Preparation:10 mins
Cook: 30 mins
Total Time: 40 mins
Servings: Makes 4 serving
Ingredients
To Make A Green Smooth Paste
2 garlic (lehsun) cloves
1 slit green chilli
of ginger (adrak)
10 to 12 mint leaves (phudina)
1/2 cup fresh coriander (dhania)
Other Ingredients
2 tbsp toovar (arhar) dal
2 tsp tamarind (imli) pulp
salt to taste
1 tsp cumin seeds (jeera) powder
2 tsp coriander (dhania) seeds powder
1 tsp freshly ground black pepper powder powder
1 tsp chilli powder
1/2 tsp mustard seeds ( rai / sarson)
5 to 6 curry leaves (kadi patta)
1 pinch of asafoetida (hing)
1 tsp oil
Method
Wash and pressure cook the dal in a pressure cooker with enough water for 2 to 3 whistles or till it is cooked well.Allow the steam to escape and open the lid, add 3 cups water, green smooth paste, salt, cumin seeds powder, coriander seeds powder, pepper powder and chilli powder and bring to a boil.Add tamarind pulp and simmer on a slow flame for few minutes.Heat oil in a small non-stick pan, add mustard seeds. When the seeds crackle add curry leaves and asafoetida and add to the above rasam mixture.Bring to a boil and serve hot with rice or any starter.
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Friday, August 28, 2015
Rice Kheer
Preparation:30 min
Cook: 30 min
Total Time: 601 hours
Servings:
Ingredients
100 gms rice (chawal)
1 tin of condensed milk
1 ltr milk
chopped mixed nuts and cardamom (elaichi) powder for decoration
Method
Wash rice and pressure cook in milk for 10 minutes (or cook on slow fire, till rice is soft). Add condensed milk and cook for another 5 to 7 minutes, stirring continuously, until the kheer reaches a desired consistency. Remove from fire. Serve garnished with nuts and cardamom powder. If kheer is served chilled, keep it a little sweeter because cold kheer tastes less sweet than hot kheer.
Cook: 30 min
Total Time: 601 hours
Servings:
Ingredients
100 gms rice (chawal)
1 tin of condensed milk
1 ltr milk
chopped mixed nuts and cardamom (elaichi) powder for decoration
Method
Wash rice and pressure cook in milk for 10 minutes (or cook on slow fire, till rice is soft). Add condensed milk and cook for another 5 to 7 minutes, stirring continuously, until the kheer reaches a desired consistency. Remove from fire. Serve garnished with nuts and cardamom powder. If kheer is served chilled, keep it a little sweeter because cold kheer tastes less sweet than hot kheer.
Cracked Wheat and Oats Kozhukattai
Preparation:5 mins
Cook: 25 mins
Total Time: 30 mins
Servings: Makes 4 serving
Ingredients
1 cup broken wheat (dalia)
1 cup quick cooking rolled oats
1/4 cup dessicated coconut
salt to taste
4 cups water
1 tsp coconut oil
1/4 tsp mustard seeds ( rai / sarson)
1 whole dry kashmiri red chilli
1/2 tsp urad dal (split black lentils)
1/2 tsp chana dal (split bengal gram)
a pinch asafoetida (hing)
Method
Dry roast the broken wheat and oats till a nice aroma comes.Put it in a blender and blend it coarsely. Transfer to a plateAdd oil to the pan. After the oil is hot, temper with mustard seeds, urad dal, chnna dal, red chilli and asafoetida.After it splutters, add 4 cups of water, coconut and salt to taste. Bring to boil.Once the water starts boiling add the broken wheat and oats, mix well and cook till all the moisture evaporates and broken wheat and oats are half cooked.Sprinkle some water if required.Remove from the flame and cool.Form balls with it when the half cooked wheat and oats are not too hot to handle.Let it not cool too much, at the same time, it should not hurt the hands.Steam the balls in a steamer for 8 to 10 minutes or till they are cooked.Serve hot.
