Mamta's Kitchen - A Family Cookbook





chesse balls

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On 18/11/2008 08:11am, Sobya wrote:

hi

mamta

i have read the recipe of cheesse balls in sugar syrup. but i am confused.............

how it can be in double size during boiling with out adding it baking soda or powder..... please reply me soon . i want to try this recipe soon.

On 18/11/2008 09:11am, Mamta wrote:

Hello Sobya

You have to take my word for it, they do double in size without any baking powder.

This recipe has been arrived at after a lot of research, trials and errors and is the best I have come across so far.

Mamta

On 18/11/2008 05:11pm, AskCy wrote:

If you look at something like the traditional English dumpling (thats often put in to stew's and broth's) it easily doubles in size by soaking up some of the stock that its cooking in !

Steve

On 18/11/2008 07:11pm, sobya wrote:

hello mamta jee

i hv tried paneer but its color is yellow its loook like khoyaa or Mawa. my mom was saying it is not paneer becoz when i add citric acid. water wasnt seprate. i hv cooked the milk for 3 hrs. now tell me wht should i do now plz reply soon. should i use this milk fr rasgullas or make new 1 by adding more acid.

On 18/11/2008 07:11pm, sobya wrote:

hello mamta jee

i dont hv presser cooker. plz tell me the cooking time (boiling peroid of rasgullas in hot water)without it. should i cover it with lid. ???

On 18/11/2008 08:11pm, Mamta wrote:

Hello sobya

I don?t follow, why would you need to boil the milk for 3 hours to make Paneer? Are you mixing making paneer with making khoya/mawa?

You just bring the milk to boil before adding citric acid or lemon juice. Add a little at a time while milk is simmering briskly. Add it in one corner and when you see it curdling, stir it in.

If you do not have a pressure cooker, boil them until they double in size and look spongy. You have seen rasgullas, you will know. It will probably be around 20 minutes or so.

mamta

On 19/11/2008 05:11am, sobya wrote:

hello

mamta

thanks for ur reply.i was making paneer. but when i add citric acid it didnt start curdling quickly.(its works very slowly) i have used fresh cow milk. now what i made khoya or paneer. should i make rasgullas or not ??? can i add "pathkari" a white stone instead of lemon for curdling the milk.

waiting for ur reply

On 19/11/2008 09:11am, sobya wrote:

hello

mamta jee tell me the shape of citric acid (in small stones or powder form).

cow milk is necessary ? or black color animal(wich milk color is white):):(

On 19/11/2008 10:11am, Mamta wrote:

Hello Sobya

  1. Cows milk has lower fat and used for Rasgullas for this reason, so I am told. Milk is almost white and you only bring it to boil, so it shouldn?t change colour.

  1. Edible Citric acid is in very fine crystal form and you buy it from Indian food store. If you can?t get it, use lime/lemon juice. When the milk comes to boil turn heat down so it doesn?t boil over, but it is still simmering. Add the splitting agent (citric acid/lemon/lime juice) in one corner of the pan, bit by bit. As soon as you see the milk separating into clear liquid and thick blobs of paneer, you stir it into the rest of the milk. If it doesn?t curdle the entire milk properly straight away, add a little more citric acid/lime juice. You don?t want to add too much at once, otherwise your rasgullas will be ?khatta?/sour!

  1. Fresh cows milk that you have is fine for making khoya, as well as rasgullas.

  1. I think Phitkari or Alum was used by Sweet wallas, but I have no experience of using it in making paneer, so can not comment on it?s use, sorry!

Mamta

On 20/11/2008 08:11am, sobya wrote:

hello

mamta jee thanks for ur reply . i have heard from some one by adding lemon juice in milk,its becomes khoya. for paneer there is another method. but any how thanks for ur nice repies.

byeeee

On 20/11/2008 08:11am, Mamta wrote:

No, adding lemon juice will not make it into Khoya. It will slit the milk into paneer and whey. For making granular Khoya, you add tiny amounts of lemon juice, so milk only splits a little bit. When condensed, this makes khoya.

Mamta

On 27/11/2008 04:11am, sobya wrote:

hello

mamta jee

i have found the urdu name of citric acid (Tartri)

just want to inform u . is it true?

plz add some chineese n english desserts on ur website . (true recipes plz)

On 27/11/2008 07:11am, Mamta wrote:

Hello Sobya

I wonder why citric acid is called Tartri, it seems a more suitable word for Tartaric acid, found in fruits.

There are several Western?english desserts on the site. Click Dessert and Non-Indian when searching. I don't have recipes for Chinese desserts, sorry!

Mamta

On 27/11/2008 06:11pm, sobya wrote:

hello

i m sorry! actually i was asking about chineese dishes.yes i want the recipes of western dishes

On 27/11/2008 09:11pm, AskCy wrote:

Chinese desserts ??

I'm no expert on Chinese (or any) food, but other than deep fried pineapple rings in a sugar syrup sauce, nothing is springing to mind when relating the two ??

Steve

On 28/11/2008 06:11am, Sobya wrote:

No i want chineese dishes . but any how i will send u thru email.

u can upload on ur side.

can u plz tell me the meaning of following words in urdu.

1- Grand Marnier (used in desserts)

2-cantaloupe

3-reduced-fat Wisconsin Havarti cheese

4-instant chocolate pudding mix

5-) light evaporated milk

On 28/11/2008 01:11pm, Mamta wrote:

Grand Marnier (used in desserts) http://en.wikipedia.org/wiki/Image:Grand_Marnier_Bottle.jpg

Cantaloupe http://en.wikipedia.org/wiki/Cantaloupe

Reduced-fat Wisconsin Havarti cheese http://www.wisconsinmade.com/wisconsin-cheese-gifts-havarti-cheese.aspx

Instant chocolate pudding mix ?There are several, you just have to add milk and let it set. Look in a supermarket

Light evaporated milk , reduced fat evaporated milk

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