Spicy Coconut Rice

Cooking Time Required: 10 mins
Cost of Preparation: 20-25 rupees

Ingredients: Cooked Rice (1 1/2 cup), channa dal ( 2 tbs ), fresh coconut pieces ( 1/3 cup ), green chilli ( 1-2 nos ), jeera/cumin powder (2 pinch), coriander powder ( 2 pinch), red chilli powder ( 2 pinch ), pancha phutana ( 1/5 tso), curry leaves ( 1 sprig), salt, oil ( 1 tsp ).

Preparation: Grind the coconut into a fine powder without adding any water and keep
aside.

Cooking: Heat 1 tsp of oil in a pan. Add the green chillis, pancha phutana, curry
leaves and saute for 30 secs. Add the channa dal and stir fry for 1-2 mins till it
starts turning reddish/brown.

Add the cooked rice and coconut and sprinkle salt, chilli powder, jeera powder &
coriander powder. Stir fry for 3-4 mins on a low flame.

Eat it hot or pack in a lunch box.

Note: This is one quick and easy to make breakfast/lunch box recipe. Usually i make it a bit more spicy if i have to pack it for lunch.

Tomato n Garlic Noodles

Cooking time required: 10-15 mins
Cost of preparation: 15-20 rupees

Ingredients: Maggie Noodles ( 1 packet, Masala/Tomato flavour ), ripe tomatoes ( 2 nos, large ), red chilli powder (1/2 tsp), garlic flakes ( 7-8 nos), onion powder (optional, 1/6 tsp), pepper powder ( 1/5 tsp), oil ( 2 tsp), butter ( 1 tsp ), salt to taste.

Preparation: Cut the tomatoes into small pieces.

Cooking: Heat the oil in a saucepan or any deep vessel.

Add the tomato pieces and sprinkle some salt. Stir fry till it softens. Crush the tomato pieces in the saucepan itself.

Add 3 1/2 cup water. Add the red chilli powder, pepper powder, onion powder and crushed garlic flakes . Bring to a boil.

Add the broken maggie noodles and the seasoning. Boil for 5 mins and add more salt if required.

Pour into soup bowls ( makes 3 ). Sprinkle a little pepper powder and add a little
butter on top.

Comforting soup is ready.

Note: One can add also finely cut onion pieces instead of onion powder. Add it before the tomato pieces and fry till translucent.

Kankadaa Tarkari (Odia style Crab Curry)

Cooking Time Required: 30-35 mins
Cost of preparation: 120-150 rupees

Ingredients: Crabs ( 1 Kg.), onions ( 1 large ), potato ( 1 large ), coriander seeds ( 1 tsp ), cumin seeds ( 1/2 tsp), finely chopped garlic pods ( 1 tbs ), red chilli powder ( 1/3 nos ), ginger-garlic paste ( 1 tbs ), tomato ( 2 medium ), green chillis ( 4-5 nos ), turmeric ( 1/3 tsp), cinnamon ( 1 inch long ), small cardamon ( 2 nos), clove ( 3 nos ), mustard oil ( 7 tsp ), chopped coriander leaves ( 2 tbs ), salt.

Preparation: Clean the crabs. Add 1 tsp mustard oil, 2 chopped green chillis, turmeric and salt. Allow to marinate for 15-20 mins.
































Cooking: Put a wok on the stove and put 3 tsp oil in it . When the oil starts smoking, add the marinated crab meat . Stir fry for 8-10 mins on a medium to high flame. Remove from the wok and keep aside.

Stir fry the potato pieces in the same wok for 5 mins and keep aside.

Cook the onion and tomatoes in a pressure cooker for 2-3 whistles. Drain the excess
water and keep aside (Use this water for the final cooking.). Crush the onions and
tomatoes into a paste.

Dry roast the coriander seeds, cumin seeds, cinnamon, cardamon and cloves for 30-40
seconds. Grind into a fine powder.

