JhatPaat Amer Tak Jhal Achar ( Bengali style ) - Instant Spicy Sour RawMango Pickle....

This year I didn't get time to make the traditional type pickle as I was away on a long holiday. But we love pickles. So this instant pickle will serve my purpose for the whole year. 

It is spicy and sour, and it goes well with parotha, dal - rice, khichudi.. Use a dry spoon while serving it. 

For Marinating the Mangoes

Ingredients

2 kg Raw mangoes washed, dried and cut into pieces along with the skin

1 tsp Turmeric powder

Salt to taste

Method

Apply salt and turmeric powder to the mango pieces and sun dry it for 4 to 6 hours or or dry it under the fan. No water should remain. 

For Making the Paste

Ingredients

2 tbsp Mustard seeds

1 tbsp Coriander seeds

3/4 tsp Fenugreek seeds

1 tbsp Cumin seeds

1 tbsp Carom seeds

8 to 10 or more Green Chillies as per the spice

1 tsp Turmeric powder

Salt to taste

10 Garlic cloves

1 medium piece Ginger

1/2 cup Vinegar

Method

Make paste with the above ingredients and  keep it aside.

To make the Mango Pickle

Ingredients

Marinated Raw Mango pieces

Wet paste

8 whole Garlic cloves

4 to 5 Green Chillies cut into halves

1 tsp Panch Phoren 

Salt to taste

1/4 cup  Sugar

2 Pinch of Asafoetida

2 cup Mustard Oil

Method

Heat the oil in a wok until smoking point. Lower the flame. Let the smoke subside. Add the Panch phoren, garlic and green chillies.  Let the panch phoren crackle. Add the asafoetida. Let it cook for few seconds. Add the paste and cook for 2 minutes. Add the sugar. Stir and cook for another 2 minutes. Add the mango pieces. Cook the mango pieces till it is little soft. Adjust the salt.  Cook it further till the oil separates from the paste. Once done, take it off the flame and cool it completely before transferring it into a clean - dry glass bottle. It is ready to be served with parotha, dal - rice or khichudi. It can be preserved for a year. 

Milo Dinosaur ChesseCake

Milo is one of the very popular malt base powder used in Singapore for drinks. Different types of drinks like Milo Dinosaur Drink, Milo Ice, Hot Milo etc are made with this powder. So here is the Milo Dinosaur cheesecake with love from my Kitchen. 

Ingredients for the Cake 

150 grams All Purpose Flour 

2 tbsp Milo powder 

1 tsp Coffee powder 

1/2 tsp Baking powder 

1/2 tsp Soda Bicarbonate 

1/4 tsp Salt

1 tsp Vanilla Essence

100 ml Oil

200 ml Condensed Milk

100 ml Curd 

100 ml Milk 

Method 

Take a bowl, add the coffee powder, Milo powder, baking powder, soda bicarbonate and salt. Mix it. Keep the (dry ingredient mix) aside. 

Take another bowl. Beat the oil, curd , condensed milk and vanilla essence together. Add the dry ingredients mix. Beat it once more. Add the milk and beat it once more. The batter should be of the dropping consistency. Add little more milk, if you feel that the batter is dry. Take a springform tin. Spray oil into the tin. Cover the tin with an aluminum foil from out. Pour the batter into the tin. Tap the tin. Bake at 180 degrees Celsius for 30 minutes in a pre heated oven.  Insert a tooth pick to check. Once done remove it and let it cool. 

For the Cream Cheese

Ingredients 

1 pack of Cream Cheese 

200 grams Hung Curd

200 grams Icing Sugar 

1 tsp Vanilla Essence 

2 Eggs 

3 tbsp Milo Powder 

Method 

In a mixing bowl, beat the Cream Cheese and the hung Curd until smooth. Add the eggs one at a time and beat it. Add the vanilla essence. Beat it once more. Add the icing sugar. Beat it until smooth. Take the Milo cake. Press the cake gently from top. Pour the cream cheese mix on the cake. Take a tray. Put the cake tin on the tray. Pour 2 cups of water on the tray. Put the tray for baking at 180 degrees for 30 minutes in a pre heated oven. Once done the Cream Cheese will set. Chill it in a refrigerator for 3 to 4 hours in the refrigerator. Before serving. Sprinkle Milo powder on top of the Cheese Cake. Serve it chill. 

Garnet Glow Tea - Review...

Garnet Glow is a tea company situated in Pune. They have a wide range of flavored tea blends from all over India, China and Japan. Once you peep into their website, they have customized offers for you. You can choose your own tea flavor, you can buy samples and taste it before buying in large quantity. You can choose and customize your blends. They are aromatic and have health benefits too. The company emphasizes on Flavourful aroma, Right colouration and Optimum health benefits. They can be packed in beautiful casing of your choice.

 To make a cup of tea...

          Add one teaspoon of tea leaves into a pot and pour hot water. Cover and keep it for 2 - 3 minutes. Strain it, add milk or lime and sugar. 

Please do try out their special blends, each of the flavours has unique delicate flavour and has healing properties too. This place is a treat for tea lovers. You can buy you goodies here. Click on the link given below 👇🏼
Garnet Glow Tea

 Darjeeling Mist Tea

The company says ----

The Darjeeling Mist tea leaves are uniquely beautiful, harvested from the high-altitude Himalayan range. The tea offers misty fresh aroma with an impeccable taste. Rich in antioxidants and nutrients, it serves your senses with serenity while curing various health ailments. 

Health Benefits:

Maintains Dental Health, Checks Gastric Ulcers, Promotes Weight Loss, Cancer Prevention, Boosts Heart Health.

