Thursday, September 29, 2011

Bread Rasmalai - Kesar Rasmalai, Quick and Easy Dessert Recipe

Rasmalai, a bengali delicacy made with fresh cottage cheese, cooked in sugar syrup, then dunked in sweetened milk and served. Today's recipe Bread Rasmalai, is a cheat version of this rich and divine dessert. Kheer is made and then while serving, bread slices are cut into roundels, dunked in kheer, rested for 5 minutes and served! I wouldn't compare it to the richness of real rasmalai, but this is, way too delicious and pretty looking for half the time and effort it takes than the original version.
Inspired from here
Ingredients
3.5 cups of full fat milk
1/3 Cup Sugar or 90 grams condensed milk 
2 generous pinch of saffron
3 tbsp of roughly chopped almonds
3 tbsp of roughly chopped cashewnuts
few pistachios sliced for garnishing
6 Slices of Milk Bread, cut into roundels, each bread is cut into 2 roundels
Method
  • Take milk in a heavy bottom pan, when it starts boiling, reduce the flame to simmer, add saffron to it. Keep stirring on and off. Let the milk boil and reduce to 3/4 of its quantity. 
  • Stir often and scratch the sides of the vessel and add the malai back to the milk.  Keep the Flame Low, to avoid burning of milk.
  • Add Sugar/condensed milk, Stir well. After 10 minutes, add chopped nuts and stir. Let it sit on the stove for another 10 minutes. Take it off the stove. Refrigerate until serve time.
  • While Serving, Cut bread to desired shape using a Cookie Cutter. Place the slice in a bowl, Add the chilled milk on top. Let the bread slice soak in the milk for 5 minutes, Serve Chilled.
Sending it to 

Monday, September 19, 2011

Jalebi for Indian Cooking Challenge August 2011

Srivalli has chosen Jalebi's for this Month Indian Cooking Challenge. An Easy Recipe, that needs a bit of practice for getting the shape proper. If you dont mind the shape, then its an easy, and definitely pleasing recipe. I wasn't feeling well for the past 2-3 days, so, couldn't post this on time, sorry for the delay. 

Ingredients
1 Cup All purpose flour / Maida 
2 Cups Curds/ Yoghurt
2 tsp Lime Juice
3/4 Cup + 1 tbsp Cornstarch / Cornflour 
Hot oil - 2 tbsp
Orange Food colour a pinch
pinch of salt
Oil for deep frying


For the Sugar Syrup
2 Cups Sugar
1 tsp Lime
Water, Just enough to cover the sugar.




Method

  • In a bowl, take the flour, add salt, then add in the curds, whisk well. 
  • Then add lime juice, cornstarch, Food colour, and finally the hot oil. Mix everything well together and make sure there are no lumps. The batter needs to be thick.
  • Once Mixed well, set it aside to ferment overnight.
  • Next day morning, When the batter is all ready, make the sugar syrup first. Take a pan with sugar, add just enough water to cover all the sugar. Keep stirring so that the sugar melts. Strain if required. Add lime juice to avoid sugar crystallization.
  • Heat oil in a kadai. Once it is hot enough, reduce the flame to medium.Spoon batter into a piping bag / zip lock bag or any thick plastic cover. Cut a tiny hole at one end, pipe the batter into the hot oil.

  • Fry till it's crisp and starts changing colour. Flip and cook on both sides. Once done, drop the hot jalebis into the warm sugar syrup. 
  • Dunk them into sugar syrup, Let it sit for 8-10 seconds. flip the other side and again let them sit for 8-10 seconds. Remove it out using a slotted spoon. Serve it warm. 
Notes
  • I used a Non-stick pan for pipping the jalebi's. Once the Oil was hot enough, i reduced the flame to medium and fried the jalebi's. that worked fine for me, the jabeli's though not in best of their shape/size, came out crisp. May be little practice, will make me get them perfect.
  • Be careful, if you are using plastic cover for pipping the jalebi's. While pipping the last round of the batter, my cover tore and the whole batter fell into hot oil and it splashed on my left hand. Got some Scalding on my left hand. but nothing serious. Even though i used a new cover for every round of pipping, this happened. So, please be careful!!!!!!! Have no distractions around and definetely NO KIDS Around while doing this!!!!

Wednesday, September 14, 2011

Masala Idly for Blog Hop Wednesday

Its Blog Hop Wednesday!!!! This week i m paired with Deeksha Dee's Kitchen. Loved her appetizer recipes. I chose Masala Idli for today's post. i have made a few changes to the recipe. Please follow the link for the Original version.


Ingredients
For the idly
1/2 Cup Sooji/rava/semolina
1 Cup Whisked Low-Fat yoghurt
1/2 tsp Baking Soda
1/4 Cup Grated Carrot
Salt to taste


Mix all the ingredients together, except the baking soda. Just before steaming, add baking soda to the batter, give it a good stir, you can see batter turning bubbly. Grease the idli moulds with oil, pour the batter in the mould and Steam cook till done.


After unmoulding the idlies, cut them into 1 inch cubes.


