Showing posts with label Cottage Cheese. Show all posts
Showing posts with label Cottage Cheese. Show all posts

Thursday 15 October 2020

Fried Achaari Paneer Sticks


Since the festivals are round the corner, here is a very simple and easy vegetarian starter you can make at home. This recipe that I created calls for few ingredients which most of us have at home. This dish can be enjoyed with ketchup and mint mayonnaise dip 

To Marinate the Paneer Sticks
6  Paneer strips - Paneer cut into 3 inches  length and 1 1/2 inches thickness 
4 to 5 tbsp spicy Mango Pickle Masala including the oil of the pickle masala or chilli pickle masala for more spiciness 
Salt to taste 
1/2 tsp Panch Phoran crushed (Equal portion of Nigella seeds, Fennel seeds, Wild Celery seeds or Mustard seed, Cumin seeds and Fenugreek seed)
6 inches 6 Bamboo Skewers

Take a bamboo and insert the paneer strip gently into the stick, till the tip. Take a bowl, add crushed panch phoran , salt and the pickle masala into the bowl, mix all the ingredients together. Apply the masala on the paneer strips and keep it aside to marinate while we make the batter and proof the batter. 

To make the Batter 
1 1/2 cup All Purpose Flour / Maida
2 tsp Dry Yeast
1 cup and more as required Lukewarm water
Salt to taste
1 tsp Sugar 

Take a rectangular container, add 1 cup lukewarm water, sugar and yeast. Mix all the ingredients together. Keep it aside until the yeast rises. Now add a cup of flour and salt into the same container, mix the flour into the yeast water, add the remaining flour and mix the ingredients together into a smooth thick batter, while whisking add extra water only if required. Keep the batter aside to rise. 

To make the Paneer Sticks
Marinated Paneer
Oil to fry 

Take a pan, add oil, let the oil heat, reduce the flame. Take a marinated paneer stick, dip the paneer stick into the batter, coat the paneer strips well. Fry the paneer strips until golden brown in colour. Remove the fried paneer strips on the paper towel. Serve the paneer strips with tomato ketchup and mayonnaise dip. 

Saturday 11 July 2020

Chaman Olu / Cottage Cheese and Potato

It’s a Kashmiri dish that is made with cottage cheese and potato. It’s served with rice. It’s a very simple dish, yet very delicious.
I have adapted the recipe from Ms. Purnima Kachru’s cook book.
We enjoyed the dish with hot steamed rice.

250 grams Cottage cheese cut into medium size cubes
1 big  size Potato cut into thick roundels
4 Green chillies slit
1/2 tsp Turmeric  Powder
1/2 tsp Ginger Powder
1 tsp Fennel seed Powder
1 pinch Asafoetida
Salt to taste
1 Black cardamom crushed
2 Cloves crushed
2 Green Cardamom crushed
1 1/2 tbsp Curd
1 1/2 tbsp Milk
1/2 cup Mustard Oil
1 tbsp Ghee
1 1/2 cup Water

Take a wok, add mustard oil, heat the oil. Reduce the flame. Fry the cottage cheese until the edges are golden brown in colour. Take a pot, add water, add salt and turmeric powder. Add the fried cottage cheese into the water. Now fry the potato roundels and add the potato roundels into the water. Add ginger powder, fennel powder, asafoetida and black cardamom. Place the pot on the gas stove and cook the ingredients on medium heat until the water reduces into half. Beat the curd along with the milk. Pour the milk - curd into the pot, stir the gravy constantly and cook for 5 minutes. Remove the gravy from the flame. Take ghee in a pan, let it heat, add the green cardamom and cloves. Sauté and pour the ghee into the gravy. Add green chillies to garnish. Serve the dish with steamed rice.

Wednesday 21 March 2018

Porabari Chom Chom

I am totally in love with this chom chom from Bangladesh. I had it when my husband had been to Bangladesh and had got this sweet dish for me from there. Greedy me, wanted to have more so tried making it at home. Some net search and the result was yum. 
This chom chom is very famous and were made at Porabari Tangail Bangladesh in earlier days. Now it’s know world wide. The taste is divine. It’s different from the normal chom chom we get in India. The actual process takes a very long time up to 3 to 4 hours and it naturally gets a golden colour. But to reduce the time, I have tried it differently and have caramelised the sugar first and then added it to the sugar syrup later to speed up the cooking process to almost an hour. It takes a long time to cook but it is worth the effort.

