Shahi tukra literally means “royal morsels”. The tale goes like this – one of the Nawabs of Awadh  – who was certainly not very famous for his generosity – used to distribute stale breads among his subjects on his rounds in and around the kingdom. Apparently, he had almost thousand chefs or khansamas in his kitchen. One of them came up with an idea. He dipped those stale breads; the nawab would distribute among his people, with sugar syrup and then pour thickened milk over it. And, the recipe for shahi tukra came up. This was one of the many stories anecdotes by Chitrita Banerjee in her book Amazon.

 There are many talks and discussions about the real origin of this rich and creamy bread pudding. Most believe it was the Moghuls who brought this recipe along with them. This dessert has become very popular in Southern parts of the Indian sub-continent; especially in Hyderabadi cuisine. You can find very few Hyderabadi restaurant or cook book which doesn’t have a recipe for shahi tukra.

Unlike most bread puddings which uses eggs this typical Mughlai dessert is eggless and is made with condensed milk, breads, saffron and dry fruits. The shahi tukda is also called double ka meetha as the bread swells to almost double its size after baking. The double ka meetha has become an indispensable dessert to serve after the rich meal on Bakrid or during Ramadan.

Ingredients:

• 8 slices of milk bread
• 1 liter full fat cream milk
• 200ml fresh cream
• ¾ cup sugar
• ¼ cup condensed milk
• ¼ cup raisins
• 2 tablespoon almond slices
• 4 tablespoon of clarified butter/ghee
• Few strands of saffron
• Edible silver foil for garnishing (optional)

Preparation:

• Boil the milk and cream in a thick bottom pan till it reduces to almost half its original volume
• Take out of flame and pour about 4 tablespoon of milk on 6-7 strands of saffron
• Mix the sugar and condensed milk with the milk in the pan and place it over flame again
• Pour in the now colored saffron milk, bring to boil with constant stirring
• Leave to get cooled
• Cut the crust out of the bread and cut into halves along its diagonal
• Heat about half tablespoon ghee in a pan for each bread slice and fry till golden brown
• Place the fried bread pieces in a baking tray and pour in about one-third of the milk on the bread pieces
• Bake it for about 5-7 minutes at 180°C. Take out from the oven and pour in some more milk over it and then bake for about 5-7 minutes more. Take out and pour the left out milk
• Bring to normal temperature and serve garnished with raisins, almond slices, saffron strands and edible silver foil.

Hot Tips – If you are keeping it in the fridge then always keep it covered. The shahi tukra tend to lose the moisture making the bread slices chewy. According to your love for sweets you can adjust the amount of sugar and condensed milk.

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Bengalis are renowned for their sweets. Be it east west north or south – the Bengali sweet has its own niche. Not much sweet, yet not too dull – the sweet has the exact quantity of sweetness as it should be to please anybody, and mind it not just the sweet lovers. It is the birthplace of sandesh. Even though rasogolla or rasgulla was not born here in Bengal, but very few people know that.

From sweets dipped in sugar syrups like the rasogolla, pantua, rajbhog to the dry and fried balushai and from soft and mushy steamed sandesh to the milk soaked rasomalai – Bengali sweet has it all.

There cannot be a meal complete without a piece of sweet at the end. A spoonful of chatni, a papad (poppadam) and a sweet is all you need to make the sweet loving Bengali praise your dinner menu.

While milk and milk products constitute more than ninety percent of the main ingredient in sweets. There are exceptions to this rule too. The patol misti, a one of a kind seasonal sweet is prepared with an outer covering of pointed gourd stuffed with khoya and small bits of sugar cubes (michri/mishri/misri) to give a nutty feel to it.

Ingredients:
8 Pointed gourds
200gms khoya
2 generous tablespoon of michri
1 cup sugar
2 cups water
5-6 green cardamom
Silver foil for garnishing (optional)

Preparation:

• Peel the pointed gourd/ patol with the back of a knife.
• Slit open the patol and take out the seeds from the inside, while doing so try not to puncture the outer coat
• Mix the water and sugar together and start boiling
• Let it boil till the sugar dissolves
• Gently place the pointed gourds inside the boiling syrup and boil till the coats get softened, but not absolutely gooey
• Take out, drain the excess syrup and let the coats get completed cooled
• Mix the khoya with the michri and stuff the coats gently with the khoya mixture
• If using the silver foil, wrap the sweets with the foil
• Keep the sweets on the upper rack of refrigerator till before serving

Hot Tips - While boiling the patol, don’t let it touch the base of the pan for long, it will change color then. Also if the syrup starts becoming too thick and caramelizing then pour in more water to make it thin. A syrup of one thred consistency is the best for boiling the pointed gourds. Thicker than that the sugar wont get inside the gourds.

