Anti cold sweet chicken

                      Anti cold sweet cold

 This recipe is 100% my idea.

Ingredients:

Chicken bone pieces,

Anticold chavanprash(any brand) 2tsp,

Turmeric  1/2tsp,

Ginger/ garlic paste 1tsp each,

1 onion slices,

Green dhaniya chopped,

Red chilli powder 1tsp (optional),

Salt ,

Ghee or oil 3 tsp,

Recipe

1 step: boil chicken in pressure coocker with turmeric powder ,salt,ginger paste,galic paste.

Step 2 : switch off gas after 1 whistle.

Step 3 : in kadhai add 3 tsp Ghee or oil.

Step 4: in Ghee add 2 tsp chavanprash.

Step 5 : add chicken in kadhai and mix well.

Step 6 : if you like sweet spicy taste then add 1 tsp red chilli powder(optional).

Step 7 : mix well till done and switch of the flame.

Serve with onion slices and green dhaniya chopped.

I personally like it hope you also like this recipe.☝

Rasmalai

Rasmalai does not need any introduction.. Everyone loves Rasmalai.. 

I keep my rasmalai a bit different than others.. Rasgullas which directly goes to the mouth and automatically to the stomach.. 

Also, unlike flat rasgulla for rasmalai, this can be eaten as it is, no need to break! 

I keep the rasgullas in the rabri for atleast 4 hours.. 

which makes the flavors of rabri infuse to the rasgulla.. 

They capture the color of rabri, also capture the taste, flavor of rabri.. 

But my family members, prefer to eat this after 12 hours.. 

Which itselfs make a huge difference! Small, Soft, Spongy Rasgullas, Rich, Creamy, Kesariya Rabri.. 

A heaven on earth! Also the two new flavors to rasmalai, cloves and fennel. 

Took it to next level!!! Do try this, You’ll Love it! 

Tip Time: 

Selecting Milk: Make sure to use Pure Full Cream Cow Milk.. 

Cow Milk is the important for making Rasgullas. 

I have failed miserably more than 15 times making rasgullas because of milk(THIS IS TRUE). 

It was not good. Find a dairy near your city and ask them for pure cow milk. 

While Making Chenna: Make sure to switch off the flame before adding the lemon juice/vinegar. 

Add the vinegar/lemon juice gradually, about in difference of 10 secs.. 

Excess lemon juice/vinegar will make it chewy/rubbery. 

Also, as soon as the milk separates, Strain it. 

Taking out the Water from chenna: After straining the chenna, make sure you let it hang atleast for 30 minutes. 

1 hour is even good. Make sure you squeeze water from chenna once in about 15 minutes. 

After about 40-60 minutes, dry the outer surface of chenna to avoid excess moisture! Excess moisture in chenna will make it get dissolved in syrup. 

Kneading the chenna: All depends upon the quality of milk, quality of chenna. If your chenna is like a soft, and has a very very little amount of moisture it will be done just 3-4 minutes.. 

People say 15-20 minutes because they might be using toned milk, which have a very least amount of fat, hence takes a little long time… 

MAIN THING IN KNEADING IS TO ACHIEVE A SMOOTH DOUGH, 

We dont need a paste of chenna. just need until it starts leaving fat! Dont knead like it is your enemy.. Knead it with love and care.. Result will be perfect. Kneading is the key for a good rasgulla. .. 

Sugar Syrup: 

For Rasgulla: 1 Cup Sugar = 3 Cups Water. 

For rasmalai: 1 Cup Sugar = 5 Cups Water. 

Just heat in high until it gets a boil. No need of a Single thread consistency or more. 

Cooking the rasgulla: Small Rasgullas get cooked in just about 8-10 mins in medium heat(medium heat as in continuously boiling water). Test by adding one rasgulla to cold water, if sinks, its ready. Over cooking will make them hard! For second batch: If you wish to cook more rasgullas or if you are doing two batches like me, Add about 5 tbsp and 1 cup of water to the remaining syrup and then wait until boils. Use again. But make sure the syrup is not thick. if it feels like its thick, add more water. We want the syrup to be very thin! Let the rasgullas cool in room temp.

 Rabri: Keep Rabri thin.. Rasgullas will soak rabri.. And it gets thick after 1 hour, add some milk to it. 

it will get fine. Dont worry on adding milk. Its normal, i added milk thrice Make sure, the rabri is thin! Keep Rasgulla balls in Rabri for atleast 4 hours before serving. 

I like my Rasmalai with loads of small rasgullas, If you want rasmalai like we get in market with nominal amount rabri in it. Make rabri from 1.5 liter-2liter of milk!

