Cauliflower Burfi Recipe / Kabi Sambardhana Barfi

bengali_cuisine

rabindranath tagore 50th birthday 👈 date of invention

INGREDIENTS :

1) 1 Cauliflower, medium sized, weighing approximately 500 Gms.

2) 1 1/2 Tbsp Raisins / Kishmish

3) 1 1/2 Tbsp Cashew-nuts / Kaju halves

4) 4-5 Green Cardamom

5) 250 Gms Sugar

6) 100 Gms Khoya (alternately use 200 ml Condensed Milk)

7) 5-7 Saffron strands

8) 2 Tbsp Milk (to soak the saffron strands)

9) 2 1/4 Th Tbsp Clarified Butter / Ghee

Steps:

1) Cut the Cauliflower into small florets.

Wash the Cauliflower florets thoroughly. In a pan take 2 Cups Water. Bring the water to a rolling boil. Add the cauliflower florets into the boiling water.

Cover and cook for two minutes. Switch off the heat and leave the cauliflower covered in the pan for 1 more minute.

Uncover the pan now, drain out the water and let the cauliflower florets cool for 30 seconds.

2) Traditionally a Sil Batta ( a flat stone with a cylindrical grinding stone ) was used to grind the cauliflower florets into a coarse paste. I used a mortar and Pestle. You may use a food processor.

I hand pounded the cauliflower florets in my mortar using the pestle.

The cauliflower florets are so soft that it doesn't take much time to pound them into a coarse paste.

3) In a pan add 2 tbsp clarified butter. Throw in the raisins.

When the raisins are plump remove them from the pan.

4) In the same pan add the coarse cauliflower paste.

Fry the cauliflower paste in the clarified butter on medium heat.

5) Crack open and pound the cardamom.

Add the cardamom powder to the cauliflower paste frying in the pan. Mix well.

Keep frying the cauliflower paste till it slightly changes colour. At this point add the sugar and mix well.

Continue frying for a couple of minutes till the sugar completely dissolves. Add the Khoya now.

Mix well and keep stirring for a minute.

Soak the saffron strands in the milk. Add the saffron with the milk to the pan.

Incorporate the saffron into the mixture in the pan.

Keep stirring till the mixture doesn't stick to the sides Remove the pan from the burner.

6) Grease a plate and transfer the mix nd garnish with nuts and let it cool and serve.

Anokhi kheer - onion kheer

Ingredients:

Milk - 1 litre (I used full cream, but you can use toned or skimmed milk too)

Onions - 50 gms (about 1/3 cup)

Cardamom - 8-10

Almonds - 1/4 cup (Add more according to choice)

Pistachios - 1/4 cup (Add more according to choice)

Sugar - I added about 5-6 tsp (Adjust according to taste)

Method:

Boil the milk and simmer on low flame till it starts to thicken.

Meanwhile, slice onions lengthwise and wash them about 4-5 times to remove the bitterness or spiciness if any (Depends on the kind of onion you are using). Soak the almonds in water and when soft, chop them lengthwise or crush them lightly in a mortar and pestle.

Also chop the pistachios lengthwise.

Remove cardamom seeds and make them in a powder in a mortar and pestle.

Once the milk has reduced to half, add the onions.

Keep stirring at intervals and scrape the cream from the sides.

Once it turns pinkish, add the cardamom powder.

Stir in sugar and mix well. Simmer till sugar dissolves and milk reduces little more.

Add half of the dry fruits and mix well.

While serving, add rest of the dry fruits on top to garnish.

Anokhi kheer is ready

Luleh Kebab

Ingredients:

Lamb mince 750 gm

Onions medium sized 3

Basil leaves 1 tbsp

Chopped green coriander 5 gm

Chopped spring onions 5 gm

Black pepper powder o taste

Lemon juice half cup

Pomegranate seeds ½ cup

Salt to taste

Method:

In the minced lamb, add onions, basil leaves, green coriander, spring onions , salt, black pepper and massage it with hands. Add lemon juice and grind on a mortar pestle to form a silky paste.

Take flat iron sewers and put the kebab mix on the skewer to make kebabs.

Cook it on charcoal grill

Wrap the kebab in a thin paratha (earlier this kebab was wrapped in Naan e Tanuk)

Serve it as a role.

Murgh Zameen Doz

Ingredients:

Whole chicken 800 gm

For the first marinade:

Lemon juice ½ cup

Salt

For the second marinade:

Black peppercorns 8

Black cardamom 4

Cinnamon 1 stick

Black cumin ½ tsp

Bay leaf 1

Nutmeg powder ½ tsp

Cloves 5 l Mace 1

Hung curd 300 gm

Ghee 50 gm

Almond paste 25 gm

Ginger paste 20 gm

Saffron dissolved in milk 2 tsp

Other ingredients

Roomali roti 4

Mud pot

Mud one kg

Method:

After cleaning chicken, take out the neck and wishbone. Make insertions so that the marinade goes deep inside.

Add first marinade of salt and lemon juice and leave it for half hour.

Now, mix all the second marinade ingredients, make a paste and rub it on the chicken thoroughly. Leave it for an hour.

Take the roomali rotis, make a bed of it and put the chicken on top.Wrap it in such a way that the chicken is covered. Place it into the mud pot and cover it with a wet paste of mud.

In earlier times, this mud pot was put into a pit of fire and after covering, it was left for four hours to cook. We place the mud pot in a dying tandoor and cover it for 45 minutes.

After that, open the lid of the mud pot. Deseal the chicken, and its ready to eat.

Houk sun

Houk Sun is the traditional recipe of Kashmir. Try your hand at this dish made from dried vegetables for a taste of paradise on earth.

Ingredients:

Brinjal, pumpkin, sundried tomatoes, var, elaichi, dried pudina (mint), jeera, red chilli powder, turmeric, dhaniya powder, fennel seed powder (saunf), sonth powder (dried ginger), garam masala, Kashmiri methi (fenugreek), mustard oil, onion, cloves.

Method:

Heat mustard oil in a wide dish and add 1-2 sliced onions. Boil sundried tomatoes in water and pour into dish. Add one cake of var, 1 tsp. salt, 1-2 tsp. each of red chilli powder and turmeric. Add 1 tsp. each of dhaniya, fennel powder, garam masala and sonth. Add 1 tsp. jeera and 5-6 chopped garlic cloves. Gently crush with the flat part of spoon and cook over high flame for about 3-5 mins. Boil chop and then add dried vegetables: handful of pumpkin, brinjal; mix well and add water. Add 2 choti elaichi and 1 badi elaichi, 1-2 cloves, 1 tbsp. pudina; cover pot with lid and cook for 10-15 mins. Serve fresh on a bed of rice.

Source: epic channel , lost recipes show

Patode

Ingredients:

1 kg arbi/ Leaves (without the stem)

300 gm besan

Yellow chilli powder to taste

1 tsp jeera powder

Salt to taste

100 gm oil for shallow frying

Method:

Mix besan with water, yellow chilli powder, jeera and salt to make a paste.

Lay arbi leaves flat, and apply besan mixture on one side.

Then stack and spread around 10-12 leaves on onto the other.

Fold the leaves together to make a roll.

Steam the roll of leaves for 30 minutes.

Cut into circular pieces and shallow fry.

Makes 20 pieces.