Rasmalai(Mango Ras Malai) Recipe | Dessert Recipes | Mango Recipes

Ras Malai or Rosh malai is a Bengali dessert.The name Ras Malai comes from two parts in Urdu: "Ras" meaning "juice/juicy" and "Malai", meaning "cream". It has been described "as a rich cheesecake without a crust.
Rasmalai is soaked in sweet, flavored milk.Here i have shared the mango rasmalai recipe which is too good for all special occasions and also for parties.

Rasmalai(Mango Rasmalai) Recipe | Dessert Recipes | Mango Recipe             ------------------------------------------------------------------------------------------------------------------------- Author : Premalatha Aravindhan Category : Dessert Recipes Yeilds : 15-20 Rasmalais Prep and cooking Time: 1 hrs and 30 Mins Cuisine : Indian/Bangaladesh serves : 2-3               -------------------------------------------------------------------------------------------------------------------------- Ingredients: For Rasmalai Patties: 5 cups milk 2 tbsp lemon juice 1/3 tsp Maida/Plain flour 1/3 tsp Sooji/Rava 1 tbsp Chopped nuts(optional) 1 and 1/2 cups sugar(for sugar syrup) 2  and 1/2 cups water(for sugar syrup) For Milk mixture: 3 cups of milk 1/2 cup mango puree 2 and 1/2 tablespoons of sugar (adjust to your taste) 1/8 teaspoon crush cardamom 1 tablespoon sliced almonds or pistachios to garnish How to make Paneer for Rasmalai:       Boil the milk in a heavy bottomed over medium-high heat, stirring frequently making sure milk do not burn on the bottom of the pan.As the milk comes to a boil, add the lemon juice slowly and stir the milk gently. The curd will start separating,immediately turn off the heat. Drain it using a cheesecloth or muslin cloth.To take out the excess water squeeze the cloth.Now Paneer is ready. How to make Rasmalai Patties:     knead the paneer for 3-4 minutes until the paneer is almost rolls into smooth soft dough. Now add sooji,maida,chopped nuts to the paneer and Knead it by dragging the palm of your hard on the paneer.    Divide the dough into equal parts and roll them into smooth balls or flat disc. Make sugar syrup and then add the patties into the sugar syrup and let to boil.They will expand to about double in the volume while cooking in the syrup.Take out the patties from the syrup and squeeze them lightly,and keep aside.    Boil the milk in a pan on medium heat until the milk reduce to about 1 and 1/2 cups.Add the cardamom and mix in. Make sure to frequently stir the milk as the milk burns easily in bottom of the pan.Add the sugar and the Rasmalai patties in milk.Let it cook for few minutes. After few minutes,remove it from the stove and let it cool for some times. Add the Mango puree with the rasmalai and mix it.Mango rasmalai is ready.Refrigerate it for few hours. Garnish with sliced almonds or pistachios. Serve the Rasmalai chilled. Notes: 1.Adding of flour and rava while making the patties is optional,we can skip that also. 2.If you want to make the rasagulla stop the step upto boiling the patties in the sugar syrup.After that you can refrigerate and serve. 3.You can make patties in any shape, round or flat disc.

Have a nice day!!!

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Kanda Poha(Pohe) Recipe | Maharastrian Style Kanda Pohe Recipe with Video

kanda poha or onion poha is a popular Maharashtra breakfast recipe.Poha is the Maharashtrian word for flattened or beaten rice and kanda means onions. hence the term kanda poha or kanda pohe (pohe being plural of poha).
For variation you can also add boiled peas or grated carrot when making this poha recipe. I have also added grated coconut in the poha but this is optional.
Learnt this recipe from my friend snegal.She is from Pune.I have clicked few Maharastrian recipes will post them soon.

