Rasmalai

·        3 lit full cream milk

 

·        200 gm white sugar

·        5 cups of water

·        3-4 nos. cardamom

·        4-5 nos. pistachios

·        Saffron – a sprinkle

·        1 tsp Refined flour

·        ½ tsp corn flour

·        Baking powder- one pinch

PREPARATION

Bring the milk to boil. Mix 1-2 tsp citric acid in the hot milk. Stir lightly till the milk curdles. Keep aside for10 min.

Strain the chenna through a piece of muslin cloth and squeeze to remove all water.
Crumble chenna and knead it. Add white flour, corn flour and baking powder and kneed again and make into smooth dough.

Divide into sixteen equal portions - roll into balls and press lightly to flatten them.

Prepare sugar syrup and slowly lower the chenna balls in the boiling syrup and cook on high heat for 10 mins.

Boil milk in a thick bottomed pan, lower heat and continue to boil till it is reduced to a thick consistency.

Remove and refrigerate for an hour.

Squeeze the chenna balls and put them into the chilled milk.

Refrigerate it for another half an hour…….

Garnish with pistachios and saffron.

Serve chilled.

 

 

                         Mango Flavored Yogurt

 

 

INGREDIENTS

       ·        1 tin condensed milk

      ·        1 cup thick yogurt whisked
      ·        ½ cup of mango pulp
      ·        2 tbsp powder sugar
      ·        Few sweet and ripe mango cubes and fresh mint leaves for garnishing

 

PREPARATION

Mix all the ingredients (yogurt, condensed milk, mango pulp, powder sugar) with hand beater in a large bowl.

Preheat oven to 180 degree C.

Fill an oven proof tray half way with water. Put the bowl with yogurt in it.

Put the tray in the oven. Check in 30 min to see if the yogurt has set .

Insert a fork gently or tap on the sides to see if yogurt has set.

Now take them out and put in the refrigerator……garnish with mint and mango cubes…Serve cold……

Similar recipe….with fruits like strawberry /passion fruit/pineapple flavored yogurt or baked sweet yogurt

 

STUFFED BELL PEPPER

INGREDIENTS
      ·         4 bell peppers

·         200 gm chicken minced

·         1 no. onion sliced

·         1 tbsp ginger garlic paste

·         1l2 tsp dry chopped parsley

·         ½ tsp red chili powder

·         Salt n sugar according to taste

·         1/3 tsp black pepper

·         Cooked rice one cup

·         Mozzarella cheese grated 

PREPARATION

 

Preheat oven to 180 degrees C

Slice bell pepper into half

Cut the core from the inside of the peppers and strip away any seeds

Mix the minced chicken with onion, ginger garlic paste and the dry ingredients 

Take a baking tray and fill the pepper with the hot chicken and rice mixure.

Sprinkle the top with cheese and parsley and bake for 20 min or until peppers are tender and cheese is brown. 

Serve hot

CHICKEN KHOWSUEY

(NOODLES IN A COCONUT CURRIED SAUCE)

INGREDIENTS

·        1 packet of spaghetti

·        250 gm chicken breasts

·        2 tbsp ginger garlic paste

·        1 carrot cubes

·        4 Baby corn slices

·        4-5 sticks French beans slices

·        ½ tsp turmeric powder

·        ½ tsp cumin seeds

·        3-4 dry red chilli

·        2 can coconut milk or 200 gms

·        ½  tbsp. lemon juice

·        Salt  and sugar according to taste

 GARNISH

·        4 eggs

·        4 garlic cloves chopped

·        2-3 shallots chopped and fried

·        I bunch spring onion chopped

·        Handful of chopped cilantro

·        ½ tbsp. chilli flakes

·        ½ tsp black pepper

·        2-3 nos green or red chilli chopped

·        ½ cup fried noodle

PREPARATION

Cut chicken breasts into small pieces and marinade with 1 tbsp of ginger garlic paste and the dry ingredients. Mix everything well and keep aside.

Boil spaghetti or egg noodles.

TOPPINGS

Boil the eggs

Chop cilantro, spring onion and green chilli

Finely slice the shallots and garlic. Then fry the garlic and the shallots slices until they turn a light golden brown. Fry them separately.

SOUP

Heat 3-4 tbsp oil in a large pot and then add cumin seeds and dried red chilli. They will start to brown quickly so give it a stir.

Add ginger garlic paste and cook for one minute.

Add marinated chicken and vegetables i.e. baby corn, beans and carrots.

Fry them with all the spices until they turn brown

Now add coconut milk (2 cans) and season it with salt and sugar.

Keep the soup on simmer for about 10 min

After the chicken and veg are cooked, add lemon juice and turn off the flame.

Place freshly boiled noodles or spaghetti on a serving bowl and  pour the soup or curry on it

GARNISH

Serve the noodles or spaghetti hot with all of topping like boiled eggs, fried shallots and garlic, lemon wedges, chopped cilantro, red chillies with fried noodles and spring onions…….

 

KOMOL BARFI(SUJI BARFI)MY GRANDMA’S SPECIAL

 INGREDIENTS

·       200 gms Sooji/Semolina

·       1 cup milk

·       1 black cardamom

·       1 -1/1/2 cup sugar

·       1 cup water

·       Ghee for frying

PREPARATIONS

 ·       Heat milk in medium flame. Mix with Sooji/Semolina and make into soft dough . Add black cardamom grated.

·       Take a flat bottom plate and grease it with ghee.

·       Spread the dough evenly.

·       Using a knife cut dough into small barfi shape pieces and fry it

·       Once all the barfis are fried to a nice brown in color take them out of the ghee.

·       Mix the sugar in a water and boil for 5-10 min to make a syrup of medium consistency.

·       Once the syrup is ready ,drop the fried suji barfis into the syrup and boil for 1-2 min and then leave in the wok to soak up.

 

Serve hot or cold……Enjoy

 

MAKAR SANKRANTI SPECIAL

 

BENGALI PATISHAPTA

(BENGALI CREPE WITH STUFFED COCONUT OR MAWA/ KHOYA / KHEER FILLING)

 

INGREDIENTS

CREPE
    ·       2 cup white flour

·       2 tbsp Sooji / Semolina

·       2 tbsp rice flour

·       1-2 cup of milk

·       Ghee for cooking

STUFFING

·       1 Coconut grated or mawa

·       5-6 tbsp Sugar

PREPARATION

STUFFING

·       In a wok mix grated coconut with sugar and place it over low flame. Add little milk.

·       Keep stirring the mixture till it gets sticky in consistency. Keep aside to cool.

CREPE

·       Take white flour / maida , rice flour and sooji in a bowl and add milk .

·       Hand mix it and make into a smooth batter.

·       Heat the crepe pan. Coat the surface of the pan with little ghee. You may apply the ghee with a tissue.

·       Pour the batter on the pan and spread it into a round shape.

·       Put about 1-2 tbsp coconut or mawa mixture on the spread and roll it

·       Cook for ½ minute

SERVING / GARNISH

Place each piece on the plate. Pour  vanilla custard on it and add a cherry or you may add maple syrup or chocolate sauce.