Recipe of Ultimate Traditional Odia Cuisine :-Chhena Tarkari / Chhena Kofta Curry (Without onion and garlic)

Hey everyone, it's me again, Dan, welcome to my recipe site. Today, I'm gonna show you how to make a special dish, Steps to Make Award-winning Traditional Odia Cuisine :-Chhena Tarkari / Chhena Kofta Curry (Without onion and garlic). It is one of my favorites. This time, I'm gonna make it a little bit tasty. This will be really delicious.

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Try sandwiches with various breads. Contrary to popular belief, my children love trying new ideas. It's an uncommon trait for which I am extremely thankful. Trust me I understand all too well how fortunate I am. Her favourite sandwich choice is now Hawaiian candy rolls. We put the meat, mustard, cheese, and pickle inside her roster as if it were a bun and she's thrilled. Other wonderful notions include hollowing out crusty rolls and filling them with roast beef and cheddar. You can replicate this on your toaster for a few minutes for a infrequent sandwich treat. The cooking area is very minimal and you also would not have to possess thorough comprehension of whatever to get ready or delight in these snacks that are simple. Other great bread thoughts comprise croissants with ham and cheese or chicken salad, taco pitas (still another excellent favorite in our household), along with paninis (this works well in case you've got a George Foreman grill or a panini press).

Many things affect the quality of taste from Traditional Odia Cuisine :-Chhena Tarkari / Chhena Kofta Curry (Without onion and garlic), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Traditional Odia Cuisine :-Chhena Tarkari / Chhena Kofta Curry (Without onion and garlic) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Traditional Odia Cuisine :-Chhena Tarkari / Chhena Kofta Curry (Without onion and garlic) is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we must prepare a few ingredients. You can have Traditional Odia Cuisine :-Chhena Tarkari / Chhena Kofta Curry (Without onion and garlic) using 14 ingredients and 11 steps. Here is how you can achieve it.

JAY JAGANNATH!!! Let me introduce you people to one of my favourite dish from my Mommy's kitchen. I am so obsessed with it that I can't ever describe in words. My Mommy knows well about how much I love this and she prepares it every time I come home. Chhena Tarakari is a curry made out of deep fried fresh chenna i.e fresh cottage cheese. Fresh chenna is kneaded till smooth and oily. Then made into small balls,deep fried then added to Onion- tomato based gravy. This curry is made in almost every household in Odisha and West Bengal.The crispy chenna balls soaks up all the gravy and becomes melt-in-mouth. So, let's start. P.S:-We would preparing this curry without using onion and garlic. #favourite

Ingredients and spices that need to be Take to make Traditional Odia Cuisine :-Chhena Tarkari / Chhena Kofta Curry (Without onion and garlic):

1. 1 litre milk
2. 2 tbsp lemon juice
3. 2 boiled potato
4. 1/4 tbsp (1/2 tbsp) turmeric powder
5. 3/4 tbsp salt
6. as needed Masala paste (1 inch ginger,1/2tbsp cumin seeds, 1 dried chilli, 1/2inch cinnamon)
7. 1/4 tbsp sugar
8. 1 dried chilli
9. 3 tbsp oil
10. 1.5 cup refined oil for dip frying
11. 1 medium size chopped tomato
12. 1 bay leaf
13. 1 tbsp gram flour
14. 1 tbsp chopped coriander leaf

Instructions to make to make Traditional Odia Cuisine :-Chhena Tarkari / Chhena Kofta Curry (Without onion and garlic)

1. Boil the milk in a vessel and add lemon juice to it and allow the milk to curdle.
2. Let cool it room temperature and strain the chhena from the whey.
3. Add the gram flour, 1/4tbsp turmeric, pinch of salt to it and mix it well.
4. Then make small balls from the chhena. Dip fry them in oil and keep aside.
5. In another pan heat oil in it and add the sugar for cancellation (in traditional method, this caramelization process helps the curry to become red and hence there is no need of using harmful artificial colours.)
6. Add the bay leaf and dry chilli to it, add the masala paste, turmeric powder and salt to it and cook till the oil becomes separate.
7. Then add the the chopped tomato to it and cook till the tomato is completely mix in it.
8. Cut the boiled potatoes into cube sizes and add it to the masala and cook it for again 5minutes.
9. Then add water to it and allow it to boil in high flame.Once the water boil then you must slow the flame to medium and after 5minutes add the chhena balls to it.
10. Cook it again for 2minutes and then switch off the flame.
11. Serve hot by garnishing it with coriander leaves with puri or paratha or roti.

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