RasMalai

Ingredients:-

• Milk : 3 cups ( For Paneer)
• Milk : 3 cups (for malai)
• Cardamom: 1/2 tbsp
• Sugar : 2 cup (for making syrup)
• Sugar : 1/2 cup (for malai)
• Pista : 2 tsp
• Cashew paste : 1 tbsp
• Almonds: 2tsp
• saffron: 2 pinch
• Lemon Juice: 2tbsp

   How Make Paneer For Rasgulla:-

  1. Boil the milk in a heavy bottomed pan over medium heat(gas), stirring occasionally,  sure not to burn milk.
  2. As the milk comes to a boil, add the lemon juice gradually and stir the milk gently. The curd will start separating from the whey, turn off the heat(gas).
  3. Once the milk fat has separated from the whey, drain the whey using a strainer line with cheesecloth or muslin cloth.
  4. Wrap the curd in a muslin cloth, and rince under cold water, and squeeze well. This process takes out the sourness from the lemon.
  5. To take out the excess water squeeze the cloth, or press the wrapped paneer under a heavy pan for about one hour.Taking the right amount of water out of the paneer is the most important part of this recipe.
  6. To check if enough water is out of the paneer, take a little piece of paneer on your palm and rub with your fingers. After rubbing the paneer for about 15-20 seconds, you should be able to make a firm but smooth ball.
  7. Once the paneer is drained, place on a dry, clean surface and knead the paneer for 3-4 minutes until the paneer is almost rolls into smooth soft dough.
  8. Now mix  pastry flour(araroth powder) in paneer and again knead the paneer for 3-4 minutes until the paneer is almost rolls into smooth soft dough.
  9. Knead the paneer by dragging the palm of your hand hard on the paneer. Keep scooping it back to togather and knead more. If the paneer is too crumbly, add a teaspoon of water. Your palm will be little greasy.
  How to make Rasgulla:-Preparing Rasamalai:-
  

  1. Boil water with two cups of sugar and when it comes to boil add the paneer balls in to it and pressure cook it for about 7 minutes (make sure you put enough paneer balls in the pressure cooker so there should be some space to expand) .
  2. When you pressure cook the paneer balls will expand and it becomes double the size. Keep it aside.
  3. For preparing malai boil milk with sugar, 1 tbsp of ground cashew paste, a pinch of saffron, and cardamom in a medium flame
  4. The milk should get reduced in to 2(3\4) cups so the boiling will take about 20 to 30 minutes .
  5. Now remove the pressure cooked paneer balls from the sugar syrup and press it gently to remove the water . keep it aside.
  6. Once the milk isreduced into 2 cups add the paneer balls one by one slowly in to the boiling malai so the paneer balls absorb the milk and let it stand in the medium heat for about 4 to 5 minutes. Remove from heat.
  7. Garnish it with pista, almonds and saffron or cardamom.
  8. now cool it.

Rasgulla

Ingredients:-

• 1.5 litter milk
• 3-4 table spoonlemon juice/2 table spoon vinegar
  
• 2 table spoon pastry flour(araroth powder)
• 1 800 gram sugar
• 2 cups water
• Pressure cooker

Method :-

 How Make Paneer For Rasgulla:-

1. Boil the milk in a heavy bottomed pan over medium heat, stirring occasionally, making sure not to burn milk.
2. As the milk comes to a boil, add the lemon juice gradually and stir the milk gently. The curd will start separating from the whey, turn off the heat.
3. Once the milk fat has separated from the whey, drain the whey using a strainer line with cheesecloth or muslin cloth.
4. Wrap the curd in a muslin cloth, and rince under cold water, and squeeze well. This process takes out the sourness from the lemon.
5. To take out the excess water squeeze the cloth, or press the wrapped paneer under a heavy pan for about one hour.Taking the right amount of water out of the paneer is the most important part of this recipe.
6. To check if enough water is out of the paneer, take a little piece of paneer on your palm and rub with your fingers. After rubbing the paneer for about 15-20 seconds, you should be able to make a firm but smooth ball.
7. Once the paneer is drained, place on a dry, clean surface and knead the paneer for 3-4 minutes until the paneer is almost rolls into smooth soft dough.
8. Now mix  pastry flour(araroth powder) in paneer and again knead the paneer for 3-4 minutes until the paneer is almost rolls into smooth soft dough.
9. Knead the paneer by dragging the palm of your hand hard on the paneer. Keep scooping it back to togather and knead more. If the paneer is too crumbly, add a teaspoon of water. Your palm will be little greasy.

