Bhaigan Bhartha

Ingredients :

1. Brinjal - 1 big.
2. Onion - 1 No
3. Ginger Garlic - 1 tsp
4. Bayleaves - 1 No
5. Cloves- 2 No
6. Cinanbon - 1 stick
7. Star Anise- 1 No
8. Tomato Sauce- 1 tsp
9. Chilly powder- 1 tsp  
10. Turmeric Powder- 1 /2 tsp
11. Corainder Powder- 1 tsp
12. Cumin Powder- 1 tsp
13. Green Chilly - 2 Nos
14. Garam masala - 1 tsp
15. Corainder Leaves Chopped
16. Salt as required
17. Oil as required

How to Cook :

Cooking Bhaigan 

1. Spread little oil  over the brinjal and roast it over low flame directly on a gas burner for 20 minutes minimum.
2. In between cooking brinjal , make sure you move the brinjal / rotate the brinjal so that all the sided get equally cooked.
3. If you insert a small knife very gently into the brinjal , it will easily go inside and touch the bottom , then you know the brinjal is cooked.
4. Now after roasting  , keep it aisde to cook.
5. Peel off the skin and mash the brinjal very well. Keep this aside.
6. Roasting brinjal over the flame gives it a smoky flavour and the taste is yummy!!

How to prepare the gravy 

1. Add oil to the pan , when it is hot , add mustard seeds  . Let it splutter
2. Add cloves , bayleaves, cinnabon  , star anise and saute for a minute .
3. Add ginger garlic , saute for a minute. till the raw smell goes.
4. Now add the onions , saute till ti turn translucent.
5. Now add the masala ( From 9 to 14 )  and  saute for a minute.
6. Add the tomato sauce , mashed brinjal , 1 tbsp oil and cook on low flame for 5 minute.
7. Garnish with coriander leaves chopped.

Shahi Paneer

Ingredients :

1. Paneer cubes- 1 Cup
2. Onion - 2 Nos
3. Tomato  - 2 No  chopped
4. Cloves- 5 No
5. Cardamon - 4 No
6. Cinnabon - 1 small strip
7. Star Anise- 2 Nos
8. Bay Leaves- 2 No
9. Black Pepper balls - 5 Nos
10. Ginger Garlic Paste freshly made- 1 tbsp
11. Garam Masala- 2 tsp
12. Kashmiri Chilly- 1 tsp
13. Turmeric Powder- 1/4 tsp
14. Coriander Powder- 1/2 tsp
15. Cumin Powder- 1 tsp
16. Cashewnuts- 15 No
17. Milk- 1/4 Cup
18. Cream - 2 tbsp
19. Butter- 2 tbsp
20. Kasoori Methi - 1 tsp
21. Oil as required
22. Salt as required

How To Cook

1. Soak the cashewnuts in 1/4 Cup milk. Keep aside.
2. After 20 minutes , make a paste of the  cashewnuts and  milk  in a mixie.
3. Add butter to the pan and fry the paneer pieces.Keep aside.
4. Heat pan , add oil to the pan and when it  is hot , add the ingredients from (4 to 9 ), Saute for 2 minutes.
5. Add the ginger garlic paste and saute till the raw smell goes .
6. Add the onion and saute till it turn translucent.
7. Add the masalas  ( 11 to 15 ) and saute for 2 minutes.
8. Add the tomatoes and cook till the oil start to leave the sides of the pan.
9. Transfer the cooked mixture to a plate and let it cool.
10. After it is cool , add the mixture to a mixie and grind to a paste.
11. Add the grinded paste to the pan , a cup of water, enough salt  and let it come to boil.
12. When it come to boil add the cream and grinded cashew paste. 
13. Again cook for 2 minutes. 
14. Garnish with kasoorimethi and cream.
15. Serve hot with rotis.

