Komola Bhog Or Orange Flavoured Rasgulla

Komola bhog or orange flavoured rasgulla.
Komola bhog is a popular sweet of Bengal. Just like rasgulla but slightly larger in size and flavoured with orange. These rasgulla are stuffed with pistachio and orange segment. Stuffing and flavour made these rasgulla super yummy.

I have already shared two different flavoured rasgulla here.

Mango rasgulla

Watermelon rasgulla

You may like some more orange recipes here.

1. Kheer komola or orange kheer

2. Chocolate cake with orange crunch and glaze

3. Orange crinkle cookies or nankhatai

4. Eggless orange muffins with chocolate inside

5. Sugar free choco orange mousse with malai or milk topping

Sending this post to 178 #Foodiemonday bloghop harvest harmony theme. My contribution is orange flavoured delicious spongy rasgulla or komola bhog for this festive theme.

Recipe is same as white rasgulla but flavoured with orange and slightly larger in size. I have stuffed this rasgulla with pistachio and little orange segment and added saffron and orange juice in the sugar syrup.

Always use large pan to make rasgulla. Because rasgulla expand in the sugar syrup. If you use less sugar syrup or overcrowded in the pan rasgulla will become flat. Rasgulla need space to retain it’s shape. Here is a picture of flat komola bhog because of wrong size pan.

You can skip orange segment stuffing if you want. Stuff only pistachio or you can stuff the cottage cheese or paneer/chhena balls with small misri/rock candy or ilaichi dana/nakul dana. Or you can make it without stuffing too. I sometimes make it just like white rasgulla with orange flavour and colour.

Recipe

Milk – 1 litre

Lemon juice or vinegar -3 – 4 tablespoon or as require

Sugar – 1 & 1/2 cup

Water – 3 cup

Orange juice – 1 cup

Saffron – a pinch

Orange food colour – 1 – 2 drop, optional

Orange essence – 2 – 3 drop + 2 drops for syrup

Orange segment and chopped pistachio for stuffing

Method

Please read all the tips and tricks to make rasgulla here to make perfect orange flavoured rasgulla or komola bhog.

1. Place a cheesecloth on a strainer.

2. Heat milk in a heavy bottom pan. When it starts to rolling boil remove from heat. Add lemon juice or vinegar.
Add 1 tablespoon at a time. Stir and add 1 tablespoon more or as require to curdle the milk completely.

3. When greenish whey and cottage cheese separates immediately pour into the strainer. If you boil further after curdling your cottage cheese and rasgulla will be hard.

4. Wash the paneer under running water or dip the cheesecloth in a bowl filled with cold water. Wash the cottage cheese well to remove the smell of vinegar or lemon.

5. Squeeze the cloth well to drain all the water from cottage cheese.

6. Remove the cottage cheese on a large dry cloth. Wrap well and put a heavy weight on it for 2 hours.

7. Take out the cottage cheese or paneer on a large plate. Add food colour if using.

8. Mash with your finger tips and heel of your palm. Mash till your palm becomes greasy.

9. Make 5 – 6 small balls. These will become double. If you want large sized komola bhog make 5 balls.

10. Flatten the balls and place little orange segment and pistachio slivers in the middle.
You can omit orange segment if you want.

11. Close the edges and make smooth ball again.

12. There shouldn’t be any crack on the balls.
Press the balls between your fingers and palm tightly to make crack free balls.

13. Make round ball using your both palm. Make all the balls this way.

14. In a large and broad pan heat 1 cup sugar, 3 cup water, saffron and 1 cup orange juice. Pan should be large. In small pan balls may be disfigured.

15. When sugar dissolved and it starts to rolling boil add the cottage cheese balls one by one. Let it boil on full flame from 2 – 3 minutes.

