Take each wada out from water, squeeze the water out and set aside.
For the Dahi (yogurt)
Dahi (yogurt) 5 cups
(You can use homemade yogurt or low-fat yogurt from the market)
Green chillies, chopped 1 tsp
Ginger grated 1/2 tsp
curry leaves 7-8
Mustard seeds 1/4 tsp
Asafoetida pinch
Salt to taste
Sugar 4 tsps (yogurt should taste little sweet)Method for making dahi
Blend the yogurt with little water until it is smooth.
Add sugar, salt, green chillies and ginger.
Make a tarka (seasoning) of mustard seeds, asafoetida and curry leaves and add
to yogurt.Keep the yogurt in refrigerator until it is chilled.
Serving the wadas
Arrange the squeezed wadas in a deep dish. Pour the yogurt on the wadas such that
all the wads are covered well by the yogurt. Sprinle red chiili powder, roasted jeera
powder and black salt (sanchal).Serve with sweet tamarind(imli) chutney.204. Rasmalai
Ingredients
Makes: 15 pieces
Shelflife: Refrigerator fresh 2-3 days.
4 Measuring cup milk for chenna (2% milk)
3 measuring cup milk for Ras
4 - 4 1/2 tbsp. sugar for Ras
1 cup sugar
3 cups of water
safforn, cardomom, pista, almonds
lemon juice
Method
First keep the 3 cups of milk for ras to boil until it reamins 1 3/4 cup.
Bring 4 cups of milk to boil. Now to curdle the milk add lemonjuice to it stirring continously.
Then drain it in athin muslin cloth or handkerchief.
Hold it covered with cloth in the running water.Drain the excess water by pressing the cloth there must
not be water remaining.
In a pressure cooker take 3 cups of water and 1 cup of sugar.
Take the chenna out of the cloth in a dish , mash it and make around 15 small size of balls out of it
Toss that balls in the pressure cooker and bring two whistle.
In the mean time see the milk for ras may be ready.
Add the sugar for ras to it and add cardomon, pista, almond and safforn to it.Let it cool aside