Rosh Malai

Rosh Malai

Rosh Malai is a sweet food.It is my very favourite food.He who has not eaten it will miss it very much.And those who want to eat it a lot,read from here.And make a very tasty Rosh Malai immediately.I have asked you to read it because there is no complete recipe in the video.The video has been  shown just to show you how to watch Rosh Malai.But the whole thing is given in the text.

Ingredients :

Full cream milk powder - 1 cup
Baking powder-haf (1/2)

tea spoon
Butter/Ghee - 1 table spoon

Egg - 1 pice

Liquid milk - 1 litter

Sugar - Half(1/2) cup

Cardamom - 3 pice

Methods :

First of all,I will take a pot.I will give a cup of full cream milk powder in it.I will add here half tea spoon Baking powder in this milk.Now I will add one table spoon of ghee.In a separate bowl,I will take an egg and beat it very well.Then i will add this beaten soil to the previously mixed milk ingredients.I will  rub these ingredients together by hand for a long time.After five minute,I will fill my hands with a  little oil and make small  balls from the milk mixers and put them in a separate  bowl.In the other hand,I will put a pan on the stove and let one litter of liquid milk melt in it.Then I will  add in here Half cup of sugar.If you want give in here some more or less.Then I will add in here three cardamom in it.Then I will  stir it well.Whenever the milk comes out for the  first time,the  balls of rosh Malai should be left in the  milk one by one.Then cover with lid.Then it will be  cooked for seven minutes.Then open the lid and put the balls of rosh Malai one by one in a separate bowl.I will  let it became fake again.When the  milk becomes thick,I will  cool it and pour it into the  balls of  rosh malai.Now made rosh alai of many flavours.

Sujir Payesh

Sujir Payesh/Semolina Milk Pudding

Sujir payesh or loosely  translated as Thin Semolina/rava kheer or pudding is a light creamy dessert with little runny consistency.The preparation is very much like Mohonbhog but is little lighter on ghee. the best part of this is its very quick to make and tastes equally good warm or cold. In our family we love it on chillier days when we seek comfort in a bowl of warm gooey Suji'r payes. It tastes very good with Luchi as well.

Ingredients :

Fine semolina / suji / rawa - 5 tbsp

Milk - 21/2 cups (preferably full fat milk )

Sugar - 3 tbsp or more as per taste
Condensed milk - 6 tbsp
Ghee - 2 tbsp
Cashew - 2 tbsp
Raisins - 1 tbsp
Green cardamom - 1

Method :

Take the semolina in a skillet or kadhai and dry roast till its golden ( approx 5 - 7 minutes ). Keep stirring continuously or it might burn at the bottom. Take out the semolina and soak it in warm milk. Keep aside for 20 minutes for the semolina to soften. If at the end of time you see it has soaked all the milk then add 1/2 cup of warm water. This might happen depending upon the kind or quality of semolina you are using. The one I used for this recipe was very fine and this amount of milk was good for it to give me an end result of thick creamy payesh.

 

Nolen Gurer Payesh

Nolen Gurer Payesh

Ingredients :

Basmati/Gobindo Bhog Rice - 1 handful,soaked into cold water for 30 minutes.

Bay Leaf - 1 large

Whol or Full Fat Milk - 1 ltr

Crushed Green Cadamom Pods - 2

Date Palm Jaggery - 1/2 cup,adjust to your taste,if you like you may add more of it.

Chopped Nut for garnishing.

Preparation : 

Take a large pan and add 4 tbsp of water in it, Now add the milk and put on medium heat. When the milk will start boiling, stir constantly to prevent burning the milk. When the milk will be 1/2 of its original quantity, add the rice, but not with the water, in which the rice was soaked. Let the rice to cook enough. In the meantime take 2 tbsp of the boiling milk in a small bowl, and add little Jaggery in the milk and mix it.If the milk is not curdelled, the jaggery is good.If it has curdeled,the jaggery is not at all good, you have to add sugar instead of the jaggaery.Just add 1/2 cup of sugar and adjust to your taste.When the rice will be completely cooked, add the Jaggery/Sugar and cook for another 10 minutes, stirring constantly.Turn off the heat after 10 minutes. Let the "Payesh" cool down completely,and keep inside the refridegerator for 2 - 3 hours. Remove the "Nolen Gurer Payesh" just before serving.

Serving Tips :

Garnish with chopped nuts before serving.

 

Dessert Recipe

Bengali Payesh / Rice Pudding

Bangali Payesh ....Bangali payesh is a traditional Bengali food.It is made in special  occasion like....Birthday, Eid , Nobanno etc.It is very testy food .