16. Cover and cook on medium high heat for 20 minutes.

17. After 20 minutes switch off the heat. Keep it covered for 2 hours or until completely cool down.

18. You can keep these in refrigerator for 5 – 6 days.
Serve chilled or at room temperature. Try out this komola bhog and enjoy the heavenly taste.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

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Kheer Komola Or Orange Kheer / Pudding

Kheer komola or orange kheer or pudding.
Kheer komola is a famous dessert of Bengal. Made with thickened milk and orange segment.
But I have made some changes and very happy with the taste. Mixed cottage cheese or paneer and khoya or dried milk in thickened milk before adding orange segment. Khoya and paneer enhance the taste. Try out this heavenly dessert on this orange season.

You may like some more orange recipes on my blog.

Chocolate cake with orange crunch and glaze

Orange crinkle cookies

Orange muffins with chocolate inside

Orange mousse with malai or milk topping

Frozen cooler

Iced green tea with orange

Papaya orange smoothie

Beetroot orange apple smoothie

Muskmelon orange coconut smoothie

Mixed fruit smoothie

Green smoothie

Sending this post to 176 #Foodiemonday bloghop theme is fruits and flowers. This week Priya Iyer who blog at The word through my eyes suggested this theme. Check out her blog for the mouthwatering recipes.

We have to use any fruit or edible flower in our recipe. Interesting isn’t it? Thanks Priya, loved the theme. I am sharing this delicious kheer komola or orange kheer with orange and saffron.

Usually kheer komola made with thickened milk but I have used cottage cheese or paneer and khoya or dried milk in it. Few days ago saw a post from Rita Ghosh. If you are a regular reader of my blog, you can remember her. Rita gave two awesome recipes as guest post on this blog.
Kasundi

Kheer kadam.

In a phone call she mentioned that she used khoya, paneer and milk powder in kheer komola. And for more orange flavour added thickened orange juice at the end. Loved her idea and tried. Taste is really amazing. I have skipped milk powder and orange juice. But used khoya paneer both. But if you want you can use 1/4 to 1/2 cup milk powder. In that case reduce the amount of sugar. Now I will always add these two ingredients in kheer komola or orange pudding. Thanks Rita Ghosh for the recipe idea.

Recipe

Milk – 7 cup

Sugar – 1/2 cup

Orange – 3

Saffron – a pinch

Khoya or dried milk – 1/2 cup

Paneer or cottage cheese – 1/2 cup

Orange zest – 1/2 teaspoon

Saffron – a pinch

Chopped pistachio to garnish

Method

1. Boil the milk in a heavy bottom pan. When it starts to rolling boil, add saffron and reduce the heat.

2. Simmer till the milk changes it’s colour and becomes thick. Stir occasionally.

3. Add sugar and mix well.
Now add mashed khoya or dried milk and mix. Mixture will become thick.

4. Mash the paneer or cottage cheese well to make smooth. Get the khoya and paneer recipes here.

5. Switch off the heat and let the milk cool down.

6. Add mashed paneer or cottage cheese and mix well.

7. Again cook on low heat. Don’t increase the heat. When milk starts to boil remove from heat and keep aside.

8. Peel the oranges. Take out the orange segment by removing outer transparent skin. Remove the seeds.

9. When the milk completely cool down add the orange segments. If you want you can add 1/2 teaspoon cardamom powder or orange essence or thickened orange juice. See notes for how to add orange juice.

10. Garnish with chopped pistachio. Serve room temperature or keep in refrigerator for 30 minutes and serve chilled.

Notes

1. Cashew nuts, raisins, almond or any dry fruits can be added in it.
2. After adding cottage cheese or paneer don’t increase the heat. Cook on low flame.
3. You can use one more orange if you want.
4. If you want to add orange juice as Rita Ghosh mentioned, cook the orange juice to thickened and add at the end.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
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Date Walnut Muffins/ Sugar Free Muffins

Date walnut muffins with whole wheat flour,oats, almond and cottage cheese or paneer.
One more date recipe. Its sugar free, butter free and without refined flour. So perfect for diet conscious people and weight watchers.