Aloo Mutter

Ingredients :

1. Potato - 2 No
2. Green peas frozen- 1 1/2 Cup
3. Onion- 4 No
4. Tomato -  2 Nos pureed
5. GInger Garlic Paste- 1 tbsp
6. Cloves- 4 No
7. Cinnabon- 1 No
8. Bay leaves- 2 No
9. Star Anise - 1 No
10. Garam Masala 1 1/2 tbsp
11. Jeera  Powder1 tsp
12. Chilly Powder - 1/4 tsp
13. Turmeric Powder -1//4 tsp
14. Salt as required.
15. Oil - 2 tbsp
16. Coriander leaves for garnishing

How to Cook

1. Puree the tomatoes and keep this aside.
2. Cook the potaotes in a cooker to 4 whsitles and keep this aside.
3. Soak frozen green peas in water for 10 minutes.Drain out the water and keep the green peas aside.
4. After it get cooked, cut the potato to big sqaure pieces.
5. Add  1 tb sp oil to the pan , when it is hot, add the cloves , cinnabon , bayleaves , star anise and saute for a minute.
6. Add ginger garlic paste and saute for a minute .
7. Add the onions and saute till it turn translucent. It should not become brown in colour.
8. Transfer  the onions and keep this aside to cool.
9. After it get cooled, puree the onion mixture.
10. Add 1 tbsp oil to the pan and add the onion mixture, tomato puree and saute till the oil start to appear clear across the sides.
11. Add garam masala, turmeric powder, chilly powder and jeera powder. Saute for 2 minutes.
12. Add the potaotes   green peas, salt, with 1 cup water. Close the pan and cook for 10 minutes.
13. Now boil the gravy till it start to thicken.
14. Add coriander leaves. 
15. Serve hot with rotis.

Punjabi Samosa

Ingredients :

1. Potatoes- 3 Nos
2. Frozen Green Peas- 1 Cup
3. Coriander Leaves Chopped- 3 tbsp
4. Turmeric Powder-1/4 tsp
5. Chilly Powder -1/2 tsp
6. Amchur Powder- 1/2 tsp
7. Cumin Powder- 1 tsp
8. Garam Masala- 1 tbsp
9. Ginger chopped- 1 tsp
10. Green Chilly Chopped- 1 tsp
11. Salt as required
12. Ghee - 1 tsp
13. Oil for frying.

For the Dough

1. Maida ( All Purpose Flour ) - 3 Cups
2. Ajwain - 1 tbsp
3. Salt as required
4. Oil - 2 tbsp
5. Water as required

How to Cook :
1. Prepare the dough by mixing the ingredients for the dough.Please make sure add adequate salt .Keep this aside for half an hour.

2. Pressure cook the potatoes to 3 whistles. 
3. Boil the frozen green peas for 1 minute.
4. Drain out the water from green peas.
Mix the green peas , chopped coriander , enough salt and potatoes together . Mash it well using a mixer

5.Add ghee to the pan , fry the cumin powder for 1 minute. 
6.Add the chopped ginger and green chilly , saute for 1 minute.
7.Add the mashed potaotes to this .Add the garam masala , turmeric powder, amchur powder , chilly powder and mix it well. 

8. Now make lemon sized  balls out of the dough.

9. Roll out into a round shape.

10. Make a cutting at exactly the middle of the rolled out dough.Now you get 2 semicircles.

11. Join the 2 edges of the semicircle .Now you get a cone shape.
12. Also press the tip of the cone.Now join the edges of the cone.

13. Now add the filling inside the cone.

14. Fold the open part of the cone. Gently press the sides with water.

15. Add oil to the pan , when it is hot , transfer the folded samosas and fry it till it turn brown in colour.
16.It should turn crisp.
Serve hot with chutneys / tomato sauce.

Palak Paneer without Tomato

Ingredients :

1. Onions - 3 Nos
2. Spinach Chopped - 5 Cups
3. PaneerCubes- 15 Nos
4. Ginger - Garlic paste - 1 tbsp
5. Cloves- 4 Nos
6. Bay Leaves- 2 
7. Green Chilly - 1 No
8. Cumin - 1 tsp
9. Turmeric Powder - 1/2  tsp
10. Garam Masala- 2 tsp
11. Pepper Powder- 1/2 tsp
12. Salt as required.
13. Butter - 2 tbsp
14. Oil as required.

