Eat & Stay Goa - APRIL 2023 ISSUE

Eat & Stay Goa

April 2023

COVER FEATURE

The Banyan, Eat - Bar

Situated at the Taj resort and Convention Centre, a tastefully designed space where one can enjoy a roster of impressive cocktails and a mighty selection of comfort food and light bites.

uncle tim’s

A popular restaurant in Porvorim that serves amazing food and dinks along with live music, karaoke and much more. r

Image: Interiors of The Banyan, Eat – Bar

SEVEN RIVERS BREWPUB

Situated at the Taj Holiday Village Resort & Spa in Sinquerim, Seven Rivers Brewpub, Goa, threw open its doors to the public last month.

GoaN Street Foods

A LIST OF populaStreet Foods which ONe CAN FIND AT any Roadside eatery in Goa.

Editorial

Hi Friends,

Welcome to the April issue of our Eat & Stay Goa E-magazine.

This month, on the cover, we have featured The Banyan Restaurant, an eat-bar situated at the Taj Resort and Convention Centre in Dona Paula. The place is a tastefully designed space where one can enjoy a roster of impressive cocktails and a mighty selection of comfort food and light bites. Read the feature inside to know more about this amazing place which has become a popular hangout spot for gourmands and cocktail aficionados alike.

This month’s issue also features a story on Uncle Tim’s, a restaurant situated at Alto-Porvorim. The restaurant, which started off as a cloud kitchen in 2019, has now turned into a popular dining spot that offers mouth-watering dishes and drinks along with live music, karaoke, quiz competitions and a host of other activities to keep patrons entertained.

We have also covered the story of Mr. Reez Cabral, an F&B supervisor at Cezar Ritz College in Switzerland. Read the inspiring story of this young Goan lad who initially thought of doing law, but eventually found success in the hospitality industry.

We have also curated a list of the most popular street foods which can be found at various roadside eateries in Goa.

Recipe write-ups on how to prepare Warqui Sheekh Kebab by Chef Balaji Srinivasan, executive Chef at Cidade de Goa, Dona Paula and on Mango Rasmalai by Greta Fernandes, a Mumbai-based home chef, also find a place in this month’s issue of our e-magazine.

The year 2023 has been declared the 'International Year of Millets’ by the United Nations. To celebrate the year, many events have been organised in Goa to promote millets.

Last month, the first-of-its kind ‘Nacheanchem Fest’ was celebrated at an agriculture farm at Duler in Mapusa. The event was a huge success, with people turning out in large numbers. Activities organised at the event included skits, songs and dances, talk shows and various food items made using millets on display. Another event that was held to celebrate the International Year of Millets was the ‘Eat Right Millets Mela’, which was held in Panjim earlier this month. Activities held at the event included a live demonstration of recipes made using millet, a cooking competition for professional chefs, and a workshop for self-help groups that supply mid-day meals to schools. Around 20 food stalls were also set up to showcase various millet dishes.

Well, that's all I have for you guys from my desk this month. I hope you enjoy reading this month's edition of Eat & Stay Goa. Do share it with your friends all across the globe.

Until next month, cheers!

