RASMALAI

A tasty spongy dessert made with milk, nuts and almonds, another version of Rasgulla

See for Rasgulla Preparation in this blog

INGREDIENTS:

Rasgullas - 10
Milk - 1/2 litre
Sugar - 3 to 4 tsp
Cardamom Powder - 1/2 tsp
Badam mix - 1 tsp (any make)
Cashew nut - 5
Badam - 5
Saffron - 5 strands

METHOD:
1. Soak almonds and nuts for 15 minutes and chop them.
2. In a thick bottomed pan, add milk and saffron and bring it to boil and reduce to low flame.
3. Cook the milk until it is reduced to half, scrap the sides as at regular intervals.
4. Add cardamom powder, sugar and chopped nuts and almonds and mix well, let it boil for another 2 minutes.
5. Meanwhile, remove the rasgullas from the sugar syrup, remove the excess syrup by gently pressing rasgullas with a ladle and spoon or with hand.
6. Drop the rasgullas in the milk and cook for a minute and switch off the flame.
7. Tasty Rasmalai is ready.
8. Refrigerate it before serving, so that it will taste awesome.

• Garnish with nuts & almonds roasted in Ghee. (Optional)

 

 

RASGULLA

SIMPLE & TASTY, A FAMOUS BENGALI DESSERT WHICH MANY LOVE TO EAT

INGREDIENTS:

Milk - 1 litre
Lemon - 1/2
Sugar - 2 cups
Water - 3 cups
Cardamom powder - 1/4 tsp

METHOD:
1. Heat milk in a pan, when it starts to boil, add lemon juice little by little in low flame.
2. At one stage, the curdling of milk will start, stop adding lemon juice and heat till the whey water separates. Whey water should be clear.
3. Add a cup of cold water and mix well. It helps the paneer to get hard and retains the soft texture.
4. Use a close holed strainer and strain the water, press with a spoon so that all the water is strained thoroughly. 
5. Open the tap water and wash the paneer once or twice, so that the lemon flavour goes off completely.
6. In a clean cloth, place the paneer and squeeze well so that all the moisture is well drained.
7. After 15 minutes, place the paneer in a bowl. Now it would have crumbled. 

Steps

8. Knead it for 10 to 12 minutes with hands, so that soft and smooth dough is got.
9. Make into small balls, since it will raise to twice its size after been cooked in sugar syrup.
10. In a broad tawa, add sugar, water and cardamom powder, heat it so that the sugar dissolves completely and allow to boil. Remove the impurities if any using a strainer.
11. When the sugar syrup starts to boil, add the balls one by one and cook in medium flame with lid closed.
12. After 4 minutes, open the lid and just give a gentle stir with a ladle without breaking the rasgullas.
13. After another 6 minutes, the size of rasgullas would have increased to twice it original size and will start flotating on the sugar syrup. Switch off the flame.
14. Tasty and delicious Rasgullas are ready. Serve after half an hour.
15. It will taste better when served chilled.

See for Rasmalai in this blog

Note:

• Instead  of tawa, the rasgullas can be cooked in pressure cooker. Heat sugar & water along with cardamom in a cooker and allow to boil. Add the balls, close the lid and pressure cook for 2 whistles on high flame and one whistle on low flame.
• If the paneer is very soft, add 1/2 teaspoon of all pupose flour and knead the dough smoothly, so that the dough doesn't break in the sugar syrup.

 


 

WALNUT HALWA

The appearance of the walnut (halves), looks like that of a human brain. Walnuts are loaded with omega-3s, which make them, "The Ultimate Brain food." The human brain is made up of about 60% of what is called "structural fat" and needs high-quality fats like omega-3s to function properly by keeping the brain, fluid and flexible.


Rich in polyunsaturated fats and the only nut source of plant-based omega-3 fatty acids, an ounze of walnuts are a Star food for Cardiovascular health.


Walnuts....reduces the sleepless nights, a pre-bedtime snack of walnuts would help you get some shuteye.





