Sunday 19 February 2017

Sponge Rasgulla

People who loves to cook, and who love to serve their loved once home made food, They will always love to try new recipes and new innovations of food. For that, many of us who watch the food shows, or If they went to someone's home or to friend's home, If they tried to serve you something different, You are definitely going to ask about the recipe ;) That Please give me the recipe of this dish or that dish. Nowadays, a trend is like, when you post some food picture on your whatsapp group, or Facebook group the next message or comment will be " Share the recipe plss" ;) So, We all are used to ask and write about the recipes in our personal or secret recipe book.

Well, Me and mom are so much fond of cooking. Before marriage, when I was with her, There's a Tv show called "Rasoi Show", I dont know still its on air or not, But we both were used to fix our seats sharp at 2 o'clock in the noon, in front of Tv. The one hour show and four recipes. We love that show and learnt lot of recipes from that show. and you wont believe that me and mom have almost 14 recipe books which we have written that time. Ohhh I really miss those days. And If we have all the ingredients available, we both cant stop ourselves and straight away went to try it. 90% they turned well, sometimes may be we dont like the taste, or sometimes we are failed to develop the taste. There were so many chefs in that show, My favorite were Parul modi and kaamini Shah. Amazing chefs and always come up with beautiful recipes.

Meanwhile when I bought the microwave oven, That time I used to buy some recipe books and wanted to try that dishes. There's something in my mind that to make Rasgulla is very difficult. and at the same time, I was thinking that Ohhhh Rasgulla is not so that much attractive recipe to try. ;) So never tried to make it, always ate them :) But this time, I am watching that prisha loves Rasgulla a lot. Once I called my friend for dinner, and she came with tin of Rasgulla. I asked prisha to try it, Like every child, Children never say yes in first time, I forced her to taste it. and I dont know by chance or what she liked it. she asked me to feed her second piece. I gave her the half one. and then she was full. Then again once we went to buy some grocery in supermarket, she saw that can and asked me to buy it that she wants to eat them. and I took the can. That time only when our Foodiemonday people decided to make dish from the cookbook, and I had one Sanjeev kapoor's cookbook who have the recipe of Sponge Rasgullas, Though I dont have that book here in doha with me, So I called mom and asked her to give me recipe from the book, and see, the outcome is here. :) Loved loved the recipe, So easy to make and turned out really really well. So you guys must got to know that right??? That this time our theme is #Cookbookcooking. And For this bloghop my contribution is these Sponge Rasgulla recipe from Sanjeev kapoor's cookbook. The Rasgulla originated in the present-day Odisha, as Khir Mohana. It has traditionally been offered as a special offering to goddess Lakshmi a day after the famous Ratha Yatra or car festival at Jagannath Temple, Puri. While the exact dates are not known, the ritual seems to have existed for at least 600 years. So, Rasgulla is surely centuries old. In the coastal city of Puri in Odisha, the Rasgulla has been the traditional offering (bhog) to the Hindu goddess Lakshmi. To prepare Rasgulla, the cheese mixture is formed into small balls. These balls are then simmered in a sugar syrup. It can also be prepared using a pressure cooker or an oven. While serving add a drop of rose water (only organic and edible type of rose water, not rose perfume or synthetic flavors) to enhance the flavor and taste. Check out the recipe below and Enjoyyyy!!!!!!!!!!!!!!


1 liter Milk
1.5 Cup Sugar
2 lemon, juice
Saffron strands to decorate

1. Take a big heavy deep pan and pour milk for boiling. Once milk starts boiling, turn off the gas and make milk cool down, keep it little warm. Add water in lemon juice.

2. Mix little lemon juice at a time in milk and mix well. Add lemon juice until milk starts to .

3. Once milk starts to curdle stop adding lemon juice in milk. Strain the curdled milk in any muslin cloth. Spread cloth over sieve and place a utensil beneath the sieve. Pour curdled milk on top of the cloth. All water will drain out in utensil kept beneath the sieve and chena will be left on the top. Pour 1-2 cup cold water on chena so that it becomes cool and the savory flavor of lemon juice gets washed away. Cover chena from all sides and squeeze rest of water. Soft chena is ready.

4. Take out chena in any plate and with help of your hands mash and knead to make it soft and tender. Divide the chena in 10-12 parts. Take one part and bind it with hands giving it a shape of ladoo. Place this ball in any plate. Like wise prepare all balls.

5. Cook Rasgullas in pressure cooker, Add sugar and 4 cup water in pressure cooker and let it boil. When it starts boiling place the entire prepared balls in cooker one by one. Cover it with lid and let it simmer once. After it simmers once reduce the flame and cook for 7-8 minutes more.

6. Take cold water in any utensil and place pressure cooker in it. Cool the cooker or place it below water tap so that it becomes cool quickly. Open with alertness and take out Rasgullas along with sugar syrup in a bowl and make them cool down. After 5-6 hours Rasgullas become more sweet and tasty. Serve chilled sponge Rasgullas.

Sunday 12 February 2017

Eggless Chocolate Mousse

A mousse is a prepared food that incorporates air bubbles to give it a light and airy texture. It can range from light and fluffy to creamy and thick, depending on preparation techniques. A mousse may be sweet or savory. Dessert mousses are typically made with whipped egg whites or whipped cream, flavored with chocolate, coffee, caramel, pureed fruits or various herbs and spices, such as mint or vanilla. Sweetened mousse is served as a dessert, or used as an airy cake filling.

