The Odiya Rasagolla

With great obeisance, I humbly place this dish at Your lotus feet, O Maa Laxmi. 

 

Rasagolla, the sweet dish which Lord Jagannatha had offered to his consort, Maa Laxmi, as a peace offering.
As per legend, Goddess Laxmi was upset with Her husband as He had left their abode without Her consent. This was the time when He was out on the rath yatra, along with his brother Lord Balabhadra and sister, Devi Subhadra.

After nine days, when they return to the temple, Goddess Laxmi does not allow them to enter inside the premises and keeps the door shut. She and Lord Jagannatha, then engage in a battle of words. An angry Maa Laxmi taunts them while Lord Jagannatha lovingly tries to reason and persuade Her to open the door stating tiredness. She even instructs her friends to not allow them inside. 

This divine argument, known as Laxmi-Narayana Bachanika, is concluded with Lord Jagannatha offering rasagolla - chenna (cottage cheese) balls immersed in sugar syrup. 

It is then that Goddess Laxmi allows them to re-enter their abode.

This ritual of offering Rasagolla is still kept prevalent in Puri, and after the nine day long rath yatra, the dieties of Lord Jagannatha, Lord Balabhadra and Devi Subhadra are taken inside the temple premises only after an offering of rasagolla's to Maa Laxmi. This day has since been known as Niladri Bije and marks the end of ratha yatra for that particular year.

And since 2015, the last day of ratha yatra or Niladri Bije of each year, is dedicated to this mouth - watering sweet and is celebrated as Rasagolla day.

Since times immemorial, rasagolla has been an quintessential part of Odisha, for both The Divine Lords as well as us- the mere mortals. This sweet dish is still offered as part of the daily bhog or offering to the dieties in Puri Jagannatha temple. 

Over time, this little spongy ball has picked up quite a number of nick names namely rasogolla, rasgulla, rashgola and rasbari among the many, and crossed geographical boundaries.

In a pan boil the milk. Keep stirring so as not to let the milk stick to the base of the pot as well prevent any fat from separating away.

 

As the milk starts to boil, add the vinegar/ lemon. As the milk starts to curdle, switch off flame.
Pour the curdled milk into a cheesecloth and discard the whey. Wash the chenna (while in the cheesecloth) with water so as to remove any sourness as well as smell of vinegar/ lemon.
Squeeze lightly and drain out most of the water content. Do not squeeze too much for this will lead to the chenna drying out. Let it hang for about 30 minutes to ensure the removal of any leftover whey.

After 30 minutes, knead the chenna with your palms, for around 5 minutes.

The final dough should not be too grainy nor watery, but soft and smooth.

Pinch out small portions and make smooth round balls.

Preferably in a wide bottom pot, boil water and sugar, till all the sugar melts. Add cardamom and let it bubble for a good 10 minutes.

Add the chenna balls into the boiling water. As these balls will puff up, make sure not to overcrowd with too many balls at a time. Cover the pot and let it boil. After about 8 minutes, flip the rasagolla's carefully. Make sure that the water is bubbling and covered throughout the cooking time.

After about another 4 minutes, switch off flame and let it cool down completely before transferring to another container. Let it rest for about 6-7 hours before serving and/or tossing into the refrigerator. At all times, make sure to keep the rasagolla's dipped in the sugar syrup else they tend to loose their round shape.

INGREDIENTS

• 1 liter Whole Milk
• 2 Tbspns Vinegar /Lemon
• 1.5 Cups Sugar
• 4 Cups of Water
• 2-3 Cardamoms 

