CHHEENA PODA

Chheena poda is a cheese dessert which is originated from ODISHA , AN INDIAN STATE. Chhena poda stands for roasted cheese in ODIA. It is a very famous and delicious dessert liked by all the people as it is very quick and easy to prepare. It is mainly a traditional dish of ODISHA which is generally prepared on the days of DURGA PUJA. It is also soled at the streets of ODISHA along with the bengali dessert rosogulla.

SO, lets start the making of chheena poda-

Ingredients-

  • Milk (cow or full cream) – 1.5 litres
  • Lemon – 3
  • Sugar – ¾ cup (150 grams)
  • Semolina – 3 tbsp (40 grams)
  • Ghee – 2 tbsp
  • Raisins – ¼ cup
  • Cashews – ¼ cup
  • Cardamoms – 4

Instructions-

  1. For Chenna
  2. – Take 1.5 litres of cow’s milk in a vessel and boil it.
  3. – Take ¼ cup of cashews and chop them.
  4. – Take 4 green cardamoms, peel and grind them coarsely ground.
  5. – Take 3 medium-sized lemons, chop them and extract their pulp..
  6. – Switch off the flame after boiling the milk.
  7. – Mix some water to the lemon juice and add it to milk in the intervals.
  8. – Stir and mix well until whey water separates from it.
  9. – Filter and strain the Chenna separately.
  10. – Mash the Chenna well to make it soft.
  11. – Add 3 tablespoons of semolina and a ¼ cup of sugar to it.
  12. – Stir and mix them well.
  13. – Keep it aside for 15 minutes to ferment.
  14. – It has fermented after 15 minutes, mix 2 tablespoons of Ghee and chopped cashews to it.
  15. – Add a ¼ cup of raisins and cardamom powder to it .
  16. – Preheat ½ kg of salt in a pressure cooker for 6 to 7 minutes on high flame.
  17. – Take a container, grease it with Ghee and spread a butter paper over its base.
  18. – Spread some Ghee over it too and add the mixture in it.
  19. – Tap it to spread it evenly.
  20. – Place the container inside the cooker and bake it for 30 minutes on medium flame.
  21. – Bake it again for 15 minutes on low flame.
  22. – After 15minutes, remove it from the container and let it cool down.
  23. – 55 minutes was acquired to bake it whole.
  24. – After baking it, remove it from the corners and flip it upside down.
  25. – Tap, remove it from the container and separate the paper from it.
  26. – The Chenna Poda is ready to be served.

TOMATO SOUP

Tomato soup is the most tasty , healthy and basic soup which we can prepare easily in our home. Tomato is the main primary ingredient of this soup it is served at hot temperature to the consumer. Generally served in a bowl and can be prepared with in many varieties. It is smooth in texture and basically thick in consistency, we can also pour some chunks of tomatoes or other vegetables into the soup for better experience.

It can also be served with many tasty and beautiful toppings, it is very helpful for everyone health and also good for the skin and hairs.

So, lets go through the preparation of soup.

INGREDIENTS-

  1. TOMATO SOUP DRY PACKET
  2. FRESH CREAM
  3. MINT

PREPARATION-

  1. TAKE A PAN AND PUT 1-1/2 GLASS OF WATER AND HEAT IT.
  2. ONCE THE WATER IS HEATED POUR 1 PAC OF TOMATO SOUP TO THE WATER.
  3. STIR IT CONTINUOUSLY SO THAT NO LUMPS ARE FORMED.
  4. HEAT IT UNTIL U GET A THICK CONSISTENCY.
  5. ONCE IT IS READY TRANSFER THE SOUP TO THE BOWL AND POUR SOME FRESH CREAM ON THE TOPPINGS AND THEN GARNISH IT WITH SOME MINT LEAVES.

AND UR SOUP IS READY TO BE SERVED, SERVE IT IN HOT TEMPERATURE FOR BETTER TASTE. YOU CAN ALSO ENJOY THE SOUP AT COLD TEMPERATURE.