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The temperature rising high and there is nothing you can do about it – the scorching sun and the sweat dripping down your nape. Can you think of any solution?  Of course visiting a cool hill station is one way out, but a cheaper solution may be having a good, cold, long sundae.

A little googling about sundae gave me more than 10 million links to sundae. Google celebrated the 119^th birthday of sundaes with a Google doodle, allegedly invented first by someone in Ithaca, N.Y, who also happens to be a pharmacist.

Whether or not it’s someone from USA or from Uruguay, sundaes are everyone’s favorite, and for those who are calorie conscious, why not just indulge in some sin – sundaes on Sunday.

Ingredients:

• 400gms butterscotch ice cream
• 1 ripe mango
• 6 chocolate wafers
• Cherries for garnishing

Preparation:

• Crush 4 wafers into small bits
• Slice the mango into very small pieces
• Take two wine flutes fill with 2 tablespoons of chocolate wafers and 3 tablespoons of mango slices
• Put in 1 big scoop of ice-cream
• Layer similarly till you reach the top of the glass; add one last scoop of ice cream
• Garnish with cherries and wafers
• Serve immediately

Hot Tips – If you don’t want to buy the ice-cream, here’s how you can prepare butterscotch ice-cream

Don’t forget to participate in the Father’s Day event happening at Cook Like a Bong. The last date of submission of all your entries is 15th June, 2011. You can send as many entries as you want . Send in your dad’s favorite recipes, your stories about your father, and any gift ideas for the day, or just send a photo of yours with your father – we’ll publish here on Father’s Day.

And, for the Father’s loving child there will be a surprise gift announced for the best entry. So, send your entries quickly and enroll yourself to get a great gift from Cook Like a Bong.

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Its already Holi time and nothing much to say. Here are some authentic Bengali recipes that you can try out for this doljatra.

Breakfast:

• Banana Pancake
• Bread Chopsuey
• Chal Diye Alu Dum with Luchi
• Egg Roll
• Mughlai Paratha
• Upma

Lunch:

• Doi Rui – Rohu in Yogurt
• Ilish Bhapa
• Chingri Bhapa in Microwave
• Mochar Tarkari or Banana Flower
• Dhokar Dalna
• Alu posto/ Potato in poppy seed paste
• Chanchra
• Jeera Rice/ Cumin flavored Rice
• Fried Rice in Microwave Oven
• Chicken Keema Curry
• Chicken-do-peyaja
• Kasha Mangsho – Bengali Mutton Curry

Desserts and Chatni:

• Tomato Chatni
• Amer Morobba
• Rasogollar Payesh
• Rajbhog
• Chaler Payesh

To search for more recipe click to All Recipes.

Wish you all a very Happy Holi!!! Play safe and don’t forget to share your Holi pics and memories with us.

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Missed my swimming lesson yesterday and so was desperate to put the evening to good use. I received the book yesterday from Kwench, and not having cooked for a while I decided to start with what a Bong outside Bengal craves for – The Oh-so-Awesome Rosogolla.

The Giant Rasgulla

Satarupa’s book on Indian sweets starts off with the unputdownable (yeah Telegraph, I borrowed your subtitle, but I hope you would take it as flattery) Rasogolla. Since the book looked pretty handy, I thought of starting off sequentially. But then it would have been too Bong for comfort. The next one was Rajbhog and I chose it immediately. Satarupa calls it The Giant Rasogulla, with a little different texture. Followed instructions to the T and ended up with this:

Rajbhog

You can search the internet for several videos, recipes and prep styles for Rajbhog so would include just the basic style (without the jazz).

What you need (Ingredients of Rajbhog)

Note: I prepared 12 giant balls (no pun intended ) with these. So, if you want more/less, extrapolate the figures accordingly.