My take on this - 

      As I opened the sachet of Darjeeling Mist, there was a nutty and floral aroma from the leaves.The aroma of the brewing tea was quite fresh. That moment I just needed to grab a book, which I did, enjoying the peace and of course the tea without milk. The flavour was quite enhancing. I felt rejuvenated. 

Masala Grove Tea

The company says - 

A unique blend of authentic Indian herbs and spices with rich premium tea leaves ensures that the goodness of all the ingredients are absorbed uniformly and gets released perfectly at the time of brewing. Known for its health benefits, daily consumption can help in boosting your metabolism. 

Health Benefits: 

Reduces cancer risk, Supports Immune System, Relieves PMS, Anti-Inflammatory Aid, Improves digestion, etc.

My take on this - 

The aroma of the tea upon opening the sachet was of the spices. Cardamom, pepper, rose petals, ginger was distinctly noticed with the tea. Upon brewing it, the aroma of the spices was all around. This blend became my favorite on the first sip. I did not use sugar and milk. While sipping the tea, one can actually get the aroma and flavour of the spices, with the flavor of cardamon lingering on the tongue. It gives you a inner satisfaction after having the tea. Almost missed my friends... wish they were there.. it would have been a perfect afternoon having adda with my friends and Masala Grove. 

Peach Black Tea 

The Company says - 

Delicate and delightful, Peach tea refreshes your body and mind with its sweet, smooth taste. High on nutritional value, it is non-acidic and brews up a beautiful golden hue while keeping the fruity flavor in balance. 

Health Benefits:

Weight Loss, Anti-oxidants, Supports Immune System, Anti-Cancer, Reduce hair loss, Stress-reliever.

My take on this -

I loved the peachy aroma upon opening the sachet. I brew up a beautiful golden hue and it smelled very peachy, felt tropical. The flavor had a very mild sweetness that tasted like a very fresh piece of fruit. It was a wonderful cup of tea. I personally would have made a chilled Peach ice tea to beat this summer heat. 

" F&B Product Review - powered by FBCI - Food Bloggers Council, INDIA"
Food Bloggers Council India

Aam Pora Shorbot

This drink is basically made in Bengal during the summers. Similar drink made with raw mango in other parts of India is called Aam Paana. The difference here is the raw mango is roasted first and then the pulp is taken out. It has heat resistance properties. Have a glass of it you feel relaxed. 

Ingredients 

3 medium size Raw Mangoes 

Hand ful of Mint leaves

1 tsp Black Salt powder 

1 tsp Rock Salt powder

1 tsp Roasted Jeera powder 

1/2 cup or more Sugar as per the taste or sourness of the mangoes

Or 

Sugar and Jaggery both can be add in equal proportions 

Method 

Take the mangoes and roast them till it becomes a bit soft. After roasting let it cool. Remove the skin and take out the pulp. Take a blender, add a cup of water, blend it until smooth. Add the mint leaves, black salt, rock salt, sugar and another 2 cups of water blend it. Pour it in a bottle and keep. This can be kept for 3 to 4 days. When ever you want to serve the drink, take a glass, pour the sharbat to 1/4 of the glass, add water and few mint leaves and some ice. 

Kesar Pista Rasmalai Cake...

This was in my bucket list for a long time. This cake is infused with rasmalai milk and dressed with whipped cream and cream cheese, flavoured with Kesar essence. It is decorated with rasgulla, saffron strands, dried rose petals and ground pistachio. You can make rasmalai at home or you can get it store bought. 

Try this fusion cake and I am sure you will like it... 

With love from my kitchen...

You need 8 rasmalai rasgullas for the cake..

For the Cake..

Ingredients 

1 3/4 cups of All Purpose Flour 

1 1/4 cups of rasmalai milk or more if required 

1/4 cup Curd 

1/4 cup Sugar syrup 

3/4 cup Oil

1 tsp Kesar essence 

1/4 tsp Salt 

1 tsp Baking powder

1 tsp Soda bicarbonate 

5 Rasgullas milk squeezed out from it 

Method 

Take a mixing bowl. Add oil and 1 cup of milk. Gradually add the flour and salt. Beat it.  Add the remaining 1/4 cup milk and the essence. Beat it again. Add the baking powder, soda bicarbonate, curd and the sugar syrup. Beat it. The batter should be thick dropping consistency. Add more milk if you require to get the right consistency. Grease a baking tin. Grease it with oil. Pour the batter to 3/4 of the tin. Place the rasgulla into the cake batter. Bake at 180 degrees celcius for 25 to 30 minutes or until done. Insert a toothpick to check. Once done, remove it out from the oven and cool it completely before decorating the cake. 

For Icing 

Ingredients 

1 cup Whipped  cream 

1 cup Cream Cheese 

1/2 cup Rasmalai milk 

1 tsp Kesar essence 

Few strands of Saffron 

2 tbsp of ground Pistachio 

Few dried Rose petals 

3 Rasgulla cut into half

Method 

Take a mixing bowl. Add the whipped cream and beat it. As it forms a soft peak, add the cream cheese and the essence. Beat it for 2 minutes. Add few saffron strands and 2 tbsp of the milk. Beat it for a minute. Take the cake, slice it horizontally from the centre. Drizzle the milk on the cake slices. Add the cream on one of the cake slices.  Cover the cream with another slice of cake on top. Cover the cake with the first layer of icing. Refrigerate it for 15 minutes. Apply the remaining icing and decorate it with rasgullas, ground pistachio, few more strands of Saffron and dried rose petals. Refrigerate it for 30 minutes and enjoy it.