Rose Cham Cham#Foodieextravaganza

Festival season is on and you will find varieties of Indian desserts, mithais or sweets confectioners in all textures, shapes, and color. All these colorful decadent treats are irresistible. I have already posted a Rasgulla recipe on blog check the recipe.

Today I'm posting a new flavor of Cham Cham which is a stuffed sandwich, has a Rose flavor and color. Cham Cham or chom chom is a Bengali delicacy. These pink cham chams are delicately laced with the flavor of cardamom and rose water.

What's the difference between a Rasgulla and a Cham Cham?

Rasgullas are round and fluffier they are not stuffed. While cham chams are oval/ rectangular in shape and are stuffed with a filling. The outer covering /raw materials are identical though, its all about how you make them. Traditionally most Bengali sweets the basic process of making are the same. The state of West Bengal in India is famous for its milk sweets like Rasgulla, Sandesh and other curdled milk mithais.

Serves 5 
Ingredients

For The Chena / Soft Paneer / Cottage Cheese
1 Liter Full Fat Milk
2 Tablespoons Lemon Juice or White Vinegar
For the Sugar Syrup
1 Cup Sugar
3 Cups Water
1 Teaspoon Corn Flour or All Purpose Flour
For The Filling
To Make The Homemade Instant Mawa / Khoya
½ Cup Full Fat Milk Powder
1 Tablespoon Milk
4 Teaspoons Condensed Milk
1 Tablespoon Desi Ghee
2 Drops Rose Essence
A Drop Red Food Color

Method
To Make The Chena/ Fresh Paneer

Boil whole milk in a heavy bottom pan, stirring continuously so that the milk does not stick at the bottom of the pan. Once it comes to a boil, switch off the flame let is rest for 2 - 3 minutes.
After two to three minutes. Add lemon juice gradually and keep stirring and let the milk curdle. Let it cool down and allow the milk to separate.
Place cheesecloth on a mesh strainer and strain the water. Rinse it under running water to remove the sourness of lemon juice and squeeze off the excess liquid. You can also hang it so that all the excess water drains off. Then take the chena in your hand and squeeze out remaining water slowly.
Let it sit until we make the sugar syrup.
To Make The Sugar Syrup

In a large pan mix sugar and water. Allow the sugar to dissolve and bring to a boil.

As the syrup is cooking let's work with the Chena.

Take the chena into a plate and add the corn flour, knead until smooth for 5-6 minutes. 

Make it lump free and smooth dough, the small piece of dough when roll should be crack free. So knead it really very well.

Divide this dough into 5 equal parts/balls 

Make rectangular shape / oval shape cham cham. You can also make any other shape you like. Roll this well first and then shape it rectangular.
To Cook The Cham Cham 
Once the sugar syrup boils and the sugar melts.

Gently slide in the prepared cham cham to it, cover and cook for 8 minutes on high flame.
After 8 minutes open the pan, flip each cham cham and cover and cook again for another 8 minutes on medium high flame. After 8 minutes, switch off the flame and let it rest with the lid on, cool it down completely. 

Let the cham cham remain in the sugar syrup for about an hour or more. They should cool down completely before you fill them.

To Make The Filling / To Make The Homemade Instant Mawa / Khoya

Check the recipe of the traditional method of making Mawa / Khoya on this blog.

Mix all the given ingredients well together. 

In a heavy pan add the prepared mixture and cook it for 2 -3 minutes on medium low flame. Keep stirring continuously till it thickens and start to form a ball.

It should be soft so do not cook it too long. Remove this into a plate and let is cool down. 

Add the rose essence, food color and mix well to get a uniform color. Our filling is ready now. Divide this into 5 equal parts, roll each into a rectangular shape smaller then the cham cham.

Remove the cham cham's on a wire mesh place it on a large plate to catch all the sugar syrup or else the counter top will become messy. Let all the syrup drain for about 5 minutes.

Take each cham cham and slit it halfway through lengthwise. Fill in the stuffing and decorate with sliver warq or nuts or glazed cherries. Rose Cham Cham are ready.  

