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Anybody Can Cook

Vanilla Pound Cake

Apr 18, 2017
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VANILLA POUND CAKE WITH PLUM JAM

Dense, moist vanilla pound cakes are fabulous with plum jam touch. Serving with a dollop of softly whipped cream makes the cake mind-blowing in taste. Watch this easy recipe only on addatimes.com

INGREDIENTS & METHOD

100 gms flour
100 gms butter
100 gms sugar
1 tsp vanilla essence
½ tsp baking powder
2 eggs ( beaten)

Cream the butter and sugar together, add the beaten eggs and whisk on a medium power. Sift the flour and the baking powder together and add to the mixture. Whisk for a minute or two and then pour into a lined baking tin. Bake for 30 minutes at 180 degrees till the top is brown.

Plum Jam

4 plums
½ cup sugar or as per taste
3 Tbsp Water

Finely chop plums and whisk with the sugar in a blender. Pour into a saucepan and bring to a boil. Stir till it thickens. Add water if needed and keep stirring till thick.
Slather whipped cream on the cake, top with jam, dust with sugar.

THE CHEF


Rituparna Mukherjee is a high school English teacher in a reputed International School in Kolkata. Cooking is a hobby she has inculcated over the years and she enjoys concocting simple recipes that don't take too much time to rustle up.

Spaghetti Aglio Olio
Apr 17, 2017

Spaghetti Aglio Olio 



Spaghetti aglio olio is one of the most basic and easiest Italian recipes. This jazzy Italian recipe is something simply awesome lip smacking which is made with garlic (aglio) and oil (olio). It is an amazing dinner for the family. Keep watching Anybody Can Cook only on addatimes.com



INGREDIENTS & METHOD



Boiled spaghetti – 1 cup

Sliced garlic – about 8 cloves

Butter

Olive oil

Pasta water ( water that the pasta has been boiled in) – 1 /2 cup

Parsley – 1 bunch, chopped

Mushrooms – as many as you like, sliced.



Boil the spaghetti and reserve half cup of the water. In a pan, add butter and olive oil and sauté the garlic till it browns. Remove a part of the garlic to top the spaghetti later. Add the mushrooms to the garlic and sauté. Add half the chopped parsley. Stir fry and then add the spaghetti. Add the pasta water in spoons till the spaghetti s well coated and moist. Remove from heat and serve topped with garlic and parsley.

THE CHEF

Rituparna Mukherjee is a high school English teacher in a reputed International School in Kolkata. Cooking is a hobby she has inculcated over the years and she enjoys concocting simple recipes that don't take too much time to rustle up.

Sinful Fish Curry
Apr 17, 2017

Sinful Spicy Fish Curry





A spicy, authentic curry with Bhetki fish is the ideal stress buster. You can serve it with the steamed rice.  Enjoy the classic creaminess of this dish and go straight to foodie heaven! Enjoy the recipe only on addatimes.com





INGREDIENTS & METHOD





Bhetki /Barramundi Fish- 6 pieces


Onion- 2 medium sized (peel and cut into halves lengthwise)


Tomato- 1 big sized (roughly chopped)


Garlic- 8-9 cloves


Ginger paste- 1 tbsp


Dry red chilli- 2 (broken)


Bay leaf- 1


Salt


Sugar- 1 tsp


Kashmiri mirch powder- 1tbsp


Green Chillies- 5-6 (slitted)


Turmeric powder


Cumin powder- 1 tbsp


Coriander powder- 1 tsp


Green cardamom- 4 (lightly crushed)


Cloves- 3-4


Cinnamon- 1” (two pieces)


Mustard oil





In a mixer/grinder add onion, garlic, green chillies and tomato. Grind until a smooth paste forms. Keep aside.





