RAsMaLai

Ingredients:-
Milk-2liters (full cream milk)
Sugar-11/2 cup
saffron -pinch
yellow food color or turmeric-a pinch
pista-8-10
almonds-8-10
cardamom powder-1/2tsp
Method:-

• Boil 1ltr milk in a deep sauce pan.Add a pinch of turmeric powder to give that vibrant yellow color and other 1litr milk in a shallow non stick pan.
• when milk in a deep sauce pan boils add half a juice of lime .when it curdles switch of the stove and transfer it to a plain clean cloth.Pour some water and hang the cloth to the tap or keep some heavy weight over the cloth,to drain the water from the cheese.keep this for 30 mins.
• Now the milk in the nonstick pan needs to reduce almost 60%.or till you get the right consistency.cook over a slow  flame stirring all the time.

 

•  Once its almost  done add saffron mixed in hot milk and little turmeric to get that color.Add sugar at this stage and stir it nicely.Boil until sugar dissolves fully.Now the RAS is ready.Sprinkle some cardamom powder and keep it aside.

• Next remove the cheese from the cloth and blend it through a food processor or mixer grinder using mince meat blade to smooth it out.
• Divide the paneer or cheese  into 25 small balls. roll each balls into your hand until a smooth ball is formed.Lightly press the balls to give it to a flat shape.if you want you can make 50 mini balls too.

 

• Now put 7 cups of water and the 1 cup of sugar into the pressure cooker.Dissolve the sugar and then add flat cheese balls.close the pressure cooker lid and cook until 1 whistle. Immediately switch off the gas and wait for exactly 5mins.Then take the cooker near the tap and pour some cold water over the cooker to cool down and pressure will go fast.
• Now open the lid and remove the cheese balls gently with wide spoon one by one.
• when its cools down slowly pick one balls at a time and gently press the balls with your palm to squeeze out the sugar water from the balls.
• when all the cheese balls are done.Slowly add these flat balls to the RAS mix it gently.
• Garnish with the pistachios and almond pieces and refrigerate at least 2 hours.

   

Cabbage ambado(cabbage vada)

Cabbage vada is famous in mangalore.Normally i prepare this in the evening when kids return from school .They like to have some snack  in the evening with their cup of milk or tea.So i try to make simple snack like this.It doesn't contain any garlic or onion so good for those who do upvas(fasting) or who want sathvik food .like jains and bhramins .

Ingredients:-
Cabbage-3cups(chopped finely)
Besan(chickpea flour)-11/2cup
Green chilly-3chopped
Coriander leaves-1/2 cup chopped
Coriander seeds-1tsp(crushed)
oil for frying.
Method;-

• Add salt to the chopped cabbage and keep it for about 30 mins.
• After 30 mins add all the ingredients to the cabbage and mix it well.
• Just sprinkle little water when making the vada mixture as the water from cabbage comes out  when we add the salt ,so no need to add  much water.
• Now make flat vadas and deep fry in oil.
• Serve hot with tea or coffee.

Kolhapuri meat ball curry

Minced meat balls are my family's Favorite sunday dish.Whenever i prepare this dish i make sure to fry some to have it like a snack which really tastes awesome .I had this meat ball curry for the first time at my hubby's friend's place in Pune.It was just superb as they prepared it in a traditional  way  using Silbatta(stone grinder).In kolhapur  people prepare very tasty  fried meat balls and meat ball curries which is quite spicy or zanjanith

Ingredients for the meat balls:-

Mutton mince-1/2kg(makes upto 30balls)

red chilly-10

Garam masala-1tbsp

green chilly-2

coriander leaves-1/2cup

coriander seed-2tsp

cumin(jeera)-1tsp

onion-1(finely chopped)

ginger-1piece(chopped)

garlic-1pod(chopped)

salt to taste.

 

Method:-

• Mix all the ingredients and mix it well in a food processor or in a mixer grinder using meat mincing blade.now take it out and add besan and salt to taste.Mix it well.Now start making meat balls, make small lemon sized balls.Do not add any water while grinding.Just apply some oil to your palm while making the balls so it won't stick .You can add little besan or jowari flour as a binding agent.

Note:-  you can deep fry these balls and serve it as a snack

Ingredients for the gravy:-

Dry coconut(copra) -1/2(grated)

onion-4 sliced

chilly powder-1tbsp ( i have used kashmiri chilly powder)

tomato-3

Garam masala or Goda Masala.-2-3tsp

ginger-1inch piece

garlic-1pod

cloves-2

cardamom-2

cinnamon-1small piece

coriander leaves for garnishing.

Method:-

• Prepare brown onion paste.For that you need to fry onion till dark brown and grind to smooth paste.
• Dry roast coconut till it turns to light brown color .
•  Grind roasted coconut ,tomatoes,ginger,garlic ,cloves,cinnamon,cardamom to smooth paste.
• Heat 2tbsp of oil in a big sauce pan on a low flame.add chilly powder followed by the ground masala and the  brown onion paste ,saute till the oil comes on top.
• Add  Goda Masala..a Maharashtrian masala or Garam masala and 3 cups of water and brind to boil.
• Now drop minced balls one by one.
• It will float on top of the gravy after few mins.
• cook on a low flame for at least 20 min.
• Garnish with coriander leaves.Serve hot with roti or Bhakri

Note: Use Goda Masala..a Maharashtrian masala to get authentic kolhapuri taste and flavour for you meat ball curry.