Skip to main content

Chhenar Dalna


Ingredients:

  1. 1 litre milk (full cream or toned)
  2. 1 cup flour
  3. potatoes (2 medium sized)
  4. ginger paste (1 tbsp)
  5. cumin powder (1 tsp)
  6. garam masala powder (1 tsp)
  7. turmeric powder (1 tsp)
  8. salt as per taste
  9. sugar as per taste
  10. vinegar (2 tsp) 
  11. green chilly paste
  12. 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.

    Comments

    Post a Comment

    Popular posts from this blog

    Machhi ka Salan/ Fish Salan

    Ingredients : 500 gms fish cut into slices 1 coconut grated 2 tsp til 2 tsp dhania powder 1 tsp mustard seeds 1 tsp jeera 2 tsp khus khus 1/2 tsp haldi 2 tsp chilli powder 2 green chilies 3-4 tbsp oil 1 onion sliced fine few curry leaves lemon size tamarind salt to taste Preparation : To make Masala grind til, dhania, jeera, mustard, khus khus, 1 tbsp grated coconut, chili powder, haldi garlic and 1 onion to  a fine paste. Extract 2 cups milk from the grated coconut. Extract the pulp from the tamarind soaked in 1 cup of water.  Heat oil and add the 1 sliced onion and fry till crisp. Put in the masala paste and fry till the oil separates.  Now add the fish pieces and fry a little. Pour in the coconut milk and add salt to taste along with the curry leaves. Gently simmer till nearly done. Lastly add the tamarind water and again simmer a little. Serve machhi ka salan/ fish salan hot.
    Post a Comment
    Read more

    Basanti Pulao

    Ingredients : Basmati rice (2 cups) Ghee (2 tbsp) Turmeric powder (1 tbsp) Salt as per taste Sugar (should be double the amount of salt) For example, if you are using 1tsp salt, put 2 tsp sugar garam masala powder (1 tsp) cashew nuts and raisins Procedure : Heat ghee in a kadhai. Fry the rice. Put the turmeric powder and stir. Now add water in the kadhai. Amount of water should be double the amount of rice. Now add salt, sugar, garam masala, cashew nuts and raisins and stir. Now cover the kadhai and let it cook in low flame till the water dries out and the rice is cooked. Now basanti pulao is ready to be served.
    Post a Comment
    Read more

    Chingrir Bora

    Ingredients : Prawns (250 grams) red lentil paste (100 grams)(previously soaked in water for 2 hrs)  onions chopped (2 medium sized) green chillies chopped (as per taste) salt oil to fry the boras  Procedure : Mix all the ingredients together. The lentil paste should not be very watery. If it is very watery you won't be able to fry the boras. Heat oil to deep fry the boras in a kadhai. After the mixture is ready, if you are using small Prawns, pick up small amounts of the mixture with a spoon and pour them into the hot oil to fry the boras. Otherwise if you are using big Prawns pick up the mixed Prawns one after another and fry them.
    Post a Comment
    Read more