Kanda Poha(Pohe) Recipe | Maharastrian Style Kanda Pohe Recipe with Video ------------------------------------------------------------------------------------------------------------------------------ Author : Premalatha Aravindhan Category : Breakfast Recipes,Maharastrian Recipes Prep and cooking Time: below 20 Mins Cuisine : Maharastrian serves : 2-3 ------------------------------------------------------------------------------------------------------------------------------- Ingredients: 1 and 1/2 cups thick Poha (flattened rice) 1 large Onion, finely chopped 1 tsp Cumin seeds A pinch Hing 1/4 cup Peanuts  1/4 tsp Turmeric 1-2 Green chillies, or as per taste, thinly sliced 1/2 tsp Sugar Few sprigs of Curry leaves and Cilantro Salt to taste Lemon juice to taste Method: Wash the rice flakes in cold water very well.Let it drain for 10 minutes. Add in cumin seeds,green chilly,curry leaves and asafoetida. When the seeds splutter, add the peanuts and stir until roasted. You can alternatively roast/toast the peanuts separately and add them towards the end too. Now add in the onions and fry,till it become soften.   Now add in the turmeric powder,poha(little by little),coriander leaves and salt.Mix it well. Sprinkle little water if the poha is too dry. Add in sugar and mix well. Once done remove it from the stove Now the poha is ready to serve.Garnish it with coconut and coriander while serving. Notes: 1. We can add some lime juice while soaking the poha or sprinkle some lemon juice while cooking it. 2.You can also add boiled peas or grated carrot when making this onion poha recipe. i have also added grated coconut in the poha but this is optional.

For More Details watch this Video,

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6 Most Beautiful Barbie doll cakes | How to make Princess Cake with video

I have been making many Barbie dolls cakes from the time I started for my daughter’s birthday couple of years back. That cake recipe and how to make Barbie doll cake I posted long back too, after which most of the time for my daughter or her friend’s birthday request always come to Barbie doll cake. Of course little gals love their Barbie . After Aishu birthday party everyone asked me to make same kind of cake for them too and specially her friends.

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Pudina Thogayal Recipe(without Coconut) | Idly Dosa Side Dish Recipes

Pudina(Mint) Thogayal recipe, is a very quick and easy to make which goes very well with Idili and Dosas.  Pudina(Mint) has a fragrant smell which everyone loves to have. Pudina(Mint) leaves are beneficial in many health related issues also. I used to make this frequently at home.
I make this Mint/Pudina thogayal slightly different from the other thogayal  that I make usually.I will temper the mustard seeds,urad dal and curry leaves in oil and then add it while grinding the mint leaves.This gives extra fragrance to the chutney.We can refrigerate this up to a week by grinding it very thick without much water and coconut.
Whenever am sick i will make this thogayal and have it with and rasam.we can also mix this thogayal with steamed rice and pack this for kids lunch box.Sure they will love this thogayal rice.

Pudina Thogayal Recipe(without Coconut) | Idly Dosa Side Dish Recipes ------------------------------------------------------------------------------------------------------------------------------ Author : Premalatha Aravindhan Category : Idly Dosa Side Dish,Chutney Recipes Prep and cooking Time: below 30 Mins Cuisine : South Indian serves : 2-3 ------------------------------------------------------------------------------------------------------------------------------- Ingredients: A bunch Pudina/Mint leaves 3 dry red chillies (adjust according to your taste bud) 1 and 1/2 tbsp Urad dal Hing a generous pinch A small bit Tamarind or 1/4 tsp Tamarind paste Salt as needed To Temper: 1 tsp oil 1/2 tsp mustard seeds 1/2 tsp split urad dal A sprig curry leaves Preparation Clean and wash the mint leaves. Drain the water completely. Method: Clean the leaves and make it ready. In a kadai heat the oil and temper the mustard seeds,urad dal and curry leaves.Take it out in a plate and let it cool for few minutes. In the same kadai roast the dry chilly ,urad dal and hing,take it out in a plate. Finally add in the mint leaves and fry it for while and take it out in a plate.Cool down completely. Now drop the fried dal,dry chilly,hing and mint leaves, grind it with little water. Finally add the tempered ingredients like mustard seeds and curry leaves and grind it together with the mint leaves paste.Don’t grind it too much just grind it coarsely.Thogayal is ready.Transfer it into a serving bowl and serve it with hot idly or dosai. Note: 1. Don’t add too much water while grinding. 2.Grind the chilly,dal and mint first and then finally add the tempered ingredients,just give a pulse.don’t grind it too much after adding the tempered ingredients.

