Views: Rasgulla Recipe | Paneer Recipe | Easy Sweet Recipe

I goggled and got so many Rasgulla recipes then I got this one on Sify.com. I tried and in first time it came out very  nice but didn't get time to post and some problem in blog also that's why after a long break I am here. I tried 2 methods and sharing here but I felt  first one is very easy. 

Preparation Time  20 mins    Cooking time: 25 mins    |  Makes: 20 Nos.
Ingredients:
1 ltr. milk 
3 tbsp lime juice
1 tsp - sooji (semolina)
1 1/2 cup - sugar
1 1/2 cup - water
8-10 glasses water to cook the rasgullas


Method
Boil milk and add lemon juice to the boiling milk.
Continue heating until milk completely curdles and you could see the whey water getting separated completely. Switch off the stove and add ice cubes.
Now take a cheese cloth or thin dupatta and strain the paneer. 
I did this with the cloth over a metal strainer and a bowl below to collect the whey water.
Wash with cold water to remove sour taste.

Make a potli /bag and at the same time keep squeezing it so as to remove the water.
When you see a ball of chenna in the center of the muslin cloth it is a sign that the chenna is ready.
take Paneer and start kneading until smooth by hand but For kneading I used mixer grinder it's easy way to get smooth texture.

Meanwhile boil about 7-8 glasses of water in a large cooker/wide vessel.Take kneaded paneer add Rava and knead again.Now make small balls with paneer 

When the water starts boiling lower the flame and add balls to the boiling plain water (you do not need the sugar syrup at this stage).
Take  1 whistle on High flame then lower the flame cook for another 7 mins.Turn of heat and open the cooker only after it has cooled down completely .It will be double in size.

Meanwhile Take 1 1/2 cup water and 1 1/2 cup sugar and boil it 4-5 min. and keep aside.
Now carefully remove the rasgullas in a bowl and add warm the sugar syrup
  

Let cool at room temp then put in the refrigerator for 4-5 hrs.
Serve Chilled.

Note
If you wish can add rose essence in sugar syrup.
Can use curd,vinegar also instead of lemon juice.
You can use ready Paneer also(like Amul,hatsan etc.)

Another Method also is here-
Take 2 cup sugar and 3 1/2 cup water ,elachi powder in a pressure cooker and boil it.

After the sugar gets dissolved completely and the syrup boils,add the paneer balls  carefully one by one.

Cover the pressure cooker and cook it till you get one whistle on high flame. Then cook another 5-7 min. on low flame.

Put off the flame and let it cool by itself.

But I felt First one is easy.

Read More

Views: Salty Kaju | Diwali snack Recipe

This I learnt from my MIL and I added one more Item in my Diwali Snacks. Ingredients are same like other Savory bot Tossing in pepper and salt gives quite different taste.Best Tea Time snack.

Ingredients
2 cup Maida (all purpose flour)
1/2 cup Oil/Ghee
3/4 tsp salt
1/2 tsp black Pepper powder + 1/4 tsp salt
1/2 tsp carom seeds (ajwaine)
Oil to deep fry

Method

Sift refined flour into a large bowl. 
Add  Ajwaine seeds, oil and salt and mix together. 
Add sufficient water and knead into a semi-soft dough.Keep aside for 10-15 min.
Make a big  ball and roll but not very thin.Cut into Cashew shape with cookies cutter or small and sharp lid.

Heat sufficient oil in a kadai and deep-fry it on low heat till light golden and crisp. 
Drain on absorbent paper. Sprinkle pepper and salt and toss well.

Store it in air tight container.

Note
While you are sliding kaju into oil flame should be High but after that fry on low flame.Don't fry on High flame otherwise inner side will be Raw.

Read More

Views: Mathari | Salty Biscuits Recipe | Diwali Recipe

 This Savory from Mom's kitchen,She used to make it oftnely. Me and my both brother like it with Milk very much.Instead of Biscuit Home made Mathri are Best n Healthy.

Ingredients
2 cup Maida
1/2 cup Rava (semolina)
1/3 cup Oil/Ghee(1/2 cup +2 tbsp)
1 tsp salt
1/2 tsp carom seeds (ajwaine)
Oil to deep fry

Method

Sift refined flour into a large bowl. 
Add semolina, Ajwaine seeds, oil and salt and mix together. 
Add sufficient water and knead into a semi-soft dough.Keep aside for 10-15 min.

