Quick Moti Pulao (Pearl Pilaf)-Restaurant Secret Recipe

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“Aaj dhaner Khete roudro chhaya-e lukochuri khela re bhai – lukochuri khela”  – (The fun game of hide-n-seek in the sun & shade of the paddy field…)

These beautiful lines(part of a song) by Tagore reminds me of my childhood. We were three sisters – me & two of maternal cousins who I spent the initial 10 years of my life with. It was enriching & full of activity. Now that I see my little niece who can barely hold her herself together demanding an ipad, I can’t help but wonder if how the days have changed. For us luxury was either a trip to the zoo or a Bengali spread at lunch with Pulao, beguni (Eggplant fritters), pathar mansho (Mutton gravy), something sweet my mami’s tomato chutney. I know that makes me sound like hundred and two years old but how simple & charming were those days! Gone!

Before I fly off to my memories, let’s get on with the recipe of the day, Pulao. I am sorry if I come out as an Indian Classic dish maniac to you but I can’t just help but try these evergreen recipes. But this time I took a step ahead & whipped up something my family hardly makes – Moti pulao (Pearl pulao).

Weird name?? Well, the word moti which means pearl in hindi comes from the pearl-like cottage cheese/paneer balls. They are either stuffed or plain flavoured. They look good, yes. But they also taste delicious with the saffron sweet-ish rice!

Quick Moti Pulao (Pearl Pilaf) - Restaurant Secret Recipe #Indianfood #maindish #Quickmeals #under30recipe #easyrecipe #Restaurantrecipe #Rice #Pilaf #Motipulao #Indianfoodblogger

What irked me the most for years is how the pulao made at home in the comfort of my kitchen never seemed to be the same as those we are served in fancy restaurants. I have tried endless versions of similar kind of pulaos & 70% of the websites online  are all good but alas not the restaurant-like. Note that by no means do I want to say the homemade ones are any bad but….well! you know what I mean, don’t ya?

So after a good number of try & massive help from my maa, here’s a restaurant trade secret just for you. It certainly was an ‘eureka’ moment for us in the kitchen!!

Quick Moti Pulao (Pearl Pilaf) - Restaurant Secret Recipe #Indianfood #maindish #Quickmeals #under30recipe #easyrecipe #Restaurantrecipe #Rice #Pilaf #Motipulao #Indianfoodblogger

Here’s the recipe of the day for you. Go crazy!

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Share your Recipe with Piece of Cerebrum

Am sure you have noticed a new tab on the menu  of my blog (which has a new theme now btw!). What the hell is it about you ask?!?! Here’s me with an answer.

Whether you are a food blogger, homemaker or workaholic mom, dad or a student, I am sure you have a part in you that enjoys experimenting in the kitchen & obtain great pleasure by feeding your loved ones. Why waste the skill, then?

Let us all get a sneak-peek into your culinary world. Share your Recipe or Food Photography with Piece of Cerebrum & it’s readers & we will let the word out in the blogosphere!

#ShareYourRecipe at Piece of Cerebrum
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Toddy palm/Tadgola/Taal Payesh – Raksha Bandhan/Janmasthami Special

Growing up in a Bengali household, summer months meant a lot of quintessential things – be it mangoes or certain vegetables that became part of our staple diet; but what has always been a conspicuous part of the festivals of summer is the Toddy palm which we bengalis dearly call Taal. My family adores sweet dishes & so I keep making one or the other time to time.For those who doesn’t know about it, I will quote the Wikipedia here on Toddy palm.

  Borassus flabellife commonly known as doub palmpalmyra palmtala palmtoddy palm or wine palm, is native to the Indian subcontinent and Southeast Asia, including NepalIndiaBangladeshSri LankaThailandVietnamMalaysia,Indonesia and the Philippines. It is reportedly naturalized in PakistanSocotra, and parts of China.”

There are so many recipes on this – be it kheer or payesh (aka payesham) or bora (fritters). Considering there are so many festivals on our way – Rakhi Purnima/Raksha bandhan , Independence day or Krishna Janmasthami..I though why not show you a recipe that I have borrowed from Baby aunty through my beloved Sky & Gulu. Cheers!

Toddy palm/Tadgola/Taal payesh

Toddy palm/Tadgola/Taal payesh

  • Time: “20-40minures”
  • Difficulty: “easy”
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Ingredients:

  • Toddy palm/Tadgola/Taal – 2 cups
  • Nestle Milkmade – 1 cup or to taste + 2 tablespoon (to drizzle on top)
  • Khoya/Mawa/milk solid – 75 grams (Keep aside a little for garnish)
  • Elaichi/ Green Cardamom powder, ¼ teaspoon
  • Fresh coconut, grated, 2 tablespoon

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Golbarir Kosha Mangsho-the classic bengali mutton gravy recipe

Golbarir kosha mangsho

Sounds mouthful isn’t it?

If you have been to Kolkata and haven’t tried that yet, be grieved.

If you live here and haven’t tried it.Wake yourself up & rush to Shyambazar  ASAP to feed your soul.

