RasMalai ~100th post

Hello Guys,
This is my 100th post n i am so happy to share this with you.. Thank you so much guys for encouraging me with your kind words. I made Rasmalai for my 100th post for two reasons. Firstly, Rasmalai is my mom's favorite desert and of course mine too.The reason, i am here  is my mom. Without her guidance n support, this couldn't be possible for me. Even though, she is 1000's of miles away from me, i always have had her blessings. Love you Mom..
Before marriage, i never entered kitchen for cooking purposes(Of course, many of us are raised like tht only). She never let me to touch anything, as she fears tht i might burn my hands. I came to states  in Oct 2007 r8 after getting married. On that day, Vishnu cooked shrimp for dinner(As, i stepped into states at 7'0 clock). As we are ready to eat, i jus noticed that the curry for dinner is shrimp( at that time Vishnu is expert in NV). Believe me, i never ate shrimp in India, even though my mom is famous for her shrimp fry..When i was a kid, we used to live in Visakhapatnam n Kaikaluru cities that are famous for fish n shrimp. When ever my mom cooks NV except chicken, simply, i jus  ran away from home n eat at my frds palce. I was that allergic to shrimp n fish. Anyways, coming to states, being newly married n being  basically shy person, i couldn't tell Vishnu that i wont eat shrimp. i am jus looking at dinner plate n Vishnu's face. But, he is busy enjoying his curry.  He looked at me, n told" why u r not eating?/ Curry is very gud. finish it.." that' s it. Rats running in my stomach(as i dint eat anything on plane) n being tired n shy, i was unable to tell Vishnu that i wont eat shrimp. So finally, i ate shrimp.I jus ate 2 spoons n feel like vomiting sensation. To my luck, there is no yogurt too in home, as vishnu wnt eat .. I jus told Vishnu tht i am nt hungry n slept with empty stomach. Next day morning  my mom called n i was like crying. I told to her about last night n she was like laughing. So i was mad at her but anyhow she cooled me n guided me  on how to make pulao(As its my turn to cook for lunch). Since then, i call her daily at time of cooking n she guides me. that' show i learnt cooking n never looked back again. This inspired me a lot to blog, so here i am.


Second reason, I made Rasmalai for my 100th post is this Indian desert is fav for most of the people(I think so). As, i told earlier- while my mom explains me how to cook on the other side  i used to keep a laptop on my kitchen counter n watch videos or posts from bloggers. So by combining my moms demonstration  n bloggers videos, i learned how to cook.


Anyways, now i am a good cook(at-least in my terms).  So to celebrated my 100th post wth you guys, i made this fabulous Rasmalai for you..

                                                           This is 4 U MOM
Ingredients:
For Paneer:
Milk: 1/2 gallon( i used 2% reduced)
Lemon juice/Vinegar : 1-2 tbsp


For Sugar Syrup:
Water: 4 cups
Sugar: 1 cup( or to taste)
Cardamom Powder: 1 tsp


For Malai:
Milk: 1cup
Evaporated Milk: 2 12 f oz cans
Condensed milk: 1 14 oz can
Sugar: 1/ 2cup(optional, adjust to your taste)
Almonds/Pistachio's: 3 tbsp( chopped or sliced)
Cardamom powder: 1 tsp


Preparation:
For Paneer:
1) In a deep vessel, bring milk to a boil on medium heat by stirring constantly, about 15 mins. 2)  Now add lemon juice to boiling milk. This helps milk to break into cheese n whey. When milk starts breaking down switch of the stove n stir constantly until all the cheese n whey separates. 
3) Now strain the cheese from whey water using muslin cloth.  Run thru cold water. This helps cheese to loose any lemon flavor.
4) Hang it or keep flat strainer on a vessel n place this paneer with muslin cloth. Now put weight on paneer. Keep it aside for 11/2 hr to 2hrs.
5) By now, water will be strained from paneer. Dnt make it too dry. Little bit moisture in paneer helps you to make balls. To check, take small portion n try making a ball.
6) Now make paneer into soft dough by kneading it. Keep it aside for 5 mins.
7) Now make small rounds of it n slightly press them in between your hands to make discs n keep them aside.


For Syrup:
1) In a deep vessel, mix water n sugar. Bring to a boil.Now add paneer discs one by one carefully. Adding little by little helps discs to expand easily. Adjust sugar to your aste
2) Cover n boil for 6-7 mins on medium heat. By now disc should be double in size or else boil for couple more mins.
3) Strain n place them in a dish, you want to store Rasmalai. Spoon some syrup on to this discs. Repeat the same procedure for remaining in discs by using same sugar syrup.

For Malai:
1) While making syrup, in a nonstick deep vessel, add evaporated, condensed milk n milk. add sugar of necessary.
2) Bring to a boil on low heat. stir occasionally. 
3) By the time you finished boiling discs in sugar syrup, our Malai will be ready.
4) Now add nuts n cardamom powder.
5) Gently press discs that are soaked in sugar syrup in between your hands. Drop in Malai.
6) Let them sit for 10mins n switch off.
7) Pour this gently into the dish you want to store Rasmalai.

Refrigerate for 3-4 hrs  serve chilled.


This is going to be a part of  Priya's Cooking with seeds-Cardamom seeds and 
Sri Lekha's SWEETS AND SAVORIES FOR DIWALI and also to Jyothi's Mothers Day Event

Read more...

