rianalovesfood

[rianalovesfood]

[rianalovesfood]

♡chanar payesh♡

hi!

Today, we're exploring the sweet, creamy delight known as Chanar Payesh! This Bengali treat is a must-have for anyone with a penchant for milky desserts and soft chana balls. Let's jump into this culinary adventure!

Step 1: Making the Chana Balls We’re going the convenient route with store-bought paneer, which makes the process quicker and just as delicious.

Crumble the Paneer: Start by crumbling the paneer into a bowl. The finer, the better – get those hands working!

Sweeten It Up: Mix in some sugar with the crumbled paneer. This will give our chana balls that sweet kick.

Shape the Spheres: Roll the sweetened paneer into small spheres. They should be about the size of marbles – just like the ones you lost under the couch as a kid.

Size Matters: Be cautious not to make them too big; they’ll puff up in the milk, and you don't want chana giants in your payesh. To be frank, I made them a bit too big. I didn't think about the fact that they would increase in size in the milk, so be sure not to make the same mistake I did.

Step 2: Preparing the Milk Time to get that creamy, dreamy base ready.

Boil the Milk: Pour whole milk into a pot and bring it to a boil. Rich, full-fat milk is your best friend here.

Spice It Up: Add cardamom seeds to the boiling milk. You could use saffron for a yellow hue, but I wanted to keep my Chanar Payesh pure white, so I skipped it. Your kitchen, your rules!

Reduce the Milk: Let the milk simmer and thicken, stirring occasionally to prevent sticking.

Step 3: Adding the Chana Balls Now for the magic – combining the creamy milk with our sweet chana spheres.

(notice the before and after)

Simmer and Soak: Once the milk has thickened, gently add the chana balls. Let them soak and simmer, absorbing all that creamy goodness and expanding slightly.

Step 4: The Finishing Touches Time to add some flair!

Nutty Crunch: Soak some pistachios and almonds to remove their skins easily, then chop and sprinkle them over the Chanar Payesh. This adds a delightful crunch and a touch of elegance.

Fun Fact: Chanar Payesh is often made during Bengali festivals and special occasions, bringing joy and sweetness to celebrations. It's pretty much a combination of roshogollas and kheer to put it simply.

So there you have it – the ultimate guide to making Chanar Payesh, a dessert that’s as delightful to prepare as it is to eat. Whether you're a kitchen pro or a newbie, this recipe is sure to become a favorite in no time.

Stay tuned for more scrumptious recipes coming your way soon. Until then, happy cooking and even happier indulging!

Dig in and enjoy!

[rianalovesfood]

Dinner with play friend last night was kale with shallots and garlic (turmeric, red pepper, a little olive oil), eggplant (went too salty, unforch, but it balanced with everything else so not a waste, just need to fix it for next time), and turmeric/maple sugar spice blend (play friend gave it to me, and it's been my secret weapon for roast meats) chicken thighs.

Overall, really good. Just need to practice my eggplant. But now that I know the market by my store has good ones, I'm going to be trying out some things.

[rianalovesfood]

happy 100th birthday to the humble caesar salad

[rianalovesfood]

im telling you all... its so worth it to spend a whole evening make 100 million homemade gyoza (even though it takes so long) and freezing them all to have perfect delicious gyoza just the way you like them anytime you want at a moments notice. they seriously take like 10 minutes to prepare from frozen and they are so good. i just had a dumplings and noodles feast you wish you were me

[rianalovesfood]

[rianalovesfood]

Everyone needs a disco ball

[rianalovesfood]

recent meals with loved ones

since starting med school, i’ve found that one of the easiest ways to make time for friends and socializing is through sharing and enjoying meals together :-)

[rianalovesfood]

[rianalovesfood]

POV: HOSTING A DINNER PARTY

[rianalovesfood]

Debris of a dinner party, which is to say, debris of love

[rianalovesfood]

Beef tenderloin crostini with parmesan wine cream sauce

[rianalovesfood]

a cook’s tour — vietnam

[rianalovesfood]

Bruna

[rianalovesfood]

i got my mother the NYT Cooking subscription as a gift and we are REALLY enjoying this shit, do you know how fucking wild it is to look up a recipe and not see three banner ads, four in-line ads, and a video turtorial you have to click out of

anyway i'm making this today in the slow cooker and its still cooking but MAN the broth tastes fucking AMAZING so fuck paywalls

