My Click and Tick

RASAMALAI /ROSSOMALAI/ ROSHMOLAI RECIPE

RasaMalai /RossoMalai/ Roshmolai a traditional sweet recipe originated from Bangladesh. This is one of the royal recipes with limited ingredients. Rasa Malai is one of the best desserts for every meal during festive and ceremonial occasions in India & Pakistan. Soaking paneer balls with sugar syrup is Rasagulla but Rasamalai is a little creamier. Malai is more delicious and healthy for kids. They love it a lot. It is a long-lasting sweet recipe, we can store in a refrigerator for a week. I love Rasamalai a lot. After, I learned to make Rasamalai at home. I stopped buying it in the shops. Such an easy recipe to make instantly with 3 ingredients available in every kitchen. Thinking and typing about Rasamalai stimulate my taste buds to have it again and again. I can’t wait to share this recipe with you. Here, I share with the step by step pictorial procedure.

Try this in your kitchen. I, hope you all Love it

Learning and Sharing is real Happiness!!!!!!😄😄

🔖Course: Dessert

🔖Cuisine: Bangladesh, India, Pakistan
⏰Cook Time: 40 minutes

😋Serving: 5
👩Author: Bhuvana Devi

Ingredients

Milk -1 liter.
Water- 1cup.
Sugar - 3/4 cup.
Cardamom powder-1/4tsp
pistachio(chopped) - 5
Saffron- small pinch.

Method:

Process 1:

Take a pan to boil 500ml of milk, after the milk boils, add 1tsp of lemon juice or vinegar in it and stir well until all milk curdles.
Now strain it with a white cloth and drain the water completely. Collect the paneer or chenna.
Knead the paneer well and make it as a small ball and flatten it.
Do the same with the remaining and keep it aside.

Process 2:

Take a pan to boil 1 cup of water.
Add 1/2cup of sugar and stir well for 5 min and make sugar syrup.
Then gently add the flatten paneer balls in the sugar syrup. Close the pan with a lid and cook well for 10 min.
Then Squeeze the sugar syrup from the balls gently between the spoons. (📌Don’t give Too much pressure to squeeze the sugar syrup )
Keep it in a box.

Process 3:

· Take a pan to boil 500 ml of milk.

· Add ¼ cup of sugar; Boil it in low flame and stir well for every 2 minutes.

· While stirring, collect the milk skin at the side of the pan using a spoon.

· Soak a pinch of saffron in a 1 tbsp of warm milk for 5 min, After the milk gets thicken, add the soaked saffron milk, 1/4tsp cardamom powder.

· Switch off the flame, mix well.

· Pour the thickened milk into the flattened Rasamali balls. Garnish it with pistachio and Serve the chill Rasamalai to your loved ones and enjoy it and store it in a refrigerator for3 hours and serve the juicy, chill Rasamalai to your loved ones.

Pictorial step by step Method:

Step 1: Take a pan to boil 500ml of milk.

Step 2: After the milk boils, add 1tsp of lemon juice or vinegar in it and stir well until all milk curdles

Step 3: Strain the water completely with white cloth and collect the paneer or chenna.

Step4: Knead the paneer well and make it as a small ball and flatten it.

Step5: Do the same with the remaining paneer or chenna and keep it aside.

Step6: Take a pan to boil 1 cup of water.

Step7: Add 1/ 2cup of sugar in it and stir well for 5 min. make sugar syrup.

Step8: Gently add the flatten paneer balls in the sugar syrup. Close the pan with a lid and cook well for 10 min.

Step9: Squeeze the sugar syrup gently between the spoons. (📌Don’t give Too much pressure to strain the sugar syrup).

Step10: Keep it in a box.

Step11: Take a pan to boil 500 ml of milk.

Step12: Add ¼ cup of sugar, Boil it in low flame, stir well for every 2 minutes.

Step13: collect the milk skin at the side of the pan using a spoon.

Step14: Soak a pinch of saffron in a 1 tbsp of warm milk for 5 min. Add saffron milk,1/4tspcardamom powder.

Step15: Pour the thickened milk into the flattened Rasamali balls garnish it with pistachio and store it in a refrigerator for3 hours. You can store this Rasamalai for 1 week in the Refrigerator.

Serve the chill Rasamalai to your loved ones and enjoy it.

