Saturday, May 9, 2015
Barbados Recipes
http://www.food.com/recipeprint.do?rid=372730
Bajan Green Seasoning
By MarraMamba
Prep Time: 10 minsTotal Time: 11 minsYield: 1 jar
ABOUT THIS RECIPE
"a secret ingredient in most caribbean kitches, this is good for anything from brushing on chicken or adding to stews and soups. It calls for one week to mature but i am sure 4 or 5 days will be enough as well. Keeps for 6 months in the fridge."
INGREDIENTS
1 onion, roughly chopped
4 spring onions, white and green parts roughly chopped
2 garlic cloves, peeled
1 bonney peppers or 1 habanero pepper, seeds and stem removed
1 tablespoon thyme, leaves
1 tablespoon chopped parsley
1 tablespoon chopped marjoram
100 ml white wine vinegar
1 lime, juice only
1 teaspoon curry powder
1 pinch ground allspice
1 pinch ground black pepper
1 tablespoon salt
DIRECTIONS
In a food processor, blitz the onion, spring onions, garlic and chili to a coarse paste.
Add the herbs and vinegar and lime juice and blitz again. Stir in the remaining ingredients.
Cover and store in the fridge for a week before using to let the flavours mature. It will keep in the refrigerator for six months.
http://www.food.com/recipeprint.do?rid=471849
Mauby
By mollypaul
Prep Time: 10 minsTotal Time: 10 minsServes: 12, Yield: 1.5 quarts
ABOUT THIS RECIPE
"Mauby (also called mavi, mabi or maubi) is a tree bark-based beverage widely consumed in the Caribbean. Its flavor is initially sweet, somewhat like root beer, but changes to a prolonged, but not astringent bitter aftertaste. It derives its name from the central ingredient, the bark of the mauby tree, a buckthorn commonly referred to as “soldierwood” or “naked wood”. Strips of the bark are steeped in boiling water, to which a hefty amount of cane sugar and a variety of spices have been added. On many islands, a portion of a previous batch is used as a starter, and the whole is left to ferment for several days. Fermented or not, it’s drunk ice-cold. In folk medicine, mauby is variously ascribed the ability to lower cholesterol, counteract arthritis, reduce high blood pressure, act as an aphrodisiac, relieve dysentery, lower diabetics’ blood sugar, and to be an excellent thirst-slaking “cooling” beverage. Chilling time not included in preparation time."
INGREDIENTS
1 tablespoon dried mauby bark
1 small piece ginger
dried orange peel
1 cinnamon stick
3 -4 cloves
6 cups water
2 cups sugar
DIRECTIONS
Boil the first five ingredients in one cup of the water until all the flavors are fully infused, about ten minutes.
Cool; add water and sugar, to taste.
Strain and refrigerate until ready to drink.
Covered, it will last about two weeks in the refrigerator.
https://www.totallybarbados.com/articles/barbados-recipes/bajan-fried-fish/
Bajan Fried Fish Recipe
Caribbean offerings of fried fish are almost always exceptionally delicious. Three reasons for this are: the fish are soaked in lime, salt, and water during preparation; they are then marinated or stuffed with savoury Caribbean seasonings; and they are fried in soft, home-seasoned breadcrumbs.
You will need the following ingredients:
Fish fillets to serve 4
2 limes (use one if they are large and juicy)
2 teaspoons salt
2 tablespoons Caribbean seasoning (page 6)
1 egg
1 cup 5oz/155g extra fine breadcrumbs
1 cup 5oz/155g flour
Salt and white pepper to taste
1 teaspoon paprika
1 teaspoon fish multi purpose seasoning (optional)
Oil for frying (Canola or Olive are reputedly healthier)
Squeeze the limes into a bowl with ¾ cup of water, add the salt and place the fish to soak for about ½ hour. Remove the fish, rinse and pat dry.
Whisk the egg in a medium bowl with some salt and white pepper and if you are doing fish, the seasoning. Put the fish into the egg and seasoning mixture. It is best if the fish is allowed to sit in the egg for an hour or so to allow the flavours to permeate.
Mix the flour, breadcrumbs, white pepper, paprika and a little salt. This is one of those occasions when you can add various seasonings out of your kitchen cupboard like fish magic, onion and garlic powder, dried herbs or whatever takes your fancy.
Heat very shallow oil for fish, in a large frying pan over a medium/high heat. Shake off excess egg, coat in the breadcrumb mixture, shake again and place in the oil when it is hot enough (It should sizzle slightly when the item is placed in it). Fry the fish over the medium/high heat for a couple of minutes on each side. Fish needs very little cooking and is overcooked very easily. If frying flying fish place it skin side up first.
