Recipe of Sponge Rasogolla

Sponge Rasogolla

Ingredients :

Milk : 1ltr
Lemon : 2 (Medium size )
Sugar : 1 cup
Cardamom : 1/2 tbsp
Water : 10 cups



Process :

Boil the milk and switch off the flame and wait for 30 seconds. Now mix the lemon juice in 1/4 cup of water. Add 1/3 of the lemon juice to the milk and steer it. Reapet the procss thrice. Do not pour the entire lemon juice at one go. When the milk will curdle completely,  rest it for 30 seconds. Strain the water to separate the cottage cheese or chana using a piece of cotton cloth. Wash the chana with cold water to reduce the sourness of lemon. Now wash it again over the cloth. Squeeze the cottage cheese by knotting the cloth tightly to drain the excess water from the chana. Now hang the chana for 30 minutes to drain the remaining water from it.

After 30 minutes, take out the lump of the chana on a flat plate. Add 3/4th of the cardamom powder in it. Switch on the flame and take a large pan and add 10 cups of water and 1 cup of sugar. Sprinkle the remaining cardamom powder from the surface. Let it boil. By this time smash the cottage cheese for 2 to 3 minutes by using your palm. Do not make it too smooth. Prepare 10 small balls out of this dough. When the sugar syrup will start boiling, put the balls one by one gently. Cover the pan and let it boil for 5 minutes in high flame . Open the lid and turn the balls up side down. Now cover it again and let it boil for another 15 minutes in low to medium flame. Put the balls and syrup in a separate bowl and rest it for 8 hours under normal room temperature.

Your Sponge Rasogolla is ready to serve.

 Keep in mind that all the rasogollas are submerged in syrup and the bowl is large enough so that all the balls get sufficient space to absorb the syrup.

Do not keep the sweets inside the fridge.

 

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Recipe of Dhania Aloo

Ingredients:

Potato: 500g

Coriander leaf: 2 bunches

Tomato: 2 pieces

Garlic:  5 cloves

Green chilli: 2 pieces

Pea: ½ cup

Kashmiri red chilli powder: 1 tbsp

Turmeric powder: ½ tbsp

Salt as per taste

Sugar: ½ tbsp

Cumin seed: ¼ tbsp

Red chilli: 1 big

White oil: 4 to 5 tbsp

Method:

Cut the potatoes into half and boil. Keep aside. Wash the coriander leaves and take it into a jar, add tomatoes, green chilies and garlic cloves. Grind all the ingredients to get paste of all. Heat oil in a wok, add red chilli and cumin seed and fry for few seconds. Now add the coriander-leave paste and fry for 3 to 4 minutes. Now, add peas, turmeric, kashmiri red chilli powder, salt and sugar and mix all the ingredients properly. Fry until oil is oozing out. Add boiled potato slices into the gravy. Add ½ cup of water and cook it until the gravy becomes thicker.

Dhania Aloo is ready to serve. Garnish the preparation with butter cubes to the taste.  

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Recipe of Paneer Makhni

Recipe of Paneer Makhni :

Ingredients:

Cashew nut: 8 to 10pcs

Tomato: 400 g

Paneer: 200 g

Butter: 1 tbsp

Green cardamom: 2pices

Cinnamon stick: ½ inch

Clove: 2 pieces

Green chilli: 1 (deseeded)

Ginger garlic paste: 1 tbsp

Red chilli powder: 1 tbsp

Sugar: ½ tbsp

Garam masala powder: 1 tbsp

Kashuri methi (): ¼ tbsp

Cream: ¼ cup

Salt as per your taste

Process:

Soak the cashew nut in hot water for 5 minutes. Deseed the tomato and cut it into small square pieces. Now make a paste with those soaked cashew nuts and chopped tomatoes together. Take a wok and heat 1 tbsp butter. Add sliced green chilli, cardamoms, cinnamon stick and cloves. Now add ginger garlic paste and stir it, when the raw aroma will be dissolve then add the tomato cashew nut paste. Cook it for 5 minutes. Now, add salt, red chilli powder, garam masala powder and coriander powder (1/2 tbsp optional) stir it for 2 minutes. Now add 1 cup of water and sugar. Now simmer the flame, cover the wok and cook until the gravy turns thicker. Now add the square pieces paneer into the gravy. Sprinkle kashuri methi leaves on it and cook for 2 minutes. Garnish with cream and serve it with roti, parantha or any type of rice dishes.

