Tuesday, 27 May 2014

Rasgulla Dipped In Mango Sauce - A Fusion Recipe (Chunka dia Aamba Rasa Rasogolla)

Ingredients :-
Ripe Mango Pulp - 1 cup
Curd / Dahi - 1/4 cup
Sugar - 1-2 tsp (as per sweetness of mango)
A pinch of Salt

For Rasogolla :-
Chhena - 200 gms
Maida - for dusting
Sugar - 1 cup
Water - 2 cups
A pinch of Cardamom powder 

For Tempering :-
Oil - 1 tsp
Mustard seeds - 1 tsp
Green chilly chopped - 1 tsp
Dry Red chilly - 2 nos.
Few Curry patta
A pinch of Asafoetida (Hing)
Coriander leaves chopped
Mango ginger chopped - 1/2 tsp

Method :-
Make sugar syrup by adding water n sugar in a wide pan, let it boil. Knead the chhena / paneer well by your palm to make a soft dough. Divide the dough and make lemon size balls, roll it over with little flour (maida). Add the balls slowly one by one to the sugar syrup and boil for 15-20 mins in medium flame. When the sizes of balls increases and it would be comes to double in size, remove it from flame. Sprinkle cardamom powder and keep aside.

Mix the mango pulp and curd together and blend it to make a smooth mixture. If you need can also add little sugar to it (as your choice).

Put the rasgullas into the mango mixture and keep aside.

Heat oil in a frying pan. add mustard seeds, curry patta, dry red n green chopped chilies, hing n pour into the mango mixture, spread some chopped coriander n mango ginger. Serve chilled or in normal temp. Enjoy the dessert !!!   

Monday, 19 May 2014

Veggie Bread Toast (Eggless) - A Toothsome Snacks For Vegetarian

Ingredients :-
Bread - 6-8 pieces
Oil for shallow frying

For the Batter :-
Besan (Gram flour) - 1/2 cup
Suji (Semolina) - 3-4 tsp
Curd - 1/2 cup
Oil - 2 tsp
Onion - 1 (finely chopped)
Green Chilly - 2-3 nos. (finely chopped)
Few Coriander leaves - Finely chopped
Few Curry Patta - Finely chopped
Carrot - 1 (grated) (You can also add any grated vegetables capsicum, beetroot, corn as your                                     choice)
Chat masala powder - 1 tsp
Haldi (Turmeric powder) a pinch
Salt to taste

Method :-
Take all the ingredients together in a bowl and mix it well. Add little water if you needed. The consistency should be slightly thick smooth batter. Keep it aside for 15 minutes.

Heat the non-stick tawa / griddle with little oil. Cut the bread in to triangle or as your choice. Dip the slice of bread in the batter and place on tawa. Toast both the sides of bread til it comes out with a light golden brown colour. Remove from it flame and Serve with ketch-up / chutney / curd ...Enjoy it !!!

Thursday, 8 May 2014

Mango Wheatflour Egg Less Cake

Ingredients :-
Wheat flour - 2 cups
Semolina (Suji) - 2-3 tsp
Baking Powder - 1 n 1/2 tsp
Baking Soda - 1/4 tsp
Salt a pinch
Curd - 1 n 1/2 cup
Olive Oil or any vegetable oil  - 1/2 cup
Sugar - 1/2 cup
Vanilla Essence - 1/2 tsp
Mango pulp - 1 cup
Crushed Dry nuts (as your choice)

Method :-

  • Sieve Wheat flour (atta), Semolina, baking power, baking soda by a strainer, mix evenly and keep aside.  
  • Place Curd, Sugar, Olive oil, Mango puree in another wide bowl and mix it well until they are well incorporated.
  • Gradually mix the dry mixture into the wet mixture and continuously beat by a whisk. Confirm that their are no lumps in the mixture. Add some crushed dry nuts as your choice.
  • Now grease your mould with a little oil and pour the batter. Tap it 2-3 times and spread evenly.
  • Now, its time for Baking. You can bake it in microwave for 30-45 minutes at 150 deg C. Its better to preheat the oven for 10 minutes. 
  • But here I've baked my cake in my New Kitchen Gadget "Panasonic Automatic Electric Pressure Cooker". It's just awesome. After 30 minutes my cake is ready with a nice fluffy texture. Now decorate your cake as your choice. Enjoy it !!!
Want to share something about my new friend "Abra ka dabra"(I used to call) my Electric Pressure Cooker : Its an amazing friendly product, you can keep it at any where. I've been doing everything in it i.e, rice, chicken, spaghetti, soup, idli, dhokla, momos, cake, whatever...basically its useful for everything. Truly Happy for having this..:) :) :) 