For the Caramel Syrup
1/4 cup Sugar
1 cup of Water

Take a pot, add sugar and continuously stir on a low flame to make the caramel syrup. Keep a eye on the syrup as it can get burn very fast. As the colour of the sugar syrup changes and becomes caramel, add a cup of water and let it continue to simmer on low flame for a minute.  Remove it and keep it aside.

For the Sugar Syrup
2 cups Sugar
5 cups of Water
In a wok, add the water and sugar, let the sugar dissolve and let the sugar syrup continue to cook till we make the chenna balls.

For the Chom chom 
250 grams Homemade Chenna / Cottage Cheese mashed
1 tbsp Fine Semolina
2 tbsp Flour
1/2 tsp Baking powder
3 tbsp Milk powder + 2 tbsp dry Mawa mix together for garnishing
Sugar syrup
Caramel syrup

Till the sugar syrup is being made. Take the mashed chenna, add the semolina, flour and baking powder. Mix and knead it very well till all the ingredients combines and binds well. With the help of the palm rub the mixture against the flat surface. Knead it well for 5 minutes. Take lime size portion and give it a longish oval shape. Repeat the process till all the chenna dough is used up. Add the chenna balls into the sugar syrup. Cover and let it cook for 10 minutes. Heat up the caramel syrup. Open the lid of the wok, now gradually add the caramel syrup into the sugar syrup and stir it. Let it continue to cook for at least an hour or till the sugar syrup becomes clear and the chom chom gets its colour. In between the cooking time once in a while stir the sugar syrup and remove the impurities that has formed on the sides of the wok. Once done, switch  off the flame and add 1/2 cup cold water. Let the chom chom  sit in  the sugar syrup till the sugar syrup completely cools down. Remove the chom chom from the sugar syrup and roll it in the milk powder and mawa crumb. Enjoy the  chom chom. 

Wednesday 27 September 2017

Paneer Ke Kabab

A superb and easy festive snack or starter for vegetarians. Without any garlic and onion and with very few ingredients this snack can be made in very less time. This Kabab is shallow fried and served hot with green chutney.

250 grams Paneer / Cottage Cheese
3 tbsp Green Masala Paste ( Few coriander leaves, few mint leaves, 1 small piece of Ginger, 2 Green Chillies and 1/4 tsp Cumin seeds ground together in a mixer without adding any water )
2 tbsp All Purpose Flour ( Maida )
2 tbsp Semolina ( Suji )
Rock Salt to taste - (Sendha Namak)
2 tbsp Curd
Oil for shallow frying

Take the cottage cheese, ground masala, maida, suji, salt and curd in a bowl. Mix all the ingredients  properly till it forms a soft dough. Make small balls and flatten it.
Take a pan, add oil. Let it heat. Shallow fry the Kababs till it is golden brown on both the sides. Serve it hot with green chutney.

Friday 1 September 2017

Pişi / Hamur Kizartmas

It's a fried Turkish bread or dough and it's normally eaten for breakfast or snacks. The bread dough is stuffed with a stuffing and is then fried in oil. Normally the dough is stuffed with chopped parsley and feta cheese. I have substituted it with spinach and cottage cheese. There are no spices add to the stuffing, but if you wish you can add some chillies or pepper powder to make it spicy.

For the Stuffing
2 cups Spinach chopped
1 cup Cottage Cheese crumbled
3 Garlic Cloves minced
Salt to taste
1 tbsp Oil

Heat the oil in a pan. Add the garlic and sauté it for a minute. Add the spinach and salt, stir well till the water dries up. Add the cottage cheese and stir again for another 2 minutes, remove it from the flame and keep it aside.

