MINI CHOCOLATE CONES

MINI CHOCOLATE CONES

INGREDIENTS:

Plain Chocolate - 75 g

Double Cream - 100 ml

Icing Sugar - 1 tbsp

Cream de menthe - 1 tbsp

Chocolate covered coffee beans - to decorate(optional)


HOW TO COOK:

• Cut 3 inch circles of backing parchment. Shape each circle into a con shape and secure with a piece of sticky type.
• Break the chocolate into pieces, place in a heatproof bowl and set over a pan of hot water.
• Stir until the chocolate has melted. Using a small pastry brush and brush the inside of each cone with the melted chocolate.
• Brush the second layer of chocolate on the inside of the cones and chill in the refrigerator for 2 hours or until set.Carefully peel away the paper.
• place the cream, icing sugar and cream de menthe in a large bowl and whip until just holding its shape.
• Place in a piping bag fitted with a star tip and pipe the mixture into the chocolate cones.
• Decorate the chocolate cones with chocolate covered coffee beans, if using.
• Chill in the refrigerator for 1-2 hours. 

KALO JAAM ( KALA JAMUN)

Kalo jaam is a popular cheese based dessart to Indians. I've a very easy and shortcut recipe for this delicious sweet.

 KALO JAAM

INGREDIENTS:

Chana or cheese - 1 cup

Wheat flour - 1.2 cup

Khoya - 3/4 cup

Ghee - 2 tbsp

Backing powder - 1/4 tsp

Cardamom powder - 1/4 tsp

Sugar - 2 tbsp

Milk cream - 1/4 tsp

Water - 2 tbsp

Ghee - 1 cup(for fry)

FOR SYRUP 

Sugar - 3 cups

Water - 3 cups

Cardamom pod - 1 large

HOW TO COOK

• At first make the syrup.
• Add 3 cup sugar and cardamom pod in 3 cup water and boil for 5 minutes.
• After that off the heat and keep the syrup medium hot. Add saffron.
• Now make the kalo jaam.
• Crushed and make powder the khoya and mix with chana properly.
• Take wheat flour in a another bowl and mix ghee well.Add backing soda.
• Add cardamom powder and sugar.
• Now add the chana and make a soft dough with water.knead with hand properly.
• Make small balls from the dough.
• Heat ghee in a pan and fry the balls in medium flame till it become golden brown in color.
• Now let the jamuns soak in syrup for 4 hours.
• Before serving the jamuns add some milk cream.

RAS MALAI

Ras malai is a very delicious Bengali sweet dishes. But in now its accepted by all over India. In Indian wedding or any rituals Its so commonly served.Ras malai is my favorite desert and very easy to cook at home.

RAS MALAI

INGREDIENTS :


For the milk:

Whole Milk -1 liter

Cream - 1 1/2 cup

Sugar - 1 1/2 cup

Green Cardamon - 1 tsp Crushed



For the filling:

Saffron - a pinch

cream - 1 tbsp

Pistachios - 1 tbsp crushed

Golden raisin - 1 tbsp

Almonds - 1 tbsp

Hone - 1/2 tbsp


For the medallions:

Whole milk - 10 cups

Lemon juice - 4 tbsp

Water - 7 cups

Sugar - 1 kg

Cornstarch - 2 tbsp(dissolved) 


HOW TO COOK:

For the milk:

• Boil the milk in a deep pan over high heat, till it reduces to a cup.
• Stirring constantly.
• Add cream,sugar,cardamon and boil for 5 minutes.
• Pour into a serving dish.

For the filling:

• Roast the saffron and powder it with a spoon.
• Mix with cream, nuts, raisins and honey.
• Apply some oil on hands and divide the filling into 15 portions.

For the medallions:

• boil the milk in a deep pan.
• reduce heat and add lemon juice.
• Stir to make the milk curdle and cheese to separate from the whey.
• If the cheese does not separate then add another tbsp of lemon juice.
• remove from heat and set aside for 10 minutes.
• pour the cheese mixture into a moist cloth, gather the 4 corners of cloth and rinse under tap water for 10 minutes.
• Gently twist the cloth to squeeze out excess water.
• Its hang for 20 minutes to allow excess water to drain.
• Mix water and sugar in a pan and bring to boil.
• String constantly until the sugar dissolves completely.
• Cook on high heat for 4 minutes remove from heat and set aside.
• Unwrap the cheese on a clean work surface, crumble it repeatedly till it becomes fluffy and smooth.
• Collect all the cheese into one big portion and divide into 15 portions.
• Place one portion of filling in each portion of cheese and shape each into a medallion.
• Reheat the sugar syrup, bring to a boil and slide in the prepared medallions.
• Increase heat and boil continuously for about 20 minutes adding cornstarch with 1/2 cup water 4 minutes of boiling.
• Take care to add the water directly into the syrup and not on the medallions.
• Remove from heat and cool.
• Gently lift the medallions with a slotted spoon,drain and slip them into the flavored milk.
• Garnish with essence, refrigerate for upon 6 ours.
• Serve chilled in small dishes with a few tbsp of  flavored milk.

NOTUN GURER(JAGGERY) PAYESH

Payesh is the hot fevorte desert at Bengal. Its also very prosperous for all type occasion.
This is a winter-time favorite because Notun Gur or jaggery from the date palm is available only in this season.Good gur is available in the market from around end December. The quality of gur is determined from its texture. Good gur will be granular and always slightly soft- Evan when refrigerated.

