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Chum Chum / Champakali / Chom Chom

>> February 10, 2016

Chum Chum or Champakali / ChomChom it is one and the same called different names in different states. This is traditional Bengali sweet. It comes varietyof colors and also garnish. It is all time my favorite sweet.

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Ingredients

  • Milk - 1 ltr 
  • Lemon / Lime juice - 4 tbsp
  • Yellow foodcolor  - 2 drops
  • Maida flour - a pinch
  • Corn flour or rice flour - a pinch
  • Dry cherries - 10 no , cut into half
  • Kova - 4 tbsp
  • Cardamom powder - 1/4 tsp + sugar - 1 tsp
  • Sugar - 3 cups
  • Water - 1 cup
Method
  1. Boil the milk into the saucepan. Switch off the flame then after few mins add lemon juice stir once. Wait for 10 mins. The milk should be curdle. If it not completely separate wait for another 5 mins
  2. After 10-15 mins take a colander on top of spread muslin cloth or cheese cloth or anyother cloth for straining Pour the curdle milk into the strainer carefully then gather all sides of cloth squeeze gently to remove excess water/whey 
  3. Tightly tie the cloth and put it on the counter table place some heavy weight thing. ( I have used Castiron pot) press for 15 mins
  4. Meanwhile take a pressure cooker or heavy bottom pan (i used pressure cooker for quicker version) add sugar and water mix together and make sugar syrup  over a low flame
  5. After set for paneer crumble and sieve well till soft using palm for about 5 mins
  6. Then add color , sprinkle maida flour, cornflour or rice flour (i used cornflour) mix together 
  7. Make a small size of oval shape and place it inthe sugar syrup close the cooker lid and put weight wait for one whistle and turn very low flame for 5 mins then turn off 
  8. If you are using pan place all the panner into sugar syrup close the lid and cook for 15-20 mins
  9. Take out the cooker lid and let them little cool 
  10. In a bowl grate kova add cardamom powder and sugar and mix together fry till melt in a small pan or use microwave for faster
  11. Take each chum chum cut inthe middle place the spoon full of kova mixture and top of cheery
  12. Repeat the same process and serve 
| Copyright © Malas - Kitchen 2016 | | All rights reserved  
Chum13 photo DSC02866_zpssjwo42jd.jpg

Chum10 photo DSC02833_zpstulrgk1m.jpg

| Copyright © Malas - Kitchen 2016 | | All rights reserved  

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Bittergourd curry / Hagalkayi Gojju / Pagalkayi Gojj

>> February 01, 2016

Gojju call it in kannada. It's a type of curry with thick gravy. This makes only selected veggies. Not suit for all vegetables. There are 2 methods of gojju one is simple and second one is grinded masala.


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Prep Time : 15 Mins
Cook Time : 5 - 8 Mins

Ingredients
  • Pagalkayi / Hagalkayi / Bitter gourd- 1/2 kg
  • Puli / Tamarind paste - 1/2 tsp or Tamarind ras /juice - 2 tsp
  • Velly/ Jaggery / Bella   - a small piece 
  • Salt to taste
  • Karvappale / Curryleaves - few
  • Grated coconut / Thenga / Thenginaturi - 1/4 cup
  • Oil - 2 tbsp
  • Mustard seeds / sasive / kadag - 1/2 tsp
For masala
  • Menthyu / Menthya / Fenugreekseeds - 1 tsp
  • Dhaniya /Coiranderseeds - 1/2 tsp
  • Malaka / Kempumensinakayi /Red chillies  - 2-4 ( i have used Byadagi Chillies)
  • Uluthuparppu / Udhinabele / Blackgram  - 1 tsp
  • Asafoetida / Hing / Peryangayum - 1/4 tsp
Method
  1. Wash and cut into lengthwise remove seeds and chop into small pieces keep aside
  2. Heat the pan fry (Roast) all masala ingredients except hing one by one and keep aside
  3. Grind the coconut and roasted ingredients , hing and add little water grind into a smooth paste and keep aside
  4. Heat oil add mustard seeds allow to splutter then add Pagalkayi /Bittergourd and curry leaves fry till tender on low flame
  5. Add 1/2 cup of water then add tamarind, jaggery and salt cook bittergourd on a low flame untill tender
  6. Add masala and little water,  boil simmer for another few mins. Remove from the flame
  7. Serve hot with rice
 photo Pagalakayigojju3_zpseeutduun.jpg

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Nellikai Pani Puri - Gooseberry Pani Puri - Amla Pani Puri

>> January 27, 2016

Colorless Paani for PaniPuri made out of Amla (gooseberry). Gooseberry is Nellikai in kannada and Tamil. Amla in Hindi. Healthy drink as well, rich in Vitamin C.


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Prep Time : 30 Mins

Ingredients
  • Paani Puri Recipe -  Puri ( I used store bought puri's )
  • Gooseberry / Nellikai / Amla - 5 nos
  • Lemon / Lime juice - 2 tbsp
  • Salt to taste
  • Black salt - a pinch
  • Green chillies - 1
  • Coriander leaves - 1 tsp chopped
  • Chaat masala powder a pinch
  • Ginger - a small piece, grated
  • Sugar - 1/4 tsp
Ingredients for topping of the pani puri
  • Peas / Mutter / Buttani - 1 cup (Cooked)
  • Aloo / Potatoes - 1 cup (cooked(mashed))
  • Carrot - 1 cup (grated)
  • Yellow onions - 1 cup (finely chopped)
Method for pani
  • Remove seeds & Grate the gooseberries add 1/2 cup of water and cook them in a pan or use pressure cooker to cook(without water)
  • Blend the cooked gooseberries/nellikai , green chillies, coriander, ginger into a coarse 
  • In a muslin cloth or cheese cloth put all the mixture tightly make a knot and put it in the pan 
  • Add 3 cups of water and keep aside for about 20 mins. In between open the cloth knot and press hard using spoon to strain the coarse mixture to get flavor. 
  • Then add salt , chaat masala, black salt, sugar and lemon juice
  • Stir well add water if necessary , adjust the salt and sugar and lemon juice if needed. 
  • Keep refrigerator if needed or served as room temp. Remaing pani can be keep regrigerator long last 1 week
Assembling  Pani puri
  1. Take a puri crack a small hole in the center 
  2. Fill little potatoes, peas, carrot, onions and immerse it in the chill pani and eat immediately
 photo Nellikaipp5_zps8udo6xbp.jpg

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