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Bengali Rosogolla | Rasgulla - Bengali Vegetarian Sweet & Dessert


Rosogolla | Rasgulla – Very tasty Bengali Sweet & Dessert

Rosogolla or Rasgulla is a famous Indian particularly Bengali Sweet or dessert made with freshly made cottage cheese.
Being a Bengali I have an eternal relationship with Rasgulla or we call it Rosogolla. I love it more because it is less calorie preparation than the other Indian sweets.  Rosogolla always brings a smile on my face. I have a major sweet tooth now.  But in my childhood I was not a hard core sweet fan. I love fried food more over sweet and dessert. I prefer fried food so much that I always have agreement with my brother (who is a die-hard sweet lover) that I will give my sweet portion to him instead of sweet I will take back his fried snack portion. But When I uprooted from Kolkata I realise what I miss and Rasgulla is one of it. Since then I have started making Rasgulla and here is my version of classic Rosogolla or Rasgulla .
Ingredients:
For Cheese Ball (Rosogolla)
Fresh Cottage cheese (Chana) 1cup
Refined flour 1 tsp. (substitute: cornstarch/semolina)
Green cardamom powder a pinch
Sugar 1 tsp.

For Thin Sugar Syrup
Sugar 1cup
Water 5 cup + 1cup extra

For Thick Sugar Syrup
Sugar 1 cup
Water 1cup

Instructions:
·         First make thin sugar syrup. Take a heavy bottom pan and add sugar and water and bring it into boil.
·         In the meantime take all of the fresh cottage cheese, refined flour, green cardamom powder and sugar in a plat big plate.
·         Now crumble everything and mix roughly. Then using your heal of palm knead the “chana” or cheese until you will get smooth cheese.  It will take roughly 6-8 minutes.
·         Just make a ball out of it if you see crack that means you need to knead more and if you don’t then stop kneading (you will see your plate and palm become greasy)but be careful do not over knead it (see the video )
·         Take out even size portion out of it but keep in mind it will puff up 2 times larger after cooking.
·         Now start adding cheese balls in thin sugar syrup from the middle. The sugar syrup should be boiling and keep the stove temperature maximum.
·         If you are making large quantities then boil those in batches. Do not overcrowd the pan.
·         Now cover with a tight lid and  boil 15 minutes at maximum temperature and  keep a cup boiling hot water handy.
·         After 15 mins open the lid and gently flip those rasgullas (be very careful at this time rosogollas are very fragile) and add a cup of hot water. Then set the stove temperature to medium.
·         Now in a other sauce pan add a 1 cup sugar and 1 cup water (1:1) and bring it into boil until sugar dissolved and make a thick sugar syrup.
·         Now again cover with the lid and boil it 20-25 minutes until all the rosogollas are cooked.
·         After 20 minutes take a glass of normal water and add one rosogolla into the water if that rosogolla sink down into water that means it’s ready if not then boil another 5 mins.
·         Now transfer the rosogollas into thick sugar syrup while rosogolla and the syrup should be hot.
·         Now you can enjoy warm rosogolla or refrigerate and enjoy.

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Koraishutir Kochuri Motorshutir Kochuri- Peas Kachori

Koraishutir Kochuri Motorshutir Kochuri
Koraishutir Kochuri or Matarshutir Kochuri is fried bread stuffed with peas with some other flavour. Koraishuti means peas and Kochuri means fried bread. Koraishutir Kochuri is a Bengali delicacy. It is a one the most favorite item during winter when peas are abundant in market. Instead of plain luchi we prefer koraishutir kochuri then.

Ingredients:
For Dough
2 cups refined flour or maida
2 tbsp. oil (more oil)
Salt to taste
For Filling
1 cup koraishuti or peas
2-3 green chilies
1 inch ginger
1 tsp. fennel seed
½ tsp. red chili powder
Pinch of asafoetida powder
1 tsp. sugar
Salt to taste
Oil


Method:
  1. First make medium dough and keep it aside.
  2. Make a paste of peas, ginger and green chilies.
  3. Heat some oil in pan and temper with fennel seed and let them splutter a bit.
  4. Then add the pea’s paste.
  5. Add asafetida powder, red chili powder, salt and sugar.
  6. Give it a good mix and cook this until the moisture present in the paste evaporated.
  7. You will notice the paste becomes together and take it out and keep it aside.
8.    Make small balls from the dough.        
  1. Roll one ball into a 4 cm round disc the edges should the thinner than the middle and place the filling in the middle. Then seal the edges properly and make a ball again.
  2. Then roll the ball into 8-9cm round disc. And repeat the process.
  3. Add enough oil in a pan and heat the oil properly. Oil should be very hot.
  4. Then deep fry the rolled bread.
Serve it immediately with some aloo dum or cholar dal

Bengali Aloor Dom | Alu Dum | Spicy Potato Curry

Bengali Aloor Dom |  Alu Dum | Spicy Potato Curry
Today's recipe is Bengali Aloo Dom. Bengali loves Aloo or Potatoes.  We love potatoes in most of the curry. Today's recipe is a typical Bengali potato curry recipe called Aloo'r Dom. Aloo'r dom is a spicy potato curry. Traditionally we deep fry potatoes then cook in the gravy but today I just shallow fried those potatoes (you can bake them). Bengali Aloo'r dom is served with different kinds of bread like Luchi, Paratha, Roti etc.

