Watermelon Sandesh 


Watermelon sandesh.

Sandesh is a most popular and delicious dessert of Bengal made with chhena or cottage cheese and sugar or date palm jaggery. 

Sandesh can be made with different flavours. Today I am sharing a very easy recipe with watermelon. Its watermelon season so one more experiment with watermelon 😀

 And if you like watermelon, you will love the taste. 

I have made it very lightly sweet taste with only 4 tablespoon sugar. But you can add one more tablespoon if you like. 

Our this week’s 90th #Foodiemonday bloghop theme is #cheese. This time our fellow blogger Mayuri Patel suggested this theme. Go with any cheese and I have selected cottage cheese. 

You can get some more sandesh recipes here.
Sandesh
Mango sandesh
Keshar pista sandesh
Chocolate coconut sandesh;
Cake sandesh

Steamed sandesh with date palm jaggery or khajur gur 

Orange flavoured steamed sandesh
Chocolate stuffed chocolate sandesh 

I have some moulds.

 Now got some more beautiful mouds from my sister in-law Sandhya Gupta. Thank you so much Sandhya 😊

If you don’t have moulds you can roll it like small balls and make laddu shaped sandesh. 

Coming to the recipe of soft textured delicious watermelon sandesh. 

Recipe 
Paneer or cottage cheese – 1 cup 

Sugar – 4 – 5 tablespoon

Milk powder – 2 tablespoon 

Cornflour – 2 tablespoon 

Chopped seedless watermelon – 1/2 cup

Method 


Grind fresh homemade chhena/paneer or cottage cheese, sugar, watermelon pieces, cornflour and milk powder. Make a smooth paste. 

Use full cream milk to make chhena/paneer or cottage cheese. If you have low fat cottage cheese add 1 – 2 tablespoon ghee or clarified butter. 

Heat a heavy bottom or nonstick pan.

Add the ground mixture. Cook on low flame. Stir continuously. 

When the mixture becomes dough like consistency and leave the sides switch off the flame. I didn’t used cardamom or any flavour to retain the watermelon falavour. You can add 1/2 teaspoon cardamom powder if you like. 

Let it cool down. 

Knead well with your palm to make it smooth. 

Make small balls and give shape with any type of moulds. Or if you can roll it with rolling pin use cookie cutters to give shape. Or you can use your chocolate moulds too. 

Keep the sandesh in refrigerator.

Serve chilled. 

Enjoy………

Cake Sandesh

 


I alone cannot change the world, but I can cast a stone across the waters to create many ripples. – Mother Teresa

Happy Women’s Day.

Starting this post with the words of Mother Teresa. Her selfless work among the poverty-stricken people is an inspiration for us.

“for we women are not only the deities of the household fire, but the flame of the soul itself.”
Rabindranath Tagore, The Home and the World

And Gandhiji said, ‘Intellectually, mentally, and spiritually, woman is equivalent to a male and she can participate in every activity.”

From Sita in Ramayana to Kannagi in Silapathikaram to Rani Jhansi are not only celebrated women but also their contribution to social change and awareness had been immense.

India is the original home of the Mother Goddess. women in India have always been honored and respected.

Source

International Women’s Day is a worldwide event that celebrates the social, economic, cultural and political achievements of women. And calling for gender equality.

Our this week’s 82nd #Foodiemonday bloghop theme is Women’s Day treat. I am sharing cake sandesh or pinwheel sandesh.

This sandesh is a very delicious soft sweet with the aroma of cardamom and chocolate. I am giving both the method of making it. I am out of town this time. Whenever I will reach home, I will make it again and add some pictures of pinwheel shaped sandesh too.

Recipe 



Chhena/paneer or cottage cheese – 3/4 cup

Khoya/mawa or dried milk – 3/4 cup

Sugar – 1/4 cup

Cardamom powder – 1/2 teaspoon

Vanilla  – 1/2 teaspoon

Cocoa powder – 1 tablespoon
Ghee or clarified butter – 1 tablespoon

Method 



Mix paneer/cottage cheese or chhena and khoya/mawa in a plate. Mash well with your palm. Or grind into a smooth paste.

