Chicken Rolls

Ingredients:

• 2 tablespoons canola oil
• 1/2 cup finely minced red onion
• 1/4 cup finely minced red bell peppers
• 2 tablespoons minced ginger
• 1 tablespoon minced garlic
• 1/4 cup sliced bamboo shoots
• 1/4 cup finely chopped celery
• 2 cups chopped chicken breast
• 1/4 cup soy sauce
• 1 cup julienned green cabbage
• 1/2 cup shredded carrots
• 4 cups rice bran oil or canola oil
• 12 egg roll wrappers
• 2 avocados, sliced into 24 pieces
• 1 egg mixed with 1 tablespoon milk
• Jarred sweet chili sauce, for dipping

Preperation:

In a saute pan over high heat, add canola oil. Saute red onions and bell peppers until translucent. Add ginger, garlic, bamboo shoots, celery, chicken, and cook for 5 minutes over medium heat. Deglaze pan with soy sauce. Cool mixture.
In large bowl combine cabbage, carrots and chicken mixture.
In medium saucepan, heat rice bran oil to 350 degrees F. Oil needs to be deep enough to keep egg roll from touching bottom of pan. Add more oil, if needed.
To roll egg rolls, layout egg roll skin with corner facing you, place approximately 1/12th of mixture on roll and place 2 pieces of avocado on top of mixture. Fold corner over mixture, and then fold outside corners over the mixture, making a roll, 4 to 5-inches wide. Roll firmly, being careful not to tear wrapper, and seal the final edge with egg wash.
Dredge the egg roll in egg wash, allow excess to drain off and submerge egg roll in oil. Fry until golden brown, about 3 to 4 minutes. Drain on sheet tray lined with a cooling rack.

Kakinada Khaja

Ingredients:
1 Kg All Purpose flour/ Maida
200 gms Vanaspathi Dalda
Cooking Soda a pinch
1 & 1/2 kg Sugar
1 tbsp Maida for dusting
3 tsp Gram flour

Preperation:

For the dough:

1. Shift Soda along with the flour in a wide bowl. Add the dalda, Gram flour and crumble well. Then slowly add water and knead to a pliable dough. It should be of medium softness and not to stiff. Knead till you get that smooth texture on the dough.
2. Cover the dough a wet muslin cloth and let it rest for 1/2 hour. Then knead again and divide to 6 equal size balls.

For the Sugar Syrup

1. Meanwhile, have the sugar melting over a pan.
2. Remove scrum if any, then bring it to a boil.
3. Cook till you get a consistency of one thread.
4. This you can confirm, by touching the syrup with your thumb and index finger, when you move, you will find one thread forming. Switch off the heat and cover with lid.

For Making the Kaja

1. Roll the ball into string as you would do when making puris. You will get a thick rope. Refer Viji's poori post to know how the roll will look. Using a knife, cut into 1" thick pieces.
2. Turn to the thick side and press straight into a Oblong shape.
3. Heat a kadai with oil. Since the dough is mixed with Vanaspathi, it does not absorb much of oil. Once its hot, drop in the rolled out kajas gently and cook in sim. The entire batch has to be fried in sim, so add enough to cover the oil. Turn to the other side to cook evenly.
4. Once they are done, drain the kajas and drop them into sugar syrup. Gently press in so that , it soaks the sugar. Let it soak for 2 - 5 mins, then remove and spread for it to cool.
5. Fry all of them the same way and allow to cool before storing them.

Madatha Khaja

Ingredients:
Maida-2cups
Baking powder-1/4tsp
Sugar-2cups
Water-1/4cup
Oil for deep-frying
Rice flour-1/4cup
Crisco Shortening-4tbsp
Ghee-4tbsp

Preperation:

Make a dough (as for chapatti) from Maida, baking powder, water & Crisco
Make sugar syrup with water & sugar & keep aside.
Mix 3tbsp of rice flour with melted gee & keep aside.
Now take a medium sized dough ball & roll it into thin roti
Spread the rice flour & ghee mixture over it & roll the roti tightly like a mat & cut into small pieces & press lightly.
Heat oil on medium heat & deep-fry them slowly to golden brown.
Remove & put them into sugar syrup let soak for at least 20mts, remove & let cool.

Ras Malai

Ingredients:

Whole Milk-2 litres

Sugar- 1 ½ to 1 ¾ cups

Almond and pista flakes-1/4 cup

Safforon-1/4 tsp

Cardamom Powder-1 tsp

Lemon juice -2 tabs

Preperation:
For making ras malai we need to make fresh paneer or called as chenna in India so here is how to make chenna???

• Boil 1 litre milk in a pan and wait till it starts boiling.

• Once it starts boiling reduce heat and add lemon juice slowly.

• Now when milk fat gets separated from water then filter this with a cotton thin cloth and add some cold water.

• Adding cold water will help you to make soft chenna and even the lemon smell also will go off.