Jessyl Fernandez Editor

01 Uncle Tim’s, Porvorim

02 The Banyan, Eat-Bar

03 Reez Cabral

04 Street Foods in Goa

05 Seven Rivers Brewpub

06 WARQUI SHEEKH KEBAB

07 Mango Rasmalai

Introduction

Goa, the tiniest state on the western coast of India, boasts golden pristine beaches, palmfringed avenues, flavourful food, delicious Portuguese-influenced sweets, and warm, hospitable people. Also known as the Ibiza of India for its partying. A tropical paradise of flora and fauna, from the very famous 'almi' (mushrooms) endemic to its forests, that grow only on the red mud anthills, to the solar prawns that are fished immediately after the monsoons, Goa is unique. Tourists are also attracted to Goa for its cultural heritage - from the famous old Portuguese churches like Se Cathedral in Old Goa, the 16th Century Safa Masjid in Ponda and Shree Mangesha Temple in Mardol, the legendary Arvalem or Pandava Caves where the Pandavas of the Mahabharat fame lived, to its two unique festivals - Carnival and Shigmo. Goa plays host to many festivals - the International Film Festival of India that promotes cinema, the Serendipity Art Festival, Sunburn Music Festival, The Grape Escapade to name a few. To showcase this varied heritage of culture, art, tradition, food, and people, in 2015 ItsGoa was born. The main aim was to make it the premier portal for all things Goa. We were able to showcase Goa like never before. Soon our blog-based website transcended the virtual space, with the ItsGoa magazine – a sought-after resource for visitors to Goa from countries like Norway, Germany, UK, USA, UAE, etc.

Chief Editor

Jessyl Fernandez

Content Manager Steve Antao

Content Curators:

Prataya Sarkar

Greta Fernandes

Sales & Marketing

Donald Fernandez

Graphics & Layout Aniket Naik

Social Media Manager Saviola Dias

For advertising queries: 9370502124 / 9209005127

ItsGoa Media Group

Nordic Intent HQ - Floor 3, PDA Colony, Porvorim, Goa 403521

Email : mail@itsgoa.com

Website: itsgoa.com

Uncle Tim’s Soul Food

At the risk of sounding unapologetic, Uncle Tim’s is everything your mother did not want you to eat growing up but craved herself! Heart and soul in a bowl, Uncle Tim’s tows the line between indulgence and satiation by crafting wholesome meals that are worthy of his ‘Soul Food’ moniker. By breaking the barrier of ‘cuisine,’ Timothy Lobo, owner, and head chef of this homestyle eatery, has designed a menu that borrows from every major menu across the world. From Mexican Enchiladas, Canadian Poutine, Italian Spaghetti Bolognese, and Asian Spring Rolls - a dinner at Uncle Tim’s is a gastronomical tour of the world. For more information on their curated entertainment nights, such as Karaoke, Live Music, Board Games, and Vinyl Nights do visit their page on Instagram @uncletimsgoa for updates.

So if you are looking for a place that feels like home, with the warmth of family and food that fills your soul, just follow the smoke signals up Alto Pilerne off Chogm road.

Uncle Tim’s – Soul Food Address: 264/98, 2nd right after Gautam Hotel, 5th Lane, Alto Pilerne, Bardez, Goa For reservations please call : 9112085029

Tim’s humble duplex villa is now the home of the Uncle Tim’s - Soul Food restaurant, complete with a bar, indoor and outdoor dining to seat over three dozen hungry souls. The outdoor area is a petfriendly space and becomes a melting pot for families celebrating occasion such as birthdays, anniversaries, after-work professionals looking to unwind and food enthusiasts looking to find their favourite hearty meals. Not forgetting a selection of international barbecue delicacies and grills.

Giant Tiger Prawns (Giant tiger prawns cooked in butter, garlic & parsley)

Indoor Dining Area

Outdoor dining area

Pulled Pork Enchilada (Slow cooked pulled pork wrapped in a tortilla with Mexican rice and baked in Enchilada sauce with melted Cheddar Cheese)

Swedish Meatballs (Meatballs simmered in a Swedish mushroom sauce with a choice of herd rice or mash potatoes)

Cover Feature

The Banyan, Eat - Bar

Aptly termed as an ‘Eat-Bar’, The Banyan at Taj Resort & Convention Centre, Goa is a tastefully designed space which caters to gourmands and cocktail aficionados alike.

Article by : Team ItsGoa

Images by: Taj Resort & Convention Centre, Goa

www.itsgoa.com itsgoa_ Itsgoa

The

Banyan, Eat-Bar at Taj Resort & Convention Centre, Goa

If a casual drink and a bite to eat, in an unobtrusive, but chic ambience, is what you seek, head to The Banyan at Taj Resort & Convention Centre, Goa. You'll not only be able to enjoy a roster of impressive cocktails, but, there's a mighty selection of comfort food and light bites, to choose from. Aptly termed as an ‘Eat-Bar’, this tastefully designed space caters to gourmands and cocktail aficionados alike.

