My 100 th recipe..! A Classic Indian Dessert...! Rabdi..!

Shubho Maha Shasthi to all my dearest friends. Before I start to write the recipe I happily want to inform you that today I am going to post my 100 th recipe. It took more than one year  but never thought I would be able to post this on such an auspicious day. It's unnecessary to explain why this day is auspicious to my Bengali friends but I should give a small description about its importance to all my non Indian friends. For the Bengali people,Durga Puja(worship of Goddess Durga) is something which is celebrated with most zeal and enthusiasm in the state of West Bengal. Take the name of Durga Puja and it will bring a smile onto the face of every Bengali. It is a festival of singing, dancing, sweets & gaiety. Not only in West Bengal it is celebrated all over India ,even in abroad also in autumn every year, generally in the month of September or October.

The festival starts with Mahalaya, the day on which the finishing touches are given to the Durga  idols created for worship. Mahalaya is an auspicious occasion observed seven days before the Durga Puja, and heralds the advent of Durga, the goddess of supreme power. It's a kind of invocation or invitation to the mother goddess to descend on earth. This is done through the chanting of mantras and singing devotional songs. The main festival starts on Mahashasthi that is seven days after Mahalaya. It is believed that on Mahashasthi Goddess Durga arrives to the mortal world from her heavenly abode, accompanied by her children. She is welcomed with much fanfare amidst the beats of Dhak. Unveiling the face of the idol is the main ritual on this day. The next day is Mahasaptami on which the nine planets are worshipped as a symbol of Goddess Durga. Mahaspatami is followed by Mahaastami. The most important ritual of Durga Puja called Sandhi Puja starts on Mahaastami and continues till the next day. 

The next day is known as Mahanavami. This is the concluding day of the Durga Puja. The Navami Bhog is offered to the goddess. This is later partaken as Prasad by the devotees. Mahanavami is followed by Dashami. 

After the three days of Puja, in Dashami, in the last day, a tearful farewell is offered to the Goddess. There is a tradition called Sindur Khela in which women smear each other with red color just before the idols are taken out for immersion. The idols are carried in processions around the locality and finally are immersed in a nearby river or lake. Vijaya Dashami is an event celebrated all over the country.

It's nevertheless to describe that huge variety of puja special foods are prepared,  in every house. Well , I have grown up in such a family , where Durga Puja is a family tradition since my child hood.This is the where the pujas are being held year after year,for more than 300 years. Lots of television channels and newspapers reporters come every year to cover the story and moreover it has been declared as the most famous and oldest Bonedi Barir (traditional household) Pujo, in the entire locality.So, anybody can easily make an  assumption  what this puja means to me.

     Few Glimpses of Durga Puja At Our Home...!

Remembering my childhood memories and the puja, which I spent with my family over there I  am feeling very nostalgic. But,here in Mumbai I celebrate Durga Puja as well as Navratri with my daughter and my hubby. Usually we go to attend the puja, held by the Bengali Association and enjoy a lot. As cooking has become a part of my life nowadays, I prepare something special for these auspicious days. 

    A Few Glimpses  of Durga Puja In Mumbai..!

Maa Durga at My Home Sweet Home, Mumbai..!

 This year, for the Maha Shasthi Celebration , I have prepared an classic Indian Dessert , Rabdi , which is the 100 th post of my blog.

 Rabdi is a proportioned combination of nothing but only milk and sugar where we need to boil the milk in a very low flame and need to scrap the sides of the wok so that the milk beocmes easily thick.

Here is the process of making Rabdi with few simple steps.

Ingredients:

• Milk: 2 Lt ( Full Cream)
• Condensed Milk: 1/2 Can ( I used condensed milk instead of sugar)
• Cardamom Powder:1/2 tsp.
• Saffron: Few Strands.

 Process

• Heat the milk in a kadhai (wok) on a medium flame till it comes to boil
• Simmer and cook for approx. 20 to 25 minutes or till the milk reduces to half of its quantity.
•  While boiling, stir and scrap the sides of the wok continuously.
• Add the condensed milk and simmer  for another 20 to 25 minutes or till the milk thickens.
• Add the cardamom powder and turn off the flame.
• Garish with the saffron strands and serve hot or chilled.

