Sunday, October 07, 2007

Bhapa Sandesh and A Year...


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Yes, this blog is ONE. Bong Mom has now been officially around for a Year with her Cook Book and the 3 year old (not the blog, the daughter) now turning almost 4.
It has been an eventful year if you consider all the events I have sent my posts to.

The journey has been memorable and so Thank You.

All joyous occasions in India is celebrated with something sweet and so here is “Bhapa Sandesh” or Steamed Sandesh for all of you on the Blog turning One.Kuch Meetha to Hona Hi tha...




And the Surprise...




Drumrolls, Trumpets, bugles and the works....



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My Mommy’s blog is One in spite of my “Know all” Dad’s predictions that it would die a sure death in 3 months time like my Mommmy’s numerous other hobbies. My Mommy Did it, she Did it, she Did it, yeehhhhhhh. And this is my art work for her.

I love how she keeps typing and editing pictures on the computer and keeps telling me it is office work. I feel so happy that she is sometimes so busy with her blog, she even forgets to serve me dinner and my “Know all” Dad lets me have Chicken Nuggets, how fun is that.

Thank You Mommy and I am telling you I am not going to cook all that stuff up there in your blog, so don’t con yourself that you are doing this for me. But if it makes you happy and you want to prove my “Know All” Dad wrong again…go ahead…have fun for one more year




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The Bhapa Sandesh recipe is a trial and error recipe. I tried it the very first time in my life with all new fangled stuff like Ricotta (not traditional Paneer) and then the Oven(not the Pressure Cooker) and what not. The result was very delicious. The procedure I followed made it very easy too. I frame worked my recipe on these two -- here and here

I added Mango Pulp to add Mango flavor to the Sandesh however the amount I added did not do anything except to introduce a faint flavor. I would suggest using Mango essence or Rose essence instead. Also layering the sandesh with fresh Mangoes or more of the Mango Pulp might have helped. Next time maybe.

If you do not want to use the oven you can also do it in the Pressure Cooker as mentioned here


Bhapa Sandesh



What you Need

The recipe I was following said Ricotta, Condensed Milk and Milk Powder in 4:1:1 ratio. However since I had added Mango Pulp I had to increase the amount of C. Milk and Milk Powder a little

Ricotta Cheese ~ Whole Milk Ricotta about 2 cups
Condensed Milk ~ ½ cup. I later added about 1/6 cup more to increase the sweetness a little after adding Mango Pulp
Milk Powder ~ ½ cup + 1/6 cup later after adding mango pulp. I bought Milk Powder/Mava from Indian store

Mango Pulp ~ I used about 1/3 cup. However this did not add much of a mango flavor to the sandesh

Golden raisins ~ to decorate

How I did It

Mix Ricotta, C. Milk and Milk Powder in a bowl to a smooth consistency. I added Mango Pulp to it too. Instead you can add some essence like Rose, Mango etc.

Next I Greased an oven proof bowl with about 1/4th tsp of ghee and poured the mixture in it. While pouring the mixture I topped the first layer with little mango pulp and then covered it with second layer of the Mix. If you have fresh ripe mangoes, cut it in thin layers and use for layering. Cover the bowl with an aluminum foil, cover else it will get dry.

Pre-heat Oven to 400F

In the bottom rack of the oven I kept a oven proof dish filled with almost 2 -3 cups of water

In the top tray put in the bowl with Mix and let it cook for 40-45 minutes.

At the end of 40 minutes take it out to check if it has set. Run a knife to chcek. It might take a little more time, I usually switch off the oven and let it sit in the oven for 10 more minutes.. If yes, put it to cool in the fridge.

Cut out in squares when it has cooled and garnish with raisins. Serve chilled

* The sandesh in the pic is served on a plate made of Sal leaves which my Baba sent from Kolkata for the blog. This is the the kind of plates that is used or was used in bengali wedding etc. along with earthen glasses. They have an aroma that reminds you of the trees in the forest after a fresh rain. The fact that they are bio-degradable helps.



Come on bring on the presents :D

Friday, October 05, 2007

MySpice -- Kalonji


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Kalonji in my glass spice bottles, jet black, like the hair I always wanted before the era of streaks and highlights.

Kalonji in my hand, tiny, coarse to the touch, crowding and jostling, waiting to flavor my food.

Kalonji in hot oil, tempering, dancing around merrily, haunting me with the aromatic flavor, I cannot put a word to. I see it described as acrid, smoky....but I am not sure.

Kalonji... Kalo Jeera... Nigella Seeds...a part of my cuisine


Nigella seeds are small, matte-black grains with a rough surface and an oily white interior. They are seeds of a plant Nigella Sativa, of the buttercup family and are often confused with Onion seeds. Nigella probably originated in western Asia but today is cultivated from Egypt to India.


Cultivation of these black seeds has been traced back more than 3,000 years to the kingdom of the Assyrians and ancient Egyptians. A bottle of black cumin oil was found in the tomb of King Tutankhamun, perhaps to protect the ruler in the afterlife.


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Known as Kalonji in Hindi and Kalo jeera in Bengali, Nigella is used in India and the Middle East as a spice and condiment and occasionally in Europe as both a pepper substitute and a spice. It is widely used in Indian cuisines for its smoky, pungent aroma.