Make small - small  ball,press on palm and roll but not very thin.Prick it with fork.
Another style make small ball press nicely by other palm and make a dent by thumb in center but I always use first style.
Heat sufficient oil in a kadai and deep-fry it on low heat till light golden and crisp. 

Drain on absorbent paper. Store it in air tight container.

Note
Can add wheat flour also,then reduce maida amount.
Can use dry or fresh Coriander or Methi leaves.This Flavor also very nice.
To make masala mathri add Red chilly powder and turmeric powder.
In plain mathri can add 1 tbsp sugar also.
While you are sliding Mathri into oil flame should be High but after that fry on low flame.Don't fry on High flame otherwise inner side will be Raw.

Read More

Views: Wheat Ladoo Recipe| Aatte Ke Ladoo Recipe | Easy Sweet Recipe

Specially for vinayak chaturthi,Lord Ganesha likes very much ladoo and ganesh chaturthi is celebrate till 10 days in some states,so daily preparing different Prashadm.
Everyone is  busy in preparation of Chaturthi.This is easy and quick recipe.This sweet Can make for any festival also.

Ingredients
2 Cup aata / wheat flour(coarsaly ground)
1 Cup powdered sugar
1/2 cup ghee

Method

Add  flour and sauté  continuously, for 15 minutes or till it turns golden and fragrant.
Let completely Cool.Then add sugar and mix well.Add ghee (cool) and rub vigorously with palm (if needed put extra ghee).

Shape into even sized laddoos 

store in an airtight container.

Note 
If flour is more coarse then can add normal flour in little quantity.

If  required then add 2-3 tbsp ghee.

For Different flavor can add Cardamom Powder,raisin and roughly chopped almonds along with sugar and ghee

Gaund (Edible Gum) 4-5 tbsp

Deep fry the gaund in hot ghee, 1 tablespoon at a time till the pieces puff up. Drain on absorbent paper and keep aside and add along with sugar.

Adding gaund gives it crunchy bite.

(Gaund comes in small or big pieces so can make coarsely powder before frying in mixer or after deep frying by hand

Read More

Views: Besan Ladoo | Easy sweet Recipe

Specially for Vinayak Chaturthi,Lord Ganesha likes very much ladoo and ganesh chaturthi is falling on Monday (16 sep.) Everyone is  busy in preparation of Chaturthi. This is easy and quick recipe.This sweet Can make for any festival also.
Ingredient
2 Cup Besan/gram flour (coarsely ground)
1 Cup powdered sugar
1/2 cup ghee
Mix Dry fruit (roughly chopped)

Method

Add gram flour and sauté, stirring continuously, for 15 minutes or till it turns golden and fragrant.
Let completely Cool.Then add sugar and mix well.Add ghee (cool) and rub vigorously with palm.
Shape into even sized laddoos (I gave Different shape like roll)and arrange on serving platter.
roll in dry fruit mixture. 
store in an airtight container.

Note 
Coarsaly ground besan is available in market,it's specially for sweets.
If  required then add 2-3 tbsp ghee.
For Different flavor can add Cardamom Powder and roughly chopped almonds along with sugar and ghee.
Adding tutti frutti gives it different flavour and bite.

Read More

Views: Coconut Barfi Recipe | Nariyal Barfi

Easy n best sweet.I used to make it when we are fasting.Today 2 reasons -First one it's my 100th Post so time to Celebrate n second one Ekadashi on friday and we are fasting.

Ingredients
4 cup Coconut,scraped (grind)
3 cup Sugar        
2 1/2 cup Milk       
2 tsp Green cardamoms powder
1 tsp Ghee    
        
Method
Heat the pan pour milk, coconut and cook, stirring continuously  and  cook till the mixture becomes dry.

Take another pan (I used same) pour sugar with 1 1/2 cup of water and make 3 string consistency syrup.
Add coconut mixture and cook till the mixture begins to leave the sides of the pan.
Add cardamoms powder and mix well off the flame.Mix sugar and milk well. 
Grease a tray with ghee. Pour the mixture into it and spread evenly.

Garnish with dry fruits
Cool and cut into pieces and serve.

Note
For more white color you  can remove brown part of coconut.
Can add Little Mawa (khoya) in it.
Can give Ladoo shape also..