How To Cook :

1. Wash the spinach well and soak in luke warm  water  with turmeric powder poured, for half an hour. Then chop it .Keep it aside.
2. Grind the spinach , green chilly and cumin with little water into a fine paste in a mixie.
3. Add butter to a pan , fry the paneer pieces till it start turn to brown.
4. Add oil to the pan and when it is hot ,add the  bayleaves and cloves. Saute for 1 minute.
5. Add the ginger garlic paste , saute till the raw smell of it goes.
6. Saute the onions cut lengthwise till it turn translucent in colour.
7. Add garam masala , and pepper and fry for 2 minutes.
8. Add  the paste with 1 cup water , turmeric powder , salt ,close the pan and cook for 10 minutes.
9. After 10 minutes , gravy might start to get thicker.
10. Add paneer pieces and bring to boil.
11. Switch off the flame , Serve hot with rotis.

Malai Koftha

Ingredients

For the Kofthas

1. Paneer - 10 Nos grated
2. Potato- 2 No medium sized
3. Beans- 10 No chopped into tiny pieces
4. Frozen Green Peas- 1/2 Cup
5. Carrot- 1 no chopped to tiny pieces
6. Green Chilly - 2 No chopped
7. Ginger garlic paste- 1 tsp
8. Corn Flour- 2 tsp
9. Salt as required
10. Coriander leaves chopped
11. Maida /  All purpose flour- 1/2 cup or as required to get a thick dough
12. Maida to dip before fryign the kofthas.
13. Oil for frying

How to Cook :

1. Cook the potato in cooker to 2 whistle.
2. Steam the Carrot , Beans for 15 minutes.
3. Boil the frozen green peas for 2 minutes. Drain out the water and set aside.
4. Mash the potato.
5. Mix the potato , paneer , coriander leaves,green chilly , ginger garlic paste cooked beans , carrot and peas with hand together  very well.
6. Add the 2 tsp  corn flour  and maida enough to make the dough thick .(Dough should not have much water.)
7. Make goose berry sized balls.Roll the ball in the maida dough .
8. Fry the balls till it becomes brown colour. It will take around 5 minutes.( Keep on adjusting the flame as required so that it is not over cooked )

For the gravy

1. Onions - 3 Nos chopped
2. Cloves- 3 no
3. Cardamon- 2 nos
4. Tomatoes - 1 No chopped
5. Butter - 2 tsp
6. Ginger - Garlic paste - 1 tsp
7. Coriander Powder- 1 tsp
8. Chilly powder- 1 tsp
9. Turmeric powder- 1 tsp
10. Garam Masala - 3 tsp
11. Coriander leaves chopped
12. Sugar - 2 tsp
13. Milk - 1 cup
14. Cream - 3 tbsp
15. Oil as required

How to Cook 

1. Add oil to the pan, when it is hot add cardamon , cloves . Saute for 1 minute.
2. Add the onions and  saute the onions  till translucent . It should not turn brown.
3. Add ginger garlic paste, saute for 1 minute.
4. Add the masalas and cook till the raw smell goes off.
5. Add the chopped tomatoes and  saute for 2 minutes.
6. Add 1/4 cup water and cook till the oil starts leaving the sides.
7. Switch off the flame and keep aside to cool
8. When the gravy cool down , add to a mixie and make a paste of it .
9. Add butter to the pan and and the grinded paste into it and cook for 2 minutes.
10. Add 1 cup milk and the 3 tbsp cream and cook for 1 minute.
11. Add sugar ( optional ) but it adds taste to the curry. 
12. Add the kofthas and cook for 5 minutes.
13. Switch off the flame .
14. Garnish with coriander leaves.

