Chicken Chilli is loved by all at my place .We always make Chicken Chilli when we make Chicken Fried Rice or Hakka Noodles .I make it either ways both dry and gravy form. Its very easy to prepare and doesn't need much time to get ready.


Ingredients:

400 gms Chicken boneless
1 tbsp ginger garlic paste
1 tsp pepper powder
1 tbsp corn flour
salt to taste
oil to shallow fry
For the Gravy
3-4 Spring Onions
2 Capsicum
4-5 garlic cloves
3-4 green chillies slitted
1.5 tsp ginger garlic paste
1.5 tsp red chilli/green chili sauce/ as needed
1 .5 tsp soy sauce
1.5 tsp corn flour mixed in 1.5 cup water



Method:

Wash the chicken and cut to small /med sized pieces.

Drain all excess water and marinate the chicken with salt, pepper, ginger -garlic paste and mix the cornflour while frying and shallow fry on low flame till golden brown .

In a Vessel heat the remaining oil left from frying the chicken and add the slitted chillies and the chopped garlic.

Fry for 2 min then add the chopped spring onion and saute till they turn soft.

Now add the ginger garlic paste and fry till raw smell goes off then add the capsicum and fry for sometime.

Add the fried chicken and the sauces .

Mix all well giving it a good stir then add the spring onion greens.

Then add the cornstarch mixed in water and let it come to a nice boil keep the flame medium.

The gravy will begin to thicken add more water if you feel its too thick.

Serve hot with rice or noodles.


There is no reason needed for us  to bake a cake whenever we crave to eat one we bake..I had not baked cake since a month due to health reasons and couldn't wait any longer to bake one.
There was some dark chocolate lying in the fridge left after making Mousse and some chocolates .So thought of frosting the cake .I made an Eggless Chocolate cake this time and it was super moist and perfect and tasted even better after frosting it with ganache.I was not quite happy with the decoration though .I had made many truffles before but didn't have a better pic to share.
I shared the cake with my cousins and neighbours and they liked it a lot and asked me to post the recipe .Frankly speaking I didn't wanna share the post because  i  was not happy with the pic but then thought of sharing the recipe cause eventually the taste do matter.
Ingredients:

 For the Cake

140 gms All purpose flour
1 tsp baking powder
1/2 tsp baking soda
100 gms caster sugar
4 tbsp coco powder
1/2 cup water + 1 tsp coffee powder
3tbsp melted butter+1 tbsp oil
1/2 cup milk
2 tbsp milk cream
1 tsp vanilla extract

For the Icing
200 gms semi sweet chocolate
200 ml fresh cream


Method:

Sift flour with the coco powder ,baking powder and baking soda together twice and keep aside.

Mix the butter, sugar ,milk ,cream well then add the flour and the coffee mixture and the extract and whisk well till smooth .

Pour the batter in the greased cake tin and bake for 40 min on 180 degree C or until done .

Cool the cake completely before icing.

Melt chocolate over double boiler .

Mix in the cream once the chocolate has been melted and mix well with a spatula.

Slice the cake if you wish to layer it in between  with the ganache or just cover it completely with it.

Decorate the way you like.

Refrigerate before cutting and enjoy moist soft Eggless Chocolate Cake.



Pepper being my favourite spice .I just love the taste of it and so named the blog too ,Pepper Chilli and Vanilla ..Pepper and chilli is been used widely in almost all my recipes  except for the sweet ones though. And Ialso just love Vanilla  and for me no sweet is complete without adding Vanilla especially whenever the recipe calls for it. I always use homemade Vanilla extract ..I will be posting it very soon.

Coming back to this recipe ,this dish is spicy and flavourful its  a semi dry dish and my own version of Pepper Chicken . It taste very nice with neer dosa,Pola,Hand breads,Chapatti or any pulav .The recipe is very simple .





Ingredients:
1/2 kg Chicken pieces
2 onion chopped
1 tomato chopped
2 tbsp dry dessicated  coconut
 1 .5 tbsp  freshly crushed pepper
1 tsp cumin seeds
1tsp cloves
2 star anise
1 tsp fennel seeds
1 tsp peppercorns
2 sprig curry leaves
5-6 kashmiri dry chillies
1tbsp ginger garlic paste
1/4 tsp turmeric powder
1.5  tbsp oil
 1 tbsp lime juice
salt to taste.

