Rasgulla Recipe, How To Make Rasgulla
Rasgullas
Rasgulla is very popular mouth watering dessert. Paneer (Cottage Cheese) balls are dipped in sugar syrup.
Rasgulla Recipe:
- Boil 1 litre milk in a vessel on medium flame. Keep stirring.
- As soon as milk starts boiling add lemon juice slowly to it and stir.
- After adding lemon juice you will get chena. Drain off the water by using cloth. Chena will remain in cloth and water will be drained out.
- Squeeze the water from chena properly. Wash it with cold water and squeeze it again lightly so that lemon flavor goes out and chena is washed properly. Don’t squeeze with extra pressure else chena will become dry. We don’t want chena to be extra dry or extra moist. It should be medium.
- Hung the cloth with chena in it for 30 mins.
- After 30 minutes grind the chena in grinder twice and then knead the chena dough properly and make round rasgulla balls. When we put rasgulla balls in sugar syrup the size of rasgulla increases so keep their size according.
Rasgulla Sugar Syrup:
- Dissolve 1 1/2 cup of sugar in 8 cup of water in a big vessel.
- Heat it on medium flame once it starts boiling add rasgulla balls to it and cover with lid.
- Increase the flame to high for 5 minutes.
- Rasgullas will turn spongy and their size will increase.
- Switch off the flame after 5 minutes and let the lid be covered till rasgullas cool down.
- Once rasgullas cools down remove rasgullas and keep in other vessel and as we will use the chasni to make more sweet.
- The chasni which we have used for rasgullas is little less sweet so that it will help rasgullas to increase in size and we want rasgullas to be more sweeter we will add extra sugar in the same chasni and will boil it for more 5 mins. We can dip the rasgullas in this chasni.
- Keep rasgullas dipped in sugar syrup ( chasni) for 7-8 hours for better result.
Nimki Recipe, How To Make Nimki
Nimki
How To Make Nimki:
- Take 500 gm refined flour in a large bowl.
- Add 1/2 teaspoon black seeds also called as kalonji in hindi.
- Add 1/2 teaspoon seeds ( ajwain).
- Add 2 tablespoon ghee and 1 tablespoon oil.
- Add salt per taste.
- Mix all the ingredients and rub with your hands to make it khasta.
- Now add water and knead a stiff dough for nimki.
- Dive the nimki dough into 4 equal parts and make round balls.
- Dust rolling pan with refined flour and roll thick large size chapatis.
- Now make thin strips ( vertical columns) with knife and then horizontal rows. Cut as shown in picture. You can also cut into diamond shapes.
- Heat oil in kadhai for frying nimkies.
- On medium flame fry nimkies into batches. Don’t fry on high flame else nimki might cook from outside but will not cook from inside.
- Once nimkies are fried remove it in a plate and let it cool down. You can also store the nimkies once cooled down and have in your tea time snacks.
Missal Pav, How To Make Missal Pav
Missal Pav
Missal pav is very popular street food all over in India. For missal pav first ussal is prepared and then chopped onion, chopped tomatoes, green chillies and farsan is added ( mixed) to the ussal hence it is called missal. Missal is served with pav. Missal pav is used in breakfast but as it is heavy breakfast many people use it in dinner or launch also.
Ussal is prepared in different ways using moong and matki sprouts or using brown chana sprouts, white peas, chauli etc.
Missal pav is usually spicy and more oil is used in the recipe. Missal pav of nashik is very popular. Kolhapuri missal pav is made with kolhapuri masala.
Missal pav recipe which I m sharing is not that spicy however you can adjust the spice according to your taste.
Ussal For Missal Pav:
Heat 3 tablespoon oil in a kadhai.
Put pinch of cumin seeds.
Once cumin seeds starts cracking add chopped onion and stir.
Allow onion to cook till light brown.
Now add crushed 6-7 garlic to it.
Put crushed 1/2 inch piece of ginger, stir and let it cook for a while till raw flavor of ginger garlic is gone.
Add 1 chopped tomato, 1/2 teaspoon turmeric powder and cook till tomato is soft.
Now add sprouted moong and matki and stir.
Put 1 teaspoon coriander powder, 1 teaspoon red chilly powder and mix. Let it cook for 5 mins.
Now add boiled white peas to it and mix.
Add salt as per your taste.
