30
Apr 16

Rasmalai(Indian sweets)

Why not we celebrate this summer with thandha – thandha, cool-cool Rasmalai, which uplift your mood and make you feel refreshed and energized, this is most grand, noble, and delectable sweets from India. It is served at any occasion.

The recipe has dash of saffron and elaechi (green cardamom) sprinkle of almond and pistachio.

Ingredients:

For making paneer ball:

  • Whole milk: 1 liter
  • Synthetic vinegar: 1 serving spoon
  • Water: 1 cup
  • Sugar: 1 teaspoon
  • Green cardamom: 2 no.

For making thick milk syrup/rabri:

  • Milk: 1 liter (whole)
  • Green cardamom: 5-6 no.
  • Saffron: 1 pinch
  • Almond: 10-12no.
  • Sugar: 3 tablespoon

Preparation:

  1. Boil the milk; stir continuously so that it should not stick to bottom.
  2. Be careful it should not overflow from the pan, put off the flame.

Method:

  1. Add one cup of water, wait for 3-4 minutes, and add vinegar into the milk; stir well until paneer and water get separated.
  2. Immediately add little more quantity of vinegar, if it is not fully separated.
  3. Take a bowl, keep soup strainer over it.
  4. Put fine thin handkerchief/paneer strainer cloth on the strainer.
  5. Pour paneer and water on it.
  6. Let the water get drained, clean and wash this paneer with running water and hang till all water drain out.
  7. Now take a flat plate or grid of cooker, place this gathered paneer (paneer Potali) on the cooker grid.
  8. Place a plate on the paneer, and put weight (you can use strained water bowl) at the top of the paneer. See the photo.
  9. Wait for 10-15 minutes; Open the paneer Potali, paneer is ready to mash with palm, make smooth dough as shown in photo.
  10. Mash paneer with cardamom and sugar powder till it gets smooth texture; divide this smooth paneer dough into 12-13 pieces, makes small balls and slightly presses this to give small tikki shape, keep aside.
  11. Place pressure cooker on the stove with 1 liter of water and 4 teaspoon of sugar, add prepared tikki in it, close the lead, at full cooking pressure lower the heat and cook for 4-5 minutes, put off the flame, allow it to cool.
  12. Take a wide mouth heavy bottom pan, apply some ghee (clarified butter) at the base and inner wall of the pan, Pour the milk into the pan and allow it to boil on high flame, keep stirring and scraping the sides of the vessels at regular interval.
  13. After 5-6 minutes add saffron and green cardamom, allow it to cook till it become half, add sugar and cook for couple of minutes, put off the flame. Allow it to cool, transfer it into serving bowl and keep it into refrigerator for 1-2 hours.
  14. Now take out the tikki from cooker, squeeze the tikki with palm and put in into prepared thick milk/malai.
  15. Decorate with sliced pistachio, sliced almond, green cardamom powder and saffron thread.
  16. Again store in refrigerator and serve whenever you wish.
    Rasmalai

    Rasmalai

    Ingredients

    Ingredients

    add vinegar

    add vinegar

    paneer and water gets separated.

    paneer and water gets separated.

    Pour paneer and water

    Pour paneer and water

    Let the water get drained

    Let the water get drained

    clean and wash this paneer with running water

    clean and wash this paneer with running water

    Ingredients

    Ingredients

    mash with palm

    mash with palm

    smooth paneer

    smooth paneer

    small paneer tikki

    small paneer tikki

    cook the paneer tikki

    cook the paneer tikki

    take out the tikki

    take out the tikki

    Pour the milk

    Pour the milk

    add saffron

    add saffron

    add saffron and green cardamom

    add saffron and green cardamom

    cooked tikki and prepared thick malai rabri

    cooked tikki and prepared thick malai rabri

    put in into prepared thick milk/malai.

    put in into prepared thick milk/malai.

    Rasmalai

    Rasmalai

    20160329_143436

    Rasmalai

    Rasmalai

    Rasmalai

    Rasmalai

    Rasmalai

    Rasmalai


28
Apr 16

Watermelon iced green tea

Tamil Nadu is known for its hot, humid and rowdy summers, so here is a cup of Watermelon iced green tea, which is able to beat the heat of summer. This is the best summer refreshing tea recipe.

The benefits of this tea are simply amazing; it is Easy to prepare and extremely healthy and gives cooling effect to the body. This tea is packed with the antioxidant benefit of green tea.

The lycopene in watermelon and catechin in green tea are potent antioxidants with proven anti aging benefits. Watermelon provides good quantity of vitamin C and A

Ingredients:

  • Water melon: 1 cup (heaped)
  • Green tea bag: 2no.
  • Honey/sugar: 1 tablespoon
  • Water: 1 cup

Preparation:

  1. Discard the upper white layer of watermelon and cut into pieces, put the watermelon into juicer and blend well, strain the juice. Keep into refrigerator.

