Rasmalai

Rasmalai is an Indian delicacy often categorized as a Milk Sweet. It is made from Paneer (Indian cottage cheese) and it makes a great dessert and is served chilled.


Ingredients:

* Milk : 3 cups ( For Paneer)
* Milk : 3 cups (for malai)
* Cardamom: 1/2 tbsp
* Sugar : 2 cup (for making syrup)
* Sugar : 1/2 cup (for malai)
* Pista : 2 tsp
* Cashew paste : 1 tbsp
* Almonds: 2tsp
* Lemon Juice: 2tbsp

Method Of Preparation:

Preparing paneer:

1. Boil the milk ( I used 2% milk ) in a heavy bottomed vessel about 8 minutes by stirring constantly and when it comes to boil add 2 tbsp of lemon juice slowly.
2. Now the milk fat separates from the water retains the protein while the fat gets washed away in the whey water ( stir it slowly). – thanks Mythreyee.
3. Now strain the curdled milk using a fine muslin cloth.
4. Add some cold water in the strainer so it takes out the flavor of lemon from the paneer.
5. Allow it drain completely (may be an hour or half an hour) .
6. After that squeeze the muslin cloth (with paneer) so as much water in it comes out (make sure there should be no water in that paneer)
7. Then remove it and knead to a smooth dough (If you want to make sure if the paneer is ready just take a little bit in your palm and rub it using your thumb for few seconds and you should be able to make a small smooth ball ).
8. Make a small balls and flatten slightly.

Preparing Rasamalai:

1. Boil water with two cups of sugar and when it comes to boil add the paneer balls in to it and pressure cook it for about 7 minutes (make sure you put enough paneer balls in the pressure cooker so there should be some space to expand) .
2. When you pressure cook the paneer balls will expand and it becomes double the size. Keep it aside.
3. For preparing malai boil milk with sugar, 1 tbsp of ground cashew paste, a pinch of saffron, and cardamom in a medium flame
4. The milk should get reduced in to 2 cups so the boiling will take about 20 to 30 minutes .
5. Now remove the pressure cooked paneer balls from the sugar syrup and press it gently to remove the water . keep it aside.
6. Once the milk isreduced into 2 cups add the paneer balls one by one slowly in to the boiling malai so the paneer balls absorb the milk and let it stand in the medium heat for about 4 to 5 minutes. Remove from heat.
7. Garnish it with pista, almonds.

Gobi Manchurian Recipe

Ingredients for Gobi Manchurian:

* Cauliflower separated into florets : 500gms
* Corn Flour : 6 to 8 tablespoons
* Green chilies (minced) : 4 to 5
* Ginger paste : 1/2 tea spoon
* Garlic paste : 1/2 tea spoon
* Onion (chopped) : 1 (medium)
* Green capsicum (chopped) : 1 (medium)
* Soya sauce : 2 table spoons
* Vinegar : 2 table spoons
* Sugar : 1/4th tea spoon
* Maida : 2 to 3 table spoons
* Oil as required to deep fry
* Water as required
* Salt to taste

Gobi Manchurian Recipe:

1. Firstly wash the cauliflower florets and drain them. Keep it aside for some time.
2. Meanwhile, mix corn flour, Maida and add little (a pinch) salt to taste with some water make sure the mixture is thick. Then add the cauliflower florets and mix it well.
3. Keep the frying pan on the flame with some oil in it to deep fry.
4. When the oil is hot, put all the cauliflower florets into the oil. Deep fry till it is golden brown.
5. Then remove the cauliflower florets and drain them (the best way to drain them is to put them on a tissue paper so that the paper will absorb some oil).
6. Pour 2 to 3 tablespoon of oil in a pan. Put the chopped onions and green chilies into the pan and fry. But, don’t fry it more (medium fry).
7. Then add soya sauce and vinegar to it. Also, add ginger garlic paste into the pan and stir it well.
8. After this, add sugar as well as salt (as required) into the pan and mix it well.
9. Now, you add the cauliflower florets (which were fried before) and then add Capsicum into to the pan stir it for some time.
10. Make sure the capsicum is not fried completely (If the capsicum is half fried it gives a good taste).
11. Gobi Manchurian is ready.
12. Serve hot with Tomato and Chilly sauce.


Additional Information on Gobi Manchurian Recipe:

Serving: Serves 4
Preparation Time: 30-45 minutes
Calories: 215

Gobi Manchurian though originally a Chinese dish has been localized by Indian restaurants to satisfy the taste buds of those Indians who long for something spicy along with cocktails or before a big meal.

I hope this dish gives you a good feast and some very sweet ‘n’ spicy moments to cherish upon. Please leave your comments and suggestions so that the recipe can be served at its tastiest best!!

Bihari Besan Ki Sabji

Intigrants
1 cup Beasan
1 tsp Turmeric
1 tsp Red chillies powder
1 tsp Coriander Powder
1 tsp Garam Masala
1 oz Tomatao sauce (half of a small can)
1 Medium Onion
Pinch of cumi seeds
1/4 cup Celantro (if available)

Procedure
1. Put the Besan in a bowl. Put half tsp turmeric and half spoon of chili. Put little salt in it. Put enough water and knead the besan. It should be hard like a roti dough. If it becomes thin, add more besan.
2. Divide in four small doughs. Roll them with two hands and shape them like a hot dog. In a pan boil some water. Put the rolled besan in water and boil till it become hard. May take 10 minutes. Drain the water.
3. Cut the besan rolls in small pieces. It should look like small coins.
4. In a frying pan, heat some low fat oil, like olive or canola oil. Fry the cut pieces till they become slightly reddish. Take them out and soak them in a paper towel to get extra grease out.
5. In another pan, put two spoon of oil. Put the cumin seed, and onions. When the onions get brown, put all the remaining spices and the fried besan pieces. saute them on slow flame for about 7 minutes. Add the tomato sauce and two cups of water. Boil it for about 10 minutes.
6. You can garnish with the celantro leaves if you have them.

It is little hard to get the besan part going. It should taste very good.