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.
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
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
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.
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. ???
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
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
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):):(
Hello Sobya
Mamta
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
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
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)
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
hello
i m sorry! actually i was asking about chineese dishes.yes i want the recipes of western dishes
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
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
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