Home-made Gulab Jamuns

We crossed 100000 hits this week :) I have to thank all my friends who come here and constantly shower me with their generous support.My family members who give me their fun filled feedback and my DH who is ever ready to be my guinea pig  food critic and guide :) I thank the Lord who is behind all our endeavours and also mine who gave me the thought and idea to do something like this to pursue my interest in food and photography.

I'd like to share these home made gulab jamuns on my timy achievement.My mom used to make gulab jamuns from scratch she forgot the proportions however these were nearly close.I got the recipe from here.

It was so easy and the results were super good I don't remember any ready packed mix giving me such good results.This one's a keeper.We gobbled down 24 small soft pillowy jamuns in 2 days ( most vanished on the first day) After they vanished DH asked me when I got the ready mix I told him I made it from scratch,he was astonished!

Preparation time half hour (including frying)
Makes 24 small balls

You need

For the jamuns
Milk powder 1 cup( i used sweetened)
Ghee/Butter 1 tablespoon melted
Baking Soda 1/4 tsp
All purpose flour/maida 3 tablespoons
Pinch of salt
Distilled white vinegar 1/2 tsp
Whole milk 1/3 cup (less or more)

For the sugar syrup

Sugar 1 cup
Water 1 and half cup
Cardomom pods crushed 4-5
Saffron strands (optional) few
Yellow food color a pinch (optional)
Rose essence (optional) a few drops

Oil to deep fry

• Mix all the ingredients except whole milk in a bowl add milk little by little to make a slightly sticky dough.Cover and let this rest for 20 minutes.
• Apply ghee/oil on your palms and roll the dough into balls.
• Once you've rolled the balls, turn on the oil to deep fry them.
• The oil shouldn't be too hot else the insides of the dough balls will be uncooked.You need the flame to be on semi heat.Let the balls fry slowly.Get colored on the outside and cooked on the insides.
•  To make the sugar syrup: Add sugar and water in a vessel and let the sugar dissolve add the cardamom pods and the other ingredients and mix well.
• Once the gulab jamuns are fried (all of them) I dropped them into the sugar syrup.
• Refrigerate this for 5-6 hours or over night for best results.

Super soft golden gulab jamuns are ready :) Enjoy!

Home-made Gulab Jamuns

We crossed 100000 hits this week :) I have to thank all my friends who come here and constantly shower me with their generous support.My family members who give me their fun filled feedback and my DH who is ever ready to be my guinea pig  food critic and guide :) I thank the Lord who is behind all our endeavours and also mine who gave me the thought and idea to do something like this to pursue my interest in food and photography.

Rajasthani kadhi

I got this book Rajasthani Cooking by Tarla Dalal last year from Gayathri.I didn;t get a chance to thank her sending it over.My Mango kulfis won me this award.Those kulfis like my DH said were my one of my most successful trials.And a super duper hit.

Today's recipe is a rajasthani kadhi out of that book.I have tried many of these recipes which do not need coconut or any grinding while i was in London(since i didn't have a mixie there).So this was one really easy curry that was a good accompaniment to rice and chapatis equally!

Kadhi is the northie cousin of the southie more kuzhambu.We make our more(buttermilk) kuzhambu/curry with a variety of soft vegetables like ashgourd, pumpkins,green mangoes and even ladyfingers, while the kadhi is made with pakodas.It is a simple yet tasty dish which suits well with plain steamed rice, jeera rice or even chapatis.

I served it with steamed rice and roasted potatoes for lunch and with chapatis for dinner.

You need

For the kadhi

Yogurt 2 cups

Besan/chickpea flour 1 cup

Chilli powder 1 tsp

Turmeric powder 1/2 tsp

Salt to taste

Hing/asoefetida a generous pinch

For the seasoning:

Oil 2 tsp

Coriander seeds 1/2 tsp

Jeera/cumin seeds 1/2 tsp

Mustard seeds 1/2 tsp

Dried red chillies 2

Curry leaves a sprig

For the pakodas

Besan 2 tablespoon

Chopped coriander leaves 2 tablespoons

Green chillies 1/2 chopped finely

Turmeric powder 1/4 tp

Baking soda a pinch

Salt to taste

Water to mix

Oil to deep fry

• Mix the ingredients for the kadhi in a bowl with a whisk so it stays lumpless.Set aside.
• Heat this on a low/medium flame and keep whisking it until gets nice and thick and the raw besan smell goes away for about 7-10 minutes.Turn off the flame and let it cool.
• Mix the ingredients for the pakodas, mix enough water so that it should just drop into the oil with a spoon.Not too runny not too thick.
• Deep fry the pakodas and drain on a tissue paper.
• Drop the pakodas into the kadhi.
• Heat oil in a pan, add the seasoning and pour in over the kadhi.
• Serve hot with rice and roasted potatoes.

