Orissa famous Chena Poda

Chena Poda is a pretty famous sweet dish of Orissa  & is simply awesome.  Chena Poda means burnt home made paneer in odiya...:)It is so simple, easy and absolutely delicious.

My husband just loves this dish, He is also from Orissa and used to miss this poda all the time.. & he is excited every time I prepare it .....

I have tried it @ home and it was superb..the caramel that  I poured was  not as good looking but definitely that is a `must`  for a beautiful looking and  tasting crust.Ok,,now without wasting a minute I should  jot down the  process.
So here you go.....

Ingredients :

Home made paneer (Chenna ) 3 cups

½ cup suji

Castor Sugar - 2 cups

1  tsp cardamom powder (the outer green layer has to be removed and you want to grind the black inner seeds)

½ tsp baking powder

2-3tblsp desi ghee

Raisins- 2tblsp

Broken cashew nuts- 2tblsp

Method :

 (It would work best if you drain all the water from the chenna before starting. Tie the chenna in a muslin cloth and let the water drip, for 1/2 hour, till it is not soggy anymore but not all dried up either. Then start the recipe)

Take a bowl, mash the chenna & sooji thoroughly. Then mix all the above ingredients except ghee & mash well using hands .It will still be a thick dough - but not stretchy or pliable. keep aside for 10-15 minutes.

Take a baking tray. Apply the ghee in all sides to the baking tray.

Sprinkle 2 tablespoon of sugar on the baking tray. Hold the tin slightly above gas stove for a few mins to melt the sugar. Spread the melted sugar evenly.

Remove from oven and allow the sugar to cool slightly , Then pour the chenna mix over the caramelized sugar.

 Pre-heat the oven  &  Bake at 180 degree centigrade for 40-50 mins. Test the  doneness by pricking a toothpick or knife..Let  it cool for sometime and then turn it upside down.

Now you can munch on it,,It  is also good when chilled. Slice and serve. You can store it in refrigerator for a week.

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Orissa famous delicious Rasabali

Ingredients

1 cup chenna ( mashed paneer)

½  tsp  baking soda

1 teaspoon sooji

1 tsp maida

Sugar- 2tblsp (to make the chenna balls)

1 litre milk & ½ cup milk powder

Saffron few strands  

1 ½ cup sugar

4 cardamom crushed

½ tsp cardamon powder

 Oil for deep frying

Sliced almonds or cashews for garnishing

Method.

In a bowl add mashed paneer, maida, suji, soda, sugar and cardamom powder.mix it & make a smooth dough, make small balls & flatten it by using your palms as shown in the below pic. and keep aside.

Mean while Boil  milk in a heavy bottom vessel in low- medium flame. Let it boil.

Take 1 cup of luke warm milk & add milk powder to it. Pour the milk powder paste to the above boiled milk. keep stirring on a low heat.

 Add crushed cardamoms , sugar & kesar strands. Mix properly. Stir continuously & Cook for 40-45 mins. till the milk is reduced to half the amount.

Heat sufficient oil in a kadai and Add the previously done chenna balls one by one & deep fry them till both the side turns to golden brown in colour. (Don’t fry more otherwise they will become strong).

Drain excess oil in a kitchen tissue paper.

Add the balls to the boiling milk. Boil for another 3-4 min in a low flame . switch off the flame.

 Let it cool . Garnish it with  sliced almonds & cashew nuts.
Serve chilled...:-)

sending this to sending this to http://anuzhealthykitchen.blogspot.com/2011/08/diwali-festival-of-lights-event-aug.html Diwali - "Festival Of LIGHTS" - Event Aug 31st to Oct 31st

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Chatpatta poha (south style)

Ingredients:

Grated coconut- 1 cup

Salt to taste

Sugar / jaggery -1tblsp

Samber pwd- ½ tbslp

1 tblsp roasted cashews

Thin Poha- 1cup

For seasoning:

Curry leaves- a handful

Mustard seeds- ½ tsp

Oil/ ghee- 2tblsp

Take a bowl. Add poha. Then add all the ingredients to it. Mix all.

Heat 2 tblsp oil in a tadka pan.Splutter mustard seeds. Add curry leaves. Sauté & then pour the tadka to the prepared poha mix. & mix properly (crush the curry leaves in your hands) keep for some time & serve.