Merging seamlessly with the grand lobby of the resort, yet, with a distinct identity of its own, the understated elegance in the ambience, which permeates to the design and décor, is hard-tomiss. The subtle hints of greenery at the entrance and in the seating area, adds to the tropical vibe.

The muted colour scheme juxtaposed with bold elements read – lighting and the striking brown flooring, enhances the appeal.

The comfortable seating spread over an indoor area at two levels and an outdoor section, exudes a rustic charm. Whether one settles into the comfy indoors spaces or grabs a perch on the outdoor terrace with a stunning view, one is sure to have an unmatched experience.

Aside from the aesthetics, one can expect inventive drinks that have interesting names, based on the banyan species from across India. From a Benghalensis - Tequila, campari, orange juice, Himalayan pink salt to a Microcarpa - Vodka, coconut, lychee, lemongrass, kaffir lime, red chilli; flavours and innovations reign supreme, the alluring presentation notwithstanding.

The sleek bar here, albeit not a sprawling one, is inarguably a highlight - well-stocked and spirited, quite literally. Dotted with seats, it is a fun and interactive place to be in. The offerings include a wide array of domestic and international labelswines, spirits, beers and non-alcoholic drinks, enough to keep one going.

Begin your afternoon, sipping on a Merlot and noshing on a Seafood Balchao Flatbread or Kuzhi Paniyaram Skewers. Watch the bar transform into a bustling spot, as guests throng, sitting around it, sipping their favourite handcrafted beverage, while the bartender adroitly mixes the cocktails, with a dash of playfulness.

Comfort food from across the globe and India, makes for an interesting menu and the selection is truly irresistible. For lighter bites and small plate options, to start with, there is Mumbai Sev Puri, Corn and Cheese Rissois and Lamb Sheekh Kebabs - something to cater to every discerning palate.

The food options are eclectic and one can enjoy a wholesome dish - Anda Paratha with Dal Makhni, Raita and Pickle. The Shiitake, White Cheddar, Caramelized Onion on Sourdough Boule, is deeply satisfying, as it teases your taste buds with a melee of flavours and textures.

Cold Coffee

Interiors of The Banyan, Eat-Bar

The Bahmi Goreng, Chicken and Prawns, proves to be a hearty bowl and carnivores can also relish their Spaghetti Carbonara with bacon crisps.

Vegetarians are spoilt for choice too. The Curried Singapore Rice Noodles with vegetables is a satiating meal, as is the robust Nizam’s Paneer Alu Roll. Opt for the healthy salad bowls, if one is too conscious of calories.

The grand finale are the decadent desserts and there is enough and more, to choose from. Perhaps a Kulfi Falooda, Crème Brulee or a Goan Dessert Platter? The creamy and dense New York Style Cheesecake, is what dreams are made of and is bound to delight those with a sweet tooth. Each enticing dessert, is artistically presented.

A delightful meal all washed down with their expertly crafted cocktails, is not the end. The infectious, but susegado vibe urges one to linger longer. So sit back and relax as you sip your aromatic Chamomile and Lemon Grass Tea or even a Filter Coffee or an Aged Monsoon Malabar, watching the sun go down.

Witness the space transform, as it enlivens and radiates a different energy, with each passing hour. The venue's carefree approach, relaxed vibe and multiple seating areas, also makes it a perfect spot for a quiet meal, after-work dining or catching up with friends at the weekend.

Offering up a comfortable and stylish space, affording enough privacy, whether one goes for drinks or a meal, The Banyan will not disappoint. In fact, it actually combines the best of both worldsfood and drinks. What’s not to love about this perfect match?

Nizams Paneer Aloo Roll

Watermelon & Basil Cocktail

Outer Deck Overlooking The Arabian Sea

At 20 and on the verge of choosing a career, Goabased Reez Cabral had two roads before him.

