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………

Misti Doi Parfait 

Happy holi to everyone. May the colours of happiness fulfill your life.

Colourful parfait for the festival of colours.
Holi is a spring festival. Also called festival of colours or festival of love. This festival signifies the end of winter and the arrival of spring.

Its a day to meet others. A festival to forget and forgive, play with colours and enjoy. Holi is also celebrated as Thanksgiving for a good harvest.

Yes its a day all about colours and to enjoy delicious snacks and drinks.

So our this week’s 83rd #Foodiemonday bloghop theme is Holi. And I am sharing this delicious and colorful parfait.

I have this misti doi or caramel flavoured yoghurt. Which is very common in west Bengal. If you don’t have it use powered sugar mixed yogurt with any flavour of your choice. You can use any fruits in it. I have used mixed fruit jam but you can use strawberry crush or any other jam of your choice.


Recipe 


Misti doi or caramel flavored yogurt

Pomegranate seeds

Oreo or any chocolate cookies – 8

Jam or strawberry crush


Method 


Grind 7 cookies into a coarse powder.

Take a glass. You can use any short or long glass or wine glasses.

You don’t need to exact measure. I love the taste of misti doi or caramel flavoured yogurt so I have made a thick layer of it.

Spread 1-2 tablespoon pomegranate seeds in the bottom. Make a layer of crushed cookies on it. Press with spoon.

Place 2-3 tablespoon misti doi or caramel flavoured yogurt over it. If you don’t have misti doi mix powered sugar and any flavour in yogurt.

Then spread a layer of jam or strawberry crush.

Spread another layer of crushed cookies and at last spread pomegranate seeds.

Place a cookie in the middle.

Serve chilled.

Enjoy the colourful parfait on this festival of colours 🙂

Eggless Fruit Cake Or Christmas Cake 

Wishing everyone a Merry Christmas and a Happy New Year. May your life be filled with joy and happiness!

Egg less fruit cake. Super soft, moist, flavourful and  loaded with dry fruits. No, not rum soaked its caramel soaked dry fruits cake or Christmas cake. 

Very easy to make, no fuss and aromatic cake for this special accession. 

And a delicious cake for vegetarian people.

I have already shared wholewheat flour eggless fruit cake.

 The recipe is same with little changes. 

You will love the texture, taste and aroma of this cake.

Recipe 


All purpose flour/maida – 1 & 1/4 cup 

Oil or butter  – 1/2 cup 

Curd – 1/2 cup 

Milk- 1/4 cup ( room temperature)
Vinegar –  1 tablespoon 

Flax seed- 2 tablespoon ( dry roasted and powdered) 

Orange zest- 1 teaspoon 

Baking powder- 1/2 teaspoon 

Baking soda- 1/2 teaspoon 

Sugar- 1 cup ( powdered) 

Sugar- 3 teaspoon 

Cashew nuts – 1/4 heaped cup, chopped or broken into small pieces 

Almond – 1/4 cup chopped or broken into small pieces 

Raisins – 1/4 cup chopped 

Tutti fruity – 1/4 cup

Candied cherry – 1/4 cup chopped 

Garam masala powder- 1/2 teaspoon (optional) 

Cumin powder- a pinch 

Nutmeg powder- a pinch 

Vanilla essence- 1 teaspoon 

Boiling water- 1/2 cup

Some cherry and sliced almonds for spreading over the cake. 

Method 


Take a pan and heat it, put 3 tsp sugar in the center, reduce flame to low. Don’t touch the pan or stir sugar. When all the sugar has completely melted pour the boiling water into it and switch off the flame. Mix the sugar and water well bring it back to boil and put all the dry fruits in it. Boil it for 5 – 6 minutes. Let it cool down. 

Keep 3 tablespoon flour aside and in the rest of the flour add baking powder, soda, spice powder and flax seed powder. 

Mix vinegar to the milk and keep aside. 

Beat the oil and sugar, add vanilla. Add curd, vinegar mixed milk. Fold in the flour mixture to it.

Add 3 tbsp flour to the soaked dry fruits.

Mix orange zest. Add the dry fruits in the batter and fold gently. Add remaining caramelized sugar water in it. 

Pour the batter into the greased baking pan and level the top. Tap the pan gently. Spread some sliced almonds and candied cherry. 

Bake in a preheated oven at 180° for 40-50 minutes until the toothpick comes out clean. 