Drain on absorbent paper and place on a warm dish.
Serves 4
Author: Brett Callaghan
http://www.food.com/recipeprint.do?rid=502791
Bajan Sweet Bread (Barbados)
Bajan Sweet Bread (Barbados)
By Random Rachel Photo
Photo by Random Rachel
Prep Time: 10 minsTotal Time: 1 hr 10 minsYield: 2 loaves
ABOUT THIS RECIPE
"A sweet coconut bread with a light almond flavor and little bits of dried fruit. Eat a slice as a snack, dessert, or as toast for breakfast. The bread is a little crumbly (like banana bread,) and absolutely delicious! from caribbeanchoice.com"
INGREDIENTS
3/4 cup brown sugar
1/3 cup shortening ( or coconut oil)
1/3 cup butter
2 cups flour
1 pinch salt
2 1/4 cups grated coconut
1/4 cup raisins, chopped
1/4 cup dried cherries, chopped
1 tablespoon grated nutmeg
1 tablespoon almond extract
1 1/3 cups evaporated milk
3 tablespoons water
1 tablespoon butter ( for pan)
2 tablespoons turbinado sugar
DIRECTIONS
Preheat the oven to 350*F and lightly grease a bread pan. The original recipe calls for 2 bread pans, but the bread doesn't rise at all so it bakes nicely in one pan.
In a mixer cream together the brown sugar, shortening and butter.
Add flour, salt, grated coconut, raisins, cherries, nutmeg and mix well.
Stir in almond extract, evaporated milk, and water, until a firm dough is formed. (You may need to add additional water.).
Split the dough evenly between the two pans, and use a knife to cut a diagonal criss-cross pattern on the top of each loaf. Sprinkle 1 tbsp turbinado sugar over the top of each loaf.
Bake for about 1 hour, until a skewer inserted into the center of the loaves comes out clean (Or a digital thermometer reads 190*F.) Cool completely in the pans before removing.
http://recipes.wikia.com/wiki/Bajan_Salt_Fish_Cake
Recipes Wiki
Browse
Appetizers
Main Dishes
Sides
Desserts
Beverages
By Ingredient
Recipe Wikias
Fictional Foods
On the Wiki
Contribute
Bajan Salt Fish Cake
42,425PAGES ON
THIS WIKI Add New Page Edit this page Comments14 Share
Description Edit
Ingredients Edit
2 tbsp oil
1 cup onions, finely chopped
1 cup flour
1 tsp baking powder
salt to your taste
1 egg lightly beaten
¾ cup milk
1 tbsp butter, melted
2 tbsp eschalots (finely chopped)
½ lb, salted Cod fish, cooked and flaked
1 large fresh hot pepper ( finely chopped)
Directions Edit
In a heavy frying pan, heat the oil and saute the onions until they are just wilted.
Place flour, baking powder and salt in bowl.Make a well in center and pour egg, butter and milk.
Mix together lightly, then add the onions, eschalot, salted Cod fish, salt and pepper.
Stir well. Drop by tablespoon full into hot oil, but do not crowd them in the pan.
Bajan Green Seasoning
By MarraMamba
Prep Time: 10 minsTotal Time: 11 minsYield: 1 jar
ABOUT THIS RECIPE
"a secret ingredient in most caribbean kitches, this is good for anything from brushing on chicken or adding to stews and soups. It calls for one week to mature but i am sure 4 or 5 days will be enough as well. Keeps for 6 months in the fridge."
INGREDIENTS
1 onion, roughly chopped
4 spring onions, white and green parts roughly chopped
2 garlic cloves, peeled
1 bonney peppers or 1 habanero pepper, seeds and stem removed
1 tablespoon thyme, leaves
1 tablespoon chopped parsley
1 tablespoon chopped marjoram
100 ml white wine vinegar
1 lime, juice only
1 teaspoon curry powder
1 pinch ground allspice
1 pinch ground black pepper
1 tablespoon salt
DIRECTIONS
In a food processor, blitz the onion, spring onions, garlic and chili to a coarse paste.
Add the herbs and vinegar and lime juice and blitz again. Stir in the remaining ingredients.
