Liquid Friday: Pineapple Ginger Cooler

Pineapple is an excellent source of Vitamin C and the mineral,Manganese.

PINEAPPLE GINGER COOLER
Bright,spicy,intense flavor of ginger bites into the mellow sweetness of pineapple in this delightful drink.For a milder version,reduce the quantity of ginger juice.
I am also sending this recipe to Vardhini's New "U" event,and The January Detox which is the current theme of Breakfast Club.

Preparation Time : 1 minute
Servings : 1

INGREDIENTS
160 ml pineapple juice - chilled
10 ml ginger juice - ginger grated and squeezed to make juice or store bought
TO SERVE:
Ice cubes

METHOD
Fill a glass with ice cubes.
Combine the sweet,tart pineapple juice with ginger juice in a small jug.Stir and pour over the ice cubes.

This work by Fahad Khan is licensed under a Creative Commons Attribution-NonCommercial 3.0 Unported License.

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Liquid Friday: Tropical Smoothie With Strawberries

Tropical Smoothie With Strawberries is a great drink to have on the go,a healthy beginning for your days when you do not have time to cook breakfast. 

TROPICAL SMOOTHIE WITH STRAWBERRIES
Because it is more fun to drink your fruits than eat them!One of the most charming ways to give the goodness of fruits to children,tropical fruits - pineapple,banana and coconut unite with strawberries in this yummy smoothie.
I am also sending this recipe to Vardhini's New "U" event,and The January Detox which is the current theme of Breakfast Club.

Preparation Time : 2 minutes
Servings : 1

INGREDIENTS

75 ml pineapple juice - chilled

60 ml coconut milk - preferably fresh or from a can

1 small banana - peeled

40 gm strawberries - hulled

5 ice cubes

TO SERVE:

1 strawberry

METHOD

Put all the ingredients in a blender and blend them to a light pink,cold,refreshing smoothie.
Pour into a glass,and place the remaining strawberry on the rim as garnish,and a cocktail umbrella,for some exotic touch.

NOTE
Fresh or canned coconut milk has been used in this recipe since the one made from powder will not give the sweetness or thickness that is required. 

This work by Fahad Khan is licensed under a Creative Commons Attribution-NonCommercial 3.0 Unported License.

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Liquid Friday: Best Strawberry Milkshake

A meal of burgers and fries just does not seem quite complete without the  accompaniment of a milkshake.

BEST STRAWBERRY MILKSHAKE
Fresh,red strawberries,creamy vanilla ice cream and cold milk blended to make kids(Including the kid inside you!) go weak in their knees.
This classical,immensely popular sweet beverage has been made so perfect that it cannot get any better!

Preparation Time : 2 minutes
Servings : 1

INGREDIENTS
50 gm strawberries - hulled and roughly chopped
1 and 1/2 teaspoon sugar
75 ml milk - chilled
1 scoop vanilla ice cream
3 ice cubes
TO SERVE:
1 strawberry

METHOD
Mix the strawberries with sugar and keep in the refrigerator till serving time.
At the time of serving,put all ingredients,including strawberries and the syrupy liquid they have released in a blender and grind them to a thick,blushing pink shake.
Pour into a glass,and garnish with the remaining strawberry threaded onto a tooth pick over the glass rim.

NOTE
The ice cream in specified quantity thickens the shake,yet does not make it so sweet that the delicate sourness of strawberries is overpowered.However,feel free to raise its quantity if you wish for a thicker shake and care less about that tart hint.

This work by Fahad Khan is licensed under a Creative Commons Attribution-NonCommercial 3.0 Unported License.

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Indian Cooking Challenge: Thekua/Khajur

A sweet preparation with long shelf life,Thekua keeps well for fifteen to twenty days when stored in an airtight container.

THEKUA/KHAJUR

Hailing from the Bihar and Jharkhand regions of India,the Indian version of cookie is humble,yet delightful.An eggless preparation of flour,it is flavored with coconut and green cardamoms,then fried(Yes!Fried,not baked!) to make morsels of deliciousness.I dedicate this recipe to Srivalli,and the Indian Cooking Challenge.Whether you enjoy Thekua/Khajur as a sweet snack,or as a dessert is entirely upto you,although it works particularly well at the end of a glorious,rich banquet when all you want is a sweet full stop,rather than some heavy,mithai preparation.
I am also sending this recipe to Vardhini's Sinful Delights event.

