Rasogulla

Rasogulla

Ingredients

1 liter Milk

3 tbsps. Vinegar

1 cup Sugar

1 tsp. All Purpose Flour

Directions
Prepare paneer by boiling milk and adding vinegar/lime juice. (See method to make paneer in Miscellanous section)
Once the paneer separates from the whey, strain and Tie the paneer in a muslin cloth and squeeze out the excess water.
Now knead the paneer and add 1 tsp. maida to it, mix very well untill paneer get softer.
Divide the paneer dough into 10 small balls and keep aside.
Make a syrup with the sugar(1 cup) and water(4 cup) in a sauce pan, while the syrup is boiling, add the paneer balls.
Cover with a tight lid and bring it to rolling boil. Cook the balls for about 10 minutes on high heat.
Reduce heat to medium and continue to cook it for another 10 minutes.
Remove from heat let it cool.
Rasogulla tastes best when refrigerated for a while.

Basundi

Basundi

Ingredients:

1 litre full fat milk1/2 cup sugar3 pods cardamom5 almonds blanched3 pistachios skinned10-15 threads saffron

Method:

Soak saffron in 2 tsp. hot milk, keep aside.
Chop finely or crush coarsely, the almonds and pistachios.
Peel and powder cardamom seeds with a mallet.
Add to chopped dryfruit.
Run saffron with base of a mallet, in cup, till dissolved in milk.
Put milk to boil in a large deep pan, stirring occasionally.
When it starts boiling, reduce heat and boil.
Stir frequently, till milk is 2/3 in volume.
Add all other ingredients to boiling milk.
Boil further for 3-4 minutes.
Take off fire. Cool a little.
Pour into a large decorative serving bowl.
Allow to cool completely, chill in refrigerator for 4-5 hours.
To avoid a layer forming on the surface, stir frequently while cooling.
Serve chilled in individual cups with rose petal to decorate on top, if desired.

Roomali Roti

Roomali Roti

Ingredients
11/2cup Whole Wheat Flour (Atta)
50 GMS Maida (all purpose flour, plain flour)
1/2 tsp. Baking powder
2 tbsp. oil
Water to knead
Serve with
Serve hot with hot vegetables.
Method
1.Mix wheat flour, maida, salt and baking powder and sieve them together. 2.Pour oil in the flour and add water bit by bit and make a smooth & elastic dough and set aside covered with moist muslin cloth for 1/2 an hour. 3.Now make small balls of the dough and roll like a thin chapati of about 12" diameter circle using little dry flour (it should be thin as a tissue) 4.Heat an inverted griddle(tawa). Place the roti carefully over it and cook till done. 5.Fold it like a handkerchief.

Butter Naan

Ingredients
1/2 kg Maida ( all purpose flour)
1/2 tea spoon soda/ baking powder
1/2 cup Curd
1/4 spoon sugar
1 no. Egg
1 cup Milk
2 tsp. Onion seeds
3 tsp. Oil
Salt According to taste
Method
1. Sieve flour with baking powder and salt. Mix sugar, egg, milk and water. Knead it well into a soft dough. Apply a little oil and cover it with a wet cloth for two hour. It will come up very nice.2.Now make equal sized balls apply a little oil and put onion seeds on top. Roll it into a round shape.3. Stretch it from one side to give a triangular shape.4. Now put it on a preheated Tandoor wall or cook in a preheated oven (250 degrees Celsius) by placing it on a greased tray.5. Remove when it is crisp and golden brown on both sides. Serve hot topped with butter