Mishti Doi (sweetened curd/meethi dahi)

Mishti Doi is a traditional Bengali sweet made with milk, curd culture and jaggery or sugar. Traditionally jaggery is used to make mishti doi but can use sugar too. In Bengali language ‘mishti’ means sweet and ‘doi’ is curd.So sweet dahi.

             

Ingredients:
• 4 cups full fat Milk( Cow or Buffalo)

• 3/4 cups palm jaggery(  finely chopped or grated)

• 1 tablespoon Curd (Dahi / Yogurt) 
• 1 teaspoon cardamom powder

Method:

• Take 1 litre full fat milk in a heavy kadai or pan and heat the milk.

• Stir occasionally when the milk is getting heated. Let the milk come to a boil.

•  continuously simmer the milk on a low or  medium-low flame and stir often.

• Scrape the dried milk solids from the sides and add to the simmering milk.

• Simmer milk till it reduces to 1/2 of its original volume. Like here we have taken 4 cups....so reduce it approximately to 2 or 2 1/2 cups.

• Keep the kadai down and let the milk cool for about 10 mins

• After 10-12  minutes, add the chopped palm jaggery.  Let it cool for 10 mins otherwise milk will cuddle.

• Mix well and add 1 teaspoon cardamom powder.

• Let the Milk mixture cool down meaning if you dip your finger in the milk, your finger should feel comfortably warm but not hot. If you have a cooking thermometer, you can check the temperature. It should be between 40 to 44 degrees celsius.

• Now add 2 tablespoon curd.With a whisk mix well. The curd should dissolve in the milk.

• Now pour the mixture in earthen or normal bowls in which you want to serve.

•  Seal with aluminium foil or with a lid.

• Keep it in a warm place for the mishti doi to set.

Mishti doi takes more time to set than normal curd.The timing will vary with the temperature in your city. I usually set it overnight. Mishti doi normally takes 9 to 12 hrs but in winter it takes more than 12 hrs.

• When it is set refrigerate it.

Serve mishti doi with your meals or enjoy as a dessert and garnish with dry fruits.

Gur ki Chai

Gur ki Chai

Gur(jaggery) wali chai is a perfect hot drink for this varying degree of cold in the city.

In winters, starting your day with Gud (jaggery)tea is a blissful experience! It will give u lots of 

energy through out the day. Gur(jaggery) has a medicinal property and also considered auspicious over processed sugar, as it is served as a prashad (offering) on religious ocasssions.

Ingredients:

• 1 Cup Water
• ½ Cup Milk
• 2 tsp tea leaves (Chai Ki Patti)
• 1/2 tsp freshly crushed black pepper
• 2 tsp grated or crushed ginger
• 1/2 tsp fennel seeds (saunf)
• 5-6 tulsi (basil) leaves
• 3 tbsp Grated Organic Jaggery -Avoid Processed jaggery as it contains salt it will curdle your tea.

Method:

1. Add 1 Cup Water and allow water to simmer on medium heat. 
2. Add grated ginger, tea leaves, black pepper, fennel seeds and tulsi leaves. Boil on a medium flame for 2mins.
3. Now, add milk. Boil on medium heat for 2 mins.
4. Turn off the heat and wait for 20-30 seconds before adding gur (jaggery).
5. Add grated Gur (jaggery) to the tea and quickly stir (if you can’t find organic jaggery use any but it should not be salty).
6. Gur Ki chai is ready. Serve hot.

Gulab Jamun Panna Cotta

                           An interesting mouthwatering fusion dessert Gulab Jamun Panna Cotta

Ingredients: 

1 cup heavy cream

1 cup whole milk

1 vanilla bean or 2 tbs vanilla extract

1 Pkt unflavored gelatin

1/2 cup sugar

10 Gulab Jamun (thinly sliced in circles)

Method:

1.In a saucepan whisk heavy cream, milk, sugar and gelatin on a low heat.

2.Dissolve sugar and gelatin properly without any lumps.

