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Friday, January 8, 2016

Patanjali Rasgulla: Unpacking and User Review (Hindi) (1080p HD)



Watch out unpacking and user review (sensory reception) of newly launched Patanjali Rasgulla (Indian sweet made from cow milk). (Voice : Hindi)

Patanjali Rasgula is made from cow’s milk in sugar syrup with rose water.

Nutritional Facts of Patanjali Rasgulla (100g)
  • Energy (Kcal) : 261
  • Total Fat : 3.0g
  • Saturated Fat : 2.3g
  • Cholesterol : Traces (less than 5mg)
  • Total Carbohydrate : 53.5g
  • Dietary Fibre : 0g
  • Added Sugar (Sucrose) : 50g
  • Protein : 5g
Ingredients : Sugar, Water, Chhena and Rose Water

Number of pieces per container (1kg) is around 16 pieces.
  • Net Weight : 1Kg
  • Drained Weight : 400g

How to reduce Sweetness of Patanjali Rasgula

To reduce the sweetness and to increase the sponginess, remove a portion of syrup and add equivalent quantity of luke warm water. Serve after 15 minutes.

How to make Rasmalai from Patanjali Rasgula:


Make Rasmalai by dipping squeezed Rasgullas into concentrated hot milk, add saffron and cardamom to taste.

How to open Patanjali Rasgulla Can : 

  • 1) Lift the ring of rasgulla can and bend it back.
  • 2) After lifting up the upper part of rasgulla can, pull up and peel back slowly as shown in video. 
Rasgulla is a syrupy dessert popular in the Indian continent. It is made from ball shaped dumplings of chhena and semolina dough, cooked in light syrup made of sugar. 

No one can get them perfect on the first time, after a repeated number of trials and errors, you will get them right.

Everything matters in the making of perfect Rasgullas -- from the amount of lemon juice used and the lump-free kneading of the chenna, to the consistency of the sugar water. 
  • Preparation Time : 10 minutes
  • Cooking Time : 10 minutes 
  • Makes : 16 Rasgulla
Ingredients
  • Milk : 2 cups
  • Water : 1 and 3/4 cup 
  • Sugar : 1 cup
  • Lemon Juice : 1 and half tbsp
  • A pinch of cardamom powder or A few drops of rose essence

Method to make Rasgulla in Home :

  • 1) In a vessel, bring milk to a boil. Add a tablespoon of lemon juice to it and mix until milk curdles. 
  • 2) Keep stirring and then add the remaining lemon juice. Keep stirring until the whey completely separates. 
  • 3) Switch off the heat and strain paneer in a cheese cloth. 
  • 4) Wash the paneer with fresh water to wash away the sourness of the lemon. 
  • 5) Bring the edges of cloth up and tie it together. Squeeze the excess water and hang the cloth above the sink for 30 minutes. 
  • 6) Knead paneer to make a smooth pliable. Knead it for 10 minutes.
  • 7) Divide paneer dough into equal size small portions and shape each portion into a smooth round ball.
  • 8) In a wide vessel, add the sugar and water and allow the sugar to melt. 
  • 9) Now reduce the heat to medium flame and add the rasgullas carefully. 
  • 10) Cover with a lid and cook for 10 -15 minutes. Open the lid occasionally. 
  • 11) Then switch off the flame and let them cool completely. 
  • 12) Refrigerate it and serve chilled. 
Note :
  • The whey water can be used for making chapathi dough which makes chapathis very soft.
  • After the lemon juice/curd is added stir well and continuously till the whey water clears out completely.
ध्यान दें:

छैना बनाने के लिए दूध को ठंडा ज़रूर कर लें. चाहें तो आधा कप पानी मिलाकर भी इसे तुरंत ठंडा कर सकते हैं. इससे छैना नरम और रसगुल्ले स्पंजी बनते हैं. छैना अगर सख्त हो तो रसगुल्ले भी सख्त बनते हैं और फ़ैल जाते हैं.
छैना के गोलों को हमेशा उबलते पानी में ही डालें, नहीं तो गोले फ़ैल जाएंगे.

