KHOA JAMOONS !!!!!!!!!!

I adapted this recipe from the blog PADHUS KITCHEN. Tasted great !

Ingredients

For jamoons
• • Khoya or Mawa – 1 cup 
• • All purpose flour (Maida) – 2 ½ tablespoons
• • Cardamom powder – ¼ teaspoon
• • Water – 1 ½ tablespoons 
• • Ghee or oil – for deep frying 
For sugar syrup
• • Sugar – 1 ½ cups
• • Water – 1 ½ cups
• • Cardamom powder – ¼ teaspoon
• • Saffron – few strands
• • Rose essence – 2-3 drops

Instructions

1. If using frozen, grate khoya using fine shredder. And measure it to tightly packed 1 cup.
2. Take khoya, all purpose flour, cardamom powder in a bowl.
3. Mix it will. It will start to come together and looks crumbly.
4. Add water to make firm dough.
5. Now take small portion of dough and roll it into a smooth ball. Ball should not have any wrinkles
6. Make all the balls and keep in refrigerator for 10 minutes. I am able to make 22 balls.
7. In a large sauce pan, take sugar, saffron and cardamom powder.
8. Add water and rose essence to it.
9. Turn on the stove on medium heat. Sugar will dissolve in water. And it starts to boil. Let it boil for 3 minutes. Then turn off the stove. Keep sugar syrup warm.
10. While sugar syrup is simmering, heat the ghee or oil in a pan on low heat for deep frying jamoons. Once oil is hot, add few balls at a time.
11. And deep fry till golden brown. Oil should not be smoky. Keep the gas heat low. Keep moving balls around while frying for even frying.
12. Take them out in a plate. And fry all jamoons.
13. Now if your syrup is cold, then warm it up. Add all fried jamoon to syrup. Let it soak for 2-3 hours in syrup before serving.

Additional info

• Taste – soft and rich gulab jamoons and sweet from sugar syrup

• Shelf life – you can keep gulab jamoon at room temperature in air tight container upto a week. Make sure that gulab jamoons are in single layer when store in container. You can keep them in refrigerator up to a month. You can freeze them with syrup upto 3 months.

• Serving suggestion – garnish it with chopped nuts (almonds or pistachios) or coconut for delicious look. Serve it with some syrup or without syrup as per your preference. You can serve warm or cold. To serve warm, microwave it for few seconds. It usually serves on festivals or celebrations like Diwali.

• Cooking tips –

- Keep sugar syrup warm till you add jamoons in sugar syrup. So jamoons get chance to soak syrup more.

- While making balls from dough, make sure it has smooth surface. It should not have any wrinkles.

- Make balls small enough from the dough. Don’t make it too big because its size will increase when fried and soaked in syrup.

- Do not heat the oil till smoky. It should be medium hot. If your oil is too hot then jamoons will get brown too quickly from outside and it will stay uncooked from middle and become hard. How to check oil is hot enough or not? If you drop a very small portion of dough into oil it should take some time to come up on top. If dough comes up too quickly then oil is too hot. And if it sits at bottom and takes too much time come on top then oil is not hot enough.

- Do not over crowd gulab jamoons while frying. If you over crown then then it would bring down the oil temperature and jamoons won’t cook properly and it will absorb more oil.

- Keep moving gulab jamoons around in oil while frying for even frying.- When you soak them in sugar syrup, it will float on top. If it sink to bottom that means they are not cooked properly, they are dense and heavy.

HAPPY COOKING :))))))))))

HOW TO MAKE KHOA/MAWA AT HOME - EASIEST METHOD !!!!!!!

I adapted this recipe from the blog "SPICE UP THE CURRY". & i think this is the easiest way of preparing khoa/mawa. You can use this khoa in making jamoons, burfis, pedhas etc. Btw, i used this khoa for making KHOA JAMOONS.

Ingredients

• Full fat milk powder – 1½ cups
• Ghee (Clarified butter) – ½ tablespoon
• Milk – ¼ cup

Instructions

1. Take milk powder in a bowl.
2. Heat the milk and ghee in a small pan. Heat the mixture just till it comes to a boil. You can heat it in microwave also.
3. Add this hot milk-ghee mixture to milk powder.
4. And mix it wil spoon. It will look like crumbled khoya. If it looks still dry you can add more milk 1 teaspoon of milk at a time.
5. You can shape it however you like while it is warm. As it cools it will hold that shape and it will harden. After that you can grate it or crumble it if needed.

Additional Info

Shelf life – once cools completely, it can be refrigerated up to 3-4 days. Or you can freeze it for a month.

HAPPY COOKING :))))))))))))

BREAD JAMOONS - 2 !!!!!!!!

