Famous Recipes of Famous Places

How to prepare chekki  Dry roast the Mawa on a medium to low heat in a non stick pan until aromatic and slight change in color.. Later remove this into a bowl and set aside until use.. Now heat up non stick pan with ghee and add the besan to it.. Stirring continuously roast the besan on low heat until golden in color and aromatic.. Now cool this mixture at room temperature ...you can cool the mixture in the pan itself but do not forget to stir in intervals as the pan is still hot.. Now stir in the cardamom powder and roasted khoya.. Mix until completely combined.. At this time you can add roasted nuts of your choice too ..i did not add any as my mom does not ... Lastly stir in the powdered sugar and mix well until combined. Now remove this on to a greased plate and leave it for couple of hour to set.. Later slice according to preference and serve or store in an airtight container stays good for upto 3 to 4 weeks

Laksa stock(one type of fish recipe) Ingredients: 600 gm Flaked (ikan kembong) (grilled macrele fish) 1 cup of tamarind pulp 3-4 stalks Daun kesum (polygonum) (A type of herb) Salt to taste Sugar to taste 4 liters of water  For garnishing (shredded cucumber, lettuce, pineapple, big onion slices and green chilies) Few mint leaves Spice Paste: 30 fresh shallots 1 teaspoon belacan granules (prawn paste) 2 stalks Lemon grass 10 dried chilies 10 fresh chilies 1.5 cm Lengkuas or ginger (a type of herb, like ginger) 0.5 cm piece fresh turmeric Preparation: Mix water with tamarind pulp and strain. Bring tamarind water to boil. Put in spices paste and daun kesom. Add salt and sugar to taste and simmer for 20 min.  Put in flaked fish, stir well and remove from fire. Add a few mint leaves and sprinkle some finely chopped ginger and add a tablespoon of shrimp paste (har koe). Serve the stock with laksa noodles and garnish with shredded cucumber, lettuce, pineapp

            HOW TO PREPARE RASUGULLA Remove whatever cream that forms over the milk. Bring to a boil, lower heat and add the lemon mixture gradually, till milk curdles. Does not matter if you do not use up the whole solution. Shut off the heat and leave mixture to rest for 5 minutes. Drain off water and leave the paneer in a colander for at least 4 hours. Mash paneer very smooth (no grains). Add the flour/semolina and mash some more. Bring 4-6 cups of water to a boil, and shape the paneer into balls (smooth ones, no cracks) in the mean time. Transfer balls into the boiling water, cover with a tight fitting cover and let cook till puffed up (about 20 minutes). Let cool, squeeze out of the water, transfer to syrup, chill and serve.

How to make phaanu Soak the Gahat daal in water overnight. If using Arhar daal, soak for 1-2hrs. In the morning wash and rub the daal in running water so that it is free of seed covering (chilka). Then, grind it into a dry thick paste in a mixer or on a silbatta along with green chillies, garlic and ginger. Place a tawa on a moderate flame. Put some oil and make thick pancakes ( like cutlets ) daal paste. Use only half of the paste for making the cakes. Mix water with the remaining paste making it of pouring consistency. Heat oil in a pan and add jakhiya seeds and heeng. Now add Gahat paste, turmeric powder, dry coriander powder and salt. Cover and cook for about 10 minutes on slow fire. Add the Gahat cakes to the gravy and continue simmer for another ten minutes. The gravy should have pouring consistency. If thick add some more water and heat till it boils. Garnish with pure ghee and chopped coriander leaves. Serve with steamed rice.

How to prepare bebinca  Preheat oven to 180°C exactly 15 before baking. Grease a round tin or loaf pan with 2 tbsp ghee. Take a mixing vessel, combine coconut milk and sugar. With the help of an electric beater beat until sugar dissolves. Add one egg yolk at a time and beat until they all mix nicely. Now add flour, 1 tbsp ghee and salt. Beat all nicely. Pour 1/2 cup of batter and bake for 25 minutes. Now spread some ghee over it with the help of brush. Sprinkle little cardamom powder and vanilla essence. Bake again for 15 minutes. Again spread ghee, cardamom powder and vanilla essence. Continue greasing and baking with 1/2 cup batter until all batter is over. Bake each layer for 15 minutes. For the last batter, spread ghee, sprinkle cardamom, nutmeg and vanilla essence. Bake the last layer for 20 - 22 minutes. Allow to cool completely. Unmould the pan by gently taping from behind. Slice Bebinca and serve warm or cold with a dollop of ice cream.

KINEMA CURRY INGREDIENTS 250 g - kinema (fermented soy bean) 1 - onion, chopped 1 - tomato, sliced 3 - Green chillies 1/4 tbsp - Turmeric powder 1 tsp - salt How to prepare kinema curry Heat oil and add chopped onions and fry till it becomes tender. Add tomatoes and turmeric powder and fry for two mins. Add kinema and fry well. Once it's fried, add salt, sliced green chillies and fry for 3-5 mins. Add a little water to make a thick curry, and cook for 5-7 mins. Serve hot with rice.