Rasmalai Recipe With Readymade Rasgulla – How To Make Instant Rasmalai Under 10 Minutes

Every year during Diwali, I wanted to share some Bengali sweets.This year too, I tried Rasgolla recipe at home but it din’t turn up as I expected. It came out soft, spongy but became little bit flat after taking out from the sugar syrup. So I am planning to try it again by correcting my mistakes. I hope I could make a perfect rasgolla very soon and share it in my space. As I had storebought, readymade rasgulla at home, I wanted to make a rich dessert recipe with it. What else other than this yummy rasmalai recipe. Traditional, authentic rasmalai calls for boiling milk & sugar for hours. But this is an easy, instant recipe with just 2 major ingredients. I had some store bought condensed milk and rasagulla in hand. So I made it quickly under 10 minutes. If you have store bought or homemade left over rasagolla, you can make this rich, creamy, yummilicious Indian dessert with milk in the next few minutes. I guess milk powder also works well instead of condensed milk. Friends, Do include this easy sweet recipe in your Diwali 2016 menu and have a great celebration ! Lets see how to make this easy peasy Bengali delicacy, Rasmalai recipe at home with step by step photos !
If you wish to make condensed milk on your own, check out this link.

Also check out my 15 Easy Diwali Sweets for beginners !

Easy Rasmalai Recipe

Easy rasamali recipe under 10 minutes using milk, readymade rasgulla, condensed milk, nuts and saffron ! - Rich Indian Dessert recipe.

Cuisine: Indian

Category: Dessert recipes

Serves: Serves 5

Prep time: 5 Minutes

Cook time: 5 Minutes

Total time: 10 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Homemade or store bought Rasgolla - 5-6 nos Boiled full cream milk - 2 cups ( Use full fat milk) Condensed milk - 1/2 cup Chopped nuts - A handful  ( I used cashews, badam and pista) Kewra essence - few drops (optional) Crushed cardamom powder - 1/4 tsp or Rose water - few drops Saffron threads - Few

METHOD

In a wide mouthed kadai, take the boiled milk and condensed milk.Mix well and boil for 5 minutes. Keep the flame medium. Collect the milk skin( Malai) that settles in the sides of kadai and add to milk.Now check for taste and add more condensed milk if needed. Mix well and boil for a minute.In the mean time, chop the nuts and set aside. Add the chopped nuts, few saffron threads, essence & cardamom powder/ rose water. Stir well and switch off the flame. Take the rasgolla and press it gently using your hands to drain the water in it.Do not squeeze hard, it may break. Make it flat and add to the milk mixture. Refrigerate for an hour and serve ! Quick and Easy rasmalai is ready to indulge !!         Enjoy….

Note

Add more condensed milk if you have sweet tooth. Add more or lesser quantity of nuts as per your wish. If you don’t have condensed milk in hand, boil 2.5 cups of milk till it reduces to half, add the required sugar, mix well and add the essence and nuts. This is the authentic version of making rasmalai.

Try this Instant, Easy Rasmalai recipe at home and enjoy !!

Technorati Tags: Easy rasmalai recipe,rasmalai recipe,how to make rasmalai,instant rasmalai recipe,rasmalai under 10 minutes,quick rasmalai recipe,rasamalai recipe,bengali rasmalai,how to prepare rasmalai

Continue Reading...

Garlic Murukku/Poondu Murukku Recipe - Easy Murukku Varieties

Recently when I went to Salem - Tamil nadu, we visited Lakshmi sweet stall to buy some sweets and snacks for Sendhil’s friend.There I saw some interesting murukku varieties like Onion murukku, Poondu murukku, butter murukku and many more. As I had already tried butter murukku and vengaya murukku, I wanted to prepare garlic murukku at home. I browsed few recipes and came across this one. This is the first time I am trying a murukku recipe with garlic.The combination of rice flour, besan and butter worked out very well. It came out white, crispy and mildly spiced with a nice garlic flavor. Its a great teatime snack and we loved it very much.Friends, If you are looking to try a flavored murukku recipe for this Diwali, do try this easy murukku variety and enjoy with your family! Lets see how to make yummy poondu murukku ( Garlic chakli) at home with step by step photos and a video !
Do check out my Ribbon pakoda , Garlic Karasev , other murukku varieties too !

