Rasmalai Recipe | How to Make Rasmalai | Diwali Sweet Recipes

Rasmalai , Rossomalai as also it's known as is easy, healthy and delicious Indian sweet where Ras means juice and Malai means cream. Popular Bengal sweet which is normally one step ahead of rasgulla (roshogolla). Bengali sweets are very famous whether its rasgulla, rasmalai, sandesh, kalakand and it's all favourite for most of the people. Since Diwali is approaching fast I am post yet another easy recipe Rasmalai which have option of either preparing everything at home or if in hurry we can use canned rasgulla.

Paka Kolar Bora | Bengali Kolar Bora | Ripe Banana Fritters

Paka Kolar Bora, Bengali kolar bora is banana fritters where paka means ripe, kolar means banana & bora means pakora or fritters and this is one of the delicious tea time snack. Kolar Bora popular Bengali delicay during Janmashtami and Makar Sankranti as during Sankranti kolar bora is made with new rice to welcome the new year with a bang. If you have ripe bananas with you then you should try this yummy yet super easy snack, we can do this in no time it makes great snack for tea time or kids.

Dimer Dalna (Jhol) | Bengali Style Egg Potato Curry | Egg Recipes

Dimer Dalna, dimer jhol, aloo dimer dalna or Bengali style anda aloo curry or egg potato curry is one of the favorite potato egg curry with addition of freshly made panch phoran this egg curry is delicious and makes excellent meal with rice or paratha. This recipe can be made very quickly and if we have boiled eggs and potato in hand, i you like egg and spicy food then you will love this recipe.

Rasgulla | Bengali Spongy Rasgulla (Roshogolla) Recipe

Rasgulla, or Roshogolla, Rosogolla as called by Bengali is wonderful bengali sweet recipe and which has to be the most famous bengali sweet, in fact popular Indian sweet too. Soft, spongy, melt in mouth rasullas are treat to eat and we can say it's healthy compare to lot of other Indian sweets as it's not deep fried and we can reduce sugar syrup a lot while eating. Rasgulla is wonderful sweet for any occasion, celebration of festivals. .

Fish in Mustard Gravy

I started to cook fish and try to look beyond my usual Fish Fry.  This fish curry  I made with my sister recipe, she gave me a bottle of whole yellow mustard seeds and recipe to use the mustard in different recipe.   Fish and mustard goes well and it makes me keep thinking of Bengali way of fish curry.   The recipe is pity simple and if you look for change from your  tamarind or coconut base fish curry then you should try this, I used mustard oil but you can do with any oil of your choice.  

 Ingredients

Fish - 500gms ( I used Seer Fish/ King Mackerel/Vanjiram Meen variety)
Onion - 2 large
Tomato - 2 large
Green Chilies - 4
Red Chili Powder - 1 tsp
Turmeric Powder - 1 1/2 tsp
Nigella Seeds - 1/2 tsp
Cumin Seeds - 1/2 tsp
Mustard Oil - 3 tbsp
Water - 2 cups
Salt - to taste
To Grind
Yellow Mustard Seeds - 2 tsp [yellow ones]
Poppy Seeds - 2 tbsp [ I replaced with 15 cashews]
Ginger - 1” pieces
Garlic - 2 pods [4 if using small]

Method:

1. Coat fish with salt and 1 tsp turmeric and keep aside
2. Finely chop or grate onion, chop green chilies and tomato.
3. Grind all the ingredients in ‘To Grind’ to smooth paste using little water and keep side.
3. In a pan/wok heat oil until smoking point if using mustard oil, add cumin & nigella seeds and allow to splutter.
4. Add grated onion, green chili and sauté until light golden brown. Add grinded masala and cook for 5 minutes in medium flame or until raw smell goes off, keep stirring regularly.
5. Add chopped tomato and allow it to get mash, now add red chili, turmeric powders and mix well, cook until oil separates from masala.
6. Now add fish pieces and gently coat fish with masala, cover and cook for 10 minutes do stir in intervals.
7. Add 2 cups of water, salt and gently mix, cover and cook again for 8-10 minutes in medium to slow flame or until oil floats on top and fish is cooked.

Serve warm with steamed rice.

Have a nice day ~~

Bandakopi Bhaja - Cabbage Stirfry

I search here and there so many places for some bengali dishes but somehow anything didn't catch my eye. After much of brainstorming I settled for Bandakopi Bhaja or Cabbage fry. I followed the recipe as it is except that in the end I didn't add powder mustard as I have used mustard seeds and mustard oil for cooking.

Talking about mustard oil, while using this oil make sure the oil is heated properly(heat till smoking point) before adding anything in the oil. If the oil is not heated properly then in the food there will be strong oil smell which most of the people don't like.

Paach Phoron is the main ingredients in this recipe and which is made from equal proportion of Cumin seeds, Fennel seeds, Nigella seeds, Mustard seeds, Fenugreek seeds. Since I needed only 1tps of paach phoron I used a pinch of all the 5 seeds and the proportion was just perfect. The recipe took less than 10mins to cook including the cabbage cutting part. So do try this simple but tasty bandakopi bhaja.