Koraishuti ba Narkel diye Chire Bhaja -- Crispy Poha

Unlike  where I live amidst snow, bitter cold and temperature dropping to negative, winter is a joyous time in the plains of Bengal. Because it is not really "cold" cold but merely a delusion of  being "cold". Also this is the season when it is not really hot and you are not sweating at the mere prospect of a bus ride. That is a lot of "not"s. In fact winter is so pleasant that you can wear a sweater or wrap a shawl or sit in the sun after a bath in a bucket of water warmed by the same sun and yet not lose an ounce of body fluid by perspiration.

Of course this luxury is only for the plains and the lower range of  Himalayas in the far north of the state get severely cold and suffer from a case of proper winter. But we will not talk of severe winters as they are not as fun as the mild ones.

So in the plains of Bengal, winter is the season to show off napthalene scented Kashmiri shawls and to indulge in heavy eating. Not that the other seasons see any less of  the last bit but Bengalis love to think that a cold weather demands more of fatty food, sweet desserts and variety of dishes made with fresh vegetables like cauliflower, sweet peas and carrots which grace the markets only in the months of December and January. Okay, okay, now you do get these vegetables around the year but even then you cannot deny the pleasure of aloo-phulkopi chingri'r dalna, narkel-khejur gur pur diye pati shapta, piyaajkoli diye maach and beet-gajor er chechki on a winter afternoon which has the prospect of a nap under sun soaked quilt later.

The erudite Bangalis also believe(and rightly so!) that the umpteen cups of hot tea or coffee gulped down to abate the so-called-cold, needs to be served with some deep fried deliciousness on the side. So, croquettes are fried, stuffed kochuris are rolled out and battered fish sizzle in a kadhai full of oil.

Now, though it is the Egg Roll, Fish Fry, Chicken Kobiraji, Beguni and Aloor Chop which are the more famous deep fried snacks, there are several humble counterparts that are made at home with minimal effort and with ingredients easily found in a home pantry.

"Chire Bhaja" or "Crisp Fried Poha" or "Crispy Beaten Rice" tops the chart in that category. It was the most frequent snack made by Ma, winter or no winter and especially on the arrival of an impromptu guest for cha. And guests were almost always impromptu in those times. Like most mothers of that generation, my Ma believed in the code of conduct set by the ancient Sanskrit verse "Atithi Devo Bhavah" which means "A guest is like God". Translated it meant -- "it is necessary to ply all guests with food and beverage irrespective of their desire to consume food". 

In summer this meant sherbet, sondesh and mangoes and when the weather turned cooler it was always tea and fried goodies. Since we lived in a small town, where getting shingara and mishti from the stores was as long winded as placing a telephone call, Ma always served something made at home. It could be nimki, which she would make by jarfuls every few months, or home made sabu papad and chips, which were made in winter. Most of the time those jars would be emptied by us, without her knowing, and so she had to resort to the default choice of "Chire Bhaja" on many a evenings. 

It was quick, easy and inexpensive. All it needed was chire or beaten rice which was a pantry staple, raw peanuts and gallons of oil. Heat enough oil in a kadhai --> fry the peanuts and remove--then fry the chire in a kadhai full of oil until those flat dry pieces puff up snowy and crisp. Simple.

During winter when the sweet peas were a plenty and Ma already had some shelled peas at hand, she would throw in boiled and lightly sauteed peas with the chire bhaja. That Koraishuti diye Chire Bhaja was my favorite. Sometimes if she had left over grated coconut after the pati shapta stuffing was done, she would mix the fluffy, soft "narkel kora" with the fried chire and sprinkle a little sugar on it. That gave the savory chire bhaja a sweet undertone which instantly took my fancy. The dregs of sugar and salt mixed with the oil at the bottom of the bowl was a delight to lick and it was perfectly ok to wipe down those oily fingers on the pleats of skirts or the sari, whichever was easily available.

Oil, then was not a bad word. Chire Bhaja needs to be fed oil. Period.

But now, it is the oil which makes me freak out every time I have to fry chire. The result, I would rarely make chire bhaja, hyperventilating at the memories of oil stained fingers until my Ma-in-law showed me a less oily way to fry this stuff. She would first dry roast the chire in a kadhai and only then fry it in oil. This step cut down the oil dramatically. The chire turned crispy even with very less oil. Voila !! A trick worth learning.

I went a step further, as is my habit to always take a different step for better or worse, and these days I toss the chire with little oil and roast in the oven as the first step. Only then do I fry it in very little oil in the Kadhai. Works wonders every time. Well, I mean not exactly same "wonder" as frying in gallon full of oil. And the oily dregs of sugar-salt-pepper are missing. And definitely that more oily chire baja tasted better than this less oily one. But this was one tastes very good too. Only a teeny-tiny bit less good.

We will settle for that I say.

Koraishuti ba Narkel diye Chire Bhaja

Option 1 -- Badam diye Chire Bhaja or Crispy Poha with Peanuts

Toss 3 cups of  chire/thick poha/flat beaten rice with 1 tbsp of Vegetable oil.

Next spread them in a layer on an oven safe tray and bake in the oven at 300F. After the first 7-8 minutes, take it out and toss it around. Pop in the oven for next 7-8 minutes. keep a watch to see that the chire is not getting brown and burnt.

At the end of this oven time, the chire should be crisp, brittle and no longer raw

Now heat 2 tbsp of oil in a small kadhai.

When the oil is hot add about 1/4th cup of peanuts and fry till light brown. Remove the peanuts and keep aside.

To the same oil, add a cracked red chilli and a small piece of ginger julienne.

Add the crispy baked chire gradually, tossing it in the oil. Sprinkle little salt while tossing. The chire will puff up a little more.

Now switch off heat and pour out the fried chire in a bowl. Mix with the fried peanuts. Sprinkle salt and black pepper powder to taste


Option 2 -- Narkel diye Chire Bhaja or Crispy Poha with Coconut and Sugar

After the last step, where you have poured out the chire and added salt/pepper etc., add a fist full of grated coconut and about 1/2 tsp of sugar to the piping hot chire bhaja. Toss quickly and eat.

Option 3 -- Koraishuti diye Chire Bhaja or Crispy Poha with Green peas.

If using fresh peas, then shell and boil the peas till tender. If using a bag of frozen peas, then microwave the peas till just done. I love these sweet peas ad so we will be generous and use 1 cup of cooked peas.

Bake the chire in the oven as described earlier

Now heat 2 tsp of oil in a small kadhai.

When the oil is hot add a cracked red chilli and a small piece of ginger chopped in julienne.

Now add the cooked peas and toss with salt and black pepper powder. Saute for a couple of minutes. Take out the peas and keep aside.

