Gulab jamun is a popular dessert all over India. Every region in India serves these khoya rounds deep fried in ghee and soaked in hot saffron flavoured syrup. The khoya or mava used for the Gulab Jamuns is of a special kind called Hariali Khoya or Chikna Khoya. It is made by reducing low fat milk and is slightly yellowish in colour and is also loose and sticky in consistency.
Frying these gulab jamuns is an art in itself. The flame has to be sufficiently low so that the gulab jamuns get cooked till the inside. It is best enjoyed with a scoop of Vanilla Ice Cream..
- 1 cup Milk Powder
- 1/2 cup all purpose flour
- 1/2 tsp baking soda
- 2 tablespoons butter -melted
- Whole milk just enough to make the dough (I used evaporated milk which is available in small can)
For the Sugar Syrup
- 2 cups Sugar
- 1 cup water
- Oil for frying
How to make gulab jamun:
- Make the dough by combining the milk powder, butter. Add just enough whole milk to make a medium-hard dough. Divide the dough into 18-20 portions. Make balls by gently rolling each portion between your palms into a smooth ball. Place the balls on a plate. Cover with a damp yet dry kitchen towel.
- Heat the oil on high and then lower the heat to medium. Slip in the balls into the hot oil from the side of the pan, one by one. They will sink to the bottom of the pan, but do not try to move them. Instead, gently shake the pan to keep the balls from browning on just one side. After about 5 mins, the balls will rise to the surface. The Gulab Jamuns should rise slowly to the top if the temperature is just right. Now they must be gently and constantly agitated to ensure even browning on all sides.
- If the temperature of the oil is too high then the gulab jamuns will tend to break. So adjust the temperature to ensure that the gulab jamuns do not break or cook too quickly.
- The balls must be fried very slowly under medium temperatures. This will ensure complete cooking from inside and even browning.
- The syrup should be made earlier and kept warm. To make the hot sugar syrup add mix the 2 cups of sugar to 1 cup of water. Add 4-5 cardamom pods, slightly crushed and a few strands of “Kesar”. Mix with a spoon and then heat at medium heat for 5-10 minutes until sugar is all dissolved in water. Do not overheat, that will caramelize the sugar.
- Transfer this hot syrup into a serving dish. Keep warm on stove. Add the fried gulab jamuns directly into the warm syrup. Leave gulab jamun balls in sugar syrup overnight for best results. They can be served warm or at room temperature or and when served with Vanilla Ice Cream, it’s just yummy……
Extremely popular with North Indians, these are best eaten with chilled yoghurt and your favourite pickle…They are very filling. Paratha stuffed with Aloo is the easiest of stuffed parathas. Chapathi dough stuffed with spiced mashed potates and cooked on a hot tawa with butter or ghee and served with yogurt makes an excellent breakfast or brunch or dinner.
- Wheat Flour
- 5 to 6 medium sized potatoes
- 2tbsp fresh coriander leaves (finely chopped)
- 4 to 5 green chillies (finely chopped)
- 4 to 5 flakes of garlic (crushed)
- 1-inch piece of ginger (crushed)
- 1tsp cumin seeds, juice of one lemon
- 1/2 cop oil,ghee or butter
- Knead a semi-soft dough with wheat flour,sufficient water and salt to taste.
- Boil the potatoes and mash them when still hot.
- Add finely chopped coriander leaves,green chillies,crushen garlic and ginger,cumin seeds,lime juice and salt to taste.
- Mix well.Divide the potato mixture into equal rounds.
- Similarly do the sames with the dough.Roll out the portion of the dough into a small chapati,spread a tsp of oil evenly on the rolled out chapati,place a portion of the potato mixture in the centre of the chapati.
- Gather the edges to make a round flat peda. Lightly dust the surface with flour and roll out the peda into six-inch parathas.
- On a hot griddle roast both sides of the paratha till they turn a shade of golden.
- Grease with ghee,oil or butter.
- Serve hot with plain curds,slices of onions and tomatoes,green chillies,lemon wedges,green mint chutney and mango pickle.
