Angoor Rabdi/Rasmalai

Recently ours and my sissy's family had an lunch out, we have been to "Ohri's" Banjara which serves buffet, it's our first time to buffet in India, everything over there was yummy yummm...The lamb biryani over there was superb, I really enjoyed it to the best. BUT.......like always I was much inclined to desserts, there were more than 8-9 dessert items but only two of them caught my attention, one of them was this Angoor Rasmalai, which almost tastes like rasmali and the only difference is, the"Malai Balls" in ras are as small as grapes and one can gulp more than 2 at a time. I really fell in love with this Angoor sized malai balls and made them at home to relish many more..........................So if you also love to have them ....here comes the recipe.............................

Thing Required to make Malai Balls:

• 2cups Milk


• 1tsp. Vinegar


• 2cups Sugar


• 2cups Water

Method:

• Boil Milk, once it comes to rolling boiling add vinegar, reduce the heat and stir it until the milk is totally cuddled, then remove from the heat and allow to rest for 5min. this allows the cuddled milk(paneer) to settle on the top, then strain the mixture with clean cheese cloth.


• Hold it under running water for a minute to remove the vinegar traces from the paneer and gently squeeze out the excess water and had the cheese cloth for 15-20min. so that all the whey is drain out.


• Now remove the paneer and kneed it to fine paste/dough with heel of your palm and make the Malai ballas to the size of garbanzo beans(These balls grow in size once they are cooked). you will get nearly 35-40 balls of this size to this measurement.


• Now add 2cups of sugar and 2cups of water in a pressure cooker, stir well until it's dissolved, once the water gets to rolling boiling then add 20 paneer balls, close the pressure pan and cook them for about 3 whistles. Allow the pressure pan to cool naturally, once it's cooled remove the malai balls, keep them aside. Now add the remaining paneer balls to the sugar water in pressure pan and cook them. We have to cook them in two batches because these balls double in size once they are cooked.


• Once Malai balls are cooled squeeze out the sugar water in them and keep them aside.

Things Required to make Ras:

• 
  
  3cups FCM/Whole Milk


• 
  
  3/4cup Sugar


• 
  
  A pinch of Saffron


• 
  
  1/2tsp.crushed nuts for garnishing.

Method:

• 
  
  Boil the milk in heavy bottom pan, boil it until it is reduced to 1/2, stir in between to avoid sticking.


• 
  
  Then add sugar and saffron and cook till the sugar is dissolved, remove from the fire.


• 
  
  Then add the cooked Paneer Balls to the Ras and garnish them with nuts.


• 
  
  Refrigerate them and serve them chilled.

AkuVada/Keerai Vadai

This is little variation to normal Masala Vada, a healthy version, just by incorporating greens in it. I usually use Thotakura/Amaranath leaves, these leaves make Vadas more crispy and tasty.

Things Needed: 1cup.Channadal/senaga pappu, 1/2''ginger piece, 2bunches greens(roughly chopped) 2bunches coriander leaves(roughly chopped) 2no.cloves 1''Cinnamon 4cloves garlic 1/2tsp.coriander seeds 4no.green chillies 1no.onion(chopped) 2springs curry leaves salt to taste oil for deep frying.

Procedure:

• 
  
  Soak channadal for 2hrs.


• Grind dal, all the ingredients(except chopped Amaranath leaves, coriander leaves and onions) to a coarse paste by adding very little water( 2-3tbsp), if needed.


• Now add the ground paste to chopped greens and onions and mix well.


• Adjust the salt if needed.


• Make lemon sized balls with the above mixture and slightly flatten them with palms to make vadas.


• Meanwhile heat oil in the pan, once it's hot enough make vadas and drop them in the oil, and fry them till crisp/ til you get light golden brown color.

Note:

• Do not fry them on very high flame, the upper layer gets colored quickly and the inside part remains uncooked. Heat oil, once it's hot enough, reduce the flame and fry vadas.