Cook: 25 mins
Total Time: 30 mins
Servings: Makes 4 serving
Ingredients
1 cup broken wheat (dalia)
1 cup quick cooking rolled oats
1/4 cup dessicated coconut
salt to taste
4 cups water
1 tsp coconut oil
1/4 tsp mustard seeds ( rai / sarson)
1 whole dry kashmiri red chilli
1/2 tsp urad dal (split black lentils)
1/2 tsp chana dal (split bengal gram)
a pinch asafoetida (hing)
Method
Dry roast the broken wheat and oats till a nice aroma comes.Put it in a blender and blend it coarsely. Transfer to a plateAdd oil to the pan. After the oil is hot, temper with mustard seeds, urad dal, chnna dal, red chilli and asafoetida.After it splutters, add 4 cups of water, coconut and salt to taste. Bring to boil.Once the water starts boiling add the broken wheat and oats, mix well and cook till all the moisture evaporates and broken wheat and oats are half cooked.Sprinkle some water if required.Remove from the flame and cool.Form balls with it when the half cooked wheat and oats are not too hot to handle.Let it not cool too much, at the same time, it should not hurt the hands.Steam the balls in a steamer for 8 to 10 minutes or till they are cooked.Serve hot.
Rava Idli
Preparation:10 minutes
Cook: 20 minutes
Total Time: 30 mins
Servings:
Ingredients
250 gms semolina (rava)
300 gms curds (dahi)
2 green chillies
1 tbsp coriander (dhania) leaves
1 spring of curry leaves (kadi patta)
10 cashewnuts (kaju)
salt to taste
mustard seeds ( rai / sarson)
1 tsp fruit salt
1 tbsp oil
Method
Heat the oil.put mustard seeds whenit cracks, add cashew fry until it becomes golden brown. add green chillies,corriande leaves, curry leaves. fry till the raw smell didappears,add soojiRoast until the raw smell disappears.remove from the fire.add curs,and eno's fruit salt. and common salt and mix it well. if the batter is not in pouring consistency add little bit of water to it.Grease the idli moulds and pour the mixture and steam till the idlis are done.Servr this with coconut chutney.For coconu chutneyGreen chillies, corriander leavesCoconut one cup tamarindSalt and apinch of sugarGrind all these ingredientsSeason"}]
Cook: 20 minutes
Total Time: 30 mins
Servings:
Ingredients
250 gms semolina (rava)
300 gms curds (dahi)
2 green chillies
1 tbsp coriander (dhania) leaves
1 spring of curry leaves (kadi patta)
10 cashewnuts (kaju)
salt to taste
mustard seeds ( rai / sarson)
1 tsp fruit salt
1 tbsp oil
Method
Heat the oil.put mustard seeds whenit cracks, add cashew fry until it becomes golden brown. add green chillies,corriande leaves, curry leaves. fry till the raw smell didappears,add soojiRoast until the raw smell disappears.remove from the fire.add curs,and eno's fruit salt. and common salt and mix it well. if the batter is not in pouring consistency add little bit of water to it.Grease the idli moulds and pour the mixture and steam till the idlis are done.Servr this with coconut chutney.For coconu chutneyGreen chillies, corriander leavesCoconut one cup tamarindSalt and apinch of sugarGrind all these ingredientsSeason"}]
Ponk-ratalu Pattice
Preparation:25 mins
Cook: 10 mins
Total Time: 35 mins
Servings: Makes 6 pattice
Ingredients
For The Pattie
4 large potatoes
1 medium sweet potato (shakarkand)
salt to taste
corn (makai ke dane) flour for rolling
oil for cooking
To Be Mixed Into The Stuffing
1 cup ponkh
1/4 cup chopped coriander (dhania)
1/4 cup grated coconut
1/2 tbsp ginger (adrak) paste
1/2 tbsp green chilli paste
1 tbsp chopped green garlic (hara lehsun)
16 raisins (kismis)
1/4 tsp garam masala
1/4 tsp lemon juice
sugar to taste
salt to taste
Method
Boil the potato in a pressure cooker, remove the skin add salt and mash it.Peel, steam and mash the sweet potato add the salt and mix properly.Make 8 equal sized balls of sweet potato and 8 balls of potato with the help of little oil.First take sweet potato ball and flatten it.Add the ponkh mixture in the center and fold ratalu to make a pattie.Then take potato ball, flatten it and cover the stuffed sweet potato ball.Now press the ball lightly with your hand.Roll it in corn flour and cook it on nonstick tava with little oil.Repeat the process with the remaining ingredients.Serve it with the chutney of your choice.