Method:
Wash the chicken pieces and remove excess water.

Marinate well with salt turmeric,ginger garlic paste, pepper powder and lime juice .

Dry roast the coconut,cumin seeds ,fennel seeds ,poppy seeds,peppercorns ,cloves,sesame seeds,star anise, and the chillies till fragrant .

Cool and grind to a paste.

Heat oil in a vessel add the curry leaves then add the chicken and fry well for some time.

Now add the chopped tomatoes and fry well till mushy then add  masala paste and saute till oil separates.

Serve hot with rotis,rice or bread.





Bhindis/Ladies Fingers/Okra is loved by everyone at home except me but I enjoy when its made like this..Taste very nice with Chapattis.Its a very simple recipe and gets ready quickly. Perfect for tiffin .
Ingredients:
300 gms Bhindis/Ladies Fingers/Okra.
3 tbsp besan/gram flour
juice of  half lime/as needed
1 tsp amchur powder
1.5 tsp coriander powder
1 tsp roasted cumin powder
1.5 tsp red chilli powder
1 tsp sugar
1/2 tsp asafoetida/hing
salt as needed
1 tbsp oil

Method:

Wash the bhindis and wipe it well  with a dry cloth.

Cut the bhindis into 3 to 4 pieces and make a slit to stuff the filling.

Mix all the ingredients except the asafoetida and the oil.

Fill the mixture into the bhindis keep the remaining mixture aside.

Heat oil in a vessel add asafoetida and the bhindis add the remaining mixture as well fry over low flame cover and cook till done .

Serve hot with Chapattis.



 This beef roast is very famous amongst my family members.cousins and friends its a must on special occasions and parties.Taste very good and its very simple and easy to prepare. It makes a very nice side dish or a great filling in a sandwich.


Ingredients
1 kg beef stake sliced thinly
1 tsp turmeric powder
2 to 3 cloves
5 to 6 red kashmiri chillies
8 to 10 peppercorns
1 to 2 stick of Cinnamon
2 medium sized tomatoes
1.5 inch ginger cleaned n crushed
1tbsp ginger garlic paste
juice of 1 lime/as needed
Oil  3 to 4 tbsp .
2 potatoes cut into rounds /quarters/ thick finger chips
1 capsicum diced(optional)
salt to taste

Method
Slice the beef stake thinly and cut in to two if the slice is too big..

Wash the beef and drain all the excess water.

Add salt ,ginger garlic paste ,turmeric and lime juice  and marinate well overnight or minimum 2 hrs..

Heat oil in a cooker add crushed ginger,pepper corns ,cinnamon ,Kashmiri chillies,cloves and beef and fry well for 10 min .


Then add the tomatoes crushed mix well fry for another 5 min then cover the lid and let it cook for about 15 -20 min..
Once done release the pressure open the lid and fry well till all water if any dries.

Serve with fried potatoes and  sauted capsicum if using.

Or have it just the way it is…



event | announcement


A simple homemade Eggless Chocolate Cake with fresh strawberries n some chocolate ...Made this for my aunt on her birthday..It was a melt in mouth cake .The fresh whipped cream chocolate & strawberries made it really taste delish..Everyone enjoyed it.
I had just decorated the cake roughly then just made some designs with melted chocolate though I was not happy the way  It looked  but the taste was amazingly yummy..Make this for your Valentine/Loved one and see the smile on their face

 I used this recipe to make the eggless chocolate cake which I posted earlier this day.
Then just waited for the cake to cool ,once cool sliced it into two.
I didn't use any soaking syrup as the cake was moist itself.

Ingredients:
1 chocolate cake
150 gms chocolate compound
1 cup whipped cream
2 tbsp icing sugar
1 tsp vanilla extract
10-15 fresh strawberries.

