Category: Fasting Food

CHENNA MURKI /BANGALI SWEET

Paneer cubes with a thick sugary crust – sweet perfection! Chenna Murki is a popular Bengali sweet made with chenna (moistened form of paneer) and dipped in sugar syrup.

Chena Murki are  Bite sized delights that will just melt in your mouth. This is a fuss free recipe you can make very easily. You can serve it on any special or festive occasion. Just  gather some paneer cubes and some sugar and make Chena murki in no time.

Here is an easy recipe  to make yummy Chena Murki. I am sure you will drool over this authentic recipe from Bengal. Share this sumptuous sweet to satisfy all your cravings and have an enjoyable time with friends and family.

INGREDIENTS:

  • Paneer – 250 gms
  • Sugar – 1 cup (250 gms)
  • Green Cardamom – 4
  • Rose water – 1 tsp

INSTRUCTIONS:

  • Take paneer and cut into small pieces.
  • Take small cardamoms. Peel and coarsely grind them.
  • Take a non stick pan add 1 cup sugar to it also add ½ cup water, turn on the flame. Stir well. Keep a check on the sugar syrup.
  • Cook for 2 minutes.To check the sugar syrup, pour a few drops of syrup in a bowl and let it cool. Keep the flame low. Stick a little syrup on your fingers and check. If it forms a single thread on cooling then the syrup is ready.
  • Put the paneer pieces to the sugar syrup, add cardamom powder too. Cook on low flame until the sugar syrup reaches the setting consistency. Keep stirring regularly so that there is even coating over the paneer.
  • Once the Sugar syrup is transparent and reaches the setting consistency then Turn off the flame. Lift the pan and place on a jali stand. Add 1 tsp rosewater and constantly stir it. Cool it while stirring it.
  • Once sugar is coated well, pick out the paneer pieces. Keep the extra sugar in the pan itself.
    Take out the chena murki and place in a plate.Luscious Chena Murki is ready and it is mouth drooling.It is dry and sweet on the outside and juicy and slightly sweet from inside.
  • Relish this amazing dish to satisfy your cravings.

NOTES:

  • If the sugar has impurities then as the sugar syrup boils, add 1 to 2 tbsp milk,the impurities will float over the sugar syrup, you can then remove it with a spoon.
  • It is important to continuously stir the sugar syrup, so that the sugar syrup coats better over the paneer.
  • You can later use this sugar, in tea or halwa or use wherever you used powdered sugar. You can use it again to make chena murki as well.
    Do not cut the pieces too big, cut them small but not too small.
  • Make sugar syrup check it, when there is single thread drop paneer pieces into it. If you put paneer pieces in thin sugar syrup then , they pieces might break while cooking.

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SHAHI MANGO PANEER KHEER

Mangoes being in the season, pretty much going in everything and so I made space for sweet mangoes in creamy and nutty paneer Kheer and what can I say about this makeover, Shahi Mango Paneer Kheer turned out marvellous, the creamy kheer turned into an alluring dessert. Mangoes, saffron, nuts and thickened creamy milk works so well with each other and definitely blends and creates a sweet and soothing harmony between flavours!.

Shahi Mango Paneer Kheer became definitely one of my favourite desserts. This dessert of mine is with little variation. During most of the celebrations Paneer Kheer is served and happily devoured by young and old.

INGREDIENTS:

  • 1 cup paneer – grated
  • 3 cup whole milk
  • 1 cup single cream
  • 3 cup mango pulp
  • 1 cup sugar
  • 8-10 saffron threads
  • 1/4 cup nuts chopped
  • 1 cup cut mango pieces
  • Pinch cardamom powder

INSTRUCTIONS:

  1. In a heavy bottom pan or kadai combine milk and sugar.
  2. Bring it to boil and simmer for 10 minutes.
  3. Add cream and simmer for another 8-10 minutes.
  4. Now add grated paneer and cook the kheer for another 7-8 minutes or until it gets thicken.
  5. Add cardamom powder, saffron threads and half amount of nuts.
  6. Let it cool completely and chill about an hour in the refrigerator.
  7. Once chilled add mango pulp and mix well.
  8. Once again chill for at least 2 hours.
  9. When ready to serve, take out in a serving bowl and garnish with the mango pieces, nuts slivers and rose petals and chopped mangoes.

NOTES;

 
  • I have used Alphonso mango pulp, but you can use any variety .
    If your whole milk has a higher content of fat, you may leave the cream. 
     
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BAKED SABUDANA BASKET CHAAT

After trying  Sabudana donut , Hariyali vada Now my fasting recipe in new style. This time i made BAKED SABUDANA BASKET CHAAT Crisp sabudana baskets, filled with tempting chat. fasting is not less than feasting.

INGREDIENTS:

  • Washed and soaked Sabudana 2 cups
  • Amarnath/Rajgira flour 1 cup
  • Boiled mashed potato 1
  • Jeera 1 tsp
  • Salt to taste
  • Red chilly powder 1 tsp
  • Ginger Green chilly paste 1 teaspoon
  • Boiled Chopped potato 1
  • Chopped apple cubes 1 tablespoon
  • Pomegranates 1 tablespoon
  • Beaten sweet curd 1 cup
  • Roasted Jeera powder 1 teaspoon
  • Chopped coriander for garnishing
  • Ghee/oil very little
  • green chutney 1 tablespoon

INSTRUCTIONS;

  1. In a mixing bowl take all ingredients
  2. Knead well in a homogeneous mixture
  3. Carefully Prepare baskets by giving shape
  4. Grease Muffins moulds with some oil and put ready baskets in to it
  5. Preheat oven. Bake for 15 to 20 minutes on 200 degrees
  6. Baskets Ready after baking
  7. In a mixing bowl take all chopped fruits and chopped potato . Season with some salt and chilly powder and prepare stuffing
  8. Fill ready stuffing in to baked baskets , pour some sweetened curd, green chutney on top and serve immediately.wp-16155637986375498474020024635327.jpg
     
     

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STRAWBERRY AND BLACK GRAPE RAITA

strawberry and black grape raita is a healthy strawberry black grape raita made from strawberries, black grapes, low fat curds, cumin seed powder and black salt. There is zero sugar used in strawberry and black grape raita and it’s quick to make.

