Beetroot Poriyal

INGREDIENTS 

Beetroot 1(diced)

Green chillies 2

Chilli powder 1 teaspoon

Turmeric powder 1/2 teaspoon 

Salt (as required)

Mustard seeds 

Urad dhal

Curry leaves

Shredded coconut

METHOD 

Add oil to the pan nd once it get hot add mustard seeds.

When the mustard seeds splitters add urad dhal and curry leaves.

Now add diced beetroot with turmeric nd salt. After few minutes of stirring add chilli powder.

Stir fry beetroot in the medium flame till it gets perfectly cooked.

Garnish the beetroot with shredded coconut. 

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.