Navaratna kurma

This is my 100th recipe for my blog.
I love sweet curries.We can add a variety of vegetables in this .Like frenchbeans, capsicum paneer and etc.But i have used carrot , beans , peas, potatoes, cauliflower)

Ingredients

1. Onion- 4 No
2. Vegetables - 4 cup ( Carrot, Beans, Green Peas, Potatoes, cauliflower)
3. Tomato - 1No
4. Cloves , cardamon, bayleaves- 2 tbsp
5. Ginger - Garlic paste- 1 tbsp
6. Chilly Powder- 1 tsp
7. Turmeric Powder- 1/4 tsp
8. Garam masala  - 2 tbsp
9. Raisins - 2 tbsp
10. Cashewnuts- 1/2 Cup
11. Milk-  1 1/4 Cup
12. Cream- 1 tbsp
13. Pineapple pieces- 1/2 Cup ( Cook in 1/4 cup water) 
14. Sugar- 1 tbsp
15. Salt as required
16. Oil as required
17. Grapes- 10 No
18. Coriander leaves
19. Paneer- 6 pieces

How to Cook:

1. Fry the paneer pieces and Keep it aside.
2. Mix  pineappe pieces, with sugar and cook the pieces  in 1/4 cup water for 10 minutes. Keep it aside.
3. Soak the cashewnuts and raisins for half an hour
4. Grind the milk , cashewnut , raisins together.keep it aside.
5. Add the vegetables to cooker with 2 glass water , cook to 2 whistles.keep it aside.
6. Add oil to the pan  , add the cloves ,cardamon, bayleaves. Let it cook for  1 minute.
7. Add the onions , saute the onions till they turn translucent.
8. Add the ginger garlic paste and cook till the raw smell goes off.
9. Add the turmeric powder, chilly powder and coriander powder, cook for 2 minutes.
10. Add the tomato and saute for 5 minutes.
11. Add the cooked vegetables , boil till the gravy start to thicken.
12. When the gravy start to thicken add the milk cashew paste.
13. Add the pineapple solution with the pieces to the gravy .
14. Add the coriander leaves  and let it boil for 3 minutes.
15. Garnish with paneer, coriander leaves and grapes.
16. Serve hot with butter nan or roti.

Carrot Paratha

I love the parathas. I am trying different kinds of parathas now. Sometimes it is difficult for me to roll out the parathas with the filling.So this time i made it different.I first rolled out the dough just like we make for chappathi .Then i spread the filling on one half , just folded it . Again pressed and rolled out a little and it came out well. The best part is the filling didnot comeout much .

Thanks to Lekshmichechi for this wonderful recipe.

Ingredients for the filling :

1. Carrots- 3 No
2. Cumin Powder- 1 tsp
3. Ginger-garlic paste- 1 tbsp- 
4. Garam Masala- 1tsp
5. Coriander leaves- 3 tbsp finely chopped
6. Oil /Ghee as required

Ingredients for the dough

1. Wheat Flour - 2 Cups
2. Water- as required to make a smooth dough
3. Salt - as per taste
4. Oil - 1 tbsp or as required.

How to Cook : .

Picture 1

1. Clean the carrots and grate the carrot well. ( or cut the carrots into small pieces and grind it in a mixie.) Make sure it is grinded well but should not become a paste )
2. Pour oil in a hot pan , add gingergarlic paste and saute for 1 minute , add jeera powder saute for 1 minute.
3. Add the grated carrot , garam masala and cook well.
4. Set aside the filling.(Refer picture 1)
5. Prepare the dough by mixing all the ingredients for the dough.Make sure the dough becomes soft.
6. Cover the dough with a damp cloth , set aside for half and hour .
7. After 30 minutes, knead  the dough well.
8. Divide the dough into equal sized  balls.
9. Roll out each ball into a thin round shape like we do for chappathis.

11. Place the filling on one half of the rolled out dough..

12 . Fold the rolled out dough from other side.Press it at the edges.

13.Gently press it and slighty roll out the dough .

14.Cook both sides well.Before cooking apply ghee on both sides .Cook till it turn brown.