WALNUT HALWA




Walnut crumps = 2 cups

Almond crumps  = 1/2 cup

Sugar = 2 and 1/2 cups

Milk = 2 and 1/2 cups

Ghee = 100 gms

Nutmeg powder = a pinch

Cardamom powder = 1/2 tsp

Bread Crumps = 5 cups ( I used 9 wheat breads)





Method:-

Grease a plate with ghee and set aside.

Heat a non-stick kadai. Dry Roast the bread crumps in a medium heat for 4 mins or till the crumps gets roasted.

Now, add the sugar and mix well, till the bread crumps are caramalised with the sugar. The mixture turns to shiny-golden colour.

Add the milk, cardamom powder, nutmeg powder and stir continously, till the mixture turns to a dough.

Add the ghee and stir continously till it leaves the sides of the vessel. Add the walnut and Almond crumps finally and mix well for 2 minutes...

Transfer it the greased plate.

Delicious Walnut halwa is ready...

BADAM HALWA

 RICH AND YUMMY INDIAN DESSERT MADE WITH ALMONDS

Preparation time - 20 minutes
Cooking time - 20 minutes
Serves - 8 to 10 persons

INGREDIENTS:

Badam - 1 cup
Sugar - 3/4 cup
Milk - 1/2 cup
Saffron - 10 strands
Cardamom - 1/2 tsp
Ghee - 4 tsp

METHOD:
1. Soak badam/almond for 4 to 5 hours and peel off the skin.
2. In a mixer add badam, saffron, milk and grind to a coarse paste. Add little water if needed.
3. Transfer the badam paste to a thick bottomed tawa and cook well on low flame for 3 to 4 minutes.
4. Badam mixture gets little thick and nice aroma comes out.
5. Add sugar and mix well. The mixture will become watery and starts to splutter, when continuously stirred the mixture starts to become thick.
6. Add ghee little by little and mix well.
7. At one stage, the halwa will start leaving the sides and small bubbles will appear, add cardamom, mix well and switch off the flame.
8. Tasty and yummy Badam Halwa is ready.

See for Badam Katli in this blog

Note:

• Small scoops of Halwa can be rolled in butter paper and served.
• Since we add milk, the preparation should be refrigerated after a day.
• Instead of milk, water can be used to grind badam to paste.

KAJU KATLI

TASTY, DELICIOUS, RICH AND POPULAR SWEET SUITABLE FOR ALL OCCASIONS

Preparation time - 10 minutes

Cooking time - 15-20 minutes

Pieces - 15
INGREDIENTS:

Cashew nuts/Kaju - 1cup
Sugar - 1/2 cup
Water - 1/4 cup
Cardamom powder - 1/4 tsp
Ghee - 2 to 3 tsp

METHOD:
1. Heat a tawa, add cashews and stir it for 2 minutes, just to make it crunchy and allow to cool. Do not over roast it.
2. In a mixer, add the cashews and grind to a coarse powder using the whipper mode. Do not run the mixer for a long time, the cashew powder might become sticky due to the oil content in it.
3. Grease a plate with little ghee and keep aside.
4. In a thick bottomed tawa, add sugar, cardamom along with water, when the sugar dissolves completely, add the cashew powder and mix well in low flame.

5. There is no consistency required for the sugar syrup.

Cashew Powder & spread dough

6. Mix with a ladle continuously, the mixture will start bubbling and will turn thick.
7. Add a teaspoon of ghee and mix well.
8. At one stage, the mixture will come together like a dough by leaving the sides of the pan. This is the correct stage.
9. Transfer the dough to the greased plate, using the rolling pin roll evenly to a thin layer. Grease the top with little ghee to get a smooth texture.
10. Allow to cool for 10 minutes, using a knife draw lines on layer and cut into diamond shaped pieces.
11. Tasty and Delicious Kaju Katli is ready.

Also see for BADAM KATLI in this blog
Note:

• Use a non stick pan or thick bottomed pan to avoid browning of the cashew mixture.
• I used a black metal kadai and greased with little ghee before making sugar syrup.
• If you find the dough little dry, sprinkle little boiled and cooled milk and knead with hand to get smooth and even consistency.
• If you add milk, refrigerate the katlis after a day.

