Chhenar Dalna

Ingredients:

1 litre milk (full cream or toned)

1 cup flour

potatoes (2 medium sized)

ginger paste (1 tbsp)

cumin powder (1 tsp)

garam masala powder (1 tsp)

turmeric powder (1 tsp)

salt as per taste

sugar as per taste

vinegar (2 tsp)

green chilly paste

mustard oil

Procedure:

Boil milk and pour vinegar into it and turn off the heat. Cover the milk. After few minutes you will see the chhena or cottage cheese and whey. Strain the cottage cheese from the whey and make sure that the whey is fully drained out from the chhena. Mix the flour with the chhena and add some sugar, salt and chilly paste into it. Make the dough, divide it into parts and deep fry them in oil. Make sure that the mixture is not too soft. Otherwise you won't be able to fry them. Now fry the chopped potatoes. Add all the spices and make the gravy. Now put the fried chhena balls into the gravy and let it cook in low flame for 5 minutes. Once it's cooked sprinkle garam masala on top and serve it hot with roti or rice.

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Chingrir Malaikari

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Bhapa Chingri

Ingredients : Prawns (250 gms) mustard seeds (3 tbsp) poppy seeds (1 tbsp) coconut paste or powder(4 tbsp) mustard oil (3 tbsp) green chilly paste (as per taste) salt (as per taste) Procedure : Mix all the ingredients together. Put it into a metallic tiffin box and close the lid of the tiffin box. Boil water in a boiler and place the tiffin box into the boiling water. Close the lid of the boiler and cook it in low flame for 15 min. Serve Bhapa Chingri hot with rice or pulao.

dhokla

Ingredients : 1 cup Besan (gram flour) 1 cup sooji (rawa) 2 cups dahi (yogurt) 1 sachet fruit salt ginger paste (1/2 tsp) green chilly paste (1/2 tsp) sugar (1 tsp) salt (1/2 tsp) water to mix the ingredients mustard oil whole mustard seeds whole green chillies slit into 2 parts Procedure : Mix all the ingredients properly with dahi (curd) apart from fruit salt and water. Keep adding small portions of water as required. The mixture should not be very watery or very dry. It should be moderate. There should not be any lumps. When the mixture is ready add the fruit salt for fermentation. We have used microwave oven to cook the dhokla. If you don't have a microwave you can cook it in a normal gas oven. Grease a microwave safe bowl or a normal aluminium dish with mustard oil. If you are using a microwave oven it's better if you use a silicon bowl. It will not stick to the bottom. Now pour the mixture into the bowl and place it into the microwave to cook for 5 minutes. If you are coo

Bidishar Henshel

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