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Showing posts sorted by date for query bengali. Sort by relevance Show all posts
Showing posts sorted by date for query bengali. Sort by relevance Show all posts
ROSE MISHTI DOI
ROSE MISHTI DOI
 

    Curd/Yogurt has an esteemed place in Indian cuisine. No Indian meal is complete without curd and is one of the basic essentials in an Indian Kitchen. Curd/Yogurt is such a versatile ingredient, there are innumerable recipes which incorporates Curd/Yogurt in Indian cuisine.  It is a day-to-day process in most of the Indian households to make Curd/Yogurt. Curd/Yogurt is used as such, mixed & eaten along with Rice or added into innumerable recipes, converted into tasty & rich dishes, curries, chutneys, desserts, snacks etc.

    Well, coming to the recipe - ROSE MISHTI DOI.  Mishti Doi, is a humble & healthy dessert loved by every Bengali. But it has a greater fan base even outside the region. This recipe is a simple twist given to the same, and that is the addition of Rose flavour in a Mishti Doi. When I initially perfected Mishti Doi, I was thinking that it is one easy and healthy dessert which could be made adding up different flavours or fruits.

ROSE MISHTI DOI
ROSE MISHTI DOI

    A few months back, my daughter, asked me for Rose Mishti Doi.  Then and there, giving no second thought, I made Rose Mishti Doi. But the irony was that the moment it got set and at the time which I had to leave it in the refrigerator for later use, there my refrigerator stopped working.  With a heavy pang, I was trying my best to fix it up, which all went vain.  Left the refrigerator switched off and there went my efforts securing and storing up the things in alternative ways.  And there we had to finish off Rose Mishti Doi then and there.  

    This humble Rose Mishti Doi was so creamy, mildly sweet with a wonderful texture, so cool and comforting to the senses & stomach, with an interlacing aroma of Rose in it.  I loved and enjoyed eating each spoon of Rose flavoured Mishti Doi and cherished it to the core. Here comes one of the most popular Bengali Dessert, Mishti Doi/Meeta Dahi/Sweetened Curd with a wonderful aroma of Rose.

ROSE MISHTI DOI
ROSE MISHTI DOI

 
    This easy-to-make and completely hassle-free dessert hold its uniqueness amidst the extensive range of Bengali Sweets & Desserts. Mishti Doi is a fermented sweet curd made by thickening/reducing the milk and is traditionally sweetened with Jaggery. It is allowed to ferment overnight. Some recipe of Mishti Doi is delicately seasoned with a Pinch of Cardamom. The technique or the way it is prepared completely makes Mishti Doi different from the plain curd/yogurt. The cultured Milk, Jaggery mixture along with the Rose Syrup is poured into a traditional clay or earthen pot to ferment & at the same time to keep it cool. The porous walls of an earthen pot absorb any extra moisture and help to thicken the Doi and simultaneously facilitates the right temperature for the growth of the culture/fermentation.

 
     A festive favourite, Mishti Doi is prepared extensively during auspicious occasions like Durga Puja and Bengali New Year.  Rose Mishti Doi could be a simple variation for the classic Bengali Dessert. A cool delight to beat the onslaught of summer, or just a digestion-aided mild Dessert to finish off your extensive meal. Yet another versions with fruit-infused Mishti Doi, like 'Aam Doi' (Mango curd) is also a popular variant of Mishit Doi. 

For more Recipes on INDIAN SWEETS, Click here...

Cuisine - Bengal, India
Recipe Type -Dessert
Difficulty - Easy
Serves - 3 - 4
Author - SM  

Preparation Time - 5 Minutes
Cooking Time - 20 - 30 Minutes
Fermenting Time - 6 - 8 Hours



For more DESSERT RECIPES, Click here...



HOW TO MAKE ROSE MISHTI DOI

ROSE MISHTI DOI
ROSE MISHTI DOI

INGREDIENTS:

Milk - 3 Cups
Jaggery - 3 Tablespoons
Water - 1 Teaspoon 
Rose Syrup - 3 Tablespoons
Curd/Yogurt - 2 Teaspoons

For a detailed recipe on HOW TO MAKE CURD/YOGURT, Click here... 

ROSE MISHTI DOI
ROSE MISHTI DOI


METHOD:

  • Boil the Milk in a heavy-bottomed pan and continue to boil it on a low flame until it is reduced and thickened.
  • Powder the Jaggery and heat it in another heavy-bottomed saucepan for a while on medium-low flame until it melts and slightly caramelizes.
  • Once it caramelizes to light Amber Brown in colour, carefully pour in 1 Teaspoon of warm water & give a quick stir.
  • Care should be taken when caramelizing the Jaggery, as it can burn soon.
  • Now gently mix the Caramelized Jaggery along with the hot Milk. 
  • Leave it aside to cool down.
  • When the Milk & Jaggery mixture is slightly warm or at room temperature, add in the Rose Syrup & 1 Teaspoon of Curd/Yogurt and mix well.
  • Pour it into small Earthen Pots/Ceramic cups.
  • Cover and allow it to ferment in a warm place for about 6–8 hours or until completely set (as for Curd/Yogurt)
  • Once set, chill the Rose Mishti Doi in the refrigerator for about 3–4 hours, or until you serve it.
  • Serve Rose Mishti Doi chilled.
 
For a detailed Recipe on HOW TO MAKE ROSE SYRUP, Click here...