Have A Nice Day!!!

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Murungai Keerai (drumstick Leaves) Poriyal Recipe |முறுங்கை கீரை

Murungai Keerai (Drumstick Leaves) are green leafy vegetables which contains protein. Also, the drumstick leaves are rich in Vitamin A, B-Complex and many more minerals. It should be there in our routine diet. Murungai Keerai (Drumstick Leaves) Poriyal is a delicious side dish and goes well with any  kuzhambu varieties . Only the cleaning part takes time but its good to spend time for a good cause isn't it?
When consuming proper iron in our regular meal, it helps to reduce weight. I have added dal in this recipe but do try this with kollu,it taste very good at the same time its very good for weight watchers.

Murungai Keerai (drumstick Leaves) Poriyal Recipe |முறுங்கை கீரை ------------------------------------------------------------------------------------------------------------------------------ Author : Premalatha Aravindhan Category : South Indian Side Dish,Poriyal Recipes Prep and cooking Time: below 40 Mins Cuisine : South Indian serves : 2 ------------------------------------------------------------------------------------------------------------------------------- Ingredients: 1 bunch or 200g drumstick leaves A hand full moong dal 1 tbsp grated coconut salt,as needed For Seasoning: 1 tsp Oil 1/2 tsp mustard seeds 1/2 tsp split urad dal 1 dry red chilli Method: Remove the drumstick leaves from its stem and clean it. Boil the moong dal in a pan,with a cup of water in low flame and allow it to boil till it is cooked but not mushy. Heat oil in a pan and then add mustard seeds in it. When the mustard seeds starts to sputter, add split urid dal and broken red chilli and fry them till the dal turns golden brown colour. Then add the drumstick leaves and salt and mix well. Allow the murungai leaves to cook completely. The leaves will cook quickly. Unlike other greens, drumstick leaves does not become mushy after cooking. Add cooked dal and mix well. Adjust the salt if needed and keep in low flame for 5 more minutes. Finally add the grated coconut and mix well.Remove it from the flame.The yummy and delicious Murungai Keerai (Drumstick Leaves) Poriyal is ready to serve. We can serve this as a sidedish for any kuzhambu varieties. We can even serve this yummy poriyal with steaming hot rice with a spoon of ghee. Notes: 1. Instead Moong dal we can add toor dal also.

Have a Nice day!!!

Technorati Tags: Murungai keerai,Drumstick leaves recipe,Drumstick,Keerai,Poriyal Recipe,Recipe,Murunagai keerai poriyal

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Beets Pulav(Rice) | Beetroot Rice |Kids Lunch Box Menu

Hi guys,I am back with a healthy kids lunch box menu,Beets Rice/ Pulav. Beets and Bindi are aishu’s fav veggie. While packing the lunch i just clicked to share the recipe here.Hope you all love this.

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Milagu Vadai(மிளகு வடை) | Anjaneyar Vadai | Hanuman Jayanthi Recipes

Today 15th April we are celebrating Hanuman Jayanti and i have prepared Milagu Vadai for Neivedyam. Milagu vadai is also called as Anjaneyar Vadai. Some people offer vada malai for Anjaneyar on this auspicious day. Hanuman is my fav god and never miss to celebrate this day.Do try this Peppery flavoured vadai and enjoy!!!

