Gulkand Stuffed Khoya Paneer Laddu / Ganesh Chaturthi Special 

 

Happy Ganesh Chaturthi.

May the divine blessings of Lord Ganesh bring you eternal bliss. Protect you from evil and fulfil your wishes today and always.

I am very happy to share this post today. Two years ago I had published my first blog post chakhao-kheer.   Today is 2nd anniversary of my blog. Two years and 218 posts.  Thanks to all my readers. Its possible because of your support and love. Thanks a lot.

Ganesh Chaturthi is a ten-day Hindu festival mainly celebrated in Maharashtra. Ten days celebration of the birthday of elephant headed God Ganesha.

God Ganesha is known as the lord of art and science and the God of wisdom. He is known by 108 different names. Most popularly known as Vinayaka and Ganapati.

Lord Ganesha is considered the God of beginnings. So people worship God Ganesha before every rituals and ceremonies.

Modak and laddu are the favourite sweets of Lord Ganesh.

Our this week’s 106th #Foodiemonday bloghop theme is Ganesh Chaturthi special. My contribution is this gulkand stuffed khoya or mawa paneer laddu.
I have used homemade mawa or khoya and paneer in it. These delicious and melt in mouth laddus are very easy to make.

Recipe 


Paneer or cottage cheese – 1 & 1/2 cup crumbled

Khoya or mawa – 1 cup

Sugar – 5 tablespoon or to taste

Cardamom powder – 1 teaspoon

Desiccated coconut – 4 tablespoon

Saffron – a small pinch

Gulkand or rose petal jam – as require

Method 


In a food processor or mixer grinder grind paneer, khoya, sugar, desiccated coconut, cardamom powder and saffron altogether.

Make the mixture smooth. Taste and add little more sugar if require.

Pour the mixture into a nonstick or heavy bottom pan. Cook on low flame. Stir continuously.

Cook until the consistency becomes like a dough and leaves the sides. Don’t make it too dry.

Remove from heat.

Let the mixture cool down.

Make small balls. Flatten with your palm. Place little gulkand at the middle.

Bring together all the sides and make a round ball again.

Make all the balls or laddu like this.

Serve immediately or keep in refrigerator.

Enjoy the heavenly taste.

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Savoury Rasgulla Korma 

Savoury rasgulla korma.

Yes, you heard right, it is savoury rasgulla. We know that rasgulla is a famous sweet of Bengal and Odisha.

But today I am sharing this famous rasgulla with a twist. I have made these rasgulla in salted water instead of sugar syrup. And dip them in a very delicious and flavourful gravy. The taste is awesome.

A perfect party side dish. Or make it for your sudden guests,if you have milk in your refrigerator.

Or you have some store bought rasgulla in your fridge and no one wants to eat? No problem just squeeze them and dip them in hot water. Squeeze again and dip in the gravy. Easy isn’t it 😀

Now include it with your other paneer dishes like matar paneer, shahi paneer or Kadhahi paneer etc.

Try and add this in your festive menu. I am sure everyone will love this delicious and flavourful curry.

Recipe 



Milk – 1 litre

Vinegar – 2 tablespoon

Salt – 1 teaspoon
Water – 3 cup

Onion – 2 chopped

Garlic – 3-4 cloves

Ginger – 1/2 inch piece

Tomato – 2 large chopped

Almond – 8-9 soaked and peeled

Cashew nuts – 8-9 soaked

Green chillies – 2-3

Green cardamom – 2-3

Cloves – 3

Cinnamon – 1 inch piece

Mace or javitri – 1 string

Star anis – a small piece, optional

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Turmeric powder – 1/4 teaspoon

Kashmiri red chilli powder – 2 teaspoon

Coconut milk – 1 cup

Water – 1 cup

Salt to taste

Chopped cilantro to garnish

Method 


Heat the milk in a heavy bottom pan. When it starts to boil add 2 tablespoon vinegar and stir. Milk will be curdle. If require add little more vinegar. When the whey or water and paneer separate from the milk, strain the paneer or cottage cheese with a muslin cloth. Hang it for an hour.

After an hour mash the paneer with your palm. Knead it well with the heel of your palm until the paneer becomes smooth and little greasy. Knead it for at least 10 minutes.

Make small balls with it. You can make 10-12 small balls. There should be no cracks on the balls.

Heat 3 cup water with 1 teaspoon salt in a wide pan. When the water comes to rolling boil slide the paneer balls in it.

Cover and cook for 15 minutes. Remove from heat.

Let it cool down.

Grind onions garlic and ginger.

Separately grind tomatoes, green chilli, cardamom cinnamon, cloves, mace, soaked and peeled almond, soaked cashew nuts and star anis. Star anis has very strong flavour so take a small piece. If you don’t have star anis omit it.

Make a smooth paste.

Heat oil in a pan. Add onion, garlic and ginger paste. Fry till oil leaves the sides.

Now add tomato, whole spices, green chilli, almond and cashew nuts paste.

