Mishti Doi (Sweet Yogurt )....:)

 Mishti Doi is especially  Bengali dessert. Bengal is a State of India and Bengali's are very famous for their sweet preparation .This one is very nice dessert but really simple to make. 

Mishti Doi is a sweet yogurt. It is made with milk and sugar(Condensed Milk ). A part of sugar is caramelized to give lovely caramel flavor. This one is a very popular dessert .  

My Dad(Baba) too much love any kind of sweet dish.So my Mom(Maa) Prepare all time variety of sweet dish at home.This Mishti Doi(Sweet Yogurt) also my Mom Prepare very nicely. Today I share my Dear Mom's Mishti Doi recipe.Hope You also enjoy with this sweet recipe.

Ingredients:-

• 2 cup boiled whole milk
• 1/2 can (7 oz) Condensed Milk (As per your taste...you need more sweet then put more )
• 2 tablespoons Sugar
• 1 tablespoon Water
• 1/3 cup Yogurt
• 3/5 crushed cardamom 

Method :-

1.  Preheat the oven to 200 degree Fahrenheit and switch off the oven.

2.   Boil the milk in a heavy-bottomed pan, on a medium 

flame. Stir frequently to prevent the milk from scorching. 

When done, cool the milk till it is just lukewarm.

3.  On a bowel Put Yogurt &  add the condensed milk also.After then blend well.

4.   In the mean time heat 2 tbsp of sugar in a pan on low heat until the sugar is caramelized to nice golden brown. Turn off heat. Now add 1 tbsp of water and stir with a spoon.

5.   Add this caramelized sugar to the warm milk .

 6.  After then  warm milk mixture & crushed  Cardamom add the yogurt and again blend well.

 7.  Pour them in individual serving containers.(carefully check that temperature of the milk..... until it is above body temperature).

 8.   Close with lid or foil. Let the yogurt set overnight(approximately 5 to 6 hours minimum)  in the preheated oven (don't turn on the oven).

 9.  Then refrigerate set yogurt for at least 1 to 2 hours .After then serv your thanda thanda cool cool Mishti doi.

Now Enjoy Your's Mishti Doi...!!!

Matar Paneer (Green Peas with cottage cheese)...:)

Mattar Paneer is a popular main course Indian dish, madewith green peas, paneer, and a creamy blend of spices.This is an excellent and a mouth watering side dish.This is one of my most favorite dish.For this yammy dish  mainly I follow Great Chef Sanjeev Kapoor's Matar Paneer recipe.Really this dish is very tasty.so here is a simple and easy recipe for matar paneer .hope you enjoy with this nice recipe.

Ingredients:-

• Whole Milk  -                 4 cups

• Green peas  -      400 grams

• Lemon/butter milk -   one lemon /10-15 big spoon butter milk(some times need more also)

• Ghee      -                2 tablespoon

• Oil         -                to deep fry

• Onions        -           2 large

• Tomato      -             one

• Ginger        -            1 tsp

• Turmeric powder  -    1/4 tsp

• Red chilli powder -    1 tsp

• Coriander powder   -   1 tsp

• Garam masala powder - 1 tsp

• Salt & suger       -         As per taste

Method :-

I use my own homemade paneer .So at first recipe for Home made Paneer :-

1.  At first take the milk in a pan and boil it for once. as the milk rolls to boil, remove from heat and gradually add butter milk /Lemon juice and keep stirring.

2. You can see the water content and solids get separated.

3.   Take the muslin cloth and put the content in it and hang it for 2 to 3 hours.After then excess water to drain away.

4.   Place the muslin with the paneer under a heavy weight to ensure that all the moisture is squeezed out. This will flatten the paneer into a flat round cake when removed from the muslin.

5.  some times I follow another process also.At first need a air tight bowel (little bit flat type).Then put the panner/cottage cheese in the bowel very tightly & closed the cover.After then put the bowel refrigerator for 4 to 5 hours .

6.  When removed the bowel this will flatten the paneer into a flat round cake.Now your cottage cheese/ paneer is ready.

Matar Paneer Method:-

1. Cut the paneer into strips or cubes.
   
   
2. Heat sufficient oil in a kadai/pan and deep-fry till light brown.
   
   
3. Little Tips for soft & nice Paneer-After frying  Paneer put in the cold water(4-5 mins).Then drain the water. 
   
4. Drain onto an absorbent paper.
5. Peel, wash and chop onions,tomato and ginger finely.
   
6. Heat two tablespoons ghee in a pan and add chopped onions ,tomato and ginger. Sauté till lightly browned.
   
7. Add turmeric powder, red chilli powder, coriander powder, salt and peas and cook, adding a little water, till the peas are tender and a little gravy remains.
   
