T&T : Sailu's Food Roundup

Exploring Sailu's Food was a very nice and tasty experience. With all those beautiful photos and tasty recipes, it was a great experience. Received many entries from my dear friends also. Thanks a lot to all my blogger friends for their response. I had tried 2 recipes from her. Both came out excellent. But posted only one, didn't have the time to post the other one.

So finally here comes the roundup.

Priya Srinivasan Of Enveetu Kitchen has tried out Mint Coconut Chutney

 SS Of  SS blogs here has tried out Lasooni Dal

Nandini Of Nandini's Food Page has tried out Aval Payasam

Next she has also tried out French Beans Fritters from here

She also tried out Kovakkai Stir Fry from here

She also tried out Stuffed Kovakkai from here

Nandini has also tried Spinach Black-eyed Peas Fritters from Here

Nandini also tried out Mango Dal from Here

Sumi of Sumi's Kitchen has tried out Methi Murg

Umm Mymoonah Of Taste of Pearl City has tried out Chicken Pickle

Kanchan Of Kitchen Gossip has tried Aloo Bhendi from Here

Menaga Of Sashiga has tried Tomato Pickle from Here

Sheba of Art, Food and Travel Chronicles has tried Tomato Dosa

Vanessa Of Sweet Artichoke has tried Bitter Gourd Stir Fry from Here

PJ of Seduce your tastebuds has tried French beans in peanut sauce

Priya of Priya's Easy N Tasty Recipes has tried Royallu Mudda Kura from Here

Priya of Priya's Easy N Tasty Recipes has also tried Andhra Chicken Pickle from Here

Priya of Priya's Easy N Tasty Recipes has also tried Fennel Flavored Egg Curry from Here

Priya of Priya's Easy N Tasty Recipes has also tried Nimmakaya Charu from Here

Jayasri of Samayalarai-cookingisdivine has tried  BEERAKAYA PAALU POSINA KURA

Jayasri of Samayalarai-cookingisdivine has also tried NIMMAKAYA PAPPU , BEERAKAYA THOKKU PACHADI AND KAKARAKAYA KARAM

Kiran of SUMADHURA has tried Coconut Rice from Here

Priya of Mharo Rajasthan's Recipe has tried Gulab Jamun

And she has also tried French Bean Fritters

I once again thank all my blogger friends who had all sent their enthusiastic entries and have showed their luv and gratitude towards Sailu's Food.

Please remember to send in your entries for T&T : Zlamushka's Spicy Kitchen. This time it is her blog itslef which is being Tried and Tasted. For details please visit http://delightsofcooking.blogspot.com/2010/05/may-2010-tried-tasted-event-zlamushkas.html. Last date to receive entries : 10th June

ICC April Challenge : Rasmalaai

Rasmalaai is a traditional South-Asian sweet. Rasmalaai consists of soft, spongy flattened balls of Paneer floating in sweet condensed milk which is delicately flavoured.

So this month's Indian Cooking Challenge , a monthly event by Srivalli of Spicing Your Life, was this lip-smacking Rasmalaai.

It was the first time I was trying to make Rasmalaai at home. And to my surprise it was dam easy to make. And so delicious that my children also relished eating them. I was floating in the heavens seeing the soft spongy balls of Paneer floating on the Ras.

Making Rasmalaai is a easy, step by step process. First step is to make the flattened Paneer Balls. The next step is to soak them in sugar syrup. And the final step is to prepare the condensed slightly sweetened milk.

Let us have a look at the recipe now.

Ingredients:


Milk - 3 litres (2 litres for making paneer and 1 litre for making Rasa/Condensed Milk)
Vinegar- 3 tbsps
Water-5 cup
Sugar- 16 tbsp (8 for Sugar Syrup and 8 for Rasa/Milk Syrup)
Saffron- 8 pieces
Pista-10 finely chopped
Maida flour- 1 tsp
Cardamon-2 (crushed)

Method:


Ist step : Preparation of Paneer

IInd step : Preparation of Sugar Syrup

IIIrd step : Preparation of Milk Syrup/Rasa


I. Preparation of Paneer :

Boil 2 litres of milk. When the milk boils, add vinegar. wait for a minute or two. the paneer will start floating on top and the whey water will stay on the bottom of the vessel. Now with a muslin or a cotton cloth, filter the paneer and pour 2 cups of water on it, to remove the sourness of vinegar and then tie it well and let it hang on for one hour, till the whey water drops out and squeeze them well. Now transfer the paneer to a broad vessel and knead it to make a soft spongy dough. Knead it atleast for about 5 minutes or till there is not much of moisture content left in it. Now add a spoon of maida flour to the paneer and make small flattened ball. Keep the size little small since it will almost double its size in the sugar syrup.


Do not throw away the whey water, let it get soured for about 1 week. After that pour it into a bottle and refrigerate it. This soured whey water will be good for one year of time. When you want to make paneer, you can use this whey water instead of vinegar/lemon juice.



