Gulab Jamun, How to make Gulab Jamun from Milk powder.

Gulab Jamun is a popular Indian sweet or dessert. Gulab Jamuns are specially made during the festivals like Holi, Diwali, Navratri and so many festivals. 

Ingredients:
1 cup milk powder
1/4 cup Maida
1 tbsp Milk
1 teaspoon refined oil or desi ghee
A pinch of salt(if you need)
A pinch of Baking soda
1 tablespoon curd(Dahi)
For Garnishing add Almond slices and Pista
For Sugar Syrup
2 cups water
1.5 cups sugar
Crushed elaichi powder

Gulab Jamun

Process
Ready to prepare Sugar Syrup
1. Mix water, sugar, and ealichi powder.
2. Boil all sugar solution till we get a syrup consistency.
3. Turn off the stove and keep aside to cool.
Making Gulab jamun Dough
1. First mix the milk powder, maida and soda in a bowl.
2. Add Little ghee or oil and 1 tbsp curd.
3. Mix it well by adding milk there should not be crumbly or dry. 
4. Make smooth small balls from the dough.
Preparation of Gulab Jamun
1. Heat the oil in a bottom pan and reduce the flame.
2. Add the small Gulab jamun balls and fry them to get Golden Brown
3. Remove the balls from oil and add into the sugar syrup.
4. Allow them to rest for 3 hours and serve.
5. Garnish Gulab Jamuns with chopped Almond Slices and Pista.

Home Made Aloo Paratha Recipe.

Aloo Paratha is very popular in North India. Especially in Punjab Aloo Paratha is the main course in Breakfast.

Ingredients: 

For Dough: 

1 cup Wheat Flour

1/2 cup water

Pinch of Salt

For the Potato Filling

2 medium Potatoes

1/4 teaspoon salt

1/2 teaspoon cumin seeds

1 chopped green chili

2 tablespoons chopped Coriander leaf

1/2 teaspoon garam masala

1/2 teaspoon amchur powder

Aloo Paratha

Also Needed:

1/4 cup wheat flour for rolling

Refined Oil to cook

Method

Preparation of the Dough

1. Mix Wheat flour, salt, and water together to make a soft dough (add water as needed).

2. Knead dough for two to three minutes to make the dough soft.

3. Set the dough aside and cover it. Let the dough rest at least ten to Fifteen minutes.

For Filling

1.Boil 2 medium potatoes in Cooker.

2.Once cooked, drain the boiled water and let the potatoes to be cool down.

3.Once the medium size potatoes are cooled, peel and mash them properly.

4.Add green chilies as per your taste, coriander leaf, cumin seeds, garam masala, amchur powder, and salt to mashed potatoes. Mix all ingredients well.

Making paratha:

1.Divide the Soft dough into six equal parts in ball Size.

2.Then divide the mashed potato stuffing into six parts balls. 

3.Roll the dough ball into the circle.  Place the stuffing in the center. Pull the edges of the dough to wrap it properly and roll it carefully.

4.Heat an Iron pan or Nonstick Tawa in medium hot. Sprinkle little water on the pan for test whether it is hot or not. If the water evaporates the pan is hot.

5.Place the paratha in the hot pan. When the paratha starts to change color and begins to puff up, flip it over. You will notice some golden-brown spots on both sides.

Typical Odia cake prepared on Prathamastami "Enduri Pitha".

Ingredients:

Black gram ( beeri dali, 1 cup )

Rice ( 2 cups )

Coconut ( 1 no. )

Jaggery (as per your taste)

Ghee ( 1 tsp )

Cardamom ( 1-2 nos )

Turmeric leaves ( 8-10 nos )

Salt

"Enduri Pitha"

Preparation:

1. Soak the black gram and rice for 5-6 hours. Grind into a fine paste.

2. Add Salt as per your taste and keep aside for 4 to 5 hours.

3. Grate the coconut 

4. Heat a pan. Add 1 tsp ghee. Add the cardamom powder, grated coconut, and Jaggery. Stir-fry for 5-6 mins. Remove from the pan and keep aside to cool.