METHOD

• In a pan boil the milk. Keep stirring so as not to let the milk stick to the base of the pot as well prevent any fat from separating away.
• As the milk starts to boil, add the vinegar/ lemon. As the milk starts to curdle, switch off flame.
• Pour the curdled milk into a cheesecloth and discard the whey. Wash the chenna (while in the cheesecloth) with water so as to remove any sourness as well as smell of vinegar/ lemon.
• Squeeze lightly and drain out most of the water content. Do not squeeze too much for this will lead to the chenna drying out. Let it hang for about 30 minutes to ensure the removal of any leftover whey.
• Preferably in a wide bottom pot, boil water and sugar, till all the sugar melts. Add cardamom and let it bubble for a good 10 minutes.
• Meanwhile, after 30 minutes, knead the chenna with your palms, for around 5 minutes. The final dough should not be too grainy nor watery, but soft and smooth.
• Pinch out small portions and make smooth round balls.
• Add the chenna balls into the boiling water. As these balls will puff up, make sure not to overcrowd with too many balls at a time. Cover the pot and let it boil. After about 8 minutes, flip the rasagolla's carefully. Make sure that the water is bubbling and covered throughout the cooking time.
• After about another 4 minutes, switch off flame and let it cool down completely before transferring to another container. Let it rest for about 6-7 hours before serving and/or tossing into the refrigerator. At all times, make sure to keep the rasagolla's dipped in the sugar syrup else they tend to loose their round shape.
• Dig in :D !!

Quinoa Upma

What better way to kick start the day, than with a bowl of protein packed quinoa upma. Flavorful, healthy and a quick recipe.
Combine it with a side dish of chutney (coconut chutney, badam tomato chutney, chana dal chutney) and sambar or have it on it's own, either way it will not dissappoint ;) !

How to cook quinoa - Quinoa

INGREDIENTS

• 1Cup Cooked Quinoa
• 1 Medium Onion, sliced
• 1/2 Tspn Ginger, minced
• 1/2 Tspn Green Chilly, sliced 
• A pinch of Asafoetida
• A sprig of Curry Leaves
• 1/2 Tspn Panch Phootan
• 1/2 Tspn Urad Dal
• 1/2 Tspn Channa Dal
• 4-5 French Beans, chopped finely
• 1 Medium Carrot, chopped finely
• 1/4 Cup Green Peas
• 1 Tbspn Oil
• Salt, to taste

METHOD

• Cook the quinoa. Fluff and keep aside.
• Heat oil in a pan and add the panch phootan. As it begins to crackle, on a low flame ,add the channa dal and urad dal. 
• As they begin to brown, add the curry leaves, ginger, green chilly and asafoetida. Stir for about a minute.
• Add onion and chopped vegetables.Add salt. Cover and cook until the peas start to get wrinkly. Stir occasionally.
• Add the previously cooked quinoa. Mix well. Let it cook for another couple of minutes so as to mix uniformly. Switch off flame. Cover and let it rest for another 2 minutes before serving.
• Garnish with finely chopped coriander leaves and enjoy a hearty and healthy breakfast !!

Cranberry Juice

Packed with antioxidants, cranberries sure are the go-to cure for many an infection and disease. These ruby-red colored berries are quite sour and bitter in taste due to the presence of tannins (antioxidant). 

These berries have been very popular since centuries for being a natural treatment for urinary tract infections (UTI) as the high content of antioxidants can reduce the amount of bacteria in the bladder thus providing instant relief in most cases.
Presence of polyphenolic compounds within the fruit have been proved to reduce chances of cancerous tumors. Yet again, the flavonoids in it assist in cardiovascular health while the proanthocyanidins inhibits the harmful bacteria from clinging to teeth.
Furthermore, it helps in eliminating respiratory infections, kidney stones and peptic ulcers, along with strengthening bones and teeth.

Cranberries can be eaten raw but owing to their sour and bitter taste, they are usually cooked and sweetened to reduce their tartness.
One of the simple cranberry recipes - Cranberry Juice !

 INGREDIENTS

• 500gms Cranberries, fresh or frozen
• 1 liter Water
• Sugar, as per taste
• Cinnamon, optional
• Nutmeg, optional

METHOD

• Wash the berries.
• Boil water in a pot. Add the berries as soon as the water starts boiling.
• Lower the flame and simmer until the cranberries skin starts popping. Switch off heat source.
• Add sugar, cinnamon and/or nutmeg and let it rest for about 15-20 minutes.
• Strain through a cheesecloth/ strainer.
• Further blend the remaining pulp. Strain to remove any skin. Add to the previously strained batch.
• Enjoy it warm or refrigerate for a chilled glass of cranberry juice.

