Rasgulla Kheer/Pudding Or Rosogolla paesh 


Nobility in heart and character in deed

Righteous homes alone make a beautiful State.

Sisters will tie the thread on the brothers

Abiding them to do only what is right and clean.

Put the Kumkum and blessed rice on the head

Where will dwell right thoughts and noble action.

A.P.J.Abdul Kalam

Happy Raksha bandhan to all the brothers and sisters. May the Bond of love between bro and  sis be more strong day by day year by year. May God bless long happy prosperous peaceful life to all brother and sisters.

Raksha bandhan or Rakhi is a festival that is celebrates the love and duty between sisters and brothers.

The world Raksha bandhan means the bond of protection. On this day sisters tie rakhi or sacred thread on brother’s wrist and pray for his happiness and prosperity.

Raksha Bandhan is an ancient festival of the Indian subcontinent, and its history dates back thousands of years.

According to one legendary narrative, when Alexander the Great invaded India in 326 BCE, Roxana (or Roshanak, his wife) sent a sacred thread to Porus, asking him not to harm her husband in battle. In accordance with tradition, Porus, the king of Kaikeya kingdom, gave full respect to the rakhi. In the Battle of the Hydaspes, when Porus saw the rakhi on his own wrist and restrained himself from attacking Alexander personally.

Wekipedia

Our this week’s 104th #Foodiemonday bloghop theme is #Festiverecipes.

And today is Raksha bandhan. This rasgulla kheer is perfect for this occasion.

I have used homemade rasgulla in this kheer or pudding.

You can use store bought small sized rasgulla or anguri rasgulla to make this kheer or pudding. Just thickened the milk with cardamom powder and a pinch of saffron and add rasgulla in it. Add sugar as require. Rasgulla is already sweet so be careful when adding sugar.

Recipe 


Paneer or cottage cheese – 1 cup

Sugar 1 cup + 4 tablespoon

Milk – 1 litre

Cardamom powder – 1 teaspoon

Saffron – a pinch

Shredded almond and pistachio to garnish

Method 


Mash the cottage cheese with your palm. Use the heel of your palm to make the paneer smooth. Knead till it becomes lightly greasy. Make small balls.

In a large saucepan mix 1 cup sugar with 3 cup water. Rasgulla become double when cooked. Add 1/2 teaspoon cardamom powder.

Boil it until the sugar dissolve completely. When it starts to rolling boil slid the paneer balls in it.

Cover and cook for 20-25 minutes. You can check after every 5 minutes shake the saucepan gently.

After 20-25 minutes when the rasgullas becomes double in size remove from heat.

Let it cool down.

Now heat 1 litre milk in a heavy bottom pan. When it starts to boil lower the heat. Cook on simmer. Stir occasionally.

When the milk becomes half add a pinch of saffron, 4 tablespoon sugar and 1/2 teaspoon cardamom powder.

Let it cook on low flame till its become 1/4. It will be thickened when cooled.

Squeeze out the syrup from all the rasgullas. Press gently to squeeze, rasgulla may break if press hard.

And drop in the thickened milk. Taste and check the sugar. Add little more if require.

If you don’t want to make rasgulla at home you can use store bought small sized rasgulla or anguri rasgulla to make this kheer.

Let the milk boil again cook on low flame for 5-8 minutes more. Remove from the heat.

Cover and keep aside 15-20 minutes. Rasgulla will soak the milk.

Serve in individual bowl. Garnish with chopped pistachio, almond and saffron thread.

Or keep in refrigerator and serve chilled.

Enjoy the heavenly taste.

I would love to hear from you. Please share your thoughts and suggestions in comment.

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Mango Steamed Sandesh Or Aam Bhapa Sondesh 

Mango steamed sandesh or aam bhapa sondesh.

A delicious and easy to make sweet of Bengal.  Perfect dessert for this festive season.

Tomorrow is Raksha bandhan. Make it for your brother or brothers you can make it for your sisters too. Give her a treat and see her happy face 😊
You can get two more steamed sandesh recipes here.

Date palm jaggery steamed sandesh and
Orange steamed sandesh
Click on the name for recipe.

I have steamed it in my rice cooker.

You can make in pressure cooker in a covered stainless steel container. I have used fresh homemade cottage cheese or paneer. You can use store bought but knead and make it smooth first. Better use homemade.

Only four ingredients and you will get a yummy dessert. No more words. Coming to the recipe 😀


Recipe 


Cottage cheese or paneer – 1 cup

Mango – 1 cup, finely chopped or pureed

Sugar – 4 tablespoon

Cardamom powder – 1/2 teaspoon



Method 


Heat a pan. Cook the mango on low flame till water evaporate completely. Stir continuously. Let it cool down.

