Rasamalai - Indian Cooking Challenge for April

Rasamalai, name itself brings lotz of Ras to our mouth (saliva!!!!). Enjoyed making this Delicious Desert!! I have made with smaller measurements, works out well for a small family!!!! Thanks Srivalli and Lavi for this Wonderful Recipe!!!

Ingredients

Milk - 1 litre + 3 cups

Half a juice of Lemon or as per need
Sugar- 6 tbsp (3 + 3)
Saffron - 3-4 strands
Pista-10 finely chopped
Maida flour- 1 tsp
Cardamon as per need

Method

Boil 1 litre of milk and let it cool. Refrigerate the milk for 12 hours. The next day or after 12 hours, remove the thick layer of skin formed over the milk. Now boil the milk, when the milk boils, add lemon juice. wait for a minute or two. the paneer will start floating,Now with a muslin or a cotton cloth, filter the paneer and then tie it well and let it hang on for one hour, till the whey water drops out.

After an hour, transfer the paneer to a wide vessel and  Knead the paneer well till you feel it dont have much moisture content in it.  add a spoon of maida flour to the paneer and make it as small small ball's remember the balls will become double in size after putting it and boiling it in sugar syrup. so make a medium size paneer ball's

In a wide-bottomed pan, add 1.5 cups of water and 3 tbsp of sugar. let it boil. Now when it boils, add the paneer ball's one by one on to it. Cover and cook in a slow flame for 15 minutes. When done, squeeze the paneer balls gently to remove the excess sugar syrup.

When you are starting to prepare sugar syrup. start making milk syrup/rasa side by side. Boil 3 cups of Milk and reduce it to half. add saffron and crushed cardoman to it and mix well. put the paneer ball's into the rasa/milk syrup. cool it down and refregirate it.Serve with chopped pistachios on top.

BEANS PORIYAL:

பீன்ஸ் பொரியல்.

This is Mrs.Asiya Omar’s recipe. This recipe fascinated me very much as it has different ingredients and a different method. I was tempted to try it and had wonderful and very tasty result!
Though this recipe seems a very simple one, the taste is wonderful!
Thank you Asiya!
I have slightly changed the ground paste-added 1 arc curry leaves to grind instead of using it for tempering as she had written.


Ingredients:


Beans- 250 gm
Very thinly sliced Onion- half cup
Mustard seeds- 1 tsp
Black gram- 1 tsp
Turmeric powder- half sp
Oil- 2 tbsp
Salt to taste
Chopped coriander-2 tbsp


Grind coarsely the following ingredients:
Big garlic flake-1, shredded coconut-3 tbsp, curry leaves- 1 arc, red chillies-2, cumin seeds- half sp
First powder the red chillies and the cumin seeds. Then add the remaining ingredients and grind coarsely for a second.


Procedure:


Heat a pan and pour the oil.
Add the mustard seeds and when they splutter add the black gram and fry for a second.
Add the onions and fry them to golden brown.
Add the beans which are slit and cut in to 1 cm length with turmeric powder.
Sprinkle little water and salt and cook on medium fire.
When they are 3/4th done, add the ground paste and mix well.
Cook until the vegetables are done.
Sprinkle coriander and mix well.

Sprouted Moongdal Kurma

Had some Fresh Sprouts handy, made this kurma for Dinner, tasted great with Chapthis.

Ingredients

2 cups Moongdal Sprouts
2 medium size onions, finely chopped
2 medium size tomatoes, finely chopped
1 tsp ginger-garlic paste
1 tsp Red Chilli powder
1/2 tsp coriander powder
1/2 tsp Garam masala
1/4 cup Milk
Coriander for garnishing

For making paste
2 tsbp freshly grated coconut
1 tsp cumin seeds
2nos green chillies
a fistul of fresh Coriander

Combine all the above ingredients in a mixie and make a fine paste with lil water.

Method

Pressure Cook Sprouts until soft.. Heat oil in a pan, splutter mustard seeds, add onions and ginger-garlic paste, saute till translucent. Add the tomatoes and add lil water and let them cook.When the tomatoes are cooked, add red chilli powder, coriander powder and garam masala. Let it cook for a while, sprinkle some water to avoid burning of masalas. Now add the cooked sprouts, grinded coconut mixture and a cup of water, adjust the salt. Let it cook in a slow flame for 15-20 minutes. Once the rawness of all the masala's escapes, add milk and mix well. Take it off the flame. Garnish with coriander and Serve Hot with Roti's/Chapathi's.

Sending this to CWS-Cumin Seeds, hosted @ Sara's Corner, Event by Priya and MLLA-23, hosted by Susan