Home made Rasmalai Recipe

                         Home made Rasmalai Recipe

 

Ingredients:

Milk      -  2 litre

Sugar    -   required quantity

Saffron   -    a small pinch

Nuts      -   3 tspn ( Badam and Pista)

Lime juice  -  7 tspn ( Pulp should be filtered)

Cardamom powder  -  1 tspn

Water

Process:

 

Step 1:

1. Heat 1 litremilk in a vessel and let it to boil in high flame.

2. Once the milk starts to boil, switch off the flame. Add lime juice little by little and stir well. 

3. At  one stage you will get paneer. Don't add all the lime juice at once, because rasmalai will get hard.

4. Drain the water from paneer in cheese cloth or in any thin cotton cloth. Don't give too much pressure, just press the cloth and drain excess water. 
5. Wash the paneer with cold water to remove the lemon smell.

6. Tie the cloth and let the paneer to hang for 30 mins.

7. After 30 mins, Knead the paneer for 5 mins.

8. Make rasmalai balls from paneer.

Step 2: 

1. To make malai, heat 1 litre milk in a vessel and let it to boil.

2. Once the milk starts boiling, slow the flame. Add milk to saffron and let it to rest for few minutes.

3. Add nuts,  cardamom powder and sugar to the milk and stir well. Adjust the sugar according to your taste.

4. Keep the flame in medium and let it to cook until the milk reduces to half of it's original quantity. Stir the milk regularly. 

5. Switch off the flame once the  the malai gets ready. 

 

Step 3:

1. In a vessel add 1 glass of sugar and 5 glasses  of water and let it to boil.

2. Add the rasmalai balls to the sugar syrup and cook for 7-8 mins by covering the vessel with lid.

3. Now the rasmalai balls will double from it's actual size. 

4. Take out the rasmalai balls in a large plate to cool down. Add some sugar syrup over the rasmalai balls to prevent them from drying.

Step 4:

1. Once the rasmalai balls and malai cools down, add the rasmalai balls into the malai, by draining the sugar syrup.

2. Keep the rasmalai in refrigerator for 6-7 hours and serve. 

This may take time to prepare but once you made this, you will get an awesome dessert. Try the recipe and post your comment.

Check out my channel :  https://youtu.be/eSj6pF-LC1M

Coconut Chutney with onion twist

                     Coconut Chutney with Onion Twist

 

Ingredients:

Onion         -  1 

Tomato      -   1

Ginger       -   1/2 inch

Coconut     -   1/2 coconut grated

Green Chillies  -  5 nos

Roasted channa dal    -  100gm

Curry leaves

Mustard Seeds

Oil

Salt to taste

Process:

 

1. In a Kadai, add oil. Once the oil gets heated, add onion, tomato, ginger and green chillies. Saute everything well for 7-10 mins.

2. Once they are sauted, let them to cool at room temperature.

3. In a mixer jar, add the sauted and cooled onion, tomato, ginger and green chillies. Then add the grated coconut, roasted channa dal, salt and water.

4. Add some water and make a fine paste.

5. For tempering, add oil to the pan. Once the oil gets heated, add mustard seeds and curry leaves. Saute them for few seconds.

6. Pour the tempering to the chutney.

7. Chutney is ready to serve.

This Chutney is different from normal coconut chutney. It goes well with idly, dosa and oothappam.

Try and post your comments.

Check out my channel : https://www.youtube.com/watch?v=L9mCAGxLqDQ

Onion and Carrot Oothappam

                      Onion and Carrot Oothappam

 

Ingredients:

Dosa Batter   -   1/2 kg

Puffed rice     -    3/4 cup ( Grinded to a fine powder)

Onion             -    3 nos

Carrot            -    2 nos

Curd               -    4 tspn

Oil 

Water

Salt to taste

Process:

1. To the dosa batter, add grinded puffed rice and water. Mix everything well. Don't add salt now because this batter should rest for 6-7 hours. 

2. After 6 hours, add curd and salt to the batter.

3. Add some water to adjust the consistency.

 4. In a tawa, pour the batter and make a round. Oothappam should be thick don't make it thin. Add some carrot and onion over the oothappam. Pour some oil and cover with the lid. Cook for some 2 mins.

5. Flip the other side and cook for one more minute.

6. Take the oothappam from the tawa and it is Ready to serve.

This is the delicious Breakfast anyone would love to have. Try the recipe and post your comments.

Check out my Channel : https://www.youtube.com/watch?v=V8yoM3gSnns

Bread Gulab Jamun Recipe

                         Bread Gulab Jamun Recipe

 

Ingredients:

Bread Slices    -   5 (Remove the brown sides)

Milk                 -   3 to 4 tspn ( Cooled to room temperature)

Sugar               -    1/2 Cup

Water               -    1 1/2 glass

Cardamom       -     3 nos

Oil for frying

Process:

1. Crush the bread slices like a powder and add milk little by little to make a dough.

2. Make a small balls out of that dough.

3. Make a sugar syrup by adding water to the sugar and let it to boil for 15 mins in high flame. We don't need thick syrup, so no need to cook for long time. Switch off the flame and add the cardamom.