Rub salt and a 1/2 tsp of turmeric powder on the freshly washed pieces of Bhetki. Heat oil in a kadai/deep frying pan and shallow fry the fish. Remove and keep aside. In the remaining oil (5-6 tbsp oil should be there in the kadai, otherwise add some more oil) temper with red chilli, bay leaf, green cardamom, cloves and cinnamon. Sauté for few seconds, add the onion-chilli-garlic-tomato paste. Mix and fry for 1 minute. Add ginger paste, cumin powder, ½ tsp of turmeric powder, coriander powder, kashmiri mirch powder and salt. Mix well and fry till the oil separates from the masala (1-2 minutes max). Add 1 cup of water. Mix and give this a quick boil on high flame. Next to add the fish pieces. Mix, cover and cook on low flame until the raw smell of the masala goes (15-20 minutes max). Add sugar. Mix gently. Cook for 2-3 minutes more. Remove from heat.

THE CHEF

Rituparna Mukherjee is a high school English teacher in a reputed International School in Kolkata. Cooking is a hobby she has inculcated over the years and she enjoys concocting simple recipes that don't take too much time to rustle up.

Shorshe Chingri
Apr 17, 2017

SHORSHE CHINGRI



The mood of celebration always links to the inseparable existence of people and their favorite recipes … One of such typical Bengal special recipe is “ Shorshe Chingri” … don’t miss feasting on signature Bengali delicacy like Shorshe Chingri only on addatimes.com



INGREDIENTS & METHOD

10-15 shrimps

3-4 green chillies

1/2 tspoon - kalo jeera( nigella seeds)

1 1/2 tbspoon mustard seeds

1 1/2 tbspoon posto (poppy seeds)

2 garlic cloves

1/2 tspoon turmeric

salt to taste

2 tbspoon oil



Clean and devein the shrimps. Add salt and turmeric powder and keep it aside.

In the meantime, make a paste with 1 green chilli (more if you like it spicier), mustard seeds, poppy seeds and garlic clove.



Heat oil in a pan and lightly saute the shrimps. Take them out and in the same oil, add the kalo jeera, green chilli. After a couple of minutes add the mustard-poppy seed paste, turmeric powder and salt. Let it cook for a few minutes and then add the shrimps.



Let it cook for another 2-3 minutes on low heat. Serve hot with steamed rice.

THE CHEF

Rituparna Mukherjee is a high school English teacher in a reputed International School in Kolkata. Cooking is a hobby she has inculcated over the years and she enjoys concocting simple recipes that don't take too much time to rustle up.

Apr 17, 2017

KOSHA MANGSHO



A feeling of biggest joy crops up when the traditional authentic spicy Bengali cuisine “Kosha Mangsho” takes the dominant place in the lunch menu on a lazy Sunday afternoon during a perfect family lunch time. Licking fingers to the smooth aromatic gravy of Kosha Mangsho gives a delightful pleasure. Enjoy this traditional cuisine only on addatimes.com



INGREDIENTS & METHOD



500 gms mutton

Mustard oil 

Onion sliced or julienned (500 gm)



For the marinade:



 Ginger 2 tbsp

 Garlic  2 tbsp

 Plain yogurt 1 cup

Black pepper powder (1 tspn)

Garam Masala Powder (1.5 tspn)

Cumin powder – 1.5 tsp

Coriander powder- 1.5 tsp

Turmeric Powder (1 tspn)

Red Chili Powder (1 tspn)

Salt to taste

Whole spices to temper in oil:

Whole dry red chilies (2-4 pcs) 

Cinnamon (1 inch stick)

Cloves (5-6 pcs)

Sugar (2 tspn)



Marinade the meat in the ingredients mentioned. Chill in the fridge for 6 hours minimum, overnight being the best option.



In a pressure cooker, add mustard oil and the ingredients for tempering. When they crackle, add the sugar and caramelize. Add the onions and fry till brown. Add the marinated meat. Keep frying till the oil separates. Add water and pressure cook for 20 minutes. (Simmer after the first whistle goes). Garnish with coriander leaves and serve with plain steamed rice

THE CHEF

Rituparna Mukherjee is a high school English teacher in a reputed International School in Kolkata. Cooking is a hobby she has inculcated over the years and she enjoys concocting simple recipes that don't take too much time to rustle up.

