Singhal (Semolina Banana jalebi)

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Uttarakhand, described as the land of Gods is known for its beautiful landscape and rich culture and  heritage ..and today i will add a little about its delicious cuisines also. I am blessed that I belong to this place and needless to say in love with it.. Well we basically belong to a place near Ranikhet… a small town which has flourished a lot with time.. but one thing that still makes the place charming is its simplicity… simplicity in people’s heart, in their conversations and in their food..

Thinking Why I am going on about Uttarakhand? 😛

As I have mentioned in my previous posts, I am a part of lots of food groups on facebook.. and one of them being “ChefAtLarge” , This group is full of creative people and has a great blend of amateurs to professional chef’s . It also has lots of events happening..and today morning i stumbled upon on one of the events that is for Independence Day.. For this we have to post a entry for breakfast dish that belongs to our native place or any other traditional Indian breakfast..So, I decided to make a dish from my native place too, “Singhal” was suggested by my mom as my nani use to make this a lot for their breakfast and also on their birthdays. So I decided to go for this as having singhal may bring back lots of childhood memories for her..

Singhal, is a sweet dish usually prepared on any auspicious occasions in Uttarakhand with many other things…it is like a semolina banana jalebi..

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Recipe for Singhal:

Ingredients:

  • 2 cups of semolina (sooji)
  • 1 cup of curd
  • 2 mashed bananas
  • 3/4 cup of sugar
  • 1/2 tsp of cardamom powder
  • 1 tsp of saunf (Aniseed)
  • Ghee/oil for frying
  • water , if needed.

Method:

  1. Beat the curd in a bowl. Add semolina, mashed bananas, sugar and mix well.
  2. Add cardamom powder and saunf. Mix well and add 2 -3 tbsp of water if required. The mixture would be thick.
  3. Cover the bowl and let it rest for about one hour.
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    Batter after 1 hr.

  4. Take a muslin/cotton cloth and fold it in equal four part. Make a cut of about 1 cm in the center of the cloth. Now pour some of the mixture in the cloth ( same way it is done for jalebi, though this mixture will be very much thicker than jalebi mixture.)
  5. Heat the oil in the frying pan(kadhai) and with the help of the cloth pour batter in frying pan(kadhai) in spiral shape..
  6. Cook till brown in color.

IMG_20150815_201731[1]Happy Independence Day India .. Enjoy these with a cup of tea/coffee 🙂

Rasabali (A sweet dish from Odisha)

As per wikipedia.. Rasabali is a sweet dish from Odisha, India. Rasabali is offered to Baladevjew, and originated in the Baladevjew Temple of Kendrapara. It is one of the Chapana bhoga of Jagannath temple.

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Well, according to my teammate in office , Rasabali is one of the dessert to die for, one of the delicacy of his native place that he truly miss and always wish that he could find the same taste here…

Last week in the office, we decided to order some evening snacks..the usual pakodas, pyaaz kachori and imerti from the very famous Om sweets of Gurgoan.. As usual we all enjoyed it, but my friend here was not at all happy with the imerti,.. He was complaining about the texture, sweetness etc etc.. and how much he misses his home and the food there. So, sitting there and having those pakodas we discussed about the desserts of Odisha, he explained them in so much detail , told me each and every key points of different dishes of Odisha that made me want to try my hands at this very famous Rasabali.

After having the dish, I can now understand why he was in love with these sweet fried cheena balls.. They are sweet, soft and melts in your mouth.. Give it a try 🙂

Recipe for Rasabali –

Ingredients –

For cheena-

  • 1 litre of milk
  • 1-2 tablespoon of lemon juice/vinegar

For Rasabali balls:

  • 1 cup of cheena
  • ¼ tsp of baking soda
  • 2 tsp of sugar
  • 2 tsp of semolina(suji)
  • ¼ tsp of cardamom powder
  • Oil for frying

For Sweet Kesar milk:

  • 1 litre of milk
  • 1/3 cup of sugar
  • ¼ tsp of cardamom powder
  • Few strands of saffron

Method-

Method for Sweet kesar milk syrup:

  1. Soak about 8-10 saffron strands in about a tbsp of warm milk for about 15 minutes. The saffron will give beautiful orange colour and lovely smell and taste to the milk syrup.
  2. Bring the mil to boil, slow the gas flame and reduce the milk till it thickens while constantly stirring it for about 30 minutes. Add the cardamom powder and sugar. Keep stirring the mixture. Add the saffron stands mix.
  3. You can add chopped almonds, cashew nuts if you want.

    Sweet Kesar Milk syrup

    Sweet Kesar Milk syrup

Method for Rasabali balls:

  1. Bring the milk to boil. Add 1-2 tbsp lemon juice gradually in the milk and keep stirring the milk till the milk mass and the whey separates completely. Filter the milk mass in the sieve. Wash it with water so that all the lemon sourness is gone. Now, put the milk mass in the muslin cloth and hang it to get rid of extra liquid.
  2. Take the chenna and rub it with fingers and palms till the mixture starts to give out fat..
  3. Add sugar, baking powder, cardamom powder, and semolina in the cheena and make dough with the chenna mixture.

