Mini Rasagulla

Servings: 10-12 rasagulla’s

Ingredients:

Content	Quantity	Comment
Full cream milk	½ litre
Lime	½ small
Sugar	1 cup
Water	½ cup

Method:

Heat the milk and reduce the flame completely. Squeeze lime. Mix well. The milk will start curdling. When the water and milk separates and is clear, strain using a muslin cloth. Squeeze the cloth lightly and hang it for 10 minutes aside so that the water is drained. (This can be used like paneer. To get the shape just place a heavy weight on this cloth and set aside for sometime in fridge. Later cut into pieces.)

Meanwhile, in a cooker, dissolve the sugar in water completely. Reduce the flame completely.

Take the paneer and knead it well in a plate. Form small roundels of equal size. Drop all of them in the sugar syrup. Cover the cooker with the lid and whistle. On medium flame cook till 2 whistles. The rasagulla's will have doubled in size and be fluffy and spongy.

Serve hot / chilled once the pressure is released.

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Paneer Masala

Servings: 3-4

Ingredients:

Content	Quantity	Comment
Paneer	200 grams	Cut into small pieces
Tomato	2 medium
Onion	1 medium	Sliced
Capsicum	1 small	De-seeded and chopped
Butter	50 grams
Jeera	1 tsp
Turmeric	¼ tsp
Jeera powder	1 tsp
Coriander powder	1 tsp
Chilli powder	½ tsp
Salt	To taste
Sugar	1 tsp
Cashewnuts	10-12
Water	To cook

Method:

Heat butter in a heavy bottom pan. Add jeera, onion and saute till translucent. Add the capsicum and saute once. Add tomatoes, turmeric, salt, sugar, jeera powder, coriander powder, chilli powder, cashew-nuts and mix well. Cook covered till capsicum is soft.

Grind this mixture to a smooth paste. Adjust thickness with water and bring it to a boil and simmer. Add the paneer pieces. Mix well.

Serve hot with roti, rice, chapati,....

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How to make butter at home??

Servings: 100-150 grams

Ingredients:

Content	Quantity	Comment
Milk cream (Malai / kene)	1 cup
Water	As required

Method:

Take the cream in a grinder jar. Add water bit by bit and grind. Wet your palms and make small balls of butter and put in a bowl of water. Transfer this to a different bowl of water and store in refrigerator. 

Tip:

1. You can collect the malai over a week or so from the milk and store in refrigerator for this. 

2. The milk left over after making the butter can be reheated and used to form curd. 

3. If you are storing it for a long time, change the water every 2-3 days to retain freshness.

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Banana Burfi

Servings: 12-15 pieces

Ingredients:

Content	Quantity	Comment
Bananas (elaichi / yellakki)	3-4 ripe
Cardamom powder	½ tsp
Sooji	¼ cup
Sugar	¾ cup
Water / Milk	¼ cup
Cashewnuts	5-6 broken
Melon seeds	1-2 tbsp
Ghee	1 tbsp + to grease

Method:

Peel, cut and mash the bananas and keep it aside. Grease a plate with 1-2 drops of ghee and set aside.

Dry roast the sooji till golden brown and set aside to cool.

Take the sugar in a heavy bottom pan, add water to make sugar syrup of one string consistency. Add the mashed bananas, sooji and cardamom powder and mix well. Keep stirring continuously on medium flame. Once it starts forming one lump, add ghee and mix well. Continue to stir. Once it starts foaming and leaves the sides of the pan, remove to the greased plate. Cut into desired shape.

Serve cold / chilled.

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Plantain Banana Kadhi

Servings: 3-4

Ingredients:

Content	Quantity	Comment
Plantain Banana	1 raw + 1 ripe
Salt	To taste
Sugar	¼ tsp
Turmeric	¼ tsp
Chilli powder	1 tsp
Besan	3-4 tbsp
Water	To cook
Methi seeds	5-10
Curry leaves	1 sprig
Jeera seeds	1 tsp
Oil	3-4 tbsp
Coriander powder	1 tsp

Method:

Peel and chop the bananas and keep soaked in water.

Heat oil in a pan. Add jeera, methi seeds, curry leaves and saute. Add the chopped bananas, ½ tsp of salt and saute till the bananas are cooked.

Add besan, chilli powder, coriander powder, turmeric, sugar, 1 cup of water and mix well. The mixture should be very thin. Add this to the cooked bananas. Adjust salt and cook covered for 2-3 minutes or till raw smell of besan is gone.

Serve hot / cold with rice.

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