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This period of quarantine has forced us all to stay at home for more than 6 months now. As people are finding different ways to cope up with this situation, Seniority has come forward with a unique concept for senior citizens – The Seniors Club.
Here, we organize virtual sessions so that senior citizens can get a chance to learn new things, explore new ideas and connect with other individuals. These virtual sessions include Gardening Workshops, Open Table Discussions, Karaoke Events, Acupressure Sessions and…
Virtual Cooking Workshop
Recently, we organized a virtual cooking workshop which was headed by Seniority’s own MasterChef - Barsha Bhattacharya. This session was open for anyone who wanted to discover new cooking ideas and learn some interesting recipes.
During the workshop, the attendees spoke about their memories with cooking and shared a few recipes of their own. Chef Barsha also spoke about her recipes and gave some valuable tips on how to cook delicious Bengali dishes.
The first recipe shared by Chef Barsha was Channar Kalia. This vegetarian, Bengali dish is usually prepared during pujas or other special occasions. Also known as Curry of Cheese Balls, this mouth-watering dish is easy to prepare and requires some commonly used ingredients.
Milk (1 ltr.), Lemons, Cottage cheese, Flour, Sugar, Salt, Cumin Powder, Oil, Ghee, Turmeric Powder, Red Chilli Powder, Potatoes
How to Prepare Chanar Dalna
- Start by boiling the milk at medium high flame
- Take the lemons and squeeze out the juice into the milk
- Allow the milk to curdle
- Once the water is separated from the curdled milk, turn off the flame
- Now, press the Chhena and squeeze out the extra water (Do not over-squeeze)
- Take the cottage cheese in a plate
- Add flour (maida), sugar, salt, and cumin powder and mix all of these ingredients nicely
- Once you mix these ingredients, you need to make medium-sized flat rounds
- Now, heat 2 tbsp. of oil along with 1 tbsp. of ghee
- Fry the chanar rounds and take them out in a tissue lined plate
- Take the potatoes and sprinkle some salt along with turmeric powder and red chilli powder
- Mix them nicely and then fry them in the same oil
- Add cumin seeds, cinnamon stick, cardamoms, bay leaves, cloves to the remaining oil and allow them to crackle
- You can also add tomato puree and give it a nice stir
- Next, add some masala paste to it. Make sure that it does not burn
- Add 1 tbsp. of yoghurt and give a quick stir
- You can now add the Chanar balls to the mixture
- You can also add some garam masala and coriander as toppings
- Put it on low flame and close the lid
- Allow it to cook for about 5-6 mins and your delicious Chanar Dalna dish is ready
Chingri (Prawns) Malai Curry
The next recipe shown by Chef Barsha was Chingri Malai Curry. This dish is usually served with rice and is one of the most popular dishes of Bengal. The Chingri Malai Curry is served during festive occasions and is easy to prepare as well.
Prawns, Turmeric Powder, Red Chilli Powder, Salt, Mustard Oil, Ghee, Bay Leaves, Cloves, Cardamom, Cinnamon, Onion Paste, Sugar, Chillies, Ginger Garlic Paste, Cumin Powder, Coconut Milk, Garam Masala.
How to prepare Chingri Malai Curry
- First, devein the prawns (remove the veins) and peel them
- Clean the prawns, pat them dry and add them in a bowl
- Now, add turmeric powder, red chilli powder and salt in this bowl
- Marinate for around 25-30 mins
- Heat the mustard oil and add 1 tbsp. of ghee to it
- Add the prawns and allow it to cook
- Once the prawns are around 80% cooked, take them out of the pan and keep them aside
- In the remaining oil, add bay leaves, red chilli, cloves, cardamom and cinnamon
- You can also add onion paste in this oil
- Add ½ tbsp. of sugar along with chilli and ginger garlic paste
- Now, add 1 tbsp. of yoghurt and give it a quick stir
- You can add little turmeric, red chilli powder, cumin powder and some salt
- Add 2 tbsp. of coconut milk so that it does not get too spicy
- Now, add some more coconut milk (200 ml)
- Add in the prawns and stir well
- Allow it to cook for 12-15 mins on low flame
- Finally, add some ghee along with some garam masala and enjoy your Chingri Malai Curry
The last recipe that Chef Barsha spoke about was Roshogolla Kheer. Roshogolla is a famous sweet of Bengal and is also one of the most popular sweets of India. The Roshogolla Kheer is a mouth-watering dish that can be prepared easily with some simple ingredients.
Milk, Jaggery, Kesar, Cardamom Powder, Dry Fruits, Kesar, Almonds, Cashew Nuts
How to prepare Roshogolla Kheer
- Start by boiling the milk (1 ltr.) in a heavy-bottomed pan
- Once it is reduced to half, add ½ cup milk Milkmaid along with 1 tbsp. of jaggery
- Boil it until the kheer attains a creamy consistency
- Now, squeeze the syrup lightly from the roshogollas and add them to the kheer
- Boil it well. Add crushed cardamom powder along with some dry fruits
- You can also add some kesar soaked in warm milk
- Allow it to cool for sometime and then refrigerate it
- Garnish it with some fresh rose petals, cashew nuts or almonds and your Roshogolla Kheer is ready
These were the recipes shown by Chef Barsha during our Virtual Cooking Workshop. Now, even you can try out these recipes at home and treat yourself to a happy, Bengali meal.
Do you wish to be a part of such virtual events? Don’t worry. We have many more amazing sessions lined up just for you. You can click on the link below and participate in any event of your choice.
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