Roshogolla - An easy entry to Bong's heart!

Roshogolla

Hom bhaat khaata hai, maachh khaata hai, chai khaata hai, jol bhi khaata hai...tumko koi apotti hai?
Aaj hom tumhe botayega Roshogolla baanaane ka torikaa?

Ingredients:

•  Milk                       – 1 litre
•  Lemon juice           – 2 tea spoons
•  Sugar                     – 1.5 cups
•  Cardamom powder – A generous pinch
•  Semolina(Suji)       – 1 tea spoon
•  Water                    – 2 cups

Preparation:

• To prepare chenna bring the milk to boil and add lemon juice in it and keep stirring until the milk curdles and the whey separates.

• Strain out the whey using a muslin cloth. You can hang it for few hours to strain off the whey completely.
• In a wide vessel take the chenna and mix the suji in it and knead it for 10 minutes until it becomes smooth in texture.
• Form small sized balls and make sure there are no cracks it it, although mine got some cracks. :)

• In a thick bottom vessel pour water and sugar and put it in medium flame.
• Keep stirring the mixture till sugar dissolves completely and starts bubbling. Add the cardamom powder to the sugar syrup.
• Now add the balls slowly into the mixture and simmer by covering with a lid.

• Cook for around 15 minutes by stirring the balls every 3-4 minutes.
• Let the roshogollas cool down or freeze them for few hours. Serve with chopped nuts.

And you have the roshogollas ready to serve your sweet tooth. 

Something Fishy...

Fish Fry

A get together of friends, pouring outside, beer bottles open, someone strums the guitar and everyone gives chorus and sings together...
Wow! What else do you need to enjoy the evening! 

Oh wait a second...some fish fries? 

Yes! FISH FRIES! :)

Ingredients:

• Pomfret – 1 medium sized
• Turmeric powder – ½ tea spoon
• Red chilli powder – 1 tea spoon
• Ginger garlic paste – 1 tea spoon
• Lime juice – ½ tea spoon
• Salt – to taste
• Oil – 2 tea spoons
• Onions, tomato and lime for garnishing

Preparation:

• Wash the Pomfret properly and make slits in its body so that the masalas can be stuffed properly.

• Mix all the masalas and prepare a nice paste. 
• Now coat this masala on the fish gently and evenly and marinate it for about an hour.

• In a non-stick pan put 2 tea spoons of oil and allow it to heat up.
• Now put the fish on the pan and shallow fry it for 2-3 minutes. Turn the side and fry for another 2-3 minutes. Keep frying until both the sides turn reddish. 
• Remove the fish from pan and remove the extra oil by using paper napkins.

Garnish the delicious fish with onions, lime and red tomatoes.

Cheers. 

Stuffed Baingan Masala

Stuffed Baingan Masala

Ingredients:
Small brinjals  – 6 pieces
Onion – 2-3 medium sized finely chopped
Green chilli – 4-5 finely chopped
Ground nut – 100 grams
Green Coriander – 2 tsp finely chopped
Coriander powder – ½  tsp
Red chilli powder – 1 tsp
Turmeric powder – ¼ tsp
Salt – 1 tsp
Cooking oil – 1 Tbsp

Preparation:
1) Make two perpendicular slits in the brinjals till 3/4^th of the length and keep aside. Take care that you don’t end up slitting it till end.
2) Roast the ground nut and grind them coarsely.
3) Now add to the ground nut powder all other masalas(coriander powder, chilli powder, salt, turmeric powder), chopped onions, chopped green chillis and chopped coriander.
4) Mix them properly using your hand until they become moist. You can also sprinkle a bit water to make it little moist. If you want to make it little sweet you can add a little jaggery in it but I prefer it spicy, so no jaggery in my recipe. You can also squeeze half a lemon in it.
5) Now stuff the brinjals with the masala that we have just prepared. Keep some masala extra for the gravy.
6) In a non stick kadai add oil and allow it to heat up.
7) Once the oil is hot, put the extra masalas and fry it for 3-4 minutes.
8) Now add the stuffed brinjals in the half cooked masala and keep cooking it in medium flame, covered. Turn the brinjals every 5 minutes. Make sure you do it gently so that the stuffing don’t come out.
9) Once the brinjals are little cooked, put 1 cup of water in it and cover it up and keep cooking until brinjals are fully cooked and tender.

Serve the spicy stuffed baingan masala with hot chapattis. As a rice lover I love to eat this with plain rice as well.