-@hungerpoint_07

MOJITO

Mojito is a drink or a variety of cocktail which generally consist of 5 ingredients. It is a combination of sweetness, sourness and other herbs or mint flavors. It is a basic and most demanding drink in summer season and also served as a starter drink in parties, bars and many more. It was generally served in Collins glass as its drinkware. It is originated from the region of HAVANA, CUBA.

So, lets go through the making of MOJITOS-

INGREDIENTS-

  1. 4 cl WHITE RUM
  2. 3 cl FRESH LIME
  3. 6 SPRING OF MINTS
  4. 2 TBSP SUGAR/ SUGAR SYRUP.

PREPARATION-

  1. BLEND THE MINT LEAVES WITH SUGAR/ SUGAR SYRUP AND LIME JUICE.
  2. ADD SODA TO THE FURTHER MIXTURE AND FILL THE GLASS WITH IT.
  3. ADD FEW ICE CUBES TO THE GLASS TO SERVE IT CHILLED.
  4. POUR SOME RUM IN THE TOPPINGS OF THE GRASS FULL OF SOLUTION.
  5. GARNISH THE SPRING OF MINT LEAVES AND LEMON SLICE ON THE TOP OF THE GLASS.

SERVE IT CHILLED WITH THE STRAW.

-@hungerpoint_07

SANDWICH

A sandwich is a dish which typically consist of bread with the filling of vegetables, potato mixture and toppings with cheese and many more. the fillings are places between the bread slices.

Sandwiches are generally used as a box meal, used as a journey food, it can be carried to places like schools, picnics, offices and many more. It is a very famous and mostly sailed meal or dish in restaurant.

The dish sandwich is named after its supposed inventor JOHN MONTAGU . It is generally homemade and can be prepared with the basic ingredients at home within a short span of time.

BASIC INGREDIENTS USED IN MAKING OF VEGETABLE SANDWICH-

  1. CARROTS
  2. ONIONS
  3. CORNS
  4. BEANS
  5. BELL PEPPER
  6. BOILED POTATOES
  7. CHEESE/ BUTTER (OPTIONAL)
  8. SLICED BREADS
  9. TOMATOES

RECIPE-

  1. PUT SOME BUTTER/ GHEE ON HEATED PAN AND KEEP THE BREAD SLICES GENTLY ON THEM.
  2. TOAST THE BREAD FROM BOTH THE SIDES UNTIL IT GETS GOLDEN BROWN CLR.
  3. CHOP THE VEGETABLES AND GIVE THEM A SMALL FRY FOR TASTY AROMA AND TASTE.
  4. ONCE THE VEGETABLE MIXTURE AND BREAD IS DONE WITH THE COOKING PUT THE INGREDIENTS AT ONE PLACE AND START THE PLATTING PROCESS.
  5. PLACE AND SLICE OF BREAD ON A PLATE POUR SOME KETCHUP ON TOP AND THAN PUT THE FRIED VEGETABLES ON BREAD.
  6. THEN AGAIN COVER THE VEGETABLE WITH ANOTHER BREAD AND THE SANDWICH IS READY.
  7. DO THE SAME FOR THE REST OF BREADS AND VEGETABLES, AND WE CAN ALSO GARNISH SOME CHEESE ON THE SANDWICH FOR BETTER TASTE.
  8. AND THE SANDWICHES ARE READY TO BE SERVED WITH DIFFERENT KETCHUP.

-@hungerpoint_07

JALEBI

http://101dreams.store/wp-content/uploads/2020/07/easy-to-ways-sweet-jalebi-at-home-1-16267-aps-jal1.jpg

JALEBI , a well known dessert originated in INDIA. Jalebi is a sweet snack poplar in the SOUTH ASIA and the MIDDLE EAST. This dessert can be served in both cold and hot temperature with the combination of ice-cream, curd or rabdi , optional flavours such as scented water or kewra , condensed milk toppings, kochori and vegetable curry (in the northern part of the INDIAN SUBSTITUTE). The combination JALEBI-FAFDA is very famous and also a traditional dish of GUJRAT ( AN INDIAN STATE).

This dessert have few similar variants like imarti (basically famous in the states like UTTAR PRADESH, BIHAR and JHARKHAND.