NOTUN GURER(JAGGERY) PAYESH 

INGREDIENTS:

Milk - 2 litres

Rice(Basmati/ Govindbhog) - 1 fistful

Sugar - 2 tbsp

Notun Gur -250 gms

raisin - 10 gms

Cashew nuts - 5 gms

Bay leaf - 1

Green Cardamon - 2 



HOW TO COOK:

• Wash and soak the rice in water.
• Boil the milk till it is reduced to half its original quantity.
• Add the bay leaf and green cardamon.
• You must continuously stir the milk to get a thick,homogenous consistency.
• Add the rice slowly.
• Simmer till the rice more than half cooked.
• Stir frequently.
• Add the sugar,stirring till it is completely dissolved.
• Add approximately 3/4 of the gur,and stir constantly till it dissolved and well with the milk.
• Check the sweetness, if required add the remaining gur in it.
• when the bubbles come the payesh is ready.
• Chill and serve it.

ANAROSHER CHUTNEY(PINEAPPLE)

This is one of my favorite chutneys learn from my grand mother.

ANAROSHER CHUTNEY

INGREDIENTS:

Pineapple -1 large; cut into small Pisces

Raisins - 25 gms

Coconut (optional) - 1 tbsp; grated

Fenugreek seeds - 1/2 tsp

Dry red chili (whole) - 1

Salt - 1/2 tsp

Sugar - 4 tbsp; or according to the sourness of the pineapple

 Oil - 1/2 tsp



HOW TO COOK:

• Heat the oil in a wok and add the fenugreek seeds and red chilli.
• When the splutter, add all the ingredients except the coconut.
• Cover and cook on low flame till the pineapple is cooked.
• Stir occasionally to prevent sticking/burning.
• Remove cover and check on seasoning and consistency of the chutney.
• Add 1 tbsp grated coconut, mix well and remove from fire. 
• Serve chilled.

TOMATO CHUTNEY

The Bengali style chutney  is easy to cook and good to eat too.This is a most favorite sweet dish in Bengal. I learn this recipe step by step from my mom.

INGREDIENTS:

Tomatoes - 250 gm, wash and sliced

Dates - 25 gms

Raisins - 15 gms

Panch Foron - 1/2 tsp

Dry Chillies - 2

Salt - 1/4 tsp

Sugar - 5 tbsp

Oil - 1/2 tsp

TOMATO CHUTNEY

 HOW TO COOK:

• Heat oil in a wok and add the panch phoron and dry chillies.
• When the seeds are splutter, add the tomatoes.
• Let the tomatoes for fry.
• When tender the tomatoes add sugar and salt.
• Cover and cook on a low flame till the tomatoes are cooked.
• Stir occasionally to prevent sticking/ burning.
• Remove cover and add the dates and raisins. 
• mix all the ingredients well.
• Now check on the seasoning and consistency of the chutney.
• Serve chilled in summer or at room temperature in winter.

TIPS: 

• You can also serve the chutney with fried papad.
• Sometime I used jaggery substitute of sugar which gives a wonderful flavor and taste.
• You can also use Aamsotto Aamsotto to improve the taste.   

JALEBI

JALEBI

INGREDIENTS:

Refined Flour - 2 cup

Besan / Rice Flour- 1 tbsp

Baking Powder - Pinch of

Cardamon Powder -1/2 tsp

Saffron - Pinch of ( Optional )

Warm Water

Sugar Syrup

Oil or Ghee for Fry

HOW TO COOK :

• For Sugar Syrup: Boil sugar in water and reduce it to a thick consistency.
• For the Jalebi: In a bowl mix refine flour, besan , baking powder,cardamon powder, saffron.  
• Then add warm water to prepare a smooth batter of dropping consistency.  
• Take a cloth and make a tiny hole in the middle. 
• Now pour the batter into the cloth. 
• Heat the oil or ghee in a kadai.
• Take the batter cloth squeeze to make circular squiggles  in the heated oil. 
• Deep fry till golden brown on both sides. 
• Take the jalebi out and soak in hot sugar syrup for a minute. 
• And serve hot.

LAUKI KA HALWA (Bottle Gourd Pudding)

LAUKI KA HALWA

INGREDIENTS:

Lauki (bottle Gourd) - 1/2 kg

Nutralite Margarine - 1-1/2 tbsp

Clarified Butter - 1/2 tbsp

Jaggery - 3 tbsp

Milk - 100 ml.

Almond - 25 gm Chopped

Cashews - 25 gm Roasted 

Cardamon powder - 1/2 tsp


HOW TO COOK:

• In a kadai, add nutralite margarine, clarified butter, grated lauki and stir the mixture till water evaporates and is reduced.
• Add jaggery and stir continuously until it melts completely. 
• In a sauce pan, boil milk and chopped almonds together. 
• Add the boil milk into the kadai and mix all ingredients well.
• After cooking refrigerate for 20 mnts and serve garnish with cashews.

MOLTEN CHOCOLATE CAKE

MOLTEN CHOCOLATE CAKE

INGREDIENTS:

Flour -1/2 cup 

Unsalted Butter - 1 cup 

Dark Chocolate - 2 cups

Sugar - 3-1/4 cup of

Eggs - 6

Ice- cream - (Optional)

Few Strawberry - (Optional)

HOW TO COOK:

• Melt the chocolate on a double boiler and mix in the butter.
• Whip the eggs and sugar to a froth.
• Gradually add the flour to the whipped eggs.
• Fold in the chocolate and mix well. 
• Fill greased molds with the chocolate mixture. 
• Refrigerate for 12 to 24 hours and the bake for about 4 minutes at 180 degrees Celsius .
• Garnish with Ice cream on top and fresh strawberry and serve.