Eggless Choco Chip Cookies...

Cookies are my family's one of the most favourite baking stuffs but to be very frank, I don't like to make cookies with egg all the time. This is the only thing which refrains me from making them.  Therefore I was looking for a good  recipe with which I can make crispy, soft and delicious cookies but it should be without egg.After my different searches here and there, finally, I got one and with that basic recipe I made an effort to make Eggless Choco Chip Cookies. I didn't think that my cookies would be so soft, crunchy, crispy and delicious without egg even.

 Here is the recipe for my Eggless Choco Chip Cookies:


Ingredients:

• All Purpose Flour : 1 Cup
• Rice Flour: 2 tbsp.
• Caster Sugar: 4 tbsp.
•  Butter: 60 gm.( Keep the butter in room temperature)
• Vanilla Extract:1/2 tsp.
• Milk: 2 tbsp.
• Baking Powder:1/2 tsp.
• Chocochips:1/2 Cup

 Process:

• Preheat the oven in 160 degree C or 320 degree F for at least 10 minutes.
• Beat the butter and sugar very well with an electric mixer until light and creamy. Add the vanilla essence,milk and beat again.
• Sieve the flour. rice flour and baking powder very well.
• Gently mix in the flour and chocolate chips with butter using a spoon to get a soft dough.
• Shape into small rounds .Flatten slightly.
• Cover the back of a baking tray with aluminium foil and grease it with butter. 
• Place cookies 1/2" apart. Bake in the preheated oven art 160 degree C / 320 degree F for 30 minutes.

                              Enjoy Your Food...!

Patishapta... A Crepe Filled With Sweet Coconut & Cardamom ...An Absolute Bengali Delicacy...!

Poush Sankranti.....Makar Sankranti.... Poush Parbon.....!!the word is umbilically related to Bong people. Bengal is An Abode of Festival... An Abode of Enthusiasm ...AN Abode of Rich Tradition,Spirit and Culture.Colloquially it is said that Bengali Calendar of 12 months celebrate 13 festivals. Even the time when the first grain of the year is stocked up is celebrated in a gorgeous and honourable way .This is known as "Nabanno"( nabo= new, anno= rice) in Bengal. This is the actual significance of "Poush Sankranti" or the last day of the bengali month Poush.According to Hindu Philosophy this particular day is the beginning of the Sun's Northward Journey ,from Tropic of Capricorn to the Tropic of Cancer. This is also called "Uttarayan". According to science the journey starts on 22 nd Dec.

In my previous post ( Soft Sondesh with Date Palm Jaggery), I mentioned already that during this time , in Bengal date palm jaggery is widely available in every nook and corner of the state. So, very obviously this jaggery takes an important role in this celebration. Various traditional sweets basically made with rice, flour, milk and date palm jaggery or sugar are prepared in each and every house. These very traditional and famous sweets are known as "Pithe/Pitha" in bengali.

I was born and brought up in that part of Bengal where I got the opportunity to witness this celebration from my childhood.Though all those beautiful memories are archived in pages of history now but still I can remember those days very well. On that day, early morning after taking bath Maa made beautiful "Alpona" in front of our "thakur ghor" with rice paste and water. That was a holiday in our school and as my father was in Government Service it was his holiday too. So, after puja, we all  used to enjoy our lunch with "Khichuri"(Khichdi/Hotch Potch). In the afternoon Maa prepared various "pithe" specially, dudh puli and patishapta as these were our most favourite . Me and my brother eagerly waited for the dinner . Yes, dinner that day would comprise only  pithe.

Time changes. Now I am in one of the fast living cities where actually we don't get time or scope to spend Poush Parbon in a leisurely manner. On that day also, my husband stays in office and comes back home after 9 pm. Moreover in my seven years of married life I didn't dare to make "pithe" as I thought it was one of the toughest preparation . But this year, I decided to make atleast one type of "pithe" at home. Credit goes to my Maa only who described me each and every step in detail, through phone and I made "patishapta" for the first time. I should mention that it was not as good as Maa but for the first time in the last seven years I got the chance to celebrate this auspicious day in a traditional way.

One more thing I want to add here that this Poush Parbon or Makar Sankranti is not only celebrated in Bengal but also in almost all the regions of India. Actually the date of Makar Sankranti is regarded as the Official beginning of Spring in India.

Anyway, Here is the recipe and step by step process of making patishapta at home:


Ingredients:

For the Filling:

• Grated Coconut: 2 Cups
• Date Palm Jaggery:1 Cup 
• Cardamom Powder:1/2 tsp.
• Khoya ( Mawa):100 gm.

For the Crepe :

• Flour:1 Cup
• Rice:1/2 Cup
• Semolina:1/2 Cup
• Milk:11/2 lit.
• Oil or ghee for frying: 11/2 tbsp.

