Saturday, October 31, 2009

Gulab Jamun - ICC Challenge for Month of October, 2009

Gulab Jamuns, a staple sweet in my household (or should i say in every household) for any festival. Not only it tastes yummy, it was easier to make. All these days it was MTR/Priya/Gits Gulab Jamun Mix, which dominated. But After ICC this month, chuck all those readymade mix out. I followed the recipe of Indo's blog. It was lot of fun, making them from scratch.

Update on 25h August 2016: I have updated the pictures of this post. 

Whole milk - 4 litres
Maida (all purpose flour) - 1/2 kg
Curd (yogurt) - 1 tbsp
Baking soda - 1 tsp
Sugar - 2 litres
Lemon - 1/2
Ghee - 2 cups for deep frying. I used normal Cooking oil.
2 tsp of finely chopped nuts (optional)
2 pinches of kesar (optional)

Garnishes for the Sugar Syrup
Pistachios for garnish
Kesar/Saffron for garnish
Rose essence 
To Make Khova/Khoya

  • In a wide mouthed heavy bottom pan add the milk and heat it in a medium flame (add a couple of stainless steel spoons into the milk to avoid burning)

  • Reduce the milk for 3-4 hours till the milk solidifies and becomes thick. Whip together yogurt and baking soda.
  • To the khova add the flour and yogurt mixture and knead till it forms a pliant dough. (make sure not to add too much flour, just enough flour to make the khova pliant). 
  • While kneading the dough, add the finely chopped nuts and kesar and knead. This gives a rich flavor to the Jamuns. Make 3/4 inch diameter balls and set aside
Prepare sugar syrup

  • In a pan add the sugar and just enough water to cover the sugar. Heat till it comes to a boil. Squeeze half juice of a lemon to avoid sugar crystals.
  • Add chopped pistachios, 2 pinches of kesar or a tsp of rose essence to the sugar syrup. This gives a nice aroma and flavor to the jamuns, while it is soaking.
  • Heat the ghee and deep fry the balls, adding a few at a time till golden brown.
  • Take care not to touch the balls while it is frying. Just splash the oil around. Remember to keep the flame simmer, while deep frying, or else you will end up with uncooked jamuns. 
  • Simmer flame also ensures, evenly cooked and colored jamuns. Once the jamuns cool a bit, add them to the sugar syrup. 
  • Let it soak for a minimum of 4-5 hours for all the flavors to mingle. Serve garnished with pistachios and rose petals.

Thursday, October 22, 2009

Stuffed Surul Badhusha

Happy Diwali. Diwali Went Very Well. Lots of Sweets, Lots of Wishes, it was great. Terribly Missed Chennai  :( for the Dhoom Dhaam Damal of the Crackers. Made some Stuffed Badhshas, thought of sharing with you all.

Here goes the recipe..

All Purpose Flour - 2 cups
Ghee - 3/4 cup
Baking powder - 1/2 tsp
Sugar - 3-1/2cup
Oil for frying

Cashew-Badam Powder

Mix flour, ghee & baking powder to get a soft dough. Divide into small balls. Roll them into small chapathi, take one/two tspoons of stuffing and spread it on the chapathi, roll it tight.

 Jus press a little to seal the ends. Wring it a little and bring both the corners together and seal them by pressing together. Deep Fry in oil.
For the sugar syrup, boil sugar and water to 1 thread consistency.
Soak the badhushas in the syrup for 10-15 minutes. Serve.

Monday, October 12, 2009

Veggie Spring Rolls

I was jus Sorting out things in my Freezer and found some pastry sheets. Poor Thing, its almost there for a month, so i decided to use it.

Veg Spring Rolls my favorite starter. I have tried it doing using Pastry Sheets as well as Homemade Wheat flour dough. Though both tasted same, the look/texture was much different.


Pastry sheets - # According to the no, of spring rolls u want. if u r going to make 10 rolls, u need 10 sheets.
Oil for deep frying

For the Stuffing
Cabbage - 1/2cup shredded
carrot - 1/2 cup shredded
potatoes - 1 no, boiled and cubed.
Chilli powder - 1 tsp
salt to taste

Cook carrot, cabbage with little water. Strain the excess water. Strain it completely, if not spring roll will be come messy. Put the boiled veggies in a thin cloth and squeeze out completely.
Alternatively i dry roasted it in a kadai for a minute or two or till the moisture evaporates. Add chilli powder and salt and toss well.
Now take a pastry sheet. take a spoonful of veggie mixture keep it at one corner and start rolling.roll tightly. use a bit of water to seal the ends.

Deep fry in oil.

Using Wheat flour dough

Wheat flour - 1 cup
salt to taste.

Make a dough, not so loose and not so stiff. Divide them into balls, 1 cup gives approx 3 -4 balls.using a rolling pin roll it in to thin sheet, fill the stuffing and deep fry.

Serve with Sauce or Mint chuntney

Baked Apples with Ice Cream

We had some Friends home for the weekend, So lot of Fruits. Jus using them all in all forms i could. Had Squeezed some fresh Orange Juice yesterday. HomeMade is always Heavenly!!!!
Got some Apples too, I was going thru Kids Health Website Got this recipe there.
It was easy and less time consuming, so, i got to work immediately

1 apple, cored
2 tbsp. raisins
½ c. light vanilla ice cream
pinch of cinnamon


Take a cored apple and cut it in half. Sprinkle raisins over the apple. Place on a baking sheet and bake it in the oven for 15 minutes at 350° Fahrenheit (176° Celsius).
Remove the sheet from the oven and put a pinch of cinnamon over each apple half.Place the ice cream over the apple halves and serve.

