DIGITAL INDIA

Rasgulla Oriya Recipe

Rasgulla recipe is sweet oriyan recipe which is originated from the state of Orissa(now: Odisha) in India.To make mouth watering Rasguilla recipe , just go through the steps and enjoy.

Ingredients:

* Milk – 4 cups
* Lemon juice – 2 tbsp
* Water – 4  cups
* Sugar – 1 cups

Preparation:

Rasgull;a recipe Sealed pack

* Bring milk to boil and add the lemon juice diluted with 1 tbsp water into it little by little stirring continuously. and Wait for the cheese to separate from the milk.
* Drain it through the muslin cloth and show it under cold water to remove the taste of lemon juice from it .
* Squeeze the water out by bundling it up, until no water is left in it.
* By the time you can mix the water and sugar in a pressure cooker and boil it uncovered.
* To check if the cheese is just right, rub a little on the palm and form a ball out of it.
* Split it into equal parts of small balls (size increases after cooked).
* Make sure you press it hard while rolling it so that it doesn’t break while cooking.
* Add these milk cheese balls to the cooker and close with the lid and add weight .
* Wait for the pressure to form and then allow it to cook on medium flame for 7-8 mins and turn off.
* Once the pressure is released, transform it to a container without breaking.
* Refrigerate and serve cold.

Shrikhand

Shrikhand or shrikhand is an Indian sweet dish made of strained yogurt. It is one of the main desserts in Maharashtrian cuisine and Gujarati cuisine.The yogurt is tied and hung until all the water has drained off, the result being a thick and creamy yogurt. Dried and fresh fruit such as mango are also added. Other ingredients include sugar, cardamom powder, and saffron. Shrikhand is popular in western India .

The dish is prepared by placing the strained yogurt and sugar in a deep bowl and mixing it thoroughly. You can use a hand mixer. The cardamom powder and saffron are then added and mixed. The dish is served chilled. In Gujarati cuisine, shrikhand is eaten as either a side-dish with breads such as poori (usually “khaaja poori”, which is a savory fried flaky bread), or as a desert. It is commonly served as part of a vegetarian thali in Gujarati restaurants and it is very popular as part of wedding feasts. It is often served chilled and provides a refreshing counterpoint to hot and spicy curries.

A popular variation is Amrakhand, which is Shrikhand mixed with mango pulp, and made homogeneous with mixer.

Shrikhand’s recipe is so versatile that it can practically take any taste that an imaginative person can create. Off late, Sphurti shrikhand (Maharashtra) has also introduced Fruitkhand which is a tongue-tickling shrikhand with pieces of apple, chikku, pineapple etc. In unorganised sector, even Strawberry shrikhand is available.

Dhansak is a popular Indian dish, especially popular among the Parsi community. It combines elements of Persian and Gujarati cuisine. In Parsi homes, dhansak is traditionally made on Sundays owing to the long preparation time.

Ingredients
Dhansak consists of lentils, vegetables, spices, cumin seeds, ginger, and garlic together with meat and either gourd or pumpkin. Within the Parsi community dhansak usually contains mutton; it is rarely made with other meats, or without meat.

Outside of India, some variants of dhansak use pineapple chunks for sweetness, however the traditional recipes never contain fruit, instead favoring the subtle sweetness of pumpkin, squash or gourd.

Khatkhate

Khatkhate Surname
Khatkhate is a well-known last name in Saraswat Brahmin (GSB) community hailing from Konkan province of Maharashtra State and the coastal region of Goa in India. Additional information on Khatkhate as surname is available at Khatkhate Wadi link.

Khatkhate Curry
In Indian Cuisine, Khatkhate Curry is an exotic mixed vegetable stew of Goan cuisine. This dish is usually prepared for weddings, pujas and during many other occasions. Khatkhate is a Goan and Konkani dish.

Khatkhate is prepared with at least five vegetables, plus grated coconut, jaggery, kokum, tamarind, tirfala (special spices from Konkan region), dried red chillies, garam masala powder, and turmeric powder. The vegetables include radish (mooli), potato, sweet potato (ratala), carrots, corn on the cob, pumpkins (bhopala), and any seasonal vegetables.

Khatkhate Laddu
In Konkani Cuisine, Khatkhate Laddu is a traditional gourmet delicacy frpm Malvan, Maharashtra. Khatkhate Laddu are prepared by binding together, in the shape of a baseball, the sugar coated crispy croissants (called “Khaja” by native Konkani population). The specialty of Khatkhate Laddu is that they are very dry, hard and crisp from outside, but contain moist and soft core that is often filled with sugarry syrup inside.