Mix paneer, sugar and mash with your palm. Use the heel of your palm to make it smooth and soft.

Now add cooked mango and cardamom powder. Taste and add little more sugar if require. It depends on the sweetness of mangoes. Mash it again. Knead well.

You can use your mixer grinder to make it smooth quickly.

Grease a bowl or any stainless steel container.

Fill it with cottage cheese mixture. Level the top with a spoon. Cover the container. If you don’t have cover use aluminium foil to cover it tightly.

Steam for 20-25 minutes. If you are using pressure cooker remove the weight. Steam on medium to low heat.

You can also make it in microwave. Pour the mixture in a greased microwave proof bowl. Cover and microwave on high power for 6-7 minutes.

Let it cool down. When it comes to room temperature keep it in refrigerator for 1-2 hours.

Demould and garnish with shredded almond, pistachios, mango slices and saffron threads.

Cut into desired shape. Keep the sandesh in refrigerator. Serve chilled.

Happy cooking and happy Raksha bandhan in advance.

Enjoy….

Mango Raisin Chutney 

Mango raisin chutney.

Mango season is about to over. But still raw mangoes are easily available in the market.

Sweet and tangy mango chutney is a very common dish in summer. There are many variations in mango chutney recipes. I am sharing an easy and very common recipe today.

In Bengali households aamer chutney or mango chutney or aamer ombol is a must dish in Bengali meals.

Mango chutney is thick and the taste is tongue tickling. And ombol is very light in consistency and runny,  similar to soup. With this same recipe you can make both, just adjust the sugar and salt. And add more water to make a thin soup like consistency for aamer ombol.

Normally we make it without raisins. But I love raisins in chutney. Whether it is mango or tomatoes. But you can omit raisins if you like.

Recipe 


Raw mango – 250 gram

Sugar – 1/2 cup

Salt – 1/2 teaspoon or to taste

Raisins – 2 tablespoon

Oil – 1 teaspoon

Mustard seeds – 1/2 teaspoon

Dry red chilli – 1

Roasted cumin powder – 1/2 teaspoon

Oil – 1 tablespoon

Water – 1 cup

Method 


Peel and chop the raw mangoes. Wash, drain and keep aside.

Heat oil in a pan. Add mustard seeds. When the seeds starts to crackle add the dry red chilli. Stir and add the chopped mangoes.

Add salt and turmeric. Saute for 1- 2 minutes. Add raisins and water.

Cover and cook until the mangoes becomes soft.

Now add the sugar. Cook until the sugar dissolved and chutney becomes thick. You can add little red chilli powder too. I didn’t.

Taste and adjust the sugar and salt if require.

Remove from heat. Add roasted cumin powder. Mix well. I have used 1/2 teaspoon cumin powder but if you like you can add 1 teaspoon.
Keep in refrigerator and serve in meal times.
I would love to hear from you. If you like the recipe please leave some words in comment.

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Misti Doi 


Misti doi or caramel flavoured sweet yogurt.

Misti doi is very common dessert in Bengal.

Authentically its made of thickened sweet milk and caramel. And allowing the milk to ferment overnight. Earthen post is best for making this Misti doi because water evaporate through its porous walls and produces the right temperature for the growth of the culture.

Nowadays you can get lots of flavours in misti doi. Such as aam doi or mango flavoured yoghurt, khajur gur or date palm jaggery yoghurt etc.

Many of my readers asked for the recipe of misti doi when I posted Misti doi parfait

This yogurt is my all time favourite.

We can get it at Kolkata or Delhi sweet shops. First time tasted homemade when spending my summer vacation at my Sejomashi ( maternal aunt’s) home at Delhi. She was an amazing cook. She and my mom is no more with us but still remember the taste of the dishes made by my mom and aunt.

I have got this recipe from my Sejomashi Gargi Gupta. I always followed her recipe without adding any flavour. But in my last Kolkata visit noticed in sweet shops they used whole cardamom in misti doi. So I have added few cardamom. But next time again I will make without cardamom. If you like you can add or add a pinch of cardamom powder.

I remember when my father in law asked after tasted my homemade doi “from where you bought this doi? Its much better than I tasted before. More delicious.”  And that was my best reward I have ever get.

 

Happy Father’s Day in advance. Jagruti Cooking Odyssey   requested some blogger friends to link up with her to celebrate Father’s Day. This misti doi was most favourite dessert of my late father and father-in-law. So I am dedicating this post for Father’s Day.