Cook: 10 mins
Total Time: 35 mins
Servings: Makes 6 pattice
Ingredients
For The Pattie
4 large potatoes
1 medium sweet potato (shakarkand)
salt to taste
corn (makai ke dane) flour for rolling
oil for cooking
To Be Mixed Into The Stuffing
1 cup ponkh
1/4 cup chopped coriander (dhania)
1/4 cup grated coconut
1/2 tbsp ginger (adrak) paste
1/2 tbsp green chilli paste
1 tbsp chopped green garlic (hara lehsun)
16 raisins (kismis)
1/4 tsp garam masala
1/4 tsp lemon juice
sugar to taste
salt to taste
Method
Boil the potato in a pressure cooker, remove the skin add salt and mash it.Peel, steam and mash the sweet potato add the salt and mix properly.Make 8 equal sized balls of sweet potato and 8 balls of potato with the help of little oil.First take sweet potato ball and flatten it.Add the ponkh mixture in the center and fold ratalu to make a pattie.Then take potato ball, flatten it and cover the stuffed sweet potato ball.Now press the ball lightly with your hand.Roll it in corn flour and cook it on nonstick tava with little oil.Repeat the process with the remaining ingredients.Serve it with the chutney of your choice.
Elo Jhelo Nimki
Preparation:30 mins
Cook: 45 mins
Total Time: 751 hours 15 minutes
Servings: Makes 1 serving
Ingredients
plain flour (maida)
3 tbsp refined oil
salt to taste
sugar
1 tsp nigella seeds (kalonji)
2 to 3 cups oil for deep frying
Method
Combine plain flour, 3 tbsp oil, nigella seeds, salt and sugar in a deep bowl and knead into a semi stiff dough.Divide the dough into equal portions and roll like a chapati.With a sharp knife make 1 cm wide parallel slits in the centre of the chapati.Leaving 1 cm off the edge.Now hold both the ends and give a twist to those cuts and lock both the edges by pressing with your fingers.Repeat the above step for the remaining dough.Heat oil in a deep kadhai and fry the elo jhelos on a medium flame till golden brown.Store them in air tight container and use as required.
Handy tip:
Handy tip:For my convenience, I cut the rolled chapati into half and made 2 elo jhelo from 1 chapati. Normally, people prepare one elo jhelo from one chapati.
Cook: 45 mins
Total Time: 751 hours 15 minutes
Servings: Makes 1 serving
Ingredients
plain flour (maida)
3 tbsp refined oil
salt to taste
sugar
1 tsp nigella seeds (kalonji)
2 to 3 cups oil for deep frying
Method
Combine plain flour, 3 tbsp oil, nigella seeds, salt and sugar in a deep bowl and knead into a semi stiff dough.Divide the dough into equal portions and roll like a chapati.With a sharp knife make 1 cm wide parallel slits in the centre of the chapati.Leaving 1 cm off the edge.Now hold both the ends and give a twist to those cuts and lock both the edges by pressing with your fingers.Repeat the above step for the remaining dough.Heat oil in a deep kadhai and fry the elo jhelos on a medium flame till golden brown.Store them in air tight container and use as required.
Handy tip:
Handy tip:For my convenience, I cut the rolled chapati into half and made 2 elo jhelo from 1 chapati. Normally, people prepare one elo jhelo from one chapati.
Shallow Fried Baingan with Tangy Gravy
Preparation:10 mins
Cook: 15 mins
Total Time: 25 mins
Servings: Makes 3 to 4 bowl
Ingredients
1 big brinjal (baingan / eggplant)
salt to taste
1 tsp chilli powder
1/4 tsp turmeric powder (haldi)
1 tsp coriander-cumin seeds (dhania-jeera) powder
1/2 tsp sugar
2 tbsp curds (dahi)
2 tsp garlic (lehsun) paste
2 tbsp oil
For The Curry/gravy:
1 tsp oil
a pinch of asafoetida (hing)
1 tsp mustard seeds ( rai / sarson)
curds (dahi)
1 tbsp besan (bengal gram flour)
salt to taste
1 tsp turmeric powder (haldi)
1 cup water
a pinch of garam masala
Method
Cut baingan into slices (around 1 cm thickness slices)Take a big bowl and mix all masalas,salt curd, garlic together and form a paste.Heat 2 tbsp oil in a flat big pan and dip the baingan slices into the paste and coat them with paste from both sides.Put all baingan slice one by one on pan.Not on each other but directly in contact with pan, if pan is small then u can make this into 2 batches.Cover the pan with lid and let it cook on low-med flame for 2 minOpen lid and flip all slices with help of a spatula or fork, again cook them for 2-3 min, covered with lid. Keep aside.
