Chanar polau/ Chanar zarda /ছানার পোলাউ বা ছানার জর্দা

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Chanar zarda or Chanar polau is a very popular Bengali dessert . This decadent and elegant dessert needs only few ingredients, simple to make but so gorgeous is the end product !!!

Ingredients:

Little more than 1/2 cup chana/ chenna/ cottage cheese ( made from 1 liter milk)
1/2 tbl spoon cornflour/ cornstarch
1/2 tbl spoon flour
1/2 tbl spoon powder milk
1 tea spoon ghee
1 tea spoon sugar
Food color ( I used orange and yellow and kept little bit white)

For the sugar syrup:

1 cup sugar
3/4 th cup water
1 tea spoon lemon juice
2 cardamoms and 1 small stick of cinamon

You will also need a grater .

Procedure:

1. Make a medium thick sugar syrup , using the ingredients mentioned above for syrup. Don’t make too thick syrup . It should be just like the syrup for gulabjamun .

2. Mix other ingredients with the chana and make a dough .

3. Rub the dough over the grater and the rice like chana will drop on the hot oil . Fry for a minute at low flame until little crisp . Careful, it must not be too crispy .

4. After frying put it into hot syrup , cover it and keep it like this for 5 minutes . The stove should be turned off.

5. Strain the zarda from the syrup and keep it in a wide dish so that it becomes non sticky .

নববর্ষের প্রাক্কালে সবার জন্য খুব সহজ রেসিপির কিন্তু দারুন মজাদার , ভিষন আকর্ষণীয় ছানার পোলাউ বা ছানার জর্দা .

উপকরন:

১/২ কাপ এর একটু বেশি ছানা (১ লিটার দুধের ছানা)
১/২ টেবিল স্পুন কর্ন্ফ্লউর
১/২ টেবিল স্পুন ময়্দা
১/২ টেবিল স্পুন পাউডার মিল্ক
১ টি স্পুন ঘি
১ টি স্পুন চিনি
খাবার রং ,পছন্দমতো , আমি হলুদ, কমলা ব্যাবহার করেছি , আর অল্প কিছু ছানা সাদা রেখেছি ।

চিনির সিরার জন্যঃ
১ কাপ চিনি
৩/৪ কাপ পানি
১ টি স্পুন লেবুর রস
২ টা এলাচ র দারুচিনি

আর লাগ্বে একটা সব্জি কুরুনি , যেটার উপরে ঘষে ঘষে ছানার পোলাউ টা করতে হবে।

প্রনালীঃ
১। সিরার জন্য বলা উপকরণ দিয়ে মাঝারি ঘন একটা সিরা করে নিন।
২। ছানার সাথে সব কিছু মিশিয়ে একটা ডো করে নিন।
৩। তেল গরম করে একটা সব্জি কুরুনির সাহায্যে অল্প অল্প নিয়ে ঘষে ঘষে তেল এ ফেলুন।
ডুবো তেলে অল্প আঁচে অল্প একটু সময় হাল্কা মচ্মচে করে ভাজুন। বেশি মচমচে করবেন না । ১ মিনিট এর মতো।
৪। ভাজা হয়ে গেলে গরম সিরা তে দিয়ে ৫ মিনিট ঢেকে রাখুন। চুলা এসময় বন্ধ থাকবে।
একটা ঝাঁঝরি’র উপরে ঢেলে সিরা থেকে আলাদা করে একটা বাটি তে ছড়িয়ে রাখুন।
কিছুক্ষনের মধ্যে ঝরঝরে হয়ে যাবে।

ওপার বাঙলায় এটি সীতাভোগ নামেও পরিচিত।তবে সীতাভোগ সাদা হয়। নিকুতি বা এক ধরনের ছোট ছোট মিষ্টি দিয়ে সাজিয়ে পরিবেশন করা হয়।

Shahi Tukra / শাহী টুকরা ( With simple ingredients)

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I always get many requests to give easy dessert recipes using easily available and affordable ingredients . So here you go with my Shahi Tukra recipe , without any cream, condensed milk , evaporated milk or even powder milk . Very easy recipe yet so gorgeous!!

