Gulab jamun

Ingredients: Sweetened Condensed Milk – 100gms Paneer – 125gms Maida – 3 1/2tbsps Baking Powder – 1/4tsp Ghee – 1/2tbsp Cardamoms – 3 Sugar 1 1/2Cups (Cup = 200ml) Preparations: Bring the Paneer out of the fridge and keep it in the kitchen before two hours of actually making the recipe. Paneer should be at room temperature. Grate this paneer in a mixer grinder. Add condensed milk, maida, baking powder and ghee to the grated paneer and run the mixie to get a sticky smooth paste. Transfer the prepared mixture to a bowl and keep it aside for 20 minutes. Do not worry about the stickiness. In the standing time of 20 minutes the paneer would absorb the condensed milk and the mixture would be amenable for making round balls. Method: Take a bowl and add sugar & water to it. Prepare sugar syrup by placing this bowl on flame. Remove the skins of cardamoms and powder the seeds. When the sugar syrup is boiling, add the cardamom powder and mix well. Place this bowl in a rice cooker in “KEEP WARM” mode to keep the syrup warm. After 20 minutes the sticky dough becomes manageable to make round balls. Make 14 balls from this mixture. For making balls take sufficient dough and press between palms. Then rub the pressed dough in circular motion to get a smooth round shaped ball. Prepare 7 similar balls. Heat a pan and add oil to it. To test the right hotness of oil take a small piece of dough and put it into the oil. The dough first sits at the bottom of the pan and then slowly rises to the top—that is the right temperature at which we have to fry the Jamuns. If the dough rises fast from the bottom of the pan, it indicates the oil is overheated. You need to switch off the stove and wait for a while.If you have a thermometer the oil should be 105 degrees centigrade. Take a slotted spoon and turn the oil to make whirls. Take powdered sugar in a plate. Roll the Jamun balls in the powdered sugar and coat them well. Now slowly add the Jamuns stirring the oil all the while. Stir oil with the slotted spoon without touching the Jamuns when they are just put in the oil. Keep stirring the oil throughout. After few minutes the Jamuns will rise to the top detaching from the bottom of the pan. If required, after a while you may just nudge them a little to dislodge and rise. When they are dark brown (Coffee grain color) in color remove from oil. Keep the Jamuns aside for 3 to 5 minutes before adding them to the warm syrup. Switch off the stove as the temperature of the oil will be more to fry the next round of Jamuns. After 5 minutes add the fried Jamuns to the warm syrup. Stir the cooked Jamuns in intervals. Now again switch on the stove and make seven more balls. Test the heat of the oil before adding the powdered sugar coated Jamuns. Fry them as mentioned earlier. Do not crowd the oil pan by adding more balls to the oil while frying. As the balls become double in size ensure free space for the balls to move around. Even if you are left with little dough for the last batch, do not add more balls to the oil. Fry the Jamuns and soak them in warm syrup. Soak all the Jamuns in the syrup and keep this bowl in rice cooker in “KEEP WARM” mode for at-least 2 hours. After 2 hours the Kala Jamuns would be ready to be served. Serve these Kala Jamuns with grated coconut. Points To Be Noted: Do not be alarmed with the stickiness of the dough when made. It would be alright in 20 minutes standing time. Take care of the temperature of the oil. The success of the recipe lies in frying the Jamuns at right temperature. For this all you need is LOTS and LOTS of PATIENCE. Do not touch the Jamuns while frying till they rise up all by themselves. Otherwise they will stick to the spoon you are using and they lose shape. So just stir the oil without touching the PULI’s. At best nudge them to rise after a while. Keep the sugar syrup warm till you finish frying all the Jamuns. The best method is to keep the syrup bowl in rice cooker in “KEEP WARM” mode. If you don’t have rice cooker keep it in normal warm closed cooker. After 2 hours of soaking in warm syrup the Jamuns absorb the syrup and become juicy. To test this, cut a Jamun into half and see. If the Jamun is not fried well then you will find a white colored circle in the centre of the Jamun. Such Jamuns will not absorb sugar syrup. If the oil is too hot the Jamuns would turn to golden color very fast without being cooked inside, forcing you to try the recipe all over once again. Such Jamuns when added to syrup will not absorb sugar syrup. Hence take care not to fry Jamuns in hot oil. The recipe comes out well if the procedure is strictly followed. Those of you who are young and not weight conscious may fry the Jamuns in Ghee or Vanaspati for enhanced taste. We coat the Jamun balls with powdered sugar before frying them in oil. When these Jamuns are fried, the powdered sugar on the surface of the Jamuns gets caramelized and thus they get that dark brown (near to black color) color. Thus these Jamuns are known as Kala Jamuns. One can feel a special taste of caramelized sugar with a bite. This is the basic difference between GulabJamunsand Kala Jamuns.

