Valentine’s Day Special
Chicken chaaps are one of the most common street food dishes, in Bangladesh (safe to say, after fuchka!). But to give it the little touch up to be presented right, and paired proper, with the perfect crisp of chicken, heat from it, balance it all with the coriander crème fraîche sauce, to celebrate pairings made perfectly! Balance it all up, pairing right!
• 500 grams chicken
• 4 tbsp plain yoghurt
• 2 tsp ginger garlic paste
• 1/2 tsp black pepper
• 1 tbsp mustard oil
• 1 tsp coriander powder
• 1 tsp cumin powder
• 2 tsp chilli powder
• 2 tsp chilli flakes
• 2 tsp jaggery
• Salt (as per taste)
• 2 tbsp gram flour
• 2 tbsp vinegar
• Nutmeg (one pinch)
For the cilantro yoghurt crème fraîche sauce:
• 5 tbsp yoghurt
• 2 tsp cilantro paste
• 1 tsp mint paste
• 2 tsp sugar
• Black salt (as per taste)
• Green chilli paste (as per taste)
• 1 clove garlic paste
For the chicken:
• Marinate the chicken pieces with all the ingredients for at least two hours
• Fry the chicken properly, till the corners are crisp.
For the yoghurt sauce:
• Blend all the ingredients together, but do it with cold yoghurt
• Serve with parathas, naans, or even pilaf.
Vanilla bean cupcake
As much of a treat cupcakes are to eyes, they will be to your tastebuds too! Vanilla bean cupcakes with butter cream frosting are absolutely a match made in heaven. If there is any food that I can spend boggles on, but with fair share of regrets later, it would be cupcakes. From making them, to mouthfuls of them, there comes nothing to separate the ties.
• 1 and a 1/2 cups flour (all purpose)
• 1 and a 1/2 tsp baking powder
• Salt (one pinch)
• ½ cup unsalted butter (softened)
• 1 cup sugar
• 1 large egg
• 1 tsp vanilla extract
• 3/4 cups whole milk
• In a medium bowl, sift together the flour, baking powder and salt.
• Beat the butter and sugar until the mixture light and fluffy.
• Add the egg, and then vanilla extract and beat until combined.
• Add the flour, baking powder and salt, and then milk, and beat properly.
• Preheat the over at 350 degrees, and line the cupcake moulds.
• Fill each cupcake cup 2/3 with batter, and bake the cupcakes for 15 to 18 minutes until a toothpick inserted comes out clean.
• Keep on racks and let cool.
For the frosting:
• Half cup butter (unsalted)
• Half teaspoon vanilla extract
• 1 and a 1/2 cup sugar
• 2 tbsp heavy cream
• Beat the butter with vanilla extract, until fluffy.
• Add sugar, beat again (keep beating till thickened, for desired frosting texture, if heavy cream is not used).
• If heavy cream is used, beat that in, until thickened properly.
• Serve with sprinkles.
When it comes to the pages of sweets in the land, shahi tukra is my favourite pick. As much of an easy thing that it is, if made with the right notes, shahi tukras can just be the right crowd pleaser. With tonnes of ghee, creaminess of kheer poured over, and crunchiness of nuts, there is nothing that screams of ties tied properly. And hence, for ties to be tied tighter, here’s a treat to you, and for your loved ones!
6 to 8 bread slices
3 tbsp ghee
5 tbsp oil (for frying)
1/2 tin condensed milk
1 litre milk
Cinnamon (half stick)
2 cloves cardamom
Pistachio and almond slices
• In a hot pan, heat up oil and mix the ghee with oil.
• Cut the bread slices into halves, and fry them, until golden brown.
• Bring the milk to boil, with cinnamon-cardamom and saffron; till 1 litre of milk thickens to half.
• Add condensed milk, and mix well.
• On a dish, plate up the breads, and pour the milk over them.
• Garnish with sliced nuts.