 Enjoy Your Food and Have A Very Happy Puja..!

May Goddess Durga Bless you and give all of you enough strength to fight all the evils.!

Bong Style Crab Masala Curry...!

Being a Zoology student and an ex-lecturer in Zoology I know in detail the systematic position as well as the anatomy of this Arthropod. But I didn't get much chance to taste this animal. Neither my father nor my brother liked to eat this, so Maa cooked it very rarely. In our family only me, my mom and our maid servant were the crab lovers. But I ought to mention that we ate only the crabs which were caught from fresh water ponds or rivers which has a little sweeter taste and smell different from sea crabs. But after my marriage, during my tenure in abroad and after that currently in Mumbai I can only get sea crabs, of which the smell repels me a lot (Sorry to all my sea food lover friends). But I keep on searching and after a lot of probing I got fresh river crabs from a nearby departmental store. Nevertheless to say that almost in no time I bought few of them. 

With Maa's recipe then I prepared this Crab Masala Curry . It's a simple and easy recipe but tastes very good indeed.

Here is the detail of the recipe:

Ingredients:

• Crab: 4/5(Medium sized)
• Onion:  2 Large( make a smooth paste)
• Ginger: 11/2 inch ( Paste)
• Garlic: 7/8 cloves( crushed/paste)
• Tomato: 2 medium size ( chopped)
• Cinnamon Stick : 1
• Cloves: 4-5
• Cardamoms: 3-4
• Mustard Oil: 4tbsp.
• Cumin Powder: 1 tsp.
• Coriander Powder: 1 tsp.
• Sugar: 1/4 tsp.
• Turmeric Powder: 2 tsp.
• Chili Powder: 1 tsp.
• Salt: As per taste
• Water: 1 cup( preferably warm)
• Coriander Leaves: For Garnishing

 Process:

• Clean and wash the crabs properly ( though in that case I am always dependent on the shop keeper) :P.
• Now add salt and turmeric powder to the cleaned and washed crabs and keep them aside for few minutes only.
• Then heat 2 tbsp of mustard oil in a kadhai(wok) and on medium flame fry the marinated crabs until golden brown in color. Take them out of the kadhai or wok and keep separately.
• Now discard the remaining oil from the wok and heat 2 tbsp more fresh mustard oil.
• Add the cinnamon stick, cardamom and the cloves. 
• Let the aroma come out  and then add sugar and the garlic paste.
• Fry for a while until the sugar becomes brown in color.
• Now pour the onion paste and cook on medium flame for 2-3 minutes.
• Add the chopped tomato , salt , turmeric powder and the chilli powder.
• Mix well all the spices. Add the ginger paste , corinader and the cumin powder and cook until the oil starts to release from sides.
• Now add the crabs and mix with all the spices and cook for another few minutes on medium flame.
• Add 1 cup of warm water into the wok and cover and cook until the gravy becomes thick.
• Uncover, taste the seasoning, Add salt or sugar if required.
• Garnish it with chopped coriander leaves.
• Serve it with plain hot rice.

                                                              Enjoy Your Food...!

Easy Creamy Chicken...!

With the gradual increasing price of onion in India,  it has become really difficult to use onion lavishly in food especially for the common people. In Indian foods, the onion plays a very important role as it is used to prepare the main base of the curry. Specially for the non veg food preparations (e.g. Chicken and Mutton) , onion is considered as one of the most significant ingredients.

When for the  first time  I saw this recipe in the food album of one of my friends, I was attracted to it not only because  it seemed delicious but also in this recipe no onion was used and the whole process was really very simple.

Therefore , the other day I tried the recipe with few variations when I found that there was almost nothing in my fridge except a packet of mixed boneless chicken. I should mention here that initially I had little confusion while preparing this as that was the first time I was making chicken without onion, but finally I was overwhelmed with the feedback got from my daughter and hubby.Even I simply loved this delectable chicken preparation.