    
8. Add the fried paneer, garam masala powder and boil for five minutes.
9. Serve hot with chappatis/Parata/Fried rice etc.
   

Enjoy  your's Matar Paneer(Green Peas with Cottage Cheese).....!!!!!!

Rosogolla (Puffed cheese Balls)...:)

I guess no more introduction needed for this famous sweet.

Roshogolla is a traditional Bengali Sweet. It is also called as ‘Rashgulla’ and is regarded as the King of Indian sweets.The

word, literally translated, means “Juice Rounds” (Ras=juice,

GOLLA=round). Rosogolla are basically Paneer (home-

made cheese) balls .

 Rosogolla is a syrupy sweet cooked in hot sugar syrup. It originated in Eastern part of India and spread across the nation. The exact source of  origin  is unknown as some sources mention it as Orissa while there are others that claim it to be West Bengal. But who cares as long as the richness, sponginess and smooth feeling textures are there.

This sweet is famous for it's simplicity & purity. Here I am sharing my one of friend/Didi Jhumadi's  recipe for making rosogolla at home...Jhumadi is a gr8 cook...One day Jhumadi invited us & prepare lots of tasty food...That day she prepare this all time favorite 'Rosogolla'...Really i am not love sweet too much but that day i also eat 2/3 pieces ...Thank u soo much to jhumadi for sharing the yammy recipe...I hope u also enjoy with this nice recipe...:)

Ingredients :-

       *Whole milk: 1/2 gallon(1.75 ltr)
*Butter Milk(approximately 10/11 Big spoon.some time needs more also)/ Lime juice(one whole lime)...I used butter milk & suggests if possible use that.        *Semolina/sooji: 2 tbsp         *Sugar: 2 cups + 3 tsp         *Nakuldana/suger cubes: 25 (not essentioal)         *Water: 6 cups         *Green cardamom(lightly crushed): 8/9

Method :-

1.  At first take the milk in a pan and boil it for once. as the milk rolls to boil, remove from heat and gradually add butter milk and keep stirring. 

2. You can see the water content and solids get separated.

3.   Take the cloth and put the content in it and hang it for 3 to 4 hours. now your cottage paneer is ready.

 4.   Take the cheese in a flat plate/big bowel , add sooji (semolina),  sugar and mix well for 2/3 mins...

5.   Then mix it very very nicely till it become a very very smooth dough(8/10 mis. remember paneer clods should not be there. Otherwise u have a food processor Blend without water until smooth and uniform smooth dough.

6.    Divide the dough as per the size u want..(I divided 25).

7.    Put one nakuldada/sugar ball/sugar cube in each ball. make a perfect round ball. you can get this any Indian store.

8.     In a Big and dip pan/karai (with cover) add 6 cups of water and 2 cups of sugar, boil the syrup. add crushed green cardamoms.

9.     Add the cheese balls, cover the pan. be careful so the syrup does not spill. Cook for 30/40 mins.

10.    If need add little hot water.because syrup is boiling for long time

11.     The cheese balls will puff and will be double the size, so using a large enough pan to  accommodate all the cheese balls. After 30/40 mins switch off the heat, remove pan from heat and let it cool down to room temperature.

12.     Open the Pan's cover and you will get your soft & fluffy rosogolla inside. Few people like to eat "Garam/Hot Rosogolla" but better to cool it and serve it.

Now Enjoy Yours Rosogolla...!!!

Goalondo Chicken Curry(Boatmen style Chicken Curry)..:

A special chicken curry (gravy dish) made of fresh chicken and basic spices. Mixed with the memories of Rivers(& boatmen's) in Bangladesh.  The boatmen  would take time off to cook a meal for themselves in the middle of the river journey and gradually it  popular with the passengers too.  Passengers told steamer curry also..

Goalondo Chicken Curry(Boatmen style Chicken Curry)..I never even heard the name before. First time I saw it when some of my friends(Especially Laxmipriya)  had posted it in a cooking community. It was looking very tempting. Then I saw  it is a very simple and easy chicken recipe...

They mentioned very confidently this one is respected Purna Chowdhurydidi's(Lovely Ranna-bati Group) recipe..I try this dish...really this one is great...So I share this recipe with all of you.... thank u soo much to Purnadidi for this lovely recipe...hope u also enjoy with this one...:)

Recipe is hear:-

Ingredients :-

• Chicken: 600-750 gram

• Onions: 6-7 coarsely chopped

• Garlic: coarsely chopped: 3 tbs

• Ginger: coarsely chopped 3tbs

• 1 tsp turmeric

• Red chili's : 2/3 roughly chopped (no powder, please)
• Green chili's :2/3 chopped(my addition)

• Salt to taste

• Mustard oil: 4 tbs(I used mustard & sunflower oil mix)
• 6/7 whole black pepper (that's my addition)
  

Method :-

* At first Marinate the chicken with all of the above for about 30 minutes; 

*Put it in a pan/Karai..* Sauté for about five minutes, and then cook on low to medium heat, covered(At list 1hr.)...*No water, no souring agent..

