Bengali Steamed sandesh

Its a very popular and delicious bengali sweet recipe

Ingredients

Milk-1and1/2litre

Lemon-2

Powder Sugar-1 cup

Cardamom powder-1tbsp

Few saffron

Oil-To grease the container

To make the Steam Sandesh

1.Heat 1 and 1/2litre of milk.Once the milk boil add the juice of 2 lemons and stir it.

2.when the milk has curdled and water seperated remove it from the flame.

3.Strain the milk with the help of cotton cloth,rinse the chenna with cold water to remove the Lemon flavour.

4.Strain the excess water from chenna.

5.Add the chenna into a mixer grinder,add cardamon powder and powder sugar.Mix everything well and grind it into a smooth paste.

6.Grease the container with some oil and pour the paste on it.

7.Heat the pressure cooker with some water and place a stand inside.

8.Place the container on the stand,close the cooker and remove the whistle.Steam cook the sandesh for about 30minutes on medium low flame.

9.After 30 minutes check it with a toothpick or knife,remove it from the flame and let it set in refrigerator for 1 hour.

10.SteamSandesh is ready to serve.

 

Vegetable pulao with gobinda bhog arwa rice/non basamati rice

Ingredients:

Goinda bhog Arwa Rice-2cups

Ghee-4tbsp

Piece of Cinnamon

Cardamom-3

Cloves-5

Bay leaves-2

Star anise-1

Green chilli-2(optional)

Grated carrot -half cup

Few cashew nuts 

Few raisins

Salt-1/2tsp

Sugar-4tbsp or  according to taste

Water-2 and 1/2 cups

Mint leaves-for decoration

How to make vegetable pulao

1.Take a bowl,add the govinda bhog Arwa rice,wash it gently and keep aside.

2.Take a nonstick pan or karahi add 3tbsp of ghee roast the cashew nuts and raisins and keep aside. 

3.On the same pan add the whole spices-cinnamon,cardamoms,cloves,star anise,bay leaves and grated carrots stir for 2 to 3 minutes.

4.Now add green chillies,salt,soaked govinda bhog Arwa rice stir for 2 minutes and add 2 and 1/2cups of water.

5.close and wait till the rice cooked well and soft.

6. Now add the roasted cashew nuts and raisins,add 1tbsp ghee,sugar.Stir gently from one side and mix everything  well.

7.Decorate the vegetable pulao with mint leaves and some raisins.

8.vegetable pulao with gobinda bhog Arwa rice is ready to served.

 

Healthy Egg masala bun

 It's a very easy kind of tiffin snacks recipe

Healthy for children.Children will love and enjoy.

Ingredients:

For bread bun

Bread bun-2

Butter-2table spoons

For egg masala

Egg-2

Onion-1(finely chopped)

Tomato-1(finely chopped)

Capsicum-(half finely chopped)

 Chopped Garlic -1tablespoon

Green chilli paste-1tsp(optional)

Oil-2tbsp

Cumin powder-1tbsp

Vinegar-1tbsp

Red chilli powder-1tsp(0ptional)

Salt -1tsp or to taste

Pepper powder-1tsp

Method

1.Heat the pan add oil,chopped Garlic and stir for 1 minute.Add onion,capsicum,tomato,garli and green chilli paste, salt and saute.

2.Reduce the flame make a little place in the middle,crack the egg whisk it gently and mix it.

3.Once egg is cooked,mix everything well.

4.Add red chilli powder,pepper powder,cumin powder stir for a minute and add vinegar.

To prepare the bun

1.Make a well in the centre of bun with the help of knife.

2. Spread butter into it.

3. Roast the bun for a minute in a pan.

4.Fill the egg masala mixture into the bun and and decorate with some tomato sauce.

5.Healthy egg masala bun is ready to serve.

 

Lemon pickle

This pickle recipe is very easy to make and flavour some in taste with  very little ingredients and short time duration.

Ingredients:

Lemon -2 big size

White salt-2tablespoons

Black salt-2tablespoons

Black pepper powder-2 teaspoons

Sugar-1/2cup

Red chilli powder

How to make the Lemon pickle

1. Grate the lemons.

2.add the 2 types of salt,sugar, black pepper powder,red chilli powder mix everything well.

3.Put the mixture into glass container or jar.

4.keep the pickle under sunlight for 20 days.