ROSE MISHTI DOI
ROSE MISHTI DOI

NOTES:

  • Reducing the milk will yield you with a creamy and thick Rose Mishti Doi.
  • While stirring in the Curd/Yogurt, make sure that the milk is not hot.
  • Let the Milk & Jaggery Mixture be slightly warm or at room temperature while adding Rose Syrup & Curd/Yogurt.
  • Care should be taken while Caramelizing the Jaggery.  Caramelize it to light Amber Brown in colour.
  • Allowing it to burn or brown will totally alter/spoil the taste of Mishti Doi.
  • Rose Mishti Doi is a mildly sweetened Dessert with rose flavour.
  • Adjust the amount of Rose Syrup to suit your preference. 
  • Rose Syrup has Sugar in it, so adjust the mount of Jaggery to suit your sweet tooth.
  • Can substitute Jaggery with White Sugar/Brown Sugar too.
  • Allow it to ferment in a warm place until it is completely set.
  • Adjust the time of fermentation as per the weather/climatic condition of the region you live in.
  • If you are living in a colder region, allow the Rose Mishti Doi to ferment in a closed oven with the oven light on or towel-covered for about 6 to 8 hours, or until set.

CHICKEN KOSHA
BENGALI CHICKEN KOSHA

    Sometime last year, my son send me a recipe and asked me to make it.  When I looked into the recipe, I was damn sure why he even asked me to make it.  The Chicken Curry had Potatoes in it.  Chicken/Mutton/Beef with Potatoes are liked head down by my hubby & kids.  So went along to make a new recipe - a Bengali Style Chicken Curry, the popular Chicken Kosha. 

    Chicken Kosha is a traditional Bengali way of cooking chicken. It is rated as high on spice level in local terms.  Pondering through the recipe and its history & origin, The word Kosha in Bengali means dry or with a little gravy but mostly quite dry in consistency. It’s a popular dish from a Bengali Kitchen & every Bengali family has their own version of cooking Kosha - may be Chicken/Mutton.  This recipe is the one my son send me and the way I cooked Chicken Kosha.  

    And experts suggests cooking this recipe in an Iron Wok, which brings out the dark colour unique to the authentic Kosha recipes.  But I personally would recommend removing the dish from the wok, once cooked.  Otherwise, the acidity in the Curry can react with the Iron wok giving a metallic taste to the dish, and also it can make the dish go very dark.  I learnt this during my initial days of cooking.  Traditional Kosha recipes and particularly Bengali style of cooking mostly use Mustard Oil.  You can get easy with your preferred Vegetable Oil while cooking this recipe, but Mustard oil gives the authentic flavour to Chicken Kosha.

For more BENGALI RECIPES, Click here...

Cuisine - Bengal, India
Recipe Type - Curry
Difficulty - Medium
Spice Level - Medium - High
Serves - 3 - 4
Author - SM  


Preparation Time - 15 -20 Minutes
Marinating Time - 1 Hour/Overnight
Cooking Time - 30 - 40 Minutes

 

For more RECIPES WITH CHICKEN, Click here...

 

HOW TO MAKE CHICKEN KOSHA - BENGALI STYLE SPICY CHICKEN CURRY

CHICKEN KOSHA
BENGALI CHICKEN KOSHA

INGREDIENTS:

To Marinate the Chicken:

Chicken - 1 Kg
Onion - 2 Nos.
Garlic - 7-8 Cloves 
Kashmiri Chilli Powder - 11/2 Teaspoons
Turmeric Powder - 1/4 Teaspoon
Garam Masala Powder - 1/2 Teaspoon
Oil - 1 -2  Tablespoons


For Chicken Kosha:

Oil - 1/4 Cup
Potato - 4-5 
Bay Leaf - 2 Leaves
Dry Red Chillies - 2-3 Nos.
Green Cardamoms - 4-5 Pods
Onions - 2 Nos.
Ginger Garlic Paste - 2 Tablespoons
Turmeric Powder - 1/2 Teaspoon
Red Chilli Powder - 11/2 Teaspoon
Coriander Powder - 11/2 Tablespoon
Cumin Powder - 1 Teaspoon
Tomato - 1 No.(Large)
Green Chillies - 4-5 Nos.
Black Pepper Powder - 1 Teaspoon
Lemon Juice - 1 Teaspoon
Sugar - 1 Teaspoon

 

METHOD:

To Marinate the Chicken:

  • Clean, Wash & cut the chicken into medium-sized pieces.  Wash them thoroughly and allow it to drain through a colander.
  • Heat oil in a pan and sauté 2 finely sliced Onions along with  a dash of Salt on a medium-low flame.
  • Slightly crush the Garlic Pods and add it along with the Onions and fry them on a medium-low flame until Onions turn into rich brown colour.
  • Adding salt while sautéing the Onions helps in speeding up the browning process.
  • Care should be taken not to burn the onions, which can make the dish bitter.
  • Once, the Onions turn into golden brown, remove it from the pan and allow it to cool down.
  • Now, marinate the Chicken Pieces with a dash of Salt, Kashmiri Chilli Powder, Garam Masala Powder, fried Onions & Garlic and Lemon Juice.
  • Mix well until well combined and keep it aside for about an hour or overnight.
CHICKEN KOSHA
BENGALI CHICKEN KOSHA

 For Chicken Kosha:

