Komolabhog or Orange Flavoured Rasgulla(No artificial colour added)

Rasgullas  or Rosogolla  (in Bengali ) is a very popular  sweet  in West Bengal and Odissa.Though now it is relished almost everywhere in India.Making rasgullas is an art and needs practice.Like traditional rasgulla,Komolabhog is also very popular sweet in Kolkata specially in the winter season or in the festive season.Komolabhog is a fluffy,spongy orange flavoured Rasgulla made with  orange juice.

Kolkata Fish Fry

Kolkata is a famous city of India which serves you varieties of street foods.Today I am going share Kolkata style fish fry which is made using  popular Bengali fish, bhetki fish fillets.

'Bhuni Khichuri/Khichdi

Khichdi is one of the easiest and healthy recipe in India.It is made with rice and lentil or dal.In West Bengal,khichdi is called Khichuri,Bhuni Khichuri is very popular among Bengalies.

DHOKAR DALNA (A TRADITIONAL BENGALI VEGETARIAN DISH (CHANA DAL KOFTA CURRY OR BENGAL GRAM LENTIL'S CAKE SIMMERED IN FLAVOURFUL GRAVY.)

GANGA JAMUNA PABDA (PABDA OR CATFISH IN BOTH MUSTARD AND TAMARIND GRAVY )

TIRANGA OR TRICOLOUR SANDESH (A INDIAN DESSERT WITH THREE COLOURS OF INDIAN FLAG)

Tomorrow  69th Independence Day will be celebrated throughout India. It is a great day for us as we got freedom on 15 th Aughust of 1947 from the British  rule almost after 200 years of slavery.

 It is celebrated  with many cultural  programmes, among  them Flag Hosting  is main...our beloved Tricolour  National Flag is hosted  by different people of through out the nation. I can easily  recall  the Independence  Day ceremony  of my school  where after Flag Hosting  we used to sing National  Anthem and get sweets.

To celebrate  this great day..I wanted to post something  special. .and what else is better than a sweet dish  to celebrate  this occasion.

Being a Bengali..I love to eat  Sandesh...and also make.All of you know that Sandesh  (Shon-Daesh) is a sweet  treat that can be made at any festival  in a Bengali  Household

To celebrate  ours 69 th Independence Day I made Tiranga or Tricolour  Sandesh. ..it is a layered  sandesh mixing with  Carrot or Gajar Sandesh, Chena or Paneer Sandesh   and Pista or Pistachios Sandesh.

Firts we will learn how to make chena or paneer or ricotta cheese.



INGREDIENTS OF MAKING CHENA OR PANEER OR RICOTTA CHEESE 


Milk-2ltr

Lemon juice or Vinegar-3tbsp (if required, add more lemon juice or vinegar to curdle the milk)


METHOD OF MAKING CHENA OR PANEER OR RICOTTA CHEESE 

Take a heavy bottomed vessel, add milk


Bring it to  boil and keep stirring to avoid burning of milk..


Once the milk comes to boil, simmer the gas, start adding the lemon juice and keep stirring( if required,add more lemon juice) cook for few seconds until the milk solids gets separates from the whey. Switch off the heat.
Pour this curdled milk to the already lined muslin cloth over a strainer,squeeze out all the whey water then  rinse   chena under the tap water  as much as possible....if you do not rinse the chena or paneer  proper. .you will  get the smell  of lemon while having it.


Now hang the cloth covered  chena or paneer tap for 30 minutes. It will help to squeeze  more water from chena or paneer...Now divide the chena into 3 equal portions.

To make Tricolour  or  Tiranga Sandesh. .we will start from bottom  means green parts of our flag.

INGREDIENTS OF MAKING GREEN OR BOTTOM  OR PISTA SANDESH PART OF TIRANGA OR TRICOLOUR SANDESH 


Pista or Pistachios  (without  shell)-1 cup

Powdered sugar - 1 cup

Chena or Paneer or Ricotta  cheese -1 Portion

Ghee-1tbsp

METHOD OF MAKING PISTA OR BOTTOM OR GREEN PART OF SANDESH.

Grind pista in a grinder  to make a fine powder.


Heat ghee  in a heavy bottomed vessel. .add powdered  pista..and toss slightly. .it will change the colour.

Make a paste of chena or paneer with pista powder in a blender  without adding water.


