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Sunday, December 26, 2010

EGGLESS PINEAPPLE PASTRY CAKE


Ingredients for cake:
Sweetened condensed milk(Milkmaid) - 400 gms(1 can)
Butter - 1/2 cup
All purpose flour - 2 and 1/4 cups
Baking powder - 1 tsp
Baking soda - 1 tsp
Pineapple essence - 1 tsp
Aerated cola(sprite) - 200ml

Method:
Grease and line an 9’ square baking pan.
Preheat oven to 350 Degrees.
Melt butter and add condensed milk and beat well.
Sift together all purpose flour,baking powder and baking soda in a separate bowl.
Add condensed milk-butter mixture to the flour mixture alternating with cola till both are finished.
Stir in the pineapple essence.
Pour into the greased baking tin and bake for 30-40 minutes or till a toothpick inserted comes out clean.
Let the cake cool in the pan for 10-15 minutes and then transfer to wire rack to cool completely.

Ingredients for the sugar syrup:
Sugar - 1/2 cup
Water - 1/2cup

In a thick bottom pan,mix the sugar and water and boil till the sugar melts.Keep aside to cool.

Ingredients for frosting :
Fresh cream - 300 ml
Powdered sugar - 4-5 tbsp
Pineapple essence - 1 tsp

Keep cream and the beater blades in the freezer for about half an hour.
Add sugar and essence to the chilled cream.
Beat well till the cream is thick and forms soft peak. Keep refrigerated till use.

Ingredients for garnishing:
Pineapple pieces( finely cut) - 1 cup
Cherries(halved) - few (optional)

Assembling:
Cut the cake into 2 layers horizontally.
Keep one layer of the cake on the serving plate.
Sprinkle 5-6 tablespoons of sugar syrup on it.
Now spread 5-6 tablespoons of prepared cream frosting on it.
Top the layer with 1/2 cup pineapple pieces evenly.
Put other layer back on the first layer making it a full cake.
Again spread sugar syrup on it.
Cover the cake completely with cream frosting on all sides and the top.
Level the top and sides with a broad spatula dipped in chilled water.
Decorate the top with pineapple pieces and halved cherries on top.
Keep chilled in the fridge till use.

Friday, December 17, 2010

MALABAR PAROTTA



Ingredients:
All purpose flour - 2 cups
Luke warm water - required to make dough
Oil - 1 tbsp
Salt - to taste

Method:
Mix the flour, oil, and salt with little water.Knead well to make smooth dough.
Cover with wet muslin cloth and set aside for 2 hours.Then take the dough, add little more oil and knead well once again.
Now the dough would be like elastic while pulling it.
Divide the dough into 8 - 10 lemon sized balls.
Roll out each ball into very thin flat sheet using a rolling pin. No need to worry about shape and even if it breaks in between.
Then roll/fold from one end to the other to make a lengthy string.(just like saree pleates).
Now roll the pleated dough into a spiral and keep aside.
Repeat doing this with all the dough balls.
Roll out each spiral ball like roti to medium thickness.
Heat a tawa and sear the roti on both sides for 1-2 minutes.
Dot with little oil on both sides in between the process.
Repeat this with all the parathas.
When 3-4 parottas are ready, hold them between hands and beat the hands together(like clapping hands with parottas in between).
This helps to separate the layers in the parotta.
Serve hot with greenpeas potato masala or a dish of your choice.
Serve hot.

