Rasamalai - Quick and Easy

Rasagulla Tin - I used Haldirams rasagulla
Milk - 500 ml
Condensed Milk - 1/2 tin
Badam - 10 numbers
cashews - 6-7 numbers
pista - 2-3 numbers
sugar 2- 3 tsp
elachi Powder - 1 tsp


Method :

1. Soak Badam,cashews and Pistas for 30 mins and cut them into small pieces.

2.Separate the rasagullas from the tin and keep it in the middle of the palm and squeeze them without sugar syrup and keep aside.

3. In a Non stick kettle pour milk and bring it to a boil. Make sure to keep stirring it when it boils, add condensed milk , sugar and elachi powder and keep stirring again continuously.Until it becomes thick.

4. When its thick off the flame and cool it and put the rasagullas inside and garnish with chopped nuts.

5. Refrigerate it and serve cold.

Mutton Liver Fry

This is the liver we get in pink color on mutton stalls.

Mutton Liver - 1 full
1 Big onion - chopped finely
2 Tomatoes chopped finely
Ginger Garlic Paste - 1 Tsp
coriander leaves few
Chilli powder - 1 tsp
Dhania Powder - 1 1/2 tsp
Jeera Powder - 1/2 tsp
pepper - 1/2 tsp
Turmeric Powder - 1/2 tsp
Garam Masala powder - 1/2 tsp
Oil as required
Water as required
salt to taste

Method :

1. Clean Liver and cut them into normal pieces and pressure cook with 4-5 whistle with a cup of water and turmeric powder.

2. When it is boiled cool it and cut them into small pieces.

3.In a Non stick pan add 2 spoon of oil and when heats add jeera and wait for it to splutter. Then Add onion and saute it.When onion is transparent add ginger garlic paste and wait for the raw smell to go.

4. Add tomatoes and saute again wait for the mixture to cook smooth and blend well.

5. Add the liver pieces and saute well.

6. Now add all the masala powders and salt to this and remaining water used to boil the liver.Keep siring it and close the lid. Wait for the water to dry and keep mixing it until done.

7. Server with rice,biriyani chapathi or fried rice etc.

Badam Kheer

Serves 3-4 glass

Milk - 500 ml
Condensed Milk - 1/2 tin
Badam - 1/2 cup
cashews - 1/4 cup
pista - 2 tbsp
sugar 2- 3 tsp
elachi Powder - 1 tsp


Method :

1. Soak Badam,cashews and Pistas for 30 mins, separate few nuts from them and cut them into small pieces. remaining nuts put it into a mixer and 1/2 powder it.keep them aside.

2. In a Non stick kettle pour milk and bring it to a boil. Make sure to keep stirring it when it boils, add condensed milk and elachi powder and keep stirring again continuously.
The more it boils and more we keep stirring the taste is good.

3. Now add the half powdered nuts and sugar and keep stirring it to bring it to a boil.

4. As cashew is added the milk will start to thicken. So stop the flame and cool it.

5 Refrigerate it and serve chilled by garnishing with the nuts cut into small pieces.

Chicken Kabab

Chicken Leg piece - 2-3 nos
Curd - 2 tbsp
salt 2 pinch
Kabab or chicken 65 Masala powder (Like Acchi or Sakthi Masala)

Method

1. Marinate chicken with all above items and leave it for 30 - 40 mins.

2. Now shallow fry the chicken piece in a Non stick pan, simmer the stove and close the lid for the chicken to cook well. When you know its cooked.

3. Make sure to turn the chicken to roast well on all sides.

4. Serve with lemon wedges and onion.

Mint Rice

Basmati Rice - 1 Cup
2 Onions sliced
Chilli powder 1/2 Tsp
garam Masala Powder 1/2 tsp
Coconut Milk - 1 cup
Biriyani leaf - 1
cinnonom - 1 inch
cardamom - 1/2 inch
Oil as required
Water 1 cup
salt to taste

For grinding into a Paste

Mint leaves - 1 cup
coriander leaves - 1/2 cup
curry leaves few
3 green chillies slit
Ginger - 1 inch
garlic cloves - 5-6 cloves

Method :

1.Wash and soak Basmati rice for 20-30 mins.Take coconut milk and keep aside. grind the above into paste and keep it ready.

2. In a Electric Rice Cooker - Pour Oil, and season it with whole garam masalas above.when splutters Add onion and saute it.

3. Add the ground paste and saute it until it oozes oil and raw smell goes.

4. Add the rice to this and add salt and above masalas to this. For 1 cup of rice add 1 cup of coconut milk and 1 cup of water.Mix it well and close the cooker and wait till its cooked.

5. Garnish with cashews and serve with papad or raita.

I have seen this receipe from Kamalas corner and tried it. It came out well.

Chole Rice or Pulov

Chole - 1 cup (soaked Overnight)
Basmati Rice - 1 1/2 Cup
2 Onions sliced
2-3 tomatoes finely chopped
3 green chillies slit
Ginger garlic paste - 1-2 Tsp
Cauliflower 1/2 cup(optional, you can use any other vegetable)
Coriander leaves - 1/2 cup
Sambar Powder 1 1/2 tsp
Chilli powder 1/2 Tsp
Turmeric powder 1 Tsp
garam Masala Powder 1/2 tsp
Coconut Milk - 1 1/2 cup
Biriyani leaf - 1
cinnonom - 1 inch
cardamom - 1/2 inch
sombu - 1 tsp
cloves - 2 nos
Oil as required
Water as required
salt to taste

Method :

1. Soak Chole overnight and Boil it with 3-4 whistle in pressure cooker drain the water and chole separately and keep them both aside. wash and soak Basmati rice for 20-30 mins.