*Now serve with Rice or Roti/chapati ..

Enjoy  With Your's Goalondo Chicken Curry(Boatmen style Chicken Curry)..!!!!

Bangalir Mishti Pulao(Sweet Pulao)..:)

Mishti Pulao is a common favorite dish with all Bengali's..This one is combination of wonderful taste, excellent color and flavor. This dish is not only easy to prepare in very less time and effort. it’s a perfect combination with any spicy side dish such as mutton, chicken or fish. After marriage when we go to our's friend(also my Dada) Ashutoshda's house first time ,that time Asutoshda's wife Ishitadi prepare this pulao...Ishitadi is a great  cook...I loved her cooking...soo this one is Ishitadi's recipe ....I share with all of you...hope you also enjoy this recipe...:)

Ingredients:-

• Basmati Rice/Gobindobhog rice – 1 cup
• Sugar – 2 tbsp.
• Cinnamon – 2 one inch stick
• Bay leaves – 2 nos.
• Cardamoms – 4-5 nos
• Cashew pieces – 1/3 cup
• Raisins – 1/3 cup
• Ghee/sunflower oil – 1 tsp
• Salt as per taste
• Turmaric powder – 1/2 tsp
• Water to cook rice(approximately 3 cups)
• one pinch saffron
• 2/3 spoon warm milk
  

Preparation :-

• Wash rice thoroughly and drain out the excess water. Add turmeric and mix well with a spatula. Now spread the rice in a single layer on large sheets of old newspaper. And place it in a sunny location to dry it.
• Heat ghee in a Kadai /Pan and add bay leaf, cinnamon stick, cardamoms and cloves. Fry for few seconds.
• Next  add rice, turmeric powder, sugar and salt. Mix really well .
• At the same time saffron put the milk for few mins & add this one also with the rice.
• Now add warm water, raisins and cashew nuts. Bring it to a boil, reduce heat and cover. Cook till done.
•  Serve hot with Salad & chicken/ mutton/Fish any type of spicy curry .
  

              Now Enjoy Your's Sweet Pulao....!!!!

Rui Machher Tetul Diye Tak-Misti (Rohu In Sweet & sour Tamarind Gravy )...:)

This is one more authentic Bengali recipe...my maternal uncle house in Digha...I hope every Bangali knows Digha...Digha is a seaside resort town in the state of West Bengal, India. It lies in East Midnapore district and at the northern end of the Bay of Bengal. It is the most popular sea resort in the West Bengal....This site people too much like this type recipe mainly summer time.....My Dimma(Grandmother) also prepare this dish very tasty ....Same recipe she use variety of fish....Today i share my Dimma's(Grandmother's) this recipe with Rui Machh(Rohu Fish)...but u can also use any type of fish in this recipe...I hope u all enjoying this summer with my Dimma's(Grandmother's) spacial sweet & sour recipe...:)

Ingredients:

• fish: 6 pieces(I used Rohu Fish/Rui Machh)
• Pumpkin & Brinjal/Eggplant:½ cup (peeled and cut in medium sized cubes)
  
• Tamarind: this totally depends  on how much sour taste you like. Generally this dish has a balanced taste of sweet and sour so please adjust the quantity as per your taste.I used an 2yrs old stored tamarind. Soaked small sized tamarind, which yield 1/3 cup of thick tamarind juice.

• Mustard oil: 2 tbsp
• Dry red chillies: 3 pieces
• Panchforon/Bengali 5 spice : ½ tsp
• Sugar & salt: as per taste
• Turmeric

Method:

• Wash the fish pieces. 
• Rub them with turmeric powder and salt. 
• Soak the tamarind in water. You can use tamarind paste also.
  

• Heat oil in a frying pan. Fry the fish pieces, mediumly . Take them out and keep aside.
• In the same pan add the Panchforon(Bengali 5 spaice) and red chillies. Once they sizzle add the pumpkin & eggplant pieces and fry with salt and turmeric on medium heat.
• Once they are soft add the tamarind juice mixed in a cup of water. Cook on medium and bring it to boil. 

• Add in the fish pieces. Add sugar and salt to balance the sourness of the tamarind. Add sugar little by little to achieve the taste you like most.
• Cook till the gravy thickens and you get the taste you like.
• Serve warm or at room temperature with Plain rice & kacha peyaj diye makha Alu sedho(mash potato with raw onion)..:)
  

So Enjoy your's Rui Machher Tetul Diye Tak-Misti (Rohu In Sweet & sour Tamarind Gravy )...!!!