  • Peel, wash and cut Potatoes into large Cubes.
  • Leave the Cubed Potatoes in salted water until use.  Drain off any excess water before adding it into the hot oil.  
  • Heat 1/4 Cup of Oil in a wok and deep-fry the Potatoes(a small batch at a time).
  • Fry the Potato Cubes until golden brown and keep them aside.
  • In the remaining Oil, add Bay Leaves, Green Cardamoms & Dry Red Chillies(snapped into 2 or 3 pieces). 
  • Fry the spices on a very low flame until fragrant.
  • Add finely sliced Onions and sauté it on a medium-low flame until it turns into golden brown.
  • Now, add Ginger Garlic Paste and fry this on a low flame until the raw flavour goes.
  • Then add, Turmeric Powder, Red Chilli Powder, Coriander Powder & Cumin Powder and give a quick stir.  Fry this on a low flame for a few minutes.
  • Then add finely chopped Tomato and cook this on a low flame until the tomato turns soft & cooked.
  • Sprinkle some water if needed at this stage & Cook this Masala on a low flame for a few minutes until oil separates from the mix. 
  • Now add the marinated Chicken Pieces to the Kosha Masala along with Green Chillies slit into two.
  • Add about 1/2 cup of hot water to the above and mix well.
  • Cover & cook on a low flame until the Chicken pieces turn soft and cooked, stirring occasionally.
  • Once the chicken is cooked, add the fried Potatoes,  sprinkle some Pepper Powder and cook this on a low flame for a few minutes until the potatoes are well coated with the Kosha Masala.
  • Adjust the amount of Salt at this stage, add Sugar and leave the Chicken Kosha on a low flame until it reaches the desired consistency.
  • Chicken Kosha is a slightly dry gravy like Curry.  Adjust to your preference.
  • Once the Chicken is well done, switch off the flame and keep it covered for a few more minutes on the stove top.
  • Serve Chicken Kosha hot, with Roti, Naan, Paratha, Chapati, Kulcha, Batura, Puri, Luchi, Parotta.
  • Goes well with White Rice or or with steamed Basmati Rice. It can also be served along with with Rice Dishes, Biriyanis & Pulaos, Kichadi etc.,

 

    CHICKEN KOSHA
    BENGALI CHICKEN KOSHA

NOTES:

  • Can use any type of vegetable oil for the recipe. Mustard Oil gives an authentic flavour to the dish.
  • Slow cooking enhances the flavour of the dish.
  • Adding Kashmiri Chilli powder gives a vibrant colour with a red hue in the gravy.
  • Kashmiri Chilli Powders are less spicy but have a bright red colour.
  • If Kashmiri Chilli Powder is not available, use normal Dry Chilli Powder, but adjust the amount to suit your spice level.
  • Can use Red food colouring to do the job, if preferred - which I would suggest not to... 
  • While frying the onion slices for marinating, care should be taken not to burn them, which will totally spoil the taste of this dish.
  • The true flavour of Chicken Kosha comes from the intense flavours of spices & mustard oil.
  • Adding Sugar is purely optional, but helps to balance the overall taste notes in this Curry.
RABDI/RABRI
MANGO RABDI - MANGO RABRI

    Rabri/ Rabdi is one of the most delectable Indian Desserts. It is a tasty & creamy traditional Indian Dessert basically prepared with Milk - reduced, sweetened and flavoured.  This Rabri recipe is a simple twist given to the authentic version, where freshly pureed Mangoes are added in the Rabdi converting it into a mango flavoured Rabri/Rabdi.  Though a summer treat, if you can get hold of Mangoes or tinned Pureed Mangoes during Diwali, then this classic dessert is going to be an added treat to you Diwali Platter.  And if you are a Mango lover, then this desert is for you.

    Traditionally, milk is slow-cooked in a Kadai or a flat pan, until layers of Malai forms which is collected and added into the Rabdi which forms layers of Malai/Cream in it giving it a name "Lachedhar Rabri".   In Gujarat & Maharashtra, a similar Sweet dish called Basundi is prevalent. But the style of preparation and the texture of the dessert is totally different.  But ingredients and taste-wise both the recipes look similar.  

   
      Rabri/Rabdi is slightly time-consuming recipe when it comes to preparation. The authentic recipe call for reducing and thickening the milk on a low flame, then it is sweetened with Sugar, flavoured with Cardamom, Kewra Essence & Saffron Strands and elaborately garnished with slivered Nuts and Rose Petals.  Slow cooking on a low flame gives a rich & creamy texture to the Rabri/Rabdi, freshly pureed Mangoes are added into the Rabdi once it cools down.  Mix well thoroughly and there you go with an Mango flavoured Rabdi.

 
     Rabri/Rabdi is usually served warm/chilled as such. It can be served as a standalone dessert or can be paired with other sweets.  Add a Kulfi/Mango Kulfi to Mango Rabdi and convert it into a fancy Mango Falooda. Mango Rabri/Rabdi is one of the best way to end a scrumptious meal.   

 

For more INDIAN SWEETS, Click here..

Cuisine - Bengali, Varanasi
Recipe Type - Desserts
Difficulty - Easy
Serves - 3 - 4 
Author - SM  

 
Preparation Time - 10 - 15 Minutes
Cooking Time - 30-45 Minutes



For more Recipes 'FOR THE SWEET TOOTH', Click here...