Paneer Butter Masala

Paneer Butter Masala is a Punjabi dish. This dish is popular all over the world..Paneer is made by boiling milk n then breaking it by adding vinegar. Paneer Butter Masala is a bright colored dish made by onion n tomato puree. Actual paneer dish calls for heavy cream n lots of butter which is not that healthy. Using of lots of heavy cream keeps me away from making this dish regularly. But i tried this dish using evaporated milk for a party n every one loved it.. Since then paneer butter masala is a regular dish in my house. Evaporated milk is a reduced milk by removing water from it, so its better a substitute for heavy cream. Thus making our paneer butter masala healthier n lighter without satisfying the taste..

So here is the recipe for Healthy Paneer Butter Masala:
Ingredients:
Paneer: 15- 20 cubes
Onion: 3 medium
Tomato: 3 medium
Cashews : 1 tbsp
Evaporated milk: 1 can
Dry Masala's: Bay leaf, Cloves, Elachi - each 2 n Cinnamon stick 1 inch
Fennel Seeds: 1tsp
Ginger garlic paste: 1tsp
Turmeric: 1tsp
Coriander Powder: 1tsp
Garam Masala: 1tsp
Red chili Powder: 1-2 tsp
Kasthuri Methi: 1tsp
Salt: to Tate
Butter: Stick of 3 tbsp
Food Color: Red 3drops
Tomato Ketchup: 2 tsp
Preparation:
1) Soak cashews in  1tbsp of milk before u start cooking.
2) In a sauce pan, bring water to a boil. Add roughly chopped onions. Boil for 5 mins n let them cool.
3) In the same water, add tomatoes. Boil until Skin of the tomato breaks. Let it cool n remove the skin.
4) Puree onions in a mixer w/o adding water.
5) Puree de skinned tomatoes n soaked cashews.
6) In a pan heat butter n add paneer cubes. Fry until light brown color. Remove them into cold water to keep them soft. ( This step is optional) 
7) Add all dry masala's n fry for 1 min.
8) Add onion puree.  cook for 5 mins on medium heat, covered.
9) Stir in ginger garlic paste n turmeric. Fry for 1 min.
10) Add coriander powder, red chili powder m garam masala n rubbed  Kasthuri methi. Fry for 30 secs.
11) Add tomato -cashew puree. Mix well n add 1/3 cup of water. Cover n bring to a boil.
12) Add evaporated milk n food color. Stir slowly for 2 mins on  medium to low heat. Be careful, milk may splutter.
13) Cover n cook for 5 mins or until desired consistency.
14) Now add salt n Fennel seeds. Adjust spices according to your taste. Add tomato ketchup n rub some Kasthuri methi.
15) Stir in paneer. Cover n cook for 1 min n switch off. Garnish with Cilantro.

Enjoy this delicious  paneer butter masala with chapathi or rice..

Read more...

Saag Paneer with Spinach n Mustard greens/Saagwala

Saag paneer is a green leaves based curry. U can substitute any kind of leafy vegetable with spinach like mustard greens, methi, cilantro... Greens is a must vegetable in my kitchen. Regularly i make palak paneer with spinach. But, i got some mustard greens. So thought of making saag paneer,As i had some fresh paneer which i jus made...
Saag paneer is made with green leafy veggies where as palak paneer is made by pureeing the spinach n by adding paneer n a mix of spices. Each has its own unique flavor n aroma. Normally, i boil spinach in hot water for couple mins if i am preparing palak paneer. But for saag paneer, i roasted spinach n mustard green for couple mins to retain the color n nutrients.

Here is the recipe for Saag Paneer:
Ingredients:
Spinach: 2 bunches( i used bagged spinach)
Mustard greens: 2cup(tightly packed)
Cilantro: 3/4 cup,chopped
Paneer: 1cup grated/15 cubes
Evaporated Milk: 3/4 cup/ fresh cream: 2tbsp
Onion: 1 big, very finely chopped/pureed
Tomato: 1 small, finely copped
Green chili: 2-3,chopped
Ginger Garlic paste: 1tsp
Oil: 1tbsp
Cumin seeds: 1tsp
Red chili powder: 1tsp
Coriander powder: 1tsp
Turmeric: 1tsp
Garam Masala: 1 tsp
Salt: to taste:

Preparation:
1) In a pan, heat 1tsp of oil n add spinach,mustard greens,cilantro n green chili. Roast it for 5 mins on medium heat,uncovered.
2) In a blender, grind it to a smooth paste n keep aside.
3) In a pan, heat oil n add cumin seeds n fry for 30 secs.
4) Add onion puree n fry for 6-7 mins on medium heat.

5) Add ginger garlic paste,turmeric n fry for couple mins.

6) Add tomato n fry for 3 mins.

7) Add Spinach leafy's pure n mix well. Cover n cook for 8 mins on medium heat.
8) Simmer n add red chili powder, coriander powder, garam masala n cook for 1 min.
9) Add, evaporated milk or cream n cook for 3 mins on medium heat,uncovered. Stir vigorously.

10) Add grated paneer or cubes n cook for 2mins.
11) Adjust spices to your taste n switch off.

Enjoy this healthy delicious colorful Saag Paneer with rice or chapathi.


Tip: Add evaporated milk instead of cream. By using this you can save so much on calories n moreover it doesn't make any difference..

Read more...