Ingredients:

7 pieces of white bread ( it’s better to have stale bread)
1 1/2 liter full cream liquid milk
1/2 – 3/4 th cup sugar ( according to taste)
3 small green cardamom, 1 small stick of cinnamon
Oil+ 1 tbl spoon Ghee ( for deep frying)
Rose water
Nuts and raisins for garnishing

Procedure:

1. Put milk in a deep bottomed pot , add cinnamon, cardamom in it and bring it to boil. Once it comes to a boil, reduce flame to low and allow to simmer stirring occasionally .Every 4 to 5 minutes, mix the malai/ shor (top of milk) that forms on the top and towards the sides of the vessel into the milk. Continue to do this until the milk is reduced to half of the original quantity. Add the sugar and now stir it frequently.

2.Remove the crust edges from the bread and cut into any shape of your choice , rectangular, square , circle , triangle or even round .

3. The same time heat oil and add one or two tbl spoon of ghee into the oil . That would make the shahi tukra smell like fried in ghee . Deep-fry the bread slices until dark golden and crispy . The color should not be light as the color gets lighter if soaked in milk.

4. Now immediately put the fried breads into the milk . Remove the breads from the milk after 40 second to 1 minute or until little soft . the breads should be soft but firm . If it is too soft , it will break apart and will get mushy after final pouring of the rabri over it . so just a little while to get the breads little soft and soaked completely .
Arrange the soaked bread pieces on to the serving dish .

5. Thicken the milk a little more until it looks like cream . But don’t thicken it too much as it gets thicker after cooling down . Cool a little bit . Pour the rabri over the fried bread pieces and garnish it with nuts and raisins .

শাহী টুকরা

উপকরন:
৭ পিস পাউরুটি ( বাসি বা দু এক দিনের পুরনো হলে ভাল)
১ ১/২(দের লিটার) ফুল ক্রিম দুধ
১/২ থেকে ৩/৪ কাপ চিনি (স্বাদ অনুযায়ী)
৩ তা ছোট এলাচ ,ছোট এক্টা দারুচিনি
তেল + ১ টেবিল চামচ ঘি, ভাজার জন্য
গোলাপ জল
বাদাম আর কিশমিশ (সাজানর জন্য )

১।একটা বড় গলার হাড়ি তে দুধ , ছোট এলাচ , দারুচিনি দিয়ে মৃদু আচে জাল দিতে থাকুন ।
মাঝে মাঝে নাড়িয়ে দিন যাতে নীচে পোড়া না লাগে। তবে খুব বেশি ঘন ঘন নাড়বার দরকার নেই । কিছুক্ষণ পরে দুধের চারপাশে এবং উপরে সর এর মতো পরবে। চারপাশ র উপরের সর দুধের মধ্যে হাল্কা ভাবে মিশিয়ে দিতে হবে।
এভাবে দুধ যখন অর্ধেক হয়ে আসবে তখন চিনি মিশিয়ে নিন ।চিনি মিশানোর পর ঘন ঘন নাড়তে হবে নইলে নিচে পোড়া লাগবে ।

২।পাউরুটির চারপাশের শক্ত অংশ টুকু কেটে ফেলুন। পাউরুটি গুলো তিন কোনা বা আড়াআড়ি ভাবে অর্ধেক করে নিন ।

৩। তেল এর সাথে ১ টেবল চামচ ঘি দিয়ে গরম করুন । পাউরুটি গুলো ডুবো তেল এ সোনালি বা একটু লালচে করে ভেজে নিন।

৪।ভাজা রুটির টুকরো গুলো অর্ধেক হয়ে আসা দুধের মধ্যে দিন। একটু রেখে সার্ভিং ডিসে রুটি গুলো সাজিয়ে রাখুন। রুটি গুলো ১ মিনিট দুধে রাখলেই নরম হয়ে যাবে।

৫। দুধ টা কে আরো কিছুক্ষণ জ্বাল দিয়ে ঘন ক্রিম এর মত করে ফেলুন।একদম ঘন থকথকে করা যাবে না , কারন এই রাবড়ি টা ঠান্ডা হলে আরো ঘন হয়ে যাবে। একটু ঠান্ডা করে রুটির উপর ঢেলে দিন। গোলাপ জল ছিটিয়ে দিন।
বাদাম কুচি দিয়ে সাজিয়ে ঠান্ডা পরিবেশন করুন।