This yogurt takes more time to set than normal plain yogurt. And we set our homemade curd or yogurt with only 1 or 1/2 teaspoon curd. But this yogurt need more curd to ferment.  I have added 1/2 cup curd in it. Because I have used fresh homemade curd which is not tangy at all. I am sharing some tricks to set the yogurt easily.

Recipe 


Milk – 1 litter

Sugar – 1 cup ( 3/4 + 1/4 )

Curd – 1/2 cup

Cardamom – 3 – 4 optional
Or
Cardamom powder – a pinch, optional

Sliced pistachio for garnishing, optional

Method
Boil the milk in a heavy bottom pan. Add 3/4 cup sugar and reduce the heat. Cook on low flame until milk becomes almost half. Stir occasionally.

In a separate non stick pan or heavy bottom pan mix remaining 1/4 cup sugar and 1 teaspoon water. Keep it on low flame until it becomes golden brown.

Immediately add in hot reduced milk. Mix well. Add the cardamom if you want. When it starts to boil stir and switch off the flame.

Let the milk become lukewarm. Stir continuously. Don’t let the milk topping set over the milk. Don’t make it completely cool. Milk should be warm and touch it to check. If you can tolerate the heat then its perfect to set.

Remember milk should be lukewarm not hot. If you add curd in hot milk it will curdle.

Whisk the curd well. Mix with reduced milk and whisk again.

Now time to set. You can set it in glass or ceramic pot too. But better try to set in earthen pot for better result.

Because it’s porous walls evaporate​ the moisture. And you will get perfectly set misti doi.

Pour the milk in the earthenware. Cover and keep it undisturbed in a warm place for overnight or 8 – 10 hours.

If the weather is cold then its difficult to set this yogurt. In that case keep the earthen pot in microwave and set the minimum temperature of your microwave. 180 or 200. In my microwave lowest is 180. Just press the power button 👆 few times to get desired temperature. Keep the yogurt filled earthen pot in it. start the oven for 10 minutes.

After 10 minutes cover and keep it undisturbed in the oven for overnight or 7 – 8 hours.

You will get perfectly set misti doi.

After setting keep it in refrigerator.

Serve chilled. You can garnish with chopped pistachio.

Enjoy the chilled misti doi as a dessert.
Notes –

Don’t make the milk too thick  just reduce to almost half.

Whisk well before setting to make it smooth.

If you don’t have microwave keep it in a casserole and close the lid. Or cover the pot with a warm cloth.

Milk should be lukewarm not hot. If you add curd in hot milk it will curdle.

 

Some more recipes of other talented bloggers for Father’s Day celebration.

Sugar free mango basil and cashew

 

Ghari rotli or puran poli

 

Baigan ka bharta

 

Meat masala bharwa baigan

 

Masala upma

 

Sweet vermicelli with jaggery

Potato With Nigella, Poppy Seeds And Tomato


Potatoes with nigella, poppy seeds and tomatoes.

A very delicious and easy to cook side dish. In West Bengal aloo posto or potatoes with poppy seeds or posto or khaskhas is an all time favourite dish.

Poppy seeds are rich in minerals such as zinc, magnesium and calcium.

And one teaspoon of poppy seeds has 4 percent of the recommended daily intake of both calcium and phosphorus, which combine to form the mineral used to build bones.

source

We usually don’t use tomato in aloo posto or potato with poppy seeds but I have heard about this recipe from my sister in-law Arunima Gupta. It sounds little different and we loved the taste.

Thanks Arunima for this easy and delicious recipe. Everyone loved it.

This post is going to be a part of #Foodiemonday bloghop. And our this week’s theme is #nigella seeds.

The kalonji, or Nigella seeds or black cumin is an interesting spice – when used for tempering, it adds a beautiful aroma to the dishes, and a hint of flavour that you can’t quite nail.
Flavour and aroma aside, the tiny black seed comes with a whole lot of health benefits. It’s loaded with trace elements, vitamins, crystalline nigellone, amino acids, saponin, crude fiber, proteins and fatty acids like linolenic and oleic acids, volatile oils, alkaloids, iron, sodium, potassium and calcium. It keeps your heart healthy.

source

You don’t need much spices to make it. I have used only salt, green chillies, turmeric powder, poppy seeds,tomatoes and nigella seeds or kalonji or black cumin. Kashmiri red chilli powder is optional I have used it to add some colour. You can omit it if you want.

This Curry goes well with steamed rice.