Chicken Vindaloo is a spicy hot dish from Goa, made with vinegar and lots of hot red chili peppers.. The term Vindaloo, derivative of the Portuguese “vinho de alho”, and also called Vindalho or Vindallo, refers to a popular Indian dish. Restaurants often serve this dish with chicken or lamb sometimes mixed with potatoes. Traditional vindaloos do not include potatoes. So if you want to have some spicy gravy next time, do remember this dish…
- Chicken – 1kg
- Red Onion sliced thin – 2 cups
- Tomato (pulp removed and chopped finely) – 1/2 cup
- Mustard seeds – 1 tsp
- Turmeric powder – 1/2 tsp
- Tomato ketchup – 2 tbsp
- Vinegar – 2 tbsp
- Garlic cloves sliced thin – 1 tsp
- Ginger sliced thin – 1 tsp
- Oil & Salt – as needed
For Grinding :-
- Kashmiri Chilli powder or whole red chilli- 2 tsps
- Ginger cut into juliennes – 1 tsp
- Cumin seeds(Jeerakam) – 1 tsp
- Fenugreek seeds (Uluva) – 1/2 tsp
- Garlic cloves small – 10
Soak the above ingredients in 1-2 tsps of water and grind to a smooth paste. Keep it aside.
Heat oil in a deep pan and pop the mustard seeds. Add onion into it saute until transparent.Add turmeric powder and fry for a while and then add chopped tomatoes followed by tomato ketchup. Fry it well in medium heat until oil starts to separate. Now add the ground paste into it and fry it again for few minutes until they are well blended and oil separates.Throw in the chicken pieces ,mix well and add the 2tbsps of vinegar and salt into it. Do not add water into the chicken, instead cover it with a lid with some water in it and cook it gently in a medium heat stirring in between.When the chicken is done,add garlic and ginger slices into it and mix gently. Allow it to stand for 10-15 mts covered and serve hot.
Tip for an enhanced taste : You may marinate the chicken pieces with a grounded paste of chilli powder, turmeric powder, ginger, garlic, lemon juice, cloves and cinnamon and allow it to stand for 3 hrs. You may directly add this marinated chicken to the sauted masala.
This dish is also called Chicken Angare in which one can actually get the flavor of burnt coal as that’s what goes into its preparation. Once the gravy is almost done, charcoal is burned on the gas burner till it becomes red and is placed in the dish…. covered with a lid as soon as the charcoal is immersed in the gravy…so that the aroma lingers in …
- Chicken (Preferably boneless) – 1 kg
- Ginger Garlic paste – 2 tbsp
- Browned and powdered Kasturi Methi – 1 tbsp
- Fresh Curd – 2 tbsp
- Tandoori food color (can be avoided if required) – Pinch
- Tomatoes – 4
- Onions – 2
- Kashmiri Chillies – 5
- Cashewnuts – Handful
- Cooking Oil – 2 tbsp
- Salt to taste
- Coriander Leaves – Bunch
- Wash the chicken pieces well and marinate for an hour in the following mixture – ginger garlic paste, browned and powdered kasturi methi, curd and food colour.
- Grind the tomatoes, onions, kashmiri chillies and cashewnuts separately.
- Heat the cooking oil in a pan and add to it the ground tomatoes, onions, chillies and nuts and let it cook covered on a slow flame for at least half an hour.
- Add the marinated chicken to the masala and let it cook till it is well done. Garnish with coriander leaves.
- Heat the piece of charcoal till red hot and keep it on a piece of aluminium foil between the chicken. Add a spoonful of ghee to the coal and cover the vessel immediately. This would give a smoky flavor to the chicken.
- Garnish with a coriander leaves.
- Serve hot with hot Paranthas / Rotis / Rice.
Theeyal is a our traditional dish and it is very delicious with rice. This name comes because it’s a ‘burnt dish’ featuring burnt coconut and is usually dark brown in color. It gets its color from browning of coconut and also from another ingredients. This recipe can be made with vegetables like drumstick, snake gourd, egg plant or pumpkin. It can be simply made by using only the baby onions too.