Add about 2tbsp oil to same kadhai and heat.

Add the crispy baked chire gradually, tossing it in the oil. The chire will puff up a little more.


Now switch off heat and pour out the fried chire in a bowl. Add the sauteed peas. Sprinkle with more salt and black pepper powder to taste.

Bengali Mutton Stew -- and a song for Saraswati

Bengali Mutton Stew adapted from Lila Majumdar's Brown Stew

When I was a small child, I did not sing. Rather I assumed that "I cannot sing". It must have been a true assumption since years later when I tried to sing lullaby to my daughters, they protested and later told me to not sing when they are trying to sleep!

However my father, like all fathers, did not believe in my lack of singing talent as a 5 year old. He was a connoisseur of Rabindra Sangeet and though he himself could not sing a single note in key, he made it up by being an ardent listener. Rabindra Sangeet was the only music that played in our house in those days. The few Hindi songs that I heard were either over the neighborhood loudspeaker or on Binaca Geetmala on Bibidh Bharati. The only voices that boomed through our tape recorder was that of Debobroto Biswas, Suchitra Mitra and Kanika.

This overdose of Rabindra Sangeet at home, made me kind of detest Tagore's Songs. Yes, a blasphemy, but honestly I did not get most of the Tagore songs as a child. There were few like "Purano sei diner kotha" and "Aakash bhora surjo tara" which I really liked but most others, played day in and day out sounded monotonic to my ignorant ears.

As a result when my Father wanted me to learn Rabindra Sangeet, as most Bengali Fathers would, I protested. I said "I cannot sing", which might have been true but not something that could not have been worked on with some training. But I steadfastly refused any training and even with an opportunity to learn at Tagore's ChitraBhanu, I did not succumb to the pleasures of learning music. Even at the compulsory music class in school, I mouthed words, keeping my voice low, assuming that I cannot really sing.

Many, many years later, I kind of started appreciating Tagore's songs. I partly understood the words, the poetry and the music or at least I thought I did. My understanding was not even close to my Father's love for Tagore's songs but at least I realized why he might have wanted me to learn Rabindra Sangeet.

So, as most Bengali Mothers are wont to do, I enrolled my daughters in a Bengali music class.

I have always heard that most parents want to fulfill their wishes through their children. I thought it was a selfish thing to want. Now, I know, it is not always so. With their years of trudging through the swirling waters of life, when parents eventually realize what happiness those wishes and trainings could bring, they want to plant a love for that wish in their child's heart. So a parent who dropped out of school makes sure that the offspring gets to finish academics, the one who hardly practiced the piano and wishes she could play music for her own solace persuades her child to practice piano every day and the one who never learned to sing wants her daughters to sing.

It is not that we parents want our children to become like us, we think it will do them good to be what we aren't.

With that wish in my heart, I suggested gaaner school aka music school to my daughters. Of course my father has been subtly suggesting the same all along.I must say that I was lucky enough to find a music teacher in my neighborhood, who is not only fantastic but also knows how to work with kids very well. So once a week, after school, in the evening, she fills my daughter's life with music they don't hear everyday.She teaches them children's songs along with Vedic songs often interspersed with Rabindra Sangeet. The result is that both LS and BS look forward to their Friday Bangla Gaaner school where they go along with little friends they have known since birth.

For this Saraswati pujo, their music teacher has taught them Tagore's "Modhuro Dhwoni Baaje". And when these little kids sing this difficult Bengali song, pronouncing the words just right, my heart is filled with an unknown happiness.

My Dad was in tears hearing their rendition which I had sent him over e-mail.After all they are little kids, growing up far from Tagore's land and probably do not understand meaning of half of the words of this song. Their singing is not perfect but it is beautiful.

For my father, it is probably a wish come true.

Modhuro Dhwoni Baaje by Little Sis

Now back to this very Bengali Mutton Stew which LS loves. BS too loves the stew as long as she does not have to eat the mutton. She is turning into a vegetarian these days. In winter vegetables like carrots and beet makes this the perfect winter stew.

Usually I make the stew this way. But this time I followed the recipe for Leela Majumdar's "Brown Stew" narrated in her inimitable style, from her cookbook which I read more for the comfort it brings than recipes. This is truly the most heart warming soup you can make, with minimal effort on your part. It tastes best with mutton but is good enough with chicken too.

Bengali Mutton Stew

Prep

Though the recipe does not suggest, I always marinate my meat. Marinate Mutton/Goat meat in ginger paste, garlic paste, salt and a pinch of turmeric powder. I usually marinate all the mutton I get and then freeze in portions. For this stew I used about 10 piece of that marinated mutton (about 1 lb)

Wash and chop the following vegetables for stew
1 carrot
half of a large beet
2 small red potatoes in halves
about 8-10 string beans
a small portion of green papaya
half of a red onion
As the author says, do not overload this stew with vegetables. The vegetables should be in proportion with the meat you use.

Cook

Heat about 1 Tbsp of Vegetable oil in a pressure cooker

Temper the oil with
2 small Tej Patta
2 clove
2 green cradamom
a small stick of cinnamon
10 whole black peppercorns

When the whole spices sputter, add the mutton pieces. The  pieces should be in a single layer and not crowd the pan.
Saute at high heat until the mutton pieces are browned. If the mutton releases water, cook until the water is dried off and the mutton has lost its raw coloring. Take out the mutton and keep aside.

To the same oil, add the onion and fry for 2-3 minutes until onion softens a little.

Add all the other chopped vegetables, sprinkle salt and let the vegetables brown a little. It is not really necessary to fry the vegetables, just gently saute for a few minutes.

Next make a roux by mixing about 1/4th cup of flour mixed in 1/4 Cup Milk + 1/4 Cup Water(whole wheat atta or maida). Pour this and toss the vegetables around. The original recipe had suggested adding the flour along with the mutton but I add it with the vegetables

Now add the browned mutton pieces.

Add about 3-4 cups of water, salt to taste and mix everything with a ladle.

At this point add 2 fat clove of garlic chopped in slices and an inch of ginger grated. Add a tomato if you wish. Let the stew come to a simmer.

Close the pressure cooker. After the first whistle or once the pressure is built up, lower the heat and let the stew cook at low medium heat for about 10 minutes. After that raise the heat and cook for 5-6 more minutes. Switch off and let the pressure cooker release steam naturally.

Once the pressure cooker lid can be opened, carefully open the lid and check if meat is done. If not, you have to close the lid and cook for another 6-8 minutes.

If the meat is done, taste the stew and add freshly cracked black pepper and salt to taste. If the stew looks a bit runny, open the lid and put it on heat again to cook off some of the excess water.

