Hi everyone! How’s everyone been? I’ve been great, and for the past few day’s I’ve been getting back into writing out my recipes and working on my blog. On the last Sunday of March, which was the 29^th at 1am the clocks went forward one hour. In England this means, it’s the beginning of summer, which means we have more light in the evening Yay! Ah but the thought of summer brings joy, I am one of the happiest people today. I do enjoy winter, it has its own beauty, and sadly the only boring part of winter is the darkness that arrives too early. I hate to photograph my foods as I cook most of the time at night. Night photography with no special equipment and not having any perfect spots for my photo shoots becomes a tedious job… not that I am a pro in photography but natural light is a plus point. When it is not available I lose interest, compiled with all these natural disasters and my lack of knowledge using my camera to its full extent is a long road to tread, one such example is the photos of my cookies which I have published here.

Anyway let’s not go too much into my photography adventures. Summer is around the corner, I love the sunshine and the beautiful gardens I see where ever I go.  Britain looks glorious love the gardens, the nature, the greenery, beautiful flowers and most importantly the people become bright and smiling.  Hmm.., I can go on and on.  Sometimes when we are lucky in this part of the world the beautiful early morning rays of the sun peeping through my window curtain makes me bake something, makes me feel I want to create something. Play around with the ingredients in my pantry.

When my kids are around I feel very energetic and crave to cook and bake something different (they are here now again for their Easter Holidays). I need somebody to taste, be a critique and tell me if I can blog my recipe with confidence. Now I keep giving my bakes to friends who would tell me what they think, I have got a few bakes I will be posting approved by my family and friends, I don’t know how you like it as I have played with different flours and it might not be everybody’s cup of tea, it will be a taste acquired.

To tell you the truth, I have been going through a bloggers block, somehow I keep postponing to write anything. Today I decided if I don’t do it I will never do, I will keep piling up my photos and they will never see the light of the day, I mean literally. Also, I have few followers and subscribers who like my style and I don’t want to disappoint themJ.

These cookies I made for my eldest she loves citrus flavour and pistachios, first time when I made these my kids who live away from home said they needed something to munch on when they are studying late in the night! And took everything away, kind off my eldest she packed them away saying that mum will anyway bake again. I baked a few different cookies for them, I will post the others soon.  So, I had to bake for my eldest again and this time I took some photos, I even shared these cookies with my neighbours and friends they all said it was lovely. Now my friends have also come to know I don’t use plain flour and I think they have started liking the taste or should I say they are getting used to the taste 🙂 and enjoy my bakes.

Recipe Source: Jayasri
Cuisine : International
Prep time : 10 minutes
cook time : 15 minutes
Yields : 20 to 25

Ingredients:
100 grams Rice flour
75 grams Quinoa Flour
75 grams Pistachio powdered
40 grams Plain flour
75 grams Butter
1 Lime zest
Juice of 1 Lime
3/4 th tsp Baking powder
1/4 tsp Baking soda
200 grams Sugar
A pinch of salt
1 Egg (optional / if you want to make it eggless omit egg from the recipe)
1/3 cup chopped pistachio kernels for decorating

Method:

Preheat the over to 350 F (175 degrees)
Line 2 baking trays with parchment paper
First mix all the flours together with salt, Pistachio powder, Baking powder and Baking soda, sift 2 to 3 times well enough and set aside in a bowl.
Take sugar and butter and cream them well together, If using Egg after creaming butter and sugar add Egg at this stage and beat well together add the grated zest of Lime and also Juice of 1 Lime as well.
Now add the mixed flours into these creamed batter, mix well together no need to over beat, blend everything well enough it comes into a dough like consistency.
Roll little balls in your hand and place them a little away from each other
Press the balls slightly and brush them with milk or water then top them with chopped pistachios and press them a little so they get stuck to the cookie dough.
Bake these cookies for 15 minutes max
once done take them out, slide the next tray for baking, meanwhile once it is cooled store them in an airtight container and stays for a week

Print

Eggless Quinoa Lemon and Pistachio cookies

These cookies are not too sweet, but delicious with lemony and pistachio flavoured

