Rasagulla

This is my first trail version of rasagulla.It came out well....yummy too....

Ingrediants:

1 litre full milk
1 cup sugar
2 cup water
1 tsp maida
3 tsp lemon juice
1 tsp cardamom powder

Recipe:
*Boil the milk in a kadai or any vessel,when milk comes to boiling stage slow down the flame and add lemon juice.
*After adding lemon juice,fat content in milk will get seperated and float on top.Keep it for sometime till all fat float on top leaving a white liquid remaining
*Collect all the fat by pouring the milk in a bowl covered by a muslin cloth.The fat will be collect in muslin cloth and liquid in bowl
*Keep the muslin cloth dirctly on tap water so that the fat dough collected will get coolled .Now squeesh the cloth and tie it for sometime .
*Transfer the dough from muslin cloth to a bowl.knead it to smooth dough for 5 to 10 minute(you should feel some liquid like thing sticks to ur hand)
*Now transfer the dough to a flat surface.spread some maida on top of it and again knead it.The dough should be so soft.

*In a cooker,add sugar,cardamom powder and water ,bring to boil.
*Make small small ball(The ball size should be half the size of rasagulla size u wish,bcoz the balls will get double the size after gets cooked)

*Slowly using spatula drop one by one all the balls inside the sugar syrup.
*Place the cooker weight and allow for one whistle and slow down flame for 10 minute and switch off.Allow it to cool and now using a spatula transfer all the rasagulla to a bowl and refridge for sometime before serving

Yummy rasagula ready....my son just loved it.

Rasagulla

This is my first trail version of rasagulla.It came out well....yummy too....

Ingrediants:

1 litre full milk
1 cup sugar
2 cup water
1 tsp maida
3 tsp lemon juice
1 tsp cardamom powder

Recipe:
*Boil the milk in a kadai or any vessel,when milk comes to boiling stage slow down the flame and add lemon juice.
*After adding lemon juice,fat content in milk will get seperated and float on top.Keep it for sometime till all fat float on top leaving a white liquid remaining
*Collect all the fat by pouring the milk in a bowl covered by a muslin cloth.The fat will be collect in muslin cloth and liquid in bowl
*Keep the muslin cloth dirctly on tap water so that the fat dough collected will get coolled .Now squeesh the cloth and tie it for sometime .
*Transfer the dough from muslin cloth to a bowl.knead it to smooth dough for 5 to 10 minute(you should feel some liquid like thing sticks to ur hand)
*Now transfer the dough to a flat surface.spread some maida on top of it and again knead it.The dough should be so soft.

*In a cooker,add sugar,cardamom powder and water ,bring to boil.
*Make small small ball(The ball size should be half the size of rasagulla size u wish,bcoz the balls will get double the size after gets cooked)

*Slowly using spatula drop one by one all the balls inside the sugar syrup.
*Place the cooker weight and allow for one whistle and slow down flame for 10 minute and switch off.Allow it to cool and now using a spatula transfer all the rasagulla to a bowl and refridge for sometime before serving

Yummy rasagula ready....my son just loved it.

Gothumai rava or wheat rava dosha

When i came to america,i carried with me five packets of wheat rava,since my husband dont like rava uppma i didnt used not even single packet.Today i planned somehow i should use it else it will bcom waste.so i prepared wheat rava dosha.Main difference b/w wheat dosha and wheat rava dosha is wheat dosha will not b crispy but this dosha will be crispy.We can prepare this dosha in two ways.One is prepare as paper dosha and sprinkle chopped onion and green chilli on top else we can fry onion and green chilli into the batter and prepare dosha.First one will b crispier than second type dosha.Today i tried second one.

Ingrediants:

1 cup wheat rava
1 tomato
1 onion
2 green chilly
2 tsp jeera
1" ginger
some coriander leaves
salt to taste

Recipe:

*Soak wheat rava in water for 2 hours
*Grind the rava with 1 green chilli,tomato and ginger and salt.Add water according to desired consistency.
*In kadai,fry jeera,finely chopped onion,green chilli,coriander leaves with little oil and mix it in dough.
*Prepare it like normal dosha...serve hot with coconut chutney.

Methi pulav or venthaiya keerai pulav

I found some leftover methi leaves in fridge after preparing gravy few days back ,so i thought of preparing some variety rice with this leaves.I got this recipe from net and tried it in home.It came out well.

