KHOYA GULAB JAMUN

KHOYA GULAB JAMUN 



Khoya Gulab Jamun 
INGREDIENTS:

Khoya                                    –150 gms


Soda bicarb                          – 3 pinches


All purpose flour                 – 1 cup


Sugar                                    – 2 cups


Water                                    – 1 cup


Cardamom                           – 4-5 pods seeds crushed


 Rose water                           – a few drops

Milk                                       – a few tsp (to knead the dough)


 Ghee                                     – 200 ml


Oil                                          – 200 ml


METHOD:


Mix khoya, all purpose flour ,soda bicarb  and make a dough by adding   milk little by little to form a smooth dough.


Take  a saucepan make  sugar syrup with water and sugar in low flame till the sugar fully dissolves and the syrup starts thickening till one thread consistency.


Add the crushed cardamom seeds, and rose water and mix well.


Make sure that the syrup is still warm when you fry the balls and drop them into the syrup.


Once the dough is prepared make small balls out of it.


Heat oil and ghee together in a frying pan  Oil should not be too hot. Now drop the balls one by one and deep fry them.


Once the balls are deep fried drop them into the warm sugar syrup directly.


Balls will enlarge in size and become very soft.


Remove them from syrup and arrange it in serving dish. 


This can also be kept in refrigerator and then served cool.



Khoya Gulab Jamun



VERMICELLI AND SABUDANA KHEER / PAYASAM

 VERMICELLI AND SABUDANA  KHEER / PAYASAM




Vermicelli and Sabudana Kheer



Ingredients:

Vermicelli Semiya                    -   1 cup

Sabudana [sago]               - 1/4 cup

Cashewnuts                       - 10 tbsp


Raisins                              - 5 tbsp


Cucumber Seeds               -  3 tbsp


Charoli seeds                    -  3 tbsp
[Saara paruppu]

Warm milk                        - 2 1/2 cups


Milkmaid                          - 1/2 cup


Cardamom                       - 3 crush seeds


Ghee                                - 2 tbsp

 
Method

Take a  deep pan add ghee and roast the nuts raisins and cucumber seeds till golden brown. Remove and keep aside.In the same pan,roast the vermicelli till it slightly changes in colour.

Now mix in the  warm milk and stir well.Let it come to a boil.

Cover and cook for  till the vermicelli and sago  is cooked.

Mix in the milkmaid and stir well.Add the crushed cardamom and keep stirring.

Add the roasted  nuts and raisinsServe warm.



MASAL VADAI
Masala Vadai




Ingredients 

Channa dal  /Kadalai paruppu    -  1 cup 

 Red Chillies                                  -  2

Fennel seeds /Sombu                       -  1 tsp

Onion                                                 -  2  finely chopped

Green chillies                                    -  2 finely chopped

Curry leaves                                     -  few 

Coriander leaves                             -  few finely chopped

Salt                                                    -  to taste

Oil                                                      -  deep frying 

Method :

Soak Channa dal [kadalai paruppu] in water for 2 hours.

Drain the water completely. Keep 2 tsp of channa dal aside.

Grind 2 red chillies and fennel seeds first and then add the rest of the channa dal and grind coarsely without adding water .

Then add finely chopped onions,2 tsp which was kept separately  finely chopped green chillies, finely chopped coriander leaves and few curry leaves to the above mix.


Heat the oil . Take the mix of small lemon sized ball, flatten it with your hands and gently slip it into the oil.

Keep in medium heat and fry the vadas both sides till golden brown and crisp. Repeat the same procedure for the rest of the mix. 

TEA TIME - SNACKS SPICY MIXTURE

                    TEA TIME -  SNACKS SPICY  MIXTURE 


SPICY MIXTURE STEPS


INGREDIENTS  FOR SEV:


Besan flour                                  -  2 cups


Rice flour                                     -  2 tbsp


Chilli powder                               -   to taste


Salt                                              -   to taste



INGREDIENTS KAARA BOONDHI:


Besan Flour                                 -  2 cups 


chilli powder                                -  to taste


salt                                              -  to taste



OTHER INGREDIENTS:


Pottu kadalai (split gram dal)          -  1/2 cup 


Peanuts                                              -  1/2 cup


Cashew nuts                                       -  1/2 cup


Aval  [ or ]  flattened rice                -  1 cup 


Curry leaves                                      -  2-3 sprigs


Oil                                                      -   for  frying



SPICY MIXTURE

METHOD:


Heat oil in a  pan for deep frying .



SEV MAKING:


Fry Sev using murukku press
         
Mix together gram flour, rice flour, salt & chilli powder to for a dough. 

Place the dough into a murukku press with a disc with tiny holes. 


Squeeze into hot oil in a circular motion. 


Fry this till it is light golden & drain on a paper towel. Repeat this process with the rest of the dough


KAARA BOONDHI:



Kaara Boondhi



Mix together gram flour, salt &  chilli powder to make a thick batter.


Ladle this batter onto a slotted spoon with tiny holes [ Laddoo ladle ] . 


Spread it slowly with another ladle so that small balls of batter fall into the hot oil.


Fry this till crisp & golden. Repeat with the rest of the batter.