Aloo paratha

Ingredients for the filling :

1. Potatoes- 4 No
2. Onion- 1 big finely chopped
3. Cumin Powder- 1 tsp
4. Green Chilly- 2 Nos finely chopped
5. Ginger- 1 tbsp finely chopped
6. Garlic- 1 tbsp finely chopped
7. Garam Masala- 1/2 tsp
8. Chilly Powder-1 tsp
9. Turmeric powder- 1 tsp
10. Coriander leaves- 3 tbsp finely chopped
11. Oil as required

Ingredients for the dough

1. Wheat Flour - 2 Cups
2. Water- as required to make a smooth dough
3. Salt - as per taste
4. Oil - 1 tbsp or as required.

How to Cook

Picture 1

1. Pressure cook the potatoes to 4 whistles.
2. Peel off the skin and mash the potatoes , Keep it aside.
3. Pour oil in a hot pan , add chopped onion and cook till it turn translucent.
4. Add the masalas and cook for 1 minute.
5. Add the mashed potatoes, chopped coriander , green chilly , garlic , ginger , salt and mix it well .Switch off the flame. ( please note not to add water in the filling)REFER Picture 1 
6. Prepare the dough by mixing all the ingredients for the dough.Make sure the dough becomes soft.
7. Cover the dough with a damp cloth , set aside for half and hour .
8. After 30 minutes, knead  the dough well.
9. Divide the dough into small lemon sized balls.
10. Roll out each ball into puri size .
11. Place the filling into the rolled out dough. Close the dough from all sides.
12. Gently press the dough , apply flour on both sides and gently roll into a paratha sized rounds.
13. Transfer to cooking pan and cook both the sides till it turn light brown. Make sure both the sides are cooked well

Kadai Paneer

Ingredients :

1. Paneer Cubes  - 1 Cup 
2. Butter- 3 tbsp
3. Oil  as required
4. Onion - 3 Nos
5. Capsicum- 2 Nos ( Cut square shape)
6. Tomatoes- 3 Nos
7. Green Chilly- 3 Nos
8. Ginger Paste- 1 Tsp
9. Dry Red Chilly- 2 Nos
10. Tomato Sauce- 1 tbsp
11. Corainder powder- 1 1/2 tbsp
12. Cumin Seeds- 1 tsp
13. Turmeric Powder- 1 tsp
14. Cloves- 2 Nos
15. Bay Leaves- 2 Nos
16. Kasuri Methi- 1/4 tsp
17. Corainder Leaves

How to Cook :

1. Grind the tomatoes , green chilly, red chilly  and   ginger to a paste form and keep it aside.
2. Fry the paneer pieces in butter and keep it aside
3. Fry the capsicum in oil .
4. Add oil to a pan and when oil is ready , add cloves ,bayleaves   and onion. Saute the onions till they turn translucent.
5. When the onion is cooked add the tomato puree and tomato  sauce.To this add Corainder Powder , Turmeric Powder, Cumin seeds, Kasuri Methi . When the oil starts leaving the sides , the gravy is ready.
6. Add the cooked capsicum and paneer cubes.Saute for 3 mins.
7. Garnish with Corainder Leaves.
8. Serve Hot with Roti.

Tandoori chicken in Nonstick Grill

Ingredients :

1. Chicken - 8 pieces
2. Lime juice concentrated - 2 tbsp
3. Ginger Paste- 1 tsp
4. Garlic Paste -1 tsp
5. Garam Masala- 1 tsp
6. Turmeric Powder-1/4 tsp
7.  Pepper Powder-1/2 tsp
8. Cumin Powder-1/2 tsp
9. Coriander Powder- 1 tsp
10. Chilly Powder -1 tsp
11. Asafoetida- 1/4 tsp
12. Mustard Powder -1/4tsp
13. Salt as required
14. Curd- 6 tbsp
15. Oil - 3 tsp or more if required