Add salt, cumin powder coriander powder, turmeric powder and Kashmiri chilli powder. Saute until oil leaves the sides.

Add coconut milk and water.

When it starts to boil add the paneer or cottage cheese balls or savoury rasgulla.

Cover and cook for 10 minutes on low flame. Stir gently to avoid the rasgullas break.

Switch off the flame.

Garnish with chopped cilantro.

Serve with steamed rice, roti or Indian flat bread, paratha, puri, pulao, fried rice or any bread of your choice.

Enjoy the rich, delicious and flavourful savoury rasgulla korma.
I would love to hear from you. Please share your thoughts and suggestions in comment.

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Paan Sandesh Or Betel Leaf Flavoured Sandesh 

Paan sandesh or betel leaf flavoured sandesh. 

A very delicious paan or betel leaf flavoured Bengali sweet made of cottage cheese or paneer. You can get some more different flavoured sandesh recipes here. Click on the name for recipes. 

Chocolate stuffed chocolate sandesh

Sugar and date palm jaggery sandesh

Mango sandesh

Kesar pista sandesh

Chocolate coconut sandesh 

Cake sandesh

Watermelon sandesh

Paan betel leaf is a traditional mouth freshener and digestive aid in India. Its popular due to it’s medicinal properties.

From using it in prayers and religious ceremonies to eating it in the form of a ‘paan’, betel leaves contain many curative and healing health benefits. The leaves are full of vitamins like vitamin C, thiamine, niacin, riboflavin and carotene and are a great source of calcium. 

Betel leaf helps in treating diabetes, aids in weight loss, prevent oral cancer, heals wound, and cures headache.

Source

Personally I love sweet paan or mitha pan. Which has flavourful and delicious ingredients like saunf or fennel seeds, rose petal jam or gulkand, cardamom etc wrapped in a betel leaf.

So I have added this sweet paan flavour in these sandesh. 

I have used Gulkand, saunf or fennel seeds, betel leaves and cardamom in this sandesh. To make the taste similar to sweet paan or mitha paan. 

I have added a pinch of green colour in it but you can omit the colour. Your sandesh will be naturally light green colour for using betel leaves.

I have used fresh homemade paneer or cottage cheese. You can use store bought paneer in it, just crumble the paneer before using.



Recipe 



Paneer – 1 cup, tightly packed 

Paan leaves  – 2,  chopped 

Milk powder – 4 tablespoon 

Sugar – 4 tablespoon 

Gulkand – 2 tablespoon 

cardamom powder – 1/2 teaspoon 

Fennel seeds or sounf – 1/2 teaspoon 

Green food colour – little, optional



Method 



1. Blend or grind chopped betel leaves, fennel seeds or saunf, gulkand and sugar. 

2. Add crumbled paneer, milk powder and cardamom powder with betel leaves, fennel seeds, gulkand and sugar mixture. Blend or grind into a smooth paste. 

3. Take out the mixture in a plate. If you want to use colour add a pinch of powder food colour or 1-2 drop gel colour and mix well. 

4. Heat a pan. Cook the mixture on low flame. Stir continuously. 

5. When the mixture becomes a dough like consistency remove from the heat. Don’t make it too dry. 

Let it cool down. 

6. Grease the moulds with little ghee or clarified butter. 

7. Mash the mixture with your palm to make it smooth. 

8. Make small balls and make desired shape with greased moulds. Or you can keep them as a small round balls. Or give any shape with your hand. 

9. Serve immediately or keep in refrigerator and serve chilled. 

You can keep them in refrigerator for 4-5 days. 

Enjoy the paan flavoured yummy sandesh. 

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

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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….

Peanut Potatoes / Fasting recipe 

Peanut potatoes or potatoes for fasting days.

Shravan is considered an auspicious month for the Hindus. Many people observe fast on every Monday during this month. Fast to learn self-control and detoxify the body. So fasting is not to torture ourselves. A proper diet is important to keep ourselves healthy and energetic.

Generally people eat potatoes, sabudana/sago or tapioca, buckwheat flour or kuttu atta, water chestnut flour or singhara atta, barnyard millet or vrat ka chawal/sama rice, fried food, sweets etc.

I have shared some more fasting recipes here.

Water chestnut and coconut cake

Barnyard millet fried idli 

Potato and barnyard millet cutlets

Singhara atta or water chestnut laddu

I am sharing a simple potato recipe today. Simple and easy yet lip-smacking taste.



Recipe 


Boiled potatoes – 8-10 small

Roasted or fried peanut – 1/4 cup

Clarified butter or ghee – 2 tablespoon

Cumin seeds – 1 teaspoon

Rai or black mustard seeds – 1/2 teaspoon

Curry leaves – 10-15

Asafetida or hing – a pinch

Grated ginger – 1-2 teaspoon

Chopped green chilli – 2-3 chopped

Black pepper powder – 1 teaspoon or to taste

Cumin powder – 1 teaspoon

Rock salt or sendha namak to taste

Lemon juice – 1 tablespoon

Chopped cilantro 2 tablespoon, optional



Method 


Peel the boiled potatoes. Make half. If potatoes are too small use whole.

