Archive for » October 11th, 2009«

11
Oct
Gulab Jamun

Ingredients:

For jamun balls

* Carnation milk powder- 1 cup

* All purpose flour(maida)- 1/4 cup

* 2 tablespoons unsalted butter at room temperature

* 1/2 teaspoon baking soda

* Whole milk just enough to make the dough

For the Sugar Syrup

* Sugar- 1 1/2 cups

* Water- 3 cups

* cardamom pods(crushed)- 3

* rose essence few drops

Oil for frying

Method:

1. Mix milk powder, all purpose flour, baking soda and butter in a bowl. Add just enough whole milk to make a medium-smooth dough. Let it rest for 20 minutes.

2. Meanwhile make the sugar syrup with water, sugar, rose essence and cardamom pods. Mix with a spoon and then heat at medium heat for about 5-10 minutes until sugar is all dissolved in water. Do not overheat, that will caramelize the sugar.

3.After 20 minutes, divide the dough into 10-15 portions. Make balls by gently rolling each portion between your palms into a smooth ball.Place the balls on a plate. cover with a damp yet dry kitchen towel.

4. Heat the oil on high and then lower the heat to medium. Slip in the balls into the hot oil from the side of the pan, one by one. They will sink to the bottom of the pan, but do not try to move them. After about 5 minutes, the balls will rise to the surface. The gulab jamuns should rise slowly to the top if the temperature is just right. Now they must be gently and constantly agitated to ensure even browning on all sides.

5. Transfer the hot syrup into a serving dish. keep warm on stove. Add the fried gulab jamuns into the warm syrup. Leave gulab jamun balls in sugar syrup overnight for best results. They can be served warm or at room temperature.

Note: If the temperature of the oil is too high then the gulab jamuns will tend to break. So adjust the temperature to ensure that the gulab jamuns do not break or cook too quickly. The balls must be fried very slowly under medium temperatures. This will ensure complete cooking from inside and even browning.

Category: Desserts, Indian, Vegetarian  Tags: , ,  Leave a Comment
11
Oct
Matar Gajar (Spiced Peas and Carrots)

Ingredients:

500g carrots peeled and sliced

400g canned diced tomatoes

500g frozen peas

(Optional: some peas ans carrots can be exchanged for potatoes)

5cm long ginger, finely chopped

4 large garlic cloves, finely chopped

2 teaspoons garam masala

1/4 teaspoon ground turmeric

Salt

Bunch of coriander leaves, chopped

2 tablespoons canola oil or ghee

Method:

1. In a large skillet heat the ghee or canola oil over medium heat. Add the chopped garlic and ginger and gently stir-fry until they begin to turn golden, approx. 1 minute.

2. Lower the heat, add the carrots (and potatoes if used), garam masala, turmeric and a pinch of salt. Carry on stir-frying until the spices cook and begin to smell fragrant – approx. 2-3 minutes.

3. Add the diced tomatoes. Stir once or twice, cover and allow to simmer over a medium heat for approx. 10 minutes. Stir occasionally. The vegetables should be tender but still firm.

4. Add the peas about 10 minutes before the cooking time is completed and gently stir.

5. Sprinkle with coriander leaves and serve with hot rotis or naans.

Category: Indian, Vegetarian  Tags: ,  Leave a Comment
11
Oct
Lemon Rice

Ingredients:

(Serves 2)

150 ml basmati rice

225 ml water

1/2 tbsp neutral oil

50 g cashew nuts, unroasted and unsalted

1 tbsp red lentils

1 tbsp mustard seeds

1 tiny dried red chili (peperoncino)

1/2 tsp turmeric

2 tbsp fresh coriander

50 ml coconut flakes (optional)

50 ml freshly squeezed lemon juice

Method:

Rinse the rice thoroughly, until the rinsing water is clear. Place in a small saucepan, add the water, and bring to a boil. Lower the heat, and cover with a lid. Cook for ten minutes, then remove from heat and leave it for ten more minutes.

Meanwhile, heat the oil in a frying pan, and toast the nuts, lentils, mustard seeds and chilli until the seeds start to pop, and the nuts color slightly. Stir this into the rice with the turmeric, coriander, coconut and lemon. Serve, ideally with some nice chicken or fish.

Category: Indian, Side Dishes, Vegetarian  Tags: , ,  Leave a Comment