Paneer Ke Kabab

A superb and easy festive snack or starter for vegetarians. Without any garlic and onion and with very few ingredients this snack can be made in very less time. This Kabab is shallow fried and served hot with green chutney.

Ingredients

250 grams Paneer / Cottage Cheese

3 tbsp Green Masala Paste ( Few coriander leaves, few mint leaves, 1 small piece of Ginger, 2 Green Chillies and 1/4 tsp Cumin seeds ground together in a mixer without adding any water )

2 tbsp All Purpose Flour ( Maida )

2 tbsp Semolina ( Suji )

Rock Salt to taste - (Sendha Namak)

2 tbsp Curd

Oil for shallow frying

Method

Take the cottage cheese, ground masala, maida, suji, salt and curd in a bowl. Mix all the ingredients  properly till it forms a soft dough. Make small balls and flatten it.

Take a pan, add oil. Let it heat. Shallow fry the Kababs till it is golden brown on both the sides. Serve it hot with green chutney.

Durga Pujo ar Misthi Mukh

Durga Mai ki Jai.... 

The sound of Dhak, Dhunochi r Naach, Smell of happiness in the Air, New Clothes, Dressing up, offering Puspanjali, Bhog, Meeting friend's and family, Adda and feasting means Pujo, ar Bangali mane Mishti.... 

Ar Shes Pate Mishti - at the end a sweet dish has to be there... 

Here are some of the festive sweetdishes you can try out... The links are given below each picture. Please click on the link for the recipe... Happy Durga Pujo... 

Chanar Pantua 

http://www.suskitchenbysumitra.com/2017/08/chanar-pantua.html?m=0

Langcha 

http://www.suskitchenbysumitra.com/2017/08/langcha.html?m=0

Nolan Gurer Roshogolla

http://www.suskitchenbysumitra.com/2017/01/nolen-notun-gurer-roshogolla-date.html?m=0

Pan Bahar Sandesh

http://www.suskitchenbysumitra.com/2016/10/paan-bahar-sandesh.html?m=0

Keshri Babam Bahar Sandesh Roll

http://www.suskitchenbysumitra.com/2016/10/kesari-badam-bahar-sandesh-roll.html?m=0

Raj Bhog

http://www.suskitchenbysumitra.com/2016/09/raj-bhog.html?m=0

Chitrakoot

http://www.suskitchenbysumitra.com/2016/08/chitrakoot.html?m=0

Rosogollar Payesh 

http://www.suskitchenbysumitra.com/2016/08/rosogollas-payesh.html?m=0

Oats ar Chanar Diye Gurer Payesh

http://www.suskitchenbysumitra.com/2016/06/oats-ar-chana-diye-gurer-payesh-oats.html?m=0

Malpuas 

http://www.suskitchenbysumitra.com/2016/03/malpuas.html?m=0

Rasgullas

http://www.suskitchenbysumitra.com/2016/03/rasgullas.html?m=0

Perakhi

http://www.suskitchenbysumitra.com/2015/11/kheerer-perakhi.html?m=0

Narkel Naru

http://www.suskitchenbysumitra.com/2015/11/gurner-narkel-naru-jaggary-coconut-ladu.html?m=0

Chanar Misti Polau 

http://www.suskitchenbysumitra.com/2015/08/chanar-misti-polau-or-chanar-zarda.html?m=0

Misti Doi

http://www.suskitchenbysumitra.com/2015/07/mishti-doi.html?m=0

Chandrapuli

http://www.suskitchenbysumitra.com/2015/07/chandrapuli.html?m=0

Malai Chumchum

http://www.suskitchenbysumitra.com/2015/07/malai-chumchum.html?m=0

Ranga Alur Pantua ( Sweet Potato Pantua )

http://www.suskitchenbysumitra.com/2015/06/sweet-potatoes-pantua.html?m=0

Fish Caldino / Caldin ( Mild Fish Curry )

It's a Goan dish. It's a mild yellowish colour curry which is served as a side dish. This curry can be made with any vegetables or fresh fish. Surmai, pomfret or prawns are used to make this curry.  The curry though mild, is quite flavorful.

This can be served with hot rice or pav.

To make the Caldin Juice

Ingredients

1 fresh Coconut grated

4 Garlic cloves

2 Cloves

1 small piece of Cinnamon

10 to 15 Black Pepper Corn

1 tsp Cumin seeds

1 tbsp Coriander Seeds

1/2 tsp Turmeric powder

1 tsp Tamarind Paste

2 cups of warm Water

Method

Blend all the above ingredients together in a blender along with the warm water.  Strain this through a strainer to get a thick Caldin juice. Add 1 cup of water to the residue and strain out a thin juice. Keep it aside.