Add garam masala. I m using here 2 tablespoon sambhar masala. You can use kolhapuri masala or malvani masala. You can also make it with only coriander and red chilly powder ( add 1 teaspoon more coriander powder and red chilly powder) if you don’t want to use other masala.
Mix it properly and let it cook for more 2 mins and add water to it as per your consistency.
Usually missal has thin curry consistency. Adjust water according.
Let ussal cook for more 10-15 mins. After 10-15 mins switch off the flame.
Missal Preparation:
Chop onion (1/2 cup required)
Chop tomato (1/2 cup required)
1 cup farsan required
Chop 2-3 green chillies
In a bowl take little farsan add ussal on it. Then add little chopped onion, chopped tomato, green chillies on it. Squeeze some lemon juice on it and then again add little farsan on top of it. Missal is ready. Serve missal hot with pav.
Suran Ki Sabji, Yam Curry, Oal Ki Sabji
Suran Ki Sabji
Yam is called as suran or oal in Hindi. Yam(Suran) is rich source of minerals like potassium, copper, iron, calcium, phosphorus and magnesium. Yam is good for diabetic patients. It is good for digestion people those who face constipation, yam is good for them. It cleans the internal body system. It helps in reducing weight. It is good to consume yam during stress as it reduces stress.
Suran Ki Sabji Recipe:
- Peel and wash yam(suran) and cut into 2 inch pieces.
- Boil yam(suran), Give 1 whistle.
- Once yam(suran) is boiled remove it in a plate or bowl and let it cool for 2 mins.
- Take 1 tablespoon besan in a bowl add little water and make a thick flowing batter.
- Heat oil in pan. Put pieces of yam ( suran / oal) one by one in the besan batter and coat it from both the sides and shallow fry them till slightly brown colour.
- Once yam(suran / oal) pieces are fried remove and keep aside in plate.
For Yam Curry:
- Heat oil in a pan or use the same oil which you have used for shallow frying yam.
- Put pinch of cumin seeds.
- After few seconds put slit of green chillies ( hari mirch), cloves ( Lavang) and cinnamon ( dalchini).
- After one minute add ginger garlic paste.
- Once raw smell of ginger garlic goes add chopped onion and stir for a while.
- Now add tomatoes and let it cook for a while.
- Once tomatoes are cooked add corainder powder, turmeric powder, garam masala and salt.
- Put 1 teaspoon oil, stir and let it cook for 5 mins.
- Now add fried yam (oal) pieces to it and stir it again.
- Put 2 glass of water for the curry, stir and let it cook for 10 mins.
- Put 1/2 teaspoon kasuri methi to the yam (oal) curry and let it cook for more 5 mins.
- Switch of the flame after 5 mins. Yam (oal) curry is ready to be served.
Kadai Paneer Recipe, How To Make Restaurant Style Kadai Paneer
Kadai Paneer
Kadai Paneer Recipe:
For Kadai Paneer Masala:
Take 2 kashmiri red chillies
Take 1/2 tablespoon sauf
Take 1/2 tablespoon jeera
2 tablespoon dhaniya
1/2 tablespoon Kali Mitch
Roast it and then grind to power
Kadai Paneer:
- Put oil in pan.
- Add pinch of jeera to it
- Once it starts cracking add 6 chopped tomatoes to it.
- Fry for few mins then add 1 teaspoon chopped ginger to it and cook for some time.
- Once tomatoes are soft add 1/2 teaspoon turmeric powder, half teaspoon red chilly power.
- Then add kadai Masala 2 teaspoon mix.
- Add paneer cubes to it and mix well.
At last sprinkle more kadai masala to it and serve hot.
How To Make Kadai Paneer
Butter Chicken Recipe, Murgh Makhani, How To Make Butter Chicken
Butter Chicken
Butter Chicken Recipe:
Marinade small pieces of chicken with turmeric powder, kashmiri red chilly powder, ginger-garlic paste and salt and let it rest for 15-20 mins. You can also use tandoori powder in Marination (optional).
After 20 mins heat oil in pan and fry marinated chicken. You don’t have to deep fry chicken just fry it and remove and keep aside.
You can also tandoor the chicken and use shredded tandoori chicken in the makhani gravy.
For Makhni or Butter Chicken Gravy:
- Roughly Chop 1 kg tomatoes, 1 1/2 tablespoon garlic cloves, 1 tablespoon ginger.
- In a pan put 1 tablespoon oil and 2 1/2 tablespoon butter.
