Saturday, August 24, 2013

Quick Chilla with Coconut& peanut chutney

What if you get something very tasty dish right on the weekend morning. Something that can prepared just in minutes. This is wheat and rice flour chilla . I found this recipe in one of my fellow bloggers site"Tickling Palates". I tried this recipe  and i must say i am impressed with this.
To accompany this i prepared coconut and peanut chutney which was a perfect side dish for this chilla.
This recipe
serves: 15 medium size chilla
preparation time- 5 minutes
cooking time- 1 minutes for each chilla.

coconut and peanut chutney

Wednesday, August 21, 2013

Rosogulla,sponge rasgulla recipe

Happy Rakshabandhan to all....
I have already sent my Rakhi gifts to my brother back in India. I have received my gift too. I miss his presence here at the moment. To celebrate this special occasion i prepared the Rosgullas. This sweet which is prepared from curdled milk is extremely tasty and is a perfect way to treat yourself.
There is no rocket science in preparing this rosgullas. Once you follow this simple steps you will end up making perfect spongy rosgullas.

so lets get started
Serves- 10 small size Rosgullas
Preparation time- 15 minutes
Cooking time- 15 minutes.
Level of difficulty- medium

  • Milk- 1 Ltr (3.5% fat)
  • Vinegar or lime juice or citic acid solution- 1 Tbsp
  • Sugar- 3 Tbsp
  • Water- 250ml
  • Cardamom powder or crushed cardamom
Other required instruments
  • 1 large flour shifting sieve 
  • 1 muslin cloth or cotton cloth that can be placed over the Sieve(size should be big, such that you can fully cover the sieve)
  • 1 Tray
  • Food processor or mixer grinder(optional)
  • Boil milk in a sauce pan. Once it comes to boil add the vinegar or citric acid. Stir well and let it curdle until the curdled milk and water gets separated fully.
  • place the cotton cloth over the sieve. Now pour the curdled milk over the cotton cloth placed on the sieve. Wash the accumulated curdled milk with 1 liter of cold water. you can do this by simply placing the sieve beneath the running water from the tap. 
  • Now carefully remove the cotton cloth squeezing out water from the curdled milk. you can twist the cloth to squeeze out water from the milk.
  • Once the milk is dry place it in a mixer grinder jar. Give a little jerk, mix well and then jerk again....until all the nodules turn into smooth batter . Do not churn it too much.
  • Now place the milk batter out of the mixer jar and spread it on the plate. Touch it if its too sticky place it inside the freezer for 5 to 10 minutes. Take out , now knead this with your hand for 5 minutes. Next make small balls out of it. Remember once you place them in sugar syrup their size will become double.
  • To prepare a sugar syrup we add the water and sugar in a pressure cooker or in a vessel in which we can entrap steam once we close its Lid.
  • Now we place the vessel on heat until sugar dissolves and water comes to boil.
  • Next place the balls inside the sugar syrup, cover the cookers lid and remove the whistle. Let this cook in low heat for 15 minutes.
  • After 15 minutes, turn off the heat. Let this sit for 10 to 20 minutes.
  • Once cool check out your super spongy , mouth watering rosgullas. Add the cardamom powder and serve.
Happy Rakshabandhan .....enjoy your Rosgullas....

By- Sushmita Pandit.