                              Fry  pottu kadalai.......



  Fry peanuts........




                            Fry  cashew nuts.....  



         Fry Aval [or] poha.......



Fry the curry leaves




  
In a  big plate or wide  bowl , mix the sev, boondhi, fried peanuts, gram dal,Cashewnuts aval & curry leaves together.



 Add some more salt & chilli powder



                                                      Mix it well

After this mixture cools to room temperature, transfer & store in an airtight container. 






                    Yummy spicy Mixture is ready to eat anytime .......





SWEET RAISIN BUN

SWEET RAISIN BUN


Sweet Raisin Bun


Ingredients:

Plain flour                       -  1kg

Whole milk                      -  1 cup

Unsalted butter               -  1/2 cup

Sugar                              -  1/4 cup

large eggs                       -  2

Salt                                 -  1 tsp

Yeast                              -  3 tsp

Water                             -   1-2 tbsp  [if needed]

Sultanas                          -   10 tsp    


METHOD:

Warm the milk [lukewarm]

Mix all of the ingredients together (except the water). If the dough seems dry add 1 tablespoon of water. Add the second tablespoon if really needed.

Once all of the ingredients are fully mixed place the dough on a lightly floured surface.

Knead until the dough for approximately 10 minutes. Place the dough in a lightly oiled bowl and cover with a damp towel. Place the bowl in a warm area.

Allow the dough to rise until it has almost doubled in size (about 1 hour).Grease your  pan.

Split dough in half and then split those halves in half again so you have 4 even sections.

Divide each section in half again and then divide into 3 even balls. You should then have 24 balls of dough.

Shape dough balls in your hand by rolling. Continue until all rolls are smooth and ball shaped.

Place the rolls in your buttered pan. 

Cover the rolls with a damp towel and let rise in a warm area for 15 to 20 minutes. You can let them rise for up to an hour if needed. The rolls should have doubled in size.

Remove the damp towel and give egg wash and bake at 375 degrees  for 14 to 17 minutes or until the rolls are light golden brown.  The color will be very light and  make sure you don’t over cook.

Remove from oven and brush each of the bun’s top with melted butter immediately to keep the buns soft, even after cooling down. 


Sweet Raisin Bun


DIAPER CAKE

DIAPER CAKE 

 I made this Diaper Cake for our neighbour's newborn girl baby  ............. My friend was very much surprised to received this diaper cake   she told me  this was  her first time to see a  diaper cake in her lifetime............. I too felt very happy to see her surprising face..........I  got the idea while browsing a long time ago and now got the chance to do it ...........And friends here I have posted it for your view...............




DIAPER CAKE

KOFTA CURRY [ OR ] KOLA URUNDAI KULAMBU


KOFTA CURRY [ OR ]  KOLA URUNDAI KULAMBU



KOFTA CURRY





Ingredients for Kofta or  Kola Urundai:


Mutton Keema                                                  - 250 grams


Roasted Chana dal                                         - 1 cup                  

(pottu kadalai/udaitha kadalai)                                    

Fennel seeds               - 1 tsp


Salt                                -  to taste


Green chilies              -   3


Garlic                                 - 5  pods


Red Chilies                        - 2


Fennel seeds                    - 1 tsp

Cilantro leaves         -  1/4 bunch


Mint leaves                -  1/4 bunch





Ingredients for Gravy:



Onions finely chopped                -    2


Tomato finely chopped              -    2


Ginger  & Garlic paste                -   2 tsp

                           
Shallots                                             -  8

Green chilies                                    -   2


Curry leaves                                     -   3 twigs


Turmeric powder                             - 1/2 tsp


Chili powder                                      -  2 tsp


Cloves                                                  -   5


Cinnamon                                          -   2 inches


Cardamom                                        -   3 pods


Fennel seeds                                     -   2  tsp


Bay leaves                                         -   2


Poppy seeds                                      -   1 tsp


Fresh coconut milk                        -  2 tbsp


Oil                                                          -  for deep frying


Salt                                                        - to taste


Cilantro leaves                                 -  1/4 bunch 


Curry leaves                                      - 1 twig


Method:



Method Kola Urundai/Meat Balls:


Grind minced meat  using your blender to thick paste.


Powder the toasted chana dal...... set aside.


Wet grind chilies, onion, cilantro, mint and fennel seeds together.


Now combine, ground meat, salt, wet-ground paste and powdered chana dal


Make equal parts out of it and small balls


Method Gravy :


In a pan heat oil, add cloves, cinnamon, cardamom, fennel seeds, bay leaves, curry leaves and green chilies. Saute them for a while.


Now add shallots  and saute till golden brown.


Add ginger & garlic paste to it. 


Add tomatoes and saute for a while


Now add  salt, turmeric and chili powder. Add 2 cups of water. Cover and cook over medium heat.


When the gravy boils  well, add poppy seed paste and  thick coconut milk to it.


Now add kola-urandai one by one in the gravy. They should be immersed in the gravy. 


Cover and cook for 20 minutes or so. When the meat balls are done and yet intact in the gravy…remove from heat.


Garnish with cilantro leaves.




KOLA URUNDAI KULAMBU