Cover and store in the fridge for a week before using to let the flavours mature. It will keep in the refrigerator for six months.
http://www.food.com/recipeprint.do?rid=471849
Mauby
By mollypaul
Prep Time: 10 minsTotal Time: 10 minsServes: 12, Yield: 1.5 quarts
ABOUT THIS RECIPE
"Mauby (also called mavi, mabi or maubi) is a tree bark-based beverage widely consumed in the Caribbean. Its flavor is initially sweet, somewhat like root beer, but changes to a prolonged, but not astringent bitter aftertaste. It derives its name from the central ingredient, the bark of the mauby tree, a buckthorn commonly referred to as “soldierwood” or “naked wood”. Strips of the bark are steeped in boiling water, to which a hefty amount of cane sugar and a variety of spices have been added. On many islands, a portion of a previous batch is used as a starter, and the whole is left to ferment for several days. Fermented or not, it’s drunk ice-cold. In folk medicine, mauby is variously ascribed the ability to lower cholesterol, counteract arthritis, reduce high blood pressure, act as an aphrodisiac, relieve dysentery, lower diabetics’ blood sugar, and to be an excellent thirst-slaking “cooling” beverage. Chilling time not included in preparation time."
INGREDIENTS
1 tablespoon dried mauby bark
1 small piece ginger
dried orange peel
1 cinnamon stick
3 -4 cloves
6 cups water
2 cups sugar
DIRECTIONS
Boil the first five ingredients in one cup of the water until all the flavors are fully infused, about ten minutes.
Cool; add water and sugar, to taste.
Strain and refrigerate until ready to drink.
Covered, it will last about two weeks in the refrigerator.
https://www.totallybarbados.com/articles/barbados-recipes/bajan-fried-fish/
Bajan Fried Fish Recipe
Caribbean offerings of fried fish are almost always exceptionally delicious. Three reasons for this are: the fish are soaked in lime, salt, and water during preparation; they are then marinated or stuffed with savoury Caribbean seasonings; and they are fried in soft, home-seasoned breadcrumbs.
You will need the following ingredients:
Fish fillets to serve 4
2 limes (use one if they are large and juicy)
2 teaspoons salt
2 tablespoons Caribbean seasoning (page 6)
1 egg
1 cup 5oz/155g extra fine breadcrumbs
1 cup 5oz/155g flour
Salt and white pepper to taste
1 teaspoon paprika
1 teaspoon fish multi purpose seasoning (optional)
Oil for frying (Canola or Olive are reputedly healthier)
Squeeze the limes into a bowl with ¾ cup of water, add the salt and place the fish to soak for about ½ hour. Remove the fish, rinse and pat dry.
Whisk the egg in a medium bowl with some salt and white pepper and if you are doing fish, the seasoning. Put the fish into the egg and seasoning mixture. It is best if the fish is allowed to sit in the egg for an hour or so to allow the flavours to permeate.
Mix the flour, breadcrumbs, white pepper, paprika and a little salt. This is one of those occasions when you can add various seasonings out of your kitchen cupboard like fish magic, onion and garlic powder, dried herbs or whatever takes your fancy.
Heat very shallow oil for fish, in a large frying pan over a medium/high heat. Shake off excess egg, coat in the breadcrumb mixture, shake again and place in the oil when it is hot enough (It should sizzle slightly when the item is placed in it). Fry the fish over the medium/high heat for a couple of minutes on each side. Fish needs very little cooking and is overcooked very easily. If frying flying fish place it skin side up first.
Drain on absorbent paper and place on a warm dish.
Serves 4
Author: Brett Callaghan
http://www.food.com/recipeprint.do?rid=502791
Bajan Sweet Bread (Barbados)
Bajan Sweet Bread (Barbados)
By Random Rachel Photo
Photo by Random Rachel
Prep Time: 10 minsTotal Time: 1 hr 10 minsYield: 2 loaves
ABOUT THIS RECIPE
"A sweet coconut bread with a light almond flavor and little bits of dried fruit. Eat a slice as a snack, dessert, or as toast for breakfast. The bread is a little crumbly (like banana bread,) and absolutely delicious! from caribbeanchoice.com"
INGREDIENTS
3/4 cup brown sugar
1/3 cup shortening ( or coconut oil)
1/3 cup butter
2 cups flour
1 pinch salt
2 1/4 cups grated coconut
1/4 cup raisins, chopped
1/4 cup dried cherries, chopped
1 tablespoon grated nutmeg
1 tablespoon almond extract
1 1/3 cups evaporated milk
3 tablespoons water
1 tablespoon butter ( for pan)
2 tablespoons turbinado sugar
DIRECTIONS
Preheat the oven to 350*F and lightly grease a bread pan. The original recipe calls for 2 bread pans, but the bread doesn't rise at all so it bakes nicely in one pan.
