Rasgulla

RASGULLA

A popular dessert from bengali cuisine. Soft and spongy balls made out of fresh paneer and dipped in sugar syrup. 

This recipe of rasgulla is quick to make and it can even be tried by beginners.

Course: Dessert / Sweet dish

Cuisine: Bengali, India

Prep time: 20 minutes

Cook time: 15 minutes

Serves: 15 to 18 rasgullas

Author: Saranya Prabhu

INGREDIENTS:

For rasgulla:

• 1-liter milk or 4 cups ( full fat or whole milk)
• 2 to 3 tablespoon lemon juice

For Sugar Syrup:

• 1 1/2 cups sugar
• 4 cups of water
• 3 green cardamom pods

HOW TO MAKE THE RECIPE:

Step 1 - Making Chenna: 

1. Boil milk in a pot. Add 2 tablespoon lemon juice and stir until the milk curdles. ( If it doesn't curdle add 1tablespoon more of lemon juice add stir). Switch off the stove and let it rest for 5 minutes.
2. Place a colander over a large bowl and line with a thin cloth. Drain the curdled milk.
3. Rinse the chenna under running water to remove the acidic flavour.
4. Tie the cloth. Squeeze it well to remove the excess water. Hang it for 1 to 1 1/2 hour.

Step 2 - Making Sugar Syrup:

1. Add sugar, cardamoms and water to a wide pan. (Make sure you use wide pan good enough to hold all the rasgullas. As the rasgulla will double in size when boiled)
2. Stir to dissolve the sugar. Bring it to boil. 
3. Remove and keep aside.

Step 3 - Making Rasgulla: 

1. Knead the chenna well to make it a smooth dough for 3 to 5 minutes.
2. Divide the dough into small portions and make tiny balls.
3. Bring the sugar syrup to a rolling boil on a medium flame.
4. Remove the cardamom pods and add the balls into the syrup. Cover the pot immediately with a lid.
5. Cook on a medium flame for 10 to 15 minutes (or cook till puffed up). 
6. Allow rasgulla to rest and cool completely. Served them chilled.

Kalmi Kabab

KALMI KABAB

Another non-vegetarian delicious recipe from Mughlai cuisine - Kalmi Kabab.

This recipe is prepared by marinating the chicken leg piece or chicken drumsticks in spices and yogurt. The spice gives it a depth of flavour while yogurt keeps them tender and juicy. 

Serve Kalmi kabab as a party starter along with onions and Dahi Pudina Chutney

Course : Appetizer/ sides / snacks 

Cuisine : Mughlai
Prep time: 1 hour
Cook time: 30 Minutes
Serves: 4

Author: Saranya Prabhu

INGREDIENTS:

• 4 chicken leg pieces
• 1 tablespoon cashew nuts
• 1/4th cup hung curd
• 1 tablespoon fresh cream
• 1 tablespoon ginger garlic paste
• 1 tablespoon lemon juice
• 1/4 teaspoon turmeric powder
• 1 teaspoon cumin powder
• 1 teaspoon garam masala powder
• 1 teaspoon red chilli powder
• 1 teaspoon black pepper powder
• Oil for shallow fry
• salt to taste

How to Cook:

1. To start with thoroughly wash and clean chicken leg pieces.
2. In a mixer, grind the cashew nuts to a fine thick paste using water.
3. In a mixing bowl combine yogurt, cream, ginger garlic paste, lemon juice and mix well.
4. Now add all the spices mention above - turmeric powder, cumin powder, garam masala powder, red chilli powder, black pepper powder, salt and cashew nut paste. Mix everything well.
5. Add the chicken pieces, coat well and refrigerate for a minimum of 30 minutes or overnight.
6. Heat oil in a pan. Place the marinated chicken on it and shallow-fry on high heat till the underside side turns deep golden in colour. Flip and cook the other side till golden.
7. Cover and cook on medium heat for 10 to 15 minutes or till chicken is cooked.
8. Remove from pan and serve hot with onions and curd pudhina chutney.