This strawberry and black grape raita is super quick and easy to make and it is made with minimum of ingredients. All you need to is mix all the ingredients together and it will be ready in a blink of eye.

If you are making for fast , skip normal salt .

What are Raitas ? Raita is a quintessential accompaniment for any Indian meal. It adds a refreshing note, making the heaviest of meals seem light and digestible. Simply put, raita means veggies and/or fruits in curd. 
South Indians temper the raita with mustard and red chillies, while in the North it is served with a sprinkling of spice powders. A raita can be standalone, like Tomato Raita, Pineapple Raita or Onion Raita. Or, it can be a combo of fruits and veggies like Dill and Cucumber Raita.

Recipe adapted :Tarla dalal ji

INGREDIENTS:

  • 1/2 cup roughly chopped strawberries
  • 1/2 cup black grape halves
  • 1 cup chilled low fat curds (dahi)
  • 1/2 tsp cumin seeds (jeera) powder
  • 1/2 tsp black salt (sanchal)
  • salt to taste

INSTRUCTIONS:

  1. To make strawberry and black grape raita, combine the curds, cumin seeds powder, black salt and little salt in a deep bowl and whisk well.
  2. Add the strawberries and black grapes and mix well
  3. Serve strawberry and black grape raita immediately.
     
     

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SABUDANA CHIVDA


This crispy snack is enjoyed by people of all ages and we bet that anyone who try it once, would like to binge on it again and again. So, go ahead and check out the simple steps given below and relish the tempting flavours along with your friends and family. Feel free to serve this dish on any occasion. Enjoy!

INGREDIENTS:

  • 3 chopped green chilli
  • refined oil as required
  • salt as required
  • black pepper as required
  • 2 teaspoon sugar
  • 2 cup  nylon sago
  • 1 cup aloo sev
  • 1/2 cup cashews
  • 1/2 cup raw peanuts
  • 1/4 cup almonds
  • some curry leaves
  • 1 tsp red chilli powder ( optional)

INSTRUCTIONS:

  1. To begin with, place a pan on medium flame and pour refined oil in it. Once heated, put cashews, peanuts and almonds  fry them until golden brown. Then, take them out and keep aside.
  2. Your next step would be to fry sago & aloo sev . Fry them until they are puffy and crisp. Once well cooked, transfer in a serving dish along with fried peanut and cashews. Sprinkle salt and black pepper & red chilli powder  according top your taste.
  3. Next, place a pan on medium flame, add one tbsp of oil along with chopped green chilies and curry leaves . Stir fry till crispy. Once done, pour the tempering over fried sago. Mix well and keep aside to let cool for a while.
     
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VRAT KA FRUIT CUSTARD / FALAHARI FRUIT CUSTARD

Presenting to you is a special dessert for Navratri

.Whether Fasting or not, this dessert(Vrat ka Fruit Custard) should not be compromised. Even when fasting, here’s an innovative dish to keep it going and yet give you all the lovely flavors of our beloved dessert: Custard.

Do try it and let me know how you loked it.

Recipe inspired by : Chef Ranveer brar 

INGREDIENTS:

FOR CUSTARD:

  • 1 ltr Milk
  • 80 ml Milk
  • 2 tbsp Powdered Sabudana
  • 1 tsp Vanilla Essence
  • 2-4 tbsp Saffron Water
  • 2-3 tbsp Sugar
  • 1 tbsp Butter

FOR FRUITS:

  • ½ Apple – diced (सेब)
  • ½ Banana – diced (केला)
  • ¼ cup -pomegranate pearls
  • 1 orange

FOR GARNISH:

  • few Pomegranate Pearls
  • Silver Warq (optional)

INSTRUCTIONS:

  1. Firstly in a bowl mix 80 ml milk and powdered sabudana properly and keep aside for further use.wp-16034743050293037013039956423253.jpg
  2. Now in a kadai add milk and heat it up as soon as it’s hot add vanilla essence, saffron water then milk & sabudana mixture and cook it properly until it is thick.wp-16034743054254827342296466930420.jpg
  3. Then with a hand blender blend it properly until smooth.
  4. Now continue cooking for 2 minutes then add sugar and cook for 5 minutes until the mixture is smooth and shiny.
  5. Take a strainer and strain this mixture properly in a bowl add the butter and keep aside to cool down properly. ( You can skip straining process, if you want some texture in your custard )
  6. Meanwhile in a serving bowl add apple, banana, pomegranate, Orange  then the prepared custard on it fruit.
  7. Spread some desicatted coconut on a plate, add 2 drops of red colour and mix it . Slightly wet the rim of the serving glass with milk then swirl the rim of the glass on the coconut powder . Now pour the fruit custard and serve immediately.wp-16034743055866542159490498353588.jpg
  8. Garnish with pomegranate pearls, silver warq and serve chilled.

NOTES:

  • you may use  any fruits of your choice .

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