Rasgulla / A Bengal Sweet

Rasgulla is prepared by a cheese (chenna) ball boiled in sugar syrup. It is a very famous Bengal Sweet. However sources places its origin from Orissa. Rasgulla is easy to prepare compared to Gulab Jamun. Rasgulla preparation is considered to be a precursor for preparing Rasmalai. Yes, Rasamalai can also be prepared from Rasgullas.

The recipe which I have mentioned here can make 10-15 rasagullas based on the size of cheese balls you make and also the type of milk. I made small balls to cope up with the vessel I have used. Also I have used crushed cardamom to give flavour instead of rose water.

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Summer Plumbing and Heating Tips

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A complete inspection

Recent announcements about yet more energy price rises have made it even more important not to waste expensive fuel. Paying for a thorough check of your hot water and heating system in the summer could save you money next winter if it reveals any efficiency problems. Hillcrest Plumbing and Heating LTD will also carry out safety checks to minimize any risks of carbon monoxide poisoning, gas leaks, and fire.

Repair or replace

Repairing a small fault discovered in the summer could prevent a big problem in the depths of winter. Hillcrest Plumbing and Heating LTD can carry out a simple repair in a short time with little or no disruption to your daily routine. Coping with a sudden breakdown of your whole heating system at a time when you need it most is a very different matter! It could take days to sort out, and result in a hefty bill.

With an old heating system, replacement is sometimes the best option. Many boilers over 15 years old can be repaired to keep them working but they will always be far less efficient than modern boilers. If your boiler is coming to the end of its useful life ask a reputable heating company for advice on the best type of boiler for your home and do the sums yourself. Balance the cost of a new boiler against the reduced energy bills you can expect in the years ahead. Don't forget to take into account the fact that a new boiler is less likely to break down and, in any case, will be covered by a guarantee.

If you do decide on a new boiler – or to replace old-fashioned radiators with more modern designs – the ideal time for installation is in the summer when you're not using your heating system.

Prepare for winter

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Lauki Whole Moong Curry

Today, I decided to make a gravy with bottle gourd. As I wrote before, I have been including bottle gourd in gravies as substitute veggie. For the first time, I cooked with kokum. I liked the subtle tanginess of kokum. I was hesistant to add more kokum since I did not have much idea about the sourness level of this.

You need

• Bottle gourd/Lauki/Sorakkai - cubed, around 1 cup
• Cooked whole moong - 1 cup
• Kokum rind - 1 whole
• Coriander powder - 2 tspn
• Red chilli powder - 1 tspn
• Salt to taste
• tumeric - 1/4 tspn
• Hing 1/4 tspn
• Tomato - 1 no, grated

Tempering

• Oil - 1 tspn
• Mustard seeds - 1/2 tspn
• Urad dal - 1/2 tspn
• Red chilli - 2nos, broken into two

• Curry leaves
• Coriander leaves

Method

Pressure cook whole moong till it is cooked and not too mushy. Peel, de-seed the bottle gourd. Cut the gourd into bite sized cubes. Take the chopped gourd in a vessel. Add two cups of water. Add turmeric, salt, red chilly powder, coriander powder and kokum. When the veggie is cooked, add the cooked whole moong.  Grate a tomato and add to the cooking gravy. I added tomato to give a body to the gravy.Simmer for few minutes. Add curry leaves and coriander leaves.

Heat oil in a seasoning ladle and add the tempering ingredients. When the mustard seeds crackle and urad dal starts browning, tip it to the gravy. 

The gravy is not very thick. If you want it to make it slightly thicker, add a teaspoon of rice flour to half cup of water and mix well. Add this to the gravy when it starts simmering.  I did not add this. The gravy was not too thin like rasam. 

Check out what my fellow marathoners are cooking today.