Rasgulla/Rosogulla

After mega marathon we are back to our regular blogging marathon and for this edition I chose to share Indian or US states sweets.
As Diwali is around the corner,wanted to share some Indian sweet recipes.As I am an ardent fan of Bengali sweets sharing the ever popular rasgullas.
This recipe again I noted down from a friend of mine and it comes out so spongy and soft.Here I used pressure cooker to make the work easy.Off to the recipe..............

                                               

                                         

                                                                              

                                                           Rasgulla/Rosogulla

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   Basic Information

   Preparation time 20 minutes
   Resting time - 2 hours 

   Cooking time 15 minutes

   Makes 12-13 mini rasgullas

  Ingredients

Ingredient	Quantity
Milk/Paal(whole milk preferably)	1 litre/4 cups
Lemon juice or vinegar	1-1.5 tbs
Sugar/sakkarai	1 cup
Water	2.5 cups
Sugar Candy/kalkandu	1-2 tbs
Cardamom powder/ellakai podi	a generous pinch
Saffaron/kungumapoo	few strands(optional)
Pistachios(roughly chopped)	few for garnishing

 

  

  

 Method 

• Take the milk in a pan and keep it on a stove top and let it boil.After boiling add the lemon juice and gently mix it well.The milk gradually curdle.

• Mix it well and once the milk is completely curdled,pass it through a muslin cloth or a strainer.Wash the milk solids in cold water and tie the cloth tightly and hang it or keep heavy weight on top of the cloth for 2-3 hours.This way all the moisture in the milks solids will drain.

• After 2-3 hours remove the milk solid aka chenna and gently knead it with the palms for 4-5 minutes or till it becomes smooth.

• Now divide the chenna to 12 -13 equal ball and keep 2-3 sugar candy inside.Roll it to a smooth ball and keep it aside.Mean while in a pressure cooker or pan heat 2.5- 3 cups of water and to this add the sugar.Let it boil.Add in the cardamom powder.

• Now gently drop the prepared balls to the sugar syrup and close the pressure cooker/pan with lid.Cook it for a whistle in a medium flame.Put off the flame and let it be till the pressure subsides.Remove the lid and transfer the rasgullas to a serving bowl.

• Serve it.

• Keeping the sugar candy in the chenna balls make the rasgullas soft,as the candy melts while cooking.
• There should not be any moisture in the chenna also the kneading gives a spongy rasgullas.
• Instead of kneading the chenna with hands,it can be pulsed in a blender.

Enjoy........................

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#66

Sumber http://www.naliniscooking.com

Dosa Carnival -Recap

Last month we had a group of bloggers participate in a mega marathon in Blogging Marathon edition with an interesting theme.

                      1.Cook one ingredient for 26 days or one category for 26 days
                      2.Cook with one ingredient for each week or category for each week

I chose to share dosa varieties as one category for 26 days with sub themes for each week.I combined both the themes and sharing the recipes.

Week 1 - Colorful Dosa

Day 1 - Kanchipuram Dosa /Kancheepuram Dosa

Day 2 - Karivepillai/Curry leaves Dosa

Day - 3 Carrot Dosa/Carrot Dosai

Week 2 - Fermented Dosa Varieties

Day - 4 Cone Dosa and ghee roast

Day -5 Chola Dosai/Sorghum Dosa

Day -6 Atukulu Dosa/aval Dosai

Day - 7 Kal Dosai

Day -8 Kuthiraivali/Barnyard Millet Dosa

Day - 9 Davangare Benne Dosa/Butter Dosa

Week 3 - Instant Dosa Varieties

Day 10 - Thakkali Dosai/Tomato Dosa

Day 11 - Oats Dosai/Oats Dosa

Day 12 - Bread Dosai/Bread Dosa

Day 13 - Neer Dose/Neer Dosa

Day 14 - Paasiparuupu Dosai/Yellow Moong Dosa

Day 15 - Instant multi grain Dosa/Karacha maavu Dosai

Week 4 -Stuffed Dosa Varieties

Day 16 - Mysore Masala Dosai

Day 17 - Green peas Masala Dosa

Day 18 -  Kanchipuram Masala Dosai

Day 19 - Pesarattu Upma

Day 20 - Sandwich Dosa

Day 21 - Kari Dosai/Soya Kheema Dosa

Week 5 - Uthappam and adai Varieties

Day 22 - Quinoa Adai/Quinoa Lentil adai

Day 23 - Podi Onion Uthappam

Day 24 - Karthigai Milagu Adai/Arisi Thengai Adai

Day 25 - Mixed Vegetable Uthappam

Day 26 - Innipu adai/Sweet Adai

Blogger

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Sumber http://www.naliniscooking.com

Sweet Adai /Inippu Adai

Today is the final day for the Cooking Carnival in mega Blogging Marathon edition ans I like to end the series with a sweet note.
Coming to the recipe its a sweet adai which is often made in our households for quick neivedhyam for offering to god..So many variations can be made using wheat flour,maida,ragi flour and sometimes with semolina.
Today's version I used both wheat and all purpose flour along with rice flour.Since sweetener is used to make the batter this adai needs to be cooked in a medium flame,otherwise the color will turn dark.Here I used jaggery,even palm sugar and brown sugar can also be used.