   

HOW TO MAKE MANGO RABRI/RABDI

 

RABDI/RABRI
MANGO RABDI - MANGO RABRI

INGREDIENTS:

For MangoRabri/Rabdi:

Mango Puree - 2 Cups
Milk - 4 Cups
Condensed Milk - 2 Cups
Cardamom -7-8 Pods
Saffron - few Strands
Kewra Essence - few Drops
Mango Pieces - 1/2 Cup

 

For Garnishing:

Cashew Nuts - Few
Almonds -Few
Pistachios - Few
Rose Petals - Few
Saffron - Few Strands

RABDI/RABRI
MANGO RABDI - MANGO RABRI

METHOD:

For Mango Rabri/Rabdi:

  • Puree the Mangoes and keep it aside. 
  • Cut Mango into small pieces nd keep it aside.
  • Grind Cardamoms along with few teaspoons of Sugar into a fine powder and keep it aside. 
  • Finely Chop/Sliver the Nuts and keep it aside.
  • Soak Saffron strands in 1/4 Cup of warm milk and keep it aside.
  • Combine Milk and Condensed Milk in a heavy-bottomed pan(preferable a wide open-mouthed pan) & mix well.
  • Boil this mixture on a low flame stirring it at intervals.
  • After about 15-20 Minutes the mixture would start to thicken.
  • Scrap the sides and collect the cream(malai) which collects at the top.
  • Add it back into the Rabri mixture and mix well.
  • Pour in the soaked Saffron strands, add Kewra Essence, Cardamom Powder and give a quick stir.
  • Add half the amount of finely chopped/slivered Nuts and mix well.
  • Cook Rabri/Rabdi on a low flame, collecting the thickened Malai(cream) from the top and adding it back into the mix.
  • Rabri/Rabdi gets layered and textured with this Malai(cream).
  • Cook for few more minutes or until it reaches the desired consistency.
  • Switch off the flame and allow the mixture to cool down.
  • Then, pour in the Mango Puree, add the Mango pieces and mix well until it is well incorporated into the Rabdi mix. 
  • Garnish Mango Rabri/Rabdi with remaining Chopped/Slivered Nuts, Rose Petals and a few strands of Saffron, just before serving.
  • Serve Mango Rabri/Rabdi as such, warm or chilled. 
  • Combine Mango Rabri/Rabdi along with Mango Kulfi for a wonderful Mango Falooda for an utter Royal treat.

For more 'PAYASAMS, PRADHAMANS & KHEERS', Click here...
 
RABDI/RABRI
MANGO RABDI - MANGO RABRI

 

NOTES:

  • Cook Rabri/Rabdi on a low flame stirring it at intervals, preferably in an wide open-mouthed heavy-bottomed pan.
  • Care should be taken that the milk does not scorch at the bottom, which will totally spoil the taste of the dessert. 
  • Grinding Cardamoms with Sugar yield a fine powder.
  • Adding Saffron is purely optional.
  • Adjust the amount of Sugar to suit your Sweet Tooth.
  • Adjust the consistency of  Rabri/Rabdi to suit your preference.
  • Allow the mixture to cool down.  Then, pour in the Mango Puree and mix well until it is well incorporated into the Rabdi mix.
  • Add Mango Puree once  the rabri cools down, otherwise it may curdle.
  • You do not need to cook after the Mango puree is added.
  • Mango Rabri/Rabdi tends to get thicker when chilled.
  • Garnish Mango Rabri/Rabdi with preferred choice of Nuts.
  • Can can it with a few freshly cut Mango pieces.
  • Garnishing it with Rose Petals & Saffron strands are purely optional.






GULAB JAMUN
KALA JAMUN

     If it is one sweet recipe that I would never ever get bored trying, then it is obviously Gulab Jamun.  So, a good new variation to our good old Gulab Jamun - Kala Jamun. Along with the recipe, I was able to know the typical variations & differences of these Sweets. Gulab Jamun, Makkan Peda, Kala Jamun, Pantua, Lyangcha etc., though most of these sweets, at a look, can be deceiving and you would misinterpret it to be the same old Gulab Jamun (So is the popularity of a Gulab Jamun worldwide).  They have slight variations in ingredients, taste, texture, flavour & taste.

    Kala Jamun looks more or less so close to a darkened version of Gulab Jamun., but the Kala Jaam or Kala Jamun deserves appreciation on its own. These sugar dipped rounds made of khoya/paneer are, one of the most loved Bengali sweets and have captured a unique place in our hearts despite being considered as one of the variants of the Gulab Jamun just like the Pantua or the Ledikenni or the Lyangcha.

    Gulab Jamuns gets its golden brown colour because of the sugar in the khoya and they are fried on a medium flame until it turns into light brown.  But Kala Jamuns, on the other hand, get its distinct black or dark brown colour due to the sugar/sugar syrup added while kneading the dough.   The sugar/Sugar syrup added while kneading the dough, caramelizes while frying and gives the Kala Jamun its dark colour.  And Kala Jamuns are fried on a high flame for an extra bit of time which makes it crispier too.  Traditional Kala Jaam recipes uses plenty of Sugar Syrup along with Khoya/Paneer/Chenna & All-purpose flour.   Some recipes even call for adding a bit of cornflour while kneading the dough which makes Kala Jamuns extra crispier.

