Semai Chocolate Kheer

Semai Chocolate Kheer
Author: 
Recipe type: Dessert
Cuisine: Bengali
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
 
Wishing You Good Health, Happiness, Prosperity & Success And Much More... Have A Joyous Durga Puja & Diwali. For this year celebrate Durga puja and Diwali not only with our traditional sweets but some homemade semai kheer that is super easy to make. Just add some makha sandesh and chocolate, it will surely melt the heart of all your loved ones. Super easy fusion dessert to prepare for this festive season.
Ingredients
  • ½ liter Whole Milk
  • 1 tablespoon Fried Semai
  • ¼th cup Chocolate Chips melted
  • 1 pinch of Cardamom Powder
  • 2 teaspoon Cream
  • 50 gram Makha Sandesh
  • 2 teaspoon Raisins
  • 5 teaspoon Almond grated
  • 5 teaspoon Sugar or as per your taste
Instructions
  1. To make Semai Chocolate Kheer firstly measure all the ingredients.
  2. Heat a heavy bottom medium saucepan to cook on medium to low heat.
  3. Pour the milk and fried semai and boil for extra 5-8 minutes or until the semai is fully cooked.
  4. Add the sugar, cardamom powder, cream , makha sandesh and grated almond.
  5. At last add the melted chocolate and stir till it reaches a semi thick consistency.
  6. Pour in small serving glass bowls.
  7. Cool the semai kheer in fridge for 30 minutes.
  8. Garnish with raisins.

 

Please follow and like us:

Bassela Blossom Fritters

Bassela Blossom Fritters
Author: 
Recipe type: Appetizer
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 5-6
 
Basella is a actually Malabar Spinach fruit and flower, an Indian Asian climbing plant - Indian Spinach, that loves to grow in tropical and hot weather . The plant is used for cooking in Indian Cuisine as sabzi and pakora but here it is deep fried in crispy batter to include in regular snack menu. These are delicious, just pick the thin steam for frying and not the thick ones. This herb is loaded with calcium and pottasium and very effective as antiviral, laxative and diuretic. Perfect to serve with Lentil/ Dal recipes, and yes as one healthy evening snack.
Ingredients
  • 400 grams Basella Blossom
  • 1 teaspoon Chilli Powder
  • 1 teaspoon Turmeric powder
  • 1 cup Gram Flour
  • 1 cup Corn Flour
  • 1 teaspoon Cumin
  • ¾th teaspoon Baking Powder
  • ¼th pinch of Soda powder
  • 1 teaspoon Chilli Powder
  • ½ cup Water
  • Salt to taste
  • Oil for frying
Instructions
  1. To make the fritters firstly pick only thin steam blossom, wash and dry it.
  2. Sprinkle some chilli powder, turmeric powder and salt with blossoms in a big bowl.
  3. Take a mixing glass bowl and mix well the dry ingredients gram flour, corn flour, cumin, baking powder, chilli powder, soda and then add little water to make semi thick consistency with no lumps formed.
  4. Heat a frying pan with enough oil to fry in medium to low flame.
  5. Dip each blossom in batter and fry for a minute, then drain on paper towel.
  6. Finish the whole batch and serve hot with tomato ketchup.

 

Please follow and like us:

Posto Bhat

Posto Bhat
Author: 
Recipe type: Side Dish
Cuisine: Indian
Prep time: 
Total time: 
Serves: 4-5
 
Posto Bhat or raw poppy seed paste mixed with cooked rice, is a very tasty dish of bengali cuisine. Love to eat occasionally at the beginning of a weekend lunch or just whenever we feel for it and will satisfy your appetite to feel sleepy very soon. The aroma of fresh green chilly and mustard oil with poppy seed paste is extremely delicious. Make it more spicy to bring out the authentic recipe taste.
Ingredients
  • 4 tablespoon Poppy seeds
  • ½ cup Water
  • Salt , to taste
  • 2 Green Chilli
  • 1 Dry red chilli
  • 11/2 teaspoon Mustard oil
  • 4 cups Basmati rice , cooked
Instructions
  1. To make the poppy seed rice, first take a bowl and wash and soak the seeds in water for few hours or overnight.
  2. Make the paste using mortar and pestle with half cup of water or less adding salt, red and green chillie.
  3. Once done put it in a serving bowl and add mustard oil.
  4. Take a big bowl and slowly mix the entire paste with the cooked rice. Check for salt.
  5. Serve hot posto bhat on lunch plates or serve few spoonfuls of paste on the side of served rice for each plate.

