Rasgulla or Rasbari Recipe

Rasgulla or Rasbari 

It is the syrupy desert made with chenna and suger syruup. It is very popular desert in south Asia and very easy to prepare. Following are the proceudre and ingredients for preparing Rasbari.

Ingredients:
1. Milk  1/2 litre
2. Lemon  1 medium or (3/4 tbs lemon juice)
3. Sugar    2 cups

Recipe:
1. First of all we need to prepare chenna.
    For this we need fresh cow milk with fat.
    Pour milk in a heated pan and boil it.
    Add 1tbs of lemon at a time and stir milk. (Do not add all the lemon juice at once)
    When you can see water separated from milk clearly then we need to remove milk from heat.
    Pour that milk in thin muslin cloth so that all the water get removed. Add some extra amount of        clean cold water to the chenna so that the taste of lemon is removed.
  Then hang it for about an hour to remove all excess water from chenna. Final chenna must not be    too much dry or contain too much water. Some moist must be retained.

2. Now mash the chenna untill it become non sticky in hand and once it is done then make small ball from it.
3. In a deep pan boil water and add suger in it and let the suger desolve to make a sugar syrup.
4. Then add those chenna ball in the suger syrup and boil it for half and hour. When chenna absorb suger syrup it's size increases and once it is done remove it from flame and let the
Rasbari cool and then put them in freeze over night.

Mouth watering Rasbari are ready to serve.

Mutton Gravy Recipe

Mutton Gravy

Mutton Gravy with Pulao

It is very tasty and easy to prepare dish with less effort. Basically it could be prepared any time you want but in the case of Neplese culture it is very important dish during Dashain. At that time it is cooked in almost every house either rich or poor and you could smell aroma of mtton gravy in the street of Nepal.
Lets go through the recipe to prepare this delecious dish. Below are the ingredients required and recipe to prepare this dish.

Ingredients

Mutton                                        1 kg
Garlic                                          50 gm
Ginger                                         50 gm
Onion                                          2 medium

Gravy Preparation

Tomato                                        3 medium
Green garlic leaf                           6/7
Green chilli                                  As per taste
Cumin powder                            1/2 tbs
Coriander powder                       1/2 tbs
turmetic powder                          1/4 tbs
Cumin Seeds                               1/2 tbs
Salt                                             As per taste
Oil                                               5/6 tbs

Dry Spices

Sichuan pepper (optional)            5/6
Cloves                                        3/4
Green Cardemon                        2/3
Cinaman stick                             1 small
Black peper                                3/4
Bay leaf                                       2

Recipe:
1. Heat oil in pressure cooker or kadai ( i prefer pressure cooker because i don't have that patience to stir it till it is cooked ;) ).
Note : You could fry onion or other spices at the biginning but i prefer to cook Mutton first so.

2. Put bay leaf in the oil when it is heated, put cumin seeds when their color changes to brown put mutton in it and stir it until  all the water left by mutton is gone.
3. Put salt and turmeric and mix it.
4. I generally put mutton in one side and fry onion, garlic and ginger and other spices but you can also take out all the mutton and  fry onion (till its color changes to brown), ginger garlic paste, green leaf of garlic,green chilly (chopped), dry spices powder, cumin-coriender powder, tomato and mix the mutton when they all are cooked.
5. After all the spices added to mutton mix them well and put water as per your requirement and then cover the lid of the cooker and turn off the gas after 1/2 whistle.
6. Put fresh green coriander leaf before serving delecious Mutton gravy is ready.

You can have it with rice , Pulao , Chapati or Beaten rice which ever you prefer.


Note : If you don't like more spiecy gravy then you can remove dry spices and simply use cumin-coriender powder, ginger-garlic paste and chilly as spices it will also give wonderful taste.

Gajar ko Halwa (Carrot Pudding)

                                           Gajar Halwa

Gajar ko Halwa (Carrot Pudding)

Ingredients for Gajar ko Halwa is :

Carrot                               500 gm
Milk                                  1liter
Ghee                                 1 tbs
Cashew                             50 gm
Almonds                            25 gm
Rasin                                 25 gm
Sugar                                As per taste

Recipe

1. Finely Grate all the carrot and put aside.
2. Boil milk in a bowl when it starts boiling properly add grated carrot in it and let it cooked until all the milk get soaked.
3. Grind almond (25gm) and cashew (25 gm) nut in a grinder and make powder. Put that powder, Rasins and whole Cashew in above mixture. Let it cooked for a while.
4. Add sugar and ghee and let it cooked for a while

Note: You can also add khuwa in the halwa for a creamy taste.