Heat one tablespoon ghee or clarified butter in a heavy bottom or nonstick pan. Add paneer/cottage cheese, khoya/mawa and sugar in it. Cook on low flame. Stir continuously.

Cook till the mixture becomes a dough like consistency and leaves the sides.

Let it cool down. Knead it again to make it smooth. You can grind it too.

You can make it in two ways.

1. Separate 1/3rd mixture and add cocoa powder and vanilla essence in it. Mix well.

Flatten it on a aluminum foil.

Mix cardamom powder in remaining mixture. Mix well and make a log with it. Place the log on cocoa powder mixed flatten mixture. Roll it and wrap with aluminum foil. Keep in refrigerator for 30 minutes. Cut into desired pieces and serve.
Or
Divide the mixture into two equal parts. Blend cocoa powder and vanilla essence in one and cardamom powder in another part.

Thinly roll out both the halves into equal sized pieces.

Place the chocolate piece on top of the white one. Roll the two tightly together as for Swiss rolls. Wrap with aluminum foil. And keep in refrigerator for 30 minutes.
Cut into desired pieces. And serve as pinwheel sandesh.

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 🙂

Kesar Pista Sandesh 

Kesar pista sandesh. 

A very quick, easy and yummy sweet for the festival.

Wishing a very happy Independence day to every Indian. 

15th August is the day of rebirth for India. India gain it’s Independence from the rule of the British on 15th August 1947. So this date is celebrated as the Independence Day in India.

 This day is observed as a national holiday. Every year the celebration starts with the unfurling of the tricolour National flag by the Prime Minister of the nation. 

This week’s #Foodiemonday #bloghop theme is #tricolour dish.


We are 10 food bloggers in our Foodiemonday bloghop team. This time my fellow bloggers decided to select one colour each from the tricolour. And I have chosen the colour white.

White colour signifies purity, spiritual, innocence, good, wholeness, fresh and completion. White is the colour of new beginnings.

Kesar/saffron pista/pistachio sandesh is very easy and quick to make. You don’t need long hours to prepare it. Very few ingredients and only 2 minutes. Interesting isn’t it 🙂

Its a type of bhapa/steamed sandesh. But I have made it in microwave. I have already shared two types of bhapa/steamed sandesh. Now one more Bengali delicacy for this special day.


Recipe 

Paneer/cottage cheese  – 1 cup crumbled 
Reduced milk  – 1/2 cup 
Sugar  – 1/2 cup or to taste 
Cardamom powder  – 1/2 teaspoon 
Cashew nuts  – 2 tablespoon blanched 
Pista/pistachios  – 2 teaspoon blanched 
Kesar/saffron  – a pinch 
Hot milk  – 1 tablespoon 

Method 
Soak the Kesar/saffron in hot water. 

Take fresh paneer/cottage cheese in a bowl. Crumble it with hand. Mix reduced milk and sugar in it. Add sugar according to your taste. Add less sugar, taste after mixing and add more if require. 

You can use condensed milk too instead of reduced milk. I have used homemade reduced milk. If you want to use condensed milk omit the sugar. Condensed milk has enough sweetness. 

After mixing taste and adjust the sugar. Now blend the mixture with all the ingredients in blender. Mixture should be thick and creamy.

 I have used cashew nuts but you can use blanched almonds too. If you feel its too thick you can add little milk in it. 

I have made it in silicone moulds. Grease the moulds with little ghee/clarified butter. Fill the moulds 3/4 with the mixture. Don’t try to fill up to rim it can spill during cooking. 

Place the moulds on the turntable of your microwave. Cook at high for 2 minutes.

After 2 minutes switch off the microwave and let them cool. 

If you don’t have moulds you can make it in a large microwavable container too. Slice before serving. Or steam it in a steamer or pressure cooker.