Apr 17, 2017

HEALTHY SALAD



If a salad is your go-to healthy meal, you may be tired of the same old bowl of greens. These creative and interesting mixes will fill you up with fiber and protein—not calories. Explore the wonderful idea of food and salads in ANYBODY CAN COOK on addatimes.com



INGREDIENTS



Thinly sliced vegetables:

Raw papaya – 1/2

Carrots- 1

Tomato- 2

Sauce ingredients:

Fish sauce – 2 tbsp

Tamarind paste – 2 tbsp

Juice of one lemon

Soy sauce – 1 tbsp

Brown sugar – 2 tbsp

Additional

Boiled chic ken strips

Peanuts



METHOD



Slice all the vegetables with a mandolin. In a mortar and pestle, add the ingredients for the sauce and whisk/use mortar. Add the vegetables one at a time and use the mortar to bash them in. Add the peanuts and the boiled chicken on top and serve. You can choose to serve without the chicken too and use grilled prawns.

THE CHEF

Rituparna Mukherjee is a high school English teacher in a reputed International School in Kolkata. Cooking is a hobby she has inculcated over the years and she enjoys concocting simple recipes that don't take too much time to rustle up.

Ham & cheese pockets
Apr 17, 2017

HAM & CHEESE POCKETS



Friends you can realize how easy to prepare Ham and Cheese Pockets after watching Anybody Can Cook only on addatimes.com . The beauty of these little pockets is that you can fill them with whatever you have on hand. This is delicious and indeed easy dinner on the table. Enjoy this recipe in Anybody Can Cook, only on addatimes.com



INGREDIENTS



1 packet ham slices ( square)

1 tsp Chilli flakes

4 tbsp Garlic paste

1 cup grated cheese

Salt and pepper to taste

Herbs – as much as you like

4 eggs beaten

1 cup breadcrumbs



METHOD:

Mix grated cheese, chilli flakes, salt and pepper and garlic paste and herbs. Mix well. Apply mixture onto the ham. Chill for half an hour at least.

Dip ham into egg wash and breadcrumbs and fry

THE CHEF

Rituparna Mukherjee is a high school English teacher in a reputed International School in Kolkata. Cooking is a hobby she has inculcated over the years and she enjoys concocting simple recipes that don't take too much time to rustle up.

Apr 17, 2017

EGG FRITTATA





Looking for an interesting egg dish for this weekend? Let’s enjoy Egg Frittata, an Italian open-faced omelette of sorts.





INGREDIENTS & METHOD





4 eggs


Milk- ½ cup


Knob of butter


Cheese – to taste


Herbs – of your choice


Boiled, mashed potato


Sausages -diced


(Any filling can be used, of your choice)


2 onions, chopped


Heat a knob of butter and add onions. Saute. Whisk eggs with milk till frothy. Pour into the pan. Wait till it cooks and sets (covered). Add cheese and filling of choice and herbs. Cover and cook till set. Slice and serve with bread.

THE CHEF

Rituparna Mukherjee is a high school English teacher in a reputed International School in Kolkata. Cooking is a hobby she has inculcated over the years and she enjoys concocting simple recipes that don't take too much time to rustle up.

Chocolate mousse cups
Apr 17, 2017

CHOCOLATE MOUSSE CUPS





The most popular of all of the French desserts to take hold of the American cuisine imagination might be chocolate mousse. The simplicity as well as its aristocracy, airy yet intense concoction has been a hit. Watch Anybody Can Cook only on addatimes.com and explore the chocolaty recipe.





INGREDIENTS & METHODS





100g dark chocolate


200ml cream


15g icing sugar


Melt chocolate with 50g cream over a double boiler or in the microwave. Whisk until smooth. Cool completely.


Whip remaining cream with icing sugar. Fold into chocolate mix gently. Put dollops into shot glasses and leave to chill in the fridge. Top with whipped cream swirls and chocolate chips before serving.

THE CHEF

Rituparna Mukherjee is a high school English teacher in a reputed International School in Kolkata. Cooking is a hobby she has inculcated over the years and she enjoys concocting simple recipes that don't take too much time to rustle up.

