gulab jamun

gulab jamun recipe, how to make gulab jamun recipe

this gulab jamun recipe is good if you don’t have khoya (evaporated milk) or paneer (cottage cheese) readily available at home. all you need is milk powder, yogurt, sugar and water to make a basic gulab jamun at home.

gulab jamun literally translates to rose berries. gulab means rose and jamuns are deep purple colored berries available in india. since the syrup made is rose water scented and the deep freid dough balls are the size of the jamun berries, hence the term gulab jamun.

traditionally gulab jamuns are fried in ghee. you can go the traditional way if you want or just fry them in oil like i have done

INGREDIENTS

For Syrup:
2 cups - Sugar
1.5 cups - water
2 pinches saffron, soaked in 1 tbsp. water
2 tbsp - rose water
For jamun:
2 cups - instant nonfat dry Milk
1.5 cup - all purpose flour
1.5 cup - melted warm Ghee
1.5 cup - Milk
2 cups - Ghee
oil for frying

HOW TO MAKE QUICK GULAB JAMUN:

For Syrup:

Bring the water to a boil in a two quart sauce pan.
Remove from the heat, add sugar and stir until the syrup temperature is 220.5 degrees F.
Remove from heat. Add saffron and rosewater. Stir.
Keep the syrup warm over very low heat.

For the Jamun:

Mix the powdered milk and flour.
Add ghee and mix until all lumps disappear.
Slowly pour in the milk and mix thoroughly.
Knead until the dough becomes very smooth.
Form the dough into smooth oblong rolls 2.5 inch long and 1.5 inch thick, air-dry for 10 mins.
Heat the ghee/oil in a shallow pan.
It should be hot but not smoking, approximately 300.5 degrees F.
Carefully slide in 2 or 3 jamuns and fry until golden brown. Turn occasionally. When done, remove from the ghee, drain and gently place in the warm syrup.
When all the jamuns are finished, place them in a shallow dish and allow them to soak in the syrup for 12 hours.
To avoid waiting 12 hours, simmer slowly for 15 to 20 mins.

sweets

chole masala receipe

As one of the most popular dishes in the world, both in and out of India and Pakistan, channa masala (or chana masala, chole masala, or chholay, depending on where you're from)—chickpeas cooked in a spicy and tangy tomato-based sauce—is the kind of dish that stirs passions in the recipe-writing community. My version might not taste like your grandmother's, but I promise that it tastes damn good.

INGREDIENTS

• 4 medium cloves garlic, roughly chopped
• 1 (1-inch) knob ginger, peeled, roughly chopped
• 1 to 6 green Thai chilies (to taste), roughly chopped
• 2 tablespoons (30ml) juice from 1 lemon, divided
• Kosher salt
• 2 tablespoons (30ml) vegetable oil or ghee
• 2 teaspoons (8g) black mustard seed
• 1 teaspoon (4g) whole cumin seed
• 1 large onion, finely diced (about 1 1/2 cups; 300g)
• 1/4 teaspoon (1g) baking soda
• 2 teaspoons (8g) ground coriander
• 1/2 teaspoon (2g) freshly ground black pepper
• 1/2 teaspoon (2g) ground turmeric
• 1 1/2 teaspoons (6g) store-bought or homemade garam masala, divided
• 1 (14-ounce) can whole peeled tomatoes
• 2 (14-ounce) cans chickpeas, drained and rinsed
• 1 cup cilantro leaves, roughly chopped (1 ounce; 25g)

• DIRECTIONS

  1. 1.
     Combine garlic, ginger, chilies, 1 tablespoon lemon juice, and 1/2 teaspoon kosher salt in a mortar and pestle or in the small work bowl of a food processor and pound or process until a fine paste is produced. Set aside.
  2. 2.
     Heat oil or ghee in a large saucepan or Dutch oven over medium-high heat until shimmering. All at once, add mustard seed and cumin. They will sputter and spit for a few seconds. As soon as they are aromatic (about 15 seconds), add onion all at once, along with baking soda. Cook, stirring frequently, until onions start to leave a brown coating on bottom of pan, 3 to 4 minutes. Add 1 tablespoon water, scrape up browned bits from pan, and continue cooking. Repeat this process until onions are a deep brown, about 10 minutes total.
  3. 3.
     Immediately add garlic/ginger/chili paste all at once and stir to combine. Add coriander, black pepper, turmeric, and 1 teaspoon garam masala. Stir until fragrant, about 30 seconds. Add tomatoes and crush them using a whisk or potato masher. Add drained, rinsed chickpeas and cilantro, reserving a little cilantro for garnish. Add 1/2 cup water.
  4. 4.
     Bring to a simmer, cover with lid slightly cracked, and reduce heat to maintain a gentle bubbling. Cook, stirring occasionally, until liquid has reduced into a thick stew and spices have melded, about 30 minutes.
  5. 5.
     Stir in remaining garam masala and lemon juice. Season to taste with salt. Serve with rice and/or naan, sprinkling additional cilantro on top.