Slice it when completely cool.

Fruity Muffins 


Stray birds of summer come to my window

to sing and fly away.

And yellow leaves of autumn,

which have no songs,

flutter and fall there with a sigh.

Rabindranath Tagore 



Autumn, also known as fall in North American English. Autumn marks the transition from summer into winter, when the arrival of night becomes noticeably earlier while the arrival of day becomes noticeably later, and the weather becomes cooler. 

One of its main features is the shedding of leaves from deciduous trees. From September to November, the autumn harvest brings a variety of healthful and delicious produce. And our this week’s #Foodiemonday bloghop theme is #FallRecipes. My contribution is this yummy fruity muffins. 

A delicious muffins made of apple, banana, orange and cinnamon. You will love the aroma of cinnamon and mixed fruits. If you don’t have muffins moulds you can use cake tin too. Make like a cake, slice and serve. 

 Even if your kids don’t like apple or banana I am sure they will love the taste too without recognizing apple banana in it. You can use grated fresh coconut too in the batter if you like. I have sprinkle  chocochips over the muffins but you can use any nuts of your choice or tutti fruity too. 
If you want to make it more healthy use 1/2 cup oats powder instead of all purpose flour/maida. 

Recipe 


Apple – 1

Banana – 2 – 3

Orange – 1

Khoya/mawa or dried milk – 1/3 cup
 

Wholewheat flour or atta – 1/2 cup 

All purpose flour or maida – 1/2 cup 

Sugar – 1/2 cup 

Oil or butter – 1/4 cup 

Orange juice – 1/2 cup 

Orange zest – 1/2 heaped teaspoon 

Cinnamon powder – 1 teaspoon 

Baking powder – 1 teaspoon 

Baking soda – 1/2 teaspoon 

Method 


Peel and grate the apple. Heat a pan and add the grated apple and sugar. Cook on low flame. Stir continuously. Cook till the sugar dissolve and the mixture becomes thick. Now let the mixture cool down.
 Chop the bananas and blend or grind with khoya/mawa or dried milk. Keep aside. I have used 2 large bananas. 

Sieve both flour, baking powder, soda and cinnamon powder. In this recipe I have used wholewheat flour and all purpose flour/maida both. But if you want you can use only wholewheat flour/atta or all purpose flour/maida or mix half oats powder with the flour. 

In a bowl add apple and sugar mixture, oil or butter, orange zest and orange juice. Beat well. Add the dried milk and banana mixture. Mix and add dry ingredients in it. First add half of the dry ingredients and mix well. then add the remaining dry Ingredients and mix well. 

You can add 1/4 to 1/2 cup grated fresh coconut too in the batter if you like. 

Preheat the oven at 180° for 10 minutes. 

Fill the greased muffins moulds or cake tin 3/4 with the batter. Sprinkle chocolate chips or dry fruits or any nuts of your choice. 

Bake at 180° for 20 minutes or until the toothpick comes out clean. 

Serve the muffins hot or at room temperature as a dessert or with tea or coffee. 

Enjoy the heavenly aroma and taste.

Chocolate Coconut Sandesh 

May Maa Durga empower you and your family with her nine swaroopa of Name, Fame, Health, Wealth, Happiness, Humanity, Education, Bhakti & Shakti. Happy Navratras. And have a blessed Durga Puja.



Chocolate coconut sandesh. A sweet made of soft and smooth coconut mixture and crisp chocolate.Bengali’s love sweets and Durga Puja is the perfect time for sweets. So spread happiness with this delicious and easy to make sweet recipe.



Durga Puja is the one of the most famous festival celebrated in West Bengal  in honor of Goddess Durga during the period of Navaratri
This festival marks the victory of Goddess Durga over the evil buffalo demon. Mahishasura.  Durga Puja festival epitomises the victory of Good over Evil.

In Bengal, Goddess Durga is worshipped as Durgotinashini, the destroyer of evil and the protector of her devotees.
Durga Puja or Sharadotsav is an annual Hindu festival in South Asia that celebrates worship of the Hindu Goddess Devi Durga.

Durga Puja is celebrated every year in the Hindu month of Ashwin (September-October) and commemorates Prince Rama’s invocation of the goddess before going to war with the demon king Ravana.
This autumnal ritual was different from the conventional Durga Puja, which is usually celebrated in the springtime.