• 250 gm Paneer (softer the better. If you find Chhana, or Chhena, all the better)
• 60 gm Khowa (not many stores would give you this amount though)
• 1 tsp flour (maida), 1tsp semolina (suji), 1 cardamom (you just need the Elach, or Elaichi, seeds)
• 1 kg sugar (yes, you need that much Chini for the sugar syrup)
• 750 ml water (hopefully, you have one of those 1 litre mineral water bottles at your house, it would help in the measurement)
• Edible Yellow color (or, 1 gm saffron, or Kesar, if you have some extra dough. Mind you, not many stores would give you 1gm of this costly stuff, so be prepared to be set back by 150 odd rupees. Else, edible colors work just well. What do you think they give you in the Sweets shops anyways?)
• 1tsp rose water (if you already have all the other stuff at home, but not this one, don’t worry too much about it)

How to make Rajbhog (preparation steps of Rajbhog)

• Ensure that the Paneer doesn’t have too much water (yeah I know that sounds a little moronic), and knead the Paneer with your palm well until it becomes smooth.
• Then mix 1tsp (maida) and 1tsp semolina (suji) with the kneaded Paneer and knead again
• Make 12 smooth balls, and ensure that there isn’t any crack
  • Tip 1 (For Beginners): at the start you may not know the optimum size of each ball, so don’t worry. Once you start making a few Golas, you would get a hang of how much Paneer to put in each Gola.
  • Tip 2 (for all) : if you want the Rajbhogs to look yellow, while kneading the Paneer, mix some edible yellow color with it

Slightly kneaded paneer

Smoothly kneaded Paneer

Paneer balls

Now, that we have Paneer Golas, we need to make some Khowa/Cardamom balls and put it inside the Paneer Golas. Lets get started.

• Mix Khowa and Cardamom (Elaichi) seeds and divide into 12 portions (I made 12 balls).
• Stuff one portion of the Khowa/Cardamom mix into each Paneer Gola, and roll the balls into your palm so that the Paneer covers all the Khowa
  • Tip 3 (For Beginners): if you don’t, while boiling the Golas in sugar syrup, the Khowa would drain out. It happened to 2 of my Golas.

The Khowa balls

Preparing sugar syrup

Okay, now we need to prepare sugar syrup and then boil the Golas in it. Lets do it.

• In 750 ml water, put ½ kg sugar and boil it. When the sugar seems dissolved, pour another ½ kg sugar and continue with the heat. A while later (say 5-7 minutes), you have Sugar syrup with you.
• Put your Golas one by one into the heated sugar syrup and continue with the boil. You’ll see that the Golas increase in size (I mean they will get puffed).
• Continue for another 7-8 minutes and you might see some crack appearing on the Rajbhog’s surface. Remove them from fire.
• Add (rather sprinkle) 1tsp rose water
• You’ll have let the Golas soak in sugar syrup for a few hours (say 3-4 hours) before you can have them.

Tada, your Rajbhog is ready.

Expert Eater Challenge

Try having one Rajbhog in one mouthful J. If you can, send us a photo, we’ll publish it here.

Eating Rasogolla

For you see, each day I love you more
Today more than yesterday and less than tomorrow.

• Rosemonde Gerard

Wish you all a very Happy Valentine’s Day. It may be a regular day for most of us, but still at the back of the mind, this day may seem to be a little different from the other 364 days of the year – a day to love and of course to express your love for the one person who has made all the differences in life.

Though the history of this day has no connection with romance and was celebrated to commemorate the Christian martyrs who were named Valentine. The romantic tinge of this day came with Saint Valentine. Roman Emperor Claudius II, supposedly ordered that young men to remain single as he felt that married men did not make good soldiers. On the other hand, Saint Valentine secretly performed marriage ceremonies to young men. When the emperor came to know about this he persecuted Saint Valentine. Want to know more about the history of 14^th February, click to see the wiki page.

This day is celebrated all throughout the Western world. Thanks to globalization 14^th February has become a day of celebration for the non-Christian countries too. Though a candle light dinner would be the perfect choice to celebrate this day of love and passions most people remains content with flowers and chocolates. We at Cook Like a Bong would love to share our part of celebration with a dessert – the apple crumble. This dessert is just perfect for Valentine’s Day – rough and course from outside, soft and gooey from inside – just like your Valentine. Choose more of our Valentine’s Day recipes.

