Mishti Doi

Mishti Doi

Ingredients
1 liter full cream milk
2 tbsps yogurt
4 tbsp condensed milk( optional)
4 tbsp sugar (if no condensed milk then 8 tbsp sugar)

Method

Boil the milk in a heavy-bottomed pan for some time. Add condensed milk  or 4 tbsp of sugar and boil for some time more on a slow flame. Stir frequently till the milk reduces to 1/2 the quantity. When done, cool the milk a bit. Take  the remaining sugar in another pan and heat over a low flame to melt. Allow the sugar to caramalize. Add the reduced milk to this caramalized sugar and mix well. When the milk and sugar are thoroughly mixed, and when it is lukewarm then add the yogurt to the mixture and stir gently to mix. Pour into the desired container and keep in a warm dark spot for the Mishti Doi to set. When the Mishti Doi has set and is firm, chill it for a few hours and serve.
Please note put sugar according to your taste... Add sugar if more sweetness required.

Ingredients
1 liter full cream milk
2 tbsps yogurt
4 tbsp condensed milk( optional)
4 tbsp sugar (if no condensed milk then 8 tbsp sugar)

Method

Boil the milk in a heavy-bottomed pan for some time. Add condensed milk  or 4 tbsp of sugar and boil for some time more on a slow flame. Stir frequently till the milk reduces to 1/2 the quantity. When done, cool the milk a bit. Take  the remaining sugar in another pan and heat over a low flame to melt. Allow the sugar to caramalize. Add the reduced milk to this caramalized sugar and mix well. When the milk and sugar are thoroughly mixed, and when it is lukewarm then add the yogurt to the mixture and stir gently to mix. Pour into the desired container and keep in a warm dark spot for the Mishti Doi to set. When the Mishti Doi has set and is firm, chill it for a few hours and serve.
Please note put sugar according to your taste... Add sugar if more sweetness required.

Kalakand

Kalakand
Ingredients 
Milk - 2 ltrs.
Lemon juice  - 1 table spoon
Sugar - 1/4 cup or as per your taste
Condensed milk - 4 tbsp
Pistachios - 10-12 (beat it into fine powder)
Almonds - 5-6 chopped

Method -
Take 2 deep heavy  vessel and pour 1 ltr. milk in each of  the vessels. Put the vessels on the stove and let the milk in both the vessels boil. Put lemon juice in one vessel. Once the chenna separates from the milk sieve the mixture with a clean cloth and strain the excess water.The milk boiling in the other vessel should be boiled till it reduces to half. Keep on stirring the milk with a spoon at short intervals so it doesn't stick at the bottom of the pan. In between  sugar. Keep on stiring. The consistency of the milk will become thick once it is reduced to half. Now add chenna to the milk and stir it continuously. Cook the mixture till it gets thick and looks like mawa. Add the condensed milk. Cook it till the mixture reaches the consistency of burfee. (The milk should dry up).
Take a tray and grease it with little oil. Pour the mixture into the tray and let it set. Garnish the mixture with beaten pistachios and chopped almonds.
Kalakand Burfee is ready. Cut it into desired shape. You can also store it in a air-tight container and consume it within 6-7 days of preparation in the freeze.

Kolkata style mixed Chow mein

Kolkata Style Mix Chow mein -

Chow mein has originally come from the Chinese and is spread by them in Kolkata and is a very popular street food of Kolkata. It means stirred Fried Noodles which is made in various ways. 

Ingredients:

1 Packet Egg noodles 

1/2 cup Chicken boiled and shredded 

1/2 cup Prawns 

2 Eggs

1 Carrot cut into fine strips

1 Capsicum sliced 

1/2 cup Cabbage sherdded 

1 onion sliced

1 tbsp chopped Garlic and Green Chillies 

1/2 cup chopped  Spring onion 

1 tbsp Soy Sauce 

1 tbsp Chilli  sauce 

1 tbsp Vinegar 

3 tbsp Oil

Method 

Boil the noodles and keep aside.

Now heat 2 tbsp oil in a wok and fry the  prawns, sprinkle little salt and keep aside. After that beat 2 eggs and fry them as scramble egg,  sprinkle some salt and keep them aside too.