Heat a wok. Add the remaining oil. Add the onion and tomato paste along with a little salt. Stir fry for 5 mins on a medium flame.Add the ginger garlic paste and cook on a medium flame for 5-6 mins.

Add the powdered masala along with chilli powder, chopped green chillis and garlic. Put the fried crab & potato and stir fry for another 3 mins.
































Add 3 cups of hot water. Bring to a boil . Cover with a lid and allow to simmer for 10 mins. Sprinkle the chopped coriander leaves and remove from stove. Crab curry is ready to eat.

Serve with rice .

Note: This is a low calorie version of my earlier post on 'Kankada Jholo'. I have reduced the amount of oil and made subtle changes in the spices used in the earlier preparation.

Atta Chakuli with Oats

Atta chakuli or pancakes made with wheat flour are a popular breakfast recipe in Odisha. Varying from savory and spicy to the sweet ones flavored with fennel, they are easy to prepare and quite filling too.

Cooking Time Required: 10-15 mins
Cost of preparation: 30-40 rupees

Ingredients: Whole wheat flour ( 1 cup ), oats flour ( 1 cup ), curry leaves ( 1 sprig , optional ), onion ( 1 small ), green chilli ( 2 nos ), salt, oil ( 1 tsp per chakuli if cooked on a non-stick tawa).

Preparation: Mix the whole wheat flour, oats flour, salt along with sufficient water into a smooth paste ( consistency should be same as that of dosa batter ).

Chop the onion and garlic into small pieces.

Cooking: Heat the dosa tawa. Sprinkle 1/2 tsp of oil. Add a pinch of pancha-phutana followed by the green chillis, onions and curry leaves.

Stir fry for 40-50 secs. Pour half of the wheat-oats batter into the pan and rotate the pan to spread it. Sprinkle a few drops on oil on the sides.

Cook on both sides for about 3-4 minutes each.

Serve hot .

Note: For People who like it sweet, skip the onion, green chilli, curry leaves and pancha-phutana . Instead add milk and sugar while making the batter for atta chakuli. Cook the chakuli using a little ghee instead of oil.

Carrot & Dates Milkshake

Cost of preparation: 20-25 rupees
Preparation time: 10-12 mins

Ingredients: Diced carrot ( 1 cup ), dates ( 6-7 nos), milk ( 1 glass ), condensed milk ( 1 tbs ), ice-cubes, chilled water.

Preparation: Soak the dates in a cup of milk for 3-4 hours. Deseed and add to a grinder along with the carrot cubes. Add a few tsps chilled water.

Grind into a smooth paste.

Now add the milk, condensed milk and ice-cubes. Churn for 1 min.

Pour into glasses and serve immediately. Add more ice-cubes if required.

Note: I have avoided adding sugar as the carrot, dates and the condensed milk contain sugar ( Also being calorie conscious i prefer less sugar ). One may add sugar as per taste.

Mango raita

Cooking time required: 20-25 mins
Cost of preparation: 15-20 rupees

Ingredients: Large green mango ( i used one that was just begining to ripen)(1 no), red chilli (2 nos), jaggery ( to taste ), garam masala ( 2 pinches ), jeera-lanka (
cumin-chilli ) powder ( 1 pinch ), salt to taste.

Cooking: Wash and put the whole mango inside the oven. Bake at 170-180 degrees for 18-20 mins.

Remove the mango and allow it to cool down. Remove the peel and scrape the pulp into a mixing bowl. Add the jaggery ( powdered ), cumin-chilli powder, garam masala and salt.

Roast the broken dry chillis on a pan without any oil for 30-40 secs, and add to the
mixing bowl. Slightly rub it into the mango.

Serve with rice and a non-vegetarian side dish.

Note: This is an authentic Malwani preparation which i happened to watch on the telly and the mango is traditionally cooked on a wood fire. The red chillis and cumin-chilli powder are not part of the original recipe.