5.After 20 days it is ready to eat.

Small size lemon is also can be used instead of big size.

 

Dhokla

 Ingredients:

For Dhokla batter

Gram flour-1cup

Salt-1/2teaspoon

Sugar-1/2tsp.

Turmeric powder-1/2tsp.

Ginger and green chilli paste-1 tablespoon

Eno fruit salt-1tablespoon

Water-As require to make the past

For Dhokla syrup

Refined oil-1tbsp

Mustard seeds-1/2tsp

Salt-1/2tsp

Sugar-3 tbsp

Green chilli-2

Curry leaves

Lemon juice-1/2lemon

Water-1 cup

For garnishing

Grated coconut

Chopped coriander leaves(optional)

How to make The Dhokla

1.In a mixing bowl add gram flour,salt,sugar,turmeric powder,ginger and green chilli paste add water and make paste.

2.Rest the batter for 10 to 15 minutes.

3.Before pouring the batter into the tin add eno fruit salt and mix it in a same direction.Do this process quickly.

4. Heat the pressure cooker with some water,place the stand inside and place the cake tin on the stand.Close the cooker.

5.cook the dhokla for about 15 to 20 minutes.

6.check the dhokla with a toothpick or a knife,if it comes out clean means dhokla is ready.Remove from the flame.Let it cool.

How to make the Dhokla Syrup

1.Heat the pan add oil, mustard seeds,green chillies,curry leaves salt, sugar and water.Boil it for 2 to 3 minutes.Before removing from flame add lemon juice.

2.Cut the Dhokla,pour the syrup on dhokla add some grated coconut and coriander leaves.

3 Dhokla is ready to serve.

Mango jelly with natural preservative

 Ingredients:

Raw mango-4 medium size

Sugar-2cups or 400gms

Cinnamon powder-1teaspoon

Cardamom powder-1teaspoon

Lemon juice-2table spoons

Turmeric powder-a pinch for colour(optional)

Remember:The quantity of sugar is always half the quantity of mango pulp.

How to make Mango Jelly 

1.Peel the raw mangoes and boil it.Try not to use more water.

2.Remove the seeds and blend it into a mixer grinder for smooth paste.

3.In a nonstick pan add the mango pulp and sugar and mix it well.

4.cook the mango pulp continuously on medium flame and keep stiring it until it thickens.

5.Add the turmeric powder,cinnamom powder,cardamom powder and lemon juice.stir for 2mins.

6.Once you feel you have got the proper consistency remove it from the flame and let it cool and set it in refrigerator for 1hr.

7.You can enjoy the jelly for 3 to 4 weeks.store it in refrigerator.

Dalgona coffee

Ingredients:

Instant coffee-2table spoons

Sugar-3table spoons

Hot water-3table spoons

Ice cubes -3 pieces 

How to make Dalgona Coffee

. Combine instant coffee,sugar and hot water and mix everything well.using a blender or whisk or fork,whisk it until the mixture turns into fluffy and creamy texture.

.If whisk it by hand whisk it for 15 minutes.

.Add the ice cubes in a cup,pour the milk and scoop out the whipped coffee mixture on top of the milk.

. For decoration add a pinch of Coffee powder.

.For sweetened use condensed milk or powder sugar as per Taste.

.For best taste serve it chilled.

Egg less sponge cake in pressure cooker

Ingredients:

Maida- 2cups

Sugar-1cup

Condensed milk-4 table spoon

Full fat milk-1cup

Venilla essence-1 table spoon

Unsalted butter-1/2cup

Baking powder-1table spoon

Baking soda-1table spoon

Oil- for greasing

How to make egg less sponge cake in pressure cooker

. Seive and mix all the dry ingredients-maida,powder sugar,baking powder,baking soda and keep aside.

. Use another bowl for melted unsalted butter,condensed milk vanilla essence add all the seived dry ingredients then add full fat milk and mix every thing well.

. grease the cake tin with oil and flour.

. Pour the cake batter into the tin.

. Heat the pressure cooker with salt and place a stand at the bottom.

. Place the tin on the stand close the pressure cooker and bake the cake for 30 to 35 minutes in medium flame.

. After that check it inserted toothpick or knief,if it comes out clean remove from the cooker and let it cool completely.

. Turn out over a plate.

. Decorate it with chocolate wafers and flowers made with aam papad or oreo biscuits.