Serve with a dollop of butter and with a piece of crusty bread or rice on the side..

Similar Soups and Stews from my blog:

One more Mutton Stew

Chicken Stew for the Kids -- Chotoder Chicken Stew

Kerala Style Chicken Stew

A Very Quick Butter Paneer and Rainbow Loom homemade

Paneer Butter Masala -- How to make Butter Paneer

Okay, who ever discovered Butter Paneer is a genius. "Sirji, tussi great ho". I had never ever thought I would utter these words and always dissed butter paneer aka paneer makhani as a misconstrued representation of the rich Indian cuisine. I am sure I have said things to that effect in my earlier posts too.

But that was when I had not foreseen a future where hoardes of bengali kids(including mine), age ranging from 5 to 15, who might have otherwise complained about  dal-bhaat-mangshor jhol, would eat butter paneer with rice in rapt silence. That was when I had no idea that the biggest fan of this dish, is being nurtured in my own home, until now fed on a  careful and involved diet of chhanar dalna, charchari and murgir jhol . Yes, that is my nine year old, more frequently referred to as BigSis. She has always liked orange glo paneer makhni with naan at Indian restuarants, her favorite thing to order. I had thought she would get over it. Apparently she didn't and the fondness just grew stronger.

So, I took matters in my own hand and started making a Paneer Butter Masala at home. It was much appreciated and I started making it more frequently.

The more, I made it, the more I streamlined.

I cut corners and butter and heavy cream. I pared down the recipe to bare basics, something that could be done in 15-20 minutes flat whether you were cooking for 2 or 20. Yes, 5 main ingredients, few spices, 15 minutes and you have the easiest, quickest dish which is guaranteed to please loads of kids if not their finicky parents. I started adding vegetables along with paneer to the gravy and calling it my version of Navratan Korma. Instead of paneer, I added Eggs and called it Egg Masala. The horizon holds many possibilities with this dish but before I share the recipe, I have to tell you about another genius.

The discoverer of Rainbow Loom, a contraption which lets you make you bracelets with rubber bands. "Whaat??", you might ask. But I think, you won't. Almost everyone with school going kids have experienced the Loom fever.

Way back in Spring when my 9 yr. old oldest, BigSis came back from school and showed me a bracelet made of rubber band, I honestly did not understand what was so special about it. She and her friends are always making pretty bracelets or necklace out of beads and the rubber band ones seemed pretty flimsy in their comparison. Soon, however every other kid I came upon was making rubber brand bracelets and every other kid seemed to possess a "Rainbow Loom".

"Can I get a Rainbow loom?", BigSis asked in June. Now, I am not the kind of Mother who right away buys anything that the kids will ask for unless it is a book, again in which case I will first check the library. A kit that makes rubber brand bracelets and sells for $25 seemed a bit too much to me and I said, I will consider it only later.

Soon however BS learned to make a basic pattern with her two fingers and started making bracelets by the dozens on her fingers. Around end of summer she took one of her Taekwondo wood boards(the ones she breaks in class), pushed 3 thumbtacks in it and started using that to make more patterns. Some of her friends who did not have the loom yet did the same. Her neighborhood friends who had the store bought loom would pop in every other day and she used theirs to make the more difficult patterns that she and her friends learned from YouTube. Now, BigSis has a very rare quality where she doesn't really ask for toys or clothes or anything much. It is also a drawback in the sense that rarely there are incentives that excite her. So, in this case though most of her friends possessed the Rainbow Loom, she didn't feel deprived and did not ask me for one again. Almost all of August, she and her friends made bracelets of rubber band like crazy. The husband-man referred to it as "Kutir Shilpo" -- a burgeoning cottage industry.

Until that is a few weeks back. "I cannot make the complicated patterns using my 3-pin board," she grumbled. "I want to make more designs as they show on YouTube". Now, in our home, I am the more indulgent parent in such commercial product matters and so this time I was just this two clicks away from ordering on Amazon. The Dad is the one who thinks that kids these days anyway get too much and will learn to improvise only when they don't get desired stuff easily. So I held off buying the loom, mentally making a note to put it in as a December gift.

Finally tired of not having the complete loom, last week on her 4 day holiday, BigSis sat down to make a complete template board. She painted and glittered the wooden board. Then went on to replicate the full template with thumbtacks. There were a few trials with the pin placements as there needs to be a certain pattern and distance for optimal bracelet making. The hook posed a problem and so I bought a crochet hook which served the purpose. Finally the Rainbow Loom worth twenty-five dollar was made at home at almost no cost. It was cheap, sustainable and looked far better than the plastic ones made in China.

BigSis was also very proud of her home made loom as her friends and teachers praised her effort. Some of her friends wanted to make their own hand painted loom too.

As I read the story of Rainbow Loom's success and how its inventor had initially done the design using push pins on a wooden board, it seems the loom has come a full circle. As I see it, kids are immensely resourceful and if they want something, they will put in all their efforts to do it. How to excite them is the question and I am really amazed that these rubber brand bracelets were motivation enough.

Disclaimer: Now that BigSis is older, she does not want me to write much about her. However she particularly wanted me to take pics of her loom and share her hand made loom with you all.

Very Quick Butter Paneer

Prep

Buy a block of Nanak Paneer if in US and Canada. In other countries buy the best brand of paneer. With Nanak, the paneer is really soft and no soaking in hot water is necessary.

Cut up the paneer block in cubes.

Puree fresh juicy tomato to make about 2 cups of pureed tomato. OR use canned tomatoes and make two cups of pureed tomato.

Start Cooking

Heat 1/2 tbsp Vegetable Oil in a deep bottomed pan or kadhai. Add 1/2 tbsp of butter.
On occasions that call for rich gravies, I increase butter to 1tbsp. For only family meals I often skip the butter totally.

Temper the warm oil+butter with
2 Tej Patta
2 Black Cardamom lightly bruised in the mortar
1/4 tsp of methi seeds

Once the methi seeds start sputtering, switch off the heat for a minute and let the oil soak in the flavor of methi seeds. I don't think switching off is necessary but I like to give the oil a little time to absorb flavor of methi seeds and cardamom while I make tomato puree.

Now put the pan back on heat again and add
1.5 tsp ginger paste
1 tsp garlic paste

Fry for a few secs and then add
1 tbsp of tomato paste
If you don't have tomato paste, it is okay to skip

Next goes in
2 Cups of pureed tomato

Mix well with a spatula and add
1 tsp Kashmiri mirch powder
1 tsp Coriander powder
1/4 tsp of homemade Garam masala

Now stir and mix and let the tomato puree cook for about 7-8 mins at medium heat until the raw smell is gone. Keep stirring in between else it will char.

