Gulab Jamun

Gulab Jamun made at home without store bought mix. Made it just like that, not for any special occasion, came out very tasty. 


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Makes : 20 Jamun
Prep Time : 10 - 15 Mins

 Ingredients for sugar syrup
  • Regular white sugar - 2 &1/2 cups 
  • Water - 1 cup 
Ingredients for Jamun mix 
  • Milk powder / Mawa powder - 1 Cup 
  • All purpose flour - 1/4 cup 
  • Baking soda - 2 pinch 
  • Almond / Badam powder - 1 tsp (Optional) (i added badam powder)
  • Milk or water - Just enough to make the dough( i used milk 2%) 
  • Oil for deep fry 
 Method for sugar syrup 
  1. In a large pan, dissolve the sugar and water and bring to a boil. 
  2. Simmer over a slow flame till the syrup is of 1 string consistency 
  3. Switch off the flame 
Method for Jamun 
  1. Mix the milk powder, all purpose flour, baking soda, badam / almond powder in a bowl add enough milk to make a firm dough. 
  2. Make balls by gently rolling each portion between your palms into a smooth ball. Place the balls on a plate. 
  3. Heat the oil on medium flame. Test the temperature of the oil to put small portion of the ball . 
  4. The balls must be fried very slowly under medium flame. 
  5. This will ensure complete cooking from inside. Put 4 dumplings at a time. deep fry till golden brown color. Drain it. 
  6. Remove and slowly put it into hot sugar syrup 
  7. Serve warm or cold 



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| Copyright © Malas - Kitchen 2012 | | All rights reserved

Carrot & Aloo Palya / Karimbdh

Healthy curry for everyday meal.Added grated coconut which gives more taste. Coconut is a must for curries all south indian dishes ;). Easy to make and best goes with hot plain white rice or rasam rice. 

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Prep Time :  10 Mins
Cook Time : 10 Mins
Serve : 2

Ingredients
  • Aloo / Potato chopped - 1 cup
  • Carrot , chopped - 1 cup
  • Green chillies -  2 
  • Grated coconut - 2 tbsp (Add more or less coconut to give tasty)
  • Salt to taste
  • Coriander leaves - 2 tsp, chopped
Tempering
  • Oil - 2 tsp
  • Mustard seeds / Sasive - 1/2 tsp
  • Asafoetida / Hing - 1/4 tsp
  • Black split chickpeas / Kadle bele / Chana dal- 1 tsp
Method
  1. Boil the aloo and carrots in the pan or pressure cooker (for pressure cooker to cook do not add water to the veggie, if you cook directly in the pan add 1 cup of water and drained use someother purpose).
  2. Add coconut, salt & mix well
  3. Heat  oil in a pan
  4. Add sasive, chillies, hing, kadle bele fry it till chana dal turns golden color
  5. Pour it into veggies
  6. Mix well and serve garnish coriander leaves


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| Copyright © Malas - Kitchen 2012 | | All rights reserved

Sabzi Parathas / Vegetable Parathas

Sabzi Parathas is the one which made all the healthy veggies mixed with spices. An ideal breakfast and lunch dish. 


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Prep Time : 20 Mins
Cooking Time : 25 Mins
Makes - 8 Parathas
Serve - 2

Ingredients
  • Whole wheat flour - 2 cups
  • Maida / All purpose flour - 1/2 cup
  • Oil - 1 tsp
  • Salt - 1/2 tsp
  • Warm water 
Method
  1. Mix all the ingredients and knead well using water just like chapathi dough. Cover and keep aside for 10 Mins
Ingredients for stuffing
  • Vegetables - Green Beans, Potato, Cauliflower, Broccoli (optional), Carrot, Peas - each 1/4 cup and boiled
  • Garam Masala powder - 1/2 tsp
  • Green chilli paste - 1/2 tsp
  • Salt to taste
  • Ajwain / Carom seeds , crushed - 1/4 tsp
  • Coriander leaves , chopped - 2 tsp
  • Ghee - 1 tsp
Method
  1. Cook all the veggies and mash them thoroughly
  2. Heat the pan add ghee
  3. Add veggies fry a little bit add garam masala, chilli paste, ajwain and salt 
  4. Add coriander leaves and mix well . Remove from stove and cool completely
Method for parathas
  1. Knead the dough and divide equal portions
  2. Roll out each portion into a thick round with the help of a flour
  3. Put 2 tbspn of the stuffing in the centre of each dough round and fold all the edges
  4. Roll out again with the help of a flour
  5. Put the paratha on a tava ( griddle) and cook for a few minutes, turnover on the other side and cook again. On both sides put oil or ghee
  6. Repeat for the remaining parathas and stuffing. 
  7. Seve with bowl of Curds and Pickles
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| Copyright © Malas - Kitchen 2012 | | All rights reserved