Delicious Carrot halwa is ready to serve.
It could be served as a desert.
Since this is winter season we can get fresh carrot in the market and it's very pleasing to have sweet halwa in the cold weather.
Enjoy halwa happy cooking :)

Paneer Sadeko | Recipe

Paneer Sadeko | Recipe

Ingredients for Sadeko Paneer is :

Paneer (cottage cheese)    200 gm
Garlic                                2/3 cloves
Ginger                               1/4 inch
Green chilli                       2 or as per taste
Tomatos                            2 medium
Coriander leaves               2/3 tbs
Salt                                    as per taste
Lemon juice                      1 tbs
Oil                                     to fry
Fenugreek seeds               1/4 tbs
Turmeric powder              1/4 tbs
Green garlic leaves            2/3 strands

Recipe

1. Cut Paneer into small pieces and fry until its color changes to brown color
2. Make paste of ginger, garlic, green chilli, tomato and pour that paste into fried paneer.
3. Add chopped coriender and garlic leaves, salt, lemon juice and mix them well.
4. Heat oil in a pan and add fenugreek seeds and fry it until its color changes to dark brown. Turn off flame and add turmeric powder and pour it into above mixture.
Tasty sadeko paneer is ready to serve.

Chicken Biryani Recipe

Marinated chicken

Chicken Biryani

Ingredients for chicken biryani are:

1.Chicken marinate
              Chicken 1 kg (large piece)                        
              Curd/ yogurt  300 gm
              Salt as per taste
              Red chili powder 1 tbs
              Green chili 3/4
              Turmeric powder 1 tbs
              Coriander powder 1 tbs
              Cumin powder 1tbs
              Biryani masala 1 tbs
              Garlic ginger paste 3 tbs

                    Dry spices
                         Black pepper 6/7
                         Cloves 5/6
                         Green cardamon 5/6
                         Mice  2/3
                         Black cardamon 2
                        Cinnamon 2 (2 inch)
                        Coriander leaves half bowl
                        Mint leaves half bowl

2. Rice
           Rice 600 gm
           Ghee 1 tbs

           Dry spices
           Black pepper 4/5
           Cloves 4/5
           Green cardmon 5
           Mice  2/3
           Black cardeman 2
           Cinnamon 2 (2 inch)

Other ingredients
          Onion 3 medium
          Ghee 2 tbs
          Oil 3/4 tbs
          Coriander leaves 1/2 bowl
          Mint leaves 1/2 bowl
Recipe
1. First step is to marinate chicken for this mix all the above ingredients and left it for atleast 2 hour and over night is best.
2. Second step is to fry chopped onions in ghee until color changes to dark brown.
3. Third step is to boil rice, for this boil water in a bowl with
1 spoon of ghee and all the dry spices. when water boils then add rice and cook it to 3/4th cooked. Note that rice should not be cooked inner layer should not be cooked.
4. Not the final step
take a big bowl or pressure cooker and heat oil in it. Add chicken sprinkle coriender leaves, mint leaves and fried onion and finally add half cooked rice with 1 inch thick layer again sprinkle coriander leaves, mint leaves and fried onions and half cookes rice 1 inch thick and cover the lid and cook it for 20 minutes in low flame.
Delicious chicken biryani is ready to serve and serve it with raita.

Marinated chicken 

Chicken Biryani

Rice Pudding (Khir) Recipe

Rice pudding (Khir)

This is the very simple recipe but delicious recipe. It is not specific  which ingredients we use to make khir like we could make it from sabudana, sewai in place of rice but the recipe is same.
Lets discuss its key ingredients and recipe to prepare rice pudding .

Key ingredients
Rice                            100 gm
Milk                            1 Liter
suger                           As per taste
Cashew                       10/12
Almond                       10/12
Raisin                           20
Coconut                        25 gm

I do not prefer lots of dry fruits in Khir so i put little amount only but you can add as per your requirement.

Recipe
1. Grate Coconut and cut Cashew and Almond into small pieces.
2. If you like fried nuts then fry Cashew  and almonds with little ghee.
3. Let the milk boil in low flame when it boils add rice and fried nuts, rasin , grated cocunut and let it cook for about 20 min.
4. When milk become thinck then add suger and a spoon of Ghee, cook for 5 minutes
Now delicious Khir (Rice pudding ) is ready to serve.

Chicken Roast (recipe)

Chicken Roast (Recipe)

This is tasty snack that could me made with very less effort and will be main attraction in the parties.

Marinated Chicken

For this we will need following ingredients

Chicken                                     2 kg

Garlic                                         100 gm 

Ginger                                        100 gm

Coriander powder                    2 tbs

Cumin powder                          2 tbs

Garam masala                          2 tbs

Salt                                            as per taste

Lemon juice                              4/6 tbs

Chilly powder                          as per taste

All purpose flour                     200 gm

Soya sauce 

Oil                                            to fry

Recipe to make roast is :

First of all we need to marinate chicken for this we will need chicken and mix spices and left it for some time. In our case we will left it for almost 12 hour i.e we are going to prepare snack for night party.

