Piyau Bare

Piayau Bare 

There is a saying in Bengali, 'Chena manush ke notun kore chena' (Getting to know something we already know afresh from a different perspective) This is exactly what had happened with me while I was engrossed in Adil .I. Ahmed's wonderful book, 'Tehzeeb - Culinary Traditions of Awadh' The book is not only a treasure of this aristocrat's family recipes but it explores a by-gone way of living.

I have always known that Bengal's cuisine is greatly influenced by many culture's cuisines, Awadh being a great influence. Its not as if Benga's cuisine is exactly like Awadh's but the influences are seen quite distinctly. Take the example of Egg Halwa, an egg based halwa dish which is very popular in present day Bangladesh which was a part of undivided Bengal and it finds its roots nestled in Awadhi cuisine.

When I came across the recipe for Piyau Bare  in the book I immediately felt that I know it and it immediately hit me that we have a variation of the same recipe in Bengal which goes by the name, 'Rosh bora' meaning juicy syrupy fritters. Piyau bare is more majestic with the use of saffron and Vetivier water aka Kewra  water and is served with cream which is completely left out in Bengal.

To be fair after making this extremely easy yet delectable sweet dish I actually find the creamy version even better than the one I have grown up with and it being Diwali its the Festival of Indulgence as well.

Recipe Source: The Culinary cookbook Tehzeeb

The author credits Saba Hasan for the recipe

I have reduced the quantities to suit my audience since we are 2 people in this house

1/2 cup of Split black gram
2 cups of sugar
3/4th cup water
Fat pinch of Saffron
1/2 tsp Vetivier water aka Kewra water
Vegetable oil for frying
100ml thick cream

Soak the lentil for a good 2 hours to 2.5 hours. The longer its soaked the fluffier it will be.

Now make a fluffy paste of the lentil by first draining it of all the water and grinding it with 1 tbsp of the water it is soaked in. Make sure you scrape the sides of the grinder so that it becomes a smooth fluffy consistency. The trick to getting a fluffier batter is to grind the already ground lentil a second time with 1 tsp water.

Now soak the saffron in 1 tbsp water and make a syrup by bringing the water and sugar to a boil and simmering it for 10 minutes or so. It should be of a single thread consistency. Add the saffron and Kewra water and simmer l for a few seconds.

Now heat oil and fry the fritters. Keep a bowl of water near you and dip your fingers in the water and scoop out a bit of batter and make a ball and fry it on low heat till it reaches a golden stage. I like mine the colour of gold but you can fry it a bit longer to get a brownish hue. Remember to never increase the heat else the fritters might burn. keep adjusting the heat between low to medium.

Once fried use a kitchen towel to absorb extra oil and soak the fritters in the syrup for about 10 minutes and take it out and then serve it topped with cream.

If you like your cream thick like I do whip it with a fork for 1 minute and put it in the refrigerator when you soak the pulse  so that by the time you serve it it is quite thick.

Enjoy a not so popular but exquisite dessert

This is part of Kolkata Food Blogger's Ongoing Event, 

Deepavali Festival of Lights with Sweets n Savouries 

Chanar Jilipi (Cottage Cheese Jalebi)

Chanar Jilipi (Cottage Cheese Jalebi) 

 There comes a time of the year when the entire state of Bengal gets intoxicated with celebrating the Goddess Durga.

Now the whole of India loves jalebis , fermented deep fried soaked in syrup ,its crunchy and sweet and delicious but then it is only in Bengal that we have Chanar Jilipi soft and luscious soaked in sugar syrup. To be fair Bengal has its own love affair with ' Chana ' fresh cottage cheese and its other love affair is with sweets. The variety of sweets that you get here amazes everyone.

Makes 8 Jalebis

1 litre full cream milk
1 tbsp to 2 tbsp vinegar diluted with 1 tbsp to 2 tbsp water
3 heaped tbsp all purpose flour
1 tbsp semolina
A tiny pinch of baking soda
2 tbsp sugar
1 tbsp ghee

Oil for deep-frying

For the syrup :-

1.5 cup sugar
3 cups water
A few drops of lemon juice
3 green cardamom

Start by making the cottage cheese aka 'chena' by first bringing the milk to a roaring boil and then adding the diluted vinegar. You shall see the green whey separate from the white cheese. One must immediately turn down the heat and let the cheese form for about 5 minutes and then switch off the gas and cover the pan and leave it for 5 minutes.