GREENPEAS POTATO MASALA

Ingredients:
Greenpeas - 1 1/2 cup
Potato - 1 small
Onion(chopped) - 1 large
Tomato(chopped) - 1 medium
Coconut(grated) - 1/2cup
Salt - To taste
Tumeric powder - 1/4 tsp
Coriander seeds - 1 tbsp
Dry red chilli - 3-4 no.s
Curry leaf - 1 sprig
Oil - 2 tbsp

Method:
1.Peel,cube and boil the potato.
2.Heat 1 tbsp oil in a skillet and add half of the chopped onions and saute till transparent.
3.Then add coriander seeds and red chilli and saute for 1-2 min.
4.Now add grated coconut and saute until coconut is browned(little darker than golden colour).
5.Cool the onion-coconut mixture and then grind into a smooth paste.
6.Heat 1 tbsp oil in pan and saute remaining onions till golden brown.
7.Add chopped tomato ,salt and tumeric powder. Saute till oil separates.
8.Now add the paste and again saute it until all moistures is gone and oil separates.
9.Add boiled potatoes and green peas and cook until peas is done.
10.Garnish with a sprig of curry leaf.

Serve with Aappam,Malabari Parotta,Phulkas/Rice.


BLACKPEPPER WINTERMELON KOOTU

Ingredients:
Wintermelon(cubed) - 1 cup
Yam(cubed) - 1/2 cup
Moongdal (roasted) - 1/4 cup
Salt - to taste
Black pepper powder - 1/2 tsp
Tumeric powder - 1/4 tsp
Curry leaves - a sprig

Method:
Pressure cook moongdal for 2 whistles.
Cook yam and wintermelon along with salt,black pepper powder and tumeric powder.
When vegetables are done, lightly mash them and add moongdal. Mix well and cook for 3-5 minutes.
Garnish with few curry leaves.



Wednesday, December 8, 2010

MOOLI CHAPATHI

Ingredients:
Radish - 1 medium
Salt - to taste
Greenchilli(finely chopped) - 1-2
Coriander leaves(chopped) - 2 tbsp
Wheat flour - 2 cups
Oil/Ghee - 1 tbsp

Method:
Peel and grate the radish.
In a bowl, mix flour,salt,green chilli,coriander leaves and grated radish.
Knead into a dough. Do not add water as the juice from grated radish would be sufficient for kneading.
Cover and keep aside for half an hr to one hour.
Just before making chappathis, once again knead the dough. If dough is sticky, add few tsps of flour and knead.
Divide the dough into 10 equal portions.
Roll out into chappathis and sear both sides on tawa.Smear the surfaces with oil or ghee.
Serve with tomato-carrot sabzi.

Saturday, December 4, 2010

LENTIL RICE

Ingredients:
Rice, washed, soaked for 30 minutes) - 1 cup
Whole masoor(washed soaked for 30 minutes) - 1/4 cup
Whole moong (washed soaked for 30 minutes) - 1/4 cup
Ginger(grated) - 1 tsp
Green chilli(chopped) - 2
Lemon juice - 1 tsp
Curry leaves - 1 sprig
Coriander leaves(chopped) - 1 tbsp
Cumin seeds - 1/4 tsp
Mustard seeds - 1/4 tsp
Coriander powder - 1/2 tsp
Tumeric powder - 1/4 tsp
Garam masala powder - 1/4 tsp
Cinnamon-Clove powder -1/4 tsp
Salt - to taste
Oil - 1 tsp

Method:
Heat oil in pan, add cumin seeds and mustard seeds.
Allow to sizzle, add curry leaves.Add ginger, green chilli, and stir.
Add drained rice, moong, lentils.Stir for 2 minutes, add 4 cups hot water.
Add coriander powder,garam masala,cinnamon-clove powder,tumeric powder,salt and lemon juice, stir, bring to a boil.
Transfer the entire contents to a rice cooker or to a pressure cooker.
If using pressure cooker, allow for 3 whistles, remove from fire.Allow steam to settle, before opening cooker.
Transfer to serving dish, garnish with coriander leaves.
Serve hot with curds, raitha.

