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.