grandma's girl

Ras malai  or  rossomalai  is a dessert originating from the  Indian subcontinent . The name  ras malai  comes from two words in Hindi:  ras , meaning "juice", and  malai , meaning "cream".  Ras malai is believed to have originated in  West Bengal . The  K.C. Das Grandsons  confectioners claim that it was invented by  K.C. Das , but this claim is said to be "impossible to verify". Rasmalai Ingredients : Chaina Sugar Syrup Elaichi Powder 1tsp Rose Water 20ml Cardamom Pwd. ½ tsp Saffron Milk 3l Sugar 300gm • Knead the chaina in order to remove lumps and add elaichi powder to it. • Heat sugar syrup and add hot water to dilute it. • Once heated, shape the chaina and add to the sugar syrup. • To create froth add flour and chaina water. • Allow it to cook for about 15 to 20 minutes. • In a different bowl mix about 4tbsp of sugar syrup with 4 to 5 cups of water along with saffron, milk and food colour. • Once the ras malias are

Rasgulla  is a syrupy dessert popular in the  Indian subcontinent  and regions with South Asian diaspora. It is made from ball shaped dumplings of  chhena  (an Indian cottage cheese) and  semolina  dough, cooked in light syrup made of  sugar . This is done until the syrup permeates the dumplings. The dish originated in  East India ; in the past the present-day states of  Odisha  and  West Bengal  have variously claimed to be the birthplace of the dish. Rasgulla Ingredients : Chaina Sugar syrup Elaichi Powder 1tsp • Knead the chaina in order to remove lumps and add elaichi powder to it. • Heat sugar syrup and add hot water to dilute it. • Once heated, shape the chaina and add to the sugar syrup. • To create froth add flour and chaina water. • Allow it to cook for about 15 to 20 minutes. • In a different bowl mix about 4tbsp of sugar syrup with 4 to 5 cups of water. • Once the rasgullas are cooked, soak in the above mixture. • (If the rasgullas settle at the

The word   ratatouille  derives from the  Occitan   ratatolha  and is related to the French  ratouiller  and  tatouiller , expressive forms of the verb  touiller , meaning "to stir up".  From the late 18th century, in French, it merely indicated a coarse stew. The modern ratatouille -  tomatoes  as a foundation for  sautéed   garlic ,  onions ,  zucchini ,  eggplant ,  bell peppers ,  marjoram ,  fennel  and  basil , or  bay leaf  and  thyme , or a mix of green herbs like  herbes de Provence  - does not appear in print until  1930. Layered ratatouille Portion -2 INGREDIENTS QUANTITY ONION                                10-12 slices GARLIC                                 4 cloves  TOMATO                                 2 no. TOMATO PUREE                                 100 gms OREGANO                                 10 gms ROSEMARY

Traditional lasagne is made by interleaving layers of pasta with layers of sauce, made with  ragù ,  bechamel ,   Parmigiano-Reggiano , and chopped hard boiled eggs.  In other regions and outside of Italy it is common to find lasagne made with   ricotta  or  mozzarella  cheese,   tomato sauce , various meats (e.g., ground beef, pork or chicken), miscellaneous vegetables (e.g., spinach, zucchini, olives, mushrooms), and typically flavored with wine, garlic, onion, and oregano . In all cases, the lasagne are oven-baked. Vegetable lasagna PORTION 2 INGREDIENTS QUANTITY FRESH LASAGNA SHEET 5NO FOR TOMATO SAUCE RIPE TOMATOES 250 GM ONION 50GM GARLIC 10GM OREGANO 2GM BASIL 2GM FOR WHITE SAUCE WHITE ROUX 25GM MILK 200ML NUTMEG 1GM ONION CLOUTE 1NO FOR TOPPING GRATED PARMESAN CHEESE 20GM

Cannelloni  are a cylindrical type of pasta generally served baked with a filling and covered by a sauce in Italian cuisine. Some types of cannelloni need to be boiled beforehand, while for others it is enough to use a more dilute sauce or filling. Popular stuffings include spinach and ricotta. The sauces typically used are Napolean underneath and bechamel sauce to cover the top. This is the ideal option for vegetarian to enjoy the stuffed pasta. Cannelloni Portion 1 Ingredients Quantity Spinach 100gm Tomato 80gm Tomato puree 50ml garlic 5gm cheese 10gm Basil 4gm oregano 2gm oil 15ml Salt and pepper 4gm Parmesan cheese 10gm For cannelloni Flour 100 gm Egg 1 no water 100 ml For wh

A  cordon bleu  or  schnitzel cordon bleu  is a dish of meat wrapped around cheese (or with cheese filling), then breaded and pan-fried or deep-fried.  (Veal) cordon bleu  is made of veal pounded thin and wrapped around a slice of  ham  and a slice of cheese, breaded, and then pan  fried  or  baked .  For  chicken cordon bleu  chicken breast is used instead of veal.   Ham cordon bleu  is ham stuffed with mushrooms and cheese. Cordon blue chicken Portion 1 Ingredients Quantity Chicken breast 1 no Ham 1 slice Cheese 20gm Bread crumb 50 gm Butter 20 ml Thyme 2 gm Salt and pepper 2 gm Sour cream 15 ml Chicken veloute sauce 50ml parsley 2 gm Method: Preheat oven to 400 degrees F (200 degrees C). Place each chicken breast half between