Showing posts with label Sweet dish. Show all posts
Showing posts with label Sweet dish. Show all posts

Wednesday, 11 August 2021

Taler Bora / Sugar Palm Fritters

 


Taler Boras are very popular in Bengal during this month, specially during Janmashtami as it’s supposed to be favourite of Shree Krishna. Ripe sugar plum pulp is extracted and made into various types of traditional sweets like Taler bora, Taler luchi or pitha. The golden pulp of the sugar palm, wheat flour, all purpose flour, semolina or rice flour, sugar, salt and grated coconut is used to make the batter, which is then dip fried to make fritters.  Some people add mashed bananas into the batter. This can be enjoyed as snacks, but it’s so delicious  that you can’t stop eating until it’s over. 


Ingredients 

1 Sugar Palm

1/2 cup Wheat Flour 

1/2 cup Rice Flour 

1/4 cup Grated Coconut 

1/4 cup Sugar

1/4 tsp Salt 

Oil for frying 


Method 

Take a bowl, add wheat flour, rice flour, salt and sugar. Add the sugar palm as required to make a thick batter, whisk until the sugar dissolves. Add the coconut, stir and mix the batter well. Rest the batter for 10 minutes. Heat the oil in a wok, drop small portions of the batter into the oil. Fry the fritters until golden brown in colour. Remove the fritters on a paper towel. Enjoy. 

Thursday, 11 March 2021

Maha Shivratri Special - Aloo ki Kheer

 


Har - Har Mahadev 

Happy Shivratri 🙏🏼

Maha Shivaratri is a Hindu festival and celebrated in India in reverence of the God Shiva. It’s believed that Lord Shiva saved the universe from ignorance and darkness and it’s also said that today Shiva was married to Goddess Parvati on this day. The Maha Shivaratri is known as the 'Great Night of Shiva', and it is celebrated during the night by keeping a night-long vigil and it marks the convergence 2 supreme power - Shiva and Shakti.

In Bengal the young girls celebrates this festival by keeping fast the whole day and night and prayers are offered in desire to get a good husband. Ladies pray for the welfare of their husband. Sabudana soaked in milk and fruits are eaten during fasting. 

Since I am brought up in Mumbai.... We have Sabudana Khichadi, Puri - Alu Bhaji, Aloo ki Kheer...


Aloo ki Kheer 

Ingredients

2 medium sized Potatoes boiled, peeled and grated

2 cup Milk

2 tbsp Mawa crumbs

1/4 cup Sugar or as per taste

Pinch of Salt

1/4 tsp Cardamom powder

Pinch of Saffron

1 tsp Almond and Pistacho flakes


Method

Heat milk in a pot and let is simmer for 2 minutes. Add salt, sugar, saffron and mava to the milk. Stir it. Let the milk reduce a bit. Add the potatoe and cardomom powder. Stir and cook for 3 minutes more. Garnish with Almond and pistachio flakes. 


Saturday, 5 December 2020

Steamed Orange Cup Sandesh infused with Orange Jam




Since Oranges are rich in Vitamin C and very good for keeping  the cold away in the winters... here is a healthy Bengali sweet dish fusion with oranges and cottage cheese.. to celebrate any moment of your day. Sandesh is a Bengali sweet dish made from cottage cheese... to which I have added home made Orange Jam to enhance the flavour of the orange. 


Ingredients 

5 medium size Oranges cut into halves

250 grams Paneer / Cottage Cheese / Chenna

1/2  cup Sugar

Pinch of Salt

1/3 cup Condense Milk 

Method 

- Using a citrus juicer, remove the juice from the oranges, without damaging the orange peel cups.. incase citrus juicer is not available, then remove the orange segments from the orange peel cups and press the segments through a strainer to procure the juice, discard the seeds.. we should get around 2 cups of orange juice. Gently remove the orange pith from the orange cups. Blanch the orange cups in hot water to remove the bitterness from the skin. 

- Take a pot, add a cup of orange juice, sugar and salt, let the juice reduce on a low flame, stirring it occasionally until the juice reduces and thickens. Switch off the flame. Keep it aside. Once cool, the orange jam will thicken further. 

