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Misti Sandesh

Misti Sandesh

Misti Sandesh is a dish made with milk and sugar (we know, we know, we had you at sugar!). It’s popular all over India and used as a celebratory dessert. But it’s not limited to parties and feasts – it’s perfect for anytime you want something sweet without too much effort.

This paneer dish is packed with punch of protein.

http://www.thehealthsite.com/fitness/health-benefits-of-paneer-or-cottage-cheese/

It’s a light dish that melts in your mouth with a traceable history. It appears in some parts of medieval Bengali literature, meaning it’s delicious enough to stand the test of time.

Misti Sandesh is best eaten fresh, within a few days of preparing. Don’t worry: that won’t be a problem!

Prep time : 30 minutes

Serves : 6

Ingredients:

  • 8 cups of milk
  • 2 tbsp. lemon juice or 1 tsp. of white vinegar
  • 3 tbsp. powdered sugar
  • 2 tbsp. pistachio saffron and cardamom powder to sprinkle

 

Preparation:

1. Bring milk to boil (use a heavy saucepan so that milk doesn’t stick to the bottom).

2. Stir continuously.

3. Once the milk is boiling, add lemon juice or vinegar; the milk will begin to curdle.

4. Line a strainer with a cheesecloth and drain the milk.

5. Rinse with water to wash away the sourness of the lemon juice.

6. Knead the dough softly and firmly.

7. Add powdered sugar and knead the dough into a smooth ball.

8. If desired, you may knead the dough into small balls and garnish with pistachios.

9. Alternatively, you may line a pan with wax paper and flatten the dough inside; then sprinkle on nuts to garnish and cut into bite-size pieces.

10. Refrigerate for around two hours.

11. Take out and enjoy!

 

Misti Sandesh is a wonderful trick when you want something sweet and you want to be quick! It’s a light little snack that makes people say, “yum.” And none will be left – not even a crumb!

Along with satisfying sweet tooth it is loaded with protein and hing in antioxidant. One of the great benefit of paneer is that it is rich in calcium, minerals and linoleic acid.

So Enjoy without feeling  guilty!

 

Asian Noodle Bowl

 

 

A Power Bowl punch for lunch is a great idea.

Recently I’ve been trying out various “bowl recipes”, which is essentially real food in the easiest way: one simple bowl.

The great thing about this recipe is that you only need a few basic ingredients, and can just throw in whatever you have on hand.

I like to use leftover beans, but you can substitute those for any ingredients that you love.

This recipe is courtesy of Reena.

Asian Noodle Bowl Recipe:

Serves: 4; Level: Easy;  Total Time: 15 minutes

Vegan

Ingredients:

  • 2 Tbsp oil
  • 1 tsp Garlic and ginger paste
  • 1/2 cup onion cube
  • 1/2 cup cut carrot
  • 1 cup kale or spinach
  • 1/4 cup quinoa
  • 1 vegetarian bouillon Knor brand
  • Salt and pepper to taste Less is better
  • 2 tbsp soy sauce
  • 1 tsp Chinese Five spice
  • 1 cup Rice noodles
  • Few sticks of lemongrass tied

How To prepare:

  1. Cook rice noodles separately. Drain and set aside.
  2. In a medium sauce pan heat the oil. Saute onion, garlic.and ginger.
  3. Add carrots, spinach and any other veggies you want.
  4. Add 4 cups of water and bring to a boil.
  5. Add quinoa, vegetable bouillon, salt, pepper, soy sauce and Chinese Five Spice.
  6. Let it boil and cook for five to seven minutes.
  7. When its ready, add noodles into bowl and top with hot soup.
  8. Feel free to garnish with sprouts, crushed peanuts, spring onion and my favourite: cilantro.

Sautéed Tofu cubes are a great addition to this meal.

This soup tends to be on the watery side, so it is fun to slurp it up.

I enjoy this soup thoroughly and I think you will too!

I would love to know which are your favourite toppings to add to this soup!!

Let me know in the comments!