Rasabali

It is a sweet dish from the state of Odisha. This sweet dish is originated from Baladevjew temple of kendrapara. It is offered to lord Baladevjew. It is one of the chapan bhog offered to Lord Jaganath. 

The mashed Cheena is mixed with all purpose flour and semolina, then it is shaped into small flattened pattie  and then fried until golden brown. It is then dipped into flavoured thickened sweet milk and served. 

For the Chenna Bara / Pattie

Ingredients

250 grams Mashed Chenna / Cottage Cheese

3 tsp Fine Semolina

2 1/2 tsp All Purpose Flour

1 tbsp Sugar

1/4 tsp Baking soda

Oil / Ghee for frying 

Method

Take a bowl. Add cheena, semolina, APF, sugar and baking soda. Mix all the ingredients well together. Take small lime size portions and make small balls and flatten it. Take oil / ghee in a pan, let it heat. Add the flattened balls into the hot oil. Fry on medium low heat until golden brown from both the sides. Remove them on a paper towel and keep it aside.

For the Rasabali

Ingredients

1 liter Milk

5 tbsp or more Sugar as per the requirement

1/2 tsp Cardamom powder

Few strands of Saffron

Pinch of Salt 

Few Almond / Pistachio flakes and Rose petals for garnishing

Cheena Bara / Patties

Method

Boil the milk in a heavy bottom pot on medium low flame. Let it simmer for 10 minutes. Now add salt, saffron and cardamom powder. Stir for a minute. Now add sugar, stir the milk and let it simmer till the milk has reduced into half its quantity.  Add the cheena patties into the milk. Let it continue to simmer for another 5 minutes. Switch off the flame. Garnish with almond flakes, pistachio flakes and rose petals. Let it cool. You can either serve it in room temperature or chilled. 

                          

Roasted Garlicky Lime Chicken

This dish can be served as a starter. The longer it is kept for marination the chicken will be soft and juicy.So keep it as long as 5 to 6 hours for marination. It’s a easy recipe and delicious in taste too. This dish is good to be served in parties. 

Ingredients

5  Chicken Drumsticks

1 tbsp Garlic paste

Juice of 1 Lime 

1 tsp chopped Coriander Leaves 

Salt to taste

1/2 tsp Pepper powder 

1/2 tsp Chilli powder

3 tbsp Fresh Cream

2 tbsp Grape seed Oil or any Oil

Method 

Take a mixing bowl. Add the lime juice, garlic, fresh cream, red chilli powder and pepper powder.  Whisk it well. Add the oil and whisk it once again. Apply the marination on the chicken drumsticks. Keep it aside to marinate for at least for 2 hours. Arrange the marinated chicken drumsticks on a foil baking sheet and apply the remaining marination on the chicken drumsticks. Roast it in a preheated oven for 20 to 30 minutes at 250 degree celsius, flip the chicken pieces in between and spray oil on the chicken pieces. After it is done then sprinkle with coriander leaves. Serve it hot. 

Chicken Mini Pancake

These mini pancakes can be enjoyed as snacks. It is easy to make and can be enjoyed by children and adults. The batter is made with chicken pieces and other ingredients, it is then shallow fried. It can be served hot with cheese dip or sauce of your choice.

Ingredients

200 grams boneless Chicken cut into small pieces

1 tsp Pickled Chillies or 1 Green Chilli chopped

1 cup chopped Spinach Leaves

1 tsp minced Garlic

4 tsp Mayonnaise

2 Eggs

150 ml Thin Butter milk

3/4 cup Wheat Flour

4 tbsp Rice Flour

2 cubes Cheddar Cheese grated

Salt to taste

1/2 to 1 tsp Pepper powder

1 tsp Dijon Mustard

Oil for shallow frying

Method

Take a mixing bowl. Add the wheat flour, rice flour, pepper powder and salt. Mix the flour. Now add the dijon mustard, mayonnaise,cheese and eggs. Mix it all together. Now gradually little at a time add the buttermilk and stir the batter, till it is a thick dropping consistency. Now add the garlic, pickled chilli, spinach and the chicken and mix it. Add the remaining buttermilk and mix it well. Cover the bowl and let it rest for at least an hour. Open the lid and stir the batter well. Heat a non-stick pan over medium low heat and add 2tbsp oil. Let the oil heat up. Add 2 tbsp of the batter. Slightly flatten the batter, cover and cook on medium low heat it,one side until it becomes golden brown, then flip and cook on the other side until golden brown in colour. Serve it hot with cheese dip or sauce of your choice. 

