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Kesar Badam Phirni
<p>T<span style="font-family: comic sans ms,sans-serif; font-size: 12pt;">oday I'm posting the recipe of <strong>"Kesar Badam Phirni"</strong> an traditional Indian Dessert, for phirni lovers .Phirni is originally a Mughlai dessert recipe .Phirni is an another variety of Aromatic Rice Pudding. Phirni should be served chilled.
Malai Kulfi is Indian frozen dairy dessert. Some time it is called as Indian Ice-cream. Kulfi has many different verities in flavors. This Desi Ice-cream traditionally is made by evaporating the Full-fat milk through slow cooking but nowadays people do not have so much time to spend for a dessert making. So we have some easy tricks to make this yummy dessert in 30 minutes.
Imarti or Amriti or Jhangri is a dessert invented in Mughal kitchen and is now popular in Rajasthan, West Bengal and South India. Imarti is made by deep-frying urad flour batter in a kind of circular flower shape, then soaked in sugar syrup.
Kesari Bhog is a very tasty variety of our very well known "Rosogolla". Kesar means Saffron, when the Paneer for Rosogolla is being prepared at that time Milk soaked saffron should be added to this. I had Kesari Bhog at my In-Laws place in Howrah. It was so yummy and melted in my mouth. But in USA it is difficult to get that Sweet. So I decided to make them myself. And here is the recipe.
In Bengali culture, people says, Payesh is the best sweet item to celebrate any good news. Such as birthdays, anniversary, rice ceremony, marraiges or even for the baby showers. And for the worship to the God, Payesh is the must Bhog item to be dedicated. Payesh is be made with a special Flavorful Rice, which is named as Gobindobhog Rice, but if you are unable to find this rice, go on with good quality Basmati Rice Or Kalijeera Rice. Kalijeera Or Basmati Rice can be available in any Bangladeshi Grocery stores. Gobindobhog Rice is only available in West Bengal. Today I'm going to share the recipe of special payesh which is called 'Poromanno Or Bhoger Payesh', which is little different from regular Payesh recipe. I've adopted this recipe from my Grand Mother(father's mom). In this recipe, the rice should be lightly fried in Ghee, and the milk, ghee fried rice would be boiled in caramel along with chopped nuts. Sounds interesting, let's go to the recipe.....
Badam means "Almond" and "Kesar" means "Saffron". This is a milk full of "Almond" paste and "Saffron". This badam flavored milk is very rich and energetic drink for summer. And the wonderful flavor of saffron enhance its taste.
Chanar jeelipi is a very popular sweet in Bengal, Rajasthan & Orissa,though the form can differ significantly from place to place. It is made by deep-frying a paneer dough in pretzel or circular shapes, which are then soaked in sugar syrup.
Mango lassi is gaining popularity worldwide. It is made from yogurt, water and mango pulp. It may be made with or without additional sugar. In various parts of Canada, mango lassi is a cold drink consisting of sweetened kesar mango pulp mixed with yogurt, cream, or ice cream. It is served in a tall glass with a straw.
Shahi Mutton Korma
Korma has its roots in the Mughlai cuisine of modern-day India and Pakistan.The flavour of a korma is based on a mixture of spices, including ground coriander and cumin, combined with yoghurt kept below curdling temperature and incorporated slowly and carefully with the meat juices. Traditionally, this would have been carried out in a pot set over a very low fire, with charcoal on the lid to provide all-round heat. A korma can be mildly spiced or fiery and may use Lamb, Beef, Chicken, or some kormas combine meat and vegetables such as spinach and Turnip . The term "Shahi" used for some kormas indicates its status as a prestige dish, rather than an everyday meal, and its association with the court.
Kalo jaam or kala jamun is a popular cheese-based dessert, similar to a dumpling, popular in countries of the Indian Subcontinent such as India, Pakistan, Sri Lanka, Nepal and Bangladesh. It is made mainly from milk solids, traditionally from freshly curdled milk. But I've a very shortcut recipe for this awesome Sweet, which has not very difficult,and the taste will remain the same.
Chicken chaap is a Bengali mughlai dish. Here Big chicken pieces marinated and cooked in spicy and rich poppy seed based gravy. This is a dry type dish is served with biryani, naan, rumali roti etc.
Kulfi is a popular frozen dairy dessert from the India. It is often described as "traditional Indian Subcontinent ice cream". It comes in various flavors. The more traditional ones are cream (malai), rose, mango, cardamom (elaichi), saffron (kesar or zafran), and pistachio.
I'm posting this recipe for Kolkata Food Blogger's Summer special Event , which we're celebrating from May 20th to 26th '15.
If you want to see more recipes for summer, click here http://tinyurl.com/m3fkwoq
Bengali Kheer Malpua
Malpua is one of the easy to make pithas(Bengali sweet dish).All you need is maida(flour),sooji(semolina),sugar, milk and cardamom powder, funnel seeds for flavor.It is almost like making pan cakes only deep fried. Cook and store them in a jar and you can enjoy them as dessert or snack.
Chhanar Payesh Or Ricotta Cheese Pudding is a very delicious dessert for Indian Festivals, specially for Bengali Durga Puja. This is an Bengali authentic dish. This dessert tastes awesome. In every spoon of this Pudding you feel great. This is little time consuming dish to make. But when you will serve to your guests the preparation time will worth it. This dessert will melt in your mouth.
Kolkatar Mutton Biryani
Kolkata has a special and totally different style of biryani. The specialty of Kolkata biryani is Potato and Egg are also served in basic Mutton or Chicken biryani. In addition, Calcutta biryani is much lighter on spices than compared to other biryani's. The rice is flavored with Kewda water & Rose water along with saffron to give it flavor and light yellowish color.