Chicken Strips
Apr 17, 2017

CHICKEN STRIPS



Anybody Can Cook has a recipe of easy homemade Chicken Strips which will be loved by whole family and it’ll have out of the kitchen quicker than anyone can think. Keep watching Anybody Can Cook only on addatimes.com



INGREDIENTS & METHOD



1 cup flour

Salt and pepper

200 gms chicken wings

2 tbsp butter

3 cloves of garlic chopped

Parsley – 2 tbsp, chopped

2 cubes amul cheese- grated

Coat the wings in flour salt and pepper. Fry in hot oil. Remove and keep aside. In the same pan, melt butter and brown it. Add garlic, brown it. Add parsley and cheese. Stir and mix. Add fried chicken strips, mix. Serve with sour cream and parsley.

THE CHEF

Rituparna Mukherjee is a high school English teacher in a reputed International School in Kolkata. Cooking is a hobby she has inculcated over the years and she enjoys concocting simple recipes that don't take too much time to rustle up.

Chicken Bacon Quiche
Apr 17, 2017

Chicken Bacon Quiche



Easy and quick to make, the tasty Chicken- Bacon Quiche recipe is ready only on addatimes.com Indeed it’s a huge hit menu as a breakfast, lunch, or as a main course for dinner. Enjoy Anybody Can Cook.



INGREDIENTS & METHOD



Quiche Base:

300 gms Flour

100 gms chilled butter

1 egg

Cold water

Finely dice chilled butter into bits and rub into flour. Add the egg and mix. Add cold water as required to form dough. Wrap in cling film and keep in the fridge for at least an hour.



Quiche filling:



Bacon – as much as you like

200 ml cream

2 eggs

Cheese spread – 1 tub

Salt and pepper

Herbs

Chilli flakes

Chop the bacon into bits and fry. Whisk cheese spread, cream and eggs together.

Roll out the quiche base and fit into a tart tin. Prick with a fork. Line with parchment paper and blind bake for 20 mins. Add the bacon bits inside the pie. Add the liquid mixture. Top with herbs and bake for 30 minutes till brown on top. Cool before slicing and serving.

THE CHEF

Rituparna Mukherjee is a high school English teacher in a reputed International School in Kolkata. Cooking is a hobby she has inculcated over the years and she enjoys concocting simple recipes that don't take too much time to rustle up.

Apr 17, 2017

BRINJAL



Brinjal chunks, tossed leisurely in a host of spices, pepped up with yogurt will serve unique delicious Brinjal dish. Watch Anybody Can Cook only on addatimes.com



INGREDIENTS



2 baby brinjals cut into slices

¼ tsp each of mustard seeds, fenugreek seeds, cumin seeds, kala jeera,

250 gms curd

Ginger – 1 inch piece, chopped

Green chillies – 2 chopped

1 tbsp sugar

Pinch turmeric powder

Salt



METHOD



First cut brinjals into thin 2-inch long pieces.

Prepare a mixture of turmeric powder and some salt. Marinate the brinjal pieces with this paste and keep aside for 15 minutes.

Heat oil in a frying pan and fry the brinjal pieces to a golden brown color. Keep this aside.

Pour the yogurt into a serving dish and add salt, sugar, little water and fried brinjals. Mix together gently.

Heat little oil in a pan and splutter mustard seeds. Add fenugreek, cumin, kalajeera and fennel seeds and fry in low heat for a few seconds.

Add green chillies and ginger and fry.

Pour the fried contents into the brinjal yogurt mixture. Do not stir. Serve.

THE CHEF

Rituparna Mukherjee is a high school English teacher in a reputed International School in Kolkata. Cooking is a hobby she has inculcated over the years and she enjoys concocting simple recipes that don't take too much time to rustle up.

Apr 17, 2017

Berry Pulao

Words cannot describe one’s state of supreme contentment and blissful non-alcoholic intoxication after having delicious Berry Pulao. Dear Fellow Foodie, relish the dish and enjoy an outstanding gastronomic experience only on addatimes.com



INGREDIENTS

1 cup cooked basmati rice (long grain)

½ cup each of almonds and cashews

½ cup black currant and dried cranberries

½ cup kismis

1 cup fried onion

Garlic cloves sliced ( 10)

200 gms Mutton mince

Peppercorns

Coriander leaves



METHOD

Dry roast the nuts in oil, sputter peppercorns and green chilli. Add onion and stir fry. Add garlic cloves and fry. Add mutton and brown. Salt and pepper. sugar

Mix the mutton keema, nuts, and berries into the cooked rice. Serve with fried onions and coriander leaves.

