Being complete vegetarian in a festive occasion must need this taste-bud tinkering recipe from cottage cheese.
Recipe Tags
Veg
Hard
Festive
West Bengal
Main Dish
Healthy
Ingredients Serving: 4
1 liter milk
250 ml Plain Yogurt
1 teaspoon sugar
Salt to taste
1.5 teaspoon Ginger paste
1 teaspoon green chili paste
1/2 teaspoon red chili powder
1.5 cup of Canola Oil (or preference of you)
1 teaspoon of turmeric powder
1 teaspoon cumin seeds
2 Bay Leaves
Char - Magaz 1 tbsp soaked in hot water (Melon Seeds)
Red whole Chili 2-3
1 teaspoon of green chili paste
1 teaspoon cumin powder
Tomato 1 large Pureed
Garam masala 1/2 teaspoon
Potato as per requirement (I used two) cut in small pieces
Ghee (Clarified Butter) 1 teaspoon
shredded Coconut for garnish (Optional)
Green Chili 2-3 Slited
Instructions
In a heavy bottomed pan add 1-liter full fat or whole milk and boil in medium high heat and wait for the first boil, keep stirring to avoid burning of milk or overflow.
Once it comes to boil simmer the oven in medium and add 250 ml (little more than a cup) of plain full fat or 2% fat of fat-free plain yogurt to cuddle the milk, slowly and keep stirring so it doesnt stay in one place.
When the milk starts separatin from the whey, take the pan out of the oven.Place a plain/Cheese cloth on a colander and drain the water from the Chenna, move the spatula lightly in the Chenna to make it little cooler as well to drain water.
Now squeeze just a little to remove the extra water, if there is any and hang it for 40 minutes or till the water goes out completely but not more than an hour.
Mash the chena for 3-4 minutes until it gets lump free and mix with the all-purpose flour.
Now in a pan heat 1 tbsp of oil add 1 tsp of ginger, 1 tsp of green chili paste, 1/2 tsp red chili powder, salt as per taste, 1 tsp sugar for 3-4 minutes, 1/2 tsp of turmeric powder and mix well.
Add the mashed Chenna to it and cook in a medium heat for until the chenna mixed well with the spices and leave the sides of the pan and become more solid like a lump.
Transfer it in an oil/ ghee coated plate/tray, spread it in an even way, and give the resting time for 15-20 minutes to settle it down. After that cut the Dhonka in preferred geometric shape with some sharp knife.
Deep fry the Chenna pieces until it turns golden brown in color and put in a paper towel to soak the extra oil and fry the potatoes as well and keep it aside.
Fried Chenna and Potatoes
Soak the Char-magaz (Melon seeds ) in hot water for 10-15 minutes then grind and make a smooth paste out of it.
Mix 1/2 tsp of turmeric, 1/2 tsp of red chili powder, 1/2 tsp of ginger, 1/2 tsp of green chili paste, 1sp cumin powder with 1 tbsp. of water and make a paste of it.
In another pan heat 1 tbsp. of oil, add bay leaves, 1/2 tsp Cumin Seeds, 3-4 red whole red chili, when it splatters add the spice paste and cook it for 3-4 minutes in medium heat and add tomato puree and cook for another 7-8 minutes.
Now add the fried potatoes in it, and cook till all the spices gets mixed with potatoes.
Add water if it is needed then add the Char-magaz paste and cook for another 7-8 minutes or till the oil gets separated from the spice in medium low heat, now add the salt and sugar and 1 cup of water.
Now add the deep fried Fried Chenna pieces to the gravy cook for just 2-3 minutes so they can absorb some gravy.
Turn off the oven and sprinkle with garam masala, ghee and shredded Coconut, add slit Green Chili and give it a mix very gently, and cover it for better result.
Use Yoghurt to cuddle the milk because it makes the Chenna soft , more in amount.
Do not mix so vigorously just keep in mind that the chena should be lump free
Do not take too much time to cuddle the milk, if you need more yogurt use more -
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In a heavy bottomed pan add 1-liter full fat or whole milk and boil in medium high heat and wait for the first boil, keep stirring to avoid burning of milk or overflow.
Once it comes to boil simmer the oven in medium and add 250 ml (little more than a cup) of plain full fat or 2% fat of fat-free plain yogurt to cuddle the milk, slowly and keep stirring so it doesnt stay in one place.
When the milk starts separatin from the whey, take the pan out of the oven.Place a plain/Cheese cloth on a colander and drain the water from the Chenna, move the spatula lightly in the Chenna to make it little cooler as well to drain water.
Now squeeze just a little to remove the extra water, if there is any and hang it for 40 minutes or till the water goes out completely but not more than an hour.
Mash the chena for 3-4 minutes until it gets lump free and mix with the all-purpose flour.
Now in a pan heat 1 tbsp of oil add 1 tsp of ginger, 1 tsp of green chili paste, 1/2 tsp red chili powder, salt as per taste, 1 tsp sugar for 3-4 minutes, 1/2 tsp of turmeric powder and mix well.
Add the mashed Chenna to it and cook in a medium heat for until the chenna mixed well with the spices and leave the sides of the pan and become more solid like a lump.
Transfer it in an oil/ ghee coated plate/tray, spread it in an even way, and give the resting time for 15-20 minutes to settle it down. After that cut the Dhonka in preferred geometric shape with some sharp knife.
Deep fry the Chenna pieces until it turns golden brown in color and put in a paper towel to soak the extra oil and fry the potatoes as well and keep it aside.
Fried Chenna and Potatoes
Soak the Char-magaz (Melon seeds ) in hot water for 10-15 minutes then grind and make a smooth paste out of it.
Mix 1/2 tsp of turmeric, 1/2 tsp of red chili powder, 1/2 tsp of ginger, 1/2 tsp of green chili paste, 1sp cumin powder with 1 tbsp. of water and make a paste of it.
In another pan heat 1 tbsp. of oil, add bay leaves, 1/2 tsp Cumin Seeds, 3-4 red whole red chili, when it splatters add the spice paste and cook it for 3-4 minutes in medium heat and add tomato puree and cook for another 7-8 minutes.
Now add the fried potatoes in it, and cook till all the spices gets mixed with potatoes.
Add water if it is needed then add the Char-magaz paste and cook for another 7-8 minutes or till the oil gets separated from the spice in medium low heat, now add the salt and sugar and 1 cup of water.
Now add the deep fried Fried Chenna pieces to the gravy cook for just 2-3 minutes so they can absorb some gravy.
Turn off the oven and sprinkle with garam masala, ghee and shredded Coconut, add slit Green Chili and give it a mix very gently, and cover it for better result.
Use Yoghurt to cuddle the milk because it makes the Chenna soft , more in amount.
Do not mix so vigorously just keep in mind that the chena should be lump free
Do not take too much time to cuddle the milk, if you need more yogurt use more -
INGREDIENTS
SERVING: 4
1 liter milk
250 ml Plain Yogurt
1 teaspoon sugar
Salt to taste
1.5 teaspoon Ginger paste
1 teaspoon green chili paste
1/2 teaspoon red chili powder
1.5 cup of Canola Oil (or preference of you)
1 teaspoon of turmeric powder
1 teaspoon cumin seeds
2 Bay Leaves
Char - Magaz 1 tbsp soaked in hot water (Melon Seeds)
Red whole Chili 2-3
1 teaspoon of green chili paste
1 teaspoon cumin powder
Tomato 1 large Pureed
Garam masala 1/2 teaspoon
Potato as per requirement (I used two) cut in small pieces
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