Khasta Gaja

Celebrating Holi with ‪#‎homemade‬ Khasta Gaja ( A famous traditional sweet of ‪#‎Odisha‬)...

All purpose flour/ Maida- 1cup
Atta/ whole wheat flour-1/2 cup
Desi Ghee/ melted butter - 1/4th cup
Curd - 2tblsp
Soda -1/4 tsp
saunf/ fennel seeds- 1tblsp
Refined oil-  to deep fry
Salt a pinch

For sugar Syrup :
Sugar- 1 ½  cup
Water- 1 cup
Cardamom powder -1/4 tsp

Method :

Mix maida, atta and ghee, then rub the mixture thoroughly in ghee for 8-10 min. Now, add curd, salt & soda to it and mix. 
Make stiff dough and cover it and keep aside in a cool place for 15 min. 
Now make the sugar syrup till it reaches a two-string consistency

After a while, knead the dough again. make two balls. Roll the dough and form a log. I made two small logs. Now slice the dough into slightly thicker slices as shown in pic. with a sharp knife. let the sides of the pieces little bit rough so that while frying,  oil can go inside .

Take a kadai/ pan and heat  oil for deep frying; the oil should not be more hot..then put the gaja into the oil one after another.

Fry it at low - medium flame and Turn the pieces when they will float in oil..now fry the gajas till they become golden brown in color. It may take 8-19 mins to fry.
Repeat the same for all pieces.
Drain the pieces,
and then put the gajas into the sugar syrup. Allow to soak for 10-15 minutes.

Remove and keep on a plate to drain excess syrup. Now your khasta gaja is ready to serve. You can store it for 1-2 wks in a airtight container.

Mango Mousse‬

A Easy- to- prepare- treat
Insanely delicious!!!! It can b Prepared in no time and of course A good option for eleventh hour guests..

Mango Mousse

‪‎Alphansho‬ Mango Pulp 1 can
1 can condensed milk
whipped cream 1 1/2 cups

Mix all in a big bowl. Now beat for 2-3 mins. You can add cardamom powder if you want. You can add mix fruits, roasted nuts if u want to.. 
Your Mango mousse is ready. This creamy Mango Mousse treat is sure to satisfy any sweet tooth.

Ras Malai

Rasmalai …King of Indian sweets..  It’s my ultimate  fav dessert.  Rasmalai is dumplings made from  homemade paneer/ cheena/ cottage cheese & shaped in to flatten balls & soaked in thickened sweetened milk flavored with cardamom, pistachios & saffron... Very easy to make & it is served chilled tastes heavenly. It tastes ever better if it sits a day or two in fridge. So here is what I did…

Ingredients:

Soft paneer (cottage cheese)-  250 gm
1 tblsp semolina/ rawa
Sugar- 2cups
Milk- 1litre
Rose syrup- 1tsp optional
Few strands of saffron
sliced almonds and pistachios 
Cardamom powder- 1tsp

Method:

Take a plate & knead the paneer & rawa for 8-10 minutes until the paneer is almost rolls into smooth soft dough & your palm will be little greasy.
Once dough is done mold it into small balls & flatten the balls to patty shape.

Take a big vessel. Add 1 ½ cup sugar & 3 cups water to it. Let it boil. Stir it till the sugar dissolves in water completely. Kep the flame high & when water starts boiling add the panner patties one by one & boil it for 18-20 mins .  The balls will be swell up to 3 times  in size. Now switch of the flame. Allow the patties to cool in the syrup.

Take out the patties from the syrup and squeeze them lightly, and keep aside.

Boil the milk in a pan on medium heat until the milk attains creamy consistency with rich flavor.Make sure to frequently stir the milk as the milk burns easily in bottom of the pan. 
 Add remaining sugar to themilk. Let it cook for 1-2 mins till sugar dissolves completely.

Add crushed saffron, rose syrup and cardamom pwder. Mix in. now add the patties. 

Let it cook for few more minutes. 

Garnish with sliced almonds and pistachios. Enjoy chilled. 