Preparation Time : 15 minutes

Cooking Time : 10 minutes
Servings : Makes 1/2 dozen

INGREDIENTS
1 cup wheat flour
2 and 1/2 tablespoon semolina
4 tablespoons superfine sugar/jaggery - grated
2 teaspoons dried coconut - cut into slivers/dessicated coconut
Generous pinch of green cardamom powder
1/2 teaspoon fennel seeds(Optional)
4 teaspoons ghee
Milk for kneading
Ghee for frying

METHOD
If you are using jaggery,melt it in a microwave.Alternately,you may do it in a small pan over the gas range.Keep aside.
Take all the dry ingredients in a bowl except for sugar and add the ghee.Mix lightly,but well,preferably with your fingers until the contents begin to resemble coarse crumbs.Tip in the superfine sugar/molten jaggery next and continue combining,rubbing the mixture.Now,begin sprinkling milk,turning the mixture into a dense,stiff dough.Use minimal quantity of the liquid,as we need a rather hard,not soft dough.
Once done,roll out this dough using a rolling pin,not too thick or it will remain uncooked from inside when fried later.Cut with a cookie cutter,into any shape your choice.Gather the scraps together into a ball and repeat to make more thekuas.Deep fry the thekuas in hot ghee on low flame,till evenly browned on both sides and smelling divine.Let them to cool down to room temperature and serve.

NOTE
1. For a finer texture,wheat flour can be substitued with refined flour.You may also like to use honey as a sweetner instead of sugar or jaggery,for an interesting flavor.
2. Superfine sugar has been used in this recipe since granulated sugar may caramelize or burn during frying.
3. Traditionally,thekua is made by taking a portion of dough in hand,and pressing it against a saancha or mould.This creates a pattern over thekua.However,since everyone may not have a suitable mould,over here the dough has been rolled out and cut using cookie cutter instead(Also,I made criss cross lines on my thekua,using a skewer,for similar effect) .This also makes the process much easier.

In this very versatile recipe,wheat flour can be substituted with refined flour,and sugar can be substituted with jaggery or honey.

This work by Fahad Khan is licensed under a Creative Commons Attribution-NonCommercial 3.0 Unported License.

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Christmas Treats: Honey Glazed Baby Carrots

The honey and butter used in glaze perfectly complements the sweetness of baby carrots.

HONEY GLAZED BABY CARROTS
Baby carrots cooked in aromatic stock to perfection,tossed in a divine silky glaze sauce and served hot with a sprinkling of fresh ground black pepper.Whether you are cooking a turkey this Christmas,or beef,ham or pork,or simply a vegetarian festive feast,these carrots will add color and texture to your spread.And win you a lot of praise,for sure!
I am also sending this recipe to Kavi's Jingle All The Way event.

Cooking Time : 30 minutes
Servings : 2

INGREDIENTS
200 gm baby carrots
2 tablespoons honey
2 tablespoons butter
1 teaspoon brown sugar
1 and 3/4 cup vegetable stock/2 vegetable stock cubes
Salt and freshly ground pepper to taste

METHOD
Place the baby carrots in a pan,cover them with vegetable stock/1 and 3/4 cup water and stock cubes and add the butter and brown sugar.Season with salt,carefully since stock cubes usually contain salt.Bring it to a boil on high heat,and then lower the heat to medium.Cover the pan and cook for ten minutes,adjusting the time by a few minutes more or less,depending on whether you like your vegetables to be soft or crunchy.
Once the carrots are done,remove them from the pan using a skimmer.Reduce the heat to low,and add the amber colored,smooth honey.Continue cooking till the liquid reduces to a glistening,syrupy,flowing glaze.Return the boiled orange beauties back to the pan and allow them to heat through.Sprinkle with freshly ground pepper and get ready to win everyone's praise!

NOTE
1. Vegetable stock can be substituted with white chicken stock if you don't necessarily want a vegetarian preparation.

2. If desired,sprinkle some chopped parsley or mint before serving.

Add a splash of orange juice and dash of grated orange rind to give the dish a fruity dimension.

This work by Fahad Khan is licensed under a Creative Commons Attribution-NonCommercial 3.0 Unported License.

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Liquid Friday: Sparkling Mint Julep

While an authentic Mint Julep would be made of bourbon whiskey,there are many versions of this drink and methods of preparation vary considerably from one bartender to another.

