LadVaibhavi.com

Rasmalai

Ingredients:
Milk                      1000 ml
Milk for paneer     1000 ml
Sugar for syrup    1 cup
Sugar for rabdi     4 tbsp
Maida                   1 tsp
Lemon juice         1 tbsp
Kevara essence   2 drops

How to make Rasmalai:

Boil milk for paneer and add lemon juice to curdle the milk.
Stir continuously for 2-3 min and remove from the heat.
Remove water carefully and hang paneer in clean muslin cloth for 1 hour.
Boil another milk with 4 tbsp sugar.
Boil milk on low flame till reduce it to half to make milk syrup.
Allow to cool and refrigerate.
Take three cups of water and add 1 cup sugar and boil it fully for sugar syrup.
Boil for 2-3 min and keep aside.
Take out paneer and Knead it very smooth.
Add 1 tsp maida and knead it again for 2-3 min.
Boil 8-10 cups water in a big pan.
Make small size balls of paneer and press it like pedha.
Add all this balls in fully boiling water and two drops of kevara essence.
Boil it at high flame for 8-10 min.
Remove from water and add in sugar syrup for 5 min.
After 5 min squeeze out sugar syrup and soak in milk syrup.
Rasmalai is ready.

April 27th, 2009

Bail Sharbat

Ingredients:

Ripe bailphal             1
Sugar                     3/4 cup
Elaichi powder        1/2 tsp
Water                     1000 ml

How to make Bail Sharbat:

Break bailphal and take out pulp very carefully with spoon.
Add water and mix it with hand.
Do not crush pods otherwise sharbat will be bitter in taste.
Now pass it through a sieve.
In this concentrate add sugar and elaichi powder.
Mix it finely.
Add sugar if necessary.
Add cold water while serving.
Bail sharbat is very helpful in summer.

April 23rd, 2009

Tomato Rice

Ingredients:

Basmati or delhi Rice        2 cups
Tomato puree                   1 cup
Onion                                  2
Ginger garlic paste           2 tsp
Green chilly                       1-2
Biryani masala powder     1 tsp
Tomato sauce                  2 tsp
Red chilly powder             1/2 tsp
Turmeric powder              1/4 tsp
Kasoori methi                   1 tsp
Khada masala
Coriander leaves             1 tbsp
Sugar                               1 tsp
Oil                                     2 tbsp
Salt

How to make Tomato Rice:

Wash and soak rice for one hour.
Drain after 1 hour and keep aside.
Chop green chilly,onion and coriander leaves finely.
In a pan heat oil and add khada masala.
After splutter add chopped green chilly and ginger garlic paste.
Fry on mid flame for 2-3 min.
Now add chopped onion and fry till light brown.
Add biryani masala,red chilly powder,turmeric powder,kasoori methi,sugar and salt.
Stir finely and allow to seperate oil.
Now add rice and mix finely.
Add tomato puree,tomato sauce,sugar and 1/2 cup of hot water.
Mix finely and allow to cook rice on med flame.
Tomato rice is ready.
Garnish with finely chopped coriander leaves.

April 16th, 2009

Fruit Custard

Ingredients:

Milk                                      500 ml
Vanilla custard powder        4 tbsp
Sugar                                   1 cup
Banana                                    6
Grapes                                15-20
Apple                                      1
Orange                                   1
Strawberries                         6-8
Pomegranate                         1

How to make Fruit Custard:

In a bowl take custard powder and add milk.
Mix finely and cook on low flame.
Add sugar and cook mixture till thickens.
Keep aside and allow to cool.
Chill in the refrigerator for 1-2 hours.
Peel banana and cut into round shape.
Mix all the fruits in a bowl.
Pour the cold custard over the fruits.
Mix finely and serve.

April 10th, 2009

Green Chilly Ke Papad

Ingredients:

Black gram flour          500 gm
Papadkhar                  15 gm
Green chilly                100 gm
Asafoetida                  3 tsp
White pepper             1 tsp
Salt

How to make Green Chilly Ke Papad:

Roast pepper for a min.
Boil water and pour on green chilly.
Allow to cool and make fine paste with pepper.
In a big vessel take all ingredients and knead a stuff dough with water.
Cover the dough and keep aside for 6-8 hrs.
After 6-8 hrs smoothen the dough by taking small piece in hand.
knead it by stretching again and again.
Divide the dough into even sized balls and roll out into very thin discs.
Spread the discs on a clean sheet and allow to dry in sun for  two 2 days.
Store them in airtight container for further use.

April 6th, 2009

Padval Ki Sabji

Ingredients:

Padval                          250 gms
Chana dal                    2 tbsp
Onion                              2
Malvani masala           1 tsp
Turmeric powder         1/4 tsp
Mustard seeds            1/2 tsp
Kadipatta leaves            4-5
Shreded Coconut        1/2 cup
Sugar                          1/2 tsp
Oil                               1 tbsp
Salt

How to make Padval Ki Sabji:

Soak chanadal in water for 30 min.
Chop onion finely.
Remove skin of padval and make small pieces.
Wash padval and remove water.
In a pan heat oil and add mustard seeds and kadipatta.
When seeds starting to splutter add soaked chanadal.
Fry chanadal in oil for 2-3 min.
Now add chopped onion and fry in dal for a min.
Add chopped padval with malvani masala,turmeric powder.
Mix finely and cover the pan.
Allow to cook sabji on low flame for 4-5 min.
Lastly add salt,sugar and coconut.
Cover again and cook for 2 min.
Padval ki sabji is ready.

March 29th, 2009

Biryani Masala

Ingredients:

Lavang             10
Jaiphal              1
Elaichi               8
Dalchin             2″
Saunf              1 tsp
Shahi jeera   1 tbsp
Javitri                  5
Chakrphul          1
Tejpatta              2

How to make Biryani Masala :

Dry roast all ingredients seperately.
Crush bay leaves by hand and keep aside.
In a mixer grind other ingredients and make fine powder.
Add crushed bay leaves in above powder and mix well.
Biryani masala is ready.
Keep in a airtight bottle for further use.

March 24th, 2009

Mugagathi

Ingredients:

Moong                      1/4 kg
Coconut                        1
Whole red chilly          8-10
Turmeric powder      1/4 tsp
Black pepper               4-5
Coriander seeds       2 tsp
Kadipatta leaves        8-10
Asafoetida                1/4 tsp
Mustard seeds         1/2 tsp
Jaggery                    1 tbsp
Tamarind                  lemon size
Coconut pieces        1 cup
Cashewnuts             2 tbsp
Coconut oil              2 tbsp
Salt

How to make Mugagathi:

Soak moong in water for 8 hours.
Drain the water and tied the moong in a clean cloth for sprouts at least 10-12 hrs.
After that put sprouted moong in water for 6-8 hrs to remove the skin.
Remove all skin.
In a kadai take 4-5 cups of water and cook moong on low flame.
While cooking add coconut pieces,turmeric powder,4-5 kadipatta leaves and salt.
In a coconut add coriander seeds,red chilly,black pepper and tamarind.
Make fine paste in a mixer.
Add the paste to cooked moong with jaggery and cashewnuts pieces.
Allow to boil.
In a small pan heat coconut oil and add mustard seeds,asafoetida and kadipatta leaves.
Pour the tadka in moong.
Cover the pan and remove the flame.
Mugagathi is ready.

March 15th, 2009