Friday, December 3, 2010

LIMA BEANS KURMA


Ingredients:
Lima Beans - 1 Cup
Onions(chopped) - 1
Tomatoes(chopped) - 1
Salt - to taste
Turmeric - 1/4 tbsp
Chilli powder - 1/4 tbsp
Bay leaf - 1 - 2
Cilantro leaves (chopped) - 2 tbsp
Cumin seeds - 1/2 tbsp
Garam Masala - 1/4 tbsp
Milk - 1 cup
Grated Coconut - 1 tbsp
Green Chillies - 2 - 3
Oil - 2 tbsp

Method:
Cook the lima beans in microwave for 5-6 mins.
Heat oil in a pan and saute onions ,green chillies ,tomatoes and grated coconut. Grind the ingredients with 1 cup milk. Keep aside.
In same pan, add 1 tsp of oil , add cumin seeds,bay leaf, ground paste and let it cook for few mins.
Now add salt, turmeric, chilli powder, garam masala. Mix well and finally add the Lima Beans.
Cook it well for few more minutes.
Garnish it with cilantro leaves and serve hot with roti or rice.

YAM WINTERMELON KOOTU

Ingredients:
Wintermelon(cubed) - 1/2 cup
Yam(cubed) - 1/2 cup
Carrot(cubed) - 1/4 cup
Channa dal - 1/4 cup
Salt - to taste
Tumeric powder - 1/4 tsp
Kootu powder - 1 tsp
Jaggery - 1/4 tsp
Coconut (grated) - 2 tbsp
Curry leaves - a sprig
Coconut oil - 1 tsp

Method:
Pressure cook channa dal for 2 whistles or until soft but not mushy.
Cook wintermelon,yam, carrot with salt,tumeric,kootu powder in a pan or pressure cook for 2 whistles.
Once vegetables and dal are cooked, roughly mash them and transfer to pan.
Add jaggery and continue cooking until water is almost evaporated and kootu turns into a thick gravy.
Garnish with coconut gratings and curry leaves.Also drizzle coconut oil on top.

Wednesday, December 1, 2010

ALMOND-PEAR BREAD

"Yummy breakfast"
"Cross-sectional view"

"Cooling on rack"

"Straight from oven"

Ingredients(for 1 loaf / 10-12 slices):
All purpose flour - 1 1/2 cup
Baking powder - 1/8 tsp
Baking soda - 1/2 tsp
Salt - 1/2 tsp
Cinnamon(ground) - 1 1/2 tsp
Vegetable Oil - 1/4 cup + 2 tbsp
Flaxseed - 1 1/2 tbsp
Water - 4 1/2 tbsp
White sugar - 1 cup
Pear(peeled & shredded) - 1 1/2 cup
Ripe banana(pureed) - 3/4
Almonds(chopped) - 1/2 cup
Vanilla extract - 1 tsp

Method:
In a large mixing bowl combine flour, baking powder, baking soda, salt, and cinnamon. Make a well in the center of the bowl.
In a small bowl, mix flaxseed and water.Keep aside for 5 mins.(You can substitute it for 1 1/2 eggs)
In a separate bowl combine the oil, flaxseed-water mixture, sugar, shredded pears, pureed banana,chopped almonds, and vanilla. Blend well.
Add to well of dry ingredients. Stir until just moistened. Spoon batter into 2 greased and floured 8x5x3 inch loaf pans.
Bake in a preheated 325 degree F (165 degrees C) oven for one hour and 15 minutes. Cool on wire rack before removing from the loaf pans.
Keep good on shelf for 1-2 days and stays fresh for a month in freezer. While storing in freezer, slice the loaf and pack in ziplock bags. On the day of usage, remove the required slices and thaw.

BABYCORN-PANEER JALFREZI

Ingredients:
Babycorn(cut into 4 lengthwise) - 10-12
Paneer (cut into 1" strips) - 1 cup
Green bell pepper(sliced) - 1/2
Spring onion(chopped) - 5
Ginger greenchilli paste - 1 tsp
Tomato(pureed) - 1 cup
Coriander(chopped) - 2 tbsp
Oil - 1 tbsp
Salt - to taste
Jeera - 1/2 tsp
Asafoetida - 1/8 tsp
Tumeric powder - 1/4 tsp
Chilli powder - 1/2 tsp

Method:
Heat oil in a pan and season cumin seeds.
Once they sizzle, add asafoetida and immediately add ginger-greenchilli paste,spring onions and bell peppers.
Saute until onions are translucent.
Add babycorn,tumeric, chilli powder,salt and tomato puree.Saute in slow flame until babycorns are cooked.
Add paneer and coriander leaves. Mix well and cook for 2 more mins.
Serve with roomali rotis.

