Rasgulla

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Rasgulla

1. Milk – 1 ltr
2. Lemon juice – 2 ½ tbsp
3. Sugar – 2 ¼ cup
4. Water – 3 ½ cup
5. Cardamom powder – a pinch
6. Pistachios – 5 -6 (to garnish)
7. Ice cubes – 10

1. Heat milk and when it starts to boil, reduce the flame and add the lemon juice and stir well. Heat until the water completely separates. Remove it from fire and add ice cubes to it and mix well. Pour the curdled milk to the strainer lined with muslin cloth. Bring it below the running water to remove the sourness of lemon. Squeeze out the excess water and hang it for about 30 minutes. Squeeze out the excess water in between.
2. Put this hanged chenna into a bowl and knead it for about 10 – 15 minutes to make it very smooth (kneading for this much time is a MUST)
3. In the mean time prepare the sugar syrup with sugar, water and cardamom pwdr in a pressure cooker without covering the cooker with its lid (we are using pressure cooker in this step just because in step 4, Rasgullas are cooked in this syrup in the pressure cooker)
4. Make about 20 balls out of the mix from step 2 without cracks. Add these balls one by one to the boiling sugar syrup. Close the lid of the pressure and cook it in low flame for one whistle and for another five minutes. Remove from fire and keep it till the pressure cooker is ready to open.
5. Serve warm or cooled garnished with pistaS.

RECIPE SOURCE...SANAS RECIPE NOTEBOOK

Reduce the flame and add the lemon juice and stir well.Remove it from fire and add ice cubes to it and mix well.

 

Meen Peera

Ingredients

Anchovies(netholi,,velloori) 500 gms (Wash and clean the fish and keep it aside.)

To grind

1Shallots 5 to6
2 Green Chillies 3to4 (depending on your taste increase or decrease).
3 Garlic: 5 cloves
4 Ginger a half inch piece
5 Freshly scraped coconut.. 1cup
6 Turmeric Powder 1/4 tsp
7 2 springs of curry leaves
8 Salt

Make a coarse paste by mixing 1 to 8 ingredients....

Kudampuli/tamarind instead or puli u can add the  raw mango too...
Water .little
Coconut oil: 1 tbsp.

Soak the kudam puli in a little water.

Method

Heat oil in an earthern pot or pan &.add the coconut mixture..Saute it well..Now add kudam puli and the cleaned fish, pour little water and cook for about 10 minutes on low flame, stirring occasionally  (be careful not to crush the fish while stirring..Drizzle 1tbs coconut oil and curry leaves on top and give a gentle stir ....serve warm with rice

Malai Chicken Biriyani

Recipe Adapted from here

Ingredients:

1 kg chicken, cut into small sized peices
3 cups rice
2 meduim onions, sliced
4 cloves
2 cardamoms
1 stick cinnamon
8 black peppercorns
3 meduim tomatoes
2 tsp coriander powder
1/2 tsp cumin powder
1 tsp red chilli powder
1/2 tsp turmeric powder
1/2 tsp paprika powder
2 tbsp yogurt
1/2 tsp chilli flakes
1/2 cup cream
1/2 tsp pepper powder
1 tbsp kasoori methi
1/2 tsp garam masala powder
Oil for frying
Salt to taste
2 tbsp milk, with a pinch of yellow color
2 tbsp chopped mint
2 tbsp chopped coriander
4 green chillies, chopped

Method:

Heat oil in a saucepan. Add all the whole spices and fry for about 30 seconds. Add the onions, along with a pinch of salt, and saute till transparent. Add the ginger garlic paste and saute for a minute, then add the chopped tomatoes and all spices from coriander to paprika. Continue to cook it till the tomatoes are all mashed up and it starts to leave oil on the top. Now add the chicken, along with the yogurt and red chilli flakes and cook till just done. On high heat, add the lemon juice, black pepper, kasoori methi and garam masala. Mix well and then add cream. Keep stirring till all is well mixed up and keep away from fire.

Wash and soak rice for 30 minutes. Cook the rice till done. Layer the rice on top of the chicken masala, spread the mint, coriander and chillies on the top and sprinkle the milk with the yellow color. Keep the biriyani on dum for 10-15 minutes till an amazing aroma fills the kitchen!!!

Masha allah!! freshly pudina frm ma kitchen garden ....:D :D :D

Masala Battoori

Masala Battoori

Ingredients for Dough

Maida/All purpose flour – 2 1/2cups

Yeast 1/2 tsp full [heaped]

Milk powder 1tbs

Egg 1

Soda bi-carb –1/2 tsp

Salt to taste

Oil – for deep frying

Milk as needed for mixing

Method:

 Sieve the all purpose flour and make a well in the centre. Add the all above ingredients & Mix well to form a smooth dough(if required add some water)

 Keep aside for 5-6 hours or overnight...

Coconut Chutney

.

Ingredients:

1 cup of freshly grated coconut

1 small bunch fresh coriander leaves

3-4 green chillies (increase or decrease to suit your spice level)

piece of ginger

lime juice 1tsp

salt to taste

Method

Combine all the ingredients in a mixer and blend.keep it aside

Chicken masala

Ingredients :

Chicken - 500 g or 2 breast pieces cooked and shredded

Pepper powder  1/2 tsp or as u prefer

Turmeric powder - 1/3 tsp

Salt - to taste

Lemon juice 1 to 2 tsp

Oil - 5 tbsp

Method

1.In a sauce pan,add the cleaned and washed chicken breast piece along with half water, enough salt and 1/2 tsp turmeric powder &Pepper powder .Cover and cook on medium flame upto 15 minutes.Allow it to cool and shred into pieces.ln another pan add the oil &little ghee then shredded chicken ,,use the lime juice all over it..Saute it till the chicken become Crispy..Keep it aside

Preparation:

 Make lemon sized ball out of it &Roll out the dough into slightly thick..n one side part of the dough apply mayyonaise,then place the coconut chutney..above it spread the chicken masala.(prefer the step by step pic  for more information)cover the other side place of the dough..*** Must stick all the part firmly with ur finger  now cut the edges with the help of the cutter,,keep the battoori 10 minutes for more raising.Now carefully take out &deep fry in the oil.. when it get golden brown place them on a paper towel &let them drain out the excess oil,,,,now ur masala battoori is ready to serve with tomato ketchup..