                                               

                                         

                                                                              

                                        Sweet Adai/Inippu Adai

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   Basic Information

   Preparation time 25 minutes
   Resting time - 10-15 minutes

   Cooking time 3-4 minutes/adai

   Makes 4-6

  Ingredients

Ingredient	Quantity
Wheat flour/gothumai maavu	1/2 cup
All purpose flour/maida	1/2 cup
Rice flour/arisi maavu	1/4 cup
Coconut(grated)	3  tbs
Jaggery/vellam	1/2 cup
Salt	1/2 tsp
Baking soda	a generous pinch
Cardamom powder/ellakai podi	1/8 tsp
Ghee/nei	to cook adai

   
 

  

  

 Method 

• Melt the jaggery with 1/4 cup of water and pass through a strainer and keep it aside.

• Take the flours,grated coconut,salt,cardamom powder, in a bowl.To this add jaggery syrup and mix it well.Adjust the consistency with water.Let it rest for 10-15 minutes.

• Now mix the cooking soda well to the batter.Heat a dosa pan preferably iron pan or non stick pan.To this add a ladleful of batter and spread it to a thick pancake(no need to spread too thin).Drizzle a tsp of ghee and cook it in a medium flame.Flip it to the other side and cook it for a minute and drizzle one tsp of ghee.Remove it from the griddle.

• Serve it warm.

• Keep the flame in a medium to get a nice crispy edges.
• Coconut bits also can be added to give an extra taste to the adai .
• Cook the adai in a medium flame.

Enjoy........................

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68

An InLinkz Link-up

Sumber http://www.naliniscooking.com

Mixed Vegetable Uthappam

Today's recipe for Cooking Carnival in Blogging Marathon #68 is a uthappam topped with mixed vegetables.I usually make uthappam with the dosa batter.But a friend of mine makes a different batter for uthappam and it comes out very good and get a very nice color.Also the vegetables for the topping needs to be chopped very finely.But it can be sauteed in a tsp of oil for couple of minutes and used for the topping.Let's move on to the recipe......

                                                             

                                         

                                                                              

                                                          Mixed Vegetable Uthappam

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   Basic Information

   Preparation time 35- 40minutes
   Soaking time 3-4 hours

   Fermentation time 8-10 hours

   Cooking time 2-3 minutes/uthappam

   Makes 12-14 

  Ingredients

   For the batter

  

Ingredient	Quantity
Idly rice or pulungal arisi	1 cup
Raw rice/pacharisi	1 cup
Urad dhal/uluthamparuppu	5 tbs
Toor dhal/thuvaramparuppu	2 tbs
Channa dhal/kadala paruppu	1 tbs
Fenugreek seeds/vendhayam	1 tsp
Salt	1.5 tsp
Water	to grind

  For the topping

Ingredient	Quantity
Onion(finely chopped)	2-3 (medium size)
Carrot (grated)	1/2 cup
Beans(very finely chopped)	1/4-1/2 cup
Tomato(finely chopped)	2 -3(medium size)
Green chilly/pachamilagai	5-6
Coriander leaves(finely chopped)	3-4 tbs
Oil	as needed to cook uthappam

   

 Method

• Soak  both rice and dhals,fenugreek seeds together for 3-4 hours.After soaking Drain the water completely and grind it in a blender or wet grinder till its fluffy and fine paste.Transfer it to a bowl and add salt.Mix it well,keep it in a warm place for 8-10 hours or overnight for fermentation

• Next day or after the fermentation mix the batter well and take the required amount of batter to make dosa.Adjust the consistency with water.

• Heat a griddle and one it becomes hot ,add a drop of oil and wipe it off with a paper and keep the flame in medium.Pour a ladleful of batter and spread to a thick circle.

• Now sprinkle the vegetables on top the batter and sprinkle some oil.Let it cook for a minute or two.

• Flip it to the other side  and cook it for a minute,then remove it from the griddle.

•  Serve it  with  coconut and sambar.  

• The batter consistency is very important to get a nice uthappam.It should not be too thick or thin.
• While pouring the batter on the griddle,the flame should in medium.
• Top the vegetable on the uthappam as soon as the batter is spread.

Enjoy...........................

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68

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Sumber http://www.naliniscooking.com