Course snacks

Cuisine International

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 20 to 25

Author Jayasri

Ingredients

• 100 grams Rice flour
• 75 grams Quinoa Flour
• 75 grams Pistachio powdered
• 40 grams Plain flour
• 75 grams Butter
• 1 Lime zest
• Juice of 1 Lime
• 3/4 th tsp Baking powder
• 1/4 tsp Baking soda
• 200 grams Sugar
• A pinch of salt
• 1 Egg optional / if you want to make it eggless omit egg from the recipe
• 1/3 cup chopped pistachio kernels for decorating

Instructions

• Preheat the over to 350 F (175 degrees)
• Line 2 baking trays with parchment paper
• First mix all the flours together with salt, Pistachio powder, Baking powder and Baking soda, sift 2 to 3 times well enough and set aside in a bowl.
• Take sugar and butter and cream them well together, If using Egg after creaming butter and sugar add Egg at this stage and beat well together add the grated zest of Lime and also Juice of 1 Lime as well.
• Now add the mixed flours into these creamed batter, mix well together no need to over beat, blend everything well enough it comes into a dough like consistency.
• Roll little balls in your hand and place them a little away from each other
• Press the balls slightly and brush them with milk or water then top them with chopped pistachios and press them a little so they get stuck to the cookie dough.
• Bake these cookies for 15 minutes max
• once done take them out, slide the next tray for baking, meanwhile once it is cooled store them in an airtight container and stays for a week

Notes

These cookies can be made with just plain flour but don't forget to add powdered pistachio
Substitute butter with oil or coconut oil but will have a coconut flavour for a vegan variation.

.

The post Eggless Quinoa Lemon and Pistachio cookies appeared first on My Veg Fare.

I love baking cookies; they are no hard work, fuss free, few ingredients and Lo! Bite sized, fulfilling on the go & all time favourite sweet something’s, what do you say? Do you like cookies? What’s your favourite?

This post has been in my draft for some time, I have been away from my blog  for a long time. Days just go by without me knowing it, well I could blame it on my kids now.  They are in University now, excited that they came back,  I have been quite busy past month, been cooking and baking non-stop.

So, they have been here for a short break for  Christmas vacation and I am so excited about it, from past few months I haven’t baked much at all, After they joined University this year, baking has taken a back seat.  Every week, sometimes twice a week I used to bake breads, they loved home-made breads for their Lunch box and also I used to bake cakes, muffins etc, just for munching / snacking.    I have been thinking about this from past year wondering what I would do when they go away, probably stop baking and stop blogging too.

Well, I don’t think I can stop blogging now as my kids are cooking on their own and always ask me and look at my blog for recipes, I have planned to blog basic & simple recipes just for my kids for their reference.

Coming back to the recipe, I baked these when my kids were here, they were very tasty, and if you want you can increase more sugar if you have a sweet tooth.  They were quite tasty I ate quite a lot as my two favourite Ingredients are in that, Coconut & Pistachio two of my favourite ingredients.

Recipe Source: Jayasri
Prep time: 10 minutes
Baking time: 20 minutes

INGREDIENTS:

100 grms Pistachio Nuts
100 grms Fresh Coconut
100 grms Caster Sugar
100 grms Icing Sugar
2 tbsp Rice Flour
2 tbsp Corn Flour
1/8 th tsp Baking soda
2 tbsp Oil
Pinch of salt
Few Pistachios for decorating

METHOD:

First of all powder pistachios coarsely, take Fresh coconut and give one  whiz in your food processor or mixie don't do it too much it will start giving milk which we don't want, as we want the taste of coconut , Now mix this with Icing sugar, salt and Baking soda and keep aside. In a bowl beat Rice flour, Corn Flour and oil beat them together, to this add the dry ingredients mix well.

Make small balls, I made around 27 balls out of the dough,  flatten them out and bake them for 20 minutes in a preheated oven Gas mark 3 on a baking sheet (I have a gas oven and gets hot,  even in low temperature so I always bake in a low temperature).

Once done take it out and cool on a wiring rack,
You just can’t stop with one  enjoy it with your Cuppa ya Chai

C you soon
Bye

The post Eggless, Gluten, Dairy & Soya Free Coconut Pistachio Macaroons appeared first on My Veg Fare.

GREEN TEA MOUSSE

140 gms  Whipping cream
70 gms white chocolate
1 tbsp Green Tea Leaves
1 tbsp Dolce de Leche
1 tsp Agar powder
2 tbsp of warm water

CREAM-LESS STRAWBERRY MOUSSE
140 grms Strawberry Puree
140 grms Sugar
1 tsp Agar
3 tbsp Warm water

Whipping cream as required
Pistachio Nuts as required

METHOD
TO MAKE GREEN TEA MOUSSE
In a thick bowl heat cream and tea Leaves until boiling set aside for 30 minutes, strain the tea leaves from cream then whip to soft peak melt chocolate and mix into tea infused cream and set aside.

TO MAKE CREAM-LESS STRAWBERRY MOUSSE
Soak Agar powder in  warm water beat keep it aside for few minutes then beat again , Puree strawberry and sugar together heat them in a bowl, add this to the puree and boil for few minutes keep it aside.

Beat whipping cream until soft peaks are formed. chop pistachios and keep aside.

ASSEMBLE

In a glass bowl or any thing you wish to arrange, layer whipping cream, add chopped pistachios, then layer them with Strawberry mousse then layer it with Green tea Mousse then layer it with Whipping cream and pistachios again then top it with Green tea mousse and top it with pistachios again, leave it in the refrigerate an hour or two and serve it cold.
Recipe source from these two blogs with minimal changes from here and matchachocolate.com
It was very sweet said my kids, hope you like it...

The post Eggless Green Tea mousse with Pistachio and Strawberry Verrines appeared first on My Veg Fare.

After coming here it was fine for a few months when kids were small and after that lot of things changed , sometimes when I am alone at home in the morning I don't want to make anything for myself and just eat whatever I get hands on!!,  but when it comes to corn flakes it is all time favourite in my house.
I keep looking for healthy options for my kids to have for breakfast, particularly my eldest who doesn't like to eat anything early in the morning likes to eat tidbits with her milk, her new passion these days is drinking Tea!!, when Gayatri asked us to bake Biscotti I was so very happy I have baked biscotti earlier and I have posted one with eggs, Chocolate Almond Biscotti.  Kids loved it, If you are a regular reader of my blog you would have noticed I try baking Eggless these days, and of course as this is an Eggless Baking Group I was quite happy going on with it.
I made a little mistake,  I pressed the dough it a bit more than necessary, so the biscotti's kind of became Biscuits, Whatever it was Biscotti or Biscuits.  Of course no compromising with the taste , it was delicious, as we loved it.
I have changed a few things in the recipe, trying to make it a bit healthier, Hope you like it.

EGGLESS WHOLE WHEAT AND OATS PISTACHIO APRICOT ORANGE BLOSSOM WATER BISCOTTI / BISCUITS ????
Recipe Adapted from Baking obsession
Makes 12

INGREDIENTS:
1 and 1/4 Oats (125 grms )
1 Cup Whole wheat Atta (140 grms)
1 Cup sugar (200 grms)
Zest of 1 medium Orange
Juice of 1 Orange ( I got 4 tbsp)
1 tbsp Chia seeds
3 tbsp Hot water
1 and 1/2 tsp Baking Powder
1/4 tsp Baking Soda
50 grms Butter
1 tsp Orange flower water
3/4th Cup Pistachios
3/4th Cup Dry Apricots

METHOD:
Soak Chia seeds in Hot water until needed
I used porridge oats and grinded it into a powder.
In a Large bowl mix Oats, wheat flour, Baking soda and Baking powder and sieve them together for at least twice. Just to make sure everything is well blended.
Cream together sugar and butter.
Blend Chia seeds with water and Orange juice into a smooth paste
Add this to the blended sugar and butter with Orange flower water and zest of Orange ,
To this add dried Apricots and chopped Pistachios, mix well.
To this batter and sieved flour and make it into a dough it is a bit sticky dough though.
Flour your hands and make two logs, and flatten it a bit ( I flattened it a far too much ).
Bake at 350 degree F/ Gas Mark 4 / 180 degree C ( But I baked my Biscotti's  at Gas Mark 3 as my oven gets too hot)
Check out your oven and bake,for 25 minutes until it is golden brown and firm to touch , Remove it from the oven and cool it on a wire rack for 10 minutes reduce the temperature of your oven to Gas Mark 2, with a sharp serrated knife cut it into 1'' slices, keep them flat on to the tray and bake again for an other 20 to 25 minutes. until crispy.

It stays for a week in an airtight container, it was tasty and delicious...
VEGANISIED : You can make it Vegan by substituting Butter with Oil.

Orange Blossom Flower Water : Here is a link to know how to make your own Orange Flower water
Shop here for your Orange flower water or even here.

