Tuesday, December 6, 2016

Chena Poda OTG / Micro Oven backed

Chhena poda (Odia: ଛେନାପୋଡ଼) is a cheese dessert from the state of Odisha in eastern India. It is said that chhenapoda originated in the Odia town of Nayagarh in the first half of the twentieth century. The owner of a confectionery, a certain Sudarshana Sahoo decided to add sugar and seasonings to leftover cottage cheese one night, and left it in an oven that was still warm from earlier use. The next day, he was pleasantly surprised to find out what a scrumptious dessert he had created. Today, it is also made and is popular in many states of India. Also it is a very famous and popular desert in coastal Odisha, India.
I have twisted it little using Orange Zest and Nutmeg powder, those are not generally not used for making ChhenaPoda
  • 250 gm. Cottage cheese or chhena (its crumble homemade cheese)
  • 1 1/2 tbsp powdered sugar
  • 1/2 tbsp semolina or suji or rawa
  • 1/2 tsp green cardamom powder (elachi powder)
  • 1/2 tsp Nutmeg powder
  • 10-15 raisins
  • 1/2 tbsp Orange Zest
  • Few chopped Cashews / Pistachio / Almonds(optional)
  • Ghee or butter for greasing
  • 1/2 tbsp baking powder
In a bowl add Cottage Cheese, Semolina, Sugar Powder, some chhena water mix it well and add baking powder, ghee, cardamom powder, raisins, Pistachio, cashew nuts,Nutmeg powder mix it well.
Take baking tray grease it with ghee and pour the mixture into the mold, put it into the oven to 165 degree centigrade for 35 minutes.
Let it cool down, take it out on a plate, cut into slices and serve.

Sunday, October 23, 2016

Prawn Fry

hmm i have cleaned the prawns, deep with one spoon vinegar after a minute mixed with corn floor and salt... set aside - used wooden toothpick for straight positioning..

Deep fry 6 pods garlic / 3 green chili in 2 cup hot oil, then take out these garlic and chili.. in that oil i have put prawns and deep fry.. just take out these prawns served with tomato sauce with fried garlic and chili .. sprinkle mirchi powder for extra hot flavor who prefer.

Oou Khata Mitha

Ouu Khatta (ଓଉ ଖଟା) or Ou Tenga is a sweet and sour Chutney made of elephant apple (ouu) Dillenia indica in jaggery in the Indian state of Odisha and Assam mostly in post monsoon season. Sometimes ouu added to dal or dalma. It is rich in vitamin C.

According to popular Oriya legends Ouu plant was only found in Paradise. Goddess Parvati brought it to earth along with the Betel vine.

Ouu Khatta Mitha

- Ouu ( Elephant Apple)
- Mustard Seeds 1 Spoon roasted & Grind
- Curry Leaves
- Jaggery 15 gram ( As per your sweet taking habit)
- Turmeric powder - 1/2 tsp
- Panch Phutan -1 tsp (A mix of cumin, mustard, fenugreek, fennel and kalonji in equal proportion)
- Whole Red chilly - 2 pieces
- Oil - 2 tbsp
- Salt to taste

Cut the Oou as like the way i have posted in below picture. Harmer little to the Oou Pieces then boiled these in salty haldi water. After boiled filter these Oou and set aside.. Take kadhai put 2 spoon Vegetable oil, put pancha futan keep cracking then add Curry leaves. Then after few seconds add whole red chilly (may be broken to 2/3 pieces). Then add boiled Ouu those are Harmer little, and  Stir for  3 to 4 minutes. Add one and half cup of water Cover with lid and wait till it boil(approximately 3 to 4 minutes). After that i have added Jaggery. Again let it boil for 2 to 3 minutes. Add the roasted mustard powder. Again boiled for 2 minutes more.

Traditional women in Odisha fear to cut this flower inside the fruit.. they believe cutting inside flower of Oou may arise problem in future pregnancy. so they keep extra vigilant for cutting Oou .

Saturday, October 22, 2016

Beetroot Sooji Halwa

3/4 Cup - Sooji/Rava/Semolina
3 Cups - Grated Beetroot or 2 Medium
1 1/2 Cups - Water
1 3/4 Cups - Sugar
4 tbsp - Ghee
12-14 - Halved Cashews nuts
1/2 tbsp - Raisins
1/2 tsp - Fresh Cardamom Powder

Peel, wash and grate beetroot.. In a pan or wok heat 1 tbsp ghee and roast sooji/rava until light brown and frangant around 5 minutes in medium flame with continous stirring, remove roated rava in another plate and keep aside. Add remaining ghee to wok and add grated beetroot roast in low to medium flame until beets gets cooked and strink to half of quantity, keep stirring in regular intervals around 8 to 10 minutes. I have grind them with 3 cup boiled milk and sugar . Put it in kadhai and boiled them again and. Add roasted sooji (semolina) mix well and saute for a min in low flame. Cover and cook for 5 minute in low to medium flame, water will be absorbed almost.. Stir well and cook for a 1 to 2 minutes without cover until halwa becomes dry, add cardamom powder, roasted nuts and mix well, off flame.

Friday, September 23, 2016

Badhi Badam Chura

Urad Dal Badis 15-20
China Badam ( Peanut  )3 big spoon
Flakes of Garlic 8-9
4 Green Chillies
2 Rosted dy chilies
2-3 tsp of Mustard Oil
Salt to Taste

Heat a pan. Roast the Badis and Badam separately. Coarsely grind Garlic, Green Chillies, Dry chilies Badis and China Badam.. Mix salt and Mustard Oil to the above mixture. Your dish is ready. Serve it with Pakhala.

Monday, August 8, 2016

Aludum & Dahibara

If you are a  tourist, traveling in street of Cuttack, Bhubeneswar and Puri definitely you will notice one favorite street food of Odisha that is Dahi Bara Aludum. Most of college students and Office employee depend upon this street food delicacy. This food delight always shutdown the immediate hunger in urgent scenario..

We are including here some top links of  "How To Make Dahibara & Aloodum".. So jump here to get the perfect Dahibara & Aludum making procedure.

Wednesday, June 22, 2016

Brinjal Curry

3 Spoon Dhania ( coriander )
1 Spoon Postak ( poppy seeds )
1/2 Spoon Methi ( fenugreek seeds )
4  Garlic
6 Curry leaves
4 Dry Red Chili
1/2 Tomato chopped
4 Medium sized Brinjal

1/2 spoon mustard seeds
1/2 spoon jira
1 onion finely chopped
Tamarind  pulp 1 spoon
10 roasted cashew nuts

First cut the brinjal in a lengthy format,  then add the brinjal in water with 1 spoon haldi and pinch of salt. After 10 mintutes filter the brinjal from Hadli water and fry until tender. Then roast the ingredients like dhania, postak, methi. After roasted make it a fine paste adding garlic and dry red chili.

Heat oil in a large vessel and add mustard seeds and cumin seeds . After mustard seeds splutter, add chopped onions and chopped Tomato saute a while. After that add roasted masala paste add Tamarind paste, curry leaves mix well and cook for 2 - 3 min. After that add 3 cups of water give it a boiled and add fried brinjal . Add roasted cashew nuts and cook it covered on low flame for 15 mins. Garnish with chopped coriander and serve.