Rasgulla

Really? Is it that easy to make rasgullas??

If I tell you that the paneer / cheese from curdled milk, if kneaded well and then poached in sugar syrup, is the recipe for rasgulla, would you believe me?

Let's make rasmalai another day. Today I will show / tell you how I made my rasgullas.
I have underlined the important points you have to be careful about. It is an easy recipe, so don't worry.

Recipe courtesy : Mrs. Pushkala Mani
She uses 4 litres of milk which yields her nearly 80-100 rasgullas depending on the size of the rolled balls. I made with 1 litre and got 25 rasgullas.

Ingredients:

Milk - 1 litre

for curdling milk:

Curd - 6 to 8 tbsp (or)
Lemon juice - 1-2 tbsp

For kneading with paneer:

Rava / semolina - 1/2 tsp

Maida / all purpose flour- 1/8 tsp

For poaching:

Sugar - 1 cup

Water - 4 cups

Rose water / cardamom powder / strands of saffron - optional - for flavor

Method:

Boil milk and add the curd / lime juice in a diluted form, by the spoonful till the milk curdles.

Use a thin muslin cloth over a sieve to separate the cheese / paneer from the whey.

Wash this paneer (inside the cloth) under running water for 1 minute and squeeze.

Hang the cloth with the paneer to drain out excess water. There is no need to put any weight over the cheese.

After 20 minutes, take out the paneer and add the maida and rava to it.

Knead. Knead well with your knuckles. This is the MOST IMPORTANT STEP.

The kneaded dough must start giving out it's oil and you must be able to make a cohesive ball.

Start boiling the 4 cups of water with 1 cup of sugar in a large vessel which will have ample space to accommodate all the paneer balls.

Make small perfect balls with the kneaded dough.

Tip: You can keep a pinch of sugar inside each ball. This enhances the sweetness of the paneer balls and also as this sugar melts on cooking, it creates an air pocket.

When the water starts boiling add in the balls one by one.

Keep the water boiling on a steady medium flame and cook covered for 20 minutes. Do not increase or decrease flame as any fluctuation in temperature affects the 'look' of the rasgullas.

After 20 minutes, turn off flame and add the rose water / cardamom / saffron, if using.

Look at how they have expanded!!

To check if your rasgullas are ready, pick one and add to a glass of water. If it sinks to the bottom, then it is cooked. Otherwise boil covered for a further 5 minutes.

Cool to room temperature and taste your lovely rasgullas!!

Coconut rice / thenga sadam

My dad cannot have anything spicy. This rice is the pefect antidote to my mom's favorite tamarind rice / puliyogarai !

Thus my mom , Mrs. Radha Parameswaran, makes the perfect coconut rice.

Notes:
Be careful with the rice. It must not be over cooked. The cooked rice grains must be must be 'udir-udira' or separate.
I have used 1 cup of loosely packed coconut in this recipe. Feel free to reduce it to 3/4 cup. But please do not use 1/2 cup, or less than 1/2 a cup. Once the coconut fries, it shrinks and further reduces in quantity.
I have used coconut oil for obvious reasons. But vegetable oil is also alright. Do not use any other oil like til, mustard or groundnut as they have strong smells, which will not compliment the dish.

Ingredients:

Cooked Rice - 2 cups*

Mustard - 1 tsp

Urad dal / Chana dal- 1 tsp
Red chilli - 4, broken

Curry leaf - 2 sprigs

Coconut - 1 cup (loosely packed)

Coconut oil - 2 tbsp

Salt

Sugar - 1 tsp

Ground nut or cashewnut - 2 tbsp

Method:
Heat the coconut oil, fry the groundnut / cashewnut until golden. Use a slotted spoon to remove it from the oil. Keep aside for garnish.

Into the rest of the oil, add the mustard. Once the mustard splutters, add the urad / channa dal and red chilli.

When the dal turns red, add the curry leaf.

Almost immediately add the coconut and reduce flame.

Fry till the coconut becomes golden.

Turn off flame and add the sugar.

Keep stirring for 1 minute.

Then add the rice, salt and mix well.

Garnish with the ground nuts / cashewnuts.

Arbi / Chembu dry fry

Arbi / Chembu / Chempam kizhangu / Colacasia is supposed to be excellent for women ; especially those in the wrong side of 30's. It helps balance their estrogen.

Recipe Courtesy: Mr. Santosh Namboodiri, the passionate owner of Elements Restaurant.

I have used the bigger variety of 'chembu' to make this recipe. He had asked me to make it with the small variety....But I had only these at hand and I HAD to make this recipe!!!

And I plan to make this same recipe once, with potato!

It is a fairly easy saatvik (no onion, no garlic) recipe and like the recipes of yore, uses pepper for spiciness and dry mango powder for giving it a zing.

It tastes good - both with chappathy and raitha ; and with curd rice.
Almost like a 'chaat'??

Serves : 2

Ingredients:
Arbi / Chembu - 2
Salt - to taste
Turmeric Powder - 1/2 tsp
Pepper - 1 heaped tsp, preferably freshly pound
Aamchoor powder / dry mango powder - 1 tsp
Oil - 3 tbsp
Garnish : Coriander leaf (optional)

Wash clean the Arbi / chembu and pressure cook for 2 whistles, reduce flame and wait for 1 more whistle. Caution: I have used the large ones, small ones will take lesser time to cook. If you overcook, the Arbi will lose shape. So be careful.

When cooled removed skin and dice into pieces.
If you are using the small ones, then smash in between your palms to flatten them.

Heat oil in a kadai and add in the diced / flattened arbi to it.
Fry for one minute and add in all the powders.

Mix well, reduce flame and cook covered for 2 minutes or more if the insides need to be cooked. Keep stirring often.
Then open and cook till it gets golden brown around the edges.
It is ready for serving. Garnish, if you please.

Notes:
1. I have decorated with spring onion.
2. If you want to use this as a starter, then thinly slice onions, chop green chilly and finely dice some tomato. Add these and mix them lightly with the arbi and serve.