You may like some more sugar free date cakes and cupcakes here

1. Sugar free carrot cake

2. Sugar free fruit cake

3. Diet cake

This post is going to be a part of a Facebook group Recipe swap challenge.
We have to recreate a recipe from a fellow blogger’s blog. This month my partner is very talented Poonam Bachhav who blog at Annapurna. Check out her space for delicious recipes. I have selected this recipe from her space.

I have added cottage cheese and almond in the muffins. Here is the recipe of delicious, healthy and guilt free muffins.

Recipe

Whole wheat flour – 1 cup + 1 tablespoon

Oats powder – 1/4 cup

Almond – 1/4 cup

Cottage cheese or paneer – 1/2 cup, crumbled

Date – 40 – 45 pitted

Walnut – 1/2 cup, chopped + to sprinkle

Oil – 1/2 cup

Milk – 1&1/2 cup

Baking powder – 1/2 teaspoon

Baking soda – 1 teaspoon

Method

1. Preheat the oven at 180° for 15 minutes.

2. Line or grease the muffins or cupcake mould with oil or butter.

3. Add 1 tablespoon flour with chopped walnuts. Mix well to avoid sinking at the bottom. Keep aside.

4. Grind the almond into fine powder.

5. Soak the pitted dates in hot milk for 2 hours.

6. After 2 hours blend the dates into smooth paste. Use the milk of soaked dates for easy blending.

7. Add crumbled cottage cheese or paneer in the blender with date paste. Blend again to make smooth.

8. Sieve whole wheat flour, oats powder, baking powder and baking soda. Mix ground almond with the flour.

9. In a large bowl mix date and cottage cheese mixture and oil. Whisk well.

10. Now add the dry ingredients and mix well. Don’t over beat.

11. Fold in chopped walnuts in the batter.

12. Pour the batter into lined or greased muffin moulds. Fill up to 3/4 .

13. Tap the moulds gently to release the air bubbles and sprinkle finely chopped walnuts over all the muffins.

14. Bake in preheated oven at 180° for 20 – 25 minutes or until toothpick comes out clean. Insert a toothpick in the middle of a muffin to check.

15. Let the muffins cool down before serving.
Enjoy the healthy and delicious muffins. Happy baking!

Notes
1. You can use refined flour or any flour instead of whole wheat flour and oats.
2. I like mildly sweet so I have used around 35 – 40 dates. If you like your muffins more sweet add 45 dates.
3. You can add any dry fruits in the batter.
4. Mashed banana or grated apple can be added in the batter.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
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Egg Corn Cottage Cheese Baked / Casserole

Egg corn cottage cheese baked or casserole. Easy to make and delicious dish for your dinner or breakfast. I love it in breakfast with crisp toast. I have used homemade soft paneer or cottage cheese but you can use store bought too. Just grate or crumble before using. You can add 1 – 2 more scallions or green onions if you like.

Sending this post to 174 #Foodiemonday bloghop #PotluckRecipes theme. This week Preethi Prasad suggested the theme. Preethi blog at Preethicuisine. Check out her blog for more delicious recipes.

You may like some more egg recipes here.

1. Korean rice or egg fried rice

2. Soya egg shami kabab

3. Chana dal and steamed egg khichdi

4. Egg dal tadka

Recipe is very simple. You can use any vegetables of your choice like bell peppers etc. I have used Italian seasoning, you can use Indian spices, cilantro or chopped coriander leaves, cumin powder etc. If you have leftover, store in refrigerator and microwave before serving.

Recipe

Egg – 3 – 4

Milk – 1/4 cup

Cottage cheese or paneer – 1 cup, crumbled

Sweet corn – 1 cup boiled

Scallion or onion green – 1, finely chopped

Flour – 1/2 cup

Garlic powder – 1 teaspoon or to taste

Chilli flakes – 1/4 teaspoon or to taste

Black pepper powder – 1/2 teaspoon or to taste

Italian seasoning – 1 teaspoon

Baking powder – 1 teaspoon

Salt – 1 teaspoon

Olive oil – 1/4 cup

Method

1. Preheat oven at 200° for 10 minutes.

2. Generously grease a baking pan with butter or oil.

3. Blend cottage cheese or paneer with 1/4 cup milk in a blender to make smooth.

4. Whisk the eggs well. Add oil and blended cottage cheese or paneer mixture. Mix well.

5.Add the flour, mix and make a lump free batter.

