Rasgullas

This post is a part of the “Cooking from a cook book using a single ingredient” theme at BM#26, hosted by Srivalli..

I chose Paneer (Cottage Cheese) and this is the dessert for the same. I chose this recipe from “Pressure Cooking” by Nita Mehta. I am not a fan of sweets but Rasgulla is the only one sweet that I love to eat.  So here was my chance to try this out.. I was really excited to make the same and loved them as well.. 🙂

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Rasgullas

Preparation Time:- 2 hrs 15 mins |  Cooking Time:– 15-20 mins |  Serves:- 4-5 people

INGREDIENTS:

  • 1 lt Full cream milk
  • 1.5 – 2 table spoon White Vinegar / 1 table spoon lemon juice
  • 1 cup sugar
  • 3 cups water
  • 2 Cardamons (Elaichi)

PREPARATION:

Boil the milk and switch off the gas.

Add the vinegar/lemon and let the milk curdle.

Pour the chenna on a cheesecloth/muslin cloth and leave to dry for at least 2 hours.

Blend in a mixer without water until smooth and uniform.

Make small balls of the chenna mixture, make sure they are smooth on the surface.

Put water, sugar and cardamom in the cooker and bring it boil.

Gently drop the chenna balls into the sugar syrup.

Pressure cook for 1 minute.

Remove from fire and let it cool. Serve

(Mine were flattened a bit.. next time hoping to get them back in round shape.. :))

SERVING:

  • Serve cool rasgullas post dinner/lunch.

Served

Tasty Cooking..!!

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Paneer in Hot Garlic Sauce

This post is a part of the “Cooking from a cook book using a single ingredient” theme at BM#26, hosted by Srivalli..

I chose Paneer (Cottage Cheese) and this is the main course dish for the same. I chose this recipe from “Microwave Recipes” by Nita Mehta. The garlic sauce was really amazing.. Due to my love for Chinese food, I tried this recipe and now am certainly more confident in trying out more Chinese dishes..

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Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#26.

Paneer in Hot Garlic Sauce

Preparation Time:- 5 mins |  Cooking Time:– 15 mins |  Serves:- 3-4 people

INGREDIENTS:

  • 200 gms of Paneer cut into 1 inch pieces
  • 1 small capsicum chopped into small pieces
  • 20 flakes garlic finely chopped/minced
  • 2 dry red chillies broken
  • 4 table spoon tomato ketchup
  • 2 tea spoon red chilli sauce (green can also be used)
  • 2 tea spoon soya sauce
  • 1/2 tea spoon pepper (kali mirch)
  • 1 tea spoon of salt
  • pinch of sugar
  • 2 tea spoon vinegar
  • 1/4 tea spoon ajinomoto
  • 1 and 1/2 cups water
  • 3 tbsp cornflour mixed with 1/2 cup water

PREPARATION:

Put oil, garlic, red chilli bits, tomato ketchup, red chilli sauce, soya sauce, pepper and ajinomoto in a microwave dish. Mix well, microwave for 2 minutes.

Add water, salt, sugar and vinegar. Mix well, microwave for 6 minutes.

Add cornflour paste, microwave for 3 minutes. Mix.

At serving time, add paneer and capsicum to the sauce and microwave for 2 minutes. Mix well before serving.

SERVING:

  • Serve hot with noodles/fried rice.

Served

Tasty Cooking..!!

Hara Tava Paneer

This post is a part of the “Cooking from a cook book using a single ingredient” theme at BM#26, hosted by Srivalli..

I chose Paneer (Cottage Cheese) and this is the starters dish for the same. I chose this recipe from “Healthy Starters” by Tarla Dalal. This was a simple to make recipe but really really delicious and healthy too… My husband and I thoroughly enjoyed the same…

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Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#26.