PANEER PARATHA

Ingredients:
Paneer(crumbled) - 1 cup
Onion(finely chopped) - 1 small
Coriander leaves(finely chopped) - 2 tbsp
Salt - to taste
Green chilli(finely chopped) - 2-3
Ajwain - 1/2 tsp
Garam masala powder - 1 tsp
Oil - 1 tsp

Dough :
Wheat flour/atta - 1 1/2 cups
Maida/All purpose flour - 1/2 cup
Salt - 1 tsp
Oil - as required.

Method:
Heat oil in a pan, season ajwain. Add green chillies & onions. Saute till light golden brown.
Add salt,garam masala and coriander leaves. Saute for 1-2 secs.
In a bowl, mix crumbled paneer and onion mixture well.


Divide the filling into 10-12 portions.
Prepare the dough by mixing flour,salt,oil and water as for chapathis.
Set aside covered for 10 minutes. Make10-12 lemon sized balls of the dough and roll them out thin to approximately 3 inches in diameter. Note tossing the dough in dry flour while rolling will prevent it from getting sticky when rolling them out.
Add a portion of the stuffing in the center. Gather the sides and bring them together.Press the stuffed dough down. Toss it in some flour and roll it gently applying just even pressure to roll. Roll it to desired thickness.
Place the stuffed parathas on the hot griddle/skillet. Cook for about ½ a minute, flip over and add 1 teaspoon of oil/ ghee in and around the paratha. Keep pressing the parathas while on the skillet so the dough gets cooked and the stuffing also gets the heat and gets pressed down into the parathas. Flip and cook the other side for about 1 minute adding 1 more teaspoon of oil. Cook until light golden spots appear on the parathas.

Serve hot with tomato pickle or curd.

Note: Stuffed Parathas should be cooked on medium heat to get the best texture and the light crispiness

MAALADOO

Ingredients:
Split roast gram dal/pottukadalai - 1 cup
Sugar - 1 cup
Cashewnuts(broken) - 2 tbsp
Raisins - 2 tbsp
Ghee - 2 cups
Cardamom powder - 1-2 tsp

Method:
Roast the dal until nice aroma releases or for 3-4 mins. Donot brown the dals.
Powder the dal and sugar fine separately.
Roast the cashewnuts and raisins in ghee separately until golden brown.
Mix the dal powder,sugar powder,cashewnuts,raisins and cardamom powder well.
Melt 2 cup ghee and slowly add to the powder & mix. Add ghee as needed to make lime- sized balls from powder. Donot add too much ghee to make the balls oily and soggy.
Form lime-sized balls and when cooled store in air-tight container. Stays good for 7-10 days.

ONION TOMATO STIR-FRY

Ingredients:
Onion(finely chopped) - 1 medium
Tomatoes (chopped) - 4 medium
Salt - To taste
Tumeric powder - 1/4 tsp
Red chilli powder - 1/2 tsp
Kootu powder - 1 tbsp
Sugar - 1/2 tsp
Oil - 1 tbsp
Mustard seeds - 1 tsp
Green chilli - 1-2
Curry leaf - a sprig
Coriander leaf - 2-3 sprig

Method:
Heat oil in kadhai, season mustard seeds. Add onions and green chillies.
Saute until translucent. Add tomatoes and mix well.Cover and cook for 3-4 mins.
Add salt,tumeric,red chilli,sugar and kootu powder.
Mix well and continue cooking on med- low heat until tomatoes go mushy completely and oil start to separate slightly. Stir occasionally to prevent sticking to bottom of pan.
Garnish with curry leaf and coriander leaf.
Serve with any kind of parathas and curd.

