Cooking Dil Se...!!!

Dark Chocolate And Date Pancakes...!!!

Author: Siddhi Shirsat // Category: Breakfast Items, Pancakes

I had made this pancakes today and thought of sending it for priyas event. They had turned very fluffy, soft and yummy...I had few dates lying in my pantry which were looking at me angrily as i had not used them in anything ,So thought of making pancakes with them as dats pancake are very famous around the world.I used the normal basic batter for pancakes and spinkled some chopped dates on them and I also added dark choco shavings in it to increase it taste and also coz i am a big fan of chocolates .When these dark chocolate was melted after being cooked, it tastes superb, i am sure this pancakes will be loved by kids as well as elders too.I realised few mins back only that there are few mins left for the deadline of the event to get over, so i am posting this pancakes in a hurry.

INGREDIENTS:

1/2 cup wheat flour
1/2 cup all purpose flour(maida)
1 table spoon brown sugar(demerara sugar)
1/2 cup chopped dates
50 grams dark choco block
3/4 cup thick yogurt
1 egg
1 tea spoon vanilla essence
1/4 tea spoon baking powder
1/4 tea spoon baking soda
2-3 tea spoon salted butter
oil

METHOD:

Seive maida, wheat flour, baking soda and baking powder together.Then add brown sugar to it.Beat the egg in a bowl well and add to the above mixture.Then add curd .

Add melted butter and whisk it well .Add vanilla essence and 1/2-3/4 cup warm water.Stir it well and adjust the consistency .Batter should be of flowing consistency andshould flow like a thin ribbion.

Take the dark chocolate block and with a sharp knife slice it into thin shavings starting from one of the corners.Now heat a griddle and add little oil.Pour 1/4 amount of the total batter.Spinkle enough of chopped dates and sliced chocolate shavings.

Cook till bubbles come on top side then flip it.It should be golden brown on cooked side.Cook for 2-3 mins on other side and remove.Repeat the same with the remaining batter.

Drizzle honey and sprinkle some chopped dates and dark choco shavings and serve this pancakes.

Preparation Time: 20 mins

I am sending this pancakes to Pancakes Event hosted by Priya of Priyas Easy and Tasty Recipes.

Comments (28)

Ice-Cream On Honeyed birds Nest...!!!

Author: Siddhi Shirsat // Category: Desserts

Hello friends how r u all?...i was not able to post from past few weeks as i was very busy but now i will try to be back on track...I have a lot of yummy dishes to post...I was also not able to do by regular blog hopping so missed many of your yummy recipes... I will visit them soon :) now....I am back with a new look to my blog and with a very different dessert recipe... know the name sounds very funny, but this dessert is a very tasty and simple one...Its crispy honey sesame noodles served with ice cream.For me the fried noodles resembled like a birdie nest, so i named it like that..I had found this dessert very interesting and gave it a try and believe me its very crispy n yummy dessert...its very very simple to prepare but very tasty and unique one...If u want to prepare a quick and yummy dessert for ur guests, this one is just perfect ...Anyone will enjoy having this crisp noodles with ice-cream.I had served it to some of my guests at home and they just loved it.

INGREDIENTS:

100 grams noodles(eggless preffered)
1/2 cup honey
2 table spoon roasted sesame seeds
8 scoops of vanilla ice cream( or any ice cream of our choice)
salt
oil

METHOD:

Boil enough water in a vessel and add little salt and 2 tea spoons of oil.Add the noodles and cook them till they are done.Then drain the hot water and keep them under cold running water for 2 mins.Now let them cool, then keep them on absorbing paper so that all the moisture is absorbed and they become dry.

Heat enough oil in a wok and put 1/4 quantity of this noodles and fry them till golden brown and crisp.When you put this noodles in oil they will take the shape of a nest.When they are crisp and golden brown, remove them and drain on paper.Repeat the same with the remaining noodles.