3.Remove from heat and let it cool for 15 minutes.

4.In silicone muffin mold place sliced gulab jamuns in circles and pour the mixture in the mold.

5.Refrigerate for at least 5-6 hours.

6.Unmold and garnish with gulab jamun. Serve chilled.

Dry Fruits Barfi

Ingredients:

3 cups Dates
1/4 cup walnut
1/2 cup cashew nuts
1/2 cup almonds
1/2 cup dry coconut shredded
2Tbs pistachios
2Tbs Poppy seeds
(khaskhas)
2Tbs Ghee
5-6 Cardamoms 

Method:

1.Grind the deseeded dates. Cut each cashew nut into 6-7 pieces. Same way, cut the almond and walnuts also into 7-8 pieces. Cut the pistachios into thin slices. Peel off the cardamom and make a powder. 

2.Heat a pan and add cashews, almonds and walnuts to it. Stir it continuously and roast for 2-3 minutes on low flame. Then take it out in a plate. 

3.Now add ghee to the pan and let it melt. Once the ghee is melted, add poppy seeds and roast it for 2 minutes on low flame.  Now add the powder cardamom. Now add dates, dry fruits and coconut to the pan. Mix it thoroughly. 

4.Take out the mixture in a bowl or a plate so that it cools quickly. Apply ghee on your hands. Pick up the mixture and roll it in a ball or in shape of a cylinder.Roll out the ball on the pistachios, so that they stick on the top. 

5.You can prepare 5-6 rolls from this mixture. tightly roll the barfi balls in a foil and close the ends tightly. Prepare all the balls this way. Keep it in the refrigerator for 3 hours.

6.Take out the roll from the refrigerator and remove the foil from the barfi. Once the barfi is set, cut it into pieces of ½ cm each.

7.Dry fruit barfi is now ready. store it in air tight container.

Creamy Avocado Pasta

• Ingredients:
• 12 ounces Pasta
• 2 ripe avocados, halved, seeded and peeled
• 1/2 cup fresh basil leaves
• 1/4 cup cilantro/Parsley
• 2 cloves garlic
• 2 tablespoons freshly squeezed lemon juice
•  Salt  and freshly ground black pepper,to taste
• 1/3 cup olive oil
• 1 cup cherry tomatoes, halved                                                                                                                                                                                                                     

             Recipe:

• 1.In a large pot add water,salt and oil ,boil water, cook pasta according to package instructions, drain well.
• 2.To make the avocado sauce, combine avocados, basil, garlic, lemon juice salt and pepper, to taste in food processor. With the motor running, add olive oil in a slow stream until emulsified; set aside.
• 3.In a large bowl, combine pasta, avocado sauce and cherry tomatoes. 
• 4.Serve warm.

Chicken 65

Ingredients:

1 lb Boneless chicken breast (cut into small bite sizes)

2 Egg white

2 tbs yogurt

2 tbsGinger garlic paste

2 tbs Red pepper powder(Kashmiri mirch powder,it will give good red color)

1 tbs Turmeric powder

1 tbs coriander powder

2 tbs Cornflour

1 tbs soy sauce

1 tbs white vinegar

Oil For frying and 2tbs for marination

6-7 Curry leaves

4-5 Green chillies

Coriander leaves (finely chopped)

Salt to taste

2tbs water

Method:

1.In a bowl mix ginger garlic paste,red pepper powder,turmeric powder,coriander powder,cornflour,egg white,salt and oil.Mix well and add chicken in the mixture.

2.Marinate the chicken for 30-45 mins.

3.Heat oil in a frying wok and fry the chicken pieces for 2-3 mins not more than that otherwise the chicken will be chewy.Keep the fried chicken aside.

4.In a bowl mix water,soy sauce,vinegar and green coriander.Keep it aside.

5.Heat 2tbs oil in a pan over medium heat,add green chillies and curry leaves.Let it splatter and add yogurt in the oil.

6.Mix well on low flame and add fried chicken.