- Add 5-6 green cardamon and very little piece of mace (optional).
- Add chopped tomatoes, stir and let it cook for 2 mins.
- Add 1 1/2 tablespoon chopped garlic, mix and let the tomatoes cook properly till it becomes soft in mashable format.
- Once tomatoes are cooked switch off the flame. Remove the tomato mixture in a vessel. Blend the tomato mixture with the help of blender or you can put the mixture in grinder and grind it but let it cool and then grind else it might burst out or you might keep a thick towel and grind but it is risky and i would suggest better allow the tomato mixture to cool down and then grind it to a smooth paste.
- Once you are done with blending or grinding of tomatoes filter or strain the puree such that puree is filtered properly and tomatoe’s skin and cardamon skin are left over.
- Now in the same pan in which we have fried chicken add 2 tablespoon butter, slit of green chilies, chopped ginger.
Now put the filtered tomato puree in it. - Add 1 teaspoon kashmiri red chilly powder, salt, garam masala powder and let it cook for 10 minutes on slow flame.
- Now add fried chicken, 1 tablespoon sugar or honey and 1 cup cream and let it cook for 20-25 minutes.
Butter chicken (Murgh Makhani) goes well with tandoori roti, rumali roti, naan etc.
Butter Chicken With Tandoori Roti
Yam Chutney, Oal Ki Chutney, Suran Ki Chutney
Yam Chutney
Yam is also called as elephant foot. Yam is called suran and oal in hindi. Oal (suran) found in North side is little itchy so people use lemon juice to reduce the itchiness but oal(suran) found in other parts like Bangalore, Mumbai etc are not itchy.
Yam (suran) has many health benefits. Consumption of yam is very good to reduce stress. It is also good for weight loss. Yam is good for digestion.
Oal (yam) chutney recipe is very simple and quick recipe. Oal (yam) chutney is made with very few ingredients.
Oal (Yam) Chutney Recipe:
- Peel and wash 250 gms oal (yam).
- Pressure cook oal (yam) for 3 whistle, remove from cooker and keep aside.
- Roast one spoon mustard seeds(rai) for one minute and keep aside to cool for few minutes. Take black mustard seeds don’t take yellow ones.
- Your oal (yam) might have cooled down. Mash yam (oal) with masher or your hand.
- Roughly grind the roasted mustard with 2 green chillies.
- Add the grinded mustard chilly mixture to the mashed yam (oal).
- Put 1 spoon mustard oil to mashed yam (oal).
- Put little salt and mix. Add 1 spoon lemon juice to it.
- Yam (oal) chutney is ready to be served.
- You can eat yam (oal) chutney with dal-rice, chapati or roti.
Yam (oal) chutney has a different flavor. I hope you will love it so try at home and enjoy it.
Neni Fish (Mach) Dipped In Mustard Gravy With Pepper And Cumin
Fried Neni Fish (Mach)
Neni fish is fresh water fish mostly cooked in Bengal. Neni mach is known for its taste. In this recipe neni mach is marinated with turmeric and salt for 5 minutes and then deep fried.
Fried neni mach are then dipped into curry made with mustard paste along with garlic, onions, tomatoes and species. The mach curry has full of flavors.
Neni Mach Jhor (Fish Curry)
Neni Mach Recipe:
- Wash the fish ( neni mach).
- Put 2 teaspoon turmeric, salt and marinade the fish (mach)
- Roughly grind 2 onions and keep aside.
- Grind 20 garlic cloves and 2 inch ginger into a paste.
- Take 3 1/2 tablespoon yellow mustard seeds, wash and grind mustard seeds to a smooth paste by adding very little water about (1/2 spoon).
- Grinding mustard seeds will take time but grind it to a smooth paste. If required add more water but then water should be very less just to make the paste smooth.
- Now heat oil in a pan for deep frying fish ( neni mach).
- I am using mustard oil for this recipe you can use some other oil but trust me mustard oil gives very nice flavour to this fish.
- Once oil is heated add marinaded neni mach (fish) one by one to the oil. This is to be done carefully as the oil is hot and as soon as you put fish in it oil pops out.
- Slowly fry the fish on medium flame from both the sides. Again this has to be done carefully to avoid breaking of fish.
- Till the time fish are getting fried dry roast 1 teaspoon cumin seeds and 1 teaspoon pepper and grind it to a fine powder once cooled. Instead of grinding it you can also crush it.
