Chhena Poda Or Baked Cottage Cheese 

Chhena poda or baked cottage cheese cake.

Yes a cake but you don’t need flour or baking powder to make it.

Chhena poda is a dessert made of cottage cheese from Odisha. Its literally means roasted cheese in Odia language.

Its a very delicious baked dessert, made of fresh cottage cheese or chhena/paneer sugar, cardamom, cashew nuts and raisins. Flavour of cardamom and caramelised sugar made this dessert heavenly.

This week’s 122nd #Foodiemonday bloghop theme is #Odiacuisine.

My contribution is this delicious chhena poda. Adopted the recipe from my fellow blogger and a dear friend Alka Jena who blog at

Culinaryxpress

Visit her blog for many amazing recipes. Thanks Alka for the suggestions.

To make this chhena poda or baked cottage cheese better use homemade fresh cottage cheese or paneer. Its very easy to make. Just blend cottage cheese, sugar, cardamom powder, little milk or whey, cashew nuts and raisins till smooth and bake with caramelised sugar syrup.

Recipe
Paneer or cottage cheese – 2 cup, crumbled

Sugar – 1/2 cup + 2 tablespoon

Cardamom powder – 1 teaspoon

Cashew nuts – 2 tablespoon

Raisins – 2 tablespoon

Milk or whey – 4 tablespoon

Ghee or butter for greasing

Sugar for caramelization

Pistachio to garnish

 

Method


1. Preheat the oven at 180°.

2. Fry cashew nuts and raisins lightly.

3. Blend paneer or cottage cheese, sugar and cardamom powder. Mix well.

4. Add milk or remaining whey of paneer. Blend till the mixture becomes smooth. Taste and adjust sugar if required. I like less sweet.

5. Add fried cashew nuts and raisins. Mix well.

6. Grease a baking pan with ghee or butter. Spread 1 tablespoon sugar and heat the pan till sugar caramelise.

When sugar caramelised switch off the flame.

7. Tilt the pan to spread the caramelised syrup all over the base.

8. Pour the paneer mixture over it.

Spread evenly with a spoon or spatula.

9. Bake in a preheated oven at 180° for 35 – 45 minutes.

10. To check insert a toothpick in the middle. If the toothpick comes out clean chhena poda is ready.

11. Take out the pan when hot and invert it on a plate to take out.

If it becomes cold sugar syrup at base will be hard and it will be difficult to come out intact.

12. Garnish with pistachio. Serve delicious chhena poda or baked cottage cheese hot or cold.

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Coconut Sandesh With Date Palm Jaggery Or Narkol Sondesh 

Coconut sandesh with date palm jaggery.

Date palm jaggery or khajur gur /nolen gur/patali gur is a winter delicacy and mainly produced in Bengal. But in UP we get it from Kashipur only.  Its made from the sap of the date palm. This date palm jaggery produce only in winter. So its much awaited by all of us. This jaggery is used in many traditional bengali sweets.  I love the flavour of this jaggery.

Khajur gur or date palm jaggery is a healthy and natural sweetener. Palm jaggery is the most beneficial and nutrient-rich variety of raw jaggery. It is prepared from palm tree extract and is loaded with minerals and vitamins.

Source

This post is going to be a part of #Foodiemonday bloghop theme is Winter recipes.

“Winter is the time for comfort, for good food and warmth, for the touch of a friendly hand and for a talk beside the fire: it is the time for home.”  

Edith Sitwell
Winter is the best season to enjoy food. Not only sweets you can get many seasonal vegetables and fruits in winter. My vegetable vendor brings lots of fresh and colourful vegetables these days.

 

DSC_1229.jpg

Different vegetables and some spices makes our food delicious and flavourful.

Now coming to the recipe. This coconut sandesh is very easy to make. I have used date palm jaggery or khajur gur instead of sugar in it.

Get some more sandesh recipes here.

Recipe 
Paneer or cottage cheese – 1 cup

Khoya or mawa – 3/4 cup

Coconut – 1/4 cup, grated

Khajur gur or date palm jaggery – 1/4 cup + 1 tablespoon or to taste

Cardamom powder – 1/2 teaspoon

Method


Grate the jaggery.

Blend or grind the grated fresh coconut.

Add crumbled paneer or cottage cheese and khoya. Blend it again. Make a smooth mixture.

Heat a heavy bottom pan or nonstick pan. Add paneer, khoya mixture and date palm jaggery.