SPARKLING MINT JULEPS
Traditionally associated with the cuisine of the Southern United States,this stunning drink is the marriage of fresh,sweet mint with sparkling wine.For a non alcoholic version,the wine can be substituted with soda water.
I am dedicating this recipe to Nelly(aka Marnley),the magic behind Cooking With Books,and submitting it to her Virtual Bridal Shower.As she ties the knot with Brian today,10th Dec,2011 I congratulate her and wish her the most beautiful things in the world.May your wedding bring you endless joy and everlasting happiness Nelly!

I am also sending this recipe to Kavi's Jingle All The Way event.

Preparation Time : 1 minute
Cooking Time : 3 minutes
Servings : Makes one 250 ml glass

INGREDIENTS
10 mint leaves
1 tablespoon sugar
40 ml water
100 ml soda water/sparkling wine - chilled
TO SERVE:
Ice - crushed
Sprig of mint

METHOD
Tear the mint leaves with your hands,and stir them over low heat,along with the sugar and water in a small sauce pan.Stir constantly,aiding the sugar to dissolve and preventing it from caramelizing.After three minutes,switch off the heat and let this syrup stand till serving time.The mint will release its refreshing flavor and coolness.
At the time of serving,strain the syrup into a glass.You may like to use a champagne flute.Fill it with crushed ice,top with the cold soda water/sparkling wine and garnish with the mint sprig.

This work by Fahad Khan is licensed under a Creative Commons Attribution-NonCommercial 3.0 Unported License.

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Simply Desserts: Gajar/Carrot Halwa

I don't want a six pack,I rather want a bowlful of this toothsome carrot confection every day.If heaven had a signature dessert,this would it be!

GAJAR/CARROT HALWA 
Sweet,juicy carrots cooked in milk and clarified butter,combined with the creamy texture of whole milk fudge and sprinkled with fried cashews to make a spectacular Indian dessert.Fit for the gods!
Often,it is difficult to recreate the taste and appearance of Gajar Halwa served in restaurants and wedding banquets.The trade secret is to saute carrots in clarified butter,before boiling them in milk.This prevents them from becoming mushy while cooking.

Cooking Time : 30 minutes
Servings : 4

INGREDIENTS
4 large carrots - peeled and grated
1 cup milk
3 tablespoons sugar
125 grams whole milk fudge(khoya/mawa) - grated
10 cashewnuts - split into two
Generous pinch of green cardamom powder
2 tablespoons ghee

METHOD
Start with heating the ghee in a kadhai.When hot,fry cashewnuts over a medium flame till golden brown and gorgeous.Take out with a slotted spoon and keep aside.
In the same ghee,tip in the grated,red carrots.Saute them for five to six minutes,stirring all the time.This will help in retaining the 'bite' in carrots,and will ensure that the halwa does not become mushy later.
Then,add the milk,and cook,till it dries,leaving the carrots nice and soft.Not only will the milk help in tenderizing carrots,it will also intensify their natural,pleasing sweetness.Oh,and it will fill your kitchen with a dazzling aroma,of course!
Once the milk dries,sweeten the cooked carrots with sugar.Keep stirring constantly,as the carrots take a deep red color,due to the caramelization of sugar,and release moisture.Allow all of this water to evaporate from the pan,and stir in the pale,cream colored whole milk fudge.Continue cooking for the next three to four minutes,letting the flavors blend harmoniously.Finish with sprinkling the fragrant green cardamom powder,return fried cashewnuts to the pan,give a good stir and switch off the heat.Go on,play god.Taste the offering!

NOTE
1. Sugar is added much later in the recipe since if added earlier,it may prevent the carrots from softening.
2. Cardamom powder is used at the end,so that it does not lose its perfume.

In India,Gajar Halwa is made in winter when carrots are sweeter than any other time of the year and have their fullest flavor.

This work by Fahad Khan is licensed under a Creative Commons Attribution-NonCommercial 3.0 Unported License.

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Quick & Easy: Nutty Chocolate Tart {Eggless}

Unlike usual tart recipes,the crust here is simply made of biscuit crumbs and butter,which means no hard work on a dough!

NUTTY CHOCOLATE TART
Is your sweet tooth acting up again?Trust me,ignoring it is one of the hardest things to do.Besides,why ignore it,when you can very easily honor it?
One of the most stunning chocolate desserts is surprisingly,also the easiest.A sure hit at parties,this inviting preparation is delectable,lush chocolate set over a biscuit base.Nuts add crunch,raisins add chewiness.