Chicken Manchurian

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Ingredients:

1 lb boneless chicken ( preferably both thigh and breast meat)

For the Marinade:

1 tbl spoon soy sauce
1 egg white
1 tbl spoon cornstarch
1/2 tea spoon tasting salt or ajinimoto

For the sauce:

2 tbl spoon soy sauce
1 tbl spoon tomato ketcup
1 tbl spoon chili garlic sauce
1/2 tbl spoon vinegar
2 tea spoon sugar
1 tea spoon white pepper powder
1 tea spoon ginger juice
1/2 cup chicken stock or 1 tea spoon chicken powder mixed in 1/2 cup water
1 tea spoon sesame oil
1/2 tea spoon tasting salt
1/2 tbl spoon cornstarch

Other ingredient:

1 tbl spoon finely minced garlic or garlic paste
Oil

Procedure:

1. Marinate the chicken with the ingredient for marinade.

2. Combine every ingredient in a bowl mentioned for the sauce .

3. Heat oil and add the chicken . Fry until the chicken turns white and the juice is dried out . Add the garlic paste and fry a little while more .

4. Add the sauce and cook until the gravy thickens .

Serve with fried rice or noodles .

Roshugolla and Gulabjamun Stuffed Bhapa Doi ( steamed sweet yogurt)

2015-03-18

As I told before , I do possess a very “Fertile Brain” ( according to my hubby) full of ideas . My friends were supposed to come at my place for dinner and I was thinking of making something quick but innovative . Suddenly the idea struck my mind and here you go with my sweet stuffed steamed sweet yogurt , though I baked it . Yes, you can make yogurt the same way in no more than 40 minutes . :)

Ingredients:

1 cup strained plain yogurt ( unsweetened)
1 cup evaporated milk or very thick milk
1 or 3/4th of a can of condensed milk ( according to taste)
Sweets like roshogolla and gulabjamun
Chopped nuts

Procedure:

1. Whisk the yogurt and mix evaporated milk and condensed milk with it .

2. Pour onto the baking dish and add chopped nuts and sweets . Push the sweet downwards so that they remain inside the mixture .

3. Take a tray full of water and place the baking dish over it . Now place it in the preheated oven and bake for 30-40 minutes . After cooling down refrigerate it for 3/4 hours to set completely . :)

Serve chilled!!!

মিষ্টি ভরা ভাপা দই ঃ
১ কাপ টক দই (পানি ঝরানো)
১ কাপ ইভাপোরেটেড মিল্ক বা খুব ঘন দুধ (কুসুম গরম বা ঘরের তাপমাত্রার)
১টা বা ৩/৪ ভাগ টিন কন্ডেন্সেড মিল্ক
মিষ্টি, রসগোল্লা/লালমোহন
বাদাম কুচি
প্রনালীঃ
১।দই ফেটে নিয়ে তাতে দুধ এবং কন্ডেন্সেড মিল্ক মিশিয়ে নিতে হবে।
২। পরিবেশন এর জন্য রাখা পাত্রে ঢেলে বাদাম কুচি মিষ্টি দিয়ে দিতে হবে।
৩।অভেন এ ৩৫০ ডিগ্রি ফারেন্হাইটে ৪০ মিনিট বেক করে নিয়ে ফ্রিজে রেখে দিয়ে ঠান্ডা পরিবেশন করতে হবে ।
বেক করার সময় দই এর পাত্রের নিচে এক্টা ট্রে তে পানি দিয়ে বেক করতে হবে। চাইলে পুডিং এর মত ভাপ দিয়ে করা যায়।

Egg Fried Oats with veggies

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Are you tired of eating oats the same way with milk or water or with fruits or yogurt ??? Try this recipe , you are going to love it . At present , I’m in a weight loss mission !! Being a foodie , I get demotivated so easily . So in order to make this journey an adventurous and smooth one , I do experiment with the foods that can satisfy you without compromising the calories .
Egg fried Oats with veggies is just one of them . My recipe is inspired by one of my very favorite virtual Aunts Suronjona Maya’s Oats Pilaf .
I added , omit few things . The quantity mentioned in the recipe is for 2 servings , each serving contains no more than 170 calorie . But If you like you can take the full containing not more than 340 Calories . Cool , isn’t it??