For the Pişi
2 cups of All Pourpose Flour
7 grams of Instant Yeast
1 tsp Sugar
Salt to taste
2 tbsp Curd
1 1/2 cup of Lukewarm Water
1 1/2 tbsp Oil for the Dough
Oil for frying

Add the flour and salt into a mixing bowl and mix it. Make a well in the center of the flour and add the yeast, sugar and half cup of lukewarm water, mix well and keep it aside till it rises. Add the beaten curd and a tbsp of oil. Begin to mix the flour, keep adding little water at a time to form a soft dough. Apply oil on the dough. Cover it and keep it aside to rise. Knead the dough for 2 minutes. Divide the dough into medium lime size portions. Roll out each portion into a disc, place a tbsp of the stuffing on one half of the disc and fold the other half over the stuffing. Seal the edges. Heat the oil in a wok. Fry the Pişis until golden brown from all the sides on a low flame. Serve it hot with a cup of tea.

Tuesday 22 August 2017

Chanar Pantua

It is a traditional Bengali sweet made from cottage cheese and khoya, which is kneaded into a soft dough, divided into small equal portions and deep-fried. It is then dipped into sugar syrup.
Pantua is a Bengali version of Gulab Jamun.

For Sugar Syrup
2 cups Sugar
1 1/2 cup Water
2 Green Cardamom

Add all the above ingredients in a pot and let the sugar dissolve and simmer till it becomes into a one string consistency. Remove it from the flame and keep it aside.

For the Pantua
Cottage Cheese made from one liter Cow Milk
approximately 150 grams 
100 grams Khoya
3 1/2 tbsp All Purpose Flour
A pinch of Salt
2 pinches of Baking Powder
1 tsp Milk if required 
1/4 tsp Ghee
Sugar Syrup
Oil for frying

Drain the whey from the cottage cheese. The cottage cheese has to be dry, but moist. Add the cottage cheese, khoya, all purpose flour, salt and baking powder into a plate. Mix and knead all the ingredients together. If you fill the dough is hard, then add the milk otherwise not need. It has to be a soft smooth dough. Add ghee and knead it well. Divide the dough into equal size round balls or you can give it an oblong shape if you desire. Heat the oil. On a low flame fry the pantuas till golden brown in colour. Keep stirring the pantuas while frying to obtain an uniform colour. Directly dip the pantuas in sugar syrup. Let it soak for 15 minutes before serving.

Wednesday 2 August 2017


On the way to Shantiniketan in West Bengal, you will cross Shaktigarh. This place is known to be the birth place of Langchas.
Langcha is a sweetdish which is made with cottage cheese mixed with other ingredients. It is long cylindrical in shape. It is deep fried till a darkish brown crust is formed and then it is  dipped in sugar syrup till it becomes soft and juicy. 
I have used a food processor to blend the ingredients together, but the actual process is to knead it with the help of your palm.

Thin Sugar Syrup
1 cup Sugar
2 cups Water


In a pot add the sugar and water, let it simmer till the sugar dissolves. Keep it aside.

Thick Sugar Syrup
2 1/2  cups Sugar
1 cup Sugar

In a pot add the sugar and water, let it simmer till the sugar dissolves. Let it boil and switch off the flame just before the one string consistency. Keep it aside.

To make the Langcha
300 grams Cottage Cheese
100 grams Khoya / Mawa
1/4 cup Rice Flour
1/2 cup All Purpose Flour (AFP)
1/4 tsp Nutmeg powder
1/2 tsp Cardomom powder 
2 tsp Sugar
1/2 tsp Soda bicarbonate
1/2 tsp Ghee
Thin Syrup
Thick syrup
Oil to fry the Langcha

Add the cottage cheese, khoya, rice flour, apf, nutmeg powder, cardomom powder, sugar and soda bicarbonate in a food processor and blend it till all the ingredients are blended well. Remove the mixture on a plate and knead it. If you feel that the dough is too soft to handle then add a tbsp of apf or more and knead it. Apply ghee on your palm and knead it, till a soft dough is form. Divide the dough into equal portions. Take a portion, apply oil on the palm and give it a long cylindrical shape. Take oil in a wok, heat it. On a low flame fry the langchas till darkish brown in colour. Keep stirring the langchas while frying to get uniform colour on the langchas. Remove the langchas from the oil and drop them into the thin syrup and let it soak for 20 minutes. Then remove the langchas and soak them in the thick syrup for 20 minutes. After 20 minutes serve it. 

Monday 19 June 2017

Braised Cottage Cheese / Tofu, Spinach and Dried Mushrooms.....

