Tuesday, May 19, 2015


 Makes 25-28 Balls

1 Liter milk (4 Cups)
1/2 Cup Yogurt (churned), or 2 Tablespoon Vinegar or 2 Tablespoon Lemon Juice
12-15 Ice Cubes

Sugar Syrup:
3.5 Cups sugar
7 Cups Water
1 Teaspoon Ground Cardamom
1 Tablespoon Rose Water

Rasgulla Balls: 
Boil milk in a thick pan. Once the milk comes to a boil, reduce the temperature to lowest setting and add the yogurt or vinegar or lemon juice (I used yogurt). Stir well. Keep the heat to low and cook for 5 minutes or until you see the curdled milk (chenna) floating on the top. The liquid below the floating chenna should be almost clear.

Add Churned Yogurt

Milk started to curdle

Curdled milk with clear liquid on the bottom
Add the ice cubes. This stops the chenna from getting over cooked and prevent the rasgullas from getting chewy  Stir and keep aside for 2-3 minutes. Drain with a muslin cloth. Press the cloth with both hands to squeeze out as much liquid as you can from the chenna. Put the cloth with chenna on a plate. Place some heavy weight on it and let it sit for 1-2 hours or until most of the liquid is drained out.


Squeeze out as much liquid as you can

Let it drain with heavy weight kept on top of it
 Now take the drained chenna in a plate and break it to knead smooth dough out of it. Knead with light hands no longer than 10 minutes. Over kneading will result in very smooth dough. We want the dough to have very fine/grainy texture. Make tiny balls out of it. Cover and set aside. These balls will swell upto 2-3 times their size when cooked, so make sure to make small balls.
Chenna (Paneer)

Crumbled Paneer

After 10 minutes of kneading
Tiny Balls
Sugar Syrup: Take water in a deep and wide pan. Add sugar and cardamom powder to it. Stir until the sugar is dissolved. Cook the sugar water on high until it comes to a boil. Now gently add all the chenna balls to the boiling sugar syrup. Keep the flame on high.  Cover and cook on high for 15 minutes, stirring gently with wooden spoon every 5 minutes. Turn off the stove and let the sugar syrup come to a room temperature.

Balls added to liquid
The balls have doubled in size
Spongy Rasgulla

Transfer into a container. Cover and refrigerate for 6-8 hours before serving.

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Friday, August 1, 2014

Bhaat(Rice) na Muthiya

We used to make this muthiya at my mom's house with leftover rice. I haven't had this since I got married and moved to Settle. I had never made this before, but I had some leftover rice at home, and instantly remembered this muthiya. I made it this morning to take to work for my lunch. This is how I made it.

Ingredients: (Serves 1)
1/2 Cup Leftover Rice (We use short grain brown rice at home, so that is what I used for this muthiya)
4 Tablespoon Besan (Gram Flour),
Salt, To Taste,
1 Teaspoon Red Chili Powder,
1/4 Teaspoon Turmeric Powder
1 Teaspoon Kasuri Methi, Coarsely Crushed

1 Tablespoon Oil,
1/2 Teaspoon Mustard Seeds
1/2 Teaspoon Cumin Sees
1/2 Teaspoon Sesame Seeds
1 Pinch Asafoetida

Loosen, and break the rice with the help of a fork. Add the rest of the ingredients and mix well. Divide the mixture into 2 and make oblong shaped muthiya out of that.

Heat water in a steamer. Grease the steamer tray, and put the muthiya in the tray. Cover and steam on high flame for about 20 minutes, or until a toothpick inserted to the center of the muthiya comes out clean. Take off of the stove. Take out the steamer tray and let it cool completely. When the muthiyas have cooled down cut them into 1.5 to 2 inch thick pieces.

Heat oil in a pan. When hot, add the mustard seeds. When the seeds stop to splutter, add the sesame seeds and cumin seeds. Wait for 10 seconds, then add the asafoetida. Immediately add the cut muthiya. Stir to coat the muthiyas with the tempering. Cook on medium flame for 5 minutes, stirring once or twice. Take off of the stove. Serve with chutney or ketchup.

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