Garlic murukku / Poondu murukku recipe

How to make easy garlic murukku with rice flour, besan flour, hot oil and butter

Cuisine: Indian

Category: Snacks

Serves: 12-15 nos

Prep time: 10 Minutes

Cook time: 2 Minutes

Total time: 12 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Rice flour/Idiyappam flour - 1 cup Besan flour/Kadalai maavu - 1/3 cup Softened butter -  3/4 to 1 tbsp (Unmelted) Hot oil - 1 tsp Salt & water - as needed Cumin seeds - 1/2 tsp ( optional) To grind Garlic cloves - 5 nos Red chillies - 2-3 nos ( I used 2 spicy chillies) Water – 1 tbsp ( To soak)

METHOD

Peel garlic cloves.Soak garlic and red chillies in 1tbsp water ( you can use hot water too).Let it soak for 10 minutes. Then grind it to a paste adding the soaked water.It won’t grind to a smooth paste as the quantity is less. So grind it continuously for a minute, wipe the jar and grind it till it turns smooth.Don’t worry , it looks watery after grinding. But make sure there are no garlic pieces or chilli seeds. It may block the chakli nozzle while squeezing. In a wide bowl, take the rice flour, besan flour, salt and sieve it. To this, add softened butter.Heat oil in a mini pan and add 1 tsp hot oil to the murukku mixture. Add ground garlic paste. Mix well to spread the butter and oil with the flour. Check for salt. Add more if needed. Then add water little by little and make a smooth dough. No problem if the dough is slightly sticky. Take the star mould and keep in the murukku press/Chakli press. Fill the mould with the dough and squeeze it to make a round, concentric circle. You can press the murukku in a butter paper or polythene sheet. Cover the remaining dough with a wet cloth or a plastic cover. This dough may tighten over time.So if needed, sprinkle some water, mix well and press it. Heat oil in a kadai and when it gets heated, drop a pinch of dough and if it rises to the top immediately, oil temperature is right. Drop 2-3 murukku in hot oil and cook both the sides till bubbles cease. Remove in a tissue paper. You can also squeeze the murukku directly in oil, cook them and break into pieces just like butter murukku. Either ways would do. In Lakshmi stall, I saw it as pieces/Thool murukku and not as whole ones. So I made a batch in that way too.  Store in an airtight box after cools down. Enjoy for weeks ! This murukku takes time to lend all its flavor. So try to consume the murukku after few hours of making. Enjoy !

Note

I am not sure about using ghee instead of butter. The color of murukku may vary. You can use red chilli powder instead of red chillies. But grinding garlic would become difficult. In that case, grind garlic as much as possible and strain it adding some water. Add the garlic water to make the dough.

Try this easy, garlic flavored murukku for this Diwali and enjoy !

Technorati Tags: garlic murukku,butter garlic murukku recipe,garlic murukku recipe,murukku with garlic,poondu murukku,poondu murukku in tamil,poondu murukku recipe,garlic murukku machine,garlic ribbon murukku,garlic chakli murukku with garlic recipe

Continue Reading...

Gulab Jamun Recipe With Milk Powder

Last year I shared Gulab jamun recipe with khoya. As it came out very well, I got the confidence to try Gulab jamun with other options. Khoya is not easily available in many places. So Milk powder is the best replacement for khoya to prepare Gulab jamun. 

Recently my reader friend Harini asked me to share milk powder gulab jamun recipe and Gulab jamun with Instant store bought mix as well. As I had bookmarked this recipe already, I tried it yesterday. Milk powder, Fine semolina ( Chiroti rava), maida, milk are the major ingredients used in this recipe. Its easy to make too. It came out really well in my first attempt itself. 

The author of this recipe had given the instructions very clearly which helped me a lot to make perfect Gulab jamun. Thank you so much Savita for the great recipe. I was very happy to see my soft, crack free, well soaked Gulab jamun in sugar syrup. I don’t say it doubled in size but it did puff up. I have shared step by step photos, tips for trouble shooting and a cooking video for beginners understanding. Hope you will try it for this Diwali and share your feedback with me. Lets see how to make yummy Gulab jamun recipe with milk powder & semolina.

Check out my Gulab Jamun with khoya and Jamun Kofta gravy recipes too !

Gulab Jamun With Milk Powder

How to make gulab jamun with milk powder & semolina

Cuisine: Indian

Category: Sweet

Serves: 20 - 25 nos

Prep time: 15 Minutes

Cook time: 15 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

For Gulab jamun dough : 1 cup - 250 ml Milk Powder - 1 cup ( I used Everyday brand) All Purpose flour - 1 tbsp Fine Semolina / Chiroti Rava - 1 tbsp ( Must use fine rava) Baking Powder - 1/4 tsp Unmelted Ghee - 1 tbsp ( thick ghee) Cooking oil - 1/2 tbsp ( Use flavorless oil) Milk - As needed ( I used 1 tbsp) Water - 1.5 tbsp ( To soak semolina) Cooking oil – To deep fry For Sugar syrup Sugar - 1 cup Water - 1.5 cups Saffron threads - few Crushed Cardamom seeds - 2 nos Or Rose essence - few drops