Method:
  • Melt chocolate over double boiler /in a microwave.
  • Fill some melted chocolate in disposable piping bag. 
  • Very quickly make some designs with the piping bag on the parchment paper. 
  • Cool for 10 min in the fridge.
  • Using the electric mixer whip the cream with vanilla  extract till stiff peaks .
  • Slice the cake into two.
  • Take a dollop of whipped cream and spread it evenly with the palette knife and spread some chopped fresh strawberries.
  • Repeat the layers and crumb coat he cake and refrigerate for 30-45 min.
  • You could decorate the cake the way u like.
  • Decorate with the chocolate designs.
  • Refrigerate the cake before cutting.


You could make it with any fruit.I used strawberries only since i love the chocolate strawberry combo..
linking this to Haffa's & Monu's event :Wedding Anniversary Cakes & Sweets
Event announcement| Events| Wedding Anniversary cakes| wedding anniversary recipes,
Crabs are my utmost favourite .I just binge on it when its made .We normally make Crab curry and i enjoy eating crabs with Hand breads .Some months ago I tasted Butter Garlic Pepper Crabs in a restaurant and absolutely loved it.
I browsed  for the recipe and found this recipe from Chang's.com and it was very similar to one I tasted .So I gave it a try with some changes in the original recipe .I added lots of garlic and also added fresh  tender garlic since its available in plenty in the market now.I used both green and the cloves and it tasted just too good it was much better than the one we tasted in the restaurant .It went very well with butter garlic rice.
Ingredients:
1 kg Crabs cleaned and cut into 2 pieces each
2 tbsp oil
3 tbsp butter
2 tbsp freshly crushed black pepper
1 tbsp oyster sauce
1 tbsp soy sauce
2-3 green chilli slitted
1 tsp red chilli flakes
1 tsp oregano
5 -6 garlic cloves crushed
3-4 spring onion green and onion chopped fine
4-5 stalks of fresh tender  garlic chopped finely .(i used both the green and the garlic)
1 cup stock.
1/2 tsp sugar
salt to taste.


Method:

Clean the crabs well from inside discard the legs but use the fangs/claws.

You could use the legs to make a stock .Grind the legs with little water  then strain it discard the shells we just need the strained pulp .Add half cup of water and a pinch of salt and bring it to a nice boil ,the stock is ready to use.

Cut into 2 each and Wash the crabs .I have kept 1 crab whole i cleaned  it from inside and then tied it with a string.

Heat oil and butter in a Wok and fry the crabs and the fangs well in batches till they turn orange .

Remove the crabs and keep aside.

In the same wok add the crushed garlic cloves and fry well then add the fresh tender  garlic and fry for 2 minutes on low flame.

Add the slitted chillies and fry well.

Now add the spring onions and fry till the onions are translucent .

Mix the sauces and the pepper  and the sugar then add 1 cup stock and the crabs and cover the lid and cook on medium heat and let it come to a nice boil then simmer and cook for 7-10 minutes.

The sauce will begin to thicken then add the chilli flakes and oregano and mix well.

Add salt only if required .

Garnish  with spring onions and fresh garlic greens ad serve hot with some herbed/Garlic rice or with Hakka noodles.

Note:
I used fresh tender garlic since i like the taste of it If you cannot find it you could use the normal garlic only and omit the fresh tender garlic.
Adding oregano and chilli flakes is optional.
You could even add water instead of the stock.

Chicken pulav is one of our favourite dish for lunch especially when we don't feel like having curry along with rice .

The  fresh green masala gives this pulav very nice flavor and lovely colour,  it taste very good with some raita  and best thing is it gets ready in few minutes  in a pressure cooker .

So this is  perfect dish when you want something yummy which gets ready  in less time.if the masala is made and kept in fridge it barely takes some time to prepare this.

Ingredients:
1/2 kg boneless chicken cut in small pieces.
1 tsp lime juice
1//4 tsp turmeric powder
2cups  basmati rice soaked for about 15min.
2 onion finely sliced
fistful of coriander leaves
few sprigs of mint leaves
4-5 green chillies
4-5 garlic cloves
 1 inch ginger
1 tsp garam masala powder
2 bay leaves
 1/2 tsp shahi jeera
  1 tomato chopped
2 potato quartered
1.5tbsp oil/ghee
salt to taste.