Mudhi Bhaja ( Fried puffed rice )

Cooking Time Required: 10-15 mins
Cost of preparation: 20-25 Rupees

Ingredients: Mudhi ( puffed rice, 1 large bowl ), onion ( 1 small), potato ( 1 small ), peanuts ( 1/2 cup ), green chilli ( 1-2 nos ), curry leaves ( 1-2 sprigs ), salt, oil ( 2-3 tsp).

Preparation: Cut the onion, potato & green chillis into small pieces.

Cooking: Heat the oil in a wok. Add the green chilli and curry leaves. Fry for 30 secs.

Follow with the peanuts. When the peanuts start crackling, add the onion And stir fry for 1 min.

Add the potato and stir fry till cooked. Add the puffed rice at this stage and fry for 3-4 mins.

Serve hot .

Note: Garnish with mixture( Haldiram's will do)/farsan to make it spicier.

Soya Biryani

Cooking Time Required: 12-15 mins
Cost of Preparation: 20-25 rupees

Ingredients: Basmati Rice (1 cup), onion ( 1 small ), nutrela soya granules ( 1/3 cup ), tomato puree ( 1 tbs ), dry red chilli ( 2 nos ), biryani masala ( 1/3 tsp), cumin powder ( 1/5 tsp), coriander powder ( 1/5 tsp), salt, oil ( 1 tsp ).

Preparation: Cut the onion into small pieces and keep aside.

Cooking: Cook the rice with salt and 2 cups water in a pressure cooker for 1 whistle. One can also cook rice in a open vessel if one is not pressed for time.

Keep aside and allow to cool down completely.

At the same time boil the soya granules with a little bit of salt for 5 mins. Drain and allow to cool down. Squeeze out any remaining water.

Heat 1 tsp oil in a pan. Add the red chilli and onion and saute till it turns brown along the edges. Add the boiled soya and fry for 2 mins.

Add tomato puree, biryani masala, cumin powder and coriander powder. Stir fry for 2-3 mins.

Spread the cooked rice over the fried soya granules and sprinkle salt . Mix carefully without breaking the rice grains. Remove from fire after 2 mins.


Note: This is one quick and easy to make lunch box recipe. Goes well with any raita, especially the fruity ( pineapple/apple) ones.

Kosala Saaga with Muga dali - Nadia

Cooking Time Required: 15-16 mins
Cost of Preparation: 10-15 Rupees

Ingredients: Kosala saaga/spinach ( 250 gms), muga dali/moong dal ( 1/2 cup), feshly shredded coconut ( 1/2 cup), onion ( 1 small), oil ( 2-3 tsp), dry red chillis ( 3-4 nos), fennel seeds ( 1/5 tsp), mustard seeds ( 1/6 tsp), fenugreek seeds ( a pinch ), salt.

Preparation: Dry roast the muga dali till it gives off its distinct fragrance. Wash and soak for 1-2 hrs.

Wash the kosala saaga, drain excess water and cut into small pieces. Cut the onion into thin long strips.

Cooking: Heat the oil in a wok. Add the dry chillis along with the fennel, fenugreek & mustard seeds.

When the seeds splutter, add the onions and fry till reddish. Add the drained moong dal along with the kosala saaga and salt. Mix well and cook in the open.

When the saaga is very fresh, it releases a lot of water. One should cook the saaga on a high flame for a few minutes in such case to evaporate excess the water. This is necessary to keep the saaga from being over-cooked.

Keep stirring at regular interval to prevent the formation of lumps and enable even cooking. Will be cooked in about 5-6 mins. Do not allow to become completely dry.

Add the shredded coconut. Mix and cook for 1-2 mins. Remove from the fire. Keep covered for 5-6 mins.

Serve hot with rice/roti & dal.

Note: Do not add water unless absolutely necessary. One can give the onions a miss when fasting or if one does not consume onions.