The pakodas need to soak up the flavours of the kadhi so this tastes better after sometime of cooking.

Have fun enjoying Rajasthani food.

Sending this to ONLY cookbooks event at runner in the girl and Paris space 

Rajasthani kadhi

I got this book Rajasthani Cooking by Tarla Dalal last year from Gayathri.I didn;t get a chance to thank her sending it over.My Mango kulfis won me this award.Those kulfis like my DH said were my one of my most successful trials.And a super duper hit.

Today's recipe is a rajasthani kadhi out of that book.I have tried many of these recipes which do not need coconut or any grinding while i was in London(since i didn't have a mixie there).So this was one really easy curry that was a good accompaniment to rice and chapatis equally!

Egg Biryani

Biryani is something everyone likes.And eggs are everyone's favourite period.Noone will ever say no to an egg and 'sunday ho ya monday roz khao andey!"(means have an egg daily).This is the dish you want to have when you are super lazy and still feel like having something really spicy and yummy.

I cooked the egg biryani in my Indina pressure cooker and it did not blow up in my face!"

This is my best pal in the kitchen, the pressure cooker is really a boon to India.Looking at my kitchen over flowing with vessels and cutlery i wonder why I need so much, when i well managed close to a year with just 4 vessels one among them being my prized Hawkins pressure cooker.I have a bigger one which i hardly use because this lil one is so handy to use and wash up.I used to do everything in this lil guy while i was in london my day used to start with it and end with it.Like the ad ' Hum Hawkins ke bina chal nehi sakthe" ( its impossible without a Hawkins.)

This is a simple recipe i found on some random website long ago and I have added my changes to it to suit my taste.

You need

Basmati rice 1 and half cups (soaked for half hour and drained)

Water 3 cups 

Hard boiled eggs 2

Onions 1 large/ 2 medium sliced finely

Tomato 2 large

Ginger garlic paste 1 heaped tsp

Green chillies 2 slit at the tip

Curry leaves 2 sprigs

Coriander leaves a small bunch

Chilli powder 1 tsp

Dhaniya powder 1 tsp

Garam masala 1/2 tsp

Fennel seeds 1 tsp

Whole garam masala spices cardamom,cloves, cinnamon, 2 3 each

Salt to taste

Lime juice 2 tsp

• Keep the hardboiled eggs ready and make pricks with a fork on all 4 sides of the eggs.
• Heat oil in the pressure cooker, add the whole garam masala, fennel seeds, curry leaves, green chillies and stir well.
• Now add the sliced onions and fry till brown.Add the ginger garlic paste next.
• Add the chopped tomatoes fry well until the tomatoes smash well.
• Add the chilli powder, dhaniya powder,garam masala and cook well until the raw smell goes away.
• Now add the drained basmati rice let it turn translucent.
• Add the eggs and let the spices coat the eggs well, once thats done add the water and add salt to taste.
• Add the chopped coriander leaves and lime juice.
• Cover the cooker and cook on medium flame for 12-15 mins or for 2 whistles.
• Let the pressure release completely and fluff the rice up with a fork.
• Serve hot with papads and raita. 

Tips:
- Water content may vary from brand to brand.I add 2 cups of water for the rice to cook nice and long.
- Cooking time varies from cooker to cooker and the heat you set the cooker on.
- Pricking the eggs help the masala to get into it.



Sending this to I cooked in my pressure cooker , One pot meal

Egg Biryani

Biryani is something everyone likes.And eggs are everyone's favourite period.Noone will ever say no to an egg and 'sunday ho ya monday roz khao andey!"(means have an egg daily).This is the dish you want to have when you are super lazy and still feel like having something really spicy and yummy.

I cooked the egg biryani in my Indina pressure cooker and it did not blow up in my face!"