For the Curry

Ingredients

3 medium Pomfret sliced and cleaned 

1 medium size Onion chopped 

1 medium size Tomato chopped 

1 tsp Ginger minced 

2 Green Chillies slit

1/4 tsp Sugar 

Salt to taste

2 tbsp Oil 

Method 

Take a wok, add oil. Let it heat. Add the chopped onions, sauté it till translucent. Add the chopped tomato, ginger and green chillies. Stir and cook for 2 minutes. Add the thin juice and let it simmer. Apply little salt on the fish. Add the fish into the wok. Let it simmer for a minute. Turn the fish. Add the thick juice and continue to simmer. Add the salt and sugar. Let it simmer till the fish is cooked. Serve hot with steamed rice or with pav.

Putu Ayu Ketan Hitam (Black Glutinous Rice and Coconut Steamed Cake)

It's an Indonesian steamed cake recipe. It's can be served as snacks and believe me it is moist, healthy and super tasty.

I have followed Anna dina's blog for this recipe, but I have reduced the quantity of the ingredients to half and recreated the recipe as per my convenience.

The Black Rice was one of the ingredient that I had received as prize from Original Indian Table in collaboration with Commeat. I have plated it on a Tapas plate which again was one of the prizes I had received from Le Creuset...

I made the rice flour at home. I took 125 grams of rice and ground it. Then sieved it. I have used dried grated coconut, but the fresh coconut is more preferred.

Black Rice known as forbidden rice, it is less popular than the other rice varieties, it is also an ancient grain that has been eaten in Asia for thousands of year. It has a powerful disease-fighting antioxidants, and it also contains dietary fiber, anti-inflammatory properties, and has the ability to help stop the development of diabetes, cancer, heart disease and even weight gain.

For the Coconut Layer

Ingredients

50 grams grated Coconut

3 drops of Vanilla Essence

A Pinch of Salt

1 Pandan Leaf

Methods

Add the coconut, salt, vanilla essence and pandan leaf into the bowl. Mix the ingredients and steam it for 2 minutes. Let it cool. Discard the leaf and keep it aside.

For the Cake

Ingredients

120 grams of Black Glutinous Rice Flour

60 grams Caster Sugar as per the sweetness required

A Pinch of Salt

1 Large Egg

100 ml Coconut milk

1 Pandan Leaf

Oil for greasing

Method

Boil coconut milk with pandan leaf. Let it cool then remove the leaf from the coconut milk. Boil a liter of water in a pot. Grease the putu ayu moulds or mini bundt moulds with oil. Put 2 tsp of the coconut into the mould. Press the grated coconuts well until it sets. Keep the mould aside.

Remove the pot of hot water from the flame. Take another bowl which can fit onto the pot. Add the egg, sugar and salt into the bowl. Beat on low speed until the sugar dissolves. Increase the speed of the beater and  beat until the batter becomes thick and pale. Add the flour in the batter in batches. Beat it further till the flour has mixed well. Now gradually add the coconut milk little at a time and continue to beat the batter until the ingredients are well incorporated.

Fill the moulds with the batter until full till the edge, steam it for 15 minutes or till the cake is done. Let the cake cool down before remove it from the moulds.

Ratafia Biscuits

This are small light textured, round, almond flavored biscuits similar to Italian Amaretti biscuits.

Traditionally Ratafias were made from the kernels of apricot, almond or peach instead of a flour. 

They are light and crispy but chewy. They are served after dinner with coffee or as snacks. They are also used making cakes, puddings and trifles. They can be stored for a month in an air tight container. 

I have adapted this recipe from epicurus.com. 

Ingredients

2 Egg Whites

1/2 tsp Almond Essence

30 grams Butter 

1 tsp Butter for Greasing 

120 grams Almond meal

1 tbsp Rice Flour

175 grams Caster Sugar

Method

Place a baking paper on the baking sheet, grease the sheet with butter and keep it aside.

Beat the egg whites until it begins to form peaks. In a different bowl add in sugar and butter, beat it till the sugar forms soft crumbs. Add the essence, beat it until its softens further. Gradually add the rice flour and almond meal,continue to beat till the all the ingredients incorporates well. Add the egg whites and beat it again till it forms a sticky dough. Take a normal round nozzle. Use a piping bag for piping out the biscuits into small balls. Another alternative is that you can wet your palms and take small portions of the dough and form round balls. Keep a distance between the 2 balls. Bake for 15 to 20 minutes at 180 degrees celsius in an pre heated oven till it becomes light brown in colour. Cool it completely before removing the biscuits from the sheet.