How to make rasgulla

### Ingredients:

- 1 liter full-fat milk

- 1-2 tbsp lemon juice or vinegar (to curdle the milk)

- 1 cup sugar

- 4 cups water

- 1/2 tsp cardamom powder (optional)

- 1 tbsp rose water or kewra water (optional, for fragrance)

### Instructions:

#### Step 1: Making Chhena (Cottage Cheese)

1. **Boil the milk**: Bring the milk to a boil in a heavy pan.

2. **Curdle the milk**: Once the milk starts boiling, add lemon juice or vinegar little by little, stirring gently. The milk will curdle, and the curds (chhena) will separate from the whey. If the milk doesn't curdle fully, add a little more lemon juice or vinegar.

3. **Drain the curds**: Once the milk has curdled, strain the curds using a cheesecloth or a fine mesh cloth. Let the whey drain off. You can save the whey for other recipes like making dough or soups.

4. **Wash the chhena**: Rinse the chhena under cold water to remove any traces of lemon or vinegar.

5. **Knead the chhena**: Place the chhena on a clean surface and knead it for 8-10 minutes until it becomes smooth and soft. The texture should be smooth, not crumbly.

#### Step 2: Forming the Rosogollas

1. **Shape the chhena**: Divide the kneaded chhena into small portions and roll them into smooth, round balls. Ensure that there are no cracks in the balls to prevent them from breaking during cooking. You can make them about 1 inch in diameter.

   

#### Step 3: Preparing the Sugar Syrup

1. **Boil water and sugar**: In a large pan, combine sugar and water. Bring it to a boil and stir until the sugar completely dissolves.

2. **Optional flavoring**: Add cardamom powder and/or rose water or kewra water for fragrance if desired.

   

#### Step 4: Cooking the Rosogollas

1. **Cook the balls**: Gently drop the chhena balls into the boiling sugar syrup. The syrup should be enough to cover the balls. Make sure the heat is medium-high.

2. **Cover and cook**: Cover the pan and let the balls cook for about 15-20 minutes. The balls will expand and double in size. Be careful not to overcook them.

3. **Let them cool**: After cooking, remove the pan from heat and let the Rosogollas sit in the syrup for 1-2 hours to absorb the syrup and cool down.

### Serving:

Serve the Rosogollas chilled or at room temperature, and enjoy this delicious, syrupy Bengali sweet!

Tips:

- The key to making perfect Rosogollas is kneading the chhena well and ensuring the syrup is hot enough but not boiling too aggressively.

- For softer and fluffier Rosogollas, you can also add a little bit of semolina (suji) to the chhena while kneading.

If you want to skip cooking call on +919096619695 or Visit  on this address : Near Kinara Hotel Bus Stop Dapodi Pune-12

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How to make Chicken Drum stick

 Making chicken drumsticks is easy and can be done in a variety of ways, depending on your preferred cooking method. Here’s a basic recipe for baking crispy and flavorful chicken drumsticks in the oven. You can adjust the seasonings based on your taste.

Baked Crispy Chicken Drumsticks Recipe

Ingredients:

• 8 chicken drumsticks (skin-on for crispiness)
• 2 tbsp olive oil or melted butter
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika (for color and mild flavor)
• 1/2 tsp ground cumin (optional for a smoky flavor)
• 1 tsp dried thyme or oregano (optional)
• Salt and pepper to taste
• 1 tbsp lemon juice (optional, for added brightness)

Instructions:

1. Preheat the oven: Preheat your oven to 425°F (220°C). This will ensure a crispy, golden skin.

2. Prep the chicken drumsticks: Pat the drumsticks dry with paper towels. This helps the skin crisp up in the oven.

3. Season the drumsticks: In a large bowl, combine the olive oil or melted butter with the garlic powder, onion powder, paprika, cumin, thyme (if using), salt, and pepper. You can also add lemon juice for a little extra flavor.

   Toss the chicken drumsticks in the seasoning mixture, making sure they are evenly coated.