HISTORY OF JALEBI

In old times this sweet dish JALEBI was tradition of IRAN, where it is also known as ZOLBIYA, basically in old times ZOLBIYA was served traditionally to the poors of the city in the ocassion of RAMZAN. The recipe of the dish ZOLBIYA was also mentioned in some of the ancient times cookbook of IRAN.

INGREDIENTS USED FOR MAKING JALEBI.

1. All purpose flour/ maida

2. Saffron

3. Ghee

4.Sugar

5.Turmeric/ food color

6. Water (only if needed)

7. Baking Soda

8. 1 tbsp Lemon juice

INGREDIENTS FOR MAKING SUGAR SYRUP

  1. 1 Cup sugar
  2. 1/2 or 3/4 cup water
  3. 1/4 cardamon powder (elaichi)
  4. 1 tbsp lemon juice

TYPES OF JALEBI

  1. Shrunk jalebi- over fried on low heat
  2. Flat jalebi- low flame with moderate oil temperature
  3. Thin $ flat- batter running toppings
  4. Thick and soft jalebi- thick batter

RECEIPE-

Step 1 Prepare the Jalebi batter and let it ferment overnigh

To make jalebi , add cornflour, maida ,ghee and food colour in a mixing bowl and make a thick batter,add hung curd and water. Mix it well until it forms a thick but has a slightly flowing consistency. Keep it aside for 8-10 hours to ferment. This step is important to give that unique sour/khatta taste to Jalebi.

STEP2 MAKING OF SUGAR SYRUP

To make the sugar syrup, heat water in a pan over medium flame. Add sugar and mix ituntil fully dissolved. Simmer the syrup until it attains one string consistency. Add saffron, cardamom powder and stir well.

STEP 3- DEEP FRY THE JALEBI

Now, heat oil in a pan over medium flame for deep frying. Fill the jalebi batter in a cotton cloth and make small hole in the cloth. Squeeze the muslin cloth to make concentric circles. Move from inside to outside to make perfect circles. Fry till jalebis are crisp and golden.

Step4-soak the Jalebis in sugar syrup and 2-3 minutes

Soak the jalebis in sugar syrup for 2-3 minutes. Ensure that the sugar syrup is warm and not very hot. Now, remove from the syrup and place on a tray lined with butter paper or foil. Decorate with silver foil (optional) and serve the jalebis hot, warm or at room temperature and ur jalebi is ready to serve as a dessert.

Note: We can add a tbsp of ghee to the batter of jalebi to make it more delicious and craving in terms of aroma/ fregrance.

  • @ hungerpoint_07 (sakshi verma)

CHOCOLATE TRUFFLES

So, as we all know today its WORLD CHOCOLATE DAY so we tried to make something special and tasty so here`s the recipe of chocolate truffles.

A chocolate truffle is a type of chocolate dessert which is rich in carbohydrates and sugar. It can be served either as a chocolate or as a dessert. As we know chocolates are very helpful and healthy for everyone and specially for the ones who have BP and sugar problems.

HISTORY

Chocolate truffles were invented or originated from the kitchen of AUGUSTE ESCOFFIER, a famous french chef.

BASIC INGREDIENTS

  • CHOCOLATE BUISCUITS
  • CHOCOLATE SYRUP

RECIPE-

  1. CRUSH OR GRIND THE CHOCOLATE BISCUITS (in fine particles)
  2. ADD THE CHOCOLATE SYRUP GENTLY ON THE CRUSHED BUISCUITS.
  3. MAKE TRUFFLE BALLS OF THE KNEEDED CHOCOLATE DOUGH.
  4. DRIP THE TRUFFLE BALLS INTO THE CHOCOLATE SYRUP AND APPLY WHITE CHOCOLATE SHAVING ON THE TOP OF THE BALLS. AND THE TRUFFLE BALLS ARE READY TO SERVE..!!!!

NOTE- STORE THE TRUFFLE BALLS IN FRIDGE FOR FEW HOURS FOR BETTER EXPERIENCE OF TASTE. YOU CAN ALSO STORE THE BALLS IN FRIDGE FOR FEW DAYS AND ENJOY THEM AFTER YOUR MEAL TO END ON A GOOD NOTE.