1/2 cup oats ( old fashioned)
2/3 rd cup Water/ chicken stock ( if you don’t have chicken stock replace it with 1 tea spoon chicken powder/ chicken bouillon )
2/3 rd cup cabbage , broccoli , carrot ( steamed or microwaved)
1/4 th cup green Peas
1 egg beaten
1 tbl spoon olive oil
Onion, chopped
green chilies chopped
1/2 tea spoon turmeric ( optional)

Procedure:

1. Dry roast the oats , until fragrant . Keep it aside .
2. Heat oil and add the onion and green chilies and fry . Now add the beaten egg . Scramble the egg . Add turmeric . Add the steamed veggies .
3. Add the oats . Add the chicken powder . Now add the water slowly . Those who are using instant oats , may not need this amount of water .
4. When the oats are moist and done , your fried rice style oats is ready ..

Note:

Since I used chicken bouillon/ chicken powder , I din’t add any extra salt . Same goes with chicken stock . Try to consume less sodium , if you are in a weight loss mission . :D

Rava Laddu ( semolina laddu)

2015-03-06

Ingredients :

1 cup sooji or semolina
3/4 th cup sugar ( powdered)
3/4 th cup desiccated coconut
1/3 rd cup melted ghee
1/4 th cup thick milk
1/4 th cup water
1/2 tea spoon cardamom ( elach) powder
1/2 tea spoon saffron or a tiny pinch of food color
Almond / pistachio / raisins , fried in ghee

Procedure :

1. Soak saffron in 1/4 th cup of warm milk . If you don’t have saffron , replace with tiny pinch of food color .

2. Dry roast the sooji/ semolina/ rava in a pan until fragrant and lightly brown . Don’t make it brown . Add the coconut and roast a little together.

3. Add the sugar . Add the melted ghee and mix well . The sooji will look moist due to ghee . You can add the dried fruits at this point .

4. Now the important part add the milk first . Let the sooji absorb the milk . It will look just little moist . Now add the water slowly . Don’t add too much water like halwa , you may not be able to get the correct texture . You have to add the liquid slowly to mix it with sooji evenly .

5. Apply some ghee on your palm and shape them into laddus .

Enjoy !!

Mixed Vegetables with Chicken

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This vegetable preparation is inspired by my mom’s mixed veggie with chicken recipe . She always use butter-oil that gives a very unique flavor but unfortunately we don’t get any butter-oil here in USA , so used ghee instead of butter-oil . This recipe is actually a copy cat version of Bangladeshi Chinese style vegetable recipe .

Ingredients:

1 cup chicken, cubed ( breast and thighs)
2 cup green papaya , thick cubed
1/2 cup bottle gourd ( lau)
1/2 cup pointed gourd ( potol)
1 cup carrot , cubed
1/2 cup string/ long bean ( borboti)
1/2 cup capsicum , cubed
1/2 cup onion cubed
6/7 green chilies , split in half
2 tea spoon chicken powder or 2 powdered chicken bouillon
1 tbl spoon cornstarch
3/4 th cup liquid milk
1/2 tbl spoon ( heaped) ginger paste
1 tea spoon tasting salt
Salt to taste ( if needed)
Butter oil , ghee 1 tbl spoon
Oil

You can use other veggies like cauliflower , mushroom, broccoli too .

Procedure:

1. Microwave the papaya for 5 minutes or until tender . Don’t make it mushy . Microwave other veggies except capsicum for 3 minutes too . You can boil the veggies too with little water and salt until just tender . If you over boil it , the veggie will be mushy and won’t taste good .

2. Mix ginger paste with chicken . Heat oil and add the chicken . Fry until tender . Add the chicken powder . Now add the microwaved or boiled veggies and the capsicum . Add little salt and tasting salt.

3. Mix the cornstarch in milk and add into the veggies . Add the onion and green chilies at this point . The gravy will thicken up. Turn off the stove and pour the butter oil or ghee over the veggies .

Enjoy !!!!

Carrot-Kalakand Laddu

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Divine!!! Delightful!!Decadent!!! My husband would go on adding some few more adjectives for this luscious laddu for sure !! It was my 9th marriage anniversary and wanted to make a dessert for the hubby dear using carrot, his favorite . Suddenly something popped into my brain and here comes the end result !!