Add salt to taste and about 1/2tsp sugar and mix. As a reader Hasina Ahmed said, the sugar prevents the milk from breaking up later so make sure you add it.

Once the tomato is cooked and you see the oil seeping around the edges, lower the heat and add
2 Cups of Evaporated Milk(from can)
+ 1 cup of warm water
If you don't have Evaporated Milk, substitute with Whole Milk.
Remember to simmer at low heat as milk will break if you cook the gravy at high heat

Mix well and let the gravy simmer at low medium heat for 3-4 minutes. Adjust for taste and fine tune salt/sugar. You can add little more Garam masala and kashmiri mirch at this point if you think the dish needs more

Now add the paneer cubes and about 2 tsp of Kasoori methi crushed between your palm. Ahhh...the fragrance

Let it simmer for 3-4 more minutes at medium heat.  Check that paneer is cooked and does not taste raw. Switch off heat. Cover and serve after 15 minutes.

Ranga Alur Mishti with Chocolate and War in the Kitchen

There has been no posts in this blog for a long time and I wish there was good enough reason for it. Something like "Ta Da, I have been busy publishing my second book and third, so the blog has been given a period of rest". Or even better, something like "I have been on a world tour and that is taking up all my time you know, so things on the blog have been a bit slow". At least anything better than "It has been cold and I have been lazy to even wiggle my fingers out of the throw, wrapped in which I sit at the corner of my couch, and watch back-to-back episodes of Big Bang Theory".

But that is the truth.The last bit. I have been lazy. And it has been cold. Bitter cold and plenty of snow.What else do you expect January to be at 40.0000° N, 74.5000° W anyway ? To top it all the husband-man had kind of taken over the kitchen in the last couple of months. If you have known me for some time via blog, book or real life you surely know the brilliance of husband-man around the kitchen. He was the one who started early in the culinary department, is a better cook than me and has far better knife skills. Now all of this is really great things to have in a spouse until that is some 8-9 years back I myself found some interest in cooking. Initially the husband-man took my pottering around the kitchen mildly. He has a high faluting standard and a lot of the time I fell far short of it. That did not deter me though. I was finding cooking very enjoyable and tried to take away the ladle and spoon from him. I know, I know, you would think of it as the most un-feministic stance but hey, a girl gotta do what she wants.

Now, you would also say, why couldn't we cook together in there ? A valid question and it works fine when I can bark orders and he acts as merely the sous chef. But  when he is in charge, let me tell you it is not easy to cook with someone who thinks your onions are not sliced the right thin and who judges you for charring the all-clad stainless steel saucier. Given that I was the one one guilty of those acts, you can well imagine, why I wanted to be left to cook in peace and asymmetric onion slices. 

At this point, I have to take a breather and say, my heart goes out to a lot of the husbands who beat a quick retreat from the kitchen under such remarks. Guys, I am with you. Learn from me. Stand your own ground. If you are passionate about cooking, your time will come.

So anyway, what with his long days at work and such related travels, I could eventually redeem my place in the kitchen and write this blog and then the book and so forth. He cooked occasionally, worked as a sous-chef(which was a good thing), but mostly I was in control. You would think that would secure my place by the stove and kitchen island ? Right ? But nope. Did not happen.

In the last couple of months, the husband-man found himself with some extra time and his passion was rekindled in full force. There he was wielding the frying pan, whipping up one delicious dish after the other and looking wearily anytime I tried to chop a potato. 

"Why don't you relax while I whip up dinner?", he suggested sweetly on most evenings. 
"Remember, it is the tempering of jeera in hot oil that is supposed to help me relax", I tried to remind him.
He paid no heed to my relaxation technique and with an edge of steel in his voice declared, "I am making posto. Your favorite."
"Heck, I want to make posto", I would try to put up a losing war.
He would then aim the final arrow in a war that he had almost won, "No one makes better posto. Than me".

And there was no denying it. I would sulk a bit and finally find my spot in the couch and watch television. Anything from Peppa Pig to Modern Family. I even learned to operate the DVR and found that "Real Housewives of Beverly Hills" can be quite entertaining. And then of course there is Big Bang Theory and this channel which plays re-runs of BBT for two hours almost every day. At the end of which there is a sumptuous meal without my lifting a finger. Things weren't too bad after all. I soon got sucked into this vortex of comfort and though the heart often missed the excitement over creation of a kasundi murgi, Howard and Raj more than made up for it.

So now that you know why posts have been so few and far in between do you understand my plight? If you are a married female reader, do you understand how your excruciatingly detailed knowledge as to how the luchi should puff can turn away your partner from the kitchen for ever ? Unless of course the other half is a passionate foodie too and then there is a war in the kitchen over how much "puffing" is the right puffing.

This Ranga Aloor Mishti or Sweet Potato something was made when I could snatch a huge sweet potato and some sole time in the kitchen. I had started out wanting to make Ranga Aloor Puli Pithe since it was Sankranti. But since laziness now sat permanently in my bones, I found that to be too much work. So I settled for a Ranga Alur Pantua instead. But then again didn't want to make the syrup as I myself am not very fond of  Ranga Alur Pantua. 

Incidentally in between all the BBTs, I had also watched several episodes of "Chopped" on Food Network and realized that innovation is the key to cooking. If you can pair Japanese mayo with khejur gur, you win!

So I thought I would make sweet potato fritters and instead of sugar syrup, drizzle it with Maple Syrup . Eventually I found more inspiration in Mahanadi's brilliant recipe and instead of making the coconut kheer stuffing I used a chocolate chips stuffing. Innovation, here I come.

This is how I made the Ranga Alur Mishti or Sweet Potato Fritters with Chocolate stuffing:

First, boil the sweet potato until just tender. Pressure cooker is your best friend in this case. You can also boil it any other way deemed fit.
Once that thing is cooked, cool, peel and then mash it up smoothly.

Take 1 cup of mashed sweet potato. If the mashed potato looks a little watery dry it in the microwave.
To it add 1/2 cup of grated coconut. Use the frozen one or freshly grated. Don't use the dry grated coconut.
Then add 2-3 tbsp of grated khejur gur. Substitute with sugar in absence of gur.
A sprinkle of little salt  and a teeny bit of black pepper powder.
Mix well.

Now add to it about 4 tbsp of AP Flour/Maida. Mix everything well so that you get a dough like mixture.

Leave it covered in the refrigerator for an hour.

Now take out the sweet potato dough and make about 18-20 marble sized balls. Flatten the balls on the palm of your hand and press a chocolate chip at the center. If you have really small ones put more than one. Cover the center with dough from all sides and make small rounds. Repeat the process for all the dough balls.

Heat enough oil in kadhai for deep frying.