Method:

Wash the chicken pieces well and drain all excess water.

Marinate with salt, turmeric powder and lime juice and keep aside for 15 minutes.

Wash and soak rice for 15minutes.

Grind coriander, mint leaves , ginger garlic and chilli to  fine smooth paste.

Heat the pressure cooker vessel and add the oil

Once the oil is hot enough add the bay leaves and shahi jeera.

Then add the sliced onion and fry till soft and translucent.

Then add the chopped tomato and fry well till soft.

Then add the chicken pieces and fry well for 5 minutes.

Now add the green masala paste and garam masala powder and fry well for 2 to 3 min.

Then add the soaked rice ,remove all the water before adding  and fry well for sometime.

Add  hot water and add salt as needed and the  quartered potato pieces.

Cove the lid and Cook over high flame and bring it to full cooking pressure.

Then lower the flame and cook for 3 minutes.

Switch of the gas and release the steam pressure and open the lid.

Garnish with fried onions.

Serve hot with  raita .


 
This is a typical East Indian Prawn Curry with lady fingers which make it even more tasty .We East Indians use a lot of vegetables with fish and meat there are so many combos of veggies which we add in fish n meat curries .
I have already posted one kanji curry recipe before in which we add bottle gourd and brinjals .We also make a awesome chilly fry with shrimps with the most bitter vegetable which is bitter gourd but the chilly fry taste simply wow and all those who hate eating bitter gourd otherwise fall in love with it eating this.. I will be posting it here someday.
Coming back to this curry its a simple prawn curry with ladies fingers in  a coconut chilli based gravy it taste lovely with hot steamed rice and goes very well with handbreads(rice bhakri)too.

Ingredients:
15-20 medium sized Prawns deveined
250 gms lady fingers cut into 2 or 3 pieces
4-5 garlic cloves
3-4 crushed  garlic cloves
1.5 " ginger 
8-10 kashmiri chillies dry
2 medium onions sliced
1/2 fresh coconut grated
1.5 tbsp coriander seeds
1 tsp cumin seeds
1/4 tsp turmeric powder
1 tbsp  tamarind pulp
oil 1 tbsp
salt as needed


Method:

 Devein the prawns remove the shell and the tail but keep  the head intact all the flavours lie in there.but if you wish too you could  clean the prawn completely without keeping the shell.

Grind the fresh coconut,kashmiri chillies ,ginger-garlic ,coriander -cumin seeds and turmeric to a smooth paste adding little water.

In a vessel heat oil add the sliced onions and saute till soft then add the crushed garlic cloves and saute for a minute then the prawns and fry well.

Now add the masala paste and water as needed and the ladies fingers and let it come to a nice boil

Simmer and cook  once the prawns and ladyfingers are well cooked .(don't let the ladyfingers become mushy.)

Add salt if required and lastly add the tamarind pulp and let it come to  a nice boil again .

Serve hot with rice /'rice rotis/handbreads...it taste good with breads too.












Paneer Jalfrezi is amongst one of the most popular Indian Dish .Its a blend of few spices cottage cheese and vegetables . Its base being onion ,tomato capsicum and chillies.,It goes very well with Chapatti or Naan. The recipe is very simple and easy to prepare .
Ingredients:
250 gms Paneer /Cottage cheese cut into cubes.
1 onion finely chopped
1 onion diced
3-4 green chillies finely chopped/as needed
2 medium Capsicum diced
1 tomato chopped
1/2 cup tomato puree
1 tsp ginger garlic paste
1/2 tsp kitchen king masala
1/2 tsp kasuri methi/dry fenugreek leaves
1/2 tsp gram masala powder
1/2 tsp red chilli powder
1/4 tsp turmeric powder /haldi
1.5 tsp oil
1 tsp cumin powder
salt to taste.


Method:

In a vessel heat oil then add the cumin seeds.

Then add the chopped onion and fry well till it turns translucent.

Now put in the ginger garlic paste and fry well till the raw smell goes off.

Then add the diced onions and saute well till soft ,fry the chopped chillies then mix in the tomato puree mix well till oil separates.

