Deepavali with Gulab Jamuns

Deepavali around,Srivalli intended that the members of the Indian Cooking Challenge try making gulab jamuns the traditional way. A sweet indulgence indeed befitting the season. Three choice recipes were found from other blogsites to try whichever suited you. To me, all three were enticing. But with deepavali and loads other 'must try this season/ must make every deepavali' on my list, I gave two of them a try and both were just as excellent, can't choose between the two.

I have tried this recipe from Alka of Sindhi rasoi, making the mawa at home, as posted earlier.

The next was from The Yum Blog where Lakshmi had posted her paati's Gulab(less) jamuns.

Both yielded 25 - 30 jamuns depending on the size of the balls I shaped.

They were PURE DIVINELY INDULGENCE!!!! I'm trying new adjectives to add to the already existing, delicious, yummy, succulent and more!

I have followed the recipes and their tips below just as in their posts...no side-tracking, none of my, otherwise altering recipes, style, but for frying the jamuns in ghee, as I was not happy to make sweets with the oil I buy here. You may find the making of khova in my earlier post.

Gulab Jamuns from THE YUM blog
Makes: around 25 jamuns

Ingredients:

Khova – 11/2 cups/ 1 recipe

Maida – 1 cup

Sugar – 3 cups (if you want excess syrup i.e floating jamuns increase by a cup)

Water – 1 cup (increase if you’re increasing sugar)

Cooking Soda – 3 pinches

Cardamom – 4 pods

Saffron leaves – a few

Oil – 1 cup (for deep frying)

Method:

1. Combine sugar and water in a flat bottomed broad pan and simmer on a low heat until sugar dissolves. Add cardamom powder and saffron leaves and remove from fire.

2. Knead khova, maida and soda and quickly shape into balls.

3. Heat oil on a medium flame. Fry the jamuns till golden brown over a low to medium flame, keeping oil temperature uniform. Oil should not smoke.

4. Drain the jamuns and soak in the warm sugar syrup.Serve the jamuns after half an hour.

Tips:

You will achieve correct consistency for jamun syrup when 3 cups of sugar dissolves 1 cup water over low heat.Only when the syrup is ready, mix the jamun dough. Since the dough has soda, if its kept aside the jamuns will disperse while frying and will not hold well.

Right temperature of oil of utmost importance to get soft jamuns.

Never refrigerate jamuns. Jamuns when refrigerated will shrink and become hard.

Jamuns will stay fresh for 4 days when stored in air tight containers.

If you like you can add two drops of rose essence to the syrup to make it Gulab jamun

GULAB JAMUN from ALKA of SINDHI RASOI
The recipe is divided in two parts, one is making the Jamuns and frying them.

The other is making sugar syrup.

For sugar syrup:

Ingredients:

Sugar - 500 gms (This can be reduced as per taste)

Water - 1 & 1/2 cup (bit more or less)

Cardamom - 2-3

One spoon of milk (optional)

Few threads of saffron (optional)

2-3 drops of rosewater (optional but highly recommended)

Method:

Mix about 500 gms of white sugar in one and half cup water and keep it for boiling.

Add a spoonful of milk to remove the impurities (impurities if any, will form a scum on surface)Add 2-3 green cardamoms also in syrup for strong flavor, and a tad of saffron strings (optional).

Boil until you get just a tad sticky syrup.

Gulab Jamun syrup is not very dense nor too dilute as in Rasgulla.

Strain the syrup, add rosewater when syrup is slightly cooled.

Always remember two things while using rose water, do not add it while syrup is bubbling hot or on fire, and be particular about the quantity mentioned in every recipe, since even few drops of excess rosewater could lend a bitter taste to the final product.

For Gulab Jamun:

Ingredients:

Unsweetened Maawa* - 250 gms (Boiling 6 cups/1&1/2 litres of milk and reducing it will yield 250grams of Maawa)

All purpose flour - 1 & 1/2 - 2 tsp

Cornflour - 1 tsp

Green cardamom - 1-2 crushed

Oil for shallow frying

* (khoya-the condensed milk thickened till it turns into moist dough, preferably made from cow’s milk, also known as Hariyali mawa)

Method:

Mix all the ingredients in a wide mixing bowl until soft textured dough is obtained (keep mixing until it is really soft)

Make very small sized balls (bit larger than pebbles) as they swell up after frying and soaking in syrup.

Make sure that the surface of dough balls is really smooth without any cracks.

In case the cracks refuse to go away, slightly wet your palms with water and roll the flour till absolutely smooth.

Now take little oil for frying in preferably flat bottomed pan, and heat the oil.

But gulab jamuns are to be fried on LOW FLAME or else the surface will be browned while the core will remain uncooked.

Some prefer to place an unsalted pistachio in the center of every gulab jamun while making balls, that way the core of gulab jamun is not left uncooked.

Fry one or 2 gulab jamuns at a time and always remember to STIR THE OIL with slotted spoon AND NOT TO TOUCH GULABJAMUNS, which means keep swirling the oil without tossing or turning gulab jamun.