5. Heat water in an idli maker. Bring it to boil.

6. Wash the turmeric leaves. Take a little batter and spread evenly on a turmeric leaf.

7. Spread 2-3 tsp of the Jaggery coconut over the batter.

8. Fold the leaf carefully and place on the idli stand. Repeat the process for the remaining batter/leaves.

9. The leaves can be put one over the other for 2-3 layers. Close the lid and steam for 15-20 mins. Remove from the Gas.

10. Remove the turmeric leaves. Serve the pitha with Dalma or Ghuguni curry. 

11. You can eat the delicious sweet pitha hot it gives a delicious taste.

Atakalli Prasad at Dhabaleswar Temple.

Bada Osha Prasad

Bada Osha puja is a great festival in Odisha. On this Day a special Prasad is made in the temple and offer to Lord Dhabaleswar. Its taste is amazing.

Ingredients:

1 cup raw rice powder(Gobindbhog rice)

1 cup Guda(Jaggery)

5 cups Water

1 cup small pieces of thin coconut slices

2tbsp Desi Ghee

1 Bay Leaf

Salt as per taste

1/2 tsp Jeera

Attakali Prasad

Now the Method

Take a bottom pan, heat it little and put the Ghee when the smell comes put the jeera and Bay Leaf.

Then Put 5 cups of water in the bottom pan, Jaggery, and thin coconut slices.

When the Jaggery dissolved in water add the rice powder slowly to this by stirring continuously.

Stir More in low flame to mix all the ingredients in the proper way.

Stir and cook till it becomes a semi thick.

Take some Prasad and put in another bowl.

Don't eat hot, when it cools you can eat.

Navratri festival special delicious dish.

Navratri festival is incomplete without special delicious sweets. The festival of Navratri is celebrated for nine days and various types of dishes are made and served to devotees at the time of celebration or you can also make the sweets in your home. 

Paneer Kheer

In this puja don't use onion and garlic only vegetarian products needed. Devotees observe fast during Navratri and eat only one meal a day. There are various delicious items like Aloo Khichdi, Gobhi Ki Sabzi, Boondi Ka Raita, Kaddu Ki Sabzi, Kele Ke Kofte, Saboodana Vadaa, Kottu Pakora, Singhara Ke Burfee, sweet coconut ladoo, motichoor ladoo, Paneer kheer and much more items.

Types Of Sweet delicious Made in Raja Festival.

Raja is an agriculture festival, which mostly observed in the coastal districts of Odisha for three days. This festival is celebrated for Three days they are, Pahiliraja, Raja sankaranti, and third Raja is Basi Raja , the Last day is called as Vasumati Snan.
In this four day every odia Girls and womens wear new saree and Alatha in feet and eat delicious sweets like,
1. Podapitha
2. Chakuli Pitha
3. Suji Manda
4. Arisha Pitha
5. Bada
6. Piaji
7. Chenna Pitha
8. Kheeri

Special Pitha for Raja.

Raja festival is a grand festival in Odisha.

Classic Odia Recipe, Dalma

100gm arhar dal (harada dali)

50gm potato (alu)

1 Big size Brinjal

2 tomato small size

1 big onion (piaja)

3-5 dry chili (sukhila lanka)

½ teaspoon mustard (sorisha)

1 teaspoon cumin seeds (jeera)

2 bay leaves (teja patra)

½ teaspoon turmeric powder (haladi gunda)

3-teaspoon of any refined cooking oil (refain tela)

½ teaspoon cumin seeds powder (jeera gunda)

½ tea spoon chili powder (lanka gunda)

salt to taste (luna)

Odia Dalma

Method:

Wash the vegetables and Arahar dal thoroughly. Cut them into small pieces.

Put the vegetables, arhar dal, salt, ½ teaspoon turmeric powder , tomato and add 3 to 4 cups of water in a Pressure Cooker and boil on medium flame.

After two whistle comes switch off the gas. A little later as the pressure of the cooker is released, open the lid.

Now heat 3 teaspoon of oil in a frying pan. Add jeera, mustard, bay leaves, chopped onions and 3-4 dry chilies.

Fry till they turn golden brown. 

Now add all this to the boiled dal and vegetables of the pressure cooker and stir well.

Add jeera powder and chili powder. Close the lid and heat further for 2 minutes. Your dalma is ready.

If you want for more tasty then add Chopped Corriander leaves and some fresh Grated coconut.

Try to serve with Garam roti, Paratha and Stemed rice and Kichdi.