- Remove the fish and keep in plate. Fry all neni mach similarly and keep in plate.
- Once all fish are deep fried. It’s time to make jhor. Curry is also called as jhor.
- In a kadai put 1 tablespoon oil add cumin seeds, 2 bay leaf (tej patta) and stir.
- Now add roughly grinded onions and stir. Let it cook for sometime.
- Once the onions are cooked to slight brown color. Chop 2 tomatoes and add to it. Stir.
- Once tomatoes are soft it’s time to add our mustard paste.
- Keep on stirring for 2 mins and then add turmeric powder, chilly powder, coriander powder, salt and garam masala. Let the masala cook for 1 minute.
- Add 2 1/2 glass water. If you want little thick curry add little less amount of water.
- Once water starts boiling add fish ( neni mach) to the jhor i.e curry one by one.
- Add roasted cumin-pepper powder to the curry (jhor).
- Chopp corrainder leaves and add to the jhor.
- Let the mach cook for more 10-15 mins in the curry.
- After 10-15 minutes your neni mach with mustard gravy is ready to be served.
- Serve neni mach jhor hot with rice or chapati.
Dhaniya Pudina Chutney, Cilantro Mint Chutney
Dhaniya Pudina Chutney
Dhaniya (coriander) leaves and pudina (mint) leaves both the herbs are used in Indian cuisine. Dhaniya which is also called as cilantro has so many health benefits. It is good for digestion, good for skin. Dhaniya has high portion of iron so those who are suffering from anemia, it is good for them.
Pudina (mint) leaves also has many health benefits. Pudina is used as freshener. It is used for treating stomach problems like indigestion and nausea.
Dhaniya Pudina Chutney Recipe:
- Wash and chop 1 cup corainder ( dhaniya) leaves and 1/2 cup mint (Pudina) leaves.
- Wash 2 green chillies (hari mirch) and keep aside.
- In a grinder put chopped corainder (dhaniya) leaves and chopped mint (pudina) leaves.
- Add 2 green chillies (hari mirch) to it.
- Add 2 teaspoon roasted chana dal to it.
- Add salt as per taste.
- Add 2-3 garlic cloves and pinch of cumin seeds.
- Add 1 teaspoon lemon juice (limbu ka raas) to it and grind to a smooth paste.
Dhaniya pudina chutney (cilantro mint chutney) is ready to be served.
Sarson Ka Saag Recipe, Sarson Da Saag
Sarson Da Saag
Sarson Da Saag Recipe is punjabi style recipe, made with combination of mustard leaves, spinach leaves and bathua leaves which is called rai(sarson) saag, palak saag and bathua saag in hindi. People also add little salgum to the recipe.
Sarson ( mustard) is used for tadka, to make gravy by grinding into paste. Sarson leaves are used for preparing saag. Oil is also extracted from mustard and used in daily cooking.
Sarson has a different taste. Whenever I visit my farm during winter it is full of sarson plants with small yellow flowers. It’s all together a different memory. It’s just beautiful scenery.
Today I went to market in morning and I have seen bunch of fresh mustard leaves (sarson saag). I could feel the freshness by smelling the leaves. I bought palak saag and bathua saag along with sarson saag to make sarson da saag.
Sarson saag is prepared by different methods in different region. The recipe which I m sharing is of punjabi sarson da saag recipe.
Sarson Da Saag Recipe:
- Chop one bunch of fresh mustard leaves (sarson saag), half bunch of spinach leaves (palak saag) and half bunch of bathua leaves.
- Wash the chopped saags with water nicely.
- Chop 1inch ginger and 1 onion and keep aside.
- Now in a vessel put little water, all three sag and 2 green chillies.Cover the lid and boil it for 25-30 minutes till the saag is completly cooked.
- Mash the saag nicely and keep aside.
- For tadka heat 4 teaspoon ghee in a kadhai.
- Add chopped ginger and stir.
- Add chopped onion in the kadhai and stir.Cook for few mins till onion becomes little soft. Don’t cook it for long onion should be slightly soft.
- Now add mashed saag in the kadhai and stir.
- Put salt as per your taste.
- Add 2-3 teaspoon corn flour (makkai atta) to the saag and mix.
- Put 1 teaspoon butter on it. Sarson da saag is ready to be served.
- Sarson da saag goes well with makkai ki roti which is made with corn flour.