Friday, 20 May 2022

Aamer Bhapa Sandwich Sandesh


For a Bengali the day begins with sweets and ends with sweets… with every meal a piece of sweet is required and  “shesh pate misti chai”… at the end of the meal, a piece of sweet is savoured. But now the times have changed… eating sweets everyday doesn’t happen any more…  only on occasions… There are many types of sweets people enjoy… Sandesh is one of them… 

Sandesh is a type of sweet made with Channa / Paneer, that has originated in Bengal… and it’s the popular sweet of Bengal. Varieties of Sandesh are available at the mistano bhandar / sweet shops…. Rose Sandesh, kacha gola, jol bhora, kodapak, chocolate sandesh, malai sandesh etc. 
Here we will make Sandesh with Mango.. 
Summer means Mangoes in any form… be it icecream, barfi, laddu or Sandesh… 
Here we have taken full cream milk and have curdled the milk… to make the chana… at home…full cream paneer from the milk dairy  can be also used. The middle layer of the Sandesh is homemade mango Jam… and fresh homemade mango pulp is used on the top layer.. 
Condensed milk should be used less as we will also use mango jam… that will make the sandesh sweet. 
The end result will be delicious creamy  Sandesh with mango.. 


Ingredients 
250 grams or a cup of homemade Channa / paneer 
1/4 cup or as per the sweetness required Condensed Milk 
1/2 packet of  Amul Fresh Cream 
4 tbsp of Mango Jam
2 tbsp Mango pulp 
1/4 tsp of Ghee

Method 

Take a blender, add the paneer, condensed milk and cream. Blend the ingredients into a smooth paste, the paste should be of thick dropping consistency. Take a steel container, grease the container with ghee. Take half portion of the paste and spread the paste with the help of a spoon. Close the lid of the container and steam the container for 10 minutes. Once cool remove the container and open the lid. Now spread the jam on the first layer of the sandesh. Add the remaining paste over the jam and gently spread the paste.. add  blobs of  mango pulp on top of the paste.. with a help of a toothpick or a stick, spread the mango pulp. Close the lid and steam the sandesh for 20 to 25 minutes. Switch off the flame and cool the container, open the container and check. Keep the container in the fridge for an hour, to remove the sandesh from the container, slightly warm the base of the container, take a knife and run around the sides, cover the container with a plate, turn the plate, tap the container 2 to 3 times, the sandesh will be on the plate, take another plate and turn the sandesh, so that the top part of the sandesh will be on the top, cut the sandesh into square pieces.. enjoy  

 

Wednesday, 11 May 2022

Shahi Murg Korma

 


This dish is a Mugal dish, it’s made in a rich creamy gravy with nuts and raisins and hence the name Shahi… this dish goes well with Paratha or Pulao. 

Marination 
Ingredients 
1/2 kg Chicken pieces boneless or with bones as desired 
1 tsp Ginger - Garlic - Chilli paste 
1 small Onion Sliced,  Fried and paste 
Salt to taste 
1/2 tsp Turmeric powder 
1/2 tsp Garam Masala powder 
1/2 tsp Chilli powder 
1/2 tsp Cumin powder 
1/4 tsp Pepper powder 
3 tbsp Curd

Method 
Mix all the ingredients together and keep it aside for an hour or more. 


For the Wet paste 
Ingredients 
5 to 6 Almonds soaked and peeled 
5 to 6 Cashews soaked in water 
6 Raisins 
2 tbsp Desiccated Coconut 
2 tbsp Fresh Cream
1/4 cup Milk 
Few drops of Kewra essence (optional) 

Method 
Grind all the above ingredients into a paste.

 
For the Gravy 
Ingredients 
Marinated Chicken 
Wet paste 
1 small Onion Paste 
1/2 tsp Ginger - Garlic paste 
1 Bay leaf
2 Cloves 
2 Green Cardamom 
1 small piece of Cinnamon 
1/2 tsp Sugar
Salt to taste ( if required )
1/4 cup Curd beaten 
2 tbsp Cream 
3 tbsp Ghee

Method 
Add the ghee into a wok. Once the ghee heats up, reduce the flame, add the bay leaf, cardamom, cloves and cinnamon, sauté until the spices crackles. Add onion paste, ginger - garlic paste and sugar. Sauté until light brown in colour, add the marinate chicken. Cook on medium low flame until the oil releases. Add the wet paste, cover and cook on low flame, stirring the chicken occasionally for 5 minutes. Add the curd and cream, continue to cook, until the chicken has cooked. If required add salt as per required. Serve the chicken with Pulao or Paratha.