- Take a blender, add the cottage cheese, condensed milk and the remaining cup of orange juice. Blend all the ingredients together into a smooth paste in a blender. 

- Take a steamer, add water into the steamer, set the steamer plate,  arrange the orange peel cups on the plate. Pour the liquid into the orange cups. Add a tsp of the orange jam into each of the orange cups. Steam the orange cups sandesh for 15 minutes. 

- Remove the steamed orange cup sandesh from the steamer the steamer and cool them a bit, then cool the orange cup sandesh in the fridge, before serving  garnish the orange cups with orange jam, dried orange peel and some mint leaves.

-  This portion gives 10 Steamed Orange Cup Sandesh. 

#dessert #bengalicuisine #cottagecheese #orange #innovativecooking #delicious #yummy #foodphotography #foodie #recipepost #cookingwithlove #homechef #foodoftheday #recipeoftheday 

Wednesday, 29 April 2020

Instant Suji Jalebi


If you have a sweet tooth like me and craving for sweets in this lockdown period, then try this instant Suji /  Semolina Jalebi and enjoy this with your family. This recipe is inspired from Nisha Madhulika ji’s Suji Jalebi recipe, with changes made in the measurement of all purpose flour and sugar, I have used turmeric as a food colour and add a bit of salt for the balance. 

For the Sugar Syrup 
Ingredients 
1 cup Sugar 
Juice of 1/2 Lime 
1 cup Water 
Method 
Take a pot, add the sugar and water, let it simmer until one string sugar syrup has formed. Switch off the flame and add lime juice. Keep it aside. 


For the Jalebi
Ingredients 
1 cup Fine Semolina 
1/2 cup All Purpose flour 
1/2 cup Curd 
1/2 tsp Turmeric for the colour or use 1/4 tsp yellow food colour 
1/2 tsp Baking powder 
1/4 tsp Salt
Ghee for frying 
Method 
Take a bowl, add all purpose flour, semolina, salt, baking powder, turmeric or food colour and curd, now add little water at a time and whisk the batter, until you get a thick dropping consistency. Keep the batter aside for 30 to 40 minutes. Take a pan, add ghee, let the ghee heat up. Take a piping bag, pour the batter into the piping bag, cut a small end of the piping bag. Once the ghee is heated up, reduce the flame to medium. Hold the piping bag straight at a distance from the ghee, rotate your hand to form a 2 1/2 swirls. Fill up the pans with jalebis. Fry the jalebis until crisp, and the colour changes to golden yellow. Remove the jalebis and drain out the ghee. Place the jalebis in the sugar syrup. Keep the jalebis in the syrup until the sugar syrup is absorbed. Remove the jalebis and serve. 

Tuesday, 28 April 2020

Dudhauri


Dudhari is a simple sweet dish from Jharkhand. It’s made during festivals, but its also made otherwise at home too. It’s very easy to make, you should take care that the dough is mashed and no liquid should remain... otherwise while frying it will break up. It’s absolutely yummy.. 
For the Syrup 
1/2 cup Sugar 
1/2 cup Water 
1 Cardamom 
1/2 tsp Lime Juice 
Method 
Take the sugar, water and a crushed Cardamom in a vessel. Boil and the simmer unti you get a one string consistency. Once done add the lime juice and leave it aside. 

For the Dudhauri 
Ingredients 
1/2 cup Rice
1 1/2 cup Milk 
Oil for Frying 
Method 
Wash the rice well, soak the rice in 1/2 cup milk for 15 to 30 minutes. Take 1 cup milk in a pot, heat the milk, add the soaked rice along with the milk and cook the rice until the rice has soaked up all the milk. No liquid should remain. Mash the rice well until it forms a sticky dough. Make small portions of the rice dough, shape it into oval or round. Take a wok, add oil, let the oil heat up. On a medium flame fry the balls until golden brown in colour. It takes time to become brown, so don’t get disheartened. Once done soak the dudhauri in the sugar syrup. Let it soak for at least 25 to 30 minutes before serving it. It taste awesome.

