RASABALI

-
"Rasabali" is an authentic milk-based recipe from the land of Odisha.It is offered to Baladevjew, and originated  in the Baladevjew Temple of Kendrapara(Odisha).It is one of the main "Chhapan Bhoga" of Lord Jagannath,"Jagannnath Temple Puri".Rasabali is also served in various festival of Odisha.Paneer(chenna) is made into balls,lightly flattened and deep fried till golden brown.The deep fried paneer(chenna) are immediately soaked in thickened milk and garnished with chopped nuts






INGREDIENTS:-

FOR DOUGH:

Home made chenna(cottage cheese)-1 cup
Semolina(suji)-1 tsp
Wheat flour(atta)-1 tsp
Baking soda-1/4 tsp(optional)
Cardamom powder-1/4 tsp
Powder sugar-1 tbsp
Oil for deep fry

FOR THICKENED MILK:

Whole milk-1 1/2 ltr
Sugar-1/2 cup
Whole Cardamom-3(crushed)


FOR GARNISH:

Sliced Pistachios and almonds-1 tbsp(optional)


METHOD:-

1-In a heavy bottom vessel boil the milk and simmer on a medium flame.
2-Add cardamom and sugar to the boiling milk.
3-Stir continuously on a low flame so that it doesn't stick to the bottom of vessel.
4-Boil at least 45-50 mins till the milk is reduced to half the amount.
5-Mean while mash the chenna(cottage cheese) and rub it with the edge of the palm to make it soft and smooth.
6-Then add flour,semolina,sugar,cardamom powder and mix well till sugar loses its solid feel.
7-Make small balls and slightly flattened them between the palms like tikkis. Keep them aside.
8-Heat enough oil in a wok and deep fry all paneer balls low flame.
9-Drain excess oil by keep them on paper towel.(Care should be taken not to over fry them.)
10-Now add the fried paneer balls to the milk and simmer on low flame for 2-3 mins.
11-Remove from heat and let it cool down.(I like chilled,if you want then refrigerate it for 1-2 hours )
12-Garnish with sliced pistachios and almonds and serve chilled.(But I like it plain)







Comments

Post a Comment

Popular posts from this blog

POTALA RASA(TEMPLE STYLE)

-
Image
Potala Rasa is very popular dish in the eastern India specially in the state of orissa.Potala or Parwal or Pointed Guard is one of the most famous vegetable in orissa.In this recipe potala is cooked with poppy seeds,cashew nuts,coconut milk and the spices.It is a typical Oriya cuisine.This recipe is one of the main menu of the "Mahaprasad" of Jagannath Temple,Puri.So let's start..... INGREDIENTS:- Potal or parwal-500 gm Grated coconut-1/2 cup Poppy seeds(khus khus)-5 tsp Cashew nut-10 pieces Ginger-1/2 inch Cumin seeds-2 tsp Turmeric powder-1/2 tsp Coriander powder-1/2 tsp Chili powder-1 tsp Garam masala powder-1 tsp Roasted cumin seeds powder-1/2 tsp Dry chilies-1 Bay leaves–2 Panch phutan-1 tsp Yogurt/coconut milk-2 tbsp Ghee-4 tbsp Salt to taste METHOD:- 1-Wash and peel the parwals.Cut each parwal in two halves(round shape). 2-Peel the potatoes and cut into cube pieces.(cut into 8 pieces) 3-Make a fine paste of grated coconut,gin...
Read more

ALOO-MATAR CHAAT

-
Image
Aloo-mattar chat is a very famous chatpata street food in Odisha(a northeastern state of India).Its main ingredients are dried peas(yellow/white/green) and potato.Sometimes it is served with dahi bara(dahi vada) or gup chup(panipuri).This chat is my all time favorites street food. INGREDIENTS:- Yellow Peas-1cup Boiled potatoes-2 large(peel skin and mash them well) Chopped Onion-1 large Chopped Tomato-1 large Grated ginger-garlic-2 tbsp Turmeric powder-1 tsp Red Chili powder-1 tsp Coriander powder-1/2 tsp Cumin powder-1/2 tsp Dry mango powder-2 tsp Water-2 tbsp Oil-1 tbsp Salt as per taste FOR ASSEMBLE: Chopped onion Chopped green chili Chopped Coriander leaves Grated cucumber Grated carrots Tamarind chutney(see recipe here) Coriander min chutney(see recipe here) Sweet curd/yogurt(beat smoothly with 1 tbsp of sugar and 2 pinch of salt) Roasted cumin powder Chat masala Black salt Roasted Lijjat Papad Thin sev Papdi-5-6 METHOD:- 1-Soak...
Read more

PAKUDI TARKARI(PAKODA CURRY)

-
Image
INGREDIENTS:- FOR PAKODA(PAKUDI): Gram flour-1 cup Chopped onion-4 tbsp Ginger-Garlic paste-1/2 tsp Chili powder-1/2 tsp Baking soda-1/4 tsp Turmeric powder-2 pinch Hing-a pinch Salt to taste Water as need Oil for deep frying FOR CURRY: Chopped onion-1 large Chopped Tomato–2 Ginger-garlic paste-1 tbsp Whole garam masala-1 tbsp(cardamoms,cloves,black pepper,coriander seeds,cumin seeds,cinnamon and bay leaves) Dry red chili-2 Chili powder–1/2 tsp Coriander powder-1/2 tsp Cumin Powder-1/2 tsp Turmeric Powder–1/4 tsp Garam masala-1/2 tsp Oil-1 tbsp Salt to taste METHOD:- 1-Mix all ingredients for pakoda(pakudi) except water in a large bowl.Then make a dumpling batter with the help of very little water.Mix  it well with spoon. 2-In a kadhai heat oil on medium heat.When oil is heated,drop batter in the oil using finger or spoon and fry till golden brown. Drain on paper towel to soak extra oil.Keep aside. 3-In a pan heat oil.add dry chili and...
Read more