Panchakajjayam: Poha with sweet coconut:

This dish is usually prepared on Janmastami.

Ingredients:

1 cup  Thin poha((Beaten Rice flakes)

1 cup grated coconut

½  cup melted jagerry

1 tblsp roasted cashews

1tsp  cardamom powder

2 tbsp ghee

Method:

 Take a bowl .Add the melted jaggery & cardamom powder. Add the poha to the jaggery mixture & add cashews & ghee. Mix it & Finally add the grated coconut.  Mix it again.

 Keep it aside for 10-15 minutes  before serving. Njoy....

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Event: Kerala Kitchen

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Happy Janmastmi to all my friends (celebrating Janmastami with Boondi laddus)

Radha Ramana Hari govind bolo, Govind bola hare Gopal Bolo’. May Lord Krishna fill your life with peace & Happiness on Janmashtami .. Wish you a Happy Janmashtami ...

Ingredients:

1 cup Besan

1 pinch Kesar

1 pinch Cardamom powder

1 tbsp Rice flour

1 pinch Baking Powder

1 tbsp Melon seeds

1 tbsp Broken Cashew nut

2 cups Sugar

1 cup Water

Oil for deepfrying the boondis

Method:

Crack open the cardamom pods and remove the seeds. Crush the seeds and keep aside.

Mix the flour, rice flour, baking powder and colour to make a smooth pancake-like batter or slightly thicker than dosa batter.

Make a smooth thick batter. Heat the oil.

Take the batter and pour it over a sieve with round holes (The critical part of boondi making is to use the right kind of utensil for the batter to drop through the holes into the hot oil to form the little pearl shaped fried balls .To accomplish this you need to use a flat skimmer, strainer or perforated ladle that has several round holes on the surface, each about the size of a whole black peppercorn).

Tap it gently with a spoon so that small balls of dough fall into the oil. Fry them until the sound of sizzling stops and boondis are light gold in color but not crispy!

Make the balls and keep aside. Put the water and sugar in a saucepan and bring to a boil on medium-high heat. When the syrup comes to a boil, turn the heat down to medium and stir to dissolve the sugar. Heat the sugar and water till reaches 1/2 thread consistency.

In the sugar syrup mix kesar & melon seeds, cardamom powder and fried boondies. When the mixture is still warm make into balls, don’t let them to cool off (If the mixture cools balls cannot be made as the sugar crystallizes).

To make the ladoos, scoop up some of the boondi mixture into your palm with a spoon.

Gently squeeze the mixture between both palms to shape into a round ball about the size of a golf ball. As you are squeezing some of the syrup will come out. 

You can make the ladoo larger or smaller if you have a preference.

Your  boondi laddo is reday to serve now.

Spicy Chicken masla mangalore style:

Ingredients:

Chicken- 500gm

3large onion chopped
haldi- 1tsp

Salt as per the taste

Lemon juice- 1tsp

2tblsp gingergarlic paste

Red chillies- 8-10 deseeded

Roasted Grated coconut- 1cup

Coriander seeds- 1tblsp

Cumin seeds- 1tsp

Methi seeds- ½ tsp

Whole Black pepper- 4-5

Curry leaves- a handful

Coconut milk- ½ cup

Oil-  3tblsp

Mustard seeds- 1tsp

Chopped garlic- 1tblsp

Termarind pulp- 1 tsp

Method:

Take a large bowl. Add chicken, haldi powder, lemon juice, salt, ginger garlic paste & mix well. keep it 1 hour for marination.

Fry the onions in 1tsp oil. Blend it & make a fine paste.

Take a kadai. Add 1tsp oil. Roast the coriander – cumin- methi seeds, black pepper & dry red chillies.

Let it cool. Blend all the roasted seeds, dry red chillies & roasted coconuts & make a smooth paste.

Take a wok. Heat oil. splutter mustard seeds, curry leaves & add chopped onion & chopped garlic. Sauté till they becomes soft. Then add the marinated chicken.Add termarind pulp & Mix well.

Add 1 cup of water. Cover the lid & Let it boil. When the chickens are semi boiled remove the lid & add the previously blended coconut masala paste. Stir well & again Cover the lid & cook the chicken till soft. Remove the lid when chicken is soft. Add coconut milk to it.mix well. Don’t cook more after putting the milk. Stir for 1-2 min. Switch off the flame & cover the lid for 10-15 mins.