I am sending this recipe to the event 'Veggie/Fruit A Month Event - Spinach' hosted by Reshmi.

Pudina Rice with Soya Granules

Cooking Time Required: 10-15 mins
Cost of Preparation: 12-15 rupees

Ingredients: Rice (1 cup), Nutrela soya granules ( 1/3 cup ), onion ( 1/2 , small ), green
chilli ( 1 no ), cut mint leaves ( 2 tbs ), cut coriander leaves ( 1 tbs ), cumin seeds ( 1/6 tsp), fennel seeds ( 1/6 tsp), mustard seeds ( a pinch ), salt, oil ( 1 tsp ).

Preparation: Grind the onion along with the green chilli, coriander leaves and mint
leaves and keep aside for 15-20 mins( this will neutralize the raw onion smell).

Cooking: Cook the rice with salt and 2 cups water in a pressure cooker for 1 whistle. One can also cook rice in a open vessel if one is not pressed for time.

Keep aside and allow to cool down completely.

At the same time boil the soya granules with a little bit of salt for 5 mins. Drain and allow to cool down. Squeeze out any remaining water.

Heat 1 tsp oil in a pan. Add the cumin, fennel & mustard seeds and allow it to splutter.

Add the boiled soya and fry for 2-3 mins.

Add the paste and stir for 30-40 secs. Add the cooked rice. Sprinkle salt and stir for 3-4 mins. Add a few mint leaves and remove from fire.

Serve with curd and fried chicken/stir fried veggies.

Note: The low spice content & presence of mint ( pudina) makes it an ideal lunch-box
option during the hot indian summers.

Ghuguni / Mixed Choley( Without Onion & Garlic )

Cooking Time Required: 15-20 mins
Cost of Preparation: 20-25 Rupees

Ingredients: Chickpeas ( 1 cup ), yellow peas ( 1 cup ), potato ( 1 no, medium ), tomato ( 1 no, large ), coriander seeds ( 1 tsp ), red chillis ( 2 nos ), grated ginger ( 2/3 tsp ), coriander leaves ( 1 small bunch ), cumin seeds ( 1 tsp), garam masala (1 pinch), turmeric, oil ( 2 tsp ), salt.

Preparation: Soak the yellow peas & chickpeas overnight.

Cooking: Boil the chickpeas, yellow peas & the potato in a pressure cooker with a little salt & turmeric. Cook for 1 whistle on low flame.

Remove from fire and check if the peas are cooked. It should be firm and not mashy. If required cook for another 1-2 whistles on a high flame.

Boil the tomato separately for 5 mins.

Dry roast the red chilli & coriander seeds.

Transfer the boiled tomato to a grinder. Add the roasted chilli & coriander seeds. Cut off the coriander stems from the bunch. Grind the stems with the other ingredients into a smooth paste.

Heat the oil in a wok. Peel the potato and dice it. Add to the wok and stir fry for 3-4 mins. Remove from wok and keep aside.

Add the cumin seeds. When the seeds start spluttering, add the grated ginger and stir for 30 secs.

Add the tomato paste and cook for 5 mins. Add the potatoes and boiled peas along with 1 cup of water.


Allow for boil for 4-5 mins. Add the garam masala & coriander leaves. Remove from fire and serve hot with puris/paratha/rice.

Baked Soya Tikkis

Cooking Time Required: 15-20 mins
Cost of preparation: 20-25 Rupees

Ingredients: Nutrela Soya granules ( 1 cup ), potato ( 1 small ), onion ( 1 small ), green chilli ( 2 nos ), coriander powder ( 1/3 tsp ), cumin powder ( 1/3 tsp ), garam masala ( a pinch ), kasuri methi ( 1 tsp ), salt, tomato puree ( 1 tbs ), oil ( 1 tsp), pancha phutana ( 1 /4 tsp ).

Preparation: Cut the onion and green chilli into small pieces. Boil the potato, peel and keep aside.