Ingredients:

• 2 apples, peeled, stoned and coarsely chopped
• 1 cup of all-purpose flour
• ¾ cup icing sugar
• 2 tablespoon butter
• Vanilla ice-cream or fresh cream for serving (optional)

Preparation:

• In a thick bottom flask take the chopped apples and mix well with ½ cup icing sugar
• Stew the apples over low flame with occasional stirring
• The apples should become soft but not totally pureed
• Place the apples in an oven proof pan
• Mix the remaining sugar with the all-purpose flour and butter until it looks like bread crumps
• Cover the cooked apple with the flour mix
• Preheat the oven to 150°C
• Place the pan in the middle rack of the preheated oven and cook for 30 min or till the upper layer turns light brown
• Take out and serve hot with fresh cream or vanilla ice-cream

This recipe goes to Cooking with Fruits event hosted by Smita of  Tastebuds, also to Bake-off event . As this recipe is very easy to prepare and requires few ingredients, I’m sending it to Any One can Cook under the categories FB and WLI. This apple crumble is on its way to Monthly Mingle: Food for your loved ones hosted at Paulchens Food Blog?!, the event being the brainchild of Meeta of Whatsforlunchhoney.

The Calcutta Cookbook: A Treasury of Recipes From Pavement to Place

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While the entire world is busy dieting and maintaining a good figure, we Bengalis can’t just get rid of our sweet tooth. Come January and here’s another reason to celebrate the genetically transmitted sweet loving characteristics of Bongs. The reason this time is simple – Sun (Lord Surya) has come to visit the house of his son, Saturn (Lord Shani) – yes, you have guessed it right its Makar Sankranti held each year on 14^th January. This day celebrated as Poush Sankranti (sankranti meaning end of a month). There is a whole range of sweets prepared especially for this occasion, named as pitha – these may be steamed, boiled, or even fried; the main ingredients being rice flour (rice grains ground to fine powder), jaggery (the golden harvest of winter in entire Bengal) and coconut.

This day is celebrated throughout India in different ways; it’s the time of harvest. You can search an array of recipes from throughout India in the Harvest the festival of rice event round up part I and part II.

Our guest, Dipanwita Sarkar was good enough to share a recipe of bhapa pitha with us. If you don’t like it that sweet you make it like savory dumplings.

Ingredients:

• Rice flour 2 cups
• Grated coconut 2 cups
• 1 cup jaggery
• Hot water for kneading the dough

Preparation:

• Make a dough with the rice flour and boiling water [Boiling water is important otherwise pithe will break]
• Heat a wok, and mix the grated coconut and the jaggery with continuous stirring till it becomes dry. Keep aside and let the filling cool.
• Now make very small balls from the dough and press each ball with your finger to make a small bowl shape to put in the filling [The thinner the outer the tastier the pithe but be cautious that it should not break.]
• Put the filling and close the bowl in whatever shape you like. [You can give a triangular shape with frills at the borders. Be creative give different shapes for different fillings].
• Steam the pitha in a steamer/rice cooker or simply place the pitha on a sieved bowl and place it over boiling water.
• It takes almost half an hour to be fully cooked. [So pour water accordingly. Make sure water doesn’t touch the pitha.]
• Check at intervals. First it feels sticky, but when it feels dry, then it is done.
• Remove and keep open for 5mins to evaporate touches of moisture on it. Then you can store in a casserole or enjoy steaming hot pitha then and there.
• Serve pithe with liquid jaggery.
• 
  

Hot Tips – You can prepare savory pithe similar to this. Just replace the coconut and jaggery filling with vegetables (Dipanwita has used potato and cauliflower) or even minced meat or chicken. If using vegetables cook the vegetables with ginger paste, chili powder and/or tomato puree and coriander leaf. Dry out excess water while preparing the filling. You can also use mashed peas for the filling. Cook the mashed peas with roasted cumin seeds and red chilies. Serve the savory pithe (steamed dumplings) with coriander dip.

