Chenna Poda | Odia Burnt Cheesecake | Chana Misti Recipe | Ruby Auntyr Kitchen

 

Chhena Poda Recipe | Traditional Odia Burnt Cheesecake | Easy Homemade Sweet

Chhena Poda is one of Odisha's most loved traditional desserts. Made with fresh chhena (Indian cottage cheese), sugar, semolina, and flavored with cardamom, this delicious sweet is baked until it develops a beautiful golden-brown caramelized crust. Its rich aroma, soft texture, and unique smoky flavor make it a favorite during festivals like Rath Yatra, family celebrations, and special occasions.

If you want to prepare authentic Chhena Poda at home, follow this easy step-by-step recipe.

📺 Watch the Complete Video Recipe

YouTube video - Chenna poda Recipe Video

---

Ingredients

• 500 g fresh chhena (homemade paneer)

• ½ cup sugar (adjust to taste)

• 3 tablespoons semolina (sooji)

• 2 tablespoons chopped cashews

• 2 tablespoons raisins

• ½ teaspoon cardamom powder

• 2 tablespoons ghee

• A pinch of salt

---

How to Make Chhena Poda

Step 1: Prepare the Chhena

Mash the fresh chhena until it becomes smooth and soft without large lumps.

Step 2: Mix the Ingredients

Add sugar, semolina, cardamom powder, cashews, raisins, a pinch of salt, and ghee. Mix everything well until combined.

Step 3: Prepare the Baking Tin

Grease a baking tin with ghee and line it with butter paper if desired. Pour the mixture into the tin and spread it evenly.

Step 4: Bake

Preheat the oven to 180°C (356°F). Bake for 45–60 minutes or until the top becomes deep golden brown with slightly caramelized edges.

Step 5: Cool and Serve

Allow the Chhena Poda to cool completely before slicing. Serve warm or chilled.

---

Tips for Perfect Chhena Poda

• Use freshly prepared chhena for the best texture.

• Do not over-drain the chhena; a little moisture keeps the dessert soft.

• Bake until the top is nicely caramelized to achieve the traditional flavor.

• Let it cool before cutting to get neat slices.

---

Why Chhena Poda is Special

Chhena Poda is often called Odisha's burnt cheesecake because of its caramelized top and soft interior. It is a cherished dessert enjoyed throughout the state and is commonly prepared during festivals and family gatherings.

---

Frequently Asked Questions

Can I make Chhena Poda without an oven?

Yes. You can bake it in a heavy-bottomed pan or pressure cooker (without the whistle and gasket) over low heat.

How long can I store Chhena Poda?

Store it in an airtight container in the refrigerator for up to 3 days.

Can I use store-bought paneer?

Fresh homemade chhena gives the best results, but soft store-bought paneer can also be used after crumbling and mashing well.

---

Final Thoughts

This authentic Chhena Poda recipe from Ruby Auntyr Kitchen is simple to prepare and delivers the rich, caramelized flavor that makes this traditional Odia dessert so special. Whether you're making it for Rath Yatra, a festive celebration, or simply craving a homemade sweet, this recipe is sure to impress your family and guests.

If you enjoyed this recipe, watch the complete video on our YouTube channel and explore more traditional Indian sweets on our blog.

Happy Cooking! Jai Jagannath!

Sabudana Singara | Uposh Recipe | Vrat Recipe | Sabudana recipe

 

Sabudana Singara Recipe | Crispy Sabudana Samosa | Easy Vrat Snack

If you're looking for a delicious and crispy fasting snack, this Sabudana Singara (Sabudana Samosa) recipe is the perfect choice. Made with tapioca pearls (sabudana), potatoes, peanuts, and mild spices, these crispy singaras are ideal for Navratri, Ekadashi, Shivratri, or any fasting day.

This easy recipe is crunchy on the outside, soft on the inside, and loved by both kids and adults.