To test if oil is hot enough, put a teeny piece of the dough and see if it bubbles and rises in the oil. If yes, the oil is ready. Now drop in the sweet potato balls in the hot oil and fry both sides brown. At medium heat, it takes about 4-5 minutes to get brown after which you flip and do the other side. Medium heat ensures that the dough is cooked through.

Take out the fried balls and drain excess oil on a paper towel.

Ideally the fried balls should be dunked in syrup now. But since I had skipped the syrup making, I drizzled the fried balls with Maple Syrup.

Now honestly, I am not a fan of ranga aloor puli but I liked this sweet. I thought it was a pretty good as innovation goes. The husband-man however took the oozing chocolate to be a sign of  things gone wrong. "Poche geche" he declared confidently. He clearly did not like it as much as I did. I have no idea if he would have liked it dunked in syrup. I usually tend to cook things, I feel I will like and so I ate up most of this sweet potato balls. BigSis said she liked them too. I say, why don't you try to see how it goes with you ? You can also dunk them in sugar syrup if  you so wish.

And the good news is, I am slowly gaining more time in the kitchen as the husband-man's vacation time is almost over. So keep your fingers crossed, you will see more posts here soon. Yippee.


Desserts from previous Sankranti:

Poush Parbon er Pati Shapta

Pati Shapta Original 

Gokul Pithe

RoshBora

Alton Brown's Fruit cake -- for Christmas and New Year

This is my last post for 2013. As per the "last-post-of-the-year" norm, this should be a post looking back, evaluating the days past and making resolutions for the coming year. But I will do none of that.I don't take stock and no longer make resolutions at the start of a new year. All I do is hang a fresh new calendar on my wall.

As I grow in age I have realized that I no longer bound my life by the beginning and end of a single year. The end and beginning are fluid with days merely spilling into each other. As months, days and hours, march in to fill the empty year ahead, I know that some days will follow the same pattern as in the past years, some a little worse, many a little better and only a few with a streak of rebel in them. Those are the ones that will be different. And for both you and me I wish that those days bloom into something good to remember them by.

Like this fruitcake which I had made for Christmas and then again not for Christmas. Sweet, rich, and filled with plump drunken fruits. The kind you look back on the next year and say "Oh, remember that fruit cake last year, the Alton Brown Fruit Cake ? It was so good". May most of your days in the coming year be just like that. Sweet, rich, and good enough to fondly look back at. And if you want to fill them with drunken fruits, so be it.

Most of you have rich, moist, raisin and nuts studded memories of the Christmas cake. At least from the way, everyone on my FB timeline waxed nostalgic about the Fruit Cake, it looks like it was a family tradition for many.

Not so in my home though. I mean we did have a cake on Christmas for how can you celebrate a birthday without a cake. But my mother did not soak dry fruits in rum for weeks to make that cake. Actually she did not even make that cake. We lived in the suburbs and on most winter holidays we visited my grandparents who lived in North Calcutta. Nahoum, the famous New Market bakery, was not  known to them and Flury's was a long distance away.

So on 25th December, my grandfather, who was a believer in everything from Poush Sankranti to Christmas, that is everything that involved good food and cheer, would get us a cake from the local bajaar. In those crisp Christmas mornings, the best kind of mornings in Kolkata, the air would be a delicious cold and the egg yolk watery sun, just the right kind of warm. A hand-knit full sweater would be too warm and prickly but had to be worn anyway. My Mother or grandmother would have knit it sometime in November, carefully selecting patterns of knits and purls from a magazine called Manorama and then spending many a afternoon in the comforting sound of clickety-clack of the needles, creating cardigans and turtlenecks right in time for December.I was lucky enough that my Mother didn't force me to wear a monkey cap or wrapped a scarf around my throat .We were used to more severe winters where we lived and so she took winter in Kolkata much less seriously than most Bengalis did.

I loved going to that local bajaar with my grandfather when I was the same age as my youngest. Later however, I would feel embarrassed as my grandfather had the tendency to stop each and every person there and strike up a conversation, every time mentioning my visit and my report card which he thought was stellar.

On Christmas day, however, the mundane bajaar donned a festive look.People in bright colorful woolens spilled from its various alley ways and the air smelled of  sweet "notun gur" -- date palm jaggery. The local bakeries who supplied the daily loaves of bread and buns dressed up in festive buntings. Yellow, red and green cellophane wrapped pyramids bedazzled their front counter. Wrapped in those colored cellophanes were deep brown fruit cakes, dense and speckled with tutti-frutties, currants and nuts. They weren't as rich or moist as the best and I didn't really like them a lot. I liked the fluffy Britannia cakes much more. But those store bought, yellow cellophane wrapped, brown fruit cakes were a Christmas tradition and my grandfather always brought one home.

Strangely those fruitcakes never made much of an impression on me. I remember the cellophane wrapping of the cake more vividly than the taste of the cake itself.

Naturally in all these years I have never really craved a Christmas Fruit cake. This year, however I remembered that dense taste on my tongue, the sweetness of raisins, the crunch of red-green tutti frutties. That is how memory plays its tricks as one grows older. The taste was so strong that I had no choice but to bake myself a fruit cake. But before that I needed to find a recipe. An easy one. For as you know any baking recipe that says "beat butter and sugar" or "separate egg white", numbs my brain and makes my heart grow cold.

So when I found Alton Brown's recipe for Fruit Cake, I looked no further. Well I watched the video and read the reviews on that cake, but that's it. No further than that. Alton Brown is the husband-man's cooking guru and after the great success he had with his Thanksgiving Turkey following Brown Saheb's recipe, I knew that even if the  cake turned out less than right, it would all be devoured just in the name of Mr.Brown.

The cake in fact turned out to be delicious. Just like I think fruit cakes should be.Sweet, rich, and filled with plump drunken fruits.

Since the original recipe and video are good enough, I will not re-write the recipe again. However I took many pics so I will share a photo tutorial of the cake as we made it at home.

The most important part of this cake is the dry fruits. Raisins, Currants, Cranberries, Cherries, Blueberries, Apricot, Candied ginger -- all of which lends its own special taste to the cake

4 Cups of dry fruits is needed in all. I did not have the dry blueberries and so used 1 cup of chopped apricot

Freshly ground spices work better and instead of a tsp of dry ginger powder I used 1 tsp grated ginger

Remember to keep a tray of warm water in the lower rack of the oven. That keeps the cake moist. The cake will bake for an hour. Do not, and I repeat, do not open the oven in between. After an hour do the toothpick test i.e. insert a clean toothpick in the cake and see if it comes out clean. If it does not come out clean, leave the cake in the oven for 5 -10 more minutes until done.

