Irresistible sins!!!!

Most of us bongs have a sweet tooth ( in my case a whole mouth!!!). In spite of all the hard work that I am putting in now to get back my health and shape, I truly cannot resist a good dessert. Yes by that perspective I am a sinner!!! And therefore all these beautiful ” bong ” sweets/desserts are my irresistible sins!! Having said so I am only justified if I dedicate a whole page to these sins after all whats a true bong without the love of sweets and rabindrasangeet?(of course there are exceptions like there are bongs who hate ‘rossogullas’ and love the famous ‘band music’ but here I am only mentioning the majority of the old fashioned us!!!)

You must have already noticed (well if you haven’t please do …) the you tube video of a famous rabindrasangeet sung by one of my favorite artists “Sraboni Sen” on my home page so that you can enjoy the simple, harmonious, melodious tune while you are probably reading one of my bongcomb recipes. I have included his particular song because this one is from Tagore’s collection of ‘ biliti gaan’. The literal translation is ‘ foreign songs’, which was his kind of fusion music which goes with the whole concept of ” bongcomb” recipes after all (at the risk of sounding audacious!) I am also trying to create fusion food which has ” biliti ” influence while maintaining the bong taste….(well after all this is my space to write what i think!).

For any one who is interested in knowing the original english song by Scottish composer Robert Burns here is the link :

http://gaana.com/#!/songs/ye-banks-and-braes-phule-phule-dhole-dhole

Also through this page I am going to share not only the recipes for traditional bong sweets like homemade rossogulla, sandesh etc but also some of biliti mishty (foreign sweets!) as well.

OK lets get back to my

Irresistible sin #1.“Purple cabbage payesh”

As I mentioned in my previous post that on DH’s birthday I made the famous bengali birthday dish payesh (rice pudding) not with the  usual rice but purple cabbage. You see we haven’t had any rice dish in almost 8 weeks now and did not want to spoil the record because soon we are going for his routine check up and wanted to see the weight loss in optimum conditions. So giving up was out of question, yes even for his birthday!!! But payesh was must in our heads so called up mum to get the recipe of her delicious cabbage payesh. I always keep purple cabbage in my fridge so had no other option but use it! Though skeptical at first,( coz I was using the ‘wrong’ colored cabbage) once it was ready it was super delicious, much less in its carb content and an unique beautiful light pink preparation. Looked like this!

image

Ingredients:

  • 1 1/2 lt of whole milk
  • 2 cups of finely chopped purple cabbage core
  • 1 cup of sugar
  • Sliced almonds
  • Raisins
  • Pinch of salt.

Procedure:

  1. Pour the milk in a heavy bottomed vessel and bring it to boil. Then on a medium flame keep cooking for 15 minutes or until it starts condensing slightly.
  2. Add the cabbages and cook for 30 minutes or until the cabbage is cooked. By this time even when the cabbage is cooked the milk would still be runny because of all the water that comes out off the cabbage. At this stage add the sugar, dry fruits and a pinch of salt.
  3. Cook for another 10 – 15 min or until the water evaporates. You will know the payesh is ready when your milk condenses into thick and sticky liquid with big bubbles near the sides of the vessel.
  4. Garnish with some whole almonds and your purple cabbage payesh is ready to serve.

Although its a simple and easy to make recipe but I think I must mention here that one can’t prepare this in a hurry. But on the brighter side, you can finish your other kitchen chores while this is being cooked on the stove. So happy cooking everyone!!

P.S. Just for my peace of mind I ran the recipe on the calorie counter site (http://caloriecount.about.com) and as expected the total carbohydrate content (sugar + Dietary fibre) of this preparation is 1/4th of the total carb content of Rice payesh which was at 450.6g ( sugar 299.9g dietary fiber 8.1g)  per serving. Was I happy? What do you think? 🙂

Nutrition Facts
Serving Size1 serving (1635.3 g)
Amount Per Serving
Calories    1095                                                               Calories from Fat 453
                                                                                        % Daily Value*
Total Fat 50.3g                                                                            77%
Saturated Fat 22.6g                                                                     113%
Cholesterol 129mg                                                                        43%
Sodium 618mg                                                                              26%
Total Carbohydrates 108.5g                                                           36%
Dietary Fiber 8.0g                                                                         32%
Sugars 100.7g
Protein 56.6g
Vitamin A 13%

Vitamin C 72%

Calcium 73%

Iron 7%

* Based on a 2000 calorie diet

 

Irresistible sin #2 “Chocolate Chanar Patishapta

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…

 

Irresistible sin #3 ” Frosted Chocolate sandesh “

I always look forward to “newness”  because that brings with it an anticipation of an unknown change…..could be a good change or a great change! yes according to me change is never bad because it expands your experience which helps you to grow eventually…..This is one of the two reasons why I like the ” new year” time…every year brings in new experiences, new people who may become very important to you, new achievements etc… and the other reason is, for us as a family the first two months of the year are sprinkled with meaningful celebratory days like birthdays  anniversaries etc. The Last couple of days were such happy and eventful ones. There were two birthdays in two consecutive days.

Now I have been thinking of using chocolate in our very own bong sandesh from the time I have had one of these in Kolkata, and so on the occasion of my birthday felt like trying out one of my favorite mishties ( bong sweets). I made the sandesh and then tried out chocolate frosting on some of them! If  you are the kinds ( like I am) who uses chocolate to celebrate a victory or to share joy or to ease the gloom of a bad day, I can tell you that you will not be disappointed by one of these melt in the mouth frosted beauties !!!

So here goes…

 IMG_0209

CHOCOLATE SANDESH

Ingredients ( for sandesh)

  • 400g of cottage cheese or paneer
  • 1 cup* of confectionary sugar
  • 1/4 cup of  finely  ground blanched almonds.
  • 1/2 teaspoon of cinnamon powder
  • 1/2 cup of  unsweetened cocoa powder
  • 2 tablespoon of condensed milk. I used Milkmaid.

For the frosting I have followed the recipe in the following link…works beautifully!

http://www.food.com/recipe/easy-milk-chocolate-frosting-for-brownies-286575

Procedure:

  1. Mix all the ingredients one after another in a bowl with a ladle.
  2. In a blender blend the mixture pulsing it enough for it to become a smooth paste.
  3. Heat a thick bottomed vessel and pour the mixture.
  4. Keep stirring continuously for about five minutes. At this time the sandesh mixture should be leaving the pot as you fold in. Allow it to cool enough for handling.

I used my mom’s moulds that she gifted me sometime back…but one may make any shape using your bare hands.

5. For the frosted sandesh make small balls of sandesh and simply dip them in previously prepared              chocolate frostings one at a time.

6. Refrigerate them for thirty mins before you devour them 😀

 

* The cup used here is a regular tea cup.

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