Angoori Rasmalai

Rasmalai is an Indian popular sweet dish. Rasmalai got its name from the two words, these are Ras means sweetened milk syrup and Malai means soft spongy creamy balls. Ras malai, also known as Rosomalai, or Roshmalai. The dessert is called Roshmalai/Rosomalai in Bengali, Ras malai in Hindi, and Rasa malei in Odia. It is popular in India, Bangladesh and Pakistan.

 

The main ingredients are Chenna/milk powder, sugar, dry fruits, milk, rose water, saffron and cardamom powder. This is a perfect dessert for your lunch and dinner and for your parties too. The smooth, soft, creamy and spongy balls with sweetened milk syrup makes everyone so crazy that one can't resist to have it, and at the same time, it is full of nutritions. During summer, we always prefer cold dessert, so, Rasmalai is a perfect dessert for summer.

It is very simple to cook and it's my most favorite Indian dessert. I love puddings, but when talked about Rasmalai I can't stop eating. In this recipe, I used Chenna to make Rasmalai. So, let's try this delicious dessert by following very simple methods. Some source may be taken from https://en.wikipedia.org/wiki/Ras_malai 

Prep Time: 10 mins
Cooking Time: 1 hr 15 mins
Total Time: 1 hr 25 mins
Cuisine: Indian
Course: Dessert
Servings: 5-6
Author: Ayesha Md

Ingredients: 

1liter full cream milk for chenna
3 tbsp lemon juice or as required
1 tbsp all purpose flour (optional)
1/2 tsp cardamom powder
2 tbsp rose water
2 cups of sugar for syrup (boiling chenna) 
1 1/2 liter water for syrup (boiling chenna)
1 liter milk full cream for making ras or milk syrup
1/4 cup sugar for ras or milk syrup
10-15 pieces almond, finely chopped
10-15 pieces pistachios, finely chopped

Methods:

1) Take an empty pot vessel and boil 1 liter full cream milk. Turn off the flame and stir for 2-3 minutes. Add lemon juice in small quantities slowly to the milk and the separation of Chenna and water can be seen. 
2) Using a sieve and cloth, discard the excess liquid. Pour some water on chenna so that the sour taste of chenna gets removed. 
3) Strain the water by using cloth completely and transfer the chenna to a plate.

4) Now, using your palm hand rub the chenna for at least 10-15 minutes or until its release some oil, add all purpose flour here all purpose is used for binding you can skip this. Check consistency, if it forms without crack, it is perfect go ahead. 
5) Make small walnut size balls from the Chenna, 20-25 balls can form from the quantity of the chenna we have. As shown in the picture.

6) Take an empty large pot vessel and add 1 1/2 liter water and 2 cups of sugar bring it to a boil. And cook for 5-10 minutes or till sugar dissolves. Now, add all the chenna balls one by one, let it boil and cook them around 20-30 minutes or until double in size. Turn off the flame and remove the boiled balls from the syrup to a glass bowl. Yours soft spongy Rasgulla is ready.

7) Take another large pot and add 1liter full cream milk and 1/4 cup sugar, bring it to boil and cook for 5-10 minutes on low flame. Now add 2 tbsp rose water and 1/2 tsp cardamom powder. Yours ras or milk syrup is ready.

8) Squeeze the sugar water from each Rasgulla and then add them one by one into the ras or milk syrup, and cook them further for a few minutes, around 5-10 minutes. 

9) Add chopped almonds and pistachios to your Angoori Rasmalai. Turn off the flame and transfer them into a serving bowl and let it cool at room temperature for 1-2 hours.

10) Angoori Rasmalai can be kept in the refrigerator and serve chilled. Yours delicious Angoori Rasmalai is ready to serve. Serve chilled.

If you have any queries regarding this recipe don't forget to share your comment, your comments are valuable for me. It would always be a pleasure for me to serve you....And I'll be back soon with an another exciting recipe...

Mini Keto Egg Burger

Mini Keto Egg Burger made with egg buns and are absolutely delicious, healthy and a protein packed breakfast. The main ingredients are egg, cheese slice, lettuce, tomato, cucumber and mayonnaise. Healthy and tasty breakfast is one of the issues of our daily life. Although I've shared varieties of healthy and easy breakfast recipes and I'll keep sharing with you. So let's try this simple and easy Mini Keto Egg Burger. I hope this recipe, might be helpful for you.