One was to choose law and do the black robes of a lawyer. The other was to choose a relatively less trod path which led to the hospitality industry.

When Reez, 24, now looks back, at that forked road which life confronted him with, there is an air of satisfaction and a sense of gratitude for his alma mater, which taught him his hospitality skills and nurtured his ability to speak up and speak out, as an articulate lawyer would, when it mattered professionally. A Food and Beverage supervisor at the Cezar Ritz Colleges in Switzerland, Cabral is now taking gargantuan steps towards his hospitality dream. He also provides practical and theoretical training for students in F&B services.

For the young lad, pursuing his dream in a country like Switzerland has not only helped him learn heaps about his profession but also led to his overall growth as a member of the industry. The Swiss experience has showed him the independence he craved for once upon a time. He says, “Here you meet people from all walks of life and you’re introduced to diverse experiences. I travel on long weekends and visit neighbouring cities and mountain ranges, ticking things off my bucket list as I go. I plan on living here for a few more years as the quality of life is good.”

“Hospitality wasn’t my first choice as I was studying law, but it turned out to be the right one. I opted to be a part of the hospitality team for a college event and that was the time it struck me. I knew how to speak well, I was courteous, coordinated and determined which are all traits you need to inculcate in the industry. After hearing the same feedback from multiple teachers and peers, I realised that I was cut out for the hotel profession," reminisces Reez.

A recent alumnus of the V. M. Salgaocar Institute of International Hospitality Education (VMSIIHE) which is located in the idyllic village of Raia in South Goa, Reez now has enough experience in the field of hotel management to comment on what’s needed to get a foot in into the industry.

He honed his skills at leading luxury resorts, namely the Marriott Hotels, The Great Southern Killarney of Ireland, and Cesar Ritz Colleges in Switzerland. After substantial experience in the cut-throat industry of hospitality, the would-be lawyer, came to realise that keeping mum simply wasn't the way to go.

VMSIIHE is well-known for instilling discipline – which is of pivotal importance in the hospitality industry – in its students. According to Reez, punctuality, courtesy, respect, level-headedness, hard work and perseverance go a long way in making a career in hospitality successful.

Reez celebrating Indian Night in 2022 at Cezar Ritz Colleges

“I was always an opinionated kid. I always felt the need to speak up and sometimes, my delivery was quite harsh which was what landed me in soup. The faculty made me understand that there was a way to go about a certain situation. Speaking up is important, but we need to understand when that can cross the line and trespass into the territory of backanswering,” says Reez. Criticism isn’t meant to be taken personally, especially in hospitality, he says.

Over the course of the past few years, Reez has successfully brought about many positive changes in the management of the hotels he worked in. When you’re a part of a team, it is essential that you understand an obstacle and come up with a solution to combat.

“At one of my jobs, as head of concierge, I only had a landline to work with which was quite limited and problematic. There was an urgent need of additional communication equipment and requesting the managers time and again was not proving to be fruitful. So, I directly brought it up during the department meeting and it was then that permission was granted. My team was given a desk, a computer and two runner phones which helped us in operating smoothly.” recalls Reez.

He also says that it is often the case that employees of an organisation have suggestions or ideas, but they choose to hush it up as they worry about not being taken seriously. “One thing I realised was that even as a trainee or a fresher, if you want to stand out of the crowd and be noticed by your seniors, you need to learn to take the road less travelled. If you feel like your skills and time are being taken advantage of, learn to put your foot down and get your concerns across rather than pretending to be okay with illtreatment.” adds Reez.

The headstrong, budding hotelier also remembers the time he went through several rounds of interviews as a fresher for a job. After a tough couple of conversations with directors of various departments, he was told he got the job, but then his contract was downgraded to that of an intern. He was confused and upset, but he took it up as a challenge. In just a matter of a few months, he was given the responsibility of managing the interns and employees in his team. “I think you just need to have confidence in the skills that you have. If you, yourself are unsure of what your strengths are, people won’t take your suggestions or concerns seriously.” advises Reez.