When cooled down refrigerate for 1 hour. Garnish with saffron and pistachios and serve chilled. Or keep the moulds in freezer and serve as yummy chilled ice-cream sandesh. 

Celebrate your festivals with this easy quick and yummy sandesh. 

Enjoy the heavenly taste 🙂

Dimer Chop Or Devilled Eggs 

Dimer chop or egg devil.

Kolkata is famous for it’s street food. And dimer chop or egg devil is one of them .You can get it in almost every street side food stalls.

Deviled eggs are known as stuffed eggs. Hard boiled eggs shelled, cut in half and filled with the yolk with mayonnaise and mustard etc. These eggs are usually served cold.

But these Kolkata style dimer chop or devilled eggs are hard boiled eggs, covered with a spicy potato or ground meat mixture, egg washed or dipped in flour batter, coated with breadcrumbs and deep fried. A very delicious and filling snack. Something like nargisi kofta without gravy.

Why this yummy fried eggs are called devilled eggs ?

The word derives from the association with the demon who dwells in hell 😀

No, this word was used to describe a highly seasoned dish. Now devilled word is used for food grilled or fried after coating with breadcrumbs. I think that’s why this delicious appetizer called devilled eggs 😀

Here is the recipe of a very popular delicacy of Bengal.

Usually it made with spicy ground meat and potatoes. But I have made it with only potatoes. To get the exact taste of dimer chop of street side stalls don’t forget to sprinkle black salt before serving.

 

Recipe 


Eggs  – 4 hard boiled
Potatoes  – 4 large boiled
Onions – 2 large finely chopped
Green chilli  – 2 Finley chopped
Grated ginger  – 1 teaspoon
Garlic paste  – 1 tablespoon
Cumin powder  – 1 teaspoon
Chat masala  – 1 teaspoon
Garam masala powder  – 1/2 teaspoon
Roasted spices powder  – 1 teaspoon, optional
Salt to taste
Oil – 3 tablespoon
Egg – 1 beaten with little salt and pepper
All purpose flour/maida – 1/2 cup or as require
Oil for deep fry
Breadcrumbs – 1 cup or as require
Chopped coriander leaves – 2 tablespoon
Black salt to sprinkle

 

Method 


Peel the hard boiled eggs. Cut them lengthwise and sprinkle little salt and pepper. Keep them aside.

Peel and mash the potatoes.

 

Heat oil in a pan. Add chopped onion and green chilli. Fry till the onion becomes light brown. Add garlic paste and grated ginger. Saute till the raw smell goes away.

Add mashed potatoes,salt and all the spices.

 

For roasted spices dry roast 2 tablespoon cumin seeds, 2 tablespoon coriander seeds, 4-5 cardamom, 4 cloves, 1-2 dry red chilli. Let it cool down. Grind and store in a airtight container for later use.

 

If you want to use ground meat then reduce the potatoes and add it before adding the potatoes. Add sufficient water to boil the meat. When it cooked and dried up completely add the potatoes.

 

Or you can cook the ground or minced meat with little salt and turmeric then add before potatoes. You don’t need to add water in it. Just reduce the amount of potatoes.

 

Mix well. Saute for few minutes. Taste and adjust the seasoning. Add chopped coriander leaves, mix and switch off the flame. Let the mixture cool down.

 

Take two plates. Spread all purpose flour/maida in one plate. And spread the breadcrumbs in another.

 

Take a piece of egg. Cover it with potato mixture. Half egg should be covered from all the sides. Shape it as a full egg with your palm.

 

Roll in all purpose flour/maida then dip in beaten egg. You can use a batter of all purpose flour/maida, cornflour and water instead of beaten egg. I have used beaten egg with little salt and pepper.

 

Now roll it on breadcrumbs and place it on a plate. Make all the four dimer chop or egg devil like this. Keep in refrigerator for an hour.

 

Heat sufficient oil in a wok or kadahi. Slide the dimer chop gently in the hot oil.

 

Fry from all the sides. When it turns golden brown remove from the oil.