 Here comes the process:

Ingredients:

• Boneless or Mixed Boneless Chicken: 250 gms.
• Yogurt: 1 Cup
• Salt: As Per Taste
• Ghee (Clarified Butter) :2 tbsp.(you may replace it with white oil or butter too)
• Hing ( Asafetida) : 1/4 th tsp.
• Sugar: A pinch
• Ginger Paste: 1 Tsp.
• Garlic Paste: 1 Tsp.
• Cinnamon Stick: 1
• Cloves: 3/4
• Cardamoms: 2-3
• Bay Leaves: 1
• Chili Powder: 1tsp( adjust according to your taste)
• Heavy Cream: 1/2 cup ( You may replace it with low fat cream too)
• Kasori methi(Dried Fenugreek leaves) : 1 tsp. ( I didn't use)

 Process:

• Mix  chicken pieces with yogurt and salt very well and marinate it inside the fridge for atleast 1 hour.
• Heat ghee in a pan and add the cinnamon stick, cloves, cardamoms and bay leaves and let them fry for a while. When you start to feel the beautiful aroma add the ginger and the garlic paste and cook for 2-3 minutes on medium flame.
• Now add the marinated chicken pieces and mix well and then add the chili powder, asafetida   powder and stir again. I didn't add salt anymore as I marinated the chicken with sufficient salt.
• Then cover and cook the chicken in very low flame until the chicken becomes soft and tender.
• It will take 20-25 mins . Then uncover and check whether the chicken pieces are done or not. 
• Once the chicken is done and oil starts to release from sides of the pan, add the cream and sugar and mix well. Remember to beat the cream before adding.  At this time you may add the kasori methi (dried fenugreek leaves) and cook for another 4-5 mins on low flame but I didn't add it this time. 
• Now check the seasoning, if required add little more salt or sugar.
•  Your Creamy Chicken is now ready to serve.
• Serve it with naan, chapati, roti or paratha. you will simply love it also.

Tip: You may sprinkle little warm water at the end if you find it very dry. 

                                                                                   Enjoy Your Food...!

Fruit And Jelly Wedges...!

 I know, we the moms always remain very cautious and careful about our children's food habit. But sometimes we need to indulge themselves as their own ways. Therefore I like to make something special for exclusively for my daughter. Once in a while, it helps me also to get rid of the boring life.

 Making Fruit and Jelly Wedges will give you also a real fun.Moreover its  process of making  is extremely easy and not time consuming. Here comes the process:

Ingredients:

• 1/2 Packet Ready-made Jelly
• 3tbsp Chopped Raisin
• 2 Tbsp Chopped Almonds
• 2 Large Oranges.

Process:

• Make jelly as given on the packet but reduce the water by 1/2 cup.
• Add nuts and refrigerate until mixture just begins to thicken.
• Cut oranges in half and scoop out the pulp with the help of a spoon. Fill the jelly mixture into orange shells. Place shells on a tray and refrigerate for 2-3 hours or until jelly is set.
• To serve cut each jelly filled shell into wedges.

                                 

                                   Enjoy Your Food...!

Restaurant Style Paneer Butter Masala (Indian Cottage Cheese in thick and creamy gravy of fresh tomato)..!

Paneer Butter Masala is a famous North Indian dish where paneer (Indian Cottage Cheese) cubes are cooked in thick and creamy gravy of fresh tomatoes. North Indian foods are just my most favorite. But if I am asked to choose only one, I will surely select Paneer Butter Masala . Most of the time in restaurants I order for the same and often prepare at home also. Since a long time I was thinking of sharing the recipe in my blog but somehow missed to take the photos all the time. 

Yesterday again I made it and here comes the process of making Restaurant Style Paneer Butter Masala at home.