Prep time: 10 mins

Cook time: 10 mins

Serves: 4

Course: snacks

Cuisine: Italian 

Author: Ayesha Md 

Ingredients: 

8 hard boiled eggs, peeled and halved 

2 small size, tomato, thinly sliced

1 cucumber, thinly sliced

2 cheese slice, cut into 8 equals

1/2 cup Mayonnaise (optional)

1-2 tbsp white sesame seeds.

8 pieces of lettuce leaves

Salt as per taste

1/2 tps black pepper powder

8 toothpicks

Method:

1) Take an empty pot vessel and boil the eggs into the water for about 15-20 minutes. 

2) Or until hard boiled. Remove the shell of a boiled egg, cut each egg in half, lengthwise and set aside. As shown in the picture. 

3) Out of 12 halves, 6 will need to prep bottom and the rest of the 6 will need for top, so take one half, turn it over and cut some of the white part of that, It will help to stand beautifully.

4) Now, assemble the burgers by placing one egg half (take bottom half).

5) Sprinkle some salt and black pepper nicely and spread some Mayonnaise over, add a slice of tomato, a slice of cucumber, a piece of lettuce and a slice of cheese. 

6) Cover with the other egg half. Poke a toothpick in the middle of the burger, so that everything will hold nicely, Sprinkle some sesame seeds over it. As shown in the picture.

7) Yours delicious Mini Keto Egg Burger is ready to serve. Serve hot or warm. As shown in the picture.

If you have any queries regarding this recipe don't forget to share your comment, your comments are valuable for me. It would always be a pleasure for me to serve you....And I'll be back soon with an another exciting recipe...

Custard Halwa

First of all, I would like to thanks the Novadairy team for creating this amazing contest and giving us opportunity to be a part of it. I'm really very excited to share my recipe with and biggest wish to win again this year. 

Here, I'm showcasing my recipe Custard Halwa with Nova Shudh Ghee. We all know about different flavours of Custard and we all love Custard. So, here what I have done instead of making simple Custard I made Custard Halwa which is  healthy and delicious. I hope you people will love to eat this Custard Halwa.

Prep Time: 5 mins 
Cook Time: 25 mins
Total Time: 30 mins
Serves: 8-10
Course: Dessert
Cuisine: Indian
Author: Ayesha Md

Ingredients:

1 cup custard powder (Kesar pista)

3 cups of sugar

4 cups of water

3 tbsp Nova Shudh Ghee

10-15 pieces cashew nuts, chopped

Methods: 

1) Grease an aluminium tin and set aside. 

2) Take an empty kadai/pot vessel and add custard powder here, I'm showcasing using kesar pista you can use any flavour, sugar and water. Mix them well using hand whisker so that no lumps to be formed.

3) Turn on the flame, and let the mixture boil, keep stirring with hand whisker, to avoid any lumps to be formed. When it looks glossy, thick and forms like a jelly, add a tbsp of Nova Shudh Ghee. 

4) Keep stirring with spatula and cook for another 4-8 minutes and add a tbsp of Nova Shudh Ghee.

5) Cook for 5-10 more minutes. Add a tbsp of Nova Shudh Ghee. Keep stirring continuously and cook till whole mixture becomes a mass and leaves the side of the pan. 

6) Pour this mixture in the greased pan and spread it evenly. Let it cool down for 4-6 hours, or keep it in the fridge for 1 hour.

7) Let it set properly before cutting them into pieces. Remove the custard halwa with the help of a plate. Now, cut the Custard Halwa into equal pieces using a sharp knife. 

8) Yours delicious Custard Halwa is ready to serve.

If you have any queries regarding this recipe don't forget to share your comment, your comments are valuable for me. It would always be a pleasure for me to serve you....And I'll be back soon with an another exciting recipe...

Chole Ka Samosa

The Festival is all around the corner and Samosa is one of the most eaten snacks during festivals. What is Samosa? We all know and we all love Samosa. There is no better snack in the world than crispy, flaky and delicious Samosa. Samosa is well recognised from Mughal times. Samosa is a potato/peas/paneer stuffed deep fried snack and is very popular in India Middle East and Asian countries.

Sometimes Samosa are made with minced meat (Keema). We all know very well Aloo Ka Samosa, Keema Ka Samosa, Aloo Matar Ka Samosa and Aloo Matar Paneer Ka Samosa, etc.

What is a life without creativity and what is a recipe without innovative. Here, in this recipe, I tried to make a twist with regular Aloo Ka Samosa and I made Chole Ka Samosa which was super awesome delicious and healthy too. This innovative recipe is created by me. All of a sudden this recipe comes to my mind and I made this innovative Chole Ka Samosa, and it turns out so delicious and flavoursome. It's a healthy version of Samosa, that anyone had ever found.