Further Readings – Patishapta, Chaler Payesh

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Clicked by Kalyan - St. Patrick's Church, Bangalore

School’s over and so is the innocent madness. These days Christmas has become synonymous to a partying late night on Christmas eve and perhaps a visit to the church mostly to see the Winter Fashion of the year (chuckles…). But, this time just thought of doing something a little different – planning to have a gala dinner on the 25^th night. What’s your plan for the day?

Decided on the dessert for the night – tartlets with meringue filling decorated with red cherries and sprigs of mint just to retain the colors of Christmas – white, red and green. I have used marzipan to make the crust along with maida, but you can omit the almond powder and use only all purpose flour.

Ingredients:

For the crust:

• 1 cup all-purpose flour
• 1 cup almond powder
• ½ cup castor sugar
• ¼ teaspoon baking powder
• 1 ½ tablespoon ghee/butter
• Water as required

For the filling:

• 2 egg whites
• 1 teaspoon vanilla essence
• 3-4 tablespoon castor sugar
• Cherries to decorate

Preparation:

For the crust:

• Add all the dry ingredients together and pour in the butter/ghee
• Mix these ingredients to make a bread crumb like texture
• Pour cold water and knead with your hand to make a not-very-moist dough
• Wrap in cling film and refrigerate for 1 or 2 hours
• Preheat the oven to 180°C
• Roll out the dough and line 6 small flan tins. Press the dough into the corners and trim off the excess dough with a sharp knife. Alternatively you can use a single 8” flan tin
• Prick the dough with a fork and bake for 10-12 min or till the crust turns golden brown
• Take out and set to cool

For the filling:

• Beat the egg whites till they form soft peaks
• Add the castor sugar, vanilla essence and continue beating

Put Together:

• Pour the filling over the tart crust and bake in a preheated oven at 150°C for 5-6 min on the upper rack till the peaks turn a little brown
• Serve hot or cold decorated with cherries

Hot Tips – You can create your own filling. Use thick custard or soft cream and seasonal fruits like strawberries, pineapple, raspberries, etc to decorate your tart. Do let us know about your favourite tart fillings.

Further Reading – Irish cream and Strawberry Tartlet, Toblerone tart.

Once upon a time there lived a Bengali who loved sweets. Does it seem to be starting of some fairy tale from Thakurmar Jhuli? I’m not trying to tell you any stories here, but I’m sure if you want to share your thoughts for Bengali and our love for sweets, I can very well start like this.  Sweets in Bengali diet seem to be indispensible. Be it a piece of sandesh and a spoonful of misti doi at the end of the meal or the huge platter of sweets for any social ceremonies. Bengalis can not be complete without sweets.

When we thought of conducting a poll at Cook Like a Bong FaceBook page on which is the best Sweet shop in Kolkata, we actually couldn’t come to a conclusion. With so many comments (of course thanks to all the sweet loving enthusiasts for their valuable comments), but each had a name for a different shop. Starting from Nakur, Bhim Nag and Putiram to Ganguram, Sen Mahashay, Mithai and many more.

Even though these days’ people are calorie conscious and stay away from gorging on those extra calories, but still can you just think of letting go a chance to bite on some white and mushy rasgulla (rasogolla)?

Rasgullas are soft white balls made with farmer’s cheese (chana) dipped in sugar syrup.  Khirmohon, as it was earlier called in Orissa (the actual birth place of this sweet elixir), rasgulla first appeared in the sweets shops of Kolkata during the mid of 19^th century. Even though controversies prevail, Nabin Das is said to be the “Rasogolla Columbus” of Bengal who introduced this sweet to the residents of Bengal. Rasgulla was in vogue in Orissa since centuries, but it gained popularity in Bengal and has now become one of the most sought after sweets. Be it presented in a clay pot (handi) or in cans – rasogolla remains in the heart of all Bengalis and I just can’t forget that song “Ami Kolkatar rasogolla….”. If you are not satisfied with only rasogolla, then you can have a taste of a derivative of this Bengali sweet, rasomalai also called rasogolla payes.

If you are just craving to have some of these then here’s the recipe for this coveted Bengali dessert from a special guest, Sohini Biswas. Sohini is a regular contributor to the Cook Like a Bong Facebook page and we thought of publishing this Bengali sweet recipe from her kitchen.

