Chocolate Sandesh

Chocolate Sandesh Recipe

Ingredients:-

1 liter whole milk (To make chenna or paneer yields 1 ¼ cup)

1.5 tbsp. Lemon juice or vinegar or ¼ cup of yogurt (add more if needed)

1 cup ice cubes

1 ¼ cup paneer (little more or less will do)

5 to 6 tbsp. Cane sugar or sugar (powder the sugar)

2 to 2 ½ tsp. Cocoa powder

Pinch of cinnamon powder or few drops of vanilla extract (optional)

How to make Chocolate Sandesh:-

• Heat up milk on a medium flame and bring it to a boil. Dilute vinegar or lemon juice with the same amount of water and set aside.
• When the milk comes to a boil, pour the lemon juice and stir well for the milk to curdle. Add ice cubes to the curdled milk to prevent further cooking, else chenna turns to a grainy texture
• Let it rest for a minute. Drain it off to a cheese cloth with a colander under it.
• Squeeze off excess whey and knot it. Hang it for about 5 to 15 minutes depending on the moisture in the chenna or cheese.
• Crumble the paneer and add it to a pan along with cane sugar or powdered refined sugar, vanilla. If using cinnamon you can add it with cocoa.
• Cook the mixture, the sugar melts and becomes gooey. Cook until the mixture thickens but is still moist.
• Off the stove and add cocoa and cinnamon. Cool it.
• Knead well for about 5 minutes. Take small portions and make balls and flatten them slightly.
• Tuck your favorite toppings like choco chips, nuts  or sprinkles.
• Refrigerate for about one hour and serve.

Sabudana Kheer

Sabudana Kheer Recipe

 

Ingredients:-

1 250 gm Sabudana (sago pearls)

2150 gm Sugar

31.5litre Milk

4 2 tbsp Almond (chopped)

52 tbsp Cashew nuts (chopped)

61tsp cardamom powder

7.       

How to make sabudana kheer:-

• Soak Sago balls in water till it deep for 20-25 minutes. Boil milk and add sugar in another pan till sugar melt in milk.
• Mix sago balls and milk at slow flame and stir well.
• Cook for 4-5 minutes at slow flame.
• Garnish with almond and cashew nuts. Refrigerate for 2-3 hours.
• Serve as Desserts….

Paneer Bhahar

Paneer Bhahar Recipe

Ingredients:-

Cubed paneer 2 Cup (32 tbsp)

Yogurt 3 Tablespoon (2 - 3 tablespoons)

Tomato paste 3 Tablespoon, divided (2 - 3 tablespoons)

Kasuri methi 1 1/2 Teaspoon, finely chopped

Chat masala 1/2 Teaspoon

Cumin 1/2 Teaspoon

Carom seeds 1/2 Teaspoon

Onion 1 Large, finely chopped

Ginger paste 1/2 Teaspoon

Garlic paste 1/2 Teaspoon

Green chili paste 1/2 Teaspoon

Turmeric powder 1/4 Teaspoon, divided

Red chili powder 1 Teaspoon

Coriander powder 1 Teaspoon

Garam masala 1 Pinch

Tomatos puree 1 Cup (16 tbsp) (more or less to prepare dry gravy)

Fresh cream 4 Tablespoon (3 - 4 tablespoons)

Salt to Taste

Coriander leaves 1/4 Cup (4 tbsp)

Oil 1 1/2 Tablespoon, divided

Chopped bell pepper 1/4 Cup (4 tbsp) (red and green)

Ghee 1/2 Tablespoon

How to make Panner Bhahar:-

For the marinade

• In a medium bowl, add in yogurt, salt, red chili powder, 1 pinch turmeric powder, chaat masala, chat masala, Kasuir methi and tomato paste. Stir well with a spatula.
• Add in paneer and coat well; cover with a lid and let it marinade for 30 – 60 minutes.

Making:-

• For the gravy - In a pan heat oil, add in cumin seeds and let it crackle, followed by the carom seeds.
• Stir in the remaining turmeric powder, followed by the onion and cook for a few seconds.
• Season with salt, ginger paste, garlic paste and green chili paste. Stir well.
• Add in the bell pepper and let it cook for a minute.
• Add in the tomato puree and paste and stir well, pour some water if needed. Season with garam masala and cook for a few minutes and set aside.
• For the paneer bhahar– In a flat pan, heat the oil and ghee on medium heat; turn the heat to low and place the paneer. Cook until golden brown from all sides.
• Add paneer back to the gravy and turn on the stove. Stir well and add the cream.
• Garnish with coriander leaves and serve hot.

Paneer Rolls

Paneer Rolls Recipe

  

Ingredients:-

§  6 slices of soft white bread

§  1 cup shredded paneer

§  1/2 teaspoon salt

§  1/2 teaspoon cumin seeds (jeera)

§  Pinch of black pepper

§  1 teaspoon ginger finely shredded (adrak)

§  2 tablespoons cilantro finely chopped (hara dhania)

§  1 teaspoon finely chopped green chili

§  About 1-2 tablespoons hot milk

§  2 tablespoons clarified butter (ghee)

§   

How to make panner rolls:-

1.     Mix well all the filling ingredients, except milk. The texture of the mix should be soft enough to spread on bread. If needed add milk as needed. Set aside.

2.     Trim the edges of the bread slices.

3.     Roll the bread very thin using rolling pin. Spread a thin layer of the mix over ¾ of the bread slice, and roll it into a cylinder, making sure ends are sealed, if needed brush the edges with water.

4.     Lightly butter all around and grill on skillet over medium heat. Keep turning them, making sure rolls are evenly browned all around.

5.     Serve them hot with ketchup or mint chutney, they taste great.