Tuesday, September 30, 2014

Rasmalai

INGREDIENTS

For making paneer

Milk 1 litre
Lemon extract/Vinegar 1 spoon

For making rabadi

Milk 1 ltr
Sugar as required
Cardamon powder a pinch

METHOD
PANEER 

Heat 1 ltr of milk and when it starts boiling add lemon extract so that the milk gets curdle. 

Now take thin soft cloth and drain the curdled milk. Then hang it for atleast half an hour.

After half an hour of draining kneed the paneer to soft dough. 

TO PREPARE RABADI

Take a pan and boil another litre of milk in a slow flame at occasional stirring for atleast an hour. 
when the milk starts thickening add required amount of sugar to your taste.

RASMALAI

Take 6 cups of water along with 1 cup sugar and make it to boil to make sugar syrup.

Then make the soft knead dough to small balls. 

Flatten the small balls and add to boiling sugar syrup so that the paneer gets cooked.

Carefully take the cooked paneer and press it softly so that it oozes out the water in it.

Now add the cooked paneer to the rabadi. Let it soak for a while. Add little saffron and almonds.

Keep it in fridge and serve chill.



Paruppu Keerai Masiyal


INGREDIENTS

Onion   1
Tomato 1
Garlic 2 cloves
Green Chillies 2
Spinach
Toor Dhal 1/2 cup
Asafoetida
Turmeric powder a pinch

 For tempering

Mustard seeds
Urad dhal
Dry red chillies
Curry leaves

METHOD

Pressure cook toor dhal along with turmeric powder, little asafoetida and a spoon of oil.

Boil washed spinach leaves with onion, tomatoes, garlic and green chillies.

Now grind both cooked dhal and spinach coarsely. Add salt to taste.

Temper the mixture with mustard seeds, urad dhal, dry red chillies and fresh curry leaves.

Paruppu keerai masiyal goes well with steamed rice..