Serve hot with rice/ roti.

CHICKEN SUKHA (South Indian style)

Chicken- 500gm

Grated coconut – 1 cup

Coriander leaves chopped - 1handfull

Salt as per the taste

Ginger garlic paste- 2tblsp

Oil -3-4 tblsp

Cumin seeds- 1tsp

Onion 2 nos- finely chopped

For masala :

5 kashmiri fried redchillies

Tamarind pulp 1tsp

Coriander seeds- 1tblsp

Jeera- 1 tblsp

cin​namon

2 cloves

elaichi- 3 pcs

peppe​rcorns- 5-6 pcs

garlic flakes- 8-10

ginger 1” long piece

turmeric powder- 1tsp

garam masala powder- 1tsp

 onion- 2 big chopped

Method:

Marinate chicken with salt,ginger garlic paste.  Keep aside for ½ an hour.Grind all the above masala ingredients & make a smooth paste.

Grind the grated coconut & coriander leaves to a smooth paste.Heat oil in a kadai. Splutter cumin seeds. Add chopped onions & sauté till they turns to golden brown colour. Add the marinated chicken & the above grinded masla paste.

Mix properly & sauté for 5 min. Add 1 cup of water to the gravy & let the curry boils.Cover the lid . let the chickens cook for 15-20 min till tender.Then add the  coconut paste 2 cooked chicken & cook for another 10 mins till the gravy becomes thick. Season it wid chopped onion.

Bharva Baingan masala (south Indian style)

Small eggplants: 5-6 ( make criss-cross slits on the brinjals, taking care not to separate the segments)

For masala

1 cup grated  coconut roasted

1/2 cup roasted peanuts (remove the skin)

4-5 fried kashmiri red chillies

Tarmarind pulp- 1tsp

1tbsp coriander seeds roasted

1tsp haldi powdr

Oil

Salt as per the taste

For seasoning:

Mustard -1tsp

Curry leaves- a handful

4-5 big onions- cut length wise

2 garlic cloves chopped

chopped coriander leaves 1 tblsp for garnishing

Method:

Grind the above ingredients given for masala & make a smooth paste.

Stuff the slits with the prepared masala mixture.

In a pan heat 2tbsp oil, splutter mustard seeds & curry leaves.fry onions & garlic cloves till light brown. Put the eggplants  one by one, add ½ cup of  little water.  Cover the lid &  cook till the eggplants becomes soft. switch off the flame garnish with chopped coriander leaves. Serve hot with roti/ rice.

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Event: Kerala Kitchen

Chitau Pitha (coconut dosa)

Ingredients:

500 gm rice  (soaked in water for 3-4 hrs)

2 tblsp white urad dal (soaked in water)

1 medium size coconut grated

½ tsp baking powder

2-3 tblsp sugar

Oil/ ghee

Salt to taste

Method:

 Wash the rice & urad dal properly, drain all the water  and add grated coconut to it.

Grind them & make a smooth batter. Add sugar, baking powder and salt to it and Whip the batter properly & keep aside for 4-5 hrs for fermentation.

Heat the tawa. Apply little bit ghee/oil . Pour 1 laddle full of batter and spread to give it the shape of a dosa. Cover the lead for 2-3 min & cook it on low-medium  flame. Open the lid .Put 1 tsp oil on the top & sides of the pitha. cook for another 1 min &  take out the pitha.

Serve hot with chutney/ samber/ dalma or with any type of curry.

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Black channa masala (southindian style)

Black channa - 1 cup soaked in water for 5-6 hrs

Onion - 2 no

Garlic pods - 4 nos

Red chillies – 3 nos

Coconut grated – 1 ½ cup

Red chilly powder – 1tsp

Coriander  seeds - 2 tbsp (roast the seeds in 1 tsp oil)

Turmeric powder - 1/2 tsp

tarmarind pulp- 1tsp

Mustard seeds - 1/2 tbsp

Curry leaves - 2 big stems

Coconut oil - 2 tbsp

Salt – Asper the taste

Make a paste of grated coconut, red chilly, 2 garlic pods, roasted coriander seeds, tarmarind pulp.

