RASAMALAI

Ingredients:

32 oz. Ricotta cheese 

1 tsp. rosewater

1 c. sugar 

6 cardamom 

16 oz. half and half 

1 Tbsp. pistachio (powdered) 

1/2 c. sugar 

1 pinch saffron

Preparation:

Mix Ricotta cheese and sugar in a rectangular baking tray.

Mash it into a paste with a fork and bake in a preheated oven at 350 degrees for 35 minutes. 

When done, it will set like thick pudding. 

Cool and cut into 1 inch squares and set aside. 

Do not take the squares out of the dish. 

Boil the half and half and sugar for 5 minutes. 

When cooked, pour over the rasamalai pieces. 

Sprinkle with rosewater, cardamom, pistachio and saffron. Refrigerate. 

Serve chilled.
 

EGG POTATO CURRY

Ingredients:

1 tsp. coriander seeds

 3 Tbsp. coriander leaves chopped 

10 grams coconut 

1 Tbsp. vegetable oil 

1 red chili 

2 c. water 

1/8 tsp. turmeric salt to taste 

1 clove garlic 

4 eggs (hard boiled) 

1/2 x 1/2 inch ginger

 4 medium potatoes (boiled and 1 Tbsp. onion (chopped) cubed)

Preparation:

Grind first 7 ingredients and also 2 tablespoons of coriander leaves (part of ingre- dient 8), adding enough water to make it into a fine paste.
Heat 1 tablespoon of oil and saute the above paste for 1 minute.
Then add water and salt and simmer until masala is cooked. Cut the egg into two halves.
Add the eggs and potatoes into masala and bring it to full boil.
Simmer for 5 minutes. Remove and garnish with the rest of the coriander leaves.
This curry goes well with bread, potatoes, chappathies and also with rice.