Easy Rasmalai

Rasmalai is a sweet traditional dish and full of milk and dry fruits. It is one of my favourite dish too. Preparing this Rasmali, I just think of the time we spent in Dubai. Indeed it was just beautiful days.

Once me and my friends were very entu to present a dance (Kannad song) to one of the programme in Abhdhabi. I think it was one of the Kannada Vishwa Saahitya Sammelana hosted by Abudhabi Karnataka Sangha. Thanks to Sarvottama Shetty who is a good organiser and the head of Abudhabi Kannada Sangha who invited us to participate in the programme. I have gathered a group of people from our friend circle. Our friend who is a good Bharatha Natyam Dancer,  Lakshmi Soory agreed to teach us dance. There was a shortage of dancers and one of our friend Lakshmi Srinath brought her friend's daughter Shwetha Ramesh to dance.This girl was also so entu like us and gave a good company for us. Not only learning dance, we had fun in preparing one dish and bringing it to the place wherever we used to practice. Nothing was in force condition but with love and affection. Our group really had good time spending and did the dance in beautiful way. That time Dr. V. S. Acharya and Kumara Swami and Actor Ramesh Aravind were present in the auditorium. These all things go down the memory line. But the Rasmalai we had which Roopa Ramesh prepared keep coming back again and again. One of our dishout programme Roopa Ramesh brought these delicious rasmalais. It was yummy and we had as many as we wanted. So I have collected the recipe from her and since that time I wanted to try this "Easy Rasmali". Got the chance to prepare now.  
I have used Mayya's  ready to eat "Rasgulla". Now you must have got the idea how one can prepare Rasmalai in an easy method. I like Mayya's product. It is like home made and I am 100% sure it is hygiene. They do take precautions while preparing. As their head line says Mayya's Products are made with love.
Coming back to the recipe of Rasamalai, There are 10 Rasgullas in a tin which cost about Rs. 70.  So 10 Rasamalais can be prepared with one tin of Rasgulla.
You can prepare this Rasmalai for kids party, Ladies Kitty Party, for festival or feast. Give a try and you will love them.
Things needed :
Mayya's Rasgulla Tin : 1
Milk : 1/2 Litre
Sugar : 2 Tablespoon
Cardamom : 2 to 3 Pods
Almonds : 10 to 12 or more
Cashews : 5 to 6
Saffron rakes : 3 to 4.

Method :
1. Keep milk for boiling on low flame. Add sugar and mix it well. Let it boil for 10 minutes. Stir in between. Remove from the fire and allow it to cool. Add saffron's rake.

2. Powder cardamom and add it to the milk.
3. Cut almonds and cashews into small pieces

4. Open Mayya's Rasgulla Tin with the help of opener and put it in a big bowl.

5. Separate the sugar syrup and keep the Rasgulla in a separate plate.

6. Now squeeze out sugar syrup from rasgulla one by one. (Keep a rasgulla on your palm and press it with other hand and remove the sugar syrup). Keep them in a plate.
7. Put cooled boiled milk in a serving dish. Add squeezed Rasgullas. Add cut almonds and cashews on the top.

8. Allow it to set for 20 minutes. (You can keep it in fridge).
9. Rasmalai is ready to serve.

Note :
You can adjust sugar according to your taste.(more/less). Better not to use the sugar syrup which is in the tin.(optional). Adding more almonds is optional. Roasting almonds and cashews is also optional.
Time : 40 minutes.
Serves : 4 to 5

Basale & Black Eye Bean Curry

Basale /Malabar leaves are very popular and loaded with vitamins and minerals. They grow plentiful even in pots. We have planted Basale in many small pots and do cut and make use of it very often. Eating the same type of curry, one really gets tired and bored. So while making use of the leaves I try to do give little twist with different taste and get the good result out of it. Here is one such recipe.

Lets see some benefits of eating Black Eye Bean in our diet.
Black Eye bean contain high amount of fiber. Fiber is a nutrient that helps to regulate our digestive system, eases constipation and irritable bowel syndrome. Fiber helps to control cholesterol levels and good for people who wants to control their weight. Black Eye Bean is loaded with Potassium and potassium helps in controlling our blood pressure. They also support and strengthen our muscles and bones. They are low in fat and calories. They contain good amount of protein and Iron.
Basale & Black Eye Bean Curry do not contain any onion or garlic.
Baslae/Malabar leaves, dil leaves and Tomatoes are from our home garden.

Ingredients :

To Cook :
Black Eye Bean : 1 Cup
Basale Leaves : 1 Bundle
Dil Leaves : 1 Handful (optional)
Tomatoes : 4 to 5 (Raw tomatoes)
To Fry : 
 Methi Seeds : 1/4
Channa Dal : 1 Tablespoon
Coriander Seeds : 2 Tablespoons
Jeera : 1/2 Teaspoon
Red chilly : 6 to 8
Ingh :Asafoetida : a little
Curry leaves : 5 to 6
Oil : 1 Teaspoon
To Grind :
Coconut : 1/2 Cup
Tamarind : a small marble size
Fried spices along with fresh coconut
To Add
Coriander leaves : 1 Tablespoon
Methi seeds : 1/4 Teaspoon.
Salt : as required

Method :

1. Wash and cut basale/malabar leaves, dil leaves, Tomatoes in to small and cook till they turn soft. (Use 1/2 cup of water).

2. Wash and cook black eye bean and pressure cook with a cup of water and allow it to cool. (for  8 minutes).

3. Grate coconut and keep it aside.
4. Keep a small pan on the fire and heat. Add oil, methi seeds (1/4 teaspoon) and fry till they turn brown.
5. Add channa dal, red chilly and fry nicely till dal turn golden brown. Add coriander seeds and fry for 10 seconds.

6. Add ingh, jeera and curry leaves and put off the fire. Let fried ingredients cool.
7. Now grind coconut and fried spices till paste. Add little water to grind.

8. Keep a big pan and put cooked leaves, black eye beans and mix it well. Add a pinch of turmeric powder.
9. Add Salt and cook for 2 to 3 minutes. Add ground paste, raw methi seeds (1/4 Teaspoon) and mix it well.

10. Let it cook for 3 to 4 minutes. Now shift the curry to a serving dish and add coriander leaves on the top.

11. Basale/Black Eye Bean curry is ready to serve.
12. Serve with the main dish you have prepared.(Rice, chapati, roti, dosa or idli).

Note : 

Channa dal is added to thicken the curry. (It gives a good aroma too). Adding raw methi seeds helps to lower the cholesterol content in the curry. Do not add more methi/fenugrik seeds. Curry may turn bitter. Adding onions and garlic is optional. Just add cut onions and you can fry garlic and then add it to the curry. Garlic liking people can enjoy by adding garlic.Dals are not added in this curry. (Adding dal is also an optional. Baslae /Malabar leaves are not used during feast or festival. So you can prepare this curry with any other edible leaves which can be used on festival or feast or special days. You can soak black eye bean for 3 to 4 hours before cooking or you can cook straight . Wash it nicely and add hot water and keep it for 5 to 10 minutes and then pressure cook it for 8 minutes.
Time : 30 Minutes.
Serves : 4 to 5.