Til ladoo recipe | sesame seeds ladoo recipe

Til ladoo recipe | sesame seeds ladoo recipe

sesame seeds ladoo - simple recipe of ladoos prepared with sesame seeds, jaggery, peanuts and desiccated coconut.

Recipe type: sweets
Cuisine: maharashtrian
Serves: 2-3

Ingredients (measuring cup used, 1 cup = 250 ml)
⅓ cup sesame seeds, 50 grams
¼ cup peanuts
¼ cup desiccated coconut
½ heaped cup powdered jaggery or grated jaggery, 100 grams
3 tbsp water
¼ tsp cardamom powder
some oil for greasing the palms

Instructions

roasting:
1. heat a kadai or pan and add ⅓ cup sesame seeds in it. the pan should not be too hot, but on a low heat.

2. on a low flame roast the sesame seeds. stir at intervals.

3. the sesame seeds pop and change color. on a low flame this takes about 2 to 3 minutes.

4. remove and keep aside in a plate.

5. then add ¼ cup peanuts.

6. dry roast the peanuts on a low flame stirring often till they become crunchy and get a few black spots on them.

7. remove the peanuts in a mortar-pestle. allow them to cool.

8. in the same pan, add ¼ cup desiccated coconut.

9. stir continuously and roast the coconut till it become light golden or golden. switch off the burner.

10. remove from the pan and keep aside.

11. when the peanuts have cooled, crush them coarsely. you can also crush them in a dry grinder.

12. add the coarsely crushed peanuts to the roasted coconut and sesame seeds.

13. next add ¼ tsp cardamom powder.

14. mix very well. keep aside.

preparing jaggery syrup and ladoos:

1. in the same pan or kadai, take ½ heaped cup powdered jaggery or grated jaggery and 3 tbsp water.

2. keep the kadai on the stove top on a low flame.

3. keep on stirring the jaggery so that it dissolves.

4. on a low flame simmer this jaggery+water solution. it will start bubbling first.

5. you have to continue to cook till you come to a soft ball stage in the jaggery solution.

6. to check the soft ball stage, take 1 tbsp water in a small bowl. drop a bit of jaggery solution in the water. remove it and it should be sticky and form itself into a soft ball.

7. at this stage, switch off the flame and add the dry roasted mixture of sesame seeds, desiccated coconut, crushed peanuts and cardamom powder.

8. mix the dry roasted mixture with the jaggery solution very well.

9. keep the pan down.

10. when the mixture is still hot, begin to form ladoos from it. if too hot, then wait for a minute and then form the ladoos. spread some oil in your palms to form the ladoos. if you are not able to form ladoos when the mixture is too hot, then wait for some seconds and then make the ladoos.

11. you can also use a ½ to 1 tablespoon spoon for scooping the mixture and making the ladoos. then just shape the ladoos once you scoop them out.

12. for the last batch, scrape the sides very well and then make ladoos from it.

13. make all the til ladoos this way. store in an air tight jar at room temperature.

14. serve sesame seeds ladoo during makar sankranti or have them as a sweet snack.

piyush recipe - thick, creamy sweet beverage made with shrikhand, yogurt and milk. summer cooling drink.

piyush recipe – thick, creamy sweet beverage made with shrikhand, yogurt and milk. 

summer cooling drink.

 

  Recipe type: dessert, beverage 

 

  Cuisine: maharashtrian, gujarati 

 

  Serves: 2-3 

  Ingredients (measuring cup used, 1 cup = 250 ml) 200 gms shrikhand – about 1 cup, cardamom, 

 saffron or cardamom-saffron flavored shrikhand 

 1.5 cups yogurt/curd 

 ¾ to 1 cup milk 

 2 to 3 tbsp sugar or as required 

2-3 green cardamom, 

powdered in a mortar-pestle to a fine powder 

 ¼ tsp grated nutmeg or nutmeg powder 

 6 to 7 pistachios, 

 sliced 1 to 2 pinches of saffron 

  Instructions 1. first take the shrikhand, yogurt, milk, sugar, cardamom powder, nutmeg powder in a mixing bowl. 

 2. with a hand held blender or a wired whisk or a madani (traditional hand held indian churner), just blend everything well till smooth and creamy. you can also blend in a jar in an electric blender. keep the piyush in the refrigerator for at least 2 hours for it to get chilled. 

 3. a suggestion is to add 2 tbsp sugar first. if the sweetness is less, then you can add 1 tbsp sugar later. 

 4. pour the chilled piyush in glasses, and top with pistachio or almond slices and saffron. 

 5. serve piyush immediately. you can also keep the piyush for a day in the refrigerator.