   Chicken must have big pieces as shown in the figure but the size is not standard we can make small pieces as per our requirement.

1. Put chicken in a big bowl put garlic paste, ginger paste, coriender powder, chilli powder, salt, lemon juice and a little bit of oil and mix them all properly and left chicken for 12 hourso that all the spices get into chicken.

Chicken leg piece covered with all purpose flour

Marinate time can be at least 2 hour if we don't have much time then make the chicken piece small and marinate and left it for 2/3 hour.

2. Now after marinating it last thing is to fry it. for this put soya sauce in a wide bowl so that it will be easy to dip chicken and all purpose flour in another wide bowl.

3. Put oil on a deep pan to fry and heat it.

3. Now take one piece of  marinated chicked at once and dip it into soya sauce and then into all purpose flour. Make sure that all purpose flour should be in the whole surface of chicken and put it in the hot oil to fry.

4. Fry it until its color changes to light brown. Note: while frying flame should be high.

Tasty Chicken roast is ready to serve.

Chicken Roast

Chukauni (Potato Yogurt Salad)

Chukauni (Potato Yogurt Salad)

Key Ingredients: 

Boiled Potatoes                                 2/3 medium
Green chili                                                    1 chopped (add more if you want)
Onion                                                            1 medium size (chopped)
Fenugreek seeds                                           1/2 tbs
Oil                                                                 4-6 tbs
Yogurt                                                          1 and half cup (soury is better)
Lime juice or fresh lime                             (2-3 table spoons) (no need if yogurt is soury)
Salt                                                              as per taste
Red Chili Powder                                       1 and half tbs
Turmeric Powder                                        1/2 tbs
Coriender leaves                                         To garnish

Recipe :

1. Peel boiled potatoes and cut them around 1 inch cube size.
2. Put green chili, yogurt, salt, lime juice (optional), red chili powder and mix them well.
3. Heat oil in a pan, add fenugreek seeds and wait until it is brownish black, add turmeric powder and pour it in above mixture
4. Add 1-3 table spoons of water and mix to give the mixture a smooth texture.

Garnish with finely chopped coriander.
Chukauni is ready to serve.

Raita (Cucumber Salad) | Recipe

Raita (Cucumber Salad) | Recipe

Key Ingredients:

Cucumber                     500 gm
Curd                             250 gm
Salt                               as per taste
Sarso (Mustard seeds) 1/2 tbs
Chilli powder               1/2 tbs (as per taste)
Turmeric powder         1/4 tbs
Red dried chilly           3/ 4

Recipe:
1. Grate cucumber and remove excess water after grating.
2. Add salt, chili powder, curd and mix them well.
3. Heat oil in a pan and fry red chili until its color changes to black put Mustard seeds, turmeric and let it cook for 30 sec and pour it in the Raita. Stir it and delicious Raita is ready to serve.

If you like sour Raita then following is the recipe:

Cucumber                      500 gm
Sesame seeds (til)          500 gm
Lemon                            2 medium
salt                                  as per taste
chili  powder                  1/2 tbs
Fenugreek seeds            1/2 tbs
Red dried chili               3/4
turmeric powder           1/4 tbs

Method
1. Fry sesame seed in dry pan and grind it.
2. Grate Cucumber and add sesame seed powder, salt chilly powder, lemon.
3. Heat oil in a pan put fenugreek seed in it and cook it until its color changes to dark brown and add chili and cook it until its color changes to black. Finally off the flame and add turmeric powder and pour heated oil into the Raita, mix it and spicy raita is ready to serve.

Gundruk Sadeko | Recipe

Gundruk Sadeko | Recipe

Key Ingredients:

Gundruk (Pickled Leafy Vegetable)       100 gm
Salt                                                          As per taste
Green Chili                                             2
Garlic                                                      3/4 cloves
Tomato                                                   2 medium
Timur                                                     10/12 seeds
Coriander leaves                                     2 tbsp (chopped)
Soybeans                                                1/2 cup
Oil                                                          2 tbsp
lime juice                                               1 tbsp

Recipe:

1. Soak Gundruk in hot water for about half an hour. If you use cold water then soak it for 1 hour before preparation. Remove water from soaked Gundruk.

2. Roast green chili and tomatoes.

3. Grind chili, tomatoes, Timur, garlic, and make a paste.

4. Heat oil in a pan and fry soybean.

5. Put Gundruk, fried soybeans, salt, chili powder, lime juice, coriander leaves, tomato-chili paste. Mix them well.

Gundruk sadeko is ready to serve.