I adapted this recipe from the blog PADHUS KITCHEN. These are more easier & tastier than previous ones. A must try recipe.

Ingredients needed

Bread - 4 slices
Milk - 1/3 cup

For the sugar syrup

Sugar -1/2 cup
Water -1 cup
Cardamom - 2 crushed
Rose essence - 1/4 tsp

Preparation

Boil sugar and water on low flame. Let the sugar dissolve first. Then keep the flame in medium, add cardamom powder and boil the sugar syrup until it becomes slightly sticky. If you touch the sugar syrup between you thumb and index finger, it should be sticky. Always keep the sugar syrup ready before frying the gulab jamoons. Add rose essence to the sugar syrup if preferred once it cools a little.

Method:-

1. Cut the brown crust of the bread and discard it. Dip both sides of the bread in milk, then squeeze out the excess milk. Repeat for all the bread slices.

2. Put the squeezed out bread in a blender and blend it just for a second. Alternatively you can also knead it to a soft dough.

3. Divide the dough into equal parts and make smooth balls from the bread dough without applying much pressure. The gulab jamoons will turn hard, if you apply too much pressure.

4. Heat oil in a kadai and fry the gulab jamoons in low flame until they turn brown. Keep stirring for even browning. If you keep the flame in high, the  gulab jamoons will turn brown faster but the inside will remain uncooked. So fry the  gulab jamoons in very low flame.

5. Drop the fried gulab jamoons into the warm sugar syrup (ensure that the sugar syrup is warm and not hot or cold)

6. Let the gulab jamoons remain soaked in the sugar syrup for 1-2 hours. Delicious bread gulab jamoons are ready. It can be served warm or chilled. It can also be served topped with a scoop of vanilla ice cream.

HAPPY COOKING :)))))))

ALOO DAHI !!!!!!!!!!

I adapted this recipe from a weekly Kannada magazine "Tharanga". & i liked this recipe very much. Goes well with rice as side dish.

INGREDIENTS:-

potatoes - 2
curds - 2 cups
green chillies - 4
grated coconut - 1 cup
salt to taste

For tempering:-

ghee - 1 tbsp
mustard seeds - 1tsp
urad dal - 1tsp
curry leaves - 4 strands

METHOD:-

1. Wash & cook potatoes. Peel the skin & smash them & keep aside.
2. Fry slitted green chillies in 1 tsp ghee.
3. Grind them along with grated coconut with very less water. (just like chutney).
Now add this ground paste+smashed potatoes+salt to the curds & mix well.
4. Temper this with above mentioned ingredients.

HAPPY COOKING:))))))))))))))))

ALOO JAMOONS/POTATO JAMOONS !!!!!!!!

ALOO JAMOONS....sounds odd na ??? But believe me they are amazing in taste & easy to make too. I adapted this recipe from a weekly Kannada magazine called Tharanga.

INGREDIENTS:-

potato - 1 
milk powder - 4 tbsp

For syrup:-

sugar - 1 1/2 cup
cardamom pow - 1/4 tsp

oil for deep frying

METHOD:-

1. Wash & cook potatoes. Remove skin & smash it.
2. Now add milk powder to this & mix well & make dough. (you can add little milk too if you think the dough is too dry).
3. Make small small balls out of it & deep fry them.

How to make syrup :-

1. In a pan, add sugar + 1& 1/2 cups of water & bring it to boil. 
2. When comes to boil, simmer it for 5-10 mins.
3. Now add deep fried balls to this hot syrup. 
4. Keep these jamoons in sugar syrup at least for 1/2 hour & then serve them hot.

HAPPY COOKING :))))))))))))))

GRILLED POTATO WEDGES !!!!!!!

This is my own recipe. I tasted this at a food fest, Vally View, Manipal for the first time & liked it very much. So, thought of making it at home. Luckily it tasted too good & my son liked it very much.

INGREDIENTS:-

potatoes - 3, medium

oilve oil - 2tsp

italian seasoning - to taste

salt - to taste

pepper pow - to taste

red chilly pow - to taste

METHOD:-

1. WASH, BOIL N CUT POTATOES LENGTH WISE.

2.  IN A KADAI, PUT OLIVE OIL. ADD THESE POTATOES+ ITALIAN SEASONIN+PEPPER POW+SALT+RED CHILLI POW. MIX WELL.

3.  NOW GRILL IT IN M/W FOR 10 MINS. ( FIRST I GRILLED IT FOR 5 MINS..THEN I TURNED THE SIDE N AGAIN GRILLED IT FOR 5 MINS)

4. SERVE HOT.

HAPPY COOKING:)))))))

SEER FISH & PRAWNS RAVA FRY !!!!!!