This time during my trip to Singapore, I happened to pick up different varieties of Dried Mushrooms which are very popular like shiitake, oyster, flower shiitake, portobello and needle mushrooms. Before cooking the mushrooms, you need to soak the mushrooms in hot water for several minutes, squeeze the excess water out and then used them. Mushrooms have a meaty flesh and a woody flavor. If you don't have dried mushrooms, use fresh mushrooms which are available at your place. I have added cottage cheese, but tofu can also be used. Other ingredients that I have used are spinach, onion, garlic, ginger, green chillies, bird eye chillies and seasonings. This dish can be served as a starter for vegetarians... 

1 bowl of mix variety of dried Mushrooms soaked in hot water for 10 minutes and then squeezed them out from the water
6 to 8 pieces of cottage cheese / tofu cut into triangle shape 
1 big Onion cut into cubes
 6 Garlic cloves sliced
 1 small piece of Ginger sliced
2 Green Chillies cut lengthwise 
4 to 6 Bird eye Chillies 
A handful of spinach leaves along with it's stem broken into half 
Salt to taste 
1/2 tsp Black Pepper Powder
¼ cup of Oil
2 tbsp Soy sauce
1 tbsp Honey 
1 tsp Vinegar

Take a wok, add oil. Then fry the cottage cheese / tofu until brown on both sides. Keep it aside. In the same Oil sauté the garlic, ginger and chillies for a few seconds. Add the onions and saute till translucent. Add the spinach and sauté on high heat for a minute. Add the mushrooms, add the soya sauce,vinegar,honey, salt and pepper powder. Add the cottage cheese / tofu. Stir it. Cover let it simmer in it's juices for 2 minutes. Serve it hot.

Wednesday 11 January 2017

Nolen / Notun Gurer Roshogolla... Date Jaggery Rasgulla...

This Rasgullas are made with Notun / Nolen Gur / Date Jaggery. Date jaggery is made in winter season and is sold in the market either in liquid form called Jhola Gur or solid blocks called Patali / Nolen Gur or Notun Gur. 
The recipe of the Rasgulla is the same, only date jaggery is added to the syrup. Rasgulla making is a easy task, only few tips to be remembered. Cow milk is best to make the rasgulla. While making the cheena / paneer, after the sour agent is added don't over boil the milk after it curdles other wise the cheena will become hard. Squeeze out the whey completely from the cheena, but at the same time cheena should be moist enough to bind into a smooth soft dough. Knead the cheena very well by rubbing the cheena with the help of your palm on a flat surface. Knead the cheena for 10 minutes. If you feel that the cheena has become hard and it is not binding, then add few drops of milk or water while kneading. I have added suji and sugar. You can also replace suji with flour. 
I am sure you will enjoy making them too. 

Cheena / Paneer made out of 1 1/2 litres Cow Milk
1 tsp Suji / Fine Semolina 
1 tsp Sugar 

For the Syrup
2 cups Sugar
1 cup Nolen Gur / Date Jaggery 
7 cups of Water 

Take a deep bottom pot. Add the sugar, date jaggery and water. Let the jaggery and sugar melt. Let it simmer. Meanwhile on a flat surface, start kneading the cheena, suji and sugar for 10 minutes rubbing the cheena with the heel of the palm until smooth and it binds into a dough. Make small lime size portions and roll them into balls. Drop the balls into the syrup. Cover and cook for 15 minutes on medium heat. Open the lid and let it cook for 5 minutes on low heat. Switch off the flame, wait till it cools down before serving. 

