RASGULLA

 

Prep Time :15

Cooking Time : 15

Serve : 10

INGREDIENTS:

Milk                            - 1 ltr
Sugar                         - 1 cup
Water                         - 4 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 Rasgulla are ready. Tastes best when served chilled. 

HOME MADE BUTTER AND GHEE

 

(FRESH BUTTER)

Prep Time :15 mins
Cooking Time: 20 mins
Serve : 8

 
 INGREDIENTS 
2 Weeks malai

 METHOD

 Collect fresh malai from milk everyday for two weeks.
Keep the malai in a deep freezer.
 When you prepare the white butter keep it out from normal room temperature.
Beat the malai in a large vessel with the help of a spoon or with your right hand or an electric mixer. 

Now after beating the malai, you get the round shape  white butter and water is separated from it within 10 minutes.
 The white butter is ready when it gets thicken and fluffy.

 Then heat the pan with butter in a low flame and stir continuously after 20 minutes to get ghee. 

Strain it. 

Note - When you keep the malai in a deep freezer, butter will come out very early.

ALOO PARATHA

 

Prep Time :30 mins

 Cooking Time : 30 mins

 Serve : 3

 INGREDIENTS

 Wheat flour - 1 cup

 Finely chopped onion - 1

 Finely chopped green chilly - 2

 Ginger garlic paste - 1 tsp

 Boiled n mashed potato - 1 cup

 Red chilly powder - 1/2 tsp

 Coriander powder - 1 tsp

 Turmeric powder - 1/4 tsp

 Carom seeds - 1/4 tsp

 Onion seeds - 1/4 tsp

 Salt - to taste

 Oil - 2 tbsp

 Butter - 50 gms

 Chopped coriander leaves - 1 tbsp

 METHOD

 Take a large bowl mix wheat flour,carom seeds,onion seeds,salt and one tsp oil to make a soft dough. Keep aside for 30 mins Heat one tbsp oil in a pan,add onion and fry till golden brown.

 Add ginger garlic paste and saute for one mins.

 Add all spices and mix well.

 Now add boiled and mashed potato and salt and mix well

 Turn off the flame.

 Now stuffing is ready

 Divide the dough into equal parts and roll out.

 Stuff the filling in the dough and roll into balls.

 Flatter the balls into thick round shape paratha.

 Grease the pan with little clarified butter and heat on a medium flame .

 Aloo Paratha is ready to eat.

 Serve garma garam parathas with tomato chutney.

LYCHEE SENSATION

 

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

INGREDIENTS
Lychee juice  -  100 gms
Carissa cardndos/karonda  juice  -  100 gms
Lemon juice  -  2 tbsp
Ice cubes  -  8 - 10

METHOD

Remove the seeds and skin of lychee and blend to make a juice. Mix with one cup of water. Take a glass and add lemon juice and ice cube.
Take a glass add lychee juice ,lemon juice and ice cubes.
Lastly we add karonda juice mix well and serve immediately.

FRUIT CUSTARD

 

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

INGREDIENTS
Milk     -  1liter
Vanilla custard -   2 tbsp
Sugar     - 2 tbsp
Banana chopped - 1
Chopped mango - 1 piece

METHOD
Boil milk in a thick bottom vessel.
Once boiled,keep it in a low flame.
Add custard powder and sugar in a half cup of cold milk and mix well.
Add this custard powder mixture in the boil milk and mix well.
Stir continuously for thickening the milk.
Switch off the flame.
Once cooled,keep in the fridge.

Chop the banana and mango and add in the custard .
Serve chilled.