- 1 Cup Baby onions
- 5 Curry leaves
- 1/2 teaspoon Mustard seeds
- 2 tablespoons Tamarind paste
- 1/2 teaspoon Sugar
- 1 Pinch Asafoetida
- 1/2 cup Grated coconut
- 7 Red chillies
- 1 tablespoon Coriander seeds
- 1/4 teaspoon Cumin seeds
- 7 Black peppercorns
- 1/4 teaspoon Turmeric powder
- 3 tablespoons Oil
* Heat 1 tbsp. oil in a small pan and saute coconut till it is light brown.
* Add 5 red chillies, coriander seeds, cumin seeds, peppercorns and fry till it emits an aroma.
* Add the turmeric powder. Stir-fry for 2-3 seconds.
* Keep aside to cool. Grind into a coarse powder.
* Heat 2 tbsp. oil and add the mustard seeds, curry leaves and remaining red chillies.
* When the seeds start spluttering, add asafoetida and onions.
* Saute for 5 minutes on a medium flame. Add any vegetables that you like (Optional).
* Add the ground masala powder and cook till all the veggies are cooked.
* Add water, tamarind extract, salt and sugar and bring to a boil.
* Simmer for 5-7 minutes. Serve hot with steamed rice.
Garlic bread typically consists of bread topped with garlic and olive oil. It is often used as a simple accompaniment to Italian dishes and is made using Italian breads.. You may top the garlic bread with a variety of cheeses, often mozarella, cheddar or feta. But diet conscious people can avoid it. The plain garlic bread forms a great appetizer and a starter and it’s healthy too.
- French loaf – sliced
- Butter – 3tsp
- Garlic grates – 1 tps
- Garlic powder – 1/2 tsp
- Salt – as per taste Basil powder – 1 tsp
- Parsley leaves -finely chopped
- Pepper powder – 1/2 tsp
- Paprika powder
1. Take the French loaf and slice it slantly.
2. Mix butter, salt, pepper, basil, garlic grates/ minced, garlic powder for extra garlic flavor.
3. Butter up all the slices and then garnish with paprika and coriander leaves.
4. Now place them over a cookie sheet and pop it in the oven for about 8 min at about 350 degree.
5. Serve hot with coffee or soup.
Ideal drink for Summer…but all would love to indulge in this drink in any season….This drink reduces heat in the body to a great extent and relieves tiredness..Regular consumption of muskmelon juice can help to treat lack of appetite, acidity, ulcer and urinary tract infections…And being sweet in taste Musk Melon can satisfy our dessert needs too..
- Half Ripe Musk Melon
- Sugar – 1 big tablespoon
- Required water
Remove the seeds and peel the skin from Musk Melon. Cut them in cubes. Blend it with water and sugar until smooth. Water and sugar can be adjusted till a sweet taste is achieved and in a way that the consistency is little thick. If you make it watery, the real taste is lost… You may add milk instead of water but i like it with water.
This is my entry for the event hosted by Lubna @ KitchenFlavour
This is one of our traditional way of cooking fish with grinded raw coconut and it’s often called “Pachai Thengai Curry”. Since Kaniyakumari district is located in the border of kerala (South India), you will find that most of their cooking style is similar to kerala cuisine….
Coconut and Kerala goes hand in hand and Coconuts are used extensively in the delicious cuisine of this state. Mallus eat a lot of fish and so are the kaniyakumari dist people… this is one of our fish preparation where the spices are grounded with fresh coconut & cooked with fish and seasoned with curry leaves. If prepared in coconut oil, it gives a nice flavor and aroma..