4. Arrange on a baking sheet: Line a baking sheet with parchment paper or aluminum foil for easy cleanup. Place a cooling rack on top of the baking sheet (optional, but this allows the air to circulate around the chicken and makes it crispier). Arrange the drumsticks in a single layer on the rack or directly on the baking sheet.

5. Bake the chicken: Bake the drumsticks in the preheated oven for about 35–45 minutes, turning them halfway through. Cooking times may vary depending on the size of the drumsticks. The drumsticks are done when they reach an internal temperature of 165°F (74°C) at the thickest part of the meat, and the skin is crispy and golden.

6. Optional step - Broil for extra crispiness: If you want even crispier skin, you can broil the chicken for 2–4 minutes at the end of the baking time. Just keep an eye on them to avoid burning.

7. Serve: Let the drumsticks rest for 5 minutes before serving. This allows the juices to redistribute.

Serving Suggestions:

• Serve with mashed potatoes, rice, or roasted vegetables for a full meal.
• You can also serve with dipping sauces like BBQ sauce, ranch, or honey mustard on the side.

Alternative Cooking Methods:

1. Grilling: Preheat the grill to medium heat. Grill the drumsticks for about 25–30 minutes, turning every 5–7 minutes, until fully cooked and crispy.

2. Frying: Heat vegetable oil in a large pan over medium-high heat. Fry the drumsticks for about 12–15 minutes per side, or until golden and crispy, making sure the internal temperature reaches 165°F (74°C).

3. Slow Cooker: Season the drumsticks and place them in a slow cooker. Cook on low for 4–6 hours or high for 2–3 hours. While this won't give you crispy skin, it will result in tender, flavorful chicken.

Enjoy your homemade chicken drumsticks!

And if you want to skip cooking, Order this from our restaurant call on : 9096619695

Or come on this address : Near Kinra hotel bus stop, opposite aditi restaurant, Dapodi Pune-12.

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How to make Chicken green korma.

Ingredients:

 * 1 kg chicken, cut into curry pieces

 * 1/2 cup deep-fried onions (beresta)

 * 1 cup coriander leaves

 * 1/2 cup mint leaves

 * 1/4 cup cashews, soaked in water for 15 minutes

 * 1 tbsp ginger, chopped

 * 1 tbsp garlic, chopped

 * 4-5 green chilies

 * 1 tsp cumin seed powder

 * 2 tsp coriander seed powder

 * 1 tbsp white pepper powder (optional)

 * 4 tbsp ghee

 * 2-3 tbsp lime juice

 * 2 bay leaves

 * 2 dried red chilis

 * 1 inch cinnamon

 * 3 pods cardamom

 * 1 blade mace

 * Salt to taste

Instructions:

 * Marinate the Chicken:

   * Rub the chicken pieces with a teaspoon of salt and lime juice. Set aside for 15-20 minutes.

 * Prepare the Spice Paste:

   * In a blender, combine the deep-fried onions, cashews, coriander leaves, mint leaves, green chilies, ginger, and garlic. Blend into a smooth paste.

 * Cook the Chicken:

   * Heat ghee in a pot over medium heat. Add the bay leaves, dried red chilies, cinnamon, cardamom, and mace.

   * Once the spices are fragrant, add the marinated chicken pieces and cook until they are browned on all sides.

   * Add the spice paste to the chicken and stir well.

   * Add cumin powder, coriander powder, white pepper powder, and salt to taste.

   * Mix well and cook for 5-7 minutes, or until the chicken is cooked through.

 * Simmer and Serve:

   * Add 1/2 cup of water to the pot and bring to a boil. Reduce heat and simmer for 10-15 minutes, or until the gravy thickens.

   * Garnish with fresh coriander leaves and serve hot with rice, naan, or roti.

Tips:

 * For a richer flavor, you can add a tablespoon of cream or yogurt to the gravy.

 * Adjust the amount of green chilies to your desired spice level.

 * You can also use a pressure cooker to cook the chicken, which will reduce the cooking time.

Enjoy your delicious Chicken Green Korma!

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