Tag Archives: Recipe

Rosogolla, the traditional Bengali recipe

Rosogolla, the sweet that defines bengali desserts, is considered a delicacy in Kolkata with numerous sweet shops adding their own version. Sweet shops sell thousands of rosogollas a day which end up in a plate of bengalis. But, even though its not accessible to you, this recipe below will help you make rosogollas yourself and show off to your friends and family. So let get to it then.

Rosogolla

  • Difficulty: medium
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Ingredients

  1. Milk [1 litre]
  2. Sugar [2 cups]
  3. Lemon Juice [1 Piece]
  4. Water [3 cups]

Directions

Step 1: Curdling the milk

The secret to a good Rosogolla lies in the curd cheese or Chhena (Bengali: ছানা), as we like to call it in Bengali, it is made up of. Its a basic process of coagulation adding some acidic agent to milk. I prefer to use whole milk, because of the high percentage to fat content, and heat it in medium flame until it comes to boil. An occasional stir helps the milk not to burn below. As soon as it comes to a boil keep adding lemon juice and stirring until the water completely separates from the curd cheese. Turn down the heat and strain everything on a piece of cloth.

Step 2: Strain the Curd Cheese

The piece of cloth needs to be washed with cold water so that the curd cheese cools down and the sourness of the lemon juice goes away. Then its the important part of squeezing the cloth with the curd cheese inside and hanging the cloth to dry out the chhena for at least 30 mins. While you wait, you can start of on the sugar syrup by bringing to a boil 2 cups of sugar with 3 cups of water.

Step 3: Knead and Roll Cheese-balls ready to cook

Once the straining is complete, its important to knead the cheese to a nice consistency, which might take 10-15 mins of time. Make sure not to dry it out much as it makes the end product a bit on the tougher side. Once you reach a smooth consistency, roll into little balls of cheese ready to cook.

Step 4: Cook the the Cheese-balls in sugar syrup

Add the cheese-balls into the sugar syrup and cook in medium low heat until the balls become twice the size, which implies the rosogollas are cooked through. And that is it, you can now have some delicious, spongy juicy home-made rosogolla.

And that is all it takes to make delicious rosogolla. You can add saffron to garnish and add additional flavor. I hope you enjoy this recipe and try it out for yourself.

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Sausage Mushroom Marinade Recipe

I honestly feel at times sausages and mushrooms are a match made in heaven. They compliment each so well and go in so many dishes. I have my own personal recipe for this combo which I often love to use it in salads, sandwiches or even instant noodles. Sometimes, I have it just like that to be honest. It is delicious and you can make a batch and refrigerate to build more flavor.

So lets get right to it.

Sausage Mushroom Marinade

  • Difficulty: easy
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Ingredients

  1. Sausages [4 pieces]
  2. Chestnut or Button Mushrooms [6 pieces]
  3. Onion [1 Piece]
  4. Garlic [2 cloves]
  5. Salt [to taste]
  6. Olive Oil [1 tbsp]
  7. Sugar [1 tspn]
  8. Dark Soya Sauce [1 tspn]
  9. Vinegar [1 tspn]

Directions

Step 1: Roughly chop the ingredients

Start off by roughly chopping you onions, garlic, mushrooms  and sausages. This is a very quick recipe and make sure you are ready with all the chopped ingredients.

Step 2: Stir fry the vegetables

Heat your pan to high and add olive oil and garlic to it. As soon as the garlic has colour add the onions and fry them on a medium high heat. Season it with salt and wait for onions to caramelize to release the extra sweetness. If you want you can add a pinch of sugar at this stage for extra sweetness. Add your mushrooms and increase the heat. There should be sizzling as water comes out of the mushrooms. Stir for about a couple of minutes until they are reduced to a moderate size.

Step 3: Add Sausages and finish

Once the water is almost dried up, add the sausages. sprinkle some salt and pepper and start to toss. After a minute add dark soya sauce and vinegar from the side of the pan. Keep tossing for about a minute and then your dish is ready.

This dish is super delicious and if can be had while its hot but it tastes amazing when its cold. Its something like an anti-paste that you can have or add it to a salad or sandwich. Do give it a try and I am sure you will love this.

#Recipe #sausage #mushroom #antipaste #hungermanagement

Fish Head Lentils Recipe (Maacher Matha diye Dal Recipe)

We Bengalis are known for our inherent talent for devouring fish. While like the rest of the world, not only do we enjoy the fish by only its flesh, but we dont throw away the head, rather we make a delicious dal out of it. Well to be frank, the head of the fish is full of nutrients mainly proteins, vitamin D and its very good for your eyesight. Enough of the science talk, lets get right to it to make this delicious recipe.

To make this dish, you will need the following.

Ingredients:

  1. Large head of fish (Preferably Katla cut into 4 pieces)
  2. Yellow gram lentils (Moong dal) [150 gm]
  3. Ginger Garlic Paste [1 tspn]
  4. Cumin seeds (Jeera) [1 tspn]
  5. Bayleaf (Tejpatta) [2 pieces]
  6. Dried Red Peppers(Lal Mirch) [2 pieces]
  7. Garam Masala [1 tspn]
  8. Mustard Oil [3 tbsp]
  9. Turmeric Powder [1 tspn]
  10. Salt [1-2 tspn]
  11. Sugar [1 tspn]
  12. Water [300 ml]
  13. Coriander Leaves
  14. Green Chillies [2 pieces]

Hope you have noted it down, not lets get started. Follow these steps below
Step 1: Season the fish head

Add 1 tspn salt and 1 tspn turmeric powder on the fish head and apply all over the fish head and let it rest for 10 mins. The salt will take the water out and the turmeric will add colour to the fish.

Step 2: Fry the fish head

Heat your wok and add the mustard oil to it and wait till the oil starts smoking. This is very important to get it super hot, or else the fish will stick to the base and break. Once smoking, reduce the heat to medium and add your seasoned fish head. There will be a sizzling sound and might be some mini explosions as the fish is being fried, Do not be scared, as this is supposed to happen. Fry each side for 5 mins until it starts getting golden. Once golden, remove your fish head into paper towels which will absorb the excess oil.

Step 3: Prepare the Lentils

Use the leftover oil in the wok and add cumin seeds, red peppers and bayleaves to it and let them fry for 1 minute. Then add your ginger garlic paste and stir for 30 seconds. Add the moong dal into this and stir for another minute until the dal gets fried. While, doing this add some salt, some sugar and turmeric to taste and colour. After the dals are fried, add your water and bring it to a boil.

Step 4: Add the fried fish head

As soon as the water starts to boil, add the fried fish head, and cover your wok with a lid. Reduce the flame to medium and let it cook for 10-15 mins until your lentils are perfectly cooked. Once complete, the dal will be soft and you can easily press it with your fingers.
Sprinkle some garam masala powder on top and turn off the heat.

Step 5 : Garnish and serve

The dal is ready already, but to add to the taste I always garnish it. Roughly chop some coriander and green chillies. Take the daal on a serving bowl and spread the chillies and coriander on top over your daal.


And there you have it! Easy,Tasty and delicious your Fish Head Lentils or Maacher MAtha diye dal is ready to eat. Serve hot with rice and enjoy. A healthy and tasty recipe for you to try.