Monday, May 17, 2010
I have been dormant for a while now and the reasons are many . Power cuts , comp problems, procrastination .....and so on.
One look at the ICC challenge , my all time fav Ras Malai & all the excuses went on the back burner. Promptly , I got around to the preparation and here is the result .....
Of course I am not enrolled in the group, but I get inspired to prepare their yummy treats . But this is the first time I actually got down to action.
Every detail was well taken care of and explained well. I had never imagined that Ras Malai could be prepared successfully at home. 3 cheers to group !
I have jotted down the recipe for my reference and yours too !
To make the Paneer Balls
Milk - 2 Lts
Vinegar - 2 tbsps
Maida - 1 tsp
For the Sugar Syrup-
Water - 3 cups
Sugar 8 tbsps
For the Rasa
Milk - 1 lt
Sugar - 7 tbsps
Pista slivers / chironji - 1 tsp
Kesar - a few strands
Elichi powder - a pinch
Boil the milk, cool & refrigerate for 12 hrs.
Remove the cream on top & bring it to a boil.
Add the vinegar & curdle the milk. Put out the fire.
Rest for 10 mins & drain out the whey water.
Wash the paneer in fresh water to remove any traces of vinegar.
Hang this paneer in a muslin cloth for 1 hour, till all the water is drained out.
Knead this paneer well for about 5 mins till smooth . Add 1 tspn of maida & knead well.
Make small, smooth balls.
I got about 20 balls.
At the same time , milk reserved for the Rasa can be put to a boil.
Keep an eye on this milk & stir every now and then to prevent it from boiling over.
Reduce it to half.
Add the sugar and cook for a few mins.
Put off the fire & add the elichi powder & kesar.
In the meanwhile the sugar syrup can be prepared.
In a pressure pan , bring 3 cups of water to a boil & add 8 tbsps of sugar.
Drop the prepared balls into the syrup, close the lid.
Place the weight when the steam builds up & lower the flame & cook for 10 mins.
Put out the gas . Open when the pressure cools down.
The balls would have swelled up & doubled in size.
Take each ball with a slotted spoon & press with another spoon gently to squeeze out the excess sugar syrup. Drop into the hot Rasa.
Garnish with the pista .
Tastes good when warm or when served chilled.
* If using skimmed milk, Paneer can be prepared directly. Resting for 12 hrs in the fridge can be skipped.
* The Rasa tends to become thick as the paneer balls absorbs it. I guess the rasa can be removed earlier than recommended.
Sunday, May 16, 2010
I fell in love with this chutney served in my friend Vani's house. I remembered my manners & resisted gorging on it as the rest of her family had not yet come in for lunch. Armed with the recipe, I felt a little better. I followed the recipe to the T & the result did not disappoint me or my family. And here is the chutney I was drooling for ,
Raw Green mango - 1/2 cup , chopped
Grated Coconut - 1 cup
Green Chillies - 11 , 1 inch pieces
Salt - to taste
Jaggery - 1 tbsp
For Tempering -
Oil - 1 tbsp
Mustard, Urad Dal, Hing, Curry Leaves, broken Red chilly
Chop the Raw mango with or without the skin.
Grind all the ingredients into a chutney without using any water. Add the coconut in the end & grind coarsely.
Mix in the tempering.
Tastes especially good with Rice. Goes well with chapathis as well. Enjoy.