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.

Read more »

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.

Read more »

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.

Read more »

Powdered Dal Rice

Ingredients:
Raw Rice 1 Cup
Onion 1 Large
Green Chiles 3 – 5
Toor Dal 1 1/2 Tbsps
Chana Dal 1 Tbsp
Urad Dal 1 Tbsp
Garlic 2 Cloves
Red Chile Powder 1/4 tsp
Turmeric Powder 1/8 tsp
Salt to Taste

Method of preparation:
Wash rice with fresh water and cook in 2 cups of water till all the water has been absorbed and rice turns soft and fluffy.
Peel and finely chop the onion.
Remove stems, wash and slice the green chiles.
Peel the garlic cloves.
Roast toor dal, chana dal and urad dal in a pan on low heat until they turn golden brown in color.
Remove from heat, cool to room temperature and grind into fine powder using a spice blender.
Heat oil in the wide pan, add all talimpu ingredients in order.
When cumin seeds change color, add chopped onion.
Fry till onion turns brown around the edges.
Add sliced green chiles and grate the garlic into the pan.
Fry till raw smell of garlic is gone or until few seconds.
Stir in ground dal powder, red chili powder, turmeric powder and salt.
Immediately stir in steamed rice and carefully mix all the ingredients.
Remove from heat and keep covered for couple of minutes.
Uncover and serve powdered dal rice with tomato raita or with any raita of your choice.

Read more »

Rice Flour Onion Rotti

Ingredients:
Rice Flour 1 Cup
Onion 1 Small
Whole Red Chiles 1 – 2
Salt to taste
Oil 1 tsp
Method of preparation:
Peel and roughly chop the onion.
Break the dried red chiles and discard the seeds.
Grind onion, broken red chiles and salt into coarse paste adding little water.
Bring to boil around a cup of water, add the ground onion paste.
Remove the pot from heat and stir in the rice flour.
Keep covered and let the mixture cool down so it is warm enough to handle.
The dough feels soft and but holds its shape when formed into a ball.
Divide the rice flour onion dough into two portions.
Heat a small wok or appam pan on medium heat.
Apply quarter tsp of oil and place a portion of rice flour onion mixture on the pan.
Carefully spread the mixture with wet fingers into somewhat thick roti.
Make a hole in the middle of the roti and pour few drops of oil inside the hole and around the roti.
Cook covered on low flame for around 5 minutes and remove the lid.
Simmer and let the rice flour onion rotti crisp up for around 5 minutes on both sides.
Remove the rice flour onion rotti onto a plate and repeat the same with remaining portion of the mixture.
Serve rice flour onion rotti with garlic pickle or with any pickle of your choice.

Read more »

Fenugreek idli

Ingredients:
grain rice 2cups
fenugreek seeds 1/2 cup
soda-bi-carb 1/2tsp
salt to taste
ghee
Method of preparation:
grind rice into coarse powder or use biyyam rawa.
soak it in few cups of water for 4-5 hours.
soak fenugreek seeds for 12-14hours.
now grind the soaked fenugreek seeds into smooth paste.
drain the water from rawa and add the paste.
this can be stored in fridge for few days.
when required add pinch of soda-bi-carb and salt to it and pour the batter into idli moulds and steam.
blush with ghee and serve with karam podi.

Read more »

Coconut Milk Pulav

Ingredients:
Rice 1 1/2 cups
Cauliflower 1/4 medium size
French Beans 5
Bell Pepper 1/2
Fresh Peas 1/4 Cup
Onion 1
Carrot 1 medium size
Green Chillies 3
Garlic 2 Cloves
Ginger 1 inch piece
Cilantro a small Sprig
Cumin Seeds 1/4 tsp
Caraway Seeds 1/4 tsp
Green Cardamom 2
Cloves 4
Cinnamon 1 inch stick
Bay Leaf 1
Coconut Milk 1 1/2 Cups
Salt to taste
Oil 2 tbsps
Method of preparation:
Wash rice thoroughly under running water.
Soak the rice in water for half an hour (if using basmati) and strain the rice.
Wash and seperate cauliflower into small florets.
String, wash and chop french beans into 1 inch pieces.
Peel, wash and slice the onions.
Peel, wash and chop the carrot.
Remove stems, wash and slit green chillies into two.
Wash, remove stem, remove seeds and finely chop the bell pepper.
Peel, wash and mince ginger and garlic.
Clean in fresh water and roughly chop cilantro.
Heat oil in a deep heavy bottomed pan, add cumin seeds, caraway seeds, cardamom, cloves, cinnamon and bay leaf.
When seeds start to change color, add sliced onion, minced ginger, garlic and green chillies.
Then stir in chopped carrot, cauliflower, beans, peas and bell pepper.
Fry the vegetables for a minute, add the soaked rice and fry again for another minute.
Pour coconut milk and 1 cup of water and season with salt.
Cook covered till all the water has been absorbed by the rice.
Garnish with cilantro and serve coconut milk pulav with raita of your choice.

Read more »