In Bengali cuisine it is almost as popular as Paanch Phoron and used for tempering, vegetable dishes, Dals, fish curries and some chutneys. It is one of the five ingredients of Paanch Phoron. It is also added to the dough while making Nimki a savoury fried dough. The flavor within the seed is enhances after it is baked, toasted or fried in a small amount of oil or juices of foods.

The seeds are always used whole, never as a powder and very rarely as a part of a paste

Nigella is used in Indian medicine as a carminative and stimulant and is used against indigestion and bowel complaints. In India it is used to induce post-natal uterine contraction and promote lactation. The seed yields a volatile oil containing melanthin, nigilline, damascene and tannin. Melanthin is toxic in large dosages and Niugelline is paralytic, so this spice must be used in moderation.( Source: here)
In Islam, it is regarded as one of the greatest forms of healing medicine available. Muhammad once stated that the black seed can heal every disease – except death.
Black cumin and its oil have also been used to purge parasites and worms, detoxify.

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A very simple recipe with Nigella seeds is the Alu-Charchari, a quick stir fry of potatoes.

Some of the recipes I have blogged where Kalonji is used for tempering are:

Piyajkolir Tarkari

Fish Curry on a Winter Noon

Musuri'r Dal with Kalonji

Shorshe Dharosh or Okra in Mustard Sauce

Doi-Ilish


Photo Sharing and Video Hosting at Photobucket Check out other spices in this series in the left hand column

Trivia: The many uses of nigella has earned for this ancient herb the Arabic approbation 'Habbatul barakah' meaning the seed of blessing.

Monday, October 01, 2007

Kanchakala'r Khosa Bata


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Rush..rush...pant...pant..........

Here is my entry for JFI-Banana for Mandira -- Kanchakalar Khosha Bata or Paste of Plantain Peels. Can I say Plantain Peel Pâté, to make it sound French ?

Long back when Mandira announced plantains for JFI, I very generously offered to bring Mocha to the party. Not Mocha from Starbucks, that would have been easy, M-O-CH(as in chair)-A the Bengali name for banana flower which is used to make a delicious dish with grated coconut known as Mochar Ghonto. I knew not, so pardon me O Food Blogging Lord. It is no easy task to make Mocha, you need enough time and patience both of which I lack so there went Mocha out…

Next seeing that two overripe bananas in my fruit bowl were dying a slow death, I thought I would make Kalar Bora or Banana Friiters, another Bengali dish where ripe banana is mashed and deep fried in batter. But as I waited, the skins of the bananas shriveled, flies started buzzing around them, my home was on the verge of failing a sanitary inspection test and then D chucked out those two lone bananas and so there went Kalar Bora out…

And then a friend had a baby, another one had a baby shower, little S had soccer and friend’s birthday parties, the husband had travel, the Ma-in-law had an aching knee, the boss had deliverables, the class had assignments and I had No Time…

So yesterday when I was gloomily chopping up a kancha kola aka green plantain, for shukto and was on the verge of throwing out the plantain peels my Ma-in-law said…”Waiiiiiiiit” !!!

Now she does not know about my blog or JFI, but being the Quintessential “Bangal” she knows what to do with vegetable peels all right. "Bangals" as I had explained earlier is the colloquial term for people from East Bengal now a separate country called Bangladesh. "Ghoti" is the local term for people from West Bengal. These terms are mostly used in jocular fashion and indicates the ancestral roots of a family as to whether it went back to East Bengal or West Bengal.

There is a subtle difference between the two cuisines and while the “Bangals” know to put vegetable peels to good use the “Ghotis” know how to apply those to their faces, still better use.

So me being the “Ghoti”, stared blankly at those greenish, and now turning black plantain peels and racked my brains to think what good could come of such…ahem disgusting looking stuff.

When my Ma-in-law said that to make a paste out of it with Garlic, Kalonji and green chilies I thought maybe her knee pain had travelled further up North and maybe she has lost it… But then I complied without retorts just because I thought this was my last chance to send some plantains for JFI, even if only the peel.

The smooth paste was made and then sautéed in mustard oil, till the raw smell left, the paste dried up and the “ugly duckling” turned to a beautiful tasting pate. It tasted real good but still did not look enticing when clicked. So the hubby came in and suggested to make a round with rice because the only way that this paste could be eaten and appreciated was with rice.

So here is the joint effort from our family for Mandira….KanchaKalar Khosha Bata or Paste of Plantain Peel


Make a paste of Peel from one Green Plantain with half a tea spoon of Nigella Seeds/Kalonji, one fat clove of Garlic and 4-5 hot Indian Green Chillies.
Add little water to make the smooth paste. Real smooth, ok ?
Next heat mustard oil in a Kadhai/Frying Pan and sauté the paste at medium heat with little salt, till the raw smell leaves, the paste is dry yet moist and tastes great.



I wanted to add some fresh grated coconut to it, to make it look better but my Ma-in-law said that is not how it is done. Maybe one of you cocnut lovers can try that.


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Mandira is a special blogger and I am at last at peace that I could send something over...got to rush...rush