Recipe


Potatoes:- 3 medium

Tomatoes – 2 large chopped

Green chilli – 4-5 or to taste

Nigella seeds – 1/4:teaspoon

Poppy seeds – 1/4 cup

Turmeric powder – 1/4 teaspoon

Kashmiri red chilli powder – 1 teaspoon, optional

Mustered oil – 2 tablespoon+ 1 teaspoon

Salt to taste

Water as require

Method


Soak the poppy seeds in hot water for 15 minutes or microwave for 2 minutes with little water. Soaked seeds will grind easily.

Drain and grind the poppy seeds with 2 green chillies. You can add more chillies if you want your curry hot. You can add little water. Make a smooth paste and keep it aside.

Peel and slice the potatoes. Wash well.

Heat 2 tablespoon mustard oil in a pan. Add nigella seeds or black cumin or kalonji and chopped tomatoes. Saute until the tomatoes becomes mushy.

Now add the potatoes, salt and turmeric powder. Fry until it dried up completely.

Add enough water to boil the potatoes. Cover and cook until the potatoes becomes tender. Let the water dried up.

Add the poppy seeds and green chilli paste and kasmiri red chilli powder. Red chilli powder is optional. I have added it to bring some colour. You can omit it if you want. Saute for a minute.

Add water to make a thick gravy. You can make it dry too. It will be delicious in both ways. But don’t make it runny.

Cook until you get your desired consistency. Add some more slit green chillies and 1 teaspoon mustard oil. Mix well and switch off the flame.

Serve with hot streamed rice or any kind of bread or paratha or puri or luchi.

Enjoy……..

Baked Dudh Puli (Guest Post For Pushpita Aheibam)

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Baked dudh puli.

Puli is another name of pithe and dudh means milk in Bengali. Its very famous in Bengal. Different types of pithe are used to make in every Bengali homes on Makar Sankranti.

Its my first guest post and I am very happy because I am sharing this post with my loving sister, friend and very talented blogger Pushpita. Visit her blog Ei Gi Chakhum for different types of recipes, specially Manipuri cuisine along with fusion and regional culinary delights.

Pushpita is an Economist, a freelance writer, a doting mother, a homemaker, a very helpful person and a food enthusiast. Thanks a lot Pushpita for inviting me to write a guest post for Makar Sankranti. Wishing you a blessed year ahead.

In west Bengal its known as Poush Sankranti/Poush Parbon or Makar Sankranti. We celebrate it in the last day of Bengali month Poush.

Making of pithe or puli is must in every Bengali home to celebrate this harvest festival. Rice flour, coconut or date palm jaggery or khajur gur are mainly used in these special kind of sweets.

Dudh puli is basically rice flour dumplings stuffed with coconut, date palm jaggery or khajur/nolen gur, khoya/mawa or dried milk and dry fruits and cooked in date palm jaggery or khajur/nolen gur and cardamom infused milk.

The stuffing is same as Gokul Pithe.

Puli or pithe in cardamom and Jaggery infused thick milk taste heavenly.

Now coming to the recipe.

We make this puli or pithe every year but never baked it. But Pushpita want the puli baked. So Pushpita here is a baked version of dudh puli for you 🙂

Recipe 



For rice dumplings 

Rice flour – 1 cup

Hot water – 1/2 cup

Salt – a small pinch

For stuffing 
Khoya or dried milk  – 2 cup grated or mashed

Coconut  – 1 cup grated

Date palm jaggery/khajur gur  – 1 cup grated

Dry fruits of your choice

For thick milk 


Milk – 6 cup

Date palm jaggery – 1/3 cup grated or broken into small pieces

Cardamom powder – 1 teaspoon

Shredded almonds and dry fruits to sprinkle

Method 

Heat a pan and add khoya or dried milk. Saute for some time. Stir continuously. Add the grated coconut and date palm jaggery.

If you don’t have this jaggery use sugar. Add 3/4 cup and mix well. Keep stirring. When the jaggery or sugar melted taste it then add more if require.
Add dry fruits. I usually use cashew nuts and raisins. You can use any dry fruits of your choice.
Saute till the mixture dried up completely.

Switch off the flame and let the mixture cool.

In a bowl mix rice flour and hot water. Mix with a spoon. Then knead well with hand quickly. Make a smooth dough.

Heat milk in a heavy bottom pan. When it starts to boil reduce the flame. Let it boil on simmer 30 minutes.

Take small balls out of the dough and make it flat with your palm. Stuff little khoya/mawa or dried milk, coconut and jaggery mixture in the middle. Seal the edges to make it semi circle or a cylindrical shape. My mom used to make it small cylindrical shape so I like to make it in that way.

Stuff all the dumplings.

Now add cardamom powder to the milk. Mix and add the dumplings one by one in the boiling milk. Stir gently to avoid breaking the dumplings. Let it cook for 30 minutes more  on simmer or until you get your desired consistency.