Tuesday, November 30, 2010

METHI MATAR MALAI

Ingredients:
Fenugreek Leaves - 1/2 bunch
Frozen Peas - 1 cup
Evaporated Milk - 5 oz can(147 ml)
Salt - to taste
Oil - 1 Tbsp
Cumin Seeds - 1/2 tsp
Dry Red Chillies (broken) - to taste
Ginger(minced) - 1 tbsp
Onion(chopped) - 1 small
Tomato(chopped) - 1 medium
Turmeric powder - 1/4 tsp
Coriander powder - 1 tsp
Garam Masala - 1 tsp
Red Chili Powder - 1/2 tsp

Method:
Wash fenugreek leaves well, remove roots and chop finely.
Sprinkle salt over fenugreek leaves, mix well and set aside 15-20 minutes
Heat oil in a medium pan on medium heat.Add cumin seeds and allow them to sizzle.
Add in broken dry red chilli.Add turmeric powder and immediately, add onions. Cook for 2-3 minutes.
Add ginger, mix and cook until onions are a light golden color.
Add tomatoes, mix and cook for 5 minutes.
Add green peas, coriander powder, garam masala, red chilli powder and salt. Mix well, cover and cook for 5 minutes. Stir in between to prevent sticking.
Squeeze out salt water from fenugreek leaves(this helps to remove the bitterness from the leaves) and add it to the peas.
Cover and cook until peas and fenugreek leaves are cooked for 6-7 minutes.
Add in evaporated milk, mix well and bring to a boil.
Serve hot with Chapati, Naan or Rice.

WINTERMELON-REDCHORI OLAN

Ingredients:
Wintermelon(chopped into 2" thin pieces) - 1 cup
Red chori - 1/4 cup
Thick coconut milk - 1/2 cup
Thin coconut milk - 1/2 cup
Salt - to taste
Coconut oil -1 tsp
Water - 1 cup

Method:
Pressure cook red chori with a cup of water for 2 whistles. The beans shouldn't be mushy.
In a pan, cook winter melon with a pinch of salt in thin coconut milk.
When wintermelon is 3/4 done, add cooked red chori along with remaining water.
Allow it to boil until 80 percent of water is evaporated.
Turn off heat and after 2-3 mins, add thick coconut milk and mix well. Donot boil the olan after adding thick milk as the milk will curdle.
Drizzle on top a tsp of coconut oil and serve hot with white rice and curry of your choice.

Note:
For preparing fresh homemade coconut milk, grind 1 cup of grated coconut to smooth paste without water(if water is necessary then just add 1-2 tbsp).Strain the coconut paste through a strainer. Squeeze out the coconut shreds to release the milk. This will be thick coconut milk.

Now again grind the coconut shreds with 1/2 cup of water. After grinding again squeeze out the milk from coconut. This time the milk will be less rich and thin. This is the thin coconut milk.

If using canned coconut milk, then dilute a portion of milk with water and use as thin coconut milk.

BITTERGOURD SAMBAR

Ingredients:
Bittergourd (chopped into 1 1/2 " piece)- 1 small
Okra - 5-6
Toordal - 1/4 cup
Tamarind paste/pulp - 1/2 tsp / 1/4 cup
Kootu powder - 1 1/4 tbsp
Tumeric powder - 1/4 tsp
Salt - To taste
Asafoetida - 1/4 tsp
Coconut(grated) - 2 tbsp
Curry leaf - A sprig
Coriander leaf - 3 tbsp
Mustard seeds - 1 tsp
Oil - 1 tbsp

Method:
Wash the dal till water clears. Pressure cook the dal for 3-4 whistles. Dal should be mushy.
Heat oil in a pan, add bittergourd pieces and saute until light golden brown.
Add okra,tamarind paste/pulp, salt, tumeric powder & kootu powder.Add water if required .
Once the veggies are cooked and raw taste of tamarind disappears, add mashed toor dal.
Add asafoetida and mix well. Bring it to boil and turn off heat.
In a pan season mustard seeds,coconut and curry leaves with 1 tsp oil until coconut turns golden brown.
Add the seasoning and coriander leaves to sambar.
Serve hot with rice.

