BATHUE RAITA ( Curd preparation) -Indian

Ingredients:

1 Cup Curd (Yogurt)
1/2 cup Bathua (boiled and mashed)
1tsp roasted Cumin (jeera) powder
Salt to taste
Red chili powder to taste

Preparation:

• Stir the curd with hand mixer (mathani).
• Add bathua paste and mix well. If it becomes thick add little milk and mix it.
• Now add salt, cumin powder and chili powder, mix well.
• Keep in refrigerator for an hour or so.
• Serve chilled bathue raita with rice, parathas etc.

Dahi Ke Kebab Recipe

Ingredients:

1.2 ltrs yoghurt
100 gms cottage cheese grated
40 gms chopped onion
30 gms chopped ginger
10 gms chopped fresh coriander
cornflour to dust
30 gms cashewnut powder
30 gms chopped raisins
4 gms white pepper powder
4 gms cardamom powder
salt to taste
oil to grill

How to make dahi kebab :

• Hang yoghurt overnight.
• Saute the onion and ginger in minimum oil till it sweats.
• Mix the other ingredients.
• Adjust seasoning and shape into tikkis.
• Grill them on a medium hot skillet.
• Garnish and serve with chutney.

CHICKEN IN GREEN MANGO

Ingredients:

450 gms Chicken, skinned, boned and cubed
2 tbsp Corn Oil
4-5 Curry leaves
1 tsp Ginger Pulp
300 ml Water
2 Green Chillies, cut
2 Medium Onions, sliced
1 Medium Green Mango, peeled and sliced
1 tsp Chilli powder
1/2 tsp Garlic Pulp
1 tsp Coriander powder
2 tbsp cut Coriander
2 Medium Tomatoes, quartered
1 tsp Salt
1/4 tsp Turmeric
1/4 tsp Onion seeds

How to make chicken in green mango:

• Place the chicken cubes in a round dish and add the onion seeds, ginger, garlic, chilli powder, turmeric, salt and coriander powder.
• Mix the spices into the chicken and add half the mango slices to this mixture as well.
• In a medium saucepan, heat up the oil and fry the sliced onions until golden brown.
• Add the curry leaves.
• Gradually add the chicken pieces, stirring all the time.
• Pour in the water, lower the heat up and prepare for about 12-15 minutes, stirring occasionally, until the chicken is cooked through and the water has been absorbed.
• Add the remaining mango slices, tomatoes, green chillies and fresh coriander and serve hot.

Mangalorean Egg Curry

Mangalorean Egg Curry Recipe

Prep time: 15 min

Cook time: 40 min

Yield: 5

Main Ingredients: eggs coconut

Ingredients

• Eggs - 5-6 eggs, hard-boiled, peel and make slits with a knife
• Onion - 1, medium, sliced
• Tomato - 1, small, finely chopped
• Potato - 1, large, peeled and cubed (optional)
• Coconut milk - 1/2 cup (optional)
• Oil - 3 1/2 tbsps
• Salt to taste
• For seasoning:
• Carom seeds - pinch (ajwain/vaamu/omam)
• Cinnamon stick - 1"
• Curry leaves - 1 sprig
• Egg - 1 or 2 beaten, (optional)
• For masala:
• Coriander seeds - 1 1/2 tsps
• Cumin seeds - 1/4 tsp
• Methi seeds - small pinch
• Mustard seeds - 1/4 tsp
• Coconut - 4 tbsps, grated fresh or dry
• Dry red chilies - 5-6
• Garlic - 3 to 4 cloves
• Onion - 1, large, sliced
• Tamarind - 1 tsp paste

Method

1. Dry roast mustard seeds and methi seeds for 2 mts. Add coriander seeds, cumin seeds and red chilis and saute for 4 mts on low flame. Remove from pan and set aside.
2. In the same pan, add 1 1/2 tbsps of oil and add sliced onions and saute for 6-7 mts or till lightly browned. Add turmeric powder, garlic and grated coconut and saute for another 2-3 mts. Turn off flame and cool.
3. Grind the roasted spices coarsely, add the sauteed onion-coconut and tamarind and grind to a fine paste adding little water or coconut milk. Set aside.
4. Heat 2 tbsps of oil in a heavy cooking vessel, add carom seeds and allow to splutter. Add cinnamon stick and curry leaves and saute for a few secs. Add the sliced onions and saute for 3 mts. Add the ground paste and cook for 5 mts, stirring continuously. Add tomato pieces and mix. Saute for 4 mts.
5. Add salt and cubed potatoes and saute for another 4 mts. Add 3 cups of water and allow to come to a boil. Reduce flame, add the boiled and slit eggs and simmer for 20 mts. Add coconut milk (if using) and mix well. Simmer for 2 mts and turn off flame.
6. Remove to a serving bowl, Serve hot with appam, neer dosa or steamed rice.

Tips

• You can add 1/2 cup coconut milk towards the end of the cooking process.
• If not adding coconut milk, use 3 1/2 cups of water.

Rasmalai

Rasmalai Recipe

Prep & Cooking Time: 2 1/2 hrs

.

