Chicken Dahiwala --- made on 29th April, 2012

Semolima Laddu a bit powdery --- made on 29th April, 2012

What did I use:

1 cup rava (semolina)
3/4 cup sugar
1/2 cup water
1/4 cup ghee (you can use less if you want, it is not critical to the recipe)
3 tbsps cashewnuts
3 tbsps golden raisins
1 tsp powdered cardamom powder

How did I cook:

 

Melt the ghee in a saucepan or wok.

Fry cashew nuts till golden brown and remove with a slotted spoon.

Fry the raisins in the same ghee and remove with a slotted spoon.

Fry the rava/semolina gently till golden brown and fragrant. There should be very noticable change in color and aroma when compared with the raw semolina. Set aside.

Mix the sugar and water in a pan.

Heat gently to a rolling boil and keep stirring.

Check the sugar syrup for its consistency. When you lift the spoon from the syrup, you should feel the syrup coating the back of the spoon, it should be very sticky.

Gently pinch and spread apart your forefinger and thumb. The sugar syrup should trail in a single strand between the two fingers.

Slowly stir in the semolina to avoid forming lumps.

Stir in the cashews, raisins and cardamom powder.

Remove from heat and let cool.

When warm enough to handle, squeeze a handful of the mixture between your fingers and palm to form small balls.

4 "P"s affair!!!! --- "P"otato, "P"ointed Gourd and "P"umpkin with "P"oppy sead paste ---- made on 25th April, 2012

Sun dried red Lentil Chunks with Spinach leaves and few potatoes --- made on 24th April, 2012

Loving the heat of the Mustard Seed Paste when it coats the Hyacinth beans ---- Sim sorshe - Hyacinth beans with Mustard Seed Paste --- made on 22nd April, 2012

What did I use:

Hyacinth beans: 18-20 pieces

Mustard paste: 11/2 tbsp; please adjust according to your taste. We Bengalis are in love with mustard and we love the heat of this spice. For beginners I would suggest to use less.

Nigella seeds; 1/3 tsp

Green chillies: 2-3 pieces

Mustard oil: 1 tbsp

Salt

Turmeric

Sugar: ¼ tsp

How did I cook:

Cut the edges of the beans and remove the hair on both sides. With a fork poke the beans at 2-3 places. Wash and boil with a pinch of salt and turmeric for 5 minutes or till half cooked.

Drain the water and keep the beans aside.

Heat the oil in a pan or kadhai. Once its smoking hot reduce the flame and add the nigella seeds and slited green chillies. Be careful the spice will splutter a lot. Add the drained beans, pinch of salt and turmeric.

Fry on very low flame for 3-4 minutes or till the raw smell of the beans are gone.

Mix the mustard paste with ¾ cup water. Pour the water in the pan. Make sure the mustard skin is not added.

Check the seasoning and let it cook and thinken. The gravy would be little more after coating the beans and the oil should start coming out.

Pour few drops of pure mustard oil on top. Mix and serve.