Steamed Sandesh in Banana Leaf
Steamed Sandesh in Banana Leaf

Hello everybody, it is Louise, welcome to our recipe page. Today, we’re going to make a distinctive dish, steamed sandesh in banana leaf. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Bhapa Sondesh, Bengali Steamed sandesh, Oriya Steamed Chena, Chhena Steam Mitha, Sandesh Recipe in Hindi #SandeshRecipe #OriyaRecipe #bengaliRecipe. Ilish Macher Paturi (ইলিশ পাতুরি) - Hilsa Steamed In Banana Leaf (step by step) Ilish macher paturi is one of the most famous bengali fish recipes ever. Fold the long edge closest to you to the top edge, enclosing the filling, then fold in the short edges until they overlap in the centre.

Steamed Sandesh in Banana Leaf is one of the most popular of current trending meals on earth. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions every day. Steamed Sandesh in Banana Leaf is something that I have loved my whole life. They are fine and they look wonderful.

To get started with this particular recipe, we must first prepare a few components. You can cook steamed sandesh in banana leaf using 4 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Steamed Sandesh in Banana Leaf:
  1. Get 1 cup paneer, mashed
  2. Get 12-15 dates, soaked in warm water for an hour
  3. Get 1/4 tsp. cardamom powder
  4. Take pinch saffron

Thin strips of bamboo are then used to secure the banana leaf satchels. Coarse salt and freshly cracked black pepper, to taste. Spread banana leaves on a flat kitchen slab and lay the marinated fish on it. Fold the banana leaves neatly and steam them in a steamer with plenty of hot water.

Steps to make Steamed Sandesh in Banana Leaf:
  1. Mix all the ingredients together and knead well so that there are no lumps.
  2. Place a small portion of the mix in the centre of a banana leaf and gently fold them into a parcel. Do the same with the rest of the paneer-date mix.
  3. Steam them for 10-12 minutes and set aside to cool. Serve these steamed delicacies at room temperature or chilled.

This delicious seafood recipe is sure to be loved by all fish lovers. Known as 'Tum Celeng' in Indoensia, the secret of this dish lies in the banana leaf which is steamed. Although bamboo leaves are traditionally used for zongzi, elsewhere in Asia, other leaves like lotus and banana are used. The filling that goes with the rice varies from region to region in China My version of steamed sticky rice has a pork and shiitake mushroom filling. I used banana leaves to wrap them.

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