Once the cake is done, take it out of the oven and cool on a wire rack. Then spritz or baste the cake with brandy and keep in an air-tight container. Every three days take it out and spritz with brandy to keep it moist. The cake tastes better as it ages.

Now honestly it is very hard to keep your hands off this cake for two weeks, the recommended time for aging.I suggest you eat a thin slice every time your spritz it. That will keep you in good spirits and make you feel far better. With a slice of it by your side, you will forget all your resolutions.

Happy New year to all of You See you again on the other side.

Chicken Keema in Mint-Coriander Paste

 
I have had this recipe in my draft for more than two months now. Almost since summer when the sun was warm and the backyard bereft of snow. For the last two months, I have been thinking of sharing it with you. It deserves sharing for it is really good and it has found its way in our home because someone I barely know had shared it with me.

But all these days I have had nothing to say fitting with the recipe. Seriously I have to learn to post without going "yadda yadda yadda" every time.

Anyway, what with winter and the first snow of the season, there is something to chat about today.

With the early morning call from the school announcing a snow day today, I had an inkling of how the day would roll out and fill up the 14 hours which lay ahead; hours bare of any per-destined activity or schedule or gathering. I had a hunch that the girls might want to make a snowman or at least a snow angel or if nothing have a snow ball fight. I usually stay far from such activities as snow is definitely not on my favorite list and I would much rather stay inside and click pictures than wear mittens and jackets and indulge in making snowmen.

As predicted, they started on that chant way before lunch, soon after we had the upma I made. And finally when the snow had trickled down, they went out on the deck to make a snow man. The girls showed a lot of interest initially as is their wont but eventually the grunt work was done all by Dad. The snowman was made toothless and looked kind of cute, but then with a brilliant stroke of creativity, the husband-man decided to make its teeth out of dried amla and boom it became a snow goon. Or a "deranged mutant killer monster snow goon" as Calvin would have said.

We also put up the Christmas Tree, a fake affair which looks gorgeous when the lights and shiny trinkets are on. And then the husband-man fried crispy pakoras which we gulped down with tea and with friends who could drop by once the roads were clear.

Now though technically I am not a big fan of cold winter, there is something about staying home on winter evenings that I enjoy.

A cup of tea.

The flicker of flames in the fireplace.

The Christmas tree.

The special movies on for Christmas.

It seems like a time to put away your worries and dust away the mundane to put up shiny baubles and bask in small pleasures of glittery tchotchke.

And to share one's favorite recipe for a Keema made with Mint Coriander paste. A recipe that was inspired by Rini's (who blogs on non-food topics ) recipe in a Facebook Group many months ago. A recipe whose taste lingers on though I last made it about a month ago. Peppery with a hint of mint and fresh coriander. A spicy after note. A silent thank you for people who are generous enough to share their recipes and make your dinner that much special.

That is the spirit of the season.

Keema in a Mint Coriander Paste

Start off with 2lb of Chicken keema.  You can of course use lamb/mutton keema and the result will be better but I went with the leaner option.

Put the keema in a bowl. To it add
1/4th cup of thick yogurt
1 tbsp loosley packed Cumin powder
1 tbsp loosley packed Coriander powder
1 tsp Kashmiri Mirch
salt to taste
Mix well and keep aside for an hour.

Meanwhile make the mint-coriander paste:
Add the following to the blender jar and make a smooth paste
Coriander Leaves -- 1 cup chopped
Mint leaves -- 1/2 cup chopped (If you don't have fresh, use the dried mint but use only 2 tbsp)
Garlic -- 4 fat clove
Ginger -- 1" peeled and chopped
Hot Indian green chilli -- 4
Whole Black Peppercorns -- 1 tbsp
This greenish paste can be stored for future use and as base for many other curries.

Now start making the Keema Curry

Heat 2tsp of Vegetable oil in a frying pan/kadhai. Start with a frying pan or kadhai with a wide base.

Fry about 3 tbsp of cashew and 1 tbsp of golden raisins until the cashew turns brown. Remove and keep aside.

To the same pan, now add 2 tbsp of Mustard Oil

When the Oil is sufficiently hot, temper the oil with
2 Tej Patta
one 2" stick of cinnamon
2 Big Black Cardamom lightly bruised

To the flavored oil add
1 medium sized onion thinly sliced

Fry the onion until they are soft and light brown and then follow with
2tsp of garlic paste.

Add about 1 tbsp of Tomato paste(substitute with Ketchup) and the green paste that you have made. At medium heat, fry the masala till oil separetes.

Now add the keema. 
Sprinkle on it about 1/2 tbsp of Bhaja Masla. You can also use Garam masala or some Meat masala but this particular Bhaja Masla gives a very nice taste.

Keep stirring the keema, breaking up any lumps until the keema loses its raw color. The keema will also release water, keep on frying until the water dries up and the keema is cooked and crumbled. Once the keema is done, taste and adjust for spices.

In a separate pan, heat some more mustard oil, say 2tsp. When the oil is hot, add 1 tbsp of black pepper powder. Add this pepper flavored oil to the keema in the other pan.

Now add about 1/2 cup of warm water for gravy, salt to taste and let the gravy simmer for 5 minutes at low heat.

Add the fried kaju-kismish to the keema and mix well. Add some more chpped mint. Switch off heat and cover the fry pan.Let it sit for half an hour before serving.

Banana Bread with Orange zest, Fractions and Happiness

Banana Bread is becoming a frequent bake at our home these days.

We deliberately leave out two bananas from the bunch we pick every morning from our luscious banana tree to decompose to a state that calls for serious FDA intervention. Also since I am a procrastinator, the one with good intentions of making a banana bread, the bananas are first left to decay in the fruit bowl. Right there on the kitchen island. Two over-ripe, brown spotted, sweet smelling bananas.

When they are sufficiently soft and brown and almost ready to be trashed, the moment when I should have cranked up the oven and actually made the bread, I put them 'bananas" in the refrigerator. There they decay further.Albeit at a slower pace and in a cooler environment. I am sure the bananas are ever grateful to me for that.

Then when the FDA arrival looms large and I am pretty sure that I can do with some happiness in life I make the banana bread

You all know that banana has "serotonin", right ? The neurotransmitter which is thought to be a contributor of happiness. Well, I don't know about banana but carbs like white rice with musurir dal and buttered toast with sprinkle of sugar on it defintely makes me happy. The banana bread does too and that is why we finish off all of that loaf in a single day. All in pursuit of happiness.

This weekend, 80% of the baking work was done by BS and LS. They measured, mixed and did the clean up. I put it in the oven. And then I took it out.

