Rasabali

Rasabali is one of my favourite sweet/dessert and an all time hit among oriya peoples...Its an authentic Oriya recipe and also among the Mahaprasad of Lord Jagannath Temple,Puri, as well as used as Prasad in other famous temples of Orissa,India...This dish is made of milk and paneer...My father in law is a gr8 cook and he used to make these awesome and heavenly dessert at home usually...and i learned this tasty and superb recipe from him...There are 2 variations of this recipe, you can make the consistency of milk according to ur taste, as some people like it with thick consistency of milk and others like it thin...So its up to u...i like both the way...and here it goes:-

Ingredients

1 Cup Paneer(Cottage Cheese)
1 tsp Semolina(Sooji)
1 tsp Wheat Flour(Atta)
1/4 tsp Cardamom powder
2-3 Cardamom(crushed)
1 tsp Powdered Sugar
1 ltr Milk
1/2 Cup Sugar
Sliced Almonds for Garnishing
Oil For deep Frying

Method

Boil the milk and simmer in a heavy bottom vessel.
Add Sugar to the boiling milk.
Stir continuously on a low fire,so that it doesnt stick to bottom.
Cook until the milk is reduced to half of the ammount.
It will take approx 40 min- 1hr.
Meanwhile mash the paneer properly by adding cardamom powder, powdered sugar, semolina and wheat flour to it.
Knead it to a smooth and soft mixture.
U can also do it by using a blender.
After kneading, devide it to small balls and slightly flattened them like tikkis.
Heat oil in a wok/kadhai and deep fry them on low fire.
Drain excess oil by keep them on paper towel.
Do not over fry the paneer tikkis.
Now add them to the boiling milk, simmer for 1-2 mins and switch off the fire.
Let it cool down.

Garnish with sliced almonds and crushed cardamoms.
Serve warm or chilled...enjoy the heavenly tasty rasabali....:-)

Amba Poda Pitha

Poda pitha, and Pura Poda Pitha are always super duper hit at my house...my hubby wanna it always, but this time having lotss of mangoes in hand, i just wanna make one of my fav from Grandma's kitchen; i.e Amba Poda Pitha...Its little different from the original recipe, as here mango milkshake and chopped mango pieces are added to the batter..and u cant believe the taste is as always awesome...even my son(1.6 yrs) had some with more interest...So as they say, grandma's recipes and mom's recipes r always gr8, its really taste soo good...and here it goes:-

Ingredients


1/2 cup rice
1 cup black gram - without outer skin (chopa-chhada biri)
1/2 cup Mango milkshake or as needed
1 cup finely chopped mangoes
1 1/2 cup sugar (chini)/jaggery(guda)
3-4 green cardamom(crushed)
Few chopped Dry fruits
2 tsp of black pepper powder
ghee or refined oil
1/2 tsp salt
1 tsp Baking soda

Method


Soak the rice and black gram in water in separate bowls for about 4-6 hours.
Wash them thoroughly and grind the rice to a coarse paste and grind the grams to a fine paste...
Do not use much water for grinding..
Mix together both the batters by adding mango milkshake as needed to make a smooth and thick batter..
Add mango pieces, dryfruits, salt, sugar/jaggery,black pepper powder, crushed cardamom and baking soda to the batter and mix well.
Keep it covered for about 1 hour for self-fermentation.

Pre-heat the microwave/pressure cooker.
Form a thin layer of oil/ghee in the surface of the cooker/baking disk.
Add a layer of the batter about 1-2 cm thick.
Spread ghee over it.
For cooking in microwave, just bake it for 30-40 mins.

For cooking in the pressure cooker, cook it by closing the lid (without mounting the whistle-weight).
Place the pressure cooker in simmer flame for 40-50 mins.
Now poda pitha is ready.

When the pitha comes to normal temperature take it out carefully, and cut it into desired shapes.
Serve like this or with milk and ripe mango pieces, dalma, kheer or any other curry of ur choice.... enjoy..:-)

Sending this to Ayeesha's Any One Can Cook

and Vatsala's Friday Potluck

Chettinad Urulai Roast

Radhika of Tickling Palates had sent out an email about couple of weeks back about this new event called 'Blog Hop Wednesdays'....I got excited from that time and later it was decided that we (about 40 of us and counting) would be paired with one blogger every other week and we need to post a recipe from our partner's blog on alternate Wednesdays. The pairing schedule has been painstakingly worked out by Radhika..:-)


I thought this would be another opportunity to get to know new bloggers and also push us into learning new things along the way...For the first week, I have been paired with Kaveri of Palakkad Chamayal,  she has a lovely blog with many traditional SouthIndian recipes...I had a very wonderful time browsing through her yummy space...:-) 


After going through all the recipes, as to what to showcase from her blog, I chose this Chettinad Urulai Roast ...Chettinad is a small region in the state of Tamil Nadu. It is very famous for its spicy and aromatic cuisine...and i love chettinad cuisines....But I chose this recipe as my son loves to eat potatoes and this recipe contains baby potato with urad dal powder and u cant believe the taste is out of the world...its indeed a gr8 combo...really unbelievable...I have not  made any changes to the original recipe to keep the authenticity of the recipe....and here it goes:-

Ingredients

Baby Potatoes – 250 gms

Salt to taste

Dry Roast and Powder

Split Urad Dal – 1 to 2 tsps
Dried Red Chillies – 2 – 3
Whole Black Peppercorns – 5 – 6

For Seasoning

Oil – 2 – 3 tsps
Mustard Seeds – 1 tsp
Hing – 1 pinch
Turmeric Powder – 1 Pinch
Curry Leaves a few

Method

Boil and peel the baby potatoes.
Heat a Kadai, dry roast the split Urad dal. Once it starts changing color add the peppercorns and red chillies. Roast until Dal turn nice and brown. Cool, grind and keep aside.
In the same Kadai, add oil. Once oil is heated, add the mustard seeds and hing. Next add the turmeric powder and the curry leaves.
Next add the boiled and peeled potates. Give it a good stir. Add salt to taste and sauté for a about 5 mins.

Finally add the spice powder and mix well.

Serve hot with rice/roti...enjoy...:-)

*Note:

1. If baby potatoes are not available, use big ones. 

Boil and cut them into medium sized chunks.
2. Adjust spice according to your taste and u could also add sliced onions and garlic to this. Saute these before adding the potatoes.

Check out what's cooking at my fellow blog hoppers spaces.

Sending this to Ayeesha's Any One Can Cook