Thursday, 16 April 2020

Watermelon Rind Barfi / Tarbuje ka Chelka ka Barfi


In this lock down state we should try to keep our mental state healthy, the best way is to keep ourselves busy and work on hobbies we love. We also have to eat proper food, since the whole family is at home, we need to make some delicious dishes that our family will enjoy.... Keeping in mind that simple ingredients which are easily available should be used, zero wastage policy should be taken into consideration. Try to use the complete vegetable including the vegetable peel and transforming the leftover meals into delicious recipes. 
There are many vegetable peels that can be eaten and can be made into delicious snacks or vegetable or sweets... like we can make Chutney out of the peel of bottle gourd, pointed gourd, ridged gourd, raw banana, water melon rind, peas etc. In Bengal we have many types of bata / mash  that are made with different vegetable peels like raw banana, pointed gourd, cauliflower stem etc. 
Some delicious fritters/ fry can be made with peels of bottle gourd, potatoes, water melon rind etc. Some sweet dishes too can be created with the peels of watermelon and green peas like candy, Halwa, barfi or kheer. Today we will make water melon rind Barfi... 


Ingredients 
Grated Watermelon Rind from 1 medium size Water Melon 
1/2 cup or as required Sugar
1/4 cup Water + Juice extracted from the grated Watermelon rind 
1/2 cup Milk 
2 Pinch of Salt 
1/2 tsp Cardamom powder 
2 tbsp Milk Powder
2 tbsp Almond and Pistachio flakes 
Few Saffron strands



Method 
Squeeze out the juice from the water melon rind. Add water, juice of grated water melon rind and sugar in a pan. In few minutes add salt and let the liquid simmer for a minute. Add 2 tbsp milk and continue to simmer. Strain the liquid out and pour the liquid back into the pan and let it continue to simmer until one string is formed. Add the water melon rind into the sugar syrup and continue to cook on low flame until the ingredients changes it’s colour to golden brown. Add the milk, cardamom powder, milk powder, few saffron strands and 1 tbsp of almond - pistachio flakes into watermelon rind. Continue to stir and cook on low flame until all the ingredients form into a lump. Pour in the mixture into a greased square mould, level the barfi evenly. Sprinkle the remaining saffron, almond and pistachio flakes. Leave the mixture to cool down. Cut the barfi into square pieces and serve them.  

Friday, 10 January 2020

Kheer Kamala / Kamala Lebur Kheer



This is a seasonal sweet dish from Bengal. It’s made with oranges. When the oranges are added to the reduced milk... it takes the dish to a different level. As this being my favourite sweet dish, after marriage when ever I visited my Ma during the orange season, she would make this dish along with alur dom and luchi or korisutir Kochuri. Ma Ke haat ka khana can never be forgotten. 
This dish is easy to make with only 3 ingredients, it taste heavenly.



Ingredients 
1 1/2 litres Milk
3 Oranges 
1/2 cup Sugar or more as per required 

Method:
Heat the milk in a thick-bottomed pan till it comes to a boil. Reduce the flame, and allow the milk to simmer, stir the milk occasionally until the milk reduces to half the quantity. Add the sugar and continue to simmer for 10 to 15 minutes more. Keep the milk aside. 
Meanwhile peel the orange, separate out the orange segments. Remove the skin, seeds and the fibres from the orange segments. Cut them into  small pieces. 
Once the reduced milk cools down, then add the chopped orange segments and pulp to the milk and mix it. Refrigerate the kheer. Server it cold.

Tuesday, 8 October 2019

Beetroot er Sandesh



May this Bijoya Dashami light up for you, the hopes of happiness, peace and prosperity !
Bijoya Dashami marks the end of Durga Puja. It is  celebrated differently across India. It’s the celebration of good over evil. In Bengal it is celebrated after the MA Durga idol is immersed. Young seeks blessings from the elders and share sweets. Men embrace (Kola - Kuli) each otherto wish Subho Bijoya. 