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Recipe of Sweet and Sour Chicken

Ingredients:

·       Boneless Chicken – 2 cups

·       Sweet and sour sauce  – 2 cups

·       Blended egg – 2

·       Corn flour – 1 tbsp

·       Salt to taste

·       Black pepper as per taste

·       Refined oil- 1 cup

Ingredients for preparation of Sweet & sour Sauce:

·       Vinegar – 3/4 cup

·       Sugar – 3/4 cup

·       Water – 1cup

·       Refined Flour  - 2 tbsp

·       Soya sauce – 1 tbsp

·       Tomato sauce – 4 tbsp

·       Ajinomoto – 1/2tbsp

Method of preparing of Sweet & sour Sauce:

Mix all the above ingredients in a pan. Cook for sometime in low flame. Stir constantly till the mixture becomes thick and smooth like tomato sauce. Keep it aside and go for the main preparation.

Take a bowl and blend egg, water, corn flour and salt. Watch that the batter should be smooth.  Now dip the chicken pieces in the batter. Now deep-fry the chicken pieces in oil and keep aside. Take another wok and pour two cups of sweet and sour sauce and put it in low flame. Once the sauce gets heated add the chicken pieces one after another gently. Mind that the sauce should not be too much heated as it was already cooked. After it starts boiling turn off the oven. Your Sweet and Sour Chicken is ready to serve. Serve hot, most preferably with nun or roti and salad.

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Recipe of Green Chutney

Ingredients:

·       Coriander leaves: 1 cup

·       Pea nut: 100 gms

·       Normal curd: 3 tbsp

·       Lemon juice: of 1 piece

·       Green chilli: 2 pieces

·       Red chilli powder: 1 tbsp

·       Asafoetida(hing): 1 pinch

·       Mustard seed: ½ tbsp

·       Curry leaf: 8 to 10 leaves

·       Refined oil: 1 tbsp

·       Salt as per taste

Method:

Take the mixer grinder jar. Place curry leaves, peanuts, curd, lemon juice, green chilli and salt in it. Grind mildly and to get thick paste. Take a small wok and heat the oil. Once oil is heated, add mustard seed and curry leaves and sauté for few seconds. Turn off the gas oven and add asafoetida (HING) and red chilli powder. Now add the hot oil with mustard and curry leaves in the paste. Mix the ingredients well. Your green chutney is ready. Serve it with Tandoori, idly or dosa.

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Recipe of Chicken Tandoori

Ingredients:

·       Chicken: 6 big pieces

·       Lemon juice: 2 pieces

·       Normal curd: 1 cup

·       Red chilli powder: 1 tbsp

·       Kashmiri chilli power or food colour: 1 tbsp

·       Cumin powder: 2 tbsp

·       Chat masala powder: 2 tbsp

·       Ginger paste: 2 tbsp

·       Garlic paste: 2 tbsp

·       Mustard seed paste: 2 tbsp

·       Refined oil: 4 tbsp

·       Sugar optional

·       Salt as per taste

·       Butter : 1 cube

Method:

Take a big flat bowl. Add curd, ginger paste, garlic paste, mustard paste, cumin powder, red chilli powder, food colour, salt, refined oil and lemon juice in it. Mix all the ingredients properly that no lump remains in it. Now marinate the chicken with this mixture and leave it for three hours in the freeze. Preheat the microwave on 200⁰C. Take the high microwave rack, brush butter on it. Keep the chicken pieces on the rack. Grill both sides of the chicken pieces one after another (15 min plus 15 min). Brush oil on both sides of the chicken pieces after first phase of grilling. Now put the grilled chicken pieces in convection mode for 20 min (each side for 10 min). Take out the chicken pieces from the convection mode and leave it for 5 min to radiate the excess heat. Sprinkle chat masala on the chicken pieces. Serve it with green salad and green chutney. For recipe of green chutney please visit heselerestora.blogspot.in.

