Dhania / Coriander seeds - 2 cups
Red chillies - 1 cup packed
Whole pepper 3/4 cup
Jeera/Cumin - 3/4 cup
Methi / Fenugreek - 1 tsp
Virali Manjal - 2
Toor dal - 1/3 cup
Curry leaves -3 springs
Dry roast each & every ingredient separately.
Make sure you just roast till colour changes & nice aroma rises in low medium flame
Do not over fry & burn them.
Cool completely & dry grind to a fine powder.
Store it in a clean dry jar.
a) Add 1 or 2 tsp of rasam powder while making rasam.
b) As i did not have virali manjal i added 1 tsp of turmeric powder while grinding.Do not fry turmeric powder.You can also add ready made fenugreek powder while grinding.
c) Adding hing to this powder is optional ,I add while making rasam.
d) Store it in a clean airtight bottle to retain the freshness of the powder.I usually store it in fridge for months. Courtesy:My friend Bala
Chopped seedless watermelon-2 cups
(If your fruit is sweet do not add sugar)
Rose syrup/Rooh Afza-1 & 1/2 tsp
(or add it according to your taste) Method
Blend watermelon & sugar together to a smooth liquid.
Strain the juice,mix the rose syrup.
Serve them cold. Inspired by Rakskitchen
Crusty round or oval shaped loaf or any kind bread - 2
Salt to taste
Soft butter - 3tbsp
Finely shredded mozzarella cheese or any kind melting cheese- 1/2 cup
Fresh or dry chopped parsley - 3 tsp
Garlic grated - 2
Red chilly flakes - 1/4 tsp
Cheesy Garlic Pull Apart Bread
Pre.heat oven to 350 deg F.
Take a bowl add garlic,chilly flakes,salt,parsley & butter.Mix everything well.
Place the bread on a cutting board,use a sharp bread knife to cut the bread.
Score the bread loaf crosswise & lengthwise into small squares.Don't cut all the way down.
Gently spread the bread with your fingers,now apply the butter mixture in between each squares
Same way stuff the shredded cheese into the cracks.
Place this bread on a baking tray & bake for just 5 to 7 minutes or till the cheese has melted.
Do not bake till bread turns crisp or brown.
Serve immediately with any dip you like. Note:
a) You can replace parsley with freshly chopped green onions.
b) Instead of shredded cheese you can also place small pieces of any kind of melting cheese slice in the slits you made on bread & then bake.
Step by step method & picture to make soft Rasgullas...
Yields : 45 Ingredients for rasgulla
Whole milk - 1 Gallon ( 3.78 Litres)
Vinegar - 1/2 cup
Fine semolina/Rava - 3tsp
( Do not fry the rava)
Sugar - 2 tsp
Maida/All purpose flour - 1 tsp Ingredients for the syrup
Water - 1 Gallon
Sugar - 2 cups
( The original recipe says 4 cups of sugar but I used only 2 cups as the sweetness was perfect for our family.If you have a sweet tooth then i recommend you to add more sugar)
Cardamom powder crushed -2
Rose essence few drops (optional)
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 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.
Roll out into small balls,do not roll it out big as this will double in size while cooking.
Dissolve sugar in water & give a rolling boil.Now slowly add the paneer balls.
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.
Cool completely & serve it cold the next day. Note:
a) The original recipe says 4 cups of sugar but I used only 2 cups as the sweetness was perfect for our family.If you have a sweet tooth then i recommend you to add more sugar.
b) Knead the dough for 30 minutes,then your rasgullas will be super soft & will not break or loose its shape while boiling.
c) Adding cardamom powder& rose essence is optional.
d) For curdling the milk you can use lime juice or curd,I usually use only vinegar.
e) Eating these soft rasgullas chilled the next day is better.So that they are well soaked.
f) You can garnish with pistachio & serve.
g) 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.
i) 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.
Check out for Rasmalai recipe HERE
Check out for Chum Chum recipe HERE Courtesy : My cousin Hema
Ingredients Ready made Rasagulla tins-2
(squeeze the rasagullas from syrup & keep it aside.Syrup can be discarded)
If using homemade Rasagulla then recipe is HERE
Whole milk-1/2 gallon
Sugar-1/2 cup or more if you like.
Cardamom powder-1 & 1/2tsp
Rose essence-3 drops
Almond-1 hand full
Pistachio-1 hand full
(Powder almond & pistachio in mixi to a coarse powder) Method Boil milk in a heavy bottom pan for 10 minutes in medium low flame. Add sugar,cardamom powder & nuts powder,give a boil for 5 minutes. Add the saffron & rasagulla cook for 1 minute & switch off the stove. Add rose essence ,cool & serve it. Your easy rasmalai is ready. Thanks for visiting!
Ingredients Semi sweet chocolate chips - 1/3 cup Butter- 1/2 cup (1 stick ) Sugar-1/3 cup Eggs-2 Maida/Flour-1/4 cup
Molten Lava Cake
Method Melt chocolate chips in a double boiler or in microwave. Add the butter mix it till melted, keep it aside. Beat eggs & sugar until fluffy. Add the melted chocolate mixture & the flour into the egg mixture, mix until well incorporated. Grease the ramekins with butter,pour the batter till 3/4th into the ramekins. Bake it at 350 deg F. for just 10 minutes. Once warm loosen the sides & unmold. Best served with Vanilla ice cream. Thanks for visiting !
Apples - 1 & 1/2
( I used one red & one green apple)
Apples finely chopped - 1/2
Sugar - 1/2 cup
Oil - 1/4 cup
Cinnamon powder - 1/2 tbsp
Milk - 1/3 cup
Salt a pinch
Baking powder - 1 tsp
Baking soda - 1 tsp
Chopped Almonds - 5
Raisins - 2 or 3 tbsp
Eggless Apple Cake
Remove seeds from the apples,cut into small cubes.Blend it with milk to a semi coarse puree.
Sieve maida,baking powder,baking soda & salt twice,keep it aside.
Add oil,sugar & cinnamon powder in a bowl & beat till everything is well combined.
Now add the apple puree & mix it well.
Slowly add the dry ingredients & mix them well.
Add the chopped nuts,raisins & chopped 1/2 apple & mix.
Pour this mixture into a greased tray & bake it for 30 minutes or till done at 350 deg.F.
Cool the cake completely & cut into pieces. Note:
a) Instead of puree you can also grate the apples & add.
b) The recipe says walnuts,but i have used almonds as i ran out of them.