Quick Rasgulla

Rasgulla is an Indian syrupy dessert made from milk.

Ingredients

1. 1-litre milk

2. 2 teaspoon lemon juice

3. 1 cup sugar

4. 3 cup water

5. 2-3 green cardamom

Method

Boil milk in a large pan. When the milk starts to boil, switch off the flame and add lemon juice.  Mix thoroughly.  Milk starts solidifying and lumps of curd cheese can be seen.  Separate these solid lumps from the liquid by using filter or muslin cloth.  Hold the muslin cloth containing curd cheese under running water so as to remove remnants of lemon juice.  Squeeze so as to remove water.  Spread this curd cheese on a plate and knead for 4-5 minutes so as to make it soft.  Make 10-12 small balls of this curd cheese.

In a boiling pan, add water, cardamom powder, and sugar.  When water starts boiling, release curd cheese balls in it and close the pan.  Let the balls boil for 45 minutes on low flame.  Then let it cool.  Store curd cheese balls (rasgullas) along with sugar syrup in a refrigerator.  Serve chilled rasgullas.

Quick Royal Egg Curry

Ingredients

1. 2 boiled eggs (after removing shell)

2. 2 boiled potatoes (after removing skin)

3. Paste of 2 onions

4. 2 teaspoon ginger-garlic paste

5. Paste of 2 tomatoes

6. 1/4 teaspoon sugar

7. 1/2 teaspoon cumin seeds

8. 1/4 cup of milk

9. 1/4 teaspoon Kashmir red chilli powder

10. 1/4 teaspoon turmeric

11. 1/2 teaspoon coriander powder

12. 1/2 cumin powder

13. 6 cashew kernels

14. 1/2 teaspoon garam masala powder (an aromatic mixture of ground spices)

15. 1/2 teaspoon poppy seeds

16. 2 teaspoon oil

17. 1 stem of curry leaves

18. 2 cloves

19. 1/2 inch cinnamon stick

Method

Soak cashew kernels in warm water for half-an-hour and then make a fine paste of cashew kernels and poppy seeds.

In a thick, circular, deep cooking pot (kadahi), heat oil.  Once oil heats up, add curry leaves, clove, cinnamon, and cumin seeds.  When cumin seeds start spluttering, add ginger-garlic paste and onion paste.  When onion color turns pinkish, add tomato paste, turmeric, coriander powder, cumin powder, Kashmir red chili powder, and sugar.  Cover and let it cook till it starts releasing oil.  Now, add cashew-poppy seed paste, salt, garam masala, and milk.  After 2 minutes, add eggs cut into two halves along with boiled potatoes.  If required add water.  Give it a boil and close the flame.  Garnish it with coriander leaves and serve hot.

Quick Mater (Green Peas) Masala

Ingredients

1. 1 cup matar (green peas)

2. Paste of 3 onions

3. 4 garlic cloves

4. Small piece of cinnamon

5. 1/2 inch ginger, diced

6. 2 tomato puree

7. 1/2 teaspoon red chili powder

8. 1 teaspoon coriander powder

9. 1 teaspoon cumin powder

10. 1/4 teaspoon turmeric powder

11. 1/2 teaspoon garam masala powder (an aromatic mixture of ground spices)

12. Salt to taste

13. 1/2 teaspoon sugar

14. 4 pieces of cashew kernels

15. Fresh coriander leaves

16. 2 teaspoon curd

17. 2 cardamoms

18. 2 cloves

19. 1 bay leaf

20. 2 teaspoon oil

21. 1 teaspoon butter

Method

Soak cashew kernels in warm water for few hours and mix it in curd to make a fine paste.

Adding one teaspoon of salt, steam cook green peas.  Heat oil in a pan and add bay leaf, cinnamon, cardamom, clove, and stir for 3-4 minutes.  Add ginger and garlic and stir for 2 minutes.  Add onion paste, tomato puree and mix thoroughly. 

Next, add turmeric powder, coriander powder, cumin powder, sugar, garam masala powder, red chili powder, and salt.  Mix well and add 2 teaspoons of water and mix again to avoid drying up.  After 1 minute, add water as needed and let it boil.  Add cashew paste and mix well.  Lastly, add green peas and heat for a while.  Turn off the flame and add butter and green coriander leaves.  Serve hot.