Now let the fried noodles get cooled for 5-8 mins.Now take each fried nest and drizzle honey as much as required and sprinkle some roasted sesame seeds.Then keep two scoops of vanilla ice-cream over it.I love vanilla so i have used it, you can serve it with honey, figs or any ice-cream of your choice.Drizzle littel more honey over it.

Serve it immediately.

Preparation Time: 15 mins

Comments (27)

Strawberry Shashlik...!!!

Author: Siddhi Shirsat // Category: Starters

A VERY HAPPY RAM NAVAMI TO ALL MY BLOGGER PALS...!!!!

You must have heard about chicken shashlik,or tofu/paneer shashlik but have you ever heard about this strawberry shashlik?...It is a very unusual but a very tasty and quick starter...When we make something from strawberries we mostly make some dessert or drink from it.I had many strawberries and wanted to try something new and interesting with them so decided to try making its shashlik which is a mildly spiced starter.I prepared a simple marinate with herbs , honey , little seasoning and roasted them with it for few mins and these strawberries tasted very well...The herbs had given a nice flavour and taste to them. This strawberry starter is little spicy and flavourful outside and juicy and sweet inside.Give it a try and i am sure you will love it.

INGREDIENTS:

10 ripe strawberries
3 tea spoon olive oil
2 tea spoon honey
1 tea spoon oregeno(dry)
1 tea spoon thyme(dry)
1/2 tea spoon fresh pepper powder
10 toothpicks

METHOD:

Take each strawberry and slightly slice it near the stem so that it can be kept erect without falling.Its like a base to it.

Now take a bowl and add olive oil and honey in it and mix it well.Then add oregeno, thyme, pepper powder, salt and mix it well.

Prick each strawberry with a toothpick.Now with the help of the toothpick dip each strawberry in the marinate and let it get coated well with it.Repeat it with other strawberries.

Heat a flat tawa and grill this strawberries for 60-90 seconds.Keep on turning and grill it so that it doest not get overcooked.Do not fry them for more then 2 mins.

Serve them hot.

Preparation Time: 10 mins

I am forwarding this to Wear Your Food Event hosted by Sanjana of Ko Rasoi as i liked the cute strawberry charm of the bracelet she had displayed and i prepared this for it.There was whole strawberry over there so i tried to make something using whole strawberries.

Comments (55)

Manchow Soup...!!!

Author: Siddhi Shirsat // Category: Indo-Chinese/Chinese Dishes, Soups

This Manchow soup is one of the most popular soup in indo chinese restaurants of india...This soup is always my first preference whenever i order soups in chinese restaurants as its very spicy and tasty and i always prefer spicy food:-)...Since its one of my favourite soup ,i was trying this soups recipe to get exactly the restaurant taste and finally succeeded in it .It tasted exactly like restaurant version and was healthy also as i had added lot of veges and also not added any msg.I had tried both versions veg manchow soup and chicken manchow soup.Here i am posting the basic veg version and to make the chicken manchow soup i have listed the changes below.

INGREDIENTS:

1 cup shredded cabbage
3/4 cup finely chopped carrots
1/2 cup finely chopped capsicum
3/4 cup finely chopped mushrooms
1 cup spring onions chopped(whites and greens seperated)
1/2 cup chopped corainder(optional)
5 cups vegetable stalk
2 tablespoon finely chopped garlic
1 tablespoon finely chopped ginger
1 table spoon finely sliced green chillis
1 tablespoon dark soya sauce
1-2 tablespoon red chilli sauce
1 table spoon white vinegar/lemon juice
1/2 tea spoon black pepper powder
2 tablespoon cornflour
2 cups boiled hakka noodles
1/2 tea spoon sugar
1 table spoon oil
salt

METHOD:

Heat oil in a pot.Add chopped ginger and garlic and saute for one min.Then add green chillis , spring onion whites and black pepper powder and saute for more 2 mins .Now add all the chopped vegetables and mushrooms and saute for 2 mins.

Then add the vegetable stalk and salt and let the mixture boil.When this mixture starts boiling add soya sauce, red chilli sauce, sugar and simmer for 4-5 mins.You can adjust the sauces according to your taste.I like it little spicy so i added them little more.

