For the recipe :

• Take around 15 to 20 Oreo Biscuits,Place them in a food processor and and pulse them into fine crumbs. Transfer the crumbs into a bowl and mix it with Cream Cheese (1 pkt).
• Make small balls from the mixture (around 1 inch) and place them on a tray. Don't forget to place a wax paper or cookie sheet in the tray.
• Put the oreo balls into the freezer for 15 mints.
• Meanwhile,start melting your chocolate,you can use any variety of dark chocolate or white chocolate. I have used Harsley's  dark chocolate for these recipe.
• Once your chocolate is ready,bring out the truffles from the freezer and start dipping the balls into the chocolate.
• If you want to sprinkle the tops,then you have to sprinkle it immediately after the dipping.
• Put them back to the refrigerator for another 1 hr.
• Your truffles are ready

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Twilight melted away,majestic sunrise, red orange glow sleeping over the horizon as if the light itself was being poured from a molten sun. Powerful rays floods over the landscape lighting every blade of grass,shinning from each leaf. The morning wasn't gray but soothing lavender and brilliant amber,the colors merged into neon pink and peach.Colors spread across the sky announcing the new day. The night before was as memorable as every year, neighbors , friends and family all sitting across the fire singing, dancing , playing, chatting,enjoying bonfire and barbeque's all in one night was too much to handle, but this is how we used to celebrate Urukha in Assam. It was probably 8 in the morning when I heard my name from a distance    I opened my eyes it was aunt S calling for breakfast.Yes the day has come,it was 15th Jan the day as we all call it Sankranti and in Assam its Bhogali Bihu or Magh Bihu which marks the end of harvesting season . The festival is marked by feasts and bonfires. Aunt S was ready with her breakfast table which consist of Pithas (rice cakes),special coconut ladoos ,cheera with doi or cream ( puffed rice with Yogurt or cream),akhoi guri and different kind of hand made sweets. After an elaborate breakfast it was time to get ready for lunch,for which we have to go aunt G's house. Aunt G used to prepare authentic Assamese lunch which had traditional   khar,couple of dals,patodiya mach ( steam fish) and of course Pithas.

This was not the end of our feast,my parents selected a perfect date to marry....that's right they got married on 15th of jan which means the fest has to end in our house with dinner.Post lunch I used to rush back home to help my mom.Wow even when today I think about those days I just cant stop blushing. Those incredible moments has became memories now.Though I cant give my family those wonderful moments but I definitely try to maintain the tradition by making some seasonal sweets like narus and pithas at home.

Assamese sweets are generally low in fat and calories while remaining high on flavors,texture and taste. Pitha which is most commonly made on occasions are made from the batter of rice flour or wheat flour and filled with grated coconut , sesame seeds etc. Laru or Naru is something which is made from puffed rice,flattened rice,grated coconut,rice flour and sesame seeds are very popular.

Today I made coconut naru from grated coconut and sugar.This is one recipe which is commonly made and is popular with Bengalis as well as Assamese people.

Recipe Of Narkel Naru

Ingredients:

• Grated Coconut 2 cup
• Sugar 11/2 cup
• Cardamom powder

 

Recipe Of Narkel Naru

Method :

• In a pan take two cups of grated coconut and sugar and stir continuously till the color changes,slowly you will notice that the mixture is getting sticky,keep stirring on low flame. The longer you cook the naru/fudge will be harder.So adjust your cooking time according to your taste.
• Once the mixture is ready sprinkle some cardamom powder and ladle down the mixture.
• Start making small snow balls out if this mixture.
• Don't forget to keep this naru in a air tight container.  

Recipe Of Narkel Naru

  

Recipe Of Narkel Naru

As we all know that Kolkata was the capital of British empire till 1911 and was a colonial city developed by The British East India Company till 19th century. Eventually Britishers left Kolkata but the city couldn't come out of the colonial culture. Kolkata has the largest Anglo community in the World. However the community has been conveniently stereotyped by the media,Christmas in Kolkata goes beyond stereotype. You can enjoy more interesting stories,memoir pieces and essays on Anglo Indian Society in Kolkata in a book called Christmas In Kolkata by Robyn Andrews.

Recipe Of Kalakand

As a child and now as an adult I am always addicted to sweets. I never thought that making kalakand can be so easy. What more you can enjoy this recipe whenever you crave for something sweet.

Recipe Of Kalakand

 Ingriedents:

• Milkmaid 100 gms
• Paneer or home made Channa
• Elaichi powder

Recipe Of Kalakand

 Method:

• In a bowl smash the paneer or channa whatever you  prefer. Add the milkmaid and mix well.
• Now cook the mixture untill its dry.Now ladle the mixture in a plate and allow to cool.
• Cut them into slices and enjoy your homemade Kalakand as a dessert or whenever there is a a carving for something sweet. And yes you can sprinkle some elaiche powder before cutting the slices.

