A few years back a study conducted by Consumer Voice, a NGO supported by the ministry of Consumer Affairs, found Canned Rasgullas to be a Health Hazard. Times of India ran an article stating “If you think canned Rasgullas are a better option than khoya-based sweets this Diwali, think again.” (http://goo.gl/sieNZZ)
This Diwali keep your family healthy by making your own Rasgullas easily with the Usha Electronic Pressure Cooker (EPC), which is also engineered to preserve essential nutrients in your food. If you think this is going to be a hassle, think again, because the Usha EPC is efficient, fast and saves time leaving you with hours and hours to have fun and join in the festivities. The EPC’s electronically controlled precision cooking system and variable food cooking options will also allow you to cook various other festive dishes with ease. Talk about having your Rasgulla and eating it too!
Ingredients: (Servers 10 -12 persons)
- 1 liter toned milk, 2 tbsp white vinegar
- 2 tsp flour (Maida)
- 2 pinches baking powder
- 1¼ cups sugar, 3 cups water
- Boil the milk. Add vinegar and immediately switch off the gas. Add 1 liter bottle of water to cool the chhena. Strain. Put tap water immediately. Spread the chhena on the kitchen cloth for about 5-10 minutes.
- Mash the chenna with the palm till smooth. Add maida and baking powder and mix very well.
- Put water and sugar in the Usha Electric Pressure Cooker. Set the knob at mark 3. Cook without covering. Wait till the syrup comes to boil.
- Make small balls of the chhena mix and put them in the sugar syrup and cover the lid. Pressure cook till knob turns to keep warm mode. Switch off the USHA EPC and wait for the pressure to drop by itself.
- Remove Rasagullas with the syrup from the cooker and transfer to a bowl and refrigerate. Serve chilled.
And get ready for healthy snacking!
Indian sweets with their colours, shapes and taste are simply mind-boggling. For every geometric shape you can conceive, taste a sweet tooth can yearn or a colour under heaven there is an Indian sweet. Among them stands tall – rather round like the Sun, the ‘Gulab Jamun.’ A sweet born of Indo-Persian culture, even its name sounds delicious. The moment you enunciate the two soft words ‘Gulab Jamun’ your mouth feels like a celebration. The former derived from rose-scented cardamom syrup in which it is soaked and the latter named after an indigenous plum-shaped Indian fruit.
Such deliciousness shouldn’t be restricted to anyone, especially during the festive season. But health issues do play spoil sport making this king of sweets a no-go area due to the sheer amount of oil used in its preparation. However, you can put such worries aside with the USHA Deep Fryer, which uses the least amount of oil to cook your favourite dessert in a healthy way. For food purists who love to see their food getting cooked, the USHA Deep Fryer also comes with a Detachable lid with viewing window enabling you to view your Gulab Jamuns sizzle into round balls of Goodness.
So without further ado, we present the recipe of celebration:
Ingredients (Makes 10 pieces)
- 1 cup skimmed milk powder
- 2½ tbsp maida
- ¼ tsp mitha soda
- ¼ cup cream
- 1 tsp milk to knead the dough
- Oil/ghee for deep frying
- 10-20 mitha daana (prasaad goli)
- ¼ tsp cardamom powder
- 3 cups water
- 2½ cups sugar
- For the sugar syrup, boil water and sugar. Keep boiling for 2 minutes on medium flame to get a sticky syrup but no thread. Add cardamom powder and keep aside to cool to room temperature. Gulab Jamuns should not be put in hot syrup.
- Sift milk powder, maida and soda in a small paraat or flat plate. Add cream and mix well. Mix the mixture. If the dough appears hard, add 1 tsp milk and mix again.
- Divide mixture into 12 balls. Roll each ball carefully into a smooth round ball. If the balls have cracks, add a little more milk to the dough and mix lightly to a smooth dough. Stuff a mitha daana in each ball and roll again.
- Set Usha Deep Fryer to 150°C and fry 5-6 pieces till golden brown for 10-11 minutes.
- Once the balls have turned dark brown take out from the oil and put into the syrup which should be at room temperature.
- Fry the remaining balls and keep all Gulab Jamuns to soak in the syrup for 2 hours.
USHA DEEP FRYER DEMO VIDEO: Includes Loads of Other Recipes too!!
