Besan er Laddu

laddu 118

After a long time I am here.  Feeling great . Thank you so much to all of my friends who liked and asked for this recipe after yesterday’s Facebook update.  This recipe is really simple and very easy to make even if you are an amateur cook.

Ingredients you need: 

  1. Ghee/clarified butter –  3/4  tablespoon
  2. Besan/Gram flour-  2 cup
  3. Sooji/Semolina-  2 teaspoons
  4. Salt-  1pinch
  5. Powdered Sugar- 1 cup
  6. Cardamom powder- 1/2 teaspoon

Take a microwave proof bowl and put the ghee in it. Microwave for  45 seconds or until melted. Mix sooji , besan and 1 pinch of salt. Mix it well with the ghee.  Now microwave it for 2 minutes. Take it out. Stir well with a spoon and microwave for another  2 minutes. Take it out , stir and microwave for another 1 minute.  Besan mix should be darker yellow/light brown in color and you should smell the nice aroma .  If you feel that you need to microwave it another 1/2 minutes- do it.  Mine was ready in 5 minutes. But it depends on the power of microwave.  Here I would like to mention that the bowl should be uncovered when you microwave it.

Now set it aside until it comes into room temperature or cool down completely.  We need powdered sugar for this recipe. But don’t worry if you don’t have it at home.  Use your grinder and regular sugar and make one cup of powdered sugar as I did yesterday.  Now mix sugar and the cardamom powder with the Besan . You can add some crushed nuts if you want to. I just added raisin for decoration.  Your laddu mixture is ready .  take equal portions and make laddus. Save it in a air tight container and refrigerate.

This is the best and easiest part of the recipe-  Eat them my friend.laddu 118

 

Advertisements

Red Velvet Vegetable Curry

Ever wonder- what to cook with beet roots? I have recently bought lots of red beets from farmers’ market.  Today I have used the half of it and made a red velvet vegetable curry. The name ‘Red Velvet Vegetable Curry’ is given by me . This dish is so gorgeous in looking. I have learned this recipe from my mom-in-law. You can make this dish with beet roots , some common vegetable and spices. I found it tasty, healthy and easy to cook. Red velvet vegetable curry may be a quick addition to your lunch or dinner.

Ingredients You Need:

 

 

 

 

 

 

 

 

(5)  2 teaspoon butter,   ( 6)  1/2 tablespoon oil,    (7) ground black pepper,   (8) 2 green chilli,    ( 9) salt,  ( 10)   sugar

Start with adding butter and oil in pressure cooker. If you do not  have  pressure cooker use a  pan with lid.  Turn the heat high. Add onion and green chilli. Add potato  and stir until it changes color slightly. It should take 2 minutes. Now add the tomatoes and fry for another 1 minute. Add the beet root cubes and fry. Add salt,sugar and pepper according to your taste. Now add 1/2 cup of water and cover the lid. It should take 5 to 6 whistles to fully cook  the vegetables. If you are using a pan with a lid, just cover the lid, turn the heat in medium low and let it be cooked for another 10 minutes or until the beets and potatoes are tender.

My red velvet vegetable curry is ready to serve.

Red Velvet Vegetable Curry

Paneer Recipe

If you are outside of India and tired of frozen paneer which is available in store, you are in the right place.  Before giving you this short, easy and quick paneer recipe I want to mention that I have learned  to make paneer at home out of this desperation exactly like you.  I love paneer dishes. And here in US, we only get frozen paneer in Indian grocery stores.  This is not only expensive but also lack of that fresh taste. I heard this recipe from one of my friend and since then I never bought  Paneer from stores. You can make paneer easily at home if you follow this recipe.

Ingredients You Need:

1)  Milk

2) Vinegar

3) Cheese cloth

Method:

First take a heavy bottomed pan. Take two cups of milk .I prefer whole milk. But you can use 2%.  Usually  2 cups of milk  should serve 4 people.  Turn the heat in high and stir constantly. When the milk comes to boil add 1 tablespoon vinegar with 1 table spoon water. Mix well . In a couple of seconds milk will be curdled up.  If you feel , add 1 or 2 teaspoon more vinegar. Turn the heat off and set aside for 1 minute.  Now take the cheese cloth and pour the curdled milk ( Chhana) . Tie or fold the cheese cloth like a sack so that the staff inside can not come out.Place it under cold water for another minute.  Squeeze and  run  all the water out.  Now keep the cheese cloth sack on a flat surface ( I usually use my cutter tray for that purpose. ).  Fill a heavy and large flat bottomed pan with water and place it on the cheese cloth sack. ( the purpose is, you have to add a heavy weight on the top  , so that the cheese can be firmed). Leave it for next 2 hours.  After 2 hours remove the weight (In my case a water filled large pan)  . Voila, you will find a block of fresh home-made paneer.  Now cut it in small cubes and store in refrigerator.

