Thursday, April 12, 2012

Sandesh : Bengali sweetmeat


1) 2 litres whole milk
2) 2 tbsp lime juice
3) 1 cup powdered sugar (can add more or less according to your sweetometer :) )
4) A few pistachios chopped
5) 1 tsp cardamom/elaichi powder

1) Bring milk to a boil. Then, gently add the lemon juice.
2) Gently mix with a spatula. the milk starts to curdle and form paneer or cottage cheese.
3) Once the water separates and is almost clear, drain the water in a cheese cloth. Drain it completely, this will take about 10 minutes.
4) Cool the paneer and now add the sugar (some at a time), elaichi powder and knead well. The more you knead, the more creamy the net result will be.
5) Warm a pan on low heat. Add the paneer mixture and gently toss for 2 mins till the raw smell disappears. Remove and cool on a flat dish.
6) Then take small  portions of the paneer and make balls out of it by placing in between your palms, place it aside. Repeat for the rest of the mixture. Decorate with pistachios. You can give any desired shape you want and the topping can also vary depending on your choice of fruits or nuts.

Sandesh is ready. Enjoy !!

Tuesday, April 3, 2012

Vegetable dumplings in tomato-garlic sauce

For Vegetable dumplings : 
2 cups diced vegetables (carrot, peas, corn, cauliflower, mushrooms)
½ cup Fresh Bread Crumbs
2 tbsp Corn Flour
¾ tsp Black Pepper Powder
1 tbsp Soya Sauce
Salt to Taste
Oil for deep frying

For Tomato-Garlic Sauce:
6-7 Cloves of Garlic, chopped finely
3 spring Onions, chopped finely
3-4 Green Chillies, de-seeded and chopped finely
1 tsp Sugar
¼ cup Tomato puree
2 tbsp Soya Sauce
2 tsp Black Pepper Powder
1½ tbsp Corn flour
Salt to taste
1 tbsp Oil

For Vegetable dumplings:
1) Heat oil in wok and stir fry the diced vegetables for 5 minutes on medium flame.
2) Remove from flame and keep it aside to cool.
3) To these vegetables add salt, soya sauce, pepper powder, bread crumbs, corn flour and mix well.
4) Make small lime sized balls and deep fry in oil till they turn golden brown.
5) Drain them in paper towel and keep them aside.

For Tomato-Garlic Sauce:
1) Heat oil in wok and add finely chopped garlic, spring onion and green chillies and fry for 2-3 minutes.
2) To this add tomato puree, soya sauce, salt, sugar, pepper powder and enough water.
3) Add water to corn flour and make thin paste and add this into wok slowly.
4)Keep stirring the sauce till it thickens.
5) Dip the dumplings into the hot sauce just before serving.

Serve this Indo-Chinese preparation with stir-fried noodles or fried rice. ENJOY !!!!


Pav Bhaji : An aesthetically pleasing Indian street food !

 1) Cauliflower, cut into florets: about 1 cup
 2) 1 medium potato, peeled and cut into large chunks
 3) 2 tbsp. oil
 4) 1 green bell pepper, minced
 5) 1/2 tsp turmeric powder
 6) 1/2 tsp chili powder
 7) 1/2 tsp ginger-garlic paste
 8) salt to taste
 9) 1 cup tomato puree (freshly prepared preferred)
10) 1/4 cup peas
11) 1 tbsp Everest pav bhaji masala
12) 2-3 tbsp butter

  1. Boil the cauliflower and potatoes till tender and set aside.
  2. Heat oil in a wok and saute the pepper. Add ginger-garlic paste and saute again till nice aroma.
  3. Add turmeric powder, chili powder to taste and salt to taste. Saute for a few seconds.
  4. Add tomato puree, peas, boiled potatoes and cauliflower, pav bhaji masala and butter.
  5. Mash it together till it is a smooth mixture.  Add water to get the desired consistency. Simmer for 30 minutes to blend the flavors well.
Serve hot with buttered dinner rolls or Pav as we call it in India !!!!