ALOO BEANS SABZI

Ingredients:
Green beans(chopped) - 1 cup
Potatoes(peeled & cubed) - 2 med
Cumin seeds - 1/2 tsp
Asafoetida - 1/8 tsp
Oil - 1 Tbsp
Salt - to taste
Turmeric powder - 1/4 tsp
Red chilli powder - 1/2 tsp
Coriander powder - 1/2 tsp
Garam masala - 1/2 tsp

Method:
Heat oil in a pan and add cumin seeds. When they splutter, add asafoetida.
Add beans and potatoes. Add salt, tumeric,red chilli, coriander and garam masala powder.
Mix well. Cook on a low heat, without water. Cover with the lid.
Stir occasionally and cook till potatoes are tender.Mix well.
Serve aloo beans sabzi with roti or rice.

Saturday, November 20, 2010

KALE KOOTU

Ingredients:
Kale(chopped) - 3 cups
Toor dal(cooked and mashed) - 1/4 cup
Salt - To taste
Tumeric powder - A pinch
Urad dal - 1 tbsp
Red Chilli - 2 no.s
Coconut(grated) - 4 tbsp
Cumin/jeera - 1 tsp
Mustard seeds - 1 tsp
Raw rice - 1 tsp

Method:
Cook kale with salt, tumeric powder.
Meanwhile, heat a tsp oil in a pan and saute urad dal and red chilli till golden brown.
Grind coconut, jeera, urad dal, red chilli into a paste.
When kale is cooked, add toor dal and coconut paste. Boil the kootu and turn off heat.
Heat oil in a pan , season rice and mustard seeds. Add to kootu and serve hot with rice.

JACKFRUIT THORAN



Ingredients:
Raw jackfruit (cut into bit size pieces) - 2 cup
Salt - to taste
Tumeric powder - 1/4 tsp
Coconut(grated) - 2 tbsp
Oil - 1 tbsp
Mustard seeds - 1 tsp
Urad dal - 1 tsp
Red chilli - 2-3
Curry leaf - 1 sprig

Method:
Pressure cook jackfruit with salt and tumeric for 2 whistles.
When pressure has gone, drain the excess water and mash the jackfruit lightly.
In a pan, transfer mashed vegetables and excess water. Cook till water evaporates.
Add coconut,curry leaf and mix well.
Heat oil in pan and season mustard,urad and red chillies. Add to the thoran and mix well.
Serve with rice.

COUSCOUS PULAV

Ingredients:
Couscous - 1 cup
Water - 1 1/4 cup
Onion - 1 small
Beans - 5-6 no.s
Carrot - 1/4
Greenpeas - 1/4 cup
Corn kernels - 1/4 cup
Cauliflower - 2-3 florets
Capsicum - 1/2
Green chilli - 2-3
Ginger(grated) - 1 tsp
Cumin seeds - 1 tsp
Oil - 1 tbsp
Salt - to taste
Tumeric powder - 1/4 tsp
Pulao Masala - 1 tsp
Coriander leaves - 4-5 sprigs

Method:
Finely chop all the vegetables. Boil 1 1/4 cup of water and keep aside.
Heat oil in a pan, temper cumin seeds. Add ginger, green chilli and onion. Saute till translucent.
Add all vegetables and saute for 2-3 mins. Add couscous, salt,tumeric and pulao masala. Mix well. Turn off heat.
Add the boiling water and stir. Cover pan with lid and let it sit for 10-15 mins.
After 15 mins, fluff up the pulao and garnish with coriander leaves.


