Ice Cream Sandesh Cake - Bhai Phota Special Dessert

Ice Cream Sandesh Cake is nothing but Bhapa Sandesh or Steamed Sandesh. As this is served chilled hence this is the name. 

Ingredients:

• Full cream milk - 1 liter
• Vinegar - 2 tsp
• Powdered sugar - 4 tsp
• Milk powder - 2 tsp
• Cardamom powder - 1/2 tsp
• Kesar color - 1/2 tsp
• Milk - 2-3 tsp
• Saffron strands - 8-10
• Pistachios (finely chopped) - 1 tsp for garnishing

Process:

1. Boil the milk and add vinegar. Once the milk curdles up, drain the content through a clean muslin cloth and let it rest for 30 minutes.

2. Transfer the cottage cheese to a blender jar, add milk powder, sugar, cardamom powder and saffron color and blend to a smooth paste.

3. Layer the baking / steaming mould with aluminum foil and spread few saffron strands and pour the batter. Cover with a foil paper and steam for 20 minutes.

4. Once done, let it cool down. Transfer to a plate gently, garnish with some chopped pistachio and refrigerate for 2-3 hours. Cut into slices and serve chilled. 

P.S. The recipe video is there on my Instagram and Youtube pages. Do check it out @romisrecipe

Shorshe Ilish

Ilish or Hilsa is not just a fish to a a Bong, it's an emotion to us. And having Shorshe (mustard seeds) ilish with steamed rice, flavoured with kancha lonka (green chili) is the ultimate goal of Bong-life. The "Bhat-Ghum" afterwards is inevitable. This Ilish (Hilsa) travelled all the way from Kolkata to Mumbai to satiate my longing for Kolkata Ilish. 

Moreover, this ilish (Hilsa) traveled all the way from Kolkata to Mumbai to satiate my longing for Kolkata Ilish. And the credit goes to my better-half for this. 

Ingredients:

• Ilish fish - 6-7 pieces 
• Mustard seeds - 2 tsp
• Poppy seeds or posto - 1/2 tsp
• Mustard oil - 2 tsp 
• Dry red chilli - 2 
• Nigella seeds (Kalo jeera or kalonji) - 1/2 tsp
• Green chillies - 4-5
• Turmeric powder - 1/2 tsp 
• Salt to taste

Process:

1. Soak mustard and poppy seeds in water for about 20-30 minutes. Remove from water, add two green chillies and blend to a paste, keep aside.

2. Heat mustard oil in a frying pan and shallow fry the fish pieces adding salt and turmeric. 

4. In the same pan, add little more mustard oil and add dry red chillies along with nigella seeds and saute for a few minutes and add mustard paste along with salt and turmeric powder, saute for a new more minutes and add water. Let it boil for about 3-4 minutes. 

5. Once boiled, add the fish pieces and simmer for 2 minutes. Enjoy with steamed rice. 

P.S. The recipe video is there on my Instagram and Youtube pages. Do check it out @romisrecipe

Hara Bhara Kabab - Diwali Special Healthy Snacks

Hara Bhara kabab is a vegetarian kabab made from green peas, paneer, spinach, gram flour, bread crumbs and Indian spices. You can deep-fry or shallow fry them on a tawa. These are very popular in North Indian Snack Platters and healthy too. 

Ingredients:

• Green peas - 1 cup
• Spinach (chopped) - 1/2 cup
• Paneer (grated)  - 1/2 cup
• Gram flour / Besan - 1 tsp
• Bread crumbs - 1 tsp
• Salt to taste
• Roasted cumin powder - 1/2 tsp
• Cashew nuts 
• Oil for shallow fry

Process:

1. To start with, make a smooth paste with peas and spinach. Transfer to a Mixing bowl.

2. Add all the ingredients and make a dough. Take small pieces and give the shape of kabab. 

3. Put a cashew nut on the top, shallow fry both the sides until crispy. Serve hot with ketchup.

P.S. The recipe video is there on my Instagram and Youtube pages. Do check it out @romisrecipe

Kucho Nimki - Bengali Savory Treat

Kucho Nimki is a typical small diamond shaped cracker, and a very popular savory treat from Bengali Cuisine. Made in small batches in a Bengali household. They are a quintessential teatime snack. This is a classic savory dish which is cooked with just a few ingredients. 

Ingredients:

• Maida - 2 cups
• Vegetable oil or ghee - 1 tsp
• Nigella seeds  - 1/2 tsp
• Baking soda - 1/4 tsp
• A pinch of Salt 
• Luke warm water
• Oil for deep frying 

Process:

1. Take two cup of maida and add oil / ghee, baking soda, nigella seeds and a pinch of salt. Mix well and add luke warm water slowly to make a smooth but tight dough. It should take a 10 minutes of kneading.

2. Divide the dough into 3-4 parts, take one part and roll it out like a paratha (1mm thickness). Use a knife to cut long strips and then cut diagonally (ref to the video)

3. Heat oil for deep frying and then add the nimkis into the hot oil. When the nimkis turn golden, take them out of the oil and place on a paper napkin. Let them cool down to room temperature and you can store them in an air tight container for at least a week.

P.S. The recipe video is there on my Instagram and Youtube pages. Do check it out @romisrecipe