Tips to remember while making Kala Jamuns: 

GULAB JAMUN
KALA JAMUN

CHENA:

  • Fresh Paneer/Chena yields you with a better texture.  
  • You can use Paneer but freshly made Chena works better. Fresh Chena tends to retain some moisture.
  • Chena is nothing but fresh cheese curds that we get after curdling the milk.
  • For Chena, the process is the same as for making Paneer.  But, just stop at the stage when the milk curdles. Drain in a muslin cloth, squeeze water and use in the recipe. You may need to curdle around One litre of milk for this amount of Chena.
  • Paneer is what we get once it is left to set.
  • Once you set it, then it’s called Paneer.

For How to make Paneer, Click here...

KHOYA/KOVA/MAWA:

  • Use soft Khoya for the recipe.  
  • Sweetened Khoya also suits well for Kala Jamuns helping you to get the desired dark brown coloured Kala Jamuns. 

For How to make Khoya/Mawa, Click here...

KALA JAMUN DOUGH:

  • We need a soft and smooth dough for Kala Jamuns.
  • Fresh Chena and soft Khoya helps you t get soft dough.
  • I didn’t add any milk while kneading the dough, the moisture  from the Chena and Khoya was more than enough to knead a soft dough.

FRYING:

  • Fry Kala Jamuns on a medium-low flame.
  • What you need is evenly cooked and coloured Jamuns with a crispy exterior.
  • Frying them on a high flame can darken the Jamuns leaving the centres under cooked.   And also it hardens the Jamuns. 

SUGAR SYRUP:

  • For Kala Jamuns we need a bit of sticky syrup. To test the consistency, take the syrup in a spoon or a ladle and touch it with your fingers. It should be sticky if we slide it through our fingers. 
  • The Sugar Syrup shouldn't turn into String consistency. The syrup should flow down when lifted & poured out with a spoon.
  • Make sure the sugar syrup is warm when you add the fried Jamuns to it. 
  • Once you take the Jamuns out of the oil, immediately add them into the warm syrup. Do not wait for them to cool down.

 

For more GULAB JAMUN RECIPES, Click here...

Cuisine - Bengali(Indian)
Recipe Type - Sweet, Dessert
Difficulty - Medium
Yields - 10-12 Pieces
Author - SM  

Preparation Time - 15 - 20 Minutes
Leavening Time - 5 - 8 Minutes
Cooking Time - 20 - 30 Minutes
Soaking Time - 2 - 3 Hours
 
For DIWALI RECIPES, Click here... 
 

HOW TO MAKE KALA JAMUN - KALA JAM

 

GULAB JAMUN
KALA JAMUN

INGREDIENTS :

For  Kala Jamuns/Kala Jam:

Paneer/Chenna - 2 Cups
Khoya/Mawa - 1 Cup
All-purpose Flour(Maida) - 2 Tbspn
Baking Powder - A Pinch
Cardamom Powder - 1/4 Tspn
Ghee - 1/2 Tbspn
Salt - A Pinch (Optional)
 
For How to make Paneer, Click here...
For How to make Khoya/Mawa, Click here...

 

For Deep Frying:

Oil/Ghee
 

For Sugar Syrup:

Sugar - 2 Cups
Water - 4 Cups
Green Cardamoms - 3-4 Nos.

For Garnishing:

Cashew Nuts/Almonds/Pistachios - Few (Optional)

 

METHOD:

For Kala Jamuns/Kala Jaam:

 

  • Grate the Paneer/Chenna and mash well until there are no lumps.
  • Take Khoya/Mawa in a bowl and mash it well until there are no lumps. 
  • Whisk All-purpose Flour, Ghee, Cardamom Powder, Salt & Baking Soda in a bowl and mix it along with Paneer & Khoya.
  • Mix all the ingredients well until there and no lumps and has a fine texture
  • Knead the dough suing your palms until you get a soft texture.
  • The dough should not be crumbly or dry. If the dough is dry sprinkle a bit of milk and knead it until soft.
  • Leave the dough aside for about 10 Minutes. 
  • Divide the mixture into 18-20 equal-sized balls. 
  • If you prefer to stuff the Kala Jamuns, stuff it up at this stage and than roll it out into balls. 

For Frying the Kala Jamuns:

  • Meanwhile, heat Oil/Ghee, reduce the flame to medium-low.
  • Add the Jamuns and fry them until they turn into dark brown or slightly blackish.
  • Toss them frequently in the oil to get an even colour.
 

Soaking the Kala Jamuns in Sugar Syrup:

 
  • Remove the Kala Jamuns from the oil with a slotted spoon and immediately drop them into the Sugar Syrup.
  • Let the fried Kala Jamuns soak in the sugar syrup for at least 2-3 hours.
  • Garnish the Kala Jamuns with slivered Almonds or Cashew Nuts or Pistachios.
  • Serve Kala Jamuns warm or cold, with a hearty drizzle of sugar syrup over it.
 

 For Sugar Syrup:

  • Add Sugar and Water, in a heavy-bottomed pan.
  • Keep this on a low flame and stir well until the sugar dissolves completely.
  • Do not stir when the sugar solution starts to boil. This will affect the consistency of the syrup. 
  • Once the sugar is dissolved and when the sugar solution starts to boil, add 2 Tbspns of milk into it.
  • This step is to remove the dirt from the Sugar. The dirt coagulates and starts to float on top and at the sides of the pan, remove them from the sugar solution using a slotted spoon.
  • Always keep the flame at low. Remove all the floating dirt & then strain the syrup using a strainer.
  • Stir in Cardamom Powder.
  • STICKY SYRUP: For Kala Jamuns we need a bit of sticky syrup. To test the consistency, take the syrup in a spoon or a ladle and touch it with your fingers. It should be sticky if we slide it through our fingers. 
  • The Sugar Syrup shouldn't turn into String consistency. The syrup should flow down when lifted & poured out with a spoon.
  • Switch off the fire and leave the sugar syrup aside.
  • Overheating the sugar solution will caramelize it or thicken it.