LS wrote out the instructions saying Stir, Mix, Clean

I don't have a family hand-me-down recipe for banana bread as my Mother never ever made one for my or anyone else's happiness. She made "kolar bora"-- sweet fritters -- with over ripened bananas instead. So the laurels of success of my banana bread now currently rests on Food Network. This is the recipe I have been following like a zombie for sometime now. So far it has failed me only once. Which is a good sign.Also the fact that the recipe calls for oil and not butter gives me some kind of relief.

Now given that there is already a recipe, why you think, I need to replicate and write it down again here. Well, the reason is Fractions. Baking recipes are a good way to introduce kids to fractions and that is what we did some years ago. That 4 of the 1/4th cups make 1 whole cup was a revelation in Arithmetic. Ahem. Scoff, Scoff. Of course, my generation got introduced to fractions without any cake to bake and we are darn good at it but then that was "tomader shomoy"(your time) as the girls like to say.

Without being cynical though, cups and measures and letting the kids handle them does give them a real life example of fractions. The fact that 2 of the quarter cups fill up a half cup or that 5/4th cup actually fills up 1 whole cup with 1/4th left over becomes more real when done with flour and sugar.

Recently for her fractions class, BS's math teacher gave them a homework, where they were supposed to get recipes of cookies and cakes and then quarter them, halve them, triple them or do some fraction conversion on them. Only of course she mentioned that the recipes should include mixed numbers. Which means the recipe should call for 11&3/8 th cup of flour and 3&2/5 th tbsp of butter. Which also means recipes I stay miles away from.

So, what I did is, I took my simple banana bread recipe, an awesome Lemon Yogurt cake recipe and this Hershey's Chocolate recipe and then changed around all the ingredient measures so that the banana bread now asked for 4&11/18th of bananas and 18/16th tsp of baking powder. She did her homework. I breathed easy.

I am eternally grateful that we didn't use those measures to bake. While baking the bread we stuck to the base recipe and asked BS to merely halve it. That was like child's play for her. Just like baking the bread was.

Original Recipe

Banana Bread

Dry Ingredient

1 cup of AP Flour
1/2 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp salt

To make Wet Ingredient

1 egg
1/2 cup Sugar
2 very ripe bananas
1/4th Cup Vegetable Oil
1/2 tsp Vanilla

How I Did It

Pre-heat oven to 350F

Wet Ingredients

In my Magic Bullet Blender jar put
1 egg cracked
1/2 cup Sugar
Mix for a minute, at 30 sec steps


To the above put
2 very ripe bananas
Give a whizz until bananas is mushed up

To the above add
1/4th Cup Vegetable Oil
1/2 tsp Vanilla
Mix again for about 2 minutes, at 30 sec step

You have your wet ingredient ready

Dry Ingredient

In a separate bowl add
1 cup of AP Flour
1/2 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp salt
Combine lightly

Slowly add the wet ingredient to the dry, mixing gently with a spatula. If you are adding walnuts, add 2 tbsp of chopped walnuts to the batter.

Add  1 tsp of orange zest if possible and pinch of cinnamon. The orange zest lends a very nice flavor to the bread so do try if you have.

Pour out in a 9x5 loaf pan, put in the oven and bake for 40 mins to 1 hr. Chances are after 40 mins, you will see the top has browned and has started to crack.
Then check the bread for done-ness by inserting a toothpick at 2-3 points.

Different ovens and different material loaf pans kind of change the bake time so I suggest this after 40 mins:
If inside is raw, cover the bread lightly with an aluminum foil and bake for the rest 20 mins.
If inside is done, take it out and let it cool.

Now take out of the oven and let it cool. The oven part needs to be handled by the adults but all else can be done by 9-10yrs old and up with little supervision.

Eat. All of it.

Bengali Rasgulla or Roshogolla

Bengali Rasgulla or Rosogolla

Every year around late October, early November; when the leaves turn on their color spray to dress up in gorgeous red and blinding yellows, the wind picks up tugging at the branches and blowing away the pretty colored leaves to the land of warm sun, the tip of the nose turns cold and nice to touch and all you want from life is a few extra minutes under the warm quilt in the morning, I have this sense of foreboding thinking of approaching winter. "Babba, sheet eshe gelo, abar sei March obdi thanda," I complain, with a melancholy look at the calendar.

You know by now, that I am not one of the cheerful optimists out there. I don't see the glass half full.

It is for people like me however, that pre-historic or maybe historic men and women, had decided to plug in the months of October, November and December with all kinds of festivities that involve heavy eating, superfluous drinking, colorful lights and butter-ghee-sugar. Those are the best antidotes for any kind of depression or sense of foreboding one might have in life. Of course they did not tout the festival as orgies or as "days of abundant revelry". That might not have sold it to the intelligentsia. So they said, it is all because Lord Rama came back a winner from fourteen years of exile and the people of Ayodhya made mysore pak and lit a hundred lamps to celebrate Diwali, that sisters should dot their brother's forehead and ply them with food on Bhai Phonta because  in some mythical tale Yamuna had done the same for Yam, that the Pilgrims wanted to thank someone on Thanksgiving by eating Turkey and a bearded old man from North Pole wants to give gifts to all children in the dead of winter.

That is enough reason to convince me. I forget the impending doom a la winter for the moment. So we string on twinkling fairy lights that shine as the night gets dark and neighborhood quiet, the girls dress up as a fairy and a witch and collect enough candy to last a lifetime on Halloween, we dust old diyas that the girls had once painted and light up fourteen lights on Bhoot Chaturdashi. And then I also try my hand at making Roshogolla. It is Diwali after all. There has to be some sweet.

Now, Roshogolla or how it is famously known as Bengali rasgulla was not a dessert after my heart. Maybe because , it was the one sweet which my parents thought was safe and healthy enough to be consumed by the gallons. While I craved a gulab jamun or jalebi, it was the roshogolla which appeared much more frequently in our home, bobbing in sweet syrup, waiting to be picked from an earthenware pot. Since it was not fried in oil and was made of nothing but pure chhana, it was assumed that fresh warm roshogolla from the mishtir dokan was the best thing for a child to have almost everyday.If you were down with a fever, or were recuperating from a bad stomach, warm roshogolla straight off the bhiyen was what was served to bring back the taste.

One would think, being around the rasgulla day in and day out, I would grow some interest towards it. But I actually completely ignored it. Many years later when I started working and moved to B'lore, I realized the power of this sweet. Fellow Indians, who had very little idea of Bengal or a Bangali, were quick to familiarize themselves by saying "I simply love rasgulla". They probably thought the same when I said, "I loved Masala Dosa way more that any Rasgulla".

Soon we were carrying tins of K.C.dass's rasgulla as a return gift from Calcutta and even the first time we came to US, we carried a couple of those Rasgulla tins. I secretly laughed at people who thought this as a dessert to hanker after. Really, Roshogolla ?