Here is a sneak peak of how the tiny old and most loved eatery looks like & also the loved kosha mangsho(which in bengali means saute’ed meat. Any meat really, but here it’s mutton)

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Golbarir kosha mangsho – No it’s not for the faint hearts! (Google image)

This place is so humble- it’s small and kinda dingy but it’s older than I am & it serves you meaty goodness. It’s heaven for meat lovers. The gravy they serve there is mostly had with plain rice or roti & is dark in colour. Why you ask?

It’s cooked in a thick iron wok since years. It’s all words of mouth that we hear about how secretive and selective their chefs are about their meat or how they marinade overnight. You will damn well find a hoard of other recipes online claiming it’s authentic Golbarir Kosha mangsho recipe but I hardly think so! They guard it with their lungs & heart! This is just an attempt and after a few trials I am happy with how it tastes. Almost like the gem itself! You can always decide for yourself.

golbarir kosha mangsho recipe

Golbarir Kosha Mangsho (Saute’ed mutton dish) -The Bengali classic

 

This dish is ideally made in an iron wok/kadai but it’s fine if you don’t own one🙂

Golbarir Kosha Mangsho - Classic Bengali mutton recipe

  • Time: 1-1.5 hour
  • Difficulty: medium
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Ingredients you will need :

  • Mutton- 1 kg (medium sized pieces with bone)
  • Onion- 2 medium sized (grated)
  • Cumin powder- 1  Tablespoon

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Virgin Watermelon Mojito – summer special!

Today I bring one of my favourite summer recipe. It’s the popular Cuban watermelon mojito without any white rum. It’s very simple and easy to make with just a few ingredients. The best part being, it can be stored for almost a week in the freezer.

watermelon mojito 3

“Mo-ji-to” is actually pronounced “Mo-hi-to” ! Nice twang, isn’t it?

So, let’s get started.

watermelon mojito 5Things you will need :

  • Watermelon juice, 4 cups

(I recommend making it at home rather than buying packed ones.

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Peanut butter double chocolate bites –Fast, Easy, No bake dessert (Summer Special)

Hello again! It’s so nice to be back with another kid friendly recipe for all you dear readers. I have been away from all the yumminess & blogging for a while now but now that I have got a slight chance at it..here I am with a super summer dessert recipe.

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Why is this recipe something you & your kid will love in the season of sun?

Well, good news for you. This is a no-bake recipe which is so apt for the coming summers when gas-top & oven kills. Kills hard!

Secondly, this is a fun do for your kids. This has steps in which you can involve your little ones. No fire, no super hot stuff, minimalistic ingredients list – you can barely find an excuse to keep them away from your kitchen.

The list of ingredients is not very big on the pocket & mostly includes items you already have in your kitchen cupboard.

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Ingredients : to make 20-25 small pieces

  • Butter (preferably white unsalted cooking butter, but you may use regular ones too) – 4+half dollops/tablespoon
  • Digestive biscuits (preferably thick ones) –200g
  • Peanut butter (crunchy or creamy) –4 big tablespoon
  • Brown sugar /castor sugar – 3-4 big tablespoon (or to taste)
  • Dark or milk chocolate – I used about 4 34gms dairy milk for the first coat & some drinking chocolate/chocolate sprinkles as topping. Feel free to either skip or adjust the topping.
  • Milk – 3 tablespoon
  • Tray/baking tin (preferable square) – to make 20-25 bite size pieces.
  • vanilla extract – 1.5 teaspoon
  • Aluminum foil of any quality/baking sheet – a little bigger than the tray

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You will also need the following –

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Egg Masala Gravy Recipe – Indian restaurant style

“A day without argument is like an egg without salt” – Angela Carter

Angela Carter was an English novelist and journalist, known for her feminist, magical realism and picaresque works (who’s up for adventures of a rogue hero??) If a renowned writer like herself thinks an egg can be a part of literature, you better agree!

There are three two kind of people on this planet – One who likes/loves/is obsessed with eggs and Two,dislikes/hates/ignores eggs.

I fall somewhere between them…neither will I die without a boiled egg for breakfast nor will I order a sunny side up in some fancy restaurant (just because it’s cooked to Gordan Ramsay like perfection there!)

Of course, I like my egg pasta, egg-y pudding, eggs in cake, frittata and eggs in curries & gravies. I also have a fair number of boiled eggs or omelette per month though! Among others , One egg recipe I absolutely love is the “Egg Masala Gravy”.

Now, it’s so common and has endless variants (just like any other Classic recipes) but the general ingredients and texture remains same. We make it at home every other week and I have had it in more than two eateries/restaurant.

It is delicious. Period.

EGG MASALA GRAVY - RESTAURANT STYLE!

Fast & Simple recipes can be yummy too!

It needs no other definition. The richness, especially those that’s served in restaurants/hotels, the smooth texture, the colour, the flavours of all those spices is to die for…………If all the above was not enough, understand that this is another fast  & simple recipe. Fast recipes are like my niche now!

Check a lot more interesting FAST & SIMPLE recipes/dish here.

Like I have already mentioned above, its very versatile. You can make ir on week days where you barely have time after work or even on weekends parties or special lunch, be it holiday meals, get togethers, puja/festivals, dinner invites etc.

I have made it today proper “restaurant style” – made from scratch, styled, served and photographed in a very restaurant-ish way! (Restaurant-ish is my new creation, eh!)

Egg Masala Gravy - restaurant style

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