Read More

Views: Shahi Tukda Recipe | Bread Recipe

It's Quick n Easy Desert. All time favorable in my house.I remember my Mom always used to do with leftover Bread slices.And another All Delicious Recipes comes from our Moms n Grannies kitchen But name are different. :))

 Ingredients
Serves: 3 Cooking & Preparation Time: 45 mins

4 cups (500ml) Milk 
4 slices Bread 
1 1/2 tbsp custurd powder
Ghee to toast
2 tbsp Nuts (Pista & Badams chopped finely)

For the sugar syrup:
Sugar - 1/4 cup 
Water - 1/2 cup
Method:
Toast the bread with ghee in a non-stick tawa such that it becomes crisp. You can use ur oven or toaster too. It can deep fried in ghee too.keep aside. Cut into desired shape or before roasting also can cut in shape.
Prepare sugar syrup by heating sugar and water in a pan until a syrup like consistency is formed.It should be thick and sticky that's all, don't need to check for string consistency etc.Keep aside.

Boil milk and the custurd powder mixed in 2-3 tblsp of milk and mix into it and simmer the milk until its reduces to a thick but poring consistency.If you want you can add the chopped nuts in this stage.Refrigerate it till use.

Soak each slice in the sugar syrup and arrange it in a plate.Then pour the milk over the bread 
slices to soak well. Garnish with chopped nuts toasted in ghee. Serve immediately.

  Notes:
Deep frying sure is very tasty so once in a while rich indulgence is not a problem...but on low flame and Don't deep fry/toast in oil as it will spoil the taste.
The bread slices should be crispy else when soaked in milk it will become soggy.
If you wish you can cut the sides of the bread.usually I don't remove the sides of the bread.
You can use either white or brown bread. I used brown here.

Read More

Views: Corn Flacks Mixture Recipe | Corn Mixture Recipe

Easy to make and perfect tea time snack. I love it's crunchiness. It's Diwali Recipe but I am making oftenly . Yanshu Also like it very much.
Ingredients 
Cornflakes          4 cups
Curry leaves few
Chilli powder  1 tsp
Black pepper   1 tsp
Sugar 1-1 1/2 tbsp 
Amchur 1 tbsp

Oil for deep frying       

Method

Wash curry leaves and dry it well.

Heat oil in a kadai and fry cornflakes in batches.Remove from the kadai and drain excess oil on a paper towel. 

Fry curry leaves separately.

Now add all dry masala and curry leaves in corn flakes. Mix everything well nicely. Your cornflakes mixture is ready in a few minutes.
I am sure you will love this recipe.

Note
For Royal Look and taste can add peanuts,rasine, cashew nuts.Fry 1/3 -1/3 cup of both nuts and rasine and mix in mixture.
chilli,sugar and Amchur adjust according to your taste.
By adding tomato ,onion,coriandr,leaves,cucumber can change this crunchy snack in Bhel also.

Read More

Views: Sandesh/ Sandesh Recipe

I Love Bengali sweets very much. Sandesh making first time and it came very nice. Vik also liked it very much.
Ingredients
Milk -                  1 litre (preferably full cream)
Lemon Juice -      2 tbsp
Powdered Sugar - 1/4 cup+3 tbsp(7-8 tbsp)
Dry fruit Masala - 1 tbsp (just for garnishing)

Method:
Bring milk to a boil, then add lemon juice. The milk will start curdling and the water will separate  keep stirring to avoid burning at the bottom and until the water completely separtes. Switch off. 
Collect the paneer and transfer it to a muslin cloth,wash it well with water to get rid of the sour taste of lemon. 

Then tie and hang it for at least 30 mins for all the remaining water to get strained.(I squeeze water by hand)
Then add powdered sugar with this paneer and grind it a smooth paste.The orginal recipe says just to knead, but grinding makes it even more easier.

Now transfer this grinded mixture to a nonstick tawa and cook for 8 mins(just 6-8 mins not more than that).First it will be sticky slowly it will turn into a non sticky mixture.Switch off at this stage.

Collect this mixture in a bowl , the final stage mixture is called "Makha" - the not yet moulded sandesh  When it is warm make a small ball and flatten it slightly with ur palms. 

Make a small dent and garnish with Dry fruit masala. It will harden while cooling so sure it will not be as fragile as when we mould it.

Some Notes:
In total, the paneer cooking time should be only 7-8mins or little less, but sure not more than that else it will get dried and become crumbly then you will not be able to mould it.
If the paneer is over cooked we cannot roll them into balls ,if it is happens again grind it but now don't cook,by this way there is some chanches to make again proper shape,with me also happen when i was making  time.
If it is Under cooked you will feel the raw taste of paneer so take care while cooking.
If in case the mixture gets dried then add little milk, knead it once then mould it to your favourite shape.
You can also add kesar or any food color while or cooking.
I like it best when chilled.

Read More