If you are in France, no matter which region, no matter where you eat, you will most likely be offered the divine French dessert Mousse Chocolate. You can find it in corner cafes as well as expensive gourmet restaurants. It is a staple in this gastronomically versed country.

Tomorrow is the Valentine's Day and its a day to express your love to your partner to your love. Its a beautiful day to express feelings to whom you love. So to celebrate this beautiful day we #Foodiemonday Team are back with the love of these delicious valentine's special dishes for our readers. So my contribution for the theme is this extremely delicious and quick Chocolate Mousse. Check out the recipe below and make it for your love. Its Too easy and lip smacking.


1 Cup Semi sweet or Dark Chocolate compound
2 Tbsp Butter
11/2 Tbsp Sugar
1 Cup Chilled heavy whipping cream
1/2 tsp Vanilla extract


1. Take Semi sweet or Dark chocolate compound and cut them in small pieces. Melt the chocolate by double boiler technique. Remove from flame and stir until the chocolate seems smooth and there are no lumps. or simply melt the chocolate in microwave in 1 or max 1.5 minutes.
2. Now let this melted chocolate Cool down and in another bowl add refrigerated cream and sugar, stir them well.
3. Then combine melted chocolate and cream and stir. Chocolate should be on room temperature.

4. Pour into the serving Bowl or any glass and refrigerate until set, it will be ready in an hour just garnish it with whipped cream and some berries.

Enjoyyyyyyyyyyy!!! Happy Valentine's Day :)


Sunday 5 February 2017


Bengali cuisine is a culinary style originating in Bengal, a region in the eastern part of the Indian subcontinent, which is now divided between Bangladesh and West Bengal. Other regions, such as Tripura, and the Barak Valley region of Assam also have large native Bengali populations and share this cuisine. With an emphasis on fish, vegetables and lentils are served with rice as a staple diet.

Bengali cuisine is known for its subtle flavors, and its spread of confectioneries and desserts. Rice is the staple, with many regions growing specialty rice varieties. Milk is an important source of nutrition, and also a key ingredient in Bengal's desserts. Ordinary food served at home is different from that served during social functions and festivals, and again very different from what might be served at a larger gathering. Bengalis also excel in the cooking of regional vegetables. They prepare a variety of the dishes using the many types of vegetables that grow there year round. They can make ambrosial dishes out of the oftentimes rejected peels, stalks and leaves of vegetables. This style of cooking food using rejected parts of the vegetables, is predominant in Bengalis in Bangladesh and those who have migrated to West Bengal, in they use fuel-efficient methods, such as steaming fish or vegetables in a small covered bowl nestled at the top of the rice pot.The use of spices for both fish and vegetable dishes is quite extensive and includes many combinations not found in other parts of India. Examples are the nigella or black onion seeds, wild celery seeds, and five-spice or panch phoron (a mixture of cumin, fennel, fenugreek, kalonji, and black mustard seeds). Bengali cooking includes the phoron of a combination of whole spices, fried and added at the start or finish of cooking as a flavouring special to each dish.

Bengalis share their use of whole black mustard seeds with South Indians, but unique to Bengal is the extensive use of freshly ground mustard paste. A pungent mustard paste called Kashundi is a dipping sauce popular in Bengal. ChochChori is Usually a vegetable dish with one or more varieties of vegetables cut into longish strips, sometimes with the stalks of leafy greens added, all lightly seasoned with spices like mustard or poppy seeds and flavoured with a pouron. Sometimes a chochchori may have small shrimp. The skin and bones of large fish like bhetki or chitol can be made into a chochchori called kata-chochchori (kata meaning fish-bone). The stir frying process and the lightness of a chochhori is not unlike that of chop suey, which is a term for assorted pieces, and this shows the influence of the Chinese in Bengali household cooking. The chochhori would be generally an assortment of vegetable and fish bones and other things that would have been rather thrown away, fried in a korai,(a slightly rounded wok), over high heat at first, and then simmered to let the vegetables cook down to being just done, and then taken off the flame immediately to stop cooking. This is our 79th #Foodiemonday #bloghop Event, and we are this time back with #regionalcuisine theme and I have selected Bengali cuisine for this bloghop. check out the recipe of Chochchori below and enjoy the taste of bengal. :)

Ingredients for Chochchori Recipe
    3 Tbsp Mustard oil
    11/2 tsp Panch phoran
    Small Potatoes, diced
    1/2 Cup Red pumpkin, Diced
    1/2 Cup Sweet potato, Diced
    1/2 Cup Brinjal
    1/2 Cup French Beans, chopped
    7-8 leaves Spinach, shredded
    1 1/2 teaspoons
    1/4 tsp Turmeric powder
    2 slit Green chilies
    Sugar 1/2 teaspoon
    Salt to taste


1. Heat two tablespoons of mustard oil in a pan till it just reaches smoking point.

2. Remove, cool and heat the oil again on medium heat. Add Panch phoron and when it starts crackling, add red chilli powder, stir briefly and add the prepared vegetables. Stir and add turmeric powder, slit green chillies, sugar and salt to taste.

3. Reduce heat, cover and cook for eight to ten minutes, stirring occasionally or till potato pieces are cooked.

4. Add remaining mustard oil and stir-fry for one minute and or till chorchori is dry.