Mix the cornflour in 1/2 cup water and form a paste.Mix it well to avoid any lumps.Add this mixture to the cooking soup and stir well.Let it cook until it gets slightly thick.

While the soup is being cooked heat a wok.Add oil in it and deep fry the cooked noodles in it till light brown and crispy.Drain them on paper and let them cool. Fry the noodles when they are cooled after being cooked, do not fry hot boiled noodles.

Remove from flame and add vinegar and spring onion greens.Put it in a soup bowl and garnish with fried noodles and serve hot.

NOTE: If you do not have vegetable stalk you can add 2 vegetable seasoning cubes to plain water.

To make chicken manchow soup replace vegetable stalk with chicken stalk and add shredded boiled chicken and little scrambled egg to the above soup.

Comments (41)

Instant Gulab Jamuns...!!!

Author: Siddhi Shirsat // Category: Desserts, Sweets

A VERY HAPPY GUDI PADWA TO ALL MY DEAR BLOGGER FRIENDS...!!!HAVE A WONDERFUL AND JOYFUL NEW YEAR...!!!

Those who do not know about this festival can read more about it here.

Now coming to todays post , as its the occassion of our new year and its always said that sweets are a must for festivals, so i am posting a very famous sweet recipe.I had posted rasgullas earlier so how can i miss gulab jamuns which are very popular among our indian sweets...This are instant gulab jamuns.There are different ways of preparing them...i make gulab jamuns by two methods one is this and other one is using milk to make khoya and then using it to make gulab jamuns...making them by khoya method is very time consuming...i prefer this method as using this soft and tasty gulab jamuns get ready in few mins, hardly thay take half and hour to get ready...its the quickest one...and this gulab jamuns always turn out very soft and tasty...never a failure.Its fun to have fresh and hot home made gulab jamuns rather then store brought.

INGREDIENTS:

1 cup milk powder
1 cup all purpose flour(maida)
1/2 tea spoon soda biacarbonate
1 1/2 cup sugar
1/2 cup milk
5 tea spoons ghee + ghee to fry
1 tea spoon cardomom powder
2 tea spoons lemon juice
few drops of rose essence/rose water

METHOD:

Take a bowl and add milk powder, all purpose flour, cardomom powder, soda and mix it well.

Then add 5 tea spoon of ghee and mix it for 2-3 mins well so that the mixture becomes like breadcrumbs.All the flour must get coated well with ghee.

Now add milk in it and kned it into soft dough.Make small round balls of this dough.Try to make them firm and make the surface as smooth as possible.There should be no cracks on the surface or else they tend to break later.

Take a vessel and add 1 n 1/2 cup sugar and 1 1/2 cup water and make a sugar syrup.When sugar syrup is ready add lemon juice.This is added as the sugar syrup becomes transparent and sugar does not crystallise after cooling at all.

Simultaneously heat a kadai and add ghee in it.When ghee becomes hot deep fry this balls

on low flame till this jamuns become golden brown.

Now drain this jamuns on paper.Add rose essence in sugar syrup.Tranfer this fried jamuns in sugar syrup.When fried jamuns are added in the sugar syrup thay must float on it, that means they are properly cooked.If they settle at the bottom then they are not cooked properly.There should be enough space in the syrup for jamuns to puff up as they almost double in size after some time when they absorb sugar syrup.

This jamuns will absorb sugar syrup and puff up soon almost in 15-20 mins.Then this are ready to serve.

Preparation Time: 30 mins

Comments (37)

Strawberry Ice-Cream Float...!!!

Author: Siddhi Shirsat // Category: Beverages N Drinks(non alcoholic), Summer Drinks.

There has been a rise in temperatures over here from past couple of days...summer has almost begun so soon...:-(...so i thought of making this very popular mocktail - ice-cream float with stawberries...it is very quick to make if you have all the stuff required at home and i am sure any one will enjoy having this chilling drink.

