Bengali Recipes - Page 5
Cham Cham Bengali Dessert Recipe
Ingredients
For the dumplings:
1. Regular cream of wheat (1tsp)
2. chopped unsalted raw pistachios (10-12)
3. fresh cheese
For the syrup:
1. Sugar (1c)
2. water (4c)
3. flavoring dash of rose water (optional)
Method of preparation:-
1. Take fresh cheese, make sure that it is well drained; too much moisture may cause the dumplings to crack as they cook. Place the drained and well kneaded cheese on the board.
2. Then sprinkle the cream of wheat evenly over the cheese and knead it again. Now keep it aside for few minutes.
3. Prepare the dumplings:- Take a pinch portion of the dough and roll it into balls for about 1 inch in diameter. Gently insert your finger halfway into each ball, place 1to 2 pistachios bits indentation and reshape in into a smooth ball. Flatten the ball into an oval shape about 2 inches long and ¾ inches thick.
4. Make syrup:- Take a deep pan, boil water and sugar in it. Boil it for 10 minutes and then reduce the heat. Place each ball on a spoon and gently lower it into the syrup. Cover the pan; keep it to simmer for about 1 hour.
5. Take a large bowl; place the cham- cham and remaining syrup in it. Keep it to cool and then place it in the refrigerator for several hours. Sprinkle the rose water and decorate it with pistachios.
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Bengali Fish Curry Recipe
Ingredients
1. Fresh carp or stripped bass (4slices)
2. jalapenos (2)
3. turmeric (1/2tsp)
4. oil (2tbsp)
5. panch foron (1/2tsp)
6. mustard seeds (2tbsp)
Method of preparation:-
1. Take fish; apply salt and 1/4teaspoon of turmeric to the fish. Take a non stick pan, heat oil in it and fry the fish in it until it gets golden brown from both sides. Drain the fish from oil and keep it aside.
2. Make a paste of mustard seeds, jalapenos and ½ cup of water in a blender. Add the panch foron and this mustard paste in the remaining oil. Fry for about 4 to 5 minutes and then add the fish, turmeric powder and salt.
3. Cook it for 10 minutes until it gets cooked. When the Bengali fish gets ready then garnish it with cilantro and serve it hot.
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Rossogolla Recipe
Ingredients
1. Milk (1litre)
2. water (4c)
3. citric acid (1/2tsp)
4. sugar (1 1/2c)
5. few drops of rose essence
Method of preparation:-
1. Take a pan, put 1 litre of milk in it and boil it. When the milk gets boil then take off the pan from heat and keep it for 2 hours to cool it. Now remove the layer of cream from the milk.
2. Again place the pan on heat and boil the milk. Add dissolved citric acid in the milk. Stir it slowly until the milk gets curdled. Keep it for about 5 minutes.
3. Take a wide sauce pan, boil water with sugar in it. Now take muslin cloth, strain the milk through it and wash the chenna in the cold running water. Press out the excess water from the chenna and place it on a wide plate. Knead it with fingers into soft dough.
4. Make 12 balls of the dough of equal size. Put these balls of dough into the boiling water with sugar. Cover with perforated lid and boil it for 12 to 15 minutes.
5. Take them off from the heat and cool them to room temperature. Add essence and then keep them for 4 to 5 hours to chill.
Number of servings – 6
Time required – 1/2hour
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