📺 Watch the Complete Video Recipe

Video Link : Sabudana Recipe Video

---

Ingredients

For the Dough

• 2 cups soaked sabudana

• 3–4 boiled potatoes

• 2 tablespoons arrowroot flour or vrat flour (if needed)

• Rock salt (Sendha Namak) to taste

For the Filling

• 2 boiled potatoes, mashed

• ½ cup roasted peanuts, crushed

• 2 green chilies, finely chopped

• 1 teaspoon grated ginger

• Fresh coriander leaves

• 1 teaspoon cumin seeds

• Rock salt to taste

• ½ teaspoon black pepper powder

• 1 teaspoon lemon juice

For Frying

• Oil or ghee

---

How to Make Sabudana Singara

Step 1: Prepare the Dough

Mash the soaked sabudana and boiled potatoes together until smooth. Add rock salt and arrowroot flour if needed to form a soft, non-sticky dough.

Step 2: Prepare the Filling

Mix mashed potatoes, crushed peanuts, green chilies, ginger, coriander, cumin, black pepper, rock salt, and lemon juice in a bowl.

Step 3: Shape the Singara

Take a small portion of the dough, flatten it, place the filling in the center, and seal the edges to form a triangular or round singara.

Step 4: Fry

Heat oil over medium flame and fry the singaras until they become golden brown and crispy.

Serve hot with vrat-friendly green chutney or sweet curd.

---

Tips for Crispy Sabudana Singara

• Soak sabudana properly so the pearls become soft but not mushy.

• Fry on medium heat for an even golden crust.

• Add roasted peanuts for extra crunch and flavor.

• Do not overcrowd the pan while frying.

---

Health Benefits

• Rich in carbohydrates for instant energy.

• Potatoes provide potassium.

• Peanuts add protein and healthy fats.

• Suitable for fasting meals when prepared with vrat-approved ingredients.

---

Frequently Asked Questions

Why does my Sabudana Singara break while frying?

The dough may be too wet. Add a little arrowroot flour or vrat flour to bind it better.

Can I air-fry Sabudana Singara?

Yes. Brush them lightly with oil and air-fry until golden and crisp.

Can I make them ahead of time?

Yes. Shape the singaras and refrigerate them for a few hours before frying.

---

Final Thoughts

This crispy Sabudana Singara is a tasty and satisfying snack from Ruby Auntyr Kitchen for fasting days and festivals. It is simple to prepare, requires basic ingredients, and pairs wonderfully with green chutney or yogurt.

If you enjoyed this recipe, watch the complete video on our YouTube channel and explore more easy Indian recipes on our blog.

Happy Cooking!

Malpua Recipe | Rath Yatra Special | Ruby Auntyr Kitchen

 

Rath Yatra Special Malpua Recipe | Soft, Crispy & Traditional Indian Sweet

Rath Yatra is one of the most celebrated festivals in India, especially in Odisha, where devotees prepare delicious traditional sweets and offer them as bhog (prasadam) to Lord Jagannath. One such beloved sweet is Malpua, a soft and crispy pancake-like dessert that is golden fried and soaked in fragrant sugar syrup.

If you're looking for an easy homemade Malpua recipe for Rath Yatra, this step-by-step guide will help you prepare delicious Malpua using simple ingredients available in your kitchen.

Watch the Complete Video Recipe

🎥 Watch the full recipe on YouTube:   Malpua Recipe Video

---

Ingredients

• 1 cup all-purpose flour (maida)

• ¼ cup semolina (sooji)

• 2 tablespoons milk powder (optional)

• 2 tablespoons sugar

• 1 teaspoon fennel seeds

• ½ teaspoon cardamom powder

• Milk (as required for the batter)

• Ghee or oil for frying

For the Sugar Syrup

• 1 cup sugar

• ½ cup water

• 2–3 crushed cardamom pods

• A few saffron strands (optional)

---

How to Make Rath Yatra Special Malpua

Step 1: Prepare the Batter

Mix the flour, semolina, sugar, milk powder, fennel seeds, and cardamom powder. Gradually add milk and whisk until you get a smooth, lump-free batter. Let it rest for 20–30 minutes.

