QUICK GULAB JAMUNS

Gulab jamuns ,the most famous Indian sweet. This gulab jamun is made of bread!!! I must tell you this  jamuns is as delicious as that of  one made from khova or milk powder. Lets try this and enjoy your Diwali..Happy Diwali to all my friends…

Ingredients

1.      Bread-6 slices, sides removed

2.      Milk-1/2 cup

3.      Maida-1tbsp

4.      Sugar-1cup

5.      Water-1 cup

6.      Cardamom-2nos

7.      Rose essence- 1 or 2 drops (optional)

8.      Oil for frying

Method of preparation

1.      Dip bread in milk .Squeeze it out to remove excess liquid. Add maida. Knead into smooth dough. Make small balls out of it.

2.      Heat oil in a deep bottomed pan. Fry jamuns till golden brown in low flame. Mean while mix sugar with water. Add cardamom and rose syrup. Heat till the sugar melts and the fluid thickens. Keep in low flame until we finish frying of all jamuns.(the syrup should be hot while putting the jamuns)

3.      Transfer the fried jamuns into the hot sugar syrup. Cover the vessel. Let it soak in syrup fo2 hours.

Notes : The jamuns should be fried in low heat. If the outer layer turn crispy it may not absorb sugar syrup. If the syrup solidify when it cools down, add some more water and heat again.

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  COOK LIKE PRIYA   AND YOU TOO CAN COOK -INDIAN FOOD RECIPES

EASY APPAM WITHOUT COCONUT

I never knew appam can be made without coconut and the boring process of “kappi kachal”. When my friend Rose mary shared this recipe I wanted to give it a try and to my surprise it turned out beautifully. Thank you dear for this super recipe.

Ingredients

1.      Raw rice(pachari)-2glass

2.      Urad dal-1tbsp

3.      Potato-half of 1 medium sized (cubed)

4.      Cooked rice-1 hand full or aval(rice flakes) soaked in water for 30 minutes

5.      Sugar-2tbsp

6.      Yeast-1/2tsp

7.      Water

8.      Salt

Method of preparation

1.      Wash rice and urad dal three times. Soak both together  for 3-4 hours.

2.      Grind all the ingredients except salt, in to a smooth batter by adding enough water. Keep it over night  for fermentation.

3.      When it is fermented, add salt and mix well. Heat a appachatty.Pour a ladle full of batter. Gently swirl the pan in order to spread the batter. Close with a lid. Let it cook in medium flame. When it is cooked the sides will get detached from the pan easily. Serve hot with stew ,kadala curry ..

 

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MEEN PEERA (FISH COOKED IN MILD SPICY COCONUT MIX)

Ingredients

1.      Fish-250gm (any small sized fish like anchovy ,small sized sardine etc…)

2.      Ginger-1"(inch) piece

3.      Pearl onion-4nos or half of 1 pink onion

4.      Garlic-4pods

5.      Green chilly-3nos

6.      Turmeric powder-3/4tsp

7.      Chilly powder-1tsp

8.      Grated coconut-1/2 cup

9.      Cocum(kudampuli)-2nos

10.  Oil-1tbsp

11.  Salt

12.  Water-1/2 cup

13.  Curry leaves

Method of preparation

1.      Clean and cut the fish(sardine) into small pieces .wash kudampuli 3 times ,soak in ¼ cup of salt water for 15 minutes.

2.      Crush the ingredients 2-4 using mixie. Add the ingredientes5-7 into this. Give one more rotation just to incorporate all. Take care not to grind the coconut.

3.      Transfer this into your cooking pot (preferably cheenachatti or meen chatty).now add fish,kudampuli,little salt and water,mix well. Cook in medium flame for 8 to 10 minutes or until the water dries up.

4.      When it is cooked switch off the flame. Add oil and curry leaves. Give a stir without breaking the fish. Serve with rice or puttu..

NOTES: Here I used sardine. You can use any small sized fish ,that can be used whole with head and tail removed.kudampuli can be substituted with raw mango or irumban puli(Averrhoa bilimbi).the curry tastes best when it is added with coconut oil.

 

MIXED VEGETABLE CUTLET

Ingredients

1.      Potato-3nos,medium sized

2.       Mixed vegetables {Green peas-1 cup(cooked) ,Beans-5no(,chopped ),Carrot-1no(grated )Sweet corn-1/4 cup(optional)}

3.              Onion-1 no,chopped

4.      Ginger-1tsp,chopped

5.      Green chilly-1no,chopped

6.      Pepper powder-1tsp

7.      Garam masala-3/4 tsp

8.      Bread slices-4nos

9.      Bread crumbs-1/2 cup

10.  Corn flour/maida-2tbsp

11.  Oil-1/4 cup

12.  Salt

13.  Water

Method of preparation

1.      Boil and mash the potato without any lumps. Keep it aside.

2.      Heat 2tbsp of oil in a pan. Add ginger and green chilly stir for a minute. Add in onion sauté for 5 minutes. Add all vegetables .let it cook for a while. Add all powders and salt. Stir for 2 minutes.

3.      Dip bread slices in some water. Press  to remove the excess water. Add this into the cooked vegetables. Add mashed potato.mix well to incorporate all ingredients. Switch off the flame. Let it cool.

4.      Mix corn flour with some water to make a thick batter.

5.      Shape the vegetable mix into cutlets.dip in corn flour batter. Roll in bread crumbs. Heat oil in a pan. Shallow fry  till both sides turn crispy.

NOTES: you can add any vegetables of your choice. If you do not have bread crumbs in stock, you can make your own by following method –microwave bread slices in high power for 2minutes or heat it on a tawa till it turn crispy. Then crush it using a mixer grinder.Aroud 10-12 cutlets can be made with the above measurement

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