Wednesday, 21 March 2018

Porabari Chom Chom

I am totally in love with this chom chom from Bangladesh. I had it when my husband had been to Bangladesh and had got this sweet dish for me from there. Greedy me, wanted to have more so tried making it at home. Some net search and the result was yum. 
This chom chom is very famous and were made at Porabari Tangail Bangladesh in earlier days. Now it’s know world wide. The taste is divine. It’s different from the normal chom chom we get in India. The actual process takes a very long time up to 3 to 4 hours and it naturally gets a golden colour. But to reduce the time, I have tried it differently and have caramelised the sugar first and then added it to the sugar syrup later to speed up the cooking process to almost an hour. It takes a long time to cook but it is worth the effort.

For the Caramel Syrup
1/4 cup Sugar
1 cup of Water

Take a pot, add sugar and continuously stir on a low flame to make the caramel syrup. Keep a eye on the syrup as it can get burn very fast. As the colour of the sugar syrup changes and becomes caramel, add a cup of water and let it continue to simmer on low flame for a minute.  Remove it and keep it aside.

For the Sugar Syrup
2 cups Sugar
5 cups of Water
In a wok, add the water and sugar, let the sugar dissolve and let the sugar syrup continue to cook till we make the chenna balls.

For the Chom chom 
250 grams Homemade Chenna / Cottage Cheese mashed
1 tbsp Fine Semolina
2 tbsp Flour
1/2 tsp Baking powder
3 tbsp Milk powder + 2 tbsp dry Mawa mix together for garnishing
Sugar syrup
Caramel syrup

Till the sugar syrup is being made. Take the mashed chenna, add the semolina, flour and baking powder. Mix and knead it very well till all the ingredients combines and binds well. With the help of the palm rub the mixture against the flat surface. Knead it well for 5 minutes. Take lime size portion and give it a longish oval shape. Repeat the process till all the chenna dough is used up. Add the chenna balls into the sugar syrup. Cover and let it cook for 10 minutes. Heat up the caramel syrup. Open the lid of the wok, now gradually add the caramel syrup into the sugar syrup and stir it. Let it continue to cook for at least an hour or till the sugar syrup becomes clear and the chom chom gets its colour. In between the cooking time once in a while stir the sugar syrup and remove the impurities that has formed on the sides of the wok. Once done, switch  off the flame and add 1/2 cup cold water. Let the chom chom  sit in  the sugar syrup till the sugar syrup completely cools down. Remove the chom chom from the sugar syrup and roll it in the milk powder and mawa crumb. Enjoy the  chom chom. 

Thursday, 15 March 2018

Fresh Homemade Sausages without Casing

I love the Kolkata fresh sausages that my friend’s parents get for me, but unfortunately it’s not available in Mumbai. I had some boneless mutton in the fridge, so thought of experimenting  with mutton and  it turned out to be delicious. These fresh homemade sausages are quick and easy to make and satisfies your urge of  having sausages.  You can use boneless chicken or pork or mutton. Here I have used mutton.

250 grams Boneless cold Mutton cut into small pieces 
30 grams Mutton Fat 
1 big Onion coarsely ground and water squeezed out
1 small Garlic pod finely minced 
1 small Ginger piece finely minced
1 Green Chilli finely minced 
1/2 cup Coriander leaves chopped 
1/2 cup Mint leaves chopped 
Salt to taste 
1 tsp Cumin powder
1/2 to 1 tsp Red Chilli powder 
1/2 tsp Garam Masala powder
3 tbsp Oil

Take a electric chopper or a food processor. Add the Mutton pieces, finely mince it. Add the fat and mince it once more. Remove it into a bowl. Add the onion, mint, coriander, garlic, ginger, green chilli, garam masala, cumin powder, red chilli powder and salt. Mix it very well for 5 minutes until the fat and the meat binds very well. Grease the steamer plate. Take a steamer and heat up the water. Take a plastic sheet and spread it on the platform. Now apply oil on your palm and on the sheet. Take a big lemon size portion. Roll the mince meat on the sheet and give it a longish sausage shape. Place the sausages into the steamer plate. Steam the sausages in batches for 2 to 3 minutes. Remove the sausages from the steamer. Keep the sausages in the fridge for 30 minutes. If you are in a hurry then you can keep it in the freezer for 10 minutes. Remove it and now the sausages are ready to be fried. Take a pan add 1 tsp of oil, heat it. Add the sausages and toss the sausages till brown in colour. Serve them for breakfast, lunch or dinner. I prefer having it with hot dal and rice. 

P. S. The meat pieces has to be cold so that it is easy to mince. 
The meat has to be finely minced and not paste. 
You can add 30 grams more fat if you want as I have used less fat. 
It is very important that the meat and the fat binds very well. 

Monday, 12 March 2018

Kathal Ke Kabab

Kathal or Raw Jackfruit is known as vegetarian meat because of its texture and look. It has lots of health benefits. This dish what I made today can be served as starter or appetiser or can be eaten as snacks. This can be served with onions and green chutney. It’s a simple recipe with very less ghee or oil. 