Sprinkle little black salt. Serve hot with kasundi/tangy mustard sauce or any sauce of your choice.

Enjoy the Kolkata style hot crispy dimer chop or egg devil .

Bhapa Doi Or Steamed Yogurt Pudding With Milk Powder

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Bhapa doi or steamed yogurt pudding.
Bhapa doi or steamed yogurt is a delicious sweet dish of Bengal. A cheesecake like dessert.

Normally Bhapa doi is made of milkmaid and hung curd.
A very quick and easy recipe. I love it’s cheesecake like taste.
But today I am sharing my easy to make recipe.

You don’t need milkmaid for it.
Need only milk powder, thick curd, powdered sugar and some flavour. I have used cardamom powder.
You can use any flavour of your choice. Or use mango, strawberry or any fruit puree.

Make it in microwave in muffins or cupcakes mould as I did. Or you can bake it in water bath. Or simply steam in a double boiler.

Instead of muffins or cupcakes mould you can make it in a one large bowl too. Make it whenever you don’t find any sweet in fridge and want a quick dessert.

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Recipe

Thick curd  – 1 cup

Milk powder  – 1 cup

Powered sugar to taste

Cardamom powder  – 1/4 teaspoon

Method

Mix curd,  milk powder and cardamom powder. Beat well. Make a paste like mixture without any lumps.

Taste and add powdered sugar as require.
Mix well and pour in invidual mould or in a large bowl.

Microwave for 2 minutes on high power. If you find it little wobbly don’t worry it will set when you refrigerate.

Garnish with saffron strands. Let it cool in microwave.
Now keep in refrigerator for 2 hours or overnight.
Serve chilled.

Khejur/Khajur Gur Kheer/Nolen Gurer Payesh or Rice Pudding With Date Palm Jaggery

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Khejur/khajur gur Kheer/nolen gurer payesh or rice pudding with date palm jaggery.

#Foodiemonday #Bloghop #Theme. Its our 25th bloghop event. So we decided to make something sweet this week to celebrate silver jubilee event.

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Kheer or payesh is one of the most famous desserts in Bengal as well as India.
Serving Kheer or payesh is must in every Bengali home on birthdays or any auspicious occasion.

Its a signature dish of Makar Sankranti too. We use date palm jaggery or khajur/khejur gur instead of sugar on this day.
This jaggery is available only in winter. And taste and flavour is heavenly.

Palm jaggery is the most beneficial and nutrients rich variety of raw jaggery. It is prepared from palm tree extract and is loaded with minerals and vitamins.

This pudding/kheer or payesh is very easy to make. You need only 3 ingredients. Milk, rice and date palm jaggery or khajur/khejur gur.

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Recipe

Full cream milk  – 1 and 1/2 litter
Rice  – 5 teaspoon

Khajur gur or date palm jaggery – 1/4 cup or to taste

Cardamom powder  – 1/4 teaspoon optional

Cashew nuts – 3-4 teaspoon or as much you like

Raisins – 3-4 teaspoon

Method

Wash the rice properly. Drain and keep aside.
Soak the raisins in water.

Heat milk in a large heavy bottom pan and let it boil.
Add the rice and let it cook on simmer. Stir in-between and scrape the sides of the pan.

Cook on low flame till the milk thicken. Keep stirring to avoid sticking at the bottom . If you do not stir, it might get burnt at the bottom.
Burning smell can spoil the kheer.

When the kheer get rich creamy texture and rice cooked add date palm jaggery, cashew nuts and raisins. Mix well and taste the sweetness. Add more if require.

Remember to add the jaggery at the end. Jaggery can curdled the milk if you add it at the beginning. Switch off the flame.

Add cardamom powder if you want. I love the jaggery flavour. Its pure bliss so I didn’t use cardamom or anything. Mix well.
Let it cool.

Garnish with sliced almonds and cashew nuts.
Enjoy the rich creamy rice pudding or khajur  gur kheer/khejur gurer payesh chilled or hot as you like.
I like it chilled.