Consideration :
  • Patanjali rasgulla is little more sweeter than other brands packed rasgulla. And it is not advisable for consumption for diabetic patient
  • After opening rasgulla tin, consume all rasgulla on within one week.
Our Review :

Patanjali rasgulla is having sponginess feeling and its sugar syrup has flavour of rose. 

Price wise also, Patanjali rasgulla is not costly as compare to other brands. And it is available at price of Rs 180/- from Patanjali Health Store.

Thursday, January 7, 2016

Rasgulla by Tarla Dalal / Diwali Special Mithai



Remember that everything matters in the making of perfect rasgullas - from the amount of lemon juice used and the lump-free kneading of the chenna, to the consistency of the sugar water. 

So, follow instructions perfectly and you will end up with praise-worthy rasgullas. Once you get the hang of it, it becomes quite easy and you will be game to make it very frequently! If buffalo's milk is not available you can make the recipe using 5 cups cow's milk.
  • Preparation Time : 10 Minutes
  • Cooking Time : 10 Minutes
  • Makes : 16 Rasgulla
For the Chenna
  • 2½ cups (1/2 litre) cow's milk
  • 2½ cups (1/2 litre) buffalo's milk 
  • 1½ tbsp lemon juice
Other Ingredients

  • 1 cup sugar 

For the Chenna
  • Combine the cow's milk and buffalo's milk in a broad and deep non-stick pan and bring to a boil.
  • Switch of the flame and wait for 1 minute, while stirring occasionally. 
  • Add the lemon juice gradually and keep stirring gently.
  • Allow it to stand for ½ minute to curdle. It is completely curdled, when the chenna and the whey (greenish water) separate out.
  • Strain using a muslin cloth. Discard or store the whey.
  • Place the muslin cloth with the chenna in a bowl of fresh water and wash it 2 to 3 times. 
  • Tie and hang for 30 minutes for the extra water to drain out. 
How to Proceed 
  • 1) Put 5 cups of water in a steamer or a pressure cooker, add the sugar and bring to a boil, while stirring occasionally so that the sugar dissolves completely.
  • 2) Mean while, squeeze the muslin cloth to drain any more water remaining.
  • 3) Place the muslin cloth on a flat plate, open it and knead the chenna very well using your palms for 3 to 4 minutes or till the chenna is smooth and free of lumps. 
  • 4) Divide the chenna into 16 equal portions and roll each portion into small balls between your palms.
  • 5) Put the chenna balls into the sugar water and cover and steam for 7 to 8 minutes.
  • 6) Switch off the flame and allow it to stand in the steamer for 10 to 15 minutes.
  • 7) Remove gently into a bowl, refrigerate and serve chilled.

Saturday, November 1, 2014

Healthy Iced Green Tea


Serves : 4

Ingredients
  • 2 Green Tea Teabags
  • 2 Cups Boiling Water
  • Heat-Proof Jar
  • 1 Teaspoon Organic Honey (Optional)
  • 2 cups Sparkling Mineral Water (1/2 Glass Per Serving)
How to Prepare
  • Place green teabags in heat-proof jar.
  • Pour 2 cups boiling water over teabags.
  • Add 1 teaspoon organic honey (if desired) and stir.
  • Place mixture in fridge for about 1 hour to cool.
  • After an hour, remove tea from fridge.
  • For each serving, pour a half glass of green tea into tall ice tea glass
  • Add a half glass of sparkling mineral water into each serving.
Note : Prepare in advance, as it can steep in the fridge for about an hour before serving.