• Wash the berries.
• Boil water in a pot. Add the berries as soon as the water starts boiling.
• Lower the flame and simmer until the cranberries skin starts popping. Switch off heat source.

Add sugar, cinnamon and/or nutmeg and let it rest for about 15-20 minutes.

• Strain through a cheesecloth/ strainer.
• Further blend the remaining pulp. Strain to remove any skin. Add to the previously strained batch.
• Enjoy it warm or refrigerate for a chilled glass of cranberry juice.

Thai Red Curry

Thai Red Curry - A fantastic yet quick and easy curry infused with aromas which thrill the olfactory senses while satiating the taste buds !!


INGREDIENTS

• 1.5 Cups Coconut Milk
• 1 Tbsp Sugar
• 2-3 Tbsp Soy Sauce or as per taste
• 1 Tbsp Lime Juice or as per taste

 3 Cups of Chopped Vegetables which can include

• Eggplant
• Sugar snap Peas
• Red Bell Pepper
• Orange Bell Pepper
• Carrots
• Onion
• Capsicum
• Leafy Greens like Kale 
• Legumes
• Babycorn

 For the Red Curry Paste

• 1 Medium Sized Onion
• 4-5 Garlic Cloves
• 1" Galangal /Thai Ginger
• 5-6 Red Chilly
• 5-6 Kaffir Lime Leaves (or finely grated zest of 1 Lime)
• 5-6 Sprigs of Coriander Leaves
• 2 Stalks of Lemon grass
• 1 Tbsp Coriander Seeds.powdered
• 2 Tsp Cumin Seeds, powdered
• 2 Tsp Pepper Powder

METHOD

• Combine all the ingredients of the curry paste and blend to a smooth paste. Add a couple of tablespoons of water if necessary. Keep aside.
• Heat oil in a pan and stir-fry the veggies on a high flame, till half cooked. Remove from flame and keep aside.
• Add about a tablespoon of oil to the now empty pan and heat it. Add the curry paste and saute for a couple of minutes.
• Then add the coconut milk along with about a cup of water. Add salt. Bring to a boil. 
• Add the soy sauce, lime juice (optional), sugar, veggies and simmer for about 6-7 minutes, or until the vegetable are cooked.
• Garnish with chopped coriander leaves. Best enjoyed while steaming hot along side a plate of steamed rice.

Stir fried Brussels Sprouts

Brussels sprouts or the little cousin of the mighty cabbage is no doubt packed with nutrients. As with the others in its cruciferous family, it is a good source of vitamins, minerals, fiber, anti-oxidants, folate and omega-3 fatty acids.
Apart from protecting from cancer ,these sprouts are also very beneficial for weight loss as they are quite filling.

Typically around 3 cm in diameter, they look like tiny cabbages. These buds are usually cooked by steaming, stir-frying, boiling as well as roasting. Care has to be taken not to overcook the sprouts for then they emit a strong odour, which is probably why most people develop a dislike for this healthy option.

An easy peasy stir-fired Brussels sprouts recipe :

Remove any weathered and torn outer leaves of the Brussels sprouts and clean them thoroughly.

Slice them thin.

Slice thinly.

Slice thinly.

Heat the oil in a pan and add the minced garlic.
As the garlic starts browning, add all the sliced vegetables. Add salt.
Cook on a high flame for around 6-7 minutes or till cooked.