 

GULAB JAMUN
KALA JAMUN

NOTES:

 

  • If there are lumps while mixing the flour and paneer, make sure to break the lumps before adding Curd/Milk to knead the flour.
  • Lumps will affect the texture of the Kala Jamun. They will not be soft.
  • The moist from Paneer & Khoya is more than enough to knead it into a dough.
  • If you feel that the dough is dry, sprinkle a bit of milk and knead it until soft.
  • Deep fry the Kala Jamun on a medium-low flame.
  • Soak all the Kala Jamuns in Sugar Syrup in a wide bowl/pan. Make sure they aren't overcrowded.
  • For Pantua recipe, use the same ingredients & roll it out into balls.  But fry it on a medium-low flame untilit turns into golden bown in colour.
  • For Lyangchs recipe, use the same ingredients & roll it out into balls, then make cylindrical shape out of it and fry it on a medium-low flame until it turns into golden bown in colour.
  • Some Kala Jamun recipes are made with Stuffings in it.  If doing so, stuff the jamuns with  finely chopped CashewNuts/Almonds/Pistachios, add a few Saffrom strands soaked in 1/2 a teaspoon of milk to it and mix it along with the nuts.
  • Use just a small amount of finely chopped Nuts to stuff each Kala Jamun. You may need about 2 tablespoons of stuffing for the whole batch.
  • For the stuffing use any one Nut or mix different nuts of your choice.
_______________________________________________________________________________

*TIPS & TRICKS :

Adding milk to the Sugar Syrup is an old trick taught by my 'Dad'.  This helps to remove all the dirt and scum from the Sugar Solution.  Simmer it for few minutes until all the dirt coagulates and it would start to float over the Sugar solution.  Remove it with a slotted spoon

 

 

 


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Collage showcasing a divine spread of Navratri naivedyam, featuring Sundals, Sweet Pongals, assorted sweets, and Panchamritham offerings.
Celebrate Navratri: A Delicious Spread of Sundals, Pongals, and More for the Gods

 

"Embracing the Spirit of Navratri Through Food and Memories"

Cherished Festival Memories

    While I may not actively celebrate Navratri, this festive season holds a special place in my heart, filled with cherished memories. Growing up in a vibrant neighbourhood, we embraced a rich tapestry of communal festivals, including Diwali, Pongal, Tamil and Malayalam New Year, Onam, and Karthigai. Our celebrations also extended to Eid, Bakrid, Christmas, Easter, and New Year. The joy of sharing delicious festive delicacies was a significant part of these celebrations, leaving a lasting imprint on my memory.

FOOD AS MEDICINE
DATES

    Only when I started living in Malaysia, I noticed that large batches of Dates were sold during Ramadan Season. The relevance never realized before and the significance of Dates during Ramadan fasting was a new learning for me then. Since the fruit was discovered, which can be traced back to almost 5320 BC., it has been known for its healing properties. Since then, Dates have served as a staple for people in the Indus Valley, Middle East and North Africa.  Mainly cultivated in these regions & in tropical regions.

    Dates are highly beneficial due to the innate composition of macronutrients and many other healthy elements.  Dates are known for their high content of natural sugars. It’s interesting to notice that dried dates have a higher calorie content when compared to the fresh fruit. The calorie content of Dates is one of the most important fact that makes this Middle East fruit a world favourite.

    It is said that Prophet Muhammad broke fast with three Dates and water. And from thereon Dates has been associated with Ramadan(Ramzan). The fruit is mentioned more than 20 times in the Quran. Muslims around the world, follow a religious tradition of serving Dates (Tmar) at their Ramadan Iftar table.  With many making it a point to break their fast with Dates. Dates are not only associated with Ramadan, but preferred by many Muslims for Tahneek, the tradition of rubbing something sweet into the mouth of a newborn.

    Apart from the tradition and cultural significance, the fruit provide a quick boost of energy for the meal to come. From the day-long fasting, your body may get deprived of energy and dehydrated. Low blood sugar, headaches and lethargy can be common manifestation of the fasting. In such a scenario, dates are the perfect way to break the fast as it activates the body to take in the inflow of food, by helping to secrete digestive juices. Also, being rich in natural sugars, dates provide an instantaneous energy boost. Dates are full of carbohydrates and fiber. Fiber gives the body a fuller feeling and prevents it from feeling hungry. The high fiber also keeps the bowel movements regulated, despite the drastic change in meal patterns.

