Odisha Plates

(Cottage Cheese dessert) ( Mitha Paneer ) Ingredients: 1 cup cottage cheese 1 pinch cardamom powder 2 tbsp sugar powder 1 tsp rose water nuts for garnishing Preparations: Combine ingredients in blender, Blend on high until smooth, stopping and scraping down sides as needed. Remove chilled and serve. More in quantity may store in refrigerator. Recipe may be doubled. And give different flavor to it.Add vanilla essence,mango pulp,strawberry,orange pulp,chopped grapes,mixed dry fruits,ripe jack fruit,layered with ice creams too.. but this one will simple and full of white in color, no one can imagine the flavor of this.

Ingredients: 8 tbsp Bengal gram powder 3 sliced Onion 2 Chopped Green chilies 10 Chopped curry leaves 1 pinch hing Salt to taste Oil for deep fry Preparations: Take a large bowl. Add all above ingredients without oil mix well. Heat oil in a skillet. Wait until oil is hot enough that a drop of the fritter sizzles. Using a tablespoon, drop heaped spoonfuls into the oil and fry until crispy on both sides. Drain on paper towels. Piyaji is ready to serve.

Ingredients: 500 ml. very chilled pasteurised whole milk 2 tbsp.sugar 1/4 tsp. cardamom powder 2 drops vanilla essence     Preparations: Put all ingredients in a nescafe shaker or a tupperware leakproof glass with lid. Shake vigorously, up and down at least 25-30 times. All the sugar should have dissolved and a thick froth formed on the milk. Pour out into tall glasses, serve immediately, while still chilled. Any leftover may be refrigerated in shaker, shaken and served later. Traditional way to make it: Take two tumblers which can pour out easily. Pour lassi ingredients in one, hold empty one in other hand. Now the contents are poured from one into the other. This is done in a brisk motion keeping both tumblers at least 2 feet apart. That is the contents are poured from the top one to the bottom tumbler lower down. This is done at least 21 one times (a figure fondly used to describe the lassi). Pour into drinking glass while still frothy and serve with choppe...

Ingredients: 4 cups moong dal 2 cup milk powder 2 cup khoya 6 cup sugar powder 2 tbsp cardamom powder 1 cup clarified butter(desi ghee) Preparations: Fry the moong dal without any oil or ghee. wash and dry it properly and keep aside. take a tray grease with ghee and keep aside. Grind like semolina. do not make it powder. Take kadai add all the ingredients and mix well to combine without lumps Once everything gets mixed well. Switch on the flame keep the kadai on heat on low flame stir continuously till the sugar melt and it gives nice smell.no need to add water.Milk and sugar is enough to bind. Make sure the mixture gets thick, and leaves the edges to get right consistency. Keep stirring to make thick and nice consistency. Do not cook more ; when the raw smell is gone then switch off the gas. immediately pour the mixture to greased pan spread evenly.  Allow the mixture to cool and once it's cool mark in desired shape  either sq...

Ingredients: 4-Bread Slices 2 tbsp-Custard Powder 3/4- cup-Milk 1/2 -cup-Sugar 1/2 tsp-cardamom powder 1 tbsp-Butter few drops-Vanilla Essence Preparations: Cut  bread slices of four corner in equal size and keep aside. Grease a baking tray with butter and set aside. Arrange cut side down the bread slice in the tray without leaving space. Combine the milk, butter and sugar in a vessel and heat until warm.  Add the custard powder in water,cardamom powder and vanilla  essence to it and combine well. Pour this over the bread slices. leave it for 4 to 5 minutes. Bake it in a preheated oven for 30 to 45 minutes or until it crisp on top. Serve cool or warm it depend upon taste.

Ingredients: 1/2 cup-boiled dry white peas 1/2 cup-boiled potato cubes 1 cup-yogurt 1 cup-rice 1 tsp garam masala powder 1/2 tsp turmeric powder 1/2 tsp cardamom powder salt to taste Preparation: Wash and drain rice.In a pressure cooker add yogurt, rice ,spices,peas,potatoes and salt stir well close the lid and keep it for 5 min.to rest.After 5 min.remove the lid stir it well with 2 cups  of water.and cook on low flame till 1 whistle. Switch off the flame leave it for cool on room temperature. Open and serve with salad,chutney,curry,pickles or any type of side dish.    

Husband having diabetes that doesn't mean to force him to give up desserts.  Using sugar substitute give him flavorful desserts. Try these Rasogolla with full of flavor,smooth and absolutely delicious. Ingredients: 2 Lt   full cream milk 1 tbsp  lemon juice 1 tbs milk 4 cups sugarfree  1 tbs  cardamom pdr Water Preparations: Boil milk on high flame when milk start boilling; Mix lemon juice, stir now the milk start curdling. Line a colander with muslin cloth. Once, all the milk curdling, switch off the flame. Pass it through the muslin cloth lined colander. Now fresh cheese is ready for making rasogolla. Wash the cheese 2 to 3 times with  normal water. This will strain all the whey from cheese (the lemony flavor from cheese) and will also help in making soft cheese. Hold the cloth tight and squeeze out the extra water. Now fold the muslin cloth with cheese inside keep  square shape an...

Ingredients: 1 Mango 2 glass liquid soda pinch of peppermint. Preparations: Take a bowl mash mango now add half of soda and  peppermint stir well pour in serving glasses.  Garnish with mango cubes .No need add sugar.  If you want you may add.

Ingredients: 500 gm- chicken 1/2 tsp-turmeric powder  1/2 tsp-garam powder 2 tbsp- curd 1/2 tsp -ginger garlic paste 1 pinch chopped mint leaves  salt to taste Oil for fry Preparations: Cut the chicken into small chunks.  Add all above ingredients to chicken except oil and mix well. keep in refrigerator for 2 hours.After 2 hours toss  until they are  coated on all sides. Heat oil in shallow pan add  marinated chicken.Cover and cook in low flame without steering the chicken for 5 min. After 5 min. remove the cover Sprinkle some water and then  flip them over a few times until the pieces are coated nicely with  all spices. Cook the chicken for several minutes on each  side until they are golden brown.sprinkle some more water if needed.  It should be cooked all the way through by the time they get  brown on the outside.  So cook in low flame only.Low ...

Ingredients: 10 -purple long brinjal 1 pinch-asafoitida 1/2 tsp -mustard and cumin seeds 1/2 tsp -fenugreek and fennel seeds 10 to 12-curry leaves 1/2 tsp -black pepper 1/2 tsp-sambar powder 1 tbsp - tamarind paste 1/2 tsp -turmeric powder 1/2 tsp-red chili powder for stuffing 1 tbsp - sambar powder and salt mix oil salt Preparations: Wash and slit the brinjals into four keeping the stem  portion in tact. In a separate small bowl add sambar  powder and salt mix well  take a little portions of this mix and stuff  in each brinjal and keep aside. In a cooker heat the oil . In low flame add asafoitida,mustard , cumin fenugreek,fennel,curry leaves and black pepper when it  starts spluttering,Then add the stuffed brinjals and gently  mix it with the oil. now add tamarind paste,chili powder,turmeric powder, and  sambar powder and take palm full of water sprinkle over the brinjal. Cov...