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Wednesday, June 29, 2016

Chum Chum Recipe / Cham Cham Recipe / Bengali Chum Chum Recipe

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Chum Chum
Yields : 14
Ingredients for rasgulla
Whole milk - 1/2 Gallon
Vinegar - 1/4 cup
Fine semolina/Rava - 1 & 1/2tsp
( Do not fry the rava)
Sugar - 1 tsp
Maida/All purpose flour - 1/2 tsp
Ingredients for the syrup
Water - 1/2 Gallon
Sugar - 1 &1/2 cups
Cardamom powder crushed -4
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Chum Chum
Method
Pour milk in a wide vessel,bring the milk to a boil stirring frequently.
Slowly add the vinegar you can see the cheese has separated from the whey.
Now drain the whey using a cheese or muslin cloth.Wash the cheese/paneer in running water 2 or 3 times to remove the vinegar smell.
Put it on a muslin cloth knot it and hang it overnight to remove  excess whey.
I tied the cloth to my kitchen sink tap.
Next day crumble the paneer,add the flour ,sugar & rava.
Using your palm knead this mixture for at least 30 minutes to get a soft dough.
Take small portion & roll out into oval size,do not roll it big as this will double in size while cooking.
Dissolve sugar in water & give a rolling boil.Now slowly add the rolled out paneer.
Cover the vessel with a lid & in high flame cook for 1 hour.Stirring in between is not needed.
Switch off the flame add crushed cardamom & few drops of rose essence if using.
Cool completely &amp keep it in fridge for at least 4 hour,i prefer atleast 12 hours.this will help to hold the filling.
Filling ingredients
Homemade Khoya -1 cup click for recipe HERE
( You can also use store bought)
Fine sugar - 2 tsp
Crushed saffron 2 generous pinch soaked in 3 tsp of milk
Other ingredients
Cherries for decoration
images of Chum Chum Recipe / Cham Cham Recipe / Bengali Chum Chum Recipe
Chum Chum
Method
Remove the chum chum from the water & place it on a plate.
Mix sugar & saffron to khoya mix it well.If your khoya is dry sprinkle some milk to get a smooth soft filling.
Make a slit on top of the chum chum take some filling & stuff it evenly.
Lastly decorate with a cherry & serve cold.
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Chum Chum
Note:
a) Knead the dough for 30 minutes,then your rasgullas will be super soft & will not break or loose its shape while boiling.
b) Adding cardamom powder is optional.
c) For curdling the milk you can use lime juice or curd,I usually use only vinegar.
d) Eating these soft rasgullas chilled the next day is better.So that they are well soaked.
e) You can garnish with pistachio & serve.
f) Use only whole milk to prepare this dish.
h) Store bought paneer will not work best to make this sweet.Always make this dish from fresh homemade paneer.
g) Rinse the paneer 2 to 3 times to remove the sourness this is important as you are going to hang it overnight.We don't want the panner to get fermented.
h) If running out of time you can omit keeping overnight make after 4 hours.
i) Chill the chum chum before filling as they way they hold the filling better.
j) For decoration use your imagination rolling it on dessicated coconut,sprinkling nuts on top etc.

Check out for Rasmalai recipe HERE
Check out for Rasgolla recipe HERE

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Saturday, June 25, 2016

Mango Pachadi Recipe / Manga Pachadi Recipe / Mango Sweet Pachadi Recipe / Maangai Pachadi Recipe

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Mango Pachadi
Ingredients
Raw mango chopped- 1 cup
(Peel the skin & chop the mango)
Grated jaggery - 1/4 cup add more if needed
Salt a pinch
Turmeric powder - 1/8 tsp
Water - 1 cup
Tempering
Ghee - 1/2 tsp
Mustard - 1/2 tsp
Chopped curry leaves few
Chopped green chillies - 1
Hing a pinch
Dry neem flowers / Vepampoo - 1tsp
Method
Peel the skin from the mango & chop it into medium size.
Pour water in a pan add the mango,salt & turmeric powder.Cook till the mango pieces are soft.
Mash the pieces slightly add the jaggery & cook till it thick.
Heat ghee in a pan & temper it with above ingredients.
Pour it into the mango pachadi,mix & serve it as a side dish.
Note:
a) Add jaggery according to your sweetness.
b) Choose the mango that is slightly ripe.

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Tuesday, June 21, 2016

Murungaikeerai Soup / Drumstick Leaves Soup / Moringa Leaves Soup - Moringa Recipe

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Moringa Leaf Soup
Ingredients
Murungaikeerai/Moringa Leaves -1 cup
Toor dal/Pigeon Lentil -1/8 cup
Jeera/Cumin-1/2tsp
Pepper-1/4tsp
Red chillies-1
Chopped onion-1tbsp
Chopped garlic-3
Chopped tomato-1/2
Salt to taste
Method
Pressure cook all above ingredients together together.
Cool & blend it to a smooth liquid,strain it (its totally optional).
Dilute the puree with some water & give a boil.
Serve it hot seasoned with salt & pepper.