Ingrediants:

1/2 cup Methi leaves or venthaiya keerai
1 cup basmathi rice
1 tsp jeera
1 big onion
1 medium size tomato
1 tsp chilli powder
1 tsp turmeric powder
1 tsp dhania or coriander powder
1 tsp garam masala
1 tsp ginger-garlic paste
salt to taste
2 cup water

Recipe:

* Soak basmathi rice for 15 to 30 minute
*After 30 minute,drain the water and fry the rice with little oil in kadai.
*Chop methi leaves and keep it in a bowl adding little salt.
*In cooker,add some oil,add jeelylra,onion and ginger garlic paste.Once the raw smell of ginger garlic paste goes,add chopped tomato.Now add all the powder one by one and fry till oil seperates.
*Add methi leaves and fry for some time.
*Finally add basmathi rice and add enough water.Add some coriander leaves od top and close the cooker.Allow for one whistle and after that slim the fire and keep it for some time and switch off.Now yummy methi pulav ready.

You can have this hot methi pulav with onion raitha

Bisibela bath

when i was in bangalore we used to have this bisibela bath in my PG atleast 10 days once.Th worst part is,the bisibela bath which is served in my pg will so watery.We cant have it in a plate,we have to use bowl to drink..sorry to have.Thry will serve with boondi.

Recipe:
1 cup rice
1 cup toor dhal
1/2 cup tamarind extract
1 tsp turmeric powder
1 cup of mixed vegetable of ur choice)carrot,bean,drumstick,brinjal,potato,green peas)
salt for taste

Powder:Fry in oil

3 spoons dhania.

1 1/2 spoons of urad dhal.

1/2 spoon venthayam

6-7 red chillies.

7-8 black pepper.

Small piece of cinnamon stick.

1 tsp jeera

1 tsp grated coconut

Recipe:

First part:

Soak rice and thoor dal and cook it by adding 6 cup of water in 3 to 4 whistle.Mix this with a spatula 

Second part:

Fry all the ingrediant to be powdered in little oil and powder it.

Third part:

In a kadai,add oil and put some mustard seed and fry small onion,now add the vegetables and cook it by adding little water.Once vegetable gets cooked,Mix the powder in second part in enough water  and pour it in kadai.Add rice and dhal in to the gravy and finally add tamrind juice.Finally garnish with coriander leaves.

Baingan barta

One of my fav side dish for my husband.I used to slightly prepare it in south indian version by adding gingerlly oil and tamirnd juice.

Ingrediants:

4 Medium size violet colour brinjal
1 big onion or 10 small onion
5 garlic pods
1 big size tomato
1 tsp turmeric powder
2 tsp chilly powder
1 tsp dhania powder
5 tbsp tamrind juice
salt to taste

Recipe:

* Wash the brinjal and wipe it with damn cloth ,apply some oil on brinjal and pierce with a skewer or mai gothi or yeer kothi and keep directly on fire .Take it when the skin of the brinjal peels of and the brinjal will bcom soft.Keep all the burnt brinjal in a bowl containing cold water,now slowly peel the skin and collect the brinjal in a bowl and smash it nicely.
* In a kadai,add some gingerlly oil and add chopped onion and garlic.Fry till onion bcom slight brown.Now add tomato and salt(Salt makes the tomato to cook fast).Fry till oil seperates from the gravy.Now add all the powder and add little water.Cook till the raw smell of brinjal and powder vanishes.Garnish with corainder leaves.

Venthaiya keerai puli kulambu

My husband brought this keerai yday.I havent tried any recipe with this.I just searched in online for recipe.I could find only recipe for venthaiya keerai with dhal but my husband dont like to have it with dhal so i thought of innovating a recipe by changing already existing recipe.I I came across a blog 'Thenu's kitchen' where she posted recipe for venthaya kulambu...i like the recipe so just planned to add the keerai in it and try it.Here goes my recipe...

http://thenuskitchen.blogspot.com/2009/09/vendhaya-kulambu.html

Ingrediants:

Venthya keerai(Methi leaves)- 1/2 cup
Mustard seed -1 tsp
Jeera-1 tsp
Curry leaves-1 spring
Methi seed-1 tsp
Small onion-15 nos or 1 big onion
Garlic-15 pod
Turmeric powder-1 tsp
Tomato-1 big one
Chilly powder- 1 tsp
Dhania powder-3 tsp
Tamrind juice-1/2 cup
Coconut-5 tbsp
Water-1 cup

Recipe:
*Chop the venthaiya keerai and keep it in a bowl with little salt in it.(It keeps the green leaves greenish)
*In a kadai,Pour some gingerly oil(Nalenai) and add mustard seed,jeera.,curry leaves,hing,methi seed.Fry till methi seed is little brown.Dont make it black,else it will bcom bitter.
*Add onion and fry till it bcom soft and little bit pinkish colour.
*Add turmeric powder and chopped garlic.Fry for awhile and add tomato with little bit salt.
*Add chilly powder and dhania powder,cook till oil seperates
*Now add the venthai keerai and add tamrind juice and water.cook till kulambu bcoms thick.
*Grind coconut with more water and add it to the kulambu.Cook till coconut and tamrind raw smell goes.
*Garnish with some coriander leaves...

The kulambu goes well with rice and papad.Yummy puli kulambu ready.