Vegetable Pulav

Everyone makes pulav/pulao, but this method i learnt this time from my mom yes its never too late to learn especially recipes.Now on this is going to be the recipe for my pulav.

My mum made this for my birthday and yes after many years i was with her thanks to baby :) so last year my birthday was extra extra special in more than one way.

You need
Basmati rice 1 cup
Onion 1 small sliced finely
Tomato 1 small sliced finely
Ginger garlic paste 1 tsp
Salt to taste
Water 2 cups
Whole spices - cardamoms, cloves,cinnamon - 3 -4 pieces each
Vegetables 1 cup or more of mixed vegetables - i used carrots, beans , peas and capsicum.

Coriander/cilantro - a bunch
Mint leaves a bunch
Oil/butter 2 tablespoons

• Soak the rice for about half hour and drain it and set it aside.
• Heat oil in a vessel, add whole spices, once they pop add the onions.
• Now add the ginger garlic paste and tomatoes.Let the tomatoes get smashed well.
• Add the rice and let it turn translucent now add the water and salt to taste.
• Add the chopped cilantro and mint leaves.
• Cover and cook for 10 minutes or until rice is done well.
• Heat oil in another pan, add the chopped vegetables and let it fry unti half done.
• Just before serving the rice add the fried vegetables and serve hot.

• Serve hot vegetable pulav with any vegetarian curry or chicken curry.

Until next time :) 

Sending this to WTML, Dish in 30 minutes, Foodabulous,

Vegetable Pulav

Everyone makes pulav/pulao, but this method i learnt this time from my mom yes its never too late to learn especially recipes.Now on this is going to be the recipe for my pulav.

Fried Chicken and apple pineapple salad

Everyone loves fried chicken!Winter is the time for lovely fresh fruits and so this easy combo with fried rice for a easy weekend lunch came up.

These are pictures i clicked back home while i was resting after my delivery.I thought it wouldn't be too tough managing too kids and not neglecting my blog.But now its difficult to cook everyday lunch itself with the baby.So until i can get back to proper cooking i have to make do with these pictures lying in the draft.

For the salad :
You need : Apples,cucumber, pineapple roughly chopped.
For the dressing : in a jar, mix olive oil,pepper,salt and lime juice and give it a good mix now pour over the cut fruits and mix well.

For the fried chicken :
You need :

Chicken 1/4 kg
Salt to taste
Curd 1 tablespoon
Garam masala powder 1 tsp
Turmeric powder 1/4 tsp
Coriander powder/dhaniya powder 1 tsp
Chilli powder 1 tsp
Pepper powder 1/2 tsp

• Mix all the above with the chicken and let it rest for half hour.
• Heat oil in a pan and shallow fry until chicken is done.

• Serve hot with fried rice or as a starter with any sauce of your choice.

Fried Chicken and apple pineapple salad

Everyone loves fried chicken!Winter is the time for lovely fresh fruits and so this easy combo with fried rice for a easy weekend lunch came up.

Besan/Chick pea flour Ladoos

I have been away from the blogging world for a while.I miss blog hopping and visiting/commenting on blogs -  and i have a reason :) we welcomed a little boy into our little family last month.i am resting while i can with my mom and so unable to make posts forget about cooking anything! I would like to celebrate our new bundle of joy with a sweet recipe.

My LM has a new craving she loves ladoos taking after her fav cartoon character Chotta bheem.So i tried to make these besan/chick pea flour ladoos. Half way through the process i was wondering why i even started making this because it was the first time i was making any indian sweet and it was confusing when to stop roasting the flour. 

But the efforts all paid off as the ladoos vanished in no time at all.

 

You need

Chick pea flour/besan/kadala maav 1 cup

Ghee 1/4 cup

Almonds chopped 2 tablespoons

Sugar powdered 3/4 cup

Cardamom powder a pinch

• Roast the chickpea flour in a pan until the raw smell goes away.
• Melt the ghee and keep aside.
• Once the flour has roasted, add the sugar,ghee,nuts and cardamom powder to this(do this while the flour is still hot)
• Mix all of this and roll into small ladoos.

 

 

• These ladoos stay well for a week in an airtight container.

Thanks to all my friends who keep coming to my blog and i will try to make a post every now and then when it is possible.Handling 2 kids is quite a handful.