Hara Tava Paneer

Preparation Time:- 15 mins |  Cooking Time:– 5 mins |  Serves:- 4-5 people

INGREDIENTS:

For Hara Chutney:

  • 1 cup chopped coriander (dhania)
  • 3 tbsp freshly grated coconut
  • 3/4 tea spoon sugar
  • 1 tbsp lemon juice
  • 2 green chillis, chopped
  • salt to taste
  • 2 tbsp curd (Dahi)

For Paneer:

  • 200 gms of Paneer cut into 1 inch pieces
  • 3/4 cup boiled or frozen corn kernels
  • pinch of sugar
  • pinch of salt
  • 2 tea spoon chopped coriander
  • 2 tbsp milk
  • 3 tea spoon oil
  • 1 medium onions finely chopped

PREPARATION:

For Hara Chutney:

Combine all the ingredients, except the curd and blend in a mixer to a smooth paste.

Transfer to a bowl, add the curd and mix well. Keep aside.

You can use this recipe to make the chutney as well.

For Paneer:

Marinate the paneer pieces, with 5 tbsp of chutney for 30 mins.

Combine the corn, sugar, salt and 2 tbsp of chutney and blend to make a coarse paste.

Transfer the paste to a bowl and coriander and milk and mix well.

Heat 1 and 1/2 tea spoon of oil in a non-stick pan, add onions and saute till the onions become translucent.

Add corn paste and saute for 2-3 mins.

Cool it slightly.

Place the paneer pieces on a flat surface and place some filling of corn paste on the same. Sandwich using the other paneer piece.

Heat  some oil on a non stick tava (griddle) and cook the stuffed paneer pieces, till they turn golden brown from both the sides.

SERVING:

  • Serve hot with a cup of tea/coffee.

Served

Tasty Cooking..!!

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Hyderabadi Vegetable Dum Biryani

Biryani… I have always loved it, and this is one thing I can never say no to.. When in Hyderabad we usually used to go to Paradise Biryani, even during office hours to relish the yummy biryani… Now in Bangalore Meghana Biryani is a topper on the list of eat out places.. 🙂 

Thanks to Divya’s SNC Event that I came across this recipe.. Also thanks to Swasthi  who blogs at Indian Healthy Recipes for the fabulous recipe, I really really enjoyed preparing the same and then had a grand dinner with a plate full of truly amazing biryani…

Dum Biryani

Preparation Time:-  15 mins (apart from soaking time) |  Cooking Time:– 45 mins |  Serves:- 3 people

INGREDIENTS:

  • Fried Onions:
    • 2 Medium sized Onions finely sliced length wise
    • Oil to shallow fry
  • Vegetable Masala:
    • 4 table spoons ghee or oil
    • 2 inch cinnamon stick (Dalchini)
    • 4 green cardamoms (Elaichi)
    • 1 black cardamom (Badi Elaichi)
    • 2 big strands of mace (Javitri)
    • 1 star anise (Chakra Phool)
    • 6 cloves (Laung)
    • 1 bay leaf (Tej Patta)
    • ½  tsp shahi jeera
    • 1 large boiled potato cubed (peel the skin and boil till ¾ done)
    • 8 medium sized cauliflower florets
    • 1 large carrot chopped
    • fistful of green peas
    • 5-6 French beans chopped roughly
    • 1 tbsp ginger garlic paste
    • 1 tsp of biryani masala powder (readily available at any store)
    • 1/3  tsp red chili powder (Lal Mirch powder)
    • 1/8 tsp turmeric (Haldi Powder)
    •  6 table spoons of Curd (Dahi)
    • 1 ½ tbsps mint leaves chopped finely (Pudina)
    • 1 Green Chilli slit from middle (Hari Mirch)
    • salt to taste
  • Rice:
    • 1 and 1/2 cups of Basmasti Rice washed and soaked for at least 1/2 an hr.
    • 1 tea spoon ghee or oil
    • ¼  tsp shahi jeera
    • salt to taste
  • For Dum:
    • Few saffron strands
    • 10 table spoons for Curd (Dahi)
    • 30 ml hot milk to soak the saffron strands
    • almonds as per your desire (optional, I have not used)
    • raisins as per your desire
    • cashews as per your desire
    • 2 table spoons of Mint leaves finely chopped (Pudina)
    • 2 table spoons of Coriander leaves finely chopped (Hara Dhaniya)
Hyderabadi Dum Biryani
PREPARATION:
Fried Onions:
  • Heat the oil in a pan and add the onions. Fry them till they become brown.
  • Do not overcook. Remove the onions from the oil. Drain the excessive oil. Set aside.
Vegetable Masala:
  • Heat oil in a pan, add the dry spices except shahi jeera . Sauté till you get an aroma. takes around a min, do not burn.
  • Add shahi jeera and sauté.
  • Add ginger garlic paste and sauté for a min.
  • Add potatoes and fry for 2 to 3 mins.
  •  Add the rest of the vegetables and fry for 2 to 3 mins.
  •  Add turmeric, salt, red chili powder and biryani masala powder. Fry for a min.
  • Pour 6 tbsps curd and mix and cook covered for 2 to 3 mins.
  • Cook uncovered till the moisture in the yogurt evaporates.
  • Add mint and green chilies. Mix well and fry for a min. Set aside.
For Cooking Rice:
  • In a large pot, bring 5 cups of water to boil, add oil, salt, shahi jeera and rice. Adjust the salt.
  • Cook this rice till it is ¾ done. Drain off the excess water and set aside.
For Dum Biryani:
  • Transfer half of the vegetable masala to a utensil or pressure pan with a heavy bottom or your dum biryani utensil. Set aside the other half of the veggies masala.
  • Add nuts and raisins.
  • Sprinkle half of the Fried onions.
  • Pour the 10 tablespoons of curd to the biryani pan, (not to the one that is set side). Mix well and check the salt. Begin to heat on a low flame.
  • Layer half of the rice on top of this masala.
  • Now add a layer of the remaining vegetable masala.
  • Add a few Fried onions and layer with remaining rice.
  • Add nuts, chopped mint and coriander leaves and the remaining fried onions.
  • Begin to heat an old heavy bottom tawa (griddle).
  • In the biryani pan add the milk with saffron strands dipped.
  • Cover the pan with 2 thick moist kitchen towels. Place the lid and a heavy object on the lid.
  • Move this pan to the hot tawa, cook on medium flame for 5 mins & set the flame to low. cook this way for 5 mins
SERVING:
  • Serve hot with Onion Raita, or any gravy dish.
  • Garnish with nuts or mint leaves or fried onions.

Served

Egg Chowmein

As I have mentioned before, Chinese food is my favorite, I just love momos, chowmein, fried rice, manchurian, spring rolls.. ohh actually anything chinese..:)

I love eggs too.. now when I combine both these loves.. Egg Noodles.. 🙂

Egg Chowmein

Preparation Time:- 15 mins | Cooking Time:- 15 mins | Serves:- 2 people

INGREDIENTS:

  • 150 gms of Noodles
  • 2 table spoon Oil
  • 1 Medium Onion sliced length wise
  • 1/2 Capsicum deseeded and shredded
  • 1 small carrot shredded
  • 2-3 French Beans finely sliced
  • 1/4 tea spoon Ajinomoto
  • 1 tea spoon Pepper Powder (Kali Mirch)
  • Salt to taste
  • 1 table spoon Green Chilly Sauce
  • 3 table spoon Soya Sauce
  • 2 Eggs

PREPARATION:

Boil the noodles as mentioned in How to Boil Noodles.

Heat some oil in a pan, and add the eggs. Scramble the eggs, till they are properly cooked. Keep aside.

Heat the oil and add onions. Stir fry for about 2 mins, till the onions become translucent.

Stir in the vegetables, carrot, beans and capsicum and cook for another 2-3 mins. Let the vegetables be crisp.

Add the salt. pepper and ajinomoto.

Add the Soya sauce and stir fry for another 2 mins.

Add boiled noodles and chilly sauce.  Mix the noodles properly.

Stir fry the noodles for 1 min. (If you want a darker or lighter color to the noodles adjust the soya sauce quantity.)

Finally toss in the scrambled eggs, mix and serve hot.

SERVING:

  • Serve hot with Tomato Ketchup.

Served

Tasty Cooking..!!

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