Khejur Gurer Shoru Chakli ( Jaggary Rice Dosa)

This is made with rice flour and all purpose flour, mixed together with jaggery water an made into a batter. Then the batter is cooked into a kind of a sweet dosa.
Ingredients 
1/2 cup Rice Flour
1/4 cup All Purpose flour
1/4 cup Date Jaggery
Pinch of Salt
Pinch of Cardomon powder 
Ghee for Drizzeling on the pan

Method 
Take the Jaggary, salt, Cardomon powder and add a cup of water , let it boil till the Jaggary melts. Take it off the  flame. Take a bowl, add both the flours and mix it. Add the Jaggery water into the flour and mix it to make a thin batter. Let it rest for 30 minutes. Take a pan, drizzle ghee, pour in 1 or 2 ladle of the batter and swirl the batter in the pan so that the batter spreads out evenly, keep it on low flame for 3 or more minutes, so that the batter gets cooked. Keep checking, once one side is done, turn it and cook for another minute. Shoru Chakli is done...

Bhaja Puli

This Pitha is made with rice flour which is kneaded into a dough. A lime size portion is taken from the dough and stuffed with coconut and jaggary. Then it is given a shape and fried in oil.
For the Stuffing 
Ingredients
1 cup Coconut grated
1/2 cup Date Jaggary grated
1/4 tsp Cardomom powder
Pinch of Salt

Method
Take a pan, add the Jaggary, Cardomom and salt, stir it on a low flame till it melts. Add the coconut and stir on low heat till the mixture becomes dry. Switch off the flame and let it cool down.

For the Rice Dumplings 
Ingredients
2 cups of Rice Flour
1 Pinch Salt
Warm water

Method 
To make the dumplings, take the flour and add the salt in a mixing bowl, add warm water little at a time. Knead it into a soft dough. Keep the dough covered as the dough will becomes hard if kept open.

For the Final step
Ingredients 
Stuffing 
Rice Dough 
Oil or Ghee for Frying

Method 
Take lemon size balls from the dough. Flatten the balls with your fingers in the shape of a bowl. The shell would be medium thin. Fill the stuffing into it. Close, fold and seal the edges of the dough. Give it a boat shape with 2 edges pointing outwards. Heat oil or ghee in a wok, Heat the oil or ghee. Add the stuffed dumplings in the oil and fry it till golden brown.

Dudhpuli

This Pitha is made with rice flour which is kneaded into a dough. Then the little portion of the dough is stuffed with coconut and jaggary. Then it is given a shape and boiled in milk.
For the Stuffing 
Ingredients
1 cup Coconut grated
1/2 cup Date Jaggary grated
1/4 tsp Cardomom powder
Pinch of Salt

Method
Take a pan, add the Jaggary, Cardomom and salt, stir it on a low flame till it melts. Add the coconut and stir on low heat till the mixture becomes dry. Switch off the flame and let it cool down.

For the Rice Dumplings 
Ingredients
2 cups of Rice Flour
1 Pinch Salt
Warm water

Method 
To make the dumplings, take the flour and add the salt in a mixing bowl, add warm water little at a time. Knead it into a soft dough. Keep the dough covered as the dough will becomes hard if kept open.

For the kheer
1 liter  Full cream Milk
1 cup Date Jaggery 
Pinch of Salt 
Pinch of Cardomon Powder

Method
Add the milk in a pot and keep it on low flame till it reduces a bit. Add salt, Cardomon powder and Jaggary and let it simmer for 15 minutes. Meanwhile we will get the dumplings ready.

For the Final step
Ingredients 
Stuffing 
Rice Dough 
Kheer

Method 
Take lemon size balls from the dough. Flatten the balls with your fingers in the shape of a bowl. The shell would be medium thin. Fill the stuffing into it. Close, fold and seal the edges of the dough. Give it a boat shape with 2 edges pointing outwards. Once the kheer has simmer for 15 minutes, add the dumplings into the kheer. Let it simmer for 10 to 15 minutes more, till the dumplings are cooked.

Nolen / Notun Gurer Roshogolla... Date Jaggery Rasgulla...

This Rasgullas are made with Notun / Nolen Gur / Date Jaggery. Date jaggery is made in winter season and is sold in the market either in liquid form called Jhola Gur or solid blocks called Patali / Nolen Gur or Notun Gur. 

The recipe of the Rasgulla is the same, only date jaggery is added to the syrup. Rasgulla making is a easy task, only few tips to be remembered. Cow milk is best to make the rasgulla. While making the cheena / paneer, after the sour agent is added don't over boil the milk after it curdles other wise the cheena will become hard. Squeeze out the whey completely from the cheena, but at the same time cheena should be moist enough to bind into a smooth soft dough. Knead the cheena very well by rubbing the cheena with the help of your palm on a flat surface. Knead the cheena for 10 minutes. If you feel that the cheena has become hard and it is not binding, then add few drops of milk or water while kneading. I have added suji and sugar. You can also replace suji with flour. 

I am sure you will enjoy making them too. 

Ingredients

Cheena / Paneer made out of 1 1/2 litres Cow Milk

1 tsp Suji / Fine Semolina 

1 tsp Sugar 

For the Syrup

2 cups Sugar

1 cup Nolen Gur / Date Jaggery 

7 cups of Water 

Method

Take a deep bottom pot. Add the sugar, date jaggery and water. Let the jaggery and sugar melt. Let it simmer. Meanwhile on a flat surface, start kneading the cheena, suji and sugar for 10 minutes rubbing the cheena with the heel of the palm until smooth and it binds into a dough. Make small lime size portions and roll them into balls. Drop the balls into the syrup. Cover and cook for 15 minutes on medium heat. Open the lid and let it cook for 5 minutes on low heat. Switch off the flame, wait till it cools down before serving. 

Orange and Beetroot Jam...

Jam and Jelly making is so much fun. More over it is  home made and without any preservatives added. Only we should know the right time to remove it from the flame. If undercooked it will not set and if overcooked it might be then difficult to use it.

This jam can be used for applying on breads and also can be eaten with parathas and rotis. 

It is an experiment in my kitchen. 

Ingredients 

2 cups Orange juice (strained through a muslin cloth)

2 tbsp Lime juice 

1 cup of Water 

1 small Beetroot grated and excess juice squeezed out 

2 cups Sugar 

2 pinches of Salt 

Method 

In a heavy bottomed pot, add sugar, water, lime juice and salt. Stir and let the sugar dissolve on low flame. Add the orange juice. Stirring it occasionally let the orange juice simmer on low flame. Take a fine skimmer and keep clearing  the scum at the top. Also keep clearing the sides of the pot. Let the juice reduce and thickens up, add the grated beetroot and let it continue to simmer. To check if the jam is ready, take a small steel plate, keep it in the fridge and cool it. Take the plate and pour 1/4 tsp of the jam, if the jam starts to set then it is done. Cool it a bit. Take a clean glass bottle and pour the jam in the bottle and let it set in the bottle. Enjoy it with bread, roti or paratha.