INGREDIENTS:
Milk (1/2 liter), Chena made out of it by collecting the solid milk, by adding calcium lactate or lemon juice.
Maida (1/4 TBs).
Baking powder (a pinch of).
Salt to taste.
For Gravy:
Oil (2 TBs).
Diced onions (2).
Diced tomatoes (2).
Methi / Fenugreek leaves chopped (1/2 cup).
Coriander powder(1/2 Tsp), Red chili powder (1 Tsp), Turmeric powder (1 Tsp).
Cumin seeds (a pinch of), Bay leaves (2), Dried red chili(2).
PROCEDURE:
The collected chena is blended in mixer along with baking soda, salt, sugar and maida.
Now its collected and made into small small rasgulla like dumplings.
Now Boil enough water in a pan, as water begins to boil add the rasgullas and allow it to boil for a minute.
Slowly remove them from water and keep aside, even the water is to be preserved for further use.
Heat a TBs of oil and fry the onions and tomatoes to golden brown and keep aside to cool, once it gets cooled grind to paste.
Heat remaining oil in a pan, add cumin, dried red chili, bay leaves and as they start poping out, add the onions and tomato paste and add ginger paste, fenugreek leaves and saute them well along with salt.
Now add coriander powder, chili powder, turmeric powder and little water so that ingredients don't get burn up.
Now as the ingredients gets cooked well and oil leaves the walls of pan, add water preserved for gravy, now as it starts boiling add bolied rasgullas and allow it to cook for 30 seconds.
Add garam masala, sugar a pinch of and ghee and off the flame.
Serve and get appreciated. Enjoy a great taste.
To enhance richness one can add cashew paste or charmagaz paste to it.
Milk (1/2 liter), Chena made out of it by collecting the solid milk, by adding calcium lactate or lemon juice.
Maida (1/4 TBs).
Baking powder (a pinch of).
Salt to taste.
For Gravy:
Oil (2 TBs).
Diced onions (2).
Diced tomatoes (2).
Methi / Fenugreek leaves chopped (1/2 cup).
Coriander powder(1/2 Tsp), Red chili powder (1 Tsp), Turmeric powder (1 Tsp).
Cumin seeds (a pinch of), Bay leaves (2), Dried red chili(2).
PROCEDURE:
The collected chena is blended in mixer along with baking soda, salt, sugar and maida.
Now its collected and made into small small rasgulla like dumplings.
Now Boil enough water in a pan, as water begins to boil add the rasgullas and allow it to boil for a minute.
Slowly remove them from water and keep aside, even the water is to be preserved for further use.
Heat a TBs of oil and fry the onions and tomatoes to golden brown and keep aside to cool, once it gets cooled grind to paste.
Heat remaining oil in a pan, add cumin, dried red chili, bay leaves and as they start poping out, add the onions and tomato paste and add ginger paste, fenugreek leaves and saute them well along with salt.
Now add coriander powder, chili powder, turmeric powder and little water so that ingredients don't get burn up.
Now as the ingredients gets cooked well and oil leaves the walls of pan, add water preserved for gravy, now as it starts boiling add bolied rasgullas and allow it to cook for 30 seconds.
Add garam masala, sugar a pinch of and ghee and off the flame.
Serve and get appreciated. Enjoy a great taste.
To enhance richness one can add cashew paste or charmagaz paste to it.
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