Milagu Vadai(மிளகு வடை) | Anjaneyar Vadai | Hanuman Jayanthi Recipes ------------------------------------------------------------------------------------------------------------------------------ Author : Premalatha Aravindhan Category : South Indian Snacks Recipes, Hanuman Jayanti Recipes   Prep time: 35 mins   cooking Time: 25 Mins Cuisine : TamilNadu  Yeilds : 12-15 Vadai ------------------------------------------------------------------------------------------------------------------------------ Ingredients: 1 cup Urad dal 1 and 1/2 tsp Rice flour 1 tsp Black Pepper Powder(coarsely grounded) Salt To taste Oil for Frying Method: Clean the Urad dal and soak it for 30 minutes.After 30 minutes, drain the water and keep it in the strainer till the water is drained completely. Grind the urad dal in mixie to a coarse paste. Make sure that you don't grind it into a very fine paste. It should be coarse. Transfer the coarse paste in a plate, add the pepper powder,rice flour and salt.Mix well.Once done finally add a tsp of oil and mix well. Take a plastic paper and grease it with oil. Take a goose berry sized ball of the urad dal batter and place it on top of the plastic paper.Cover the plastic paper with another greased plastic paper. Press on top with a small plate and gently press it.The vada should  be very thin to get a crispy vada. Drop a hole on the center of the vada. Heat the oil and slowly drop the vada into the hot oil,fry it in the medium flame. Turn the other side side and fry it,till it become golden brown.Drain the oil and take it out. My Notes: Make sure to grind the batter  into a coarse paste without adding water.  We can add the black pepper while grinding instead of adding pepper powder. Fry it in medium flame so that the vada turns crispy.

Do try this vada for neivedyam and enjoy Hanuman Jayanti!!!

Technorati Tags: Hanuman Jayanti Special,Hanuman Jayanti,Hanuman,Anjaneyar Vadai,Anjaneyar,Vadai,Milagu,Milagu Vadai,Vada Malai

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Tamil New Year (Puthandu) Recipes | Varuda Pirappu 2014

Tamil New Year / Puthandu / Varuda Pirappu 2014 is just near to the door step, thought it might be useful if I share a few easy recipes in this occasion.Few of my Tamil New Year Menus as follows,

1. Sago Payasam

 

2. Mangai Pachadi with Neem Flower 
        

3.Purana Poli(Sweet Poli) 

   
4. Medhu Vadai without Onion        5.Kosambari 
    6.Akkaravadisal   

7.Rava Payasam 
    8. Pasi Paruppu Payasam 

9. Aval Payasam  
    10. Rice Payasam 
  11. Kalkandu Sadham

12.Vepapoo Rasam


I hope these recipes provides you a quick and easy reference.

Have a Nice Day!!!

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Veppam Poo(Neem Flower) Rasam Recipe for Tamil New year

Neem Flower Rasam | Vepampoo Rasam has lot of medicinal qualities.This is not only special on Tamil New Year | Puthandu | Varudapirappu but also for normal days. This Rasam  is not similar like normal South indian rasam. It is slightly tastes bitter as it carries neem flowers but it is too good for health.We can make this Neem flower rasam using fresh vepampoo.Since i didn’t get the fresh one i used the dried flowers.Do try this healthy and flavorful rasam and enjoy!!!

Veppam Poo(Neem Flower) Rasam Recipe | Tamil New year Recipes ------------------------------------------------------------------------------------------------------------------------------ Author : Premalatha Aravindhan Category : South Indian Rasam Recipes, Tamil New Year Recipes  Prep time: 3 mins cooking Time: 15 Mins Cuisine : TamilNadu Serves : 2-3 ------------------------------------------------------------------------------------------------------------------------------ Ingredients: 1 tbsp Dried neem flowers A small gooseberry sized Tamarind 1 tsp ghee 1/2 + 1 cup water 1 tbsp Tur dal  1/4 tsp Turmeric powder 1/2 tsp Jaggery powder A pinch Hing 1 tsp Ghee for frying neem flowers Salt as needed For the seasoning 1 tsp Oil 2 dry Red chillies(break the chillies into 2 pieces)  A sprig Curry leaves Method: Soak tamarind in 1/2 cup warm water and extract the juice,keep aside.  Heat ghee in a pan and fry the neem flower in low flame until they turn reddish brown.  Pressure cook the dal with hing and turmeric powder.separate the thin water from the dal and keep aside.  Now in the same pan heat the oil and temper the dry chilies and curry leaves. Now add in the thin water from the dal and the tamarind extract,salt mix well.Let it boil once it foams at the top,add in the fried neem flower and immediately switch off the stove,don't boil it after adding the neem flower.Rasam is now ready to serve. Note: You can use the fresh neem flowers if you get and it is more healthier than the dried one. You can garnish the coriander leaves on top and serve. If you feel the rasam tastes too bitter you can add jaggery otherwise no need to add jaggery.   After adding the neem flower immedietly switch off the flame,don't boil it after adding the neem flower.

