Friday, October 24, 2014

Gulab Jamun with Coconut Flakes / Sweet Indian Donuts with Coconut Flakes

Its Happy New Year , the day after Diwali , in Gujarat. So Wishing all Happy New Year and Sal Mubarak. On that thought, sharing a sweet from my kitchen to yours. This is perfect for any occasion, when you don't want to carry or use thick sweet sugar syrup in gulab jamuns. You can soaked them in syrup and take it out and coated in coconut flakes and you don't have to worry about transporting if you are taking to a party or get together or just storing in fridge. And it won't be that sweet too, after staying long in syrup. I made Regular Gulab Jamun too. There is always a traditional way to eat this but if you need a change you can do it, you can roll it in sugar too but for me its over sweet. This I made very quickly and its amazing if you want to do something how quickly you can do it. You have to fry this in ghee but I did  it in oil only, can't take that much ghee.

Ingredients : 

1 cup milk powder - I have full fat
2 tbsp. AP flour
1 tbsp. Rava
Pinch of baking powder
Pinch of cardamom powder
1 tbsp. ghee
6-7 tbsp. Condensed milk or as needed
Oil for frying
1 cup coconut flakes

For Sugar Syrup

1 cup sugar
1 cup water
15-20 saffron or tbsp. cardamom powder or rose essence, I did cardamom


Take your milk powder, AP flour, Rava, Baking powder, cardamom powder and ghee and make crumble looking dough.
Add slowing condensed milk and make it a dough.  
Shape it in a small bowls, remember it will be big once they fry and sit in syrup  so you don't need too big balls.

Heat the oil , when oil is heated, first dropped one and see if it comes slowly up then your oil is ready , if it comes instantly up, lower the flame and then do it.
Fry all balls not to black , just brown from all the side.
While you are frying on another pan, make your sugar syrup so it's ready when you done frying.
You just need to melt the sugar, not boiling otherwise it will be too sticky. 
Add fry balls in warm sugar syrup. You don't add balls in hot syrup, let it cool a bit and then only add balls
Leave it in syrup for 30 minutes.

Take it out and roll it in coconut flakes and chill it or at room temperature, as your wish you can enjoy it.

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Wednesday, October 22, 2014

Rasgulla | Sweet Cottage Cheese balls in Sugar Syrup

Who don't like and who don't make this one? Everyone right. But this is foolproof recipe as per me to get soft and spongy rasgulla. Well this is not first time I am making this but before that I experiment with  Chocolate Rasgulla in Brown Sugar Syrup and  Rabdi Rasgulla but never gave you recipe of regular rasgulla. To write down seems like long process but believe me, I was done in less than hour from start to making paneer to put it in sugar syrup. Actually happened that, after coming back from grocery, I didn't had space in the fridge to put old milk gallons, Oh ya, I made this from regular Indian store / Supermarket whole milk. I don't buy any special milk so. Milk was about to expired and was not in the mood to keep the whole gallon jar just because I had little bit of milk in it or didn't wanted to keep it out in glass. So instantly made paneer out of it and in 20 minutes made balls and put them in lite syrup and then little thick syrup and enjoy it next day till its chill. Done. My paneer was not even a cup , so just had 11 or so balls but it is more than enough for two of us because kids won't even touch it. If you don't want this, just made rabdi and squeeze water out of it and add it in milk and you have rasmalai.

Ingredients for Paneer balls

1 cup of fresh paneer (make paneer and wash it thoroughly and leave it for 20 minutes and then start mashing it with your hands)
pinch of saffron - optional

Take the paneer and add saffron and mix till nice balls form up, just take not more than 15 minutes. Make balls and keep it aside.

Ingredients for Light Sugar Syrup:

Since I had not much balls, I made very less syrup. but for large quantity you can take 1 cup sugar and 4-5 cups water and  boil it with pinch of cardamom powder or just one whole green cardamom. Add balls in it , if you have too many balls , make it in batch . After adding balls, just cover it and let it cook for 15 minutes. Take it out and put it in cold water.
In that leftover syrup, add 1/4 cup more sugar and cup of water and let it boil and make sugar to dissolve. Once sugar is dissolve, shut off the gas. Once the syrup is cold, add the balls , after squeezing water , into that syrup. Leave it overnight for best result or 2-3 hours in fridge to chill.
Enjoy it once its chill.

Don't throw away that syrup, use it in your coffee or tea or where ever you use sugar. Best way to use up any sugar syrup is , make sweet shakarpara, instead of melting sugar, you already have it, just add it in flour, make a dough and make diamonds and cut it and fry it.

 Just because I added saffron inside the balls, its getting light yellowish in color, which I like it too.

Inspired from here.

Made Rasmalai out of rest of it.
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Monday, October 20, 2014

Mango Coconut Burfi | Mango Coconut Fudge

I just love mango and coconut both separately and when it comes together , its heaven and above all when added cardamom powder in it , its out of the world. So when I saw this recipe on Kanan's blog, I knew that I have to make this, my both favorite ingredients are there and I just love kopra pak so what not to love about this? well I made it and just loved it, when it was cooking, the fragrance of coconut roasting and then mango was amazing. Do try this and you can amazed by the taste. I used frozen coconut and defrosted it and then use it but for fresh one , you don't have to do that.