 

"DATES - THE FRUIT OF THE PARADISE"


Names of Dates in other Languages:


Tamil -Perichampazham

Malayalam - Eendhapazham

Kannada - Kharjoora / Eachalu

Telugu - Kharjoora / Kharjoora Pandu

Tulu - Karjoora

Hindi - Khajur

Marathi - Khajur / Kharik

Gujarati - Khajur

Bengali - Khejoor

Konkani - Khajjoor / Kaajjuru

Oriya - Khajura / Khajuri

Punjabi - Khajur

Assamese -Khezur

Sinhalese -Rata Indhi

Arabic - Tamur(Tmar)

Bahasa Melayu -  Kurma

 

 

DATES - NUTRITIONAL VALUE & USES

 

    Dates are the fruit of the date palm tree, which is grown in the Middle East, North Africa & in many tropical regions around the world.  Mostly Dates are sold in dried form.  It can be eaten fresh too. A wrinkled skin indicates they are dried, whereas a smooth skin indicates freshness.  Dates have an excellent nutrition profile.

    Dates can be eaten fresh or dried, but it is mostly sold & eaten in dried form.  Dried Dates have higher calorie content than a fresh fruit.  Most of the calories in Dates come from Carbohydrates & a very small amount of Protein. Dates retain lots of Vitamins and Minerals.  It is also rich in antioxidants which help protect cells from damage. Dates are a rich source of minerals like Iron, Calcium, Potassium, essential Amino Acids and vitamin A, B, C & D. It is a good source of dietary fiber too. 
Dates are highly rich in Micronutrients like Selenium, Manganese, Magnesium & Copper.

 


HEALTH BENEFITS OF DATES 

FOOD AS MEDICINE
DATES

    Dates are rich in nutrients and hence are highly beneficial to health too. Dates have been used as a Food & as a Natural Medicine for years. 

 

Highly Nutritious:

    Dates are packed with essential Vitamins & Nutrients, which can be extremely helpful for our overall health.  Dates are also rich in Fiber & Carbohydrates which makes it one of the healthiest dry fruits.  High antioxidant content in Dates & with anti-mutagenic & anti-carcinogenic properties, it is believed to help prevent Cancer.

Rich in Vitamins:

    Dried or fresh dates are good source of Vitamins A, B1, B2, B3, B5, C & D.  These essential Vitamins ensure optimum health to our body.  The need for these Vitamins can be easily met by including Dates in our daily diet.

Rich in Antioxidants:

Dates are known for its high concentration of anti-oxidants.

  • Carotenoids: Carotenoids are known for their ability to significantly reduce the chances of macular degeneration which can be highly beneficial for a Healthy Heart.
  • Flavonoids: Flavonoids are known for their anti-inflammatory properties, and it is also known for helping to reduce the effects of Diabetes.  Flavonoids are also beneficial to your brain and also helps to reduce the risk for brain degenerative diseases such as Alzheimer’s.  Flavonoids can also help in reducing the risk towards certain types of Cancer too. 
  • Phenolic Acid: Phenolic acid is  mainly known for its anti-inflammatory properties. It is believed in reducing the risk of developing cardiac issues and can also help in reducing the risk towards certain types of Cancer too.

Treats Anemia:   

    Dates are an excellent source of Iron & Folic Acid. Folic Acid helps the body to absorb Iron and helps in increasing the Red Blood Cell count. Dates are very helpful in treating and preventing Anemia and is also believed to treat Sickle Cell disease.

Regulate Blood Sugar Levels:

    Dates help to reduce the amount of glucose in the blood, as well as sugar & protein in the urine. Alternatively, increasing the hemoglobin levels. Dates affect insulin activity of the body and balance blood sugar levels helping to reduce some diabetic symptoms. Dates are successful at reducing lipid and glucose levels.  It helps in regulating oxidative stress in diabetic patients, which means it lowers blood sugar and cholesterol & also improves protection against cell damage.

Lowers Cholesterol:   

    Dates are a good source of antioxidants which helps to reduce LDL(bad cholesterol level) and triggers the increase of HDL(good cholesterol). Increase in HDL protects our body from heart disease and atherosclerosis.  Try to incorporate Dates in your daily diet.

Aids Weight Loss:

    Dates can be effective in reducing and controlling weight gain. Vitamin B present in Dates help with smooth and efficient digestion and can assist the body when converting food into energy, rather than storing it as fat. Daily consumption of Dates enhances digestion, reduces fat and cleanses the intestine helping in reducing excess weight.

Treats Bacterial Infections:     

    Dates are known for its antibacterial, antifungal, and antimicrobial properties, which helps combat infections caused by Salmonella, Rhizopus, E. coli & Pneumonia. Dates are helpful in preventing Microbial Infections.  Date Plant extract has also proven effective in reducing the side effects caused due to powerful medicines.  Dates have successful defensive capabilities against microbes.

Improves Brain Function:

    Consuming Dates helps reduce issues related to anxiety disorder and also helps in boosting memory.  It is also effective in preventing degenerative diseases such as Alzheimer's & also helps in the overall improvement of your brain function.  

Preventing & Treating Cancer:

    Presence of beta D-glucan in Dates has proven to be advantageous in promoting an antitumor activity within the body.  High concentration of antioxidants in Dates helps in reducing the activities of free radicals and thereby reduces the risk of Cancer and can significantly help in the reduction of occurrence of benign tumours too.

Help fight against Diabetics:

    Dates have the ability to increase the production of Insulin  & also help reduce the rate of absorption of Glucose from the intestine.  This helps to reduce Blood Glucose Level, which has proven to be beneficial for people suffering from Diabetics.

Promotes Bone Health:

     Dates are highly rich in Micronutrients like Selenium, Manganese, Magnesium & Copper.  Regular consumption of Dates meets the need for these micro-nutrients & also ensures a good bone health.  It has also proven beneficial in treating bone conditions such as Osteoporosis. 