For the curry or gravy
For the curry or gravyHeat 1 tsp oil in a deep pan and in a separate bowl, mix 2-3 tablespoon curd, 1 tablespoon gram flour(besan), salt to taste, 1/4 th teaspoon turmeric powder, 1 cup water and mix it well to make a butter milk like consistency.Add mustard seeds and a pinch of asafoetida in pan n when it crackles, add this butter milk into panStir continuously so no lump forms and bring it to boilNow add pinch of garam masala, keep the flame low n let it simmer for 5 minutes and keep aside.
How to serve
How to serveAdd the curry to the baingan pan and let it simmer for 5 min on low flame, stirring it occasionally with gentle motion.Add the coriander and the baingan will tend to be soft n good to eat with roti/rice anytime for next 24 hours.
Cook: 15 mins
Total Time: 25 mins
Servings: Makes 3 to 4 bowl
Ingredients
1 big brinjal (baingan / eggplant)
salt to taste
1 tsp chilli powder
1/4 tsp turmeric powder (haldi)
1 tsp coriander-cumin seeds (dhania-jeera) powder
1/2 tsp sugar
2 tbsp curds (dahi)
2 tsp garlic (lehsun) paste
2 tbsp oil
For The Curry/gravy:
1 tsp oil
a pinch of asafoetida (hing)
1 tsp mustard seeds ( rai / sarson)
curds (dahi)
1 tbsp besan (bengal gram flour)
salt to taste
1 tsp turmeric powder (haldi)
1 cup water
a pinch of garam masala
Method
Cut baingan into slices (around 1 cm thickness slices)Take a big bowl and mix all masalas,salt curd, garlic together and form a paste.Heat 2 tbsp oil in a flat big pan and dip the baingan slices into the paste and coat them with paste from both sides.Put all baingan slice one by one on pan.Not on each other but directly in contact with pan, if pan is small then u can make this into 2 batches.Cover the pan with lid and let it cook on low-med flame for 2 minOpen lid and flip all slices with help of a spatula or fork, again cook them for 2-3 min, covered with lid. Keep aside.
For the curry or gravy
For the curry or gravyHeat 1 tsp oil in a deep pan and in a separate bowl, mix 2-3 tablespoon curd, 1 tablespoon gram flour(besan), salt to taste, 1/4 th teaspoon turmeric powder, 1 cup water and mix it well to make a butter milk like consistency.Add mustard seeds and a pinch of asafoetida in pan n when it crackles, add this butter milk into panStir continuously so no lump forms and bring it to boilNow add pinch of garam masala, keep the flame low n let it simmer for 5 minutes and keep aside.
How to serve
How to serveAdd the curry to the baingan pan and let it simmer for 5 min on low flame, stirring it occasionally with gentle motion.Add the coriander and the baingan will tend to be soft n good to eat with roti/rice anytime for next 24 hours.
Delicious Masala Paratha
Preparation:20 mins
Cook: 30 mins
Total Time: 50 mins
Servings: Makes 4 to 5 parathas
Ingredients
For The Dough
500 gms whole wheat flour (gehun ka atta)
1 tsp salt
For The Stuffing
200 gms chana dal (split bengal gram) , cooked
250 ml oil
2 tbsp besan (bengal gram flour)
1 tsp garam masala
a pinch of citric acid crystals
1 tsp sugar
salt to taste
chilli powder to taste
1/4 cup chopped coriander (dhania) leaves
1 tsp soy sauce
Other Ingredients
oil for cooking
whole wheat flour for rolling
Method
For the dough
For the doughCombine all the ingredients in a bowl, mix well and knead into a soft dough, using enough water.Divide the dough into 4 equal portions and keep aside.
For the stuffing
For the stuffingDrain the excess liquid from the dal and keep aside.Heat the oil in a pan and add the oil to the dal and mix well.Add the remaining ingredients and mix well.Cool and divide the stuffing into 4 equal portions and keep aside.
How to proceed
How to proceedRoll out a portion of the dough into a circle of 4” diameter.Place a portion of the stuffing at the centre and bring the edges together at the centre to seal tightly.Roll out again into a circle of 6\" diameter, using little whole wheat flour.Heat a tava and cook each paratha, using little oil, till golden brown spots appear on both the sides.Serve hot.
