

 

To make Strawberry Santas you will need:

20 strawberries of good size and shape

250 grams of Cream Cheese at room temperature (just soft enough to mix with a spoon)

1 teaspoon of cinnamon powder

2 tablespoon of lemon or lime juice (strained)

Few drops of Vanilla essence  (optional)

3-4 tablespoon of caster sugar

A piping bag with star nozzle

Mini choco chips for eyes .

Step 1

In a bowl mix cream cheese, cinnamon powder, sugar ,lemon or lime juice and vanilla essence. Mix well  with a spoon. Set aside.

Step 2

Spoon the cream cheese mixture into the icing bag .If it starts to melt too much, refrigerate till the time you get the strawberries ready.

 

Step 3

Slice out the bottom of the strawberry just a little to make a flat even base.

Step 4

Cut out the hull from the top to make a hat as shown in the picture and set aside.

Step 5

Arrange ready strawberries on a platter and swirl frosting with a piping kit on the strawberies as shown below to make the face. If u leave the cream cheese frosting in the fridge for too long it will set. In that case you may defrost the frosting by placing the piping kit in microwave for 10 seconds or let it sit in room temperature to get the desired result. The frosting should not be of dropping consistency.

Start by piping two rounds of frosting more towards the front for the beared sticking out and then pipe a few rounds more towards the inside to make the face. Repeat for the rest of the strawberries 

 

Step 6

Stick the hulled strawberry on top to make Santa’s hat. Pipe some more icing on the tip of the hat to make a pom pom. Repeat for the rest of the strawberries

If your frosting starts to melt too much slide it into the fridge for a while to set.

 

Step 7

Meanwhile gently halve the Choco chips for eyes. Tuck in the tiny bits of choco chip into the frosting to make eyes for Santa.

Step 8

Dab a little nose in between eyes.

Note: If you want you may even use dark chocolate icing to dab tiny dots for eyes or even tiny bits of raisins for eyes.

These adorable mini desserts make a great nibble for your Christmas Party. Do g ive them a go!!

Enjoy….

Thank you for stopping by! If you like this post please leave a feedback. For regular updates on more mouth-watering and exclusive recipes  "LIKE" my page on facebook. 

With deep care

EAT as you LIKE..