Dudh Puli

Today is Makar Sankranti. Makar Sankranti is a major harvest festival celebrated throughout  India.In West Bengal, (a state of India) Sankranti, also known as Poush Sankranti , named after the Bengali month in which it falls (last date of the month) .

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.

Rasgullas or Rosogolla ( Bangali Spongy Rasgullas ) cottage cheese balls soaked in sugar syrup

R

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  in an art and needs practice. Earlier  I made 

1.Mango Rasgullas

2.Chocolate Rasgullas

3.Marble Rasgullas

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

MARBLE RASGULLAS (COTTAGE CHEESE BALL WITH ORIGINAL AND CHOCOLATE FLAVOUR TOGETHER)

As a Bengali I love to eat Rasgullas  ..and also  make...we Bengali  call it Rasogolla...this time I did some twist  with  the regular rasgullas. .I mixed cocoa powder with half of the chena or paneer ... ..made Marbel Rasgulla...earlier  I also made
CHOCOLATE RASGULLAS (CHOCOLAT FLAVOURED CHEESE BALL DIPPED IN SUGAR SYRUP 

Mango Rasgullas...Aam Rasgolla..Mango Flavored Cheese Ball in Sugar Syrup 

This time I also kept my fingers crossed. ..but believe  me..it was so moist. .soft...you will get the chocolaty taste along with the taste of original rasgullas  in one bite...


INGREDIENTS 

Milk- 2Ltr
Lemon Juice-1 full lemon or Vinegar -2tsp (if required add more lemon juice or vinegar )
Cocoa Powder -2tbsp
Sooji or Semolina -1tsp (optional )
Water-3cups
Sugar-2cups
Rose Water-1/2tsp

METHOD 

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

The chena or paneer should not have too much moisture nor be too dry.

Take the paneer in a wider plate

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 for 5 minutes

Now divide  the paneer   or chena into two equal portions.

Take one part..mix cocoa powder with it.

Knead it well  with your palms for 5 to 6 minutes  to get smooth texture.

Take the remaining part....mix rose powder with it....knead it well with your palms to get smooth texture

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

Now take small portions from both cocoa mixed chenna or paneer  and rose water mixed paneer or chena. ...roll them together  between your palms to a smooth  tiny round ball...make sure roll them tightly. .

Prepare all small balls this way.


In the mean while make sugar syrup
Take a  large pan, take 2  cups sugar and 3 cups water....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.

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......cook 25 minutes on medium 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.

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.

CHANAR JILIPI (PANEER JALEBI ) A TRADITIONAL BENGALI SWEET

                           

Chanar jilipi is a very popular and traditional  sweet in Bengal, Orissa and Bangladesh.It is made by deep-frying a paneer dough in a coil shapes, which are then soaked in sugar syrup.
This recipe comes out well  with homemade chena or paneer.


INGREDIENTS -

Chena-1cup
Khoya or Mewa-1/2cup (optional )
Semolina or sooji or rava-2tbsp
Maida or All Purpose Flour -1tbsp
Ghee-1tsp
Cardamom(chota elachi  or choto elach) powder-1/2 tsp
Baking Soda-1pinch

Ingredients For Making Sugar Syrup 
Water-2cups
Sugar -1.5cups
Cardamom or Chota Elachi Powder -1/2tsp

How to make Chena or Paneer 


Ingredients of Making Chena or Paneer 

2 litre  milk
 Lemon juice-1full lemon(if required, add more lemon juice )

Method Of Making Chena or Paneer 

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


How to Make Sugar Syrup 


Method Of Making Sugar Syrup

Add sugar and water to a pan and bring to a boil. Turn the heat down until it is just bubbling. Cook the syrup until  single string form .Watch the syrup carefully to make sure it doesn't burn.

The sugar syrup should reach  the  single thread stage..it means,  dip a spoon into sugar syrup,lift it out. Wait a moment and carefully pick up a drop of syrup on your finger. Then touch your finger to your thumb and pull them apart slowly to see how many strings of syrup form. For this recipe, you want a single string syrup.When your sugar syrup  is ready,remove  from heat.

                               

Method Of Making Chanar or Paneer Jalebi

Add Khoya or Mewa , Sooji or Rava or sSemolina, Ghee,Baking Soda and Maida or All Purpose Flour into Chena or Paneer.

                               

                             

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

                                   

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

Divide the dough into equal parts.

Roll each potion in long strips around 12 cm.
While rolling the dough, if cracks appears then moist the hand and then roll it again

Slowly wind or coil the dough as shown in the video

make two and half turn.

                         
It is very  easy  to make the shape...see my lil one was also able to do.
   
                                 

Heat oil in a kadhai and fry the coil shaped jalebi until they are golden brown.

Dip them into the warm syrup.

Keep them immersed in syrup for 3-4 hrs so,that that jilipis or jalebis can completely soak in the syrup.