Try this recipe and don’t forget to write me how it turns out.  Unfortunately I didn’t save any photos . But I  will definitely take some pictures next time and will upload it here.  You can find some relevant information about how to make Chhana( just before  pouring the  curdle milk in cheese cloth)  in Rasmalai recipe  in my blog.

What Would You Call This Mouth-Watering Snack– Deviled Egg Or Dimer Chop?

What is in a name? Now, what is really, I am not sure. But the thing am definitely sure about is that, this snack tastes as good as heaven.

Ingredients I used for this recipe –

boiled eggs (cut in halves)

(mashed) boiled potato

onion, garlic, ginger( grated)

green chilli (2 chopped)

mango powder (1 tea spoon)

cumin seeds (1/2 teaspoon)

garam masala powder (1 tea spoon)

salt (according to taste)

bread crumb

french fried onion (optional)

egg ( 1 raw beaten)

oil to deep fry

If you want 10 deviled eggs or dimer chop, take 5 eggs and 2 large sized potato.  Boil the eggs, cut in halves and set aside. Now Boil the potatoes, remove skin and mashed well. Take a skillet and add 1 tablespoon oil. Add whole cumin seeds and grated or chopped onion, ginger ,garlic and green chilli. Fry for 3-4 minutes. Now add the potato. Stir constantly,otherwise the bottom will  burn. Add salt, mango powder and garam masala powder. Potato should be stirred until it forms like a dough and releases oil. If you find that it is taking too long, you can add 1 tablespoon all purpose flour to make it tight.

Take some oil in your hand. Take a small portion( about 2 teaspoon full) of the cooked potato and press it between your palm. It should look like a flat cookie dough. Now take 1 half of the egg , place it upside down ( the white part up)  and coat the egg with that potato.  You can place the egg  what ever side you like … I find it easier to coat while the yellow part touching my palm. Now stuff all the eggs in between  potato coating.

Take a tray and put 1 cup bread crumb and 1/2 cup french fried onion. Smash and mix well. You can completely avoid the french fried onion. In that case just add  more bread crumb to adjust the quantity. Take the coated egg, dip in beaten egg and coat well with bread crumb. If you are planning to dip fry, take a frying pan and add some oil.  Now fry until golden brown.  If you don’t want to fry, then place it in a tray. Spray oil and bake at 400 degree.

Deviled egg or dimer chop is now ready to serve. Serve it hot with tomato ketchup or mustard sauce.

Niramish Lau Ghonto

Niramish lau ghonto

One of my senior Didi asked for the ‘lau ghonto’ recipe that I cooked in last weekend party. When I was trying to send her a message in facebook I found that my account is temporarily unavailable due to some technical reason. So I thought to make a quick post of that.

Bottle gourd (Bengali term lau) may be cooked in different way. I cooked it without onion and garlic ( Niramish).
Ingredients: 1 medium bottle gourd sliced like french fry,
1 bay leaf,whole garam masala (2 green cardamom, 3-4 cloves, cinnamon stick,)
whole cumin seeds 1/2 tea spoon,
ground roasted cumin seeds 1 teaspoon,
ginger paste 1 tea spoon,
turmeric powder1/2 tea spoon,
cumin powder 1 teaspoon,
coriander powder 1 tea spoon,
milk 1/2 cup,
green chilli 2-3,
salt and sugar according to taste,
oil 2 tablespoon,
cilantro chopped 1 table spoon,
bori fried 1/2 cup (bori is a traditional dry dumplings of lentils)

Start with adding some oil in a frying pan. Add the cumin seeds,green chilli,bay leaf and whole garam masala. When it starts to splutter, add the lau (bottle gourd) and fry in high heat fro 3 -4 minutes. Add turmeric powder and salt. fry for another 3-4 minutes. Now make a paste of ginger, cumin powder and coriander powder. Add it and fry. Here I want to mention that lau generally generates lots of water. While cooking your aim should be to dry up the water that it oozes. You can add a little bit of water if it is too dry . When the spices will smell good, add sugar and milk. If you are planning to add ‘bori'(don’t forget to fry bori ahead of time) this is the time to add it. Let it boil. Turn the heat off when lau ghonto comes to your desired consistency. Add roasted cumin powder and cilantro. Cover the lid. Leave it for 1o more minutes. Lau ghonto is ready to serve now. Enjoy with plain white rice.

