Dear Sangeetha!
Thanks a lot for the nice feedback on 'Paratha'.
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Dear Sangeetha!
Thanks a lot for the nice feedback on 'Paratha'.
Dear itsmuls!
Thanks for the suggestion. Soon I will create a thread for 'icrowave recipes'. I am already thinking about it!
Dear Pr!
I think I have not posted any recipe of 'Rasagulla' previously. Could you post its link? I will clear yr doubts after seeing the link.
Thank you very much for the feedback on 'Chilli gobi'.
Here I am posting a tasty recipe on chicken which I have tried recently.
BONELESS CHICKEN FRY:
Ingredients:
Boneless chicken [cut into small pieces]- 1 kilo
Chilli powder- 1 tbsp
Ginger paste- 1 tbsp
Garlic paste- 1 tbsp
Turmeric powder-half tsp
Finely chopped onion- half cup
Finely chopped tomato- 1 cup
Salt to taste
Oil- 4 tbsp
Chopped coriander- half cup
Grind the following ingredients into a paste:
Shredded coconut- 2 tbsp, cashew nuts-5, cinnamon- 1 piece, fennel seeds- 1 tbsp
Procedure:
Marinate the chicken with the chilli powder, salt, pastes and the turmeric powder for 30 minutes. Heat a broad pan and pour the oil. Add the onion and the tomato and fry well. Add the chicken and fry on medium fire until the chicken is almost done. Add the ground paste and again fry the chicken until it becomes dry. Add the chopped coriander and mix well. Cook for a few seconds.
Hi Mrs. Mano
Tried your 'Capsicum and Peas Pulav' yesterday. Turned out yummy ! very nice ! Thank you.
Dear Mrs Mano
I have a word document of all your recipes and I found rasagulla recipe in that . I am sorry if its not your recipe . Long back some hubber send this as an attachment to me .Am posting the recipe here . I sent an email to u have just now with ur recipes I have in the file .
RASAGULLA:
Heat 1 liter of thick milk in a vessel to simmering point. When the milk starts to simmer, put off the fire and pour the juice of 2 limes in it. The milk will start to curdle. If it doesn’t start to curdle, then you can add a little more limejuice. When the milk is fully curdled pour 2 big cups of water in it. Close it with a lid and allow it to stand for 10 minutes. Then strain it through a muslin cloth. Press out the excess water and remove the paneer to a glass plate. Add 1sp fine semolina to it and gently knead it with yr palm into soft dough. Make small equal sized balls out of it. Put 2 cups of sugar in a deep pan with 3 cups of water. Heat it. When it starts to simmer drop all the balls in it gently. Cover the pan with a hollow plate, which is full of water. The fire must be medium to high. When the water in the lid starts to simmer, put off the fire. Let it stand for 10 minutes. Then remove the lid carefully and take out the rasgullas and cool them to room temperature. Add a little rose essence and chill them for at least 4 hours before using
Please post a rasagulla recipe of yours when u have time .
Thanks
Pr
Can u pls post the link for this recipe... I couldn't locate it...Quote:
Originally Posted by sangeetha_me
Dev , Here u go
http://mayyam.com/hub/viewtopic.php?...=asc&start=450
Thanks a lot pr...:)
Hi Dev..you must have got the link. Thanks pr .