May 26, 2010

Macroni in Desi style

  • Macroni - 3 handfuls
  • Onion - 2 large
  • Tomato - 4 or 5 large.
  • Capsicum - as req
  • Ginger garlic paste - 1 tsp
  • Turmeric pdr - 1/2 tsp
  • Chilli pdr - 1 spoon
  • Coriander pdr - 1 tsp
  • Garam masala - a pinch
  • salt -as req
  • tomato ketchup - as req
  • oil - 1 tbsp
  • Coriander leaves - for garnish

First cook macroni in water. Once the mac is cooked, drain the water and keep it aside.
Then in a pan, add some oil. Add whole garam masala, onion. Saute the onion till it becomes translucent. Now add the tomatoes to it and cook till it gets well mashed. Then add some ginger garlic paste and saute till the raw smell leaves. Time to add spices like turmeric pdr, chilli pdr, coriander pdr. You can alter the measures of above as req. After the masala gets well cooked with the onion and tomato curry, add the cooked mac to it. Add req amount of salt, lil tomato ketchup and add a pinch of garam masala finally. Garnish with coriander leaves.

Yummy, my family-fav Macroni is ready to be served.

May 15, 2010

Ras Malai ~ Icc

The recipe chosen for April month in Indian Cooking Challenge by Srivalli is Rasmalai . Thanks a lot Lavi , for sharing with us the recipe ..

Ingredients needed :

  • Milk - 3 ltrs.
  • Maida flour - 1tsp.
  • Lemon juice / vinegar - little
  • Water - 5 cups
  • Sugar - 16 spoons
  • Safforn - little
  • Pista or almonds - finely chopped
  • Cardamon powder - little


for making Paneer : 

Boil 2 litres of milk and allow it to cool well then refrigerate the milk for 12 hours , remove the thick layer of milk formed over the milk.Now again boil the milk, when it starts to boil add the lemon juice or vinegar to the milk and wait for few seconds ....the paneer will start floating on top and the whey (light greenish colour ) water will seperate and paneer will float on top . Now take a muslin cloth and filter the paneer and pour 2 cups of water on it , to remove the sourness of lemon juice or vinegar and squeeze the water well and tie the cloth and let it hang for one hour ...and make sure all water is drained out after an hour take it from the muslin cloth and knead it well in a vessel ...knead it well like a chapathi flour till it forms a soft dough and make small balls , after cooking it in sugar syrup will be double in size make small size balls .... if the dough still has moisture and unable to shape it ...then add 1 tsp. of maida flour and make it into small balls ...for 2 litres of milk , u will get maximum of 12 balls ...
    For sugar syrup : 

    In a wide bottom pressure cooker, add 3 cups of water and add 8 spoons of sugar and allow it to boil well. Once it starts to boil, add the paneer balls and pressure cook it for 2 whistles..once done, let the steam get out and open the cooker slowly ...u will see double sized paneer balls .... slightly press each balls and keep it aside...
      For Rasa / milk syrup :
      while preparing the sugar syrup side by side prepare the milk syrup...for this boil one litre of milk in non stick pan and let it boil well and has to get reduced into half the quantity ...add 8 spoons of sugar and mix well then add the crushed saffron and cardoman powder to it and mix well...and switch off the flame ....
      in the serving dish add the paneer balls and add the rasas or milk syrup and cool it and refrigirate it ...while serving add chopped pistas or almonds flakes ...
        Thanks a lot Srivalli and Lavi for sharing with us traditional method of Rasamalai .

        You May also Like:

        Related Posts Plugin for WordPress, Blogger...

        Page copy protected against web site content infringement by Copyscape