How to make Rasgulla:-

1. Divide the dough into equal small parts and roll them into smooth balls.
2. To make the balls apply some pressure at the first and then release when forming the balls.
3. Then keep away some time cover with wet cloth.
4. Mix the sugar and water in a pressure cooker on medium high heat and bring to a boil.
5. Add the paneer balls and close the pressure cooker. After the pressure cooker starts steaming, turn the heat to medium and cook for about seven minutes.
6. Make sure the pressure cooker is large enough to accommodate the finished Rasgullas, as they will expand to about double in the volume while cooking in the syrup.
7. Close the heat and wait a few minutes before you opening the pressure cooker. Pour cold water over the pressure cooker before opening.
8. Rasgullas should be little spongy. After rasgullas are refrigerated the sponginess will reduce and will be soft in texture.
9. Serve the Rasgullas chilled.

Suggestio :-
   1. If the Rasgullas are too hard or broken, try cutting them into small pieces and mix with soft          vanilla ice cream or cover with melted chocolate.
   2. You can use the Rasgulla pieces to make kheer, replacing rice with the Rasgulla pieces.            

roasted stuffed tomato

Ingredients:-

• 6 medium tomatoes
• FOR STUFFING:-
  
• 4 table spoon olive oil
• 3/4 cup finely chopped onion
• 1 cup garlic/cheese croutons, crushed
• 2 tablespoons grated Parmesan cheese
• 2 tablespoons grated American orcheddar cheese
• 4 tablespoons melted butter
• 1/2 teaspoon salt ( as par taste )
• 1/4 teaspoon freshly ground pepper
• Chopped fresh parsley for garnish
• HOW TO MAKE:-
  
  Preheat oven to 400 degrees F.
  
  Slice tomatoes in half horizontally and scoop out pulp and seeds. Salt insides and rest upside down on a sheet pan lined with a wire rack to extract juices, about 15 minutes. Meanwhile, in a medium bowl, mix together bread crumbs, garlic, basil, pepper, 1/4 cup of the grated Parmesan and oil. Stuff tomatoes with the filling, sprinkle with remaining Parmesan, and bake until tomatoes are cooked through and tops are golden brown, about 30 minutes.
  
  Preheat oven to 400 degrees F.
  
  Slice tomatoes in half horizontally and scoop out pulp and seeds. Salt insides and rest upside down on a sheet pan lined with a wire rack to extract juices, about 15 minutes. Meanwhile, in a medium bowl, mix together bread crumbs, garlic, basil, pepper, 1/4 cup of the grated Parmesan and oil. Stuff tomatoes with the filling, sprinkle with remaining Parmesan, and bake until tomatoes are cooked through and tops are golden brown, about 30 minutes.

Aam Papad

Ingredients:

Common - 2 large (500 grams)

Sugar - 2 table spoon

Small cardamom - 2 (please peel)

method: - How to make Aam ka Papad
Rinse common, Ciliye must cut the meat into pieces. Mango slices, mix sugar and cardamom grind finely. Mango and sugar in a pot on the fire and cook the granulated mixture to Take Place. Boil, cook for 10 minutes after arrival spoon take the ride. A plate or tray, cover and lubricate the oil and put on a plate and put the solution are ripe mango is spread thin. So please keep this plate drying in the sun. If the sun from dawn to dusk as the common wafer is dried up. After you leave the sunny common room or kitchen anywhere wafer plate Allowed, mango papad plate in the kitchen you can ruck all covered with thin cloth or gauze. These common Sukta wafer remains in the air, not just our common wafer which was dry completely in the sun to dry and be ready in the morning. Anywhere in the common wafer plate while removing and drying to keep sticking then the wafer. Complete drying of mango papad knife on the edge of the wafer are separated from common Kinane take and take you out of the hand holding the entire wafer plate. The common wafer with a knife can cut into your mind like the shape and size. These common wafer pieces are captured by the top layer can be maintained by one or several pieces. 