7.After 2 mins add the vinegar and water mixture in the chicken.

8.Let it simmer and cook until all the water is absorbed by the chicken.

9.Serve it with schezwan chutney or green chutney.

Crispy Paneer Bread Roll

Ingredients:

5 Slices of white bread

1 Cup Shredded Paneer

1/2 teaspoon shredded ginger

Pinch of Crushed red pepper

Pinch of black pepper

Pinch of Jeera powder

1/2 teaspoon Chat Masala

Finely chopped green chillies(according to ur taste)

Finely chopped Coriander

Salt to taste

2-3 tablespoon Butter for greasing

Method:

1.Mix all the ingredients except Butter and bread.Mix well to form a soft dough to spread on the bread.

2.Trim the edges of the Bread and roll it thin with the help of rolling pin.

3.Spread the Paneer filling evenly on 3/4 of the bread slice.

4.Roll the bread to form a cylinder and seal the ends with water.

5.Lightly Butter the griddle/skillet and place the rolls on skillet over a medium heat.

6.Carefully keep turning them so they get a nice golden color and crisp texture.

7.Serve them hot with green/schezwan chutney/ketchup.

Gulab Jamun Cheesecake (No Bake/No Egg)

Today i am sharing a recipe of a fusion dessert i.e…Gulab Jamun Cheesecake.Fusion food is a new trend or you can say West meeting east.

Ingredients:

20-25 pcs Angoori Gulab jamuns or Gulab Jamun.

15 Digestive biscuits(crushed to powder)

5 Tbs Butter (Melt it in microwave)

21/2 Pouch of Unflavored Gelatin

1/2 cup Warm water

2 Cups Hung Yogurt/Greek yogurt(here i have used Plain Greek yogurt)

3 Cups Grated Paneer

1/2-1 Cup  sweetened Condensed Milk

5-10 Strands of Saffron (for garnishing)

Chopped pistachios (for garnishing)

9 Inch Springform Pan

Method:

1.Mix crushed biscuits and melted butter properly and Line the mixture in a lightly greased springform pan.Spread evenly and press gently.Refrigerate it to set for 30-35 mins.

2.Add the gelatin in warm water,mix it well and keep it aside for few minutes.

3.In a blender add grated paneer,yogurt,condensed milk and gelatin mixture and mix it nicely.

4.Remove the springform pan from refrigerator,spread the gulab jammuns and pour the mixture evenly from the grinder.

5.Refrigerate till it is set (overnight will be good option).

6.After the cake is set garnish with saffron and pistachios (or you can use Your favorate nuts to garnish).

7.Cut into desired shapes and serve chilled.

Bagara Baingan /Baingan ka Salan/Baingan Curry

Ingredients:

Small (Oval) Brinjals – 500gms
Tamarind – 0.5 Oz
Ginger Garlic Paste – 1/2Tbsp
Mustard Seeds – 1tsp
Nigella Seeds (Kalonji) – 1/2tsp

Curry Leaves – Few
Bay Leaves – 2
Red Chilies – 1
Coriander Powder – 1Tbsp
Cumin Powder – 1tsp
Garam Masala Powder – 1/2tsp 
Red Chili Powder – 1/2tsp
Turmeric Powder – 3/4tsp
Salt – To Taste (2tsps)
Water – 1 1/4Cup
Oil – 8Tbsps
Oil – For Deep Frying Brinjals
Chopped Coriander – For Garnishing

Ingredients for paste:

Cumin Seeds – 1tsp
Coriander Seeds – 1/2Tbsp
Ground Nuts – 3Tbsps
Sesame Seeds – 2 1/4Tbsps
Poppy Seeds – 3/4Tbsps
Grated Coconut – 1 1/2Tbsps
Oil – 1/2Tbsp

Preparations:

Preparing Paste:

Heat a pan and add oil to it. When oil is hot add cumin seeds, coriander seeds, ground nuts, sesame seeds, poppy seeds and grated coconut. Fry the ingredients stirring on low flame.Fry stirring on low flame for 5 minutes and transfer to a plate. Cool the fried ingredients for a while and grind adding water to a smooth paste. Add water little by little and grind to a smooth and fine paste. 