 

Please follow and like us:

Indian Festive Sweet Rice And Jamun Bhog Recipe

Indian Festive Sweet Rice And Jamun Bhog Recipe
Author: 
Recipe type: Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
 
Light up this Diwali Dinner table not only with colourful diyas and rangoli but also celebrate more with your homemade traditional festive sweets. Sweet Rice and Jamun Bhog recipe is my version of Sita Bhog, a bengali sweet usually we buy from sweet shops in Kolkata. This year I have tried to keep it simple and easy and cook for bhog to offer our Almighty Ganesh and Lakshmi and then distribute to my guests on behalf. A healthy guilt free cooking is done best when organic ingredients are used, you can use sweet potato for making jamuns but I have used homemade paneer instead. Serve in terracotta bowls or pack as sweet gift hampers for your guests.
Ingredients
  • Sweet Rice:
  • ½ cup Govind Bhog Rice
  • 1 cup Sugar
  • 11/2 cup Water
  • Rose water, a few drops
  • 1 teaspoon Cardamom Powder
  • 2 Bay leaf (tej patta)
  • 2 teaspoon Ghee
  • Saffron strands, for garnish
  • Mini Jamun:
  • 200 grams Paneer (Homemade Cottage Cheese)
  • 3 tablespoon All Purpose Flour (Maida)
  • 3 tablespoon Caster Sugar
  • 1 Cardamom Powder
  • 3 tablespoon Ghee
  • Saffron strands , a few
  • Sugar Syrup:
  • 1 cup Sugar
  • 1-1/2 cup Water
Instructions
  1. To make the Indian Festive Sweet Rice And Jamunb Bhog recipe, first we will only prepare the sweet rice so let's wash the rice and soak for 10 minutes.
  2. Heat a large heavy bottomed saucepan with ghee and fry the rice.
  3. Add green cardamom, bay leaf and sugar .
  4. Pour in water, rose water and sugar and let the rice fully cook on medium to low flame and absorb the water just like cooking plain cooked rice. Stir continuously to avoid burning. Drain water if any left and spread on a plate to cool.
  5. Sprinkle Kesar all over the rice.
  6. Now let's make the sugar syrup for the jamuns. Take a small saucepan and add both sugar and water and let it boil to a syrup consistency.
  7. Finally to make the jamuns, take a big plate and mash the paneer, sugar powder, elaichi powder, kesar and flour with your palm.
  8. Shape the paneer mixture in mini oval jamuns .
  9. Meanwhile, heat ghee in a frying pan and fry the mini jamuns till golden brown in few batches and transfer in hot sugar syrup. Let it rest for 15 minutes.
  10. Add all the jamuns to rice. Take few terracotta bowls and fill each with 3 to 4 spoons of Sweet Rice And Jamun Bhog and serve cold.

 

Please follow and like us:

Maize Daliya Khichri Recipe

Maize Daliya Khichri Recipe
Author: 
Recipe type: Lunch
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
An old fashioned recipe cooked together with rice and lentil is known as Khichri, a dish of South Asian origin. To add more nutritious goodness, organic broken maize dahliya is added with some risotto rice instead of lentils and plain rice. Maize grain contains essential nutrients which lowers cholesterol, prevents, hypertension, diabetes, and few amazing health and beauty benefits one must not forget. So let's use this these nutritious dried broken corn with Indian spices and make a hearty and simple vegan dish.
Ingredients
  • ½ cup Maize Daliya
  • ¼ cup Govind Bhog Rice , or risotto rice
  • ½ cup Carrot , chopped
  • ½ cup Green beans (French Beans) , chopped
  • 1 Potato (aloo) , cubed
  • 2 teaspoon Ghee
  • ½ teaspoon Panch Phoran Masala
  • 1 Green Chilli
  • ½ teaspoon Ginger , paste
  • 2 Cardamom (Pods /Seeds)
  • 1 Bay leaf (tej patta)
  • ¼ teaspoon Turmeric powder (Haldi)
  • ¼ teaspoon Red chilli powder
  • 1 teaspoon Garam masala powder
  • 2-1/2 cups Water
  • Salt , to taste
Instructions
  1. To begin making Maize Daliya Khichri, firstly wash rice and maize for two to three times. Keep it aside.
  2. Heat a pressure cooker with ghee and add the ginger paste and rest of the dry ingredients stir fry for few minutes.
  3. Add maize and rice, stir well with salt and the vegetables for 5 minutes.
  4. Finally, add the water and cook up to 4 -5 whistle on medium heat until maize is fully cooked.
  5. Once it is cooked, add garam masala powder and add little water if it dried. Let it simmer for one more minute and serve.

 

Please follow and like us: