Vimal, those pics were so mouth-watering!!! I wanted to rush out and buy gulabjamuns though rasagollas are my favourite - refrained as i have put on weight!! Got v nostalgic about rasagollas that my dad used to buy from a village between Bhubaneshwar and Cuttack - real big ones, brown in colour, sold in earthern pots. Can anyone remember the name?
Farhat Bazmi??? No clue whatsoever! Vimal would know if he has given an invite or has someone hacked into our blog since he doesn't seem to know either.......
Vims... you n your pranks!! Just read your email. Obviously you know who Farhat is! Even though I don't know you....Hi Farhat... welcome to our blog. Post your pictures asap. We'd like to see you and get to know you better. BTW, folks, I've been posted to Southern Railway, Chennai and will be joining on Monday. Will be out of circulation for sometime as I doubt wheather there'll be internet connectivity in the guest house.
Rasagollas-- If they are from Pahalo or Salepur Gulabjamuns-- If they are from Mahankali Hotel in Bam ( any one remember it?) Gorged on Pahalo Rosogollas and Chenapudo recently at Rourkela
Tas-- Congrats Welcome back to India! Soukyama! Farhat--Welcome to the blog! Post your pics soon Vims-- How many posts will it take before you break the suspense?
Not fair!! All of you talking about Rasgollas and Gulab Kamuns when I can't even find any decent ones within 100 km of my current residence. So I went out and bought a tin of Rasgollas from the local Indian grocery store - tastes like rubber. There are a lot of good things in Regina but Rasgollas is not one of them. Guess, I have to satify my sweet tooth by gorging on Tim Hortons Donuts and Muffins instead.
Indian sweets, including rasgollas made out of ricotta cheese turn out real good. Sujata, try making them at home...here's a recipe for you! Rasgulla Ingredients: • 32 oz Ricotta Cheese • 1 1/2 cups sugar • 4 1/2 cups water • Pressure cooker Method: Drain ricotta cheese in a cheesecloth. Taking the right amount of water out of the ricotta cheese is the most important part of this recipe. To check if enough water is out of the ricotta cheese, take a little piece of ricotta cheese on your palm and rub with your fingers. After rubbing the ricotta cheese for about 15-20 seconds, you should be able to make a firm but smooth ball. Once the ricotta cheese is drained, place on a dry, clean surface and knead the ricotta cheese for 3-4 minutes until the ricotta cheese is almost rolls into smooth soft dough. 1. Divide the dough into 12 equal parts and roll them into smooth balls. 2. To make the balls apply some pressure at the first and then release when forming the balls. 3. Mix the sugar and water in a pressure cooker on medium high heat and bring to a boil. 4. Add the ricotta cheese balls and close the pressure cooker. After the pressure cooker starts steaming, turn the heat to medium and cook for about seven minutes. 5. Make sure the pressure cooker is large enough to accommodate the finished Rasgullas, as they will expand to about double in the volume while cooking in the syrup. 6. Close the heat and wait a few minutes before you opening the pressure cooker. Pour cold water over the pressure cooker before opening. 7. Rasgullas should be little spongy. After rasgullas are refrigerated the sponginess will reduce and will be soft in texture. 8. Serve the Rasgullas chilled. Enjoy!
Spoke to Henry - He Says Farhat is perhaps Javeds Sister!
I suppose so, and Tas is confusing us further by adding recipes.... Kahani mein doosra twist - Elisa! Let's have some raunak shaunack... And we twist, We twist!
Err---I'd rather both both---the whole lot!
ReplyDeleteHow I miss sweets of Orissa/ Bongland!!
The world prefers Obama - Black - I'll go for Gulab Jamuns!
ReplyDeleteVimal, those pics were so mouth-watering!!! I wanted to rush out and buy gulabjamuns though rasagollas are my favourite - refrained as i have put on weight!! Got v nostalgic about rasagollas that my dad used to buy from a village between Bhubaneshwar and Cuttack - real big ones, brown in colour, sold in earthern pots. Can anyone remember the name?
ReplyDeleteWould prefer an alchemy of both !
ReplyDeleteWas it Salehpur or Pahallo?
ReplyDeletevinita and FAB,
ReplyDeletePlz. check my blog on 25th of dec. titled white christmas in the outskirts of cuttack
That's a tough one !! I'd say both specially if they r from Salepur & Pahaalo. Brought back memories of home.
ReplyDeleteFolks, who is this Farhat Bazmi????
ReplyDeleteGuess....!!!!
Vims, she is a new member of this blog---that's all I can say for now!
ReplyDeleteAsk Tasneem or Sarita....