Preparing Tamarind Pulp:

Take tamarind into a microwave safe bowl and add 25ml water to it. Place this bowl in microwave oven and cook on high power for 30 seconds or till the water starts boiling. Cool the tamarind mixture and grind adding 35ml water to a smooth pulp. Pass the pulp between fingers and remove the fiber. 

Frying Brinjals:

 1.Take a brinjal and cut the brinjal from the center three-fourths length wise. Observe that brinjal is having a cut yet intact from the other end. Drop this cut brinjals in water in the bowl. Similarly cut all the brinjals and drop them in water to prevent bitterness and change of color.

2.Heat a pan and add sufficient oil to deep fry brinjals. Take out some brinjals from water and place them on a dry cloth. Wipe the brinjals well so that when they are added to hot oil to fry,they don't splatter. 

3.Take a plate and spread paper napkin on it. 

4.Now carefully drop the brinjals in hot oil. Add that many brinjals only which the oil in the pan can take. 

5.Fry the brinjals on high flame. Keep stirring the brinjals for even frying. Fry these brinjals on high flame for three minutes. Observe that the brinjals are 70% cooked---Remaining 30% gets cooked when these fried brinjals are added to the gravy. Remove the brinjals from oil and place them on paper napkin.

6. Like this fry all brinjals and keep them aside.

Method:

1.Heat a pan and add oil to it. When oil is hot add mustard seeds and Nigella seeds and fry till they crackle. 

2.Then add curry leaves, bay leaves and red chili . Fry the seasoning well and add ginger garlic paste. Then add the ground paste and mix well. Keep stirring while frying to avoid getting burnt at the bottom. When the paste starts sticking to the pan observe that oil starts separating---fry till such time. 

3.Then add red chili powder, turmeric powder, coriander power, cumin powder, garam masala powder, salt to taste and mix well. Fry the masala for a while and add water. Mix well and bring the gravy to boil. 

4.When the gravy is boiling, add the fried brinjals and mix once. Lower the flame and cook the brinjals in gravy for ten minutes. Keep stirring in between for even cooking. 

5.Then add tamarind pulp and mix gently.  Cook the curry for two more minutes and add chopped coriander. 

6.Transfer the curry to a serving bowl and serve hot with biriyani or pulao or even with plain rice.

Mango and Vanilla Panna Cotta

Ingredients:

For mango layer:

2 cup pureed mango pulp

1 pkt unflavored gelatin 

1/4 cup sugar

Mango cubes for garnish

For vanilla layer:

1 cup heavy cream

1 cup whole milk

1 vanilla bean or 2 tbs vanilla extract

1 Pkt unflavored gelatin

1/2 cup sugar

Method:

1.In a saucepan whisk mango puree ,sugar and gelatin on a low heat.

2.dissolve sugar and gelatin properly without any lumps.

3.Remove from heat and let it cool for 15 minutes.

4.Pour it in serving dessert glass and let it cool for 5 minutes to cool down. 

5.Refrigerate for at least 30minutes.

6.Meanwhile add the cream, milk, vanilla seeds and pod or extract to a bowl and whisk together. Then add gelatin. Whisk together and let sit for 5 minutes. 

7.Heat the milk mixture in a medium saucepan over medium heat and stir until the gelatin dissolves and the milk mixture comes up to a very light boil, about 5 minutes. whisk in the sugar.

8.Stir until the sugar dissolves, 5 minutes. Remove from the heat. 

9.Strain through a fine mesh strainer into a bowl and let it cool for 15 minutes.

10.Remove mango panna cotta from refrigerator and layer it with vanilla mixture.

10.Refrigerate the mango vanilla panna cotta for 5-6 hrs.

11.Garnish the panna cotta with mango cubes and serve chilled.

Tips: Use sugar according to your taste or use half honey and half sugar.