Step 2: Make the Sugar Syrup

Heat sugar and water in a pan until the sugar dissolves completely. Add crushed cardamom and saffron if using. Keep the syrup warm.

Step 3: Fry the Malpua

Heat ghee or oil over medium heat. Pour a ladle of batter into the pan and let it spread naturally into a small round shape. Fry until both sides become golden brown and slightly crisp.

Step 4: Soak in Sugar Syrup

Transfer the fried Malpua into the warm sugar syrup for 1–2 minutes, then remove and place on a serving plate.

---

Tips for Perfect Malpua

• Rest the batter before frying for a softer texture.

• Fry on medium heat to ensure even cooking.

• Use ghee for a richer, traditional flavor.

• Don't over-soak the Malpua in syrup, or it may become too soft.

---

Why Malpua is Special During Rath Yatra

Malpua is a cherished festive sweet enjoyed in many parts of India during religious celebrations. Its rich flavor and traditional preparation make it a wonderful dessert to prepare and share with family during Rath Yatra.

---

Frequently Asked Questions

Can I make Malpua without milk powder?

Yes. Milk powder is optional and mainly adds extra richness.

Can I prepare the batter in advance?

Yes. You can refrigerate the batter for a few hours and stir it well before frying.

How long does Malpua stay fresh?

It tastes best on the day it is prepared, but you can store it in an airtight container in the refrigerator for up to 2 days.

---

Final Thoughts

Celebrate Rath Yatra with this delicious homemade Malpua recipe by Ruby Auntyr kitchen and share it with your loved ones. If you try this recipe, let us know how it turned out in the comments. Don't forget to watch the complete video recipe on our YouTube channel for detailed cooking instructions.

Happy Rath Yatra! Jai Jagannath!

Misti Kumro Luchi

 A Taste of Bengali Nostalgia | Traditional Recipe with a Modern Twist

There are some recipes that do more than just fill your stomach — they take you on a journey. Misti Kumro Luchi, a beloved Bengali delicacy, is one of those soul-satisfying dishes that carries the warmth of a grandmother’s kitchen, the joy of family Sunday mornings, and the rich fragrance of Bengal’s culinary heritage. Today, I’m sharing with you not just a recipe, but an experience — one that I’ve captured on my YouTube channel in full flavor and color.

Whether you’re a nostalgic Bengali soul living far from home, or an adventurous foodie looking to explore regional Indian cuisine, this dish will charm you with its golden hues, subtle sweetness, and sheer simplicity.

🍽 What is Misti Kumro Luchi?

Let’s start at the beginning. “Misti Kumro” means sweet pumpkin in Bengali, and “Luchi” refers to those puffed, golden fried breads — soft yet crisp, light yet decadent.

When paired together with chana'r payesh, Misti Kumro Luchi make a divine combination — perfect for breakfast, brunch, or a light festive meal. It's a classic niramish (vegetarian and no-onion-garlic) recipe often enjoyed during Pujo mornings or lazy weekends.

---

🥘 Ingredients You’ll Need

Here’s a quick snapshot of what goes into making this heartwarming meal. Full measurements and video tutorial are available in my YouTube video – click here to watch!

For Luchi:

• Maida (all-purpose flour)

• Ghee or oil – to knead into the dough

• Sugar

• Salt

• Oil – for deep frying

---

🍳 Step-by-Step – The Magic Behind the Meal

🍛 The Sweet Pumpkin Mash

Boil sweet pumpkin until soft. Drain, mash, and let cool completely. As it softens and melts into a thick, golden mush, In a large bowl, mix maida (all purpose flour), mashed pumpkin, salt, sugar and sunflower oil. Knead into a soft, non-sticky dough. Cover the dough and rest for 15-20 minutes. Divide into balls and roll each into a small, even disc.