Wednesday, September 17, 2014

Home-Made Tadke Wala Dahi (Spiced Yogurt) By Seema



Ingredients
  • 200g of Dahi (Thick Yogurt)
  • 1½ Chopped Onions
  • 2-2½ Chopped Tomatoes
  • 2 tbsp of Oil
  • 2 tbsp of Coriander Leaves, Finely Chopped
  • 2-3 Green Chillies slit into half
  • ½ tsp of Chilli Powder
  • 1 tsp of Salt
  • ¼-½ tsp of Haldi Powder (Turmeric Powder)
  • 1 tbsp of finely Chopped Ginger
  • 1 tbsp of finely Chopped Garlic

Easy Steps to make Fried Dahi (Spiced Yogurt) (Hindi) (1080p HD)



Watch out easy steps to make Fried Dahi (Spiced Yogurt). (Hindi)

When you feel bore of eating the same food, you can try to make fried dahi. This is a delicious creamy dish of yogurt that has been fried. It is served on a thali during Navratri too. This is one of favorite dishes of kids. It can be prepared when you are in rush and do not have much vegetable in your house. 

It is so easy to cook that anybody can cook it in 5 minute when you do not find anything to cook; with curd and basic spices you can make fried dahi easily.

Ingredients
  • 2 Cups of Curd well mixed with 1 cup of Water 
  • 2 tsp Oil
  • 1/2 tsp Jeera
  • Garlic and Ginger Paste (Optional)
  • 1 Chopped Onions
  • Salt to Taste
  • 1/2 tsp Turmeric Powder 
  • 1/2 Chilli Powder
  • 1/2 Jeera Powder
  • 1/2 Dhania Powder
  • 1/2 Garam Masala
Optional Ingredients
  • Pinch of Sugar
  • Besan ki Bundi
  • Coriander Leaves to Garnish
  • Preparation : 5min 
  • Cooking Time : 10min 
  • Ready in : 15 min 
  • Serves :
Steps for Preparation
  • Mix the dahi with water in a separate bowl. Keep stirring continuously until a smooth and creamy texture forms.
  • In a separate pan, heat ghee. Add the cumin seeds and chopped onions. Fry it until the seeds and onions darken in colour to a brown shade-make sure the colours does not darker.
  • Reduce the heat to low, now add salt, turmeric powder, Chili powder, Jeera powder, Dhania Powder and Garam Masala fry for few seconds.
  • Now pour the creamy dahi to this hot oil having the onions and cumin seeds. Cover with lid immediately. When the oil cools down, take off the lid and mix the dahi with the oil slowly.
Optional Steps to Enhance Taste
  • Sugar is optional if the flavour is too bitter stir in a little sugar, up to 1 tablespoon. A pinch of sugar wills enhance the taste of fried dahi. 
  • Add Bundi, it will help to thicken it and enhance the taste too. 
  • You can garnish fried dahi with coriander leaves according to your taste.
Note : You can change amount of Salt, Turmeric Powder, Chili powder, Jeera powder, Dhania Powder and Garam Masala in fried dahi according to your taste.

Saturday, March 30, 2013

Onion Samosa



Onion Samosa

Dahi Vada Recipe by Manjula, Indian Vegetarian Cuisine



Ingredients :

Make about 30 Vadas :
  • 3/4 cup wash Moong Dal
  • 1/4 cup wash Urad Dal
  • Oil to fry
For Garnishing :
  • 1 1/2cup Yogurt
  • 1 teaspoon Salt
  • 1/2teaspoon Red Chilly powder
  • 1/2teaspoon roasted Cumin Seed powder
  • 3 tablespoon Tamarind Chutney

Nan Khatai, Biscuits Recipe by Manjula



Recipe makes about 24 Nan Khatai

Ingredients :
  • 1/3 cup all purpose Flour (Plain Flour or Maida)
  • 1/3 cup fine Sooji or Semolina
  • 1/2 cup Gram Flour (Besan)
  • Pinch of Baking Soda (a little less than 1/8 teaspoon)
  • 1/4 teaspoon green Cardamom Seed coarsely powder (Ilaichi)
  • 1/2 cup unsalted Butter
  • 2/3 cup Sugar
  • 1 tablespoon sliced Almond
  • 1 tablespoon sliced Pistachio

