Ras Malai (Indian Cottage Cheese Sweet)

 

Ras Malai is an Indian dessert, popular throughout South Asia. It is made from Paneer (Indian cottage cheese) and its a great dessert and is served chilled.

Ingredients:

For making paneer flatten balls:

1.      2 Litter Skim Milk

2.      1 tablespoon vinegar

3.      1 tablespoon sugar

For making sugar syrup:

1.      1 cup sugar

2.      5 cups water

For making milk syrup (rabdi):

1.      1 Liter Whole Milk

2.      4 tablespoon sugar or your taste

3.      1 tablespoon almond and cashew nut powder

4.      A pinch of saffron

5.      1/4 teaspoon cardamom powder

6.      2 tablespoon  chopped pistachios and almonds

Method:

·        Add skim milk in heavy bottom pan, once the milk comes to a rolling boil, add vinegar and live minutes.

·        When the milk curdles, switch off the stove and strain the curdles (paneer) in a cheese cloth.

·        Pour a little cold water over the paneer and hang the cheese cloth on the tap for 10 to 15  minutes to remove all of the liquid.

·        Remove the paneer from the cheese cloth and add 1 tbsp sugar.

·        Run it through a mixer grinder  one minute to smooth it out.

·        Take it out and knead the paneer by hand for one minute.

·        Divide the paneer into 12 to 14 equal portions (smaller size).

·        Roll the portions in your hands until a smooth ball is formed.

·        Lightly press the ball until it flattens out.

·        In the large pan dissolve 1 cup sugar with water, now your syrup is ready  add the flattened paneer.

·        Close the lid and cooked 15 minutes this flatten balls in medium heat.

·        After 15 minutes, turn off the stove and allow it to cool.

·        Now in one non stick pan add the remaining whole milk and boil until be reduced to half the quantity stirring occasionally add the almond cashew powder, cardamom and sugar.

·        Once the flatten balls is cool enough to handle with your hands, gently squeeze out the sugar syrup from the paneer balls and place the paneer balls into a serving dish.

·        Pour the prepared reduced milk over the paneer pattie, garnish with additional chopped nuts and saffron your Ras malai is ready.Serve chilled.

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PANCHRATNA DAAL (five lentils cooked together)

This daal is specialty of rajasthan. It’s delightful recipe with five lentils cooked together. 

Ingredients:

1.      1/4  cup split red lentil (masoor dal)

2.      1/4 cup split green gram (moog dal)

3.      1/4 cup split red lentil (tuar dal)

4.      1/4 cup split black gram(urad dal)

5.      1/4 cup split bengal gram(chana dal)

6.      1/2 teaspoon  turmeric powder

7.      1 teaspoon red chili powder

8.      1 teaspoon garam masala

9.      1 teaspoon coriander powder

10.  1 teaspoon ginger garlic paste

11.  1/2 teaspoon green chili paste

12.  1 tomato chopped

13.  1 small red onion chopped

14.  Salt to taste

15.  Coriander chopped for garnish

For tampering:

1.      3 tablespoon ghee or oil

2.      1 teaspoon cumin seeds

3.      2 bay leaf

4.      2 red dry chili

5.      4-5 whole black pepper

6.      curry leaves

7.      1 star anise

8.      1/2 teaspoon red chili powder

9.      1/4 teaspoon asafetida

Method:

1.          Wash and cook daals together in a pressure cooker with enough water.

2.          Heat 2 tbsp ghee in large pan and fry onions till transparent.

3.          Add tomatoes and fry for 2 min.

4.          Add cooked daals, turmeric powder, red chili powder, coriander powder, garam masala,  black pepper,  ginger garlic paste, chili paste and salt.

5.          Cook again for 3 - 4 minutes.

6.          Heat 1 tablespoon oil in another small pan add cumin seed , bay leaf, star anise, asafetida,  whole red chili, curry leaves and  1/2 teaspoon red chili powder.

