Gulab Jamun - Women's Day Special

A special way to celebrate Women's day and to thank all the wonderful women out there who made your life so special. Here I am dedicating this wonderful sweet dish to all the lovely ladies whom I have met in my life.

Gulab Jamun - This dish stands as one of the most famous and liked dish by most of the people. This is a recipe which was long due in my blog. It is very simple and easy to make.

Ingredients:

Khoya (grated) - 2 cups

Maida - 3 tsp

Sodium Bicarbonate - 1 pinch

Oil or Ghee for frying

For syrup:

Sugar - 2 cups

Water - 1 cup

Method:

Mix the above ingredients (khoya, maida and soda) and kneed well. Add water if required.

Make small balls and keep aside.

For the sugar syrup mix sugar and water and keep on medium heat. Once the syrup is formed, keep it aside.

Heat oil (or ghee) in a pan. Fry small gulab jamuns on medium heat till they turn golden brown. Remove them from pan and drop them in the sugar syrup.

Note:

Kneed the maida mix well so that the jamuns won't break while frying.

Enjoy the gulab jamun with your family and friends. Happy cooking.. :)

Palak Pakoda

Back on my blog with a new post. It has been quite a long time that I had written a new post. I was busy with my sister's wedding. So thought that I should get back to my blog now and keep it updated. 

Here is a simple and yet yummy recipe to start with - Palak Pakoda. 

Ingredients:

Spinach (Palak) - 1 bunch
Gram flour- 4 tbsp
Rice flour - 2 tsp
Coriander powder - 1 tsp
Cumin powder - 1 tsp
Chilli powder -1 tsp
Salt to taste
Oil for frying

Method:

Mix all the above ingredients with one tsp of hot oil. Add enough water and make batter.

Chop the spinach coarsely and mix them in the batter.

Heat oil for frying in a large pan. Once it is hot, take small quantity of the batter and drop it in the oil. Fry till they turn golden brown.

Serve hot with tomato ketchup or coconut chutney. 

Happy Cooking.. :)

Hara bhara Pulao / Green Pulao

A very easy to make and simple one pot, lunch box recipe. Loaded with nutrients and healthy ingredients.

Ingredients:

Green leafy vegetables
      Spinach (Palak) - 1 cup (chopped)
      Amaranthus (Rajgiri / Dantu) - 1 cup (chopped)
      Fenugreek (Methi) - 1 cup (chopped)
      Mint (Pudina) - 1/2 cup chopped
Rice  - 2 bowls
Green Chillies - 3 to 4
Green Peas - 1/2 cup
Onion - 1 (large)
Ginger Garlic Paste - 1 tsp
Cloves - 3 to 4
Cardamom - 2
Cinnamon - 1 inch piece
Oil - 2 tsp
Salt to taste

Method:

Blanch all the green leafy vegetables together for 5 to 10 minutes on med flame. Wash them with cold water and keep aside.

Soak the rice in water for 10 to 15 mins.

Cut half onion and blend it together with the greens to a coarse paste. Add little water if needed when grinding.

Chop the other half of the onion. Also slit the green chillies length wise.

Heat a vessel and add oil. Add the cloves, cardamom and cinnamon to it and fry on med flame till the aromas are released.

Now add the chopped onions and green chillies. Fry for a minute. Add the ginger garlic paste.

Add the green peas to the vessel. Now add the rice and the ground paste to it. Fry for 2 to 3 minutes. Add enough water and salt and mix well.

Pressure cook this for three whistles in the pressure cooker. Serve hot with raita and roasted papad.

Note:

1. You can add more leafy veggies to it.
2. Also you can add paneer to make it more tasty.

Happy Cooking...:):)

Rava Idly

 Rava Idly is a very authentic Karnataka cuisine founded by MTR during World World II. Since there was scarcity of rice during World War II, rava was substituted for rice and this way Rava Idli was found.

 Here is a very easy recipe for Rava Idli which can be made easily and instantly.

Ingredients:

Rava (Sooji) - 1 cup
Curd - 1 cup
Carrot - 1 (grated)
Coriander chopped - 2 tsp
Green Peas - 1/4 cup
Cooking Soda - 1 pinch
Salt to taste
Oil - 1 tsp
Mustard Seeds - 1 tsp
Channa Dal - 1 tsp
Urad Dal - 1 tsp
Turmeric - 1 pinch
Cashewnuts - 10 -15

Method:

Dry roast rava till it turns golden brown. Add curd, carrot, peas and coriander to it and mix well.

Heat oil in a pan and temper with mustard seeds, channa and urad dal, cashew nuts and turmeric. Add this to the rava mix.

Add soda and mix well. Keep it aside for 30 mins.

Grease the idli plates with oil and cook the idlis for about 10 to 12 mins or microwave them on full heat for 2 mins.

Serve hot with chutney.

Note:

1. You can add a variety of vegetables and make it more tasty. I use cauliflower, beans, tomatoes etc.
2. If the curd is very sour, you need not add cooking soda.