Just Food Everywhere

Rasgulla are spongy dumplings made from chenna (cottage cheese) and cooked in a sweet syrup, a popular and beloved Indian dessert. Here's a recipe to guide you through making these delightful treats: Ingredients: For the Chenna: 1 liter full-fat milk 1 tablespoon lemon juice or vinegar For the Sugar Syrup: 1 cup sugar 2 cups water 1/2 teaspoon cardamom powder A few strands of saffron (optional) Instructions: Make the chenna: Bring the milk to a boil in a heavy-bottomed pan. Stir occasionally to prevent sticking. Add the lemon juice or vinegar: Once the milk comes to a boil, turn off the heat and slowly add the lemon juice or vinegar while stirring continuously. The milk will start to curdle and separate into chenna (curds) and whey (liquid). Strain the chenna: Place a muslin cloth or cheesecloth over a colander and strain the curdled milk. Rinse the chenna under cold water to remove any traces of lemon juice or vinegar. Squeeze the chenna: Gathe...

 Gulab Jamun are deep-fried dough balls soaked in a fragrant rose-flavored syrup, a classic and beloved Indian dessert. Here's a recipe to guide you through making these sweet treats: Ingredients: For the Dough: 1 cup (200g) milk powder (khoya) 1/4 cup (30g) all-purpose flour (maida) 1 tablespoon ghee, melted 1/4 teaspoon baking powder 1/4 teaspoon cardamom powder Pinch of salt Milk (about 2 tablespoons) For the Sugar Syrup (Chaashni): 1 1/2 cups (300g) sugar 1 cup (240ml) water 2 green cardamoms 1 small cinnamon stick 1/4 cup rose water For Frying: Vegetable oil for deep frying Instructions: Prepare the dough: In a large bowl, combine milk powder, flour, ghee, baking powder, cardamom powder, and salt. Mix well until crumbly. Add milk: Gradually add milk, a little at a time, while mixing until you can form a soft, pliable dough. Avoid overkneading. Shape the dough: Divide the dough into equal-sized balls, about the size of marbles. Roll each ball into a smooth ball between your pal...

Roti, also known as chapati, is a staple flatbread in Indian cuisine, loved for its simple yet satisfying flavor and versatility. Here's a recipe to guide you through making soft and delicious rotis: Ingredients: 2 cups (250g) whole wheat flour (atta) 1/2 teaspoon salt Water (about 1/2 cup or as needed) Ghee or vegetable oil (optional) Instructions: Prepare the dough: In a large bowl, combine flour and salt. Gradually add water, a little at a time, while mixing with your hands. Knead the dough for 5-7 minutes until smooth, elastic, and slightly sticky. If the dough feels too dry, add more water; if too wet, add a little more flour. Rest the dough: Cover the dough with a damp cloth and let it rest for at least 30 minutes. This allows the gluten to relax and makes the dough easier to roll out. Divide and shape: Divide the dough into equal-sized balls, about the size of golf balls. Roll each ball into a smo...

 Dosa, a thin and crispy crepe made from fermented rice and lentil batter, is a staple breakfast dish in South India. Here's a recipe to make this deliciousness at home: Ingredients: For the Dosa Batter: 1 cup (180g) long-grain rice (like basmati or idli rice) ½ cup (80g) urad dal (whole black gram) 1 teaspoon fenugreek seeds (methi) 1 tablespoon poha (flattened rice) Salt to taste For Seasoning: 1 tablespoon ghee or oil Mustard seeds, a pinch Curry leaves, a few 1 green chili, finely chopped (optional) For Serving: Sambar (South Indian lentil stew) Coconut chutney Ghee Instructions: Wash and soak: Rinse the rice, urad dal, and fenugreek seeds thoroughly. Soak them together in plenty of water for at least 8 hours, or overnight. Soak the poha separately for 30 minutes. Grind the batter: Drain the soaked ingredients and grind them in a blender or wet grinder with enough water to form a smooth and slightly coarse batter. Add poha and grind again. The batter should be thick and pourabl...

S amosas are iconic Indian pastries filled with spiced potatoes and peas, perfect as a snack or appetizer. Here's a recipe to make them at home : I ngredients: For the dough: 2 cups all-purpose flour (maida) 1/2 teaspoon salt 1/4 teaspoon ajwain seeds (carom seeds) 4-5 tablespoons ghee or vegetable oil Water (about 1/4 cup) For the filling: 4 medium potatoes, boiled and mashed 1 tablespoon oil or ghee 1 teaspoon cumin seeds 1/4 teaspoon black mustard seeds 1/2 teaspoon coriander seeds 1 tbsp fresh ginger, finely grated 1 tbsp green chilli, finely chopped (optional) 1/2 cup frozen green peas (thawed) 1 tsp garam masala 1/4 tsp amchur powder (dry mango powder) 1/2 tsp asafoetida (optional) 1/4 tsp cumin powder 1/2 tsp turmeric powder 1 tsp salt, to taste 2 tbsp coriander leaves, finely chopped For frying: Vegetable oil for deep frying Instructions: Make the dough: Combine flour, salt, and ajwain seeds in a bowl. Rub in the ghee or oil until t...

 Dal makhani is a popular Indian dish made with black lentils (urad dal) and kidney beans (rajma), cooked in a rich tomato-based gravy. Here's a basic recipe, with some variations and tips: Ingredients: For the lentils: 1 cup urad dal, rinsed and soaked for 4-6 hours 1/2 cup rajma, rinsed and soaked for 4-6 hours 3 cups water 1 teaspoon salt For the gravy: 2 tablespoons ghee or vegetable oil 1 large onion, finely chopped 2 cloves garlic, minced 1 inch ginger, grated 1 green chili, chopped (optional) 1 teaspoon ground coriander 1/2 teaspoon ground cumin 1/4 teaspoon garam masala 1/4 teaspoon turmeric powder 1/2 teaspoon red chili powder (adjust to your spice preference) 1 can (400ml) chopped tomatoes 1/2 cup heavy cream 1/4 cup cashew nuts, soaked in water for 30 minutes (optional) Salt to taste Fresh cilantro, chopped, for garnish Instructions: Cook the lentils: In a pressure cooker, combine the lentils, rajma, water, and salt. Close the lid and cook on high heat for 3-4 whistles. ...

 Butter chicken is a popular Indian dish featuring tender chicken pieces in a creamy tomato gravy. Here's a basic recipe, with some variations and tips: Ingredients: For the marinade: 1 kg boneless, skinless chicken thighs, cut into bite-sized pieces 1/2 cup plain yogurt 1 tablespoon lemon juice 1 tablespoon ginger-garlic paste 1 teaspoon garam masala 1/2 teaspoon turmeric powder 1/2 teaspoon red chili powder (adjust to your spice preference) 1/4 teaspoon ground cumin 1/4 teaspoon coriander powder Salt to taste For the gravy: 2 tablespoons ghee or vegetable oil 1 large onion, finely chopped 2 cloves garlic, minced 1 inch ginger, grated 1 green chili, chopped (optional) 1 teaspoon ground coriander 1/2 teaspoon ground cumin 1/4 teaspoon garam masala 1/4 teaspoon turmeric powder 1/2 teaspoon red chili powder (adjust to your spice preference) 1 can (400ml) chopped tomatoes 1/2 cup heavy cream 1/4 cup cashew nuts, soaked in water for 30 minutes (optional) Salt to taste Fresh cilantro, c...