Sunday, October 26, 2008


1/2 gallon milk for malai and 2 cups for ras
1 tbsp white vinegar
4 Tbsp sugar
1/4 tsp elaichi pwd
2 Tbs powdered cashews
1 Tbs cornflour
½ tsp saffron strands
1 tbsp finely chopped pistachio
1tbsp MTR badam feast
for the syrup:
1.5 cups water
3/4 cups sugar

In a thick bottomed pan, boil the milk.

To make the chenna, heat 1/2 gallon of milk in a thick bottomed pan, set it on medium heat,when u see tiny bubbles and milk is going to boil, add the vinegar and continue to stir, till the milk curdles and the whey is almost clear. Leave for a few minutes. Strain through a thin muslin cloth or a fine sieve. Let it drain for atleast 10 minutes till most of the water drains away. Cool it

When the chenna is cool, knead to a smooth mixture.
Divide into 12 equal parts, roll into smooth round balls and flatten slightly

To 2 cups of milk,add the cashew powder, cardamom powder, badam feast pwd,pistachios,sugar and most of the saffron (keep some for garnishing). Cook till it thickens and check for sweetness and adjust. Dissolve the cornflour in a few tablespoons of water, slowly add this to the milk, stirring constantly. Cook till the milk mixture thickens.This should take about 3-4 minutes. Make sure you don’t stop stirring,
Make a sugar syrup by adding sugar and water, bring it to a rolling boil. cook the chenna balls in this for 5-6 mins till they float on top….dont crowd them in…..add only as many as your pan can accommodate leaving enough space for them to swim around……dont stir…as this will break them.

When the chenna balls are cooked, drop them into the milk mixture, and cook, gently ,about 3-4 minutes on low heat.
Let cool. Refrigerate, serve into individual bowls granish with a few strands of saffron and enjoy!!

Tandoori chicken

Whenever I have my cousins visiting us over, tandoori is one of the chicken dish that is made for appetizer since my Bro-in-law's and hubby have an all nighter with Captain Morgan and Jack Daniel's.This has been a default chicken recipe whenever we have company over.

Since I was a fresher to meat cooking, I trust that the packaged spice mixes are best to go with as there are very few chances of messing up. I use Shaan masala to make the tandoori's since my hubby loves the way it turns out.

4 lbs of chicken (drumsticks,thighs and leg quarters)
1 tsp ginger-garlic paste
1/2 tsp garam masala
2 tsp red chilli powder
2 tbsp yogurt
2 tbsp lemon juice
salt , very little since the masala's already have some salt in it.
Shaan---tandoori masala (1/2 packet)
Shaan ---tikka masala (1/2 packet).
Mix all the above ingredients and marinate overnight in the refrigerator.
Grill in a preheated oven @400F for 20 Min's. Broil on low for 5 Min's to get charred edges.
Serve it with onion slices and lemon wedges


Whole wheat flour 1 1/2 cup
Refined flour (maida) 1 cup
Sugar 1/4 cup
Butter 4 teaspoons or 4 tsp warm oil
Salt to taste
Oil to deep fry

Mix atta, maida, sugar, butter/oil (depending on what u are using) and salt with a little water and knead into a soft dough. Keep it covered with a damp cloth for half an hour.
Divide the dough into six equal balls and roll out each ball into a flat chappati.
Cut into diamond-shaped pieces with a pastry cutter or knife.Heat oil and fry over medium heat till brown and crisp.