SWEET

MULTI-PURPOSE KUZHAMBU MILAGAI PODI

Multi-purpose Kuzhambu Milagai Podi recipe is a multi-purpose Podi. It can be used for all veg and nonveg recipes. This Podi is a secret ingredient of all Kulambu varieties. Adding the number of spices with a good proportion is more important for the taste and gives you a flawless aroma of Kuzhambu powder. My mom is an expert in making the best Kuzhambu Milagai Podi. Buying market masala powder is quite expensive compared to our homemade masala. My mom used to dry all these ingredients under sunlight and grinds in the mill. we grind this masala once for 6 months and store it in bulk and use it regularly. Everyone has a unique style. Here, I share with you my mom's recipe, MULTIPURPOSE KUZHAMBU MILAGAI PODI which we can use it for Multipurpses like Veg, Nonveg Kuzhambu, Poriyal, Kootu dishes.

Learning and Sharing is a real happiness😄😄😄

Similar recipes

INDIAN GARAM MASALA

CURRY LEAVES POWDER/KARIVEMBUILAI PODI/KARUVEPPILAIPODI

🔖Cuisine: Indian

🔖Course: Masala Powder
MultipurposeKuzhambuPodi ⏰Cooking time: 10 min

⏰Preparation Time: 10 min

👩Author: Bhuvana Devi

Ingredients:

1. Coriander seeds- 1 kg

2. Dried red chili- 1kg

3. Toor dal - 100gm
4. Mustard seeds- 100gm

5. Cumin seeds – 150gm

6. Fenugreek seeds- 25gm

7. Fennel seeds- 100gm

8. Poppy seeds- 50gm

9. Black pepper- 50gm

10. Turmeric finger – 50gm

11. Channa dal- 100gm

12. Urad dal-100gm

13. Asafoetida-50gm

14. Cinnamon, cloves, cardamom – 50gm

15. Dried Curry leaves- 2 full hand

Note :

· Care should be taken not to over roast it.

· Store it in an airtight container.

Method:

1. First, Take all the ingredients, dry it under sunlight individually. clean and dry the curry leaves under shade.

2. Then, Dry roast red chilies, don’t change the color and keep aside.

3. Add coriander seeds and roast it, Keep aside.

4. Add Turmeric fingers , Cumin seeds, Black pepper seeds, Poppy seeds, fenugreek seeds, fennel seeds, mustard seeds, channa dal, Toor dal, urad dal, Asafoetida, dry roast it individually, and keep it aside.
5. Cooldown all the ingredients completely, Then blend it as smooth fine powder in a rice mill for a large amount. If you are using a small quantity, you can blend it with blender also.

6. After powdered the Kuzhambu Podi, Cool it down and store it in a container.

Pictorial step by step method:

Step1 : First, Take all the ingredients, dry under sunlight individually. clean and dry the curry leaves under shade. and Dry roast dried red chilies and keep aside. don’t change the color.

Step2: Add coriander seeds and roast it, Keep aside.

Step3: Add Turmeric fingers dry roast it and keep it aside.

Step4: Add Cumin seeds dry roast it and keep it aside

Step5: Add Black pepper seeds dry roast it and keep it aside.

Step6: Add Poppy seeds dry roast it and keep it aside.

Step7: Add Fenugreek seeds dry roast it and keep it aside.

Step8: Add fennel seeds dry roast it and keep it aside.

Step9: Add mustard seeds dry roast it and keep it aside.

Step10: Add Toor Dal and Channadry roast it and keep it aside. ( Sorry 😜i forget to take a photo of roasted chana dal)

Step10: Add Dry Curry leaves roast it, and keep it aside.

Step10: Add Cinnamon, cloves, cardamom dry roast it, and keep it aside.

Step10: Add urad dal dry roast it, and keep it aside.

Step11: Cooldown all the ingredients completely, Then blend it as smooth fine powder in a rice mill.

Step12: Cool it down and store in a container.

USE THIS KUZHAMBU PODI FOR ALL VEG AND NONVEG RECIPIES.

if u like to see the Kuzhambu masala used recipes click this link and see

Traditional Aracha Meen Kuzhambu

https://myclickandtick.blogspot.com/2020/04/traditional-aracha-meen-kuzhambu-fish.html

Spicy Poondu Kuzhambu

https://myclickandtick.blogspot.com/2020/04/spicy-poondu-kuzhambu.html

Aloo Mattar curry
https://myclickandtick.blogspot.com/2020/04/aloo-mutar-curry.html

MASALA POWDER

TRADITIONAL ARACHA MEEN KUZHAMBU /FISH CURRY

Traditional Aracha Meen Kuzhambu/ Fish curry is a popular recipe in South India which is the most favorite dish for all ages. This is our family recipe we learned it from our grandmother. she grinds masala paste using Ammi Kal and its a good exercise too. now we are using a mixer grinder for blending. and Now my Periamma (Soundaram) is an expert in making fish curry. I don’t eat fish at all. But my hubby loves to eat fish a lot. So I learned this recipe from my Periamma and cooked it for my husband’s birthday and surprised him by serving this dish. Cooking for the loved ones is real happiness. Cooking with love always gives more taste to the food. This Kitchen is seasoned with love!!💓. Recipes are meant to be shared🔊. Come!! I will share you the step by step method of Making Traditional Aracha Meen Kuzhambu /Fish curry.