Thursday 22 September 2016

Rasgulla... From the village of Pahala

A sweet controversy....
Uptill now I grew up knowing that Rasgulla's were invented in Bengal by Nobin Chandra Das in 19 th century. The other day when I had posted Rasgullar payesh, a friend pointed out that this is not the truth... According to historians of Odisha, the rasgullas were originated in Puri, as Khira Mohana which later was know as Pahala Rasgulla. It has been traditionally offered as offering  to goddess Laxmi at JagannathTemple in Puri. The Jagannath Temple scholars Laxmidhar Pujapanda and researchers like Jagabandhu Padhi state that the tradition has existed since 12th century.  According to people of Pahala, a village which is on the outskirts of Bhubaneswar, had large number of cows and the milk was produced in excess.  The villagers would throw away the milk when it got spoilt. When a priest from the Jagannath Temple saw this, he taught them the art of curdling the milk and including the recipe of rasagulla. Hence Pahala become the biggest market for chhena-based sweets.
This claim is contested by Bengali historians. According to food historians K.T Acharya and Chitra Banerji, that there are no references to cheese (including chhena) in India before the 17th century. The milk-based sweets were mainly made up of khoa before the Portuguese ruled our country. Their influences led to the introduction of cheese-based sweets. Therefore, the possibility of a cheese-based dish being offered at Jagannath Temple in 12th century is highly unlikely. According to Nobin Chandra Das' descendant Animikh Roy and historian Haripada Bhowmik, rasgulla is not even mentioned as one of the chhappan bhog ("56 offerings") in the early records of the Temple. They also state that it would have been a blasphemy to offer something made from spoiled milk to a deity. However,  Michael Krondl argues that Hindu dietary rules vary from region to region, and it is possible that this restriction did not exist in Odisha.
Recently it is declared by an Odia researcher Asit Mohanty (research scholar on Jagannath culture and traditions) that there is mention of Rasagola in the Jagamohana Ramayana of Balaram Das a text of 15th Century.The text mentions that Rasagola, along with other sweets were found in Odisha. There is also mention of many other cheese made sweets like Chhenapuri, Chhenaladuand Rasabali.
However Bengal claims that the spongy white rasgulla is believed to have been introduced in 1868 by a Kolkata based confectioner Shri Nobin Chandra Das. His descendants claim that his recipe was an original, but according to another theory, he modified the traditional Odisha rasgulla recipe to produce this less perishable variant. Yet another theory is that rasgulla was first prepared by someone else in Bengal, and Das only popularized it. In Banglar Khabar (1987), food historian Pranab Ray states that a man named Braja Moira had introduced rasgulla in his shop near Calcutta High Court in 1866, two years before Das started selling the dish.  In 1906, Panchana Bandopadhyay wrote that rasgullla was invented in 19th century by Haradhan Moira, a Phulia-based sweetmaker who worked for the Pal Chowdhurys of Ranaghat. According to Mistikatha, a newspaper published by West Bengal Sweetmeat Traders Association, many other people prepared similar sweets under different names such as gopalgolla (prepared by Gopal Moira of Burdwandistrict), jatingolla, bhabanigolaand rasugolla.Food historian Michael Krondl states that irrespective of its origin, the rasgulla likely predates Nobin Chandra Das.Bhagwandas Bagla, a Marwari businessman and a customer of Nobin Chandra Das, popularized the Bengali rasgulla beyond the shop's locality by ordering huge amounts.
In 2015, the Odisha government initiated a move to get Geographical indication (GI) status for the rasagulla made in Pahala. On 30 July, the people of Odisha celebrated "Rasagola Dibasa" ("Rasgulla Day") to reaffirm Odisha as the place of the dish's origin.In August, West Bengal decided to legally contest Odisha's move to obtain GI Status.
In 2015 The odisha state government constituted three committees to claim over the Rasgulla .The committees submitted their interim report to the government. Noted journalist and food researcher Bhakta Tripathy and a member of the committee had submitted dossier containing historical evidence of Rasgulla origin in Odisha.The Science and Technology department of the West Bengal government also started the process to get its own GI status for the dessert.
In 2016 an official of the West Bengal government stated that they only wished for a Geographical Indications (GI) tag only for the local varity of Rasgulla known as'Rasogolla', stating that "There is no conflict with Odisha. What we want is to protect the identity of our Rasogolla. Their product is different from ours both in colour, texture, taste, juice content and method of preparation."
Based on Net Sources.....
For me a sweet is to indulge, irrespective of the state it belongs.
Here is my adaptation of the dish....

