Rasmalai – Popular Indian Dessert Recipe

Ras malaiA creamy and popular Indian dessert made with curdled milk and flavored with saffron.

 

 

 

 

 

 

Serves – 4
Preparation time – 10 mins
Cooking time – 5 hrs
Ingredients:

Process:

  • Into a heavy bottomed pan, add in the milk and let it come to a boil. Keep mixing it occasionally to prevent scalding.
  • Meanwhile, into 3/4 Cup of milk add in powdered sugar. Add in yellow food color. Mix well until combined.
  • Squeeze out the juice from the rasgullas by pressing gently in between your palms.
  • Drop the rasgullas into the sweetened milk that we just made.
  • Keep them aside.
  • Meanwhile the milk should have probably come to boil. Add in the saffron.
  • Continue to cook it further until the milk volume is reduced to 1 1/2 Cups.
  • It takes about 10 mins to attain this stage.
  • Keep acraping the sides and the bottom of the pan so that nothing sticks to the pan.
  • So once the milk is reduced to 1 1/2 Cups, add in the sugar and cook for 5 mins.
  • Turn of the heat and remove the thickened milk into a seperate bowl and let it cool completely.
  • So once we have the milk soaked rasgullas and the thickened milk chilled, drop in the milk soaked rasgullas into the thickened milk.
  • Top them with some sliced pistachios and serve immediately.

 

Yogurt

Yogurt is one of the important chapters of Indian Cuisine. It is used in making curries, desserts, snacks and the possibilities are endless.
So learn this easy way of making yogurt ar home.

Ingredients –

 

  • Milk – 500 ml
  • Yogurt Starter or yogurt from previous batch – 1/2 Tbsp

Procedure :
Step 1 : Rest the yogurt starter from the previous batch on the countertop so that it gets to room temperature.
Step 2 : Boil the milk in a microwave safe container.
Step 3 : Take the milk out from the microwave when you see the milk has started to boil.
Step 4 : Rest the boiled milk till it comes to a temperature between 105F to 110F or when you touch it should be warm but not hot.
Step 5 : At this temperature add the yogurt starter and mix well it everything is blended very well.
Step 6 : Close the container and rest it in a warm place.
Step 7 : After 3 to 4 hours yogurt will be ready.
Step 8 : If you need sour yogurt you can rest this out even for a longer time.
Step 9 : Refrigerate this before using this way it will be nice thick and creamy.Enjoy!!!

Taro Root Fry

Taro Root Fry is a healthy version of making a fry. In this recipe I used very less oil and made a crispy fry out of the Taro root. My husband loves it a lot. This is simple to make yet tastes fabulous.

Serves – 2
Preparation time – 5 mins
Cooking time – 15 mins
Ingredients :

  • Taro Root (peel, wash and chop) – 1 heaping cup
  • Dry Shredded Coconut – 3 Tbsp
  • Salt – to taste
  • Red Chilli Powder – to taste
  • Garlic – 2 Cloves
  • Turmeric Powder – 1/4 powder

Procedure :

Add chopped taro root into the microwave safe bowl, add in 2 Tbsp water and cover the bowl partially to microwave for 2 mins and then remove from the microwave to mix well then again cover partially and microwave for 2 more mins. Remove and set the bowl aside.

In a wide frying pan heat up the oil, add in the boiled taro root to the hot oil and mix well to keep them seperated from each other and they shouldn’t stick to one another. This way they will be nice and crispy

mean while blend garlic, coconut, red chilli powder, salt, turmeric powder and set aside. Add this to the cooked taro root after turning off the heat. Serve it with hot rice. it tastes really awesome.

 

Veggie Nuggets

Crispy and cheesy evening snack that everybody LOVES!

Makes – 30 Nuggets
Ingredients:

  • Bell Pepper (finely Chopped) – 1/4 Cup
  • Mushroom (finely chopped) – 1/4 Cup
  • Zucchini (finely chopped) – 1/4 Cup
  • Butter – 1 Tbsp
  • Garlic (finely Chopped) – 3 Cloves
  • Chillies (finely chopped) – 3 no or to taste
  • Beans (finely Chopped, blanched) – 1/4 Cup
  • Corn kernels (blanched) – 1/4 Cup
  • Parsley (finely Chopped) – 1 Tbsp
  • Carrot (finely chopped, blanched) – 1/4 Cup
  • Potatoes (boiled, peeled, mashed) – 3 medium
  • Processed Cheese – 1/4 Cup
  • Paneer (crumbled)  – 1/2 Cup
  • Red Chilli Flakes – 1 tsp or to taste
  • Italian herb Seasoning – 1/2 tsp
  • Oregano flakes – 1/2 tsp
  • Curry Powder – 1 tsp
  • Corn Flakes (crushed) – 1 Cup
  • Corn Starch – 1/4 Cup
  • All Purpose Flour – 1/4 Cup
  • Salt & Pepper – to taste
  • Onion  (finely Chopped) – 1/2 medium size
  • Oil – for deep frying