Method:

  1. Boil 1cup of water. Lower the flames, allow it to boil for couple of minutes.
  2. Take a teapot, put teabags into it. Decant the boiled water into the tea pot.
  3. Let the teabag immersed into the water for about 10 minutes, strain and chill in the refrigerator for about 2 hours.
  4. Add watermelon juice and honey into the tea, refrigerate for another one hour. Serve chilled.
    Watermelon iced green tea

    Watermelon iced green tea

    Ingredients

    Ingredients

    Ingredients

    Ingredients

    Ingredients

    Ingredients

    strain the juice

    strain the juice

    Add watermelon juice and honey

    Add watermelon juice and honey

    Add watermelon juice and honey

    Add watermelon juice and honey

    Watermelon iced green tea

    Watermelon iced green tea

    Watermelon iced green tea

    Watermelon iced green tea

 


25
Apr 16

Homemade curd

Curd boosts our immune system, helps hormone production and keeps our bones and organs healthy, above all our brain too.Good homemade natural curd has great flavor and it is very satisfying.

Ingredients:

  • Milk (full cream/ as you wish): 1 liter
  • Green cardamom: 2-3 no.
  • Curd/yogurt: 1 table spoon

Preparation:

  1. Boil milk and continue it at least 10-12 minutes on lower medium flame.
  2. Boil few more minutes to make thick curd.
  3. Open cardamom skin from one side.

Method:

  1. Cool down this milk to Luke warm/room temperature.
  2. Add green cardamom in the milk. Green cardamom adds flavor as well as keeps the curd sweet for longer.
  3. Add curd/ yogurt into the milk; stir well to mix with milk.
  4. Cover it and put this in a warm place, after 6-8 hours, depending on the weather, it gets ready faster in warm weather.
  5. You can make curd into casserole in the winter season, or you should keep it warm by wrapping paper or cloth.
  6. Now your curd is ready, you can keep into refrigerator to store for a week or two.
  7. Now thick and creamy homemade curd is ready to serve with paratha, and for many more use like paneer paratha, flex seed paratha…..
  8.  Full cream milk curd sets properly, it is thick and creamy. Other milk curd does not set well and it is watery.
  9. Curd is very- very easy to make at home.
    Homemade curd

    Homemade curd

    Ingredients

    Ingredients

    Add curd/ yogurt

    Add curd/ yogurt

    Homemade curd

    Homemade curd

    Homemade curd

    Homemade curd


24
Apr 16

Fish biryani (fish tahari /fish pulao)

Biryani is all time favorite traditional recipes and cooked in all over India especially in south India. It is one pot meal of rice lovers. Fish biryani is very delectable dish; always use bigger chunks of pieces as they are cooked very fast .you can use any types of fish, but preferably using the fish with single bone or boneless. This recipe is very delicious and nutritious.

Ingredients:

  • Basmati rice: 1 cup (150-200 gm)
  • Fish: 4 pieces (150-200 gm)
  • Refined oil/cooking oil l: 5 tablespoon
  • Curd: ½ cup
  • Onion: 50gm
  • Cumin seed: 1 teaspoon.
  • Salt: 1 teaspoon
  • Water: 2 cup
  • Ginger: 2 inch piece
  • Garlic: 3-4 flakes
  • Green chili: 4 no.
  •  Potato: 2 no. (Medium size)
  • Tomato: 1 no. (Medium size)
  • Cabbage: 1 bowl (chopped)
  • Lemon: 1 no.
  • Whole Garam masala:
  • Clove: 3 no.
  • Cinnamon: 2 inch stick
  • Green cardamom: 2 no.
  • Black cardamom: 1 no.
  • Mace: 2 inch piece

Preparation:

  1. Clean the fish properly with running water. Add lemon juice. Leave it for 5-7 minutes. Again wash the fish drain out all the water.
  2. Take a bowl; put Garlic paste, salt, turmeric powder, mix well and make paste. Rub the paste on the fish. Keep aside.
  3. Clean and wash rice. Keep aside in a sieve.
  4. Slit the green chili, keep aside.
  5. Chop the potato, onion, tomato, cabbage, ginger and garlic. Keep aside.
  6. Make paste of ginger, garlic and green chili, keep aside.
  7. Fry the fish, keep aside.

Method:

  1. Heat 3 tablespoon of oil in a fry pan.
  2. Add cumin, whole Garam masala and green chili, sputter for few seconds, add chopped onion; fry it in high flame till it gets transparent.
  3. Add potato, cabbage and tomato one by one in sequence, frying after 2 minutes each.
  4. Add ginger, turmeric powder, chili powder, coriander powder and salt, fry for couple of minutes, and add curd, reduce the flame to lower, cook till vegetables are 80% done.
  5. Add washed rice and fry for 3-5 minutes.
  6. The moment some of rice begins to change color, add hot water, Place on high flame, when it starts to boil, add fried fish in it.
  7. Reduce the flame and cover the pot, cook it till rice is done.
  8. Put off the flame, Allow to cool for about 5-6 minutes, after cooling, stir lightly with the help of fork, and add lemon juice and green coriander leaves.
  9. Serve Fish biryani (fish tahari /fish pulao) in a rice plate and decorate with left over green coriander leaves.
  10. Mouth watering Fish biryani (fish tahari /fish pulao) is ready to serve with raita.
Fish biryani (fish tahari /fish pulao)

Fish biryani (fish tahari /fish pulao)