P. S. You can add 2 tbsp Oats to the flour to make it more healthier. You can all add vegetables like grated carrots, capsicum, grated zucchini

or bottle gourd.

Clams and Egg Sandwich

This sandwich can be eaten for breakfast or snacks. I added clams to my sandwich and here is how I made it... I have used home made mayonnaise, but you can use the store bought ones too. 

Ingredients 

1/4 cup  cleaned Clams

2 small Onions sliced 

1 tsp Garlic minced 

1/4 cup Cabbage sliced 

1 tomato cubes

1/2 tsp Pepper

Salt to taste 

1 tbsp Butter

1/2 cup Mayonnaise 

2 Egg whites

Sliced Breads 

Method 

Take a pan, add butter and let it melt. Add the onions and garlic. Sauté it till light brown in colour. Add the clams, salt and pepper. Continue and stir fry it for 2 minutes. Now add the beaten egg whites and stir it on low heat for 2 minutes. Switch of the flames. Add cabbage and tomato. Mix it. Take 2 slices of bread. You can toast the bread or use it as it is. Apply the mayonnaise. Add the stuffing and add some more mayonnaise on top. Cover it up with another slice of bread. Enjoy it...

Homemade Mayonnaise 

Ingredients 

2 remaining Egg yolks

1/4 cup Olive oil

2 tbsp Vinegar

Salt to taste 

1/4 tsp Pepper powder

Method 

Blend all the ingredients together till it thickens up.

Savoury Mini Cake Loaf

This is a healthy vegetarian dish which can be served as snacks.

Here I have used Amaranth Flour and Semolina for the base along with vegetables. I have used chickpea leaves as it's available in the market in this season but we can use spinach leaves instead of chickpea leaves. 

Amaranth Flour contains high source of Protein, Calcium and Fiber. It is ideal for gluten intolerent. It has high levels of the amino acid lysine which help your body to properly absorb calcium from the digestive tract. Here I have used Amaranth flour from Original Indian Table which I had received it as a prize in  a contest. 

Ingredients

1 cup Amaranth Flour

1 cup Fine Semolina

1 small Onion chopped

1 medium size Carrot chopped 

1 medium size Capsicum chopped 

1/2 cup Chickpea Leaves or Spinach chopped 

2 Fresh Green / Red Chillies chopped

1 tsp Garlic chopped

1/2 tsp Ginger chopped

2 1/2 tbsp Walnut chopped

Salt to taste

1 tsp Sugar 

1/2 tsp Turmeric powder 

1 tsp Baking Powder

1 tsp Soda Bicarbonate

1/4 cup Melted Ghee

500 ml Butter Milk

Method

Mix together amaranth flour, semolina, salt, turmeric powder, sugar and baking powder. Mix it. Add the ghee. Now add the butter milk little at a time into the flour and whisk it. Whisk it properly so that no lumps remain and it forms into a thick batter. Add all the vegetables. Mix the batter well. Add the soda bicarbonate and mix it again. Here I have taken 3 mini loaf tin and greased it with ghee. Pour the batter into the pan until 3/4 of the pan is filled. Sprinkle the chopped walnut on top.

Bake it in a preheated oven at 180 degrees for 45 to 50 minutes. After 45 minutes, insert a tooth pick and check. If it comes out clean then it’s done. Remove it from the oven and let it cool a bit. Remove it from the tin, cool it further before slicing. Enjoy it with a cup of tea.