 Ingredients:
Baby Potatoes 1 kg.
Thinly Sliced Onion 2
Finely Chopped Tomatoes 2
Ginger & Garlic Paste 2 tbsp.
reen Chillies 2
Turmeric powder 1 tbsp.
Red chilli powder 1 tsp.
Cumin powder 1 tsp.
Coriander powder 1 tsp.
Garam Masala powder 1/4th tsp.
Cumin Seed 1 tsp.
Bay leaves 2
Dry red chillies 2
Mustard Oil
Salt & Sugar to taste
Method:

  1. Peel potatoes. Add some salt and some turmeric powder. Rub those potatoes with it.
  2. Deep fry or shallow fry those potatoes.
  3. Add some  mustard oil and temper with cumin seed, bay leaves, dry red chilies. Let them splutter a bit.
  4. Then add thinly sliced onion and some salt. Fry them until that get caramelized.
  5. Then add green chilies and ginger garlic paste. Cover and cook for 2 minutes or until the raw smell goes away.
  6. Then add turmeric powder and satutee it for 1 minute.
  7. The add remaining spices- red chilli powder, cumin powder, coriander powder and sugar and mix it. Cover and cook until the oil seperate from the sides.
  8. Then add chopped tomatoes and cook it until the tomatoes melt with the gravy.
  9. Now add fried potatotes and mix with gravy. 
  10. Add some water and cover and cook fo 15-20 minutes until your potatoes are fully cooked.
  11. After cooking and some garam masala powder and turn off thestove.
  12. Serve this aloo'r dom with any type of bread or rice.

Chicken Momo Recipe- Tibetan dumplings

Chicken Momo Recipe- Tibetan dumplings
Chicken momo (Dumplings/dimsum) is a very famous street food in India but Chicken Momo was originated in Tibetan or Nepalese Region. Soon it became very famous all over the India. Today I am showing the easiest and testiest version of chicken momo.
Momo/Momos is very delicious steam bun with filling. You can stuff filling of your choice. Momo originated from Tibetan region. It is very famous in Nepal, Bhutan, Sikim and in Darjeeling. But now days you can see one momo shop in every corner in India. Especially I used to eat a lot momo during my collage days. It is different from other Asian dumplings or dim sum.  I was trying to make momo since my collage days but then it did not come out good. But now I make momos good at taste after doing a lot of experiment I have come with a street momo recipe which exactly taste like Indian street momo. This is a chicken version of momo. You can check my veg momo recipe and the momo chutney recipe as well.

 Ingredients:
For the dough
1 ½ cup maida/all perpous flour
Salt
1 tsp. oil
Water for making dough
For Filling
1 cup chicken paste/mince (prefeably with fat)
2tbsp cup shredded carrots (water should be extracted)
½ cup very finely chopped onions
2-3 tbsp. finely chopped spring onions or cilantro
1 tsp. ginger paste
½ tsp. soy sauce
½ tsp black pepper powder
¼ tsp. red chili powder
Pinch of garam masala powder
3 tbsp. butter
Salt to taste
Method:
1.    Make semi hard dough with flour salt water and oil. Knead the dough for 7-8 minutes or until you achieve the smooth surface dough. Cover and let it rest for 30 minutes.
2.  Grate carrots and sprinkle some salt over it and let it sit for 15 minutes so that veggis can release water.
3.  Then squeeze out all water from carrots.
4.  Take a bowl of chicken mince add carrots, onion, ginger, spring onion, soy sauce, garam masala, black pepper, salt, fat, red chili powder.  Mix it thoroughly and keep aside.
5.  Now take a portion and roll that into a big disk.
6.  Take a cookie cutter cut the disk into round momo wrapper by using cookie cutter.
7.  Take spoonful of filling and place it in a center of one momo wrapper. Seal the edges properly. (See the video)
8.  Oil the steamer bottom so that momo does not stick in the bottom. Place momos in the steamer and leave some gap in between each momo.
9.  Steam it for 18-20 minutes and serve it hot with momo chutney.
               

Bengali Style Cholar Dal (lentil soup) Recipe (Chana Da Fry)

Cholar Dal Bengali Style (Chana Dal Fry)
Cholar dal (Chane ki dal) is a very easy every second day recipe in bengali household. Cholar dal generally very famous with Luchi (Bengali fried bread). Cholar dal is made with split Bengal grams and minimal uses of spices. It is very quick delicious preparation and healthy too. Lets learn this simple yet tasty bengali Cholar dal. Today's version is without onion garlic recipe. Serve this cholar dal with any bread or rice preparation.

