Rasmalai is a very famous dessert. It is kind of a mixture of rasgulla & basoondi. It is so creamy. Here is my recipe for rasmalai. Enjoy it !!
Ingredients:
For making paneer balls (Rasgulla)
- Milk 1/2 litre
- Lemon juice 2 tbsp. (or as needed)
- Sugar 3/4 cup
- Water 1 & 1/2 cups
For making creamy basundi
- Milk 3 cups
- Sugar 1/3 cup (or as per your taste)
- Cardamom Powder
- Chopped dry fruits like almonds, pistachios & cashews
- Saffron
Method:
- Refer Rasgulla recipe to make rasgullas. Just make flat circular balls instead of round ones like balls.
- Refer basoondi recipe to make the thick creamy basoondi.
- Now just squeeze out water from rasgullas & dip each one in the prepared basoondi.
- Garnish with chopped nuts & few saffron strands.
- Serve chilled !!
Tips:
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Chili Paneer is one of the all time favorite Indo - Chinese dish. It is very simple to make. You just need some basic Chinese sauces & make whenever desired. You can make it dry & enjoy it as a starter or make it gravy based. Here is the recipe for it.
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Ingredients:
- Paneer 250 gms
- Onion 1
- Capsicum 1
- Corn Flour
- Salt to taste
- Soya sauce 1 tsp
- Vinegar 1 tsp
- Red Chili Sauce 2 tsp
- Green Chilies 2 slit
- Garlic Cloves 2 medium sized chopped finely
Method:
- Chop Onion & Capsicum in cubes or thin strips. Also chop Paneer in rectangular pieces.
- Dip the paneer pieces in corn flour so that it gets coated with corn flour from all sides. Now deep fry paneer in hot all till golden. Remove them on a paper napkin.
- Heat a non stick pan.
- Add 1 tbsp. oil to the pan.
- Add finely chopped garlic. Sauté for 20 seconds.
- Now add onions, capsicum slices & slit green chilies. Saute for 2 minutes.
- Add all the sauces - red chili sauce, vinegar & soya sauce. Add salt to taste. Stir well.
- Add paneer pieces to it. Stir well.
- Serve hot !!
Tips:
- You can also shallow fry paneer pieces. That's what I do. I avoid frying whenever possible.
- If you want gravy in this, just make a thick paste from corn flour & water. Add it to the dish before adding paneer & let it boil. Add some more water if necessary. Adjust its consistency the way you wish.
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Moong Dal Vadas are very delicious. Its not even difficult to make. You can use this vadas in Dahi Vadas.
Here is the recipe for making moong dal vadas.
Ingredients:
- 1/2 cup Moong Dal Soaked for 4 - 6 hours
- Water
- Oil
- Salt to taste
- 1/2 tsp ginger garlic paste
- 2 green chilies chopped very finely
- Coriander leaves for garnishing
- 1 tsp Cumin seeds
- Chaat Masala
Method:
- Drain excess water from soaked moong dal. Grind it to form a smooth paste. (Use very little water if needed to help grinding)
- Remove the ground paste in a mixing bowl. Add water to this ground paste as needed to make into a thick batter.
- Add finely chopped green chilies, finely chopped coriander leaves, cumin seeds, ginger garlic paste & salt to moong dal paste. Stir it well for 2 -3 minutes until well combined & also the batter becomes light.
- Heat oil in a frying pan.
- With the help of a spoon, add 1 spoon batter in the frying pan. Add 5 - 6 spoons of moong dal batter at a distance of each other so that they don't stick to each other.
- Fry each vada till golden from all sides.
- Once done, remove them on paper napkins to get rid of excess oil.
- Sprinkle some chaat masala over the cooked moong dal vadas
- Serve hot with ketchup or coriander-mint chutney or tamarind chutney or any other chutney of your choice.
Tips:
- Add 1tbsp Rice Flour to make it more crispy. Its optional. I didn't add it.
- Use very little water while grinding.
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Kharvas is a famous Maharashtrian dish. Traditionally it is made with lactating milk. But I am not able to find it here in Netherlands. So here is a instant recipe of it. I call it instant because you don't need lactating milk for it. You can have it anytime if you are craving for it without waiting for the lactating milk.
Here is my recipe for it. Try once & you just cant control yourself from having it often... :) :)
Ingredients:
- Condensed Milk 1 cup
- Curd 1 cup
- Milk 1 cup
- Milk Powder 1/2 cup
- Cardamom Powder / Saffron for garnishing
Method:
- In this recipe I am using 1 cup as the small condensed milk can.
- In a mixing bowl, add condensed milk, curd, milk & milk powder. Mix well so that there are no lumps of milk powder.
- Transfer it to a cooker vessel.
- Steam it for 30 minutes in cooker on medium heat without whistle.
- Remove it from cooker.
- Garnish it with cardamom powder or saffron.
- Refrigerate it for 4 hours so that it gets set properly.
- Serve chilled !!
Tips:
- Here in this recipe, 1 cup = 1 can of condensed milk.
- Fill the cooker with little water at the bottom. Add the vessels in this water & steam.
- Don't use very thick curd for this recipe.
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Today sharing with you all a very innovative & kids favorite recipe. I am sure your kids will love it. A Mini Uttappam Platter !!! Kids will have fun choosing & eating from the various uttappams. Just try it out !!
Ingredients:
- Idli Batter
- Onion
- Capsicum
- Green Chilies
- Coriander leaves
- Cheese
- Carrots
- Tomato
- Salt
- Oil
Method:
- Check out how to make idli batter by clicking on the link.
- Chop all the veggies in your desired shape - juliens or finely chopped or any of your favorite shape.
- Heat a non stick tawa.
- Put a spoonful of batter on it (Remember you have to make small uttappams).
- Add veggies of your choice on the batter.
- Sprinkle some salt over it.
- Let the uttappam roast for a minute or two until it browns a bit from the bottom.
- Now with a small spoon drizzle 2 - 3 drops of oil over the top of the uttappam.
- Then flip & roast again for a minute or two until it is cooked from both sides.
- Once done remove it in a serving plate.
- You can make 4 -5 (or even more) mini uttappams at a time on a tawa depending on the size of your tawa.
- While adding toppings make a mini uttappam of a single topping or a combo of any two or three toppings or even all toppings.
- Just make many such & serve it to your kids & watch them enjoy.
- Serve it with chutney or sambhar !!
Tips:
- Instead of making mini uttappams you can even make a single big one in the same way.
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