Pahala Rasgulla

Home made Chenna / Cottage Cheese made from 11/2 liters Cow Milk
1 tsp Sugar
1 tsp Semolina
2 pinches of Cardamom powder
1/2 liter Hot Water

For the Sugar Syrup
21/2 cups Sugar
5 1/2  cups Water
Take the a plate, add the chenna, semolina and sugar. Mix and knead it into a smooth dough for 5 to 7 minutes. Take sugar and water in a pot for making the sugar syrup. First let it boil and and let it simmer on low flame. Meanwhile make equal size balls ftom the dough. Roll it into a balls and drop it in the sugar syrup. Let it cook on medium flame covered for 15 minutes. Remove the cover and let it boil for 5 minutes on high flame. Remove the rasgulla from the sugar syrup and put it in the hot water for 10 minutes. Remove the rasgullas from the hot water. Put it in a bowl and pour the sugar syrup on top of the rasgullas. Cover and let it sit for 30 minutes before serving.

Thursday 8 September 2016

Raj Bhog....

This is one of the sweet delicacy of Bengal. It is another variety of rosogulla which is made from paneer or cottage cheese but it is little bigger in size, yellow in colour and has a mawa and milk masala stuffing inside. 

For the Paneer / Cottage Cheese 
1 1/2 liters Cow Milk 
3/4 tsp Citric Acid 
3/4 cup Water 

Dissolve citric acid in water. Heat the milk and when it just starts to boil, reduce the flame. Take a ladle full of milk and add it in citric water, mix it and pour it back in the remaining milk and stir. Once the milk curdles and separates from the whey, then switch off the flame and let it stand for an hour and half. Strain the paneer through a muslin cloth till all the water drains out completely. 

For the Suffing 
1 tbsp Mawa
1 tbsp Milk Masala powder 

For the Sugar  Syrup 
3 cups Sugar 
7 1/2 cups Water 

For the Raj Bhog
Paneer made from 1 1/2 liters Cow Milk 
1 tsp All Purpose Flour 
1 tsp Semolina 
2 pinches of Yellow food colour 

For the Stuffing, mix the mawa and milk masala together, make 8 or 12 equal small portions as many portions of the paneer balls and keep it aside. 
For the Rajbhog, take the paneer, semolina and all purpose flour together and knead it well till a smooth soft ball is form. Divide the dough into 8 or 12 equal portions as per the size desired. Take one portion,  flatten and create a hollow in the centre of the dough. Add a portion of the stuffing, seal the edges of the dough and roll it back into a ball. 
To make the Sugar syrup, mix sugar and water in a heavy bottomed pot. Heat it on full flame. As the syrup begins to boil add the balls one at a time into the sugar syrup to make the Rajbhogs. Lower it on medium heat and cover the lid for the first 5 minutes. Then half open for the next 15 minutes and for the last 10 minutes remove the lid. Serve it hot or room temperature. 
P. S. Instead of the milk masala powder you can ground 2 Almond, 3 Pistachios, Few Saffron Strands, 1 Cardamom seeds together. 

Sunday 28 August 2016


This is a very famous sweet from Bengal. Chitrakoot is made from cottage cheese,  flour, semolina, khoya, sugar and baking powder. It is first deep fried in ghee or oil and then submerged in the sugar syrup and after that rolled with milk powder and caster sugar. 

For Chitrakoot.....
100 grams Home made Cottage cheese (water completely squeezed out )
25 grams Khoya 
10 grams All Purpose Flour 
5 grams of each All Purpose Flour and Semolina 
5 grams Sugar 
2 Pinches of Baking powder 
Ghee or Oil for frying 
For the Sugar Syrup....
100 grams Sugar 
100 ml Water 
1/4 tsp Milk Powder to sprinkle
Little Caster Sugar  to sprinkle 

Take the cottage cheese, khoya, 5 grams sugar, all purpose flour and baking powder in a plate. Knead all the ingredients together until a soft dough is form. Divide the dough into 6 lemon size equal balls. Flatten the balls and shape it into square or diamond shape. Heat the oil in a pan. Fry the chitrakoots until brown in colour. Mean while take a pot and add sugar and water to make a one string sugar syrup. After the chitrakoots are fried dip it into the sugar syrup for an hour. Remove it from the syrup, arrange the Chitrakoots in a plate. Sprinkle milk powder and caster sugar on top. 