  6. checkout this vieo 
     

VEG RECIPES

curd rice receipe

Curd Rice Recipe

Prep & Cooking Time: 25 mts

Cuisine: Andhra

Serves 4 persons

.

Ingredients:
1 cup raw rice, washed, cooked till soft and lightly mashed

3 cups fresh curd/yogurt

2 green chillies, slit length wise

1″ ginger piece, finely chopped

chopped coriander for garnish

few pomegranate seeds for garnish (optional)

Tempering/Poppu/Tadka:

2 tsps oil

1/2 tsp mustard

1/2 tsp black gram dal/minapa pappu (optional)

1 dry red chili, tear

8-10 curry leaves

1/4 tsp asafoetida/inguva/hing

salt to taste

PREPARATION

1 Mix the yogurt and salt with the cooled cooked rice. Mix well.
2 Add chopped ginger and green chilies. Mix with the curd rice.
3 Heat oil in a pan, add mustard seeds and let them splutter. Add the black gram dal, red chilies and curry leaves. Allow the dal to turn lightly red, approx a mt. Add asafoetida and turn off heat and immediately add to the curd rice. Stir the tempering into the rice and mix. Adjust salt if required. If the curd rice consistency is too thick, add a few tbsps of water or boiled milk and mix.
4 Garnish with coriander leaves and pomegranate seeds. Serve chilled or at room temperature with pickle or papad.

Kitchen Tips:

If you have prepared the curd rice well in advance, add 1/4 cup milk to the curd rice 10 minutes before serving as milk removes any sourness of the curd. If you eat the curd rice immediately on preparation then there is no need to add milk. You can garnish with finely chopped onions or fruits of your choice like pomegrante or grapes.

By kusuma

Published: September 7, 2016


Curd Rice is a comforting South Indian rice recipe that makes for a filling complete meal with pickle. During Navratri, Daddojanam (the name Yogurt rice goes by in Andhra) is prepared as a festival food and offered to Goddess Durga.


kusuma

I'm a food blogger, food photographer and organic gardener based out of India. I enjoy cooking for my family using fresh produce from my vegetable garden and farmer's market. I love to try out various cuisines and perfect my cooking skills. I believe that hard work, self-discipline, and a positive attitude cannot help but reap a harvest of fantastic results. Say hello and join me on Pinterest, Google Plus, Twitter, Instagram and Facebook.

VEG RECIPES

masala mutton fry recipe

INGREDIENTS
Mutton - 1 kg
Onion - 1 cup, chopped
Garlic - 2 tbsp, chopped
Ginger - 2 tbsp, chopped
Onion - 250 gm, sliced thinly
Curd - 2 cup
cumin powder - 1 tsp
chilli powder - 1 tsp
coriander powder - 1 tsp
Garam Masala - 1 tsp
Cardamom - 3
Cloves - 3
Cinnamon - 4 cm piece
Green chillies - 2, slit
Coriander leaves to garnish
oil to deep fry
salt to taste

HOW TO MAKE MASALA MUTTON FRY:
Grind chopped onion, garlic and ginger together to a paste.
Cut mutton into 2 cm cubes.
Heat oil for frying.
Fry sliced onions till golden brown.
Drain on kitchen paper.
Deep fry mutton cubes till brown and reserve.
Mix cumin, chilli, coriander and Garam Masala powders with curd.
Mix in the salt.
In a thick bottomed pan, heat 4 tbsp of oil in which mutton was fried.
Add cardamom, cloves and cinnamon.
Add the ground paste and fry till fragrant.
Add mutton and the curd mixture.
When the contents of the pan begin to boil, lower the flame and cook covered till the mutton is tender and the Masala is thick enough to coat the mutton pieces.
Serve hot, garnished with chopped coriander leaves and fried onions, with Roti or Chapathi.


related videos on dry mutton
watch out 

mutton non veg recipes

TOP 10 SIMPLE KITCHEN TIPS AND COOKING TIPS

TOP 10 SIMPLE KITCHEN TIPS AND COOKING TIPS

tips