II. Preparation of Sugar Syrup:

In a wide-bottomed pressure cooker, add three cups of water and eight table spoons of sugar. Now when it boils, add the paneer balls one at a time. If you have kneaded well the paneer, the balls will not break. Let it get pressure cooked for 10 minutes in slow flame or for 2 whistles.

After the steam is relaesed open the cooker. The Paneer balls would have doubled in size. Slightly press each and every ball to remove the excess sugar syrup.


III. Preparation of Condensed Milk/Rasa:

When you are starting to prepare sugar syrup. start making milk syrup/rasa side by side. Have one litre of milk in a wide bottomed vessel and let it boil and get reduced into half of the quantity. Add eight table spoons of sugar and mix well. Add saffron and crushed cardoman to it and mix well. Put the paneer ball's into the rasa/milk syrup. Cool it down and refregirate it.

Serve with chopped pistachios on top. Though the process looks long when written down, its very easy and worth a try.

May 2010 : Tried & Tasted Event - Zlamushka's Spicy Kitchen & Event Take Over Announcement

Surprised are you with the Title of this post. Yes, it is true. This month it is Zlamushka's Spicy Kitchen Blog which going to be tried and tasted by us. Tried & Tasted Event is the brain child of Zlamushka.

So here it is in her own words on, Why she started this event? What was the necessity of starting this event?

"Bookmarks and RSS readers are great. They keep your favourite recipes neatly organised. Yet regardless of which tag they bare, Sweet, Indian, Bread, Curry, Vegetarian,… you name it, I am quite positive that similarly to mine, they all fall into one general category: To-be-tried-SOON!

And I am pretty sure that this crosses your mind each time you hit the update button. Soon, however, never comes and when it does, it is fairly difficult to decide which one we should try.

Yesterday, I caught myself bookmarking more new wanna-tries again (sigh). I accidentally happened to browse all the “Starred items” I already piled up and the list was just unbelievably long. I cannot help it, I am curious to try em all!....

So here is when I thought to myself: All righty, this is not going anywhere. I need to start re-creating all these “ooh-aah” mouth drooling yummies. Slowly and systematically! And that was when I created a new folder “Tried and Tasted”… Cute folder, yet empty.

And so here it starts - Tried and Tasted (T&T) – a monthly event of appreciation of other blogs - an opportunity to thank your fellow bloggers for sharing their recipes by re-creating them. Peek into their kitchen to see what’s cooking and go for it! Take it, make it and say it!

Having your recipes lead somebody else’s kitchen is a divine feeling. Trust me, I know what I am writing about. Couple of weeks after posting my Raisin Stuffed Chili Pepper Pickle, I was extremely excited to read Joey of 80 Breakfasts writing about how she made them…

The aim of T&T is similar – to explore other foodies tastes, appreciate them and confirm that their recipes are worth it!"

Reading her writing itself makes us feel, yes we also like to appreciate our fellow bloggers this way. This is a wonderful way isn't it to show our gratitude towards our fellow bloggers for their lovely and hard work. Isn't it?

So I thought it's high time now that we thank such a nice person for her good thought, a beautiful event and for her nice blog.

So here are the simple rules for it :

1. 
   
   Cook any recipe(s) from Zlamushka's Spicy Kitchen and post about it. Stay as true to the original recipe(s) as possible. Therefore, there is no need for re-posting it, simply link to the original post :-)
2. 
   
   There is no time-frame for the original recipe. It can be as old as my grand-mother or as fresh as a mung bean sprout.
3. 
   
   Have you cooked from Zlamushka's Spicy Kitchen before? As this event is all about tasting and reflecting on the taste, older posts are also welcome. Simply link to this post and mention T&T event.
4. 
   
   Link your post to HERE (feel free to use the logo which will be up soon) and to the original post i.e. http://www.burntmouth.com/2008/04/tried-and-tasted-event-to-show-how.html.  Please always link to both sites, so both blogs are given credit and you are avoiding copyright fuss. 
5. 
   
   Send me an e-mail (kitchenchronicles1(at)gmail(dot)com) with Subject : T&T May 2010, your name, your post URL as well as the original URL and a picture (300px by height, please).
6. 
   
   Deadline is the June 10th, 2010 and the round up will be posted within a week.
7. 
   
   Non-bloggers are more than welcome to participate (after all, our posts are mainly being written for them). Simply e-mail me with your experience of what you cooked and please include a picture.  

This beautiful logo is designed by Ksenia of Tales Of A Spoon. Thanks a lot Ksenia.

 Here is one more important announcement. Since Zlamushka is busy nowadays she was finding it difficult to keep the T&T event going on. And so she has passed on the event to me. That was very greatful of you dear Zlamushka. Though I am taking over the event from her, she remains to be the mother of the great T&T event.

TELL US HOW WE COOK!

Do any of you bloggers out there want to be cooked from? If so, e-mail me or submit your comments here. The question you need to answer for yourself first is: “Do you dare being tasted?”

SHOWING OUR GRATITUDE : FUTURE HOSTS

Do any of you bloggers out there want to show your gratitude towards your fellow bloggers? If so, please let me know through e-mail or by leaving a comment here.