Whether you make it for yourself,or for family and friends,you will surely see faces lighting up in delight!

Cooking Time : 8 minutes
Servings : 6

INGREDIENTS
3/4 cup digestive biscuit crumbs - digestive biscuits crushed using a rolling pin or briefly ground in a food processor to make coarse crumbs
3/4 cup semisweet chocolate chips
1/2 cup cream
2 and 1/2 tablespoon butter
1 tablespoon Nutella
5 walnuts - roughly chopped
5 almonds - roughly chopped
5 cashewnuts - roughly chopped
10 raisins
2 tablespoons cocoa powder(Optional)

METHOD
Pre-heat the oven to 200 degrees C/390 degrees F.
In the meanwhile,melt the butter in a microwave.Alternately,you may do it in a small pan over the gas range.Pour this golden,molten liquid on digestive biscuit crumbs,and mix well with a spoon to combine.Then,press this mixture,preferably with your fingers,into the bottom of a 7.5 inch or 8 inch springform cake tin.Place the cake tin in the oven,and bake for 4 minutes.Divine cookie-like scent will fill your kitchen.
Allow the cake tin to cool down to room temperature,as you stir cream and semisweet chocolate chips in a sauce pan over low heat.The chocolate will quickly melt,turning the contents of the pan into a smooth,luscious,dark sin.Now,switch off heat and add the remaining ingredients - Nutella,walnuts,almonds,cashewnuts and raisins.Give a good stir,and pour in cake tin,over the tart crust.
Let the tart cool down to room temperature,then refrigerate until serving time.Cut into wedges,dust with cocoa powder if desired,and honor your sweet tooth!

NOTE
1. Digestive biscuits used for making crumbs in this recipe,can be substituted with any other biscuits or cookies of one's choice.They have been used here to cut the richness of this dessert by adding lightness,and a different flavor.
2. Do not worry about the cake tin not being full.Large wedges of tart are not required,it is to be served in small portions.

In case not all nuts are available for Nutty Chocolate Tart,feel free to substitute them with others.

This work by Fahad Khan is licensed under a Creative Commons Attribution-NonCommercial 3.0 Unported License.

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From Streets Of India: Hari Chutney (For Chaat)

Hari Chutney,quick and easy to make is an indispensable component of chaats.

HARI CHUTNEY 
Fresh,tart and tangy!While a pudina/dhania chutney is made in all Indian households,it is difficult to replicate the taste and texture of the one chaat wallahs use.The secret ingredient is sabut amchoor,not powder,but whole.It makes the chutney silky and gives it a distinctive sour taste.

Preparation Time : 2 minutes

INGREDIENTS
1 cup green coriander(cilantro) along with stalks - roughly chopped
1/2 cup mint leaves
2 green chilies
2 teaspoon dry raw mango(sabut amchoor)
1" piece ginger - roughly chopped
1 teaspoon cumin seeds 
1/2 teaspoon black salt
Salt to taste

METHOD
Put all the ingredients in a blender and grind them to a smooth,green chutney,using enough water to get a sauce-like consistency.Use as required.

Indians make several chutneys,or sauces.The one served as accompaniment to meals in Indian restaurants,usually contains yogurt,and should not be confused with this recipe.

This work by Fahad Khan is licensed under a Creative Commons Attribution-NonCommercial 3.0 Unported License.

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The Café Culture: Paneer Tikka Sandwich

The unsalted fresh Indian cheese,Paneer has a mild milky flavor,making it suitable for use in a variety of sandwich fillings.

PANEER TIKKA SANDWICH
It is National Sandwich Day!What can be better than Paneer Tikka Sandwich today,a preparation that is personally,very close to my heart since I made a version of this for my first ever culinary competition,in college.Paneer tikka is combined with luscious cream cheese and smooth mayonnaise,crunchy onions are added,sprinkled with freshness of cilantro and tang of chaat masala,filled between slices of soft multigrain bread.Life can't any get better!
I am also sending this recipe to the Lets Cook With Leftovers event.

                       

Preparation Time : 1 minute
Cooking Time : 2 minutes
Servings : 4 
INGREDIENTS

100 gms paneer tikka - chopped

4 tablespoons cream cheese

1 and 1/2 tablespoon eggless mayonnaise

1/2 small onion - chopped finely

1 green chili - deseeded and chopped

1 tablespoon green coriander(cilantro) - chopped

1/2 teaspoon lemon juice

Generous pinch of chaat masala

8 slices multigrain bread

Salt and pepper to taste

METHOD

Heat the sandwich griller.