Now heat some more oil and fry onion and garlic - chilli chopped. Now add all the other vegetables except spring onions. When the vegetables are half cooked add the boiled shredded chicken, prawns and scramble egg, salt to taste, boiled noodles, soy sauce, vinegar  and chilli  sauce and stir fry for few minutes. Now add spring onions and mixed chowmein is ready to serve.

For vegetarian - It's the same process, just remove the non veg from the ingredients.

Mix dal tadka....

Mix dal tadka....
Very easy, simple and quick to make and very tasty....
Ingredients :-
250 grams of mix dal
1 big onion chopped
1 tomato chopped
4 garlic cloves crushed
1 inch ginger cut into long thin juliennes slices
2 red chillies
1/2 tsp cumin seeds
Salt to taste
1/2 turmeric powder
1 tbsp ghee
4 cups of water depending on the thickness of the dal wanted
2  tbsp home made tadka masala powder and to make the masala powder, grind
( 1/2 tsp of whole Coriander seeds and cumin seed, 2 red chillies, 2 clove, 2 green cardamom, 1 black cardamom, 1 small cinnamon stick, 1/2 tsp of amchur powder, 1/4 tsp of dry ginger powder, 1 bay leaf, 2 big pinch of nutmeg powder)
For garnishing
1 big green chilli cut in to half
2 tbsp chopped coriander
2 tbsp fresh cream
1/2 tbsp ghee
Few long thin juliennes slices of ginger
Few tomato slices

Method
Take the mix dal and wash it. Soak the dal in water while you prepare and chop rest of the ingredients for the dal. Take 1 tbsp ghee in a pressure cooker. Add 1/2 tsp cumin seeds, red chillies, chopped onions, few ginger juliennes slices and crushed garlic. Saute it for 5 minutes till it is light brown in colour. Now add the tomatoes and saute it for another 5 minutes on slow flame. Now add the soaked dal, salt to taste, turmeric powder and the tadka masala powder. Mix it. Add 3 cups of water. Pressure cook it on slow flame for 15 to 20 minutes. Once the pressure is out. Open the cooker. Add water according to your requirement. If the water has dried up then add more water and cook it for 10 minutes more on a slow flame till the dal has mixed well and has become into a medium thick gravy.
Before serving add 1/2 tsp ghee and  garnish it with fresh cream, green chillies, few long thin juliennes slices of ginger, tomato slices and coriander. Serve it hot with steam rice or paratha.

Sourdough bread recipe

Sourdough bread recipe

To make the starter, follow the link... 

https://www.suskitchenbysumitra.com/2020/06/the-story-of-sourdough-starter-lockdown.html?m=1

To make multi grain sour dough
250 grams of multi grain mix
500 grams of flour + extra flour to dust
2 tbsp salt
2 tbsp olive oil
Method
Mix the starter with all the above ingredients except for the 500 grams of flour and leave it to rise over night.
Next morning sprinkle some flour on your working area and take the dough and keep folding with your hands gently. At this stage the dough is very sticky so as you are working take the remaining flour and little by little as much requiered and keep adding the the mixture and keep folding the dough with your hands till you are able the handle the dough easily. Now take a tbsp of olive oil and apply it to the vessel. Lift the dough and keep it in the vessel and apply some olive oil from top.
Cover it and leave it for 2 hours. Sprinkle some more flour on your working area and take the dough and very gently cut the dough in to parts as required. The rest of the dough can be kept in an air tight container. Now the cut parts of the dough which can be shaped in to desired sizes and design. To make scored bread cut the resting dough from top to make diffrent designs. Grease the tray and sprinkle some flour. And keep the shaped dough in the tray and rest it for 30 minutes.  Preheat the oven at 200 degrees with a empty vessel inside. Add water in the small container which was preheated and keep it in the oven to retain moisture. Keep the tray to bake for 30 minutes.
After cooling the bread variation made
Hand painted sour dough bread
Stenciled sour dough bread
Pasto sauce and cheese braided bread
Bread roll