Paneer jalebis should absorb most of the syrup and will swell in size.Serve the paneer jalebis warm(put in microwave and heat it for 30 seconds ) or cold.

   
                       

Steamed Fish or Bhapa Mach

                                                                   

    Steamed Fish....Bhapa Mach

It is said that Ilish or Hilsa is the queen of  fish in Bengal...we make different tasty recipe with Ilish. ..among them Steamed Hilsa or Ilish Bhapa....this time i bought 1.5 kgs Bhetki ....thought of making Steamed Bhetki  or Bhetki Bhapa  .Bhetki is called Barramundi in english....If you dont have Bhetki or Hilsa...you can make this dish with any fish...like Basa....


                                                              

  
Preparation Time -10 minutes
Cooking Time  (very on different  mode of cooking )
Servings -2


INGREDIENTS:

• Bhetki Fish(Barramundi ) 4 medium pieces
• Turmeric powder1/2sp
• Salt to taste
• Oil-3tbsp(Mustard Oil  Preferably )
• Green chilli paste-1tsp
• Green chillies-4cut into slits
• Beaten curd -1tbsp
• Mustard paste-2tbsp(Soak 1tsp yellow and 2tsp black mustard in water for 30 minutes. ..then grind adding with required water to make s fine paste...u can add little bit salt...adding salt prevent thr bitterness of mixture)
• Cashew paste - soak 5 to 6 cashews in water for 15 minutes ..then grind)
• Finely grated coconut -2tbsp
• water...as requirement of gravy

METHOD

• Wash fish pieces and marinate with  a pinch of salt  and turmeric powder for 5 minutes
• Heat oil  in a pan. ..and shallow fry the fish pieces ...keep aside
• Take a big bowl....you can keep all the fish pieces in s single layer
• Add all the masala paste and powder ..grated coconut...salt...beaten curd...oil...green chillies. And mix them properly. ..add fish pieces ... mix the fish pieces with this mssala...and keep aside for 30 minutes...

Gas Stove Method...

• Take a small steel tiffin box...place the marinated  fish in it...spread remaining  paste on fish..cover with lid.
• Pour mustard oil on top
•  Take a pressure cooker...place  ring in the  pressure  cooker 
• Pour 3 cups of water into the cooker and place the pan with the fish on the ring.
• Cover with lid and steam the fish for eight to ten minutes (do not put weight)
• Serve hot with steamed rice. 

Microwave  Method

• Take a microwave safe  bowl with lid...add 1tsp mustard oil...and microwave  on medium powder  for 30 seconds...take it out
• Put the fish pieces  with  marination masala..mix well
• Add slited green chillies 
• Pour 2tsp mustard oil on top
• Put in the microwave  and cook for 5 minutes...take out the bowl...turn the fish very carefully. ..then again cook for 5 minutes...keep on checking  that gravy  should not get very dry...

Serve hot with steamed rice

Oven Method 

• Take a oven proof pan 
• Add marinated fish pieces  with  marination  masala
• Pour 2tsp mustard oil on top...mix well
• Add slited green chillies 
• Cover the  bowl with Aluminium  foil....and bake on a preheated  oven  at  240 degree C or 350 F  for 25 -30 minutes.
• Serve hot with steamed rice 

                                                

                       
                                                                          

 

ROSE SANDESH (INDIAN DESSERT )

                        

                      

Rose Sandesh is a bengali sweets which melts in your mouth.It is a healthy way to end your meal .

Preparation Time: 30 mins.
Cooking Time: 10 mins.
Makes 10 pieces. 

INGREDIENTS-

• CowMilk-2ltr
• Lemon Juice-1.5tsp
• Powdered sugar-8tbsp
• Red Colour-1drop(optional)
• Green Colour-1drop(optional)
• Rose essence-1drop

Method

1. Heat the milk in a vessel. When it starts boiling add lemon juice. Stir continuously using a wooden spoon till it curdles completely. Remove from flame.
2. Drain the curdled milk through a fine muslin cloth...tie the cloth for remaining water to drain for  about 1hr
3. Take chena on plate and start kneading with your heel of palms until it becomes soft...add sugar and again start kneading with your palm fr about 5 minutes more
4. Add rose essence and mix
5. Divide the dough into two parts...
6. Add red colour into one parts
7. Add green colour into another parts

HOW TO MAKE ROSE WITH CHENA

1. Take small portion of chena of red colour and Make a small sausage
2. Press the sausage to become flat
3. Roll the this piece together to become the rose middle part
4. Make 3 circles by finger and hand to become the petals
5. Attach the petals around the rose
6. Cut away the extra chena at bottom

HOW TO MAKE LEAF AND STEM

Take a small portion of chena of green colour and rolled out to make stem

Take a small portion of chena of green colour and give shape of leaf

Giving shape of Rose is optional....if you wish...can avoid colours....and just make a round or square shaped sandesh ...garnish with crushed rose petals on top

If you dont like sugar...then can add sugar substitute instead of using sugar