Spicy, Creamy Delicata Squash (Mishti Kumra Bhaji)

Delicata squash is a milder, more tender version of Butternut.  I discovered it for the first time last summer when I went to collect our weekly share from the Ithaca Farmer's market CSA we had signed up for.  I'm smitten.  Kabocha, butternut squash or pumpkin will all substitute well.
Ingredients:
2 medium delicata or one medium butternut squash
1 cup water
1/2 tsp turmeric
1/4 tsp cayenne (or more)
2 medium cloves garlic
1 small red onion
1 T cooking oil
To add at the end:
2 T chopped cilantro
OR
3 dried red chillies (optional)
1 cup shrimp cleaned and deveined (optional)

Peel squash.  For tender or ridged skin, a tiny bit can be left on.  Tougher varieties like butternut should be skinned completely.

Slice in half.  Using a tablespoon, scoop out the seeds and guts.  You can save these seeds for toasting later.

Cut into 1x2 inch pieces.  They don't have to be perfect.

In a medium wok or saucepan, heat water. Add onion, garlic and squash.

 Bring to a boil then cover and let simmer on medium heat.

As the squash softens, remove lid and allow water to slowly evaporate. Coarsely mash the squash.

 Let the squash simmer until any visible moisture has evaporated.  Mix in cilantro and serve.

**A wonderful variation:  In separate small frying pan heat oil and add turmeric, cayenne, dried chillies and shrimp. Work quickly to prevent scorched spices and overlooked shrimp. If spices are in danger of burning, add a few tablespoons of water. Turn off stove.  Add to squash when moisture is no longer visible and the squash begins to come away from the sides of the pan.

Gender Surprise Roshogolla (Rasgulla)

If you follow this recipe carefully, your roshogollas will be everything they're supposed to be: soft, plump, springy and utterly delightful.  With a little food color you can add color to the centers, or indeed to the entire thing,  You can even do two-tone if you wish.  It is a fun way to perhaps reveal a baby's sex to family and friends or in this case, mimic a boiled egg, adding a touch whimsy to the otherwise mundane.

Ingredients:
1 gallon full cream milk
2 T farina (cream of wheat will do in a pinch)
2 T sugar
2 T vinegar or lemon juice
1/2 tsp ground cardamom


For syrup*:
1 cup sugar
2 cups water  
1 tsp rosewater (optional)

What you will need:
Stand mixer, food processor or bare hands
1 clean pot
1 colander lined with a double layer of fine mesh cheesecloth or paper towels 

Pour entire gallon of milk into a clean, dry pot and on medium heat until simmering. 

Add the lemon juice or vinegar to the milk and watch the magic happen.  Instantly, the bubbling milk will form chunky curds in a clear yellowish whey.  At this point, you have fresh ricotta; it's the main ingredient in many Bengali sweets. 

Next, strain out the liquid using an unlined colander and rinse out the vinegar (or lemon juice) under cold water until you can no longer smell it, and your cheese tastes sweet.  Put the rinsed cheese in a lined colander, cover with a well-fitting pot lid and refrigerate overnight.

The next day, test a small amount of the cheese.  There should not be any excess water when the cheese in pressed between two fingers.  Now add the farina.

Add one tablespoon of sugar and the cardamom powder.

Using the paddle attachment, mix on low speed until there are no hard lumps in the cheese.  Rubbing a sample of cheese between your index finger and thumb should produce no small, hard lumps.  If you over-mix, the oils in the ricotta will separate from the cheese and you will have to start over.  If using a food processor, you will need only a few pulses, test between each pulse.  If kneading by hand, be gentle, knead the cheese until smooth, but be careful not to release the oils.  Stop kneading before your hand becomes greasy.

Separate 1/4 of the ricotta, add color of choice and mix until all the color is incorporated.  Powder or paste color is best.  Food color drops can make the mixture too watery.  If using drops, don't add more than two.

Roll the white cheese into a 1-inch ball and make a fine but deep dent (Remember making pinch pots in school?   Make little ricotta pinch pots).

Roll the colored cheese into a 1/2 inch ball.  Place in the dent and gently close the white cheese around the yellow, being careful not to let any color show on the outer surface.  Smooth out cracks and gaps on the surface.

Heat sugar and water.  when sugar is dissolved and syrup is  boiling, add roshogollas one-by-one to syrup, working quickly.  Cover tightly and simmer on low heat for 30 minutes. 

When the sweets have cooled, cut in half and serve, or leave whole and surprise your guests.

*Some notes on the syrup:  Adjust the sugar:water ratio according the sweetness you prefer.  You can add rosewater and/or ground cardamom to the syrup for more flavor.  The color of the centers can sometimes show up in the syrup that the roshogollas were boiled in.  You can put "gender surprise" sweets in fresh syrup that has not been tainted by food color.