Put the sugar  into a heavy bottomed vessel on slow flame and wait until sugar form a thick liquid...(Don't overcooked. .otherwise  it will get caramelized ) ercooked. .otherwise  it will get caramelized )

Add pista   and chena or paneer paste and stir continously  with a wooden  ladle for 5 to 6 minutes  or till  the whole thing will be

thickened to a consistency  that coats the ladle.

Grease a pan or thali with some ghee

Now pour the this mixture  in this prepared plate or thali.

Now level the mixture with a spatula.



INGREDIENTS  OF  MAKING  CHENA OR PANEER SANDESH  OR WHITE PART  OF TIRANGA  OR TRICOLOUR SANDESH 


Chena or Paneer or Ricotta Cheese -1 Portion

 Powdered Sugar-1/4cup

Rose Water-Few Drops

Cardamom Powder -1pinch


METHOD OF MAKING CHENA OR PANEER SANDESH OR WHITE PART OR MIDDLE PART OF THE TRICOLOUR OR TIRANGA SANDESH  


Put the sugar  into a heavy bottomed vessel on slow flame and wait until sugar form a thick liquid...(Don't overcooked. .otherwise  it will get caramelized )

Grind  the chena in a blender without water. .and add to the vessel...also add rose water and cardamom powder.


Sugar melts and becomes gooey, continue to cook on a low flame till it reaches a thick consistency. It also begins to leave the sides and looks crumbly.

Now pour this mixture  on the pista chena  or the green coloured mixture.

Level with a spatula.



INGREDIENTS OF MAKING CARROT OR GAJAR OR TOP OR SAFFRON PART OF THE TRICOLOUR OR TIRANGA SANDESH. 


Chena or Paneer or Ricotta Cheese -1 Portion
Grated carrot:Of  2 carrots
Ghee: 1tbsp
Powdered Sugar: 1/4 cup

METHOD OF MAKING ORANGE  OR TOP OR CARROTS OR GAJAR PART OF SANSESGMH.

Add ghee in a pan. .add carrots  paste..toss carefully  for a minute  or two ...it will change the colour .

Make a paste of chena or paneer  with carrots  in a blender  without water .

Put the sugar  into a heavy bottomed vessel on slow flame and wait until sugar form a thick liquid...(Don't overcooked. .otherwise  it will get caramelized ) ercooked. .otherwise  it will get caramelized )

Add carrots  and chena or paneer paste and stir continously  with a wooden  ladle for 5 to 6 minutes  or till  the whole thing will be thickened to a consistency  that coats the ladle.



Now pour this mixture on the chena or white mixture.

Now level with a spatula.

Now allow this tricolour  or tiranga sandesh to become cool...


Garnish with silver varak.

After it sets,slice this Tricolour or Tiranga Sandesh and serve.

Your Tricolour or Tiranga Sandesh is ready. ..now enjoy yours Independence Day with   distributing  this sandesh  to yours freinds  .

HAPPY INDEPENDENCE DAY

CHOCOLATE RASGULLAS (CHOCOLAT FLAVOURED CHEESE BALL DIPPED IN SUGAR SYRUP )

I had some milk in the fridge....thought of making rasgullas but not the old one.Though I love traditional  white rasgullas..but this time I wanted to do some twist with the regular  rasgullas  by adding  some flavour. .but which flavour? Few days back, I had  bought  a big packet  of cocoa powder..so  decided  to  make  Chocolate Rasgullas by adding  the cocoa powder. It taste  awesome. Today I am going to share a moist,delicious, spongy, chocolaty flavour  rasgullas  with you.

HOW TO MAKE CHENA OR PANEER OR COTTAGE CHEESE BALL FOR CHOCOLATE  RASGULLAS 


INGREDIENTS OF MAKING CHENA OR PANEER OR COTTAGE CHEESE BALL 

Milk-1ltr or 4 cups+ 4 tbsp

3tbsp Lemon juice or Vinegar 

Cocoa Powder -1/4Cup

Sooji or Rava-1tsp

METHOD OF MAKING CHENA OR PANEER OR COTTAGE CHEESE BALL 



In a small ball mix 1/4 cup cocoa powder with 4tbsp milk,mix it well...make sure there is no lumps


Take a heavy bottomed vessel, add 1 litre milk and  milk mixed cocoa powder...mix well...make sure there is no lumps


Bring it to  boil and keep stirring to avoid burning of milk..