4. Heat oil in a Kadai.

5. Once the oil gets heated, reduce the flame and add the jamuns into the kadai and fry them slowly.

6. Once the jamuns becomes golden brown, remove from the kadai.

7. Soak the jamuns into the sugar syrup and let it to cool down at room temperature.

8. Bread Gulab Jamuns are ready to serve. 

This is the simple and delicious recipe. Try this and post your comments.

Check out my Channel :  https://www.youtube.com/watch?v=2yZWXwqWAQs

Vendakkai Poriyal || Lady's Finger Fry

                         Vendakkai Poriyal || Ladies Finger Fry

Ingredients:

Lady's finger       -  250 gms

Onion                   -  1

Mustard seeds    -  1/2 tspn

Channa dal          -   1/2 tspn

Home made chili powder  -  1 tspn

Oil  -  1 tspn

Water

Salt to taste 

 

Process:

1. Saute the lady's finger for few minutes to avoid the stickyness from the lady's finger.

2. Heat oil in a kadai.

 3. Add mustard seeds and let it to splutter. Then add channa dal and saute few seconds.

 4. Add onion and saute well.

5. Add lady's finger to the kadai and saute for a minute.

6. Now add chili powder and salt. Mix everything well.

7. Add very little amount of water in a kadai. Don't add too much of water, then it goes sticky. Just spray some water.

8. Cook for some 15 minutes in low flame. Then turn off the flame.

9. Ready o serve. Lady's finger has lot of benefits and it is ideal vegetable to eat during pregnancy. It has Vitamin C and Calcium..

Check out my Channel :  https://www.youtube.com/watch?v=jFUNQ3mXSgY

Vendhaya Kozhambu

                              Vendhaya Kozhambu Recipe

Ingredients:

Onion      -   100gm ( Try to use small onion)                          

Tomato    -   100 gm

Garlic       -   3 Whole garlic

fenugreek seeds  -  1/2 tspn

Cumin seeds       -   1/2 tspn

Home made chilly powder   -  2 tspn

Tamarind          -  lemon sized ( Soak and take the tamarind extract)

Mustard seeds  - 1/2 tspn

Sesame oil        -  3 tspn ( Use sesame oil for better taste and this is healthy too)

Curry leaves

Salt to taste 

 

Process:

 

1. Heat oil in a pan, add fenugreek seeds and cumin seeds. Let them to sputter for few seconds. Switch off the flame and let them to cool down. Grind them well.

2. Heat oil in a kadai and add mustard seeds. Once the mustard seeds starts to splutter, add garlic, curry leaves and saute for few seconds. 

3. Add onion and saute well.

4. Add tomato to the kadai and saute till the tomatoes become soft.

5. Pour the tamarind extract into the kadai. Add chilly powder and salt. Mix everything well.

6. Once the curry becomes thick, add the grinded fenugreek and cumin seeds into the kadai and turn off the stove after few seconds.

7. Ready to serve. This is the healthy and tasty curry which goes well with rice.

 

Check out my channel : https://www.youtube.com/watch?v=HLKFIe0mR24

Pot Kulfi Recipe

                                   Pot Kulfi Recipe

Ingredients:

Milk     -   1 litre

Nuts     -    2 tpsn ( add badam or pista or both)

Sugar   -    5 to 7 tspn ( adjust according to your taste)

Cardamom Powder  -  1/2 tspn

Process:

1. Heat the milk and let it to boil in high flame.

2. Once the milk starts boiling, turn the flame to low and add nuts, cardamom powder and sugar. Stir well.

3. Stir continuously, so that the milk don't stick to the sides and bottom of the vessel.

4. Switch off the flame when the milk reduces to 1/4th from it's original quantity. It  may take 20-25 minutes to finish the cooking process.

5. Once the cooking process done, let them to cool down in room temperature.

6. Pour the milk into the pot and keep in freezer for 7 to 8 hours.

7. Pot Kulfi is ready to serve. This makes an awesome dessert.

Check out my channel: https://www.youtube.com/watch?v=29_0m8nyFwM&t=32s

 

Karunai Kizhangu Varuval ( Yam Fry)

                                    Karunai Kizhangu Varuval ( Yam Fry)

Ingredients:

Karunai Kizhangu (yam)    -   250 gms

Turmeric powder                -   ½ tspn 

Home made chili powder  -  1 tspn

Oil

Water

Salt to taste

 

Process:

1. In a vessel, add yam, turmeric , water and salt. Boil the yam well.

2. Let the yam to cool in room  temperature. Once they are cooled drain the water and add chili powder. Add salt if required else don’t need. Marinate for 10 minutes.

3. Heat oil in a tawa and add the yam one by one. Cover the tawa with lid and cook in low flame for 7-10 mins.

4. Turn the yam to other side and cook for another 10 mins in low flame by covering the tawa.

5. Ready to serve. This goes well with sambar rice and curd rice.

Check out my channel : https://www.youtube.com/watch?v=6D02HelDTi4