Heat ghee or clarified butter in a pan. Add cumin seeds and mustard seeds. Let them splutter.

Add curry leaves, asafoetida, chopped green chilli and grated ginger. You can add 1-2 dry red chilli with these.

Fry for 1-2 minutes. Add the potatoes, rock salt, cumin powder,  black pepper powder. Fry till the potatoes becomes light brown.

Add fried or roasted peanut. If you like also add some fried cashew nuts.

You can use crushed peanut too.

Mix well. Saute for 1-2 minutes more.

Add lemon juice and mix well.

Remove from heat. Taste and adjust the seasoning. Add more rock salt and lemon juice if require.

Garnish with chopped cilantro and lemon wedges. If you have fresh grated coconut spread over it.

Serve hot.

Note –

You can use fried cashew nuts instead of peanuts, or use both. Add a fistful grated fresh coconut to make it more yummy.

You can use oil instead of ghee or clarified butter.

If you are not making it for fasting then add 1-2 teaspoon chaat masala too.

In place of lemon juice you can use dry mango powder or amchur or anardana powder/dry pomegranate powder.

If you want it hot add 1 teaspoon red chilli powder in it.

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

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Raw Banana Curry 


Raw banana curry.

A very delicious and flavourful curry made with green banana or raw banana.

We all know that green or raw banana is very nutritious vegetables.

Nutritionally, the green banana is a good source of fiber, vitamins and minerals, and contains a starch that may help control blood sugar, manage weight and lower blood cholesterol levels.

Source

You don’t need to cook it always in a simple way. Why not transform this healthy vegetable into a rich or shahi curry? Try this recipe. Even you don’t recognise banana in this curry. Its superbly delicious, flavourful, spicy and rich.

I have shared two more banana recipes here.

Raw banana kofta and Banana butter masala. To get the recipe click the name.

You can serve it as a party side dish. You can make it without onion garlic too. Just omit onion and garlic, increase the amount of poppy seeds. Add 2 tablespoon each poppy seed and cashew nuts paste and 1-2 tablespoon cream. You can add fresh coconut paste too. Your no onion garlic rich and delicious curry is ready.

Recipe 



Raw banana – 5

Onion – 2 large

Garlic – 3-4 cloves

Ginger – 1 inch piece

Poppy seeds – 1 tablespoon

Tomato – 2 large

Green chilli – 2-3

Clove – 3

Green cardamom – 2-3

Cinnamon – 1 inch piece

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Turmeric powder – 1/4 teaspoon

Garam masala powder – 1/4 teaspoon, optional

Kashmiri red chilli powder – 2 tablespoon

Oil – 3-4 tablespoon or as required

Coriander leaves – 1 tablespoon, chopped, optional +to garnish

Water as required

Method 


Peel and chop the bananas lengthwise. You can chop in any shape. Wash and drain the water.

Soak poppy seeds in hot water or microwave with little water for 1 minutes.
Slice 1 onion and separate the layers. Keep aside.

Grind 1 chopped onion, garlic and ginger.

Separately grind the tomatoes, soaked poppy seeds, green chilli, cardamom, cloves and cinnamon. Make a smooth paste.

Heat oil in woke or pan. You can use mustard oil or any refined oil.

Add sliced onion and fry. Stir continuously while frying, onion shouldn’t be burnt.

Fry till onion becomes brown. Remove from the oil and keep aside. We will use it for garnishing.

In the same oil fry the banana pieces till golden brown and place them on a paper towel.

Now add onion, garlic and ginger paste into the oil. Fry till oil leaves the sides. For no onion garlic recipe read the notes.

Add tomatoes, poppy seeds, green chilli, cardamom, cloves and cinnamon paste. You can also add fresh coconut paste  if you want.

Add cumin powder, coriander powder, kashmiri red chilli powder and garam masala powder.

Fry again till oil leaves the sides.

Add fried banana pieces and salt. Mix well and fry for 1-2 minutes more.

Add water as require. I have made it dry but you can make thick gravy. Don’t make it runny.

Cover and cook till the banana pieces becomes tender.

Add chopped coriander leaves if you want, I didn’t. Remove from flame. Add some fried onion and mix well.

You can add 1-2 tablespoon cream too if you like.

Garnish with chopped coriander leaves and fried onion slices.

Serve hot with roti or Indian flat bread, paratha, naan, puri or dal chawal.

Note –

With tomato, chilli and whole spices you can grind fresh coconut too.

If you want to make without onion garlic curry, omit the onion and garlic and increase the amount of poppy seeds. Add 2 tablespoon each of poppy seeds paste, cashew nuts paste and fresh coconut paste with tomatoes. At the end add 2 tablespoon cream.

Enjoy the rich, spicy and delicious banana curry with your lunch or dinner.

 

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