Baked Rashogolla/Rasgullas

Kolkata trips are always hectic, travel and foodie trips, a real stress buster. Though this time the visit was too short, only for 4 days, still we managed to have some delicacies. As this was a festival time, and mostly covered by Pujas, so the percentage of Bhog (puja offerings) from different temples and sweets were top in the list. Both of us miss such kind of Bhog as well.  See this Kali puja offering from Lake Kalibari is really tempting. Isn’t it?

Bhog from Lake Kali bari

Next is the sweet tales.  Now, that Balaram Mullick and Son’s have an outlet nearby our place, so my boudi (brother’s wife) was keen on making us taste almost all their delicacies. I really do not care about weight gain when I am at this City of Joy. Thus, in 4 days we have tasted almost all the signature dishes of Balaram Mullick, ranging from baked mihidana (a type of sweet made up with besan mixed or gram flour, ghee and water), Baked doi (sweet curd), Baked Sandesh, Choclate stuffed Sandesh, Baked Rashogolla and what not. Among all these I loved Baked Rashogolla and Baked Doi. O they were just heavenly. This one is from BMS.

Baked Rashogolla: Balaram Mullick and Son's

Back in Pune, I was craving for those sweets and believe me I went to that extent to enquire for their franchise in Pune. But no, they didn’t answer. After a 15 days break, it was little hectic to settle down. So I rarely got time for any experiments. But in the back of my mind baked Rashogollas were very much present.  This Tuesday was my sis-in-law’s birthday and she will be moving for long term to Boston, next weekend. We planned to celebrate her birthday. And that was when I thought of making these baked Rashogollas for her birthday (dear sis is usually part of all my experiments). According to the plan I made the Rashogollas a day before and baked them on Tuesday afternoon after returning back from work.

The entire process took 1-1.15 minutes. The attempt was successful. Everyone liked it and both my daughter and my husband said that it is as delicious as the original. Hmmm….loved both the sweet and the compliments.

Here comes the recipe. I will not give the recipe of the Rashogollas as it is already there in my blog. I will only give the process of baking.

Ingredients

Rashogollas 20 pieces (you can use tinned or the readymade ones as well)Condensed milk 1 can1 litter full cream milkHalf cup waterCardamom drop(2-3 drops)

Process for making the milk sauce:

Take a thick bottom pan and boil the milk to reduce it to half.Add the condensed milk to it and stir to avoid burning from bottom.At this point add little water.When it is thick remove from heat.Allow this to cool.

Remember after the sauce cools down it will become a little thicker. So remove it from heat before it reaches to your desired thickness.

Baking Process:

Squeeze the sugar syrap from the rashogollas and dip them into the milk sauce. Place them in the baking bowl.The rashogollas should be fully covered in sauce. You can pour the extra sauce from the top.Add 2-3 drops of cardamomPreheat the oven and bake the Rashogollas on the top rack. When you find the top layer brownish, the process is complete. I baked in 250 degree for 30 minutes. Let them cool down and then serve.

                                            

Coconut-Semolina Laddu

This time Ganpati Utsav celebration was again big and a memorable one. In our society the function is for 7 days, the first and the last day being the grand one. Each day we have morning and evening aarti where one nominated resident takes the responsibility for Ganeshji’s bhog and aarti for one morning or evening. Evening aartis are followed by different events and activities. 7 days of fun and excitement, busy and time management- a most awaited event of the year.

courtsey Google

This time I had the responsibility of the aarti and bhog on the first day of the puja, i.e., on Ganesh Chaturthi. For the first time I have made Prasad for 100 people- coconut-semolina laddu. It was finished then and there and appreciated but I could not taste any as I was busy in distributing them and when I finished I found all the boxes empty. Even though I could not taste it but I was happy that everyone liked it.

Now, the recipe

Ingredients  

Semolina/suji – 1 kg
Grated Coconut- 1 kg
Sugar – 1 kg
Ghee: 2tbsp
Milk- ½ L (optional)
A pinch of salt
A pinch of camphor powder
Cashew and raisins to decorate

NOTE: I have given the ingredients for 100-120 pieces but you may not make in such an amount. Just remember the quantity of semolina and coconut should be the same, sugar should be at least half of the added quantity of semolina and coconut, i.e.,  I have taken 1 kg each both semolina and coconut which makes them 2 kgs, so the quantity of sugar is 1 kg. Anything less than this will be difficult to bind.

Method                                                                                                                        
Heat ghee in a deep bottomed pan.

Add semolina and coconut and keep the gas on medium flame. 

Keep stirring continuously or they might burn at the bottom.

