Rasgullas made easy

There are few recipes which I always feel are too difficult or royal to try :) One such recipe I have striked off my imaginary list is Rasgulla.
I wanted to make five different desserts on occasion of Ganapati this year, and thus decided to dive right in.

This recipe from Manjula's Kitchen is so straightforward and simple and rasgullas came out pretty good and spongy, though I need some practice to master the sugar syrup.

I have noted down the exact recipe for my reference.

Ingredients:

4 cups milk
1/4 cup lemon juice
1 1/2 cups sugar
4 1/2 cups water

Method:

To make Paneer:
1.Mix lemon juice in half cup of hot water and keep aside.
2.Boil the milk in a heavy bottomed pan over medium heat, stirring occasionally, making sure not to burn milk.
3.As the milk comes to a boil, add the lemon juice gradually and stir the milk gently. The curd will start separating from the whey, turn off the heat.
4.Once the milk fat has separated from the whey, drain the whey using a strainer line with cheesecloth or muslin cloth.
5.Wrap the curd in a muslin cloth, and rince under cold water, and squeeze well. This process takes out the sourness from the lemon.
6.To take out the excess water squeeze the cloth, or press the wrapped paneer under a heavy pan for about one hour.Taking the right amount of water out of the paneer is the most important part of this recipe.
7.To check if enough water is out of the paneer, take a little piece of paneer on your palm and rub with your fingers. After rubbing the paneer for about 15-20 seconds, you should be able to make a firm but smooth ball.
8.Once the paneer is drained, place on a dry, clean surface and knead the paneer for 3-4 minutes until the paneer is almost rolls into smooth soft dough.
9.Knead the paneer by dragging the palm of your hand hard on the paneer. Keep scooping it back to together and knead more. If the paneer is too crumbly, add a teaspoon of water. Your palm will be little greasy.

Rasgulla:

1.Divide the dough into 12 equal parts and roll them into smooth balls.
2.To make the balls apply some pressure at the first and then release when forming the balls.
3.Mix the sugar and water in a pressure cooker on medium high heat and bring to a boil.
4.Add the paneer balls and close the pressure cooker. After the pressure cooker starts steaming, turn the heat to medium and cook for about seven minutes.
5.Make sure the pressure cooker is large enough to accommodate the finished Rasgullas, as they will expand to about double in the volume while cooking in the syrup.
6.Close the heat and wait a few minutes before you opening the pressure cooker. Pour cold water over the pressure cooker before opening.
7.Rasgullas should be little spongy. After rasgullas are refrigerated the sponginess will reduce and will be soft in texture.
8.Serve the Rasgullas chilled.

Delicious Puranpoli

Puranpoli is a festive Maharashtrian preparation made especially on Holi.
I got this wonderful recipe from Aai's Kitchen website, in this recipe one can make puran in microwave and the puranpoli actually turned out pretty well.
I'm noting down the recipe here for my reference.

Ingredients -
A - For Puran 
1 cup gram dal
1 cup gud or sugar
1 tsp cardamom powder
1 tsp nutmeg powder


B - For dough
1 cup wheat flour
1 tbsp gram flour
1/4 tsp salt 
1/4 cup oil

Method -
A - For making puran
1. Soak gram dal in 2 cups of water in a glass bowl for 1 to 2 hours. Cover bowl with cling film tightly, make two small slits on cling film (to release the excess steam).
2. Microwave first on high power for 5 minutes and then on medium power for 10 to 12 minutes. Stand for 5 minutes and then remove from oven. Cool.
3. Add gud or sugar and make fine paste in mixer. Take the paste in the same bowl.
4. Microwave on high power for 4 minutes, stir and again microwave on high power for 2 to 3 minutes. As the mixture starts becoming dry and bubbles appear on surface of the mixture, stop microwave.
5. Cool the mixture. Add cardamum and nutmeg powders and keep covered.

B - For making dough
1. Add water to flour mixture and make a smooth and slightly loose dough. Keep covered for 30 minutes.
2. Add salt and oil and kneed it well.

C - Making Puranpoli
1. Make 5 or 6 equal portions of puran and dough each. Take one portion of dough and make it flat on the palm, stuff one portion of puran in it and cover with dough from all sides.
2. Make poli with gentle and light rolling. Roast poli on gas stove on hot griddle. Use medium heat and roast on both sides on light golden colour. Serve hot with Saajuk tup (Asli Ghee).

Microwave Dhokla

Dhokla... A quick snack and another great microwave version of this recipe. I have made this from Gits Dhokla Mix, but is suitable for a from scratch dhokla recipe too.

Ingredients:
2 cups of dhokla mix.

Tempering:
1 tsp mustard seeds.
1T oil
3-4 curry leaves.
2 finely chopped green chillies .
1 tsp sesame seeds.

5-6 twigs fresh coriander for garnishing.