Cook on low flame, stir continuously.

Cook till the mixture becomes a dough like consistency. Taste and add more jaggery if require.

Don’t make it too dry.

Add cardamom powder.

Let the mixture cool down.

Mash it with your hand or grind it again to make it smooth.

Make small balls. Shape these with a mould.

If you don’t have mould shape with your palm or make round balls or laddu.

Serve immediately or keep in refrigerator for later.

Enjoy the heavenly taste of this delicious coconut and date palm jaggery flavoured sandesh.

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Chocolate Sandesh 

Happy bhai duj to every brother and sister. May success and joy be yours every day.

Bhai Dooj / Bhau-Beej / Bhai Tika / Bhai Phonta is a festival celebrated by Hindus of India and Nepal on the second lunar day of Shukla Paksha in the Vikram Samvat Hindu calendar month of Kartika.

On the day of the festival, sisters invite their brothers for a sumptuous meal often including their favorite dishes/sweets. The procedure may be different in bihar and central india. The whole ceremony signifies the duty of a brother to protect his sister, as well as a sister’s blessings for her brother.
Carrying forward the ceremony in traditional style, sisters perform aarti for their brother and apply a tika on the brother’s forehead. This tika ceremony on the occasion of Bhai duj signifies the sister’s sincerest prayers for the long and happy life of her brother and treat them with gifts. In return brothers bless their sisters and may treat them also with gifts.

Source – Wikipedia

Presenting a yummy sweet recipe for this auspicious occasion.

Sandesh is a Bengali dessert made of paneer/chhena or cottage cheese. You can make it in home by curdling the milk and separating the whey from it. You can make it with different flavours.

Get some more sandesh recipes here.

You don’t need much ingredients to make this sandesh. A very simple recipe yet delicious. You will love the chocolaty taste. I have used choco chips over it, if you don’t have choco chips you can use pistachio to make your sandesh beautiful.

Picture credit my daughter Suchismita Roy

 

 

Recipe


Paneer or cottage cheese – 1 & 1/2 cup

Milk powder – 1/2 cup

Grated dark chocolate – 3 tablespoon

Sugar – 6 tablespoon

Cocoa powder – 3 teaspoon

Vanilla essence – 1/2 teaspoon

White choco chips or pistachio to garnish

Method


Mix paneer, milk powder, grated dark chocolate, sugar and cocoa powder on a plate.

Get the method of making paneer or cottage cheese here.

Knead with your palm until smooth.

Heat a heavy bottom pan or nonstick pan. Add the paneer mixture. Cook on low flame. Stir continuously.

Cook till the mixture leaves the sides and becomes like a dough. Remove from heat.

Don’t overcook. It shouldn’t be too dry or crumbled.

Add vanilla essence and mix well.

Again knead it till smooth. I have used mixer grinder to make it smooth. Blend or knead with your palm again.

Make small balls.

Shape them with a mould and place choco chips or pistachio in the middle.

Or press the balls gently. Place choco chips or pistachio in the middle.

Serve soft delicious chocolate sandesh immediately or keep in refrigerator for later and serve chilled.

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Chocolate Burfi Or Fudge 


Chocolate burfi or fudge.

Have you seen ‘Bareilly ki burfi’ movie? I didn’t. But read too much about it in local newspapers. All the famous sweet shops of Bareilly have some stories about their burfi. Some stories are about Priyanka Chopra, how she loves the particular burfi of a particular shop etc.

Read the story in short of this film in internet. Film is good but not burfi its all about a novel 😀

Copy pasting the story for you.

Amongst the cluster of homes in Bareilly, India resides the amusing Mishra family. The only ‘life loving’ daughter of theirs – Bitti Mishra (Kriti Sanon) works at the electricity board, is a casual smoker, watches English movies and loves breakdance. Bitti’s free spiritedness does not translate in finding a suitable groom and she resigns to being a misfit in this small-town – Bareilly. The complexities of getting married and feeling pressured, impulsive Bitty decides to run away from home. At the railway book stall, she stumbles upon a novel called ‘Bareily Ki Barfi’. Surprisingly the female protagonist of the novel reads exactly like her.

