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 .