INGREDIENTS

1 pound Yukon gold potatoes, scrubbed, peeled and cut into 1- to 2-inch chunks

1 pound cauliflower, chopped into large bite-sized florets and stems

2 (15-ounce) cans cannellini beans, drained

½ yellow onion, minced

3 garlic cloves, smashed and minced

3½ cups vegetable stock

3 tablespoons unsalted butter

2 tablespoons dry white wine

1 sprig fresh thyme or ½ teaspoon dried thyme

½ teaspoon garlic powder

Coarse kosher salt and black pepper

1 teaspoon lemon juice (about ¼ lemon)

8 ounces sour cream (1 cup), at room temperature

½ cup chopped chives (about 1 small bunch)

Potato chips, preferably sour cream and onion, for topping

Shredded Cheddar, for serving

STEP ONE

In a 6- to 8-quart slow cooker, combine the potatoes, cauliflower, beans, onion, garlic, vegetable stock, butter, wine, thyme, garlic powder and 1½ teaspoons kosher salt. Cover and cook until the vegetables are very tender, about 8 hours on low.

STEP TWO

Remove and discard the thyme sprig, and turn off the slow cooker. Add the lemon juice. To make a completely smooth and creamy soup, purée the ingredients using an immersion blender. (Or, purée the soup in a blender in two batches, transferring the puréed soup to a different pot.) To make a textured, chunky soup, smash the ingredients using a potato masher in the slow cooker. Stir in the sour cream and chives. Taste and add additional salt if necessary. Serve in bowls topped with black pepper, crushed potato chips and shredded Cheddar. For leftovers, gently reheat the soup on the stovetop or in the microwave until it just barely bubbles around the edges; don’t let it boil or the sour cream will break.

[rianalovesfood]

actually yknow what, no. this is not being limited to discord, yall get it too.

some general cooking tips (in which there is a brief senshi posession):

moisture is the enemy of crispy skin. pat dry with paper towel, and if you have the time and spoons, give a thorough but even coat of baking powder and let sit uncovered in your fridge overnight. this will dry out the skin nicely. for pork belly, create a tight foil boat so that only the skin is showing, and cover in salt to draw out moisture, repeating a couple times if necessary.

furikake seasoning, for the fellow rice lovers, is just nori (seaweed), sesame seeds, sugar, and msg/salt. you might have most if not all of these things already in your kitchen.

chai spice mix is just cinnamon, ginger, cardamom, cloves, nutmeg, & allspice.

pumpkin spice is just cinnamon, nutmeg, cloves, and ginger.

to cure your own bacon, you only need water, white and brown sugar, and a non-iodized salt - himalayan pink salt is not iodized, if you cannot find butchers curing pink salt. from there, you can add any seasoning/flavoring you want.

the truly adventurous may cook their rice in green tea for a fresh clean taste.

you can tell if a fish is truly fresh by their eyes - clear and bright is fresh, while cloudy is older or potentially has been frozen.

it's cheaper to buy a large block pack of ramen from your local asian market and repackage the bricks into sandwich bags, than to buy a box of individually packaged ones such as maruchan or top ramen.

when buying meat, look at it's fat content - more fat marbling usually means more tender + flavorful.

you can save onion skins and other vegetable scraps to make your own broth with. you can also save bones for this. mix and match ratios to create your ideal flavor.

bay leaf will always make a soup or broth taste better, but Watch Out (they are not fun to bite into on accident).

msg is, in fact, not The Devil, that was just a racist hate campaign against the chinese and other oriental races. it's literally just a type of salt. it is no more dangerous to eat than any other type of salt.

washing your rice is important because it not only improves flavor and texture by removing excess starch, but it also helps reduce any residual pesticides or dirt, or even insect fragments (please remember that rice paddies are essentially giant ponds that all kind of things live in and swim around. you should also be washing all your produce in general.)

please salt your cooking water for pastas, it just tastes better and you will be happier for it.

boiled potatoes are also improved by salt water.

if you hate vegetables, please consider trying them fried in butter or perhaps bacon grease. it is healthier to eat them fatty than not at all.

healthy food does not in fact have to taste miserable. thats a lie. they are lying to you. free yourself from your blandness shackles. enter a world of flavor.