Beetrooter Sandesh 
This is a healthy sweet dish to be shared during Bijoya with your loved ones. 
Ingredients 
1 small Beetroot boiled and puréed 
1 cup Chana / Cottage cheese mashed 
2 to 3 tbsp Date Jaggery 
Ghee to apply on the sandesh mould




Method 
Take a pan, add the beetroot puree, on a low flame stir and cook the purée for a minute. Add the chana and continue to cook for 2 minutes or until the mixture has dried up a bit. Add the jaggery and continue to cook until it forms into a lump, and yet it is soft. Switch off the flame. Take the sandesh out on a plate. Let it cool down. Mix the sandesh dough well. Take the mould, apply ghee.  Take a small portion of the sandesh and shape up the sandesh with help of the mould. Remove the sandesh from the mould and serve. 

Monday, 11 February 2019

Cadburylicious Sandesh



I was very happy to be invited by The FBAI for the launch of the super fabulous new spread in town called the Cadbury Diary Milk Spready and the Chocolate Cook book with 70 chocolate recipes written by none other than the famous chocolatier Zeba Kohli at Courtyard Marriott. It was a great pleasure to meet Saloni the founder of FBAI. I was also happy to meet many more people from the industry. The evening was well spend.

We had the opportunity to taste the delicious Chocolate cake made with Cadbury Dairy Milk Spready.
 Anil Viswanathan the Director of Marketing introduced us to the Cadbury Dairy Milk Spready and launched the Chocolate cook book along with Zeba Kohli. The session was made interactive with a cooking competition using the chocolate spready.

I got a bottle of the Cadbury Dairy Milk Spready as my daughter loves chocolate spreads. I was sure that she would love this one too. She did the honours of opening the bottle and tasting it and she loved it. Since I had to make some sweet dish for Saraswati puja, I thought why not use the chocolate spready for a change and create a fusion. We Bengalis love Sandesh. The Sandesh I made is called jolbhora where Date Jaggery is added, so I gave a twist to the traditional recipe and added the spready.




Cadburylicious Sandesh
Ingredients
* 250 grams mashed Cheena / Cottage Cheese
* 2 tbsp Sugar
* Cadbury Dairy Milk Spready
* 6 Raisins




Method
Take a non stick pan, add the mashed cheena and sugar, on a low flame continuously stir the cheena for 2 to 3 minutes. Add a tbsp of Cadbury Dairy Milk Spready. Continue to stir until the cheena has become smooth and began to form a dough. Switch of the flame. Take the cheena dough on a plate. Now we have to make the Sandesh fast as the dough tends to dry up fast. Take the jhol bhora Sandesh mould or a modak mould will also do. Apply ghee on the mould. Take a portion of the dough and press it into the mould, with the help of your finger, create a cavity. Pour a blob of the chocolate spready into the mould. Take a little more dough and cover the cavity. Now gently remove the Sandesh from the mould. Repeat the same process until the cheena dough is used up. Keep the Sandesh on a plate and place raisins on all the sandesh pieces. Tadaa, it’s ready to be indulge.

#Cadburylicious  #CadburyDairyMilkSpready

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
Ingredients
1/4 cup Sugar
1 cup of Water

Method
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
Ingredients
2 cups Sugar
5 cups of Water
Method
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 
Ingredients
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



Method
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. 


Wednesday, 14 February 2018

Rasabali




It is a sweet dish from the state of Odisha. This sweet dish is originated from Baladevjew temple of kendrapara. It is offered to lord Baladevjew. It is one of the chapan bhog offered to Lord Jaganath. 
The mashed Cheena is mixed with all purpose flour and semolina, then it is shaped into small flattened pattie  and then fried until golden brown. It is then dipped into flavoured thickened sweet milk and served. 

For the Chenna Bara / Pattie
Ingredients
250 grams Mashed Chenna / Cottage Cheese
3 tsp Fine Semolina
2 1/2 tsp All Purpose Flour
1 tbsp Sugar
1/4 tsp Baking soda
Oil / Ghee for frying 






Method
Take a bowl. Add cheena, semolina, APF, sugar and baking soda. Mix all the ingredients well together. Take small lime size portions and make small balls and flatten it. Take oil / ghee in a pan, let it heat. Add the flattened balls into the hot oil. Fry on medium low heat until golden brown from both the sides. Remove them on a paper towel and keep it aside.

