Rasmalai Recipe Card
Prep Time : 21-25 minutes Cook time : 21-25 minutes Serve : 4 Level Of Cooking : Moderate Taste : Sweet
Ingredients for Rasmalai Recipe
1. Milk 10 cups 2. White vinegar 8 teaspoons 3.
6. Milk 2 tablespoons 7.
4. Cornflour/ corn starch 1/2 teaspoon 5.
Refined flour (maida) 1 tablespoon Sugar 1.2 kilograms Rabdi
8. Milk 10 cups 9. Sugar 6 tablespoons 10. Saffron (kesar) a few
Method
Step 1: For the chhenna, bring the milk to a boil over high heat. Set aside to cool slightly to 77°C/170°F. Step 2: Mix the vinegar in one and three-fourth cups of water and add to the hot milk. Stir lightly till the milk curdles. Add three to four cups of water and a few ice cubes and stir. Step 3: Strain the chhenna through a piece of muslin and squeeze to remove all the water. You should have 250 grams of chhenna. Step 4: Transfer the chhenna onto a worktop. Mix together half teaspoon of refined flour and the cornflour and add to the chhenna. Knead, pressing with the heel of your hand, till the mixture is smooth. Step 5: Divide into twenty-five portions and roll into balls and then press lightly to make patties, taking care that there are no cracks. Mix the remaining refined flour with half a cup of water and set aside. Step 6: To make the syrup, cook the sugar with five cups of water, stirring continuously till all the sugar dissolves. Add the milk and let the syrup come to a boil. Collect the scum which rises to the surface with a ladle and discard. Step 7: Continue to cook the syrup for a few minutes longer. Strain the syrup into a bowl. Step 8: Take one cup of the syrup, reserving the rest, in a deep, wide non-stick pan and add four to five cups of water. When the syrup begins to boil add the chhenna patties. Add half the flour- water mixture. The syrup will froth. Cook, gently agitating the syru Step 9: Slowly drizzle half a cup of water along the sides of the pan every five minutes so that the syrup does not thicken. Continue cooking for fifteen minutes or till the chhenna patties spring back when pressed. This is a sign that they are cooked. Step 10: Remove from the syrup with a slotted spoon and place in the reserved syrup. Step 11: To make the rabdi, bring the milk to a boil in a deep, thick-bottomed non-stick pan on high heat Lower heat to medium and cook, stirring, till it reduces to three-fourth its original volume. Scrape off the cream that will collect on the sides. Nutrition Info Calories : 7658 Carbohydrates : 1406.5 Protein : 134.7 Fat : 166.5
56 I INDIAN MIRROR OCT 2017
Butter Chicken Recipe Card
Prep Time : 26-30 minutes Cook time : 31-40 minutes Serve : 4 Level of Cooking : Moderate Taste : Mild
Ingredients for Butter Chicken Recipe 1.
2. Lemon juice 1 tablespoon 3. Kashmiri red chilli powder 1 teaspoon 4.
Salt to taste
5. Butter 2 tablespoons 6. For marinade 7. Yogurt 1/2 cup 8. Ginger paste 2 teaspoons 9. Garlic paste 2 teaspoons 10. Kashmiri red chilli powder 1/2 teaspoon 11. Garam masala powder 1/2 teaspoon 12. Salt to taste 13. Mustard oil 2 teaspoons 14. FOR MAKHNI GRAVY 15. Butter 2 tablespoons 16. Green cardamom 2 17. Clove 2 18. Black peppercorns 2-3 19. Cinnamon 1 inch piece 20. Ginger paste 1 teaspoon 21. Garlic paste 1 teaspoon 22. Tomato puree 1/2 cup 23. Red chilli powder 1/2 teaspoon 24. Salt to taste 25. Sugar 2 tablespoons 26. Kasoori methi 1/2 teaspoon 27. Fresh cream 1/2 cup
Method
Step 1: Apply a mixture of red chilli powder, lemon juice and salt to the chicken pieces and set aside for half an hour in the refrigerator. Step 2: Hang the yogurt in a muslin cloth for fifteen to twenty minutes to remove extra water. Add the ginger and garlic pastes, red chilli and garam masala powders, salt and mustard oil. Step 3: Apply this marinade to the chicken pieces and place them in the refrigerator for three to four hours. Step 4: Preheat the oven to 200°C/400°F/Gas Mark 6. String the chicken pieces onto skewers and cook in the preheated oven or a moderately hot tandoor for ten to twelve minutes or until almost done. Step 5: Baste with the butter and cook for another two minutes. Remove and set aside. Step 6: To make the makhni gravy, heat the butter in a non-stick pan. Add the green cardamoms, cloves, peppercorns and cinnamon. Step 7: Sauté for two minutes, add the ginger and garlic pastes and sauté for two minutes. Add the tomato puree, red chilli powder, salt and half cup of water. Step 8: Bring the mixture to a boil. Reduce the heat and simmer for ten minutes. Add the sugar or honey and powdered kasoori methi. Step 9: Add the cooked tandoori chicken pieces. Simmer for five minutes and add the fresh cream. Serve hot with naan or parantha.
Boneless chicken cut into 1½ inch pieces 400 grams
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