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Saturday, June 18, 2016

Chilli Prawns Recipe / Chinese Chilli Prawns Recipe / Dry Chilli Prawns Recipe

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Chilli Prawns
Ingredients for marination
Prawns - 25 medium size
Salt & pepper powder to taste
Soy sauce - 1 tsp
Red chilly paste - 1/4 tsp
Maida /All purpose flour -4 tsp
Corn flour - 2 tsp
Water as needed
Oil to deep fry
Method
Take a bowl add the above mentioned ingredients except oil.
Sprinkle some water and make a thick batter, make sure all the prawns are well coated.
Rest it for 10 minutes.
Heat oil in a pan & deep fry till light golden brown. Keep it aside.
Other Ingredients
Oil-3 tsp
Chopped onion - a handful
Chopped ginger - 1 tbsp
Chopped ginger - 1/2 tbsp
Sliced green chillies - 2
Chopped yellow and red bell pepper/capsicum - a handful
Soya sauce - 1tsp
Chilly sauce - 2tsp
Tomato Ketchup - 2 tsp
Salt & pepper to taste
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Chilli Prawns
Method
Heat oil in a pan fry onion,garlic,ginger & green chillies in high flame till its light brown.
Reduce the flame add the chopped capsicum saute for a minute.
Now add all the sauces,salt & pepper powder,saute for a minute.
Add the fried prawns quickly toss them well.
Garnish with spring onions & serve them hot.
Best served with Chinese fried rice or serve it as a starter.

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Tuesday, June 14, 2016

Channa Pulao / Channa Biryani / Kabuli Channa Pulao Recipe / Chickpeas Pulao /Chana Biryani Recipe

Easy lunch box ideas/recipes.
Channa Pulao / Channa Biryani / Kabuli Channa Pulao Recipe / Chickpeas Pulao /Chana biryani Recipe
Channa Pulao
Ingredients ground to a smooth paste
Mint & coriander leaves-1tbsp each
Green chillies-2
Cloves-2,Cinnamon-a small piece,Cardamom-1,Star anise-1/2,Bay leaf-1 small
Ginger & garlic paste-1tsp
Turmeric powder-1/2tsp
Tomato-1/2
Tempering ingredients
Oil-3tsp
Ghee-1tsp
Cardamom-2,cloves-3,cinnamon stick-1 small,star anise-1/2
Other ingredients
Sliced onions-a handful
Chopped tomato-1/2
Salt to taste
Ghee-1tsp
Lime juice-1tsp
Curd-1tbsp
Channa-1/2 cup
(soaked overnight,wash & drain out the water)
Basmati rice-2cups
Water-3 & 3/4 cups
Method
Heat oil & ghee in a pressure cooker,temper it with above ingredients.
Fry onion,tomato till transparent,now add the ground paste & fry till raw smell disappears & oil has separated the masala.
Add the curd,give a nice stir.
Now add the soaked channa,salt,rice & water,pressure cook till just one whistle.
Cool & remove the lid,pour 1tsp of ghee & lime juice on top mix gently.
Serve it hot with any side dish you like.

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Friday, June 10, 2016

Lemonade Recipe / Homemade Lemonade Recipe / Lemonade Indian Style / Homemade Lemonade Recipe / Homemade Lemon Syrup

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Lemonade
Ingredients
Freshly squeezed lemon juice - 4 cups
Sugar - 3 & 1/2 cups
Water - 4 cups
Crushed ginger - 1 & 1/2 tsp
Method
Take water & sugar in a saucepan,add the crushed ginger.
Bring this to a nice boil once sugar has dissolved reduce the flame.
Boil this mixture till it reaches to a one string consistency.
Switch off the flame,cool the liquid completely.
Once it has come to room temperature add the lemon juice & mix it well.
Filter this mixture and store it in a clean jar in fridge.
Add 1tbsp of syrup to 1 glass of cold water,add ice cubes and enjoy.
Note:
a) My lemon juice is not that sour so i reduced the sugar quantity,add more if you like.
b) Do not add lemon juice to hot sugar syrup,cool completely & then add.
c) Add a pinch of salt while making lemonade.
d) For extra flavour you can add crushed saffron strings and crushed cardamom.

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Sunday, June 5, 2016

Apricot Preserves / Apricot Jam / Apricot Spread / Homemade Apricot Jam

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Apricot Preserves
Ingredients
Chopped fresh apricots-2 cups
Sugar -1 & 1/2 cup
Water-1/4 cup
Lime juice-1/2tbsp
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Apricot Jam
Method
Add all above mentioned ingredients in a sauce pan.
Cook this mixture in medium flame till the fruits are completely mashed & starts to thicken.
To check the right consistency keep a small plate in the freezer for 10 minutes,remove it and pour some cooked jam on the plate.If the jam is thick & does not run,then that's the correct consistency to switch off the stove.
Cool the jam completely & store it in fridge for a week in a sterilized clean glass jar.
Enjoy them on bread or for any baking recipes

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Thursday, June 2, 2016

Fish Koliwada /Fish Koliwada Recipe / Fried Fish in Koliwada Style / Macchi Koliwada Recipe / Amchi Mumbai Spicy Fried Fish Recipe

Fish Koliwada /Fish Koliwada Recipe / Fried Fish in Koliwada Style / Macchi Koliwada Recipe / Amchi Mumbai Spicy Fried Fish Recipe
Fish Koliwada
Ingredients for marination
Boneless fish cut into cubes any kind -15 small cubes
Salt to taste
Red chilly powder -1/2tsp
Coriander powder -1/4tsp
Turmeric powder -1/8tsp
Amchur powder/Dry Mango Powder -1/8tsp
Powdered fennel seeds -1/4tsp
Ajwain seeds -a pinch
Ginger & Garlic paste-1/2tsp
Yellow food colour (optional) -a pinch
Besan - 1 tsp heaped
Rice flour - 1/2tsp
( Mix all above ingredients together in a bowl.Marinate it for 30 minutes.
Other ingredients
Oil-to deep fry
Method
Heat oil in a pan,drop each marinated fish pieces. deep fry these fish cubes till light brown & crisp on all sides.Remove it on a kitchen tissue.
Serve it with any dip you like.Best served as a starter.

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