Process:

  • Heat a medium pan, add in the butter.
  • When it is medium hot, add garlic, onion, bell pepper, green chillies, mushrooms, zucchini and fry them all for a min.
  • Add corn kernels, beans, carrot and cook for another min.
  • Don’t overcook the vegetables.
  • Turn OFF the heat and transfer the cooked veggie mixture into a bowl.
  • Cool completely.
  • Add mashed potato, parsley, salt, crushed black pepper, oregano, red chilli flakes, mixed herb seasoning and curry powder.
  • Combine well.
  • Add processed cheese, paneer and combine everything together.
  • If needed add corn starch for binding, I didn’t use any.
  • Take 2 Tbsp of the mixture and shape into 1 1/2 inch square.
  • Repeat the process with the remaining mixture and set the shaped nuggets covered aside.
  • Now into a mixing bowl, add corn flour, all purpose flour, enough water and make a thin and smooth paste.
  • Dip one of the shaped nuggets into the prepared slurry and immediately dunk it into the corn flake crumb mixture.
  • Coat the nugget properly with the corn flake mixture, so that it is properly covered with the corn flakes from all the sides.
  • Repeat the process of crumb coating with all the nuggets.
  • Heat the oil for deep frying.
  • Once it reaches medium hot temperature, drop in few nuggets into the oil one by one and fry till golden brown for 5 mins.
  • Repeat the process with all the nuggets.
  • Serve them as they are or with any dip of your choice.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Oreo Milkshake Recipe

oreo milkshake with titleOreo Milkshake is quick and easy to make. I used Ice cream and full fat milk to keep it creamy. One can make it light by skipping the ice cream. I tried both the ways and they both are DELICIOUS!

 

 

 

 

 

 

Serves – 2
Preparation time – 5 mins
Ingredients:

  • Oreo Cookies – 6 -7 no (use 1 for garnish)
  • Milk (boiled & chilled)  – 1 1/2 Cups
  • Vanilla Ice Cream – 3 Scoops
  • Whipped Topping – optional

Process:

  1. Break the cookies and add into the blending jar.
  2. Add in the milk and ice cream.
  3. Blend till smooth.
  4. Pour into serving glasses.
  5. Top it with some whipped cream and crushed oreos.
  6. Serve immediately.

Tips:

  1. Pasteurized milk can be used directly in the recipe without boiling.
  2. Use nut milk if lactose intolerant.
  3. To intensify the flavor use 1 tsp of instant coffee powder.

May 25

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Permanent link to this article: http://www.sruthiskitchen.com/2015/05/20/safed-paneer-restaurant-style-indian-gravy-under-20-mins/

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Permanent link to this article: http://www.sruthiskitchen.com/2015/04/26/chole-masala-bhatura/

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Permanent link to this article: http://www.sruthiskitchen.com/2015/04/16/veggie-burger/

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LDM1

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Permanent link to this article: http://www.sruthiskitchen.com/2015/04/02/lunch-dinner-menu-dondakaaya-ulli-karam-mixed-vegetable-kootu/

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Nothing can beat this Fresh Homemade Lasagna that’s made with homemade sauces, fresh cooked veggies and the freshly made pasta sheets. It looks like a lot of work but trust me, it can be done in an hr when you multi task in your kitchen. If you are a busy person, cook this much ahead …

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Permanent link to this article: http://www.sruthiskitchen.com/2015/03/26/vegetable-lasagna-indo-italian-recipe/

Mar 10

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Tomato Soup

This is a super quick style of making creamy and yummy Tomato Soup.             Ingredients: Serves- 2 – 3 Tomatoes (Cubed) – 3 no Carrot (roughly chopped) – half no Beetroot (roughly chopped) – 1/4 Cup Onion (roughly chopped) – 1/2 no Celery (roughly chopped) – 1 stalk Red Bell …

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Permanent link to this article: http://www.sruthiskitchen.com/2015/03/10/tomato-soup/

Feb 27

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Permanent link to this article: http://www.sruthiskitchen.com/2015/02/27/hara-bhara-kebab-melt-in-mouth-vegetarian-kebab/

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Baby Potato Biryani

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Permanent link to this article: http://www.sruthiskitchen.com/2015/02/25/baby-potato-biryani/

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