METHOD

Take the fine semolina ( Chiroti rava) in a small bowl and add 1.5 tbsp water to cover it. Let it soak well for 10 minutes. No problem if there is excess water slightly. Mix well and keep it aside. In a wide bowl, take the milk powder.Add ghee and cooking oil. Mix well with your fingers. Make sure fat is well distributed with the milk powder. To this mixture, add baking powder, maida and soaked semolina. Mix well with your fingers. Do not give too much pressure. Just mix gently. Now the mixture will resemble Pea sized granules. Then add boiled, room temperature milk little by little and try to gather the mixture to resemble a dough. Do not use your palm and knead it. Use your fingers alone(  I added 1 tbsp milk). Dough would be very sticky at this stage. Do not panic. Just cover the dough with a cloth ( Dry cloth, not wet ones) and rest it for 10 minutes. In a mean time, lets prepare the sugar syrup.In a deep bowl or kadai, mix sugar + water. Mix well in high flame till sugar melts completely. Then reduce the flame to medium and let the syrup roll boil for 5 minutes. Add cardamom powder or rose essence and saffron thread in the middle. Sugar syrup will become sticky to touch and resembles oil in consistency. Switch off the flame and keep aside. It will become warm. Now take the gulab jamun dough. It would be non-sticky to touch. Make small pinches roughly to make balls. Then shape the balls smoothly without cracks( This point is more important to get crack free gulab jamuns) Cover it with a cloth till use. If you think, dough sticks much to your hand, grease your palm with ghee OR wash your hands in water, wipe it dry and roll it. It will come out well. Just make sure there are no cracks. Do not roll it tightly. Do it gently. If you roll it too tight, jamuns may become hard. Heat oil in a kadai and keep the flame low to medium. When it gets heated, drop a pinch of dough, it should rise slowly and come to top without browning in a count of 5 ( I followed Savita’s instructions and counted up to 5. If the heat of oil is too less, gulab jamun will disperse in oil. If the temperature is high, its color would change quickly but it remains uncooked inside.So please be careful) Now stir the oil once and add the jamun balls. ( If you are a beginner, do a small test. i.e Heat little oil in a mini tadka pan and drop a small peanut sized dough ball. Check whether it disperses in oil, comes out hard etc. Deep fry it, open and check it is properly cooked. After doing this test, proceed for further deep frying) .Do not disturb the jamun for 10 seconds. Then stir the oil without breaking the jamun. Keep stirring the oil  and toss the gulab jamun so that it will get cooked evenly with a nice golden color. Keep the flame low to medium. It should be soft after frying and not too hard. Please refer the video for better understanding. Remove the cooked gulab jamun in a tissue paper and drop it in the syrup. Syrup should be warm not too cold. Let it soak for 2-3 hours to enjoy its best taste ! It looks shiny and soft after soaking well. This Gulab jamun stays good for 2 days without refrigeration. Enjoy !

Note

Gulab jamun will disperse in oil if the oil temperature is too low. Gulab Jamun will become chewy if you add less baking powder. No need to add soda for this recipe. Fine semolina is a must. Do not use coarse ones. Beginners try with half the quantity of ingredients mentioned to avoid wastage. I have not used lemon juice in the sugar syrup as I have added more water. It won’t crystallize. If  you have leftover fried gulab jamun, try this Jamun Kofta gravy

Try this easy, yummy Gulab jamun at home for special occasions and enjoy !

Technorati Tags: milk powder gulab jamun,Gulab jamun with milk powder,how to make gulab jamun milk powder,gulab jamun recipe with milk powder and semolina,easy gulab jamun recipe,Gulab jamun recipe,gulab jamun recipe milk powder,gulab jamun ingredients,Gulab jamun,how to make Gulab jamun

Continue Reading...

Easy Potato Murukku – Potato Chakli Recipe - Murukku Varieties

Murukku recipes comes to my mind only when Diwali is nearby. Thenkuzhal murukku is a must & should Diwali snack in my home.We prepare other murukku varieties too based on our interest. This year I have a big list of murukku recipes to try. To begin with, I started my Diwali Snack/Savories recipes with this crispy, all time favorite potato murukku recipe ( Urulai kizhangu murukku) also known as Potato chakli/Aloo chakli in Hindi. I tried it last week by referring Sharmi’s passions. Actually I asked her for using ghee instead of butter but then I tried it with butter as per her recipe.It came out really well and crunchy. Raksha and Sendhil loved it a lot. Its very easy to make without using urad dal powder or fried gram powder.I have heard about Gulab jamun made with potato but murkku with potato is really a new thing to me. When I saw its results, I became very happy. Butter and potato does the magic in this recipe.Soon I will try this recipe with ghee and update the results.Now, Lets see how to make this simple and easy potato murukku recipe with step by step photos and a video !

