Rosgolla/ Rasgulla - Cottage Cheese Dumplings in Sugar Syrup

Rasgulla is a traditional Bengali Sweet. It is called 'Roshogolla' in Bengali. As the Navarathri and Diwali season is almost close I thought it apt to add this post now. It has been in my drafts for some time.:)

Rasgulla is a sweet made from home made cottage cheese dipped in chilled sugar syrup. This is my first try at making this mouthwatering soft and spongy sweet. 

INGREDIENTS

7 1/2 cups/ 1 1/2 litre           Milk

3 tsp/ 15 ml                          Lemon juice

2 tsp/ 10 gm                         Semolina

2 cups / 500ml                     Water

1 1/2 cups / 225 gm             Sugar

2 tsp/ 10 ml                          Rose water

METHOD

Bring the milk to boil.

Add lemon juice to curdle the milk. Keep stirring the milk and it will curdle. Then turn off the heat.

Strain out the whey using a damp muslin cloth.

Fold the muslin cloth from all sides and twist it so that all the whey is drained out.

Tie the ends and hang it for 2-3 hours.

When all the whey is drained from the cottage cheese, add semolina and then knead well to make a smooth dough.

Divide the dough and shape them into small lemon sized, round balls. Keep aside.

Boil the water ; add sugar and rose water. Cook till a thick syrup is obtained.

Carefully slide the balls into the syrup and cook till they become light and fluffy and start floating.

Tips:

To check if the paneer is ready, take a pinch of it and smear on your palm and rub it with your thumb 3-4 times. After that you should be able to make it into balls.

The dough balls should not have any cracks on it.

Use a large bottom vessel or cooker to make the rasgullas as they double in size on cooking.

Cook in an open vessel or cooker.

It should be cooked on high flame.

The rose water helps the sugar syrup to froth continuously which is very important.

To check if rasgullas are cooked, remove one and just press it slightly. If it springs back to shape then its done.

Sending this to
Radhika's Diwali special Sweets and Savouries

 Anyone Can Cook Series - 34 by Ayeesha of Taste of Pearl City

Lemon Rice

If you wish to have something different from the usual plain rice and in a hurry then lemon rice is the best option. Its so easy, tangy and yummy. This is a very light and fragrant rice with lemon and ginger flavor along with the crunchiness of the peanuts. This is perfect for picnics, travels and as a lunch box item. This south Indian dish goes well with raita, pickle and pappad.

INGREDIENTS
·         Cooked Rice – 4 cups 
·         Mustard seeds – ½ tsp
·         Asafoetida  – 2 pinch
·         Peanuts – 3 tbsp
·         Urad daal – 1 tsp
·         Curry leaves – 10
·         Green Chili – 3 (slit into half)
·         Onion – 1 medium sized ( chopped)
·         Ginger – 1 tsp. finely chopped
·         Turmeric powder – ½ tsp
·         Lime juice – 1 tbsp
·         Oil – 2 tbsp
·         Salt to taste

                                                                                                   

METHOD

In a wok/pan heat oil.

Add mustard seeds and let it splutter.

Add hing, peanuts and urad dal. Fry peanuts for 2 minutes till the nice aroma starts emanating.

Add curry leaves.

Stir well and add onions, chilly and ginger.

Keep frying till the onions are translucent. Add salt.

Add turmeric and half of the lime juice. Stir till the raw smell is gone.

Add the rice scoop by scoop and keep mixing.

Add the remaining lime and add salt.

Mix well and remove pan from fire.

Serve hot with raitha/ dal, pickle and pappad.

Tips:
Lemon rice is best made with ghee rice(small grains) though you can also use Basmati rice. But not boiled rice.
Adjust the lime juice as per your preference.

Vada Paav / Indian Vegetable Burger

The popular tea time snack of Maharashtra - the vada pav or I should say the famous Mumbai road side snack. The Mumbai Veggie Burger complete with toppings and a soft square bun (paav).

It is no more the 'poor man's food'.

Potoato Vada is sandwiched between the buns and topped with cilantro peanut sauce and roasted garlic spice blend.  Truly a mouthwatering snack !

It is a long process to prepare them but the end result is worthy of the effort, I should say. And didn't manage to get the real paav so managed it with buns :( . Anyways I am happy with the result. Enjoy!

So here is my first try at Maharashtrian Cuisine.

Vadaa Paav/ Fried Potato Sandwiches


Printable Recipe


INGREDIENTS


For the roasted garlic spice blend


1 tablespoon vegetable oil
1/2 cup raw peanuts
1 tablespoon coriander seeds
1 teaspoon cumin seeds
6 medium cloves thinly sliced
1 teaspoon coarse / sea salt ( add as per your taste)


For the cilantro peanut sauce/ chutney


1/2 cup cilantro leaves
2 tablespoon shredded coconut
1/2 teaspoon salt( add as per taste)
3 green chillies ( the original recipe says 6-8 but I find that too hot so add as per your spice level)


For the garlic potatoes


450 gm potatoes boiled and mashed
1/2 cup frozen peas (no need to thaw it)
1 teaspoon salt
1/2 teaspoon turmeric powder
1/2 cup cilantro
1/4 cup curry leaves
3 green chillies
4 cloves
2 slice ginger(1 1/2 inch long)


For the batter


1/2 cup  chickpea flour
1/2 cup rice flour
2 tablespoon cornflour
1/2  teaspoon turmeric powder
1 teaspoon Kosher or sea salt


10 small, paavs

METHOD


Roast the peanuts over medium heat in a small skillet for about 2 - 4 minutes. Roast till the nutty smell comes and the nuts turn reddish brown.Transfer half of the peanuts to a plate to cool. Put the other half in a blender jar and keep aside.

