KESAR RASMALAI

INGREDIENTS:
For Malai:
1/2 gallon Whole Milk
2 Tbsp Lemon Juice or Vinegar.
2 Cups Sugar
Water
For Ras:
Evaporated Milk 2 Tins
Sugar
Saffron few strands

METHOD:

In a heavy bottomed pan cook milk and bring it to boil.
When it starts boiling add lemon juice and stir continuously until the milk curdles completely.
Let it cool and set completely. Drain using muslin or cotton cloth using as much strength. ( I wash the paneer to remove the lemon flavor from it. To do it slowly drain it in muslin cloth and when doing it hold it under running water with your hands running thro the paneer)
Place a heavy weight on this to drain away all the excess water for about 7 mins. Note- there should be no water left else the panner balls will break when put in sugar water.

Now put the above in the food processor and run it. You will first see the paneer break into small pieces and then it slowly forms a whole lump just like chapathi dough. slowly form small round balls out of it.

Meanwhile in the pressure cooker add 1 cup of water along with 1 cup of sugar. When the sugar melts in the water add just 10 paneer balls keeping a good distance between each of them and pressure cook for 2 whistles. Repeat the process untill all is done adding little sugar and water as required for each batch.
In another pan heat the evaporated milk with sugar and saffron and bring it to boil.
To this add the above sugar malai balls draining them slightly.
Chill for a few hours and enjoy.

CHOCOLATE PASTRY(EGGLESS)

INGREDIENTS:
1.5 Cups self rising flour or All Purpose Flour or Maida
2.5 Cups Sugar
1.5 tsp Baking Powder
1.5 tsp Baking soda
3/4 cup Chocolate powder
1.5 tsp Coffee Powder
Oil - 1/3 cup
1 cup- Milk
1 Tbsp Vanilla extract
1 Cup Hot water
1 tsp salt

For Decoration:-
Cool Whip
Chocolate bar- grated
Chocolate sauce
Sprinkles

METHOD:

Preheat the oven at 350 degree.
Sieve all the dry ingredients twice and keep aside.
Put all the rest of the ingredients along with the dry ingredients except milk and water and churn it nicely in the food processor.
Now add hot milk and hot water and again process it well. Note: the batter will be watery and will freely flow(just like chocolate syrup).
Pour this batter into a well greased pan and bake it for around 45 mins or until completely done.
Note: for decoration you can just use anything. I just layered it with cool whip and on top decorated it with some chocolate sauce.

THAI EGGPLANT BASIL

INGREDIENTS:
2 Chinese Eggplants ( thin, long purple eggplants)- chopped into thin fingers.
25-30 Basil leaves chopped
8 Lime Leaves( optional- I didn't use it as I couldn't find them)
1 Tbsp Sambal Oelek
4 cloves of Garlic- chopped
1 Tbsp Soy Sauce
1 tsp Brown Sugar
Salt as per taste
2 Tbsp Olive Oil
Lemon rinds of 1 Lemon

METHOD:

Heat olive oil in a heavy bottomed pan and toss in the chopped garlic until softened.
To this add the eggplant, toss and let it cook nicely. Then add salt and Sambal Oelek along with Soy Sauce.
Add basil and keep tossing slowly until all the leaves are nicely wilted.
Now add the lemon rinds.( Be careful when when removing the rinds from lemon. Just grate lightly taking care that you don't grate the white as it then becomes bitter)
Serve steaming hot with white rice.