Cooking & Recipes

Ingredients :

¾ cup low fat paneer (cottage cheese)

8 tbsp skim milk powder

½ cup low fat milk

1 tbsp sugar substitute

¼ cup boiled and puréed green peas

A pinch cardamom (elaichi) powder
Method :

1. Combine the paneer, milk powder, milk and sugar substitute in a non-stick pan.

2. Cook over a medium flame, stirring continuously for approximately 10 to 15 minutes till the mixture thickens and leaves the sides of the pan.

3. Add the green peas purée and cook for 1 to 2 minutes stirring continuously.

Making rabdi is the traditional way, and a time-consuming affair as the milk is simmered on a low flame for a long time to thicken and get its desired texture. I used the quickest way by using cornflour for thickening and lemon juice to get the required grainy texture. Use readily available rasgullas, squeeze them thoroughly to remove all the sugar syrup

Cooking Time : 10 mins.
Preparation Time : 10 mins.

Serves 4.

Ingredients :

3 cups low fat milk

8 rasgullas, cut into halves
1/4 tsp lemon juice

1 tsp cornflour dissolved in 1 tbsp low fat milk

4 tsp sugar substitute

Makes 20 ghughras.

Ingredients :

For the dough

2 cups plain flour (maida)

2 tablespoons melted ghee

1/4 teaspoon asafoetida (optional)

salt to taste
Other ingredients

oil for deep frying
For the stuffing

2 cups green peas

1/2 teaspoon cumin seeds (jeera)

1/4 teaspoon asafoetida (hing)

3/4 teaspoon ginger-chilli paste

1 1/2 teaspoons sugar

4 tablespoons grated coconut

2 teaspoons chopped coriander

1 teaspoon sesame seeds (til)

juice of 1 lemon

2 tablespoons oil
salt to taste

Method :

1. For the dough

Cooking Time : 6 mins.
Preparation Time : 10 mins.

Makes 3½ cups.

Ingredients

3 cups thin beaten rice (patla poha)

1 teaspoon mustard seeds (rai)

1 to 2 green chillies, finely chopped

4 to 6 curry leaves

1 tablespoon unsalted peanuts

2 tablespoons roasted chana dal (daria)

¼ teaspoon turmeric powder (haldi)

1 teaspoon powdered sugar

a pinch citric acid crystals

1 tablespoon oil
salt to taste

Method :
1. Place the poha in a shallow microwave safe dish and microwave on HIGH for 2 minutes. Keep aside.

1 tablespoon chenna

1 teaspoon chopped pistachios

1 teaspoon chopped almonds

1/2 teaspoon sugar

5 strands saffron

1/2 teaspoon cardamom powder
For the sugar syrup

5 cups sugar

1/2 cup milk
Other ingredients

2 tablespoons plain flour (maida)
For the raj bhogs
1. Knead together the chenna and saffron food colour and divide into 8 equal portions. Keep aside.

2. Divide the stuffing into 8 equal portions. Keep aside.

3. Flatten each portion of the chenna gently between the palms of your hands to make circles of 50 mm. (2") diameter.