WINTERMELON-CARROT KOOTU

Ingredients:
Wintermelon/ashgourd (cubed) - 1 cup
Carrot(cubed) - 1/2 cup
Salt - to taste
Tumeric powder - 1/4 tsp
Red chilli powder - 1/8 tsp
Kootu powder - 1 tsp
Coconut(grated) - 3 tbsp
Jeera/Cumin seeds - 1 tsp
Oil - 1 tbsp
Urad dal - 1 tsp
Mustard seeds - 1 tsp
Curry leaf - 1 sprig

Method:
Cook ashgourd,carrot with salt,tumeric powder,red chilli powder and kootu powder.
Grind coconut and jeera into a smooth paste.
When the vegetables are done, add the paste. Mix well and boil until curry thickens.
Heat oil in a pan, add curry leaf,urad dal,mustard seeds and season.
Add seasoning to kootu and serve hot with rice.

INSTANT COCONUT BURFI

Ingredients:
Coconut(grated) - 2 cups
Cream of coconut - 1/4 cup
Milk - 1/4 cup
Sugar - 1/4 cup
Ghee - 2 tbsp

Method:
In a microwave safe bowl, add coconut,cream of coconut and milk.
Mix well and microwave for 5 mins.
Take bowl out and mix well. Microwave again for 5 mins.
Again take the bowl out and add-in sugar and ghee. Mix well.
Microwave again for 5 mins or until moisture is evaporated 90%.
Grease a 5" X 5" pan/plate with ghee and transfer the coconut mixture onto pan.
Press down and level the mixture with a spatula.
Allow to cool and hardened a bit. Cut into square pieces.
Refrigerate the burfi after cooled and serve.

THATTAI

Ingredients:
Rice flour - 1 cup
Urad flour - 1/4 cup
Salt - to taste
Red chilli powder - 1 tsp
Asafoetida - 1/8 tsp
Channa dal(soaked for 20 mins) - handful
Sesame seeds - 1 tbsp
Coconut pieces - 2 tbsp
Curry leaves - 1-2 sprigs
Water - As required

Oil - for deep frying

Method:
In a mixing bowl, add all ingredients except water and mix well.
Slowly, add water teaspoon by teaspoon to form a tight dough.
Spread a clean kitchen towel. Form a small ball of dough and press the ball to flatten it thin.
Repeat the same with rest of the dough.Let the flattened dough dry for 30-40 mins.
Heat oil in frying pan on med heat. Drop the flattened dough in hot oil.
The oil will bubble and slowly the thattai will come to surface.
Turn them to cook evenly until golden brown.Drain them and drop on paper towel.
Once cooled,store in air tight container.
Serve with tea or coffee.

Saturday, November 13, 2010

GULAB JAMUN

Ingredients:
Milk Powder - 1 cup
All purpose flour - 1/2 cup
Baking soda - 1/2 tsp
Butter (melted) - 2 tbsp
Whole milk - enough to make the dough

For the Sugar Syrup:
Sugar - 2 cups
Water - 1 cup
Oil/Ghee for frying

Method:
How to make gulab jamun:
Make the dough by combining the milk powder, all purpose flour,soda, butter. Add just enough whole milk to make a medium-hard dough.
Divide the dough into 25-30 portions. Make balls by gently rolling each portion between your palms into a smooth ball. Place the balls on a plate.
Heat the oil/ghee on high and then lower the heat to medium.
Drop 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 rotate the oil to avoid 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. Keep rotating the oil so that jamuns are evenly browned on all sides.
If the temperature of the oil is too high then the gulab jamuns will tend to break and wont cook from inside.
The balls must be fried very slowly under medium temperature ensuring complete cooking from inside and even browning.

Sugar Syrup:
The syrup should be made earlier and kept warm.
To make the sugar syrup add mix the 2 cups of sugar to 1 cup of water.
Add 4-5 cardamom pods, slightly crushed and rose essence.
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.
Also add 3-4 drops of lime/lemon juice to prevent crystallization of 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.