Recipe of Sponge Rasogolla

Sponge Rasogolla

Ingredients :

Milk : 1ltr
Lemon : 2 (Medium size )
Sugar : 1 cup
Cardamom : 1/2 tbsp
Water : 10 cups



Process :

Boil the milk and switch off the flame and wait for 30 seconds. Now mix the lemon juice in 1/4 cup of water. Add 1/3 of the lemon juice to the milk and steer it. Reapet the procss thrice. Do not pour the entire lemon juice at one go. When the milk will curdle completely,  rest it for 30 seconds. Strain the water to separate the cottage cheese or chana using a piece of cotton cloth. Wash the chana with cold water to reduce the sourness of lemon. Now wash it again over the cloth. Squeeze the cottage cheese by knotting the cloth tightly to drain the excess water from the chana. Now hang the chana for 30 minutes to drain the remaining water from it.

After 30 minutes, take out the lump of the chana on a flat plate. Add 3/4th of the cardamom powder in it. Switch on the flame and take a large pan and add 10 cups of water and 1 cup of sugar. Sprinkle the remaining cardamom powder from the surface. Let it boil. By this time smash the cottage cheese for 2 to 3 minutes by using your palm. Do not make it too smooth. Prepare 10 small balls out of this dough. When the sugar syrup will start boiling, put the balls one by one gently. Cover the pan and let it boil for 5 minutes in high flame . Open the lid and turn the balls up side down. Now cover it again and let it boil for another 15 minutes in low to medium flame. Put the balls and syrup in a separate bowl and rest it for 8 hours under normal room temperature.

Your Sponge Rasogolla is ready to serve.

 Keep in mind that all the rasogollas are submerged in syrup and the bowl is large enough so that all the balls get sufficient space to absorb the syrup.

Do not keep the sweets inside the fridge.

 

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Aloo matar

Ingredients :

Aloo small size: 500g

Matar:1cup (boiled)

Tomato:1 cup paste

Onion : 2 large size (chopped )

Ginger paste : 1 tbsp 

Garlic paste : 1tbsp

Coriander powder : 1tbsp

Cumin powder : 1tbsp

Garam mashla powder : 1tbsp

Red chilli powder : 1tbsp

Turmeric powder : 1/2 tbsp

Mango pickle : 2 tbsp

Oil: 3 to 4 tbsp

Coriander leaf: 2 tbsp chopped 

Salt as per your teast 

Method :

Peel the potato and clean it . Heat oil in a pan. Add chopped onion chopped fry it till golden brown but don't burn it . Now add ginger garlic paste,coriander powder, turmeric powder and red chilli powder and stir it well. After few minutes add tomato paste and salt ,again stir it add little water. Now cover the pan for few minutes and let it cook in low flame. After few minutes open the lid and add potato, cumin powder and garam mashala powder and mix all the ingredients well. Now add water and cook it for few minutes in low flame . Once the potato is boiled add mango pickle and cook it for 2 minutes without lid. Garnish with coriander leaf and serve it with nun, roti, rice .
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Muli Ka achar or salad in Nepali style

Ingredients :
Muli or raddish : 2 pcs (medium size)
Sesame seeds or teel: 5 tbsp ( roasted)
Lemon juice : 1tbsp
Salt as per your taste
Mustered oil : 5 or 6 drops
Green chili : 2 or 3

Method :
Great the reddish. Sprinkle salt and keep aside  for half an hour. Grind teel and green chillies together. After half an hour mix reddish, teel and chilli, salt, Lemon juice and mustered oil properly. And muli Ka achar  is ready to serve. 

Recipe of Mushroom Navratna

Ingredients:

Mushroom: 200g

Cauliflower: 1 ½ cup (cut into small pieces)

Capsicum: 1 cut into square pieces

Red bell pepper: 1 cut into square pieces

Yellow bell pepper: 1 cut into square pieces

French beans: ¾ th cup cut into small pieces

Peas: ½ cup

Carrot: ¾ th cup cut into square pieces

Onion paste: 2 tbsp

Ginger garlic paste: 2 tbsp

Tomato paste: 1 cup

Cashew nut, resin and poppy seed paste: ½ cup

Cumin seed: ½ tbsp

Green chilli: 3 pieces

Kashmiri red chilli powder: 2 tbsp

Butter: 4 cubes

Olive oil or refined oil: 2 big tbsp

Salt as per taste

Preparation:

Boil some water with little salt and shock the mushroom in it for 20 minutes. Take a wok, heat oil and butter together. Add cumin seed and one green chilli. Fry it for few seconds and then add onion and ginger-garlic paste. Sauté it till becomes golden-brown. Now add tomato paste and fry it well. Add cashew nut, resin and poppy seed paste and stair well. Add kashmiri red chilli powder, sugar and salt. Lastly, add all the vegetables and mix all the ingredients properly. Cover it for few minutes. Open the lid and add one cup of water and stair. Cover it for another 8 to 10 minutes. Switch off the flame and give standing time. Serve with roti, Tandoori roti, parantha or nun.

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Recipe of bamboo Chicken

Ingredients:

Boneless chicken: 500

Kashuri methi or fenugreek leaves: 1 cup

Ginger garlic paste: 2 tbsp

Red chilli powder: 1 tbsp

Turmeric powder: ½ tbsp

Chicken mashala: 1 tbsp

Garam mashala powder: 1 tbsp

Salt as per taste

White oil: 2 tbsp

Process:

Take the chicken in to a bowl. Add ginger garlic paste, kashuri methi leaves, red chilli powder, turmeric powder, chicken mashala, garam mashala, salt and oil and mix all the ingredients into the chicken very well. Leave it for 2 hours. Now heat a wok with little oil and add the marinated chicken into it and cover. Cook it on lower flame until the chicken becomes soft. It is ready to serve. But it is a traditional tribal cuisine of Araku valley. Originally it is made by stuffing bamboo with chicken and then cooked on coal. In that case after marinating the chicken take a cleaned bamboo shoot and fill the chicken. Cover the bamboo shoot with leaves. Make fire outside with wood add kept the bamboo shoot into the fire for 45 minutes on medium flame. Remove the bamboo shoot from the fire. Remove leaves from the bamboo shoot. Take out the chicken on a banana leaf to feel the traditional tribal dish.

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Recipe of capsicum sabji

Ingredients:

Gram flour or besan: ½ cup

Capsicum: 2 big, diced

Finely chopped ginger: 1 tbsp

Mustard seeds: 1 tbsp

Red chilli powder: 1 tbsp

Coriander powder: 1 tbsp

Turmeric powder: ½ tbsp

Asafoetida or hing: ¼ tbsp

Refined oil: 2 tbsp

Salt as per taste

Water: 1 cup

Process:

First take the besan in a pan and dry roast it till it changes colour. The besan should start smelling once it is roasted properly. Take it out in a bowl and keep aside. Heat oil in a pan and add a pinch of hing and mustard seeds into hot oil. Sauté the spices till mustard seeds crackle. Now add chopped ginger and saute it for a minute. Add diced capsicum and mix them well. Also add turmeric powder, red chilli powder, coriander powder and salt and mix all the spices along with capsicum and cook until the spices blends into the capsicum. Now add a cup of water and cook till the water reduces to half. Add the roasted gram flour and mix all ingredients properly. Cook for 2 to 3 minutes until the gram flour soaks water. Capsicum sabji is ready. Serve it hot with roti or parantha.

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Recipe of broccoli

Ingredients:

Broccoli: 1 medium

Chana dal or bengal gram: 1 tbsp

Urad dal or split black gram: 1 tbsp

Cumin seed: ½ tbsp

Turmeric powder: ½ tbsp

Garam mashala powder: ½ tbsp

Red chilli powder: 1 tbsp

Cumin seed: ¼ tbsp

Bay leaf: 2 leaves

Chopped onion: 3 tbsp

Potato: 2 medium (cut into square pieces)

Salt as per taste

Method:

Take chana dal,urad dal and cumin seeds and dry roast them and pour in a grinder jar and grind to make powder. Take a bowl and make a paste with the powder and little water and keep aside. Boil water with salt and pour broccoli pieces in it, cover and keep aside.  Heat oil in a wok and add cumin seed and bay leaf. Now add chopped onion, fry it and add potato and cover. Cook for 2 to 3 minutes. Open the lid and add broccoli and turmeric powder and cover again. After few minutes add red chilli powder, garam mashala powder, cana dal paste and salt and fry it. Now add some water and cook till the gravy becomes thick. Garnish with butter cube and serve hot.

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