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Mirchi Pakora, Rasgulla & Ras Malai


By niya's world (Visit website)





Mirchi Pakora

Ingredients

6 large green chillies
Oil for frying

For the filling:

1/2 teaspoon red chilli powder
1/2 teaspoon garam masala powder
1/2 teaspoon chaat masala
1/2 teaspoon coriander powder
Salt to taste

For the batter:

1 cup gram flour
1/4 teaspoon red chilli powder
1/2 teaspoon ajwain
1/4 teaspoon garam masala powder
Salt to taste
Water for mixing ( approximately 1/4 to 1/2 cup water )

Method

For filling:

Slit green chillies and remove seeds. Combine all the masalas for filling. Stuff a little of the this mixture into the green chillies and keep aside.

For the batter:

Prepare a thick batter using gram flour, red chili powder, ajwain, salt and enough water.

Dip stuffed green chillies into the gram flour batter and deep - fry in hot oil until they are golden brown. Serve hot with green chutney.




Rosgulla / Rasgulla

Ingredients

250 g paneer
1 teaspoon maida ( flour )
1 cup water
2 cups sugar

Method

Knead paneer and maida to a smooth paste till your hands becomes greasy.

Make small balls. Once all the balls are ready keep aside.

Make a thin sugar syrup by boiling the water and sugar and simmer.

Put the balls and cook for ten to fifteen minutes on a low heat till double in size.

Keep aside and cool.



Ras Malai

Ingredients

350 g chenna ( soft paneer )
2 tablespoon flour ( maida )
1 teaspoon green cardamom, powdered
1/2 teaspoon saffron ( dilute in 3 teaspoon warm milk )
1 teaspoon kewra or rose water
1 teaspoon baking powder
1 litre milk
300 g sugar
A few pistachios , sliced ( for garnishing )
1 teaspoon saffron ( for garnishing )

Method

Boil milk with sugar .

Add cardamom powder and saffron.

Simmer and stir the mixture till it has reduced to half and has thickened slightly.

Stir in the rose water.

Knead the chenna to smoothen its texture, mix in the sieved flour and baking powder, and knead.

Divide into 12 equal portions and roll into balls.

Flatten to make patties ( approximately 1 1/2 ?? in diameter ), and drop into milk pan and simmer for 15 minutes.

Remove from heat and transfer to a bowl.

Chill and garnish with sliced pistachios and saffron.

Recipe & Photo Credit- Marwar, Jetwings & India Today



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