In a mixer cream together the brown sugar, shortening and butter.
Add flour, salt, grated coconut, raisins, cherries, nutmeg and mix well.
Stir in almond extract, evaporated milk, and water, until a firm dough is formed. (You may need to add additional water.).
Split the dough evenly between the two pans, and use a knife to cut a diagonal criss-cross pattern on the top of each loaf. Sprinkle 1 tbsp turbinado sugar over the top of each loaf.
Bake for about 1 hour, until a skewer inserted into the center of the loaves comes out clean (Or a digital thermometer reads 190*F.) Cool completely in the pans before removing.
http://recipes.wikia.com/wiki/Bajan_Salt_Fish_Cake
Recipes Wiki
Browse
Appetizers
Main Dishes
Sides
Desserts
Beverages
By Ingredient
Recipe Wikias
Fictional Foods
On the Wiki
Contribute
Bajan Salt Fish Cake
42,425PAGES ON
THIS WIKI Add New Page Edit this page Comments14 Share
Description Edit
Ingredients Edit
2 tbsp oil
1 cup onions, finely chopped
1 cup flour
1 tsp baking powder
salt to your taste
1 egg lightly beaten
¾ cup milk
1 tbsp butter, melted
2 tbsp eschalots (finely chopped)
½ lb, salted Cod fish, cooked and flaked
1 large fresh hot pepper ( finely chopped)
Directions Edit
In a heavy frying pan, heat the oil and saute the onions until they are just wilted.
Place flour, baking powder and salt in bowl.Make a well in center and pour egg, butter and milk.
Mix together lightly, then add the onions, eschalot, salted Cod fish, salt and pepper.
Stir well. Drop by tablespoon full into hot oil, but do not crowd them in the pan.
Saturday, April 11, 2015
Bangladesh Film - Third Person Singular Number (2009)
http://www.imdb.com/title/tt1514446/
Films are often about big people doing big things; the save the city, the country or the world. This film is about the trials and tribulations of a woman trying to get her own apartment in a country that still regards a woman living apart from her father or her husband as scandalous.
Bangladesh Recipes
http://www.banglarecipes.com.au/beef-bhuna/
Beef Bhuna
Beef Bhuna is a must item in Bangladeshi cuisine. Beef Bhuna goes well with roti or paratha. I cook beef here in kala bhuna style for that beef needs to marinate overnight which will take less time to cook.
beef bhuna
Ingredients:
• 1 kg curry cut beef
• 3 tablespoon yogurt
• 1 cup sliced onion
• 2 teaspoon chilli powder
• ¼ teaspoon turmeric powder
• 1 teaspoon coriander powder
• ½ teaspoon fried cumin powder(optional)
• 1 and ½ tablespoon onion paste
• 1 tablespoon ginger paste
• 2 teaspoon garlic paste
• 1 bay leaf
• 3 cardamom
• 1’’ cinnamon stick
• 4 tablespoon oil
• Salt to taste
Also needs thick base non stick sauce pan with lid.
How to make:
1. Marinate beef with yogurt, ginger and garlic and keep it in refrigerator overnight.
2. Heat the pan with oil in medium high and fry the onion till it becomes golden. Take off the fried onion and keep aside.
3. Add the beef in same pan with salt and rest of spices except cumin and stir it.
4. Mix all spices with beef well and cook it under closed lid till the beef becomes dry.
5. Stir well and add ½ cup of water. Cook again under closed lid.
6. Repeat this process (stir well and add ½ cup of water and cook again under closed lid) till meat becomes tender. I like to cook till flesh comes off from bone.
7. Beef bhuna will take to cook about 1.45-2 hrs.
8. Add fried onion and cumin and stir it. Turn off the heat.
9. Beef Bhuna is ready to serve with roti, paratha or naan.
http://www.banglarecipes.com.au/singara-samosa-recipe/
Rownaks Famous Singara / Samosa Recipe
By Rownak Jahan,
August 8, 2011This singara recipe is easy to cook and delicious to eat.Prep Time: 15 minutes
Cook time: 1 hour
Yield: 12 Singara
liver-samosa
Ingredients:
– 1 cup of plain flour
– ½ teaspoon salt
– 2 tablespoons oil
– ¼ teaspoon nigella/kali jeera (optional)
– Water
Stuffing:
– 4 large boiled potatoes (peeled and diced)
– 1/2 teaspoon cumin
– 1 medium onion sliced
– ¼ teaspoon turmeric powder
– 3 green chillies chopped
– Fresh coriander leaves chopped
– Salt to taste
– 2 tablespoons oil
– Oil for deep frying
Also needs black salt and sliced for serve.