Seer Fish or Anjal or Surmai belongs to mackerel family. It is also known as Spanish mackerel and normally grows to big sizes. When cut into steaks they make for a very tasty fish fri. They come in varied sizes and can range from 1.5KG to 15KG.

Prawn is a common name for large swimming crustaceans, particularly in Britain and Commonwealth nations, and are also called shrimp. Significant commercial species valued for food tend to be large, and thus tend to be called prawns.

There are different methods to prepare rava fries. Today i am going to show you "ground masala method".

INGREDIENTS :-

Seer fish pieces cleaned & washed - 15
Prawns, cleaned & washed - 50
sooji rava - as needed
oil for deep frying

To grind:-

raw rice - a handful
long red chillies - 20
coriander seeds - 1 tsp
hing - little
salt to taste
tamarind - chana size
turmeric pow - 1/2 tsp

METHOD:-

1. Grind  red chillies+coriander seeds+  hing+ salt+ tamarind +turmeric pow+a handful of raw rice.(rice shud b soaked in water atleast for 10 mins) Grind to a smooth paste with very little water.
2. Then coat this paste to the seer fish pieces and prawns & keep them in fridge for 1/2 an hour.
3. Now, roll them in fine rawa/sooji rawa and deep fry. 

HAPPY COOKING:))))))

EGG IDLIES !!!!!!!

Egg idlies....must be feeling strange na ?  My sister told me how to make masala omlet using m/w and i applied same procedure to make egg idlies. I took small bowl instead of bigger one to make idlies. & it tasted good.

INGREDIENTS:-

eggs - 2
green chilly - 1 or 2 (depending on your taste)
onion - 1 small
tomato - 1/2
corriander leaves, finely chopped - 2 tsp
salt to taste
milk - 1 tsp

   

METHOD:-

1. Take a bowl, brake the eggs into it.
2. Add finely chopped onion+finely chopped tomato+finely chopped green chillies+finely chopped coriander leaves+milk+salt to it.
3. Beat well.
4. Take a small m/w safe bowl. And pour half of the egg batter into it. 

5. M/W it for 1 & 1/2 mins. & take the bowl out from the m/w.

6. Demould it & serve hot.

HAPPY COOKING :)))))))

KEY LIME CAKE !!!!!!!!

I prepared this cake from KEY LIME PREMIUM CAKE MIX which was sent by my sister from USA. Tasted good, mild lemon flavour.

INGREDIENTS:-

key lime premium cale mix - 1 packet (432 gm)
water - 1 cup
oil - 1/3 cup (i used ghee)
eggs - 3

(i used this packet)

For icing;-

butter & powdered sugar

METHOD:-

1. Set your oven to 350*F (180*C). Prepare pan to keep cake from sticking by lightly coating bottom of pan with no-stick cooking spray or using shortening & a flour dusting.
2. Beat eggs well in a bowl .(i used electric blender).
3. Now add oil to this & again beat well.
4. Now add cake mix & water ( add water little by little) & beat well. Consistency should be like dosa batter.
5. Pour this batter into greased pan & bake it at 350*F for 15 mins. or till when oothpick inserted in the centre comes out clean.

6. Let it cool for 15 mins & then demould it.

7. You can use icing on this.
8. For icing:- mix powdered sugar+butter & beat well.

HAPPY COOKING :)))))))

HARIYALI PANEER TIKKA !!!!!

Hiiiiiiiiiiiii allllllllllllllllllll, this is my 200th post & i am feeling very very happy about this :)) Well, paneer is my 2nd most favourite & the coincidence is i am posting HARIYALI PANEER TIKKA as my 200th post. I adapted this recipe from TARLA DALAL. Easiest & tastiest recipe too. You can cook it in oven but i tawa fried this. It tasted equally great. 

INGREDIENTS:-

paneer - 400 gms
curds - 1 cup
coriander leaves, chopped - 1/2 cup
mint leaves, chopped - 1/2 cup
lemon juice - 1/2 tbsp
garlic - 30ms (i used ginger-garlic paste here)
garam masala - 1/2 tsp
chat masala powder - 1tsp 
oil - 1 tbsp
salt - 1 tsp

METHOD:-

1. Chop paneer into big pieces & keep aside.
2. Combine coriander leaves+curds+salt+chat masala+garam masala+lemon juice , mix well & blend in a mixer.
3. Add little oil & blend again.
4. Add paneer pieces & ix gently & keep aside to marinate for 30 mins.
5. Place it on skewers & cook in an oven on high temperature. OR heat tawa & put 1 tsp oil & spread on it. Arrange paneer pieces on one layer. & cook on both sides.
6. Serve hot.

HAPPY COOKING :)))))))