Otla na Rotla: About Me

Otla na Rotla: About Me: Finally, I have created a blog and I thank all my friends who have been the guinea pigs for my creations and then suggested that I must ...

Quick Malai Pedas

In most of my desserts, I tend to use a lot of condensed milk. One because it eliminates the use of sugar and second it adds a lovely creamy texture to the dessert. The pedas were prepared for my husband who has a sweet tooth and wanted authentic mithai on Diwali. Unfortunately in the place where we live (Payyanur, Kerala), we don't get good sweets. So here is the recipe which worked well and we also gifted it to our friends on Diwali.

Ingredients:

200 gms paneer (you could use the Amul paneer, fresh one or make it at home)

1/2 tin condensed milk

4 elaichi/cardamom powdered

Few strands Kesar or yellow food color (optional)

Method:

Mash the paneer well (This can be done in your food processor too).

In the pan mix the paneer and condensed milk well.

Turn on the flame and cook the mixture for around 15 minutes.

The mixture should start turning thick but not too thick or else your pedas will be too hard.

Turn off the flame and add the powdered elaichi and food color or kesar.

Mix well.

Let the mixture cool for a while and then start rolling them in the shape of the pedas.

My Signature Dish

By far, the best dish I have adapted is the Rasmalai. I and my husband have tasted Rasmalai at many different places and so I thought of recreating at home one day. The first compliment I received the moment my husband had the first bite was "Baba Maganlal". Lolllzzz. This is because he thought that the famous Maganlal Chikki from Lonavla used to give the best Rasmalai and he thought I have outlived his expectations of doing desserts.
This recipe is loved by all who have tasted it so far and hence I call it my signature dish. Following is the quick recipe and believe me none of you will fail if you try it once...

Ingredients:
1 tin Rasgullas (approx 15-16 pieces)
1 litre milk (full cream is nice but you could choose any)
1/2 tin condensed milk
4 tbsp of sugar (to be adjusted as per taste)
Few cashews and almonds cut into small pieces
Half a cup of Pistachios cut in small pieces
Few Strands of Kesar ( if you do not have kesar you can substitute with Elaichi)

Method:
Boil the milk in a thick bottomed pan for at least 20 minutes.
Then add the condensed milk and stir well. Sugar is then added as per taste.
While the milk is still boiling add the strands of kesar directly.
After 5 minutes add the dry fruits and keep the milk on low flame.
Squeeze all the syrup out of the Rasgullas and put them in the boiling milk and turn off the flame.
Let them cool so that the dry Rasgullas soak up the milk well and turn really soft.
Once at room temperature, you can refrigerate it.

About Me

Finally, I have created a blog and I thank all my friends who have been the guinea pigs for my creations and then suggested that I must collate them and blog it. Born in a Gujarati family, eating sweet and savory delicacies (in fact lots of them) comes naturally to me. However, I do not have a sweet tooth like most Gujaratis. I remember my Mom telling me that my dinner used to be Bhel or Ragda Pattice and a bottle of Energy when I was 3 years old. So I love eating and definitely live to eat good food. 

My love for cooking began at quite an early age and though many people would not believe it, I am capable of getting up at the middle of the night and cook something that I am craving for. All this does not mean I am a Chef or even a good cook. All it means is I love cooking and would want to make something new every now and then. The recipes that are going to be posted on this blog are not exactly my creations. You can call them my ADAPTATIONS and hence suggestions from everyone who has tried versions of these classic recipes are always welcome.

Coming to the name, Otla Na Rotla. Most people may have guessed that the name definitely brings out the hidden Gujju Ben in me. But you need not worry as this blog will rarely have any Gujarati recipes (not very good at them). I have been brought up in Maharashtra and so have an immense liking for the Maharashtrian Cuisine thanks to my neighbors who fed me well as a kid. Also being a Gujarati does not mean this is a Veg or Jain recipe blog. You will find lot of Non-Veg recipes too. The love for food has also inspired me to try new cuisines and now I love Italian, Thai and Chinese food too. 

My flair for cooking took one more step ahead when I got married. He is a Punjabi and that’s when I learned the traditional Punjabi food from my mother-in-law. She makes the best kheer in the world! These days my husband is my guinea pig. Not every type of food appeals to him. So if he tells me it is nice, then probably it is. He also lets me know when the dish is a flop. So I have a good judge at home itself and then there are many friends who have tried and tasted few of the dishes I am good at and have motivated me to cook better. 

While I conclude, I would like to mention again, that most of these are not my creations and I am not that great with inventing recipes. I am just a foodie who loves to cook and also feed people. One thing I can say is that these are quick recipes and hence may prove to be helpful to many women who do not love spending a lot of time in the kitchen. Hope you all enjoy reading and trying my recipes as much as I have!

Happy Cooking