250 grams Raw Jackfruit (Kathal)  cut into medium size cubes and boiled
1/4 cup Chana Dal boiled without any excess water
1 small Onion finely chopped
1 - 2 Green Chillies as per required cut into pieces 
2 small pieces Ginger 
3 Garlic Cloves 
1 tbsp Coriander Leaves chopped
1 tbsp Mint Leaves  chopped
1/2 tsp Garam Masala Powder
1/2 tsp Chilli Powder
Salt to taste
1 tsp Cumin powder
1 tsp Fennel powder
1 tsp Coriander powder
1 tsp Lime juice 
Ghee or Oil for shallow frying


Take a food processor or a grinder. Add the boiled jack fruit, boiled chana dal,lime juice, green chillies, ginger, garlic, garam masala powder, fennel powder, chilli powder, salt, cumin powder and coriander powder.  Grind it into a coarse paste. Transfer the paste into a bowl. Add the onion, coriander leaves and mint leaves. Mix it well. Take a lime size portions of the paste and flatten it. Take a pan, add ghee or oil. Let it heat on a medium heat. Add the kababs into the ghee or oil. Shallow fry it on both the side until golden brown in colour. Serve the kababs with onion and green chutney

P.S. Don’t over cook the jackfruit and the chana dal. 
It’s better to use a food processor than a grinder as it takes a bit longer to grind in a grinder. Don’t add any water while grinding. 
I prefer ghee to fry the kababs as it enhances the flavour of the kababs. 

Saturday, 10 March 2018

Almond and Whole Wheat Orange Cookies

These orange flavoured cookies are home made and healthy too. Make them for your friends and family in a day advance and enjoy them with a hot cup of tea. You can add orange colour to the cookies but I don’t prefer adding any artificial colour. As you bite into the cookie and chew it, suddenly you get a strong flavour of the orange and that is due to the orange peel that has been added in the cookie dough while kneading. Please note that the white side of the orange peel should be scraped and removed before chopping or else it may give the cookies a bitter taste. 

2 1/4 cups Whole Wheat Flour
1 cup Almond Flour
1 tsp Baking Powder 
1/4 cup Orange Juice
1/2 tsp Orange Essence 
1 tsp Orange Peel chopped 
1 cup Butter 
1 cup Powder Sugar 

Take a mixing bowl. Sieve the whole wheat flour, almond flour and baking powder together. Take butter and sugar together in another bowl. Beat it well, till fluffy. Add the essence and orange juice. Beat it once more. Add the flour and mix it well. Now knead the ingredients all together to form a dough. Add the orange peel and knead it once more. Take half of the dough and roll the dough into 1/4 inch thick sheet. Cut the desire shapes with the help of a cookie cutter and place the cookies on a baking tray at little distance. With a help of a fork press the top of the cookies to get some impression. Bake it at 170 to 180 degree celsius for 15 minutes or until light golden brown. Remove it from the oven and let it cool in the same baking tray. After it cools down, remove it from the baking tray and further coo it down. Keep it in a air tight container and enjoy the cookies. 

Saturday, 24 February 2018

Eggless Strawberry and Vanilla Cupcakes Center filled withStrawberryJam...


We all enjoy cupcakes and cakes at some point of time. I prefer making them at home. This cupcakes are delicious in taste... I have used strawberry as this is the fruit of the season. These can be severed at any point of the day. These makes a perfect lunch box serving for children to carry it to school. 

3 cups All Purpose Flour + 1 cup of Wheat Flour mixed together 
1/2 tsp Salt
2 tsp Baking Powder
2 tsp Soda bicarbonate 
1 cup Caster Sugar 
2 tsp Vanilla Essence 
1 Mashed Banana 
1/4 cup Curd
1/2 cup Condensed Milk
150 Ml Oil
500 ml + 1/4 cup Milk 
1 cup Strawberry Pulp
1/2 cup Strawberry Jam 
2 tbsp Almond Flakes 


Take a mixing bowl. Add sugar, condensed milk, banana, curd and oil. Beat it well till all the ingredients are well  incorporated. Add the vanilla essence, 1 cup flour, 125 ml milk and salt. Beat it well. Add another 1 cup flour and 125 ml milk, beat it well. Keep repeating the process twice more till all the flour and 500 Ml milk is used up. Add the baking powder and soda bicarbonate. Beat it once more. Divide the batter into 2 parts. Now add the strawberry pulp into one part of the batter and 1/4 cup milk into another part of the batter. Beat both the batters. Take a 12 mould cupcake cavity tray. Place a cupcake liner in each cavity. Pour 2 tbsp of the strawberry batter in each liner. Now add 1/2 tsp strawberry jam in the center of the batter. Now top it up with 2 tbsp Vanilla batter. Add few almond flakes on top. Bake it in a pre heated oven for 25 to 30 minutes at 180 degree celsius. Insert a tooth pick to check. If done, then remove the cupcakes from the oven. Remove the cupcakes  from the cavities. Let it cool completely on the cooling rack before enjoying it.