The main ingredients are Chole, Flour, Potato, Oil, Salt and some Spices. One can't resist to have this Chole Ka Samosa on his/her plate. So, friends what are you waiting for, try this super delicious Chole Ka Samosa with just a few simple steps. 

Prep Time: 30 mins

Cook Time: 30 mins

Total Time: 1 hour

Serves: 6-8

Cuisine: Punjabi 

Course: Snack

Author: Ayesha Md

Ingredients: 

2-3 medium size potato (boiled, peeled and mashed)

1 cup chole (soaked and boiled)

2 cups of all purpose flour

1/4 cups water for kneading or as required 

1/4 cup oil for kneading

1/2 tsp salt for kneading

 3/4 tsp ajwain/carom seeds 

2 tbsp oil for stuff

1-2 tsp red chilli powder

1 tsp cumin seeds

1/2 tsp coriander seeds (crushed) 

1/4 tsp turmeric powder (optional)

1/2 tsp coriander powder 

1/2 tsp garam masala powder 

1/2 tsp cumin powder

1/2 tsp Kashmiri Lal mirch powder

1/2 tsp aamchur powder

1-2 green chillies, finely chopped

2-4 tbsp coriander leaves, chopped

Salt to taste

Water for sealing

Oil for deep frying

Method: 

1) Take a large mixing bowl, add all purpose flour, salt, ajwain mix well, now add oil crumble and mix. Note, at this stage oil should be enough to make Samosa flaky. As shown in the picture. 

2) If the mixture holds shape your consistency of the dough is perfect, go ahead, add water as required and start to knead the dough. Your dough should be tight and stiff not soft. As shown in the picture.

3) Otherwise, Samosa will not be crispy and flaky. Grease the dough with oil, cover the dough and let it be rest for at least 20 minutes. 

4) In the meanwhile, take a pan heat oil, add cumin seeds and saute for a few seconds, add boiled and mashed potato, add boiled chole, then saute well. Add salt, cumin powder, aamchur powder, red chilli powder, coriander powder, Kashmiri Lal mirch powder, garam masala powder and turmeric powder. As shown in the picture. 

5) Mash and mix well this stuffing mixture. Make sure all the spices are well combined. Add chopped green chillies and coriander leaves and cook for a few seconds. Yours chole stuffing is ready. Allow it to cool completely. As shown in the picture. 

6) Now, your dough is ready, remove the dough from the bowl on the rolling pin and starts kneading the dough again for a few minutes. As shown in the picture. 

7) Make a ball size dough and grease with oil roll the dough into oval shape and cut it horizontally, then divide it into 2 equal portions using a knife. As shown in the picture.

 

8) Take one portion of this and fold it into a cone shape, grease with water and make a cone. As shown in the picture.

9) Now stuff 2-3 tbsp of prepared chole stuff into the cone. Apply water on the edges, and stick the edges to seal well. As shown in the picture.

10) On one of the sides of Samosa make a pleat and stick well, this will give a perfectly standing Samosa. Make sure Samosa is sealed well. Press down on the edges to seal them very well. As shown in the picture. 

11) Take a pot/kadai, heat enough oil for frying the Samosa. Oil should not be very hot or smoky hot. Oil must be medium hot. To test the temperature of the oil, just drop a small portion of the dough in the oil. The dough should not be immediately come up and turn golden. As shown in the picture.

12) And oil must not be bubbling, or sizzling a lot. The dough must be slowly cooking and have a tiny bubble in the oil. Now on medium heat, drop a Samosa one by one, fry three to four Samosa at a time or depending on the size of the kadhai. As show in the picture. 

13) Have patience, don't rush they will take a lot of time to fry. When crust begins to firm up slowly, increase the flame to medium and cook until golden brown. Flip them and stirring occasionally for even frying. As shown in the picture. 

14) It takes about 15 minutes to get a nice golden, crispy and flaky crust. When Samosa turn golden, remove them from the oil with a help of slotted spoon to a kitchen tissue. Repeat this process for the rest of the batch of Samosas. As shown in the picture.

15) Yours delicious Chole Ka Samosa is ready to serve. Serve hot with Mint Chutney, Tamarind Chutney or Tomato Ketchup. As shown in the picture. 

If you have any queries regarding this recipe don't forget to share your comment, your comments are valuable for me. It would always be a pleasure for me to serve you....And I'll be back soon with an another exciting recipe...