Sweet Corn Sandesh

 

            Sandesh is a very popular Bengali sweet that is made of homemade chenna (cottage cheese). However, I made these yummy Sandesh with store bought Paneer which turned out great. They are either baked, steamed or gently cooked in a non-stick pan till thick. This is the latter version. It is then formed into desired shapes or cut into slices. They are a great festive dessert or can be enjoyed as and when desired.

              

           These days Sandesh can be found in various flavors. So try out this vibrant and appealing Sweet Corn Sandesh, where the paneer is combined with the corn puree to make this delicious and appealing Sandesh. Molds can be used for shaping it or made into round or oblong balls. So check out the step by step pictorial recipe to prepare this regional dessert.

• 2 cups Sweet Corn
• 200 gms. paneer, mashed
• 1 tsp. ghee
• a pinch of saffron soaked in 2 tbsp. milk 
• 1/4 cup castor sugar
• 1/4 tsp. cardamom powder
• 1 tsp. slivered pistachios, almonds, few dried rose petals & few strands of saffron to garnish

           Puree the sweet corn and strain it. Set aside. 

           Blend the paneer in the mixer grinder or knead it well with your hands till smooth. 

          Transfer to a non-stick pan and add rest of the ingredients. 

           Mix everything well and keep stirring continuously on a low flame till it leaves the sides of the pan.

          Transfer to a greased bowl / plate and garnish with slivered pistachios, almonds, few dry rose petals and saffron.

           You can give any shape of your choice. You can also use a mold here. Make similar Sandesh following the same method. 

          Serve chilled or at room temperature. Enjoy as an after-meal dessert or as a festive dessert.

                     Puree the sweet corn and strain it. Set aside. 

Blend the paneer in the mixer grinder or knead it well with your hands till smooth. 

         Transfer to a non-stick pan and add rest of the ingredients. 

                  Mix everything well and keep stirring continuously.....

                      Keep stirring.... on a low flame 

                     till it leaves the sides of the pan.

                  Transfer to a greased bowl / plate.

        Garnish with slivered pistachios, almonds, rose petals & saffron.

Serve chilled or at room temperature. Enjoy as an after-meal dessert or as a festive dessert.

Green Papaya Bharta (Kacha Peper Bhorta- Bong Style)

 

            Green Papaya Bharta / Kacha Peper Bhorta is a very simple and a fuss-free Bong recipe. It is typically boiled and mashed Green Papaya mixed with few seasonings which is then enjoyed with hot steamed rice. It is a great comfort food for me when time is a constraint. This quick and simple dish is so satisfying and heavenly. 

          Having the boiled and mashed green papaya with just a tsp. of ghee or mustard oil is another great option and also tastes yummy. However, in this recipe, I added a tempering of nigella seeds, dry red chilies and onion in mustard oil. A handful of chopped coriander leaves is then added to the end product to make it more flavorsome. So check out the step by step pictorial recipe to prepare this regional cuisine. 

• 1 medium size green papaya, peeled & roughly chopped
• 1-2 tbsp. mustard oil
• 2-3 whole dry chilies
• 1 tsp. nigella seeds (kalonji)
• 1 onion, sliced
• 1 tsp. salt or to taste
• 1 pinch of turmeric powder (opt)
• 2-3 tbsp. coriander leaves, chopped

         Pressure cook the papaya for 3-4 whistles. Mash or grate it and keep aside. 

         Heat oil in a pan and temper with nigella seeds and red chilies. Sauté for a few seconds.

          Add the onion, turmeric powder and salt. Fry till light brown. 

          Add the boiled & mashed papaya and mix well. 

          Add coriander leaves and give it a mix. 

          Serve with hot steamed rice for a comforting meal.

                   Pressure cook the papaya for 3-4 whistles. 

                Mash or grate it and keep aside. 

Heat oil in a pan & temper with nigella seeds & red chilies. Sauté for a few seconds.

                         Add the onion, turmeric powder & salt. 

                    Fry till light brown. 

                Add the mashed papaya and mix well. 

                   Add coriander leaves and give it a mix.

               Serve with hot steamed rice for a comforting meal.

           Serve with hot steamed rice for a comforting meal.

Egg Butter Roast (Mangalorean Fusion Recipe)

 

            Egg Butter Roast is a take on the very popular Mangalorean special Chicken Ghee Roast. However, in this recipe, I replaced ghee with butter. This style of dish is very spicy with the addition of dry red chilies. You can tone it down by adding Kashmiri red chilies, like I did.  However, it is toned down further to some extent with the addition of tamarind and jaggery. You may adjust the spiciness according to your preference. 

           This dish is a great party recipe where it can be served as an appetizer. It can also be relished as a side dish with dosa, appam, idiyappam, rice or chapatti for a sumptuous meal. So do give it a try by checking out the step by step pictorial recipe to prepare this delicacy. 

         The origin of the original recipe goes back to the town of Kundapur. So at times, it is also called Kundapur style Ghee Roast. It is very spicy and full of flavors coming from the ghee and a medley of various spices. You can use Kashmiri red chilies instead, for less of heat. 

          There are many versions to this amazing dish and any which way it is prepared, it simply tastes awesome. The whole spices are freshly dry roasted and ground to make this dish more flavorful. 