Sweet pickel of Mango( Meetha Achaar)

Ingredients

• 1 kilo(s) unripe (kachcha) mangoes
  
• 500 grams sugar
• 1 teaspoon(s) saunf
• 1 teaspoon(s) methi
• 5 piece(s) whole red dried chili
• 1 teaspoon(s) red chili powder
• 1 teaspoon(s) turmeric powder
• Method (how to make)

1. Wash mango, peel and cut with guthli in small shape.
2. Add 1 tsp sugar and salt to it.
3. Roast 4 red whole chili, 1 tsp methi, 1 tsp saunf
4. Grind coarsely in a blender (mixie).
5. Add this mixture into mango.
6. Add red chili powder, turmeric to it.
7. Boil sugar in a pan with water until it melts completely and the sugar syrup becomes 1 taar chashni and till the mango is done.
8. Store in a tight glass jar; it will remain good for months.

Mango Pickle (Aam Ka Aachar)

Ingredients

• Raw mango  -  1 kg
• Crystal salt – half cup
• Turmeric powder – 1 tablespoon
• Fennel seeds – 2 tablespoon
• Fenugreek seeds – 1 tablespoon
• Nigella seeds/kalonji (in Hindi) – 1 teaspoon
• Red chilli powder – 2 tablespoon or as par taste 
• Turmeric powder – half teaspoon
• Asafetida – half teaspoon
• Salt – half tablespoon
• Mustard oil – 1 cup

  Method
• Wash mangoes well; wipe and cut mangoes; remove seeds as these seeds are not needed.
• Add crystal salt and turmeric with mango pieces; mix well and keep it for two to three days to marinate; toss it daily twice.

• As salt slowly dissolves, you can see the juice coming out from mango pieces; pick up mango pieces and sun dry them for 6 to 7 hours (drying time will be in days if you want to dry it with juice).
• Partially pound fennel and fenugreek seeds; add all listed ingredients (including pounded fennel/fenugreek seeds and mustard oil) to the sun dried marinated mangoes; toss well, cover and keep it over night.
• From the next day onwards cover the pickle with a net or clean thin cloth and keep it in bright sunlight for 3 to 6 days; daily toss/mix it with a dry spoon twice minimum.
• Now Aam ka Achar(mango pickle) ready for use.

Sattu ka Meetha Sharbat

Preparation for Sattu ka sharbat Recipe

Chane ka sattu : 3 tsp Powdered Jaggery : 4 ts  Chilled Water -  Glass How to make Sharbat Take chilled water and add powdered jaggery/ suger in it. When jaggery/suger dissolved completely, pass it through a strainer. Now add sattu in it and mix well. Add ice cubes.  Your cool-cool sattu sharbat is ready .

Sattu ka Paratha

Ingredients for Sattu ka Paratha :

2 cups Roasted Chana dal
1 t-spoon roasted Cumin (Jeera)
1/2 onion, chopped
2 table-spoon coriander leaves, finely chopped (dhaniya patti)
1 table-spoon, grated ginger (adrak)
1 Green Chilly, finely chopped (Hari Mirch)
1/2 t-spoon turmeric powder (haldi)
1/4 t-spoon red chili powder (Lal Mirch)
1/2 t-spoon amchur (dry mango powder)
1/4 t-spoon Ajwain (Carom seeds)
Salt to taste
oil for shallow frying

How to make Sattu ka Paratha :