Quick Chili Chicken

Ingredients

1. 500 grams boneless chicken

2. 2 teaspoon ginger-garlic paste

3. 4 green chilies

4. 2 teaspoons Kashmir red chili powder

5. 2 teaspoon soya sauce

6. 2 teaspoon chili sauce

7. 1 teaspoon tomato sauce

8. 1/2 teaspoon cornflour

9. Two onions, chopped finely

10. Half capsicum, chopped finely

11. 1 tomato puree

12. 4 garlic cloves

13. Salt to taste

14. Oil

For Marination

1. 2 teaspoon cornflour

2. 1 teaspoon Kashmir red chili powder

3. 1/2 teaspoon black pepper

4. 1 teaspoon ginger-garlic paste

5. 1 teaspoon soya sauce

6. 1 teaspoon tomato sauce

7. 1 teaspoon chili sauce

8. Salt

Method

Wash and clean chicken thoroughly.  Marinate it with Kashmir red chili powder, black pepper, ginger-garlic paste, soya sauce, chili sauce, tomato sauce, and salt, cover it and keep aside for one hour.  After one hour, add cornflour to the marinated chicken and mix thoroughly.

In a bowl, add chili sauce, soya sauce, and salt and mix well.

In a pan, add oil and fry marinated chicken.  After frying, arrange chicken on a paper napkin.  In the same pan, add garlic cloves and stir fry.  Then, add onion, capsicum, green chili, and stir till all these become slightly soft.  Remove them and add oil if required and add the sauce from the bowl.  Once the sauce is cooked, add tomato puree and stir for 2-3 minutes.  Add fried chicken and mix thoroughly.  Serve ready chili chicken hot.

  

Quick Sweet Potato-Pea Kebab

Ingredients

1. 3 cups of fresh pea

2. 2-3 sweet potatoes, boiled and mashed

3. 4-5 garlic cloves, cut

4. 2-3 or as per taste green chilies

5. 1 bunch of coriander leaves or 3-4 cups, cut
6. 1 teaspoon sesame seeds
7. 1 teaspoon red chili powder
8. 1/4 teaspoon turmeric powder

9. Salt to taste

10.1 teaspoon oil to shallow fry

Method

Grind and make a paste of green chilis, coriander leaves, and garlic cloves.  Heat oil in a pan, add peas and stir well for 5 minutes.  After peas cool down, coarse grind them in a mixture.  In a bowl, add mashed sweet potatoes, coarsely grinded peas, paste of green chilies, coriander leaves and garlic cloves, red chilli powder, turmeric powder, sesame seeds, and salt, and knead the mix nicely.  Due to sweet potatoes, it is easy to knead the mix evenly.  Now, apply oil to palms of your hands and make round balls of kebab.  Flatten these balls keeping them between your palms.  The oil applied to palms prevents kebabs from sticking to your palms.  Heat a pan and drop a few drops of oil to shallow fry the kebabs.  You can add more oil and deep fry them too.  Serve hot fried kebabs along with sauce of green chutney. 

Quick Masoor Dal (Red Lentil) Kebab

Ingredients

1. One cup masoor dal (red lentil)
2. 1 teaspoon ginger-green chili-garlic paste
3. 1/2 cup grated unsalted cottage cheese (paneer)
4. 1 onion finely chopped
5. 1 teaspoon mint leaves finely chopped
6. 1 teaspoon coriander leaves finely chopped
7. 2 teaspoon bread crumbs
8. 1 teaspoon gram flour (besan)
9.  Salt to taste
10.  Oil for frying

Method

   First, soak red lentil for 2 hours in water.  Then cook in cooker up to three whistles. Once the cooker cools down, open and check whether the red lentil is well-cooked or not.  After confirming that the red lentil is cooked, remove it in a bowl.  Add ginger-green chili-garlic paste, grated unsalted cottage cheese (paneer), finely chopped onion, salt, mint, and coriander to the cooked red lentil and mash nicely.  Lastly, add gram flour (besan) and knead lightly.  Make small kebab pieces.  In a plate, add bread crumbs and role kebab over bread crumbs so as to coat each kebab piece nicely.  In a bowl-shaped frying pan (karahi), heat oil on medium flame.  Fry kebabs in heated oil till they turn golden brown from both sides.  Remove fried kebabs and place them on a paper napkin so as to absorb excess oil.  Serve red lentil (masoor dal) kebab with chutney or sauce.