THE CHEF

Rituparna Mukherjee is a high school English teacher in a reputed International School in Kolkata. Cooking is a hobby she has inculcated over the years and she enjoys concocting simple recipes that don't take too much time to rustle up.

Chicken Lollipop
Mar 2, 2017

CHICKEN LOLLIPOP

The spicy, tasty and juicy appetizer Chicken Lollipop is now ready with simple recipe. Watch Anybody Can Cook only on addatimes.com

Oil for Deep Frying

For Marination:
Red Chilli Paste - 1 tblspn ( I ground 3 dry red chillies with water)
Ginger Paste - 1 tblspn
Garlic Paste - 1 tblspn
Chilli Powder - 1 tsp
Pepper Powder - 1 tsp
Salt to taste
Soya Sauce - 1 tblspn
White Vinegar - 1 tblspn
Tomato ketchup - 3 tblspn
Cornflour / Cornstarch - 3 tblspn
All Purpose Flour / Maida - 3 tblspn
Ajinomoto a pinch (optional)

Method:

Mix chicken lollipop with all the marinating ingredients except cornflour and maida.. Keep aside for 30 mins.

Now add in cornflour and maida. Mix well.

Heat oil for deep frying. Once the oil is hot, Drop chicken in hot oil, simmer the flame and cook on low heat for 10 mins till the chicken is cooked, Now increase the heat and fry the chicken on high heat for 5 mins or till the chicken get crispy and cooked.

Drain and serve.

THE CHEF

Rituparna Mukherjee is a high school English teacher in a reputed International School in Kolkata. Cooking is a hobby she has inculcated over the years and she enjoys concocting simple recipes that don't take too much time to rustle up.

Chicken Rezala
Mar 2, 2017

Chicken Rezala

A perfect chicken rezala consists of flavor-some gravy with juicy tender chicken pieces which can make your taste buds lingering with a burst of tang .Here chicken rezala is ready to cater to the viewers of addatimes.com and it is indeed love at first experience. 

Ingredients

Chicken (with bone or boneless) - 500 gms
Bay leaves - 2 nos.
Kewra water - 3 tbsp.
Saffron strands - few
Beaten curd - 1/2 cup
White peppercorns - 10-12, crushed
Dry red chillies - 4-5 nos.
Ginger paste - 1 tsp.
Garlic paste - 1 tsp.
Sugar - 1/2 tsp.
Whole garam masala - 4 cloves, 5 green cardamoms, 1 mace, 1 nutmeg
Cashewnut paste - 2 tbsp.
Poppy seeds paste - 1 tsp.
Ghee - 2 tbsp.
Boiled onion paste - 2 tbsp.
Fresh cream - 3 tbsp.
Water - 1 cup
Salt to taste

For garnishing:
Roasted almonds - few

Preparation
Marinate chicken pieces with curd, cream, crushed peppercorns and 1/2 tsp. ginger garlic paste for 1 hour.
Heat ghee and add whole garam malala, bay leaves and dry red chillies. Fry for 2 minutes.

THE CHEF

Rituparna Mukherjee is a high school English teacher in a reputed International School in Kolkata. Cooking is a hobby she has inculcated over the years and she enjoys concocting simple recipes that don't take too much time to rustle up.

Mar 2, 2017

MUTTON SAMOSA

Love and Mutton Samosa are alike. One can never have enough of either. So let's be a little bit foodie with Mutton samosa recipe only on addatimes.com

Samosa cover:

250 gms maida
Cold water
2 tbsp oil
Prepare a soft dough, cover with a cloth and keep aside for ½ hour.

Samosa Filling:

250 gms mutton mince
2 tbsp Garlic paste
3 onions
2 chillies
Coriander and cumin powder – 2 tbsp
Sugar, salt and pepper to taste

Sauted garlic paste in oil and add the onions. Sauté till brown and add a bit of sugar. Caramelise. Add the mutton mince and brown. Add the spices and chillies. Stir. Cool the mixture. Roll out the dough, form half moons and then a cone. Fill the cones with this filling and seal the edges. Fry the samosas in hot oil or bake them.

