Sunday 11 December 2016

Rasgulla

Milk -1 Litre
Vinegar -3 tblsp

Sugar-2 cups

Water-3 &1/2cups

Elachi powder-1 pinch
Maida-1tbsp

Ice cubes-12 nos

Nuts (optional)-For garnish


Method-

1-Boil the milk and add vinegar to make chena.Add  the Ice cubes and mix well. ice cubes are added to stop the curdling at that instant. It prevents the chenna to become hard and helps for soft texture.
2. Strain the Chena in a cloth and wash with cold tap water  to  remove the sourness of vinegar. 
3. Press the Chena between the plates to take out excess water.
4. Add maida and make a smooth dough.
5. Make small balls out of it.
6. Boil water, sugar and elaichi powder. 
7. When the sugar is dissolved add rasgulla to it.
8.Cover the pressure cooker and cook it till you get one whistle in medium flame. After a whistle,simmer more(low flame) and keep for another 5 minutes.
9. Let the cooker cool down by itself. 
Rasgulla are ready 



http://www.rakskitchen.net/2010/10/rasgulla.html?m=1

Monday 3 October 2016

Matar mushroom

  • 200 gms button mushrooms
  • ⅔ or ¾ cup fresh or frozen peas
  • 3 medium sized tomatoes, finely chopped
  • 1 medium sized onion, finely chopped
  • 1 green chili/hari mirch, chopped
  • ¼ or ½ tsp red chili powder/lal mirch powder
  • ½ tsp turmeric powder/haldi
  • ¼ or ½ tsp garam masala powder or punjabi garam masala
  • 1 tsp coriander powder/dhania powder
  • 1.5 tsp ginger garlic paste or crushed ginger-garlic
  • 2 cups water or as required. 
  • 2 to 3 tbsp oil
  • salt as required
how to make the recipe:
  1. heat oil in a pan or kadai. add the finely chopped onions and saute till translucent.
  2. add crushed ginger-garlic or ginger-garlic paste. saute till the raw aroma disappears.
  3. add the chopped tomatoes and green chilies.
  4. stir and then add the spice powders - turmeric, red chilli, coriander powder.
  5. stir and saute till oil starts to leave the sides of the onion-tomato masala mixture.
  6. add the chopped mushrooms and peas.
  7. stir and saute for 2 to 3 mins. then add water and salt. 
  8. cover the pan with a lid and cook till the peas are softened.
  9. once done, sprinkle garam masala powder.
  10. stir and serve matar mushroom hot with rotis, naan or chapatis.
http://www.vegrecipesofindia.com/matar-mushroom-recipe

Thursday 28 April 2016

Masala Peanuts

Masala Peanuts 😋

Ingredients

Groundnut / Peanuts - 1 cup
Besan - 4 table spoons
Rice Floor - 2 table spoons
Red Chili Powder - 1 tea spoon
Garam Masala Powder - 1/2 tea spoon
Asafetida - 1/8 tea spoon
Turmeric Powder - 1/2 tea spoon
Salt - 1/2 tea spoon
Amchur powder -1/2 tsp
Oil - 2 table spoons

Method

Soak the peanuts in water for 5 - 10 minutes
In another bowl, mix all the dry ingredients and set aside
Drain the water from the peanuts completely and sprinkle the dry ingredients
Toss it to coat evenly.
Grease a microwave safe plate with a tea spoon of oil
Spread the peanuts in a single layer on the plate and drizzle the oil
Microwave on high till it becomes crispy in 2 minute intervals.
Every 2 minutes take the plate from the oven, mix the peanuts and keep it back
It takes about 6 - 8 minutes
Allow it to cool and store it in an air tight container and enjoy!!!

Broccoli fried rice


Ingredients

Serves8
  • 275g uncooked long-grain rice
  • 1 tablespoon vegetable oil
  • 500g broccoli florets
  • 3 spring onions, diced
  • 2 eggs, beaten
  • 2 tablespoons soy sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Preparation

Prep: 5 mins |Cook: 25 mins
1.Cook rice according to package instructions. Set aside.
 
2.Heat oil in a large frying pan or wok over medium heat. Sauté broccoli until tender but still crisp, and add spring onions. Remove from frying pan. Scramble eggs; return broccoli mixture to pan. Stir in cooked rice, soy sauce, salt and pepper.
 
Note:
Allow the rice to sit a moment to cool after it's finished cooking. This will prevent it from getting mushy when you fry it. This dish is best, however, using leftover rice.

Wednesday 30 March 2016

Salmon fish curry

Salmon- 500 gms 


For Grinding

3 fat ripe tomatoes, quartered
3 fat garlic pods chopped
1 inch ginger chopped
2 whole red chilli 
2 tsp  whole coriander seeds
1 tsp whole black pepper 

For Curry


Mustard oil - 2 tbsp
Onion - 1 big chopped fine
Cloves - 5 
Cardamom - 4
Bay leaf - 2
Garam masala - 1/4 tsp
Corriander - chopped (for garnishing)
Milk - 3 tbsp

Method



  •  Take a large pan/skillet heat oil, add the whole spices and let it sizzle for 10 seconds. Now add the onions and let it fry until golden brown, should take 2 minutes. In the mean time grind the ingredients mentioned under grinding using a mixie with a little water.
  • Once the onions are golden brown add the paste and let it cook in a medium to high flame for 5-7 minutes until all the water is evaporated and cook for another 3 minutes in high flame, to brown the curry a little further. This releases oil and full flavor. 
  • Now add 1 cup water and bring to a boil, reduce the heat to medium and let it cook for 5 minutes. 
  • Now taste the curry to check for salt and spice, add 3 tbsp milk and garam masala. To this add the fish do not stir too much and close the lid. Let it cook for 4 for minutes until thickens.
  • Garnish with coriander leaves. 
  • Tips- cook the masala in low heat to release its full flavour.

Thursday 14 January 2016

Lauki Chana Dal

Ingredients :
  • 1 medium Lauki
  • 1/2 cup yellow split gram (chana dal)
  • 2 tablespoon oil
  • 1/2 tsp cumin seeds (jeera)
  • A pinch of asafetida (hing)
  • 2 whole red chilies
  • 1 teaspoon shredded ginger (adrak)
  • 1/4 tsp turmeric powder (haldi)
  • 1/2 tsp red chili powder adjust to taste
  • 1/2 teaspoon Salt adjust to taste
  • 1/2 teaspoon of garam masala (optional)
  • 1 teaspoon mango powder (amchoor) adjust to taste
  • About 2 tablespoon finally chopped cilantro (hara dhania)
  • 1 cup of water adjust as needed
Method
  1. Wash and soak chana dal for one hour or more.
  2. Peel and wash the bottle gourd. Cut into half-inch cubes.
  3. Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if the seed cracks right away, the oil is ready. Add the cumin seeds. When seeds start to crack, add the asafetida and whole red chilies. Stir for a few seconds.
  4. Add ginger, turmeric, and chili powder and stir for a few seconds.
  5. Add the chana dal, bottle gourd, salt, and one cup of water (adjust as needed to desired gravy thickness; bottle guard varies in moisture content).
  6. Cook the chana dal until soft. About fifteen minutes. Turn off the heat and add the mango powder, garam masala, and cilantro. Stir and cover the pan for a few minutes before serving.

http://www.manjulaskitchen.com/laucki-chana-dal-bottle-gourd-ghiya-doodhi/#OjC70RUl7GKdtAst.99