Sondesh/Sandesh – Bengali Sondesh – Easy to make, Tasty to eat

How it started.

Morning. The milk, as usual, sat on the stove fire in a pan.

And lo behold.

As the boiling point comes, the milk starts curdling.

I am surprised, and pressing the palm on my fore, I start thinking what to do with this one and a half liter of curdled milk.

Idea. Rushed to the fridge, opened it and took out two fresh lime.

Simmered the flame. Cut the lime, squeezed out the juice. And then added a little water to it and poured the lime juice into the curdling milk pan.

Flame put on high.

The solid separates. Few minutes till the Chenna is ready.

Aloo and Green Peas Tikki – Aloo-hara matar tikki -- Anytime snack for family and friends

 

Where to start from?

A big question mark appears.

Yes time has run in a speed which is impossible for me to catch up with.

Again a WHY?

Because I’ve not been keeping pace with time and not written for a long time.

Time the Sprinter is always the winner. Usain Bolt may be the fastest sprinter but competition is also picking up with him.

I have to run a three-legged race with time to run alongside. But now a three-legged race seems impossible for schooldays are gone and childhood has shed its coat.

Kalakand – Something sweet for Makar Sankranti

Among the many different kind of sweets found in India, Kalakand holds a place for itself. In this country of diversity, food has its own role to play. Food in the eastern region may be a bit different from the western part while food in the north and the south may be poles apart in taste, but people love to eat and enjoy food that may not be very common in their region. Food also bring together people of this country that has an uniqueness of ‘unity in diversity’.