INGREDIENTS:

1 cup chopped fresh strawberries

1 cup strawberry crush

4 scoops of vanilla ice-cream

300ml soda (carbonated water)

2 glasses

METHOD:

Take one glass preferably of the same shape i have used and add 2 table spoons of strawberry crush and above it add half amount of chopped fresh strawberries.

Then place two scoops of vanilla ice cream above it.Immediately pour 150 ml of soda over it.Take a spoon and pour little drops of strawberry crush on the foamy head of the drink using the bulging side of the spoon.By pouring it like this the crush wont go below but will float on top.

NOTE: You can use even strawberry ice cream in this instead of vanilla, but i like vanilla ice-cream so i have used it.

You can even use kiwi crush and kiwi pieces instead of strawberry.

Preparation Time: 5 mins

Comments (42)

Shirvalya(Rice Noodles With Sweetened Coconut Milk)

Author: Siddhi Shirsat // Category: Goan Dishes, Rice Dishes

Well this is not a Thai recipe as it comprises of rice noodles, but this is a traditional Goan and konkan coast recipe...Its called "Shirvalya" over here...it consists of home made rice noodles served with coconut milk which is sweentened with jaggery and flavoured with cardamom.I have enjoyed this lovely combo from my childhood and i love it.Here rice noodles can be made from plain rice or parboiled rice...we often make it using par boiled rice as its healthy option and noodles become more tasty in it.

INGREDIENTS:

For Rice Noodles(Shirvalya):

250 grams parboiled rice(or normal rice)
salt
oil

For Sweet Coconut milk(Coconut Ras):

3 cups thick coconut milk
4 table spoons of grated jaggery
1/2 tea spoon cardamom powder

METHOD:

Soak Rice for 3-4 hours.Then grind it to a smooth paste using little water.Then add water to the dough and get it to required consistency.The batter consistency must be between that of dosa and idli, i.e not too thick like idli batter and not too thin like dosa batter.Add salt to taste and mix it.

Heat a vessel and add the batter in it and keep on stirring it on medium flame.It will start getting thick ,keep on stirring it countinously till it forms a ball like a chapati dough.It will take 7-8 mins approx.Let it cool a bit then make cylindrical logs of it which can fit easily in a sev or chakli press.Apply little oil for hands if the dough is difficult to handle.

Now steam this dough logs like idlis for 15 mins.Then when they are hot put them in a greased sev press or sev maker.Use the thinnest sev cutter as the noodles should be very fine.Press it in a circular motion and remove the noodles on a plate .Its very important to press the steamed dough logs when they are hot or else if they get cooled then its very difficult to get fine noodles from it.Use cloth to hold the press if its a metal one as it becomes hot due to hot dough.

For sweet coconut milk, take the coconut milk in a bowl and add jaggery in it and mix it well so that the jaggery fully dissolves in it.Now add cardomom powder.Its ready.

So while serving serve the rice noodles with coconut milk.There are two methods to enjoy it.first take little noodles with the help of a fork and dip it in sweet coconut milk and have it or you can even soak this noodles for 5 mins in a bowl of sweet coconut milk and enjoy.Both the ways it tastes good.

NOTE: Its very important to use steamed dough logs when they are hot or else its difficult to get countinous noodles from it.

Preparation Time : 50 mins

am forwarding this to The Combo Event hosted by Pari of foodelicious.

Comments (37)

Vegetable Seekh Kebab & Guest Post...!!!

Author: Siddhi Shirsat // Category: Kebabs N Rolls, Starters

I had posted lot of sweet recipes recently so now i am posting a spicy and tangy recipe or else my blog mite be prone to diabetes...he he...Veg Seekh Kabab is not only one of the most famous and delicious kebabs but they are also very easy to prepare them.I make both chicken as well as vegetable seekh kebabs.But today i am posting vegetable seekh kebab recipe as i had made them few days back. I have made changes in it according to my choice.They really taste delicious and are very easy to prepare.One of the best starters to serve for a party at home:-)

INGREDIENTS:

2 -3 medium sized potatoes boiled
1 cup green peas
3/4 cup grated carrot
3 table spoons gram flour(besan)
1 tea spoon caraway seeds(shahi jeera)
1 table spoon ginger-garlic paste
2-3 green chillis chopped
1 tea spoon tandoori masala
2 tea spoon chat masala
2 table spoon cashewnut powder
oil
salt
10 satay sticks

METHOD:

Blanch the green peas in hot water till they become soft.Grate the boiled potatoes.Heat little oil in a deep pan and add caraway seeds in it.After 1 min add the besan and roast it for 2-3 mins till the aroma comes.Keep it aside.

