rasogulla

Rasgullas are homemade cheese or paneer balls soaked in chilled sugar syrup. This recipe is made using a pressure cooker.

Makes 12 rasgullas

Ingredients:

4 cups milk
1/4 cup vinegar
1 1/2 cups sugar
4 1/2 cups water
Pressure cooker
Method:

Paneer
Boil the milk in a heavy bottomed pan over medium heat, stirring occasionally, making sure not to burn milk..As the milk comes to a boil, add the vinegar gradually and stir the milk gently. The curd will start separating from the whey, turn off the heat.Once the milk fat has separated from the whey, drain the whey using a strainer line with cheesecloth or muslin cloth.Wrap the curd in a muslin cloth, and rinse under cold water, and squeeze well. This process takes out the sourness from the vinegar
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.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.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.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:

Divide the dough into 12 equal parts and roll them into smooth balls.To make the balls apply some pressure at the first and then release when forming the balls.Mix the sugar and water in a pressure cooker on medium high heat and bring to a boil.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.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.Close the heat and wait a few minutes before you opening the pressure cooker. Pour cold water over the pressure cooker before opening.Rasgullas should be little spongy. After rasgullas are refrigerated the sponginess will reduce and will be soft in texture.Serve the Rasgullas chilled.

soya chunks

The most easy dish in my family.Its very simple and fills up too.Its great for  vegetarian menu
Ingredients:
2 cups of soya chunks(boiled in pressure cooker for a 2-3 min)
1 tbs of ginger garlic paste
2 tomatoes chopped
2 onions chopped
1/2 tsp of garam masala(whole cinnamon,cloves,bay leaves and cardamom)
1 tbs oil to cook
2 green chiles finely chopped
1tsp to turmeric
salt to taste
1 tbs cooking oil
Method
Take a heavy bottom pan,add oil,garam masala,onion and ginger garlic paste one by one.
After the masala in cooked properly add tomatoes and cook for a while.Add the soya chunks and mix with the masala.This can be eaten dry with the chapatis or you can make it as gravy too which goes with the rice very well.

veggie pasta

At last the kids are back to school.And that gave a great oppurtunity to relax with a book and a quick treat to myself.I tried to make it with veggie so that I can eat my veggies in one go.

Ingredients:
2 cups of boiled pasta
1/2 cup of mozzeralla cheese
1 tsp of salt
1 tsp of pepper
1/2 cup of mix vegetables
1 tbs oil
Method:
Take a pan heat up the oil,put the vegetables,add the boiled pasta.
Add all other indredients accept the cheese.Stir fry for few minutes bring it down.
Sprinkle with the cheese.Serve.

bhujia

This is one of the most loved fries in India.This is easy to make and can be used in different food like Jhal muri(spicy puffed rice snack)chats and can be taken any time!!!

You dont have to have any reason to take or eat the bhujiyas
Besan flour– 4 cups
Red chilies -1 tablespoon
Asafetida- 2 tsp
Salt – To taste
Oil to fry – 3-4 cups
Sev mould
Water to make thick paste of the besan.
Method
Take a bowl and mix all the ingredients(except water) together.
Add sufficient amount of water and mix well to form a smooth dough.
In a kadai(wok) heat oil in it. Once it is hot put dough in the Sev Mould and squeeze out the dough and let the bhujia dough pieces fall on the hot oil.
Deep fry the bhujia pieces on medium to slow flame until they turn light brown. Put on an tissue paper so that excess oil is absorbed properly.
Let the bhujia cool down and is ready to eat.

nutritional salad

 It is a great salad .Hope you all will like it.The masalas with the raw veggies goes awesome.
And it is a no cook yet stomach filling food.

Ingredients:

1 ½ cup sprouted moong (will get in Indian store)
1 cup chopped tomatoes
1 cup chopped cucumber
1 cup chopped carrots
1 tablespoon chopped cilantro (hara dhania)
1 seeded and chopped green chili (optional)
Salad Dressing:
1/2 tsp black pepper
1 tsp salt, adjust to taste
1 tsp ground roasted cumin seed (jeera)1 tablespoon lemon juice, adjust to taste
1/2 tsp black salt
1 tsp of chat masala(you will get in Indian store)
1 tsp of lime juice


Method:
Mix all the salad dressing ingredients together and in a serving dish make arrange
tomatoes, cucumber and  sprouts.
Garnish with cilantro and green chili.

Aloo dum

Ingredients


12 -14 small round potatoes or normal potatoes diced into big chunks (Boiled and Peeled)
 1/4 cup onion paste
1/2 teaspoon grated ginger
1/2 teaspoon garlic paste
1/4 cup of tomato puree
1 teaspoon turmeric powder
1/2 teaspoon garam masala powder
1 teaspoon red chilli pepper
2 Green chillies, whole
Salt to taste
3 tablespoons of Oil



For garnishing
Coriander leaves, fresh and chopped
2 Green chilies, whole with the stem
Lime wedges

Method
Heat 2 tablespoons of oil in a frying pan, add the potatoes, a pinch of turmeric powder, and salt. Saute the potatoes till they are light golden and keep aside. Add the other tablespoon of oil, add the onion, ginger and garlic paste and saute for a few minutes until the paste turns golden and the raw smell goes away on low heat. Add the tomato puree and sauté till nicely blended with the onion-garlic-ginger paste. Saute the entire mixture well, cover and let it simmer on low heat until the masala-mix is thickened (takes about 10 min). Now add the potatoes and the 2 green chilies and mix everything well with the masala adding just a little water. Cover and let it simmer on low/medium heat for another 15 minutes until the masala has coated the potatoes well and is thick.When done, garnish with fresh coriander leaves, green chilies and lime wedges.