Ingredients :

1 packet of frozen shredded coconut about one and half cup
1/2 cup whole milk

1/4 cup sugar - my mango pulp was readymade and had enough sugar so I added this much only but if you like more sweeter use it 1/3 cup
1/2 cup Mango pulp - I used can product
pinch of cardamom powder
As needed pistachio and almonds or your favorite


Grease the dish or tray with ghee or butter and keep it aside.
Heat up the pan, add coconut and dry roast it till you get nice roasted coconut flavor.
After that add milk, sugar and mango pulp.
Now stir , stir and stir , till coconut is dry and big lump forms.
Its not going to be totally dry but its nice and soft.
Spread it in your dish or tray, pressing down nicely and then sprinkle nuts on it.

Pressed it down so it sticks while its still warm.
Cool it completely and then only cut it in pieces.
If you are in a hurry, put it in fridge and then cut it.
  I got nice 16 pieces out of this.

Thanks Kanan for another winning recipe.
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Friday, October 17, 2014

Candid Ginger

Just like sweets and namkeen (savory) snacks are in demand for festivals, mouth freshener which we call, it mukhwas, is also very much needed after having too many sweets or salty or even regular dinner. I just love mukhwas, after diner,  mouth freshner, be it Indian or any other. Just love to munch on it.   Sometimes we think that some items are very hard to cook or make but when we do it , it's like piece of cake. If its not came out perfect crystalised ginger then  I should have make pickle out of it and use it but didn't have to do that because this comes out beautiful. Once this batch is done , have to make another. I got very nice ginger this time and really wanted to use it different form and this is a perfect way to use it.  so here it is

Ingredients :

1 cup peeled and thinly sliced ginger
3 cups water
1 cup sugar
1 tbsp. sugar extra to coat


In a big pan, bring water to boil.
Add the ginger and sugar and cover the pan.
Simmer it for five minutes.
Remove from heat and let it sit in the water for 30 minutes.
Heat the oven to 200 F.
Place the ginger slices in pan. Keep it in the oven till ginger is almost dry but still chewy.
let it cool.
If you like sprinkle the sugar on ginger so it coats.
Enjoy it as it is or in desserts.
You don't need to use sugar, you can use sugar substitute also.
Inspired from here.

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Wednesday, October 15, 2014

Methi Chakli

My love for Methi continues in namkeen too. Instead of making plain chakli I added methi in it and make this delicious chakli along with regular one too. It came out really good. We used to make this every Christmas and now I make it Diwali too. We call it chakri in Gujarat , In South India they called it Murukku. I used rice flour and besan but in South it made with rice and split white lentil flour, no matter what you use but the end result is always yummy, you can add sesame seeds, tomato paste, make it with soya flour. My kids love tomato and soy one because its not that spicy.

Ingredients :

2 cups rice flour
1 cup Besan / Yellow Gram flour
1 1/2 cup water
1 tbsp. cumin seeds
1 tbsp red chili powder
1 tsp. Turmeric powder
3 tbsp. Roast and grind  kasoori methi
3 tsp. hot oil for dough
sesame seeds is optional
salt to taste and oil for deep frying


Heat 3 tsp. oil and keep it aside.
Take your bowl, add rice flour, besan, grind kasoori methi, crushed cumin seeds, both powder, salt and mix it.
Add that hot oil and water and make the dough.
The consistency of the dough is very important, make it like regular roti / chapati dough and cover and let it sit for 20-30 minutes.
Heat the oil for frying.
By oil in your finger and your chakli maker, take the dough and put it in chakli maker.
Make big or small size chakli and put it in dish, or directly in oil.
Deep fry it till nice in color, take it out and finish rest.
You can make this without kasoori methi , just add sesame seeds and make it plain one too.

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Monday, October 13, 2014

Butter Vegetables

Yes to all Hardcore non veg lovers, you all enjoy Butter chicken so I thought why not to make vegetarian dish with same gravy  and enjoy it. I got this recipe from my sister's blog, where she made   Butter Chicken and I used all the vegetables in it. You can just make it with paneer also, since I am not a paneer fan, I added more vegetables in it. But the outcome is delicious. Its easy and done in no time and above all , no cooking smell in the house because it doesn't have onions in it. Cooking smell is a big issue here, all the houses smell so bad, because out of 9 months we have to cook and leave in closed doors and windows, there is no fresh air coming in or out, so to avoid smelly house , people use lot of things, My favorite way is to light up candle so house smell nice after cooking too. So here you go enjoy delicious butter masala vegetables in no time.

Ingredients :

3 cups of mixed vegetables ( carrot, cauliflower, peas, green beans, soya , green and red capsicum, corn)
3 tbsp. butter / oil
1 cup puree tomatoes
1 long stick of cinnamon
2-3 cloves
2-3 whole black peppercorns
1 tbsp. cumin-coriander powder
1 tbsp. red chili powder
pinch of orange color mix in 2 tbsp water
salt to taste
2 tbsp. crushed kasoori methi
1/4 to 1/2 cup heavy cream / half and half


Cut and prepare all the vegetables. Boil them in water for 5 minutes and leave it in colander.

Heat a pan, add butter in it. Add whole spices in it , when it splatter , take it out, you need to fragrant the butter only.
Add tomato puree and cook on low to medium flame for five minutes, add powder masala and kasoori methi.
Then add vegetables and salt and cover and cook for 3-4 minutes. You just need to cook fully and evaporates water from vegetables.
Add orange color in it and add heavy cream and cook for 1-2 minute and shut off the gas.
Enjoy hot with rice or roti or naan.

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