Grind blanched green peas and green chillis coursely, do not add water.Heat little oil in a pan and add grated carrot in it.Saute it for 1 min and add the grinded green peas and chilli mixture and mix it well and cook for 1-2 mins.Add the roasted gram flour and caraway mixture and saute for 2 mins.Then add the ginger-garlic paste and saute for more 2 mins and remove from flame and let it cool.

In a bowl take the boiled and grated potatoes and add the cooked vegetable mixture.Then add salt,chat masala, tandoori masala and cashew nut powder.Mix it to form a soft mixture.Divide into 10 equal parts.

Take a portion of this mixture and place at the center of a satay stick and press it around the stick till its evenly layered.Press the ends firmly.

Heat a tawa and add little oil and shallow fry this kebabs till golden brown on all sides for 5-6 mins or you can even grill them in a tandoor or oven.

Spinkle chat masala and serve hot.

NOTE: If you like you can even add grated cabbage in this mixture and even sweet corns.

Preparation Time: 25 mins.

MY FIRST GUEST POST

Hey friends ,one of my blogger pal Deepa from Foodlyrics had started the wonderful concept of guest post in her blog some weeks back and have given me chance to publish my guest post in her blog...It was my first ever guest post in blogging world and i was very exited to post it.Thanx a lot Deepa for giving me this opportunity.

I have posted sweet potato kheer(A traditional goan sweet recipe) in it.Check it here.

Comments (47)

Figs & Dates(Anjeer and khajoor) Burfi...!!!

Author: Siddhi Shirsat // Category: Sweets

Today is my dads birthday so i again got a chance to post a sweet recipe...:-)). I had made this dates and fig burfi today along with some other things.It turned out very well and was very tasty too...Its a very healthy burfi as dates and figs are by them selfs very healthy and dry fruits in it increase the protein value.Give it a try and i am sure u all will like it

INGREDIENTS:

1 n 1/2 cups dried figs(anjeer)
1 n 1/2 cups seedless dates
3/4 cup chopped walnuts
1 cup chopped almonds and cashewnuts
3/4 cup sugar
1/2 cup desi ghee( butter)

METHOD:

Soak figs in hot water for 1o mins.Drain it and make fine puree using little water.Similarly chop dates and soak in hot water for 30 mins and grind it to fine puree.

Heat ghee in a pan. Add dates and fig puree and sugar.Add sugar according to ur taste, you can even skip adding sugar as dates and figs have their own sweetness.Stir well and cook on medium heat, stir countinously and cook till the moisture dries up.

Add half quantity of chopped walnuts,cashewnuts and almonds and mix well and continue to cook for ten to fifteen minutes, stirring continuously. The mixture will begin to leave the sides of the pan and form a ball.

Grease a tray with ghee and spread the mixture evenly with a greased flat surfaced plate.sprinkle the remaining dry fruits on it and again press them using flat surface.

Let it cool and get set.You can even refrigerate it to get set for 30 mins.Cut it in desired shape and serve.

Preparation Time: 40 mins

Comments (35)

200th Post With Strawberry Ice-Cream

Author: Siddhi Shirsat // Category: Desserts, Ice-Creams N Puddings

Hey its my 200th post:-)) ...i am very delighted and bit shocked also that so soon i reached my 200th post...indeed its a achievement for me...I had started this blog just for fun and storage purpose initially, but later when i got many new blogger friends i got very much interested in it and cause of you all my dear friends i am able to reach this milestone...ur sweet and inspiring comments encouraged me more to prepare and post many interesting recipes here...Now this blog is become a important part for me and and u all are like a big family to me...thank you all my dear friends so visiting my blog and commenting....