Once the milk comes to boil, simmer the gas, start adding the lemon juice or vinegar  and keep stirring( if required,add more lemon juice or vinegar ) cook for few seconds until the milk solids gets separates from the whey. Switch off the heat.

Pour this curdled milk to the already lined muslin cloth over a strainer,squeeze out all the whey water  as much as possible...and rinse with water...the raw smell of lemon or vinegar goes away in this way.

Now hang the cloth covered  chena or paneer tap for 30 minutes. Then remove it from tap and place a heavy weight on chena for another 30 minutes. It will help to squeeze  more water from chena or paneer  or  cheese.


After that , remove the cheesecloth from the chenna or paneer.

The chenna should not have too much moisture nor be too dry.

Add 1 tsp sooji or rava or semolina, adding sooji or semolina helps to bind the mixture.

 First mix the sooji with chenna and then begin to knead.

With the heels of your palms mash the chenna or paneer or cheese  and knead.

Keep on collecting the chenna or paneer  or cheese  from the sides and continue to mash and knead.

This kneading process is very important and it decides the texture of rasgullas .

 Now take small portions from the chenna or paneer  and roll them between your palms to a smooth round ball.

Prepare all small balls this way.


HOW TO MAKE SUGAR SYRUP 

INGREDIENTS OF MAKING SUGAR SYRUP 

Sugar-2 cups
Water -4 cups
Cocoa Powder -2tbsp

METHOD OF MAKING SUGAR SYRUP 

in a large pan, take 2  cups sugar and cups water. And cocoa powder and mix well...and bring it to boil.

You have to use a large pot or pan so that there is enough space for the rasgullas to cook and increase in size.


Mix and continue  stir the sugar syrup  until it will be dissolved....do this process on medium  flame.


COOKING RASGULLAS 

When  the  sugar syrup will start to boiling. ..drop chena or paneer  or cheese  ball gently to the sugar syrup ...drop balls according  to the size of your pan. ..rasgullas need more space to be cooked...the size of the rasgullas  will be doubled  on cooking  on sugar syrup.

Cover the vessel with  lid...put a heavy weight on the lid...cook 25 minutes on medium flame and then cook another  10 minutes  on high flame.Open the lid and gently stir every 5 minutes to ensure  even cooking and  puffing.

Turn off the gas,transfer  the  rasgullas  into a serving bowl. ..you can enjoy this hot chocolate  rasgullas  or refrigerate them and serve later.

CHANAR PAYESH (BENGALI STYLE COTTAGE CHEESE PUDDING )

Chanar Payesh  is a very famous traditional  bengali  sweet. Chana means paneer  or cottage cheese and payesh is a bengali  word,it means kheer  or milk  pudding  . It is a kheer or milk pudding made with  milk and chena or paneer  or  cottage cheese ball. You can make it with store bought  paneer  or  cottage cheese but this recipe comes out best with freshly made homemade cottage cheese which is easy to knead.


INGREDIENTS FOR CHENA OR PANEER BALL

Milk- 1ltr
Lemon Juice or Vinegar -2teaspoon
Granuled Sugar -2tbsp


INGREDIENTS FOR KHEER OR PAYESH

Milk-2 ltr
Sugar-3/4 cup


HOW TO MAKE CHENA OR PANEER  OR COTTAGE CHEESE BALL 



Take a heavy bottomed vessel, add milk

bring it to  boil and keep stirring to avoid burning of milk..

Once the milk comes to boil, simmer the gas, start adding the lemon juice and keep stirring( if required,add more lemon juice) cook for few seconds until the milk solids gets separates from the whey. Switch off the heat.

Pour this curdled milk to the already lined muslin cloth over a strainer,squeeze out all the whey water then  rinse it as much as possible....if you do not rinse the chena or paneer  proper. .you will  get the smell  of lemon while having it.

Now hang the cloth covered  chena or paneer tap for 30 minutes. Then remove it from tap and place a heavy weight on chena for another 30 minutes. It will help to squeeze  more water from chena or paneer .


After 1 hr, remove the cheesecloth from the chenna or paneer.

The chena or paneer should have too much moisture nor be too dry.

Take the paneer in a wider plate,rub it well  with your palms for 5 to 6 minutes  to get smooth texture.