- Raw mango – 1 (large sized, sliced into pieces)
- Green chillies – 4, medium sized, slit
- Salt as per taste
- Fish – 500 gms, cut into big pieces
Grind into a smooth paste:
- Tamarind – 1 (marble sized)
- Onion- 1 , chopped
- Chilli powder – 1-2 tsp
- Coconut – 1 cupTurmeric powder – ½ tsp
- Aniseeds – 1 tsp
- Fenugreek seeds – 1 tsp
- Mustard seeds
- Curry leaves
- Oil – 1 tbsp
Grind the ingredients mentioned under grinding into a smooth paste. Add the slit green chilies to it. In a pan, season oil with the seeds. Put in the cleaned curry leaves. Add the grounded mixture and allow it to boil for sometime. Add the fish pieces, salt and cook till it’s done….In 10 mts flat, this simple fish curry will be ready and you can serve it hot with rice. Raw mango/drumsticks can be added to this curry according to one’s preference..
Presenting my kerala style briyani here…this is a traditional northern kerala recipe and it’s normally served with pappadam and raita..But you will also find pineapple slices and jam as an accompaniment to this briyani in most of the kerala weddings / functions…Those who doesn’t like much spices, then this is the ideal briyani for them…Try it out!!
- 1/2 kg chicken
- 1/2 cup yoghurt
- Coriander leaves Mint leaves
- Curry leaves
- 1/2 tsp cumin seeds
- 1 tsp coriander seeds
- 1/2 tsp aniseed powder
- Chopped green chillies
- 2 tsp chopped ginger
- 1/2 tsp turmeric powder
- 1 tsp lime juice
- 1 tsp poppy seed paste
- 1 tbsp clarified butter
- 5-6 cinnamon pieces
- 1 bay leaf
- 4-5 cardamom seeds
- 4-5 curry leaves
- 4-5 cloves
- 1 chopped onion
- 1 cup broken rice
- 2 cups water
- 2 tbsp clarified butter
- 5-6 cinnamon pieces
- 1 bay leaf
- 4-5 cloves
- 4-5 cardamom seeds
- 1 nutmeg
- 100 gm onions
- 1 medium tomato cut in 4
For the Marinade:
Mix yoghurt, coriander leaves, mint leaves, curry leaves, cumin seeds, coriander seeds, aniseed powder, green chillies, garlic, ginger, turmeric powder, lime juice and poppy seed paste and marinate the chicken in it. Keep aside for 1/2 an hour.
For the rice:
- Heat clarified butter in pan. Add cinnamon, 1 bay leaf, cardamom seeds, curry leaves and cloves. Add onions and sweat till they turn translucent.
- Add washed and cleaned rice. Cook till rice turns translucent. Add water.
- When water comes to a boil, turn flame to low and cover pan. Cook on low flame for at least 15 minutes. The rice is done.
Served with Pappad and Onion Raita
For the Biryani Masala:
- Heat clarified butter in pan and add cinnamon, 1 bay leaf, cardamom seeds, nutmeg and cloves.
- Add onions and saute till brown. Add tomatoes. Add marinated chicken.
- Cover pan and cook for at least 5 minutes on a medium flame.
- Remove cover and cook on low flame for another 10 minutes to allow gravy to thicken. Layer the serving bowl with alternating layers of rice and the chicken masala.
hmmm..one of the ways to stuff the kids with some veggies and egg
150 gms noodles
4 cups of water
2 tsp oil
1 tsp salt
- 2 onions (sliced)
- 2 capsicums (sliced)
- Cabbage (shredded)
- 2 carrots (shredded)
- Beans (chopped)Egg (Optional)
- 9 – 10 garlic flakes (chopped)
- 2 tsp oil
- 2 tbsp soya sauce
- 1 tbsp tomato chilli sauce
- 1 tbsp vinegar
- a pinch of ajinomoto
- salt & black pepper powder (to taste)
1. Boil water and cook noodles either in stove / microwave..Strain and wash under cold running water (to avoid sticking) keep aside.
4. In another pan add oil, sauté garlic and add all chopped vegetables and sauté till cooked.
6. Add soya sauce, tomato chilli sauce / chilli paste, vinegar and ajinomoto. Stir it.
7. Now add the boiled noodles to vegetables and stir it on medium heat on stove.
8. Serve hot with sauce.
Tip: Add noodles to water only when it starts boiling. You can also add baby corn, mushrooms or shredded chicken for a tasty variation.