So, this Puja is also known as Akal-bodhan or out-of-season  worship. Thus goes the story of Lord Rama, who first worshipped the Mahishasura Mardini or the slayer of the buffalo-demon, by offering 108 blue lotuses and lighting 108 lamps, at this time of the year.

In this festival serve your guests a different and delicious sweet. Chocolate coconut sandesh. I have mixed coconut with kid’s favourite chocolate to make a lip-smacking sweet.

Coconuts are one of the wonder foods on earth that have multiple health benefits.
Coconut tree was called Kalpa vriksha in Sanskrit. The tree that supplies all that is needed to live.In ancient India, the coconut palm has been recognized as a top immune booster, antifungal, antibiotic, antiviral and antibacterial remedy for thousands of years all over the world.



In India one of the most common offerings in a temple is coconut. Coconut plays a vital role in all puja rituals. The coconut is a satvic fruit. It is sacred, pure, clean, and health giving, endowed with several properties.

Enjoy this auspicious occasion with this delicious chocolate coconut sandesh.

Recipe 


Shredded coconut – 1 cup

Paneer/cottage cheese – 1 cup

Sugar – 1/4 cup or to taste

Cardamom powder – 1/2 teaspoon

Dark chocolate – as require. I have used 1/2 morde chocolate bar

Ghee/clarified butter or butter for greasing the moulds.

Method 


Mix paneer/cottage cheese, coconut and sugar. Add less sugar, taste after mixing and add more if require. Mix well with you finger tips. Make a smooth mixture.

Heat a nonstick or heavy bottom pan. Cook the coconut mixture on low flame. Keep stirring. Cook until the mixture dried up. Remove from heat and let the mixture cool down. Make it smooth again. You can use your grinder or blender to make it smooth. I have ground it.

We have to set it in moulds. You can use any moulds whatever you have. I have used small chocolate moulds for bite sized sandesh and some muffins moulds for large size.

Melt the chocolate in double boiler or in microwave. Microwave for 30-40 second on high power stir if require microwave some more seconds. Stir with a spoon to check. It shouldn’t be burn. After melting stir it well.

Now take the greased moulds. Pour 1 teaspoon coconut paneer/cottage cheese mixture. Set and level with a spoon or your finger tips. Press gently. Pour 1 teaspoon melted chocolate over it. Make it flat and even with a spoon.

Keep the moulds in refrigerator for 2-3 hours.
Demould on a plate. Serve chilled. Always keep the remaining sweets in refrigerator. Chocolate will melt if you keep it in room temperature.

Coconut paneer/cottage cheese mixture have a soft smooth texture and chocolate is crisp.
Enjoy the soft and crunchy taste.

Egg less Sugarless Choco Orange Mousse With Milk Topping Or Malai

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Chocolate orange mousse.
This post is going to be a part of #Foodiemonday #Bloghop. Today’s theme is mousse.

Its a challenge for me. Always try to avoid such heavy dessert. Too much cream but yummy. And yes its no sugar no egg recipe added milk topping or malai.

I made it in my easy peasy way. And instead of sugar used  honey to make it sweet. And not store bought cream I used milk topping or malai in it.

Used whatever readily available in my pantry. And the result is amazing. Its yummy.

Try this and you will love the orange chocolate mix flavour. You don’t need any special ingredient. Need only cooking chocolate or dark chocolate, orange, honey and milk topping or malai.

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Recipe

Cooking chocolate  – 1 cup chopped or grated

Chilled heavy cream or malai/milk topping – 1/2 cup

Honey  – 2 teaspoon or 2 teaspoon powdered sugar

Orange juice  – 2 teaspoon

Orange zest  – 1/4 teaspoon

Method

Take cream or milk topping or malai in a bowl. Start whipping. Whip till the soft peaks form.
Don’t whip it more. Over whipping will end up in butter.
Keep it in refrigerator.

Melt the cooking chocolate or dark chocolate in double boiler. I did it in microwave. Microwave for 1 minute. Add the orange juice stir well. And again microwave for 30 second.
Let it cool down. Add orange zest and honey and mix well.

Now add the whipped cream and fold in the chocolate mixture. Don’t over mix, just fold it in the chocolate.

You can strain it too. To get a smooth texture.
Pour in the serving bowl and tap it gently.

Keep in the refrigerator for 1-2 hour. Now decorate with orange segment, chocolate chips and cherry.

Serve chilled or keep in refrigerator for later use.
Enjoy the heavenly taste.

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