Cook: 30 mins
Total Time: 50 mins
Servings: Makes 4 to 5 parathas
Ingredients
For The Dough
500 gms whole wheat flour (gehun ka atta)
1 tsp salt
For The Stuffing
200 gms chana dal (split bengal gram) , cooked
250 ml oil
2 tbsp besan (bengal gram flour)
1 tsp garam masala
a pinch of citric acid crystals
1 tsp sugar
salt to taste
chilli powder to taste
1/4 cup chopped coriander (dhania) leaves
1 tsp soy sauce
Other Ingredients
oil for cooking
whole wheat flour for rolling
Method
For the dough
For the doughCombine all the ingredients in a bowl, mix well and knead into a soft dough, using enough water.Divide the dough into 4 equal portions and keep aside.
For the stuffing
For the stuffingDrain the excess liquid from the dal and keep aside.Heat the oil in a pan and add the oil to the dal and mix well.Add the remaining ingredients and mix well.Cool and divide the stuffing into 4 equal portions and keep aside.
How to proceed
How to proceedRoll out a portion of the dough into a circle of 4” diameter.Place a portion of the stuffing at the centre and bring the edges together at the centre to seal tightly.Roll out again into a circle of 6\" diameter, using little whole wheat flour.Heat a tava and cook each paratha, using little oil, till golden brown spots appear on both the sides.Serve hot.
Oats Appe
Preparation:10 mins
Cook: 10 mins
Total Time: 20 mins
Servings: Makes 4 servings
Ingredients
For The Appe Batter
1/2 cup quick cooking rolled oats
1/2 cup idli batter
2 tbsp ghee
2 tsp mustard seeds ( rai / sarson)
a pinch asafoetida (hing)
1 tsp urad dal (split black lentils)
salt to taste
2 tsp finely chopped garlic (lehsun)
1/4 cup finely chopped onions
2 tbsp roasted and crushed sweet corn kernels (makai ke dane)
2 tbsp finely chopped coriander (dhania)
curd as required
To Garnish
finely chopped tomato and coriander (dhania)
To Serve
sambhar
Method
for the appe batter
for the appe batterHeat the ghee in a pan and add the whole spices.When the seeds crackle, add the oats, onions, garlic, sweet corn and mix well.Add little water and and cook for 4 minutes.Add the mixture to idli batter and make a semi thick bater use curd if requred to adjust the consistency.Cover and keep aside for 10 minutes.
how to proceed
how to proceedHeat the ape mould and grease it with ghee.Add a spoonfull of batter in each space and top it with ghee. Cover and cook for 4 minutes, turn and cook again for 4 minutes.Serve them fresh with tea and sambhar.Garnish with molgapodi powder and tomatoes and coriander.
Cook: 10 mins
Total Time: 20 mins
Servings: Makes 4 servings
Ingredients
For The Appe Batter
1/2 cup quick cooking rolled oats
1/2 cup idli batter
2 tbsp ghee
2 tsp mustard seeds ( rai / sarson)
a pinch asafoetida (hing)
1 tsp urad dal (split black lentils)
salt to taste
2 tsp finely chopped garlic (lehsun)
1/4 cup finely chopped onions
2 tbsp roasted and crushed sweet corn kernels (makai ke dane)
2 tbsp finely chopped coriander (dhania)
curd as required
To Garnish
finely chopped tomato and coriander (dhania)
To Serve
sambhar
Method
for the appe batter
for the appe batterHeat the ghee in a pan and add the whole spices.When the seeds crackle, add the oats, onions, garlic, sweet corn and mix well.Add little water and and cook for 4 minutes.Add the mixture to idli batter and make a semi thick bater use curd if requred to adjust the consistency.Cover and keep aside for 10 minutes.
how to proceed
how to proceedHeat the ape mould and grease it with ghee.Add a spoonfull of batter in each space and top it with ghee. Cover and cook for 4 minutes, turn and cook again for 4 minutes.Serve them fresh with tea and sambhar.Garnish with molgapodi powder and tomatoes and coriander.
Fennel Seeds Chutney
Preparation:5 mins
Cook: 5 mins
Total Time: 10 mins
Servings: Makes 7 to 8 servings
Ingredients
1 cup fennel seeds (saunf)
7 garlic (lehsun) cloves
salt to taste
1 1/2 tsp chilli powder
1 tsp coriander (dhania) powder
1/2 tsp cumin seeds (jeera)
Method
Roast the fennel seeds for 5 to 7 minutes or till light brown in colour.Mix all the other ingredients and grind coarsely.Serve with rice, roti or any kind of chapati along with oil or curd.
