Showing posts with label Bengali cuisine. Show all posts
Showing posts with label Bengali cuisine. Show all posts

Monday, December 6, 2010

A Bengali sweet : you name it!

Tried and tasted by Nivedita
Hi All,
Some times, you will fail when you are overconfident. Last night, this was what happened with me.
After preparing Rasagulla, Jamoon and Rasmalai many times, I was  very confident that Sandesh will come out perfect. But Man proposes with his ego,  and  God disposes!! 
I started making Sandesh and ended with something else. You have to name it because I do not know what to name it.
You see the photo and name it.

As usual I browsed many sites and blogs. All the recipes were same. 
Paneer - 1 cup(prepared with half litre of milk, the quantity will be less but good if you are trying for first time)
Fine sugar - 1/2 cup
Rose essence - 1 drop
Saffron strands - 2 to3 (soaked in 1 tbsp of warm milk)

Take paneer and knead it to remove lumps. 
Add sugar and mix gently till both are blended nicely.
Transfer it into thick bottomed kadai and cook on low flame till it becomes soft. 
Add rose essence and  saffron milk. Mix well.
Remove from heat and give desired shape.
This is what the recipes say.
But may be I over cooked the paneer mix, It came out very dry.
So again I added little milk and cooked for some more time. But in vain.
It came out more dry!!
I transferred it into a plate and gave it the burfi shape.
Now all of you give the name to this sweet. It almost tasted like kalakand but it was too dry! 
I am sending this to 
PJ's event
with a doubt will she accept it???
(to know, please check the roundup in her blog!) 
Food palette series White and giveaway winners

Keep Smiling,

Saturday, December 4, 2010

Bafa Dhoi

Tried and tasted by Nivedita
Hi All,
One more sweet from Bengal. Many times I came across this sweet but never thought of trying it only because I was lazy. And yesterday I decided to make it and today its ready. Its so simple and easy to make and the taste is too good.
I followed the recipe from Tarla Dalal's website.

I used very little quantity as I was not sure about the taste. But I am going to make it again very soon as my mom liked it a lot. I too enjoyed it chilled.

Milk - 1 cup
Condensed Milk - 1 cup
(I used  the small tin of 90gm and the same amount of Milk and Curds)
Fresh Curds - 1 cup
(Take equal quantity)

  1. Take all the ingredients in a vessel.  Mix it thoroughly. 
  2. I used hand mixer.
  3. Prepare a double boiler.
  4. Boil the mixture in double boiler for 10 to15 min.
  5. Pierce knife and if the knife comes out clean, Bafa Dhoi is ready.
  6. Make it cool outside and keep in the fridge overnight or 4-6 hours.
  7. Enjoy the chilled bowl of Bafa Dhoi.
PJ's ongoing event  
Will be back with one more Bengali sweet :-)
Keep Smiling

Thursday, December 2, 2010

Payesh(Rice Kheer)

Tried and tasted by Nivedita
Hi All,
I always wait for a chance to prepare sweets and have it too.This week is Bengali sweets week for me.  I am already late in my entries to PJ's event. I do not want to loose this chance to try new sweet dishes from Bengal.
Here is one simple yet yummy sweet which I really loved to eat. My younger daughter loved it.
I browsed many sites for the recipe and I got the same recipe from all. There were 2 recipes. One with sugar and another one was with condensed milk.
I went for sugar one. 
Here goes the recipe:

Basmati Rice - 1/4 cup
Milk - 1/2 litre
Sugar - 1/4 cup or more
Cardamom powder - 1/2 tsp
Saffron Strands - 2(soaked in 1 tbsp warm milk)
Bay leaf - 1
Chopped nuts - 2 tbsp(Soaked in warm milk)
(I chopped the nuts very fine, as my kids do not like if I put whole)

Soak the rice for 15 min to half an hour. Drain it and keep aside.
Keep the milk to boil. 
When it is boiled for few minutes, add the drained rice and bay leaf.
Cook the rice till it is boiled 3/4th on low flame (It may take around 25 to 30 minutes).
Keep on stirring in between.
Add the sugar and cardamom powder. Mix well. Add chopped nuts and keep on cooking till the rice is cooked.
Add the saffron strands and cook for a minute.
Allow it to cool.
Serve with some  more chopped nuts.
Serve chilled if you like.
Sending this to 
PJ's ongoing event  

Keep Smiling,

Tuesday, September 14, 2010

Rasagulla (Food remake)

Tried and tasted by Nivedita
Hi All,
Bengali Sweets is my weakness since childhood. I had made a rule in my house for my aunts and uncles. If they are coming home they MUST come with a box of Bengali sweets. And no one missed it any time.My mother's sister and her husband used to bring 2 boxes for me. Till today my aunty brings the box for me! So sweet of her!

 When I was in UAE, I learnt making Ras Malai with eggs but never thought of making rasagullas at home. After coming back to India, I tried  2-3 times, but rasgullas became stonegullas!! The whole bowl I had to throw in the dustbin, and you know I hate wasting food.
But few days back, I was determined to learn it. Again hunting started for the recipe and AGAIN I landed up in Sailu's Kitchen. She is a darling with her wonderful recipes. 
So, here I am with Yummy bowl of Rasagullas, which were gulped in  by me and my daughter within 24 hours after I made!!!!
CLICK for original recipe. 

For Paneer :
Milk - 1/2 litre
Lime Juice - 2 to 3 tbsp
Keep the milk to boil. Once the milk starts boiling, add lime juice and boil for few minutes. You will see the milk curdled. the milk and water becomes separate. Close the lid and keep for 5 minutes. Now strain the whey and discard it. Take the curdled milk in a steel sieve. Wash it with cold water for 2 times to remove the smell of lime. Transfer it into a muslin cloth. Tie it and hang it for half an hour. You can keep some wait on it, if you can not hang it. 
After half an hour, take the paneer and knead it nicely with the hands.
Paneer is ready.

Make small equal size ball with the panner as shown in the photo. Remember the balls becomes bigger in size once boiled. Take care there should not be crack in the balls.

Now for the Syrup ;
Sugar - 1 cup
Water - 3 cups
Cardamom Powder 
Keep the water and sugar in a thick bottomed vessel or cooker(the best option). Once the sugar is melted and the water starts boiling, Add the paneer balls slowly in it. Keep the heat on HIGH. Add cardamom powder. Cover the cooker lid and give one whistle. Off the heat. Allow it to cool by itself. Do not remove it before only.
If you feel they are not cooked, cook for few more minutes.
If you are using vessel, take care to cover the vessel with thick lid so that the steam should not be allowed outside.
Allow to cool and transfer into desired glass bowl and refrigerate before serving.

Sending it to Ruchika's event 

BSI-PANEER which is continuation from BSI


Keep Smiling,

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