• Coarsely grind Chana dal and cumin to make a powder known as Sattu. Combine all the ingredients including sattu in a large bowl and mix properly.
• Knead dough with wheat flour and water.
• Now, take a small dough and roll it into a small chapati. Spread a bit of ghee on the surface of the chapati and place suitable amount of Sattu mixture.
• Now, gather all the edges of the chapati with Sattu mixture inside it to a round peda. Now, roll out the peda into suitable size Paratha in such a way that it should not get broken from anywhere.
• On a preheated griddle or tawa add sufficient amount of oil and roast paratha from both sides by turning it many times and spreading oil to its surface. Roast it on medium heat till both the sides gets brown patches and the paratha gets properly cooked from inside.
• Take it off from the griddle and serve Sattu ka Paratha hot with brinjal potato chutney.

Aam Panna(Mango Juice) Type2

Ingredients

• 1 large or 2 medium sized raw mangoes
• 2-3 cardamoms, crushed or powdered
• 4-5 black pepper, crushed or powdered (optional)
• 2 tsp black salt
• powdered jaggery/sugar - double the amount of the mango pulp... add more for more sweetness

method:

1. rinse the raw mangoes in water.
2. steam the raw mangoes in pressure cooker for 3-4 whistles till they become completely soft and pulpy.
3. remove the peel and take out the mango pulp.
4. mix the cardamom powder, salt and jaggery to the mango pulp.
5. mix the ingredients or blend to make it smooth.
6. store in an air tight jar or bottle.
7. while serving, add 1 tbsp of the preserve to one glass of water.
8. stir and add ice cubes.
9. now serve it .

Rose (gulab) Srabat

         Ingredients for Rose Sharbat

• Rose Petals - around 30 roses.
  
• Beetroot - 1
• Tulsi Leaves- -20-25 leaves.
• Mint Leaves- -2-25 leaves.
• Coriander Leaves - 1 table spoon (chopped)
• Small Cardamom - 5-6
• Sugar  - 1 kg (5 cup)
• Lemon  - 4
• Method - How to make Rose Sharbat 
• Wash the rose petals two times with water and clean them. Filter the left over water with a filterer and place the petals on a clean cloth.
• Boil 1 cup water, add put rose petals and the boiled water in the mixer and blend it
• Now sieve this paste and collect the rose water in a separate container.
• Wash, peel and cut the beetroot, tulsi leaves, mint leaves, coriander leaves. Mix and blend them well. Now add this mixture in a bowl filled with 1 cup water and boil it. Let it boil for 3-4 minutes on medium flame. Turn off the flame and let it cool. Now again sieve the mixture and take out the juice from it in a separate container.
  Now boil 1 cup water and 600 gms sugar and keep for 1-2 minutes once the sugar gets dissolve. Turn off the flame and let the syrup cool down.
  Now add cardamom to the left over sugar and make a paste of it.
  Take out Lime Juice in a separate bowl.
  Now add rose petal paste, beetroot paste, lime juice, sugar paste into the syrup. Now cover and leave the syrup for 4-5 hours, so that all the flavors gets mix into each other.
  Concentrated Rose Sharbat is ready. Now put this sharbat in a glass bottle and store it in the refrigerator. Whenever you wish to drink this sharbat, just take a glass and put  2 table spoon of sharbat and cold water into it. Mix it well and add ice cubes into it.
  
  

Homemade Pizza

INGREDIENTS

• 1 1/2 cups warm water (105°F-115°F)
• 1 package (2 1/4 teaspoons) of active dry yeast (check the expiration date on the package)
• 3 1/2 cups bread flour (can use all-purpose but bread flour will give you a crisper crust)
• 2 Tbsp olive oil
• 2 teaspoons salt
• 1 teaspoon sugar

Pizza Ingredients

• Olive oil
• Cornmeal (to slide the pizza onto the pizza stone)

• Tomato sauce (purée)
• Mozzarella or Parmesan cheese, shredded
• Feta cheese
• Mushrooms, thinly sliced
• Bell peppers, stems and seeds removed, thinly sliced
• Italian sausage, cooked ahead
• Chopped fresh basil
• Pesto
• Pepperoni, thinly sliced
• Onions, thinly sliced
• Sliced ham