Boil the channa dal with 2 cups of water & salt in a pressure cooker  till soft . Remove the lid & add the coconut paste. Stir well & cook again for 1-2 min.

Heat 1 tbsp of coconut oil in a pan. Splutter mustard seeds & Add  hing, chopped onion,  2 chopped  garlic cloves, curry leaves. Sauté for 1-2 min till onions becomes soft.

Add chilly powder, turmeric powder  & sauté for 5 sec. Pour the seasoning to the boiled channa dal & mix properly & cook for another 1-2 min till the gravy becomes thick.

Serve hot with rice/ roti.

Sending this to Simply.food's  Flavours of South India ~ Event..

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Height weight chart

cheesy garlic bread ..:)

Ingredients

1 loaf of French bread

Butter

1tsp garlic powder (or fresh garlic peeled and crushed)

herbs (parsley or mixed herbs )

Cheese grated (mozzerella or chedder )

Cut your garlic bread sticks into thickish slices.

Butter up the bread slices on both sides. Place the garlic breads on a griddle & heat till both sides turns to light brownish in colour.

Spread  cheese, add the garlic powder & herbs in one side of the bread . Covered a lid & wait till the cheese melts. If you want the toast to be crispier heat it for another few minutes.

How to do in microwave: 

Arrange the above prepared bread slices in a microwave safe tray & bake it for 8 minutes (kept it on medium for 2 minutes & 6 minutes on low power) Allow it cool & serve the garlic bread with any dip or with pasta of your choice.

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http://blog.maisoncupcake.com/forever-nigella

http://fussfreeflavours.com/2011/08/forever-nigella-8-picnic-pleasure/

Healthy Sprouts sukha:

Sprouts- 2cups

Garlic cloves-4-5 chopped

Curry leaves- 1 handful

2 medium size onion chopped

Turmeric powder-1/2  tsp

Oil- 1tblsp

Cumin seeds- ½ tsp

Hing a pinch

red chillies- 2 pcs

Roasted cumin powder-1tsp

Lemon juice- 1tsp (U can add as per your taste)

Salt

grated coconut- 2tblsp

Method:

Boil the sprouts. Drain all the water. Keep aside.

Heat oil in a kadai. Splutter mustard seeds. Add hing , red chillies & curry leaves. Add chopped onions & chopped garlic cloves. Sauté for 1-2 min until soft. Add turmeric powder to it. Sauté. Add the boiledsprouts. Sauté for 1-2 min. Add lemon juice to it & sprinkle roasted cumin powder & grated coconut & mix well. Serve hot.

Butterbeans curry southindian style:

Ingredients:

Butterbeans  1cup

Onion finely chopped-  1  no

Coconut 1 cup grated

4  fried red chillies

Tamarind pulp ½ tsp

Hing a pinch

Salt as per taste

Mustard seeds ½ tsp

Curry leaves

1tblsp oil

Method:

Boil the butter beans with ½ tsp salt & 1 cup water in a cooker & give 1 whistle. Don’t over cook the butter beans. Grind coconut & red chillies with tamarind pulp & make a smooth paste.

Then add this coconut paste to the boiled beans. Mix well. Boil for a while.

For tadka:

In a tadka pan heat 1 tblsp oil. Splutter mustard seeds & hing & add curry leaves. Add chopped onions sauté till they turns to brown.Then pour this tadka over the beans gravy.  Your butter beans curry is ready to serve now.Serve hot with rice/ roti.

Yummy Chocolate sandwitch

1 1/2 tblsp soft butter

1 ½ cup milk

½ cup sweet chocolate pieces grated

8 bread slices

3-4 tablespoons chocolate sauce for garnishing

3-4 tblsp grated chocolates for garnishing

Preparation

Heat milk just until boiling. Add chocolate, boil for 1 minute, then whisk until smooth. Switch off the flame. Let it  cool slightly.

Lay bread on a work surface. Cut your piece of breads in half. Brush  butter on one side of each slice of bread.

Apply  the chocolate mixture on the unbuttered side of 4 slices. Cover with the remaining slices of bread, buttered-side up, and press lightly.

Using a nonstick skillet or griddle, grill sandwiches over medium-low heat until chocolate has melted and bread is a golden brown color.

 Garnish with grated chocolates & chocolate sauce and serve warm.

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