Gulab Jamun

Ingredients

1 cup Carnation Milk Powder

1/2 cup all purpose Flour

1/2 tsp Baking soda

2 tbsp melted Butter

Whole Milk

For the Sugar Syrup

2 cups Sugar

1 cup Water

Oil for frying

Method

Take the milk powder and butter in a bowl and add water to it. Add just enough whole milk to make a medium-hard dough.

Make round and smooth balls of the dough by gently rolling each portion between your palms. Keep these balls in a plate and cover with a damp yet dry kitchen towel.

Take some oil in pan and heat it on a high flame. Then lower the flame to medium after some time and slip in the balls into the hot oil from the side of the pan, one by one.

When the balls sink to the bottom of the pan, gently shake the pan to keep the balls from browning on just one side. Be careful that the balls are not to be moved, only the pan is to be shaked.

After about 5 mins, the balls will rise to the surface. Now agiatate the balls gently and constantly to ensure even browning on all sides.

Be careful that if the temperature of the oil is too high then the gulab jamuns will tend to break. So keep the temperature in control.

The balls must be fried very slowly under medium temperatures. This will ensure complete cooking from inside and even browning.

Sugar Syrup

Take 2 cups of sugar and 1 cup of water in a bowl and add 4-5 slightly crushed cardamom pods and a few strands of “Kesar” to it.

Mix it well with a spoon and heat the mixture or 5-10 minutes until sugar is all dissolved in water.

Be careful not to overheat the mixture as it will lead the sugar to caramelize.

Transfer the hot syrup into a serving dish and keep it warm on stove. Remember that the syrup should be made earlier and kept warm.

Add the fried gulab jamuns directly into the warm syrup. Keep them in the syrup for sometime.

Hot and tempting Gulab Jamun are ready to be served.

Ingredients
1 cup Carnation Milk Powder1/2 cup all purpose Flour1/2 tsp Baking soda2 tbsp melted ButterWhole MilkFor the Sugar Syrup2 cups Sugar1 cup WaterOil for frying
Method
Take the milk powder and butter in a bowl and add water to it. Add just enough whole milk to make a medium-hard dough.Make round and smooth balls of the dough by gently rolling each portion between your palms. Keep these balls in a plate and cover with a damp yet dry kitchen towel.Take some oil in pan and heat it on a high flame. Then lower the flame to medium after some time and slip in the balls into the hot oil from the side of the pan, one by one.When the balls sink to the bottom of the pan, gently shake the pan to keep the balls from browning on just one side. Be careful that the balls are not to be moved, only the pan is to be shaked.After about 5 mins, the balls will rise to the surface. Now agiatate the balls gently and constantly to ensure even browning on all sides.Be careful that if the temperature of the oil is too high then the gulab jamuns will tend to break. So keep the temperature in control.The balls must be fried very slowly under medium temperatures. This will ensure complete cooking from inside and even browning.Sugar Syrup
Take 2 cups of sugar and 1 cup of water in a bowl and add 4-5 slightly crushed cardamom pods and a few strands of “Kesar” to it.Mix it well with a spoon and heat the mixture or 5-10 minutes until sugar is all dissolved in water.Be careful not to overheat the mixture as it will lead the sugar to caramelize.Transfer the hot syrup into a serving dish and keep it warm on stove. Remember that the syrup should be made earlier and kept warm.Add the fried gulab jamuns directly into the warm syrup. Keep them in the syrup for sometime.Hot and tempting Gulab Jamun are ready to be served.

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Kolhapuri Vegetables (Mixed Vegetables)

Ingredients (Makes: 20 pieces)

½ kg: Mixed vegetables-chopped

2 tbsp: Yogurt (mix with ginger-garlic paste & leave for 3-4 hours)

½ cup: Onion-grated

1 tsp: Ginger-garlic paste

2 tsp: Lemon juice

1 ½ tsp: Salt

2 tbsp: Oil

Dry Roast Separately and Grind

1/4 cup: Dry grated coconut

1/4″ stick: Cinnamon

1/2 tsp: Cloves

¼ tsp: Peppercorns and black cumin

1 tbsp: Coriander seeds

1 tsp: Dagar phool (available in Bombay, Pune, etc.)

1/4 tsp: Broken up mace

2-3: Kashmiri mirchi

Method

Heat oil and add the onions and stir-fry till light brown.

2dd the ground masala, sauté till well mixed and add the vegetable mixture.

Bring to a boil, lower the heat and simmer 3-4 minutes and serve.

Ingredients (Makes: 20 pieces)
½ kg: Mixed vegetables-chopped2 tbsp: Yogurt (mix with ginger-garlic paste & leave for 3-4 hours)½ cup: Onion-grated1 tsp: Ginger-garlic paste2 tsp: Lemon juice1 ½ tsp: Salt2 tbsp: OilDry Roast Separately and Grind1/4 cup: Dry grated coconut1/4″ stick: Cinnamon1/2 tsp: Cloves¼ tsp: Peppercorns and black cumin1 tbsp: Coriander seeds1 tsp: Dagar phool (available in Bombay, Pune, etc.)1/4 tsp: Broken up mace2-3: Kashmiri mirchiMethodHeat oil and add the onions and stir-fry till light brown.2dd the ground masala, sauté till well mixed and add the vegetable mixture.Bring to a boil, lower the heat and simmer 3-4 minutes and serve.

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Dhokla

Ingredients

• 1 kg: Potatoes
• 1 cup: Besan
• ½ cup: Sour curd
• ½ tsp: Ginger paste
• ½ tsp: Green chilli paste
• ½ tsp: Turmeric powder
• 1 tsp: Sugar
• 1 tsp: Fruit salt
• 1 tsp: Salt
• 1 tbsp: Oil
• ½ cup: Water
• For Tadka
  • ½ tsp: Mustard seeds
  • 4-5 : Curry leaves
  • 2-3 :Green chillies-slit
  • 1 tbsp: Oil

Method

1. Mix besan, ginger paste, chilli paste, salt, turmeric, sugar and oil and beat in the curd. Beat till smooth. Add water and mix well again.
2. Add fruit salt, stir gently and pour immediately into the greased tin and place in the steamer.
3. Place a thin cloth between the lid and the steamer and close tight. Steam for 20 minutes.
4. Remove tin from the steamer and keep aside.
5. Heat oil for the tadka, add mustard seeds, curry leaves and green chillies.
6. Sauté till slightly colored, and add a large cup water. Cut the dhokla into desired sized pieces and pour the tadka over. Garnish with coriander and coconut and serve.

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