RASMALAI

 

Ingredients used in Rasmalai • Blanched almonds, thinly cut into slivers - 5-6 number. • Green cardamom seed powder or a little rose essence - 1 tea spoon. • Sugar for rabadi - 4 tablespoons. • Milk for making rabri - 1000 ml. • Water - 6 cups. • Sugar - 1 cup. • Soft paneer made from milk - 1000 ml. Method: Make paneer as instructed, hang in muslin for 1 hour, but do not press it. Boil water, add 1 cup of sugar and 6 cups of water in a deep vessel until it boils vigorusly. Knead paneer until very smooth with in the cloth . Make into walnut sized balls, flattening them a little, like a peda or a small burger. Adding to boiling water/sugar water and boil at high flame and the rasgullas will be ready in 10 min Remove and let it sit in some of same syrup till it cools down sqeeze out the water and soak in rabadi.serve garnished with flakes of almonds.

KUNDAPUR CHICKEN

Ingredients used in KUNDAPUR CHICKEN

• Green chilly - 2 numbers.

• Turmeric - 1/4 teaspoons.

• Ginger garlic paste - 1 tablespoons.

• Onions chopped - 2 numbers.

• Oil - 3 tablespoons.

• Coconut - 1/2 cup.

• Tamarind (optional) - 10 grams.

• Fenugreek seeds - 1/4 teaspoons.

• Coriander seeds - 2 tablespoons.

• Pepper corn - 8 numbers.

• Red chilly - 2 numbers.

• Chicken - 500 grams.

• Curry leaves - 5 numbers.

• Salt - to taste.

• Coconut milk - 2 tablespoons.

• Coriander chopped - 1 bunch.

Method:

Take a pan add red chilly, pepper corn, coriander seeds, fenugreek seeds, tamarind, dry roast the ingredients and add coconut and water, make a paste. Heat oil in a pan add chopped onions, salt, ginger garlic paste, turmeric, green chilly, curry leaves, add masala paste, and till cook for till oil leaves and add chicken mix it, and put the lid on and cook in a slow flame, and add salt, coconut milk, and cook for 10 minutes, add chopped coriander and switch off the flame. Serve this hot with akki roti.

WATERMELON JUICE

1. Wash the watermelon well. Remove dirt or blemishes.
2. Peel a seedless watermelon.
3. Separate the rind from the flesh of the watermelon. Chop it up.
4. Put the chopped pieces of watermelon rind into the blender. Blend until it reaches the desired consistency. Add water if needed.
5.  Serve and enjoy  

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Food styling 😍

Food styling 

Biscotti 😚

Biscotti

Eggs (2 tsp)                              300 g
Sugar (2 tsp)                            550 g
Salt tsp)                                    15 g
Vanilla extract                        2 tsp
Orange zest, (2 tsp)                4 g
Flour (2 tsp)                            850 g
Baking powder (2 tsp)          20 g
Blanched almonds tsp)        300 g

Method:
1. Combine the eggs, sugar, and salt. Stir over hot water to warm
the mixture, then whip until thick and light.
2. Fold in the vanilla and orange zest.
3. Sift together the flour and baking powder. Fold into the egg
mixture.
4. Mix in the almonds.
MAKEUP
Bar method. Scale at (500 g). Shape into logs 2–2 1/2 in. (6 cm)
thick. Do not flatten the logs (the dough will be sticky and
somewhat difficult to handle). Egg-wash.
BAKING
325°F (160°C), about 30–40 minutes, or
until light golden
FINISHING
Let cool slightly. Slice diagonally 1/2 in. (12 mm) thick. Place cut
side down on sheet pans. Bake at 275°F (135°C) until toasted
and dry, about 30 minutes.

CHINGRI MACHER MALAI CURRY 🍤

CHINGRI MACHER MALAI CURRY

No. Of Pax. – 4

Ingredients Qty.
Medium Size Prawns 600gms.
Coconut 200gms.
Green Chilly 4 – 5pcs.
Poppy Seeds 30gms.
Charmagaj 20gms.
Seasoning As Reqd.
Turmeric Powder A Pinch
Ginger 15gms.
Onion 50gms.
Refined Oil (To Fry) 100ml.
Pure Ghee 10ml.
Sour Curd 30gms.
















PROCEDURE

1. De-shell the prawns and remove the veins. Marinate with a pinch of turmeric powder and salt.
2. Deep fry the prawn till golden.
3. Prepare a smooth ginger and onion paste separately.
4. Slit the green chilly and store.
5. Prepare a smooth poppy seed - charmagaj paste and coconut paste separately.
6. In a pan take small amount oil and add slited green chilly, ginger paste and fry till the raw flavour goes off.
7. Add onion paste and cook till the raw flavour goes off.
8. Add coconut paste and cook a little.
9. Add beaten sour curd and cook.
10. Add the fried prawns and season nicely.
11. Add poppy seed - charmagaj paste and flavour with pure ghee.
12. Serve hot.

Sardinas Fritos Servido con Arroz Negro Stuffed fried Sardines😍

Sardinas Fritos Servido con Arroz Negro
Stuffed fried Sardines

The traditional Galician preparation is to simply grill freshly caught sardines over hot coals. Instead,
Spanish cookbook author Janet Mendel fills the tender fish with a sweet-salty ham and raisin
stuffing and fries them to make a crunchy texture that loves a crisp Albarino.

Ingredients Quantity
Chopped raisins 2 tbsp
Fresh Lemon Juice 1 ½ tbsp
Scallion, minced 30 gms
Chopped Parsley 30 gms
Bread Crumbs 40 gms
Chopped Serrano ham 80 gms
Chopped fennel pollen 50 gms
Salt and freshly ground pepper TT
Sardines- butterflied, spins removed,
heads and tails removed (optional) 16 no’s
All-purpose flour For dredging
Eggs 2 no’s
Extra- virgin olive oil, For frying

Methods:
1. In a small bowl, mix the raisins with lemon juice, scallion parsley, bread crumbs, chopped
ham and ground fennel. Season with salt and pepper. Open a sardine and place a rounded
teaspoon of the filling on one side of the fish. Close the sardine, pressing the halves together
firmly. Repeat with the remaining sardines and filling.
2. Spread flour in a shallow bowl. Place the eggs in another shallow bowl and beat the water
into the eggs. Dredge the sardines in the flour, and then dip them into the egg mixture to
thoroughly coat, letting the excess drip off. Dredge the sardines again in the flour and shake
off any excess.
3. In a large skillet, heat ¼ inch of olive oil until shimmering. Add half of the sardines and fry
over moderately high heat until golden brown and crisp, about 2 minutes per side. Drain the
sardines briefly on paper towels and transfer to plates. Repeat with remaining sardines.