6. Add salt, Italian seasoning, garlic powder, chilli flakes and black pepper powder. Mix well.

7. Add corn and chopped scallion or onion green. Make a smooth batter.

8. Add baking powder and mix well.

9. Pour the mixture into the greased baking pan. Tap the pan gently.

10. Sprinkle chopped scallion or onion green cilantro or coriander leaves and red chilli flakes. You can place tomato slices on the top.

11. Bake for 40 – 45 minutes or until eggs set well and top becomes golden brown.

12. Every oven takes different time. So check after 35 minutes.

13. Let it cool down slightly before slicing.

14. Sprinkle little black pepper powder and oregano if require. Serve warm.

Notes
1. You can add oregano Basil or any herb of your choice.
2. If you don’t like garlic then you can skip it. Or if you like garlicky taste then add more garlic powder.
3. Chopped Bell peppers, capsicum green chilli, cilantro or coriander leaves or parsley can be added in the batter.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
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Khoa Or Dried Milk And Paneer Or Cottage Cheese / Easy Method

In many of my recipes I have mentioned about khoya or dried milk and paneer/cottage cheese or chhena. Today I am sharing easy method to make both khoya and chhena. I will try to add step by step picture later.

Khoya or dried milk

2 litter milk

Method

1. Boil the milk in a heavy bottom pan.

2. Let the milk cook on low flame. Stir occasionally.

3. Scrape the sides to avoid burning.

4. Milk will be changed into a thick mass. Like this 👇

5. It can take 2 to 2:30 hours.

6. After reducing I have got 1 and 1/2 cup tightly packed khoya/mawa or dried milk from 2 litter milk.

Paneer Or Cottage Cheese

Milk – 1 litre

Lemon juice or vinegar -3 – 4

tablespoon or as require

Method

1. Place a cheesecloth on a strainer.

2. Heat milk in a heavy bottom pan. When it starts to rolling boil remove from heat. Add lemon juice or vinegar.

3. Add 1 tablespoon at a time. Stir and add 1 tablespoon more or as require to curdle the milk completely.

4. When greenish whey and cottage cheese separates immediately pour into the strainer.

5. You can make cottage cheese with curd in same method. First add 1/4 cup curd then add as require. It will depends on the milk. You need 1/4 to 1/2 cup curd to make cottage cheese.

6. Squeeze the cloth well to drain all the water from cottage cheese.

7. Remove the cottage cheese on a large dry cloth. Wrap well and put a heavy weight on it for 2 hours.

8. Now paneer or cottage cheese will be look like this 👇

9. This cottage cheese can be use to make curry, stuffing for paratha, cutlets or make different kinds of sweets.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
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Cottage Cheese Or Paneer Capsicum Stir Fry

Cottage cheese or paneer capsicum stir fry.
A delicious yet very easy to make side dish. Something like chilli paneer but you don’t have to fry the paneer or make a batter. Just fry the onions till translucent and all the ingredients.

And your lip smacking dish is ready.
You can get some more paneer or cottage cheese recipes here.

Aloo paneer

Corn cottage cheese stir fry

Shahi paneer

Mint paneer kofta

Paneer kala chana kofta curry

Hariyali paneer makhani masala

Cottage cheese croquettes

Soya cottage cheese lollipop

Recipe is very simple but superbly delicious. You can make it in a jiffy if your ingredients are ready. I didn’t use garlic but you can add minced garlic if you like. You can add one more capsicum if you like the taste.