Boil the soya granules for 5 mins. Drain out the water.

Cooking: Heat a wok. Add oil followed by the pancha-phutana. When the seeds start spluttering, add the onion and green chillis. Fry till onion turns translucent.

Add the soya granules and fry for 2 mins. Add the mashed potatoes, coriander powder, cumin powder, kasuri methi, garam masala, tomato puree and salt. Add 2-3 tbs water and cook for 3-4 mins till it forms a sticky mass.

Remove from fire and keep aside to cool slightly. Shape into tikkis. Brush the tikkis with a few drops of oil.

Keep on a baking tray. Pre-heat oven to 180 degrees. Put the tray inside and reduce heat to 160 degrees. Bake for 5 mins.

Serve hot with ketchup/chutney.

Note: One can give the onion a miss on fasting days. Add fresh coriander leaves instead.

Capsicum boat stuffed with Chilli fish

Cooking Time Required 30-35 mins
Cost of preparation: 60-70 rupees

Ingredients: Fish fillet ( 150 gm ), Capsicum ( 2 large ), onion ( 1 large ), red/green chillis ( 5-6 nos ), chilli vinegar ( 1 tsp ), soya sauce ( 1 tsp ), finely cut garlic ( 1 tsp ), pepper powder ( 1/4 tsp), salt, tomato sauce ( 1 tsp ), ajinomoto ( 1/4 tsp), turmeric ( 1-2 tsp ), oil ( 3-4 tsp ), oil.

Preparation: Wash and marinate the fish with salt and a pinch of turmeric.

Cut the onions into thin long pieces. Slice the capsicum into 2 halves. Remove the pith and the seeds.

Cooking: Heat a pan. Drizzle with oil. Add the fish and fry lightly on both sides. Remove from the pan and allow to cool down.

Remove the bones from the fish. Mash lightly and keep aside.

Heat a pan. Add 2 tsp oil. Add the onions and green/red chillis, Fry lightly. Add the mashed fish and fry for 2-3 mins.

Add the chilli vinegar, soya sauce, tomato sauce, garlic pieces, ajinomoto, pepper powder and a bit of salt. Fry for 1 min.

Smear oil all over the capsicum halves. Stuff the chilli fish into the capsicum halves. Microwave / bake at 180 degrees for 3 mins.

Serve hot with tomato sauce as an appetizer.

Capsicum Rice

Cooking Time Required: 15-20 mins
Cost of Preparation: 20-25 rupees

Ingredients: Rice (1 cup), capsicum ( 1 no), onion ( 1 no ), soya sauce ( 1 tsp ),
tomato sauce ( 1 tsp ), chilli flakes ( 1/2 tsp ), ajinomoto (1 pinch), salt, olive oil ( 1 tsp ).

Preparation: Cut the capsicum and onion into small pieces and keep aside.

Cooking: Cook the rice with salt and 2 cups water in a pressure cooker for 1 whistle.

One can also cook rice in a open vessel if one is not pressed for time.

Keep aside and allow to cool down completely.

Heat 1 tsp olive oil in a pan. Add the onion and saute till translucent. Add the
capsicum and fry for 1-2 mins.

Add ajinomoto, soya sauce and tomato sauce. Stir fry for 1 min.

Spread the cooked rice over the onion and capsicum and sprinkle salt and chilli flakes.

Do not stir. Cover with a lid. Switch off the flame after 30 secs.

Note: This is one quick and easy to make lunch box recipe. It tastes good even if it is not so hot.

Quick Noodles Soup ( with Maggie noodles )

Cooking Time Required: 10-15 mins
Cost of preparation: 20-25 rupees
Serves: 4

Ingredients: 1 packet instanat noodles ( i have used maggie masala flavour ), cauliflower ( 1 cup, cut into very small pieces ), garlic flakes ( 7-8 nos ), chopped coriander stem ( 1 tsp ), onion ( one half of a small onion ), olive oil ( 1 tsp ), salt, pepper powder .

