Thoughtfully Prepared & Served With Love

Chicken Slider | Quick Bites | Finger Foods

Creamy Schezwan Pasta | Veg Pasta Recipe | Schezwan Macaroni | Easy & Quick Recipe

Steamed Chocolate Sandesh | Bengali Sweets | Kolkata Sweets 

Ingredients :-

1. Chenna (Curd Cheese) from 1 litre milk

2. Sugar Powder - 1tbsp

3. Milk - 1 tbsp

4. Chocolate Syrup - 3 tbsp

5. Roasted Cashews - 10 Nos.

6. Cardamom powder - 1/2 tsp

7. Grated Chocolate

Process:-

Firstly make chenna or curd milk out of 1 litre milk then put the chenna in mixer and blend it for a minute to make it little smooth. After that add 3 table spoon of chocolate syrup and 1 table spoon of milk in the mixture and blend it till the mixture gets smooth. Note that after blending the consistency of the mixture should be thick and smooth. After this we will be adding 1 table spoon of sugar powder and 1/2 tea spoon of cardamom powder and will mix it well. Thereafter we will take the mixture out of blending jar and will put it in an aluminium or a glass container and will spread it evenly.

Then we will take a pan and will put a stainless steel pan stand into it and will pour water into the pan, lighting the burner, for steaming purpose, in. Once the steam starts coming, we will put the container full of mixture on the pan stand ,covering the pan with a lid and will allow it to get steamed for 30 minutes in a low medium flame. By this time we will dry roast few cashews and will roughly chop them, which will be required during garnishing.

After 30 minutes turn off the flame and allow it to get cooled into room temperature. Once it comes in room temperature refrigerate it for another 30 minutes.

After 30 minutes take the container out of the refrigerator and your steamed chocolate sandesh is ready. Now take it out of the container and cut it into desired shapes and sizes. Garnish it with chopped roasted cashews, powdered sugar and grated chocolates and serve.

Golabki | Cabbage Wrap

Ingredients

Cabbage Leaves - 8

Chicken (Minced) - 200 g

Grated Carrot - 50 g

Medium sized Onion (Chopped) -1 No.

Chopped Ginger - 1/2 tbsp

Chopped Garlic - 1/2 tbsp

Green Chilies (Chopped) - 1 or 2 Nos.

Butter - 2 tbsp

Black Pepper Powder - 1 tsp

Salt to taste

Soy Sauce - 1 tsp.

Method

For chicken marination - 

Take 200 grams of boneless minced chicken and add 50 grams of grated carrot, 1 medium sized chopped onion, 1/2 teaspoon of chopped ginger and 1/2 teaspoon of chopped garlic and  2 chopped green chilies to it and mix well. Then add 2 tablespoon of melted butter, 1 teaspoon of black pepper powder, salt as per your taste and 1 tea spoon of soy sauce to it, mix well and leave it for marination for 2 hours. After 2 hours add 1 teaspoon of lemon juice to the marinated chicken.

Wrap preparation -

Take a pan full of water and heat it and submerge all the cabbage leaves in it and allow them to boil until they turn soft. Once the cabbage leaves turned soft, take it out of the water and put it on a plate to cool down. 

Now put the stuffing inside all the cabbage leaves and wrap it as shown in the video. 

Next put a dim sum steamer on the burner and add water inside the lower vessel of it and allow the water to boil such that it produces steam. Once the steamer is ready, brush a little oil or butter inside the upper perforated vessel to prevent the wraps from sticking on it. Now put all the wraps inside the steamer on the perforated plate and cover the lid of the steamer. Allow the wraps to get steamed / cooked it to for about 15 to 20 minutes. 

After 15 minutes take out all the wraps from the steamer and place then on a plate. Our Golabki or Cabbage Wrap is fully cooked and ready to be served. Serve it hot with any dim-sum dip by its side.

Ingredients:-

Bread Slice - 4 Pcs.

Butter - 50g

Chopped Chillies - 3 Pcs.

Chopped garlic - 4 cloves

Cheese Slice - 2 Slices (1cheese slice for each bread piece)

or

Grated Cheese - 100 g (50g for each bread piece)

Chilli Flakes 

Chopped Corriander (optional)

Procedure:-

For Microwave

Spread butter on the bread slices then add chopped chillies and chopped garlic. Put the cheese slice or the grated cheese on top of it. Then preheat the microwave at maximum temperature for 2 minutes. Sprinkle chopped coriander leaves on top of the bread slices. Put the bread slices on the grill stand. Set the microwave in 'Grill' and start grilling the bread slices for two minutes at 200-degree Celcius. Thereafter when the bread slices have been toasted properly and the cheese has melted, take it out from the microwave and sprinkle chilli flakes on top of it. Cut the slices diagonally and your Chilli Cheese Toast is ready to serve.

Without Microwave

Spread butter on the bread slices then add chopped chillies and chopped garlic. Put the cheese slice or the grated cheese on top of it. Then put all the bread slices in a dry saucepan and cover the top with a lid and allow it to cook for 3 to 4 minutes over low flame. Thereafter when the bread slices have been toasted properly and the cheese has melted, take it out from the saucepan and sprinkle chilli flakes on top of it. Cut the slices diagonally and your Chilli Cheese Toast is ready to serve.

Ingredients:-

Bread Slices - 4 Nos.

Refined Oil - 1/2 cup

Clarified Butter (Ghee) - 2 tbsp

Sugar - 1 cup

Milk - 300 ml

Saffron Strands - 4 to 5 Nos.

Condensed Milk - 60ml

Cardamom powder - 5 g

Kewra water - 1/2 tsp

Broken nuts and raisins

Procedure

Firstly add 400 ml of milk in a pan and heat it, after that add 1/2 cup of sugar in the milk and stir well so that the sugar gets dissolved with the milk. Then add 60 ml of condensed milk to thicken it and add 4 to 5 strands of saffron to give it a nice saffron colour along with the taste. Let it get cooked for 4 to 5minutes.

By this time get another pan and add 1/2 cup of refined oil and 2 tablespoons of ghee and allow it to heat. Then cut all the bread slices diagonally as shown in the video and put them in the pan for frying, until the slices become crisp and turn golden brown in colour. Once the bread slices get fried properly and become golden brown in colour, take out all the bread slices from the pan and drain the excess oil in the pan and pat it dry, with a kitchen towel very carefully.

Next, add 5 grams of cardamom powder and mix well then wait for the milk to get a boil. Then add all the broken nuts and raisins in the milk and stir well with a ladle until it gets reduced to half and has turned into kheer. Remember to keep stirring the milk otherwise, it may get burnt from the bottom.

Arrange the fried bread slices in a pan. Then pour the kheer on top of the bread slices. Then add 1/2 tsp of kewra water for flavouring and cook it for another 1 minute in a low flame so that the bread slices get soaked in the kheer properly. By this time the kheer will get further reduced. Then turn off the flame and let it cool down.

Your Shahi Tukda is ready. Garnish it with broken nuts and serve it.