ROSOGOLLA

U need:

Home made fresh paneer( cottage cheese): 2 cups
Sugar:  400gms
suji: 1 tsp
water: 3 and 1/2 cups
rosewater: 2 tsp


Method:
1.To make spongy rosogolla ensure there is not a trace of water in the paneer.
2. in a bowl add the paneer,suji and with the palm of your hand knead the paneer well gently.The kneading should continue till there are no lumps and the panner is super smooth.
3. In a pan add the sugar and water and let the sugar melt to make a thin syrup. If the sugar is slightly sticky between your forefinger and thumb then it is thin syrup.Make small marble sized balls from the paneer dough.
4.Gently drop these paneer balls into the sugar syrup.Cover the vessal and simmer.(8  mins)
5.Remove lid and add 2 tablspoon of hot water.This will allow the rosogollas to become soft and spongy.Simmer further.(8 to 10 mins)
6.Add another 2 tsblspoon of hot water. Simmer( 6 mins)Repeat this hot water process for another one time.
The rosogollas will now puff up and float on the top.Simmer( 5 mins)
7.Take a bigger vessel.Transfer the rosogolla along with the sugar syrup into it.Add 2 tablsp of cold water and rosewater.Cover and set aside. cool
8.Now serve the rosogollas  to your near and dear ones.


Note: 1. the paneer should be home made.as readymade ones may not give the silky softness of authentic rosogollas. You can get 2 cups+ paneer from 2 litres of milk.If excess paneer is there you can use it later to make sondesh or any side dish.
       2. Since rosogollas swell as they simmer in sugar syrup,make small balls.
       3.Sugar can be adjusted to taste.
Bon Appetite!!!!!!!!!!!

POTATO SEV

U need: 
Potatoes: 1/2 kg
besan ( gram flour): 3/4 cup
riceflour: 4 tablsp
White sesame seeds: 2 tablsp
pepper powder: 1 tsp
red chilli powder: 1 tsp
hot oil: 3 tablsp
salt to taste
oil for deep frying


Method:


1. Clean,boil and peel potatoes. In a bowl mash the potatoes till there are no lumps.To this add the other ingredients except the oil for frying.If need be sprinkle a little water to make the dough more pliable


2. Take the sev mould aslo called chakli mould and lightly grease the sev plate.Take a ball of the potato dough and pass this through the sev mould into the hot oil.Cook on both sides till light brown. Remove with the slotted spoon and drain excess oil on a kitchen towel.
3.When cool store in airtight jars.


Note: Very delicious and quick to make this potato sev can stay fresh for a week.


Bon Apetite!!!!!!

JHATPAT BHEL

U need:
Day old bread slices: 4
Potato chips: 1 cup crushed
Roasted peanuts: 3 tsp
minced onions: 2 tsp
minced green chillies:1/2 tsp
sev bhujiya: 2 tsp
coriander leaves: 2 tsp
oil to fry the bread
tomato ketchup: 1/2 tsp
salt to taste
chat masala: 1 tsp


Method:
1. Cut the bread to small bit slices.Heat enough oil and deep fry the bread.Transfer to a kitchen towel and remove excess oil.
2.In a bow put all the other ingredients along with the fried bread slices. Toss well.
3. Sprinkle some more coriander leaves and serve immediately .


Note: This tasty,crunchy bhel is super quick to make and super delicious to eat.
Bon Apetite!!!!!!!