Labongo Latika for South Vs North Challenge

Sanoli Ghosh of Sanoli's kitchen is the host for this month SNC initiated by Divya of You too can cook. Every month, a host from south team would challenge north team with a south indian recipe and a host from north team would challenge the south team with north indian recipe; a nice challenge to learn new recipes. 

I prepare sweets less often. But Bengali Sweets is my all time favorite. I love the artistic way these sweets are made of and I need not speak about the taste. These are absolutely delicious, lip smacking and truly no one can eat just one. This is one of the delicious sweets and I love it to the core.

Thanks Sanoli for this lip smacking recipe. Labongo refers to cloves. This sweet is made of sweetened khoya sealed inside pocket-like pastry, deep fried and soaked in sugar syrup.

Ingredients for the dough/outer crust:

All Purpose Flour 1 cup
Powdered Sugar 1 tbsp
Salt 1/8 tsp
Baking Powder a pinch

Pinch of Saffron soaked in 1 tbsp warm water
1 1/2 tbsp Ghee
Warm Water 1/8 cup + little more
Cloves

To make Mawa/Khoya: 

Recipe Source: spiceupthecurry

Ingredients:

Milk Powder 3/4 cup
Ghee 1/4 tbsp
Milk 1/8 cup

Method:

Mix Ghee and Milk and bring it to boil.
Add Milk Powder little by little and mix well. If the mixture is more crumbly, add Milk 1 tsp at a time. (I had to add 3 tsp of milk at this stage).
Combine well. It gets set once cooled.

For Filling:

Mawa (Refer above)
Powdered Sugar 2 tbsp
Nutmeg Powder 1/8 tsp
Warm Water

For Sugar Syrup:

Sugar 1 cup
Water 1/2 cup
Rose Essence / Rose Syrup 1 tsp

Method for the outer crust:

Combine All Purpose Flour, Baking Powder, Powdered Sugar, Salt, Saffron water in a large bowl. Mix well. Now add water little by little to form a stiff dough. Keep this aside.

Method for filling:

In a pan, add Mawa, Powdered Sugar, Nutmeg Powder and warm water. Mix well and allow boiling until the mixture thickens.

Method for Sugar Syrup:

Add water in a pan. When it starts boiling, add the sugar. Allow boiling till the sugar gets completely dissolved in water with stirring now and then.

Method for Labongo Latika:

Pinch ball sized dough and spread it circularly like a poori. Keep the filling at the center. Fold the left and right ends. Now fold the top and the bottom sides to form a like a pocket. Using wet hands, seal the edges. Insert a clove to seal the pocket.

Prepare the rest of the dough similarly.

Heat enough oil in a pan for deep frying. When hot, add the pockets. Fry on a medium flame until both the sides turn golden brown. Remove and set aside.

Once cooled, add the pockets to the thick sugar syrup. Soak it for at least five minutes. Turn it to the other side and allow soaking for some more time. 

Now lip smacking Bengali Sweet is ready to served. !!!

Notes: I halved the recipe. Check out Sanoli's space for the original recipe. I didn't have rose essence and so skipped it. 

Litti Chokha for SNC Challenge

Litti Chokha is a traditional dish mostly prepared and had in U.P, Bihar and Jharkand. I've never been to these places nor had a chance to taste their food. Thanks to the SNC event started by Divya of You too can cook. Without it, I would not be able to explore the traditional recipes like this. Each month a member of South Team would host and challenge a recipe to the north team and vice versa; the theme of SNC. 

Litti Chokha is made out of wheat flour with stuffing (or Pithi) made out of Sattu (roasted Bengal Gram Flour). When I served this to my Hus telling the name 'Litti Chokha', he asked what nethi chuttiya (an ornament worn in the forehead) ? But after eating he said its really nice and something very different from our regular food. He said he feels like eating in sowcarpet area of chennai. North Indians mostly live there. Thanks Nupur for the detailed recipe, without your step by step clicks, it would be very difficult for me to understand the recipe itself. I just used regular Bengal Gram Flour, but to know about the exact preparation of Sattu, please check out Nupur's space.

I tried making Litti through deep frying method. The flavor and the taste was awesome but few of the pieces didn't get cooked well. So I again tried this using oven. This time it came out well cooked. But when I was about to start, I noticed I was running out of Baking Soda. So I made the recipe without it; thus looks little flattened. Never mind, I like it and it is worth trying. 

