Rasgulla

1/2 gallon whole milk or 1.89 liters
2 cups yogurt
A few cardamom seeds
2 1/2 cups sugar or 500 grams add more if you like it sweeter

2 cups milk for rasmalai syrup
2 cups water for rasgulla syrup
Saffron or rose water flavoring for syrup
4 cups water for cooking the rasgullas
makes 16 to 20

For sugar syrup: boil 2 cups of water with 1 cup of sugar.  After the water comes to a boil let it continue boiling for a couple of minutes and turn the heat off, add the saffron flavoring and set it aside.

For rasmalai syrup: boil 2 cups of milk with 1 cup of sugar, when the milk comes to a boil reduce the heat and let it continue boiling for 2 minutes at very low temperature turn the heat off, add saffron flavoring and set it aside.

To make paneer: In a pan heat the milk to boiling point, slowly add enough yogurt to curdle the milk.  Strain the curdled milk though a cheese cloth.
Squeeze the paneer till all the water is taken out.

Put the paneer in a food processor bowl and let it run for 5 minutes.  Remove from food processor bowl and knead by hand for an additional five minutes.

Making the gollas: After kneading divide the dough into 16 to 20 rounds or gollas.  Insert a couple of cardamon seed inside each round seal and it.  Do the same with rest of the rounds.

Heat a pan with 4 cups of water.  Add 1/2 cup of sugar to it.  Let it come to a boil.  When it starts boiling add the gollas and let it cook for 15 minutes to 20 minutes.  In between turn it over once.  When the  gollas are cooked drop them into the sugar or milk syrup.

For making large quantities of change the water it is boiling in, after every 2 batches.

I like to use yogurt to curdle the milk to make rasgullas.  Lemon juice can also be used.  With yogurt you don't have a lemony after taste to the rasgullas.

Soft, sweet and spongy this is a very popular Bengali dessert.  In Bengal it is made to celebrate auspicious occasions. 

See also Gulab Jamun recipe

Author:  Mallika Viswanathan
Category:  Vegetarian Recipe


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Stir Fry Asian Noodle

1 (6oz) packet Japanese style wheat pasta
4 cups water to cook the pasta
7 oz strips of extra firm tofu (can substitute with paneer)
2 medium size sliced carrots (1 cup)
2 small sliced stalk of broccoli (3/4 cup)
1 small sliced red bell pepper (1 cup)
1 small sliced zucchini (1 3/4 cup)
2 chopped baby bok choy (4 cups)

3 tablespoon sesame oil
1 bunch green onions
2 small green chilis or to taste
2 tablespoon of chopped ginger


1 1/2 teaspoon curry powder
1/2 teaspoon chili powder 
1 teaspoon salt or to taste

1 tablespoon soy sauce
3 tablespoon lemon juice



Follow the instruction on the packet to cook the pasta.
Here it is cooked in 4 cups of water for 5 minutes.  When the noodles floats up to the top it is done.

Cut the tofu into strips and fry them on both sides to a golden brown color.
When it is cool cut them into bite size strips, add some salt to taste and red chili powder mix it in.

To a pan on medium heat add some sesame oil and the chopped green onions, green chili and ginger and saute it until it starts to turn light brown,
add the chopped carrots, broccoli stalks, bell pepper, zucchini, bok choy, add curry powder, chili powder, salt to taste cover and cook for about 5 minutes, while it is cooking stir it now and then.  The vegetables need to be cooked so that it is still a little crunchy.  Add the cooked noodles or pasta to the vegetables and mix add the soy sauce, mix add the prepared tofu slices mix, turn the heat off add the lemon juice mix and serve, Serve hot.

Serves 4. 

Paruppu Payasam

3/4 cup moong dal
3 tablespoons channa dal
4 to 5 cups water or as needed
3/4 cup jaggery (vellum or gud) or to taste
1/4 cup coconut bits
1 teaspoon ghee or clarified butter
3 tablespoon coconut milk powder
1/2 teaspoon crushed cardamom seeds

Wash the moong dal and channa dal and roast it lightly on medium heat until the dal changes color and an aroma is given out.  Next, cook it on medium heat for 35 to 40 minutes or until it is cooked.  To save time you can cook the dal in a pressure cooker. 

Add the jaggery and cook until the jaggery has melted.  

Add the coconut powder, mix and remove the coconut powder lumps.  You can dissolve the coconut powder in a little water before adding to remove the lumps from forming.

Add water as needed bring it to a boil, add the crushed cardamom seeds and turn the heat off.

Fry some coconut bits in ghee or clarified butter until it is brown and add it to the payasam.  Serve as dessert.

Author: Mallika Viswanathan

Sambar Powder Recipe

Watch in youtube here: http://youtu.be/CWPyTlEISoI

Ingredients:
2 cups coriander or dhania seeds
1/4 cup of tur dal
1/4 cup dry red chili
1/4 cup channa dal
1 tbs fenugreek or methi seeds
1 tbs black pepper
a few dry curry leaves (optional)

Preparation: Dry roast all of the ingredients separately in medium high heat, let it cool to room temperature and powder.

Sambar powder is the main ingredient that gives sambar its special flavor and taste.  In my opinion it is the worlds best spice mixture.  The spices are roasted just right to bring out the perfect flavor.  Variations of sambar powder is used to spice up dals and vegetables.  Sambar originated from Southern India, it is now popular all over India.  There are many brands of sambar powder available for purchase.  The advantage of making sambar powder at home is that, you can make them fresh as needed and in small quantities.

Suggested recipes using sambar powder:  
Onion Sambar - Vengaya Sambar
Vethaln Kolambu
Sambar dal soup made with powder

See also Sambar with freshly ground spices

Author: Mallika Viswanathan
Category: Vegetarian Recipe

Tomato Salsa Recipe

4 medium size tomatoes
3/4 cup chopped onions
2 chopped green chili or to taste
1/2 teaspoon salt or to taste
a few cilantro leaves
2 tablespoon oil
1 teaspoon vinegar or lemon juice

Slit the skin of the tomato and put them in boiling water for a few minutes.
When the skin starts separating, drain the water and let it cool.  When the tomatoes are cool enough to handle remove the skin.  Chop the peeled tomatoes and keep it aside.

To a pan on medium heat add 2 tablespoon of oil and the chopped onions.
Saute it until the onions are translucent do not allow it to turn brown, add the chopped green chilies saute for a few seconds, add the chopped tomatoes and cook until the tomatoes are cooked, add a few chopped cilantro leaves.  If you like you can grind the salsa at this point with a hand blender or serve it as it, I like to serve it as is, it is nice to bite into the tomatoes and green chilies.  Transfer to a bowl add a teaspoon of vinegar.
Serve as a dip or topping.