what is the substitute ingredient for egg(s) in making chilli chicken & ras malai?

Question

How will I make home made guava jelly?
Secondly, plz provide me some home made eggless biscuit recipes which can be prepared without baking oven. Sanjeev Sir plz answer my questions.

Answer 1

HOMEMADE EGGLESS PANCAKE MIX

Homemade Eggless Pancake Mix

In food processor with mixer blade, mix:

1 1/2 cups white flour
1 1/2 cups whole wheat flour
2 tablespoons + 2 teaspoons baking powder
2 teaspoons soda
1 teaspoon salt
1 cup buttermilk powder

When ingredients are thoroughly mixed, store in zip-lock freezer bags.
To use: Mix equal parts water and pancake mix with 1 tablespoon cooking oil per cup of pancake mix.
When camping, we serve these pancakes with butter, syrup and applesauce.

Answer 2

1 cup Powdered Milk 1 Egg 1 tsp of Oil 1/4 tsp Baking Powder 1 liter of Milk 6 tbs of Sugar Seeds of 1 small Illaichi 1 tbs of (chopped) Pista 1/2 tsp of Kevera Essence 1) Mix together the ingredients into a dough and form into small oval,slightly flattened balls. Meanwhile boil the milk with sugar and illaichi seeds. 2) When the milk starts to boil add the malai balls. When they start to swell up lower the heat and cook for 10 minutes. 3) Just before removing from heat add kevera essence. Garnish with pista. Serving Suggestions: Serve Chilled

Answer 3

Rasmalai

Ingredients

Makes: 15 pieces
Shelflife: Refrigerator fresh 2-3 days.

4 Measuring cup milk for chenna (2% milk)
3 measuring cup milk for Ras
4 - 4 1/2 tbsp. sugar for Ras
1 cup sugar
3 cups of water
safforn, cardomom, pista, almonds
lemon juice

Method


First keep the 3 cups of milk for ras to boil until it reamins 1 3/4 cup.
Bring 4 cups of milk to boil. Now to curdle the milk add lemonjuice to it stirring continously.
Then drain it in athin muslin cloth or handkerchief.
Hold it covered with cloth in the running water.Drain the excess water by pressing the cloth there must not be water remaining.
In a pressure cooker take 3 cups of water and 1 cup of sugar.
Take the chenna out of the cloth in a dish , mash it and make around 15 small size of balls out of it
Toss that balls in the pressure cooker and bring two whistle.
In the mean time see the milk for ras may be ready.
Add the sugar for ras to it and add cardomon, pista, almond and safforn to it.Let it cool aside
As the pressure cooker is warm now open it take out the balls of chenna with the spoon ina dish and let the water drain by pressing it little and let it cook.
When the milk is cool add chenna balls to it .
Refrigerate it.
And it is ready to serve. Isn't it quick and easy

* while putting chenna balls inthe pressure cooker do not put one onthe other. Depending on the size of the pressure cooker I put 12 pieces at a time .

Good luck

Answer 4

Never heard of eggs in Chili Chicken or (esp) Ras Malai.

Answer 5

When making Chilli Chicken you need egg for making the batter, in which the chicken pieces are dipped and fried.
I dont know why you need to avoid egg in a chicken dish.
However, you can substitute Besan flour for egg.

Answer 6

who has ever heard of eggs in ras malai? and chili chicken.. just don't add egg ! sanjeev sir may not read this but buy his books which are for vegetarians... enjoy ...

Answer 7

if u'r are talking about the batter for frying the chicken u can just dust the chicken with flour and fry it.there was no egg in the rasmalai.

Answer 8

Egg is never added to the recipie chilli chicken & ras malai.
For ChilliChiken recipie,log on http://www.recipedelights.com/recipes/nonvegdishes/chillichicken.htm
RAS MALAI
Ras Malai

Cottage cheese balls soaked in flavored milk.

Ingredients 250 GMS. Paneer/Chhena
2 liters milk
1 kg sugar
4 tbsp. Flour
10 strands saffron
1/4 cup sliced pistachios
1/4 cup sliced almonds


Method 1.Knead and mash paneer/chenna, add 2 tablespoons flour and mash again to make a dough.
2.Divide it into equal portions, make balls ,flatten them and keep aside.
3.Prepare a sugar syrup by dissolving 250 GMS. sugar in the 500 mls. of water.
4.Now add the dough portions in it and cook over a high flame for 6- 8 minutes.
5.Add half a cup of water and again bring it to a boil. Cook for another 5 minutes.
6.Remove them and keep them in the sugar syrup .
7.Now take milk in a pan, bring it to a boil, Keep on stirring continuously. Simmer until it is reduced to a thick consistency.
8.Add rest of the sugar and keep on a boiling till the sugar is completely dissolved.
9.Remove from the flame and refrigerate for an hour.
10.Add the soaked balls and Sprinkle the saffron. Keep in refrigerator for another half an hour.
11.Swirl the milk with a light hand just before serving as it will give beautiful yellow color of saffron and the white of the milk.
12.Serve cold, garnished with sliced pistachio nuts, almonds.

GUAVA JELLY

3-1/2 cups prepared juice (buy about 2-1/2 lb. fully ripe guavas)

4 cups water

1/2 cup fresh lemon juice

2 drops red food coloring

6 cups sugar, measured into separate bowl

1/2 tsp. butter or margarine

1 pouch CERTO Fruit Pectin


BRING boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.

SLICE guavas thinly. Place in 4-qt. saucepan; add water. Bring to boil. Reduce heat to low; cover and simmer 5 min. Thoroughly crush cooked guavas. Place three layers of damp cheesecloth or jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 3-1/2 cups juice into 6- or 8-qt. saucepot. Add lemon juice and food coloring; stir.

STIR sugar into juice mixture in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.

LADLE immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. Water must cover jars by 1 to 2 inches. Add boiling water, if necessary. Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

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