Monday, 5 May 2014


"KHEERA GAJA" A deep fried sweet preparation, crunchy on the outside, moist and flaky inside..        
Ingredients :-
Maida (All Purpose Flour) - 2 cups
Vegetable Oil / Ghee / Butter - 2-3 tsp
Soda Bicarbonate - 1/2 tsp
Salt a Pinch
Powdered / Caster Sugar - 1/2 cup
Saunf (Fennel seeds) - 1/2 tsp
Milk - 1/2 cup or as required to knead the dough
Oil for deep frying
Cardamom powder a pinch

Method :-
In a big bowl mix all the ingredients Maida, Salt, Sugar, Soda bicarbonate, Saunf, Oil / Ghee together very well. Add luke warm milk slowly to it and knead a semi tight dough (neither very tight nor soft). Keep aside for 10 minutes.   

Make small small equal size balls from the dough and roll it long oval shape with your palm.

Heat oil in a wide frying pan. Deep fry it in low medium flame till it comes to golden in colour. Drain out the dumplings from the oil and soak in absorbent paper.

Serve the Kheera Gaja by sprinkling little caster sugar or you can deep it in thick sauce of milk.

Saffrony Milky Sauce :- Boil 2 cups of milk. Add sugar to your taste and boil it in medium flame. Add 1 tsp maida+water solution to the milk. Stir it continuously.When it start to thickens add a few saffron strands and vanilla essence  and boil for more 2 minutes. Switch off the flame and cool it at room temperature. You can also keep it in fridge and serve chilled. I've just put it in fridge for 1 hours and then serve with crispy Kheera Gaja garnish with chocolate rice grains.

Enjoy it !!! Happy Cooking... :) :) :)  


Saturday, 3 May 2014


"KHASTA GAJA"  is an authentic and very famous sweet dish in my state 'ODISHA'. Its prepared during festivals, marriages and in any occasion. A simple sweet dish made of refined flour, fried with oil and soaked in sugar syrup. 

Ingredients :-
Maida (All Purpose Flour) - 1 n 1/2 cups
Cooking Oil / Ghee / Butter - 1/4 cup
Salt a pinch
Soda Bicarbonate - 1/2 tsp
Saunf (Fennel seeds) -  1/2 tsp
Oil for deep frying

For Sugar Syrup :-
Sugar - 2 cups
Water - 1 cup
Green Cardamom - 2 nos. crusheds

Method :-
Take Maida, Salt, Soda bicarbonate in a wide bowl and mix well. Add little warm oil to the flour slowly, rub with your finger and mix it well. Knead a dough (neither tight nor very soft) by adding little water to it. Cover and keep aside for 10-15 minutes.

Heat oil in a kadhai or pan. Take a handful size ball and roll a little flat by a rolling pin. The thickness of base should be thick layer not thin. Cut the edges form each side to make it a rectangle shape. Then cut into square pieces and deep fry in oil. Remember, the temperature of the oil is very crucial, so the oil should not be very hot, otherwise the outer surface will burnt and the inner side not cook properly. Deep fry it in Low-medium flame till it comes to golden brown in colour.

In the meantime make a sugar syrup, which consistency should be little thick not watery. Add cardamom powder or rose essence for a nice aroma. Put the fried Gaja into this sugar syrup for a while over a flame and stir it for 2-3 minutes and then switch off the flame.

Your Delicious Khasta Gaja is ready now. Serve this in any festival or occasion. You can store it for a couple of weeks in an air-tight jar.