Ras Malai or Roso malai is a sweet dessert originating in India. The name Ras Malai comes from two parts in Hindi: "Ras" meaning "juice/juicy" and "Malai", meaning "cream". This dessert is made with Bengal's famous sweet "Rosogolla". First you have to make "Rosogolla" and then squeeze them and boil with the "Malai". "Rosomalai" should be very soft and melts inside the mouth.
Rosbora is another sweet of this festival. This sweet is very easy to make and tasty too. Perfect Rosbora will be very soft and fluffy, melts in your mouth. Rosbora is very easy to make and a famous sweet of any Bengali Family. This sweet is made with Urad dal. The syrup can be made with Jaggery or Sugar. If Jaggery is not available at your home, you can make it with sugar at any time and any season. Here is the recipe.
Thandai, most commonly known as "Sardai", is a cold drink prepared with a mixture of almonds, fennel seeds, magaztari seeds (watermelon kernel), rose petals, pepper, vetiver seeds, cardamom, saffron, milk and sugar. This drink common in Khyber Pakhtunkhwa, Pakistan - mostly in Peshawar. It is native to India and is often associated with the Maha Shivaratri and Holi festival---Source wikipedia
Bengali Aam Doi
Aam doi is nowadays become very famous as the Misti Doi in West Bengal. This Aam Doi tasted very nice and flavorful and very much refreshing in summer days. I made this "Aam Doi" in traditional way. This is not a baked yogurt. This is the yogurt made with Fresh Mango Pulp. Here is the recipe.
Malai Chum Chum
This chomchom itself a very popular sweet of Bengali. And this variety of the famous chomchom, even more tasty and delicious all over India. When you put a piece of Malai Chomchom in your mouth , you will forget about your calories, and will enjoy the melt in mouth sweet. The making of this heavenly sweet is little lengthy, but it will worth, when your family will have them and praise you for the effort.
"Rosogolla", this name does not need any introduction. Every Indian well known about this soft, melt in mouth sweet. This is our, I mean Bong's most popular sweet. Bong & Rosogolla just compatible to each other. No one can believe that Bong can not be a Rosogolla lover</span>.</p>
Today I'm going to share the recipe of "Gokul Pithe", which is made with scraped coconut & khoya Or milk solid. In this recipe, at first stuffing is made with scraped coconut, khoya & jaggery, then shaped them into cakes, dipped into rice flour, Maida, semolina batter, deep fried and soaked into jaggery syrup.
Peda is a very famous Indian sweets, which is made reducing full fat milk, i.e called mawa. Peda is specially a North Indian sweet. This sweets are eaten to celebrate festivals, occasions etc. Peda has many variations. There are different types of Pedas made in India like Pistachios Peda, Kesar Peda, Dudh Peda etc. Today I'm going to share another type of Peda which is made specially during Summer is Mango Peda. The key ingredients of Mango Pedas are Mango Pulp, Mawa, Sugar, Condensed Milk. This recipe is very easy but you need to be patient. Now lets directly go to the recipe.....
Kerala Style Prawn Biryani
Biryani is a one pot meal. Rice & meat or vegetables or fish are cooked together with lots of spices. Different regions have different types of biryani. North Indian biryanis are almost similar to Mughlai style biryani. Awadhi or lucknow style biryani is also very popular. On the other hand in Bengal meat or fish cooked with semi cooked rice & potato. Biryanies have many varieties like Chicken biryani, mutton biryani, egg biryani, fish biryani, prawn biryani, vegetable biryani etc. Today I'm going to share you the typical Kerala Style Prawn/Chemmen Biryani which is very easy to make but taste awesome. In this biryani prawn is cooked with curry leaves & coconut paste. This is a very easy quick fix dinner recipe. Here it is....
Mawa Kachori making is a time taking and long procedure, but worth making. Mawa kachori is made with Mawa/Khova, chopped nuts. The key ingredients for the recipe are, Maida, Khova, Chopped Nuts, Oil & Sugar. SO no more talking, let's see the procedure. And I guerrenty you, when you will taste them, will find far better than store bought.
Kolkata Style Chicken Biryani
In Delhi, they follow the Nawabi style, whereas In Lakhnow, Awadhi cuisine has been followed. In Kolkata the biryani is almost cooked in Awadhi style along with Egg and potato. Awadh's last Nawab Wajid Ali Shah was exiled in 1856 to the Kolkata suburb of Metiabruz,he brought his personal chef with him, and evolved the Lakhnow Awadhi style biryani in Kolkata. But the poorer household of Kolkata couldn't afford the meat so potatoes had been added. Now this has became the specialty of Kolkata biryani. Kolkata biryani is much lighter in spices and the rice is being flavored with Kewra, rose water and Mitha Attar. Which makes the biryani even more flavorful than any other states' biryani. Kolkata style mutton biryani is already on blog, today I'm going to share the 'Chicken biryani' recipe with you. Hope you like it.
Bengali Misti Polao
This polao should be cooked with Bengali aromatic rice called "Gobindobhog" rice. But out of West Bengal it is not possible to get this rice. This is Bengal special rice. Its aroma makes the Polao more aromatic & tasty. Some people say that "Kalizeera" rice, which is available in Bengladeshi stores, is quite similar, but belive me I could not find the similarity, because once you eat the "Gobindobhog" rice you will never forget the aroma. So I made this with "Basmati Rice". This can be a better substitute of "Gobindobhog" rice. Ghee and saffron are the 2 very essential ingredients for this preparation, you can't skip these two. For this most aromatic rice you need very less ingredients but it taste really awesome.