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.

 

Navratan Korma

 

                                      Navratan Korma Recipe

 

 

 

Ingredients:-

3 cups - Boiled vegetables (9 varieties-potatoes,

 carrots, green peas, French beans, cauliflower,

 capsicum, cabbage, bottle gourd, cluster beans)
150gms - Grated paneer
3 - Tomatoes
2 - Grated onions
1 1/2 tsp -Ginger paste
1 1/2 tsp - Garlic paste
Salt To Taste
1 tsp - Turmeric Powder
1 1/2 tsp - Red chili powder
1 tsp - Coriander powder
2 tsp - Garam Masala Powder
2 tbsp - Cream
6 tbsp - Vegetable oil
1 tbsp - Ghee
1 cup - Milk / water
1/4 cup - Dry fruits (cashew nuts, raisins)
Coriander leaves for decoration

How to make navratan korma:-

·         Boil tomatoes till tender. Allow them to cool. Then peel off the tomato skin to make puree. Readymade tomato puree can also be used.

·         Take 1 tbsp ghee and slightly fry the dry fruits for about 1 min on medium heat.

·         Heat oil in a pan. Fry onions and ginger-garlic paste till golden brown.

·         Add salt, turmeric powder, red chili powder, coriander powder, garam masala and fry for 2-3 minutes.

·         Next add tomato puree and dry fruits. Stir well and cook the mixture for 4 minutes. Ensure that the mixture doesn't stick to bottom of pan.

·         Add milk (use water alternatively). Bring it to boil. Reduce the heat and cook until the gravy becomes thick.

·         Add paneer to the gravy and stir well.

·         Finally add all the vegetables to the above gravy and cook for 5-7 minutes.

·         Serve the navratan korma hot. Put cream and chopped coriander leaves on the navaratna korma decorate.