RASGULLA

 

Prep Time :15

Cooking Time : 15

Serve : 10

INGREDIENTS:

Milk                            - 1 ltr
Sugar                         - 1 cup
Water                         - 3 cup

Lemon Juice               - 2 tbsp

Cardamom powder    - a pinch

METHOD

Take milk in a vessel and put it for boiling, once boiled add lemon juice and cover the vessel
. When the milk is fully curdled, strain it in a muslin cloth and wash in fresh water 2-3 times, whatever obtained is soft paneer or chenna, put it up for drying by hanging it in the muslin cloth for around 30 min
.Mash the paneer well in order to get a smooth dough, divide the dough into 20 equal size balls, roll these balls in between your palm to get the shape of a rasgulla.

Now take a pan, add sugar, water and the prepared chenna balls and steam it.
 Simmer the gas for 15 minutes after fifteen mins turn off the flame.
 After a while open up the lid and you will find your chenna balls double in size and floating on the syrup.

Add cardamon powder and here your Rasgullas are ready. Tastes best when served chilled. 

MINT LEMONADE

Prep Time  :15 mins
Total Time : 15 mins
Serve : 2

INGREDIENTS
Water   -  2 cup
Lemon juice  -  2 tbsp
Black salt  -  1/2 tsp
Ginger - 1 inch stick
Roasted cumin seeds powder  - 1 tsp
Mint leaves  - 1 tbsp
Lemon chunks- 5 - 6

METHOD
Take a blender add two cup of water,mint leaves,roasted cumin seeds powder ,ginger and blend it

Add black salt and squeeze lemon juice and mix well.
Garnish with crushed ice cubes ,mint leaves and lemon chunks.
Serve chilled.

 

MANGO SWEET CHUTNEY

Prep Time :15 mins
Cooking Time : 15 mins
Serve : 4

INGREDIENTS
Raw mango - 250 gms
Turmeric powder - 1/4 tsp
Red chilly powder  - 1/4 tsp
Sugar - 250 gms
Salt - a pinch
Roasted cumin seeds powder  -  1 tsp


METHOD
Wash peel and chop mango properly.
Heat a pan add mango pieces,sugar,salt and turmeric powder and let the mango cook for five mins
Add red chilly powder and simmer the flame.
Cook wel
l till it gets thick.
Add roasted cumin seeds powder and mix well.
Serve chilled.

 

CHICKEN TIKKA KATHI ROLLS

Prep Time : 15 mins
 Cooking Time : 25 mins
 Serve : 2
 INGREDIENTS
 Boneless chicken - 500 gms
 Ginger,garlic paste - 1 tsp
 Red chilli powder - 1 tsp
 Turmeric powder - 1 tsp
 Coriander powder - 1 tsp
 Hang curd - 1 tsp
 Maida - 1 cup
 Salt - to taste
 Carom - seeds a pinch
 Onion seeds - a pinch
 Oil - 1/2 cup
  Egg - 2
 Clarified butter - 2 tbsp
 METHOD
 Marinate the chicken pieces with ginger,garlic paste,red chilli powder,turmeric powder,coriander powder,hung curd and salt for half an hour.
 Heat oil in a pan add chicken pieces and cook  for 8 to 10 mins in a low flame until the chicken is soft
.Now stuffing is ready. In a kneading bowl mix maida,carom seeds,onion seeds and salt with small amount of water to make a soft dough.
 Keep aside for 10 to 15 mins. Divide the dough into round balls
.Roll out dough into thin circle with the help of rolling pin.
 Heat the pan on a medium flame and make a roti to apply a oil
. In a bowl beat one egg and mix salt.
 Heat clarified butter in a pan add egg to make an omelette and place the roti on the omlettee and press it..
 Flip over and add chicken tikka and wrap it.Roll it tightly.
 Serve hot with tomato ketchup.