In the meanwhile,combine the chopped paneer tikka along with cream cheese and eggless mayonnaise in a bowl.Once mixed well,add the remaining filling ingredients - onion,green chili,cilantro,lemon juice and chaat masala.Taste this creamy yet chunky filling and check if you will like some salt and pepper(Remember,both cream cheese and chaat masala contain salt).Divide into four equal parts.  

Now,keep four slices of multigrain bread on a dry,clean surface.Spread a portion of filling on each and top with the remaining slices.

Grill the sandwiches till crisp,light golden on both sides and grill marks appear.Enjoy with tomato ketchup or mustard,and don't forget to lick the crumbs off your plate! 

VARIATION

1. If you prefer plain or toasted sandwiches to grilled ones,treat the bread as per preference.

2. Try using this recipe with chicken tikka instead of paneer for a non vegetarian version.

A Paneer Tikka Sandwich at Cafe Coffee Day

This work by Fahad Khan is licensed under a Creative Commons Attribution-NonCommercial 3.0 Unported License.

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Date With Mughals: Seekh Kabab

Seekh Kababs being cooked in traditional manner,over burning charcoal.

SEEKH KABAB

'temptation'
noun

  1. the act of influencing by exciting hope or desire

  2. urge, desire, seekh kabab

Well I really believe 'Seekh Kabab' should be introduced as a synonym of 'temptation' in the Oxford English Dictionary.Don't you think so?Try these kababs,the lifeblood of Mughlai cuisine and you will begin to think otherwise!Ground meat is mixed with fresh herbs and selective spices,then cooked on metal skewers to a preparation that is full of flavor.

Cooking Time : 20 minutes
Servings : 4

INGREDIENTS
750 gms beef(with 10% fat approx) - minced
1 onion - roughly chopped
3 tablespoons green coriander(cilantro) - roughly chopped
3 green chilies - roughly chopped
2 and 1/2 tablespoon ginger-garlic paste
1 teaspoon garam masala
1/2 teaspoon yellow chily powder
1/4 teaspoon red chily powder
1 egg - beaten
Salt to taste
1 tablespoon butter
TO SERVE:
Chaat masala to sprinkle
1 lemon - quartered
1 onion - thinly sliced
1 tomato - sliced

METHOD
Grind the beef mince along with onion,cilantro,green chilies,garam masala,yellow chily powder,red chily powder and salt in a food processor till it becomes very fine and almost dough-like.Take out this spiced mince in a bowl,and add to it the ginger-garlic paste and egg.The egg will bind the meat together and prevent it from breaking,when shaped into kababs and cooked later.Mix very thoroughly with your hands.
Now,to check seasoning,heat a few drops of oil in a pan,add a spoonful of meat and cook.Taste and correct salt/yellow chily powder/garam masala in rest of the mince if required.
Let it rest in the refrigerator till serving time.This will allow the flavors to marry and steep in the meat nicely.
At the time of serving,pre-heat the oven to 235 degrees C/455 degrees F.Thread the mince onto metal skewers with your wet hands,spreading it along the length,making one to two kababs per skewer.Each kabab should be around four inches in length.Place the skewers in the oven,and toast for 12 minutes,till the kababs become browned.Then,brush the heavenly smelling kababs with butter and cook them further for 5 more minutes.
Remove the ready hot,soft and succulent kababs from the oven carefully,and transfer to a serving platter.Sprinkle chaat masala and put lemon wedges,onion and tomato slices on the side.Dig in,and re-discover the word 'temptation'!

NOTE
1. The mince should not be watery,or you will face difficulty while shaping it into kababs.It should be put in a strainer for half an hour if the need be,before starting the recipe to drain excessive moisture.

2. While many chefs taste mince after mixing spices in it,right out of the bowl,trying raw meat is not recommended since it can have effects on one's health.Hence,frying a spoonful of mince in oil to check seasoning is a better option.
3. If you don't have an oven,seekh kababs can be cooked in an electric tandoor.
4. Cook the kababs as per time given in recipe or till they are ready.Never overcook,or they will lose their juices,causing them to become dry.

VARIATION
Try using this recipe with mutton,lamb or chicken.

An array of accompaniments and garnishes used for kababs and tikkas.Includes tomato rings,onions,lemon wedges and chaat masala.