• Now squeeze the whole water or you can hang up the cloth, putting a knot in that, for few minutes.

• After draining the water completely, remove the chenna on a wider plate or put on a clean surface, mash up with hand nicely (you can use food processor also for smoothing up the chenna).

• Once you mashed up the chenna nicely, then it will turn like roti daugh and you can make balls easily from it.



Now we need to make rasgullas from chenna.

• Take a wide mouth pan with lid and add 5 cups of water along with 1 cup of sugar. Boil it.

• Make equal size of balls from chenna daugh and flatten it with your hand. While making balls remember that size of rasgulla will become double once it goes to boiling sugar water.

• Now add this flat rasgullas in boiling sugar water and boil in high flame for about 20-25 minutes or till it is cooked and double in size.

• Then remove it from sugar water and allow it to cool down.

• Once rasgullas are cooled then take each rasgulla in between your two palms and squeezes the water from it.

• Keep in serving bowl.

Method for making Rasa

• Now take a heavy bottom pan and add another liter of milk along with ½ to ¾ cup of sugar.

• Put it on medium flame and keep steering it till it becomes half in quantity.

• In middle when milk has reduced ¼ quantities then add safforn, cardmom powder and half of dry fruits.

• Once milk is halved in quantity switch off the flame and add this rasa on top of rasgullas.

• Keep in fridge for about 25-45 minutes.

Ras Malai

Ingredients:

Whole Milk-2 litres

Sugar- 1 ½ to 1 ¾ cups

Almond and pista flakes-1/4 cup

Safforon-1/4 tsp

Cardamom Powder-1 tsp

Lemon juice -2 tabs

Preperation:
For making ras malai we need to make fresh paneer or called as chenna in India so here is how to make chenna???

• Boil 1 litre milk in a pan and wait till it starts boiling.

• Once it starts boiling reduce heat and add lemon juice slowly.

• Now when milk fat gets separated from water then filter this with a cotton thin cloth and add some cold water.

• Adding cold water will help you to make soft chenna and even the lemon smell also will go off.

• Now squeeze the whole water or you can hang up the cloth, putting a knot in that, for few minutes.

• After draining the water completely, remove the chenna on a wider plate or put on a clean surface, mash up with hand nicely (you can use food processor also for smoothing up the chenna).

• Once you mashed up the chenna nicely, then it will turn like roti daugh and you can make balls easily from it.



Now we need to make rasgullas from chenna.

• Take a wide mouth pan with lid and add 5 cups of water along with 1 cup of sugar. Boil it.

• Make equal size of balls from chenna daugh and flatten it with your hand. While making balls remember that size of rasgulla will become double once it goes to boiling sugar water.

• Now add this flat rasgullas in boiling sugar water and boil in high flame for about 20-25 minutes or till it is cooked and double in size.

• Then remove it from sugar water and allow it to cool down.

• Once rasgullas are cooled then take each rasgulla in between your two palms and squeezes the water from it.

• Keep in serving bowl.

Method for making Rasa

• Now take a heavy bottom pan and add another liter of milk along with ½ to ¾ cup of sugar.

• Put it on medium flame and keep steering it till it becomes half in quantity.

• In middle when milk has reduced ¼ quantities then add safforn, cardmom powder and half of dry fruits.

• Once milk is halved in quantity switch off the flame and add this rasa on top of rasgullas.

• Keep in fridge for about 25-45 minutes.

Soan Papidi

Ingredients:
 

1 1/4 cup gramflour

1 1/4 cup plain flour

250 ghee (clarified butter)

2 1/2 cups sugar

1 1/2 cup water

2 tbsp. Milk

1/2 tsp. cardamom seeds

Preparation:
1. Sift both flours together. Then heat Ghee in a pan.
2. Add flour mixture and roast on low heat till light golden. Keep aside to cool a little, stirring occasionally.
3.Now make syrup out of sugar, Bring syrup to 2 1/2 thread consistency Pour at once into the flour mixture.
4. Beat well with a large fork till the mixture forms thread like flakes. Pour onto a greased surface and roll to 1" thickness lightly.
5. Sprinkle the cardamom seeds and gently press down with palm.
6.Cool, cut into squares, Store in airtight container.

Kalakand

Ingredients:
   
• 2 liters Milk
• 1/2 cup Sugar
• 1/2 tsp Citric acid
• 1/2 cup Water
• 1/2 cup Chopped Nuts (pista, almonds)

Preperation:
•    Dissolve citric acid in water.
•    Boil 1 litre of milk in a pan.
•    Add citric acid solution as it comes to boil.
•    Once the chenna settles, sieve through muslin cloth, press out excess water, take in a plate and press down.
•    Now put the remaining milk to boil.
•    Add cheena and boil till it turns thick
•    Now add sugar and cook till the mixture turns lumpy.
•    Spread it over a greased plate, allow to cool and sprinkle chopped nuts.
•    Once set, cut it into square pieces and serve.