Chocolate Rasmalai Recipe

Chocolate Rasmalai

Ingredients:-

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.

Veg. Shammi Kebab Recipe

Veg. Shammi Kebab

Ingredients:-

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

Salt

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.

Corn Methi Pulav Recipe

Corn Methi Pulav

Ingredients

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.