In the same skillet add the coriander, cumin, chillies and sesame seeds and roast. The spices have to turn reddish brown ( 1-3 minutes). Add this mixture to the peanuts on the plate.

Add the garlic to the remaining oil in the skillet and cook stirring occasionally until they are sunny brown in colour. Spread the garlic over the spices on the plate. Let it cool completely.

To make the cilantro sauce or chutney -  pile in the cilantro, coconut, salt, chillies, ¼ cup water to the peanuts in the blender . Blend well. Transfer to a bowl. Add 2 tablespoon water to the blender and swish it again to remove any remaining sauce. Stir well.

To make the roasted garlic spice blend transfer the spices on the plate to the blender and powder it. Make sure the spices are cooled well before powdering else it may become slightly cakey.

To prepare the patties combine the potatoes, peas, salt and turmeric in a bowl. Combine the cilantro, curry leaves, chillies, garlic, ginger in a food processor and mince. Add this to the potato mixture to make a slightly yellow green dough.

To make the batter, mix the two flours, corn flour, salt and turmeric in a bowl. Pour in warm water to make a smooth thick batter.  You will need about 3/4 - 1 cup water.

Divide the dough into 16 portions. Shape it into round balls and press a bit in between your palms to make ½ inch thick patty. Set aside.

Heat the oil in a wok.

Line a large plate with paper towels and keep ready.

When the oil is ready, dip a patty into the batter and carefully slide it into the oil. Fry them until they are golden brown. Fry 3-4 patties at a time and remove them with a slotted spatula.

For assembly of the sandwich slice open the paav, spread the cilantro sauce, place the patties, sprinkle the garlic spice blend and close the bun and serve.

 Tips:

The spice blend and cilantro sauce can be made even up to 2 days in advance.

The sauce can be refrigerated until ready to use.

The spice blend can be stored in an airtight container in the refrigerator or room temperature up to a week.

A pinch of baking soda in the batter can make the patties more crisp.

If you are using iodized salt then reduce the quantity.

Healthy Nutritious Pulao

Vegetable Pulao is my all time favourite especially when there is no time for elaborate curries and rotis. A healthy and quick recipe liked by all. 

The addition of soya chunks along with the veggies make it all the more nutritious. Soya is making headlines these days because of its nutrient facts. It is high in protein, iron, dietary fibre, vitamin C and many more...

INGREDIENTS

Basmati Rice	1 ½ cup
Soya Chunks	1 cup
Cumin Seeds	½ teaspoon
Ginger paste	1 teaspoon
Garlic Paste	1 teaspoon
Tomatoes	1 cup
Carrot	1 cup
Beans	½ cup
Peas	½ cup
Vegetable stock cube	1
Water	3 cups+ 1 ½ cup
Salt	As required
Oil	3 tbsp
Bay leaf	1
Garam Masala	½ teaspoon

METHOD

Wash and soak rice for half hour and strain.

Boil 1 ½ cups of water and soak soya chunks in it for 15 minutes. Squeeze out the water and chop into small pieces.

Wash and chop vegetables.

Heat oil. Add cumin and stir for 4 seconds.

Add ginger garlic paste and stir.

Add onion and stir fry till its golden in colour.

Add the bay leaf.

Add the vegetable stock cube, garam masala and mix well.

Sauté the carrot and beans. Cover and cook till the vegetables are half cooked.

Add the tomatoes and cook again till the tomatoes are mashed.

Add green peas and let cook for 2 minutes.

Boil 3 cups of water in a separate vessel.

Add the chopped soya to the vegetable mixture and stir well for a minute.

Check salt, add water. When the water comes to a boil add the rice. Cover and cook on medium flame for 10 minutes.

Stir slowly and cook for another 5 minutes/ till done on slow flame.

Remove the bay leaf.

Serve with raitha and chutney.

Coriander Mint Chutney

INGREDIENTS

Coriander	1 cup
Mint leaves( Pudina)	½ cup
Grated Coconut	1 ½ cup
Chilly	1 or 2 large
Tamarind	A small piece
Onion	1 medium
Salt	As required

METHOD

Chop coriander, pudina, chilly and onion.

Grate coconut.

Mix all the ingredients along with salt and blend coarsely.

Check salt and serve with Pulao / Biriyani.

Sending this recipe to Savory Sunday at The Sweet Details by Amanda

Also sending this recipe(FB, WLI) to Anyone can cook: Series 21 by Umm Mymoonah of Taste of Pearl City.

Carrot Halwa / Easy 4 Ingredients Carrot Halwa

The very famous Carrot Halwa...who hasn't heard of it. It is a traditional Punjabi dessert packed with loads of Vitamin A. Here is a quick and easy 4 ingredients recipe. Love the colour and taste of this halwa.

INGREDIENTS

Recipe Source: My mom

Carrots 8-10 medium

Almonds 5-6

Condensed Milk 1 can (400gm)

Sugar 3/4 cup

METHOD

Peel, wash and grate carrots.

Pressure cook carrots along with sugar on low flame. Cook without water (1 whistle).

Blanch almonds in ½ cup water for 5 minutes. Drain cool and slice them thin.

Add condensed milk to the carrots and let it cook till it gets fully absorbed (in an open cooker).

Garnish with sliced almonds.

Serve hot/ refrigerate for 1 hour and serve.

Tips:

You can add 1 liter milk instead of condensed milk. But cook in an open pan till the milk fully evaporates and the carrot is cooked.

Raisins / Cashews can be used instead of Almonds.