Instructions:
1. To make the dough, mix salt and water together and dissolve the salt. Then mix flour, oil and the salty water together and make smooth but a little bit hard dough. Cover the dough with cling wrap and let it set. The dough needs to sit for at least 20 minutes.
2. Heat the frying pan and pour the oil in the pan. Add the cumin seeds and when it crackles, add onion. When the onion is transparent, add one by one chillies, turmeric powder, potatoes and salt to taste. Stir them until tender. Afterwards, add the freshly chopped coriander leaves.
3. Remove the pan from the stove and let it cool.
4. Take the dough and knead it for 1-2 minutes and divide into 6 equal balls.
5. Roll each dough into an oval shape (6.5″ long and 5″ wide) and cut each oval in half.
6. Take half of oval and make a cone and seal the edges with water.
7. Fill the cone with the potato stuffing and seal the edge with water again. It will look like a triangle shape.
8. Repeat the process with rest. You will have 12 singaras altogether.\
9. Heat the frying pan with the oil for deep fry on low medium. When oil is ready, place the singaras in the pan few at a time. Don’t make the pan crowded. Keep space in the pan for the singaras to float around.
10. Fry them until crispy and brown.
11. Serve Singara hot with black salt and sliced onion. Enjoy.
http://www.banglarecipes.com.au/cham-cham/
Cham cham the Authentic Bangladeshi Dessert
Cham cham or Chum Chum is a traditional Bengali sweet which comes in various colours. It is normally coated with mawa. Cham cham is for those who really really love sweet ( specially for my dad who has the sweetest tooth I ever seen).
Cham-cham
Ingredients:
. 2 litres milk
. 3 tablespoons white vinegar/ lemon juice
. 1 tablespoon sugar
.1 tablespoon semolina
.1 tablespoon plain flour
.1 tablespoon self raising flour
.1/4 teaspoon cardamom powder
. 4 cups sugar for syrup
. 4 tablespoon sugar of caramel
. 2 tablespoon dry mawa
Also needs
.Strainer/cheesecloth
. Deep large pan (28’’) with lid
How to make:
Chhana/chenna:
Check out my chhana recipe.
Cham cham:
1. Now need to squeeze the cheese to extract the water. Make sure the cheese has no excess water otherwise Cham cham will break into pieces.
2. The cheese needs to be kneaded 2 minutes. Then add sugar, semolina, plain flour, self raising flour and cardamom powder. Knead the cheese until your palm feels a little greasy. You can use food processor for kneading then it will be a lot easier.
3. Now divide the dough into 20 equal parts and make them into oval shaped ball.
4. Heat the pan with 7 cups water and add the sugar on medium high. Bring it to boil and add the balls to the syrup. Cover the pan with the lid.
5. Need to boil the ball 80 minutes but need add ½ cup of water in every 10 minutes.
6. Make caramel of sugar and add with syrup.
7. Cook 10 minutes more and turn off the heat. Add 1 cup of hot water in syrup and let it cool down.
8. Take out Cham cham from syrup and roll in mawa. Cham cham is ready to serve.
Beef Bhuna
Beef Bhuna is a must item in Bangladeshi cuisine. Beef Bhuna goes well with roti or paratha. I cook beef here in kala bhuna style for that beef needs to marinate overnight which will take less time to cook.
beef bhuna
Ingredients:
• 1 kg curry cut beef
• 3 tablespoon yogurt
• 1 cup sliced onion
• 2 teaspoon chilli powder
• ¼ teaspoon turmeric powder
• 1 teaspoon coriander powder
• ½ teaspoon fried cumin powder(optional)
• 1 and ½ tablespoon onion paste
• 1 tablespoon ginger paste
• 2 teaspoon garlic paste
• 1 bay leaf
• 3 cardamom
• 1’’ cinnamon stick
• 4 tablespoon oil
• Salt to taste
Also needs thick base non stick sauce pan with lid.
How to make:
1. Marinate beef with yogurt, ginger and garlic and keep it in refrigerator overnight.
2. Heat the pan with oil in medium high and fry the onion till it becomes golden. Take off the fried onion and keep aside.
