Culinary Xpress: Bengali cuisine

Bhapa Sandesh/ Steamed Sandesh/ Steamed Cottage Cheese Fudge

7:15 AM

'Bhapa Sandesh' or steamed milk fudge need no introduction to any Bengali , for others it is a specific type of sweet or dessert created with chenna (Indian Cheese), sugar and are available in many types and shapes. Bhapa Sandesh is made by steaming home-made cottage cheese and that's why the name is Steamed Sandesh. 'Bhapa' in Bengali means steamed. This steamed Sandesh is usually decorated with saffron streaks or dry fruits or rose petals.

Sandesh are made from Chhena or cottage cheese which is the solid form of milk collected after it is curdled . The process involves kneading of chenna along with some sugar and tossing it on slow heat till it leaves the sides of the pan and then after cooling , various shapes can be given to the sandesh with the help of moulds which are mainly made of stone or wood.

Ingredient :

2 litre full fat milk
2 tbsp lemon juice
8 to 10 tsp sugar
A pinch of green cardamom powder
a generous pinch of Saffron
1 tbsp hot milk
1 tbsp chopped pistachios

Let’s Learn how to make this Steamed Sandesh

Boil the milk in a big pan and stir continuously. Once the milk starts boiling, lower the flame. Pour the lemon juice and stir. Once the milk starts curdling , you will notice the greenish water called whey, switch off the gas and remove the milk.Leave the chenna in this condition for 5-7 minutes.

Pour the chena over a soft cheese cloth and let all the water drain away.Now put this cloth with the chenna under running cold water for 2-3 minutes to help removing the smell of lemon.

Hang the chenna along with the cloth for 30 minutes or till all the water drains away.Soak the saffron in the hot milk.

Soak the saffron in 1 tbsp warm milk and keep aside.

Now transfer the chenna to a large plate and the sugar and start kneading with the back of your palm till it gets soft and smooth, add the cardamom powder. Again knead it nicely, until you feel oil on your palm.

Take a container; line it with parchment paper. Pour the cheese mixture into the container, sprinkle the saffron strands and cover it with aluminum foil and put it on a steamer and let it cook on low to medium heat for about 15 to 20 minutes.

Once it is done, let it cool down first at room temperature. Then put the container into the refrigerator for half an hour and serve .

Cut it into the pieces. Bhapa Sandesh is ready. Sprinkle or decorated with some chopped pistachios and serve!

Note: Please note that the Chenna shouldn’t get too dry. If it gets dry, the Sandesh won’t be soft enough.

Bengali cuisine

PRAWN MALAI CURRY

9:07 PM

Though coconut is used mostly in East Bengal or Bangal food. It doesn’t really have a culture of using coconut milk as an ingredient in dishes. Except for perhaps for this one dish, the Prawn Malai Curry. There are two schools of thought on the origin of the Malai Curry. One’s that it was brought to Bengal by traders who had business links with Malaysia. Hence the name Malai or Malay Curry.

Bengal was a major trading point with South east Asia since the days of the Mughal Empire. And a melting pot for many cultures. Bengal was a major province of the Mughal empire.

Prawns delicately cooked in cream with spices Filed in Rich Prawns Malai Curry, which is rich in taste, to try at home.U can serve this curry with ghee or jeera rice, This is one prawn preparation that a bong household will never fail to serve you if you've been invited over. Any special occasion's menu is lacking if Chingri Macher Malaikari or Prawn Malai Curry (prawn cooked in rich spiced coocnut milk) is not a part of it.

A lunch or dinnerr of this popular Bengali entrée served with steamed white rice or Misti Pulao is something to die for. I suggest you don't give this classic Bengali dish a miss. Traditionally, this is prepared with the prawns' heads intact. I too love it with the heads. But if you are not much of a prawn eater, you might want the heads removed. So, choose for yourself. Either way, you will relish the prawns.In this preparation I have skipped the coconut milk and replaced it with Fresh Cream, which gives this dish a twist from the original dish.

And it’s always my endeavor to get you the best ‘n the most authentic recipes from across India, but I’m not an expert on each and every regional cuisine and sub-cuisine of India. And I really look forward to your feedback on each of posts.

INGREDIENTS

· 300 gms prawns,

· 1 large onion

· 2tbsp cashewnuts paste

· 4 tbsp milk

· ½ cup water

· 2 green chillies

· 1 tbsp ginger garlic paste

· 1 tsp garam masala

· 1 tsp coriander powder

· 1 tbsp Kasoori methi

· 3 tbsp Amul cream

· 3 tbsp sunflower cooking oil

· Salt to taste

Let's Learn How to make Prawn Malai Curry:

Slightly roast onion in 1 tbsp oil and let it cool for some time. Once cooled add 1 to 2 tbsp of milk, 2 green chillies and grind it to a Smooth paste .
Fry the prawns for a minute in the remaining oil and keep it aside.
Now add the ginger and garlic pastes in the oil and fry for another minute.
Add the onion and chilly paste and cook in slow heat till the oil begins to Separate from it.
Add 1tsp coriander powder, salt and fry for another 1 minute. Now add 2 tbsp of cashew paste along with 2 tbsp of milk,1/2 cup water and cook till oil floats on top.
Add the prawns and cook for another 2 minutes only. Add 1 tsp garam Masala, kasoori methi and turn off the fire and stir in the cream.
Serve with Roti or Jeera rice.