Since its my 200th post i wanted to post a sweet dessert recipe and what can be better than a home made strawberry ice cream... i had prepared this some days back as i had loads of strawberries and it came out very well, soft and yummy...I have not used any gelatin in it so its a vegetarian version, but still it was very soft and tasty too...I had also added chopped strawberry pieces which enhanced its taste..we all enjoyed it a lot...but u require little more patience to make it soft.

HAPPY HOLI 2 ALL OF YOU...NJOY IT A LOT...!!!

INGREDIENTS:

500 ml semi skimmed milk
1 cup condensed milk
2-3 table spoons milk powder
1 cup fresh strawberry puree( or strawberry crush)
1/2-3/4 cup sugar
1 1/2 cup chopped strawberry pieces
2 tea spoons of corn flour

METHOD:

Take 1/2 cup milk in a bowl and add milk powder and corn flour and stir it well.Boil the remaining milk in a non stick pan.When the milk starts boiling add the corn flour and milk powder mixed milk and stir it countinously on low flame, do not allow any lumps to form.

Stir it countinously and let it simmer on low flame till the mixture thickens and coats on the spoon.Remove it from flame and let it cool.

Now when its cooled add the sugar,strawberry puree and condensed milk and blend it for 1-2 mins till it forms a smooth mixture.Pour it in a container and freeze till firm.

When its set after some hours remove it and blend it again for 1-2 mins till it melts fully and again freeze it for 5-6 hours.Agian blend it and mix the chopped strawberry pieces in it and let it set for 7-8 hours or till it gets firm.

This blending and setting of ice cream is done again and again to make it soft...when the ice cream sets for the first time and u blend it the small ice crystals formed are broken and next time when u set it less ice crystals r formed which u break again in second time blending so ice cream becomes more soft.

After final setting of 7-8 hours ice cream will be ready to serve.Scoop it and drizzle some strawberry crush and serve.

Comments (43)

Cheesy Corn Chilli Poppers...!!!

Author: Siddhi Shirsat // Category: Evening Snacks, Starters

This is a very tasty and quick starter recipe...its long green peppers stuffed with cheese and sweet corns with seasonings.I have used bhavnagri chillis here which are less spicy and thick. You can use any long green peppers which are less spicy.I have used both mozerella as well as processed cheese for the stuffing which gives it a very nice taste.

INGREDIENTS:

5-6 long green chillis( bhavnagri)

2 cups sweet corn kernels

1 cup grated mozerella cheese

1 cup grated processed cheese

2 tea spoons chilli flakes

1 tea spoon pepper powder

1/2 cup maida(all purpose flour)

1 cup bread crumbs

oil

salt

METHOD:

Cut each green chilli into 1 inch pieces and remove it seeds so that each piece is like a ring.Now apply salt to it and keep aside.Blanch sweet corn kernels in hot boiling water and let them cool.Chop sweet corn kernels to small pieces.

Now take the chopped sweet corn kernels in a bowl and add grated processed and mozerella cheese,chilli flakes,pepper powder and salt.mix it well.

Now stuff this mixture in the chopped chilli rings and pack it on both sides with it.Make a medium thick batter of flour and water with little salt.Dip the stuffed chilli rings in it fully and then roll it in bread crumbs and deep fry them in hot oil till golden brown and crisp.Keep the flame medium so that they get cooked from inside also.

Serve hot with tomato ketchup.

Preparation Time: 20 mins

Comments (35)

Repost for St Valentines Event...!!!

Author: Siddhi Shirsat // Category: Events

Priya of Priya's easy and tasty recipes has organised the event St valentines Day Event and i have reposting my heart shaped beet root burfi for it.

Beetroot Burfi

Comments (12)

Rasgullas...!!!