RIDGE GOURD CHUTNEY

INGREDIENTS:
Ridge gourd peel - 1 cup
Urad dhal - 3 tsp
Red chilly - 1
Green chilly - 1
Lemon - 1/2 slice
Tamarind water - 2 tsp
Salt

For Seasoning
Mustard - 1/4 tsp
Cumin - 1/4 tsp
Curry leaves - 1 leaflet
Asafoetida - a pinch
Oil - 2 tsp

METHOD:
1. In a pan, heat oil, add urad dhal, chillies and stir well till the urad dhal turns golden brown and keep aside.
2. In the same pan, add the peel, stir well until raw smell goes off. Sprinkle some water and mix well.
3. The peel will become soft. Allow to cool.

Preparation for chutney

4. In a mixer, add all the above with required salt and grind to a paste. Remove from the mixer.5. Add lemon juice and mix well.
6. In the pan, add oil, cumin and mustard, after it splutters add asafoetia and curry leaves. Add to the chutney and mix well.
7. Tasty Ridge gourd peel chutney is ready.
8. It goes well with rice, idli, dosa, chappathi etc.
9. See for Ridge gourd curry in this blog.

RIDGE GOURD CURRY

PEERKANGAI in tamil, it is rich in dietary fibre and contains essential vitamins, minerals and antioxidants

INGREDIENTS:

Ridge gourd - 2
Onion - 1
Tomato - 1/2
Turmeric powder - 1/4 tsp
Sambar powder - 1 tsp
Garam masala - 1/2 tsp
Broken dhal/ Udaithakadalai - 2 tsp
Salt

 For Seasoning
Mustard - 1/4 tsp
Cumin - 1/4 tsp
Urad dhal - 1/2 tsp
Curry leaves - 1 leaflet
Coriander leaves - 1/2 handful
Asafoetida - a pinch
Oil - 2 tsp

METHOD:
1. Powder the broken dhal/udaitha kadalai in a mixer and keep aside.
2. Wash ridge gourd thoroughly in water, scrap all sides well with hands and rinse well.
3. Peel the ridge gourd and do not discard the peel, since we are going to use the peel to make Ridge gourd chutney. 
4. In a pan, heat oil, add mustard and cumin, after it splutters add urad dhal, asafotetida and curry leaves. Add chopped onions, stir well.
5. Add finely chopped tomatoes and chopped ridge gourd. Mix well and cover the pan.
6. Cook for 2 to 3 minutes, add turmeric powder, sambar powder and garam masala along with required salt. Mix well. No need to sprinkle water since the ridge gourd is rich in water content and also the salt we have added will help to fasten the cooking.
7. Close the lid of the pan, cook in low flame until the raw smell and the moisture content goes off.
8. Add the broken dhal powder and chopped coriander leaves and mix well and switch of the flame.
9. Tasty Ridge gourd/Peerkangai Curry is ready.
10. It tastes well with hot rice and ghee, Sambar rice, and Curd rice.

Note:

• It can be used as side dish for tiffin items like idli, dosa, chapatthi etc. by converting it to gravy.
• Grind a teaspoon of coconut along with poppy seeds/kasakasa with 4 or 5 cashews and a chilly to a paste consistency.
• Add the paste, and cook well for 5 minutes. Ridge gourd gravy will be ready. Add salt accordingly

KASI HALWA

EASY DIWALI RECIPE, THE TASTY AND DELICIOUS HALWA

INGREDIENTS:

White Pumpkin - 1 cup (grated)
Sugar - 3/4 cup
Cardamom powder - 1/4 tsp
Cashews - 5
Saffron - 5 strands
Ghee - 2 tsp
Oil - 2 tsp

METHOD:
1. Peel the skin of the White pumpkin and remove the seeds.
2. Soak the saffron strands in a teaspoon of hot water.
3. Grate the pumpkin and squeeze off the excess water. Don't squeeze fully as the pumpkin needs to be cooked.
4. Heat ghee in a thick bottomed pan, add cashews and roast them until golden brown and transfer it to a bowl.
5. In the same pan, add grated pumpkin, cook well in low flame for 10 minutes until it becomes soft. If the pumpkin is under cooked the taste will not be good.
6. Add soaked saffron, sugar and mix well. It will become watery at first, keep the flame in medium and add the oil and remaining ghee and stir on continuously until glossy halwa consistency is got.
7. The mixture will leave the sides of the pan, in this stage, add cardamom powder and fried cashews and mix well and switch of the flame.
8. Tasty and Delicious Kasi Halwa is ready.

