Masala Buttermilk

Ingredients:

  • Curd – 1 cup
  • Pudina leaves – 1 tsp chopped
  • Cumin seeds- 1/2 tsp
  • Dry chilli – 1no.
  • Pepper powder -1/4 tsp
  • Salt – As per taste

Recipe:

Dry roast the cumin seeds & red chilli in a pan till the aroma comes. Cool it down & make a powder out of it.

Put curd, water, chopped pudina leave, salt in a mixie & grind for a minute.Pour the mixture into a glass. Add cumin, red chilli powder mix, pepper powder into it & stir with a spoon.

Serve chilled.

Note:  Pour water how much you want to make the butter milk thinner.

 

 

Rasagola (Rasgulla)

RasagolaIngredients:

  • Cottage Cheese (Chhena ) – 1 cup
  • Semolina(Suji) – 1 tbsp
  • Cardamom – 5 no.s
  • Sugar – 1.5 cups
  • Water – 2 cups

Recipe:

Take the freshly prepared cheese in a wide bowl while still warm. Add semolina into it. Start kneading it upto 8/10 minutes till fat starts separating & you feel the creaminess in your hand.

Make small balls out of the chhena.

For Syrup:

In a wide bottom pan, add water. Once it starts boiling add sugar & stir it. Add cardamom powder into it . Now add the cheese balls into the boiling water. Cover it for 2 minutes in high flame. Then lower the flame & cook the rasagola for  15-20 minutes while stiring it occasionally.

The rasagola will swell double it’s shape. When it is well cooked, switch off the flame.

Serve cold for better taste.

Note:

  • The chhena needs enough kneading to make spongy rasagola.
  • The rasagola reduces it’s shape little bit after switching off the flame.