October 20, 2014

Chum Chum

Ingredients :

  1. Whole Milk - 1 ltr.
  2. White Vinegar - 3 tablespoons + 4 tablespoons water
  3. Semolina - 1 tablespoon
  4. All Purpose Flour - 1 tablespoon
  5. Crushed Green Cardamom Pods

For Sugar Syrup :
  1. Sugar - 1 cup
  2. Water - 3 cups

Grated Khoya/Mawa & Chopped Pistachio for garnishing


Process :

  1. Take the milk in a pan and boil it. When the milk will start boiling, add White Vinegar+water little by little. When the milk will start curdling, turn off the heat. Now take a cheese cloth and strain the curdled milk, squeeze the cheese cloth to remove excess water. Now hang the cheese cloth from the tap for 1 hour.
  2. In the meantime, take the sugar & water in a boiling large flat pan and place on medium heat to boil.
  3. After 1 hour, take the chhana in a plate, add semolina, flour, crushed cardamom and mash the whole thing together by using your palm. Keep mashing the whole thing for at least 10 minutes.
  4. After 10 minutes, make small chum chums from the chhana mixture. The chum chums will be double in size, so at first make smaller version chumchums, before adding them to syrup.
  5. When the syrup will start boiling, add the chumchums. Boil for 15 minutes covered. After 15 minutes, open the lid, turn the chumchums, sprinkle some water on the chumcchums and again boil for 10 minutes covered. Turn off the heat. Let the chumchums to be at room temperature.
  6. When they will be completely at room temperature, take them out of the syrup, place on a plate in single layer, sprinkle grated khoya & chopped pistachio. Enjoy.......

February 25, 2014

Jhaler Jhol (Bengali Vegetarian Curry)

Serves 2 persons


For Masoor Dal Fritters:

1. Masoor Dal - 1 cup soaked for 1 hour and grind into a fine paste with very little water.
2. Turmeric - 1/2 teaspoon
3. Salt and sugar as per taste
4. Red Chili powder - 1/2 teaspoon
5. Vegetable or Canola oil for deep frying

Making the Fritters:
1. Mix all the ingredients under "Masoor Dal Fritters" and bit well for 15 minutes.
2. Now heat oil in a deep frying pan and add each tablespoon of this mixture and fry till golden brown.
3. Take the fritters out of the pan and place on paper towel.

For the gravy:

1. Parwal or potol 6-8 peeled and lengthwise halved
2. Potato 1 large peeled and lengthwise cut into pieces
3. Cumin powder - 1 teaspoon
4. Coriander powder 1 1/2 teaspoon
5. Turmeric powder - 1/2 teaspoon
6. Red chili powder - 1/2 teaspoon
7. Panch foron - 1 teaspoon
8. Salt and sugar as per taste
9. Masoor dal Fritters
10. Vegetable oil 2 tablespoons for cooking


1. Take a pan and heat oil in it. Now add panch foron for tempering. when they start crackling add the vegetables and fry till they are light brown.
2. Now make a paste of all the  Cumin ,Coriander ,Turmeric ,Red chili Powder and add into the pan and stir fry for 2-3 minutes.
3. Now add 2 cups of water into the pan and cook for 20 minutes with lid on low heat.
4. After 15 minutes open the lid and add the fritters and cook on high heat for 10 minutes.