Have a Nice Day!!!

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Varutharacha Sambar (Thrissur Style) | Kerala Sadya Recipes for Vishu 2014

Sambhar/Sambar is a very well known recipe in the southern parts of India.Varutharacha Sambar is one of kerala recipe that I learnt from my Friend and this sambhar prepartion is slightly different from Arachivitta sambar which i usually makes .I have prepared it last year at my friend's place  for onam.This post slept in my draft almost a year and now am sharing this.May you guys try for Vishu.

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Neer moor and Panagam(Panakam) for Shri Rama Navami | Sri Rama Navami Recipes

Ram Navami is a Hindu festival and this year it falls on 8th April,Tuesday.Neer Mor,Panakam/Pakagam is normally prepared during Sri rama navami along with VadaParuppu(Kosambari).I have already posted Kosambari Recipe and today i wanna share the recipe for neer mor and panagam.

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How make Simple Pickle | Lemon Pickle Recipe |Easy Pickle Recipes

A pickle lover would have this pickle with idly,dosa or even rasam rice sometimes even chapathis This is my mom's recipe and here is how she prepares in the most authentic way in India. I have already shared her lemon pickle recipe with hot chilies but a reader wants the authentic way of lemon pickle so i decided to post my mom's method here. It is usually prepared once in a year and is preserved in a dry porcelain jar or a glass jar. This pickle stays fresh for at least a year if we handle it properly.

How make Simple Pickles | Lemon Pickle Recipe | Easy Pickle Recipes ------------------------------------------------------------------------------------------------------------------------------ Author : Premalatha Aravindhan   Category :  condiments    Prep time: 3-4 days cooking Time: 30 Mins  Cuisine : South Indian ------------------------------------------------------------------------------------------------------------------------------ Ingredients: 20  Lemons ( I used Indian lemon) 2 tsp Turmeric powder 1/2 cup Sesame oil 1 tbsp Mustard seeds 2 and 1/2 tbsp Salt To Make Pickle Powder: 15dry red chillies 1/2 tbsp methi \ fenugreek seeds 1/4 tsp Asafoetida Method: Wash the lemon ,pat and dry them nicely using a kitchen towel. Cut the lemon into two,take out the seeds and then cut it further into 2. Remove the seeds using the knife edge otherwise the pickle tastes bitter. Take a clean bottle,make sure that the bottle should be moist.If possible keep the bottle in sunlight for 1 hour and then use it for pickling. Drop the lemon pieces inside the bottle and then add the turmeric powder and salt. Mix well,keep it under the sunlight form morning to evening. Repeat placing the pickle under sunlight for 3 more days.Now the pickles could have turned a little pale and started soaking.You can see that it started leaving out the juice and its skin also becomes soft. Now dry roast the chillies,hing and mustard seeds.Powder it in mixie. Drop the powder and mix well.Always use dry ladle to mix the pickle. Keep this pickle for a week ,by mixing it at least 2 times a day.After a week you can find that the lemon becomes soft. Now heat oil in a kadai and temper mustard seeds,let it to splutter.Drop the processed lemon pickle into the kadai and mix well with oil.Leave it for just minute and then remove it from the flame. Let it cool for sometime.Then transfer it into a bottle.Again keep the bottle in sunlight for 1 more week and now it is ready to use. My Notes: Make sure that the containers and spoon you are using should be dry. Take care while dry roasting the fenugreek seeds and red chillies.If it burns,will make the pickle bitter. I didn’t use vinegar in this recipe,if you are going to use the pickle for more than 6 months then add a tbsp of vinegar. If you handle it properly vinegar is not required. No need to keep the pickle in hot sunlight, just keep it inside the house where you get sunlight. Whenever you are taking the pickle for serving just mix it from top to  bottom and then take the required quantity so that more oil will not come to the spoon.

Have a Nice Day!!!

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