Chickpeas sundal

For making sundal u will need:

Chickpeas- 2 cups (soaked in water for 7-8 hours)
Dry red chilli- 2-3 nos
Roughly chopped green chillies- 1tsp
Mustard seeds- 1tsp
Asafoetida/ hing- a pinch
Curry leaves- a few
Salt to taste
Vegetable Oil- 1tblsp
Grated coconut- 2 tblsp
Turmeric powder- 1tsp
1 tblsp lemon juice

Method:

In a pressure cooker, place chickpeas , salt and 1/4 tsp turmeric powder. Add water in such a way that it s just 1/2" over the chickpeas.

Pressure cook for 5-6 whistles till they becomes soft. Once done, let the pressure come down on its own. Once pressure releases, remove peas and drain in a colander completely. 

Heat oil in a pan. Add  Dry red chillis & crackle mustard seeds, now add asafoetida, green chillies, curry leaves to it. When curry leaves starts spluttering add the boiled chickpeas to it. Adjust salt. Switch off the flame. Add lemon juice to it. Now garnish with some grated coconut. 
Your chickpeas sundal is ready to serve. Serve as a side dish with rice, pullav  or u can have it with parathas.

Mix fruit lassi

MIX fruit lassi a healthy, filling nd delicious drink.. Perfect for breakfast/ dinner....

Ingredients:

Curd/ yogrut- 2 cups
Bananna- 1 no
Apple- 1 nos
2-3 strawberries
1 orange
Sugar- 2tblsp
1 tblsp condensed milk
Cardamon powder- 1/2 tsp,
Rose water- 1tsp, ice cubes
broken cashews, blueberries & tutti frutti for garnishing

Method:

wash and cut all the fruits.
Put all ingredients in a blender, blend until froth appears. pour the blended lassi to serving glass & garnish with  broken cashews, blueberries & tutti frutti. serve chilled...njoy...:)

Chhenapoda

Chhena poda (cheesecake) a delicious authentic sweet of Odisha.




As I am staying in US we can’t get easily what we are craving for (esp sweets). So either  prepare on your own or  suppress the desire to eat . Obviously I went with option 1 & any foodie would do that as well.
 Was craving this from a long time since I was pregnant but unfortunately got gestational diabetic so that time it was a BIG NO for me & after that it has been 11 mons I am full busy with my little champ & somehow I missed it. As tomorrow is valentine day & the husband likes chhenapoda very much. So thought of surprise him with his fav sweet after all what will be a better treat than this. The husband  said ”bahut badhiya heichi pura toh pari”  (it’s awsum just like u :P ) & a tickling smile was on my face.

so here we go....

To make chenna/ cheese

Whole Milk- 2 litre
Vinegar or lemon juice-  ¼ cup 
Cheese cloth (to filter the cheese/ home made chhena)

Ingredients for chenna poda

Semolina/ sooji- 2tblsp
Sugar- 1.5 cups
Cardamom powder- 1 tsp
Handful of cashews & raisins
Ghee/ butter- 2 tblsp

Method:

 Boil the milk in a heavy bottom pan. When it starts boiling add the lemon juice/ vinegar. When the milk curdles the cheese will separate from the whey. Now switch off the flame. Filter the cheese with the help of cheese cloth to separate cheese from the liquid.
Hang the cheese for at least 1 hour till the whey is drained.
Pre heat the oven to 350 degree F. Grease the baking dish.
Fry the raisin & cashews in ghee. Keep aside.
Now transfer the cheese to a bowl. Rub it & mash well for 3-4 mins. Now add semolina, sugar, cardamom powder & knead well for 5-7 mins.  Add the fried cashews & raisins to it. Add 1tblsp ghee to it & again mix well.
Now make the sugar caramel. For this add 1tblsp butter to a heated pan. Now add ½ cup of sugar to it. When the sugar starts melting and turns red, pour the caramel sauce to prepared grease pan. 
Now spread the cheese mixture  on the baking tray. Now cover it with a aluminium foil. & make the slits on the foil with a knife.
Bake for 30-40 mins until a toothpick insert in the cake comes out clean. Remove from the oven & let it sit for 45 mins outside before savor it.