Special equipment needed

• A pizza stone, highly recommended if you want your pizza dough to be crusty
• A pizza peel or a flat baking sheet
• A pizza wheel for cutting the pizza, not required, but easier to deal with than a knife

METHOD

Making the Pizza Dough

1 In the large bowl of a heavy duty electric mixer (such as a Kitchen Aid), add the warm water. Sprinkle on the yeast and let sit for 5 minutes until the yeast is dissolved. Stir to dissolve completely if needed at the end of 5 minutes.

2 Attach a mixing paddle to the mixer. Mix in the olive oil, flour, salt and sugar on low speed for about a minute. Remove the mixing paddle and replace with a dough hook. Knead using the mixer and dough hook, on low to medium speed, until the dough is smooth and elastic, about 10 minutes. If you don't have a mixer, you can mix and knead by hand. If the dough seems a little too wet, sprinkle on a bit more flour.

3 Place ball of dough in a bowl that has been coated lightly with olive oil. Turn the dough around in the bowl so that it gets coated with the oil. Cover with plastic wrap. Let sit in a warm place (75-85°F) until it doubles in size, about 1 to 1 1/2 hours (or several hours longer, a longer rise will improve the flavor). If you don't have a warm spot in the house you can heat the oven to 150 degrees, and then turn off the oven. Let the oven cool till it is just a little warm, then place the bowl of dough in this warmed oven to rise.

At this point, if you want to make ahead, you can freeze the dough in an airtight container for up to two weeks.

Preparing the Pizzas

1 Place a pizza stone on a rack in the lower third of your oven. Preheat the oven to 450°F for at least 30 minutes, preferably an hour.

2 Remove the plastic cover from the dough and punch the dough down so it deflates a bit. Divide the dough in half. Form two round balls of dough. Place each in its own bowl, cover with plastic and let sit for 10 minutes.

3 Prepare your desired toppings. Note that you are not going to want to load up each pizza with a lot of toppings as the crust will end up not crisp that way. About a third a cup each of tomato sauce and cheese would be sufficient for one pizza. One to two mushrooms thinly sliced will cover a pizza.

4 Working one ball of dough at a time, take one ball of dough and flatten it with your hands on a slightly floured work surface. Starting at the center and working outwards, use your fingertips to press the dough to 1/2-inch thick. Turn and stretch the dough until it will not stretch further. Let the dough relax 5 minutes and then continue to stretch it until it reaches the desired diameter - 10 to 12 inches. Use your palm to flatten the edge of the dough where it is thicker. You can pinch the very edges if you want to form a lip.

5 Brush the top of the dough with olive oil (to prevent it from getting soggy from the toppings). Use your finger tips to press down and make dents along the surface of the dough to prevent bubbling. Let rest another 5 minutes.

Repeat with the second ball of dough.

6 Lightly sprinkle your pizza peel (or flat baking sheet) with corn meal. Transfer one prepared flattened dough to the pizza peel. If the dough has lost its shape in the transfer, lightly shape it to the desired dimensions.

7 Spoon on the tomato sauce, sprinkle with cheese, and place your desired toppings on the pizza.

8 Sprinkle some cornmeal on the baking stone in the oven (watch your hands, the oven is hot!). Gently shake the peel to see if the dough will easily slide, if not, gently lift up the edges of the pizza and add a bit more cornmeal. Slide the pizza off of the peel and on to the baking stone in the oven. Bake pizza one at a time until the crust is browned and the cheese is golden, about 10-15 minutes. If you want, toward the end of the cooking time you can sprinkle on a little more cheese.