Check out Gayatri's blog for the round-up and a beautiful array of biscotti's.
I am also sending this to Bake Fest Vardhini's event hosted by Archana 

The post Eggless Pistachio Apricot Orange Blossom water Biscotti or Biscuit !? with Whole wheat and Oats appeared first on My Veg Fare.

Hi Everybody, Hope you are all doing well, It's so cold and a very wet weather here, hope you all have a wonderful weather out there, It's been quite a long time I participated in Blog Hop Wednesday started by Radhika of Tickling palates, I have joined back again to enjoy this fun game. It's fun to be a part of this group, as I love trying new recipes from other blogs, this is a great opportunity to enjoy everybody's blog, this time I was grouped with Lazy cooks Kitchen by Simran.
She has a lovely blog with varied recipes, she is a good baker with lot of lovely designed cakes, she writes very nicely and I enjoyed browsing through her recipes.  I selected this recipe as it was quite different and thought my kids would love it.., It's so easy to make and not too sweet, A simple and delicious recipe.
She calls it Chocolate Salami, I did not want to call it so, as it has a Non-vegetarian name, reading through lot of blogs, books and shows I have heard and read people asking why do you need to use fake meat, fake names if you are a vegetarian, so I don't want anybody saying so.
I have tweaked a bit in this recipe like I have reduced butter, added more nuts and used evaporated milk as I was short of condensed milk, Here goes the recipe hope you all enjoy trying so...

CHOCOLATE NUTTY ROLLS





INGREDIENTS:
1/2 Cup Condensed Milk
1/2 Cup Evaporated Milk
100 grms Digestive Biscuits
3 tbsp Cocoa powder
1/2 + 2 tbsp Dessicated Coconut
1/4 Cup Sweetened dessicated Coconut
150 grms Nuts ( Mixture of Cahews, Walnuts, Almonds, Roasted Peanuts and Pistachios)
25 grms + 2 to 3 tbsp unsalted Butter
1 or 2 tbsp water

METHOD: 
First of all chop all the nuts using a mixie / food processor or by hand.
Take a Deep Pan / Wok (thick bottom), add both the Milk and start heating it up in a low flame and stir continuously other it will start thickening at the bottom.
Then dissolve Cocoa powder in  1 or 2 tbsp of water (which I didn't do as you can see so I had to use the back of a spoon to dissolve it completely) add it to the cooking milks.

Then add Roasted and Chopped nuts to it and mix well,
Then add powdered digestive Biscuits and mix well and add Butter
Next add Dessciated Coconut and mix well it becomes thick by this time, add an extra 1 or 2 tbsp Butter and keep stirring for an other few minutes until it doesn't stick to the bottom and comes out clean Keep the flame low, this way you will not burn the mixture.
Take it out and place it in a bowl, until it easy to handle, but still warm.

Then spread sweetened coconut on your kitchen slab, I divided the mixture into two parts, Roll each part on the spread coconut and roll it over so it coats completely.
Then spread a Cling film place each of the rolls and cover them completely and twist both the ends and freeze it for at least an hour
Take them out and cut them into discs and serve.

MY VERDICT:
This chocolate rolls were not too sweet, kids were not happy with walnuts, if you have a sweet tooth use condensed milk completely or other wise add some sugar  which would bring out the sweetness.  They were very tasty and delicious..

Check out Radhika's blog other bloggers Blog hop...

The post Chocolate Nutty Rolls appeared first on My Veg Fare.

Hi everybody, can you believe I just made my assignment just now this month, I wanted to make it today, as today my dear girl turns 18 :), Yup.., My daughter is eighteen and I can't still able to digest this..., My Angel, My little girl is all grown up. I have been is so busy from morning , I still have to cook, I still have  to make her favourite cake, Pulav, Manchurian and her Gulab Jamoons.., so now you know my menu for today.., that is all her wish and doesn't want anything else! , she is not a chocolate person.., but other family members are die hard fans of chocolate, So not to make them feel bad we decided to go for this one.., The only thing she wanted me to do was write her initials on everything i make for her today!, silly girl.., Anyway I have done as you can see.  It was quite in a hurry I made all these, I was so tensed thinking last minute if I don't do this properly Amanda is going to kick me out of the club and a blog will be orphaned!, Oh! my No.., thanks to Heather this quick recipe turned out perfectly..,  (not exactly there were little tiny holes though).

