Rasmalai Cake

Rasmalai cake that I baked for Fathers day 2020.

I can vouch you will have palatable, luscious and  toothsome rasmalai cake if you follow the below instructions:-)

I went through many You tube videos and my fav ones are Huma in kitchen and The Terrace kitchen

I also got few tips from my baking friends for baking evenly flat sponge cakes which is really needed for this recipe. Preppy kitchen has few tips for baking evenly at the corners.

Rasmalai - Store bought or you can make fresh rasmalais ( i make it with rasgullas)

Ingredients For making Rasmalai from Rasgullas

• 15 rasgullas ( Haldirams store bought rasgullas)
• 3 cups Milk
• 1cup Sugar syrup from rasgullas
  
• Saffron - A pinch
• 10 Cashew nuts
• 1/2 tspn elaichi Powder
• 10 Pistachios

Method:

• Heat Milk in a heavy bottomed vessel.Take 2 tablespoons of warm milk and keep saffron soaked till needed.
• Boil milk for 30 minutes in very low flame. Keep stirring now and then.
• When the volume reduces almost half,add the saffron soaked in the milk and sugar syrup from Rasgullas and boil for 10 more mins.
  
• Chop the nuts and fry it in ghee till golden brown and add it to the milk too.
  
• Squeeze the sugar syrup from the rasgullas and keep it aside.
  
• Add the squeezed rasgullas into the thickened milk and cook on low flame for 2 more minutes. They will absorb the sweet syrup and Rasmalai is ready. Turn off heat and cool.Refrigerate .

Now We will do the sponge vanilla cake:( 9 inch single layer cake Measurements)

3/4 cup -All purpose flour
1/2 cup- Sugar

Almond assence- 1/2 tspn

Vanilla essence- 1/2 tspn

melted butter-1/4 cup

Eggs-3

Baking powder-1 tspn

Baking sods-1/4 tspn.

Beat the eggs and Mix sugar and beat thoroughly by using hand mixer.

Add All purpose flour and mix it by adding all above said other ingredients.

Bake in oven for 15 mins in 335 celcius.

Once the cake is ready, cool it. Cut the cake in to two layers. Add rasmalai rabdi on the cake and crushed rasmalai on on layer. Cover the cake with anotehr layer.

Poke the cake top layer with tooth pick and add few more drops of rabdi.

Finally frost the cake with Whipping cream .
Whipping cream:

1/4 cup- whipping cream

3 tbspn- Powdered sugar

1/2 tspn- Vanilla essence

1/4 tspn- Almond essence

1 tspn- Rabdi

 whisk it thoroughly to form the foamy frosting.

Top it up with small rasmalai and decorate with fried nuts, pistachios and dried rose petals.

Palatable, Luscious toothsome rasmalai cake is ready !TADAAA

Watermelon Rind Dosa

Watermelon Rind dosa...

Tasty and healthy dosa. Watermelon is very rich inVitamin B and Amino acids. Very good for athletes. I am enjoying the innovation in developing new recipes with our weight loss challenge group.

Ingredients:

Watermelon rind- 3 cups

Rice flour- 1 cup

Fine ravva- 1 cup

Besan- 2 tbspn

Green chillies- 5

Salt- to taste

Ginger- 1.5 inch

Method:

Grind all the above items together and add required amount of water for dosa consistency and smear oil on pan and make dosas.

Quinoa Paneer Patties

Quinoa Paneer Patties-

A great combination of High protein, fiber and low carbs.

We are bunch of folks who are in Weight loss challenge , I am having  great experience in developing food recipes for weight loss and also having healthy diet.

My dinner plate  with high protien and hoem made fresh green chutney with home grown fresh mint!

Vegetarians best source of protein and calcium too. I have also incorporated zucchini and brocolli. You can use carrots and sweet potatoes for binding.

Ingredients:

Paneer grated- 1 cup

Quinao- cooked- 1 cup

Zucchini- Grated 1/2 cup

Grate brocolli-1/4 cup

sweet potoato -boiled (1 optional) for binding ( you can also use plantain)

Masala for grinding- Grind them coarsely:

Peanuts- 2 tbspn

Green chillues- 6

mint- Handful

Corinader leaves- Handful

salt

Ginger garlic paste-1/2 tspn

Jeera powder

Method:

Mix all the above ingredients and make them patties.