Don't forget to check the blog for my first blog - event, the announcement has been scheduled to be posted on December.

Besan/Chick pea flour Ladoos

I have been away from the blogging world for a while.I miss blog hopping and visiting/commenting on blogs -  and i have a reason :) we welcomed a little boy into our little family last month.i am resting while i can with my mom and so unable to make posts forget about cooking anything! I would like to celebrate our new bundle of joy with a sweet recipe.

Chicken fried Rice - Chinese style

I'm taking a vacation of sorts for the next 2 months and will try to make a post once in a while whenever i can.I'll be bored without visiting blogs and commenting on those yummy recipes.
I made this rice for our wedding anniversary and it was a hit even my daughter who picks out vegetables from everything successfully had some of this rice.

This is a very easy dish and even though i have added meat to this, vegetarians can casually leave it out and make a vegetarian version of the same.

 I have used a small sized aromatic rice we are familiar in Chennai as Jeera rice but it would taste good with any long grained rice too.

You need

Cooked rice 2 cups

Vegetables finely - carrots, beans, cabbage, capsicum and spring onions(whites) about a cup

Spring onion greens 2 tablespoons

Oil 2 3 tablespoons
Soya sauce 1 and half tsp
Chilli sauce 1 tsp
Pepper powder 1/2 tsp
Vinegar a tsp
 Garlic 2 pods
Salt to taste
Boneless chicken a cup

• To prepare the chicken - marinate the chicken in salt and chilli powder and let it rest.
• Cook the marinated chicken in a pan and shred into desired sized pieces.
• Heat oil in a wide mouthed pan, add oil, add the garlic pods crushed, add the vegetables(except spring onion greens) and saute well in the oil until cooked. 
• Once the vegetables are almost done add the sauces and vinegar and let it simmer well.Add pepper powder to this.Check for salt now.
•  Mix the cooked rice along with the vegetables and add the cooked chicken to this.

• Mix everything well and serve hot with any tomato sauce or any spicy curry of your choice.

Chicken fried Rice - Chinese style

I'm taking a vacation of sorts for the next 2 months and will try to make a post once in a while whenever i can.I'll be bored without visiting blogs and commenting on those yummy recipes.
I made this rice for our wedding anniversary and it was a hit even my daughter who picks out vegetables from everything successfully had some of this rice.

Chettinad style Egg curry/kuzhambu

Its so difficult to wake up on weekends and to cook don't even ask.Thats when i thought of making this curry and my ghee rice with some ready made coconut milk powder.What a breeze of a lunch it was!

I saw this recipe at Jay's Tasty Appetite and i immediately wanted to try it out.The most difficult part in this meal would have been to squeeze some fresh coconut milk but since i used ready made powdered coconut milk it was simple.

You need

Hard boiled eggs 3
Baby onions 10 nos
Tomato 1 small
Tamarind 1 small lime sized ball
Coriander/dhaniya powder 1 tsp
Chilli powder 1/2 tsp
Turmeric powder 1/4 tsp
Pepper corns 1/2 tsp
Cumin seeds 1/2 tsp
Ginger garlic paste 1 tsp
Green chilli 1 slit
Garam masala whole - cloves, cardamom, cinnamon 2 each
Salt to taste

To temper

Oil 1 tablespoon
Curry leaves 1 sprig
Mustard seeds 1 tsp

• Heat pan add a little oil and roast the whole spices, pepper corns,cumin seeds and add the onions and fry well too.Once the onions are brown, add tomato and roast well.
• Turn off the heat and add the dhaniya powder and chilli powders.
• Let this cool and grind to a smooth paste.
• Heat oil in a pan, add the mustard seeds and curry leaves,Add ginger garlic paste and green chillies.
• Now add the ground onion masala paste and cook it well.
• Add the tamarind water and let the raw smells go away.
• Check for salt and add turmeric powder
• Add the hard boiled eggs.Pricking them with a fork will help some spices to get into the eggs.

• Serve hot with ghee rice or chapathis.

Chettinad style Egg curry/kuzhambu

Its so difficult to wake up on weekends and to cook don't even ask.Thats when i thought of making this curry and my ghee rice with some ready made coconut milk powder.What a breeze of a lunch it was!

