Month: January 2018

मिर्ची रसगुल्ला- Chilli Rasgulla/Rosogulla -Bangali Rosogulla- Homemade Rasgulla

Ingredients –

  • Paneer / Chena – 1 cup
  • Sugar (as per your taste) – 1 cup
  • Food color green
  • Green chilli (as per your taste) – 2-3

Method –

  1. Put sugar in a pan with lid, add 2 cups of water and  mix it.
  2. Allow sugar chashni to come to boil.
  3. Now put chena on the plate and using your hand press for 5-6 minutes until chena becomes completely smooth (You can use blender also).
  4. Take the small portions of chena in your hand and shape them into balls.
  5. Roll each portion of paneer into a smooth ball between your palms, making sure there are no cracks.
  6. Now put all the paneer balls in boiling chashni and close the lid.
  7. Cook on high heat for 9-10 minutes.
  8. After 10 minutes, open the lid and add few drops of green food color.
  9. Cook for 10 minutes.
  10. Turn off the heat.
  11. Chilli Rasgullas has become puffy and doubled in size.
  12. Now take them out in a bowl .
  13. Add sliced green chilli into the hot chasni, mix well.
  14. Chilli rasgullas are ready to serve.

Ghee Rice/ Neychoru –South Indian Recipe–How To Make Ghee Rice- Kids

Ingredients –

  • Basmati rice (Wash and soak rice for 20 minutes.) – 1 cup
  • Ghee / Butter –  1 tbsp.
  • Bay leaves – 1-2
  • Clove – 2-3
  • Green cardamom – 1-2
  • Star anise – 1
  • Onions (cut into length wise) – 1/2 cup

For garnishing – Fried onions, chopped coriander

Method –

  1. Heat a pan on medium heat and ghee to a pan.
  2. Add Bay leaf, Clove, Green cardamom, Star anise, and fry for a min.
  3. Add cashew, raisin and fry till lightly golden in color.
  4. Add onions (cut into length wise) fry for 1-2 minutes.
  5. Add drained rice and fry for for  minutes.
  6. Add 1.75 cup water, salt as per your taste,
  7. If you want you can add sliced chilly.
  8. Mix well, cover and let it boil.
  9. Cook until all water has evaporated.
  10. You can check once or twice while the rice is cooking.
  11. Open the lid and fluff up.
  12. Ghee Rice is ready.
  13. Garnish with fried onions, chopped coriander leaves and serve..

Spicy Schezwan Cauliflower(Gobhi) Recipe- Indo Chinese Cauliflower–Cauliflower in Schezwan Sauce

Ingredients –

  • Dry whole red chilly – 10 – 12
  • Cauliflower florets – 2 cups
  • Whole garlic cloves – 9-10
  • Sugar – 1/2 tsp

For batter –

  • Corn flour / Corn starch – 1/2 cup
  • All purpose flour (maida) – 1/2 cup
  • Black pepper – 1/2 tsp
  • Salt as needed
  • Soya sauce – 1 tbsp.
  • Tomato sauce – 2 tbsp.
  • Vinegar –1 tbsp.
  • Chopped onion – 1/2 cup
  • Chopped garlic – 1 tbsp.
  • Chopped spring onions white and greens – 1/2 cup
  • Green capsicum (cut into lengthwise)- 1 cup
  • Vegetable oil  for deep frying

for the garnish –

Chopped spring onion

Method –

  1. Soak the red chilies in hot water for 30 minutes.
  2. After 30 minutes remove the steam from the chilies and put into the mixer jar.
  3. Add whole garlic and sugar into the mixer jar.
  4. Blind them will with 2 tbsp (tablespoon) of water to a smooth paste.
  5. Chilly paste is ready.
  6. Add corn flour, maida, black pepper and salt into a bowl.
  7. Pour water to make a thick batter consistency.
  8. Add the cauliflower florets and coat them in the batter well.
  9. Heat vegetable oil in a kadhai on medium heat.
  10. When the oil turns hot, drop the batter coated cauliflower florets in the hot oil.
  11. Fry them until the cauliflower florets turn crispy and golden in color.
  12. Drain them to a kitchen towel.
  13. Heat a vegetable oil into the other pan on medium heat.
  14. Add chopped onion and chopped garlic and fry for 1-2 minutes.
  15. Add green capsicum and spring onions and sauté for few minutes.
  16. Add tomato sauce, soya sauce, vinegar, and salt to taste.
  17. Mix well and cook for few minutes.
  18. Add chilly paste and little water, mix well.
  19. Add little water to corn flour (1 tsp), make a paste and mix well.
  20. Cook for few minutes.
  21. Add the fried cauliflower florets ,toss gently.
  22. Cook on a high heat for 1 to 2 minutes.
  23. Serve immediately garnished with spring onion.