Matar Kachori (Spicy Puffed Pastry) Recipe by Manjula, Indian Vegetarian Gourmet



Ingredients :

For Crust :

  • 1 cup All Purpose Flour (Plain Flour Or Maida)
  • ¼ teaspoon Salt
  • 2 tablespoons Oil
  • Approximately ½ cup chilled Water

For Filling :

  • 1 cup Green Peas
  • 1 teaspoon Oil
  • 1 tablespoon Coriander Powder (Dhania)
  • 1 teaspoon Fennel Seed powder (Sonf)
  • 1 teaspoon Red Chili powder
  • 1 teaspoon shredded Ginger
  • ½ teaspoon Mango powder (Amchoor)
  • ½ teaspoon Salt (adjust to your taste)

Oil to deep fry.

Chola Tikki (Chickpeas Patties) Recipe by Manjula, Indian Vegetarian Cooking



Ingredients :

1 cup of boiled Chickpeas (Kable Chana)
4 medium Potatoes
1 tablespoon shredded Ginger
1 tablespoon chopped Cilantro (Green Coriander)
2 chopped Green Chili seeded adjust to your taste
1/2 teaspoon Black Pepper
1 teaspoon Salt
1 teaspoon Lemon Juice
Oil to shallow fry

For Garnish :

¼ cup Yogurt
2 tablespoons Hari Chutney (Cilantro Chutney)
2 tablespoons Tamarind Chutney

Papdi (Papri) Chaat Recipe by Manjula



Ingredients :

Papdi :
  • 1 cup all purpose Flour (Maida Or Plain Flour)
  • 1/4 cup Semolina Flour (Sooji)
  • 2 tablespoons Oil
  • 1/2 teaspoon Salt
  • 1/3 cup + 2 tablespoon Lukewarm Water
For Garnish :
  • Boiled potato sliced 
  • Boiled or can chickpeas 
  • Yogurt 
  • Salt 
  • Roasted cumin seed powder 
  • Red chili powder

Gujia Recipe by Manjula, Indian Sweets



Recipe makes 20 to 24 Gujia

Ingredients :

Crust :

1 cup all purpose Flour (Plain Flour Or Maida)
1 tablespoon Sooji (Semolina Flour)
2 tablespoons Oil
1/3 cup Lukewarm Water or as needed

Filling :

1/2 cup heavy Cream or whipping Cream
1 cup Milk Powder
1/4 cup Coconut Powder
1/4 cup sliced Almonds
1/2 teaspoon Cardamom Powder
2 tablespoon Sugar
1 tablespoon Melon Seeds (Optional)

Garnish :

1/2 cup Sugar
1/4 cup Water
2 tablespoons sliced Almonds and Pistachios

Also needed :

1 tablespoon all purpose Flour (Plain Flour Or Maida)
2 tablespoon Water
Oil to Fry

Jalebi (Sweet) Recipe by Manjula, Indian Vegetarian Cuisine



Ingredients :

Recipe for 4 Servings :

Jalebi Batter :
  • 1/2 cup all purpose Flour
  • 1 teaspoon Basen (Gram Flour)
  • 1/2 teaspoon Sugar
  • 1/2 teaspoon Oil
  • 1/2 teaspoon Yeast
  • 1/3 cup and 2 tablespoons of Warm Water
For the Syrup :
  • 1 cup Sugar
  • 1/2 cup Water
  • Pinch of Cardamom Powder
  • Few strands of Saffron
  • 1 teaspoon of Lemon Juice
  • Canola oil to Fry
Serving suggestion :

In North India Jalabi is a breakfast treat, accompanied with Urad Dal Puri and Methi Chutney.

