BENGALI HOLUD MISHTI PULAO !!!!!!!

Bengali holud mishti pulao is nothing but saffron flavoured rice with nuts. Its a Bengali delicacy & little sweetish in taste. I adapted this recipe from ARCHANA'S KITCHEN. I skipped mace powder & added chopped almonds instead of pistachio. & added button mushrooms too.

INGREDIENTS:-              

basmathi rice - 1 cup                                                               

green peas, steamed - 1 cup
button mushrooms, sliced - 1/2 cup
salt - 1/2 tsp
star anise - 1
ginger, grated - 1 inch
sugar - 2 tblsp
nutmeg powder - 1/4 tsp
cumin powder - 1/4 tsp
turmeric powder - 1/4 tsp
bay leaves -h 2
cinnamon stick, roughly torn - 1 inch
cardamom pods - 3
cloves - 3
mace powder - 1/2 tsp(i skipped this)
saffron strands - few

For seasonitng:-

ghee - 3 tblsp
cashew nuts, halved - 2 tblsp
raisins - 2 tblsp
almonds, roughly chopped - 2 tblsp or pistachio

METHOD:-

1. Cook washed & drained rice in pressure by adding 1 tblsp ghee, grated ginger + 2 cups of water until done.i
2. Once done, allow it to rest.
3, Steam sliced mushrooms & green peas, drain & keep aside.
4. In a small pan, roast he nuts & spices in ghee on medium hea until golden brown then add saffron.
5. Turn off the heat & stir in the steamed green peas & sliced mushrooms along with cooked rice & sugar into the roasted nuts.
 6. Serve hot either with Shorshe Ilish(hisla in mustard sauce) or Bengali doi maach. 

HAPPY COOKING :)))))))

BHAPA DOHI !!!!!

I adapted this recipe from APY COOKING. This is very popular in Kolkotha. But i tasted this in Blore at K.C.Das Sweets. My God! what a taste...simply awesome ! & i fell in love with it :D There after i tried to prepare it at home in many ways. But this recipe i felt best among all.

INGREDIENTS:-

beaten curd - 1 cup

milk - 1 cup

sweetened condensed milk - 1 tin (400gm)

chopped nuts(optional) - 5 almonds, 10 pistachios & 5 raisins)

cardamom powder - 1/4 tsp (optional)

METHOD:-

1. In a large bowl, beat together curd+condensed milk+milk. I used a handheld electric mixer. Beat for few seconds till you see froth on top. Scrape the sides as you beat to make sure the ingredients have mixed well. Add nuts ( i did not add) & mix well. Sprinkle cardamom powder(optional).

2. Pour into 1 ltr pudding mould or any vessel that goes in the cooker (till 3/4th full).(i used mud pot)

3. Cover vessel tightly with grease-proof paper ( i used a lid)

4. Pour some water into the cooker. Place a grid or a perforated plate (plate with holes) into the cooker (this way vessel will not tilt). Place the vessel in the cooker. Close the cooker (do not put whistle).

5. Turn the heat to medium-high or high & bring the cooker to full pressure about 6 mins. Reduce to medium low & cook for another 15-20 mins.

6. Remove from heat & allow cooker to cool completely. Remove the vessel. Bring to room temperature. 

7.Refrigerate for at least 3 hrs or until you serve. ( doesn't taste great at room temp).

HAPPY COOKING :)))))))