Now add the powdered masalas ,haldi, , salt and mix well and then add the capsicum dices and fry well.

Add about 1/2 cup of water and cover the lid and let it tome to a nice boil .

Lastly add the paneer cubes and mix well taking care not breaking the pieces.

Garnish with coriander leaves and serve hot with Chapatti or naan.


This Prawn Fried Rice is full of flavours,taste and  good health .I have not used any msg  as the prawn itself gives this fried rice a unique flavour and taste.Addition of brocoli makes it nutritious too.
Ingredients:
10-15 big prawns
4- 4 1/2  cups cooked cold basmati rice
100 gms broccoli
8-10 button mushrooms
3 spring onion both green and onions chopped
1 red bell pepper
1green bell pepper
1 tbsp freshly crushed pepper
8-10 garlic cloves minced
1 tsp lime juice
1.5 tsp oyster sauce
1 tsp pepper sauce
1 tsp soya sauce
salt to taste
1- 1.5 tbsp olive oil/sesame oil.


Method:
Clean and devein the prawns keeping the tail and head intact this brings out the real flavour but if you wish you could clean the prawns by removing the skin completely.

Marinate the prawns with salt 1 tsp pepper and lime juice and keep aside for 30 minutes.

Chop all the veggies and keep it ready.

In a wok or a vessel heat  oil then add the prawns and fry over high flame the prawn will turn pink and cook fast then add the broccoli and mushrooms and give it a nice mix then cover with lid and cook for 5 min .

Remove the prawns and broccoli and mushrooms and keep aside now in the same vessel add the remaining oil then add the minced garlic and fry for 3-4 minutes.Then add the chopped onion and fry well .

Add the bell peppers and saute for a while then add the salt and pepper and mix well .

Now add the prawns ,broccoli and the mushrooms and toss it well .

Mix in the rice well and toss it up well and lastly add the spring onion green .

Serve it hot with some hot and sour prawns or some butter garlic prawns....recipe to follow soon..



Festive season is around the corner .The streets of Mumbai are glittering with lightings and everyone seem to be happy in this festive mood. It is so beautiful when people from different communities irrespective of caste creed come together and celebrate all the festivals .This is what makes India so so special and beautiful.

Right from my childhood i too have joined with my friends of other faith and happily celebrated festivals together.And this festive mood made my sweet tooth to try some thing that I love I'm sure many of us love Hm mm Yes I'm talking about the very famous very tasty Basundi /Basoondi . This is a very popular Indian dessert made from milk which is reduced to half of its quantity and sweetened with sugar served chilled with nuts or made with any other flavours.The process is lengthy though but worth every effort. Here I have used condensed milk and added little mava to make it quick.

As Sitaphal is seasonal and available in abundance I made basundi with it and it tasted so divine.I always make the best use of seasonal fruit I have made an Eggless Custard Apple Ice Cream before  and now made this..I will be trying many more things with Custard apple ..This basundi is  very easy to prepare this ..do give it a try... Wish you all a very happy Navratri..

Ingredients:

1.5 Litre Full cream milk
1/2 tin of condensed milk
1/2 cup sugar
50 gms mava/khoya
2 big custard apple de seeded
1/4 tsp cardamon powder

Method:

De seed the Custard Apple /Sitaphal and refrigerate it.

In a large vessel preferably thick bottomed heat the milk and boil it over low heat  stirring it occasionally till its reduced till 3/4th of its original quantity.

Now add the condensed milk and khoya and the sugar and keep stirring it.

Add the cardamon powder and mix well turn off the flame .

Let it cool on room temperature then add the sitaphal and mix it .

Refrigerate for an hour or two and serve chilled


Sending this to'' Celebration of Freedom'' at Pak-Ind Independence event by RecipePassion 
event, announcement, independence day
Khujit is East Indian's very famous and popular traditional Pomfret Curry Its very very tasty Curry made with thick and thin Coconut Milk and Fresh Pomfrets and sauteed in oil  with chopped ginger garlic and onion all cooked in perfection with mild spices and a dash of vinegar...It taste best with hot steamed rice or with Handbreads (East Indian Rice Bhakri/Roti) .

