Photos of Volendam Cheese Factory

My husband had been to The Netherlands and visited  Volendam Cheese Factory. Here’re the photos !!

Photo of Smoked Goat Cheese & Gouda Cheese

My husband brought cheese from Netherlands !!!

Restaurant Style Chicken Curry (2nd recipe)

Restaurant Style Chicken Curry – A very delicious creamy gravy. Best with rotis / parathas / pulao / ghee rice ..

Serves: 3 - 4

Ingredients

For the  chicken:

650 g chicken (net weight after cleaning), cut into medium pieces

½ teaspoon salt

½ teaspoon turmeric powder

Wash and clean chicken pieces. Drain out water thoroughly. In a wide bowl, marinate chicken  pieces with turmeric powder, red chilli powder  and salt. Cover and keep aside for half an hour.

Other ingredients

1 tablespoon oil

1 teaspoon jeera (cumin seeds)

1 onion, thinly sliced (separate each layer)

2 tablespoon ginger  - garlic paste

3/4 teaspoon red chilli powder

1 ¼ teaspoon coriander powder

1/2 level teaspoon turmeric powder

2 tablespoon tomato puree

12 cashew nuts (soak in ¼ cup / 50 ml water / 3 tablespoon water for one hour and make a smooth paste in a small mixer bowl with soaked water) Cashew nut is the main ingredient which makes the gravy creamy and thick (like restaurant style)

1 cup / 200ml water (Please measure in Indian standard measuring cup of 200 ml / 8 oz)

3/4 teaspoon salt (or to taste)

½ teaspoon fennel powder (saunf powder)

1 teaspoon chopped coriander leaves (optional)

Method

Dilute red chilli powder, coriander powder and turmeric powder in 2 tablespoon water and keep aside (spice mix).

Heat oil in a karahi / pan on medium heat. Add jeera and fry until crisp and fragrant.

Add thinly sliced onion and fry until golden color and crisp on a medium heat.

Add  garlic and ginger paste. Fry on a low heat for 2 – 3 minutes until the raw smell goes.

Add diluted spice mix and stir well on a low heat for 1 – 2 minutes until the raw smell disappears and water dries up.

Add marinated chicken pieces, tomato puree, cashew nut paste, salt to taste, fennel powder and 1 cup water. Mix all the ingredients well. Cover with a  lid and cook on a medium heat for 30 – 35 minutes until done / chicken well cooked / gravy thickens.

Now the gravy is thick and creamy in consistency. Sprinkle chopped coriander leaves (optional). Serve with Indian breads / pulao / ghee rice / jeera rice … 

Sujir Payesh

Sujir Payesh / Sooji Kheer / Rawa Kheer – A delicious and quick dessert /  payesh / kheer in Bengali cuisine !!

Serves: 4 – 6 small dessert cups

Ingredients

500 ml milk / 1/2 litre

2 tablespoon sooji (rawa / semolina)

4 – 5 tablespoon sugar

2 pinches cardamom powder

Lightly fried 6 cashew nut splits cashew nuts and 6 raisins (optional)

Method

In a bowl, boil milk. Do not dilute milk with water.

Add sooji. Mix well. Cover with a lid  and boil  on a low heat for 10 – 12 minutes until sooji well cooked and slightly thickens.

At this stage, add sugar and boil again for another 5 minutes on a low heat. Switch off the heat and keep aside to cool for half an hour. Then sprinkle cardamom powder. Mix well. Serve warm or cool.

Decorate with lightly fried cashew nut splits and raisins.