ReplyDeletewow! mouthwatering gulab jamuns and rasagullas. i would like tohave them all! the name of the village which udaya is asking is pahalo .
ReplyDeleteFarhat Bazmi???
ReplyDeleteNo clue whatsoever!
Vimal would know if he has given an invite or has someone hacked into our blog since he doesn't seem to know either.......
Vims... you n your pranks!! Just read your email. Obviously you know who Farhat is!
ReplyDeleteEven though I don't know you....Hi Farhat... welcome to our blog. Post your pictures asap. We'd like to see you and get to know you better.
BTW, folks, I've been posted to Southern Railway, Chennai and will be joining on Monday. Will be out of circulation for sometime as I doubt wheather there'll be internet connectivity in the guest house.
Congrats TAS...!! Chennai is not far from Bangalore... Settle down and start blogging ASAP...!
ReplyDeleteThat's my Favourite too
ReplyDeleteGulab Jamuns/Rassogolla?
Chennai Poddo anyday!
Tas I thought you knew her?
ReplyDeleteHeard of Kaifi Azmi/Shabana Azmi/Farhan Azmi!
Cannot recall......
Rassogollas were invented in Orissa by Bikalananda Kaur
ReplyDeleteGulab Jamuns were invented by Farhat!
?????
Rasagollas-- If they are from Pahalo or Salepur
ReplyDeleteGulabjamuns-- If they are from Mahankali Hotel in Bam ( any one remember it?)
Gorged on Pahalo Rosogollas and Chenapudo recently at Rourkela
Tas-- Congrats Welcome back to India!
Soukyama!
Farhat--Welcome to the blog! Post your pics soon
Vims-- How many posts will it take before you break the suspense?
Vims, I just saw your email regarding Elisa Patnaik.
ReplyDeleteThe only Elisa I can recollect is Elisa Dolittle!
lol!!!!!!!!!!!!!!!
ReplyDeleteThanks Vims n NRK...Leaving for Madras in a few hours. Pray for me pals!
Not fair!!
ReplyDeleteAll of you talking about Rasgollas and Gulab Kamuns when I can't even find any decent ones within 100 km of my current residence.
So I went out and bought a tin of Rasgollas from the local Indian grocery store - tastes like rubber.
There are a lot of good things in Regina but Rasgollas is not one of them. Guess, I have to satify my sweet tooth by gorging on Tim Hortons Donuts and Muffins instead.
How about posting a photograph of Tim Hortons Donuts and Muffins...?
ReplyDeleteIndian sweets, including rasgollas made out of ricotta cheese turn out real good. Sujata, try making them at home...here's a recipe for you!
ReplyDeleteRasgulla Ingredients: • 32 oz Ricotta Cheese • 1 1/2 cups sugar • 4 1/2 cups water • Pressure cooker Method: Drain ricotta cheese in a cheesecloth. Taking the right amount of water out of the ricotta cheese is the most important part of this recipe. To check if enough water is out of the ricotta cheese, take a little piece of ricotta cheese on your palm and rub with your fingers. After rubbing the ricotta cheese for about 15-20 seconds, you should be able to make a firm but smooth ball. Once the ricotta cheese is drained, place on a dry, clean surface and knead the ricotta cheese for 3-4 minutes until the ricotta cheese is almost rolls into smooth soft dough. 1. Divide the dough into 12 equal parts and roll them into smooth balls. 2. To make the balls apply some pressure at the first and then release when forming the balls. 3. Mix the sugar and water in a pressure cooker on medium high heat and bring to a boil. 4. Add the ricotta cheese balls and close the pressure cooker. After the pressure cooker starts steaming, turn the heat to medium and cook for about seven minutes. 5. Make sure the pressure cooker is large enough to accommodate the finished Rasgullas, as they will expand to about double in the volume while cooking in the syrup. 6. Close the heat and wait a few minutes before you opening the pressure cooker. Pour cold water over the pressure cooker before opening. 7. Rasgullas should be little spongy. After rasgullas are refrigerated the sponginess will reduce and will be soft in texture. 8. Serve the Rasgullas chilled.
Enjoy!
Thanx Tas...
ReplyDeleteBest of luck... Sujata!!
Spoke to Henry - He Says Farhat is perhaps Javeds Sister!
ReplyDeleteI suppose so, and Tas is confusing us further by adding recipes....
Kahani mein doosra twist - Elisa!
Let's have some raunak shaunack...
And we twist, We twist!
Fai, don't go by Henry's memory---I suggest you ask him the name of his wife----you'll know why I said that!
ReplyDeleteoh tks Aruna - if u say Pahalo it must be that - couldnt even remember that name although it was posted here!
ReplyDelete