This work by Fahad Khan is licensed under a Creative Commons Attribution-NonCommercial 3.0 Unported License

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Diwali Treats: Rasmalai

Originally from India,Rasmalai,the delectable dessert has become popular throughout Southern Asia.  

RASMALAI
Literally translated as 'Ras' meaning nectar,and 'Malai' meaning cream,this sweet is every dessert fanatic's desire!Melt in mouth patties of fresh,homemade cheese are prepared in sugar syrup before steeping them in thickened milk flavored with saffron and perfumed with cardamoms.Topped with slivers of almonds and pistachios,this has to be fit for a king in every way!
I am also sending this recipe to Vardhini's Sinful Delights event.

To learn more about Diwali,the 'Festival Of Light's,click here.

Cooking Time : 40 minutes
Servings : Makes 13 pieces

INGREDIENTS
150 gms chhena
1 and 3/4 cup sugar
1/2 reetha - boiled in water for fifteen minutes and discarded to make reetha extract/1 teaspoon refined flour dissolved in a little water 
3 cups milk
Pinch of saffron
1/4 teaspoon green cardamom powder
6-7 almonds - blanched,deskined and cut into slivers
6-7 unsalted pistachios - blanched,deskined and cut into slivers
10 raisins

METHOD
Take the milk in a non-stick pan and bring it to a boil on high heat.
As the milk reaches a boil,put the saffron along with three teaspoons of sugar in a food processor and grind it to a powder.Alternately,you may use a mortar and pestle.
Add this ground sugar and saffron to the pan,and reduce the heat to medium.The saffron will immediately start releasing its blissful,almost orange color into milk,dying it into a warm,sunset yellow hue.Stirring frequently,reduce the milk to half of its original quantity.Then,tip in the fragrant cardamom powder,switch off the flame and allow it to cool down to room teperature.
In the meanwhile,pulse chhena in a food processor till it starts coming together,forming into a mass.This will just take a few seconds.Then,knead it lightly with your hand into a ball.Divide this creamy chhena into thirteen equal portions.Take one portion in your hand,roll it between your palms to make a fine ball,and gently flatten it into a disc.Ensure that the surface of the disc is flawlessly smooth,with no cracks,or it will disintgrate when cooked in sugar syrup later.Do not worry if the disc appears to be small.Repeat with the rest of the portions.Keep aside.
Now,place a fresh pan with three cups of water on high heat.Once fairly hot,reduce the flame to low,add the remaining sugar and stir until it dissolves.Reduce the heat and cook the sugar syrup for three to four minutes,till it thickens just slightly.The consistency of this syrup is of prime importance - it should be neither too thin,nor too thick,or the chhena disks will not cook to perfection.Then,add two tablespoons of reetha extract/dissolved refined flour,which will result in a layer of froth on the syrup surface.If the froth appears to be little,add more spoonfuls of reetha extract/dissolved refined flour,till a thick,foamy layer covers the entire syrup surface.If this froth layer rises too high in the pan,sprinkle some water over,so that it goes down.Finally,drop in the chenna disks gently,one by one.Let them boil for approximately ten minutes,till they increase in size and become spongey.Keep sprinkling some water from time to time so that the syrup does not become too thick.Once done,switch off the heat and pour a cup of water gently in the pan.This will help the rasmalai cool faster.
Once it cools down to room temperature,remove the delicate chhena disks,the mouthful morsels of heaven with a slotted spoon,and turn them even more heavenly by transfering them to the rich,sweet milk.Refrigerate the rasmalai until serving time,sprinkle with dried fruit - almonds,pistachios,raisins and decide whether to serve it to guests or enjoy it all by yourself!

NOTE
1. While traditionally a heavy bottomed vessel is used to thicken the milk for rasmalai,using non-stick pan is even better since it  prevents the milk from sticking at the bottom/getting burnt.

2. Paneer is the denser,more concentrated form of chhena.If the solids obtained from curdling milk are allowed to rest in their own heat,drain for a longer time period,or pressed under a weight,paneer is formed.Since we need homemade cheese for rasmalai that can withstand boiling,only chhena can be used since it is softer and easier to work with,than paneer.
3. Chhena should not be pulsed/kneaded for too long or the milk fat will separate,making it greasy.

A bowl of Rasmalai guarantees to please your friends and family,the perfect end of any Indian meal.

This work by Fahad Khan is licensed under a Creative Commons Attribution-NonCommercial 3.0 Unported License.

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