Pan fry them and serve it hot with green chutney or use it for veggie burger patties.

JACKFRUIT DUM BIRYANI

Jackfruit DUM Biryani:

Vegetarians meat biryani is what they call and I made with raw jackfruit rind and flesh.

Inspired by my fav chef @vahrehvah.com

“it is all about inspiring people to share recipes and cook"

• Added surti papdi lilwa for a twist along with jackfruit.
• This needs extra spicy as it might turn out to be sweeter.
• I did not add any raisins.
• Add ghee on top of rice for extra flavour
• Added amchoor powder in masala
  
• I have also used boiled jackfruit water to ad don the rice while preparing dum style

PALAK PANEER PARATHAS

Spinach and Grated paneer stuffed with masala powders in wheat flour. I call them as PPP/ P cube:-)

Healthy and nurtitious platter.

Follow recipe HERE

I have added paneer and palak equal quantity here in this version.

Chia seeds Fruit Salad

Chia seeds Fruit Salad...

Inspired by Shilpa Shettys cooking shows, tried this delicious and twisted recipe for my own taste buds...

Healthy for Breakfast anytime !

Soak chia seeds in regular mil overnight.

Caramelize any nuts ( I have used, pistachios, almonds and walnuts) in jaggery and keep it aside.

Cut variety of fruits such as strawberry, banana, kiwi.

Take a clear glass jar or glass large cup.

Add honey(1 tspn) and vanilla syrup(1/2 tspn)in to teh soaked chia seeds mixture and give a mix.

Add the soaked chia seeds in the bottom layer of a glass jar. Add one layer of chopped straweberry. Add one layer of caramelized nuts and top it off with more nuts and fruits( berried, blueberries, banana)

Tadaaa! yummy and healthy breakfast is ready ... Guilt free eating.................

Tandoori -Grilled Aloo Gobhi- Cauliflower Aloo Tikka

Tandoori - Grilled Aloo Gobi ( No oven) /Cauliflower and Aloo Tikka

This Covid lock down time , we see lot of forwarded messages and I came across one russian tandoori electronic bbq machine and inspired me to make my pwn version of Grilled gobhi aloo.

Ingredients-

Cauliflower florets- 3 cups

Aloo- 2

Bell pepper-1

Masala items-Listed below

Method:

Blanch Gobhi and aloo and keep it aside.

To Marinate:

Add Thick yogurt, red chilli powder, Garam masala, amchoor powder, ghee,cumin and coriander powder, mint leaves, besan powder  and salt in  bowl. Mix together.

Add gobhi, aloo and bell pepper . Mix well and marinate for at least 30 mins in refrigerator.

Take a wide grilled pan. Add enough oil ( 2 tbspn). Add the marinated veggies and keep frying them by turning it often until all the masala dries out and turn off the flame when it becomes brownish and grilled color.

Plate the grilled veggies and add the remaining yoghurt marinated mixture on the hot grilled veggies and serve them with onion, lemon and green chutney.

Paneer Sizzlers ...

Covid-19 lockdown recipes....

When you cannot dine in restaurant, bring all the restaurant style recipes to your kitchen.

Here is my attempt in making Paneer sizzlers at home and it was a great hit and everyone enjoyed. Enjoyed cooking, Food photography and eating:-)

Paneer Tikka marination:
Yogurt-1 cup
Red chili powder ( add Kashmiri)- 1 tspns
Garam masala-1 tspn
Salt - to taste
Turmeric -1/4 tspn
Ginger garlic paste -1 tbspn
Ghee -1 tspn
Black pepper -1/2 tspn
Black salt -1/2 tspn
Kasoori methi powder -1 tspn
Basin powder- 1 tbspn

Mix all  above items and add Paneer cubes along with bell pepper and onion and refrigerate for at least 30 mins .

Skew them on wooden skewers and keep it in oven for 25-30 mins in 350*F in oven .

To assemble the sizzler plate :

Heat sizzler plate on the stove. Place cabbage leaves . First add rice ( flavored rice or veggie fried rice , sautés veggies and sautés spinach with garlic and oven baked tomato and paneer tikkas. )
When the sizzler plate is hot add the sizzler butter sauce :

I added hot garlic buttery Schezwuan sauce on top of the hot sizzler plate .