– @HUNGERPOINT_07

AAMRAS

Aamras (amras) is an INDIAN sweet CUISINE. It is generally made up of the mango pulp and other than that sugar, ghee , milk, kesar ,dry fruits, cardamon and chopped fruits are also added to aamras to enhance its taste and presentation.

As we all know mango is a seasonal fruit and also the king of fruits, it is harvested at the end of the summer season. AMRAS is originated from the INDIAN SUBCONTINENT, it is also a NATIONAL cuisine of countries like- INDIA, PAKISTAN, BANGLADESH and many more.

It is very easy to prepare just with the basic ingredients, and generaly served at chilled temperature it can either be served as a variate of juice or as combination with POORIES OR CHAPATIS (INDIAN BREAD). It is used as a very popular dessert/cuisine in the states like RAJASTHAN, GUJRAT, MAHARASHTRA, and also an famous and traditional cuisine amongst the MARWARI and GUJRATI families.

BASIC INGREDIENTS

  1. 2 BIG SIZE MANGOES (OF ANY VARIATE )
  2. SUGAR/ JAGGERY (GUR)
  3. MILK

TO ENHANCE THE TASTE WE CAN ADD THE FOLLOWING INGREDIENTS ALSO-

  1. 1\2 CARDAMOM POWDER
  2. 1 PINCH SAFFRON (kesar)
  3. 1\2 tbsp GINGER POWDER
  4. DRY FRUITS.

RECIPE-

STEP1- PEEL THE MANGOES AND CHOP THEM INTO SMALL PIECES.

STEP2- BLEND THE MANGO PIECES IN BLENDER.

STEP3- ADD CARDAMOM POWDER , KESAR.

STEP4- STIR THEM ALL WELL AND AS THE CONSISTENCY OF THE AAM IS THICK ADD SOME CHILLED WATER/ MILK TO IT, FOR A BETTER CONSISTENCY.

STEP5- POUR THE SOLUTION INTO A BOWL AND REFRIGERATE IT FOR SOME TIME.

STEP6- ONCE THE AASRAS IS REFRIGERATED PUT SOME DRY FRUITS ON THE TOP OF IT AND ITS READY TO BE SERVED

ENJOY THE AAMRAS WITH POORIS AND CHAPATI.

-@hungerpoint_07

LITTI CHOKHA

Litti a cuisine which is incomplete without chokha a well known complete meal originated from BIHAR, An EASTERN INDIAN STATE. LITTI CHOKHA is also very famous in states like JHARKHAND and UTTAR PRADESH. It is a pocket friendly and easy to carry for the working people. It is also very healthy in terms of PROTEINS and NUTRIENTS.

Litti is a dough ball made up of whole wheat flour and the stuffing depends on the taste and choice of cook. The stuffing can be made from potatoes ,sattu and many more, Sattu is the most demanding, healthy and tasty ingredient used for making of stuffings mixed with the healthy herbs and spices then roasted over a cow dung cakes ( goitha ) or coal, then rolled with the pure ghee.

LITTI is very much related to batti , a dish which is completely different in terms of taste, texture and preparation. This cuisine can be eaten/ enjoyed with curd, chokha, baigan ka bharta , Allu ka bharta , papad,chutney and many more. Litti is traditionally cooked over cow dung cakes.. but in modern days fried litti version is developed and enjoyed. It is served at hot temperature with the varieties of chokha and chutney once rolled up with sudh ghee.

INGREDIENTS USED ( LITTI)

  1. Whole wheat flour
  2. Sattu / allu for stuffings
  3. seasoning vegetables
  4. basic kitchen spices
  5. herbs like onion, garlic, ginger, coriander leaves,nigella seeds,carom seeds
  6. lime juices , salt for flavouring.

– @hungerpoint_07

MANGO ICECREAM

Mango, as we all know everyone loves this seasonal fruit, during the season of summer everyone demands only 2 things that are- King of fruits MANGO, and ice-cream. So today we are going to make mango ice-cream the most demanding dessert of the summer season with only few basic ingredients.. So lets start the procedure.