Stir and you will find the oil coming out from coconut. Now add sugar to the mix and stir.

Add salt and camphor powder.

If you are adding milk then by this time boil and let the milk reduce to half of its quantity. I prefer to add this as it enhances the taste.

Now you will see that the sugar is melted and the mixture started to bind. Switch off the gas before it become too hard.

Now take water in a bowl and wet your palms. Take a small quantity of mixture (as per the size of the laddoos) and shape them round. You can decorate them at the top with half cut cashew and raisins.

Allow them to cool and serve.

Misal

Some days back I was just counting about how long I am out of Kolkata. Oh…15 years now!!! in Mumbai and Pune.  And in these 15 years I have been in love with these cities. Yes, I miss Kolkata, how can I ever forget my Tilottama city! But both Mumbai and Kolkata have made places in my heart. By now I can understand and speak Marathi, I wait for the Ganpati utsav, love to watch Marathi Theater and of course the Maharashtra cuisine. Goda Masala, abundance of groundnut and dry coconut, the kari patta flavor though very different from our Bengali cuisine but very tasty. Thus, I became fond of chawli, thecha, missal, bangi, bhindi masala and mostly all of the dishes so much that now along with Bengali, Bihari recipes,  Maharashtrian dishes are also fondly and frequently made at my place.

I have already shared the recipe of Bharli Wangi (Stuffed Brinjal). Now today it is Maharashtrian Misal.

Ingredients

Pulses:

100gm green moong  

50 gms  matki/mat beans

10 gms Bengal gram whole

10 gms dried green peas

Other Ingredients

1 medium onion finely chopped

1 tomato finely chopped

Green chilies (as per your tolerance) finely chopped

Garlic Paste 1 tsp

Any vegetable oil 2 tbsp

Salt as per taste

Turmeric 1tsp

Jeera powder 1tbsp

Dhaniya powder 1tbsp

Lalmirch Powder as per taste

Sugar ½ tsp

Maharashtrain Goda Masala 2 tbsp

Dry coconut powder (optional) 1 tsp or as per choice

Whole spices: jeera and mustard

Water

Kari patta and coriander leaves for flavor

Preparation

Wash the pulses thoroughly and soak them overnight.

Take them out of water after being soaked and wash again and dry.

Prepare the Goda masala or you can buy the readymade one. I make this along with some of my neighbours together at the end of summer for the whole year and use it for different dishes.

Cooking                                                                                                                               

Heat a pan and add the whole spices and kari patta.

Add the chopped onion and tomato and fry till light brown.

Add the garlic paste, green chillies, salt and turmeric.

Now, add the pulses and all the spices including the dry coconut powder. Mix well and cook.

You will get a nice flavor of the mixed spices and see the oil coming up.

Now add water and pressure cook with 2 whistles.

Wait for the cooker to open. Check for salt and if the gravy is too runny dry it till your needed consistency.

Garnish with Coriander leaves.

You can also garnish with finely chopped onions and sev. Add some lemon juice.

Serve with homemade pav, rice or dalia.

Fried Mushroom with Garlic

This time I have visited my blog quiet after a long time. It is not that I had taken a break from cooking. I cook as per my mood (Yes, I am a terribly moody person). Often I clicked the pictures of the dishes and also often I could not. Just like last night. I made a brinjal dish but before I could take a photo all of us gulped it. No, today I will not talk of that. May be after a few months or whenever my mood allows I will add that recipe.

Many a times I have mentioned that all my dishes are simple and I am an amateur cook and a blogger. I write the recipes for me-like people, who started cooking late and/or cooking became a passion of late. It will be really encouraging for me if you leave a comment after trying or reading any of my recipes.

Today, I am back with a mushroom dish which I had made 2-3 months back. This is loved by my daughter and her friends and also our friends. So, here for you is Fried Mushroom with Garlic.

Ingredients

12-15 White button mushroom
8-10 Crushed Garlic Cloves
Garlic Paste 1 tea spoon
Salt as per taste
1 Tbsp butter
Crushed black Pepper as per tolerance (optional)
1 tsp lemon juice (optional)

Preparation

Clean the mushrooms properly.

Place them on a kitchen tissue and pat them dry.

In the mean time crush the garlic cloves and black pepper if you do not have them ready.

Now…

Method                                                                                                                               

Heat a pan. Put butter on it and then the garlic paste.

Add the mushrooms and add salt.

Keep the flame high and stir.

Do not cover. Remember mushrooms tend to leave water. So you should be careful that they should not be overcooked, since this is a fried dish.