Rasmalai- A traditional bengali dessert recipe for your sweet tooth

Last weekend we arranged a small party in our house.  As because I get time to cook and I love to cook , I prepared everything from scratch. Here I want to mention that, although I don’t think myself as an expert chef, but undoubtedly desperate enough  to give new recipes a try. I planned to make ‘Rasmalai’ for the first time in my life. I am really thankful to my Friends, who came to my party and enjoyed my experimental dish with such a praise and appreciation.

Rasmalai, which is actually small cheese balls ( known as RASOGOLLA in Bengal and RASGULLA in other parts of the world) dipped in a sweet creamy milk, is a traditional bengali delicacy for your sweet tooth.  I made the rasgullas at home (think, how desperate I am). But you can buy rasgullas from any Indian grocery store.

Making Rasmalai is divided in two parts. First one is to make or buy the rasgullas and second one is to make the malai or cream for the rasgullas.

Ingredients I used:

Milk 5 cups, vinegar 2 tablespoon, water 2 cups, sugar 1.5 cups evaporated milk 1 can, condensed milk 1 can, cardamom powder 1/2 tea spoon, pistachio and almond slices for garnishing, rosewater (optional) 1 tea spoon.

Boil 3 cups milk (I prefer whole milk, but you can use 2%) and add the vinegar. The milk will curdled up. Take the chhana (Indian cheese) in a cheese cloth, place it under cold water  and then sqeeze . Now keep it in a plain surface and knead well with your hands for at least 5 minutes. It should be formed like a smooth silky dough. Take equal parts and make balls. Now take pressure cooker or any other heavy bottomed pan with a lid. Boil the water and sugar and make a syrup. Place the cheese balls in the boiling syrup, close the lid and boil in medium heat for 7- 8 minutes.  Now turn the heat low and boil for another5-6 minutes.  Rasgullas should be ready.  Don’t worry if it doesn’t turn out perfect. You can still make rasmalai with those imperfect rasgullas. Generally it takes a few trial and error sessions to make perfect rasgullas.  But as I was desperate enough, I used that ‘error version’ for my dish. If you want to avoid all these hard work and scared  of hard, broken or not-so-perfect results then just go to an Indian grocery store and buy the canned rasgullas.

Now take a heavy bottomed nonstick pan and add  2 cups of milk. Stir constantly, otherwise it will burn at the bottom. Add the evaporated milk and give it a good boil. When the milk will be reduced in 1 and 1/2 cup or to your desired consistency, add condensed milk. Add cardamom powder and the rasgullas. Boil for another 3-4 minutes. Rasgullas should be soft and absorb the sweetness and aroma of the milk.  Turn the heat off. Add chopped almond and pistachio for garnishing and allow it to cool. When it comes to room temperature add the rose water. Cover it and refrigerate. It should be served chill.

Until you are ready to make your own I have saved some pictures for you. Now it’s time to enjoy!

An undecided recipe turned out really good!

Today I was pretty excited. I am really proud of my two tinny blog pages. I had to cook something for dinner. I found some frozen vegetable which I wanted to pair with chicken, but as it would take time to be thawed, I decided to use sausage.
The recipe is my own and it is really easy . You can use it as a sauce for your pasta. You can serve it with plain rice or bread.

Ingredients you need:
mixed vegetable (frozen or fresh cut into small pieces)
sausage links (4 to 6 cut into small chunks)
onion (1 medium size chopped)
garlic (3 cloves chopped)
1 tablespoon plain cream cheese
1 table spoon oil to fry
salt and pepper
chicken broth 1 cup

Start with adding some oil in frying pan. Saute onion and garlic. Now add the sausage chunks and fry until half done. Add vegetables and fry. Add salt and pepper according to taste. When all the ingredients will turn golden brown or you can hear the splutter of oil add the chicken broth and let it be boiled in medium high heat for 6 to 8 minutes. The gravy should not be too runny or too thick. At last add the cream cheese and stir constantly till it dissolves.

That’s it. Try this recipe and let me know how it turns out for you. If you are vegetarian, you can try nutrela chunks instead of sausage .