Cooking: Heat 1 tsp oil in a wok. Add the finely chopped onion and fry till translucent.

Add the chopped garlic flakes and coriander stem followed with the cauliflower pieces. Stir fry for 3-4 mins.

Add 4-5 cups of water and salt.

When the water begins to boil, add the noodles ( broken into small pieces ) and 1/3rd of the masala ( masala quantity can be varied according to ones preference ).

Boil for 8-10 mins .

Sprinkle with peppercorn powder and serve hot.

Corn Kheer ( with Sugarfree )

Cooking Time Required: 20-25 mins
Cost of Preparation: 30-35 rupees

Ingredients: Sweet Corn ( 1 cup ), milk ( 300 ml) , condensed milk ( 4 tbs ), sugarfree powder ( 3-4 spoons, use the measuring spoon provided with pack ), cardamon ( 1 no ).

Preparation: Add 3/4 th of the corn and 50 ml milk to a wok. Boil for 4-5 mins. Remove from fire and keep aside to cool a bit.

Transfer to a mixer-grinder and grind into a smooth paste.

Cooking: Boil the remaining milk in a wok. Add the corn-milk mixture and remaining corn and boil for 10 mins. Keep stirring in between to prevent the milk from sticking to the bottom.

Add the condensed milk, sugarfree powder and powdered cardamon. Boil for 2 mins and remove from fire.

Serve chilled.















Fresh Corn

Chuda Oats Bhajja ( Oats Chiwda )

Cost of Preparation: 20-25 Rupees
Cooking Time Required: 15 mins
Serves 2

Ingredients: Chuda ( Chiwda, 1 cup ), oats ( 1/2 cup ), cashew ( 1/3 cup ), raisins ( 1/4 cup ), curry leaves, onion ( 1 no., medium ), red chilli powder ( 1/ tsp ), red chillis (3-4 nos), fennel seeds ( 1/ tsp ), roasted coriander powder ( 1/ tsp ), oil, salt.

Preparation: Cut the onion into fine long strips.

Cooking: Heat a pan. Add 2 tsp oil. Roast the chuda for 4-5 mins. Remove from pan.

Add another tsp oil to the pan. Roast the oats for 5-6 mins. Remove from the pan.



















Heat 2 tsp of oil in a pan. Add the red chillis, fennel seeds, curry leaves, cashew and raisins. Roast for 1-2 mis till the cashews are puffed.



















Add the roasted chuda and oats. Stir fry for 1-2 mins.

Add the onions and coriander powder. Fry for another minute and remove from the fire.

Garnish with green chilli and coriander leaves.

Stuffed Baingan Bharta

Cooking Time required : 30-35 mins
Cost of preparation: 20-25 rupees

Ingredients: Brinjal/Egg plant/Aubergine ( 1 no, large ), onion ( 1 medium ), garlic pods ( 5-6 nos ), green chilli ( 2-3 nos ), red chilli powder ( 1/ 2 tsp ), sour curd ( 1 tsp ), mustard oil ( 2 tsp ), cumin powder ( 1/2 tsp ), finely cut coriander leaves ( 2 tbs ), salt.

Preparation: Slice off the top of the brinjal. Make a deep hole into the brinjal and remove some of the inner core. Rub in the sour curd inside the hole.

Cut the onion into small pieces. Crush the garlic pods and cut the green chillis into long pieces.

Cooking: Heat 1 tsp of oil in a pan. Add half of the onion pieces and crushed garlic pods along with the red chilli powder and salt . Stir fry till reddish brown.















Remove from the pan and stuff inside the brinjal.















Make slits along the length of the brinjal, Rub in salt and mustard oil. Put back the sliced top of the brinjal and secure it with toothpicks and pins.