Sabudana Pudding (Kheer)

Ingredients

• 1/3 cup sabudana (tapioca , sago)
  
• 3 cups milk
• 3 tablespoons sugar
• 1 tablespoon sliced pistachios
• Few strands of saffron
• 1/4  teaspoon cardamom powder

Method

1. Wash and soak the sabudana in about 1/3 cups of water for at least two hour, Sabudana will soak up most of the water and become light and fluffy.
2. Boil the milk in heavy bottom pan after milk comes to boil let it boil for about another 8 to 10 minutes making sure stirring occasionally so milk does not burn in bottom of the pan.
3. Add the sabhdana , cook until sabudana is soft and has become translucent this should take about 4 minutes.
4. Next add sugar, cardamom, pistachios, and saffron and boil for 2 to 3 minutes. Turn off the heat. As kheer will cool become little thicker in consistency.
5. Kheer can be served chilled or warm.

NAVRATI RAITA

Ingredients

Sweet potato boiled and chopped	1
Potato boiled and chopped	1
Cucumber chopped	1
Waterchestnuts boiled, peeled and chopped	4-5
Fresh thick curds	1 cup
Corainder finely chopped	1 tbsp
Green chilli finely chopped	1 small
Whole roasted peanuts	1 tbsp
Cumin seed powder	1/2 tbsp
Cumin seeds whole	1/2 tbsp
Salt to taste
Sugar to taste
Ghee	1 tbsp

Method

• Beat curds in a deep salad bowl.
• Add cumin powder, salt, sugar, chilli, mix well.
• Add all prepared vegetables, peanuts, mix to blend well.
• Chill well till required.
• Heat oil in a small crucible, or tempering spoon.
• Add cumin seeds, allow to splutter.
• Pour sizzling tempering over raitha.
• Garnish with chopped coriander.

Saboodana Vada

 Ingredients

• Potato boiled , peeled and mashed 1 
• Green chillies crushed 8-10 
• Sago(saboodana) 1 cup 
• Peanuts roasted and crushed crudely 1/2 cup 
• Rocksalt as par taste 
• Ghee(to deep fry) 

Method

• Wash Sago properly and drain the surplus water. Soak it for about 3 hours.
• Next, add all the ingredients to Sago except      gheel. Blend it all into a paste.
• In the deep frying pan, heat the ghee.
• Moist your hands and make small ball shaped moulds out of the paste you have made. Slip these into the heated oil on medium flame.
• Keep frying the balls till they turn crisp and light brown. Drain them well using a sieve ladle. Serve with badaam chutney (pungent relish of peanut).

Gajar (carrot) Ka Kanji

Ingredients:
1 kg carrots
2 teaspoons Rai Dana ( Mustard Seeds)

4 teaspoon salt.
1/4 teaspoon red chilli ( less or more according to your taste)
5 Pudina Leaves ( Mint leaves)
4 litre water
200 gram sour curd


Instructions:
1. Wash and scrape the carrots lightly.
2. Cut the carrots in 1 inche long pieces.
3. Take the mustard seeds and dry grind them in a mortar and pestle.
4. Take a mixing bowl and add mix the carrots with salt, red chilli,
Mustard Seeds.
5. Take 4 litres of water and bring to boil.
6. Now cool down water and add  in the mixing bowl..
7. Add this mixture into an airtight wide mouth jar or bottle.
8.Now keep this bottle in the sun for 5 days, during the day just shake
the bottle once or twice.
9. After 5 days keep this bottle in the fridge.
10. Serve chiiled with some mint leaves.

Aloo ka Halwa

Ingredients

1. 4 potatoes , boiled and mashed 
2. 6 tsp ghee

3. 6 tsp suger ro as par taste

4. 1/2 cup boiling milk

5. 2-3 cardamom (elaichi) powder 

6. saffron (kesar) strands

Method 

1. First place ghee in a non stick heavy and deep pan.
2. Put mashed potato in it.
3. Fry this on low ..medium heat til this turns in to golden brown or aroma comes.
4. After this pour in the boling milk and sugar in this.
5. Stir this till it leaves ghee or starts leaving the pan...there should not be any lumps.if necessary add some more milk but very little
6. and mix elaichi and kesar
7. now your sweet potato halwa ready