Quality Foods Of Camarillo

06/24/2026

Fresh summer 🏖️cool soft drinks at Quality Foods of Camarillo 😎☀️

06/22/2026

Rasmalai Shots Recipe 🥛🌹

These elegant rasmalai shots are perfect for parties, festivals, and special occasions.

Ingredients (Makes 6–8 shots)

For Rasmalai Balls

1 litre full-fat milk

2 tbsp lemon juice or vinegar

4 cups water

1 cup sugar

For Rabri (Milk Base)

500 ml full-fat milk

3 tbsp sugar

¼ tsp cardamom powder

A few saffron strands

2 tbsp chopped pistachios

1 tbsp chopped almonds

For Garnishing

Pistachio slivers

Dried rose petals

Saffron strands

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Method

Step 1: Make Chenna

1. Boil 1 litre milk.

2. Add lemon juice gradually and stir until milk curdles.

3. Strain through a muslin cloth and wash under cold water.

4. Squeeze excess water and knead for 8–10 minutes until smooth.

Step 2: Prepare Rasmalai Balls

1. Divide chenna into small portions and roll into smooth balls.

2. Boil water and sugar in a wide pan.

3. Add the balls and cook covered for 12–15 minutes.

4. They will double in size. Cool completely.

Step 3: Make Rabri

1. Simmer 500 ml milk until slightly thick.

2. Add sugar, saffron, and cardamom powder.

3. Stir in chopped pistachios and almonds.

4. Cool completely and refrigerate.

Step 4: Assemble the Shots

1. Fill each shot glass ¾ full with chilled rabri.

2. Place one rasmalai ball on top.

3. Garnish with pistachios, rose petals, and saffron.

Serving Tip

Serve chilled for at least 2 hours before serving for the best flavor and texture. The shots can be prepared a day in advance and stored in the refrigerator.

✨ Rich, creamy, and beautifully presented—these Rasmalai Shots are always a crowd favorite!

06/20/2026

06/20/2026

Fresh Kent mangoes for Ras and puri (Gujarati famous) 🥭🥭🥭 at Quality Foods of camarillo

06/19/2026

Fresh vegetables, fresh kent mangoes, Indian spices, ready to eat meals, naan etc etc.
Please stop by at Quality Foods Indian Grocery in Camarillo..
214 Arneill Road, Camarillo, CA 93010

06/08/2026

Homemade Dosa Recipe (Detailed)

Yield

Makes approximately 18–20 dosas

Ingredients

For the Dosa Batter

* 3 cups rice (regular dosa rice or parboiled rice)
* 1 cup urad dal (split black gram, skinless)
* 2 tbsp chana dal
* 2 tbsp poha (flattened rice)
* 1 tsp fenugreek seeds (methi seeds)
* Salt to taste (about 1½ tsp)
* Water as needed for soaking and grinding

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Instructions

Step 1: Soak the Ingredients

1. Wash the rice thoroughly 2–3 times.
2. In a large bowl, soak:
* Rice
* Chana dal
* Fenugreek seeds
3. In a separate bowl, soak:
* Urad dal
* Poha
4. Add enough water to cover the ingredients.
5. Soak for 4–6 hours or overnight.

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Step 2: Grind the Batter

1. Drain the soaked ingredients.
2. First grind urad dal and poha with a little water until smooth and fluffy.
3. Grind rice mixture separately until slightly smooth with a tiny grainy texture.
4. Combine both batters in a large bowl.
5. Mix well using your hand for 2–3 minutes.

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Step 3: Ferment the Batter

1. Cover the bowl loosely.
2. Leave in a warm place for 8–12 hours or overnight.
3. The batter should double in volume and become airy.

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Step 4: Add Salt

1. After fermentation, add salt.
2. Mix gently.
3. Add a little water if the batter is too thick.
4. The batter should have a pourable consistency.

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Step 5: Make the Dosa

1. Heat a non-stick or cast-iron dosa tawa on medium-high heat.
2. Lightly grease with a few drops of oil.
3. Pour about ¼ cup batter in the center.
4. Spread in a circular motion to form a thin dosa.
5. Drizzle 1 tsp oil or ghee around the edges.
6. Cook for 2–3 minutes until golden and crisp.
7. Fold and remove.

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For Crispy Restaurant-Style Dosa

* Add 2 tbsp rice flour to the batter before cooking.
* Spread the batter as thinly as possible.
* Cook on medium-high heat.
* Do not flip unless making a thicker dosa.

⸻

Serving Suggestions

Serve hot with:

* Coconut Chutney
* Tomato Chutney
* Peanut Chutney
* Sambar
* Potato Masala (for Masala Dosa)

Storage

* Batter can be refrigerated for 3–4 days.
* Stir well before using.
* Freeze for up to 1 month in an airtight container.

Prep Time: 20 minutes
Soaking Time: 4–6 hours
Fermentation Time: 8–12 hours
Cook Time: 3 minutes per dosa

05/31/2026