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1. Boil 1 litre milk. add vinegar n curdled it. Make paneer out of it. Srain in a muslin cloth n hang it for 1 hr or till all d whey drain out. Make sure water is not there
2. Mash dis Paneer for some time till it is smooth.
3. Now add 1 tsp sooji and 1 tsp Sugar, Again mash it. Make round balls out of it.
4. Now make syrup in a cooker by adding 1 cup sugar to 5 cup water. Boil till sugar melts.
5. In another bowl make sugar syrup by adding 1 cup sugar n 2 cup water n keep dis for cooling.
6. Now add d paneer balls to d sugar syrup in cooker. cover d cooker. slow d flame after 1 whistle n cook for another 5 min.
7. Let d cooker cool down completely.
8. After dis take out d balls n transfer to d cold syrup dat we have prepared earlier. let d rasgoola be in dis syrup for at least 2 hrs.
For Rasgulla We Prepare two types of Sugar Syrup
one is lighter (1 Cup Sugar + 5 Cup Water)
and other is (1 Cup Sugar + 2 Cup Water) This one is slightly thicker than the above one.
Ingredients For Dosa Stuffing:
3 tsp oil or ghee
a pinch of hing
1 Tsp cumin seeds/jeera
½ Tsp mustard seeds/rai
1 Tbsp chana dal
08-10 Curry leaves/Kadi patta
1.5 tsp Grated ginger
3 Onions sliced
1 Chopped green chillies/hari mirch
½ tsp turmeric powder/haldi
2 tbsp chopped coriander leaves/dhania
Preparing the Dosa Batter:
Rinse the rice and urad dal separately first.
Soak the regular rice in a bowl.
In another bowl soak the urad dal-methi-chana dal in enough water
Grind the urad dal chana dal with methi to a fine batter.
Grind the rice to a smooth batter.
Mix both the rice and urad dal batter with salt.
Cover and let the batter ferment for 7-8 hours.
Preparing the potato Stuffing:
Soak the chana dal in hot water for 30 minutes.
Later drain the chana dal and keep aside.
Heat oil or ghee. Fry cashew nuts and keep aside.
Then mustard seeds. add cumin seeds and drained chana dal.
Now add the onions and curry leaves.
Fry the onions till they become soft. Add the green chilies and ginger.
Add the turmeric powder and Hing. Mix well.
Now add the boiled chopped potatoes. Add the fried cashew nuts and salt
Cook for 3-4 minutes stirring well. Add chopped coriander leaves. Stir and keep aside.
Preparing of Masala Dosa:
Heat a non-stick pan. Don’t use oil on a non stick pan, as then you won’t be able to spread the dosa batter.
sprinkle some water on pan and rub with cotton hanky
Spread the dosa batter in a circular way on the pan. Add some oil on top
Flip and cook the other side. Flip again.
Spread the potato stuffing on one side of the dosa.
Cover with the other half and let the dosa cook for 15-20 seconds.
Serve masala dosa hot with coconut chutney and sambar
3 tsp Oil
1 tsp Finely Chopped Ginger
1 tsp Finely Chopped Garlic
2 Chilli Finely Chopped
2-3 Onion Finely Chopped
1/4 Cup Finely Chopped Carrot
1 Cup Finely Chopped Cauliflower
1/4 Cup Finely Chopped Capsicum
1 tsp Soya Sauce
1/2 tsp Vinegar
1/2 tsp Black Pepper
1/2 tsp Salt
Peel the cardamom and crush the seeds into a coarse powder.
In a heavy bottomed vessel, boil the water.
Add the Sabudana to the boiling water.
Over medium heat, cook the Sabudana while stirring continuously till the Sabudana turns transparent.
Add the milk and cardamom powder to the cooked Sabudana.
Over medium heat, cook till the milk thickens with the starch of the Sabudana.
Add Sugar. Stir till the sugar melts.
Add chopped Dry fruits. boil for 2-3 mins. Turn off heat.
Kheer can be served chilled or warm.
It is a vrat recipe as well. In the navratri, sabudana kheer is a special dish for fasting people.
Soak Sabudana in one-cup water for three to four hours.
Roast peanuts on a hot griddle, peel off the skin and then grind coarsely. Wash green chillies then chop finely. Cut potato cubes and chop coriander leaves. Heat ghee in a pan, add curry leaves, cumin seeds and chopped green chillies. When cumin seeds crackle add the potato cubes. Cook till the potatoes are done. Add sabudana and ground peanuts, for four to five minutes, stirring well. Sprinkle a little water, add salt mix well. Remove from heat. Sprinkle chopped coriander leaves. Serve hot.
2 cup Kuttu Atta
1/2 cup Coriander Leaves (finely chopped)
2-3 Green Chilies (chopped)
1/2 tsp Red Chili Powder
1/2 tsp Black Pepper Powder
1/2 tsp Coriander Powder
Salt to taste
Oil for frying
Mix together the kuttu atta, red chili powder, green chilies, black pepper, coriander powder, coriander leaves and salt.
Mix water and make it into a smooth batter. Keep it aside for 10-15 minutes.
Finely slice the potatoes into diagonal slices.
Heat oil in the pan for deep-frying.
Put the potato slices in the batter and put the batter coated potatoes into the hot oil one by one.
Deep Fry until golden brown and crisp.
Serve hot with green chutney.
Wash, peel and chop the pumpkin.
Heat ghee in the pan and add pumpkin to it. Cook for 2-5 minutes.
Mash the pumpkin well.
Add sugar and cardamom powder. Continue cooking till it thickens.
Transfer to a serving dish or bowls and garnish with chopped almonds.
Heat ghee in a pan and makhaane over a low flame. When, let them cool and then crush them coarsely.
Put makhaanas and milk in a deep pan, and bring the mixture to a boil. Simmer it over low flame, stirring occasionally till makhaanas get cooked and the milk thickens.
When cooked, add sugar and elaichi to the kheer. Stir to dissolve sugar and then simmer for 10-15 minutes.
Makhaane Ki Kheer is ready garnish it with almonds before serving.
Serve hot or chilled.
Snack on these during Navratras
1 cup sabudana
2tbsp chopped coriander
2tsp chopped green chilies
Rock salt (sendha namak) to taste
oil or desi ghee to shallow fry
Soak the sabudana in water for 30 mins.
Drain and set aside.
Boil the potatoes till done.
Peel and mash fine.
Add the soaked sabudana, green chillies, coriander and salt to the potatoes and mix well.
Divide the mixture into equal parts.
Roll our each part into a log or a patty and shallow fry in medium hot oil till golden.
Serve with chutney