7.          Now add daal and cook for 5 min. And Garnish with coriander.

8.          Serve hot with rice, rotis or naan.
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Duthi Dhebra ( Bottle gourd Indian Bread)

Ingredients:

1.      2 cups wheat flour

2.      1/4 cup millet(bajri)flour (optional)

3.      2 teaspoon white sesame seeds

4.      1 cup shredded bottle gourd (duthi,lauki)

5.      1 tablespoon jaggery

6.      1 teaspoon red chili powder

7.      1/3 teaspoon turmeric powder

8.      1/2 cup yogurt or 1 tablespoon lime juice

9.      1 teaspoon garlic paste

10.  1 teaspoon green chili paste

11.  1/2 teaspoon ginger paste

12.  1/2 teaspoon garam masala powder

13.  1/4 teaspoon coriander chopped

14.  1 teaspoon coriander - cumin seed powder

15.  Salt to taste

16.  2 tablespoon oil

17.  oil for shallow fry

 Method:

1.      Take Shredded bottle gourd and squeeze out the water and keep aside.

2.      Mix both flour and keep aside.

3.      Take one large bowl and add ingredients except yogurt or lime juice and mix well.

4.      Now add bottle ground and flour and mix well.

5.      Next start making a dough, make a firm but semi-soft dough (like you would make for rotis) if required  add more flour.

6.      Divide the dough in equal portions and make balls with hand and rolling with a pin and make thick roti.

7.      Shallow fry the dhebra in medium heat.

8.      Serve hot with curd, coffee or tea or simply with a sweet Gujarati mango or lime pickle.

Tips:
* Extracted Bottle gourd water you can use in any curry or daals.
* While making dhebras that time don't left dough more time because its  release water.

Vegetarian Manchurian

Ingredients:

1.            2 cups grated cabbage

2.            1/2 cup grated carrots

3.            1 teaspoon green chili paste

4.            1/2 teaspoon garlic paste

5.            1/4 cup corn starch

6.            1/2 cup All purpose flour

7.            1/2 teaspoon soy sauce (also called soya sauce)

8.            1/8 teaspoon ajinomoto (sodium glutamate or MSG)

9.            Salt to taste

10.        Oil for deep frying

11.        Chopped onion leaves for garnish,

For tempering:

1.            1 tablespoon oil

2.            1 tablespoon garlic paste

3.            1 spring onion chopped

4.            1 teaspoon green chili sauce

5.            2 teaspoon ginger paste

6.            1 teaspoon soy sauce or as needed

7.            A pinch of Ajinomoto (MSG)

8.            Hot water as needed

For paste:

1.            2 teaspoon corn starch

2.            1/2 teaspoon vinegar

3.            1 teaspoon red chili sauce

4.            1/2 cup water

Method:

1.            Take grated cabbage and carrot squeeze the water.

2.            Now combine cabbage, carrots and spring onion.

3.            Add garlic – chili paste soy sauce, salt and MSG mix well.

4.            Heat the oil in a pan and Make small ping pong size balls of the mixture, deep fry in medium heat until golden brown.

5.            Drain and keep aside.

6.            Now in one bowl all paste ingredients and mix well.

7.            Heat the one tbsp oil in wok or pan, sauté garlic, ajinomoto, ginger and spring onions.

8.            Add the paste, hot water, salt and bring it to a boil.

9.            Gently add the fried balls to the gravy.

10.        Cook the vegetable Manchurian for 3-4 minutes.

11.        Garnished with chopped onion leaves and serve hot.
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Red Velvet Valentine Cake Eggless

Ingredients:

1.      2 cups cake flour

2.      1/2  cup yogurt

3.      1/2  cup water

4.      2 cup sugar powder

5.      3 tablespoon cocoa powder

6.      1/2 teaspoon vanilla essence

7.      1 cup butter soften at room temperature

8.      1 teaspoon baking powder

9.      1 teaspoon flax seeds powder + 3 tablespoon water mix well  

10.  1/2 teaspoon baking soda

11.  2 tablespoon red food color

Method:

1.      Combine coco powder, red color, water and vanilla in one bowl mix well and keep aside.

2.      Beat the butter and sugar until light and fluffy.

3.      Sift together the cake flour, baking powder, soda, salt and flax seed pour in the butter mixture and beat very well.

4.      Combine yogurt and water, mix well. Add this in cake batter and beat.

5.      Now in cake batter add color and coco mixture and mix.

6.      Pour the batter into grease cake pan and bake preheated oven in 180° C about 30 – 35 minutes or until the cake pulls away from the sides.    

