Cabbage Tomato Soup

Cabbage Tomato is healthy, easy, oil-free and yummy soup. 

Ingredients
2 Tomato
3 cup chopped cabbage
a small piece of ginger
1 tbsp salt (or as per taste)
1 tsp black pepper
1 tsp lemon juice
5 cup water or vegetable stock or broth


Method

Chop tomatoes, ginger, and cabbage.

 

Take a pan, add tomatoes, ginger and cabbage. Add 1 cup of vegetable stock. Add salt
Boil for 20 minutes. Keep it aside for 10 minutes.

Blend it in a blender and make puree.
Drain it in the drainer.
Take a pan, add drained puree  and add 4 cup of water.

 

Mix well. Boil it for 5 minutes. Add black pepper and mix for 5 minutes more on medium gas.
Turn off the gas. Add lemon juice.
Soup is ready.

 


Tips:-

1) Salt and pepper can adjust to your taste 
2) Same as water if how much thickness do you want in soup so adjust water .
And also can add cornstarch as Mix 1 tbsp corn starch with 2 tbsp water and add in soup and boil for more 2-3 minutes more.  
3) You can garnish with cilantro or basil leaves.
4) Onion and garlic are optional . 
5) For richer you can add cream.
6) For Bread Crumbs  http://indiantummy.blogspot.com/2014/09/bread-crumbs.html

Curd stuffed Gujiya or Karanji

This is my mother's recipe.

Not so common, but really yummy form of North Indian chaat ........ Dahi Gujiya.

My mother usually make it on the occasion of Holi(Festival of Colors).

Enjoy and share with your family and friends.

 



For 18-20

Ingredients :-

2 cup Urad Lentil
1 tsp salt

A pinch of asafoetida 

For stuffing (As required)
3-4 tbsp coconut powder
8-10 cashew finely chopped
2 tbsp black pepper powder

Curd
Sweet chutney
Green chutney
Roasted Cumin powder
chaat masala
Papdi
salt
red chili powder
finely chopped cilantro
Pomegranate seeds (optional)


Plastic or any zip lock bag to make gujiyas

Oil for deep frying

Method :-

Soaked the dal for four hours and grind dal in a grinder to make thick dal batter. Make sure dal batter should be thick. (Add only 1-2 tbsp water while grinding if require)

Take all batter in a bowl. Beat the batter well for 12-15 minutes and make fluffy.
You can mix the dal either with the hands or can use beater. 
(Beating is the most important process).When u beat it well Gujiya/vade will become very soft and Super tasty).
Testing :

how to check is dal beated well or not?

1) The color become whitish.

2) Take small drop of batter and drop into the cold water , if its float then dal is ready, otherwise not.

Add salt and asafoetida in the batter and mix well.

Now take the Ziploc bag or any plastic....open the bag from the sides.

Heat the oil to deep fry.
Take some water in small bowl.

How to make gujiya
1) Take plastic/ziplock bag ....put some water on the plastic with the help of fingers.
2) Take small ball of dal and put it on plastic.
3) Spread it with the help of water.
4) Keep 1-2 chopped piece , coconut, black pepper powder over the gujiyas.
5) With the help of plastic.....and hands cover it and give the gujiyas shape.
6) With the help of water ...close all the openings of gujiya
7) Then flip the plastic and turn the gujiya on your hand and dip in the oil ...and fry it.

Fry on medium low gas until it become very light brown color.

Now the gujiyas are ready

Before eating it ...take warm water and soaked the gujiyas for an hour.
Now squeeze the gujiya....dip into curd or yogurt or dahi.....
and keep it on the plate or tray.

Sprinkle salt ,cumin powder, chaat masala, any chutney, papdi over the gujiyas...and your Gujiya chaat is ready....

Tips:-

1) Beat the batter well 
2) Make sure to close all the openings before frying, otherwise the gujiya will absorb oil. 
3) You can change the ingredients for filling as per choice (like you can add raisins (kismish) , almonds ....)
4) While eating you can add something like pomegranate seeds, cilantro, peanuts and sev.

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https://www.facebook.com/IndianTummy/


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Rasmalai

Rasmalai is popular Indian dessert. It is made of milk and rasgullas which can be enjoy during festive time, party time and fasting time.

Ingredients :-

 8 cup whole milk
1/4 cup + 1 tbsp sugar (for more sweeter , add 1/2 cup sugar)
 8-10 Rasgullas
 8-10 Saffron Thread
1/4 tsp cardamom powder
Dry-fruits like pistachio, cashew, Almonds finely chopped


Method :-

For Rasgullas find recipe here

http://indiantummy.blogspot.com/2014/10/rasgulla.html

Boil the milk in a pan on the medium heat until milk is reduced to less than half like 40 % (Milk should thick consistency)   . It will take around 30-35 minutes. Stir continuously otherwise milk might be burn.

Add saffron while boiling.

When milk reduce then add sugar , cardamom powder and dry-fruits. Turn off the gas. Keep aside for cool down.

Now take out the rasgullas from the sugar syrup and squeeze them gently .....
and press well.

Add the Rasgulla in milk.

And rasgullas should be soaked in milk for 12-14 hrs. Then the taste will come out well.

Garnish rasmalai with some dryfruits.

Remember while soaking rasgulla in milk, milk and rasgulla both should be at cool temperature.

Your rasmalai is ready ......enjoy :)

Rasgulla

Rasgulla is the popular Indian dessert which can be enjoy during festive time, party time and fasting time.

Ingredients :-

1 Kg Whole Milk
1/4 cup lemon juice
A cotton cloth

4 cup water
1 3/4 cup sugar
4-5 thread
2 tbsp rose water
1/4 tsp cardamom powder

Method:-

In a pan , bring milk to boil.
Add lemon juice to the milk while continuously stirring.
Switch off the stove .
Within15-20 seconds, milk should start to separate from whey ....Milk is completed separated and you can see whey is in light greenish color.

 

Now take a drainer and a cotton cloth or cheese cloth ....and place it over the drainer.
Pour milk solid along with whey.
(It is very hot with the help of spoon you can drain some water)
Mix some cold water ...

Take opposite ends of the cloth and tie together lifting the cloth out from the drainer.
Squeeze as much as you can. But remember while squeezing paneer (chena) should not be dry.

Prepare sugar syrup ...Take a deep Pan or can use cooker or any deep utensil. Take water and sugar.Cover with lid and boil it. Mean while we will prepare chena balls


Now knead this chena for 5-6 minutes with the help of palm or hands.
Make a smooth dough. Divide it in to equal parts. Make it into ball shape.

 

Now add ball into sugar syrup . Add rose water , caradmom powder and saffron into sugar syrup.
Firstly boil the balls for 10 minutes on high gas. Then boil for 25 minutes on the medium gas.

Your rasgullas are ready. But Rasgullas should be soaked in sugar syrup for 10- 12 hrs.
After 10-12 hrs enjoy cool rasgullas