INGREDIENTS

• A cup of shredded Brussels Sprouts
• 1 Medium Sized Carrot, thinly sliced
• 1 Medium Onion, thinly sliced
• 2-3 Garlic Cloves, minced
• Salt, as per taste
• 1 Tbsp Cooking Oil

METHOD

• Remove any weathered and torn outer leaves of the Brussels sprouts and clean them thoroughly. Slice them thin.
• Thinly slice all the onion and carrot.
• Heat the oil in a pan and add the minced garlic.
• As the garlic starts browning, add all the sliced vegetables. Add salt.
• Cook on a high flame for around 6-7 minutes or till cooked.
• Enjoy this healthy easy peasy stir fried dish as you please ..as a side or munch on it as a main.

Moringa /Drumstick Flower Fry

Moringa Oleifera or as we most commonly know it as the 'Drumstick' plant is a native of India. Almost every other neighborhood has at least one of these beauties. Popular for it's edible leaves, fruits and the delectable flowers too.

Absence of any requirement of fertilizer /pesticide in the development of this tree makes it even more popular in today's world. Propagated by branch cuttings as well as seeds, it requires almost negligible care. Turning into a beauty when mature, it imparts aesthetic pleasure along with various health and medicinal benefits.

Rich in antioxidants, protection against arsenic poisoning, cancer, anemia, kidney stones, high blood pressure, thyroid problems, asthma, chronic headaches, ulcers are among the benefits from this wonderful gift from heaven.

Moringa flowers are small and creamy white colored. The younger the flowers are when picked, the tastier they turn out. One has to be very careful while picking them, for as with any other flower, these too are quite delicate and tend to fall off with even the slightest touch.

Apart from other medicinal benefits, these flowers are also rich in amino acids, calcium and potassium. The juices in them help reduce inflammation as well as muscle spasms. Being a good cure for cold, they are used to prepare tea in many places.

Add it to your salad, fry them in oil, add them to any dish or simply sip it as a brewed tea !! The benefits will be yours to reap ;) .

INGREDIENTS

• 1 Cup Drumstick Flowers (can include baby drumsticks also)
• 1 Medium Sized Onion, thinly sliced
• 3-4 Garlic Cloves, minced roughly
• 1 Medium Tomato, chopped finely
• 1 Green Chilly (or more as per taste)
• 1 Tsp Panchphutan
• Salt, as per taste
• Turmeric, a pinch

METHOD

• In a pan, heat about a tablespoon of oil. Add panchphutan and let them splutter.
• Add minced garlic and let it sizzle for about half a minute or till it starts to change colour. Add sliced onions,salt and turmeric. Saute till translucent. Then add tomatoes and saute till pulpy. 
• Add the drumstick flowers. Mix well. Saute on high till well cooked.
• Serve hot as a side dish.

How to cook Quinoa

Quinoa - A complete protein packed with high nutritional values. Name any of the nine essential amino acids; quinoa has it all.
A much healthier alternative to the regular rice and wheat, it has double it's protein content along with substantial amount of calcium, magnesium and vitamins.

Presence of omega-3 fatty acids further ascertain quinoa to be placed among one of the top-sought after heart healthy foods.
For the weight conscious ones, it's high fibre content makes it a slow digesting food, thereby keeping the hunger pangs at bay.

Pronounced as 'keen-wah',  this South American native is quite easy to cook. Three varieties - white, red and black and all cooked in the same process.
Prepare it as one cooks plain simple rice. Soak, boil and fluff. Voila, it's cooked !!



Once cooked the grains become almost double in size and softer, yet retain a slight crunch. Owing to its neutral flavor, quinoa can be used for various different recipes including quinoa upma, quinoa salad, quinoa pulao and quinoa burger.

How to Cook Quinoa:

INGREDIENTS

• 1 Cup Quinoa
• 2 Cups Water
• Salt, a pinch (optional) 

METHOD

• Wash quinoa thoroughly. Soak for about 15 minutes.
• Boil water and quinoa in a container. Add a pinch of salt. Simmer. Let it cook till almost all the water is absorbed. It should take around 15 minutes.
• Fluff with a fork to separate any sticky grains.

In minutes tender, round quinoa with a little curly tail is ready!!