Add the jaggery and mix well. Its ready.

Place the dumplings on a ovenproof tray. Pour the thick reduced milk on it. Sprinkle shredded almonds on it. You can use any dry fruits of your choice.

Bake in preheated oven at 200° on upper rack for 15 – 20 minutes or until the colour becomes light brown.

Serve hot. It will be soft before baking but becomes little hard when cool after baking. Reheat it to make soft again whenever you want to serve.
You can store it in refrigerator for 3 – 4 days. Just microwave for 30 – 40 second before serving.

You can skip the baking if you like. Serve stuffed rice dumplings in flavoured thick milk. It will be delicious without baking too.

Happy Makar Sankranti in advance to everyone 🙂

Chicken Dak Bungalow 


Dak bungalow chicken.

Its a colonial recipe from the days of the British. Unfortunately dak bungalow cuisine is a near forgotten culinary treasure. Dak bungalows were the rest houses of Calcutta where the British officers used to take rest on journey. Or used as a night stay during hunting trip. In these dak bungalows or rest houses a khansama or orderly used to handle the kitchen. They generally used their own chicken or goat or the animals killed in hunting to serve the officers.

The recipe is different  from one dak bungalow to other depending on the availability of ingredients.

Dak bungalow chicken curry comes with whole boiled and fried eggs and potatoes in it and freshly ground spices.

A very flavourful dish which needs only two steps marinade and then cook. The original recipe of chicken dak bungalow was chicken roast. Which is very light on spices and could be cooked with minimal ingredients and shortest of time. But these days chicken dak bungalow is much spicier and with more gravy.

I have made this chicken dak bungalow in my own way. Generally coriander powder is used in it but I have used cumin powder in it. You can use coriander powder if you like.

I have made a rich and spicier version of chicken dak bungalow.

Recipe 


Chicken pieces – 1 kg

Onions – 4 large

Garlic – 6 – 7 cloves

Tomatoes – 4 large

Oil – 1/2 cup

Salt to taste

Turmeric powder – 1/2 teaspoon

Sugar – 1 teaspoon optional

Ginger – 1 inch piece

Green chilli – 3 – 4 or to taste

Green cardamom – 4 -5

Cinnamon – 1 inch stick

Cloves – 4

Mace or javitri – 2 string

Kashmiri red chilli powder – 2 tablespoons

Red chilli powder – 1 teaspoon or as per your spice tolerance

Black pepper powder – 1 teaspoon

Eggs – 4 – 6
Garam masala powder – 1/2 teaspoon

For marinate 


Salt

Mustard oil – 1 tablespoon

Turmeric powder – 1/2 teaspoon

Cumin powder – 1 teaspoon

lemon juice – 1 teaspoon

Garlic paste – 1 tablespoon

Ginger paste – 1 teaspoon

Red chilli powder – 1 teaspoon

Black pepper powder – 1 teaspoon

Curd – 1/2 cup
Garam masala powder – 1/4 teaspoon

Method 



Marinate the chicken pieces with salt, mustard oil, turmeric powder, cumin powder, lemon juice, ginger garlic paste, chilli powder, pepper powder, garam masala powder and curd. Keep it in refrigerator for 1 – 2 hour or overnight.

Finely chop 2 onions. Make a paste of remaining 2 onions, ginger and garlic. Keep it aside.

Grind the tomatoes with green chillies, cardamom, mace, cloves and cinnamon. You can use the whole spices in tempering too.

Peel the boiled eggs and pierce with a knife. Marinate with salt and turmeric powder and keep aside. I didn’t use potatoes but if you are using potatoes peel and marinate some whole small potatoes or chopped large potatoes with salt and turmeric powder. Fry the potatoes and eggs separately and keep aside.

Heat mustard oil in a nonstick pan. Fry the marinated chicken pieces and keep aside.

In the same oil add the chopped onion and sugar. Fry till the onion becomes brown. Add the onion, garlic and ginger paste. Saute till oil leaves the sides.

Now add the tomato, green chilli, cardamom, mace or javitri, cinnamon and cloves paste. Saute and add salt cumin powder, red chilli powder, black pepper powder, turmeric powder. Saute till oil leaves the sides.

Now add the fried chicken pieces. Mix well.

Add remaining spices of marination and water as require to make gravy. Add the fried potatoes and eggs. Cover and cook until the chicken and potatoes are becomes soft.

Taste and adjust the seasoning. Sprinkle garam masala powder and switch off the flame.

Garnish with chopped cilantro, sliced onions and green chilli.

Serve hot with steamed rice, roti or Indian flat bread, paratha, puri or luchi.