INGREDIENTS

  1. FRESH CUBED MANGO (1-2 MANGOES)
  2. AMUL FRESH CREAM (1 SMALL PACK)
  3. CONDENSED MILK (400 GRAM/ 1 SMALL CAN)
  4. MANGO CHUNKS, CHOCOLATES, DRY FRUITS. [ (FOR GARNISHING) TOTALLY OPTIONALLY ]

RECIPE-

  1. PEEL THE MANGO SKIN.
  2. CUT THE MANGOES INTO CUBES.
  3. GRIND THE CUBE SIZED MANGOES IN GRINDER.
  4. ADD CHILLED AMUL FRESH CREAM TO THE GRINDER ALONG WITH MANGOES AND GRIND IT.
  5. ONES IT IS COMPLETELY MIXED ADD THE NESTLE MILKMADE ALONG WITH THE FRESH CREAM AND MANGO MIXTURE.
  6. GRIND THEM ALL TOGETHER.
  7. AND UR ICE-CREAM MIXTURE IS READY TO BE COOLED.
  8. TRANSFER THE MIXTURE FROM GRINDER TO A BOX / CONTAINER.
  9. GARNISH THE TOPPINGS WITH SOME DRY FRUITS, CHOCOLATES OR SMALL MANGO CHUNKS .
  10. REFRIGERATE THE ICE-CREAM MIXTURE OVERNIGHT AND IT IS READY TO SERVE.

NOTE- THE ICE-CREAM CAN BE STORED FOR 1-2 DAYS IN REFRIGERATOR AND SERVED AFTER UR MEAL.

DHUSKA

Dhuska / dhooska is a famous deep fried JHARKHAND CUISINE . It is also famous in the nearby states of JHARKHAND i.e- BIHAR and SIDES of UTTAR PRADESH. It is a famous JHARKHAND street food which is very easily available in the streets of JHARKHAND and specially in RANCHI the capital city of JHARKHAND. It is very light dish and specially served as breakfast or evening snack. It is easily prepared within 20-25 minutes and is served generally with the combination of chane ki sbzi, aalu ki sbzi, tomato sauce, schezwaan chutney, and other chutneys also.

Dhuska is also very beneficial as it is full of dietary fibre , ample dal in dhuska also helps us to fight against the heart diseases in long run. The combination of dal and rice also helps us in protein synthesis, and also builds and strengthen the muscles.

INGREDIENTS-

  1. 2 CUP RICE (ANY GOOD BRAND)
  2. 1 CUP OF SOAKED CHANA DAL
  3. 4-5 CHOPPED GREEN CHILLI
  4. 3-4 CLOVES GARLIC
  5. 3-4 CURRY LEAVES
  6. 2 tsp POWDERED SALT
  7. 1 HANDFUL CHOPPED CORIANDER LEAVES
  8. 1 MEDIUM FINELY CHOPPED ONION
  9. 1 PINCH TURMERIC
  10. 1/3 CUP WATER

RECIPE-

STEP1- SOAK RICE, DAL TOGETHER FOR 4-5 HOURS.

STEP2- GRIND THE GREEN CHILLI AND GARIC TOGETHER IN THE GRINDER WITH 2\3 TBSP OF WATERIN IT.

STEP3- THE BATTER SHOULD NEITHER BE THICK NOR TOO THIN.

STEP4- ADD TURMERIC AND SALT TO THE BATTER FOR BETTER TASTE AND COLOUR.

STEP5- HEAT OIL IN A PAN/ KADAI ON MEDIUM FLAME. TAKE A ROUND SPOON FOR POURING THE BATTER ON KADAI TO FRY IT.

STEP6- GENTLY POUR THE BATTER INTO THE HOT OIL, FRY IT UNTIL IT COMES OUT TO BE GOLDEN IN COLOR FROM BOTH THE SIDES, DEEP FRY THE DHUSKA FOR CRISPY OUTPUT.

STEP7- REPEAT THE SAME FOR REST OF THE BATTER.

STEP8- SERVE THE DHUSKA WITH GRAVY OF SBZI , CHUTNEY OR SAUCE.

AND THE FAMOUS JHARKHANDI CUISINE IS READY TO SERVE.

-@hungerpoint_07