Now divide  the paneer  into two equal portions.

Take one part..mix granulated  sugar with it..make small small balls from this portion  of  paneer.

Keep aside the remaining  portion of paneer .

HOW TO MAKE  PANEER KHEER OR CHANAR PAYESH 

Take a heavy bottomed vessel,preferably  non stick,add milk for kheer or payesh.

Bring it to boil ..when milk will start boiling, simmer the gas, add paneer balls  or chena balls little by little.



Let it simmer till reduced to half the original quantity..stirring in between.

Add sugar, stir and simmer till it dissolves. Add mashed  paneer or chena to the milk. Simmer for two minutes.

Take off the heat...Let it be cool..and serve.

BENGALI STYLE MUTTON CURRY

        

 Among  the famous  Bengali dishes, there is one dish that never fails to impress anyone,that is Spicy Mutton Curry aka Mangsher Jhol.

 It is always a happy moment to sit with  family and enjoy a delicious lunch on a lazy Sunday afternoon with mutton kosha and hot steamed rice,today I am sharing the recipe of this  dish straight from  my  kitchen.
                               

Preparation Time -25 minutes
Marination Time -overnight
Cooking Time -45 minutes to 1.5 hrs

INGREDIENTS

500 gm goat meat (you can also use lamb meat)

2 onions (chopped )

3 tablespoons   garlic paste

2tablespoons ginger paste

2 teaspoonsdry  red chilli paste

1 teaspoon turmeric powder

teaspoon Coriander powder

 salt to taste

1 tomatoe(chopped)

2 tablespoon curd

1 tablespoons red chili powder

2 potatoes (cut into halves)

2 teaspoon garam masala(dry roast  1 chinamon stick, 4 green cardamom, 5 cloves and then grind to make a fine powder )

1/4 cup  mustard oil or cooking oil (preferrably mustard oil)

1 tablespoon ghee or clarified butter

1 whole garlic(wash and remove the outer skin)(  optional)


FOR TEMPERING

2 bay leaves
3 whole cardamoms
 3 cloves
½ inch long cinnamon stick
1 tsp of sugar

METHOD


Beat the Yogurt and add 1 tablespoon ginger, 1 tablespoon  garlic  and 1 teaspoon  red chilli paste,mix well and rub  it to the mutton,add 1/2tsp turmeric powder and salt and  mix it well,keep it overnight or minimum 2 hours in the fridge.


Heat oil in a deep and heavy bottom pan

Add potatoes,shallow fry,keep them aside


Temper  the oil with cinnamon stick, bay leaves, cloves, and cardamom. Also add sugar to it. The sugar gives a nice red colour to the gravy.


Add chopped onions , fry until light brown

Add remaining ginger, garlic and red chilli paste, fry until the raw smell of masala paste goes away

Cook until oil gets separated,stir continously

Add chopped  tomatoe,mix and cook for some time

Now add the marinated mutton and mix well,add whole garlic

Add  coriander,  red chilli powder and remaining turmeric Powder and stir,add salt

Stir to mix everything together and cook on low flame.

Cover and let it cook for sometime and then stir so that it does not burn.

Keep doing this process for 20-25 minutes till the mutton is soft and all the water is released.

In between, uncover and check for burning at the bottom, if required sprinkle some water.

You can transfer this to a pressure cooker,add 1 cup warm water. Close the lid and let it whistle for 7 to 8 (or if you want you can give more whistle) ,do this  under medium  flame


Turn off the stove. Wait till all the pressure is released. Open the cover ,add the fried potatoes and stir it from bottom. Cover the cooker with lid and allow for 1 more whistle under low flame,wait  till all the pressure  is released,then open the cover,add garam masala powder and ghee,cover and cook for 2 minutes

if you want you can cook this without  using pressure cooker,in that case add 2 cups water (in mutton kosha,gravy should not be very watery)) and cover with lid  and cook on low flame for at least an hour  till the mutton becomes soft.Once mutton is soft,open the cover and add ghee and garam masala,cover and cook for 2 minutes.

Serve  Mutton Kosha with hot steamed rice or luchi( BengaliStyle Poori ) but me and my family members  love to have Mutton Kosha  or Bengali Style Mutton Curry  with hot steamed rice.

Want to know more mutton recipes,please click Here