After the water gets dried add crushed garlic and stir.

The dish is complete when the water is completely dried and the mushrooms are crispy. You can check for salt and add some more if needed. If not required you can turn off the gas.

Sprinkle crushed pepper. Add and mix lemon juice if you like it little tangy.

A very good, healthy and less time consuming side dish or finger food which you can serve at kid’s party as well. The crisp and tangy taste is liked by all age group.

Try and let me know.

Raw Jackfruit Kofta- A vegetarian delicacy

This weekend I tried raw jackfruit kofta. This is the time when you get these vegetables like raw jackfruit (kathail) or stripe gourd (parwal) and both are my favourites. Every time whenever I bring jackfruit, I usually go for the plain sabzi. This time I thought of making koftas. These vegetable delicacies remind me of my dida’s recipes, simple yet lajawab!!!

Making kofta is quiet time consuming, so I had chosen the weekend. With Kofta I had made veg biriyani accompanied with simple dahi raita.

It happens many times with many of us when some pure vegetarian guests are invited and we wonder of what to make or something new to make to avoid the repetitions. This dish is one of such kind which serves as a full royal meal. So here the recipe goes.

Ingredients

For Kofta

1 raw Jackfruit 1 Kg

2 potatoes Medium

100 gms chana dal 

2 green chilly

2 onion medium

½  tbsp Turmeric

1- 1/2  tbsp jeera powder

1 tbsp dhaniya powder

red chily powder as per tollerance

1 tbsp ginger paste

1 tbsp garlic paste

Salt as per taste

Sugar as per taste

Oil to fry the koftas

½ tsp garam masala

Few drops of ghee

Preparation:

Soak  chana dal for 2-3 hrs

Cut the Jackfruit into small pieces. (I usually get this peeled off from my vendor. If you have to peel this then refer to my earlier post (https://www.blogger.com/blogger.g?blogID=72189134158661279#editor/target=post;postID=6041779103784091833;onPublishedMenu=posts;onClosedMenu=posts;postNum=15;src=postname)

Peel potatoes and cut into halves                 

Pressure-cook the jackfruit pieces, potatoes and the soaked chana dal with a pinch of salt and turmeric. Do not overcook. I had cooked with 2 whistles.

While these get cooked, finely chop onions and the green chilies.

Open the pressure cooker, after it cools down and pour the steamed vegetables in a sieve to drain the water.

Mash them nicely.

Cooking:

Heat oil in a pan. Put the finely sliced onions and the green chilies and fry them till golden brown.

Add all the spices one by one and the garlic and the ginger paste and let the spices be cooked.

Add little sugar.  

When the spices are well cooked (this you can ensure when you see oil coming out) add the mashed vegetables and mix them continuously. 

When you see the mix is completely dry remove it from heat.

Now, make kofta balls out of this mixture. If you find the binding is not enough, you can add besan to this and mix well.

Fry the koftas.

For Curry:

1 medium potato (optional)

1big onion

1 big tomato

1  tbsp Turmeric

1 tbsp jeera powder

1 tbsp dhaniya powder

red chily powder as per tollerance

1 tbsp ginger paste

1 tbsp garlic paste

Salt as per taste

Sugar as per taste

Mustard oil or any oil

Jeera/Whole Cumin seeds and Bayleaves/ tejpatta for seasoning

½ tsp garam masala

Few drops of ghee

2-3 cups of water

Preparation:

If you are using potato then cut it into medium cubes.

Chop tomatoes and onions.

Cooking:

Heat oil in a pan. Temper with whole Jeera/Whole Cumin seeds and Bayleaves/ tejpatta.

Add the potatoes with ½ tsp of salt and turmeric. When the potatoes turn golden remove them from the oil.

Add the chopped onion and tomato and fry till it is soft.

In the meanwhile, in a small bowl, mix all the spices and the ginger, garlic paste with half cup of water.

Add this paste when the onion gets light brown in colour. Add ½ tsp of sugar and continue to cook till the water dries up and oil releases.

Now add 2-3 cups of water. Let the water boil for some time. You will have to add the fried potaoes at this stage if you are using them. When you feel the consistency of the gravy is alright remove it from flame. 

As the kofta balls will soak the water so it is important to leave this gravy a little runny.

Now add the fried koftas and add ½ tsp of garam masala and Ghee. Keep this covered for some time to allow the koftas to soak the gravy. 

Be careful while serving as the koftas are now soft. Serve with roti, paratha, steamed rice or Biriyani.

