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Tuesday, August 30, 2016

Nolen Gurer Chaaler Payesh .... Rice Pudding

A Bengali and Chaaler Payesh have an eternal connection....The first morsel of solid eaten by a Baby during Annoprashon (Rice Eating Ceremony), the first spoon eaten by the mother-to-be during Baby Shower or Shaadh, the Payesh on every birthday or Jonmodin are memories every true blue Bengali holds precious. 

And the Paayesh is made even more precious and tasty if its made of Nolen Gur (or the solidified version known as Patali Gur for the off season payesh)

Ingredients :
* Full Cream Milk - 2 litres 
* Gobindobhog rice / jeera rice / Basmati rice - 2 fistfuls (1 fistful or 'mutho' per litre i,e approx 100gm per litre)
* 2 tbsp of sugar
* Nolen Gur/Patali Gur (date palm jaggery) - approx 200-250gm

Procedure :
1. Boil milk and reduce it to 3/4 of its original volume. 
2. In the meanwhile, wash rice, drain the water and dry it while the milk is being boiled
3. While stirring the milk, add the washed and dried rice and keep stirring gently till the rice cooks and the milk thickens. The milk should have reduced to 1/2 (i.e 1 litre) by now.
4. Add 2-3 tbsp of sugar after the rice has softened. An early addition of sugar will stop the rice from softening further.
5. Take the milk-rice mix off the flame. Soften the jaggery by microwaving/heating and add the softened jaggery into the rice-milk mix and . Mix well 
6. Cool it down ....delicious Gur flavoured Payesh is ready for the auspicious occasion.

Tuesday, August 23, 2016

Chocolate Lava Cake

2 birthdays in the family a span of 4 days!! So this time thought of giving the usual sponge cake a miss..and made Lava Cake Muffins and one small cake in an aluminium foil rectangular container.

Ingredients :
*100g dark chocolate, chopped- I used Bournville Rich Chocolate 
*100g butter
*150g light soft brown sugar-I used 100gm normal white sugar
*3 large eggs
*1/2 tsp vanilla essence
*50g plain flour
*coffee powder / cocoa powder (optional)

11. Preheat the oven to 230C. 
22. Put the chocolate and butter in a heatproof bowl and set over a pan of hot water (or alternatively put  in the microwave) and stir until smooth, then set aside to cool slightly for 15 minutes.
33. Beat the eggs and Mix in the sugar, and keeping mixing with the eggs, and add  into the chocolate-butter mix followed by the vanilla extract and finally the flour. 
  4. Spray/Smear oil in the muffin tray and the aluminium container. Sprinkle cocoa powder/coffee powder to line the moulds (optional) 
  5. Divide the mixture among the muffin moulds and aluminium container.
46. Bake the muffins for 7-8 minutes at 230 deg C and the aluminium container (slightly bigger) for 12-13 minutes or until the tops are firm to touch but the middles still feel slightly squidgy. Carefully run a knife around the edge of each pudding, then turn out onto serving plates and serve with single cream/vanilla icecream or have it just like that.