This laddu is a combination of two desserts , carrot halwa and kalakand . But trust me , they are not at all difficult to make .

For the Carrot halwa:

Ingredients:

1 and 1/2 cup of shredded carrot
1/4 th cup sugar
2 tbl spoon ghee
1/3 rd cup of condensed milk
Little orange food color ( optional , if your carrot gets light colored while cooking)

Don’t use any “garam masala” like cardamom, cinnamon . Trust me they ruin the taste of halwa . Keep it simple , you will find the taste better .

Procedure:

1. Peel and finely grate the carrots . Now mix with sugar . Put them in a pan , preferably non-stick one , cover with the lid tightly and cook on low flame until the water from sugar and carrots dries out . As the pan is covered by the lid , the steam created inside will cook the carrot soon . Check after five minutes . Stir so that the carrot must not get burnt . Keep it like this another 2 minutes . This method helps to retain the color of the carrot and sugar enhances the color a lot . Make sure the stove is on low flame . If you find your carrots need some little more time to get done , take your time but stir occasionally .

2. Add ghee and mix well . Now pour the condensed milk and keep stirring until the liquid dries out and halwa pulls away from the sides of the pan. Turn off the stove and let it cool a bit .

In the mean time start making your kalakand;

Ingredients for kalakand:

For Chaana/ chesse

1. Milk 1 ltr / 4 cups

2. Lemon Juice 1 and half table spoon

Other Ingredients:

1. Ghee/clarified butter 2 tbl spoon

2. Powder Milk 4/5 tbl spoon

3. Condensed Milk a little more than half Tin

4. Cardamom Powder/ Elach guro half teaspoon

Cooking Method:

1. Heat the milk and bring it to a boil stirring occasionally so that the milk should not get burnt on the bottom. Then add the lemon juice and stir until the greenish water is seen, i.e, the whey is separated and the milk curdled.

2. Now remove almost all the whey/ water from the cheese , taking a little amount of it . If you strain all the whey no prob at all. :)

3. Continue to cook the Chaana on the stove on medium low heat. Add ghee, cardamom powder and sweetened condensed milk. Keep stirring. It will get thicker and will form water less lump. Remember Kalakand should have that crumbly texture.Add the powder milk and cook for last 1 minute . let it cool a bit too .

Making the laddu:

Now mix the kalakand with carrot halwa and shape into the size of laddus .

Enjoy !!

Egg curry with cauliflower and potato in coconut milk ( Narkel dudhe dim , fulkopi r alu )

004

My Bubu ( grandma) had magical hands !! With a little stroke of her fingers every ordinary food used to turn out to be extra-ordinary !!!! The recipe I’m sharing today is one of my most favorites amongst all the “out of the world” creations of my grandma . My Mom and Aunts make them too , and they do a pretty good job but nothing comes closer to Bubu’s version . She will always be the best .
This is my humble endeavour to replicate my Bubu’s version.

Ingredients:

4 eggs ( hard boiled)
Cauliflower ( microwaved for 3 minutes or steamed)
Potatoes
4 green cardamoms
2 small sticks of cinnamon
2 bayleaves
1/3 rd cup onion paste
1 tea spoon ( heaped) ginger paste
1/2 tbl spoon garlic paste
1 and 1/2 tea spoon red chili powder
1 level tea spoon turmeric powder
1 tea spoon dry roasted cumin powder ( bhaja jeerar guro)
Salt to taste
1/2 cup thick coconut milk mixed in 1/4 th cup water*
Whole Green and red chilies
1/2 tea spoon sugar ( optional , but increases taste)
Vegetable oil

Other ingredient:

Some extra turmeric and red chili powder to rub the eggs before frying.
Ghee ( optional )

* Those who cannot get fresh coconut milk , try my way . I used maggie coconut powder . Mix 1/4 th cup regular milk with 1/4 th cup water . Now add 2-3 tbl spoon coconut powder into it and mix well . use this in your gravy .

Procedure:

1. Rub turmeric , chili powder and salt on the hard boiled eggs and keep aside for half n hour before frying .

2. Fry the eggs in the oil until the skin is little crispy and lightly brown . Take out the eggs from the oil. Fry the potatoes too and take them out too .