For the Masala Idly
2 Medium Onions, chopped
1/2 Cup frozen peas
2 tbsp tomato Puree
1/4 tsp red chilli powder
1/4 tsp Coriander powder
1 tsp Sambhar powder
1/4 tsp mustard seeds
hing a pinch
turmeric a pinch
Coriander for garnishing


Method
  • Heat Oil in a pan, splutter mustard seeds, add hing and turmeric, add onions and saute till translucent. 
  • Add Tomato puree, red chilli powder and coriander powder, saute till oil separates. 
  • Next add Frozen peas, Sambhar powder and half cup of water and little bit of salt. Be careful while adding salt, coz the idlies already have salt.
  • When the Water evaporates, add the chopped idlies and stir it gently.
  • Let it sit on the stove for another 5 minutes in a simmer flame. Garnish with Coriander leaves and serve hot

Tuesday, September 13, 2011

Eggless Chocolate Almond Biscotti - Sweet Punch Challenge September 2011

I must be the last one to post this receipe!!!! :( This Month Sweet Punch Challenge is Delicious, Crunchy, Nutty, Chocolate Almond Biscotti from Joy of Baking. The Original Recipe uses eggs, since i bake eggless, i have substituted Eggs with Banana Puree. And also, i have replaced a part of the recipe with Wheat flour. 
Oh my i just loved baking it and was double happy when i saw my BIL's Kiddo, One-half year old enthu bundle, munching it away, saying "mammu, mammu"!!!! I baked a trial batch on Friday, just to see how the banana puree works in the recipe, it came out good, didn't have time to Click on that day, so i made a fresh bake today , to pack some-more for my BIL's son and also for my lil devil, who complained that the first bake was way too big for him to bite.


Ingredients
1 Cup All Purpose Flour
3/4 Cup Wheat Flour
2/3 Cup Sugar
1 Tsp Baking Powder
1 tsp Vanilla Extract ( i didn't add)
1/4 tsp Salt
1 and half banana, pureed in a mixer without water. I have used Dole Banana.
1/2 Cup Choco chips
1/2 Cup of Chopped and Roasted Cashew and Almonds mixed.


Method
  • Preheat the Oven to 180C. Line a Baking tray with Parchment Paper
  • In  a Large Bowl Sift All purpose flour, Wheat flour, Baking powder and salt together
  • Grind Sugar along with Banana Puree. Add Sugar-Banana Puree to the flour mixture and mix well. 
  • Fold in the Choco Chips and Nuts. Roll them all into a Sticky dough.
  • Transfer the dough to the parchment paper and form a log. Since the dough is sticky, you got to wet your hands to form the log.
  • I wanted to bake small bisotti so, i made 3 small logs out of the dough.
  • Bake @ 180C for 30 minutes or until firm to touch. Take out the biscotti, let it cool for 10 minutes.
  • Cut it into Slices, diagonally, Which i actually forgot  and sliced them normal:(
  • Bake them again, with cut side down, @ 170C for 10 minutes. Turn them over, Bake for another 10 minutes.
  • Take it out of the Oven, Let it Cool, Store in an Air Tight Container, Enjoy with your Coffee!!!
Notes
  • The Biscotti had a mild flavor of the banana's, if you aren't a big fan of banana's try using Flaxseed Meal instead.
  • Baking time differs from Oven to Oven, so please bake according to your oven settings.

Thursday, September 08, 2011

Sweet Poha - Vrat Ka Khana/Fasting Food

Sweet poha is an Healthy snack made my mom during her vrath/fasting time. We can add some dry fruits to this and serve it as a healthy snack for kids too!!!!
Ingredients
1 cup of Poha/Beaten Rice
3/4 Cup of shredded Coconut
5 tbsp of Sugar
Method

  • Check the Poha for any impurities. 
  • Mix poha/beaten rice and coconut together
  • Stir in the Sugar and Mix well
  • Let it sit for 15 minutes, then Serve.
  • While Serving it of Kids or as a snack for yourself during normal days try adding some Roasted dry fruits to this Sweet Poha/Beaten Rice and pack some more Energy to this Power-Packed Snack!!!!!!
Sending this to Vrat ka Khaana Event, Happening @ Sizzling Tastebuds

Sunday, September 04, 2011

Fried Okra Rice/Vendaikaai Saadam

A Quick n Easy Lunch box Recipe. A Crispy, Flavorful Rice with Partly Fried Okra/Vendaikaai.  

Ingredients
2 cups of Cooked rice
200gms Ladies finger/Okra/Vendaikaai
1 Large Onion, chopped
1 Medium Tomato, Chopped
1 green chillie, slited lengthwise
1/2 tsp Red Chillie Powder
1/4 tsp Coriander powder
Oil for tempering and frying the ladies finger/okra, approx 3-4 tbsp
1/4 tsp mustard seeds
1/4 tsp cumin seeds
Curry leaves a few
hing a pinch
Salt to taste

Method
  • Wash the Ladies Finger/Okra. Pat them dry with a kitchen towel. Cut them into 1 inch piece.
  • In a Non-Stick Deep pan, Heat 2 tbsp of oil. When the oil is hot, add the slited green chillie, when it is roasted, add the cut okra's and shallow fry them until well-cooked and partly crisp.
  • While cooking the okra's/ladies finger, sprinkle little salt and saute.  or else they might taste bland,when mixed with rice.
  • In another Pan, heat a tsp of oil, Splutter mustard and cumin seeds. Add hing and curry leaves. 
  • When the curry leaves are fried, add onion and saute till translucent.
  • Add tomatoes, chillie powder, coriander powder and salt. Sprinkle water to avoid burning of the masala's. Cook till oil separates.
  • When the tomatoes are cooked, add the partly fried okra's and give it a good toss. Switch of the stove. 
  • Mix it well with rice. Stir a tsp of ghee and Serve Warm with Crisps.
Sending this to Flavors of South India Event, by Nayna of Simply food.


Notes
The Rice would be medium-spiced. If you want it spicy, increase the red chilli powder or add a Dash of pepper before serving!!!!

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