Wednesday, October 20, 2010
I used MTR Gulab Jamun mix and just followed the instructions behind the cover. Few tips from my side which i remember from what my dad used to do when he made jamuns..
Now mom always does the rolling and me frying and bro criticising that it erupts like volcano meaning have cracks... But today when i made it with all these experiences i am super happy with the result.
1. Add half water and half milk of whatever qty its mentioned behind the cover.(only water is mentioned)
2. The mixture will surely stick on to ur fingers, so add 1/2 tsp non crytalised ghee to the dough. (that is the ghee should be melted) This is not mentioned in the cover.
3. The dough consistency is very important, it should be soft and flabby.
4.Roll it to small even shaped smooth balls. before u start making balls, leave the dough to wait for 10-15 mins not more than that.Do not roll it like you do so for rotis with pressure.Keep the desired in the middle of both ur palms and without pressure roll it round.
5.Now coming to the frying part... fill the kadai with oil there should be more space for the jamuns to float. the oil should be heated in low flame. once the oil is ready, drop the balls one by one. without touching them use the laddle to push the oil so that they float and keep moving and not stay in one place. once very light brown take them out. Reminding again the oil has to be heated in low flame.
5. After frying everything very light brown, we will again fry them for the second time now till the the desire colour you want. say golden dark brown.
6. why we do this twice is that it cooks evenly completely otherwise the jamuns will not properly soak in the jeera.
7. Jeera, just do it as per instructions behind. 1:1 ratio.
Tuesday, October 19, 2010
Coconut : 1 cup shredded
Coriander powder : 2 tsp,
Garlic cloves : 3
Ginger : 1 small bit, say a penny size
cinnamon : 1
Clove : 2
Cardomom : 2
Dry red chilli : 2 (you can use chilli powder 1 tsp)
water to make a thick paste, blen these above ingredients to a fine paste.
Onion : 1
Tomato : 1
Vegetable like carrot,peas,beans,cauliflower, potato one bowl
coriander for garnishing
salt to taste
oil, mustard seeds,curry leaves,cinnamon,cardomom and clove each one for seasoning.
Heat oil in a pressure cooker and add the seasoning items. the add onion and tomato and saute until cooked, add the veggies and mix well. Now add the paste already prepared and pour 2 cups of water, pressure cook for 2 whistles. Once pressure completely down open it add coriander and it is ready to be served.
Very simple easy nutritious delicious Dish
Moong Dal : 1 cup ( pasipayiru)
Methi Leaves : 1 cup (Vendhaya Keerai)
Chilli powder : 1/2 tsp
Garlic : 2
water : 1 1/2 cup
Pressure cook all the ingredients together for 3 whistles. After that just smash it well. It is better to add salt now and not while pressure cooking. If you want to season it then in a separate seasoning pan add oil mustard seeds, currry leaves and pour it in the dal. But the dish as it is tastes good even if you dont season it. Simple and easy right???
Before i begin the description, let me tell you one thing, when you read the ingredients and preparation things might sound similar, but why i am posting it because you will come to know the varieties. ofcourse each dish taste different due to their unique tastes.
Panneer : 10 to 15 cubes
peas and carrot : 1 cup
Onion and tomato paste : 1/2 cup
Ginger garlic paste : 1/2 tsp (optional)
kasoori methi : 1tsp (optional)
Chilli Powder : 1/2 tsp
Garam Masala : 1/2 tsp
Coriander and mint leaves chopped : 1/2 cup
In a kadai, heat 1 tbsp oil, add ginger garlic paste, and onion tomato paste. Add chilli powder, garam masala, salt, coriander and mint leaves in it and saute'. You can add a little water for the masala to get cooked, Add veggies and allow it to cook. Finally add panneer and mix well. This is a dry sabzi.(Smash half the qty panneer and other half cubes, i did this for a nice dry dish for rotis)
Onion Tomato paste
Tomato if very juicy then 3 if not 4
Cut the onions and tomatoes. In a pan heat 2 tbsp oil, and add the onions and tomatoes at the same time and in low flame nicely cook it until very soft . then grind them to a fine paste and store it in fridge. This paste can be used for almost all sabzi's you make.
Cauliflower : 1 medium size
Thick curd : 1/2 cup
Lemon juice : 1tsp
Chilli powder: 1 tsp (you can use green chilli sauce)
Avacado pulp : 1 cup
Mix curd,lemon,chillipowder,and salt. Marinate the gobi in this mixture for half to one hour. then in a pan pour oil for shallow frying the gobi. Fry the gobi till cooked.
In a separate bowl take the avacado pulp just add a pinch of salt and a dash of pepper and mix well. Now add the fried gobi to the mixture and mix well. Avacado gogi is ready to serve.
Squid : 250 gms.. say about 15 pcs
Onion : 1 chopped
Tomato : 1 chopped
coriander powder : 1 tsp
chilli powder : 1 tsp
curry masala pwd : 1/4 tsp (optional) can use garam masala
Turmeric : a pinch
dry curry leaf powder : 1/2 tsp ( kariveppilai)
water 1 cup
In a kadai heat 2 tsp oil, add dry curry leaf powder once you get a nice aroma add onions and fry it until soft then add tomato and fry till gravy consistency. Now add coriander powder, chilli powder,masala powder, salt. keep the heat low, add turmeric and water. when the water is little warm add the squids and close the kadai. once the squids are added the cooking time is just 10 to 15 mins or else they become rubbery.
this is a semi gravy , and goes well with some plain pulavs. Enjoi
Dry curry leaf powder:
Buy curry leaves and wipe them off no moisture , dry them in shade, just spread them over a tissue and keep it for a day or 2 then dry grind them to make a coarse powder. Any dish tastes good when this is added. Very good source of iron and really good for hair growth if not atleast reduces hair fall.... ;-)