The Exotic Chenna Poda / Caramelized Cottage Cheese

If there is one sweet that is famous in orissa as a signature dessert it would be chenna poda. This exotic baked cottage cheese cake is traditionally baked in oven or earthen fire. The burnt smell is awesome and good to taste.The literal meaning of chena poda is burnt cheese; chena is cottage cheese and poda means burnt.

Without wasting a moment try out the recipe and enjoy a mouthwatering dessert.

Ingredients

• 1 1/2 cup grated paneer
• 3/4 cup sugar
• 3 tbsp rava/semolina
• 3 crushed elaichi/cardamom
• 2 tbsp kishmish/dry grape
• 1/4 tsp baking powder

For caramel

• 2 tbsp sugar
• 3 tbsp water 

Preparation
Mix the paneer with semolina and knead it till becomes a soft and smooth dough. This process will take approximately 5 min. Now add the sugar, cardamom ,kishmish and baking powder and knead it for 3-4 minutes.Cover and keep it aside for 15 min




In the meantime prepare the caramel.
Heat a non stick pan low flame, add the sugar and let it melt.Shake the pan occasionally to make the sugar melt uniformly.It will become liquid and slow turn to golden brown.Keep a close watch over it otherwise it will burn.Once its caramelized to golden brown add the water and it will start bubbling and again  it will become more liquid.

Now pour the caramel into the baking bowls/tray and spread it quickly as much as possible and keep aside and let it cool.I used four ramekin bowls.

Fill the bowls with the paneer dough , press it uniformly and cover with aluminium foil.

Preheat the oven for 180 degrees, take a big bowl and fill with 1 inch deep water.Place the bowls/tray in this water and bake for 45 - 50 minutes or till it becomes light golden brown, test with a toothpick and it should come out clean.

Remove from oven and let it cool, invert the chenna poda out of the bowls in a small plate and serve warm.

Oriya Style Aloo Potala Rasa / Aloo Parwal Gravy

I am always excited to pick parwal from the star bazaar in chennai.This authentic dish is prepared in the northeast part of India. It is traditionally cooked with mustard oil, the aroma of mustard oil complements the other flavors of this gravy really well . So here is the authentic oriya style recipe that will make your family and guests asking for more ...

Ingredients

• 12 to 15 parwal
• 1 1/2 cup diced potatoes
• 3/4 cup chopped onion
• 3/4 cup chopped tomato
• 1/4 tsp cumin seeds
• 1 tbsp coriander powder
• 1/2 tsp cummin powder
• 1/8 tsp sugar
• 1/4 tsp chilli powder
• 1/4 tsp turmeric powder
• 1 tsp garlic ginger paste
• 1/2 tsp garam masala
• 3 tbsp mustard oil (see the note)
• 1/2 tsp himalayan salt or salt to taste.

Cooking Procedure
Wash the parwal and scrape them lightly with knife ,cut the ends and cut them half horizontally.

Heat 1 tbsp oil in a pan and shallow fry the parwal on medium flame till they become little soft and golden brown. Keep aside.

Then heat another 1 tbsp oil in the pan and shallow fry the diced potatos till they become little soft and golden brown and keep aside

In the pressure cooker heat another tbsp oil , add cumin seeds when it splutter, add onion garlic ginger paste,turmeric powder and stir till light golden brown. Add tomatoes and cook till soft.

Add all remaining powders,sugar,salt and stir until oil begins to saturate out of gravy.Then add the shallow fried parwal and potatoes and stir and blend the mixture with the veggies.

Add one cup of water mix nicely and cover the lid ,pressure cook for three whistles.Once it cools open lid and switch on the flame again and bring it to a boil.Mash some potato chunks in the curry to make the gravy little thicker.Check the consistency if needed add a little water.

Serve hot with rice or rotis.

Note:
1.To cook food with mustard oil,first heat oil until the mustard oil begins to smoke otherwise the mustard oil would smell and spoils the dish.

2.Dont peel the skin of parwal completely otherwise it will become mushy.

3.Cooking with mustard oil is purely optional, but I prefer to cook my gravies with mustard oil for the authentic flavor and healthy benefits.

4.Parwal is normally is deep fried before using in the curry however I preferred to shallow fry.