Method:
1. Prepare the tempering.
2. Prepare batter with a drop consistency.
3. Apply ghee on a microwave safe container, preferably a square container and pour the batter into it.
4. Microwave for 4 minutes or till the batter starts leaving the edges. 
5. Allow it to stand for another 4 minutes.
6.Turn the microwave safe container upside down onto a plate, cut into square cubes.
7.Pour the tempering over.
8.Garnish with coriander and serve.

Microwave Suralichi vadi

Suralichi vadi is considered as a difficult preparation, so I was happy to find a microwave version of it.
This recipe from One Hot Stove if followed exactly, never goes wrong. I'm noting this recipe down here for my own reference.


Ingredients:
1 cup besan (chickpea flour)
2.5 cup buttermilk (medium consistency)
0.5 tsp turmeric powder
salt to taste


Filling:
0.5 cup grated coconut (fresh or thawed frozen)
0.5 cup packed minced fresh cilantro
1 T minced fresh ginger
2 hot green chillies, minced (or to taste)
salt to taste
Tempering
1-2 T oil
2 tsp mustard seeds
pinch of asafoetida

Method:
1. In a bowl, combine all the ingredients for the filling and set aside.
2. Set out about 4 upturned dinner plates on the work surface (steel thalis work best). These should NOT be greased and they do need to have flat bottoms.
3. In a large microwave-safe bowl, whisk together the besan, buttermilk, turmeric and salt making sure there are no lumps. Cook the mixture by microwaving for 30-45 second spurts and stirring in between. 
4. When the mixture appears to thicken into a paste, test it (see notes above). Cook it until it is can be rolled properly once smeared on a plate. 
5. Ladle portions of the cooked mixture onto the upturned plates and spread it thinly, using a gentle circular motion. 
6. Let the mixture cool for 10 minutes or so. Then sprinkle the filling evenly on the surface (divide the filling equally among all the plates you are covered). 
7. Use a knife (or pizza wheel) to gently score the sheet into strips (an inch wide or so). Then gently roll each strip into a tight roll. 
8. Set the rolls on a platter. Make the tempering by heating oil and spluttering mustard seeds and asafoetida in it. Pour the tempering evenly on the rolls. 


A very easy and robust recipe, thanks again to Nupur from One Hot Stove :)

Vegetable Biryani

I love rice dishes and am always on the lookout for single pot rice dishes. Biryani is a special rice dish, with vegetables, nuts all goodies in one. Its a labor intensive preparation, but the outcome is so delicious, its totally worth the effort.
Hyderabad , a beautiful city in South India, is famous for its biryanis, both veg and non-veg.

I was looking for a recipe for a lot of days, and this one from showmethecurry.com is a keeper. It turned out perfect the first time I made it. I followed the exact recipe posted on this site, writing it down again here for my own reference.

The list of ingredients and the steps can get overwhelming, but its basically a layered dish of rice and vegetables, and one can substitute any vegetable.

For instance, I did not add tomato and paneer, instead added pineapple as that's what I had at hand.


Ingredients:
For Rice:
Basmati Rice  2 cups  washed, soaked for 1 hr and drained
Water  8 cups
Bay Leaf  1
Cloves  5
Green Cardamom  1
Cinnamon Stick  1 inch piece
Salt  to taste
Oil  1 tsp
Mint Leaves  few
Clarified Butter (Ghee)  1 Tbsp
Saffron  1/4 tsp soaked in 2 Tbsp water
For Biryani Masala:
Whole Dried Red Chilies  6
Whole Cloves  6
Whole Coriander Seeds  2 Tbsp


For Vegetable Mixture:
Ginger/Garlic Paste  2 Tbsp
Coriander Powder  2 tsp
Turmeric Powder  1/4 tsp
Salt  to taste
Potatoes  3 medium, peeled and cut into large pieces
Cauliflower  1/2 medium, cut into big florets
Frozen Green Peas  1 cup
Green Beans  1 cup, cut into long pieces
Carrots  1/2 cup, cut into big pieces
Green Chilies  3 to 4 (or to taste), slit
Mint Leaves  handful
Dried Fenugreek Leaves  2 Tbsp
Cilantro (Coriander Leaves)  small bunch, finely chopped
Tomato  1 large, cut into big pieces
Pineapple cubes 1 cup
Yogurt  1 cup, lightly beaten
Oil  3 Tbsp
Whole Cashews  1/4 cup
Walnuts  1/4 cup
Paneer  1 cup, cubed
Black Cumin Seeds (Shahi Jeera)  1/2 tsp
Cinnamon stick 1 inch piece
Cloves  4
Black Cardamom  1
Bay Leaf  1
Onion  1 large, sliced
Turmeric powder 1/4 tsp


For Garnishing: Chopped Cilantro.