Sorry I need to get back to this posting right ? well, today is SRC .., The Secret Recipe Club of Amanda's has grown up to a very big family and has hostesses to take care of her little club grown to be a big one now.., This month I was assigned to It's Yummy to my tummy of Heather's from my Hostess Suzanne who blogs at Thru the Bugs on my wind shield.

Heather is such a sweet heart having two little kids she finds her way through cooking from lot of sources and a baker just like me.., she loves baking and shares it with her friends.., I wanted to try her pumpkin scones and few others but my daughter wanted me to try this out.  I just couldn't say no to her as it is her day to day.., She has tried and tested lots of recipes.., hop on to her blog and check out some fabulous recipes you may want to try out!
Coming to the recipe.., it was a very easy one, only thing I had to restrain from myself was not trying to lick them of my fingers.., even though I am not a big fan of chocolate, I like dark chocolates the chocolates I have used here are 70% Cocoa Lindt chocolate and Swiss Milk Chocolates.
Here goes the Recipe hope you all enjoy just as we did and enjoy the whole group who have tried out many reicpes you might like to give a peek..., I made a little change or should I say addition to the recipe, just to make it more healthier., even thought it is not completely made of chocolate..

CHOCOLATES AND NUTS SWEET HEARTS

INGREDIENTS:
FOR THE CHOCOLATE COATING:
8 oz Semi Sweet Chocolate ( I used 70% Cocoa Lindt)
8 oz Milk Chocolate ( I used Swiss Chocolate)
1 tbsp Shortening

FOR THE FILLING
1/2 Cup Chunky Peanut butter
2tbsp Unsalted butter
3/4th Cup Nuts ( Pecan, Pistachio and Hazelnuts)
1/8th tsp salt (I just omitted)
3/4th Cuip Powdered Sugar
2 tbsp Honey

METHOD
First of all in a double boiler method or in a microwaveable method ( 20 -30 seconds) melt both the chocolates with the shortening, I used double boiler method as i was multi tasking. Keep a bowl with quarter of water say around 1or 2 cups and allow it boil, meanwhile chop or break into pieces your chocolates into an other bowl with the shortening then keep this bowl on top of the boiling water bowl, before keeping completely reduce the flame, it should be simmering, place the chocolate bowl and start mixing, slowly it would have started dissolving completely.., Meanwhile when this process is going on....
I took the extra nuts I used chopped them up and gave a toss on a tawa (girdle) with 2 tbsp of Honey and lightly roasted them for few minutes and kept them aside.
Meanwhile take an other bowl add peanut butter, butter, chopped and honey roasted Nuts and powdered sugar and mix them well completely well combined, Keep it aside.

Now take whatever desired pan, cup liners of any shapes and sizes you would want to make these and line them with melted chocolate paste.., She says coat them up completely so the peanut butter filling doesn't peep out.., for that she had refrigerated the liners for few minutes so she was sure.., I took her advice because mine was a lot more filling and the Heart shape I used were quite big.

So I coated them and left them in the fridge for few minutes when I took them out they were almost getting to dry, Now I spooned the filling up to the brim, and poured the chocolate over the filling, I still had lot of chocolate left over!, I think my coating of the chocolate was quite thin.., Just now when I was typing I realised, well it has not gone for a waste as I am using it for my daughter's  birthday cake!.

Thank you Heather, Suzanne and Amanda for making this a success... , do you want to join click here

The post Chocolate & Nuts Sweet Hearts appeared first on My Veg Fare.

EGGLESS YAZDI CUPCAKES

INGREDIENTS:
1 Cup All Purpose flour/Maida
1/4 Cup Rice Flour
3/4th Cup Sugar
1/2 Cup Plain Yogurt
1/4 Cup + 2 tbsp of Unsalted melted butter
1 tsp Baking powder
1 tsp Baking soda
1/4 tsp Cardamom powder
1 tbsp Rosewater
1/4 tsp Vanilla essence
2 tbsp finely chopped Pistachios
2 Eggs (optional - I just omitted)