Continue Reading...

Kadalai Paruppu Sundal Recipe – Bengal Gram Sundal–Sundal Varieties

For this Navratri, I din’t  try any new sundal variety. As I have kept Golu in my house, I was busy in inviting guest, giving thamboolam and other household works. So I prepared Green gram sweet sundal, Green gram masala sundal, Badam burfi, Black chana sundal, sweet corn sundal, Rava kesari and Sweet pongal in these 7 days. This morning I prepared Kadalai paruppu Sundal keeping Saraswathi Pooja/Ayudha poojai celebration in mind. 

My MIL usually makes Chana sundal i.e Konda Kadalai sundal (In Tamil) along with 5 rice varieties and Vada whereas my mom makes Kadalai paruppu sundal / Bengal gram sundal adding more coconut. As my dad is not fond of chickpeas sundal, mom makes either Kadala paruppu sundal or paasi paruppu sundal(Moong dal sundal) for neivedyam.  Its a very easy, quick and no soaking sundal variety. When we forget to soak the legumes, this kadala paruppu sundal will come to rescue. Its healthy as well.You can use the cooked dal water to make rasam or drink it as a soup. Fine, lets see how to make South Indian style Kadalai paruppu sundal / Bengal gram sundal with coconut.

Do check out my other Sundal varieties in this link !

Kadalai paruppu sundal / Bengal gram dal sundal recipe

How to make Kadalai paruppu/ Bengal gram dal sundal recipe - Easy, no soaking sundal variety for Navrarti !

Cuisine: South Indian

Category: Sundal varieties

Serves: Serves 2

Prep time: 5 Minutes

Cook time: 15 Minutes

Total time: 20 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Bengal gram dal / Kadalai paruppu - 1/2 cup Salt & water - as needed Grated coconut – 3 tbsp To temper Coconut oil - 1 tbsp Mustard seeds - 1/2 tsp Urad dal - 1 tsp Cumin seeds - 1/2 tsp Curry leaves - few Green chillies - 1 no ( slitted or finely chopped)

HOW TO MAKE KADALAI PARUPPU SUNDAL - METHOD

Wash and take the dal in the cooker base. Add enough water ( I used 2 cups) and pressure cook for 2-3 whistles in very low flame. Kadalai paruppu won’t become mushy very easily. So It would be perfectly cooked in low flame in just 2 whistles. Remove the lid after the steam is released. Check whether it mashes in your finger. Drain the excess water if any and use it for making rasam or dal soup. Make sure you keep 1 tbsp of water in the dal. In a kadai, heat oil and splutter mustard seeds, urad dal, cumin seeds. Add slitted or finely chopped green chillies, curry leaves & hing. Saute for a minute. Add the cooked dal along with the little water in the cooker. Add the required salt, Mix well & boil till all the water evaporates. Mix it gently without mashing the dal. Lastly add the grated coconut, give a quick stir & switch off the flame. Remove from the kadai & transfer it to a vessel. Offer to God & serve ! This sundal will become grainy once it starts to cool down. So do not panic if it looks slightly mushy while hot. Enjoy ! Do check out my other Sundal varieties in this link !

Note

Use finely chopped chillies for spicy taste. I use slit chillies. You can also use finely chopped ginger if you like its flavor. Optionally, you can garnish this sundal with coriander leaves. Add more coconut for rich taste.

Easy, quick and healthy Kadalai paruppu sundal is ready to offer GOD and serve !

Technorati Tags: kadalai paruppu sundal,kadalai paruppu sundal recipe,kadala paruppu sundal,bengal gram sundal,how to make bengal gram sundal,bengal gram sundal recipe,sundal recipe with coconut,chana dal sundal south indian recipe,sundal varieties,how to make kadalai paruppu sundal,kadalai paruppu sundal in tamil,recipe for kadalai paruppu sundal,how to prepare kadalai paruppu sundal

Continue Reading...

