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!!
Why Amazing? Because we will be attempting something, which others have never thought about!
Most people find the Rice Cooker a boring old device, using it simply to cook its namesake dish -Rice. However, you will be surprised what the Rice Cooker can do if you get a little creative. Beginning from Chocolate Cakes and Banana Bread to exotic dishes like Cheesy Jalapeno Bread and Black Bean Chilly, your Rice Cooker can make all these and more.
Feeling Adventurous? Good, let’s try our hand at the Chocolate Cake. The only difference between baking a Chocolate Cake in a Rice Cooker as against an Oven is the time required: The Rice Cooker takes way more time, but that is compensated by the original taste of the freshly baked ingredients. Call it a type of Slow Organic Cooking if you like, which is as healthy, as it is tasty. To borrow Carlo Petrini’s words ( founder of the International Slow Food Movement) “The quest for slowness, which begins as a simple rebellion against the impoverishment of taste in our lives, makes it possible to rediscover taste.”
- 135 gm dark chocolate
- 95 gm butter
- Butter for Coating
- 100 gm icing sugar
- 2 egg yolks + 2 whole eggs
- 35 gm flour
- Begin by coating the rice cooker bowl with a layer of butter.
- Mix the ingredients properly till they begin to fan
- Place the mix in the rice cooker bowl.
- Place the bowl in the rice cooker and push the cook button.
- Now wait, it could take anything between an hour to two, depending on your Cooker settings.
- Insert a toothpick into the cake to check if it is ready. If the toothpick comes out clean and dry, your cake is done
- Once cooked flip the bowl upside down onto a flat plate and serve
Now, wasn’t that easy? It took a little longer than the usual Over baked cakes but nonetheless here you are surrounded by the freshly baked aroma of a lovely cake. Take a bite to savor the flavors, and you realize the wait was completely worth it! Next we will teach you to cook something yet more exotic with your Rice-Cooker.
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.