How to cook:
1. Clean the chicken pieces. (Preferably Breast/Leg pieces) . With a sharp knife make fine slits on the chicken pieces.
2. Apply lime and salt over the pieces and keep for half and hour.
3. Mix Ginger Paste,Garlic Paste,Garam Masala,Turmeric Powder,Pepper Powder, Cumin Powder,Corainder Powder,Chilly Powder,Asafoetida,Mustard Powder.
4. Add 6 tbsp thick curd to the Masala mix, salt as required and marinate the chicken pieces. 5. Place in refrigerator for atleast 6 hours. (Read note below for additional tips)
6. Keep the chicken pieces outside for 1 hour before cooking.
7. Apply 1 tsp oil over the nonstick grill/ nonstick pan and place the chicken pieces over the pan and brush the top of the chicken pieces with oil. ( Butter can also be used instead of oil ) . Close the pan with a suitable vessel.  After sometime flip the chicken pieces and again apply oil on the top and close the pan again with a suitable vessel. Make sure you cook on low flame always. Keep this at least for 20 minutes. Sometimes it may take some more time depending on the size of the chicken pieces.
8 . When the chicken is cooked, apply little oil and fry the chicken pieces on both sides for 2 mins without closing the pan .Chicken will trun brownish after it is done.




Note:  In case you want to cook within 3 hours after marinating the chicken pieces , it is not necessary to  keep in refrigerator . You can keep it outside for 2 hours before cooking.

Paneer Coconut Gravy

Ingredients: 

1. Paneer pieces- 1 cup
2. Thick coconut milk - 1 Cup ( Mix  5 tbsp coconut milk powder with 1 cup water)
3. Ginger paste- 1 tsp
4. Cloves- 2 pieces
5. Cardamon- 2 pieces
6. Bay Leaves- 2 pieces
7. Tomato- small sized- 1 No
8. Onion - 2 No
9. Turmeric Powder- 1/4 tsp
10. Chilly Powder- 1/2 tsp
11. Garam Masala-1 tsp
12. Green Chilly - 1 No
13. Salt to Taste
14. Butter- 1 tbsp
15. Oil - 1tbsp

How to Cook:

1. Heat 1 tbsp butter  in a pan  and saute the paneer pieces till they turn light brown in colour.Keep this aside.
2. Heat 1 tbsp oil in a pan and saute the cloves , cardamon and bay leaves.
3. Add onion to the pan and saute till onion turn translucent.
4. Add ginger paste, tomatoes to the onions and saute for 1 minute.
5. Add turmeric powder, green chilly, chilly powder , salt and saute for sometime till the masala  and tomato gets cooked.
6. Add 1 cup thick coconut milk, close the pan and cook for 10 minutes.
7. Add the paneer pieces and saute for 3 minutes
8. After it is done, add 1 tsp garam masala .
9. Garnish and Serve hot with appams.

Punjabi Egg Plant Curry

I cook it with small eggplants. . I got this recipe from my sister :-)
Thanks to Lekshmichechi for this recipe.

Ingredients:

1. Egg Plant medium sized - 4  No
2. Onion- 2 No
3. Tomatoes- 2 No
4. Red Chilly- 2 No
5. Turmeric Powder- 1/2 tsp
6. Chilly Powder- 1 tbsp
7. Coriander Powder- 1 tsp
8. Garam Masala - 1/2 tbsp
9. Cumin seeds- 1/2 tsp
10. Mustard Seeds-1/4 tsp
11. Curry Leaves- 2tbsp
12. Oil as required
13. Salt as required

For the paste:

Chilly Powder- 1 tbsp
Turmeric Powder- 1 tsp
Salt as required.


How to Cook :

1: Clean the eggplants and make 4 slits on 4 sides and keep it aside.
2: Mix the ingredients to make the paste with very little water .
3: Cover the egg plant with the paste. Make sure the slits in the eggplant are filled with the paste . ( you can use a knife and fill the slits with paste  ).

4:On a non stick pan add oil , adjust the flame  and then roast the egg plant. Close the pan while roasting. Keep checking so that it doesn't get burnt.Make sure you cook all sides of the egg plant.