Ingredients:

• Paneer: 200 gms
• Butter:3/4 tbsp.
• White Oil:1 tsp.
• Tomato Puree: 1/2 cup(fresh)
• Onion Paste:3 tbsp.
• Ginger Paste:1 tsp.
• Garlic Paste:1 tsp.
• Cashew Paste:2 tbsp.
• Turmeric Powder:1 tsp.
• Salt:As per tatse
• Coriander Powder:1 tsp.
• Chili Powder:1 tsp.
• Garam Masala Powder:1 tsp.
• Sugar:1/2 tsp.
• Kasori Methi ( Dried Fenugreek Leaves):1 tsp.
• Warm Water:1/2 cup
• Cardamoms:3/4
• Cinnamon:1 stick
• Cloves:4/5
• Bay Leaves:1
• Fresh Cream:2 tbsp.

 Process:

• Soak the paneer cubes in warm water for 10-15 minutes and then saute them with little butter,pinch of salt and chili powder and keep them aside.
• Take 3/4 fresh tomatoes. Roughly chop and boil with 2 cups of water and little salt for 10-15 mins. Then make a smooth paste and keep the puree separately.
• Soak 10-12 cashews in luke warm milk for half an hour and blend to make a smooth paste.
• Now take a deep bottomed vessel and melt the butter along with the oil and add the bay leaves and the whole garam masala(cinnamon stick, cardamoms and cloves). Feel the fragnance and then add the onion paste. Fry on medium flame until the onion becomes translucent .
• Then add the ginger and the garlic paste.
• Now add all the spices accordingly, salt, sugar, turmeric powder, chili powder, garam masala powder, coriander powder and mix thoroughly.
• After few minutes add the tomato puree and cook until the raw smell goes off and oil starts to release from sides.
• Now add the cashew paste and mix well.
• Add 1/2 cup of warm water , sauted  paneer cubes ,kasori methi and mix well. Cover and simmer it for 8-10 minutes.
• Uncover the vessel, taste the seasoning, add more salt/sugar if required.
• Finally beat the cream and add.
• Garnish it with coriander leaves,  I couldn't add it this time as it was not their in my veg basket.
• Now your Restaurant style Paneer Butter Masala is ready to serve.
• Enjoy with Pulao, roti, naan or paratha.

                                                     Enjoy Your Food...!

                      

Rasomalai/ Rasmalai....!!!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

I know for all my Indian friends the word "Rasmalai" is sufficient enough to describe this heavenly delicious sweet. But for my other friends , I must introduce that Rasmalai is a very famous , lip smacking Indian dessert where  sugary white, creamy or yellow coloured cheese balls (or flattened cheese balls) of paneer( Indian Cottage Cheese) soaked in malai (milk cream) flavoured with cardamom. Rasmalai ( "Ras" means juicy or and "Malai" means thickened milk or cream) was originated in Odisha and mostly found in India and Bangladesh. Actually it's a close variation of another famous sweet Rasogolla/Rasgulla (puffed cheese balls).

Very often at my home I prepared this sweet as this is one of my most favourite dessert. Once making this sweet was a very big deal for me when I couldn't make perfect rasgulla (puffed cheese balls) but repeated trials enabled me to make this dessert successfully.


Here is the step by step process of making Rasmalai.

Ingredients:

• Milk: 2 lt. + 2 lt.
• Vinegar: 3 tbsp.
• Sugar: 4 Cups + 1/2 Cup
• Water:8 Cups
• Cardamom Powder:1/2 tsp.
• Dry Fruits: Chopped  Cashews and Slivered Pistachios (handful)
• Saffron: A pinch.

Process:

• Divide the milk equally into two different deep bottomed vessel. Keep boiling the first one until it becomes thick and concentrated . Add 1/2 cup sugar into the milk and dissolve the sugar. Add the cardamom powder and saffron and half of the dry fruits and mix. Turn off the flame and pour it into a big bowl. Your milk cream is now ready. Keep it separately.