Ingredients:

For the Gollas:

2 litre of Full Fat Cow’s Milk (will make about 24 Rosogollas)
Juice of 2 limes
1 teaspoon Semolina/Sooji
1 tablespoon Plain Flour/Maida
1 teaspoon Sugar
Muslin Cloth/Fine strainer

For the Sugar Syrup:

5 cups Water
3 – 4 cups Granulated Sugar (depending on whether u have a sweet tooth or not!)
½ teaspoon Crushed Green Cardamom
2 teaspoon Rose water
1 small pinch Saffron

Method:

For the Gollas:

• Heat the milk in a deep bottomed sauce pan and bring to boil.
• Add the lemon juice slowly to curdle the milk.
• Once the milk is fully curdled and the green whey has been released. Place the muslin cloth on a strainer and slowly drain the whey out.
• Keep the paneer under cool running water for a few seconds (this will remove any smell of lime).
• Tie the ends of the cloth and hang for an hour. In a large bowl start kneading the paneer.
• Add the semolina and flour and knead for about 5-10 mins till the dough is soft and smooth.
• Divide into equal sized round smooth balls (keep an eye on the size of the balls as they will get bigger-about double the original size!!). Make sure the balls are crack free.

For the Syrup and the Rosogollas:

• Heat water and sugar in a wide mouth stock pot.
• Add the rose water and cardamom powder after the water starts boiling and the sugar is dissolved.
• Lower the heat and add the balls one at a time.
• Cover the pot and cook on lowest flame for about 40-45 mins.
• Remove lid and add the saffron strands and cook for another 5 mins.
• Take the pan off heat and let it sit for 5 mins. Garnish with roughly chopped pistachios and serve warm.
  Can be refridgerated upto 5 days in an airtight container.

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Poppy is one of the oldest recorded spices in the world. It’s used in various culinary and medicinal purposes. It is obtained from the poppy opium (Papaver somniferum) plant. As mentioned in the wiki page of poppy seeds, the plant had been grown by the Sumerians. Poppy has also been mentioned in Egyptian papyrus scrolls as early as 1550 B.C.

Poppy was at first used as a sedative and then as a spice. But, this kidney shaped seed with its unmatched taste and aroma has stolen the hearts of thousands of foodies across the world. So, when I got to host the Cooking with Seeds event, the brain child of Priya of Priya’s Easy and Tasty Recipes, I chose poppy.

Poppy is extensively used in Bengali cuisine. Starting from stir fried poppy paste with a little garlic and salt to the famous alu-posto and dim posto sorse. Be it vegetarian or non-vegetarian dish poppy finds its place everywhere in Bengali preparation.

I have categorized the entries into four different classes depending on the type of the dish and without further ado here’s the list. Hope you enjoy it.

Vegetarian:

Nithu Bala of Nithu’s Kitchen –
Beetroot Kurma

Priya of Priya’s Easy and Tasty Recipes –
Sprouted Kala Channa Kurma,
Bittergourd Masala,
Broad Beans & Potato Stir fry,
Banana Blossom Dumplings Gravy

Roshan of Roshan’s Cucina –
Green Pea Kurma

Pavanisrikanth  of FoodLovers–
Aloo Kurma

Sangeetha of Sangi’s food world –
Potato pakoda kuruma

Preethi Ram of Preethi’s Culinary –
Navratna Kurma

Non – Vegetarian:

Roshan of Roshan’s Cucina –
(Tomato Pilaf with) Mughlai Chicken

Nandini of Nandini’s Food Page –
Fish Kurma
Egg Masala

Desserts:

Sangeetha of Sangi’s food world –
Poppy seed Almond Basundi

Priya of Priya’s Easy and Tasty Recipes –
Poppy Seeds Kheer

Jaya of Tamalapaku –
Pala Poli

Nandini of Nandini’s Food Page –
Bottlegourd and Moong Dal Payasam/Kheer

Miscellaneous:

Ayantika Ghosh of Eat Drink n Rock –
Jam filled poppy seed cookies

Priya of Priya’s Easy and Tasty Recipes–
Poppyseeds & Quinoa Spice Powder

Gayathri of Gayathri’s Cook Spot–
Poppy Seeds Dinner Rolls

Tanvi of Sinfully Spicy –
Bengali Beet Chops

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