Paneer Wings

Ingredients

For Paneer Wing

1. Bread crumbs-5 tblspn
2. All purpose flour- 1 tblspn
3. Corn Flour- 2tspn
4. Milk- ½ cup
5. Paneer- 250 gms

Spicy Sauce:

1. ½ cup butter melted
2. ½ cup butter
3. Tabasco Sauce- 4 tblspn
4. Brown sugar/ white sugar- ¾ tsp
5. Salt- 1 tsp
6. Paparika- 1 tsp
7. Balsamic Vinegar- 1 tsp
8. Cayenne Pepper- 2 tblspn
9. Chilli Sauce- 1 tsp

Method:

1. In a bowl mix all the ingredients of Sauce and mix well and keep aside
2. Take a bowl mix all purpose flour, Corn flour, bread crumbs, milk and mix well and make a thick batter.
3. Cut Paneer in cub and dip them in thick batter, mix slowly so that paneer doesn’t break and the batter gets coated on paneer.
4. In a fry pan, heat oil to the frying level put the batter coated paneer and deep fry till all the side gets dark golden brown.
5. Now dip this Paneer wings in spicy sauce and serve this with Ketchup.

Note:

• You can interchange Paneer with Chicken 

Rajasthani Malpua

Yummy Malpua

Ingredients:

1. Milk-1.25 litres
2. Maida- 5 spoons
3. Sugar 2.5 cups
4. Chopped dry fruits to sprinkle
5. 12-15 threads of safrron
6. Desi ghee- 250 gms for frying

Method:

1. Boil milk and cook it at low flame to make milk thick and cook it till milk remains to half of the quantity
2. Let this thick milk cool down
3. Spilt this thicken milk in 2 portion now add ½ cup of sugar to one portion and maida in second portion
4. Beat the mixture of maida and thicken milk nicely so it become smooth paste
5. Now cover this mixture  and keep it aside for 3-4 hours
6. In the meantime add remaining sugar and 2 cups of water in a pan and cook it for 15 minutes after it comes to boil, Sugar syrup is ready.
7. After 3.5 hours, Pour ghee in kadhai and heat it at medium flame
8. When ghee heats up pour the mixture in kadhai smaoothly, u dnt have to give a shape it will automatically take a round shape.
9. U can cook 2 malpua in one time, as it need enough space to fry in ghee
10. Fry malpua from both the side till it turn to dark brown in colour
11. Now put these fried malpua to the sugar syrup and leavefor 15-20 minutes so that they become soft
12. After 15 minutes remove malpua from sugar syrup and place it in a plate, design the malpua with first portion of thicken milk and sprinkle shredded dry fruits and saffron threads on it

Yummy malpuas are ready.

White Rasgulla, Chene

Mouth Watering Rasgullas

Ingredients:

1. Milk: 1 Litre
2. Lemon:1
3. Sugar: 1 Coffee Mug
4. Corn Flour: 1 spoon

Method:

1. Take a donga, pour milk and boil milk. AS it simmers put the juice of lemon in boiling milk and turn off the gas. After 5 mins Put 5 ice cubes and keep it to cool down.
2. As the liquid cools down drain all the liquid off using a malmal cloth or you can even use a cotton hanky if malmal cloth is unavailable.
3. As all the water drains off, take the chena in a bowl(big sufficient to knead the dough) and corn flour and knead well without leaving any lumps.
4. Divide the dough in 15 equal portions and make small balls of it
5. In a cooker take 4 full coffee-mugs of water,  add 1 coffee-mug of Sugar and bring it to boil so the sugar dissolves completely.
6. Put the balls in boiling sugar syrup in cooker and cover the cooker with its lid removing the whistle so that steam flows out continuously. Cook it for 20 minutes on the stove.
7. After 20 minutes turn off the gas and keep it aside to cool. As the cooker cools down  shift the half ready rasgullas along with the syrup in bowl and refrigerate it for 5 hrs.
8. After 5 hours delicious rasgullas are ready to serve.

TIPS:

• Keep enough space in cooker as the balls will turn double the size while cooking.
• Dough should be wet that you feel wetness in your palm making balls till 15-20 seconds.