Now tell me where is the burfi? 😂

Leave it. Here is a delicious burfi recipe for you direct from Bareilly 😊

You don’t need much ingredients to make it. You need only khoya/mawa or dried milk, milk powder,  sugar, vanilla essence and dark chocolate. Easy isn’t it 😊

Recipe 


Khoya or mawa – 1 cup tightly packed, crumbled

Grated dark chocolate – 1/3 cup

Milk powder – 1/4 cup

Sugar – 4 tablespoon or to taste

Vanilla essence – 1 teaspoon

Ghee/clarified butter or butter for greasing

Grated white chocolate and pistachio to garnish

Method 


Grease a plate with ghee or butter and keep aside.

I have used homemade khoya/mawa or dried milk. Get the recipe to make khoya or dried milk here.

Mix crumbled khoya/mawa or dried milk, milk powder and sugar.

Heat the mixture in a nonstick or heavy bottom pan. Cook on low heat, stirring continuously.

Cook until the mixture leaves the sides and becomes a dough like consistency. Taste the sweetness and adjust if require.

Add grated dark chocolate and mix well. Remove from heat.

Add vanilla essence. Mix well.

Set the mixture on the greased plate.

Sprinkle grated white chocolate and pistachio over it. You can sprinkle any dry fruits of your choice if you don’t have white chocolate.

Let it cool down. Cut with a knife in your desired shape.

Serve immediately or keep in refrigerator for later.

You can keep it in refrigerator for 3 – 4 days.

Enjoy the delightful taste of this chocolate burfi or fudge.

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Gulkand Stuffed Khoya Paneer Laddu / Ganesh Chaturthi Special 

 

Happy Ganesh Chaturthi.

May the divine blessings of Lord Ganesh bring you eternal bliss. Protect you from evil and fulfil your wishes today and always.

I am very happy to share this post today. Two years ago I had published my first blog post chakhao-kheer.   Today is 2nd anniversary of my blog. Two years and 218 posts.  Thanks to all my readers. Its possible because of your support and love. Thanks a lot.

Ganesh Chaturthi is a ten-day Hindu festival mainly celebrated in Maharashtra. Ten days celebration of the birthday of elephant headed God Ganesha.

God Ganesha is known as the lord of art and science and the God of wisdom. He is known by 108 different names. Most popularly known as Vinayaka and Ganapati.

Lord Ganesha is considered the God of beginnings. So people worship God Ganesha before every rituals and ceremonies.

Modak and laddu are the favourite sweets of Lord Ganesh.

Our this week’s 106th #Foodiemonday bloghop theme is Ganesh Chaturthi special. My contribution is this gulkand stuffed khoya or mawa paneer laddu.
I have used homemade mawa or khoya and paneer in it. These delicious and melt in mouth laddus are very easy to make.

Recipe 


Paneer or cottage cheese – 1 & 1/2 cup crumbled

Khoya or mawa – 1 cup

Sugar – 5 tablespoon or to taste

Cardamom powder – 1 teaspoon

Desiccated coconut – 4 tablespoon

Saffron – a small pinch

Gulkand or rose petal jam – as require

Method 


In a food processor or mixer grinder grind paneer, khoya, sugar, desiccated coconut, cardamom powder and saffron altogether.

Make the mixture smooth. Taste and add little more sugar if require.

Pour the mixture into a nonstick or heavy bottom pan. Cook on low flame. Stir continuously.

Cook until the consistency becomes like a dough and leaves the sides. Don’t make it too dry.

Remove from heat.

Let the mixture cool down.

Make small balls. Flatten with your palm. Place little gulkand at the middle.

Bring together all the sides and make a round ball again.

Make all the balls or laddu like this.

Serve immediately or keep in refrigerator.

Enjoy the heavenly taste.

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Mango Pomegranate And Tender Coconut Salsa 

Mango, pomegranate and tender coconut salsa.

Mango is one of the most favourite fruit of the world. Its called king of the fruits because of it’s superbly delicious taste. And mango season is at its peak this time. I have already made some yummy dishes with it. Mango litchi fudge or burfi.  Eggless no bake no gelatin cheesecake.  Paneer or cottage cheese and mango smoothie.  Mango kalakand.  Mango sandesh.  Mango banana smoothie.  Eggless mango mug cake.  Mango coconut and flax seed smoothie 

Its Monday again. Our bloghop day.  And this week #Foodiemonday bloghop theme is #CWFB means cook with fellow blogger. Yes we have to choose a recipe from each other’s blog. This  recipe is from my fellow blogger and friend Alka’s blog. She has an excellent blog. Alka is a Blogger Photographer and Food Stylist.  She always amazed us by her photography skill. Visit her blog Culinaryxpress  for many amazing recipes and excellent pictures. All the pictures are really a visual treat.
At first I thought of a baking recipe from her blog. But I  am out of town this time. So its impossible to bake anything. Alka suggested me to make this easy no cook but delicious Mango pomegranate and tender coconut salsa.  Thanks Alka.