METHOD:
Preheat heat the oven to 180 degrees/Gas Mark 4/350 d Fahrenheit.
Mix all the dry ingredients together, plain flour, Rice flour, Baking powder, Baking soda, powdered Cardamom and sieve them together at least twice
Then in a large bowl take the wet Ingredients together....
First of all take Sugar and a bit warm melted butter to this add vanilla essence, Rosewater and beat it together the sugar dissolves (do not worry if not completely) for 2 minutes then add the yogurt mix well together with one tbsp of chopped pistachios and immediately add  your sieved dry ingredients to it in batches.
Sometimes the butter might start to harden up maybe because of the cold temperature here, so that's why I said to add yogurt to the end and then the sieved flour immediately in two or three batches as the quantity is very small it won't take too many batches, don't try mix too much, mix in circles and blend it in with no lumps.
Line cupcake trays and cupcake liners and spoon the mixture into them, fill them 3/4th and bake in the oven for 20-25 minutes or when a toothpick inserted comes out clean
These cupcakes need not be frosted as they are lovely just as they are...

VARIATION:
You can add 2 Eggs with the above-said recipe to make this cupcake with eggs.

The cake turned out perfectly with lots of flavours in it and as you can see it was soft and moist, it would crumble quickly if left for long (maybe 2 days).

I am sending this to
Vardhini's Bake fest #1, Kalyani's 100 day global food festival, Srav's culinary concept - festive food.

The post Yazdi Cup Cakes - Eggless appeared first on My Veg Fare.

RASMALAAI

INGREDIENTS:
Milk 3 litres (2 litres for making for the Paneer (Ras) and 1 litre for making the Malaai/condensed milk)
3 tbsp of vinegar
5 cup Water
16 tbsp of Sugar (8 for the sugar syrup and 8 for Rasa/milk syrup)
saffron to garnish
1/4 cup Pista and Badam finely chopped
1 tsp Maida flour
1/4 tsp of cardamom powder

METHOD
In a bowl start heating milk, and once it starts to boil put a ladle in it so that it doesn't ooze out!!, keep an eye on it and watch out, so its better to have it in a very medium flame, Once the milk starts boils add the vinegar and stir through, while you are stirring you will see the milk getting curdled that is the milk gets separated from the water and this water is called the whey water. The paneer starts floating at the top and the water is below it.
Now take a fine cotton cloth or a cheese cloth and drain this paneer to separate water, do not throw away the water as it can be used in many ways!!
Once the paneer is drained pour some cold water on it so the smell of vinegar is gone!!
Now tie and hang it for an hour so the water is completely drained out nicely squeeze out the water, Now it forms a mass of paneer.
Take this on to the table top and knead it into a nicely pliable dough, so that there is no water content in it and should not stick to the hand, Now add maida and make it into small balls. do not make big balls as they enlarge in size by the end of procedure!!
Now to make the sugar syrup:
In a pressure cooker add water and sugar as indicated (8tbsp) and allow it to boil, drop these balls into it and allow it boil then close the lid of the pressure cooker and let it cook for 7 minutes (2 whistles) then once the pressure is released open the lid, you can now see that they are double in size.
Take them out into a sugar syrup as you can see in the picture below which is also called as Rasgullas!!

RASGULLAS

As you can see them in the sugar syrup they become double in size, press each ball slightly to remove excess sugar syrup and keep aside.

Preparation of the Malaai or condensed milk
When you are starting the procedure for the paneer you can start boiling milk in another stove as it takes some time !!, The milk should start boiling and reduce to half of its quantity that is most of the watery portion in the milk will evaporate and the milk becomes more thicker, to this add the remaining quantiy of sugar, chopped nuts and cardamom powder and also the saffor threads, to this add the pressed out paneer balls and leave it absorb the malai and refrigerate it and serve it chilled... and ENJOY.....
You might find the procedure too long but it is a very easy process, you don't even have to measure, you can just take milk and start with the process..

My verdict: Absolutely gorgeous to devour, very easy, no need to measure anything just add sugar to your taste, like me My Ras malaai was far too sweet for the sweet tooths in my zoo.., I even used shop bought condensed milk with my own condensed milk and made it more thicker!!, I added MTR Badam powder, which is gorgeous and smells wonderful.., totally it was great..
Thanks valli for the lovely challenge....

Some tips: Do not use Long life carton milk, they take a longer time to curdle and they are quite sticky too, that is my experience use full fat milk for the lovely consistency, I did not use Maida/ All purpose Flour at all but then also it turned out well, I just did not like the idea of using Maida to hold the balls, knead them well they will be fine., If you are worried just make it with only 1/2 litre of milk! use less quatity of vinegar/Lemon juice.

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