Kala Jamun

 KalaJamun is a dessert similar to GulabJamun and it is dark in color and little different texture. This is delicious desset makes all special parties/occasions. I am sure that if you googled or looked into cook books you will find other types and methods as well. 

Prep Time : 10 Mins
Coo Time  : 5 Mins

Ingredients

• Maida - 3/4 cup
• Mava/Kova fresh - 1 cup
• Water - to knead dough

Ingredients for Sugar Syrup

• Sugar - 2/1/2 cups (adjust as per taste)
• Water - 1/2 cup + 1 cup extra
• Cardamom powder - a pinch 
• Baking soda - a pinch
• Rose water (optional)

Prepare thin syrup and thick syrup

Mehod

1. In a large pan add water and sugar boil into 1 thread consistency . While sugar syrup is still boiling start frying jamuns. 
2. Mix maida, baking soda and kova. Sieve well there should be no lumps and add water little by little (the dough should be soft)
3. Divide the mixture into small lemon size balls 
4. Heat oil / ghee ( i've used oil) 
5. Deep fry on low heat. Fry until dark black in color
6. Remove and add kala jamun into hot sugar syrup
7. After sometime remove kala jamuns from the sugar syrup and sprinkle dry coconut  powder(optional) or  crushed pistachios or apply vark (Edible silver)

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Masala Vade (Bele Vade)

This snack reminds me during my college days. I used to have it in canteen everyday. This snack also  find them in the streets(Gadiwala). I have made similar taste added onions,ginger & garlic into masala vade delicious and crispy. I have posted Ambode but just plain(no onion and garlic) made on festive occasions. Masala Vade best to have with coconut chutney or coffee/tea.  In Winter / Snow season hot fried snacks like craving!! :). Today snow storm here in NY.

Prep Time : 10 Mins + 4 hours(soaking time)

Frying Time : 15 Mins

Ingredients

• Split Chana dal / Bengalgram / Kadalebele - 2 cups
• Coconut (fresh, grated) / Thenginaturi - 2 tbsp
• Onions - 1/2 cup (finely chopped)
• Green chillies /Hasimensinakayi - 5 (adjust as per taste)
• Ginger / Shunti - a small pice
• Garlic /Belulli - 1 pod
• Slat to taste
• Baking soda -  a pinch 
• Rice flour - 2 tbsp

Method

1. Soak dal for 4 hours. Then drain water and keep aside
2. In a food processor (i used food processor , can be used mixer)
3. Add all the ingredients and pluse for few mins. Transfer into a bowl 
4. Heat 500ml oil in a pan 
5. Take a small portion of mixture and flatten them 
6. Deep fry on medium heat until golden in color
7. Repeat the same process
8. Serve with coconut chutney

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Paal Paysaam (Paal Kanumdh)

Paal Paysaam (Paal means milk, Paysaam means Pudding) is a popular and easiest dessert in southindia. Made out of rice milk and sugar. This is prepared on festivals and special occasions. This paysaam does not need nuts , kesar color and ghee.

Happy Ugadi  to all !!

Prep Time : 6 hrs (soaking time)
Cook Time : 10 Mins

Ingredients

• Milk / Paal - 4 cups ( I've used full fat milk)
• Rice / Arshi - 4 tbsp (I've used sonamasoori rice)
• Sugar/ Sakare - 1 cup (adjust as per taste)
• Milk powder - 1 tbsp (optional) ( I've  not used)
• Cardamom powder / Yelarshi  - 1/4 tsp

Method

1. Soak the rice for 6 hrs before cook it in the milk
2. In a pressure cooker add 1 cup of milk and 1/2 cup of water. Cook till 4 whistle.
3. In a pan add remaing milk bring boil on low heat
4. Add sugar stir continuously until sugar dissovles 
5. Next step is add milk powder (completely optional, can be added rich and creamy taste)
6. Add cooked rice into milk pan 
7. Stir constantly add cardamom powder. Remove from the heat
8. Serve hot or chill

| Copyright © Malas - Kitchen 2018 | | All rights reserved |

Paneer Kalimirch

Paneer Kalimirch or Dum Kalimirch Paneer one and the same. Kalimirch is a black pepper corns. 

This a one more type of paneer gravy. Mixed with lots of yogurt/dhai and spices. Best served with naan or rotis. I made this gravy along with Roomali Roti. 

Prep Time : 10 Mins
Cook Time : 10 Mins

 Ingredients

• Paneer(cottage cheese) cut into cubes - 2 cups
• Oil -  2 tbsp  
• Onions -  1 cup (chopped)
• Tomato - 2 tbsp (chopped)
• Bay leaf/Tejpatta - 1 
• Black peppercorns crushed 1or2 tsp(adjust as per taste)
• Cinnamon/Dalchini -  1 inch stick 
• Green cardamoms/Elachi -  3-4 
• Cloves/Lavang 3-4 
• Cumin/Jeera powder - 1 tsp
• Red chilli powder - 2 pinches
• Turmeric powder -  a pinch
• Ginger-Garlic-green chilli paste -  2 tbsp
• Coriander/Dhaniya powder -  2 tbsp
• Garam masala powder - 1tsp
• Yogurt/Dahi whisked - 1 1/2 cups 
• Fresh cream - 1 tbsp
• Salt to taste

Method

1. Heat oil in a pan add cardamom,dalchini,cloves,bay leaf saute for 2 mins
2. Add chopped onions stir fry till onions cooked then add tomato saute for 2-3 mins
3. Add ginger-garlic-chilli paste saute then add red chilli powder,jeera powder, coriander powder,black pepper, turmeric,red chilli powder 
4. Saute for 3-4 mins. Cool little bit make into a smooth puree
5. Add puree into same pan add dahi/yogurt, salt saute for 2 mins
6. Add paneer,cream and garam masala saute well 
7. Cove the pan into aluminum foil tightly (like biryani) then close the lid tightly cook on low heat for 10 mins. 
8. Serve hot with roti or nann or paratas.

| Copyright © Malas - Kitchen 2018 | | All rights reserved |