Author: Siddhi Shirsat // Category: Desserts, Sweets

I am a fan of bengali mithais which dominate the indian mithai market as they are very famous all over india,especially Ras Malai which i like a lot and i had posted it earlier here. So how can i skip posting one of the most important bengali mithai rasgulla.If its possible for me,I always prefer to make sweets at home rather then getting them from store, as home made sweets are always pure as campared to store brought for eg in some sweet stores they mix in lot of flour with the rasgulla paneer to get more quantity of them which reduces its real taste and home made sweets are also more tasty as they contain lot of love too:-)These rasgullas are very easy to prepare, i have made them often and they have never turned a failure:-)...Recently i had made them for my younger cousin as he loves them a lot so i am posting them now.

INGREDIENTS:

1 litre whole milk
2 table spoons of lemon juice/vinegar
2 cups sugar
5 cups water
3-4 tea spoons maida(optional)
1 tea spoon cardamom powder
1 tea spoon rose essence

METHOD:

Heat milk in a heavy bottomed pan. When it starts boiling add vinegar or lemon juice. Mix with a spoon and cook for a few minutes till the milk separates.Stir slowly and gently until white curd forms on the surface and separates from whey.

On straining this , the curd that is obtained is called "chenna".Strain thw water using a muslin cloth.Wash chenna well under cold running water and twist the cloth that was used for straining to extract water.Make a bundle of chenna with the cloth and hang it for 1-2 hours so that all the extra water in it sips down. Now the paneer/chenna is ready.

Take it on a plate and knead it very well to remove any chunks for atlest 5-6 mins. This is very important to get good quality rasgullas.If if find the kneded chenna difficult to make balls add he maida in it and kned it well to form a soft and firm dough.Maida is added so that the balls bind well and do not become loose.If you want you can skip adding maida but it will be bit difficult to make firm balls.

Now take little chenna in hand and make small ball rolling it with hand.similarly repeat this with remaining chenna.Remember when they are cooked, they increase in volume i.e they almost double, so don’t make them too big. It is quite difficult to make these as they break very easily. So apply a bit of pressure to hold them together. Try to give them as smooth surface as possible.Below i have put a pic of raw rolled chenna balls before cooking them.

In a big vessel, heat sugar and water.Remember they increase in size by 2-3 times, so make sure to use big enough vessel to hold them easily.When the sugar is dissolved and syrup comes to boil, slowly add the balls.Keep the flame very high , because of this high flame the balls do not break while cooking.

Partially close the lid and cook them for 20-25 mins on high flame.After every 5 mins spinkle 1 table spoon of cold water on the cooking mixture, because of this the rasgullas puff up very well.I had got this tip from a bong itself:-). They are done when they have almost doubled in size.Take one rasgulla out and slightly apply pressure, if it comes back to original shape, it is cooked.

Add the cardamom powder and rose essence and take off the heat. Serve them after some time.

NOTE: Always try to use fresh milk for rasgullas or else the rasgullas leave lot of oily drops(as fat separates ) in the cooking sugar syrup.

Preparation Time: 50 mins

Comments (48)

Veg Pizza With Mexican Ranchero Sauce...!!!

Author: Siddhi Shirsat // Category: Italian Dishes, Mexican Dishes, Pastas N Pizzas

Some days back i was in mood to make pizza with some spicy sauce so thought of using mexican ranchero sauce which i had liked once and the pizza turned out very tasty.There are many slight variations of ranchero sauce but i like this recipe.The smoky flavour of ranchelo sauce gave it a very nice and unique taste.As usual i also used fried garlic, italian herbs and chilli flakes in the pizza base dough and which also contributed in enhancing its taste and flavour.It was a thin crust pizza.