Ingredients:

Litti:

Wheat Flour 1 cup
Ajwain seeds 1/4 tsp
Baking Soda 1/8 tsp
Warm Water 1/2 cup
Ghee 1 tblsp and additional Ghee for serving

Pithi/Stuffing:

Sattu 1/4 cup (I used roasted gram flour)
Chopped Coriander Leaves 1/4 cup
Green Chilly 1 (finely chopped)
Cumin Seeds 1/4 tsp
Finely chopped Ginger 1/2 tsp
Ajwain seeds 1/4 tsp
Mustard Oil 3/4 tbslp
Pickle 3/4 tbslp

Chokha:

Potatoes (Medium) 2
Garlic Cloves 2
Tomato half
Onion (Small) 1
Green Chilly 1 (finely chopped)
Finely chopped Ginger 1/2 tsp
Coriander Leaves Few
Mustard Oil 1 tsp
Salt

To prepare dough for Litti:

Mix all the ingredients except water. Now add water to form a soft dough. Cover and set it aside for half an hour.

To make Chokha (Stuffing):

Pressure cook Potatoes for three whistles. Peel the skin and mash it. 

Meanwhile, roast garlic and Tomato on the gas flame. Once cooled, remove the skin and mash it with spoon. 

In a bowl,combine mashed potatoes, tomato and garlic. Add all other ingredients along with salt. Mix well. 

To shape and cook Litti:

Divide the dough into medium sized balls. With a rolling pin, roll it like a small chapathi without adding additional flour. 

Take a tblsp of the stuffing, put in the center of the dough piece, wrap it and close from all sides. Pinch off the extra piece. Press it gently to flatten.

Preheat the Oven at 200 deg C. Place all the pieces in a baking tray. Allow baking for 30-35 minutes. Flip them for 2-3 times in between for even cooking.

Serving:

Break Litti at the center. Drop little Ghee so that it reaches both the Chokha and the stuffing. Serve with Chokha and/or chutney.

Linking this recipe to SNC this month hosted by Nupur.

Paneer Jalebi for SNC 9

SNC created by Divya Pramil of You too can cook is a group of bloggers with two teams North and South. Each month a host from North team would challenge the South team and vice versa.  This month Chandrani (Cuisine Delights) of North team has challenged the South team with this Paneer Jalebi and Priya Suresh (Priya's versatile recipes) of South team has challenged the North team with Chettinad Pakoda Kuzhambu.

Paneer Jalebi is a Bengali sweet (or treat!!! ). It is made by soaking the deep fried paneer in cardamom flavored sugar syrup. We loved it very much except for the little disappointment that I didn't get perfect shapes of Jalebis as in shops. The first time I made, I was not at all able to twist the ends of a paneer, then I realized that I didn't extract excess water completely. So I made it sit for one hour and I was able to twist well. The taste was extremely good. Thanks chandrani for this wonderful recipe.

Ingredients:

Full fat Milk 1 litre
Vinegar 2-3 tbsp (or curd or lemon juice)
All purpose flour / Maida 2 tsp
Baking Powder 1/2 tsp
Cardamom pods 4-5
Sugar ¾ cup
Water 1 ½ cups
Pistachios for garnishing

Method:

Boil Milk in a Pan. When it starts bubbling around, add vinegar in intervals. Boil till the whey separates. Remove the Paneer (Chana / Cottage Cheese) and strain the excess water using a strainer. Let this sit aside for one hour.

Now add Maida, Baking Powder and Cardamom Powder to the Paneer. Mix well and knead for 15-20 minutes.

Meanwhile, heat water in a Pan. When it starts bubbling well, add the sugar and the cardamom pods. Stir well and allow the sugar to dissolve in medium heat. Stir until the syrup becomes thick and sticky.

Now take a small ball of the Paneer and make a thin strip of it. Twist the ends of the strip and roll to form the shape of a jalebi. If it cracks, roll with wet hands.

Deep fry them and add to the sugar syrup. (Make sure the oil is neither very hot nor warm). Let this sit for few hours and serve with finely chopped pistachios.

Linking the recipe to SNC of this month.

Dhokar Dalna for SNC 8

When Nabanita of Esho-Bosho-Aahare posted this recipe for SNC this month, I got interested to try as Dhokar (Lentil cakes) resembles Paruppu Urundai (Lentil balls) in Paruppu Urundai Kuzhambu (Lentil balls cooked in Tamarind Gravy) recipe of Tamilnadu. But the gravy is very different from usual gravies I make and was very doubtful whether my family would like it. 

So I altered the gravy recipe alone according to our taste. We do not like the flavor of cumin seeds, garam masala and asafoetida much in any recipe, so reduced their quantity. I've never used onion seeds so reduced it too.. I used yellow lentils instead of split peas dhal (or Matar Dhal) ; I'm not sure both are same or different. If you are looking for the perfect Dhokar Dalna recipe, check out Nabanita's space. Thanks Nabanita for this tasty and healthy recipe with step by step instructions and clicks. As expected, the Dhokar caught much attraction here; my Hus said to make it some time again.