After spending a few years in the hospitality industry Reez has now distilled a few nuggets of advice for youngsters planning to take up hospitality as a vocation.

“Protocols, services and recipes come from a book, but hospitality comes from the heart. One of the most important things I have learnt at home is that criticism is to be taken seriously, but not personally. If there is merit in someone’s feedback, learn from it or else let it roll off of you," he says.

Reez serving drinks to guests

Reez along with his team Ritz Colleges celebrating Indian Night in 2023

Street Food in Goa

The streets of Goa are filled with several roadside eateries which offer a variety of delectable comfort foods. In this article, we list out some of the most popular street food offered at the various roadside eateries in Goa.

Article by : Team ItsGoa

The streets of Goa are filled with several roadside eateries, food trucks, food carts and stalls which offer a variety of delectable comfort foods. These eateries serve as nice places for those who have a busy schedule to have a quick bite just in case they missed their breakfast or high tea. Here’s a list of some of the most popular street foods in Goa offered at various roadside eateries.

Chorizo Pao

First on our list of top street foods in Goa is Chorizo Pao. This is a very popular snack that is exclusive to Goa. It is a sandwich consisting of a Goan poi bread, stuffed with spicy Goan pork sausages, onions, and potatoes. It is available at various food carts and trucks all around Goa and also in the traditional fairs held in different villages and towns in Goa.

Samosa

Next on our list of awesome street foods in Goa is Samosa. The samosa is as popular with people in Goa as it is with people around the world. In Goa, the main variety of samosa which you can find is the vegetable samosa. Veg samosas come stuffed with potato cubes, beetroot and green peas. There are other varieties of samosa available in Goa including the beef and chicken samosa as well. Places in Goa that are noted for serving the best samosa include the Hot Meals food truck at Penha de Franca and Malfa’s Fast Food at Utorda.

Ros Omelette

This is a very popular snack that you can find at most of the street food carts and stalls in Goa. These stalls start serving them during the evenings and continue to do so till midnight. It is a spicy gravy with onions, curry leaves, black mustard seeds, scraped coconut and spices with a few pieces of omelette dipped in it. Another variant of this gravy which is made for nonvegetarians contains chicken and chickpeas. The ros is cooked separately. The hot ros gravy is poured over the freshly fried omelette and served with Goan bread (pav). Places that serve the best ros omelette in Goa include Ros Omelette on Wheels at Arpora and Gopal Ros Omelette stand at Margao.

Chorizo Pao

Samosa served with ketchup

Ros Omlette

Shawarma

This is a spicy Middle Eastern street food that has found its way to Goa, all thanks to the large Goan diaspora based in the Gulf. Stuffed with chicken or beef, along with spices like cumin, cardamom, cinnamon, turmeric and paprika, it is commonly served in a flatbread such as pita bread or a hot dog bun along with garlic sauce, fries, and pickles. Places in Goa that serve delicious shawarma include Mezmiz at Sangolda and AJ Shawarma at Majorda.

Gadbad Ice Cream

And concluding our list of the best street foods in Goa is the famous and popular Gadbad ice cream. As the name suggests, it is a mixture of 2-3 different flavours of ice cream, topped with some falooda, vermicelli, jelly or jam and served in a tall conical glass. It can be considered as the desi version of the famous American ice-cream. It serves as a very nice refreshment, especially on a hot and humid day during the summer.

The best places to get your hands on some Gadbad ice-cream in Goa include The Cream Centre in Panaji and the Navtara Restaurant in Margao besides Babaji’s in Mapusa and Porvorim.

So, there you have it! The most popular street foods in Goa. So, if you are feeling a little bit hungry and are looking for a nice quick snack, head to one of the many food carts near you and treat your taste buds to a nice delicious snack.