MASALA DOSA

Serves: 3

Ingredients:

• Black Gram – 1Cup
  
• Rice – 2 Cups
  
• Horse Gram –1/4Cup
  
• Fenugreek Seeds – 1tbsp
• Salt To Taste

Preparations:

Wash and soak rice and fenugreek seeds. Similarly wash and soak black gram and horse gram. Soak them for 6 hours—preferably overnight. When soaked remove water from them and grind to a fine paste. You can use mixie or wet grinder to grind this. Then mix both the pastes and add salt to it and mix well. Take this into a deep bowl and keep aside to ferment. Preferably keep this bowl on a big plate---because after fermenting the size of the batter increases and it may spill over the bowl.

MASALA-:

Ingredients:

• Potatoes – 250gms
• Onion – 1
• Ginger Chilli Paste – 1tsp(or According to taste)
• Curry leaves – Few
• Salt To Taste
• Black Gram – 1tsp
• Mustard Seeds – 1/2tsp
• Cumin Seeds – 1/2tsp
• Oil – 3tsps

Preparations:

Wash the potatoes and take them in a bowl. Add water and pressure cook them. Just before the pressure develops in the pressure cooker and it is about to whistle make the flame low and cook for 15 minutes. Then, after 15 minutes, make the flame high and before it whistles switch it off. With the pressure inside the pressure cooker the potatoes will be cooked completely even after we remove it from flame. When cool remove the vessel from the cooker and allow the potatoes to cool. Then peel the skin off from the potatoes and keep aside. Peel the onion skin and cut it into thin slices. Wash and chop the coriander.

Method For The Curry:

Heat oil in a pan. When the oil is hot add the black gram and fry till it reaches golden brown colour. Then add the mustard seeds followed by cumin seeds. Fry them well. Now add the curry leaves and chilli ginger paste and fry well. Now add the sliced onions and fry till transparent. Now add the turmeric powder and salt. Mix well. Finally add the potatoes by mashing them with fingers. Mix well till the curry is uniformly coated with the turmeric colour. Now add some coriander leaves and mix. Cook for one minute to bring the nice flavor out of the coriander. Transfer this to a serving bowl and garnish with the remaining coriander.

Heat a flat pan. Take a ladle and mix the batter to check the consistency. If it is too thick add some water. Add water little by little and mix. If more water is added and the batter becomes thin we won’t get good dosas. When the pan is hot take a ladle full of batter and pour in the centre of the flat pan. Then immediately start spreading it in circular motion to get a thin layer. Now add oil and spread this over the dosa with a flat dosa ladle. All this you have to do in few seconds—otherwise the dosa will be like a lump in the centre of the pan because it is getting heat from the bottom. So fry nicely till golden brown. Just before removing add a ladle full of curry in the centre of the dosa and fold it. Serve this hot with coconut chutney .