Haalu Obbattu /Paalu Obbattu

Paalu Obbattu / Haalu Obbattu

Fried obbattu with rich creamy Coconut -Khus-Khus -cashew -almond payasa!

Festival Traditional south Indian sweet and all time fav for our family. The payasa that I made today has some twist and checkout the recipe below.

Recipe:

1.Boil 1.5 cup of jaggery in water until it dissolves completely
2. Grind coconut, khus-khus , along with soaked cashew and almonds in to paste
3 .Add the grounded mixture in to jaggery water. Boil it.
4. Add 1 cup of warm milk and give a mix by adding saffron and elaichi powder .
5.Ghee roast almond flakes and pistachios and add in the milk at the end.
6. Add this milk on fried obbattus .
Fried obbattu:
Sooji-Fine- 1 cup ( I used pani puri flour here)
maida- 1 tspn
salt-little
Soda water- little

Method:
Mix all the above ingredients together and make as a hard dough. Apply little oil on the dough and keep it aside for 30 mins
Roll this dough as large and thin chapathi kind.fold one side and deep fry them in oil . Tadaa! your crispy fried obbattus ready !

-0:11

Egg Khushka Rice

Egg Khushka Rice .
Khushka, kuska, or Khusqa is a rice dish of primarily South Asian origin made with spices, rice (usually basmati) and ghee.
#eggkhushka

Recipe :
6 boiled eggs
Basmati Rice :2 cups
Khushka masala:
Cinnamon-2
Cloves-4
Shallots-8
Coriander and mint- handful
Tomato-1
Ginger-2 Inches
Green chillies-7
Garlic-10
Salt.

Method:

Add oil in the pan. Add above Khushka masala items and fry in oil for few mins .
After it cools down. Grind it and keep it aside .
In a separate pan, add some ghee and oil . Add bay leaf,chopped onion and 2 green chillies . Add tomato and fry for few mins. Add the Khushka masala and cook for few mins . Add 2 tablespoons yoghurt. Add 4 cups water . Add basamathi rice and finally add boiled eggs and cook it in rice cooker or in IP in rice mode or pressure cooker for 2 whistles .
Yummy Khushka egg rice ready and serve it with raitha.

Chettinad Egg Curry

Chettinad Egg Curry 

I never make egg curry often. This is my first or second try on egg curry. My hubby's fav egg curry and made it a good combo that goes well with Ghee rice.

Fresh ingredients roasted spices really adds flavor to the dish. 

Tips and changes for the curry:

1.Cook in medium flame.

2. I Used normal red onions.

3. Added coconut while grinding the chettinad masala.

4.Add loads of Coriander leaves at the end for garnishing and flavour.

5. Added a small cube of jaggery to balance the rich and spicy flavour of peppers

Sabudana upma/ Sabbakki Uppittu with Moon Dal

Sabudana Upma. Mostly it is considered as fasting food in Maharastra. Back in Karnataka, They do it for evening snack or for lite dinner. Sabudana with combination of moong dal makes this dish more tastier. Got this recipe from my dera mom. I have made this in several kitty parties, potlocks too. Everybody liked it. It should be tasted while it is hot!

Ingredients:-

Sabudana- 1 cup
Moong Dal- 1/2 cup
Green chillies- 8
Curry leaves
Oil
Mustard seeds-1/2 tspn
Jeera- 1/2 tspn
Coriander leaves-for garnishing
Grated coocnut- for garnishing
Lemon juice- 1 tbspn
Salt- to taste


Method:-

• Soak Sabudana for atleast 5-6 hrs in enough water.
• If you are planning to make thsi upma in teh evening. Soak it in morning or if you are planning to do it for breakfast soak it night only.
• Boil water in a bowl.Add Moong dal. Let it cook 3/4. Dal should not become mushy. Strain it and keep it aside. Make sure there is not much water left inside dal.
• Add oil in a deep pan. Add seasoning with mustard seeds, Jeera, hing, curry leaves.
• Add Green chillies. Fry for some time. Add Sabudana and fry for 2-3 mins until the sabudana pearls fades in to different color. Add salt and keep frying.
• Finally add moong dal and mix it gently.Turn off the stove,
• Add lemon juice. Mix it well. Garnish it with Coriander leaves and grated coconut

Sending this to Vrat ka khaana event hosted by Kalyani Mom chef