Guliyappa Recipe – Karnataka Paddu Recipe - Paniyaram Varieties

Paddu recipe was the first street food I tasted in Bangalore, Karnataka after my marriage. Sendhil took me to NR colony Davangere Benne Dosa stall and there we tasted a plate of benne dosa and this paddu. It was very soft, spongy and super round in shape with a golden tint. After that, I have tasted it in V V puram food street too. I thought its made with the leftover dosa batter instantly just like my mom's Tamilnadu style Kuzhi paniyaram. This dish is prepared in all the states with slight changes in the recipe and its named in different languages as Guliyappa or paddu in Kannada, Guntu Punugulu in Andhra, Kuzhi appam in Kerala. 

When I asked about paddu recipe to my School mom’s group friends, they told it can be made as an instant paddu recipe with leftover dosa batter or with a special Paddu batter. I got tempted when they told about it and immediately got the recipe from my friend Lakshmi (Anu and Lakshmi /Lakki are the newly added gems in our School moms group). I tried her recipe and it came out very well. Sendhil loved it a lot. I made my watery Pottukadalai ( Hurigadale chutney) chutney with slight changes as a side dish for this paddu. It was a nice combo and we relished it a lot. Thank you so much my dear Lakshmi. I have learnt Karnataka’s one of the traditional breakfast recipes just because of you.

 Friends, do try this recipe in a weekend and enjoy it. Ok,  Lets check out how to make Karnataka style Guliyappa/ Paddu at home with step by step photos !

Guliyappa recipe - Karnataka style Paddu recipe

One of the most popular Karnataka delicacy - Guliyappa/ Paddu recipe with homemade special paddu batter. 

Cuisine: Karnataka

Category: Breakfast

Serves: 20 

Prep time: 15 Hours

Cook time: 5 Minutes

Total time: 15H 5Mins

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Dosa rice / Normal rice – 1 cup ( Low cost Raw rice OR use Idli rice) Round white Urad dal – 1/4 cup  ( To make soft paddu, use 1/3 cup) Thick Poha/ /Beaten rice/ Avalakki – 1/4 cup ( Thin poha can also be used) Methi seeds/ Menthya – 1/2 tsp Chana dal / Kadala bele – 1 tbsp For tempering Cooking oil – 1.5 tbsp Mustard seeds – 1 tsp Cumin seeds/Jeera – 1/2 tsp Big onion – 1 no Green chillies – 1 no ( finely chopped) Curry leaves – few Coriander leaves – Little Asafetida / Hing – a pinch Side dish for Paddu / Paddu chutney : Hurigadale chutney/Fried gram dal chutney – I added few curry leaves and a sprig of coriander leaves while grinding and served for paddu.

HOW TO MAKE KARNATAKA PADDU / GULIYAPPA - METHOD

Wash and soak the rice, urad dal, methi seeds and chana dal together in required water for 3-4 hours. Wash and soak the avalakki /Beaten rice separately in enough water for 30 minutes to 1 hour. ( I am not sure on why to soak avalakki seperately. I just followed what my friend told)  Thin avalakki can also be used. Grind Rice and dal mixture first. While it is half done, add the soaked Avalakki/Poha and grind it further to a smooth paste. Add the required salt while grinding. Make sure batter is smooth and not too watery. Remove the batter in a big bowl and let it ferment over night or for 8 hours. The next day morning, batter would have raised slightly and not doubled. Mix it well with a ladle and check its consistency. It should be like dosa batter and not like thick idli batter. So add some water if needed. Heat oil in a kadai. Splutter mustard seeds, cumin seeds, Urad dal and chana dal. Saute until golden. Add  finely chopped big onions, sliced or finely chopped green chillies, curry leaves and saute well. Add this to the batter and mix well. Add coriander leaves if you wish. Mix well and set aside. Pour 2 tsp of oil in each hole of paddu mould/Appe pan. Pour a small ladleful of batter. Cover and cook in medium flame. Open the lid and flip the other side with a spoon or steel stick. Cook the other side and remove in a plate. Serve hot with hurigadale chutney/Roasted gram dal chutney. Tastes great !

Enjoy !

Note

Add more green chillies if you like spicy paddu/guliappa. Adding chana dal is to give golden color to the paddu. You can also add some sugar to the batter and rest for 15 minutes before making paddu. It also helps to give golden color. Fermentation is more important. If its not fermented well, taste won’t be good. Normal dosa rice is needed for this recipe. You can try with idli rice/boiled rice if you don’t have dosa rice in hand.




Enjoy Karnataka special Guliyappa with coconut chutney for breakfast !!



Technorati Tags: Guliyappa recipe,Guliyappa,paddu batter recipe,paddu recipe,Karnataka Paddu recipe,Soft paddu recipe,Karnataka style guliyappa recipe,how to make paddu at home,guliyappa,paddu,karnataka recipes,breakfast recipes,south indian breakfast recipes

Continue Reading...