Ingredients - 

• 3-4 eggs, boiled & scored 
• 4 tbsp. butter
• 1 tsp. salt or to taste
• pinch of turmeric powder
• pinch of red chili powder
• 1 onion, chopped
• 2 sprigs curry leaves
• 1 tbsp. coriander leaves, chopped

Dry roast & grind - 

• 8-10 Kashmiri red chilies
• 1 tbsp. coriander seeds
• 1 tsp. cumin seeds
• 1 tsp. fennel seeds
• 1/4 tsp. fenugreek seeds
• 1/2 tsp. turmeric powder
• 1" ginger
• 3-4 garlic cloves
• 1 tsp. jaggery
• 1 tsp. tamarind paste

          Dry roast the Kashmiri red chilies, coriander seeds, cumin seeds, fennel seeds and fenugreek seeds for 1-2 minutes or till you get a nice aroma. Keep aside to cool. 

          Then grind along with the garlic, ginger, turmeric powder, jaggery and tamarind into a smooth paste. Keep aside. 

         Heat 1 tbsp. butter in a pan & add a pinch of salt, turmeric powder and red chili powder. Give it a stir.

         Then add the boiled eggs and sauté till they are lightly browned. Keep aside. 

         Heat the remaining butter and fry one sprig curry leaves till they turn crisp. Keep aside for garnishing. 

          In the same butter, sauté the onion and remaining curry leaves till light brown. 

          Now add the ground paste and salt to taste. Mix everything well and sauté till the oil separates. 

          Add the fried eggs and stir fry for 1-2 minutes till the eggs are well coated with the masala. 

          When done, garnish with chopped coriander leaves. 

          Serve with steamed rice, dosa, appam, neer dosa, idiyappam, plain biryani or chapatti for a sumptuous meal. 

                      Eggs are boiled & scored.

Dry roast the Kashmiri red chilies, coriander seeds, cumin seeds, fennel seeds & fenugreek seeds for 1-2 minutes or till you get a nice aroma. Keep aside to cool. Then grind along with the garlic, ginger, turmeric powder, jaggery & tamarind into a smooth paste. Keep aside. 

Heat 1 tbsp. butter in a pan & add a pinch of salt, turmeric powder & red chili powder. Give it a stir.

Then add the boiled eggs & sauté till they are lightly browned. Keep aside. 

Heat remaining butter & fry one sprig curry leaves till they turn crisp. Keep aside for garnishing. 

In the same butter, sauté the onion & remaining curry leaves till light brown. 

Now add the ground paste & salt to taste. Mix well & sauté till the oil separates. 

                   Add the fried eggs. 

 Stir fry for 1-2 minutes till the eggs are well coated with the masala. 

             When done, garnish with chopped coriander leaves. 

Serve with steamed rice, dosa, appam, neer dosa, idiyappam, plain biryani or chapatti for a sumptuous meal. 

Green Papaya Curry - South Indian Style

 

         This is an easy version of the Green papaya curry cooked in Andhra style. Steam them before hand to save time and then a bit of tempering and a sprinkle of sambar powder is all that takes to dish out this wonderful delicacy. You may also add some lime juice for a bit of a tang. Enjoy with steamed rice or as a side dish with roti,  paratha or curd rice. So check out the step by step pictorial recipe to prepare my version of this amazing dish. 

          There are many uses of green papaya. It can be used to make a curry (both dry and with gravy), made into a salad or simply have it boiled in a Bengali style with rice, mustard oil, salt, green chilies and coriander leaves. Here I prepared in an Andhra style, which can be enjoyed either with chapatis or as a side dish with curd-rice.

• 1 medium Green Papaya, chopped
• 2 tbsp. oil
• 1 tsp. mustard seeds
• 1/4 tsp. asafoetida 
• 1 sprig curry leaves
• 2 dry red chilies
• 1 tsp. urad dal (split black gram)
• 1 onion, sliced
• 4-5 garlic cloves, sliced
• 1 tsp. salt or to taste
• 1/2 tsp. turmeric powder
• 1 tsp. sambar powder
• 1 tsp. coriander leaves, chopped

             Steam the papaya for 8-10 minutes or till soft and keep aside. 

            Heat oil in a pan and temper with mustard seeds, red chilies, urad dal and chana dal. Sauté till the dals changes color.

            Add the onion, curry leaves, garlic, salt and turmeric powder. Sauté till light brown. 

           Now add the papaya and continue to sauté for 4-5 minutes on a low to medium flame.  

           When done, sprinkle the sambar powder and give it a stir. 

          Garnish with chopped coriander leaves and serve with steamed rice or as a side dish with roti or paratha. It also goes well as an accompaniment with curd rice. 

       Steam the papaya for 8-10 minutes or till soft & keep aside.

Heat oil in a pan & temper with mustard seeds, red chilies, urad dal & chana dal. Sauté till the dals changes color. 

                 Add the onion, curry leaves, garlic, 

                   salt & turmeric powder. 

                 Sauté for 2-3 minutes till they turn light brown.

Now add the papaya & continue to sauté for 4-5 minutes on a low to medium flame.  

          When done, sprinkle the sambar powder & give it a stir. 

Garnish with coriander leaves & serve with steamed rice or as a side dish with roti or paratha. 

            It also goes well as an accompaniment with curd rice.