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    Chenna mix ready to make the dough.

  4. Take small amount of the dough and make small balls for the rasabali.

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    Make small balls of the dough

  5. Heat the oil in the frying pan and carefully add the rasabali. Fry it till it become light brown in color and take it out on the tissue paper.

    Fried Chenna balls

    Fried Chenna balls

  6. Add the Rasabali balls in the hot milk syrup and let it stand for about 15-20 minutes, So that the balls soak the milk syrup.

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    Rasabali dipped in the milk syrup

  7. Put in the fridge for cooling.
  8. Garnish with chopped dry fruits before serving 🙂
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Enjoy the Rasabali.. 🙂

Saffron Almond Kulfi in Mango (Kesar badam kufli in mango)..

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It began on the day, when I was sitting in the pantry of my office, taking a coffee break and scrolling my Facebook page, Well as I am a member of multiple food groups on Facebook , my fb page has tons of cooking related post. I love to read about the different and interesting recipes that people post on these groups.. As I was reading through the people’s post I came across this delicious picture.. With almost 40 degrees outside, even looking at those pictures of the kulfi in mango made my day.. Someone had posted the pictures of how a popular shop in Delhi makes these mango kulfi.

From that day, I was eagerly waiting for the weekend to try this out because one, I LOVE MANGOES!!! , I think almost all the people in the world will side with me on this one. As for Kulfi, its one of the some dishes that I love that are made from milk (me being not a big fan of milk :P)

I remember, during my childhood days, my friends and I use to wait eagerly to hear the bells of the local kulfi vala bhiya and would gather around his cart demanding our own favourites.. Holding the kulfi sticks carefully to prevent even a little bit of kulfi from getting wasted. It was simple yet delicious.. While making this.. I relived my childhood days..

This kesar badam kulfi(Saffron Almond Kulfi) in mango will give you the best of both worlds , the freshness of mango fruit and the richness of the milk.

Recipe for Kesar badam kulfi –

  • Milk – 1litre
  • Sugar – ½ cup
  • Saffron (Kesar) – 8-10 strands
  • Cardamom powder – ¼ tsp
  • Almonds(Badam) – 8-10 finely chopped.
  • Mango – 2 mangoes (take mango which have small seed and not too soft from outside)

Method –

  1. Cut the mangoes from the top. With the help of a small knife, take the seed out from the mango. Be gentle with taking out the seed. The mangoes will look like as shown in the image.

    Cut the mango from top and take out the seed gently.

    Cut the mango from top and take out the seed gently.

  2. In a deep bottomed pan, heat the milk on simmer/low flame. Keep on stirring the milk to avoid the cream getting on the sides.
  3. In a small bowl, take the saffron strands and 4 tbsp of warm milk , mix well and keep it aside for 15 minutes.
  4. Keep stirring the milk continuously and add chopped almonds in the pan.
  5. When the milk is reduced to about half of the quantity, add the saffron milk and stir continuously to avoid the milk from getting burnt.
  6. After sometime the milk will become thick, then stop the gas and add cardamom powder and let it cool for sometime. It should look like this after cooling.MyCollage_8[1]
  7. Now, fill the kulfi mix in the mangoes and freeze for about 6-8 hours.

    Filled mango with kulfi mix. Ready to go in freezer.

    Filled mango with kulfi mix. Ready to go in freezer.

  8. After the kulfi is set, take the mango out from the refrigerator and wash lower part of the mango with water in your hand. Slice the mangoes and remove skin of the mango with the help of the sharp knife.
  9. Serve chilled 🙂

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Gajar ka halwa..-New year special..

2014 has been a wonderful year for me.. This year marked the arrival of many new things in my life..starting from my first Project in my job life in February  to my food blog in November…I met some wonderful new people, enjoyed with my old buddies.. Well as they say time passes quickly when you are in the best company.. I can’t imagine 2014 is already coming to end.., but it’s all thanks to the people in my life who had been there for me in every up and downs in my life and made 2014 soo memorable.. 🙂

Now , with few minutes left for 2015.. lets raise a toast for the wonderful year spent.., and welcome 2015 in a little traditional way.. 😉 I celebrated my New year eve with this delicious gajar ka halwa..  

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Recipe for Gajar (Carrot) ka halwa-

Ingredients:

  • 6 cups of grated carrot (1 Kg before grating)
  • 1 cup sugar
  • 4 tbsp of ghee
  • 5 cups of full cream milk
  • ¼ cup of almonds & cashew nuts (roasted)

Method:

  1. Grate 1 Kg of carrot.

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    6 cups of grated carrot

  2. Heat the kadhai(pan) and add 1 tbsp of ghee , add the grated carrot ,add milk and mix well.

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    Adding milk to grated gajar(carrot)

  3. Cook this on a low to medium flame. the milk will froth and start reducing slowly and slowly.

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    cook the mixture on low flame.

