Sunday, November 30, 2008

Gulabjamun and Dry Coriander leaves puri

This post is special for my Mom and Dad. My mom is far away form me but always near to heart. Mom Happy Marriage Anniversary.
Love you and Miss you MoM
An Indian sweet preparation traditionally made out of evaporated desiccated milk blended with wheat flour, fried and soaked in sugar syrup.
Ready made gulabjamun paket of 200 gm
600gm sugar
Ghee for deep fry
Few strands of saffron

Method of making Gulabjamuns:
Step 1: Mix the ready made jamuns packet with 125 to 150ml water in parts in big vessel. (For richer jamuns, use simple milk instead of water.)
Step 2: Knead gently into soft and smooth dough.

Step 3: Apply ghee on both palms and then shape medium round and smooth jamuns without cracks from the dough. Cover the jamuns with moist cloth until we make sugar syrup.

Step 4: Take 600gm sugar in vessel.

Step 5: Add approximate 600ml water in it.
Step 6: Turn on the gas and heat this sugar mixer until they are bubbling.

Step 7: When bubbling is stop and mixer becomes slightly thick then turn the gas in lowest flame. Don’t turn off the flame until we simmer the gulabjamuns.

Step 8: Add few strands of saffron in sugar syrup.
Step 9: Take a thick pan and heat the ghee or oil on medium heat.

Step 10: Place the jamuns softly in heat oil in law flame.

Step 11: Deep fry in ghee in low flame until it turn golden brown.

Step 12: Drain excess ghee and place the hot sugar syrup in low flame.

Step 13: Soak the jamuns in hot sugar syrup for 15 minutes.

Step 14: After 15 minutes place it in another serving bowl and enjoy with your dinner or lunch….:)

Coriander leaves dry puri (Snack Item)

Ingredients for making coriander mixer:
3 cups fresh coriander leaves
9-10 long fresh green chillies
3 big size lemons (½ cup lemon juice)
1 tbsp turmeric powder
3 tbsp sugar
Salt to taste

Method for making coriander paste:
Step 1: Wash the coriander leaves very nicely and chopped it.

Step 2: Cut the green chillies and blend all material in mixer with little water.

Step 3: Mix till smooth paste.

Ingredients for making puri:
2 cup wheat flour
1 cup semolina (Rava/ Suji)
6 tbsp oil
Oil for deep fry the puri

Method of making coriander leaves puri:
Step 1: Mix the both flour with 6 tbsp oil very nicely.

Step 2: Add the mixer of coriander leaves.

Step 3: Knead slightly stiff dough and add little water if it needed.
Step 4: Cover with a moist cloth and keep aside for 5 minutes.

Step 5: Knead again and divided into big portions.
Step 6: Roll into big round shape and then cut into small round shape with help of round shape.

Step 7: Make small Slits with the tip of the knife on top of the puris.

Step 8: Deep Fry the puri in hot oil and fry until they are golden brown on both side.

Step 9: Drain excess oil.

Step 10: If you like square shape than try in square shape it is easy to shape and quick to make.

Step 11: Store in a container.

Step 12: Enjoy it in your breakfast or snack time…..............:))

Let us love everyone, who comes our way, every element that is a part of our life....To make this world more beautiful. :)

Monday, November 10, 2008

Healthy Drink, Cabbage-green chilli side dish, and Masoor dal with turia

Spinach, beet, carrot and Gooseberry juice or Helthy Drink
50gm fresh spinach
2 medium size carrot
5 gooseberry
2 tbsp natural honey
5-6 black Pepper
1 small piece of ginger
Salt to taste
Step 1: Wash and cut the spinach.
Step 2: Cut small pieces of gooseberry.

Step 3: Cut the carrot and remove the middle white part of it.
Step 4: Mix all this ingredients in to big mixer jar and add honey, black pepper and salt .

Step 5: Grind very well.
Step 6: Drain this juice into another bowl with big hole drainer so that some of crush fiber also drain with it. Step 7: Shake very well and pour into serving glass. If you are like than also add ice pieces.
Step 8: Drink it within 15 minutes is good for health if you put into freeze than its orginal taste is change after 1 hour.

Kobi Marcha no Sambharo / Side dish of Cabbage and green chilli

50gm Cabbage
4-5 long green chillis
1-tbsp mustard seeds
1-tbsp oil
1\4-tbsp turmeric powder
Salt to taste
Step 1: Cut Cabbage and green chillies in to long thin pieces.
Step 2: Heat the oil in a pan and add mustard seeds when they begin to pop then add long cut chillies. Step 3: Cook for a few minutes so chillies become soft.
Step 4: After that add chopped cabbage in it.
Step 5: Cover the pan and cook for 2-3 minutes.
Step 6: Add turmeric powder and salt to taste.
Step 7: Serve as side dish with curry and Roti.
Masoor dal with Turia (Rigid Gourd or Ridge-gourd)
150gm turia(Rigid Gourd)
1\2-cup masoor dal (Red Lentils)
3 cups water for cook the dal
1-tbsp red chilli powder
1\2 tbsp turmeric powder
1-tbsp SMIP masala
1 tbsp lemon juice
Salt to taste
Coriander leaves for garnish.
For temper:
2-tbsp oil
1\2 tbsp mustard seeds
1\2 tbsp cumin seeds
1\4 tbsp asafoetida
6-7 curry leaves Method:
Step 1: Wash the dal in a few changes of water.
Step 2: Soak in water for 15 minutes. Add 3- cup water and cook up to 3 whistles in cooker.
Step 3: Let it be cool for 5 minutes and after that mix with hand blender. Step 4: Peel the turia and cut into small pieces.
Step 5: Heat the oil in a frying pan add the mustard seed and cumin seeds and asafoetida in it.
Step 6: When all seed s are pop up then add curry leaves in it. Add chopped turia in it.
Step 7: Cook for 3 minutes when they become soft then add red chilli powder, turmeric powder and salt to taste. Step 8: Mix well and cook another 5 minutes.
Step 9: Pour the masoor dal and stirring.
Step 10: Cook dal for 5 minutes more and add SIMP masala and lemon juice lastely.
Step 11: Turn off the flame and garnish with coriander leaves.
Serve hot with bolied rice and Roti (Chapatis).
"It Seems Good to stand on the Ground & look up High at our Aim, but the BEST thing is to stand up so High that others look UP at Us & say; Thats my AIM."