The original recipe is for one apple, i tried with two and increased the time to 30 minutes. Came out good.
Try sprinkling some brown sugar over the apples before baking. It tastes great.

For a Kids Version of the recipe, Peel and cut it into thin slices add cinnamon and brown sugar, raisins and bake for the given time.
Will post pictures for the kids version soon.

Tuesday, October 06, 2009

Beans Parupusli

Parupusli, name itself takes me to my Mom's place. The whole house will be aromatic with her cooking. Its been long since i made usli. Got some fresh beans @ home so decided to make it today. Besides When i make usli i  pack it as a Side-dish for the breakfast too. Saves My Time!!!!!!!!!!!!

2 cups chopped beans
1 cup of toor/tuvar dal
5-6nos red chillies
one tight fist curry leaves
a pinch of hing

3-4 tbsp oil (Be generoussssssssssssss)
1-1/2 tsp mustard seeds
a pinch of turmeric

Soak tuvar dal for half an hour. Grind the soaked dal, red chillies, curry leaves and hing. Add no water. let it be not so fine paste, lil coarse will be fine. It should of the masala vada batter consistency.In case it bcomes watery, jus add some besan flour.

Heat oil in a kadai, be generous. splutter mustard seeds, add turmeric and some curry leaves.Now add the tuvar dal batter. stir and cook. Let it cook. you can see the raw color changing to a golden yellow.
Add some oil, if necessary.

It takes about 5-6 minutes for the tuvar mixture to cook. Well cooked usli has no moisture/water, has a crumbled texture.

Now add chopped beans. check the salt. Keep the flame low, cover and cook.Stir often to avoid burning. Take it of the flame when the beans is cooked.

Beans can also be pre-cooked and add it here, but i have used uncooked beans. In case of using cooked beans, pls do strain the excess water and add it to the usli.

you can make parupusli using Fresh Methi leaves, Banana Flower, Cabbage and even Bitter gourd.
Goes great with Rasam Saadam.

Monday, October 05, 2009

Simple Carrot Rice

Simple, Quick and Easy Lunch box recipe. Though it is quick and simple, it is loaded with lots of Vitamins and Energy. Most kids never eat Carrots as simple curry/stir-fry, because of their sweet taste, For those Picky eaters, try this masaledar, Jabardast Carrot Rice. 
2 Medium Sized Carrots, Peeled and  shredded
2 Cups Cooked Rice
Salt to taste
1 tsp Shredded Ginger
Coriander for Garnishing
1 tbsp Gingely Oil/Sunflower Oil
1/2 tsp Mustard Seeds/Kadugu
3 nos Green Chilies, Slited Lengthwise
2 sprigs of curry leaves 
1/4 tsp hing/Asafoetida
1 tsp Urad Dal
2 tbsp Peanuts/Vaerkadalai (optional)

  • Heat oil in a kadai/pan, splutter mustard seeds, add hing, green chilli, curry leaves Peanuts and Urad dal one by one.
  • Let Peanuts and Dal roast and change color a bit, Take care not to burn them.
  • Now add the shredded carrots and toast it for a minute or two. 
  • Take it off the flame and add it to the rice and mix well. Adjust Salt. Garnish with coriander and shredded ginger
  • If you are packing it for kids, try grinding chillies, ginger, curry leaves and coriander to a coarse paste and add while seasoning. yeah, I know, Kids!!!!!!!!!!!!
Makes a good lunch with potato fry/chips. Packing this for Srivalli's Kids Delight

Sunday, October 04, 2009

Tomato-Garlic Rasam

I live in UAE, many of you know how is summer here. There is a change in the season now. Its getting better. As the season changes, comes the Seasonal Flu. My Son is due for his Flu shot next week.
At home i have started with what we call the Paati Vaithiyam (Grandma's Medicine).

This Tomato-Garlic Rasam is excellent to have when u have those cold symptoms. It brings great relief.
I dont say it substitutes your regular medicines, but definitely brings a great relief in those cranky/nagging/achy whatever!!!! time.

Works well with the kids tooo. Kids now-a-days are genereally picky eaters, and with those cold symptoms , no need to say at all!!!!!!!!!!!!!!

This is how i make it. I m sending this to Srivalli's Kids Delight

Tomatoes - 4 medium sized
Garlic - 4-5 cloves
Ginger - 2 tsp
Green Chillie - 1no
Curry leaves - 2 sprigs
coriander - 2 sprigs

Rasam Powder Ingredients
Pepper - 2 tsp
cumin - 21/2 tsp
dhaniya/coriander - 11/2 tsp
toor dal - 1 tsp
chana dal and moong dal - 1/2 tsp each

Ghee - 2 tsp (If you are calorie conscious you can use sunflower oil too)
Mustard seeds - 1 tsp
hing - a pinch

Grind them all together to a fine powder. No need to dry roast them.

Cube the tomatoes and Grind it to a fine paste withe other given ingredients. no need to add water while grinding. the tomatoes will take care of it.

Transfer the contents to another vessel and wash the mixie jar with a cup of water and take that too.

In a kadai, heat oil/ghee, splutter mustard seeds, add hing and add the tomato -garlic paste. Add rasam powder and salt.
Let it boil, Keep the flame low, If the rasam is very thick add another 1/2 cup of water.Let it boil for 10 minutes in low flame. Take it off the flame. Garnish with a dash of pepper powder and serve.

You can have it with Rice or just a soup.

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