Strengthens the Nervous System:

    Dates are rich in nutrients like Potassium, and it has very low levels of Sodium, which makes it good for Neurological health.  Potassium in Dates makes communication between the nerve cell easier.  Low Sodium contents proves to be beneficial in lowering Hypertension.

Good Skin:

    Dates have high concentration of vitamin C & vitamin D which ensures a healthy skin.  It helps to keep skin well nourished and improves the elasticity of the skin. It also helps in maintaining a heathy balance of Melanin in skin.  Vitamin C & D also helps get rid of wrinkles and also helps you to get a healthy glowing skin.

Prevents Hair Loss:

    Dates are a good source of Iron, which makes it beneficial for your hair.  Rich Iron content in Dates ensures that the blood flow remains strong.  The increased flow of oxygen facilitates the growth of new hair, reduces the rate of hair fall and also keeps the scalp nourished.

Healthy Bowel Movements:

    High fibre content in Dates has proven beneficial for people suffering from irregular bowel movements.  Regular consumption of Dates also helps in reducing the Ammonia content in stools which alternatively helps in maintaining an overall health.

Eye Health:  

    Dates serve as a good source of vitamin A and with its Antioxidant properties. Dates help to improve eyesight helps to impart strength and rejuvenation to the eyes. It also curtails the development of Cataract. Dates may stop the dilation of retinal vessels, prevent the thickening of capillary membranes, and inhibit retinal dysfunction. 

Prevents Night Blindness:

    Dates are rich in vitamin A and regular consumption of Dates can ensure you with a healthy Eye & also can help you do not get affected by Night Blindness.  Dates are used as one effective home remedy for Night Blindness from time immemorial. And it is also recommended to heal problems that occur due to lack of vitamin A.

 

HOW TO SELECT DATES

    Most Dates are left to hang on the trees to “cure” and dry a little before being harvested, so they’ll last longer once picked. These are the “fresh dates” available at many grocery stores, and they are also absolutely delicious.

Here are a few tips on how to select & how to store Dates to make them last as long as possible.

  • Fresh dates can be wrinkled, but they shouldn’t feel hard. 
  • Look for fresh dates that are fleshy looking and have a slightly glossy appearance to their skin. 
  • Avoid dates that have crystallized sugar on their skins, which means that they are not fresh.


HOW TO STORE DATES

    Although Dates are considered dry fruits, the ideal flavour is optimal when they have moisture and are stored properly. Dates can be stored at room temperature, in the refrigerator, or frozen indefinitely.  The best approach for handling dates, especially if large quantities are purchased, is to freeze them. 

  • Dates taste best when they are able to retain their moisture, so storing them properly is critical. If you plan to eat your dates within a week, store them in an airtight container in your pantry. 
  • Refrigerating is the next best thing to keep them fresh for up to 30 days. Keep in mind that after 30 days the dates do not go bad, they just do not taste as mouthwatering as they do fresh.
  • Dates may be frozen in the container they were purchased in, and keep indefinitely.  Take them out a few hours before you are ready to consume to allow for thawing. When frozen and thawed out, none of the flavour is lost and the moisture stays intact.

    

HOW TO USE DATES

     Dates are most flavourful & they taste the best when moist. They can be enjoyed just as they are or sliced into cereals, salads and served with any meal, any time of day.
  • Eat Dates as such.  Works perfect for an indulgent snack. 
  • Stoned Dates can be stuffed with nuts like Almonds, Pecan, Walnut, Pistachios etc., or can stuff them with candied items, like oranges or ginger.
  • Convert it into Juice/Smoothies/Milkshakes.
  • Can make tasty Chutneys & Sauces with Dates.
  • Make tasty Puddings, Panacotta, Parfaits or Ice creams.
  • Convert Dates into Energy Balls or Bars with Dates & Nuts.
  • Can make a wonderful Indian Sweet Khajoor Katri with Dates & Nuts.
  • Use Dates in Cakes, Scones, Cookies, Doughnuts, Bread etc.,
  • Dates can be added into Fruit Salad.
  • Chocolate dipped Dates make a wonderful snack.
  • Add Dates into your Oatmeal Porridge for a tasty breakfast.
  • Can make Dates Syrup. It can serve as a good alternative for Sugar.
  • Dates can be added while making Tea, it serves as a natural Sweetener.
  • Dates are usually served along with Arabian Qahwa Coffee.
  • Convert Dates into an indulgent Wine.
  • Dates can be added into Salads to add a sweet note to it.
  • Add Dates along with Lemon to make a Sweet & Sour Pickle.
  • Dates serve as one main ingredient in Panchamirtham a popular Prasadham serve in Palani Lord Muruga Temple

______________________________________________________________________

DISCLAIMER:

Please remember these treatments options are only meant as guidelines and in no way replaces the advice or treatment provided by your medical practitioner. It is always good to seek the advice of your physician, homeopath, naturopath, or herbalist for professional advice in any matter related to your health. This article is for information purposes only.

 


 





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Essence of Life - Food is all about daily cooking with a simple sense of taste and health. It is all about food. Not a day goes by without eating for most of us, so what we eat matters on the whole. Food in the mode of goodness increases the duration of life, purifies one's existence, and gives strength, health, happiness, and satisfaction. Above all ingredients, the most vital one in my kitchen is love.

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