Ask Your Recipe ! - Page 13

Mennu are you talking about spinach lasagnia? thats the only veg lasagnia i know....i have my recipe, but if i find online i'll post it..ok 😃

Originally posted by: sowmyaa

Mennu are you talking about spinach lasagnia? thats the only veg lasagnia i know....i have my recipe, but if i find online i'll post it..ok 😃

arre nahi sowmy

the one i had had lot of cheese in it and many veges

i think peas and some more but no spinach

i didnt see that

bt it was yummy

it was baked thing i knw that

Does any one know how to make Falafal?

can someone post easy recipes for snacks or anything using macaroni?how to boil macaroni so that it doesn't sag??

and any vegetarian recipes using mushrooms please?

hi

does anyone have the recipe for sanjeev kapoors sichuan sauce used in indochinese cooking

thanks

any way i could get a ras malai recipe for if??? i v tried from many books but no success. i feel that Mr.Sanjeev Kapoor will have a good n ezy recipe for 'ras malai'. PLEASE HELP - thanks

Originally posted by: twilight

any way i could get a ras malai recipe for if??? i v tried from many books but no success. i feel that Mr.Sanjeev Kapoor will have a good n ezy recipe for 'ras malai'. PLEASE HELP - thanks

Ingredients:-

-Freshly made 250 gms paneerfrom 2 lit milk
- 2 lit. of boiling sugar syrup
- 2 lit. of made sugar syrup

(for making 22 rassogollas)

Preparation :-

- Paneer when warm, mash itfine and make small balls.
- Dip them immediately in boiling syrup.
- From time to time you have to check the density of the boiling syrup with aspoon.
- If the boiling syrup thickens add a little water. The density of the syrupshould be same through out.
- You will find the Paneer balls in the boiling syrup getting larger in size.
- You have to boil the syrup and the balls for some more time until you find theballs getting smaller in size.
- Now take out the balls and dip them in the made syrup.
- Your Rassogolla is made, serve them hot.

Boiling syrup:

-In 2 ltrs of water add 1.5kg of sugar and boil.
-When the syrup boils remove a layer of white froth which surfaces on the top ofthe boiling syrup.
-If you can, strain the liquid to remove impurities.
-This syrup has to be kept boiling in which the Paneer balls are dropped.

Made Syrup:

-In 2 liters of water 1.1kgof Sugar should be added, boiled and cooled and kept aside to add theRassogollas in it.

( Thank you tisha )

Originally posted by: ALALMEIDA

hi

does anyone have the recipe for sanjeev kapoors sichuan sauce used in indochinese cooking

thanks

Sorry i couldn find sanjeev one 😳

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SICHUAN SAUCE Makes: about 1/2 cup 1 tablespoon hoisin sauce 1 tablespoon bean sauce 2 teaspoons plum sauce 1 tablespoon dry sherry wine 1 tablespoon chinese red vinegar 1 teaspoon chili paste 1 tablespoon soy sauce 1 tablespoon peanut oil 1 teaspoon minced garlic 2 chopped scallions 2 teaspoon minced ginger 1 teaspoon sesame oil Combine all the ingredients in a bowl except the peanut oil, garlic, scallions, ginger and sesame oil. Refrigerate in a closed container. When ready to use the sauce, heat the peanut oil in a wok. Stir fry the garlic, scallions and ginger for a minute. Add the sesame oil at the last minute. Combine all ingredients. This sauce is enough to season one pound of meat, fish or poultry. * http://www.chefdecuisine.com/ *