Recipe

Cottage cheese or paneer – 1 cup heaped, cubed

Onion – 4 – 5 medium, sliced

Green chilli – 2, chopped

Tomato – 2, chopped

Capsicum – 1, sliced

Soya sauce – 1 tablespoon

Tomato sauce – 2 tablespoon

Vinegar – 1 tablespoon

Chilli sauce – 1 teaspoon

Schezwan sauce – 2 teaspoon

Oil – 2 – 3 tablespoon

Salt to taste

Method

1. Heat oil in a pan. Add sliced onions and green chilli. You can add minced garlic if you want. I didn’t.

2. Fry till onions becomes translucent. Add tomatoes and capsicum.

3. Saute till tomatoes become mushy.
Now add cubed cottage cheese or paneer and salt. Saute for a minute.

4. Add soya sauce, tomato sauce, vinegar, chilli sauce and Schezwan sauce. Mix well.

5. Saute till everything mixed well.
Garnish with slit green chilli or chopped scallion or spring onion. Serve hot.

Notes

1. You can add 3-4 minced garlic with onion if you like.
2. Adjust the chilli according to your taste.

3. You can add one more capsicum if you like the taste.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
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Corn Cottage Cheese Stir Fry

Corn cottage cheese stir fry.

A delicious and easy to make side dish. Even if you don’t like paneer or cottage cheese, I am sure you will love the taste of this stir fry. Serve it as a side dish or make sandwiches with it, choice is yours. It will be lip-smacking in both ways.
I have used sweet corn with low calorie, protein and calcium rich paneer or cottage cheese.
What about sweet corn nutrition? Well, corn is packed with high nutrients which are useful for a human body in many ways. It ensures idyllic functioning of several internal systems such as cell generation and prevents constipation and various other digestive problems. It is a boon for diabetic people. This nutrient packed starchy snack is low in total fat and has no saturated fat, sodium or cholesterol. It is high in vitamin C and a good source of fiber.
Source

A to Z challenge, a challenge initiated on Facebook Group, created by Jolly and Vidya. Wherein a group of bloggers come together and we choose key ingredients alphabetically to cook and post a dish every alternate month. I have missed A and shared the recipe of beetroot shot for alphabet B.
This month’s Alphabet is ‘C’ and I choose double C corn and cottage cheese. Interesting, isn’t it?

Try to make it and enjoy the lip-smacking taste. Recipe is very easy and you need only few ingredients. Corn, cottage cheese, onion, garlic, ginger, green chilli and tomatoes with salt, vinegar and sauce. And your dish is ready.

Recipe

Sweet corn – 1 cup

Cottage cheese or paneer – 3/4 cup, cut in small cubes

Tomato – 2 medium, sliced

Onions – 2 medium, thinly sliced

Green chilli – 2 chopped

Garlic – 2 cloves, minced

Grated ginger – 1 teaspoon

Soya sauce – 2 teaspoon

Chilli sauce – 1 teaspoon

Tomato sauce – 2 teaspoon

Vinegar – 2 teaspoon

Oil – 2 tablespoon

Sesame seeds – 1 teaspoon

Salt to taste

Black pepper powder – 1/4 teaspoon

Hard boiled egg to garnish, optional

Method

1. Dry roast sesame seeds and keep aside.

2. Heat oil in a pan. Add minced garlic, sliced onions and green chilli. Fry till the onions becomes translucent.

3. Add grated ginger and tomato. Saute till tomatoes become soft.

4. Now add sweet corn and cottage cheese or paneer pieces. You can also add sliced hard boiled eggs. See notes for options.

5. Add salt and black pepper powder. Saute for 2 – 3 minutes.

6. Add soya sauce, chilli sauce, tomato sauce and vinegar.

7. Saute till everything mixed well and dried up. Remove from heat.

8. Garnish with sliced boiled egg and roasted sesame seeds.

Serve hot with fried rice, or any bread. Or use to make sandwiches.

Notes

1. If you don’t like sesame seeds then you can omit it.

2. You can add sliced boiled eggs with corn and cottage cheese if you want for more eggy taste.

3. You can use capsicum, bell peppers, mushrooms, broccoli or any vegetables of your choice in it.

4. Use green chilli, chilli sauce and black pepper powder according to your taste. You can increase or decrease the amount of chillies.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
Please visit my facebook page and hit the like button to get the latest update

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