RAW MANGO CHUTNEY

RAW MANGO CHUTNEY

Ingredients:

• 2 tablespoon mustard oil
• 2-3 tablespoon fenugreek seeds
• 2 big sized raw mangoes
• 3 tablespoon turmeric powder
• 2 tablespoon red chilly powder
• 2 tablespoon black pepper powder
• 3-4 tablespoon fennel seeds
• 2 glass jaggery
• 1 glass sugar
• 4-5 tablespoon salt

Procedure:

1. Wash the raw mangoes and let them completely dry. Peel them and then grate them.
2. After grating apply 3 tablespoon salt and turmeric powder to it. Let it dry in sun for 6 hours.
3. In a kadai, add mustard oil. Let it get heated till smoking point. Then cool it and reheat.
4. Add the fenugreek seeds and fennel seeds. Let them flutter for some time.
5. Add the grated raw mangoes, jaggery and sugar. Mix well.
6. Add salt and mix.
7. Add the chilly powder and black pepper powder and mix well.
8. Let it simmer for sometime.
9. You will notice the that water starts separating.
10. Adjust the sugar and salt according to taste.

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RASMALAI

RASMALAI

Ras Malai or Rosh malai is a dessert eaten in Pakistan, India and Bangladesh. The name Ras Malai comes from two parts in Urdu: "Ras" meaning "juice/juicy" and "Malai", meaning "cream". It has been described "as a rich cheesecake without a crust."

Ingredients:

   For rasmalai patties:

• 4 cups milk
• 1 cup lemon juice
• 1 cup cane sugar
• 4 cups water

   For milk mixture:

• 3 cups milk
• 2 tablespoons cane sugar
• 1 teaspoon cardamom (crushed)
• 1 tablespoon almonds
• 1 tablespoon pistachios

Method:

  Paneer:

1. Mix lemon juice in half a cup of hot water and keep aside.
2. Boil the milk in a heavy bottomed over medium-high heat, stirring frequently making sure milk do not burn on the bottom of the pan.
3. As the milk comes to a boil, add the lemon juice slowly and stir the milk gently. The curd will start separating from the whey, turn off the heat.
4. Once the milk fat has separated from the whey, drain the whey using a strainer line with cheesecloth or muslin cloth.
5. Wrap the curd in a muslin cloth, rince under cold water, and squeeze well. This process takes out the sourness from the lemon.
6. To take out the excess water squeeze the cloth, or press the wrapped paneer under a heavy pan for about one hour. Taking the right amount of water out of the paneer is the most important part of this recipe.
7. To check if enough water is out of the paneer, take a little piece of paneer on your palm and rub with your fingers. After rubbing the paneer for about 15-20 seconds, you should be able to make a firm but smooth ball.
8. If the paneer is too dry, add a few drops of water, using the water squeezed from the paneer.
9. Once the paneer is drained, place on a dry, clean surface and knead the paneer for 3-4 minutes until the paneer is almost rolls into smooth soft dough.
10. Knead the paneer by dragging the palm of your hand hard on the paneer. Keep scooping it back to togather and knead more. Your palm will be little greasy.

  Making the Rasmalai:

1. Divide the dough into 12 equal parts and roll them in smooth balls.
2. To make the balls apply some prassure at the first and then release when forming the balls, lightly press to make about 3/4″ patty shape. 
3. Mix the sugar and water in a pressure cooker on medium high heat and bring to a boil.
4. Add the paneer balls and close the pressure cooker. After the pressure cooker starts steaming, turn the heat to medium and cook for about seven minutes.
5. Make sure the cooker is large enough to accommodate the finished rasgullas patties, as they will expand to about double in the volume while cooking in the syrup!
6. Close the heat and wait a few minutes befor opening the pressure cooker. Pour cold water over the cooker before opening.
7. Take out the patties from the syrup and squeeze them lightly,and keep aside.
8. Boil the milk in a frying pan on medium heat until the milk reduce to about 2 cups.
9. Make sure to frequently stir the milk as the milk burns easily in bottom of the pan.
10. Add the sugar and the Rasmalai patties in milk. Let it cook for few minutes.
11. Add the cardamom and mix in. Garnish with sliced almonds and pistachios.
12. Serve the Rasmalai chilled.

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In this episode, the famous chef of PAKISTAN SHIREEN ANWAR has made delicious recipes using chicken, meat and much more. She made SHASHLIK which is definitely a very unique dish and also TOMATO CORN SOUP which is also unique. You had often tried chicken soups but donot forget to try this unique SOUP with your families.I hope that u will like these recipes and donot forget to pay remarks.

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After trying such amazing recipes, must leave a comment and tell your experience.

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