Like you, we too get dumbfounded by the price of Brownies at the chic coffee outlets. The outlets, we must admit are nice and decent, but still that doesn’t give them an excuse to charge astronomical sums for a single brownie. It is just not fair, especially if you have kids who are madly and deeply in love with Fudge Brownies. And who knows how healthy these ‘brownies for sale’ are. Besides being healthy the warm smell of fresh home baked Brownies is a delight in itself. It’s time to wow your kids and friends with your Fudge Brownies over a cup of coffee or a glass of milk.
Ingredients: Makes 10
- 100 gm butter, 1½ cups brown sugar
- 2 eggs, 1 tsp vanilla essence
- ½ cup maida (flour), ¼ tsp baking powder,
- ½ cup cocoa
- ¾ cup walnuts – cut into small pieces or crushed roughly with a rolling pin
- A square tin (7”X 7”)
- Melt butter in a deep pan on low heat. Add brown sugar. Mix well with a wooden spoon on very low heat for about 5 minutes till well blended. Remove from fire and cool completely.
- Add one egg. Mix well with a wooden spoon. Add the second egg and mix again. Add essence.
- Sift flour, baking powder and cocoa together.
- Keeping aside ¼ cup walnuts, add the rest of the walnuts to the maida and mix well with the hands.
- Mix the flour mixture in the butter-egg mixture very gently with a spoon.
- Line and grease a loaf tin. Transfer the cake mixture in it to get 1″ thick layer of the mixture. Sprinkle the remaining walnuts.
- Place on the low rack in the Halogen oven. Press speed up mode and set for 40 minutes at 140°C. Press start to bake.
- When the beep comes remove from oven. Check with a tooth pick. Leave to cool for 5-10 minutes in the tin.
- Remove from tin. Cut into squares to serve.
Baking them in the Usha Halogen Oven makes the whole process real easy. Besides unlike your normal oven it can be used for various other purposes to cook up recipes ranging from regional dishes to global favorites.
School’s out for summer and your kids are home running around helter-skelter doing what these agents of chaos do best. The only respite you have is when they finally settle down in front of the Television to catch a glimpse of their favorite toon or action hero. Only to be tricked by those clever commercials featuring treasures of sweets and then they are at it again, now demanding that they be taken out for a treat. It is 40 C outside and there is no way in hell you are ready to step out, let alone take a 10 mile ride to the nearest Baskin Robbins or Mc Donald’s. Life is hard! But help is at hand: this delicious Vanilla Cherry Cake recipe is meant for times like these, easy to make and awesome to taste, it is going to be your savior this summer.
For those using the Usha Halogen Oven life gets even simpler, all you need to do is press Cake Mode, stand back and relax, to return 40 mins later to a beautiful Vanilla Cherry Cake. And it is not just Cakes you can make with this Kitchen Appliance there is a lot you can cook from Pizzas and French Fries to Pies and Pasta – in fact everything that your kid will ever demand this summer. In all earnest the Halogen Oven can be aptly re-named as the Kid’s Food Factory!
- ½ tin condensed milk (milk-maid), ½ cup milk, approx.
- ½ cup (75 gm) white butter, 3 tbsp powdered sugar
- 100 gms (1 cup) maida , ¼ cup cornflour
- ½ tsp level soda-bicarb, 1 tsp level baking powder
- 1 tsp vanilla essence, 2 tbsp cocoa powder
- A big baking tin of 7-8” diameter
- 10-12 glace cherries – cut into thin round slices, 1 tsp maida
- Grease and dust a round cake tin of 8” diameter.
- Sift maida with cornflour, soda-bicarb and baking powder. Keep aside.
- Mix sugar and butter. Beat till very fluffy. Add milk-maid. Beat well.
- Add 3-4 tbsp maida and mix. Add half the milk. Beat well. Add essence.
- Add the remaining maida and the milk beating well after the addition.
- Beat well for 3-4 minutes till the mixture is smooth and light.
- Mix cherries with 1 tsp maida to coat dry fruits.
- Add half of the cherries to the batter and mix well.
- Pour the batter in a greased and lined tin.
- Sprinkle the left over cherries on the cake to cover it well. Put the cake tin on the low rack in the oven. Press cake mode. Set the temperature to 150°C and time to 40 minutes and press start to bake. When the beep comes, check with a tooth pick.
- Leave to cool for 5-10 minutes in the tin. Remove from tin on to a wire rack
It is ready to be served to bring down the temperature a lot of notches lower, in more than one sense.