2. In a Electric Rice Cooker - Pour Oil, and season it with whole garam masalas above.when splutters

3. Add onion and green chillies and saute it, when half cooked add ginger garlic paste and mix it. Now add tomatoes and wait for it to cook finely until raw smell goes.

4. Now add chole and cauliflower and all masala powders above with salt and mix well. Leave it for few mins.

5. Drain the water from rice and pour the rice into the cooker and mix them slowly.

6. Measure 1 1/2 cups of coconut milk and then use the drained water used for boiling chole and water if necessary.All together it should give you 3 cups for 1 1/2 measure rice.

7. Add coriander leaves and check salt and spice, Mix well and close the lid.Wait until its cooked well.

8.Serve hot with onion raita or cucumber raita.It can be a best Lunch Box Item.

Beetroot Rice

Cooked Rice - 3 cups
Beetroot - 1 cup
Onion -1 chopped finely
Tomato - 1 chopped finely
Curry leaves few
Salt and Oil as required

To grind it to a Paste

Garlic - 4 to 5 cloves
Ginger - 1 inch
Coconut grated 1/2 cup
Green chilli - 2
Coriander, curry leaves and Mint leaves - 2 tsp each

Grind them to a thick paste and keep aside.

Method :

1. In a Pan add oil and season it with mustard and urud dhal. When it splutters add onion and saute it.
2. When its transparent add tomato and curry leaves and saute it till it cooks well and oil leaves out.
3. Add the ground paste to this saute till the raw smell goes, If you want more spice you can add chilli powder or extra green chilli.
4. When the mixture is cooked add beetroot and salt, Mix again, keep stirring it. Add extra oil if required. Now leave the stove to sim and close it with a lid for the Beetroot to cook well. Do not pour water.
5.When Beetroot is cooked and is well blend with mixture stop the flame.
6. Add the boiled rice and mix it with Beetroot. Rice is ready to serve.
7. You can garnish with extra coriander and cashews, optional. Green peas can also be used.

Coriander Paneer Masala

Paneer - 200 Gms
Onion - 2 medium
Tomato - 2 medium
Ginger garlic Paste - 1 Tsp
Fresh coriander - 1 cup chopped
Chilli Powder - 1/2 - 1 tsp
Turmeric powder - 1/4 tsp
Garam masala powder- 1/2 Tsp
Kasturi Methi - 1 Tsp.
Butter - 1 Tsp
Jeera - 1 tsp for seasoning
Water - 1 cup
Salt and Oil as required.

Method.
1. In a Non stick Pan , add oil and heat it.
2. Saute sliced Onion, tomato,coriander leaves and ginger garlic paste with turmeric powder until the raw smell goes. Cool it and grind it to a paste.
3. Now reheat the same pan with oil and season it with Jeera. Add the ground paste and mix well.
4. Wait until raw smell goes. Increase the flame,now add chilli powder, garam masala powder, kasturi methi and salt and Mix well. Add butter and again mix well.
6. Add a cup of water to this and close the lid until it boils well.
7. After it boils now add paneer and wait for it to cook.
8.The flavor of coriander is good and Serve hot with chapathi,naan, fried rice etc.

Chicken Sausage Curry

Chicken sausage 1 pack cut into round slices
2 medium sized onion - chopped finely
2 Tomatoes chopped finely
2 green chilly slit
Ginger Garlic Paste - 1 Tsp
coriander leaves few
Chilli powder - 1 tsp
Jeera Powder - 1/2 tsp
Turmeric Powder - 1/2 tsp
Garam Masala powder - 1/2 tsp
Kasturi Methi - 1 Tsp
Butter 1 tsp
Fresh Cream - 1 Tbsp
Jeera - 1 tsp for seasoning
Salt and Oil as required

Method:

1.In a Non stick pan add 2 spoon of oil and when heats add jeera and wait for it to splutter. Then Add onion and saute it.When onion is transparent add ginger garlic paste and wait for the raw smell to go.

2. Add tomatoes and and green chilly and saute again wait for the misture to cook smooth and blend well.

3. Now add all the masala powders and salt to this and add some water to it and bring it to a boil. Do not add more masalas as the sausage will already have masalas and herbs added to it. Adding more masalas will increase more spice.

4. When it boils and becomes thick add sliced sausage and mix again, add butter to this and saute it. leave it for 2 mins closed.

5. Open the lid and add kasturi methi to the gravy and Fresh cream and mix again. leave it for a min and switch of the flame.Garnish with coriander leaves.

6. Serve hot with chapathi, naan , fried Rice etc.

Carrot Rice

Carrot - 1 cup Grated
2 Big Onions Sliced
Green Chilly - 2 sliced
Cashews - 6-7 just for garnishing
Basmati Rice Cooked - 2 cups
Chilly powder - 1 - 2 tsp
Jeera Powder - 1 tsp
Turmeric Powder - 1/2 tsp
Garam Masala powder - 1 tsp
Ginger Garlic Paste - 1 Tbsp
Salt and Oil as required
Lemon Juice with Half Lemon
Curry Leaves
Mustard and Urud dhall - For seasoning
Biriyani Essence - 1 tsp (Optional - If you need the smell of Biriyani)

Method :

1. In a Pan add oil and season it with mustard after splutters add onions and green chilly fry it until golden brown.

2. Add Ginger Garlic paste and saute it.

3. Add carrot to it and saute it. close it with a lid for few mins in sim, for the carrot to half cook.

4. Add cashews and all the masala powders to it, salt and fry them until the raw smell goes and well cooked. Switch of the flame.

5. If you are using biriyani essence add 2-3 drops of it.

6. Add rice and mix well and add the lemon juice Mix well again.

7. Serve it with Raita and Papad.