Preparation:

Sweet Coconut Filling:

• At first grate the coconut properly though I used stored bought dessicated coconut.Take a heavy bottomed vessel. Heat it and add the  grated coconut into it.On medium flame keep stirring it. Once it becomes very slightly brownish add the jaggery. To make it quicker break the jaggery into small pieces before adding.
•  Mix the jaggery with the grated coconut. It will take little time. But once the jaggery starts to melt it will mix with the coconut very easily.
• Keep on stirring on medium flame and be careful so that the mixture wont stick to the bottom of the pan.
• After few minutes the mixture will be little sticky. Now add the khoya/mawa into it and thoroughly mix . Once it is done switch off the flame and sprinkle the cardamom powder.
• Sweet coconut cardamom filling is now ready. Keep it separately in a bowl and let it cool for sometime.

 How to make the Crepe:

• Mix the semolina and rice flour in adequate milk  and soak it for 30 mins to one hour. 
• Sift the maida into the soaked rice flour-semolina mixture .Mix in milk slowly and start mixing the batter with your hand so that no lump can be formed and it will help you to know the consistency of the batter. Dont make it too light or too thick.
• As we don't like sweet crepe at all so I didn't add any sugar or jaggery with the batter . If you like you may bring sweetness in it adding sugar or jaggery but remember that the batter should be of very mild sweetness.
• Now heat a flat pan ( preferably non stick one) in the oven. Add little ghee. Smear it . I used the top of a horizontally cut brinjal  with the intact stalk. It will help to smear the ghee easily and the stalk acts as a handle. Otherwise you simply can wipe off the ghee with a tissue paper too.
• Pour a ladle of batter into the pan and rotate the pan to cover the surface of the whole pan with the batter. You have to do it quick before the mix sets.Keep the flame very minimum to medium to ensure the patishapta is crisp yet soft. 
• Once you feel one side is done flip it over.
• Now put the filling lengthwise at one edge of the crepe.Fold the crepe with the filling inside and make a roll shape. Add a drop of more ghee into the pan and increase the flame slightly and press it gently and fry it little brown. Finally take it out of the pan.
• Repeat the same process for the remaining batter.
• Serve it hot or cold . Patishapta may be served with condensed milk or rabdi too. 

                                  Enjoy Your Food...!

Malai Gobhi.... Creamy Cauliflower Curry... Cauliflower In Cream...

Cauliflower is one of the most important winter vegetables in India. Though recently we get this vegetable throughout the year but I can remember few years ago, this was only available in winter. Maa used to cook this vegetable,in winter in various ways. During that time this wasn't my favourite vegetable but after growing up and knowing its nutritional facts and health benefits I try to cook it more often at home. It has good source of antioxidants, sulforaphane ( anti cancer phytochemicals) , dietary  fibres and many more. Moreover it is one of those vegetables which boosts your child's brain development. 

 Cauliflower can be cooked in numerous ways . Today , the recipe I am going to share is slightly different but you will love its delectable taste.

Here is the recipe:

Ingredients:

• Cauliflower Florets: 1 1/2 Cup
• Onion: 1/2 Cup roughly chopped
• Ginger: 1 '' (Paste)
• Tomato: 1 Large (chopped)
• Green Chilli : 1-2 ( chopped, you may increase the amount).
• Salt: As per Taste
• Turmeric Powder:1/4 tsp.
• Sugar: 1/4 tsp.
• Red Chilli Powder: 1/2 tsp.( adjust according to your taste)
• Yoghurt:: 2 tbsp.
• Milk: 1/2 Cup
• Cream: 2 tbsp.
• Cinnamon Stick:1
• Cloves:3/4
• Cardamoms: 4/5
• Oil: 1 tbsp.

 Process:

• Break the cauliflower in florets and wash well. Take enough water in a microwave safe bowl and put the cauliflower florets in it . Add some salt and on full power heat that for 8-10 mins. It will almost boil the cauliflower florets and the florets will become little soft. Drain the excess water and keep the florets aside.
• Now heat little oil in a non stick pan and slightly fry the florets and keep them aside.
• Heat some more oil in the same pan and add the whole garam masala ( cinnamon stick, cloves and cardamoms) and feel the fragrance.
• Now add the onions and fry them until translucent.
• Add the green chillis and tomatoes. Mix well and cook on a medium flame for 2-3 minutes, stirring occasionally.
• Add the ginger paste and mix well. Cook for another 2/3 minutes.
• Add the fried florets ,salt,sugar,turmeric powder and red chilli powder and mix well.Cook for few minutes in medium flame.
• Meanwhile mix the yoghurt with the milk and whisk well. Pour this mixture into the pan and mix thoroughly.Cover and cook for 5/6 minutes.
• Uncover and cook until the watery gravy dries up.
• Tatse the seasoning now and add little more salt and sugar if required.
• Add the cream and turn off the flame.
• Serve hot with roti or paratha garnishing it with fresh coriander leaves.

                                       Enjoy Your Foods..!

Nolen Gurer Narom Paker Sondesh...! Soft Sondesh With Date Palm Jaggery..! A Mesmerizing Bengali Delicacy..!

Take the name "Nolen Gur" and enjoy the delightful face of  the Bong people. Yes, it is something whose name is enough itself to bring water in the mouth of the bengali people. Nolen Gur or Date Palm Jaggery is a traditional  jaggery from Bengal and can only be found in the Indian State of West Bengal and in Bangladesh. It is only extracted from the trees during winter months. In summer the heat at night makes the sap rancid and alcoholic.