THE CHEF

Rituparna Mukherjee is a high school English teacher in a reputed International School in Kolkata. Cooking is a hobby she has inculcated over the years and she enjoys concocting simple recipes that don't take too much time to rustle up.

Mar 2, 2017

Spaghetti 

Come and smell the boiling hot steaming scrumptious spaghetti. As you get closer to the steaming scrumptious tasty spaghetti, everybody will start to think this is the best spaghetti in the gigantic, bulky, massive world. Prepare it in your kitchen and take a humongous bite. It is delicious, amazing and beautiful recipe. So keep watching addatimes.com

INGREDIENTS & METHOD

200 gms cooked spaghetti
250 gms mutton mince
3 large onions, finely diced
3 tbsp garlic paste
2 tbsp ginger paste
1 tetra pack tomato puree
1 bay leaf
Salt, pepper and sugar to taste
1 cup red wine
Peppercorn

Boil spaghetti till al dente, strain and keep aside.
Crackle peppercorns in oil, add bay leaf and then add the onion. Add garlic. Add ginger. Saute till translucent and then add the washed mince. Add a tsp of sugar. Brown the meat well. Add tomato puree and mix well. Bring to a boil and add the red wine. Cover and simmer till thick gravy is formed. Add the boiled spaghetti, mix, top with cheese and eat!

THE CHEF

Rituparna Mukherjee is a high school English teacher in a reputed International School in Kolkata. Cooking is a hobby she has inculcated over the years and she enjoys concocting simple recipes that don't take too much time to rustle up.

Mar 2, 2017

PANCAKE WRITE UP

Pancakes are the epitome of comfort food. Whether you’re eating them while wearing cozy slippers and lounging late one morning, or enjoying them as a fulfilling dinner, pancakes are universal feel-good food. It’s perhaps the one meal that easily appeals to all ages. This thin round flat delightful disc musters up memories and easily gets our stomachs grumbling.

INGREDIENTS

1 cup all-purpose flour
2 tablespoons white sugar
2 teaspoons baking powder
1 teaspoon salt
1 egg, beaten
1 cup milk
2 tablespoons vegetable oil

METHOD

In a large bowl, mix flour, sugar, baking powder and salt. Make a well in the center, and pour in milk, egg and oil. Mix until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

THE CHEF

Rituparna Mukherjee is a high school English teacher in a reputed International School in Kolkata. Cooking is a hobby she has inculcated over the years and she enjoys concocting simple recipes that don't take too much time to rustle up.

PAN FRIED EGGS
Mar 2, 2017

PAN FRIED EGGS

There is no exquisite magic in any season without a tasty recipe of eggs. So let’s enjoy with a delicious recipe, Pan fried eggs. Be the cook who can bring soul to this fabulous dish and to prepare PAN FRIED EGGS watch Anybody Can Cook , only on addatimes.com

INGREDIENTS & METHOD

1 tbsp olive oil
1/2 medium brown or white onion, peeled and diced
1 clove garlic, minced
1 medium green or red bell pepper, chopped
4 fire roasted tomatoes
2 tbsp tomato puree
1 tsp chili powder (mild)
1 tsp cumin
1 tsp paprika
Pinch of chilli flakes (or more to taste-- spicy!)
Herbs
Pinch of sugar (optional, to taste)
Salt and pepper to taste
5-6 eggs
1/2 tbsp fresh chopped parsley (optional, for garnish)

In a pan, add olive oil and fry the garlic in it. Add onions, chopped tomatoes and salt. Simmer till tomatoes have cooked and a gravy has formed. Add the powdered spices, bell peppers. Add the tomato puree and stir well. Add water to this and let the mixture simmer for till the gravy thickens. Then, break the eggs into the pan, carefully. Cover and cook till the eggs are done. Add cheese and herbs and chilli flakes. Serve garnished with parsley.

THE CHEF

Rituparna Mukherjee is a high school English teacher in a reputed International School in Kolkata. Cooking is a hobby she has inculcated over the years and she enjoys concocting simple recipes that don't take too much time to rustle up.