ADRAK(GINGER) BARFI

INGREDIENTS :

• GINGER PIECE 200G
• GROUND PENUTS (MOONGFALI) CHOPPED 1 CUP
• CASTER SUGUR 1 1/2 CUP
• FRESH CREAM 1 CUP
• MILK 3-4 TSP
  
• COCONUT GRATED 1 CUP
• CASHEWNUTS CHOPPED 2 TSP
• ALMOND CHOPPED 2 TSP
• CARDAMOM POWDER 1TSP

METHOD :
WASH ALL GINGER AND PEEL AND CUT INTO SMALL PIECES .THEN ADD LITTLE BIT OF MILK N GRIND IT THEN MAKE A FINE PASTE .THEN WE TAKE A KADAI AND ADD GINGER PASTE,FRESH CREAM,GRATED COCONUT,PENUTS,CASTER SUGUR,CARDAMOM,ALMONDS,CASHEWNUTS.IN LOW FLAME. STIR CONTINOUSLY TILL GHEE SEPRATES FROM PASTE.AFTER THAT PUT IN THALI THEN LEAVE FOR 1-2 HRS THEN CUT IN BURFI SHAPE N SERVE .

MERINATE ARBI MASALA

COOKING TIME : 30 MIN
SERVING : 3-4

INGREDIENTS:

• ARBI BOILED 300G
• ONION PUREE 1 CUP
• TOMATO PUREE 1 CUP
• GREEN CHILLY PASTE 1 TSP
• GINGER GARLIC PASTE 1 TSP
• SAUF 1TSP
• YELLOW MUSTERED SEEDS 1 TSP
• OIL 4 TSP
• FRESH CREAM 1/2 CUP
  
• TURMERIC POWDER 1/2 TSP
• SALT TO TASTE
• REDCHILLY TO TASTE
  
• GARAM MASALA 1TSP
• AMCHUR POWDER 1/2 TSP

FOR MERINATION :

• ARBI BOILED
  
• BESAN(GRAM FLOUR) 1/2 CUP
• SALT TO TASTE
  
• AJWAIN 1/2 TSP
• SODA BICARBONATE A PINCH
• LITTLE WATER(TO MAKE A PASTE )

METHOD :
BOILED ARBI CUT INTO A ROUND PIECES,THEN ADD BESAN,AJWAIN,SALT,SODA BICARBONATE.ADD LITTLE WATER TO MAKE A PASTE.THEN DEEP FRY THESE MERINATED ARBI TILL GOLDEN BROWN.THEN KEEP ASIDE.AFTER THAT HEAT OIL IN KADAI THEN ADD YELLOW MUSTERD SEEDS,SAUF THEN ADD ONION PUREE,GINGER,GARLIC PASTE,TOMATO PUREE,THEN ALL MASALA LIKE RED CHILLY POWDER,SALT,TURMERIC POWDER,CORIANDER POWDER,GARAM MASALA,AMCHUR POWDER.COOK FOR 5-8 MIN TILL OIL SEPARATE FROM MASALA.THEN ADD ADD FRESH CREAM AND STIR,THEN ADD DEEP FRIED ARBI.N STIR. NOW READY TO SERVE..

CREAMY TURNIPS

COOKING TIME: 15-20 MIN
SERVING : 2-3

INGREDIENTS :

• TURNIPS 3
• ONION PUREE 1 CUP
• TOMATO PUREE 1 CUP
• GINGER PASTE 1TSP
• GARLIC PASTE 1 TSP
• FRESH CREAM 1 CUP
• SALT TO TASTE
  
• RED CHILLY POWDER TO TASTE
• CORIANDER POWDER 1 TSP
• TURMERIC POWDER 1TSP
• GARAM MASALA 1TSP
• OIL FOR DEEP FRY
  
• GHEE 2-3 TSP
  
• CUMIN SEEDS 1TSP
• SAUNF 1TSP
• MILK 1/2 CUP

METHOD :
TURNIPS CUT INTO LONG PIECE THEN DEEP FRY IN HOT OIL.THEN KEEP ASIDE.HEAT GHEE IN A KADAI THEN ADD CUMIN SEEDS,SAUNF,GINGER,GARLIC PASTE,ONION,TOMATO PUREE AND COOK FOR A MIN.THEN ADD REDCHILLY POWDER,SALT,TURMERIC POWDER,CORIANDER POWDER,GARAM MASALA.COOK FOR 5-8 MIN.STIR OCCASIONALLY.THEN ADD FRESH CREAM,MILK AND STIR.AND ADD DEEP FRIED TURNIPS.NOW READY TO SERVE.