Thandai (Almond Drink) Recipe by Manjula



Ingredients :
  • 1/2 cup Almonds (Badam)
  • 1 1/2 cup Milk
  • 4 tablespoons Sugar
  • 1 1/2 teaspoon whole Black Pepper (Kali Mirch)
  • 1 tablespoon Fennel Seeds (Saunf)
  • 2 tablespoon Poppy Seeds (Khuskhus)
  • 4 green Cardamom (Ilatchi)
  • 2 tablespoons Rosewater
  • 2 cup water (Adjust as Needed)

Malai Kofta Recipe by Manjula



Ingredients :

Kofta :
  • 1 cup boiled Mash Potatoes
  • 1 cup mash Paneer
  • 2 tablespoon minced Cilantro (Hara Dhania)
  • 1/2 teaspoon Cumin Seed (Jeera)
  • 1/4 teaspoon Salt
  • 1 small finally chopped Green Chili
  • 2 tablespoon all purpose Flour (Maida, Plain Flour)
  • Oil to Fry
Gravy :

  • 2 tablespoon Oil
  • Generous pinch Asafetida (Hing)
  • 1 teaspoon Cumin Seed (Jeera)
  • 2 medium Tomatoes
  • 1 tablespoon Shredded Ginger (Adrak)
  • 1 green Chili
  • 1 tablespoon Coriander Powder (Dhania)
  • 1/2 teaspoon Turmeric (Haldi)
  • 1/4 teaspoon Red Chili Powder
  • 1 teaspoon all purpose Flour (Maida, Plain Flour)
  • 1/4 cup Cream
  • 1/2 teaspoon Salt (Adjust to Taste)
  • 1/4 teaspoon Garam Masala
  • 2 tablespoon minced cilantro (Hara Dhania)

Cold Coffee (Iced Coffee) Drink Recipe by Manjula



Ingredients :
  • 8 Oz Milk
  • 1 Tablespoon dark roasted Instant Coffee
  • 3 Tablespoons Sugar
  • 2 Cups of Ice 

Rava Dosa (Crispy Indian Crepe) Recipe by Manjula



Ingredients
  • ½ Cup Fine Semolina (Fine Sooji)
  • ¼ Cup Rice Flour
  • ¼ Cup all purpose Flour (Plain Flour or Maida)
  • ½ Teaspoon Cumin Seeds (Jeera)
  • ½ Teaspoon Salt adjust to Taste
  • Pinch of Asafoetida (Hing)
  • 1 Tablespoon Chopped Cilantro (Hara Dhania)
  • 1 Green Chilly finely chopped
  • Approx. 2 Cups of Water

A colourful feast for Holi



Learn how to create a colourful spread with chocolate gujiya, strawberry cannoli and blueberry creme brulee on Holi festival.

Tuesday, June 26, 2012

Loaded Baked Potato Balls


  • 4 Large Potatoes (Cut up and boiled until tender) 
  • 3 Strips Bacon (Diced and cook until slightly crispy) 
  • ¼ cup Onions (Thinly Sliced) 
  • 1 Pound Butter 
  • Half Cup Sour Cream 
  • 4 oz Cheddar Cheese (cut into cubes) 
  • Salt and Pepper (According to taste) 
  • For Breading : 3 Eggs, Bread Crumb, Flour 
Method :
  • Mash the boiled potatoes. Add butter, sour cream, and reserved bacon fat while still warm and continue to mash until smooth. Fold in scallions, bacon, salt and pepper. 
  • Roll potatoes into golf ball sized balls; insert cheddar cubes into the ball and seal with potato. 
  • To bread the potato balls: roll in flour, dip in egg, and cover in bread crumbs. 
  • Fry at 325 degrees temperature until golden brown. The breading should be crispy on the outside and the cheese to be melted on the inside. For this, you have to adjust your fryer temperature to achieve this. 
Servings : 20-22
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