Bittergourd pan fry/Kootu and Seasoned curd rice

I wasn't a big fan of bittergourd atleast I just couldn't have it like most of the other south indian kootu types.
My hubby dear used to make a long elaborate dish earlier, a time consuming dish which required to flip each ring of bitter gourd once done,not any more.I love this version i came up with it and its easier and tastier and makes a great combination with any regular dals or even curd rice!

I used to end up deep frying the bitter gourd most of the times so i don't end up throwing it away once its rotten.But ever since i started making this dish i don't feel the need to fry bitter gourd anymore and you have to believe me when i tell you it goes really well with simple dal!Perfect comfort food!

I have clicked pictures of the bitter gourd pan fry with seasoned curd rice which is another simple dish on the south indian menu.After any meal heavy or light the finishing touch has to be curd rice.

You need

Bitter gourd 2 chopped in rings
Oil 2 tablespoons
Mustard seeds 1 tsp
Onions 1 large sliced finely
Urad dal 1 tsp
Channa dal 1 tsp
Curry leaves 2 sprigs
Red chilli powder 1 tsp
Turmeric powder 1/2 tsp
Salt to taste

• Heat oil in a pan, add mustard seeds, curry leaves, channa dal and urad dal and fry well.
• Add onions and fry well until brown.
• Add the bitter gourd and salt and let it cook well.Cover it and cook until the bitter gourd cooks well.
• Add chilli powder and turmeric power and mix well.
• Remove the lid and let the bitter gourd fry well until all the moisture goes away.

To make the curd rice:

You need
Boiled rice 1 cup
Milk half cup
Curd/yogurt 3 4 tablespoons

To season
Oil 1 tsp
Ginger half tsp chopped pieces
Curry leaves 1 sprig
Red chillies 1
Mustard seeds 1 tsp
Hing/asoefetida powder a sprinkle
Grated carrot 1 tablespoon
Salt to taste

• Cook the rice well in water and when its almost cooked add the milk and let it cook it well.
• Heat oil in a pan and add the mustard seeds, curry leaves, ginger, asoefetida and red chillies and pour it in the cooked rice mix.
• Once this mixture cools down well, add curd and mix well and check for salt.

• Add the grated carrots and serve with pickle and bitter gourd fry :) 

Sending this to Bon vivant moments : Rice and 30 minutes meal

Bittergourd pan fry/Kootu and Seasoned curd rice

I wasn't a big fan of bittergourd atleast I just couldn't have it like most of the other south indian kootu types.
My hubby dear used to make a long elaborate dish earlier, a time consuming dish which required to flip each ring of bitter gourd once done,not any more.I love this version i came up with it and its easier and tastier and makes a great combination with any regular dals or even curd rice!

Pumpkin channa curry

Would it surprise any of you if i told you i have never bought a piece of pumpkin ever since i started cooking?I do use ash gourd for some south indian curries and side dishes but the yellow pumpkin - I always thought was too sweet to be used.
This month's Magic Mingle gave me the chance to buy the pumpkin and I must say I am pretty pleased with it.

 I saw quite a few breads,soups and some indian recipes too.This is something i just tried making by combining a few ideas I had in my mind.

You need
Boiled chickpeas/channa 1 cup
Cubed and peeled pumpkin 1 cup
Onion 1 large + half a small one
Ginger 1 inch piece
Green chillies 1
Tomato 1 large
Curd 2 tablespoons
Tomato sauce 1 tsp
Cumin seeds 1 tsp
Chole masala 1 tsp (ready made any brand)
Oil 2 tablespoons

• Heat oil in a pan, add onions, green chillies,ginger and pumpkin cubes and fry well until the onions are caramelized and the pumpkin is softened.Allow to cool in a bowl.
• Chop tomatoes and saute them in the same pan.Allow this to cool too.
• Puree both the fried onion-pumpkin and tomato mix separately and leave it aside.
• Heat oil in a pan, add cumin seeds and let it pop, now add finely chopped small half of an onion and let it fry well.
• Next add the onion pumpkin puree and let it fry well again.
• Add the tomato puree and cook well until the raw smell goes away.
• Add chole masala and curd and let this fry well until the oil separates from the sides.Add the tomato sauce now.
• Add cooked chana and let the gravy bubble away.Cover and cook until the chick peas cook well in the gravy.
• Add salt and cover and cook.

• Serve hot with chapatis.

Sending this to MM,Lets cook - legumes and lentils