GULAB JAAMUN

GULAB  JAAMUN  RECIPE

 

 

 

 

Ingredients:-

1 cup Carnation Milk Powder
1/2 cup all purpose flour
1/2 tsp baking soda
2 tablespoons butter -melted
Whole milk just enough to make the dough

For the Sugar Syrup
2 cups Sugar
1 cup water
Oil for frying

 

How to make gulab jaamun:-

·         Make the dough by combining the milk powder and butter. Add just enough whole milk to make a medium-hard dough. Divide the dough into 18-20 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.

·         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. 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. The Gulab Jaamuns 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.

·         If the temperature of the oil is too high then the gulab jaamuns will tend to break. So adjust the temperature to ensure that the gulab jaamuns 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.

Sugar Syrup

·         The syrup should be made earlier and kept warm. To make the hot sugar syrup add mix the 2 cups of sugar to 1 cup of water. Add 4-5 cardamom pods, slightly crushed and a few strands of "Kesar". Mix with a spoon and then heat at medium heat for 5-10 minutes until sugar is all dissolved in water. Do not overheat, that will caramelize the sugar.

·         Transfer this hot syrup into a serving dish. Keep warm on stove. Add the fried gulab jaamuns directly into the warm syrup. Leave gulab jaamun balls in sugar syrup overnight for best results. They can be served warm or at room temperature.

 

ALOO TIKKI

                           ALOO TIKKI  RECIPE

Ingredients:-

3 large boiled aloo (potatoes)
1 tsp salt or as per taste
1/4th tsp ground black pepper
For Stuffing:-
2/3rd cup matar (green peas) cooked or frozen peas defrosted
1/2 tbsp scrapped and minced ginger
1/4th tsp garam masala
1/4th tsp salt or to taste
Red chili powder to taste (optional)
1tsp coarsely ground dry-roasted cumin seeds
Oil for pan-frying.

How to make aloo tikki :-

• Take the cooked or defrosted peas (matar) and mash them using a spoon or a fork. Add all the stuffing ingredients except oil and mash briefly. Divide the mixture into 10 equal portions and keep aside.
• Peel the potatoes and mash them very finely into smooth mashed potatoes. Add salt and pepper and knead until properly mixed.
• Divide it into 10 equal portions.
• Now wash and dry your hands and rub them with little oil.
• Take each portion of potato mixture and make a ball. Now
• Taking one at a time, gently flatten each ball into a round patty of about 1/2-inch thick and place a portion of stuffing in the center and fold the edges together very finely so that mixture does not come out.
• Now very gently flatten it into a 2-inch patty. Repeat the procedure for all pieces.
• Heat 1 tsp. oil in a non-stick pan over a low heat. Slip in the patties, not too many at a time, and pan-fry on both sides till crisp golden brown, adding oil if required, on a very low heat.
• Serve aloo tikki hot with chutney and stirred curd.

Note : Boil potatoes until fork-tender. Preferably, potatoes should be boiled well in advance before use. It would be better if they can be refrigerated for a short time.

DAHI BHALLA

 

                                   DAHI BHALLA RECIPE

 

 

Ingredients:-

 

For bhalle:
1 cup urad duli dal (split black gram)
Pinch of hing
Salt to taste
Oil for frying
1 chopped green chilly
Little chopped ginger
For filling:
1 tsp chopped kaju
1 tsp kishmish
1 small tsp grated coconut
Salt to taste
For the dahi:
2 cups thick yogurt
½ cup milk
Pinch of sugar
1 tsp dry roasted jeera powder
1 tsp blak salt
2 tbsp tamarind  chutney
Few pomegranate seeds

 

How to make dahi bhalla :-

·         Soak the dal for 2 hrs in water and keep aside.

·         Then take out extra water and add all the ingredients of the bhalle except oil and grind it into a mixture.

·         Mix all the filling ingredients in a bowl.

·         In a kadai heat oil for frying.

·         Now take a tablespoon of the mixture on your palm and then flatten it out.

·         Place some filling in the centre.

·         Now with the help of water close the sides of the mixture on the hand. It should look like a half moon.

·         Place them in the hot oil and fry then till golden crisp.

·         Now dip them in some water for ½ hour.

·         Beat the yogurt and add milk and sugar to it.

·         Gently squeeze water from the bhalle and place them in half the beaten yogurt mixture.

·         Now in a serving plate lay out the dahi and bhalla and then pour some beaten dahi on them and sprinkle some jeera powder and black salt powder and some sweet tamarind chutney.

·         Garnish dahi bhalle with pomegranate seeds and serve.