Steak Bread

This is a very popular dish found at different street food joints across Goa. It consists of a large piece of bread roll stuffed with pieces of spicy beef or chicken steak. It is very popular amongst youngsters as well as busy working class people, who may have missed out on their high tea in the evening. Places where you can get to enjoy a nice sandwich of steak bread include Remy’s Steak Bread at Margao, Rebello’s Snack Stop in Chinchinim, D’Silvas at Miramar, Texeira’s at Ribandar and Mr. D’souza’s Food Truck at Saligao.

Bon Appetit!

Chicken Shawarma

Steak bread

Gadbad Ice cream

Indian Hotels Company (IHCL), India’s largest hospitality company and AB InBev, the world’s leading brewer, announced the opening of Seven Rivers, their second brewpub in Goa. This first-ofits-kind brewpub with an on-site microbrewery is located at Taj Holiday Village Resort & Spa, Goa, India’s most popular holiday destination.

Commenting on the announcement, Mr. Puneet Chhatwal, Managing Director and Chief Executive Officer, IHCL, said “IHCL for over a century has pioneered new cuisines and food and beverage concepts. The opening of the Seven Rivers brewpub in Goa is in line with our vision of bringing differentiated experiences for our guests. Furthering our partnership with AB InBev, over the next five years the concept will scale up to 15 new destinations across the country.”

IHCL and AB InBev entered into a partnership to launch a premium chain of microbreweries and launched the first brewpub in 2020 in Taj MG Road, Bangalore. This industry-first partnership embodies the pioneering spirit of both companies bringing an unmatched microbrewery experience to consumers.

Commenting on the launch, Mr. Kartikeya Sharma, President – India & South East Asia, AB InBev, said, “We are delighted to unveil our second Seven Rivers brewpub through our exclusive partnership with IHCL. The Seven Rivers brewpub is a testament to the growing consumer demand for artisanal beers.

As one of our country's most vibrant beer markets, we believe that a brewpub in a market like Goa, which has a very mature palate for beer, is the perfect ground to launch our second brewpub. We are confident that the craft beer landscape in India is poised for growth, and our partnership with IHCL will help us meet that demand by providing consumers with access to high-quality beers at one more touchpoint.“

Housed in a Portuguese villa, the sprawling beer garden, the first in Goa, features large outdoor spaces with an indoor tasting table. The brewpub will offer beer inspired by the quintessential flavours of the region, as well as those made from the finest locally sourced ingredients and crafted by experienced international and Indian brewmasters. Highlights include the Poi lager, which uses local Goan bread Poi as part of the mash bill, and the Kokum Gose, which uses the tangy local Kokum from the farms of Goa. The usual suspects - Witbier, Hefeweizen and Kolschalso join the ranks. The brewpub will offer a menu with a mix of local Goan flavours and global favourites paired with craft brews.

Mr. Vincent Ramos, Senior Vice President, Goa, IHCL, said, “With Goa evolving as India’s leading food and drink destination, the all new brewpub will add to the city's culinary repertoire. We look forward to bringing the one of its kind - beer garden experience to Goa.” Seven Rivers brewpub at Taj Holiday Village Resort & Spa, Goa offers guests an authentically brewed beer escape.

Interiors of the Brewpub

WARQUI SHEEKH KEBAB

INGREDIENTS

For the Sheekh Kebab

Mutton (minced) 300 gm, Red Chilli Paste 25 gm Garam Masala Powder 10 gm, Ginger Garlic Paste 15 gm, Egg 2 no,s Cheese (grated) 10 gm, Coriander (chopped) 10 gm, Mint (chopped) 10 gm, Onions (chopped) 15 gm, Clove Powder 5 gm, Salt 10 gm

For the Roti Maida 100 gm, Butter 65 gm, Egg 1 no., Water, Oil 10 ml, Salt 5 gm

METHOD

For the Dough

Prepare a soft dough using all the ingredients, except butter.