Ingredients:

15 small rasgullas, at room temp

1 cup sugar syrup (from the rasgullas)

3 cups milk

1/2 tsp cardamom pwd

2 tbsps sliced pistachios

2 pinches of saffron, mixed few tbsps milk

1 Take a heavy bottomed vessel and add milk. Bring to a boil. Reduce to medium flame and go on stirring on a constant basis for a good 30 mts.
2 Add the sugar syrup and continue to cook for another 20 mts. Add the cardamom pwd, pistachios and saffron and combine. Boil for another 5 mts.
3 While the milk-sugar mixture is boiling, work on the rasagullas. Gently squeeze the rasgullas with a flat ladle such that it forms a patty shape and the syrup is drained out.
4 Add the flattened rasgullas into the thickened milk and cook on low flame for 5 mts. They will absorb the sweet syrup and Rasmalai is ready. Turn off heat and cool.
5 Refrigerate and serve chilled.

Rasgulla

Rasagulla Recipe

Prep: 1 hr Cooking Time: 15 mts

Makes approx 15 small rasgullas or 12 large rasgullas

.

Ingredients:

1 lt milk

3 tbsps lemon juice

3 1/2 cups water

1 cup sugar

pinch of cardamom pwd

1 Take a heavy bottomed vessel and boil milk. Once its boiled, slowly add the lemon juice and you will find that the milk will curdle and the whey will separate. The whey will become clear which is an indication that the milk has curdled completely. Immediately add about 10-12 ice cubes and turn off flame. Leave aside for 3-4 mts.
2 Strain the whey and add the chenna to a damp cheese cloth or a light cotton cloth. Gather the four corners of the cloth and twist it gently and rinse under cold water to remove the sourness of the lemon juice. Tie the ends and hang it at a height and allow the whey from the chenna to drain completely. Leave aside for 30 mts.
3 Remove the chenna onto a wide plate. Now knead it gently for 7 mts till there is no trace of moisture and is absolutely soft on touch. This is a very crucial step in the process of rasgulla making.
4 While you are kneading the chenna, prepare the sugar syrup. Place a pressure cooker on the stove and add water and sugar and allow the sugar to dissolve. Bring it to a rolling boil. Add a pinch of cardamom pwd.
5 While the sugar syrup is cooking, make small smooth balls of the kneaded chenna. Ensure there are no cracks on the balls. Slowly add the chenna balls to the boiling sugar syrup. Place lid and pressure cook upto 1 whistle and continue to cook for another 4 mts.
6 Turn off heat. Once the pressure is off, remove the lid. The balls will double in size and become light and springy on touch. If you feel that the balls are not cooked yet, place lid and cook for another 5 mts without the whistle at medium heat.
7 Remove onto a serving dish, bring to room temp, refrigerate and serve chilled along with sugar syrup at room temp OR proceed to prepare rasmalai.

Paneer Kheer

Paneer Kheer Recipe

Prep time: 15 min

Cook time: 45 min

Yield: 4

Main Ingredients: milk sugar

Ingredients

• To prepare Paneer
• Milk - 1 lt
• Lemon juice - 1 lemon
• For Kheer:
• Milk - 1
• Sugar - 1/2 cup
• Condensed milk - 2 tbsp (optional)
• Cardamom powder - 1/4 tsp
• Saffron - 4-5 strands, soaked in a tbsp of warm milk
• Raisins - fistful
• Cashew nuts - 6-7, break into small pieces
• Almonds - 4-5, make slivers
• Pistachios - 6-7, lightly crushed
• Ghee - 1 tbsp

Method

1. Take a heavy bottomed vessel and boil milk. Once its boiled, slowly add the lemon juice and you will find that the milk will curdle and the whey will separate. The whey will become clear which is an indication that the milk has curdled completely. Immediately add about 10-12 ice cubes and turn off flame. Leave aside for 3-4 mts.
2. Strain the whey and add the chenna to a damp cheese cloth or a light cotton cloth. Gather the four corners of the cloth and twist it gently and rinse under cold water to remove the sourness of the lemon juice. Tie the ends and hang it at a height and allow the whey from the chenna to drain completely. Leave aside for 10 mts.
3. Remove the chenna onto a wide plate and crumble it lightly. Keep aside.
4. Toast the nuts and raisins in ghee till brown. Keep aside.
5. To prepare the kheer, take a stainless steel vessel, add milk and bring it to a boil. Reduce flame and simmer till the milk reduces to almost half the quantity. Stir constantly to avoid burning.
6. Add the soaked saffron and cardamom powder and mix. Add sugar and simmer for another 10 mts, stirring once in a while.
7. Add the crumbled paneer/chenna and nuts and raisins. Stir for 2 mts. Add condensed milk at this stage, if using it. Its optional.
8. Bring to room temperature and chill. The kheer will thicken lightly on chilling. You can add a little milk, if required for a thinner consistency.
9. Garnish with toasted nuts and serve chilled or at room temperature.

Tips

• If not using condensed milk, you can use rice flour or corn flour as a thickener. Add 1 1/2 tbsps of corn flour or rice flour in 5 tbsps milk and add it to the milk after it reaches half its quantity. Slowly add the rice flour mixture and stir as the milk thickens.
• The authentic Paneer Kheer aka Payesh, calls for kneading the fresh paneer. Small balls like rasgullas are prepared from the kneaded paneer and dropped into the simmering milk.