  4. When the milk began to reduce(about reduce to 75%) , add the other 3 tbsp of ghee and cook for sometime.
  5. Keep stirring the mixture and add sugar and mix well.
  6. Continue to stir and cook on low flame till the whole mixture becomes dry. the milk should evaporate completely and you will see fine milk solids in the halwa.
  7. In a separate pan , dry roast the almonds and cashew nuts on medium flame.
  8. Add the roasted cashew nuts & almonds in the gajar halwa..

Serve hot.. 🙂

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New year means new hopes, new resolutions, new goals, new people,..and many more.. I hope this New Year brings joy, happiness, prosperity and growth in your life.. Welcome 2015 with the yummy gajar ka halwa.. 🙂

A SWEET DEVOURING – RAS MALAI

The hardest part of the journey is taking the first step..

                                                                                – by Anonymous..

From the last few weeks i have realized the truth behind the above quote. Its been weeks since i have been trying to write a decent first post to give a kick start to my blog, and in the past few days i have realized that no post will be at par with my expectations…. its too difficult to put my thoughts, my journey , my love for cooking in a single post.. so i thought why not share it with many more post that i will write..  🙂

For the first post.. i would like to share my inspiration for cooking.

Well as they say,

DAD- A son’s first hero and a daughter’s first love…

In my case , my dad is my first love, my inspiration, my guide, my rock , my hero too 😛 …

My dad loves cooking, likes to experiment with food and putting colours on the plate.In my childhood days , every weekend dad used to prepare big weekend lunche for us giving mum a break from her daily routine.. from there i started my cooking journey too.. spending time with him in kitchen ,learning quick tips and tricks from him…  Even now, he supports me in my cooking , encouraging me to try new things, always ready to go to the shop whenever i order him around for the stuff.. always ready to try experiments and claiming they taste really good (even if my dish turns out bad) 🙂

Thats a father for you.. mine is no different. Sometimes i get really irritated when my dish is not turning out the way i thought, he is there by my side, sometimes silently praying that a miracle happens and the dish turns out perfect to save the family from one grouchy girl.. or telling me that I can try again..may be it wasn’t my day..

I want to dedicate my first post to my dad.. LOVE YOU PAPA.. !!! 🙂 , and i am sharing one of his favourite desert .. RAS MALAI.. 🙂

Rasmalai..

Rasmalai..  🙂 

Here is the recipe:

RABDI / MILK SYRUP:

Ingredients-

  • 1 litre full cream milk
  • 3 Tbsp Sugar
  • 1 tsp fine ground cardamom powder
  • 8-10 saffron strands, steeped in warm milk

Method-

Soak about 8-10 saffron strands in about a tbsp of warm milk for sometime. the saffron will give beatuiful orange colour and lovely smell and taste to the rabdi.

Bring the mil to boil, slow the gas flame and reduce the milk till it thinkens while constantly stirring it for about 15-20 minutes. Add the cardamom powder and sugar. Keep stirring the mixture. Add the saffron stands mix.

You can add chopped almonds, cashew nuts if you want. Let the mixture cool off for sometime and start off with the rasmalai  preparation..

milk syrup for rasmalai..

milk syrup for rasmalai..

RASMALAI BALLS:

Ingredients-

  • 1 litre of full cream milk
  • 2 tbsp of lemon juice

Method-

Bring the milk to boil. Add 1-2 tbsp lemon juice gradually in the milk and keep stirring the milk till the milk mass and the whey separates completely.Filter the milk mass in the sieve. Wash it with water so that all the lemon soureness is gone. Now , put the milk mass in the muslin cloth and hang it to get rid of extra liquid.

After all the liquid is drained. Take the chenna and rub it with fingers and palms till the mixture starts to give out fat..make a dough with the chenna mixture. Take small amount of the dough and make small oval shaped balls for the rasmalai.

SUGAR SYRUP FOR RASMALAI:

Ingredients-

  • 5 cups of water
  • 1 cup of sugar
  • a tbsp of cardamom powder.

Method-

Bring to boil the water and sugar , add cardamom powder. When the sugar syrup comes to boil , add the ras malai balls . Boil them covered for 10-12 minutes. You can check on the rasmalai balls by taking the lid off  in between.

Don’t add too many ras malai balls together in the container as they get double after boiling. You can do it in double batches if the number is more.

Squeeze the ras malai balls gently to get some of the water out and add them to the rabdi prepared before. Chill for a couple of hours and serve cold.. 🙂

Sweet love affair.. :)

Sweet love affair.. 🙂

 Recipe Source : http://cafegarima.wordpress.com , also known as Rasgulla Queen of the CAL group.. Thanks for providing the lovely recipe.. 🙂

Do try at home.. and enjoy the sweetness.. :)

Do try at home.. and enjoy the sweetness.. 🙂