(1 कप काजू से बनाये 3 कप स्वादिष्ट काजू )- Kaju Sweets- Cashew Nuts- Kids Recipe

Ingredients –

  • Cashew nuts (Kaaju) powder – 1 cup
  • Sugar – 1/3 cup (as per your taste)
  • Ghee / Butter – 1/2 tsp

Method –

  1. Heat the non-stick pan on medium heat.
  2. Add ghee( 1/2 tsp), sugar and 1 cup water.
  3. Mix well and let the water boil.
  4. Prepare sugar syrup and check with your fingers it should be 1 string.
  5. Once sugar syrup is ready add cashew powder and keep stirring it.
  6. Cook it on medium to low heat.
  7. Keep cooking it for some more time until it becomes thick paste.
  8. Switch off the heat and let it cool down.
  9. Place the mixture on the plastic wrap.
  10. Flatten the mixture with the help of rolling pin.
  11. Cut into moon shape with the help of bottle cap.
  12. Kaju sweets is ready, you can store in refrigerator for one week.

Kaaju Roll (काजू रोल) – Cashew Nuts Roll–Kaju Delight–Indian Sweet Recipe

Ingredients –

  • Cashew nuts (Kaaju) powder – 1 cup
  • Sugar – 1/3 cup (as per your taste)
  • Chopped Pistachios (Pista) – 2 tbsp (as per your choice)
  • For coating dry coconut powder
  • Food color (yellow)
  • Ghee / Butter – 1/2 tsp

Method –

  1. Heat the non-stick pan on medium heat.
  2. Add ghee( 1/2 tsp), sugar and 1 cup water.
  3. Mix well and let the water boil.
  4. Prepare sugar syrup and check with your fingers it should be 1 string.
  5. Once sugar syrup is ready add cashew powder and keep stirring it.
  6. Cook it on medium to low heat.
  7. Keep cooking it for some more time until it becomes thick paste.
  8. Switch off the heat and let it cool down.
  9. Divide the Kaaju paste into two equal parts.
  10. Once it little cools down, take one part and add food color and chopped pista.
  11. Mix well and roll the shape as a square
  12. Once it cools down shape the kaaju  paste  into a ball.
  13. Now take second part of kaaju paste and shape into a ball.
  14. Roll the ball, using rolling pin.
  15. Place square shape on the kaaju roll and with the help of our hand cover it properly.
  16. Coat with dry coconut powder evenly.
  17. Roll is ready, wrap the roll into plastic wrap or aluminum foil.
  18. Keep it in fridge for 1 hour, so it can settle down.
  19. After an hour remove plastic wrap from Kaaju roll and cut the roll into slices.
  20. Kaaju roll  is ready to serve.
  21. Keep it in fridge for 1 week and use.

Peanut Barfi / Katli (मूंगफली से बनाये स्वादिष्ट बर्फी)- Winter Recipe- Moongfali–Healthy Bars

  1. Peanuts / Groundnuts – 1 cup (soak the almonds in water for 3-4 hours and peel)
  2. Sugar – 1/3 cup (as per your taste)
  3. Clarified butter/ghee – 1 tsp.
  4. A tray covered with Aluminum foil

For Garnishing –

  1. Blanched Pistachio (Pista)

Method –

  • Add some water and Grind peeled almonds in to fine paste.
  • Heat the  kadhai/non-stick pan on medium heat.
  • Add peanuts paste and cook on a low to medium heat.
  • Keep stirring, time to time so it doesn’t burn..
  • Cook until all the water is absorbed and begins to smell good.
  • Add sugar and Mix well.
  • Keep cooking it for some more time until it becomes thick paste.
  • Once its ready, switch off the heat.
  • Place the peanuts mixture into the tray and then spread it evenly across the tray.
  • Press it gently and sprinkle some Pista.
  • Keep it in fridge for sometime, so it can settle down.
  • Once it settled ,out the tray and cut it into pieces as per the shape of your choice.
  • Peanuts / Groundnuts Barfi/Katli is ready to serve.