Method:
1. Soak Saffron in 2 Tbsp of water and set aside for later use.
2. For the rice: Bring 8 cups of water to a rolling boil and add Cinnamon Stick, Bay Leaf, Whole Cloves, Green Cardamom, 1 tsp Oil, Salt, drained soaked rice and a few mint leaves.
3. Set a timer and cook rice for exactly 5 minutes. Immediately drain the water from the rice and addClarified Butter (ghee) and mix gently making sure not to break the rice grains. Rice should be 3/4 cooked  not fully cooked.
4. For the Biryani Masala: In a skillet, add Whole Dried Red Chilies, Whole Cloves and Whole Coriander Seeds. Dry roast until the spices release a nice fragrance and have browned (do not burn).
5. Allow whole spices to cool before roughly grinding them (should not be a fine powder). Set aside.
6. For Vegetable Mixture: In a bowl, add Ginger/Garlic Paste, Coriander Powder, 1/4 tsp Turmeric Powder, and Salt  mix well.
7. Add Potatoes, Cauliflower, Green Peas, Green Beans, Carrots, Green Chilies, Cilantro, chopped Mint Leaves, Dried Fenugreek Leaves  Mix well and allow to marinate while you work on the rest of the steps.
8. In a non-stick pan, heat 3 Tbsp Oil on medium heat.
9. Add Whole Cashews and Walnuts and saute until they are golden brown. Drain off all excess oil from them nuts and remove them onto a plate. Set aside.
10. In the same, add cubed Paneer and saute until golden brown. Drain excess oil from Paneer and remove onto a plate. Set aside.
11. In the same Oil, add Black Cumin Seeds and allow them to sizzle.
12. Add Cinnamon Stick, Bay Leaf, Whole Cloves and Black Cardamom.
13. Add Sliced Onions and brown lightly.
14. Add 1/4 tsp Turmeric Powder, 1 Tbsp (or to taste) previously ground Biryani Masala, salt and mix well.
15. Add marinate vegetable mixture and additional salt, mix thoroughly, cover and cook until the veggies are 3/4 cooked. Do not overcook. Be sure to stir occasionally to prevent sticking/burning.
16. Switch off stove and add back in sauteed Paneer, Cashews and Walnuts.
17. Add Tomatoes and lightly beaten Yogurt and mix gently.
18. Coat bottom and sides of a baking dish with spray cooking oil.
19. Layer bottom of baking dish with 1/3 of cooked rice.
20. Sprinkle 1 tsp of Biryani Masala on the rice.
21. Layer 1/2 of the vegetable mixture over the rice and sprinkle Fried Onions on top.
22. Layer another 1/3 cooked rice over the veggies and sprinkle 1 tsp Biryani Masala.
23. Layer remaining vegetable mixture and sprinkle Fried Onions on top.
24. Layer remaining 1/3 cooked rice and sprinkle 1 tsp Biryani Masala.
25. Drizzle Saffron water over the rice, more Fried Onions and garnish with cilantro.
26. Cover and cook for 45 minutes in a preheated 400 degree Fahrenheit oven.
27. Serve with Raita.
28. Serves 8.

I served this with pineapple raita.
Enjoy !!!

Zatpat srikhand

As a kid, I was not fond of sweets/desserts. I remember most of my birthdays, Mom used to make Shrikhand - the only dessert I loved to eat.
Here in North America, chakka( the main ingredient  in home made Shrikhand) is hardly available, which makes this recipe extra special.
I read this recipe from one of my favorite food blogs One Hot Stove, best part is low fat yogurt make the best shrikhand.

Ingredients:
2 cups low fat yogurt.
1 cup sugar (or adjust as per taste.)
3-4 strands of saffron.
2 T warm milk.

Method:
1.Set the strainer on a large bowl.Line the strainer with muslin cloth or regular kitchen paper sheet.Pour the yogurt on to the strainer.Cover the bowl and leave it in the fridge for 8-12 hours.


2.Take the thick, dense yogurt. Fold 2T sugar at a time and leave for 5-10 minutes.This will mix the sugar evenly in the yogurt.After mixing all the sugar leave aside for 15 minutes.


3.Soak saffron in warm milk.


4. Mix the saffron, cardomom and and chopped almonds in the yogurt mixture.

That's it Shrikhand is ready!!

Instant mango muramba

In India, during the mango season alongwith all the spicy pickles, one favourite item is sweet mango murambaa, especially the one made from Haapus(Alfanso) Ambaa. It is made in huge quantities to last for the entire year.
There is another version, called as Zhundaa, which is made from grated raw mango, and is cooked in the sun for 8-10 days.
This recipe from my Mom is an instant version of murambaa and it is serves as an ideal dip for my earlier recipe for Handvo.

Ingredients:

1. 2 cup ripe mango cubes (please do not make too small cubes, as they turn mushy while cooking.)
2. 1 cup sugar.
3. 3-4 saffron strands

Method:

1. In a microwave bowl, combine mango and sugar, and leave it covered for an hour.
2. Cook the mixture in the microwave, with 1 minute interval at a time and stirring.
3. Once the mango cubes start turning soft, its cooked, with my microwave settings it took 5 minutes to cook the mixture.
4. Add the saffron strands and store in a jar.

You can serve this as a dip with parathas, theplas or handvo.