Recipe Of Kalakand

Recipe Of Kalakand

Recipe Of Kalakand

This recipe is influenced from Milkmaid recipe of kalakand.

Recipe Of Apple Tea Cake

 Apple tea cake is an ideal evening snack for children as well as for adults. This effortless recipe is always appreciated. Now make your evening more saccharine and delightful with this tea cake. Goodness of Apple and sweetness of honey make this cake perfect for your evening appetite.

Recipe Of Apple Tea Cake

 Ingredient:

• Flour 2 cup
• Milk 1/2 cup
• 4 Eggs
• 1 Apple
•  2 tbs Honey
• 1 tbs vanilla Essence
• 1 tbs Baking Powder
• Pinch Of salt
• 3 Tbs Oil
• 2Tbs Butter

Recipe Of Apple Tea Cake

 Method:

• In a bowl take 2 cup of Flour and add little salt and 2 tbs oil. Mix the flour with your hand and keep it aside.
• In another bowl break the eggs and add baking powder.Beat the mixture well.
• Now in a separate bowl take 1/2 cup of milk and add honey with Apple pulp and vanilla Essence. Mix it well and add a tbs of oil.
• Now mix the two wet ingredient with the flour and mix untill you get a smooth batter.
• Grease your microwave cake bowl with butter and sprinkle flour so that your cake can come out easily.
• Bake the cake for 10mins at 750 w . 

Recipe Of Apple Tea Cake

•  Once your cake is baked keep it inside the microwave for sometime. When cooling is done take it out and enjoy with your evening tea.

Recipe Of Apple Tea Cake

 

Recipe Of Bread Vanilla Pudding

Recipe Of Bread Vanilla Pudding

Ingredients:

• Milk 4 cup
• 2 Eggs
• Baking Powder 1/2 tbs
• Vanilla Essence 1 tbs
• Bread 4 - 5 slices
• Butter 1 tbs
• Milkmaid Condensed Milk 3 tbs.

Recipe Of Bread Vanilla Pudding

Method :

• Take a pan and add 4 cups of milk and bring it to boil. When you can see bubbles on the sides of milk start adding the bread. You don't have to cut the bread with knife just tear it with your hand and keep adding.
• In a separate bowl break the eggs and add pinch of salt along with 1/2 tbs baking powder. whisk the mixture properly. Also add 1 tbs of vanilla essence while making the mixture.
• After adding breads stir well and add Milkmaid Condensed Milk of around 3 tbs. Now take the pan away from the flame and add the egg mixture. Again whisk it until you get a smooth batter. 

Recipe Of Bread Vanilla Pudding

• Grease a microwave bowl with a tbs of butter and pour the entire mixture. Bake it for 5 mints under 750 w. After baking keep the bowl inside the microwave for another 5 mints. After cooling put the same bowl in refrigerator for 2 to 3 hours.
• Take out from the freezer and cut them into slices.

Recipe Of Bread Vanilla Pudding

Recipe Of Bread Vanilla Pudding

Recipe Of Bread Vanilla Pudding

Enjoy your plain bread vanilla pudding as a dessert and before platting you can add some Almonds or raisin's on top of the slices.

Recipe Of Bread Vanilla Pudding

Though am not that fond of prawns but my entire family just loves it. Prawns comes in different shape and sizes and we enjoy it in every way. From chingri malai curry (prawn in coconut milk) to posto chingri (Prawn with poppy seed paste) every recipe is celebrated. It just have to be prawn and a simple dinner becomes grand dinner in our house. So this time I am combining malai chingri and chingri jhal and I call the outcome as Coco chingri ( coco prawn). You will get the sweetness and freshness of Coconut milk and also enjoy the flavors of the spices.

Chilli Coco Prawn

  Ingredients :

• Tiger Prawn - 1 kg
• 4 large onions
• 2 Tomatoes(Paste)
• 4 Tbs of ginger garlic paste
• 2 Tbs paste of black musturd seeds
• 4 large green chillies
• 1/2 cup coconut milk
• Turmeric powder 
• Some black cumin seeds
• Salt and sugar to taste.

 Method :

• Shallow fry the prawns and keep it aside.
• In a pan take some oil and add the black cumin seeds followed by onion and ginger garlic paste
• Once the color turn brown add the tomato paste
• Stir for 5 to 6 min then add the coconut milk
• Once the milk is absorbed by the masala add the musturd paste
• Now add the prawns.
• Stir it well with Salt turmeric and sugar
• Add 1/2 cup of water and chilli paste.
• Keep it on a low fame for 10 min and then ladle down in a wide bowl.

  Chilli Coco Prawn

  
  

  Chilli Coco Prawn

  
  

  Chilli Coco Prawn

  It taste best with steam rice or cream rice. So enjoy your tiger prawn.