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Martial Salleh
Growing up, I believed chicken korma was supposed to be creamy white but as I scoured Google images, I realised that not all korma is created equal. It's important to differentiate between the spicy korma and the mild one that Bengalis favour. Nobody in my family likes korma for the reason that it does not blow your head off and the only person who shares my fervour for it is my gran. Usually she makes it on special occasions, Eid or an even more rare occasion- when I visit! This version of korma is creamy and only flavoured with a few spices. Some people like to add flaked almonds or crispy fried onions but this one is plain, simple and fuss free.
Instructions
1) In a deep pan, gently fry the spices, ginger and garlic with ghee for a minute or so before adding the onions. Continue frying for 5 minutes and once the onions start to soften, add a pinch of salt half a cup of water to create a masala. Allow it to simmer for 10 minutes.
2) Add the chicken cubes to the masala and cook with the lid on for 15 minutes. As the chicken cooks the water will increase. Once the chicken has cooked, keep simmering with the lid off until the water reduces to half of what you put in initially.
3) Finally, add coconut milk, stir the korma and cook with the lid on for another 10 minutes. Add a fresh green chilli towards the end as you don't want it to be too spicy.
4) Once your korma has gone from watery to creamy, remove the cinnamon sticks, bay leaves and garnish with coriander. The best way to serve this is with a balti full of plain white rice.
bhapa doi recipe steamed yogurt pudding bengali yogurt sweet recipe with detailed photo and video recipe. an elegant and tasty indian dessert cheesecake recipe made with yogurt, condensed milk and kesar strands. the recipe hails from the sweet bengali cuisine but has spread all over the indian states and served as dessert after lunch or dinner. the recipe extremely simple and easy to make and takes only 2 main ingredients to make this recipe.
i have posted quite a few dessert recipes including many bengali desserts, but this recipe of bhapa doi is very unique. it is unique because of its cooking procedure. to begin with, the yoghurt is strained to remove water content from it. this process is also known as hung curd which is a very common procedure to make maharastrian shreekand or any curd based dessert. however, it is later mixed with a sweetener like sugar or condensed milk and then steamed to form cheesecake like texture. steam would further reduce the moisture level to form a wobbly jelly-like texture. as matter of fact with the texture you may easily get confused that gelatin or agar agar may have been added, but it is just 2 ingredients. you may serve these either chilled or warm, but if you as my personal preference, i would go for super-chilled option.
anyway, before wrapping up the post, some tips, suggestions and variations to bhapa doi recipe. firstly, the yogurt for this recipe has to be fresh and also less sour. if you use fresh curd, it would not be sour in taste anyway. but if you want to use store-bought yogurt, you may choose greek yogurt as it is creamy and less sour. secondly, as a sweetener, you can use jaggery, sugar powder or even condensed milk as shown in this recipe. i chose condensed milk because it makes the end product more creamy and more satisfying. lastly, if you wish to serve it warm, you may have to serve it immediately once it is removed from the steamer. hence it makes it more practical to keep it in the fridge and serve it chilled.
sandesh recipe sandesh sweet bengali sweet sondesh recipe with detailed photo and video recipe. a popular bengali sweets recipe or bengali dessert recipe prepared with paneer and sugar. like any other bengali sweet, even this sweet is a milk based sweet from curdled milk or chhena and then mixed with sugar before shaping it oval.
me and my family has always been a great fan of bengali sweets recipe and i particularly love rasmalai and sandesh sweet recipe. whenever i prepare for any curries or for snack i ensure to separate a small portion of chhena to prepare sweet sondesh recipe. however my husband loves rasgulla though and we always have heated argument about its popularity. i agree rasgulla is hugely popular not just in india but all over the world. i guess the only down side with the sandesh sweet is it prepared dry unlike the former one.
while the recipe for bengali sandesh sweet recipe is extremely simple, yet i would like share some tips and recommendations. firstly, and more importantly always use full cream milk for any bengali milk based sweet recipe. otherwise chhena or paneer would not be thick and you would not be able to shape it. secondly, you can also use store bought paneer for this recipe, but ensure it to be on softer side. lastly, you can prepare flavoured sondesh recipe by adding chocolate, mango pulp, vanilla and even coffee flavoured recipe.
Rasgulla recipe. Learn how to make bengali rasgulla recipe at home. Spongy Rasgulla is one of the popular Indian sweet recipes that is made by curdling milk. Then separating the chenna (paneer or indian cottage cheese) and whey by draining in a muslin cloth. The drained chenna is kneaded and then rolled to balls. These are cooked in sugar syrup till they turn light and spongy.
1. First rinse a heavy bottom utensil to boil milk. By rinsing, you can prevent the milk from being burnt beneath. Pour the milk and bring it to a boil over a medium high heat. Keep stirring to prevent a layer of cream forming on top. I used homogenized milk.
You just answered my question... I was thinking that mishit doi and shrikand is very similar.. Now I see that mishit doi is so elaborate and involves cream and jiggery... thanks for sharing this delicious recipe... will surely try it!!!
Sowmya
Event - Authentic Indian Sweets w giveaway
Malai Chop is a Bengali Sweet recipe that you'll instantly fall in love with. This Malai Chop Misti is prepared with fresh home-made cottage cheese simmered in sugar syrup & decorated with Malai or cream. If you have not yet tried this Bengali sweet ever then, you are missing something really sweet in your life! Learn How to make Malai Chop sweet at home by following my Step-By-Step method.
I always admire ur way of writing and making dish. this bengali alur dom has made me to write a comment on ur page in spite of low internet connection. Thanks a tonne .Keep rocking ..my best wishes ?
One of the most popular and well-known desserts in Bengal is the creamy and delicious Mishti Doi. Made with a blend of thick milk and jaggery this is something you simply have to try. Another variant of curd is Bhapa Doi which is usually garnished with nuts and make for a delicious finish to any meal. For the best experience make sure to have this Bengali sweet chilled and straight from a refrigerator.
Like many other Bengali sweets with an Odisha connection, Rasmalai is quite a hit in India. It is made with small sugary balls of chhena soaked in malai and with a dash of cardamom. It is cooked in a concoction of sugar syrup, milk, saffron, pistachios and kheer. The small balls are immersed and cooked in simmering milk cream. The end product is akin to having tiny rasgullas soaked in a creamy, milky base. Needless to say, it is utterly delicious.
No list of Bengali sweets would be complete without the inclusion of Payesh. A tasty Bengali dessert with a thick creamy consistency, Payesh is made with milk, rice, sugar, ghee along with spices such as cardamom and bay leaf and also dry fruits and nuts. Variants include gurer payesh which is made with jaggery and chhenar payesh which is made with chhena.
Made of flour, coconut, cream, sugar and saffron, this is a popular sweet in Bengal. The sweet is oval in shape and often has a brownish hue to it. It can also come in a variety of other vibrant colours. At times, as a garnish, the sweetmeat is coated in mawa or coconut flakes.
Otherwise pronounced as Shor Bhaja, this delicious dessert is made of deep-fried milk cream. The recipe takes a while to create, but the end results are totally worth it. While outside the Bengali community, Sar Baja might not well known, it is one of the best Bengali sweets to be made. In another variation, layers of cream milk are baked to form a dessert called sarpuria. The fried or baked pieces are finally soaked in a sugar syrup before you can enjoy them.
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