Education Recipe For Better Life

Monday, October 10, 2016

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

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

Monday, October 3, 2016

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

An InLinkz Link-up

Sumber http://www.naliniscooking.com

Saturday, October 1, 2016

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

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.