Indian Sweet Recipes - Gulab Jamun

Indian Sweet - GULAB JAMUN (cake-like fried milk balls in scented syrup)

Serves : 24 ( One gulab jamun each )

Ingredients :
- 2 1/2 cups (600ml) water
- 2 1/4 cups (480g) sugar
- 1 tbsp (15ml) rose water or 1/2 tsp (2ml) rose essence
- ghee for deep frying
- 2 cups (195g)
- instant nonfat dried milk powder
- 1 1/2 tbsp (22ml) self-raising flour
- 1/2 cup warm milk, or as needed
- 1 tsp (5ml) ghee or unsalted butter

Method :
1. Combine the water and sugar in a 3 quart/litre pan over moderate heat and stir constantly
until the sugar is dissolved.
2. Raise the heat to high, and boil for 5 minutes.
3. Remove the pan from the heat, stir in the rose water or essence, and set aside.
4. Pour ghee to a depth of 2 1/2 - 3 inches in any deep-frying vessel at least 10" in diameter.
(A bowl-shaped karai or wok makes the best use of the frying medium.)
5. Place over very low heat while making your dough.
6. Brush a plate with a film of oil.
7. Place the milk powder and flour on a sheet of waxed paper or in a small bowl and mix
thoroughly.
8. Combine the warm milk and 1 tsp ghee or butter in a large mixing bowl.
9. While sprinkling in the dry mixture with one hand, stir with your other hand to quickly mix
into a pliable dough.
10. Working quickly, wash and dry your hands and rub them with a film of oil, Divide the dough
into 24 portions and, exerting gentle pressure, roll each portion between your palms into a
smoothball. Place the balls on a plate.
11. Raise the heat to moderately low and when the ghee reaches 215F/102C, slip in the balls,
one by one. They will sink to the bottom of the pan, but do not try to move them.
12. Instead, gently shake the pan to keep the balls from browning on just one side. After about
5 mins, the balls will rise to the surface.
13. Now they must be gently and constantly agitated with a wooden spoon to ensure even
browning.
14. After 5mins, the temperature should increase to 220F/104C; after10mins, to 225F/107C;
after 15mins, to 230F/110C.
15. After 25 mins, the balls should be golden brown and the temperature between 245F-
250F/118C-121C.
16. Remove one ball and slip it into the syrup. If it does not collapse within 3 mins, add the
remaining balls. Otherwise, fry the balls for about 5 mins more.
17. The balls should soak in the syrup for atleast 2 hours before serving, and may be stored,
well sealed and refridgerated, for up to 4 days.
18. Return to room temperature or warm before serving.

Note :
The dough for this dish takes only minutes to assemble, but the balls must be fried very slowly under carefully controlled temperatures. Some recipes increase the flour content in order to minimize the importance of the heat regulation; but the less flour there is in the dough, the better the quality of the gulab jamun. If the balls are browned too quickly or not fried long enough, they tend to collapse in the sugar syrup.

Source : Recipe Cottage

Indian Meal - Shrimp Masala (Non-Veg.)

Shrimp Masala ( Non-Veg )

Ingredients

2/3 cup packed coriander leaves

1/3 cup packed mint leaves

2 Tbsp water

2 ts sesame oil

2 cloves garlic

1 Tbsp chopped fresh ginger

2 Tbsp white vinegar

1 ts ground turmeric

1 ts ground cumin

1 ts chilli powder

1 ts ground fennel

1/2 ts ground cardamom

1 ts salt

3.3 lbs shrimp

2 Tbsp vegetable oil

1 large onion, sliced

Method

1. Throw in the Masala Paste ingredients into a blender and whir until pureed.

2. Shell and devein shrimp. Leave tails on.

3. Heat oil in large pan, throw in onion and stir until lightly browned.Medium heat.

4. Add all of the Masala Paste and just cook until it smells really good.

5. Throw in the shrimp and cook for about 5 minutes or until shrimp are tender.

Source : RecipeCottage

Indian Meal - Puri Bhaji (Veg.)

Puri bhaji - Famous Western India meal.

Ingredients

For Puris
- 2 cup wheat flour
- 2 tbsp. Curds
- Water to knead dough
- Salt according to taste
- Oil to deep fry

For Bhaji
- 2 potatoes boiled peeled and sliced
- 1 onion chopped
- 2 green chilies chopped
- 1/2 tsp. ginger finely chopped
- 1/2 tsp. garlic crushed
- 3-4 pinches turmeric powder
- 1 tsp. lemon juice
- 1 tbsp. oil
- 1 tbsp. coriander finely chopped
- 1/2 tsp. each cumin & mustard seeds

Method

For Puris
1. Mix all the contents in the flour thoroughly & with the help of water knead it into a soft pliable dough . Keep it for 15 minutes.
2. Divide the dough into a shape of small balls and then roll each into small rounds with the help of some oil .
3. Heat oil in a deep pan, fry the puris on both sides till light brown.
4. Drain the excessive oil on a kitchen paper.

For Bhaji
1. Heat oil in a pan, add the cumin & mustard seeds and allow them to splutter.
2. Add the ginger, garlic, chili, onion and stir them till onion is tender.
3. Now add potatoes, salt, turmeric and lemon juice. Stir well and cook for 5 minutes.
4. Put the bhaji in a bowl, garnish with chopped coriander and eat hot with puris.

Source : Ruchi's Kitchen

South Indian Snack - Dosa (Veg)

Dosa - South Indian dish Served traditionally with sambhar and chutney.

Ingredients

- 1 cup raw rice
- 1/3 cup urad (moong dal washed) dal
- 2 tbsp. cooked rice
- 2 tbsp. poha (Riceflakes)
- 5-7 fenugreek seeds
- ghee (clarified butter) or oil for frying
- Salt according to taste
- Butter for serving

Method

1. Wash the urad dal, raw rice and methi (fenugeek ) seeds.
2. Soak in a little water along with the poha (riceflakes) and cooked rice for at least 2 hours.
3. Grind to a smooth paste with a little water. Cover and keep aside for at least 4 hours. Add salt and mix well
4. Heat a non-stick tava (griddle) and grease lightly with Ghee(clarified butter). When hot, sprinkle a little water, pour 2 to 3 tablespoons of batter and cook on one side.
5. Pour a little Ghee(clarified butter) along the edges while cooking. When crispy, fold and serve hot with butter.
6.Repeat for the remaining batter.


Source : Ruchi's Kitchen

Indian Snack - Masala Omlette (Non-Veg)

Masala Omlette - ( Non-Veg. )

Ingredients

- 6 Eggs
- 2 nos. Chopped onions
- 2 Chopped tomatoes
- 3 Finely chopped green chilies
- Oil For frying
- Salt and pepper according to taste

Serving Size : 5~6 People


Method

1. Beat the eggs and add the chopped onions, tomatoes, green chilies, salt and pepper.
2. Mix all the ingredients thoroughly.
3. Heat oil in a frying pan and add a portion of the mixture to make one omelet.
4. Cook over slow flame till mixture is firm and flip it over and cook on the other side.
5. Repeat the method to cook the remaining mixture.


Tip : Serve hot with parathas or bread


Source : Ruchi's Kitchen