Traditionally it was made in clay pots on wooden fire but now we use normal vessels and  stove top to prepare it  But sometimes we do use clay pot to prepare this.And I made this in a clay pot and cooked it over gas top Do give it a try you will definitely love this.Its usually made with fresh coconut milk but you could also use the coconut powder to make the milk.


Ingredients:
4 big Fresh Pomfrets cut into pieces
2 cup thick coconut milk
1 cup thin coconut milk
salt to taste
oil 1.5 tbsp
turmeric powder
1 onion sliced
5 garlic cloves chopped lengthwise
2-3 green chillies slitted
1 inch ginger juliennes
1 sprig curry leaves


grind to paste
4-5 tbsp fresh grated coconut
5-6 green chillies
1.5 tbsp coriander seeds
1 tsp cumin seeds
4-5 garlic cloves
1 inch ginger
fistful of coriander leaves


Method:
Clean the fish well Cut it and make some slits on the pieces, wash it and drain the excess water.

Make sure the fish has been washed well to get rid of the fishy smell then marinate with salt and turmeric powder and keep aside.

Grind the grated coconut,chilli,garlic,ginger ,coriander seeds and cumin seeds and coriander leaves to a smooth paste.

In a clay pot or any other vessel heat oil, once oil is heated well enough add the curry leaves followed by the sliced onion and saute till the onions are translucent.

Add the chopped garlic and ginger and the slitted green chillies and fry well but taking care that it doesn't turn brown.So fry over low heat.

Now add the ground paste and fry well over medium heat for about 5-7 minutes.

Gently add the fish and the thin coconut milk and little water now let it come to a nice boil.

Once the fish is cooked add the thick coconut extract and let it simmer for 5 minutes over medium flame.

Lastly add the vinegar and simmer for 2 minutes ,check for salt add if required.

Serve hot with hot steamed rice or Handbreads with some stuffed pomfret fry or just some fish fry....

Khicda /Haleem is a tasty  dish prepared by Muslims ,it involves lots of planning and preparation and a longer time to cook but once its ready I bet you will want to eat more.In India the Hyderabadi Haleem is very famous .The method for Hyderabadi Haleem is  different from this one..I am a very big fan of Khicda right from my childhood. This khicda is kind of a shortcut as we make use of  the pressure cooker.
My dear Shahnaz Aunty use to always call me to eat whenever she prepared this dish.Some years back i was craving for it like crazy .I called Aunty and took the recipe over the phone .I prepared it according to the instruction  she had given .And Voila it turned out to be awesome .And i keep making this quite often..Its healthy n full of nutrition and goodness and the taste is just mind blowing...And to make it more healthy i have used brown rice .
We all love this at home and whenever we make this our neighbours and cousins are always happy as they get to taste it whenever we make and we always make it in a large quantity.......But here i have included the recipe which will serve 4-6 people.



This time i made it with Brown rice,whole wheat and it was equally good.

Ingredients
( To soak)
1/4 cup Whole mung
1/4 cup Black eyed bean/chauli
1/4 cup Chick peas/kabuli chana
1/8 cup black chana/gram
1/8 cup Tur Dal/splitted pigeon pea
1/8 cup Masoor Dal/red lentil
1 cup Whole wheat/broken wheat/lapsi
1 cup Brown Rice.

Soak all the above ingredients together except the rice overnight.
Next Morning soak the rice and wheat separately minimum for 4 hours.

 Ingredients for the Masala


 2 Onion chopped
1 big tomato chopped
2 cups coconut milk
1 .5 tbsp Meat Masala/red chilli powder/Malwani Masala(i used bottle masala)
1.5 tsp garam masala
1 tsp roasted cumin seeds + 1 tbsp  roasted coriander seeds powdered together
2 tbsp ginger garlic paste
3 tbsp oil/ghee/as needed
salt to taste.

For the Mutton:
750 gm Mutton
1.5 inch ginger crushed
1 cinnamon stick
6 to 7 peppercorns
2 bay leaves.
salt to taste
Pressure cook the mutton with all the ingredients and 3 -4 cups water for 15 minutes or 3 whistles.
Once boiled remove the bay leaves ,Cinnamon pepper and ginger.
 