Heat oil until hot. Fry each luchi one by one until puffed and golden that’s the secret to making this dish shine.

It’s humble, but oh-so-satisfying. No onion, no garlic, no fancy frills — just pure, comforting flavor.

🍴 The Luchi Love

Luchi dough is all about the feel — soft, pliable, and smooth. A good luchi puffs up like a happy balloon when it hits the hot oil. Golden, light, and slightly chewy, they’re best enjoyed hot off the kadhai.

Don’t be shy with the oil — this is a dish meant to indulge!

---

📽 Behind the Scenes: Filming the Recipe

Capturing this recipe for YouTube was a joy in itself. From the golden glisten of fried luchis to the warm glow of pumpkin simmering in mustard oil, the visuals practically cook themselves on camera. I made sure to keep the steps beginner-friendly, with close-up shots and tips along the way.

🎬 Watch the full video here: Misti Kumro Luchi Recipe on YouTube

Don’t forget to like, share, and subscribe for more soul-soothing Bengali recipes!

---

🧡 Why You’ll Fall in Love with This Dish

• Nostalgic: Reminds you of home, maa's cooking, and pujo mornings.

• Simple: Few ingredients, no fuss, maximum flavor.

• Versatile: Pair with cholar dal, begun bhaja, chanar payesh or enjoy it solo.

• Festive yet everyday: A dish that fits both Sunday breakfast, Sharodiya bhog and nobo borsho ahar!

---

💬 Want to get featured in the next post? Try this recipe, tag me on Instagram Ruby_auntyr_kitchen, and use the hashtag #MistiKumroLuchiLove!

---

📝 Final Thoughts

Misti Kumro Luchi isn’t just food. It’s emotion. It’s culture. It’s a reminder that beauty lies in simplicity. Next time you want to slow down and enjoy a homemade meal, give this recipe a try.

👉 Head over to my YouTube channel to watch the full video and cook along with me.
📌 Save this blog for your next cozy weekend brunch.
💬 Drop a comment below – what’s your favorite childhood comfort food?

Until next time — stay hungry, stay inspired.

— Ruby Auntyr Kitchen, with love from my kitchen to yours.

Delicious Papad Chaat Recipe: A Quick and Easy Snack

If you’re looking for a quick and easy snack that’s bursting with flavor, look no further than Papad Chaat. This delightful dish combines the crispiness of papad with the tangy taste of chaat, creating a perfect balance of textures and flavors. Whether you're hosting a party or just craving a tasty snack, Papad Chaat is sure to be a hit!

Youtube recipe video link

Ingredients:

To make this delicious Papad Chaat, you will need the following ingredients:

• 4-5 papads 
• 1 cup chopped onions
• 1 cup chopped tomatoes
• 1-2 green chilies, finely chopped (optional)
• 1/2 cup fresh coriander leaves, chopped
• 1/2 cup bhujia (crunchy potato noodles)
• 1/2 cup yogurt, whisked
• 1 teaspoon chaat masala
• Salt to taste
• Water
• Sunflower oil

Instructions:

Prepare the Papads:

• In a plate add water
• Cut the papad from middle to give a cone shape
• Dip the papad in water and immediately remove excess water (Giving a shape to papad is easy after dipped in water)
• Give the papad a cone shape
• Place the papapd in a steel strainer for deep fry ( Steel strainer helps to keep the cone papad shape intact)
• Fry the papad in sunflower oil until crisp.
  

Assemble the Chaat:

• Place the fried papad on a serving plate.
  
  
  
• Add the Toppings: chopped tomato, onion, green chili and coriander leaves
• Drizzle the whisked curd over the chaat. This adds a creamy texture and balances the spices.
• Sprinkle the bhujia generously over the chaat.

Serve Immediately:

• Papad Chaat is best enjoyed immediately after assembling to keep the papads crispy. Serve it as a delightful appetizer or a quick snack.

Tips:

• You can customize the toppings according to your taste. Add pomegranate seeds, chopped mango, or even a sprinkle of crushed peanuts for extra crunch.