For the Rasabali
Ingredients
1 liter Milk
5 tbsp or more Sugar as per the requirement
1/2 tsp Cardamom powder
Few strands of Saffron
Pinch of Salt 
Few Almond / Pistachio flakes and Rose petals for garnishing
Cheena Bara / Patties

Method
Boil the milk in a heavy bottom pot on medium low flame. Let it simmer for 10 minutes. Now add salt, saffron and cardamom powder. Stir for a minute. Now add sugar, stir the milk and let it simmer till the milk has reduced into half its quantity.  Add the cheena patties into the milk. Let it continue to simmer for another 5 minutes. Switch off the flame. Garnish with almond flakes, pistachio flakes and rose petals. Let it cool. You can either serve it in room temperature or chilled. 
                          


Tuesday, 26 September 2017

Durga Pujo ar Misthi Mukh


Durga Mai ki Jai.... 


The sound of Dhak, Dhunochi r Naach, Smell of happiness in the Air, New Clothes, Dressing up, offering Puspanjali, Bhog, Meeting friend's and family, Adda and feasting means Pujo, ar Bangali mane Mishti.... 
Ar Shes Pate Mishti - at the end a sweet dish has to be there... 
Here are some of the festive sweetdishes you can try out... The links are given below each picture. Please click on the link for the recipe... Happy Durga Pujo... 



Chanar Pantua 


Langcha 


Nolan Gurer Roshogolla


Pan Bahar Sandesh


Keshri Babam Bahar Sandesh Roll


Raj Bhog


Chitrakoot


Rosogollar Payesh 



Oats ar Chanar Diye Gurer Payesh


Malpuas 


Rasgullas


Perakhi


Narkel Naru


Chanar Misti Polau 


Misti Doi


Chandrapuli


Malai Chumchum


Ranga Alur Pantua ( Sweet Potato Pantua )

Friday, 25 August 2017

Kache Papaye Che Modak


Ganapati Bappa Morya.
Wish you all a happy Ganesh Chaturthi. 
Modaks have a special significance during Ganesh festival,  as it is believed to be the favourite food of Lord Ganesha, due to which he is called Moniker Modakapriya (the one who likes modak) in Sanskrit.  Originally in some parts of Indian Modaks are made with rice flour and jaggary coconut stuffing  which are steamed. There are fried Modaks too. Now a days there are different varieties of Modaks available like Mava, Chocolate, Cake, Dry fruit Modak etc.
Today I have made raw papaya Modak for Ganesha... 
A recipe with love from my Kitchen. 

Ingredients 
1 cup Raw Papaya cut into cubes 
100 grams Khoya
1/2 cup Cashew / Almond powder
3 tbsp Hot Milk
2 pinches of Saffron 
1/4 tsp Cardamom powder 
Pinch of Salt
1/2 cup Sugar 
2 tbsp Ghee
Method 
Take a pot. 
Add 2 cups of water and papaya cubes into the pot. 
Simmer it for 2 minutes. 
Drain the water out. 
Add saffron into the hot milk and keep it aside. 
Blend the papayas in a blender into a paste. 
Add a tbsp of ghee into a pan or a pot. 
Add the papaya paste, stir it on a low heat for 2 to 3 minutes. 
Add the cashew or almond powder. Continue to stir occasionally. 
Add salt, cardamom powder and khoya. Keep stirring on low flame till the khoya incorporates well with the other ingredients. 
Add the saffron milk and sugar. 
Stir and cook the mixture on a low flame until it starts to form a dough. 
To check, take a small portion and roll it. It should form into a ball. 
Switch off the flame.
Let it cool a bit.
Take a modak mould.
Apply ghee into the mould. 
Take a big lime size portion.
Place it into the mould to give it a shape.
Repeat the same process to make the other modaks.
Take few strand of saffron to garnish the modaks.