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Wednesday, October 22, 2014

Rasgulla | Sweet Cottage Cheese balls in Sugar Syrup

Yum
Who don't like and who don't make this one? Everyone right. But this is foolproof recipe as per me to get soft and spongy rasgulla. Well this is not first time I am making this but before that I experiment with  Chocolate Rasgulla in Brown Sugar Syrup and  Rabdi Rasgulla but never gave you recipe of regular rasgulla. To write down seems like long process but believe me, I was done in less than hour from start to making paneer to put it in sugar syrup. Actually happened that, after coming back from grocery, I didn't had space in the fridge to put old milk gallons, Oh ya, I made this from regular Indian store / Supermarket whole milk. I don't buy any special milk so. Milk was about to expired and was not in the mood to keep the whole gallon jar just because I had little bit of milk in it or didn't wanted to keep it out in glass. So instantly made paneer out of it and in 20 minutes made balls and put them in lite syrup and then little thick syrup and enjoy it next day till its chill. Done. My paneer was not even a cup , so just had 11 or so balls but it is more than enough for two of us because kids won't even touch it. If you don't want this, just made rabdi and squeeze water out of it and add it in milk and you have rasmalai.

Ingredients for Paneer balls

1 cup of fresh paneer (make paneer and wash it thoroughly and leave it for 20 minutes and then start mashing it with your hands)
pinch of saffron - optional

Take the paneer and add saffron and mix till nice balls form up, just take not more than 15 minutes. Make balls and keep it aside.

Ingredients for Light Sugar Syrup:

Since I had not much balls, I made very less syrup. but for large quantity you can take 1 cup sugar and 4-5 cups water and  boil it with pinch of cardamom powder or just one whole green cardamom. Add balls in it , if you have too many balls , make it in batch . After adding balls, just cover it and let it cook for 15 minutes. Take it out and put it in cold water.
In that leftover syrup, add 1/4 cup more sugar and cup of water and let it boil and make sugar to dissolve. Once sugar is dissolve, shut off the gas. Once the syrup is cold, add the balls , after squeezing water , into that syrup. Leave it overnight for best result or 2-3 hours in fridge to chill.
Enjoy it once its chill.


Don't throw away that syrup, use it in your coffee or tea or where ever you use sugar. Best way to use up any sugar syrup is , make sweet shakarpara, instead of melting sugar, you already have it, just add it in flour, make a dough and make diamonds and cut it and fry it.




 Just because I added saffron inside the balls, its getting light yellowish in color, which I like it too.

Inspired from here.

Made Rasmalai out of rest of it.
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Monday, October 20, 2014

Mango Coconut Burfi | Mango Coconut Fudge

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I just love mango and coconut both separately and when it comes together , its heaven and above all when added cardamom powder in it , its out of the world. So when I saw this recipe on Kanan's blog, I knew that I have to make this, my both favorite ingredients are there and I just love kopra pak so what not to love about this? well I made it and just loved it, when it was cooking, the fragrance of coconut roasting and then mango was amazing. Do try this and you can amazed by the taste. I used frozen coconut and defrosted it and then use it but for fresh one , you don't have to do that.

Ingredients :

1 packet of frozen shredded coconut about one and half cup
1/2 cup whole milk

1/4 cup sugar - my mango pulp was readymade and had enough sugar so I added this much only but if you like more sweeter use it 1/3 cup
1/2 cup Mango pulp - I used can product
pinch of cardamom powder
As needed pistachio and almonds or your favorite

Method:

Grease the dish or tray with ghee or butter and keep it aside.
Heat up the pan, add coconut and dry roast it till you get nice roasted coconut flavor.
After that add milk, sugar and mango pulp.
Now stir , stir and stir , till coconut is dry and big lump forms.
Its not going to be totally dry but its nice and soft.
Spread it in your dish or tray, pressing down nicely and then sprinkle nuts on it.


Pressed it down so it sticks while its still warm.
Cool it completely and then only cut it in pieces.
If you are in a hurry, put it in fridge and then cut it.
  I got nice 16 pieces out of this.


