Easy home made rasagullas

Ingredients:

4 cups milk
11/2 cups sugar
2 tablespoon lemon juice

Method:

1. Boil the milk for 6-7 mins
2. Add the lemon juice to the boiling milk and stir occasionally. You can see the milk and water separating. At this point switch off the flame.
3. Using a clean Cotten cloth filter the panner separated from milk. Drain the water completely.
4. Using your hands smash the panner nicely and make small size rasagullas.
5. Add 4 1/2 cups of water and 1 1/2 cups of sugar for syrup. Sugar syrup doesn't have to be very thick.
6. When the syrup is done add the rasagullas to the syrup. Do not switch off the flame. Leave the rasagullas in the syrup for 7-8mins  in medium flame.
7. Refrigerate the rasagullas for 1 hr and serve cold. 

Best pancake recipe

Say good bye to the ready made pan cake mixes! Once you taste this home made recipe, you will definitely agree they are better than the ready made pan cakes.

Ingredients:

1. 1 1/2 cups all-purpose flour

2. 2 tablespoons sugar

3. 2 teaspoons baking powder

4. 1/2 teaspoon baking soda

5. 1/2 teaspoon salt

6. 1 1/4-1 1/2 cups milk

7. 2 eggs

8. 1 teaspoon vanilla (optional)

9. 2 tablespoons vegetable oil

Method:

1. In a bowl, mix together all the dry ingredients.

2. Make a well in the centre and pour in the milk.

3.Start with 1 1/4 cups milk, adding up to another 1/4 cup if necessary, as you mix it with the flour.

4. Add the two eggs, vanilla and oil to the mixture and whisk nicely without any lumps. 

5. Heat a frying pan (if it is not non-stick, you will need to melt a bit of butter or oil in it) and when hot, pour in some pancake mix.

6. When the pancake starts to bubble on top and is golden brown on the cooked side, turn it and continue cooking until both sides are golden brown.
7. Repeat this process for remaining batter.Maintain in medium flame.

8. Serve hot with maple syrup or honey and butter. 

Kandarappam - traditional indian-chettinadu sweet

Kandarappam is a traditional sweet from the south India's famous chettinadu cuisine. It is prepared for all important festivals and  poojas. It is a healthy and tasty snack.

Ingredients:

1. Raw rice - 1 cup

2. Par boiled rice( idly rice) - 1 cup

3. Urad dhal - 1/4 cup

4. Peeled broken green gram/moong dhal - 1 tablespoon

5. Toor dhal - 1 table spoon

6. Channa dhal/bengal gram - 1 table spoon 

7. Pinch of salt

8. Jaggery - 1 1/2 cup

9. Grated coconut - 1/2 cup

10. Elachi/cardamom - 5-6

11. Oil for frying 

Procedure:

1. Soak the rice and dhal for 2 hours.

2. Grind everything except grated coconut, jaggery and elachi for 10 mins.

3. Finally add the jaggery, grated coconut and cardamom to the batter. Batter should be in dosa or pan cake consistency.

4. Take a frying wok and add required amount of oil for deep frying the appam.

5. When the oil gets heated (not smoking hot), immediately reduce the flame and maintain in low - medium flame. Take a ladle of batter and pour slowly into the oil. Wait for few seconds. When appam raises turn it other side and cook for few seconds.Appam will not take much time to cook. When appam turns light brown, remove it from the oil. 

6. Now serve hot. It is very tasty when it is hot.