Put inside a pre-heated oven/microwave and roast for 15 mins at alternate temperature of 150 degrees and 200 degrees for 5 mins each.

Remove from the oven and cover with a vessel for 5-10 mins.

When the brinjal is cooled down a bit, remove the outer peel of the brinjal. Add the salt, cumin powder, green chilli, remaining mustard oil , onion pieces and coriander leaves. Mash togather .

Serve hot with rice or roti.


Stuffed Eggplant - "Bharwa Baingan"

Oats Khichdi

Cooking time Required: 20 mins
Cost of Preparation: 30-40 rupees

Ingredients: Saffola oats ( 1 1/2 cup ), masoor dal ( 1/2 cup ), tomato ( 1/3 cup ), capsicum ( 1/4 cup ), carrot ( 1/4 cup ), papaya ( 1/2 cup ), cauliflower ( 1/3 cup ), lemon juice ( 2 tsp ), finely cut coriander leaves ( 1 tbs ), peanuts ( 1/3 cup ), peppercorn ( 1 tsp ), ghee ( 1 tsp ), turmeric , salt.



Preparation: Cut the vegetables into small pieces and keep aside.

Cooking: Wash the dal and transfer to a pressure cooker. Add vegetables, salt and turmeric along with 2 cups water. Allow for 2-3 whistles. Remove from stove and keep aside to cool down a bit.

Dry roast the oats in a pan for 4-5 mins. Keep aside.



Transfer the contents of the pressure cooker to a wok/open vessel. Bring to a boil.

Add the roasted oats in small quantities to the wok and mix well.

Add the ghee to a pan. Add the peppercorn and groundnuts. Roast for 2-3 minutes till the peanuts start crackling .



Transfer to the wok.

Boil the woks contents for another 1-2 mins. Remove from the stove.



Garnish with coriander leaves and lemon juice. Serve hot.

Note : Take care that the kichidi does not boil for more than 5-6 minutes after adding the oats. Also one can add some water when transferring the pressure cooker contents to the wok as the oats will soak up quite a bit of water.

Ras malai ( cheese balls soaked in milk )

Cooking time Required: 40 minutes
Cost of Preparation: 50-60 rupees

Ingredients: milk ( 1 litre ), lemon ( 1 no , one can also use sour curd for curdling the milk ), maida ( flour , 1-2 tsp ), sugar ( 1/2 cup ), vanilla essence ( few drops ), nuts ( cashews/almonds) for garnishing.


Cooking: Boil half of the milk in a saucepan. Squeeze the lemon over the milk. Allow to boil till the chenna ( cheese/paneer ) separates from the water.

Allow to cool for 5 mins. Strain the water .

Transfer the chenna to a mixing bowl. Add maida .Mix and knead the mixture till it turns into a soft dough . There should be no grains felt when the chenna is rubbed in between the fingers. Make small balls/ medium sized flat circles out of it.




















Heat water and half of the sugar in a wok . Allow to boil. Put in the chenna balls/circles and add 5-6 drops of vanilla essence. Cover with a lid and boil for 10-12 mins.

The balls will rise to the top when they are cooked and again sink to the bottem once they absorb the sugar solution. Remove from the fire and allow to cool.






















Boil the remaining milk in a wok along with the sugar for 10-15 minutes. Allow to thicken slightly .

Allow to cool down. Remove the chenna balls from the sugar solution and add to the thickened milk.

Put into the refrigerator to chill. Garnish with chopped cashews/almonds and serve.






















Tip: One can also use cardamon/rose essence instead of vanilla essence for the flavouring.
Use full cream milk instead of skinned milk for softer and tastier chenna balls.

Ras malai consists of sugary, cream to yellow-colored balls (or flattened balls) of paneer soaked in malai (clotted cream) flavored with cardamom.It originated in what is now coastal Orissa (source Wiki).

In some places in orissa the small chenna balls soaked in thickened milk are also called 'Kheer sagar'.