Thursday 25 August 2016

Rosogollar Payesh

Today I have prepared Rosogollar Payesh, which is a sweet delicacy from Bengal. The Rosogollas are boiled in the flavoured milk. 
The syrup is squeezed out from the rosogolla and it is re boiled  in water again so that it swells up and when the water is squeezed out again and then added to the milk, it will soak the milk well in the rosogollas. 

12 Mini Rosogollas 
750 Ml full fat Milk 
3 to 4 tbsp Sugar
1/4 tsp Cardomom powder
2 tbsp Almond Flakes 
2 tbsp Pistachio Coarsley ground 
Some Almond flakes and ground Pistachios for garnishing 

Take a deep bottom pot. Add the milk. On a low flame let the milk simmer for 10 minutes. Add the sugar, cardamom powder, almond flakes and ground pistachio. Stir and let it simmer till the milk has reduced 1/2 it's quantity.  Meanwhile take the Rosogollas, squeeze out the syrup, take a small pan and add 1 cup of water. Boil the water and add the squeezed Rosogullars in the water. Boil it for a minute. Squeeze the excess water out from the Rosogollas. Add the Rosogollas into the milk, continue to cook the milk till the milk has thickened up. Remove it from the flame, garnish it with remaining almond and pistacho. Serve it chilled.

Monday 25 July 2016

Chilli Garlicky Cheese Rice -Potato Pops

Chilli Garlicky Cheesy Rice - Potato Pops...

These can be served as tea time snacks or starters. These are vegetarian pops. I love the taste of the melted mozzarella. These are easy to make. Must serve it hot.. 

For the Stuffing
1/2 cup Grated Cheddar Cheese
1 cup Mozarella grated  
1/2 cup Cottage Cheese crumbles or grated 
1 tsp to 2 tsp Green Chillies minced as required 
1 tsp Garlic minced 
Salt to taste 

Mix all the above ingredients together and keep it aside. 

For the Potato - Rice Pops 
1 cup cooked Rice mashed 
2 Large Potatoes boiled grated
1 cup or 3 to 4 end slice of the Fresh Bread crumbs
1/4 cup Spinach Puree 
Salt to taste 
1 tsp Oil

Mix all the above ingredients together well and make a dough. If you feel the dough is too sticky to handle then add some more bread crumbs. Add a tsp oil and knead it well. 

To Fry the Pops 
1 cup Fine Semolina 
Oil to fry 

Take a small portion of the dough, flatten it.Place some stuffing in between the dough. Press the stuffing in the center and close the edges of the dough. Roll it into a ball. Repeat the process till all the pops are ready. Toss them in semolina. Heat the oil in a fry pan. Fry the pops till golden brown on full flame. Remove it on an absorbent paper. Serve it hot with tomato ketchup... 

P.S. Take Fresh Bread and grind it to make fresh bread crumbs. 
The dough is a bit sticky, to handle the dough apply oil on the palms. 
Please roll the pops well after the stuffing is done, or else it can break and the cheese can ooze out. 

Saturday 23 July 2016

Garlicky Chilli Cottage Cheese and Veggies Stirred Fried....

Garlicy Chilli Cottage Cheese and Veggies Stirred Fried....

This is a vegetarian starter dish. I love this dish for its garlicy flavour and spiciness.

For the Sauce 
2 tbsp Soya sauce 
2 tbsp Green Chilli sauce
2 tbsp Tomato Ketchup 
2 tbsp Vinegar
2 tbsp Cornflour 
Salt to taste 
4 tbsp Water

Take a bowl and mix all the above ingredients together.

For the Stir Fried Cottage Cheese and Veggies..
500 grams Cottage Cheese cut into cubes 
2 Onions cut into cubes 
1 Green Capsicum cut into cubes 
1/2 Red Capsicum cut into cubes 
1/2 Yellow Capsicum cut into cubes 
2 tbsp Garlic minced 
6 Green Chillies cut lengthwise  
1/4 cup Water 
1/4 cup Oil

Take a wok. Heat the oil. Fry the cottage cheese in batches till brown in colour. Remove it from the oil and keep it aside on an absorbent paper. Keep 2 tbsp of oil in the wok and remove the excess oil out. In the same oil add the garlic. Stir fry it for 1 minute. Add the onion. Stir fry it till the onions are translucent. Add the capsicum and green chillies. Stir it for 2 minutes. Add the Cottage cheese. Stir it and cook for 2 minutes on high flame. Add the sauce. Stir it for another 1 minute. Add the water, stir fry it on full flame till the sauce incoperated with the veggies and cottage cheese well.  Serve it hot as a starter.