Choco Chip Cookies
Mar 2, 2017

CHOCO- CHIP COOKIES

One of the best thing in life – warm chocolate chip cookies. Bake this easy, kid friendly Chocolate Chip Cookies for your home and make classic soft yummy chocolate chip cookies. Keep watching addatimes.com

INGREDIENTS & METHOD

1 cup flour
½ tsp salt
½ tsp baking soda
100g butter
½ cup sugar
1/3rd cup light brown sugar
1 tsp vanilla extract
1 egg ( beaten)
1 cup chocolate chip and 1 cup chocolate chunks

Sieve the flour, salt and baking soda together. Keep aside.
Melt the butter. Then add the sugars and beat for another 2 minutes until well blended and creamy. Beat in the vanilla.
Add in the egg.
Reducing the mixer speed to the lowest setting, add in the flour a little at a time, until evenly incorporated.
Stir in the chocolate chips and chocolate chunks. Refrigerate the cookie dough for half an hour.
On a baking sheet lined with foil or parchment, spoon rounded tablespoonfuls of the cookie dough.
Bake them in a preheated oven at 190°C for 10-12 minutes.

THE CHEF

Rituparna Mukherjee is a high school English teacher in a reputed International School in Kolkata. Cooking is a hobby she has inculcated over the years and she enjoys concocting simple recipes that don't take too much time to rustle up.

ABC - Easy Homemade Pizza
Mar 2, 2017

Easy Homemade Pizza

Even a novice can master the art of pizza with the simple food guide of ANYBODY CAN COOK. Being the slice of life this homemade pizza cultivates the concept, “love at first bite”.

INGREDIENTS

Dough
2 cup All Purpose Flour/Maida/Bread Flour
1 and half tsp instant yeast
2 tbsp Olive Oil
1-2 tsp Sugar
Salt
Flour for Kneading and Dusting
Topping:

Mozzarella cheese
Mushrooms,
1 packet salami and ham
Oregano seasoning.
Pizza sauce

METHOD

Dough/Crust
In a large bowl sift flour, add salt, sugar, yeast, olive oil and mix it well.

Combine using a fork until you can use your hands. Tip out the dough onto a floured surface and knead for about 10 minutes till a smooth dough forms.

Rub a light coating of oil on dough and put in air-tight container and store in warm place for 1 hours, until it doubles in size.

Process

Preheat the oven to 180 degrees C.
Take prepared dough, punch down dough, and roll it around 18 inches medium thin circle shape. Alternately you can stretch out the dough with your hands.
Take the pizza baking round tray, brush it with the little oil and place the rolled crust on it.
Spread pizza sauce on prepared crust, spread ¼ cup shredded cheese and topping.
Bake the pizza for 25- 30 minutes till the cheese is bubbling.

Tips: You can store the dough in air tight container in refrigerator, and you can make pizza whenever you want. It can be stored for 1-2 weeks.

If you don't like soft base, then bake only base for 4-5 minutes with applying/brushing olive oil before topping, it will gives you best crispy crust, then add sauce and toppings and bake it again for 10-15 minutes.

THE CHEF

Rituparna Mukherjee is a high school English teacher in a reputed International School in Kolkata. Cooking is a hobby she has inculcated over the years and she enjoys concocting simple recipes that don't take too much time to rustle up.

ABC - Nutella CheeseCake Pots
Mar 2, 2017

NUTELLA CHEESECAKE POTS





Incredibly delicious Nutella Cheese Cake Pots will make this season quite happening and fetch kudos from the viewer of ANYBODY CAN COOK. It is the perfect creamy dense dessert with fabulous flavor.





INGREDIENTS


14 Oreo Cookies, crushed into crumbs


3 tablespoons unsalted butter, melted


NUTELLA CHEESECAKE FILLING


250 grams Cream Cheese, softened


250 grams Nutella


FOR THE TOPPINGS


100 ml Whipping Cream


1 tablespoon Granulated White Sugar





METHOD


In a medium bowl, stir together the Oreo cookie crumbs and melted butter. Divide the crumbs between your individual jars or serving dishes and press into the bottoms of the dishes to form a half-inch crust layer.