• If you prefer a spicier chaat, adjust the amount of green chilies to suit your taste.

• To save time, you can prepare the chaat mixture in advance and assemble the chaat just before serving.

Papad Chaat is a wonderful fusion of textures and flavors, making it a popular choice for any occasion. Its vibrant colors and tantalizing taste will surely impress your guests. Give this recipe a try and enjoy a deliciously crunchy and tangy treat!

Feel free to leave your comments below and let us know how your Papad Chaat turned out. Happy cooking!

Elevate Your Culinary Experience with Egg-Free Bhetki Fish Roll and Prawn Filling

If you are seeking a delightful seafood dish that is both unique and egg-free, this Bhetki Fish Roll with Prawn Filling is perfect for you. Originating from the rich culinary heritage of Bengal, this recipe combines the delicate flavor of Bhetki (Barramundi) with a savory prawn filling, creating a mouthwatering appetizer or snack. Follow this step-by-step guide to create a memorable dish that will impress everyone at your table.

Ingredients You Will Need

To prepare this exquisite Bhetki Fish Roll, gather the following ingredients:

• Bhetki Fish Fillets: 500 grams
• Lemon Juice: 2 tablespoons
• Salt: To taste
• Turmeric Powder: 1 teaspoon
• Black Pepper: 1 tablespoon
• Red Chili Powder: 1 teaspoon
• Sunflower Oil: 5 tablespoons
• Onions: 1 large, finely chopped
• Garlic Paste: 1 teaspoon
• Green Chilies: 3-4, finely chopped
• Prawns: 200 grams, cleaned and chopped
• Cumin Powder: 1 teaspoon
• Cornflour (Cornstarch): 1 tablespoons
• Water: As needed
• Cucumber & Onion for salad

Step-by-Step Cooking Instructions

 Preparation:

• Clean the Bhetki fish fillets thoroughly. Marinate them with 2 tbsp lemon juice, 1 tsp red chili powder, 1 tbsp black pepper , 1/2 tsp garlic, 1tsp onion-green chili paste and salt. Set aside for 15 minutes.

 Making the Prawn Filling:

• Clean the prawns.
• Heat 1 tablespoons of sunflower oil in a pan. Add the finely chopped onions, green chili, prawns and sauté until light golden brown.
• Add salt to taste.
• Add 1tsp cumin powder, 1tsp turmeric powder, and 1 tbspn left over mixed spices used in marinating the bhetki fish. Mix well and cook for a few more minutes until the spices are well incorporated.
• Remove the pan from heat and let the mixture cool.

Preparing the Fish Fillets:

• Take the marinated fish fillets and gently flatten them using a meat mallet or rolling pin, ensuring they are thin enough to roll but not tearing apart . (Though I have skipped this part and kept the fillet in their original shape. One can use the above method as per their convenience.

Assembling the Fish Rolls:

• Place a spoonful of the prawn filling onto each flattened fish fillet. Carefully roll the fillets around the filling, securing them with toothpicks if necessary.

• In a small bowl, mix 1 tbspn cornflour, 1tbsp flour, pinch of salt and black pepper with a little water to make a smooth slurry.

• Dip each fish roll into the cornflour slurry.

Frying the Fish Rolls:

• Heat 4 tbsp sunflower oil in a frying pan. Once hot, gently place the fish rolls into the oil.

• Fry the rolls on medium heat until they are golden brown and crispy on all sides. Remove and drain on paper towels to remove excess oil.

Serving the Fish Rolls:

• Arrange the Bhetki Fish Rolls on a serving platter. Serve hot with your favorite dipping sauce or chutney and salad.

Tips for Perfect Fish Rolls

• Ensure the fish fillets are of uniform thickness to cook evenly.

• You can use a variety of fillings, such as vegetables, to add more flavors to your rolls.

• Serve immediately after frying for the best texture and taste.