Ingredients

Ingredients

Fry the fish

Fry the fish

Ingredients

Ingredients

Add cumin, whole Garam masala and green chili

Add cumin, whole Garam masala and green chili

add chopped onion

add chopped onion

add chopped onion

add chopped onion

Add potato

Add potato

Add potato, cabbage and tomato

Add potato, cabbage and tomato

Add potato, cabbage and tomato

Add potato, cabbage and tomato

Add potato, cabbage and tomato

Add potato, cabbage and tomato

Add ginger, turmeric powder, chili powder, coriander powder and salt

Add ginger, turmeric powder, chili powder, coriander powder and salt

add curd

add curd

add curd

add curd

add curd

add curd

Add washed rice

Add washed rice

Add washed rice

Add washed rice

Add washed rice

Add washed rice

add hot water

add hot water

add hot water

add hot water

add fried fish

add fried fish

add fried fish

add fried fish

cook it till rice is done

cook it till rice is done

add lemon juice and green coriander leaves

add lemon juice and green coriander leaves

Fish biryani (fish tahari /fish pulao)

Fish biryani (fish tahari /fish pulao)

Fish biryani (fish tahari /fish pulao)

Fish biryani (fish tahari /fish pulao)

Fish biryani (fish tahari /fish pulao)

Fish biryani (fish tahari /fish pulao)

Fish biryani (fish tahari /fish pulao)

Fish biryani (fish tahari /fish pulao)

  • fish is rich in protein, iron, Zinc, iodine, potassium calcium etc…
  • Fish protein is one of the best proteins.
  • It is very high in calcium, phosphorus and vitamin B6.
  • Fish is a brain booster.
  • Have fish thrice in a week, it does not matter whether it is river fish or sea fish.

23
Apr 16

Kesar elaichi kulfi (saffron cardamom kufi)

Summer can never be fun without ice cream, everybody’s heart get dancing after taking ice-cream.This kulfi was really appreciated by my family member, it was finished same day.

Ingredients:

  • Full cream milk: 1 liter
  • Khoa/Mawa: 250 gm
  • Sugar: 100 -150 gm
  • Makhane (Fox nut):  15-20 no.
  • kesar(Saffron): 1 pinch
  • Almond:  15-20no.
  • Cashew nut: 15-20 no.
  • Elaichi (Green cardamom) : 7-8 no.

Preparation:

  1. Dry roast fox nut till it gets crisp. Allow to cool, grind coarsely along with half quantity of almond and cashew nut. Keep aside.
  2. Slice thinly the rest half quantity of almond and cashew nut, keep aside.
  3. Peel off green cardamom, make powder, and keep aside.

Method:

  1. Take a wide mouth heavy bottom pan.
  2. Apply some ghee (clarified butter) at the base and inner wall of the pan.
  3. Pour the milk into the pan and allow it to boil on high flame, keep stirring and scraping the sides of the vessels at regular interval.
  4. After 8-9 minutes it reduces to half of volume, add saffron (see the photo). Don’t forget to scrap and stir continuously.
  5. Next 3-4 minutes milk will become thicker add Khoa and sugar, reduce the flame.
  6. Milk starts getting thick consistency with granular texture (see photo).
  7. Further within couple of minutes add mixture of coarsely grinded fox nut almond, cashew nut.
  8. Next couple of minutes milk starts to solidify, further couple of minutes; it will become thick, now put off the flame, allow it to cool, add cardamom powder and blend the mixture.
  9. Add ¼ quantities of dry fruit into it; pour this mixture into the cup/kulfi mould decorate with left out dry fruit, freeze the kulfi for 6-8 hours.
  10. Now, Kesar ilayachi kulfi (saffron cardamom kufi) is ready to serve, you can serve directly.
    Kesar elaichi kulfi (saffron cardamom kufi)

    Kesar elaichi kulfi (saffron cardamom kufi)

    Ingredients

    Ingredients

    Pour the milk into the pan

    Pour the milk into the pan

    allow it to boil

    allow it to boil

    add saffron

    add saffron

    add Khoa and sugar

    add Khoa and sugar

    add Khoa and sugar

    add Khoa and sugar

    add Khoa and sugar

    add Khoa and sugar

    add mixture of coarsely grinded fox nut almond, cashew nut

    add mixture of coarsely grinded fox nut almond, cashew nut

    milk starts to solidify

    milk starts to solidify

    milk starts to solidify

    milk starts to solidify

    blend the mixture

    blend the mixture

    Add ¼ quantities of dry fruit

    Add ¼ quantities of dry fruit

    Add ¼ quantities of dry fruit

    Add ¼ quantities of dry fruit

    pour this mixture into the cup/kulfi mould

    pour this mixture into the cup/kulfi mould

    decorate with left out dry fruit, freeze the kulfi for 6-8 hours

    decorate with left out dry fruit, freeze the kulfi for 6-8 hours

    Kesar elaichi kulfi (saffron cardamom kufi)

    Kesar elaichi kulfi (saffron cardamom kufi)

    Kesar elaichi kulfi (saffron cardamom kufi)

    Kesar elaichi kulfi (saffron cardamom kufi)