Bengali Home made Rosogolla/Rasgulla

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Y ou know people were telling me you started a food blog with others recipe, true! So here I present something of my own. Obviously it is not unique and is very common in Youtube videos yet many people think its tough! I too thought before hand but now whenever milk gets shredded in my house it turns into Rosogolla :) Let me share this easy recipe with you: Rosogolla/Rasgulla Ingredients: Milk -500ml Lemon/Vinegar -1/4 th Maida or Atta - 1/2 tablespoon(for binding) Sugar - 1/2 cup Water - 1/2 a vessel A piece of dry cotton cloth . Recipe: First  of all if your milk has not got shredded then shred it with either adding lemon or vinegar and boil it well turning into Chena or paneer . Let it cool and  strain the water from it. Take a clean piece of cotton cloth add the Chena or paneer to it and folding the cloth round and round squeeze out all the water from it until it gets totally dry(squeeze it dry as much as you can else it will taste like paneer only). Now on a plat...
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Special Rajma!

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Another Recipe from my Mom's recipe list which will make your every taste bud sound Umma! I bet. Although the procedure is a little time consuming but the result is really worth it. Not taking much time let me share the recipe for:
Special Rajma:

Special Rajma

Ingredients: (For 4 people)
  • Red Rajma seeds(soaked over night)-100 gm
  • Tomato sauce/Tomatoes(I have used here Maggi hot and spicy tomato sauce)
  • Green Chillies -2 
  • Onion -1 big
  • Ginger- 10 gm
  • Garlic- 10 gm
  • Coriander(Dhania) powder- 1 spoon
  • Cumin(Jeera) powder- 1 spoon
  • Coriander leaves
  • Mustard oil
  • Salt to taste
  • If adding tomato then Sugar is to be added to get a balanced taste.
Procedure:
  • In a pressure cooker add the overnight soaked rajma seeds and add water and let it cook until Rajma seeds become soft(If needed open  pressure cooker and check the rajmas because each kind of rajma seeds take different time to cook).
  • In the mean time take ginger ,garlic and chillies and grind it to a paste.
  • Now take the coriander leaves cut out the roots and wash them. Now chop the leaves along with the stem(Stem actually adds flavour).
  • Take a Kadhai(cooking pot) add two teaspoons of mustard oil, add the paste and cook it until it turns a little brown(keep stirring). 
  • Add the coriander and cumin powder. Stir it well.
  • Add the rajmas along with water.
  • Add salt to taste. Let it cook. 
  • When you see the water has evaporated and gravy has become quite thick add tomato sauce/tomatoes . Stir to make it consistent and  add the coriander leaves and stir it well.
  • Then let it cook again until the gravy thickens.
  • When the gravy becomes thick Rajma is Ready to serve!
  • Garnish with coriander leaves. (Goes best with chappatis).
Not only the picture looks lucrative but the final outcome to taste will be more wonderful! Follow the steps carefully. Most importantly I don't edit any of my recipe pictures, it is served as it comes out.

Do try at home and I bet you will love it! Do follow, share and comment your views. I would love to hear from you!

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