rossogolla ..eastern Indian dessert

RASGULLA RECIPE

Preparation Time: 20 mins | Cooking Time: 25 mins | Serves: 12 rasgullas
Recipe Category: Sweet | Recipe Cuisine: Bengali

Milk - 1 liter
Curd - 1/4 cup
Ice cubes - few
Sugar - 1 cup
Water - 3 cups
Cardamom powder- a generous pinch
Pistachios - 3 to 4 chopped finely for garnishing

Method:

1.       .
Heat milk, bring it to boil. Then add curd and keep stirring.Allow it to curdle 

2.       Stir continuously till the whey water clears and the milk curdles completely. Now switch off the stove, add ice cubes and allow it to melt completely. You can clearly see the whey water now.

3.       Take a muslin cloth and pour the curdled milk, filtering the whey water completely .Wash it well in running cold water if you have used lemon juice to remove the lemon flavor . Squeeze the excess water and hang it aside for 30 mins without disturbing it. After 30 mins, the paneer would be crumbly in texture.

4.       Now knead it well for at least 20 mins. This is the most important step as kneading for more time ensures soft and spongy rasgullas , so don't lose patience. See how soft the dough has become after kneading for 20 mins.

5.       Now pinch a small portion of the dough, form smooth balls and keep aside. I made around 20 balls ,Set aside .Heat water in a wide bottomed vessel, then add sugar.

6.       Keep it in flame and keep stirring till sugar dissolves completely, Simmer for 5 mins. When the sugar syrup boils and starts bubbling, add the balls slowly one by one. The balls will go to the corner, move them to the middle. Keep in medium flame and close with a lid. Cook covered for 10 mins.

7.        After 10 mins , the balls would be closely doubled in size. Switch off and keep it closed aside for 15 mins. Then cool down and add chopped pistachios and chill it until serving time.

Serve chilled!

Southern India (Starters)......vaddakkam

Chilli Idly Recipe - Ingredients

Preparation Time : 15 mins | Cooking Time : 20 mins | Serves : 2
Recipe Category: Side dish / Starter | Recipe Cuisine: Indo Chinese

chillie idly

Red chilli powder - 3/4 tsp 
Capsicum - 1/2 cut into squares 
Garlic - 1 tsp chopped finely 
Ginger - 1/2 tsp chopped finely 
Green Chilli - 2 small sliced 
Big Onion - 3 tbsp finely chopped 
Sugar - 1/2 tsp(optional) 
Soya sauce - 1/4 tsp 
Red Chilli Sauce - 1/4 tsp 
Tomato sauce - 1/4 tsp 
Pepper powder - 1/4 tsp 
Salt - to taste 
Oil - to deep fry

1. Cut the idlis into small cubes.If you are making your batch of idlis fresh then refrigerate it atleast for 30 mins.I used leftover idly so cut it instantly.Refrigerate the idly cubes for 10-15 mins. Heat oil in a kadai just enough for the idlis to immerse fully.When oil is hot, deep fry the idlis.
2. Turn over and fry till golden brown.
3. Drain in tissue paper and set aside.Get all the ingredients ready .Heat oil in a pan and add garlic,ginger and green chilies. Saute for a minute.
4. Add onion.......saute until slightly browned.Then add capsicum, saute for 2 mins. Let the onions and capsicum retain its crispiness and do not let them turn brown.Now add red chilli powder.
5. Saute for a minute.Then add the sauces.Bring the sauce to a quick boil. 
6. Bring the sauce to a quick boil. Add fried idlis and give a toss for the sauce to coat well.Switch off.

Garnish with spring onions.

North India (Beverages)

Jaljeera Recipe

Preparation Time: 15 minutes | Cooking Time: 0 mins | Serves: 4
Recipe Category: Drink | Recipe Cuisine: North Indian

Water - 3 and 1/2 cups
Mint Leaves - 1/8 cup tightly packed
Coriander Leaves - 1/8 cup tightly packed
Ginger - a small piece
Lemon Juice - 1 tsp
Cumin Seeds - 1/2 tsp
Tamarind - 1 tbsp
Boondi - just for garnish
Sugar - 1 tsp 
Roasted Jeera Powder - 1/4 tsp
Black Salt - 1/8 tsp (I used normal salt)
Amchur Powder - 1/8 tsp
Chat Masala Powder - 1/4 tsp

Method:

1.      Get all your ingredients ready. Soak tamarind in little water. Now add the ingredients except the spice powders and lemon to a mixer.

2.      Sprinkle little water and Grind it to a paste. Chill water for at least an hour. Now place a strainer over the bowl containing water and strain it.

3.          Keep straining till you see a thick pulp without any water content. Now add the spice powders along with sugar and add lemon juice. Mix well.

Garnish with boondi and Serve chilled!