🔖Cuisine:

South Indian-Indian

🔖Course:🐟

TraditionalArachaMeen Kuzhambu/Fish curry

⏰Cooking Time: 30min

⏰Preparation Time: 20 min

😋Serving: 6 no of person.

👩Author: Bhuvana Devi

Ingredients:

1. Fish- ½ kg. (Katla)

2. Mustard seeds-1tsp.

3. Cumin seeds -1tsp.

4. Black pepper - 1tsp.

5. Coriander seeds 1 tbsp.

6. Fennel seeds -1tsp.

7. Fenugreek seeds- 2 tsp.

8. Dried red chili – 3.

9. Shallots- 2 Cup.

10. Garlic – 10 no’s.

11. Grated coconut -1/2 cup.

12. Tomato -2.

13. Kuzhambu Masala- 3tbsp.

14. Chili powder-1 tsp.

15. Turmeric powder- 1tsp.

16. Oil- 4bsp.

17. Curry leaves few.

18. Tamarind a lemon size.

19. Salt to taste.

Preparation:

Step: 1 Clean and wash the fish twice using 1tsp of turmeric powder and 1 tsp of salt. Keep it aside

Step 2: Soak 1 lemon size tamarind in warm water and extract its 2cupsof juice. Throw the pulp

Step 3: MASALA PREPARATION

i)Take a pan add 1 tbsp of oil, add 1 tbsp of coriander seeds,1tsp of cumin seeds, 1 tsp of black pepper, 1tsp of fennel seeds, 1tsp of fenugreek seeds roast it in a low flame and keep aside. Let it cool.

ii) Add 1 cup of shallots, 2 chopped tomatoes, 3 red chili roasts. Then add 3 tbsp of Kuzhambu Masala, and mix well.

iii) Take ½ cup of grated coconut to add little water and blend well. Then add the roasted spices-(i), shallot tomato mix-(ii), and blend well by adding little water into a smooth paste. Keep this masala paste aside.

Method:

· Take a pan to add 3tbsp of gingerly oil with 1tsp of mustard seeds, fenugreek seeds, curry leaves and sauté well.

· Add, 1 cup chopped shallots, 10nos of Garlic and sauté until shallots turn glossy well.

· Now, add the grounded masala paste and salt. Mix well and cook for 5 minutes.

· Then, add 2 cups of tamarind extract, 1tsp of turmeric powder, 1tsp of chili powder, mix and cook for a few minutes.

· Now, add 1 cup of water and cook well until froth forms.

· Now add the head portion of the fish first and let the fish curry boils for a few minutes. (📌the head portion of fish takes little more time to cook so we are adding the head first)

· After a few minutes add the remaining fish and cook well until oil separates on the top.

· Turn off the stove and garnish with curry leaves.

Serve this spicy Aracha Meen Kuzhambu/Fish curry to your loved ones.

Pictorial step by step method:

Step1. Clean and wash the fish twice using 1tsp of turmeric powder and 1 tsp of salt.

Step2. Take 1 lemon size tamarind, soak well in warm water and extract 2 cups of tamarind juice.

Step3. Take a pan to add 1 tbsp of oil, 1 tbsp of coriander seeds,1tsp of cumin seeds, 1 tsp of black pepper , 1tsp of fennel seeds, 1tsp of fenugreek seeds roast it in a low flame and keep aside. Let it cool.

Step4. Add 1 cup of shallots, 2 chopped tomatoes and 3 dry red chili roast well.

Step5. Then add 3 tbsp of Kuzhambu masala in it and mix well.

Step6. Take ½ cup of grated coconut with little water in the blender and blend well.

Step7. Then add the roasted spices (3), roasted shallot, tomato, chili, and Kuzhambu masala (5) by adding little water blend it into a smooth paste.

Step8. Take a pan to add 3tbsp of gingerly oil with 1tbsp of mustard, fenugreek seeds, curry leaves and sauté well.

Step9. Add, 1 cup chopped shallots; 10nos of Garlic, sauté until shallots turn glossy.

Step10. Add the grounded masala and salt. Mix well and cook for 5 minutes.

Step11. Add 2 cups of tamarind juice, 1tsp of turmeric powder, 1tsp of chili powder, mix well and cook for a few minutes.

Step12. Add 1 cup of water and cook well until froth comes. Add required salt.

Step13. Now, add a head portion of the fish first and let the fish curry boils for a few minutes. (📌the head portion of fish takes little more time to cook so we are adding the head first)