Note:

• No artificial food colour has been added. If you need rich colour, the quantity of Saffron can be increased.

STUFFED PARATHAS

INGREDIENTS:

 For outer Cover
Maida/Wheat flour - 2 cup
Oil - 2 tsp
Salt

For Stuffing
Carrot - 2
Capsicum - 1/2
Cabbage - 1 cup
Potato - 2
Tomato - 1
Onion - 2
Crushed Ginger & garlic - 1 tsp
Chilly powder - 1 tsp
Coriander powder - 1 tsp
Garam masala - 1/2 tsp
Cumin powder - 1/2 tsp
Fennel powder - 1/2 tsp
Pepper powder - 1/2 tsp
Turmeric - 1/2 tsp

Coriander leaves - 1 handful
Asafoetida - 1/2 tsp
Salt
Oil - 3 tsp

METHOD:
1. In a bowl, add Wheat/maida, oil and salt. Mix together.  Add water and prepare a soft dough and keep aside.
2. Pressure cook Potato, little salt with 3 whistles on high flame and mash well.
3. In a pan, add oil and saute the onions till transparent, add ginger garlic and cook until raw smell goes off. Add finely chopped carrot, capsicum and stir well.
4. Add finely chopped tomato and cabbage and mix well and cook for sometime.
5. Add all the powders and required salt (potato has been cooked with salt), sprinkle little water and cook well. Add mashed potatoes also.
6. After all the vegetables blend together add chopped coriander leaves, mix it and allow the veggies to cool. Stuffing is ready.
7. Prepare dough ball little bigger than lemon, using a rolling pin, spread to small pooris.

8. Place a portion of the stuffing in the center and cover on all sides using the dough. Make it into an even sized ball. Prepare all the dough with stuffing and keep aside.
9. Sprinkle wheat/maida flour in a flat surface and place the dough. Using the rolling pin, spread the dough carefully, so that the stuffing doesn't come out. See to that all sides are even.
10. Heat a dosa tawa, place the stuffed paratha carefully and cook on both sides. After small brown spots appear, sprinkle oil on all sides.
11. Flip the other side and sprinkle oil if needed. Cook on medium flame, so that the inner portion of the dough is cooked well, but the stuffing is cooked already.
12. Tasty Stuffed Paratha is ready.
13. Serve hot

with Onion raitha or Cucumber raitha.

Note:

• Cook the vegetables well and mash it, so that the filling doesn't come out.
• If wheat flour is used, prepare the dough using warm water so that the dough will be soft.

SWEET ARISI ADAI

INGREDIENTS:

Rice flour - 1 cup
Jaggery - 3/4 cup
Cardamom - a pinch
Salt - a pinch
Oil - 3 tsp
Ghee - 1 tsp

METHOD:
1. In a bowl, add rice flour, cardamom, ghee and salt and mix well.
2. In a pan, add jaggery, 3/4 cup of water and allow to boil. Filter the impurities. No need to thicken.
3. Add the jaggery syrup little by little to the rice flour and mix with a spoon or ladle to a chapathi dough consistency. Make lemon sized balls.
4. If the dough becomes sticky, we will not be able to make the adai.

5. Grease a plantain leaf/ disposable plate/ plastic cover with a little oil, flatten a ball to round shape with palm, and make a hole in the middle so that the adai is cooked well.
6. Heat a dosa tawa, place the adai, sprinkle oil on all sides and in middle and cook until both sides turn little brown with spots.
7. Tasty Sweet adai is ready.