Ingredients :

Milk - 1 litter or about 4 cup

Gobindo Bog/Calojira Rice/Basmoti Rice - 2 tbsp

Suger - about 1/4 cup or about 4 tbsp

Raisin's/Kismis - 1 tbsp

Cashew Nut - 1 tbsp

Cardamom - 6 to 7

Preparation :

Frist time going to put milk in a pan. Hit milk in a pan still continues.Hit milk on low fleme.Continuously hitting and staring the milk into become 3,4 of the original boiling now going to add Gobindo Bog rice/Calojira rice.Keep stayaring and cooking on five minutes.Rice are almost boil now. So going to add Cashew and mixed it and keep staering. Now rice is boil.Now going to add Raisin's and sugar you can also add  sugar according to your teste. Now going to add Alaus Guro/Cardamom powder. So,now Benguli Payesh is ready for serves.

Pakhi Biryani

Pakhi Biryani

Ingredients :

Red Meat - 2 kg

Kalijira Rice - 1 kg

Onion ( chopped & thinly )  - 16 piece

Black pepper (gol moric)  - 12 piece

Cardamom (alach)  - 8 piece

Nutmeg paste (Jaiphal bata )  - 1/2 tsp

Mace Paste (Jaitri bata )  - 1/4 or ceki tsp

Oil or Ghee - 1 1/2 cup

Sour Curd(toc dhoi) - 1 cup

Shahi Biryani

Shahi Biryani

Ingredients :

Basmati Rice - 2 cups

Bay Leaf - 1

Cinnamon stick - 1" piece

Cloves - 2

Mixed Vegetables- 4-5 cups (Potato,Carrot,Green beans, Green peas,Cauliflower,Broccoli etc. chopped )

Onion - 1 large thinly sliced

Yogurt - 1/2 cup

Whisked,Saffron - a pinch mixed in 3 tbsp of warm milk

Salt - to taste

For the Masala :

Cloves - 5
Cinnamon Sticks - 3 
Peppercorns - 6
Cardamom pods - 2 
Coriander seeds - 2tbsp
Dry red chillies - 4
Ginger - 2" piece
Garlic - 3 cloves
Cumin seeds - 2 tsp
Onion - 1 medium

Method :

Cook basmati rice along with bay leaf, cloves and cinnamon stick either in a pressure cooker or directly in water on the stove. Make sure that the grains are separate. Set aside. Boil or microwave the veggies until tender.Grind all the ingredients listed under Masala into a smooth paste. Heat 1 tbsp oil in a pan, add the thinly sliced onions and cook until lightly browned and caramelized, about 15 - 20 minutes.Set aside. Add 2 tbsp ghee or oil (or a combination of both ) in a pan ; add the ground masala and cook until fragrant, stirring frequently to avoid sticking to the pan.Add the boiled veggies, yogurt and salt. Cook for 4-5 minutes, Set aside.In a deep,heavy bottomed pan assemble the biryani ...First add fried onions,followed by the veggie mixture,then rice, followed by veggie mixture, fried onions,rice and the remaining onions.Drizzle saffron milk all over the top. Cover with lid tightly and cook on medium - low flame for 10 - 15 minutes. Serve hot with a curry or raita. 

Mughlai Biryani

Mughlai Biryani

Ingredients :

Long grain basmati rice - 400 Gram (Pulau Rice )

Mutton - 500 Gram

Lime - 1 

Almonds/Cashewnuts - 50 Gram

Mint sprigs - 4

Fat 115 Gram

Coriander leaves - 1/4 Bunch (15 gm )

Onions - 115 Gram

Ginger - 5 Gram

Green chillies - -5 Gram,finely chopped

Garlic flakes - 3

Curds - 225 Gram

Milk - 100 Milliliter

Red chillies - 5, seeded

Turmeric - 1 pinch

Cardamom - 2 Gram

Cloves - 2 Gram

Cinnamon - 2 Gram

Bay leaf - 2 Gram

Sweet cumin - 1 pinch

Saffron - 1 pinch

Wheat flour paste - 1 tbsp ( Adjust Quantity Enough To seal pan ).

Preparation : 

Wash, dean and cut the mutton into small pieces. Peel and slice the onions, coriander leaves and mint. Peel ginger and garlic. Grind ginger, red chillies, garlic and nut into a fine paste. Heat fat, Fry onions till golden brown and crisp. Remove. Add bay leaf, Ground masala, and fry. Add meat ; fry. Add tepid water and cook with lid on till meat is tender and gravy is thick. Boil rice till three - fourths cooked. Add salt. Strain curds with a fine piece of muslin. Add powdered cloves, cinnamon, cardamom, sweet cumin, turmeric, chopped green chillies, coriander leaves and mint. Add lime juice and mix well. Add curds mixture to mutton. Stir well. Dissolve saffron in some milk and sprinkle over half the rice. In a strong pan put in layers of rice, mutton and fried onion. Repeat till all ingredients are used up. Pour remaining milk and fat over the rice. Cover pan and seal edges with whea fiour paste. Place in an oven 14'C (300'F ) for one hour and serve very hot.