5: After cooking keep it aside.
6: Add oil in a pan . Saute the onions cut lengthwise till it turn translucent.
7: Add the masalas ( from 4 to 8 ) , cumin seeds and saute for 2 minutes.
8: Add the tomatoes, cover the pan and cook till tomatoes turn tender.
9: Transfer the contents into a bowl.Let it cool.
10: After cooling, grind the mixture to a paste.Transfer the gravy  to a pan.
11: Add adequate water if necessary and cook for 1 minute.
11: Add oil to a pan , splutter mustard seeds, red chilly  and add this to the gravy.( made in above step)
12: Add the cooked eggplants to this  and  cook for 1 minute on low flame. 13:Garnish with Curry Leaves.

Rasamalai / Paneer

Ingredients

1. Milk - 8 Cups
2. Lemon Juice- 3 tbsp
3. Water- 3 Cups ( Add 1 more cup if necessary )
4. Sugar -1  Cup for cooking paneer  and 5 tbsp minimum or more  for the rasa syrup
5. Saffron - 1 pinch
6. Cardamon Powder- 1 tsp
7. Pista and Almond chopped- 4 tbsp

How to Cook


To prepare the Rasa of the Rasamalai

 We need to boil the milk and keep on stirring the milk until it reduce to half the volume ( reduced to 2 cups milk ) .The step by step process for the same is given below. 
 1: Pour 4 cups milk in a non -stick pan for boiling and switch on the gas.
 2: Crush saffron with sugar and add this to the milk in the pan immediately. 

   
 3: Keep stirring  occasionally. Milk will start to thicken.  

 4 : After 20 to 30  minutes , it will thicken more and reduce to almost 2 cups. 

 5: After milk khoya is ready,add the cardamon powder crushed. the chopped almonds and pista, sugar to taste ( approximately 5 tbsp minimum) . Switch Off the flame. Keep it aside. 

To Prepare the Paneer

We need to prepare the Paneer for the rasamalai  . You will need a thin cloth .Either a muslin cloth or thin cotton cloth.

 1 :  Take a steel pan and pour 4 cups of milk.

2:When it start to boil add the lemon juice into it slowly.

3:  Milk will start curdling. 

4:Within seconds paneer will start getting separated, a very light green colour liquid start to appear. Switch off the flame at this stage.

5:  Immediately get  ready with a vessel with pores and  a very light cloth  to strain the paneer.

 6:  Place the cloth in the vessel and strain the paneer .

 

 7: Pour some cold water over it to cool it down. it also helps to remove the lemon flavour from the paneer.

8:  Fold the cloth and drain the water out as much as possible.

9: Hang the cloth for half an hour so that the water is drained out of the paneer completely. Please squeeze out once again to make sure rest of the water if any, is also drained out. Open the cloth and take the paneer out.
10: Run the paneer through a food processor to make it smooth.

11:  Go on kneading the dough to make it more smooth.Knead for around 25 minutes.
12: Make small balls ( approximately ping-pong sized balls)  out of the dough.Flatten it .

13:  Take the pressure pan and pour 3 Cups water ( or 4 Cups if necessary ) , 1 cup sugar and switch on the flame.
14: Put the flattened paneer pieces into the sugar solution.

15: Close the pan and let it cook to 1 whistle.

16: After 1 whistle , wait for 5 minutes .Slowly pour cold water over the pressure pan ( take the pan to the sink and pour water from the tap)  to remove the pressure. 
17: As soon as the steam goes out , open the pan and transfer the cooked paneer pieces with a spoon along  with little sugar solution from the pan  (so that the paneer doesn't get dried ) and keep it aside in another bowl.

18:After it gets cooled, take the paneer pieces out and place it between your hands to squeeze out the sugar syrup.Place it in another bowl.

19: After it is done , pour the rasa syrup over the paneer pieces.

21: Your yummy rasamalai is ready . Refrigerate it  for sometime. Serve chilled.

NOTE: You can also make paneer rounds out of the dough and directly use as paneer .