• Now start boiling the second half of the milk and while it starts to boil properly add the vinegar. Soon the milk starts to curdle and the cottage cheese or chena will be formed.When you will see a greenish diluted water which is easily separating  from chena, then it's done.  Now using a muslin cloth drain the water and wash the chena under the running tap water . If you are using lime juice to prepare chena, this wash will remove all the lemony taste or smell. Now tied the two ends of the muslin cloth tightly and let it drain all the excess water for atleast 15-20 minutes. And at this time you may put a heavy weight on the muslin cloth for better draining.

• Now mash the chena(cottage cheese) using your palm on the kitchen slab or on the cutlery board till it’s very smooth and creamy and  has absolutely no lumps. Remember this mashing is the most important step of making rasogolla because the quality of this sweet depends on its smoothness ,sponginess.

• Now Divide the chena into equal parts. With your palm  give them nice and even flattened shape.The balls should have no cracks otherwise it may break off during boiling.From 2 lt. milk you can make about 20 pieces of  flattened cheese balls of equal sizes.Keep one thing in mind that these ball will be double in size after boiling in sugar syrup. So be sure to take a pan for boiling sugar syrup where the flattened cheese balls can easily play around.

•  Now make  the sugar syrup using 4 cups sugar and 8 cups of water. The syrup should not be thick and will be on the thinner side. This is very important.

• Then add the prepared flattened balls in this syrup, cover it tightly with a lid and let it boil for 20 -25 mins.

 

• Now using a perforated ladle take out the flattened cheese balls from the syrup and gently press them while taking them out .
  
• Transfer these flattened cheese balls into the warm concentrated milk prepared previously. Garnish it with rest of the chopped dry fruits and little saffron. Now mouth drooling rasmalai is ready to serve. Serve this excellent dessert warm or chilled.

                                              Enjoy Your Food....!

Apple Kheer/ Apple Rubdi/ Apple with Sweetened Milk.... My Janmashtami Special Sweet...!

Before I start to write the recipe , I would like to give a very brief introduction about Janmashtami Festival to all my Non Indian Friends. Sri Krishna is considered as the one of the most powerful human incarnations of the Lord Vishnu.The birthday of Lord Krishna is known as Janmashtami which is celebrated with great devotion and enthusiasm in India in the month of July or August. Being an Indian I am not an exception though I have very little knowledge about all the rituals of the puja. But I celebrate His birthday  in my own way. I usually prepare a sweet dish , decorate my lord Krishna with lots of flower, light up diya & candles and then pray for my family in front of my god.

As a self proclaimed sweet lover, preparing dessert at home, gives me an immense pleasure and honestly, I never ever feel guilty while making or eating dessert. :P  I believe that  the feeling of guilt will restrict myself from enjoying its taste to the fullest.
Apple Kheer(sweetened milk) is a creative dessert  where the grated apples are  cooked with sugar , milk, ghee and cardamom powder. This is an ideal sweet dish for any type of fast or any festival or puja. I learned this recipe from my mother. I bet that the irresistible aroma of this dessert will attract your  entire family and it will be relished by each and every member of the same.

 

 

 

 

 

 

 

Here is the process of making Apple kheer / Sev Kheer.


Ingredients:

• Apples: 2 (Medium size,)
• Milk:1 lt.
• Cardamom Powder:1/4 the tsp.
• Sugar:1/3 Cup(adjust according to your taste)
• Dry Fruits :Chopped Cashews, Sliced Almonds, Slivered Pistachios.
• Ghee: 1 tsp.

Process:

• Take a deep bottomed vessel. Non stick vessel is preferable and pour the milk. Boil the milk until it reduces to half  and becomes thick.
• Meanwhile grate the apples and heat  ghee in an another  pan . Add the grated apple to the pan and fry it for 3-4 mins in medium flame. Then add sugar and stir it continuously so that the sugar gets dissolved with the grated apple. At this point the grated apple will turn into a yellowish colour.
• Now add the apple mixture into the boiling milk and mix very well and add the cardamom powder.
• Simmer it for 5-10 minutes.
• Add the dry fruits and turn off the flame.
• Now your Apple kheer is ready.
• Serve it hot or chilled. 

                                                                     Enjoy Your Food...!