Mango is my favourite fruit. And I have used it in many of my dishes. But all are sweet. In this recipe sweet pulpy mango, Pomegranate,  cucumber and tender coconut mixed with salt, green chilli and pepper. Sounds interesting isn’t it? Believe me taste is too good. Pomegranate, cucumber and onion gives a crunchy texture to this salsa. Love this sweet, salty and spicy mixed taste.

According to Alka “Salsas  always go well with a platter of Chips, Tortillas and even with Papads khakras, which are a slightly healthier version when compared to chips. I prefer the Mango salsa the most for it’s perfect burst of flavors with the sweetness of mangoes which is balanced with the acidity from lemon and the heat from the chillies but you can make various salsa varieties with fruits and vegetables during their respective seasons”.

I am in Kolkata now so I have used Himsagar mango. Thanks to bro Nilotpol Ganguli for these sweet juicy flavourful mangoes. A superbly delicious gift. I love the taste of this variety. Its a famous variety in West Bengal.

Recipe 


Mangoes –  2 large ripe , peeled, diced

Cucumber –  1 diced

Pomegranate seeds –  ¼ cup

Tender coconut –  1,  flesh cut in one inch strips

Red onion –  ½ cup , chopped
Coriander leaves –   ¼ cup chopped

chilli –  1 finely chopped

Lime –  1

salt and Black pepper to taste

Method 



Dice the mangoes and cucumber and keep aside. Deseed the pomegranate and take out the flesh of the tender coconut.

In a large bowl, combine diced mangoes, cucumber, chopped onions,pomegranate seeds, tender coconut, chopped chilies and chopped coriander leaves.Add lime juice and salt to taste. Mix well.

Let this sit for 10-15 mins for flavors to mingle together.Serve it with papads or chips.

For outdoors, scoop them in paper cups and serve it with scoop type chips or papas.

Enjoy the sweet, salty and spicy mixed summer fruit salsa.  Perfect for this hot weather.

DSC_0586

Mango Litchi Fudge Or Burfi 


Mango litchi fudge or burfi. 

A delicious sweet with the flavour of both mango and litchi. 

Its very easy to make. You need only khoya/mawa or reduced milk, sugar and cardamom powder with mango and litchi. 

I was born and raised in Bihar. And always tasted the best litchis of the country. Yes I am taking about litchis from Muzaffarpur. Large size juicy litchis with small seed. 

Muzaffarpur is famous for Shahi litchis and is known as the Litchi Kingdom.

There are numerous beauty and health benefits of litchi fruit, from aiding weight loss and digestion to treating influenza and reducing the signs of aging. 

It is highly rich in nutrients and offers numerous benefits for your skin, hair, and health that make it all the more irresistible.

Source

And mango is the most popular fruit in the world. We all know it as king of fruits. 

Now taste both of these delicious juicy fruits in this mango litchi fudge or burfi.

Recipe 


Mango – 1 cup chopped 

Litchi – 10 – 12

Khoya/mawa or reduced milk – 1 cup 

Cardamom powder – 1/4 teaspoon 

Sugar – 4 tablespoon or to taste

Ghee or clarified butter – 1 tablespoon 

Method 


Grease a plate with ghee or clarified butter and keep aside. 

Peel and remove the seeds of litchis. 

Grind the litchis with chopped mango. 

Cook the mixture on low flame. Add sugar. 

Stir continuously. 
At first add 2 tablespoon sugar. It depends on the sweetness of mangoes. Mine was not very sweet so I have added 4 tablespoon. 

When the moisture evaporate add ghee or clarified butter and khoya/mawa or reduced milk. 

Cook everything on low flame. Stir continuously. When it about to dried up taste and add more sugar if require. 

Cook until it becomes like a soft dough and leaves the sides. Switch off the flame. 

Add cardamom powder and MIx well. 

Pour the mixture in the greased plate. Spread and level the top with a spoon. You can sprinkle some shredded pistachio or almond over it. 

Keep it in refrigerator for 30 minutes.

Cut into equal shape.
Enjoy mango litchi mixed flavour in one fudge 😊