In a large bowl, with an electric mixer, combine the cream cheese and Nutella until smooth and creamy.





Pipe evenly or spoon the filling into individual serving dishes or food jars. Refrigerate for at least 2 hours to allow to set.





Whip the cream to stiff peak with the sugar. Decorate the pots with whipped cream.


If desired, garnish with additional chocolate shavings, toasted chopped hazelnuts, or Ferrero Rocher chocolates.

THE CHEF

Rituparna Mukherjee is a high school English teacher in a reputed International School in Kolkata. Cooking is a hobby she has inculcated over the years and she enjoys concocting simple recipes that don't take too much time to rustle up.

THE CHEF

Rituparna Mukherjee is a high school English teacher in a reputed International School in Kolkata. Cooking is a hobby she has inculcated over the years and she enjoys concocting simple recipes that don't take too much time to rustle up.

ABC - Shabaley
Mar 2, 2017

SHABALEY

This time Anybody Can Cook is catering with amazing recipes. One of those sizzling dishes is SHABALEY. Shabaley are like meat samosas or patties but the juice of the meat makes the filling utterly delicious. Eventually, everybody’s heart and taste buds are clicked on to this recipe which is succulent and just of the right consistency. Let’s enjoy & take some time to chill with tasty Shabaley only on addatimes.com

< INGREDIENT

250 gms chicken mince ( boiled)
Chopped chillies
Soy sauce
Ginger and garlic ( paste, 2 tbsp each)
2 onions chopped
300 gms flour, water and oil for dough.
Tomatoes, cheese, chillie, onion, garlic ( relish)
METHOD

Add flour in a bowl.

Add salt.
Add some water and mix well.
Knead the dough well then roll out the dough and cut out round shapes.
Keep it aside.
Take chicken keema in a bowl and add half cup soy sauce, 2 tablespoon paprika, ginger and garlic paste and chopped onions.
Mix the ingredients well.

Now,

Add the keema on the cut out round shapes (dough).

Add some oil to the edges of the dough shapes and cover it with another piece of the cut out dough.

Twist and seal the pair of dough in a spiral shape.
Add some oil on a pan and heat it.
Now fry the Shabaley until they turn golden brown in colour.
For the tomato relish
Add some oil on a pan.
Add some ginger and garlic paste, chopped green chillies, chopped onions and stir.

Add chopped tomatoes.
Add salt and pepper to taste.
Stir well.
Add tomato puree – half bowl.
Add cheese and cook for 5-10mins.
Your tomato relish is done.

Garnish with some coriander leaves.

Now serve the hot Shabaley with the tomato relish.

THE CHEF

Rituparna Mukherjee is a high school English teacher in a reputed International School in Kolkata. Cooking is a hobby she has inculcated over the years and she enjoys concocting simple recipes that don't take too much time to rustle up.

ABC - Honey Mustard Chicken
Mar 2, 2017

Honey Mustard Chicken



The delicious, lip smacking Honey Mustard Chicken is ready only on addatimes.com with quick steps and innovative culinary tips. Keep watching Anybody Can Cook and enjoy.



INGREDIENTS : –



¼ Cup honey, 1/3 Cup mustard, ½ Tea spoon Paprika, ½ Tea spoon Chili flakes, 1/2 Tea spoon salt, 1/2 Tea spoon pepper, 2 Table spoon vinegar, 1 Tea spoon garlic paste, ½ Tea spoon cumin, 1 Tea spoon olive oil, 4 boneless, skinless Chicken breast.



Optional Garnish: - Chopped Italian parsley.



Prepare the marinade by combining all the ingredients but the chicken in a small mixing bowl.

Cover the chicken breasts with the marinade. Cover and let sit in the fridge for 1-2 hours, or up to overnight.



Cook on medium-high in 1 tbsp. olive oil, flipping occasionally, until cooked through and golden brown on all sides. Add two tablespoons of water and cover and cook till done. Serve with white herbed rice.

THE CHEF

Rituparna Mukherjee is a high school English teacher in a reputed International School in Kolkata. Cooking is a hobby she has inculcated over the years and she enjoys concocting simple recipes that don't take too much time to rustle up.

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