Garnishing
4 Onion Sliced thinly and fried till golden brown.
Lime as per taste
Mint Leaves as required.

Method:
Remove all the water from the soaked pulses and lentils and boil together in a pressure cooker for 15 minutes/3 -4 whistles.

If using Whole wheat pulse it in a mixer before soaking boil it with sufficient water and cook till mushy.
Cook the rice too with sufficient water till all mushy.

Heat oil in a big thick bottomed Vessel add onions fry well till transculent.

Then add ginger garlic paste ,fry till the raw smell goes off.

Add Chopped tomatoes and cook till mushy then add the powdered masalas fry well till oil separates .

 Then add the boiled Mutton pieces  only.Fry well then add the mutton stock .(we don't need the bay leaves ,pepper , Cinnamon and ginger) so you can discard it.mix everything well then add the coconut milk and cook for 10 minutes.Check for salt .increase the water if you feel its too thick.

Serve with a spring of mint leaf fried onions and slice of lime.

Share this wholesome goodness with Family and Friends they will ask for more.




Gulab Jamun is one of India's most popular dessert.Its everyone's favourite.These rich balls are deep fried and then soaked in sugar syrup .It can be enjoyed warm and cold taste good either ways.You will always find these in Indian weddings ,and festive occasion.There are many brands which sell instant gulab jamun mix but I prefer doing it at home these Can be made easily at home.
I don't need a reason to make something sweet whenever I crave for I surely make something at home...Do try them and you are sure going to love it.
Ingredients:
Khoya/mava 200 gms
Milk powder 50 gms
Maida /all purpose flour 75-100 gms
Milk 2-3 tbsp
Baking soda 2 pinches
Sugar 250-300 gms
Saffron few strands
Cardamon powder 1/4 tsp
Ghee/dalda  to deep fry

Method :

If using store brought mava make sure its at room temperature before using.

Knead mava,maida milk powder and milk together to form  a smooth dough .

Grease hands with ghee and form balls out of it and cover with a cloth and let it rest for 15 minutes.

Meanwhile prepare the sugar syrup by placing the sugar and  3 cups water in a vessel on the gas add a tsp of milk this will help the scum to separate then remove the scum.

Let it come to a nice boil put the saffron and cardamon powder.

Heat ghee in a kadhai and once the ghee is hot fry the gulab jamuns over low heat till they are light golden brown .

Once all the balls are fried immerse them into the syrup while it is sill warm and serve warm or cold.


Note:
If you want to skip the milk powder you could do so and just add a tbsp maida more instead of the milk powder
You can also use half oil and half ghee for frying but frying in ghee gives the gulab jamun traditional rich taste.
Fry the gulab jamuns over  medium heat as high flame will make the balls dark brown and hard from out whereas the inside will still remain uncooked.

A treat for all sea food lovers this Crispy fried Surmai/Kingfish is always a big hit.Very popular in Gomantak or Sea food restaurants. The fish is marinated with fresh Green Masala and then coated with Semolina/Rava and then Shallow fried till crisp.It taste absolutely yumm.Hot steamed rice Dal and this fish fry makes a very good combo. Make this fish fry and make your loved ones happy.
Ingredients:
8-10 slices of Surmai/Kingfish
Juice of 1/2 lime 
2 Cups Coriander leaves
2 inch ginger
8-10 garlic cloves
6-7 green chilies
Oil to shallow fry
salt to taste.

Method:
Clean and Wash the Fish Slices well and drain all the excess water.

Grind the coriander leaves ,green chillies ,ginger garlic  and turmeric powder to a fine smooth paste.

Marinate the fish slices with salt ,lime juice and the ground paste and keep aside for about 1-2 hours.

When ready to fry coat the marinated fish slices well with Rava/Semolina on both sides.

In a non stick pan heat oil to shallow fry.

Once the oil is hot enough drop the fish slices and fry on both sides over medium heat till cooked and crisp.

Enjoy hot crispy fried Surmai as a side dish or enjoy with some hot roti.



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