MANGO BHAPA DOI

MANGO BHAPA DOI - Before mango season gets over, try this traditional bengali creamy dessert with only a few ingredients. Misti Bhapa Doi is consideredd to be the protector and vanquisher of all evil, Mother Durga is honored with a wide spread of exotic dishes which also included the Bhapa Doi as a part of the "Misti Mukh". This is known as the origin of Steamed Sweet Yogurt.

Ingredients:

Hung curd - 2 cups

Condensed milk - 1 cup

Fresh cream - 1/2 cup

Mango puree - 1 cup

Cardamom powder - 1/2 tsp (optional)

Process:

1. Wrap the curd in a muslin cloth and hang it for few hours till the water is drained and you get thick hung curd.

2. In a mixing bowl, add hung curd, condensed milk, fresh cream and mango puree. Add cardamom powder (if you are using)

3. Whisk nicely till no lumps are left.

4. Pour the mixture in a baking tray and cover with aluminium foil. Place the tray in a kadhai, close the lid and steam for 20-25 minutes.

5. Once done, refrigerate the curd for 1-2 hours to set. Enjoy the best flavoured Mango Bhapa Doi.

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

Matar Makhana

Makhana are puffed lotus seeds. They are a popular food to eat during fasting. They are filled with carbohydrase, fiber, iron, zinc and many other nutrients. Makhana is quite popular in India and can be used in many recipes. I have tried Matar Makhana, which is a delicious rich curry filled with the goodness of makhana and green peas. Roasted makhana made in a thick curry of tomatoes, ginger and aromatic spices. This is a perfect one for a quick meal and pure vegetarian option. You can use onion or garlic as per your choice. Goes well with paratha or chapati. 

Ingredients

1. Ghee - 2 tsp
2. Makhana (Foxnuts) 2 cup
3. Green peas - 1 cup
4. Cumin seeds - 1 tsp
5. Tomato - 2 big (chopped)
6. Ginger - 2 inch 
7. Green chillies - 2-3 
8. Turmeric powder - 1/2 tsp
9. Kashmiri red chilli powder - 1/2 tsp
10. Salt - as per taste
11. Cumin powder - 1/2 tsp
12. Half cup water
13. Fresh coriander leaves for garnishing (optional)

Process

1. In a pan heat 1 tsp ghee and add makhana and roast them for 5-6 minutes until they are light golden. Once done keep aside.

2. Make a fine paste of chopped tomatoes, ginger and green chillies.

3. Add ghee in the same pan and add cumin seeds and turmeric powder, saute for 2 seconds and add tomato puree and other powder spices. Saute for 2 minutes and add green peas. 

4. Once the peas are cooked and ghee starts leaving the pan add little bit of water and cook for one more minute, check if the peas is done properly. At this stage, add the roasted makhana and garnish with some freshly chopped coriander leaves. Serve hot with paratha or chapati.