Chocolate chanar patishapta ( crepe rolled in chocolate and cottage Cheese)

My toddler started going to school this September…..not only did I have to take care that his first experience of going to school, being away from mama and his home ( which is 7 long hrs…guess only place in the world where they expect three years old to stay that long!!!!) was as pleasant as possible ….but also had ( and still have) to take care that he is eating right through out the day….

He is as fussy with food as they come, these little people…I think I can count just about  five or less food  items  that he eats happily…and the rest figure their way to his stomach while playing…….yes, he like a skilled dodge ball player and me the opposition player who is trying very hard to place the food in his mouth while he dodges the head and so his mouth,  while watching his favorite cartoon show…if you are getting the picture you would understand that my work was cut out for me…to create foods that he would not only like but eat with his hands on his own in school….that is a tall order for me! 😀

This was the first dish that he liked to have in school.

In most bong households this is a very common preparation during the winter months called ” Poush mash” in Bengali ( mash is month). The last day of Poush is celebrated as Poush Sankranti in West Bengal and Bangladesh. This article is not on poush sankrantI although this important festival calls for a whole new post describing the festivities which it truly deserves, and I intend to post on the subject when we celebrate poush sankranti. However I will mention here that since it is a harvest festival rice is the main ingredient of this dish with coconut and palm jaggery called ” nolen gur” which is available only during the winter months. This dish is called patishapta, it’s a rice crepe rolled in with a filling of coconut and jaggery. It is delicious!

Here where we live I can find neither coconut, nor the special jaggery , nor do I like to use rice as the main ingredient in any of my dishes. Therefore I used  fine broken wheat and all purpose flour for the crepe and used good old paneer ( cottage cheese) and chocolate for the filling…..they were irresistible!!!!!



For the crepe batter

  • 1 cup of all purpose flour
  • 2 tablespoons of fine broken wheat/ daliya/Bulgur. Semolina can also be used Instead of broken wheat
  • 3 tablespoon of sweetened condensed milk.
  • 1 1/2 cup of whole milk
  • 2 crushed cardamom pods

For the filling

  • 1 cup of paneer/ cottage cheese
  • 1 tablespoon of unsweetened cocoa powder
  • 3 tablespoon of powdered sugar.
  • 1/3 teaspoon of cinnamon powder
  • 2 tablespoon of  full fat milk powder


  1. Take all the ingredients under the crepe batter in a mixing bowl and mix  to form a smooth batter. In order to avoid any lump formation mix continuously as you slowly add in the milk to the ingredients.
  2. Take all the ingredients under filling in a hand blender and blend the paneer, cocoa powder, sugar powder , milk powder and cinnamon powder.
  3. Keep the mixture in the refrigerator for four to five hours


4. Divide the chocolate cottage cheese mixture into 8 to 10 pieces and roll them into 21/2 inches cylinders like these…


5.  Heat a non stick skillet under low flame.

6. Using 1 big ladle (equivalent to 3 tbsp) spread the batter into an oval shape of about  3 inch diameter in the heated pan.  Spread a thin film of ghee or clarified butter around the crepe.

7. Immediately place one of the chocolate paneer cylinders and some raisins.


8. Using a spatula roll  the crepe with the filling. Fry till they are light golden brown in colour.


The above steps 7 & 8 has to be done quickly in order to avoid the filling to melt down  which  can get messy. But by the time you are done with two of these you’ll see it gets lots easier, of course this warning is only for first timers!

I like to serve them hot and these are seriously mouth melting delights! But they can easily be served cold as well.

Hope you enjoy cooking these…


Hot lentil spinach chicken soup

The following easy, delicious, gastronomically satisfying recipe came from the same place…” Necessity is the mother of all …..”

Ever since we have been consciously avoiding all polished grains, refined food etc it did not take me long to realize that to make it a permanent life style change I have to go back to our basic taste to maintain a satisfied healthy food habit. This particular soup has all the known flavours of Indian masala, is high on fibre and protein and tastes deliciously Indian ….I call it my very own desi soup!!



  • 1 medium sized onion finely chopped
  • 2 cloves of garlic finely chopped
  • 1 cup chopped spinach
  • 2 medium sized boneless chicken breasts diced to bite size pieces.
  • 1 1/2 cup of cooked whole masoor dal ( red lentils with skin)
  • 1tablespoon of Everest chicken masala (optional)
  • 1teaspoon each of turmeric powder, red chilli powder and coriander powder.
  • 1 teaspoon of fennel seeds
  • 2 dried red cayenne pepper
  • 1 tablespoon oil


  1. In a pressure cooker or a saucepan boil one cup of masoor dal (with skin) with 1/2 teaspoon each of turmeric powder and salt. Keep it aside for later use.
  2. Heat oil in a thick bottomed deep pan.
  3. Add the fennel seeds and dried red pepper. Then add chopped garlic and fry for a minute.
  4. Add the onions and sauté till they become transparent.
  5. Now add chopped spinach and stir occasionally for 5 minutes.
  6. Add the diced chicken with turmeric powder, chilli powder, coriander powder,  Everest chicken masala powder, salt to taste and 1/2 teaspoon of sugar.
  7. Cover the pan for 5 minutes so that the chicken starts to leave water.
  8. Cook for a while till chicken pieces are half done.
  9. Add the cooked lentils stir for a minute.
  10. Add four cups of water and simmer for 20 minutes. Adjust the consistency according to your liking.

This soup tastes best piping hot with a slice of toasted bread!!!!!!  Enjoy y’all 🙂


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