Muthia curry

Ingredients:

Leftover muthias- 200gm (to check the muthia recipe pls click this link 

Lauki Muthia (Steamed Bottle gourd dumplings)

)
Tomato - 2nos
ginger- 1" long
green chilli- 2-3 nos
Cumin seeds- 1tsp
Turmeric powder / haldi- 1/2 tsp
hing/Asafoetida-  a pinch
Red chilli powder-  2tsp
Garam masala- 1tsp
Cumin-coriander powder- 2tsp
Beaten curd-1 cup
salt to taste
Oil- 1tblsp

Method:

Blend tomato, ginger, green chilli together to make a paste.
Add oil in a pan. Splutter cumin seeds. Add hing, turmeric powder, cumin coriander powder & red chilli powder. Saute for a sec. Add the tomato paste & mix well. Add garam masala powder & salt. Stir till masala is done. Add the curd & stir continuously till it starts boiling. stir for 2-3 mins. Then add the prepared muthias & mix well. Garnish with chopped coriander leaves.
Serve hot as a side dish with rice & dal or with chapati.

Lauki Muthia (Steamed Bottle gourd dumplings)

Ingredients and method to make the Muthia

2 cups grated lauki/ dhoodhi
1 cup wheat flour
3/4 cup gram flour (besan)
3/4 cup semolina/sooji/rawa
1/2 cup chopped coriander leaves
1/2 tsp cumin- coriander powder
1 tsp cumin seeds
1/2 tsp crushed ginger
1tsp chopped green chilli
1tsp turmeric powder
1/2 tsp chili powder
1 tbsp oil
1 tsp baking soda
sugar 1tsp
1 tsp crushed methi/ fenugreek seeds (optional)
salt to taste

For tempering
1 1/2 tsp oil
hing/ Asafoetida a pinch
1 tsp mustard- cumin seeds
1 tsp sesame seeds
handful curry leaves
broken red chilies
a pinch amchoor powder or juice of 1 lemon
coriander leaves for garnishing

Method:

Take a large bowl. Put grated lauki in to it. Then add wheat flour, rawa and the gram flour & add all the above ingredients which are given to make muthia. Knead them well to make a soft dough. keep aside for 10-15 mins.
Now apply oil in your hands as the dough is very sticky.
Make small lime sized balls and Take 1 ball, make a big firm round ball, place it in your palm & holding it firmly between all your fingers press to a vertical shaped muthia. 
Boil 2-3 cups of water in a steamer. Put the muthias in the steamer &  steam for about 15 to 20 minutes. Insert a knife to check if it is done or not. If the knife comes out clean then muthias are done.

 Cool slightly, then cut them into little bite sized pieces and keep aside. 

Heat oil in a small pan and put in hing, broken  red chilli, cumin- mustard seeds and sesame seeds and when it splutters , add amchoor powder & then add all the steamed muthias. saute for 2-3 min. Now switch off the flame. Garnish some chopped coriander leaves. your muthias are now ready to serve. Njoy hot hot muthias with chutney or ketchup for morning breakfast or evening snacks. 

NIMIKI (Nimki)

I always Love to have Nimkis with a steaming hot cup of tea ...A delicious & easy to make snacks. U can easily make it at home , store them upto 1 month & U can Njoy them with hot hot tea when ever u want....

Ingredients:

Maida - 1 cup
Nigella  seeds - 1/2 tsp
Baking Powder - 1/2 tsp
Water  to knead the dough
Salt - 1/2 tsp
2tblsp melted hot ghee/ butter
Oil for deep frying

Method:
Make a tight dough with Maida,nigella seeds, salt, baking powder, and 2 tbsp melted ghee . Cover it in a white damp cloth for about half an hour.
Make 10 small balls. Using a rolling pin, Roll the balls to thin Puri shapes.


Make little slits all over the puri. Sprinkle a little flour and half fold, again sprinkle a little flour and fold it into a triangle.




Heat oil in kadai. Add the nimkis to hot oil and fry on low flame till golden brown & crisp.