Tuesday 19 July 2016

Chickpea and Cottage Cheese Salad with Raw Mango and Coriander Chutney Dressing...

Chickpea and Cottage Cheese Salad with Raw Mango and Coriander Chutney Dressing...
This salad has an Indian touch made with green raw mango and coriander leaves chutney with a drizzle of mustard oil for flavour.... This can be served as a vegetarian starter dish.

For the Dressing
1 small bunch of Coriander leaves chopped
1 small Raw Mango chopped
2 Green chillies
1 small piece Ginger sliced
Salt to taste

Take a grinder and add coriander leaves, green chillies, raw mango, ginger and salt. Grind it into a paste. 

For the Salad
2 cups of boiled Chickpeas
1 cup of Cottage Cheese cut into small pieces
2 Cucumber cut into small cubes
2 Tomatoes cut into small cubes
1 Onion chopped
Few Coriander leaves chopped
1 tbsp Lime Juice
Green Chutney
Salt to taste
2 tbsp Mustard Oil

Take a bowl. Add the chickpeas,  cottage cheese, onion, tomato, cucumber and coriander leaves. Mix it.  Add the salt and lime juice. Mix it. Add the green chutney and mustard oil. Mix it. This salad can be served as a vegetarian starter. 

Sunday 26 June 2016

Palak Paneer Stuffed Paratha

Palak Paneer Stuffed Paratha...

This paratha is good for children who refuses to eat green leafy vegetables. This can be eaten with curd and pickles.
4 cups of Whole Wheat Flour
1 bowl Spinach Purée
1 tsp Ginger Chilli paste
1 tbsp Mint chopped
2 Green chillies chopped
1 bowl of grated Cottage cheese
1/2 cup Curd beaten
1/2 tsp Turmeric powder
1 tsp Cumin powder
1/2 tsp Garam masala powder
1/2 tsp Curry powder
1/2 tsp Chilli powder
1/4 tsp Cumin powder for stuffing
Salt to taste
Ghee to fry the Parathas

Take a mixing bowl. Add the flour, spices, salt and oil. Mix it well. Add curd and spinach purée. Mix it, add water as required and start kneading into a dough. Knead the dough for 5 minutes, cover and keep it aside for 15 minutes. Take the grated cottage cheese, add salt, cumin powder, chopped chillies and mint leaves. Mix it. Divide the dough into lemon size balls. Take a ball. Flatten it. Fill a tbsp of the stuffing. Seal the dough from the edges. Coat the dough with dry flour. Roll it. Heat a skillet up. Place the rolled dough on the skillet. Cook the paratha on both the sides for 2 minutes until bubbles appear.  Apply ghee and fry the paratha... Serve it hot..

Wednesday 22 June 2016

Oats ar Chana diye Gurer Payesh (Oats and Paneer Payesh with Date Jaggary)...

Oats ar Chana diye Gurer Payesh (Oats and Paneer Payesh with Date Jaggary)...
This is a Bengali sweet dish made out of the Date Jaggary, Milk and Paneer. Here I have given it a twist by adding in Oats. It has a rich and creamy texture and delicious in taste. 
Date Jaggery are usually found in the shops during winter. But I always keep a stock of it in the fridge to be used through out the year.. In case date jaggery is not available then you can also use Sugar... 


2 1/2 cups of Milk

4 tbsp Oats roasted 

1/2 cup Paneer crumble

1/2 cup Date Jaggary grated

Pinch of Cardamom

Pinch of Salt

Few Broken Cashewnuts

Few Raisins

1 Bay Leaf


Take Milk in a pot and add the bay leaf. Keep it on low flame and let it simmer till the quantity reduces to half. Add the paneer, oats, salt, cardomom powder, raisins and cashewnut. Stir it and cook for 5 minutes more on low flame. Add the jaggery and stir it till the jaggery dissolves and simmer it for 10 minutes. Switch off the flame. Garnish it with some more cashewnuts and raisins. Serve it hot or cold.