 

COCONUT CHUTNEY

Prep Time  : 15 mins
Cooking Time  : 5 mins
Serve  : 4

INGREDIENTS
Fresh grated coconut  -  1 cup
Roasted Bengal gram / chana dal  -  2 tbsp
Curry leaves   -  8 - 10
Green chilly  -  4
Salt  -  to taste
For tempering
Black mustard seeds  -  1/4 tsp
Oil  -   1 tsp

METHOD
Dry roast the bengal gram / chana dal.
Fry the curry leaves.
In a blender add fresh coconut,roasted bengal gram / chana dal,green chilly,fried curry leaves,salt, and 1/2 cup of water .
Blend to make a paste.
Heat one tsp oil.
Add black mustard seeds to splutter and add in the coconut chutney.
Serve coconut chutney with idli,dosa.

 

DAL DHOKLI

Prep Time : 15 mins 

Cooking Time : 15 mins 

Serve : 2

 INGREDIENTS

 Masoor dal - 1 cup 

Wheat flour -1/2 cup 

Turmeric powder - 1/2 tsp 

Carom seeds - 1/2 tsp

Cumin seeds -1/2 tsp

 Garlic clove- 5 to 6

Salt - to taste

 Oil - 2 tbsp 

Water -3 cup

 2 Table spoon chopped coriander leaves for garnishing

 METHOD 

Rinse the masoor dal in running water.
Add salt, turmeric powder and water in the masoor dal and place the dal in the cooker.

 We prepare a dough for dhokli. 

We mix carom seeds, salt and one tsp oil in the wheat flour with the help of water to make a little stiff but smooth dough.

 Cover the dough and keep aside for 15 to 20 minutes. 

Divide the dough into 10 to 12 equal size balls. Now take one ball and give it a shape like patties or star shape. 

These pieces are known as 'dhokli'.

 Add all the star shape pieces into dal in the cooker. 

Close the lid and pressure. 

Cook it over medium flame for one whistle and once the dal dhokli gets ready switch off the gas. Heat oil in a pan in a medium flame.

 Add cumin seeds and garlic cloves to crackle and mix in the dal dhokli. 

 Garnish with coriander leaves and serve hot in a deep serving bowl.

SEV KHAMANI

1 cup besan 1 cup suji 1 cup curd 2 green chillies Salt to taste ½ teaspoon turmeric powder 1 tablespoon sugar ¼ teaspoon asafetida 1 teaspoon lime juice 1 teaspoon fruit salt/Eno 2 teaspoons lime juice For Tempering 2 tablespoons oil 2 teaspoons mustard seeds 10-12 curry leaves 2 teaspoons sugar Juice of ½ lime 10 curry leaves 1 tbsp coriander leaves For Garnishing 1 tablespoon finely chopped coriander leaves 2 tablespoons nylon sev 2 tablespoons pomegranate 1 tbsp chopped onion Directions In a bowl mix together besan, suji, curd, sugar, salt, lemon juice,asafoetida, oil and water to make a smooth paste. Keep aside for 15 minutes. Add eno fruit salt in the dhokla mixture just before making khaman and mix well. Pour the batter in a greased plate and steam it for 10 mins. Gently crumble the khaman pieces. Heat oil in a pan for tempering and add mustard seeds , curry leaves, green chillies. Transfer the khamani to a serving bowl. Garnish it with coriander leaves,chopped onion, nylon sev and pomegranate. Sev Khamani is ready to be served!

PAL PAYASAM

Prep Time : 15 mins

 Cooking Time :30 mins

 Serve : 4 

INGREDIENTS

 Milk - 5 cup

 Rice - 50 gms

 Sugar - 4 tbsp

 Green cardamom - 1/4 tsp

 Roughly chopped cashew nuts - 1 tsp

 Roughly chopped pistachio - 1 tsp

 Raisins - 1 tsp

 Rose water - 1 tsp

 Clarified butter - 1 tbsp

 saffron - few strands 

METHOD

 Heat 1 tbsp clarified butter and add rice and saute for 2 - 3 mins. and strain it.

 Boil milk in a heavy bottom vessel

 Once boiled,keep it in a low flame

 Add rice and stir occasionally

 Add sugar and saffron strands and mix well.

 Add cardamom powder and roughly chopped cashew nuts ,pistachio,raisins and rosr water and mix well.

 Garnish with raisins,cashew nuts and pistachio.