3. Now in the same oil add the whole garam masalas and fry for a while . Add the onion paste , ginger paste and garlic paste . Cook adding little water . Add the chili , turmeric powder and salt . Cook very well adding water little by little . Add the cauliflower and potato . If you wish you can steam or microwave the potatoes prior cooking . I did microwave the cauliflower for 3 minutes before I started cooking . It helps to save time without compromising the taste .
Add little water and the eggs . Now add the coconut milk and the whole green chilies . Cook until the gravy thickens . Add little sugar before turning off the stove .. If you wish , you may spread a tbl spoon of ghee at this pont . Sprinkle dry roasted cumin powder at the end .

Serve with plain rice or polau .

Garlic Cheese Ball Bubble Pizza

2015-02-02

It was a snowy afternoon !! Looking at those white snows in a gloomy, gray weekend , something just popped into my mind !! How about making pizza ?? But not any ordinary one !! How about a bubble pizza with cheese stuffed garlic balls !! YUUUUUUUUUUUMMMM!!!

Ingredients:

For the Pizza crust and balls:

2 and 1/2 cup all purpose flour
2 tea spoon instant yeast
1/2 tbl spoon sugar
1 tea spoon salt
1 beaten egg
4 tbl spoon oil
1/2 – 3/4 th cup warm milk

For the topping:

Halal salami
Garlic paste
Pizza sauce or tomato sauce
1/2 tbl spoon garlic paste
Grated Mozzarella

Other ingredients :

2 tea spoon finely grated garlic ( for the balls)
Italian Seasoning
Garlic infused Olive oil*

* Peel and smash the garlic cloves . Heat olive oil with smashed garlic at medium low flame until bubbles form around garlic . Now reduce the heat to low and cook for another 5 minutes . Careful the garlic must not get brown . Let the oil cool and use it anytime you want it .

Procedure:

1.Mix all the ingredients except oil . Be careful while adding luke warm milk and water . If you use too hot water the yeast might get killed , and if you use room temperature or cold water, the yeast won’t wake up !!!!!! In both case the dough will not rise and everything will go in vain . So always use luke warm water in any recipe where you have yeast as an ingredient. Make a soft dough . If you make the dough hard , the bread will be hard , so make it a soft dough .

2.. Knead well . The dough will be very sticky . Now add the oil and form the dough into a round ball . Now it’s easier to work with the dough. Knead very well . The more you knead, the softer bun you get . Knead at least 8-10 minutes .Put the dough into a closed lid box and place it in a warm place . It may take an hour or more to get the dough double in volume . If it becomes fluffy and double in volume , the dough is ready to make the bun. Sometimes it may get longer time to rise . Sometimes it takes almost 2 and half hour to rise up and to be fluffy . So don’t do anything until it rise up in volume and becomes fluffy .

4. Punch down all the air form the dough . Now divide the dough into two equal portion .

5.Now working with one ball at a time , apply some flour on your hand and flatten the ball into a disk using your hand . Now on a lightly flour dusted surface roll out the disk into a bread , 1/2( half inch) thick. Don’t use any extra flour . You can ethe dough to shape the pizza base . Now transfer it to the baking sheet . Rub the surface of the bread with grated garlic. Rub with tomato sauce . Add the topping of your choice . Sprinkle the Italian seasoning . Add the cheese .

6. Now with the other half of the dough,mix the grated garlic and Italian seasoning with the dough very well and make small balls to put around the pizza base . Flatten each ball and put some cheese into it. Reshape the ball . Make all thes balls like this . All of them should be of same size . Place the balls closely to each other but not touching each other. Do keep some space . Dont place them so close as they touch each other because after second rising they will rise and spread , that time they will touch each other , and that is desired . But if you place them touching each other , the shape will not be good . Cover with a wet cloth for 20/ 30 minutes and let it rise again a bit . At that time you will see the balls are touching each other by rising and spreading . Perfect !!! In the mean time pre-heat your oven to 400 FH or 200 Centigrade.Now brush the garlic infused olive oil over the balls .

7. Bake for 15- 20 minutes . Don’t over bake . That would dry out the pizza .

Enjoy !!!