3. Add the beef in same pan with salt and rest of spices except cumin and stir it.
4. Mix all spices with beef well and cook it under closed lid till the beef becomes dry.
5. Stir well and add ½ cup of water. Cook again under closed lid.
6. Repeat this process (stir well and add ½ cup of water and cook again under closed lid) till meat becomes tender. I like to cook till flesh comes off from bone.
7. Beef bhuna will take to cook about 1.45-2 hrs.
8. Add fried onion and cumin and stir it. Turn off the heat.
9. Beef Bhuna is ready to serve with roti, paratha or naan.
http://www.banglarecipes.com.au/singara-samosa-recipe/
Rownaks Famous Singara / Samosa Recipe
By Rownak Jahan,
August 8, 2011This singara recipe is easy to cook and delicious to eat.Prep Time: 15 minutes
Cook time: 1 hour
Yield: 12 Singara
liver-samosa
Ingredients:
– 1 cup of plain flour
– ½ teaspoon salt
– 2 tablespoons oil
– ¼ teaspoon nigella/kali jeera (optional)
– Water
Stuffing:
– 4 large boiled potatoes (peeled and diced)
– 1/2 teaspoon cumin
– 1 medium onion sliced
– ¼ teaspoon turmeric powder
– 3 green chillies chopped
– Fresh coriander leaves chopped
– Salt to taste
– 2 tablespoons oil
– Oil for deep frying
Also needs black salt and sliced for serve.
Instructions:
1. To make the dough, mix salt and water together and dissolve the salt. Then mix flour, oil and the salty water together and make smooth but a little bit hard dough. Cover the dough with cling wrap and let it set. The dough needs to sit for at least 20 minutes.
2. Heat the frying pan and pour the oil in the pan. Add the cumin seeds and when it crackles, add onion. When the onion is transparent, add one by one chillies, turmeric powder, potatoes and salt to taste. Stir them until tender. Afterwards, add the freshly chopped coriander leaves.
3. Remove the pan from the stove and let it cool.
4. Take the dough and knead it for 1-2 minutes and divide into 6 equal balls.
5. Roll each dough into an oval shape (6.5″ long and 5″ wide) and cut each oval in half.
6. Take half of oval and make a cone and seal the edges with water.
7. Fill the cone with the potato stuffing and seal the edge with water again. It will look like a triangle shape.
8. Repeat the process with rest. You will have 12 singaras altogether.\
9. Heat the frying pan with the oil for deep fry on low medium. When oil is ready, place the singaras in the pan few at a time. Don’t make the pan crowded. Keep space in the pan for the singaras to float around.
10. Fry them until crispy and brown.
11. Serve Singara hot with black salt and sliced onion. Enjoy.
http://www.banglarecipes.com.au/cham-cham/
Cham cham the Authentic Bangladeshi Dessert
Cham cham or Chum Chum is a traditional Bengali sweet which comes in various colours. It is normally coated with mawa. Cham cham is for those who really really love sweet ( specially for my dad who has the sweetest tooth I ever seen).
Cham-cham
Ingredients:
. 2 litres milk
. 3 tablespoons white vinegar/ lemon juice
. 1 tablespoon sugar
.1 tablespoon semolina
.1 tablespoon plain flour
.1 tablespoon self raising flour
.1/4 teaspoon cardamom powder
. 4 cups sugar for syrup
. 4 tablespoon sugar of caramel
. 2 tablespoon dry mawa
Also needs
.Strainer/cheesecloth
. Deep large pan (28’’) with lid
How to make:
Chhana/chenna:
Check out my chhana recipe.
Cham cham:
1. Now need to squeeze the cheese to extract the water. Make sure the cheese has no excess water otherwise Cham cham will break into pieces.
2. The cheese needs to be kneaded 2 minutes. Then add sugar, semolina, plain flour, self raising flour and cardamom powder. Knead the cheese until your palm feels a little greasy. You can use food processor for kneading then it will be a lot easier.
3. Now divide the dough into 20 equal parts and make them into oval shaped ball.
4. Heat the pan with 7 cups water and add the sugar on medium high. Bring it to boil and add the balls to the syrup. Cover the pan with the lid.
5. Need to boil the ball 80 minutes but need add ½ cup of water in every 10 minutes.
6. Make caramel of sugar and add with syrup.
7. Cook 10 minutes more and turn off the heat. Add 1 cup of hot water in syrup and let it cool down.
8. Take out Cham cham from syrup and roll in mawa. Cham cham is ready to serve.
Subscribe to:
Posts (Atom)