Roll out the dough in a circle and add cubes of butter to it. Fold it like a book fold.  Roll lightly and make a book fold again to make sure that the butter is well spread. Refrigerate for two hours and repeat the process thrice.

For the Kebab

In a large bowl, add the mutton mince, red chilli paste, garam masala powder, ginger garlic paste, cheese, coriander, mint, onions, salt, clove powder and eggs. Mix well. Load the Kebab onto a skewer and cook in the clay oven till done.

To Finish

Roll out the dough and cut thin strips. Gently roll it over the Kebab with the skewer on it. Place over a medium heated tandoor till the dough is cooked. Serve hot with choice of chutney.

If you do not have a clay oven, replace with a regular oven to cook the kebab. The roti can be cooked over an open flame.

Balaji Srinivasan, Executive Chef at Cidade De Goa – IHCL SeleQtions

dessert

mango Rasmalai

Mumbai-based home chef Greta Fernandes shares her recipe to prepare Mango Rasmalai.

www.itsgoa.com

Article by : Greta Fernandes

Images by : Greta Fernandes

Mango Rasmalai

Rasmalai is a popular Indian sweet made out of cottage cheese balls which are dipped into sweetened thick milk. Usually served chilled with nuts and saffron added to it.

It is easily found in sweet shops. But, when you do try to make it from scratch at your home, there are quite a few advantages. Besides being budget friendly, you are sure that the ingredients are the BEST. Because nowadays paneer, khoya and other milk products are a little unsafe in this sweltering heat. They might not be as fresh. Also, this is a make-ahead dessert. So you can prepare it and leave it in the refrigerator a day before.

Make your family go wow with these few easy steps.

These days you can also add mango puree to the milk, which is in-season and end up with an amazing twist in the Rasmalai flavour.

To prepare c enna/paneer

1 Litre milk (full cream cows milk)

2 Tbsp lemon juice

1 Cup water

To prepare sugar syrup

1½ Cup sugar

7 Cups water

To prepare for rabri

1 Litre milk (full cream cows / buffalo milk)

¼ Cup sugar

½ Tbsp cardamom powder

2 Tbsp saffron milk

7 Pistachios (chopped)

5 Almonds (chopped)

1 Cashews (chopped)

Met od

To prepare c enna/paneer recipe

Boil the milk

Let it cool down a bit, but should be slightly on the warmer side

Then add lemon juice and stir till milk curdles completely

Drain the curdled milk into a muslin cloth and squeeze off excess water.

Rinse the paneer in water twice to remove the sourness of the lemon juice

Keep the paneer tied in the muslin cloth and hang it up so that all moisture gets drained out

After about 2 hours untie the muslin cloth and start to knead the paneer on a plate for 1 minutes

Divide the dough and make small balls and flatten and keep aside.

To prepare sugar syrup

Boil the water and add the sugar to it. Continue boiling the syrup for 1 minutes

After that, drop the prepared paneer balls

Cover and boil for 15 minutes

Then squeeze the excess sugar syrup out of the chenna balls.

How to prepare rabri

eat milk in a saucepan and bring to a boil

Boil till the milk reduces to one-third

Then add sugar, cardamom powder and saffron milk

Give a good mix and continue cooking

Scape off the collected cream from the sides. and give a good stir

Then put off the flame and let the rabri cool to room temperature

Refrigerate for 2-3 hours.

How to assemble t e Rasmala

In a large serving bowl lay the Chennai ball

On this pour the chilled rabri

Garnish with few chopped nuts and allow to cool in the refrigerator for at least 2 hours

About t e Aut or :

Greta Fernandes is a Mumbai-based baker who runs Deliciously URS, an online confectionery that specialises in sugar free cakes, brownies, cookies, and tea cakes.

To place orders for cakes and other confections from Deliciously URS, contact Greta on :

W atsApp: +91 83698 80446

Facebook: ttps://www.facebook.com/

deliciouslyursbygreta

Website: ttps://deliciouslyurs.com/ www.itsgoa.com

Mango Rasmalai