Sondesh

Ingredients:

1 litre milk preboiled and top cream removed
1/2 tsp. citric acid or
juice of 1 lemon
2 tsp. cornflour
1/2 cup sugar ground fine
1/4 tsp. essence of choice
few drops colour to match essence flavour
(eg. green with pista essence)
For topping:

1 tsp. slivered pistas and almonds
1/4 tsp. cardamom powder
Small moulds of choice


Method:
Dissolve acid or lemon juice in 1/2 cup warm water

Put milk to boil. When it rises, pour acidic water all over it.

Reduce heat and stir till fully curdled.

When whey and water separate completely, remove from heat.

Strain in clean muslin cloth.

Hold under running water for a minute.

Press out excess water and hang for 15 minutes (paneer is made).

Empty the paneer in a large plate.

Take 2 tbsp. of paneer in a heavy pan and add cornflour.

Heat on med. flame stirring continuously for 3-4 minutes.

Cool, add to paneer in plate, add sugar, essence and colour.

Mix till very smooth.

Lightly grease and dust moulds with ghee and cornflour.

Mix topping ingredients.

Sprinkle little topping in each mould.

Press paneer mixture into it and level top.

Chill for 3-4 hours. Unmould carefully.

Serve chilled in individual paper cups (optional).

Note: If paneer is quite firm then cornflour can be omitted. Continue without the relative step. No cooking is then required.

Making time: 20 minutes (excluding chilling and hanging time.)
Makes: 7-8 pieces (depending on size of mould)
Shelflife: 3 days refrigerated

Bengali Khichidi

Ingredients:

1 cup rice (washed and soaked 30 minutes)
1 cup masoor dal (washed and soaked 30 minutes)
1 tbsp. channa dal (washed and soaked 30 minutes)
1 bay leaf
3 green cardamoms
1" stick cinnamon
3 cloves
1/2 tsp. cumin seeds
10-12 tiny onions peeled or
1/2 cup sliced onions
10-12 baby potatoes washed clean
1/2 cup peas shelled
1 carrot diced
1 tsp. ginger grated
1 tsp. garlic grated
3-4 green chillies finely chopped
1 tbsp. coriander finely chopped
1/2 tsp. turmeric powder
1/2 tsp. garam masala powder
salt to taste
5 cups water
4 tbsp. ghee



Method:
Drain dals, rice in a colander and keep aside.

Save this water for adding later.

Semicrush spices (cardamom, cinnamon, cloves)

Heat 3 tbsp. ghee in a large heavy skillet.

Add cumin seeds, bayleaf, crushed spices, splutter.

Add ginger, garlic, chillies, stirfry for a moment.

Add onion, potato (with skin), sitrfry for 2 minutes.

Add carrots, peas, turmeric, garam masala, salt.

Add dals, rice and gently stirfry for 1 minute.

Add water to make drained water 5 cups.

Heat well and add to skillet.

Stir, bring to a boil, cover and simmer till done.

Rice and dals should be done but not overdone.

Veggies will get soft and water should be absorbed.

Add more water if required in between.

When done, pour remaining ghee and sprinkle coriander.

Serve piping hot with gravied veggies or kadhi

Making time: 45 minutes
Makes: 7 servings
Shelflife: Best fresh