Indian Dessert Recipes - Ras Malai

Ras Malai

Ingredients:

For Cheese Dumplings:

Milk 1/2 litre
Refined flour (maida) 1 tsp
Citric acid dissolved in water or lemon juice
1/4 tsp dissolved in 1/2 cup water or lemon juice 2-3 tbsp.
Sugar 1 cup
Water 1 cup
Rose essence or cardamom powder 2-3 drops or 1/4 tsp

For Cream Sauce:
Milk 3/4 litre
Sugar 5 tbsp
Sliced Almonds and Pistachios For decoration

Method:

1. Heat milk in a pan and bring it to boil. Remove from heat.
2. Add citric acid or lemon juice.
3. Stir slowly and gently until white curd forms on the surface and separates from whey.
4. On straining this milk, the curd that is obtained is called "chenna". Wash chenna well under cold running water and twist the cloth that was used for straining to extract water.
5. Knead chenna to make a smooth dough. Add flour and knead again.
6. Make small balls of equal size (6-7) of the dough and keep aside.
7. Next make sugar syrup. Mix sugar and water in a saucepan and bring it to boil.
8. Add chenna balls to the syrup and cook for 15 minutes with lid partially covered. Chenna(cheese) dumplings will puff up.
9. On cooling, add rose essence.Keep the cheese dumplings aside.
10. Boil milk in a heavy base saucepan.
11. Bring one boil and then reduce the heat to medium. Cook until it becomes thick and creamy(almost half). Stir occasionally to prevent its sticking to the bottom of the pan.
12. Add sugar and cook for 5 minutes.Switch off the heat.
13. Let the sauce cool. On cooling, add the cheese dumplings(squeese the syrup).

Decorate with the sliced dry fruits. Refrigerate and serve chilled.

Indian Dessert Recipes - Mango Rabri

Mango Rabri

Ingredients:

Milk 6 cups
Sugar 1 cup
Mango Pulp 1 cup

Method :

1. Put milk in a pan.
2. Boil and simmer for 1.5 hours or till it acquires a granular consistency.
3. Remove and add sugar and stir until it disolves.
4. Add the mango pulp when the rabri has cooled down.

Serve chilled.

Indian Raita Recipes - Fruit Raita

Fruit Raita

Ingredients:

Yogurt 3 cups
Bananas 2
Apple 1
Mango 1
Chikoo 2
Pomegranate seeds 1 cup
Strawberry 1
Sugar to taste
Black Salt to tase

Method:

1. Cut all the fruits into small pieces and keep aside.
2. Beat the yogurt to get smooth consistency.Add black salt and sugar and mix well.
3. Add all the fruits (keep 1/4 cup of mixed fruits and strawberry aside)

Decorate with these fruits and strawberry (in the center) and serve chill.
(Variation: you can add any other fruit of your choice)

Indian Raita Recipes - Boondi Raita

Boondi Raita

Ingredients:

Yogurt 2 cup
Milk/Water 1/2 cup
Pain boondi 1/2 cup
Red chilli powder 1/4 tsp.
Cumin powder (Roasted) 1/2 tsp.
Black pepper powder 1/2 tsp.
Salt to taste
Coriander leaves chopped finely 1 tbsp.

Method:

1. Add boondi to warm water and let it stand for 2-3 minutes so that it becomes soft. Then drain it.
2. Beat the yogurt and milk to get smooth consistency. Add salt, black pepper powder and chili powder. Mix well.
3. Add boondi and mix well.
4. Sprinkle roasted cumin seeds powder on the top.
5. Chill it for 1-2 hours.

Garnish with chopped coriander leaves. Serve chill.

Indian Breads Recipes - Corn Kachuri Recipe

Corn Kachuri Recipe
Fried Flat Breads Filled with Seasoned Corn

Ingredients :

2 cups Indian whole wheat flour
1 Tablespoon butter
1 Tablespoon vegetable oil
1 teaspoon salt
about 3/4 cup warm water (enough for a firm dough)
raw kernels from 2 ears of mature corn* (about 1 1/2 cups)
1 Tablespoon fresh coriander leaves (cilantro), chopped
1 fresh jalapeño pepper, chopped
1 teaspoon salt
1 teaspoon cumin seeds
In a saucepan, heat:
2 Tablespoons oil
pinch hing
1/2 teaspoon cumin/mustard/sesame
1 Tablespoon lemon juice
1/4-1/2 teaspoon cumin/coriander powder
1/4 teaspoon turmeric

Method :

In a bowl, combine and knead together:

1. Indian whole wheat flour, butter, vegetable oil, salt, about warm water (enough for a firm dough) Cover and let rest.

2. Meanwhile, grind together coarsely in a blender or food processor:
raw kernels from 2 ears of mature corn* (about 1 1/2 cups), fresh coriander leaves chopped, jalapeño pepper chopped, salt, cumin seeds

3. In a saucepan, heat:
2 Tablespoons oil, pinch hing, cumin/mustard/sesame seed mixture When the seeds pop, add: lemon juice, teaspoon cumin/coriander powder, turmeric.

4. Add the corn mixture, and cook over low heat, uncovered, for 10-15 minutes until dry-ish and lightly browned.

5. Break off 1" pieces of dough, and roll out on an oiled board into 3" rounds. Put 1-2 teaspoons of the corn mixture between two of the rounds, and roll slightly to join the two rounds. Deep-fry in oil until golden brown, like puris.