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Sunday, 29 June 2014

Sugar Free Rasgulla





Ingedients
 For rasgullas
1 Litre cow milk, cream removed
1-2 Tablespoons Lemon Juice
For the Sugar Syrup




For the Light Sugar Syrup to boil the rasgullas

2 tablespoon sugar free
5 cups Water
1/2 tsp fine cardamom (ilaichi) powder

For adding to the Light sugar syrup after boiling the rasgullas
1 1/2 tablespoon sugar free
1/2 cup Water
8-10 saffron strands
Method

Bring the milk to boil, add 1-2 tbsp lemon juice gradually so that the milk mass and whey separate completely.Add 10-15 ice cubes. Rest for a minute.
Strain in a colander lined with muslin Wash thoroughly with fresh water to remove the lemony sourness. Drain the water by squeezing. Knot the muslin cloth and hang it to get rid for any excess whey/liquid.
After about 10-15 minutes, remove and rub the chenna with fingers and heels of the palm till the chenna gives out some fat/ ghee/chiknaayee. It takes me about 5 minutes to get there. By now the chenna is like a dough ball that comes together easily, neither too hard nor too soft.
Take pinches off the dough and make small balls, you should get about 15. Remember, they are going to double up on boiling so size them accordingly.
While you make the paneer balls, bring to boil 5 cups of water with a sugar free (light sugar syrup). Add half a tsp fine cardamom powder. Just as the syrup comes to a rolling boil, add in the rasgulla balls. Boil covered for 12- 15 minutes on medium flame.
I make my rasgullas in two batches so that the rasgullas get enough space in the water to expand and also keep their round shape.
You may uncover to check every 5 min minutes. Switch off the gas. Transfer gently to a big bowl full of clean drinking water. There should be enough water for the paneer balls to float freely.
Add one fourth 11/2 tablespoon sugar free and half a cup of water to the same light sugar syrup in which the rasgullas were boiled and give it a boil so that the sugar melts. Add in the saffron strands when the syrup becomes warm, do not add while it is hot.Let the sugar syrup cool to room temperature ( takes about 30 minutes)
Remove the rasgullas from the plain water, squeeze gently and drop into the sugar syrup.
Chill for three hours. You may top with some finely slivered pistachios and almonds.
Rasgullas are inspired by garima with few modifications 

Low fat & Sugar Free Custard 


Ingredients

Custard powder 2/3 tablespoon
Amul skimmed milk 1 cup
Amul low fat fresh cream 1 1/2cup
Sugar free natura 4 tablespoon
Diabetic friendly mix fruits 1/2 cup chopped (i used apple , kiwi & papaya )

Method
In a pan mix custard powder, sugar free in a skim milk together ,place pan on a stove, bring custard mix into boil & stir continuously for about 3 min thick custard mix is ready let it cool it down at room temperature itstakes about 30 min,
now whip amul low fat fresh cream whip it for 5 to 6 min tell it become light and fluffy place it in a refrigerator ,when custard mix is completely cool down mix it in a whip cream fold in the rest of the cream gently and add mix fruits.
Refrigerat it for an hour
You can top it with dry fruits.

Saturday, 28 June 2014

Jawas chutney pud / flax seeds chutney powder



Flax seeds / jawas are a rich source of micronutrients, dietary fiber, manganese, vitamin B1, and the essential fatty acid alpha-linolenic acid, also known as ALA or omega-3.flax seed can also help lower the risk of diabetes, cancer, and heart diseases.
flaxseeds are known to improve the blood sugar,daily intake of flaxseed can help to maintain a normal blood sugar level over an extended period of time.

Ingredients
1 cup flax seeds( jawas)
½ cup roasted peanuts
9-10 teaspoon red chili powder / lal mirch powder
Salt to taste
Pinch of asafoetida (hing)
1teaspoon turmeric / haldi
1 1/2 teaspoon amchur powder / dried mango powder
1/2 teaspoon mustard seeds / rai
curry leaves
1/2 teaspoon sugar
1 teaspoon oil


Method

Dry roast flax seeds on low flames until it starts crackling.
dry roast peanuts let them cool down, combine roasted flax seeds,roasted peanuts, red chilly powder, salt ,surgar amchur and grind with the hlep of grinder.
For tempering / tadka

Heat oil in a pan add asafoetida ,mustard seeds,turmericy ,curry leaves should get fried but don't burn them.

