This post is a part of the “Cooking from a cook book using a single ingredient” theme at BM#26, hosted by Srivalli..

I chose Paneer (Cottage Cheese) and this is the dessert for the same. I chose this recipe from “Pressure Cooking” by Nita Mehta. I am not a fan of sweets but Rasgulla is the only one sweet that I love to eat.  So here was my chance to try this out.. I was really excited to make the same and loved them as well.. 🙂


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#26.


Preparation Time:- 2 hrs 15 mins |  Cooking Time:– 15-20 mins |  Serves:- 4-5 people


  • 1 lt Full cream milk
  • 1.5 – 2 table spoon White Vinegar / 1 table spoon lemon juice
  • 1 cup sugar
  • 3 cups water
  • 2 Cardamons (Elaichi)


Boil the milk and switch off the gas.

Add the vinegar/lemon and let the milk curdle.

Pour the chenna on a cheesecloth/muslin cloth and leave to dry for at least 2 hours.

Blend in a mixer without water until smooth and uniform.

Make small balls of the chenna mixture, make sure they are smooth on the surface.

Put water, sugar and cardamom in the cooker and bring it boil.

Gently drop the chenna balls into the sugar syrup.

Pressure cook for 1 minute.

Remove from fire and let it cool. Serve

(Mine were flattened a bit.. next time hoping to get them back in round shape.. :))


  • Serve cool rasgullas post dinner/lunch.


Tasty Cooking..!!

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Bon Vivant #13 – Kids Delight


Lets Cook for Kids

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Baigun Bhaja – Fried Eggplant

It seems that its been really really long that I tried something new… Have had a busy new year till now, be it office work, our some personal work, trip to home, attending weddings.. Phew.. Its been really busy till now.. 

Finally i got some time so thought of trying out something, when I peeked into my refrigerator the only veggie shivering there was an eggplant… So Baigun Bhaja (Shallow Fried Eggplant), a traditional Bengali dish… It was really amazing that with hardly any spices a dish can taste so nice.. 

Baigun Bhaja

Preparation Time:- 5 mins | Cooking Time:- 10 mins | Serves:- 4 people


  • 1 Big Eggplant/Brinjal (Baingan)
  • Salt to taste
  • 1 table spoon Red Chilli Powder (Lal Mirch)
  • 1 table spoon Turmeric Powder (Haldi)
  • Mustard Oil for Shallow frying (Sarson ka tel)


Chop the eggplant into 1/2″ thick circular slices.

In a large flat dish, mix the turmeric powder, chilli powder and salt with a little water to make a medium-thick paste.

Coat the eggplant slices well with the spice mix.

Heat the mustard oil on a griddle and shallow-fry the eggplant slices till golden.

Drain on paper towels and serve.


  • Goes well with Paranthas.