Bhakarwadis and sooji ke laddoo to embrace spring!

  

It’s been a long time since my last post, mainly due to the  fact that I decided to resume my profession which takes a major portion of my time!
However come March and we get this two weeks of spring break which really feels like an oasis to hardworking teachers… After a good week of complete rest I got tired of lazing around and tried to learn a new recipe… 

I have been craving for Indian snacks lately and while looking up for recipes hit upon this fabulous recipe on vah re vah chef for delightful bhakarwadis!

Here is the link for bhakarwadis:

The laddoos’ recipe is from another favorite site ” Show me the curry”

Here is the link


   

Advertisements

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!!!!!

image

Ingredients

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

Procedure

  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

image

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

image

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.

image

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

image

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…

Previous Older Entries

Post ticker

December 2017
M T W T F S S
« Nov    
 123
45678910
11121314151617
18192021222324
25262728293031
Cooking Up The Pantry

Feeding a hungry family!

Cooking Without Limits

Food Photography & Recipes

rachelmankowitz

The Cricket Pages

cookwithsingh

The Undercover Chef

a whisk and a spoon

connoisseur of fine cake

Fusion

Championing a young, diverse, and inclusive America with a unique mix of smart and irreverent original reporting, lifestyle, and comedic content.

Road Essays

Travel writing and long form non-fiction narrative from the road

FIT IS A FEMINIST ISSUE

Feminist reflections on fitness, sport, and health

the migrant chef

Gourmet comfort food at home and away.

The Hungry Artist

A blog about healthy cooking and eating with kids.

Foodfellas 4 You

Awaken the inner cook in you

Live-😊-Life..

"It has everything in little as a HAPPY package!!"

Plates of Art

about food and Plates of Art

bottledworder

easy reading is damn hard writing

ice cream magazine

................... for lovers of ice cream. Your free on line magazine for sweet frozen treats. Recipes, inspiration, artisanal ideas for your delectation.