Thanks Kanan for another winning recipe.
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Friday, October 17, 2014

Candid Ginger

Yum
Just like sweets and namkeen (savory) snacks are in demand for festivals, mouth freshener which we call, it mukhwas, is also very much needed after having too many sweets or salty or even regular dinner. I just love mukhwas, after diner,  mouth freshner, be it Indian or any other. Just love to munch on it.   Sometimes we think that some items are very hard to cook or make but when we do it , it's like piece of cake. If its not came out perfect crystalised ginger then  I should have make pickle out of it and use it but didn't have to do that because this comes out beautiful. Once this batch is done , have to make another. I got very nice ginger this time and really wanted to use it different form and this is a perfect way to use it.  so here it is

Ingredients :

1 cup peeled and thinly sliced ginger
3 cups water
1 cup sugar
1 tbsp. sugar extra to coat

Method:

In a big pan, bring water to boil.
Add the ginger and sugar and cover the pan.
Simmer it for five minutes.
Remove from heat and let it sit in the water for 30 minutes.
Heat the oven to 200 F.
Place the ginger slices in pan. Keep it in the oven till ginger is almost dry but still chewy.
let it cool.
If you like sprinkle the sugar on ginger so it coats.
Enjoy it as it is or in desserts.
You don't need to use sugar, you can use sugar substitute also.
Inspired from here.




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Wednesday, October 15, 2014

Methi Chakli

Yum
My love for Methi continues in namkeen too. Instead of making plain chakli I added methi in it and make this delicious chakli along with regular one too. It came out really good. We used to make this every Christmas and now I make it Diwali too. We call it chakri in Gujarat , In South India they called it Murukku. I used rice flour and besan but in South it made with rice and split white lentil flour, no matter what you use but the end result is always yummy, you can add sesame seeds, tomato paste, make it with soya flour. My kids love tomato and soy one because its not that spicy.

Ingredients :

2 cups rice flour
1 cup Besan / Yellow Gram flour
1 1/2 cup water
1 tbsp. cumin seeds
1 tbsp red chili powder
1 tsp. Turmeric powder
3 tbsp. Roast and grind  kasoori methi
3 tsp. hot oil for dough
sesame seeds is optional
salt to taste and oil for deep frying


Method:

Heat 3 tsp. oil and keep it aside.
Take your bowl, add rice flour, besan, grind kasoori methi, crushed cumin seeds, both powder, salt and mix it.
Add that hot oil and water and make the dough.
The consistency of the dough is very important, make it like regular roti / chapati dough and cover and let it sit for 20-30 minutes.
Heat the oil for frying.
By oil in your finger and your chakli maker, take the dough and put it in chakli maker.
Make big or small size chakli and put it in dish, or directly in oil.
Deep fry it till nice in color, take it out and finish rest.
You can make this without kasoori methi , just add sesame seeds and make it plain one too.




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Monday, October 13, 2014

Butter Vegetables

Yum
Yes to all Hardcore non veg lovers, you all enjoy Butter chicken so I thought why not to make vegetarian dish with same gravy  and enjoy it. I got this recipe from my sister's blog, where she made   Butter Chicken and I used all the vegetables in it. You can just make it with paneer also, since I am not a paneer fan, I added more vegetables in it. But the outcome is delicious. Its easy and done in no time and above all , no cooking smell in the house because it doesn't have onions in it. Cooking smell is a big issue here, all the houses smell so bad, because out of 9 months we have to cook and leave in closed doors and windows, there is no fresh air coming in or out, so to avoid smelly house , people use lot of things, My favorite way is to light up candle so house smell nice after cooking too. So here you go enjoy delicious butter masala vegetables in no time.


Ingredients :

3 cups of mixed vegetables ( carrot, cauliflower, peas, green beans, soya , green and red capsicum, corn)
3 tbsp. butter / oil
1 cup puree tomatoes
1 long stick of cinnamon
2-3 cloves
2-3 whole black peppercorns
1 tbsp. cumin-coriander powder
1 tbsp. red chili powder
pinch of orange color mix in 2 tbsp water
salt to taste
2 tbsp. crushed kasoori methi
1/4 to 1/2 cup heavy cream / half and half

Method:

Cut and prepare all the vegetables. Boil them in water for 5 minutes and leave it in colander.