KHATTA TOMATO PANEER

COOKING TIME : 15-20 MIN
SERVING : 2-3

INGREDIENTS :

• PANEER 250 G
• CURD 4 TSP
• ONION PUREE 1 CUP
• TOMATO PUREE 2 CUP
• GINGER PASTE 1TSP
• GARLIC PASTE 1/2 TSP
• CUMIN SEEDS 1 TSP
• BAY LEAVES 2-3
  
• REDCHILLY POWDER TO TASTE
  
• SALT TO TASTE
  
• TURMERIC POWDER 1/2 TSP
• CORIANDER POWDER 1TSP
• GARAM MASALA 1TSP
• GHEE 2TSP

METHOD :
CUT PANEER INTO SMALL CUBES.FRY OVER IN MEDIUM HEAT UNTILL LIGHT BROWN.KEEP THE PANEER PIECE ASIDE.HEAT GHEE IN A KADAI THEN ADD CUMIN SEEDS ,BAY LEAVES,ONION PUREE,GINGER,GARLIC PASTE,TOMATO PUREE,CURD.COOK FOR A MIN..THEN ADD GARAM MASALA,RED CHILLY POWDER,CORIANDER POWDER,TURMERIC POWDER,SALT,STIR WELL AND COOK FOR 5-8 MIN.THEN ADD PANEER CUBES.NOW READY TO SERVE.

SPINCH SOYAGRANULE KOFTAS CURRY

COOKING TIME :25-30 MIN SERVING : 3-4 INGREDIENTS:

FOR KOFTAS:

• SPINCH BOILED 1 BUNCH
• SOAK SOYA GRANULE 1 1/2 CUP IN 3 CUP OF WATER
  
• CORN FLOUR 5TSP
• SALT TO TASTE
  
• SODABICARBONATE 1/4 TSP
• OIL FOR DEEP FRY

FOR GRAVY:

• ONION PUREE 1 CUP
• TOMATO PUREE 1 CUP
• GINGER PASTE 1TSP
• GARLIC PASTE 1TSP
• MUSTERED SEEDS 1 TSP
• CUMIN SEEDS 1 TSP
• OIL 3 TSP
• REDCHILLY POWDER TO TASTE
  
• SALT TO TASTE
• TURMERIC 1/2 TSP
• CORIANDER POWDER 1 TSP
• FRESH CREAM 1/2 CUP
• GARAM MASALA 1TSP

METHOD :

FOR KOFTAS :
SPINCH BOILED,SOAK SOYA GRANULE,CORNFLOUR ,SALT,SODABICARBONATE,
MIX WELL ALL THESE INGREDIENTS AND DEVIDE INTO PARTS N MAKE A BALLS .AND DEEP FRY IN HOT OIL.KEEP ASIDE.

FOR GRAVY:
HEAT OIL IN A KADAI THEN ADD MUSTERED SEEDS,CUMIN SEEDS,THAN ADD ONION PUREE,GINGER PASTE.GARLIC PASTE,TOMATO PUREE.COOK FOR A MIN THEN ADD SALT,TURMERIC,REDCHILLY,CORIANDER POWDER,GARAM MASALA,THEN COOK FOR 5-8 MIN OR TILL OIL SEPARATES FROM MASALA.STIR OCCASIONALLY.THEN ADD FRESH CREAM AND STIR.PLACE WARM KOFTAS IN SERVING DISH AND POUR HOT GRAVY ON THE TOP.NOW READY TO EAT..