Ingredients:

For Dhokar:

Channa Dhal ¾ cup

Yellow Lentils ¼ cup

Green Chillies 2

Grated Coconut ¼ cup

Finely grated Ginger 1 tsp

Onion seeds ¼ tsp

Turmeric Powder ½ tsp

Asafoetida a big pinch
Salt and Oil

For Curry:

Potatoes Medium 2
Tomato (finely chopped) 1

Coconut Milk 1 ¾  cups

Grated Coconut ½ cup

Finely Grated Ginger 1 tsp
Cumin seeds 1 tsp
Asafoetida a big pinch
Tumeric Powder
Cumin Powder 1 ½ tsp
Garam Masala 1 tsp
Chilli Powder 1 tsp
Bay Leaves 2
Green Chillies 2
Water
Salt and Oil

Preparation:

Soak Dhals for 4 hours. Grind them to a coarse paste along with ginger and chillies.
Grate coconut. Chop tomatoes and Chillies. Cube Potatoes.

Method:

For Dhokar (lentil cakes):

Mix salt and the other ingredients to the ground dhal batter.

Heat one tbsp of oil in a Pan. Add Tumeric Powder and the dhal batter. Stir continuously until the batter leaves the kadai.

Meanwhile grease a plate. Pour this batter on the plate. Spread and cut into desired shapes.

Heat oil for deep frying. Fry the Dhokar until golden brown and set it aside.

For the curry:

Now, heat little oil in a Pan. Add Asafoetida and Turmeric powder and cubed potatoes. Fry until they turn golden. Keep it aside.

In the same pan, heat oil. Add Cumin seeds, Bay leaves, finely chopped ginger, green chillies and Tomatoes.Fry for a while and then add all the Masala Powders.

Fry till they combine well. Now add fried potatoes, enough water and salt. Bring it to a boil. Now add grated coconut and coconut Milk . Allow boiling until done.Now add the fried lentil cakes and sprinkle little garam masala. 

Now Dhokar Dalna is ready to be served with hot steamed rice.

Linking this recipe to SNC of this month.

 Notes:

Add only little oil when frying the batter.
Grease the plate before pouring the batter.
Add Dhoka to the curry when about to serve.

Channa Dhal (Kadalai paruppu) Halwa

This is my first recipe for SNC challenge. I got really hooked when I got to know about SNC. I am surprised to find the group to be more helpful and it is really fun to join the group. 

This month, Kirti of flavors from my kitchen has challenged the southern group with this channa dhal halwa, a Mughal recipe. She has explained it so well that I had no confusions or doubts to ask others. Actually, I've never heard of this recipe. I am glad that it turned out so well. 

I gave this to my tamil neighbors here; they too loved it. I thought of making burfies too; but it vanished as soon as I prepared. The taste was so good; that reminded me of the pooranam that we keep inside kollukattai. I think someone from the southern group mentioned the same. Well, anyway, kirti, very thanks for this wonderful, easy and tasty recipe.

Here it goes. I followed the exact proportions as mentioned by kirti except for cardamom powder.

Ingredients:

1 cup Channa Dhal
3/4 cup Ghee
2 1/2 cups milk
1/2 cup sugar
1/4 tsp cardamom powder
Nuts for garnishing

Preparation:

Soak Channa Dhal for 4-5 hours. 

Method:

Remove the excess water and cook only with one cup of water in a pressure cooker for just 2 whistles and 5 minutes of simmering.

Remove again the excess water and gently mash it with a back of a large spoon. Make sure the cooked dhal doesnt go mushy. It needs to remain grainy.

Now heat Ghee in a wide mouthed pan, preferably non-stick. Pour in the cooked dhal and fry till the ghee separates.

Now add 1/2 cup of milk and continue stirring till dhal absorbs the milk and goes dry. Now add another 1/2 cup of milk and continue stirring until the dhal completely absorbs the milk.

Repeat the same procedure until 2.5 cups of milk gets used up in parts. When the dhal goes dry and completely absorbs the entire milk, add cardamom powder, sugar and chopped nuts. Fry for some more time until sugar is completely absorbed. Halwa is now ready.

This can be served hot. If need to prepare as a barfi, cut into desired shapes and then refrigerate for 3-4 hours so that it can be set in.

Notes: 

Add milk in parts; that prevents from halwa getting soggy. 
Never go unattended otherwise it may get stuck at the bottom.