With this date palm jaggery we prepare various lip smacking bengali sweet delicacies. In winter season , you will find huge varieties of sweets made of date palm jaggery in each and every sweet shop of Bengal and once you try any of them I can bet you never forget the wonderful taste.

But it's really unfortunate that date palm jaggery industry is under threat  due to the small scale ( mainly family run) way that the "gur" is manufactured. Many of the palms are being cut down due to clear the land for development and construction of new homes. New palm trees are not being planted to replace the older ones either in Bengal or in Bangladesh. Besides the younger generation of  the jaggery farmer is often not interested  in following the family trade and there is a risk that the skill of making gur with the sap of the palm tree may slowly die out. Moreover already there is a increased use of sugar cane jaggery as it is cheaper and easier to make than date palm jaggery .


Anyway, here in Mumbai, since more than two and a half years I was looking for this jaggery. I searched it out almost all the departmental stores here but all my efforts went in vain. Atlast  my heartcore thanks to the bengali fish shop, where I found this "treasure". Yes, that's like a treasure for us, the Bong for which we await the whole year.

I didn't waste a single day after getting this. On the very next day, I prepared this Narom Paker Sondesh ( Soft Sondesh) . This is a quick, easy, light sweetened delightful dessert which even can change your mood from sad to happy.

Anyway, I don't want to waste your time anymore. Here is the detail recipe of making Nolen Gurer Narom Paker Sondesh.


Ingredients:

• Full Cream Milk: 1 lt.
• Vinegar /Lime Juice:2 tbsp.
• Nolen Gur ( Date Palm Jaggery): 4/5 tbsp. + 1 tbsp.

 Process:

How to make Chena:

• Boil the milk at low temperature.
• While boiling add the vinegar and stir it .
• Your milk will start to curdle and chena (chhana) will be formed after few minutes.
• 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 at least 15-20 minutes. And at this time you may put a heavy weight on the muslin cloth for better draining.

How to Make the Sweet:

• Take the jaggery in a microwave safe bowl and heat it for 1 min in full power or till it melts completely.
• Now take the chena in a flat plate and mash it very well using your palms until no lump is there.
•  Then add the jaggery with a table spoon gradually and mix well with the chena.
• Once it is done heat a kadhai in the oven and put the mixed chena into it. On very low flame continuously stir it until its stickiness is reduced. It will take normally 5-6 minutes.
• Turn off the flame and transfer it to a plate.
• Using little water in your palm make round balls with the mixture.
• Make a  little space at the middle of the each ball pressing them little with your thumb and pour  little melted gur with in it.
• Serve and enjoy its blissful taste.

                                     Enjoy Your Food...!

Whole Orange & Almond Cake..!

Winter is the time for comfort, time for warmth and of course it is the time for good food. In this season,the market is flooded with seasonal fresh fruits and vegetables. As the winter arrives,everyone's wait for their favourite fruits and vegetables is just over. But the picture of winter in Bengal , where I was born and brought up is quite different from that of in Mumbai, where we presently stay. Basically there is no winter here. Though almost all winter veggies and fruits are available here also. Specially oranges, kiwis, strawberries , plums and many other fruits just cover the market and so as my fruit basket too. And if you are passionate about cooking , you can't restrict yourself from making something different with these fruits other than only eating them as whole or as juice.

 Recently  I made this Whole Orange and Almond Cake which was appreciated by family members very much. The recipe is little different but I loved the result simply.

 Ingredients:

• Oil or Melted Butter: for greasing:
• Oranges: 2
• Almonds: 50 gms (grounded)
• Plain White flour: 115 gm ( 1 Cup)
• Baking Powder: 1 tbsp.
• Unsalted Butter(softened) : 85 gms (1/4th Cup)
• Caster Sugar: 175 gm (7/8 th Cup)
• Orange Flower Water: 1 tsp.
• Orange Juice:2 tbsp.
• Eggs: 3 
• Toasted flaked Almonds: 2 tbsp
•  Strips of orange zest: To decorate the cake.

 Process:

• Preheat the oven to 160 degree C or 325 degree F. 
• Grease a 23 cm ( 9 " ) round deep cake tin with softened butter or oil.
• Wash the oranges and then simmer them in boiling water for 1 hour ,covered, until soft.Drain and then leave them slightly to cool down. Peel them off and cut the oranges in half and discard the pip. Then make a smooth puree using a food processor or blender.
• Then blanch and peel off the almonds.  Then using a blender ground them properly.
• Now Sift flour and baking powder into a large bowl and add the butter, sugar , eggs and orange flower water,Beat well until the mixture is smooth. Add the orange puree, ground almond  and the orange juice . Mix evenly.
• Spoon the mixture into the prepared tin and smooth the surface with a palette of a knife.
• Bake in the preheated oven for 40-50 minutes or until firm and golden brown.I usually insert a toothpick into the cake to find out whether it is done or not. If it comes out clean then the cake is ready . 
• Leave to cool in the oven for 2-3 mins.
• Then turn it out and serve warm with flaked almonds strips of orange zest.

                                   Enjoy Your Food...!