Wednesday, 12 March 2014

Recipe of the day: Rasgulla

Rasgulla is a popular sweet of Bengal and Orissa. This sweet is used in almost every occasion of Bengal and Orrissa. Literally the word Rasogolla comprises of two words, Ras=sugar syrup and Golla=small balls; and Rasogolla is made with cottage cheese balls, immersed in dense sugar syrup. Rasogolla are extremely sweet and also my one of favorite sweets.


  • Full cream milk: -                                1 liter
  • Refined flour (maida) -                       2 tsp
  • Lemon juice:                                       1 tbsp
       Calcium Lactate Powder:                 1 teasp.
  • Sugar-                                               2 cup
  • Water-                                              2 cup


 Step I:

  1. Heat 1-liter milk in a pan. Once it starts to boil, pour in the lime juice or Calcium Lactate Powder and stir gently. The milk will curdle and clear whey will separate.
  2. Strain the chana or cottage paneer in a muslin cloth. Wash under cold running water to get rid of the lemony smell and then hang it for ½ an hour.
    On straining this milk through a neat cotton cloth, the curd that is obtained is called "chenna". 

 Step II:

  1.  Knead chenna to make smooth dough. Add flour and knead again.
  2. Make small balls of equal size of the dough and keep aside.
  3. Now make sugar syrup.
  4. Mix sugar and water in a saucepan and boil for 2 min.
  5. Add chenna balls to the syrup and cook for 15 minutes with lid partially covered.
  6. Chenna dumplings will puff up.
  7. You can add rose essence or cardamom powder for flavor.
  8. Refrigerate and serve chilled.

*You can eat it hot; it is delicious and very good for curing all kinds of dysentery.

Tips of the day

  1. Avoid cooking sour dishes (like tamarind based dishes) in a non-stick pan; because, the sourness will remove coating faster.
  2. When you cook in a handi, place a tawa (griddle) underneath to avoid dishes from burning.


Tuesday, 4 March 2014

Recipe of the day: Chanar Kofta Curry

Chanar Kofta Curry (Kofta Curry with Cottage Paneer)



  1. Chana or Cottage Paneer:-                   200gm.
  2. Suji (semolina):-                                  2 tablespoon 
  3. Potato(big size):-                                3 pieces 
  4. Onion (slice in fine pieces):-               3pieces 
  5. Ginger paste: -                                    1teaspoon 
  6. Garlic paste :-                                     1teaspoon           
  7. Red Chili Powder (if you want):-          1teaspoon 
  8. Kashmiri red Chili Powder:-                 1 teaspoon 
  9. Cumin Powder:-                                   1teaspoon 
  10. Coriander Powder:-                             1teaspoon 
  11. Turmeric Powder:-                              1/2teaspoon 
  12. Bay leaves:-                                        2pieces 
  13. Cumin Seeds:-                                    ½ teaspoons 
  14. Garam Mashala (powder):-                  1/2teaspoon 
  15. Curd (Dahi) (blended):-                      100gm. 
  16. Mustard / Refined Oil: -                    to need 
  17. Sugar:-                                              1teaspoon  
  18. Ghee:-                                                1teaspoon 
  19. Salt:-                                                 to taste


 For Kofta:

  1. Mix the chana or cottage paneer together and knead them with the palm very well.
  2. Now, make balls from this mixture like lemon and deep fry in oil. Roll the Koftas in cornflower before putting them in oil. Your Kofta is ready now.

      For curry:


  1. Cut the potatoes in square pieces.
  2. Heat the oil in a heavy bottom pan and fry the potatoes with salt and a pinch of turmeric powder till it become brownish.
  3. In the same oil, pour in the bay leaves and cumin seeds and fry till it smells.
  4. Add the onion paste, ginger paste, cumin powder and Coriander Powder, curd, turmeric powder, sugar and salt and mix well. Cook for 2-3min. and doesn’t stop stirring.
  5. When it become dry, add the fried potatoes and 1/2cup of water. Cook more 2min and continue stirring.
  6. Add sufficient water (as the Koftas absolve much water). Cover and let it cook for 10-15 minutes on medium flame.
  7. Add the Koftas when the potato well cooked and let it cook for 5 minutes on low flame.
  8. Take it off the flame when the Koftas become soft and absolve water.
  9. Drizzle spoonful ghee and garam mashala powder just before serving.
  10. Serve hot with Rice or plain Roti or Paratha.

Tips of the day


1. Garlic skin comes off easily if the garlic cloves are slightly warmed before peeling.

2. To keep the chilies fresh for a longer time, remove the stems before storing.