Heat a pan, add butter in it. Add whole spices in it , when it splatter , take it out, you need to fragrant the butter only.
Add tomato puree and cook on low to medium flame for five minutes, add powder masala and kasoori methi.
Then add vegetables and salt and cover and cook for 3-4 minutes. You just need to cook fully and evaporates water from vegetables.
Add orange color in it and add heavy cream and cook for 1-2 minute and shut off the gas.
Enjoy hot with rice or roti or naan.


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Friday, October 10, 2014

Poh Pia Pod - Baked Thai Spring Rolls - My Thai Platter

Yum
Spring rolls are universally loved by everyone either its chinese or Thai. There is not much difference in both, only bean sprouts and thin noodles are extra in Thai one. Otherwise cabbage, spring onions, carrot and other seasoning are same. You can fry this too but as a healthy option and better crunch I like to bake it and it comes out really nice. We had it with Hot soup and Yellow curry with tofu and vegetables and fried rice and everyone enjoyed it , especially my inlaws and got blessing and appreciation  too. So that was more satisfying  than anything.

Ingredients :

1 small head napa cabbage
1 carrot
1 yellow capsicum
1 Thai green chili
3 cloves of garlic
few inches of ginger
1 cup bean sprouts
2 tbsp. chopped Thai Basil

1 cup bean thread glass noodles
As per taste soya sauce, hot garlic sauce
2 tbsp. oil
16 spring rolls sheets
Thai Fried Spring Rolls, 'Poh Pia Tod' - Fresh Spring Roll Wrappers

Method:

Chopped all vegetables match stick size.
Heat a wok. Add oil in it. Add ginger, chili and garlic and saute till you get nice aroma.
Add all chopped vegetables , noodles and seasoning.
Cook for 4-5 minutes only, you need crunch in vegetables so don't overcook it.
Defrost the wrappers while stuffing gets cold.
Once stuffing is cold, stuff it in wrapper.
Take one wrapper and put one tbsp. worth of stuffing in one corner.
Fold it and make envelope and seal it.
Preheat the oven while you are stuffing, so its get ready when you are done.
Spray oil in baking dish and put all the spring rolls there.
Baked it on 400 for 15 minutes , turning on both sides or until it's brown on both sides.
You can deep fry it too.
Take it out and enjoy it with hot chilli garlic sauce.



I had it with hot Beijing soup and Yellow curry and rice.

That was an awesome and very satisfying Thai Dinner at home.








Wednesday, October 8, 2014

Dudh Poha | Flatten Rice Sweet Pudding

Yum
Today is Sharad Poornima. and what better day than today to serve this day the all time poonam dish.  Who don't like this dish? Its  a typical Gujarati dish mostly eaten at any time of the year but specially on sharad purnima night. Make this in the evening, put it on terrace and in the cold air, it become nice and cold and enjoy it in moon light along with this Methi gota. On that night, we used to take needle and thread and with the help of moon light , we can put the thread in the needle. there 's a saying that if you do that , your eyes become nice and sharp. Well don't know about that but it was fun. Just read in the news that this way white light of moon goes into white pudding give some health benefits too.  You have this with your thali or as an after dinner dessert too. Because it has poha in it , it cook faster than rice kheer. You can use brown or regular poha in it. Today marks the official end of navratri too. So everyone enjoys garba to the fullest today and wait for the next year.

Ingredients : 

6 cups of Full fat milk
1 cup washed and soaked poha
1/2 can condensed milk or sugar as per taste
nuts of your choice
pinch of saffron soaked in milk
Dash of vanilla and cardamom powder

Method:

Boil the milk in big pan.
Add poha in it and add sugar or condensed milk and boil it.
Add fried nuts or chopped nuts in it along with saffron and cardamom powder and vanilla essence.
Thicken it little bit, Just remember its going to thicken once its cold so dont over do it.
Take it out in container and put it in fridge if you like to eat cold or keep it outside if you like it at room temperature.
You can have it with puri or as it is.




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