Saturday, July 4, 2015

Chocolate Rasmalai Recipe

Chocolate Rasmalai

140 ml of sweetened condensed milk (adjust as needed)
1 cup milk
4 tbsp. cocoa powder
1 tsp vanilla extract
Few tbsp. Pistachios or other nuts as desired
12 to 14 rasgulla

How to make chocolate Rasmalai:-
  • Squeeze off the sugar syrup from rasgullas gently. Do not overdo as they turn shape less. Set aside.
  • Heat up the milk and whisk the cocoa powder till smooth and stir in vanilla extract.
  • In a wide pot, add condensed and filter the cocoa mixture to this. Bring it to a boil and consistency you desire by cooking on a low flame stirring constantly.
  • You can add more condensed milk or milk to adjust the sweetness and consistency.
  • Add the squeezed rasgulla and simmer for about 2 to 3 minutes with the pot covered.
  • Chill for about 2 to 6 hours. Ensure the balls are fully dunked in chocolate condensed milk to get a uniform chocolaty color.
  • Garnish with nuts and Serve chilled.

Thursday, July 2, 2015

Veg. Shammi Kebab Recipe

Veg. Shammi Kebab

1 cup dried black chickpeas/kala chana
1 medium sized onion, finely chopped or minced
1 tbsp chopped mint leaves
1 tbsp chopped coriander leaves
1 tsp coriander powder
½ tsp red chili powder
1 green chili, finely chopped
½ tbsp ginger paste
½ tsp garam masala powder
2 tbsp chickpea flour/besan
Oil for frying the kebabs

How to make veg. shammi kebab:-

  • Soak the black chickpeas in water overnight of for 6-7 hours.
  • Drain and pressure cook the chickpeas with enough water and salt till they are thoroughly cooked.
  • Let the pressure settle down in the cooker.
  • Drain the cooked chickpeas now.
  • In a large bowl add the chickpeas and mash them with a wooden spoon or a blender or your hands.
  • Just make a semi coarse mixture and not too smooth.
  • Add all the rest of the ingredients and mix well.
  • Make into small round shaped kebabs or patties.
  • Shallow fry the kebabs in medium hot oil till crisp and browned on both sides.
  • you can also bake the kebabs with a drizzle of oil for a healthier version.
  • Garnish kebabs with mint leaves and serve hot.
  • Serve veg. shammi kebabs with onion-mint salad along with slices of lime and mint chutney.

Wednesday, July 1, 2015

Corn Methi Pulav Recipe

Corn Methi Pulav


Basmati rice ( cooked ) - 2 cups
Corn ( cooked ) - 1/2 cup
Methi ( fenugreek ) leaves - a bunch
Sugar - 1 tsp
Turmeric powder - a pinch
Chili powder - 1 tsp
Onion ( small )  - 10
Tomato - 2
Coconut ( grated ) - 1 tsp
Ginger - a one inch piece
Garlic - 2 cloves
Cumin - 1 tsp
Cardamom - 2 
Clove - 2 
Cinnamon - a small piece
Saunf - 1/4 tsp
Coriander seeds - 1/4 tsp
Salt - as needed
Oil - as needed

How to make corn methi pulav
  • Cut methi leaves.
  • Peel skin of onion, garlic, ginger, cut into pieces.
  • Cut tomato into pieces.
  • Grind onion, garlic, ginger, tomato, coconut, clove, cinnamon, saunf, cardamom, coriander seeds, to a paste.
  • Heat oil in a pan.
  • Add cumin, when it splutters, add ground paste, salt, methi leaves, and fry for a few minutes.
  • Add corn, rice, mix well, sprinkle coriander leaves, and switch off stove.
  • Serve hot.