Mix tadka and flax seeds chutney powder ..


Flaxseeds chuteney powder / jawas chutney pud is ready to serve you can store this flax seed chutney in air tight container for 15- 20 days.

Thursday, 26 June 2014

Ukadicha Modak


 Unique and Special Maharashtrian Delicacy which is prepared on the Occasion of Ganesh festival.
Ingredients
For filling
2 cup freshly Coconut greated
1 1/12 cup crushed jaggery
1/2 cup dry fruits chopped
For the cover
2cup fine , fresh Rice flour
2cup water
¼ tsp salt
2 tsp ghee

Method
Combine coconut and jaggery
Untill jaggery is completely mixed with coconut add cardamom powder, dry fruits .now the stuffing is ready for Modaks.
For modak covering
For this, boil 2 cup of water, water starts bubbling, turn the heat to low, add ghee,salt and quickly add rice flour. Stir well.
Cover for 2 minutes.
Remove the lid and mix properly.
Turn off the heat.Turn out the mixture into a plate.knead it properly while hot,Keep pressing the mixture with the bottom of a flat bowl to knead it.this releases the lumps easily this mixture should be sticky to the touch, soft pliable dough,Divide the dough into equal sized balls,Take one ball and make an impression in the middle with your thumb to make it look like a small cup.
With the thumb still inside and rest of the fingers pointing downwards along the outer side of the cup, gradually shape it bowl put some stuffing into the center of the bowl.
Dip thumb and index finger in water and make small pinches side by side all along the outer surface of the bowl.Gather the periphery at the top and join to form a peak.
Seal cracks with some dough.
Similarly, shape rest of the balls and arrange them in a steamer.steam it for 10 min .. Modaks are ready to be served
garnished dry fruits and ghee on top


Monday, 23 June 2014

Colourful jeera rice



Basmati rice 1 cup
Bell peppers (mix of red ,yellow ,green) cut in small cubes 1 cup
American sweet corn 3/4 cup
Peas 3/4 cup
Shah Jeera 1 tblsp
Ghee 2 tblsp
Salt As needed
Water 1 & 1/2 cup

Method

Soak rice for 1/2 hour and in a pressure cooker /pan, Add the rice drained add 1 and 1/2 cups of water and bring to boil, add salt and pressure cook for 2-3 whistles in medium flame.blanch the green ,yellow,red bell peppers ,american sweet corn,peas for 3 to 4 min
heat ghee and add the shah jeera, fry for few sec add bell peppers corn and peas stir it for a seconds then add cooked rice and mix it well colourful jeera rice is ready.
Colourful jeera rice goes well with any north indian spicy curry or simple raita.


Sunday, 22 June 2014

Masaale bhaat


Ingredients
Boiled basmati rice- 4cup
Potato- 1 med sized, cubed
Turmeric- 1/4 tsp
Cinnamon- 1piece
Cloves- 3
Bay leaf- 1
Cumin seeds- 2 tspn
Coriander seeds- 3 tbsp
Sesame seeds- 1 tsp
Kashmiri red chillies- 4
Salt- to taste
Curry leaves
Oil- 3tbsp
Method
Heat a  pan and dry roast the spices and seeds and red chillies till brown.
grind the roasted spices mixture to a powder
Heat 2tbsp of oil or in a pan, when hot, add  mustard seeds. Once crackle, add the curry leaves and fry for a few secs add the chopped potato (or you can use mix vegetables) and fry for 5-6 mins till cook add peanut and fry it add the salt,and turmeric and sauté for 5min . Stir in the boiled rice and the ground spice mix and sauté for a min more.Heat a tspn of oil in a pan and fry the peanuts, add the fried peanuts to the masale bhat.Garnish it with green coriander.



Saturday, 21 June 2014

Sugar Free Orange shrikhand



Ingredients
500 grams yogurt ( Hung overnight)or chakka
sugar free 3tablespoon / 100 gm sugar
1 orange segments
1 tsp orange ring
orange (wedges for decoration)
10 tart shell (ready to use tart shells)
Method
Beat this hung curd (chakka) well with sugar until it becomes creamy ,add orange rind , orange segments to it and mix well.
Allow it to cool down , fill in tart shell and decorate with orange segments and serve.

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