cookbypassion

Today's recipe is a traditional bengali sweet that is also  popular in Pakistan, India and bangladesh. It comes in a variety of colors, mainly in pink, white, yellow. Usually garnished with pista, cream or coconut flakes. We need: Milk 4 cups Lime/lemon juice 1/4 cup Sugar 3 cups Water 5cups Food color pinch Method: Boil milk on medium heat. Keep stiring milk during boiling process so that it does not  stick at the bottom. Now add lemon juice and stir well. Switch off stove  and keep stiring. Now you can see paneer forming on top leaving water. Now strain water using cheese cloth or muslin cloth. Wash the paneer with water so that lemon juice smell disappears. Remove all the water from paneer so that it forms a soft dough kind of paneer. Now keep pressing with your palm to make a smooth texture. Add color to paneer and mix well. Now make small balls and keep aside. Heat large sauce pan add water and let it boil. Now add sugar and let it melt in the water. Once the sugar melts add p

We need: Potato 3 Carrot  2 Poppy seeds/ posto 1/2 cup Green chilies 4 Oil 3 sps Salt to taste Haldi 1/4 sp Chili powder 1/2 sp Method: Soak poppy seeds in hot water for 30minutes. Then  grind to smooth paste. Peal and chop carrot and potato into bite size pieces. Heat oil and add potato and carrot pieces. Fry for 3 minutes and then add slit green chilies. Fry for another 3 minutes and then add poppy seeds paste. Also add haldi, salt and chili powder. Saute and add little water. Cook on medium heat till done. Serve hot with roti or rice. Check to see what my fellow bloggers are cooking for Blogging Marathon # 22

We need: Milk 2 cups Lime/ lemon juice 4sps Sugar 1/2 cup Dry fruits/ cherries for garnishing. Method: Boil milk on medium heat. Keep stiring in between. Once milk comes to boil add lime juice. Stir for a minute and switch off the flame. Keep stiring, when u see paneer forming on top remove and strain to remove the water. Use muslin cloth or thin cotton cloth to strain water. Wash the paneer with cold water to remove the lime/ lemon smell. Squeeze all the water. Now transfer this paneer to plate and rub it with your hands for 5 minutes. Now add sugar to it and mix well for another  5minutes. Heat pan and cook this paneer on low flame for 3 minutes. Remove immediately  from flame so that it does not become crumbly. Let to cool, again rub the paneer with your palms to make smooth dough. Make small balls of any size. Garnish with dry fruits or cherries, its up to your taste. Serve. Check to see what my fellow bloggers are cooking for Blogging Marathon # 22

This recipe is one of my favorite recipe which my mom makes.Good to go with any type of naan, roti or even rice. Adding crushed garlic gives this dal a very special taste and flavor.Here goes the recipe.... We need: Split chana dal  1cup Onion sliced 1/4 cup Green chilies slit 3 Freshly grated coconut 1/2 cup Mustard seeds 1/4sp Garlic cloves 3 Cumin seeds 1/4 sp Udad dal 1/4 sp Curry leaves 4 Red chili 1 Oil 3 sps Haldi 1/4 sp Chili powder 1/2 sp Salt to taste Method: Soak chana dal for 2 hrs and wash throughly. Add enough water to presser cook. Make sure the dal has to be grainy  after cooked. Do not mash the dal after done. Heat pan add oil and add cumin, mustard, curry leaves, udad dal and red chili. Saute and add slit green chili , crushed garlic and sliced onions. Saute till onions turn light brown. Now add dal without water. Also add salt, haldi and chili powder. Mix well and let it cook for 2 minutes on low flame. Now add grated coconut and cook further on low flame for 5 minut

It has been soo much fun doing BM#11 with a theme Lunch boxes. Can't believe its already 7th day.Will be back tomorrow with another theme. Till then be happy and keep smiling. Today recipe is Veg biryani with butter paneer. Here is the recipe..... We need: Basmathi rice 2 cups Mixed veggie's 1 cup Onion 1 small Potato 1 small Chopped cilantro 1 cup Chopped mint leaves 1 cup Curry leaves Cinnamon 1 inch stick Cloves 3 Cardamom 2 Bay leaf 2 Garam masala powder 1/2 sp Biryani masala 2 sps Curry leaves 4 Ginger garlic paste 1 sp Method: Heat oil and add whole garam masala and saute for 2 minutes. Now add Chopped onion and curry leaves. Fry till golden brown and add mixed veggies( peas, carrot, corn, bean, cauliflower) Also add potato pieces. Cook for 5 minutes and add chopped cilantro and mint leaves. Now add washed rice without water, garam masala powder, biryani powder and salt. Mix well and fry the rice for 5 to 7 minutes. Now transfer this rice to electric rice cooker and add

We need: Chickpeas 1cup Onion small Green chilies 4 Ginger garlic paste 1sp Chili powder 1sp Garam masala 1sp Cinnamon 1 inch stick Cardamom 2 Bay leaf 1 Cloves 3 Jeera / Cumin 1sp Curry leaves 6 Salt to taste Oil 4sps Cilantro chopped 1/2 cup Mint leaves 1/2 cup Basmathi rice  2cups Method: Soak chickpeas over night and presser cook till done. Heat pan add oil, add whole garam masala , jeera and curry leaves. Saute till they turn light brown. Now add sliced onions and slit green chilies. Saute and add ginger garlic paste. Cook till onions turn golden brown. Add Boiled chana and washed rice. Also add Chili powder,  garam masala, salt, cilantro and mint leaves. Saute for 5 minutes and add 31/2 cups water and mix well. Cover and cook till done. After adding water you can even transfer everything to electric rice cooker or presser cooker to cook further. Serve hot with any kurma or raita. I have served this pulao with Dum aloo. Check to see what my fellow bloggers are cooking for Blogging

Back with another season of Blogging marathon. Cant believe its already 22nd edition. It was a lovely journey posting  recipes and knowing different recipes from other bloggers. Thanks you soo much Srivalli for the BM. This week I choose cooking with chickpeas as whole as my theme. Am here with the 1st day recipe  and that is Chickpeas Sundal. Here goes the recipe..... We need: Chick peas 1 cup Grated fresh coconut 1/2 cup Mustard seeds 1/4sp Cumin seeds 1/4 sp Udad dal 1/2 sp Red chili 3 Curry leaves 10 Salt to taste Oil 4sps. Method:  Soak chick peas over night and cook in presser cooker. Drain water and keep aside. Heat oil in pan and add cumin, mustard, red chili, Udad dal and curry leaves. Now add boiled chickpeas and mix well. Add salt to taste and grated coconut. Cook for 5 minutes on medium flame. Sundal is ready to serve. Check to see what my fellow bloggers are cooking for BM#22.