This egg-free Bhetki Fish Roll with Prawn Filling is a versatile and crowd-pleasing dish that perfectly showcases the delicate flavors of Bhetki fish and prawns. Whether you're hosting a party or simply craving a special snack, these fish rolls are sure to be a hit. Enjoy this taste of Bengal right in your kitchen! Happy cooking!

Authentic Rui Fish Egg Curry Recipe ( Rui macher dim )

Rui fish egg curry, also known as Rui Maacher Dimer Jhol, is a traditional dish that hails from the Bengal region of India and Bangladesh. This curry is a beloved delicacy among Bengali communities, known for its rich flavors and unique use of fish eggs.

If you are a seafood enthusiast or an adventurous foodie, you must try Rui Fish Egg Curry, a traditional Bengali delicacy that will tantalize your taste buds with its rich and aromatic flavors. Originating from the Bengal region of India and Bangladesh, this dish combines the goodness of Rui fish (also known as Rohu) with the delicacy of fish eggs, creating a culinary masterpiece that’s both unique and delightful.

The Origin of Rui Fish Egg Curry

Bengal, with its lush rivers and coastal regions, boasts a rich heritage of fish-based cuisine. Rui fish, a staple in Bengali kitchens, is not only prized for its taste but also for its nutritional value. The creative use of fish eggs in this curry highlights the resourcefulness of Bengali cooking, where every part of the fish is utilized to create flavorful dishes.

Ingredients You Will Need

To recreate this authentic Bengali dish in your kitchen, gather the following ingredients:

• Fish Eggs (Rui Maach er Dim): 200 grams
  
• Onions: 1 large, finely chopped
• Tomatoes: 1 medium, finely chopped
• Cumin Seeds (Sada Jeera): 1 teaspoon
• Gram Flour (Besan): 2 tablespoon
• Ginger Paste: 1 tablespoon
• Turmeric Powder: 1 teaspoon
• Red Chili Powder: 1 teaspoon
• Cumin Powder: 1 teaspoon
• Garam Masala Powder: 1 teaspoon
• Sunflower Oil: 4 tablespoons
• Salt: To taste
• Water: As needed

Step-by-Step Cooking Instructions.

Preparation:

• Clean the Rui fish eggs thoroughly under running water.
• Marinate them with a pinch of turmeric powder, salt, red chili powder. Then mix with chopped onion , 2 tbsp gram flour (besan).
  
  
  

Frying the Fish:

• Heat sunflower oil in a hot pan until it reaches smoking point. Reduce the heat and fry the marinated Rui fish eggs in small quantity one by one until they turn golden brown on both sides. Remove and set aside.

Making the Curry Base:

• In the same pan, add a little more sunflower oil if needed. Add 1 tsp cumin seeds ( sada jeera)
• Add chopped onion and tomato, 1 tsp ginger paste, 2 bay leaf ( tejh pata) and cook until the raw smell disappears.

Spicing It Up:

• Add red chili powder and cumin powder to the pan. Mix well and cook the spices for a couple of minutes .
• Add enough water to cover the spices. Then add pinch of salt and turmeric and stir until it comes to a boil.

Combining Fish Eggs and curry:

• Add the fried fish eggs to the spice mixture and stir gently to coat them with the spices.
• Stir carefully to combine with the curry base.
• Bring the mixture to a boil, then reduce the heat and let it simmer for about 5 minutes.

Finishing Touch:

• Once the fish eggs are cooked through and the curry reaches your desired consistency, sprinkle garam masala powder and stir gently.

Serving Suggestions:

Rui Fish Egg Curry is best enjoyed with steamed rice, which complements the robust flavors of the curry perfectly. You can also serve it with Bengali-style flatbreads like Luchi or Paratha for a complete meal experience.

Embrace the culinary traditions of Bengal and bring the exotic flavors of Rui Fish Egg Curry to your dining table. This dish not only celebrates the rich seafood heritage of the region but also showcases the unique and innovative use of ingredients that make Bengali cuisine so special. Happy cooking!