Cook: 5 mins
Total Time: 10 mins
Servings: Makes 7 to 8 servings
Ingredients
1 cup fennel seeds (saunf)
7 garlic (lehsun) cloves
salt to taste
1 1/2 tsp chilli powder
1 tsp coriander (dhania) powder
1/2 tsp cumin seeds (jeera)
Method
Roast the fennel seeds for 5 to 7 minutes or till light brown in colour.Mix all the other ingredients and grind coarsely.Serve with rice, roti or any kind of chapati along with oil or curd.
Akkara Adisil
Preparation:5 mins
Cook: 10 mins
Total Time: 15 mins
Servings: Makes 2 serving
Ingredients
1/4 cup raw rice (chawal)
1 tbsp yellow moong dal (split yellow gram)
1/4 cup jaggery (gur) , crushed
1/4 cup sugar
1 pinch of saffron (kesar) strands
12 cashewnuts (kaju)
15 raisins (kismis)
a pinch of camphor (pachaikarpooram)
2 cardamoms
1 ltr milk
6 tbsp ghee
Method
Wash rice and dal. Drain the water completely.Heat the pressure cooker , and roast the rice dal mixture till it changes colour and turns slightly yellow.Add 1/2 litre milk and allow it to boil in the milk.Close the lid of the pressure cooker and pressure cook for 4 whistles.Allow the steam to escape before opening the lid. Mash the cooked rice well.Soak saffron in a tbsp of hot milk and keep aside.Crush jaggery, dissolve in very little water, strain out the dust and add it to the mashed rice along with sugar.Add 1/2 of the ghee and the remaining milk, mix well and stir for a while. The consistency should be semi-solid.Add powdered cardamom, saffron, pachaikarpooram and the remaining ghee.Garnish with fried cashews and raisins.
Handy tip:
Handy tip:The dish should be semi-solid, to get the desired consistency you can add more milk.
Cook: 10 mins
Total Time: 15 mins
Servings: Makes 2 serving
Ingredients
1/4 cup raw rice (chawal)
1 tbsp yellow moong dal (split yellow gram)
1/4 cup jaggery (gur) , crushed
1/4 cup sugar
1 pinch of saffron (kesar) strands
12 cashewnuts (kaju)
15 raisins (kismis)
a pinch of camphor (pachaikarpooram)
2 cardamoms
1 ltr milk
6 tbsp ghee
Method
Wash rice and dal. Drain the water completely.Heat the pressure cooker , and roast the rice dal mixture till it changes colour and turns slightly yellow.Add 1/2 litre milk and allow it to boil in the milk.Close the lid of the pressure cooker and pressure cook for 4 whistles.Allow the steam to escape before opening the lid. Mash the cooked rice well.Soak saffron in a tbsp of hot milk and keep aside.Crush jaggery, dissolve in very little water, strain out the dust and add it to the mashed rice along with sugar.Add 1/2 of the ghee and the remaining milk, mix well and stir for a while. The consistency should be semi-solid.Add powdered cardamom, saffron, pachaikarpooram and the remaining ghee.Garnish with fried cashews and raisins.
Handy tip:
Handy tip:The dish should be semi-solid, to get the desired consistency you can add more milk.
Rasgulla Pudding
Preparation:15min
Cook: null
Total Time: 15 mins
Servings:
Ingredients
6 pcs of Rasgulla
1/2 ltr Vanilla Ice-cream
1 small can of pineapple
chocolate cubes
mixed nuts
Method
1.melt vanilla icecream2.squeeze the rasgullas &cut them into two parts.3.take a bowl.put vanilla icecreamlittle.dip rasgulla.then sprinkle pineapplepeices &little chocolate peices.then put icecream.4.decorate with chocolate flakes & nuts.5 freeze it6 serve"}]
Cook: null
Total Time: 15 mins
Servings:
Ingredients
6 pcs of Rasgulla
1/2 ltr Vanilla Ice-cream
1 small can of pineapple
chocolate cubes
mixed nuts
Method
1.melt vanilla icecream2.squeeze the rasgullas &cut them into two parts.3.take a bowl.put vanilla icecreamlittle.dip rasgulla.then sprinkle pineapplepeices &little chocolate peices.then put icecream.4.decorate with chocolate flakes & nuts.5 freeze it6 serve"}]