I also assumed that it was a very difficult thing to make, given that my Mother who always made sweets like narkel naru, paayesh, malpoa or even sondesh at home, bought roshogolla from mishti'r dokan. The first time that a friend in the US, made it for her daughter's birthday, I was bowled over. She was a wonderful cook and so I naturally thought that making rasgulla at home was something that only someone as good a cook as J could do.

And then a couple of years ago, another friend K whom we have known since ages, non-chalantly made us a batch of roshogolla when we were visiting. Not only that, he also mentioned in a very matter of fact way, that  he makes roshogolla almost every week. Now, K was not someone who was hugely interested in cooking until like 3 years back. All of a sudden, he has discovered this culinary mojo and has been on a roll ever since. He is more in the league of people like me. His making roshogolla, gave me enough confidence that this was a sweet that could be easily done at home. However, since he always made us a big batch when we visited, I did not feel the urge to do the same again in my kitchen.

This is the point where the blog comes in. Several people wrote to me asking for a Roshogolla recipe. I always asked them to follow Manjula's Video. After all that is how K had learned too. And then came Diwali. There was pressure to post a Mishti recipe even if I did not want to eat it. I tried to coax the husband-man to make roshogolla citing the shining example of K who makes like billions of them for his wife. Husband-man refused point blank. And he did not even have enough reasons. He said he would rather make Mysore pak or even Biriyani. Dude, really ? Mysore Pak and Biriyani, when I am asking you to make Roshogolla ? What is the logic ? But husband-man rarely lives life by logic. So there was war and smoke and finally a resolution was reached, he would make only the chhana, rest was my responsibility. Calls were made to K and instructions duly noted.

Ultimately the husband-man got around doing more, including the syrup but honestly after the part called "Make Chhana", there is hardly anything to do. So, get going and make your own roshogolla at home. If like me, you have been putting it off for all these years, take the plunge, it is really really easy. The best part of making them at home was to see the happiness in dessert loving LittleSis's face who devoured them morning and night.

Sometimes, all one needs in life is a little light, to show the way. This Diwali may you find your light and also light up the way for others.
Happy Diwali and may your life be as sweet and pure as the Rasgulla

Bengali Rasgulla or Roshogolla

There is enough dispute about this sweet cheese balls being discovered in Orissa or West Bengal and as to who discovered the original form and who modified it. This sweet has its origin in Orissa but the soft, spongy version I have made is the the kind that Nobin Chondro Das of Bengal popularized and is now famously known as Bengali rasgulla.
.

 

Step 1-- Curdle Milk

Mix 4 Tbsp of Lime juice or 4 Tbsp Vinegar in 1/4th cup of hot water

Bring 1/2 gallon(8 cups or 1.89 lt) of Whole/Full Fat Milk to a rolling boil. Don't go on a diet and use anything less that Full fat Whole Milk.
When the milk is boiling add the diluted lemon juice/vinegar. Lower the heat. Almost in seconds you will see the milk curdle and clumps of white milk solids forming.When you see the greenish water separating take it off from heat. Add some ice to stop the cooking. Let it sit for 30 secs or so.

Note: If the lime is not sour enough, you might see that the milk is not curdling. In that case add 1 more tbsp of Vinegar to aid the curdling. 

Step 2 -- Drain chhana

Now line a colander with cheesecloth and drain the chhana/chenna/paneer. The greenish hued whey is great for making roti dough says my Ma. Next lightly rinse the chhana with water to remove the lemony taste and let it drain.

After few minutes gather the ends of the cheesecloth to form a purse like shape and squeeze out the remaining water from the chhana. Next put it on a flat plate and weigh it with a slightly heavier object and let it remain like that for the next hour.I used my mortar for weighing down, I remember my mother using her nora.You can also weigh it down with a pot filled with water.

It is very important that the chhana is drained of all excess water. After an hour, try squeezing the chhana again. If there is still some water, weigh it down with a heavy object for some more time. If you can take a little of the chana and roll it into a ball and it is not crumbling, then the water has been drained.

Almost 1 hour 30 minutes needed to drain.

Step 3 -- Knead Chhana

Now we have to knead the chhana. This is a important step for the roshogolla to be right. Knead the chhana with the heel of your palm for about 8-10 minutes.
Note: I sometimes add 1 tsp of Sooji/Rawa to the chhana and then knead. Too much sooji/rawa will make the roshogolla harder so don't add much. But 1-2 tsp sooji/rawa helps me get firmer roshogollas.

At the end of this the chhana will look like a smooth dough and your palm will be greasy from the fat of the chhana. Take small portion of it and roll into small balls between your palm. The balls should be smooth and firm. To make the balls thus, first apply a little pressure between your palm and then let go, rolling the ball very lightly by a circular motion of your palms.

Approximately 22-24 balls will be made from this measure

Step 4 -- Make syrup

We did the rasgulla in a pressure cooker as K said. He also does it in an open pot but then he has more experience so we went with the pressure cooker.
Mix 3 cups of Water + 2 Cup sugar (3:2 ratio) in a pressure cooker to make the syrup. Add a few small cardamom and few strands of saffron to the syrup. The saffron will make the rasgullas a pale yellow, so if you want pristine white rasgullas DO NOT add saffron.

Keep it at medium high heat and bring to simmer.

Note: To make Khejur gur er roshogolla, make the syrup with 1 cup of Khejur Gur(Palm jaggery) and 1 cup sugar.

Step 5 -- Make Rasgullas

Pressure Cooker 

Add about 10 raw chhana/paneer balls to the syrup and close the pressure cooker. If you have a bigger pressure cooker, add all together. However, make sure that they are not crowded. Rasgullas will swell up, so remember that while estimating.

After the pressure cooker starts steaming, turn the heat to medium and cook for about 12 minutes.
Switch off heat and wait for 2 minutes. Now release the pressure of the cooker by putting it under running cold tap water. Open the pressure cooker lid and you will see your rasgullas all puffed up and sweet, floating in the syrup.

Now remove these rasgullas along with some of the syrup in a bowl.

Note:I did only 10 at a time as my pressure cooker was smaller and as the rasgulla swells up on cooking, I did not want to crowd them. Also I found the syrup was enough for the first batch but got diluted later. So I made another batch of syrup for the next one.

Open Pot Method

Bring the syrup to simmer in an open pot. Add the raw chhena balls to the syrup. Cover the lid and boil for 30 minutes at high and 20 minutes simmer in medium heat. Best if you have a glass lid and you can see the rasgullas puffing up.

Serve warm. The best way. Serve chilled. The next best way. Make Roshogollar Paayesh. The third best way.