Rasgulla

Ingredients:

Milk - 1 liter

Lemon juice - 2 tsp

Sugar - 2 cups

Water - 4 cups

Saffron - as required

Method:

1. Boil the milk, once it is starts boiling remove from heat and add lemon juice.

2. The milk will curdle.

3. Stain the curdle in a cloth and let it strain for half an hour.

4. After the water completely strained, kneed it like a smooth dough and make it into small round balls.

5. Boil water, once its start boiling add sugar.

6. Add the balls into the water let it cook for 10 min.

7. The size would have been doubled by know.

8.Let it come to room temperature

9. Refrigerate it and serve by topping saffron stand.

GONGURA PACHADI / PULICHA KEERAI CHUTNEY / GONGURA CHUTNEY

Ingredients:

1 big punch Gongura leaves/Pulicha Keerai, plucked and washed

7-9 long dry red chillies

1 tbsp. Coriander seeds

1 tbsp. Urad dal

1 tbsp. Channa dal

1/2 tsp. Fenugreek seeds

5 Garlic cloves

Oil to roast

Salt to taste

Seasoning:

2 tbsp. oil

1/2 tsp. Mustard seeds

1/2 tsp. Cumin seeds

4 garlic cloves

a sprig of curry leaves

2 dry chillies, 

Method:

• Heat oil in a wide pan until slightly hot and saute the leaves till it gets wilt. Saute them and transfer to a plate. In the same pan heat some more oil and fry the dry red chillies, coriander seeds, urad dal, channa dal, garlic cloves and finally the fenugreek seeds. Let them cool for a minute.
• Add all the roasted ingredients and salt to the mixer jar and grind it coarsely. Now drop in the sauteed gongura and grind everything together to a coarse paste. 
• Heat some oil again and do the seasoning when it's hot. Add the mustard seeds and fry until it stops popping. Then add the cumin seeds, curry leaves, garlic cloves one by one and fry them soft. Switch off the stove.
• Add the ground paste to the seasoned ingredients and mix them evenly. Transfer the pachadi to an air-tight container and use within the day. Store in the refrigerator for longer shelf life.