INGREDIENTS:

For Pizza Crust:

I used same base which i had used for bechamel sauce mushroom pizza

For Ranchero Sauce:

2-3 ripe tomatoes
7-8 long red chillis(less spicy ones)
1 table spoon chopped garlic
2 tea spoons worcestershire sauce
1 tea spoon demerara sugar ( brown sugar)
salt

For Pizza Topping:

1-2 cups grated mozerella cheese
1/2 cup sliced mushrooms
3/4 cup sliced bellpeppers(yellow,red and green)
3/4 cup babycorns
1/4 cup sliced onion
1 table spoon sundried tomatoes
mixed italian herbs
chilli flakes
salt
olive oil

METHOD:

For ranchero sauce first dry roast the tomatoes in pan for 10-12 mins till you get a smoky smell and few black burnt spots on them.Keep stirring them while roasting, then remove them and similarly dry roast red chillis for 5-6 mins till they get little black spots.

Cool the tomatoes and peel them, remove their seeds and blend them with roasted red chillis,brown sugar,garlic,worcestershire sauce and salt to get a smooth sauce.No need to add water.Ranchelo sauce is ready.You can store this for up to 15 days in refrigerator.

Now for pizza make the pizza dough ready as given here.Make ball and roll it into a pizza base of 4-5 mm thick.Grease the pizza pan and put it in it.With a folk prick the base at some places.

Drizzle 2-3 tea spoon of olive oil on it and spread it.Then apply generous amount of ranchero sauce.Arrange the topping.Sprinkle little salt,italian herbs and chilli flakes .finally sprinkle the grated mozerella cheese on it.

Bake it at 220 degrees for 20-25 mins or till the edges turn golden brown.Sprnkle little seasoning and serve hot.

Comments (30)

Roasted Chicken With Creamy Mushroom Sauce & Buttered Rice...!!!

Author: Siddhi Shirsat // Category: Chicken Dishes, Mushroom Dishes, Rice Dishes

This roasted chicken with creamy mushroom sauce and buttered rice really sounds a very yummy and tasty meal, infact its really a tongue tingling combo.The mushroom sauce on its own is a very creamy and wonderful side dish.Serving this sauce with roasted chicken and buttered rice is a awesome treat.I had loved this combo the very first time i had made it, so now whenever i want to make something with chicken and mushroom this is the first meal which comes to my mind.Try this tasty com bo and i am sure you will love it.

INGREDIENTS:

For Roasted Chicken:

250 grams boneless chicken pieces
2 table spoon of ginger garlic paste
1-2 tea spoon black pepper powder
butter
salt

For Mushroom Sauce

2 cups finely chopped mushrooms
1 cup finely chopped onion
1 table spoon finely chopped garlic
2 tea spoons celery steams chopped(optional)
1/2 -3/4 cup low fat fresh cream
1/2 tea spoon pepper powder
1/4 tea spoon nutmeg powder
1 table spoon butter
salt

For Buttered Rice:

1 cup basmati rice
1-2 table spoon of butter
1 tea spoon dry parley
salt

METHOD:

First to make the roasted chicken take the boneless chicken pieces and apply ginger-garlic paste to them and keep for 20 mins then apply salt and pepper powder.Heat a pan and add butter, shallow fry this marinated chicken pieces in it till it turns golden brown on all sides.you can even roast the chicken pieces in oven.

Now for mushroom sauce heat a vessel and add butter then add chopped onion and saute it for 2-3 mins.Add chopped garlic and saute for more couple of mins.Now add the chopped celery stems and chopped mushrooms and mix well.

Saute this mixture for 2 mins and add pepper powder and salt, saute for more 2 mins and add 2 cups of water and stir.Now add the cream and keep on low flame and cook for 2 mins.Add more water if required.Add nutmeg powder and stir.Cook on low flame till the the water reduces a little and sauce gets the required consistency.Then remove from flame.

Now finally to make the buttered rice. Cook the rice with 3 n 1/2 cups of water till 3/4 done.Do not make the rice much soft and spread it and let it cool.Then take a non stick deep pan and add butter in it and toss the cooled rice for 3-4 mins till it nicely gets coated with butter.Garnish with parsley.

Now while serving.Take rice and on top pour generous amount of mushroom sauce and chicken pieces.Serve hot.

NOTE: My vegetarian friends can try this mushroom sauce and buttered rice with some roasted veggy or roasted peppered paneer/tofu.

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