Semolina kheer or Sujir payesh

Yes, I am back. It was a very hectic time. Even though sometimes I cooked something different from everyday’s routine but could not pen them down. In this period, I really did not indulge into anything very complex. Oh! Ok, now if somebody is reading this or reads my blog regularly, knows that I really never go for complex things.

Most of the blogs and food groups are featured with saliva tempting photos of different matured, complex food items. Both the picture and the recipe describe its intrinsic quality. It also defines the expertise of the writer as a cook and a photographer.  

But I am an amateur cook and a poor photographer and equally a poor writer. Neither of these are my expert areas.  As I mentioned in some of my earlier posts, that it is R who inspires me to cook. Before she was there in our life I hardly cooked. But now I just love to response to her demands. I wait for her reactions. And what a 3.5 year old girl can ask for! so, mostly my dishes move around different types of sweets and simple veg and non-veg items. I write down these recipes so that I do not forget them and also for people like me who are not expert cooks.  I believe there may be at least one in the audience, who is like me- a little bit of kitchen-phobic, not that passionate of cooking, yet has to cook.

 It was during my college days, I was watching Sanjeev Kapoor’s Khana Khazana, once. That day SK was teaching how to cook bottle-gourd (lauki). I was with one of my very senior friend. I was surprised to see SK teaching that lauki dish which Ma used to cook at least once in a week. I expressed it to my friend. Now, my friend who had just started her family life a year back, said me that even these are needed for the first time cooks. However, I was not convinced till I faced the situation. I would really be very happy if my recipes are useful to anybody.

Today the recipe that I will share with you is a sweet dish. 15 days back once when I returned from office, my daughter asked me to feed her with luchi (puri) and suji (semolina) and payesh (kheer). It was already 8 o’ clock. R does not want any vegetable with luchi but the husband man needs. So, altogether 4 dishes within 45 minutes- prepare ata for luchi, peel vegetables and cook, suji and kheer. No, that was not possible. So, I decided to club suji and kheer into one and came up with semolina kheer or sujir payesh, one of my childhood favourite, Ma used to cook very frequently. Here’s how  I did.

Ingredients

Milk 1 ltr

Semolina/suji 1 cup (50-75 gms)

Sugar 1 cup or as per taste

A pinch of salt

Condensed milk 4-5 tbsp

Ghee: 1tbsp

Cashew

Raisins

Green cardamom 1

Bay leaves, cardamom powder

Method                                                                                                                               

In a deep bottomed pan take semolina and dry roast till its golden (approx 5-7 minutes). Keep stirring continuously or it might burn at the bottom.

Boil the milk and divide it into 2 equal shares.

Take out the semolina and soak it in one part and keep apart the other share. Soak the semolina for at least 20 minutes or it softens. After 20 minutes, if you see that it has soaked all the milk then slowly add some warm water to it.

Now add heat the pan and add ghee. Add the bay leaves and the green cardamom. Add cashews and fry till golden.

Now add the soaked semolina. To this one by one add the sugar, pinch of salt, condensed milk and the raisins. Add the separated milk slowly.

Mix well with a heavy spatula and cook in a low flame for 5 minutes. Add the cardamom powder.

Remove it from heat. Remember this will thicken after being cold. So, remove it little watery.

Serve at room temperature.

Chili Prawn

All the 3 of us love prawns. I make it too often with many variations. Some are pure Bengali dishes and some are just fusions. This time it’s a type of Chinese preparation, but really not observing all the Chinese cooking norms or using all the Chinese cooking ingredients. This is a readymade version for working mothers. This goes well with roti or Chowmin or any kind of fried rice.

Presenting before you- another dish of prawn- Chili Prawn (my version)

Preparation time: 15 minutes
Cooking time: 20 minutes

Ingredients

Medium sized Prawns (20 pieces)

Salt as per taste

1 big onion and 1 big capsicum cut into dice shape (you can add any vegetables like carrots, French beans etc.)

4-5 garlic cloves cut into halves from length

Green chili cut from length (quantity as per your tolerance)

1 tsp soya sauce

1 tsp green pepper sauce

1 tsp red pepper sauce

1 tsp chili vinegar

Red chili powder as per taste (optional)

Salt as per taste

water

oil

Method

Clean, wash and pat dry prawns. Rub them with salt and chili powder and keep aside

Heat a pan with oil. Add the diced onion, capsicum and garlic. Add a pinch of salt. Cover and cook for 5 minutes

Now add the prawns and the green chilies. Continue to cook until all the ingredients become soft.

Now add all the sauces and vinegar and mix well and cook.

Add half cup of water and bring to boil.

I love this dish semi dry. You can remove the dish from heat when you get the required consistency of the dish.