Note:

Hear I used small cake pan but for this measuring you need 9 inch large cake pan (remaining mixture I used for cup cake).
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Puff Pastry Wheels

Ingredients: 

1.              One package frozen  puff pastry

2.              1 cup mashed paneer

3.              1/2 cup chopped spinach

4.              1/2 cup boiled and mashed chopped corn

5.              1/4 cup shredded cheese

6.              1/2 teaspoon chat masala

7.              1/2 teaspoon coriander powder

8.              1/4 teaspoon garam masala

9.              1/4 teaspoon red chili powder

10.          Salt to taste

Method:

1.              Thaw the Puff pastry at room temperature for 30 minutes, or until defrosted and easy to unfold keep aside.

2.              Take one bowl and mix well all ingredients and keep aside.

3.              Dust a flat surface with some flour and take rolling pin and roll one Puff Pastry sheet lightly.

4.              Add the paneer and vegetable mixture in  top of the sheet.

5.              Roll the sheet gently into a roll  as tightly as possible while being gentle.

6.              Once you reach the edge, dab a little water and gentle but firmly press the edge in, roll the roll over and gently pinch the edges together.

7.              Take pizza cutter and cut rounds and place them on butter paper and tray.

8.              Preheat the oven 160 C and bake Wheels 15 to 20 minutes.

9.              Cool about few minutes and serve. 

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Salsa Sauce Tomato and Pineapple

For Tomato Salsa

Ingredients:

1. 3 tomatoes chopped and seeded

2. 1/2 cup red onion chopped

3. 1 teaspoon garlic chopped

4. 1 green chili

5. 1 cup tomato puree or 2 tablespoon tomato paste

6. 1/2 teaspoon roasted cumin powder

7. Half lemon Juice

8. Salt to taste

9. Black pepper to taste

10.1 teaspoon olive oil

Method:

1.  In food processor jar add 2 - tomatoes, onions, garlic, and chili.

2.  Blend enough but not too smooth.

3.  Heat the oil and add tomato puree, roasted cumin powder, salt, black pepper and cook     for 5 min.

4. Add tomato mixture and cook for 2 min.

5. Add lime juice and seeded 1 tomato mix well and serve chill with Mexican meal!

6. Store in refrigerator.

Note: If you are use tomato paste that time add water as needed.

For Pineapple Salsa

Ingredients

1. 2 cups pineapple diced

2. 2 cups tomatoes seeded and chopped

3. 1 cup onion chopped

4. 1 teaspoon olive oil

5. 1 teaspoon roasted cumin powder

6. 1/2 teaspoon minced garlic

7. Salt to taste

Method:

1. In a large bowl, combine all ingredients.

2. Cover and refrigerate until serving.

3. Serve with tortilla chips or Mexican rice.

Potato Feanugreek Curry (Aloo Methi)

Ingredients:

1.          2 cup potatoes (half  boiled peeled  and cubed)

2.          1/2 cup fenugreek leaves dry (fresh 1cup)

3.          2 tablespoon oil

4.          1/4 cup onion paste

5.          1/3 cup tomato puree

6.          1/2 teaspoon garam masala powder

7.          1 teaspoon green chilies paste

8.          1 teaspoon coriander powder

9.          1 teaspoon or taste red chili powder

10.      1/4 teaspoon turmeric powder

11.      Salt to taste

Method:

1.          Wash fenugreek leaves well and chop.(if you are use fresh leaves).

2.          Place leaves in a medium bowl and sprinkle salt on them. Mix well and keep aside for 10- 15 minutes.(If you are using  fresh leaves that time you need this process but if you use dry leaves that time u direct add in potatoes.)

3.          Heat oil in a medium pan.

4.          Add onions, green chili paste, mix well and cook until onions are light pinkies brown.

5.          Add tomato puree and salt, cook for  2 minutes than add potatoes stir well, cook for  3 minutes.

6.          Squeeze out all the water from the fenugreek leaves and add it to the potatoes. Mix well.

7.          Add coriander, chili and turmeric powder. Mix well, cover it and cook for approx 5 minutes or until the potatoes are fully cooked.

8.          Turn off stove and mix well, cover and let it sit for 5-10 minutes before serving.Serve with roti, paratha or naan.

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