Before I added the whey 

Now gather the cheese aka 'chena' in a cheese-cloth or muslin cloth and drain it of the whey by hanging it for about 15 minutes or so. Do not throw away the whey.

Now make your dough with the chena , sugar, all purpose flour, baking soda , ghee, 1 tbsp whey and semolina. Your dough must be extremely soft. Kneading the dough on a wooden surface gives the best result.

Once you are done kneading leave the dough to rest for 15 minutes and in the meanwhile start preparing the sugar syrup by bringing the sugar and water to a boil and adding the cardamom and lemon juice and simmering for 5 minutes.

Now give a good kneading to the dough and divide it into 4 equal halves and then make eight balls from these halves and roll out each ball gently but firmly to form a cylindrical shape. When you are forming the cylinders make sure you dip your hands in the why and then mash the balls and form the cylinders , but do it gently because if you put too much of pressure it will leave cracks and now form a 6 with the dough bring the loose end towards the head and press it gently to form the shape.

 These must not have any cracks and if the dough doesn't have enough liquid it starts cracking which is why you must dip your fingers in the whey.

Now heat enough oil for deep frying but on low heat. Gently slide the final raw chanar jilipi in the oil and fry it till its a golden reddish colour on both the sides and then soak it in the syrup for 2 hours before serving it.

Very Important tips :-

1. You must use full fat milk else the taste is almost always compromised upon 
2. When you are making the syrup adding the lemon juice prevents crystallization. 
3. When making the dough if you happen to add even a bit of extra bicarbonate of soda your jilipis will break when you are frying them which is why after forming the dough and having it let it rest you should first shape and fry and in case it spreads out use a bit of flour , say about 2 tbsp flour and knead the dough. This will prevent the rest of the jilipis from cracking and spreading. 
4. When you are frying the jilipi it must be on low heat at all times. It will take a frustratingly long time but if you increase the heat it will burn or become golden very quickly and the insides will remain raw.

Malpua

Malpua 

It is interesting how one food enthusiast has mentioned that even with the best of ingredients one can produce mediocre food if one's heart is not in what one is doing. It got me thinking about the years I have been in the kitchen and I suddenly realized I am passionate about cooking. Now I am no expert and if by any means some items do come out well it is mostly due to the blessings of many a food enthusiast.  I realized how, one person I know who has not made any mistakes in her kitchen has taught me the secret tricks of the world inside a kitchen.

Now, Malpua is a dish which is made in many a households across India, while some churn out soft, fluffy deliciously syrups ones some have something missing.

This got me thinking that had that one person not taught me the few secrets mine would have always been not upto the mark. So this I dedicate to my M. It is not my mother.

The trick is to reduce the milk till its thick and creamy and to get the creamiest of reduced milk the trick is to add a spoonful of clarified butter or plain butter and stir the pot from time to time.

The only way to get a grip of cooking is patience. Nothing which is delicious can be made quickly without love for the dish. This is mostly a common recipe across Bengal except that I use saffron for the flavouring and leave out any spice in the batter except a bit of green cardamom.

Makes 12 Malpuas :

So the ingredients are simple

1 litre of full cream milk reduced to 600ml
1 tablespoon of clarified butter / butter
1 cup of sifted all purpose flour
a little less than a cup of semolina/sooji
2 green cardamom finely ground minus the skin
2 tablespoonful of sugar (ground)
Chopped pistachios
Refined oil for frying

For the syrup
water to sugar ratio is 1:1
A few strands of saffron
In case one doesn't have saffron green cardamom along with a pinch of nutmeg makes a wonderful flavouring.

One needs to mix the flour and semolina  bit by bit to make a batter with the milk and sugar and let it rest for at least 5 hours or more.

When frying the Malpua if one adds a bit of ghee/clarified butter to the oil it gives out a delicious aroma.
Take it off the heat and immediately put it in the single thread syrup and soak it for 5 to 7 minutes. Sprinkle the pistachios on top.

For the syrup one mixes the water and sugar and adds the flavourings and brings it to a boil and then simmers it for about 5 minutes to 10 minutes. The syrup should never be too thick for Malpuas else it wouldn't penetrate the malpua deep within to render it delicious and syrupy.

The most important point to remember is that the heat must be adjusted from medium to high to low. High heat throughout frying would burn the Malpua and leave dark patches or a dark edge but at the same time you cannot keep the heat to a low throughout the process because if the heat is too less the Mapluas will not fluff up properly.