Masaledar Rajma

 

Masaledar Rajma Recipe

 

Ingredients:-

1 cup rajma (dry) soaked overnight in plenty of water.

1 cup chopped tomatoes

1 capsicum chopped

1 stalk curry leaves

1 tbsp. coriander leaves finely chopped

2 green chilies slit lengthwise

1/4 cup coconut scraped finely

1 tsp. red chili powder

1 tsp. coriander seed powder

1/4 tsp. turmeric powder

1/4 tsp. garam masala powder

1/2 tsp. sambhar masala powder

3-4 pinches asafetida

salt to taste

1 lemon

1/2 tsp. cumin seeds

1 tbsp. ghee

2 tbsp. oil

 

How to make Masaledar Rajma:-

·         Wash and pressure cook rajma in plenty of water, till very tender, (at least 6 whistles).

·         Drain, wash with clean water, keep aside. Grind 2 tbsp, cooked rajma with 1/2 cup water in a mixer.

·         Heat oil in a pan, add cumin seeds and asafetida, allow to splutter.

·         Add coconut, stir fry for a minute. Add capsicum, curry leaves, tomatoes, stir fry for 2 minutes.

·         Add all dry masala powder, stir for a minute. Add boiled rajma, 1 cup water, salt, cook for 3-4 minutes after boil resumes.

·         Add ground rajma, stir and cook till gravy is thick not watery.

·         Add lemon juice, ghee, stir and remove into serving dish.

·         Garnish with chopped coriander.

·         Serve hot with steamed rice or naans, etc

 

Ghevar

 

Ghevar Recipe

 

Ingredients:-

4 Cups flour

2 Cups ghee

4 Cups water

1 Cup milk

1 tbsp Almonds (chopped)

1 tbsp Pistachios (chopped)

1 tsp Cardamom powder

1 tsp Saffron (soaked in milk)

1 1/2 Cups sugar

1/2 tsp Yellow colour 

How to make Ghevar:-

·         Mix flour, ghee, milk and 3 cups of water to make a batter.

·         Dissolve colour in the remaining water.

·         Mix the coloured water to batter.

·         Take an aluminium or steel cylindrical container.

·         Cylinder should have a height of at least 12", and a diameter of 5-6".

·         Fill half of the cylinder with ghee and heat.

·         Once the ghee is hot, pour a glass of batter in the centre of ghee.

·         Allow foam to settle.

·         Pour a glassful of batter in ghee again.

·         Once the foam gets settled again, place ghevar on mesh.

·         Prepare sugar syrup of one tar consistency.

·         Dip ghevar in syrup so as to remove the extra oil.

·         Keep it for cooling.

·         Pour few drops of saffron water.

·         Sprinkle chopped almonds, pistachios and cardamom powder and ghevar is ready.

 

Bengali Rasgulla

                                   Bengali Rasgulla Recipe

 

Ingredients:-

4 cups milk

1/4 cup lemon juice

1 1/2 cups sugar

4 1/2 cups water 

How to make Paneer for Rasgulla:-

• Mix lemon juice in half cup of hot water and keep aside.
• Boil the milk in a heavy bottomed pan over medium heat, stirring occasionally, making sure not to burn milk.
• As the milk comes to a boil, add the lemon juice gradually and stir the milk gently. The curd will start separating from the whey, turn off the heat.
• Once the milk fat has separated from the whey, drain the whey using a strainer line with cheesecloth or muslin cloth.
• Wrap the curd in a muslin cloth, and rince under cold water, and squeeze well. This process takes out the sourness from the lemon.
• To take out the excess water squeeze the cloth, or press the wrapped paneer under a heavy pan for about one hour.Taking the right amount of water out of the paneer is the most important part of this recipe.
• To check if enough water is out of the paneer, take a little piece of paneer on your palm and rub with your fingers. After rubbing the paneer for about 15-20 seconds, you should be able to make a firm but smooth ball.
• Once the paneer is drained, place on a dry, clean surface and knead the paneer for 3-4 minutes until the paneer is almost rolls into smooth soft dough.
• Knead the paneer by dragging the palm of your hand hard on the paneer. Keep scooping it back to togather and knead more. If the paneer is too crumbly, add a teaspoon of water. Your palm will be little greasy. 

How to make Rasgulla:-

• Divide the dough into 12 equal parts and roll them into smooth balls.
• To make the balls apply some pressure at the first and then release when forming the balls.
• Mix the sugar and water in a pressure cooker on medium high heat and bring to a boil.
• Add the paneer balls and close the pressure cooker. After the pressure cooker starts steaming, turn the heat to medium and cook for about seven minutes.
• Make sure the pressure cooker is large enough to accommodate the finished Rasgullas, as they will expand to about double in the volume while cooking in the syrup.
• Close the heat and wait a few minutes before you opening the pressure cooker. Pour cold water over the pressure cooker before opening.
• Rasgullas should be little spongy. After rasgullas are refrigerated the sponginess will reduce and will be soft in texture.
• Serve the Rasgullas chilled.

 

Theplas

 

                                                      Theplas Recipe

 

 

 

Ingredients:-

1 cup Wheat Flour
2 crushed Green Chillies
1 tsp Red Chilli Powder
1/2 tsp Haldi (turmeric)
1 tbsp Ginger & Garlic paste
1 tsp Ajwain 1 pinch Hing
1/2 bunch Methi Leaves
1 tsp Coriander powder
1 tsp Cumin Seeds powder
Salt to taste
Oil as needed

How to make Thepla :-

·         Put wheat flour in a flat vessel bowl.

·         Mix all the ingredients in it including the methi  leaves.

·         Add 1 tsp oil and knead it. Let it stay for 15 minutes.

·         Then make even size small balls of the dough.

·         Roll them separately with a rolling pin into a round shape.

·         Heat the griddle and roast each of the rolled out theplas one by one.

·         First roast one side and then turn it upside down.

·         Then put 1/2 tsp oil on the turned side and again it upside down.

·         Repeat the same with the other side.

·         When evenly roasted remove it from griddle.

·         Repeat this for all the balls.

·         Serve them hot with chutney or curd.