Ingredients:
250 grams split bengal grams
1 tbsp ginger paste
3- green chilies
1/2 tsp. turmeric powder
1/2 tsp. red chili powder
1/2 cup coconut
1/4 tsp. garam masala powder
pinch of asafoetida/hing
1 tsp. whole cumin seed/jeera
2 bay leaves
2 dry red chilies
1tbsp. sugar 
salt to taste
ghee/clarified butter
Method:
  1. Soak the the for at least 30 minutes and wash it thoroughly and drain the water.
  2. Then pressure cook the dal with enough water (1cup dal= 2cups water) and salt for 2 whistles.
  3. Then take a pan and heat some oil or ghee. Add bay leaves, dry red chilies and cumin seed.
  4. Fry those for few seconds.
  5. Add ginger paste and saute it. If your using fresh coconut pieces then add now.
  6. Then add green chilies and hing and satue it.
  7. Then add sugar, turmeric and red chili powder and mix it together and fry thoose for 1 minute.
  8. Add dry coconut and raisins and fry it for 30 seconds or so.
  9. So our tarka is ready. Add the tarka to the dal (vice versa). Mix everything and boil it for 4-5 minutes.
  10. Then add garam masala powder and dollop of ghee.
  11. serve it with luchi roti or even rice. Enjoy

Murg Musallam (Indian Style whole Chicken)

Murg Musallam (Indian Style whole Chicken)
Murg Musallam is very special Mughlai or Awadhi dish. Mainly Murg Musallam was favorite preparation of many Sultans (King) during Mughal Empire. Murg Musallam used to prepare in Special dawat (occasion) in their kingdom.  Murg Musallam was a favorite dish of Sultan Muhammad Ibn Tughlaq. Here a whole chicken is slowly cooked in very rich and lavish gravy made of poppy seed nuts and onion etc. The chicken is stuffed with mince chicken and eggs. But Today I am showing easy way to make Murg Musallam.


Ingredients:
Whole chicken 700 grams
1/2 brown onion or 1 cup onion chopped
1 grated tomato
2 inch ginger
6-7 garlic pods
6 cashew nuts
6 almonds
1 tsp. turmeric powder
3/4 th tsp. red chili powder
1 tsp. coriander powder
1 tsp. cumin powder
1 tsp. sahi garam masala powder
1 mace
1/4th nutmeg
3 green cardamoms
3 tbsp curd
1/2 lime juice
1 tsp. sugar
salt to test
oil/ghee 
Method:

  1. Take clean and wash whole chicken and cut some diagonal cuts all over the chicken.
  2. Marinate the chicken with lime juice, curd, red chili powder, turmeric powder, cumin powder, coriander powder, sahi garam masala powder, salt and sugar. 
  3. Rub the chicken from inside and outside very well and let it marinate for at least 2 hours.
  4. Take a pan add some ghee or oil.Temper with mace, nutmeg and cardamoms.
  5.  Add onion and ginger garlic and fry those until it turn light brown in colour.
  6. After 6-7 minutes add soaked chasew and almonds and continue frying for another 4 minutes.
  7. Then transfer everything in a mixer jar and blend it into a smooth paste with the help of water.
  8. Then in the same pan add oil or ghee. Add grated tomato. Cook it for 2-3 minutes.
  9. Add the prepared paste, salt, red chili powder. Mix it. If you need you can add water.
  10. Cook it until the oil leaves from the sides.
  11. Then add the marinated whole chicken. And cover and cook the chicken minimum 40 minutes at low flame.
  12. In every 10 minutes you need to flip the chicken and continue cook it.
  13. When chicken is cooked give it carryover cooking time and serve it with some polau. Enjoy

Mushroom Cheese Stuffed Omelette

Mushroom Cheese Stuffed Omelette
Mushroom and cheese omelette is very easy and quick recipe. We love omelette in our breakfast. But sometimes we do not like blank omelette. So try this mushroom cheese omelette which is quite filling. Mushroom cheese stuffed sandwich can be eaten any time when you are hungry. Kids will love these recipe because it contains cheese. I love mushroom. Who love mushroom like me it is the recipe for them. You can serve mushroom and cheese omelette with toast, veggies or salad.

 Ingredients:
1 egg
2 tsp heavy milk
1 small onion finly chopped
3-4 mushroom roughly chopped
grated cheese of your choice
salt and pepper to test
chilli flakes optional
oil/butter
Method:

  1. Crack the egg in a bowl. Then add milk, salt and pepper to this and beat the egg very well.
  2. Now take a non stick pan and heat some oil. Add mushroom, onion. Saute it for some time. season with salt and pepper. 
  3. Cook it for 2 minutes or so, until mushroom release their water. After cooking it take it out and keep aside.
  4. In the same pan add some butter/oil. add the egg mixture.
  5. Leave the egg until the bottom is cooked or hard enough to flip. Add chili flake some pepper powder.
  6. Add mushroom filling to one half of the. Add grated cheese. Now flip the other half of the egg.
  7. Transfer it in a plate and serve it with some toast or veggies. Enjoy
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