Celebrating Leap Year with some amazing Kathal Ki Biryani | Raw Jack Fruit Biryani. Finally the month of love is coming to end and through out this month i had been cooking so many sweets and desserts. A foodie family doesn’t need any occasion to celebrate… no matter what, we should have good food in our belly before we go to bed. By this we get nice foodie dreams as well…haha! So coming back to the point, after having indulged on all those exotic sweets and desserts the whole month, today i actually wanted to celebrate the day with some…
Ingredient: milk
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Bengal culture somewhere fascinates me a lot, may be because my maternal side belongs to the royal Bengal. Not just the food, but the art and culture etc , each and everything is simply amazing here. And when it comes to food, there can’t be anything better than Bengali Sweets and desserts. Mostly made out of milk/ milk products, need to be consumed withing 1-2 days… but who cares when the sweets are so delicious it’s difficult to store more than a day. One such creamy luscious authentic and traditional bengali sweet, served in special occasions is CHANAR PAYESH. Thick…
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Chenna poda |ଛେନାପୋଡ଼ is a cheese dessert from the state of Odisha in eastern India. Chenna poda literally means Roasted Cheese in Odia. It is made of well-kneaded homemade fresh cheese chenna, sugar, cashew nuts and raisins, and is baked for several hours until it browns. Chenna poda is the only well known Indian dessert whose flavor is predominantly derived from the caramelisation of sugar. Chhena poda is usually made at home during traditional festivals in Odisha, such as Durga Puja. It is also served in small traditional roadside stalls and confectioneries throughout the state along with other delicacies such…
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Arcot is sweet lover’s paradise in Vellore City, this historical town has carried forward a piece of its rich legacy in the form of a delicacy known as Makkan Peda! Well the Makkan Peda certainly looks close to our very famous Gulab Jamuns or you can say it’s quiet close to those super delicious, heavy duty, stuffed Mawa Batis from Indore. No matter what and how it looks, this recipe certainly doesn’t calls for that instant gulab jamun mix. To get the authentic Makkan Peda flavor, you have to go through an elaborated way. The procedure of making Makkan Peda…
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Nankhatai or Indian short bread cookies is one of the most favorite recipes in Indian homes. I remember my mother use to make Dabba full of Nankhatais when i was in hostel. The moment i use to open the box, the whole room use to fill with the exotic aroma. Nankhatais can be flavored as per one’s choice, But the basics remain the same. Well the cracked khasta cookies is not just aromatic but also very filling. Here i am sharing the basic Nankhatai recipe with you all where i have used cardamom as the flavoring ingredient and topped with…
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Every Bengali knows how it feels to have a bowl of Bhapa Doi after every meal…. bliss! No Bong meal is complete without a sweet or a dessert in the end. West Bengal is famous for its sweet delicacies… among various authentic sweet preparation, one very famous and absolutely delectable dessert is Bhapa Doi or Baked/ Steamed Yogurt. Hung curd blended with milk and condensed milk is either baked in the oven or steamed on the stove top is a must have sweet dish in Bengali weddings. I first got the chance to taste this amazing dessert in Kolkata. People…
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It’s not even 2 years and today i am celebrating my 300th blog post. Whenever i look back into time, i see how far have i come. The journey of 300 posts have been like a roller coaster ride. I started with an amateur writing and all i knew was to click pictures through phone camera. People often ask me why haven’t i changed those ugly pictures from my previous posts, sometimes even i feel like changing them. But honestly i won’t change them as they make me realize how far have i come. Blogging has been by far the…
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For all those sudden sweet cravings, here is a perfect solution! A mouth watering chocolaty peda loaded with the goodness of milk both in powdered as well as condensed form is something that can be made in a jiffy. It’s soft and fudgy and an all time favorite sweet of children who love to have sweets at any time of the day. Isn’t it lovely ??? After having a lot of internet search i finally landed up making an instant doodh peda. Though the recipe has been followed by Sharmi’s Passion but i made few changes by adding a chocolaty…
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Oops! i did it again…hahaha! Yes, i’m talking about the magic pan aka Panniyaram Pan or the Appe Pan. Ever since i got this magical pan in my kitchen, i am everyday experimenting something or the other on it. I am amazed to see the results, it’s truly amazing, how the appe pan cooks almost every snack with minimum consumption of butter/oil. Who doesn’t love pan cakes? Wel i have a big time pan cake fan in my home, yes you got it right! It;s my son Abeer 🙂 Last night, he came up with a demand where he wanted…
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Gratin is a widespread culinary technique in which an ingredient is topped with a browned crust, often using breadcrumbs, grated cheese, egg and/or butter.Gratin originated in French cuisine and is usually prepared in a shallow dish of some kind. A gratin is baked or cooked under an overhead grill or broiler to form a golden crust on top and is traditionally served in its baking dish. Cauliflower Au Gratin in one of the best casserole recipe, because it’s not just creamy and cheesy but the crispy crust adds a lot of flavor and a perfect bite and crunch. The white…
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Kacha Gola is the very famous sweet from West Bengal which is made of fresh paneer or chenna and flavored with cardamom and saffron. The sweet is not just quick but can also be made in a jiffy, specially when there are sudden guests at your home. The melt in mouth fudge tastes amazing when refrigerated for some time before serving. Kacha gola is usually not as sweet as compared to the other Indian sweets. The sweetness in mild and the main aroma and flavor is infused by cardamom and saffron. Kacha gola is often served during special occasions like…
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Soft rice crepes folded inwards to make an envelope filled with a delicious filing made with coconut and jaggery ….. yes, you got it right, it’s Patishapta! The most desired bengal sweet delicacy made during the month of January on the auspicious occasion of Poush or Makar Sankranti. The batter used for making the fine crepes is of white flour, semolina and rice flour. Where white flour helps making the crepe go as thin as possible, semolina and rice flour simultaneously adds up a perfect bite and a crunch to the delicacy. For the filling any jaggery can be used…