Serve & Enjoy! Rose Cham Cham taste best when chilled. It can be stored in the refrigerator for 3-4 days.
My Notes

Use full-fat milk for this recipe
If you have ready store bought mava/khoya then grate - a100 to 150 grams of it this well just add 2 - 3 tablespoons of powdered sugar and mix well, taste for sweetness add more according to your taste, add essence and food color. 

Labels: Sweets & Desserts, Indian, Festival Sweets, Foodie Extravaganza Party, Paneer, Mawa, Homemade

For Foodie Extravaganza our theme this month is Simply Desserts!

Food Lust People Love: Clementine Pistachio Upside Down Cake 

Karen’s Kitchen Stories : Butterscotch Pots de Creme 

Sneha’s Recipe: Rose Cham Cham 

Magical Ingredients: Dried Fruits and Nuts Roll 

A Day in the Life on the Farm: Pumpkin Parfaits

Mixed Fruit Smoothie#SundayFunday

This is a delicious, healthy smoothie with nutrient-rich fruit and probiotic yogurt . This is a perfect healthy breakfast to start the day, it also makes a refreshing drink for a hot summer afternoon or even a dessert.

Makes  2 - 3 servings
Ingredients
1 Cup Fruit Cocktail - frozen
1 Orange - de seeded and segmented
5 Strawberries - chopped
1 Big Guava chopped
2 Thick slices Pineapple
2 - 3 Tablespoons Sugar
1 Cup Fresh Thick Yogurt

Method

Blend all together. Strain the smoothie to remove the guava seeds pour into glasses.

It's filling & delicious. Enjoy!!
Labels: Smoothie, Mixed Fruits, Yogurt, Sunday Funday

For Sunday Funday we are sharing Smoothie Recipes. Do check the other recipes.

• Karen’s Kitchen Stories: 30 Second Smoothie 
• A Day in the Life on the Farm: Banana Pumpkin Smoothie 
• Sneha’s Recipe: Mixed Fruit Smoothie 
• Palatable Pastime: Pumpkin Pie Smoothie 
• Amy’s Cooking Adventures: Strawberry Lemonade Smoothie  

Quick Pumpkin And Other Veggies Sabzi#Sunday Funday

Many children do not like white pumpkin, so to make them eat it one has to find different ways to make it, so that they, do not know exactly what veggies are there in the sabzi. This is great way of hiding veggies and feeding kids. This is also tasty, yummy and quick. 

I have made a Mangalorean style sabzi with Bafad masala, which is available in many stores or cold storage. Here, have used the ready masala, but will sure post the recipe of homemade masala very soon.

Ingredients  
1 Cup White Pumpkin / Lauki - cut into small cubes
1 Carrot - cut into small cubes
1 Capsicum - cut into small cubes
1 Large Potato - cut into small cubes
8 - 10 French Beans - Chopped
2 Tomatoes - Finely chopped
1 Teaspoon Ginger - Garlic paste
1 Teaspoon Salt
1/2 Teaspoon Red Chilly paste
1 Teaspoon heaped Bafad Masala
1/3 Cup Oil
1/2 Teaspoon Sugar

Method

In a pressure pan heat oil add the ginger- garlic paste, tomatoes with 1/3 cup water, cover and take 3 whistles on high flame. When the cooker cools open it and blend with a hand blender. Pour the blended mix into the pressure pan again and add the red chilly paste, bafad masala and fry till oil leaves the sides. 

Then add all the veggies, salt and sugar, sauté on high flame for 5 minutes, then cover with the lid and take 2 whistles on high flame. 