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Recipe of Egg Paneer Curry

Ingredients:

•      Egg – 4pcs
•       Paneer – 200g
•       Onion ( chopped ) – 2pcs
•       Tomato ( chopped ) – 4pcs
•        Pea – 1 cup
•       Ginger paste – 2tbsp
•       Turmeric – 1 tbsp
•        Salt to taste
•        Chilli paste – 1 tbsp
•        Refined oil – 100ml
•        chopped Coriander leaves – 1 cup

Method:

Boil the eggs and cut them into four pieces. Now prepare the slice of the paneer of the same size. Heat the refined oil in a wok, add onion and fry it. Add tomato, pea and other spices one after another and sauté till the raw aroma disappears. Sprinkle some water and cover it. Open the lid after five minutes. A little bit of gravy will be visible. Turn of the oven and keep the gravy in a serving bowl. Place egg and paneer slices gently in the gravy and garnish with chopped coriander leaves. Egg paneer curry is ready to serve. Serve it hot with parantha or roti.

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Recipe of Curd Chicken

Ingredients:

·       Chicken : 6 pieces ( preferably leg )

·       Normal Curd : 250 gms

·       Onion paste : 1 tbsp

·       Ginger paste :  1 tbsp

·       Red chilli powder : 1 tbsp

·       Whole Garam Masala:

1) Cinnamon - 1 inch

2) Green Cardamom- 4 pieces

3) Cloves (laung) - 4 pieces

·       Ghee : 4 tbsp

·       Oil : 4 tbsp

·       Bay leaf : 2 pieces

·       Onion : 2 big (chopped)

·       Salt as per taste

·       Sugar to taste

·       Turmeric : 1 tbsp

Method:

Wash the chicken leg pieces properly. Take a fork and make small holes/scratches on the chicken legs. Marinate with turmeric and salt and leave it for thirty minutes. Now take a big bowl and blend the curd till it becomes smooth. Add onion paste, ginger paste, red chilli powder (to taste), turmeric (slight), salt (as per taste) and sugar and mix it well. Heat a frying pan and brush oil on it and sauté the leg pieces. Then dip the leg pieces in the blended mixed curd and leave it for one hour in normal room temperature. Take a wok, heat oil and ghee together. Add whole garam masala and bay leaves and fry for few seconds. Next add the chopped onion, stir and fry till its colour become golden brown. Add the marinated chicken, stir and fry for two to three minutes. Cover the lid and cook it in low flame until the chicken becomes soft. Stir it well until the excess water is soaked. Once the gravy becomes thicker put off the flame. Your curd chicken is ready. Serve it with any type of rice dishes or any type ofrotis. For more exiting dishes please visit heselerestora.blogspot.in

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Recipe of Fruit salad

Ingredients:

·       Fruits: Banana, Apple, Orange, Cucumber, Pomegranate, Green grapes, Black grapes, Water melon, Mango etc.

·       Honey: 100 ml

·       Fresh cream: 400 ml

·       Black salt as per taste

 Method:

Cut the fruits into medium square pieces. Take a big bowl. Marinate the fruits with honey and black salt. Keep it in the frieze for 2 hrs. After taking it out from the frieze add fresh cream and again keep it in the frieze for another ten minutes. Take a serving tray, garnish with cherry. Your fruit desert is ready. Serve it chilled. For more exiting dishes please visit heselerestora.blogspot.in

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Recipe of Coastal Prawn Curry

Ingredients:

·       Prawn: ½ kg (big or medium size)

·       Coconut: grated 1 cup

·       Oil: 2 tbsp

·       Onion: 2 medium size (chopped)

·       Garlic paste: 5 cloves

·       Ginger paste: 1 tbsp

·       Green chilli: 3 pieces (chopped)

·       Cumin power: ½ tbsp

·       Turmeric powder: ½ tbsp

·       Tamarind pulp: ½ cup

·       Sugar (optional)

Method:

Take a pan, boil 2 cups of water, add grated coconut in it. Boil in simmer for three minutes. Collect the thick milk extract of the coconut. Now repeat the process again by boiling the grated coconut with water. Again collect the less thick milk extract of the coconut. These two extracts should be kept in two separate pots. Heat oil in a wok, add chopped onion and stir it for few seconds. First add the coconut milk of second pot. Now add green chilli, cumin powder, ginger paste and garlic paste in it. Stir the mixture well for 2 minutes. Add the Prawn and the first collected thick coconut milk. Cook in low flame until the prawn becomes soft and gravy becomes thick. Now add tamarind pulp and cook for two minutes. Sugar is optional for sweet loving people. Coastal coconut prawn curry is ready. Serve it with hot boiled rice.

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