Open when the cooker cools, serve hot with rotis or bhakris. Enjoy!!
Labels: Mixed Veggies, Vegetarian, Vegan, Gluten free, Sunday Funday, Main course, Karnataka, Mangalore, Lauki, Sabzi

Almond Flour Pumpkin Muffins from Amy's Cooking Adventures

Chocolate Pumpkin Cupcakes from Food Lust People Love

Pumpkin and Black Bean Quesadillas from A Day in the Life on the Farm

Pumpkin Crème Brûlée from Culinary Adventures with Camilla

Pumpkin Prune Quick Bread from Palatable Pastime

Pumpkin Sweet Potato and Amaranth Patties from Cook with Renu

Quick Pumpkin And Other Veggies Sabzi from Sneha’s Recipe

Chicken Soup For The Soul#SoupSwappers

Chicken Soup for the Soul, a fantastic short story book, took inspiration from this book and made the comforting Chicken Soup For The Soul. This wonderful, warming, comforting, a delicious and super tasty soup, especially if your are feeling under the weather.
Serves Two
Ingredients
500 Grams Chicken With Bone In
1½ Teaspoon Freshly Chopped Ginger
1½ Teaspoon Freshly Chopped Garlic
1 Liter Water
1 Cup Cooked Rice Or Noodles - I used cooked brown rice
6 - 8 Sliced Mushrooms
½ Cup Sweet Corn
1 Sliced Spring Onion - white and greens chopped separately
1 Teaspoon Chicken Bullion powder
Salt & Freshly Ground Black Pepper to taste
1 Dried or Fresh Red Chilly - chopped
1 Teaspoon Light Soy Sauce

Method

Add chicken, ginger, garlic salt to taste and water to a pot. Bring to the boil, then reduce the heat, partly cover and simmer for 20 minutes or until the chicken is cooked. Keep remove the scum that surfaces to get a clear stock. Strain the stock, remove the chicken and shred.

Return the chicken and the strained stock to the pot, add cooked rice , sweet corn, mushrooms and white part of spring onions. Bring this to a boil, reduce the flame and let is simmer till the the veggies are just cooked.

Serve with chopped spring onion greens and some freshly ground black pepper, a drizzle of light soy sauce. and a drizzle of toasted sesame oil. Serve hot. 

Enjoy this delicious and comforting soup for the soul!!
Labels: Soup, Soup Swappers, Chicken, Healthy, Complete Meal  

• Chicken Soup For The Soul by Sneha's Recipe
• Doctored, Canned Lobster Bisque by Culinary Adventures with Camilla
• Individual French Onion Soup in Bread Bowls  by A Day in the Life on the Farm
• Healthy Butternut Squash & Chicken Soup by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Tuscan White Bean Soup by Karen's Kitchen Stories

Lobster Melt English Muffin Sandwich#FishFriday

These cheesy lobster melts are my favorite with a creamy lobster mixture. They’re wonderful when you want a little something different for brunch or a snack and it take a few minutes to make from a few simple ingredients. Here I have used ready to used lobster bites.

Serves Two

Ingredients
2 Tablespoons Heaped Mayonnaise
1 Tablespoon Celery - finely chopped
2 tablespoons Onion - finely chopped
1 Clove Garlic - minced
½ Teaspoon Tabasco Sauce
4 -5 Lobster Bites - minced
2 - 3 Tablespoons Shredded Cheddar Cheese
Chopped Fresh Parsley, Fresh Thyme & Oregano
1 Teaspoon Oil
2 English Muffins - split - these are homemade

Method
To make the lobster mixture

Sauté a small onion in a teaspoon of oil, add the minced lobster bites ( you can used canned is fine, or use fresh lobster meat if you have access to it), add chopped celery and tabasco sauce.   

When it's well heated switch off the flame. Let it come to room temperature. Mix in the mayonnaise, cheddar cheese, fresh thyme and oregano, 

then spread the mixture on split English muffins and enjoy!!

Labels: Serves Two, English Muffin, Sandwiches, Lobster, Seafood/Fish, Fish Friday, Kids delight, Snack, Brunch

For Fish Friday this month our theme is Lobster Rolls. Check the recipes made. 

• A Lobster Roll Style Debate: Maine vs. Connecticut by Culinary Adventures with Camilla
• Brown Butter Lobster Roll by Palatable Pastime
• Baked Lobster Roll Dip by Food Lust People Love
• Hot Buttered Lobster Rolls with Homemade New England Style Buns by Karen's Kitchen Stories
• Lobster Melt English Muffin Sandwich by Sneha's Recipe
• Lobster Roll BLT by A Day in the Life on the Farm