Fry till light brown in colour, remove on tissue paper and repeat the procedure with rest of dough.

Now soak these in COOL syrup for few hours.

They will surely swell up.

These can be stored in the same syrup till consumed.

If there are cracks in the balls before frying it will burst open while frying, in that case adding a bit of cornflour will surely help.

You can enjoy it hot or cold ,either way it is delicious.
Now that you have two recipes, I am sure you will enjoy making gulab jamuns from scratch at home.

I am told that when my husband was a kid, every deepavali my mother-in-law used to make gulab jamuns using store bought khova. She does not any longer owing to poor health. My husband was never tired of reminiscing this whenever I made gulab jamuns with GITS/MTR or whichever ready mix. I have a good workable recipe which my mother used. But was always putting it off for another time. Now that the challenge was posted and having given the recipes a try, with much success to point out, I am sure to try again and satisfy his cravings for his mom's cooking!

Spicy oat buns

During my pregnancy, I had terrible nausea right from forty odd days through my term. I would throw up every morsel of food and between my mother and her maid, they would clean up and feed me again only to repeat all over. On some odd occasions when I would retain food in my system it would be the kara bun bought from some bakery in Namakkal. The bun used to be spiced with pieces of chili and curry leaves in it. The size of an Indian pav bread, one bun was all I would eat. If I craved any food, I think the fear of throwing up had curbed it.

Many years later when I started baking bread at home, I've tried recipes for dinner rolls and buns from various recipe sources to capture the essence of the buns that sustained me through my pregnancy. There was one Russian potato bread which nearly matched the kara bun which I have not made in a long while.

This Monday morning, after a very lazy weekend, I wanted to try putting my own ingredients to bake my favourite kara bun. Inspired by Usha's oats pav, and Priya's Oatmeal banana bread, I powdered the quick cooking oats to combine with a fair quantity of whole wheat flour and a lesser quantity of all purpose flour.

The bun felt light when I removed from the baking tray. I had them with capsicum macroni soup and the meal was filling.

Ingredients: (for just six buns)

(the cup measure given is 175 ml -the stainless steel coffee tumbler found in south Indian homes)

1 cup powdered quick cooking oats

1 cup all purpose flour

1 cup whole wheat flour roasted slightly in a teaspoon of ghee

1 &1/2 teaspoon dry active yeast

2 green chilies

1 teaspoon salt

1 teaspoon sugar

2 tablespoons warm milk to raise the yeast or water

A fist full of chopped fresh coriander leaves

2 teaspoons sesame seeds

2 tablespoons cooking oil for the dough

1 tablespoon oil to grease the utensil

Warm water to knead a smooth dough

Method:

Add the sugar to the yeast in a bowl and the slightly warm milk. Cover and allow the yeast to grow.

Sift together the flours and salt. Do not discard the husk, add it back to the flour mix.

Rub in the oil and once the yeast has developed, incorporate it to the flour mix. Knead to a soft dough adding sufficient warm water. Knead well for about 15 minutes.

Grease a big utensil and place the dough in it allowing room for it to double. Cover the utensil.

I usually place the utensil in a plastic bag and tie the mouth and lift it upwards.

In about 2 hours the dough would have almost doubled.

Remove it from the utensil. Add to this the chopped chillies and coriander leaves.

Flour a board or your kitchen counter top and punch the dough down. Continue firmly punching for another 10 minutes.

Cover again and keep for another 20 minutes.

Remove and make six balls out of this. Place on a slightly greased baking tray well apart from each other.Sprinkle sesame seeds on top of each bun.

Pre-heat the oven to 200 degrees Centigrade.

The balls would have again developed on the tray. Place the tray in the oven and bake for 17 minutes. Take off the oven and cool on wired racks.

Serve with any soup or can be had just like that for a mid morning snack or tea time snack.

You may bake them without the spices and pack your kids' school snack boxes.

I would like to send these buns to EC's Light meal event

and to

Sharmi's CFK happening this month @Sireesha's KidzDelight with CFK Wheat

Saunfwale Aloo Baingan

This recipe is from Tarla Dalal's Swadisht Subzian cookbook. Sometime in 2005, I was so bored that internet was my only source of recreation in Port Said, Egypt apart from watching the convoy crossing the Suez canal from my balcony every morning and evening. My husband worked 12 hour shifts then and with having to cross the Suez on two ferries, he was away almost 15 hours.

I was hooked on to the internet and most of the music websites and cookery websites were in my favourites. I made a membership for Tarla Dalal.com then. I received two wonderful books free with the membership. This particular book deals with cuisines from most parts of India. She has a small note to each recipe which tempts you to try them.

I had first cooked this vegetable side dish following the book. Then I switched to the microwave cooking when I was sure that works well. So I am today posting the microwave version of a very delectable dish that goes well with rotis, dhal chawal and phulkas.

Ingredients:

1 cup potatoes peeled and cut in thick slices

1 cup brinjals cut in thick rounded slices

1/2 cup onions sliced thickly

2 teaspoons ginger-garlic paste/ alternatively grate both ginger and garlic

Salt to taste

1/2 teaspoon chili powder

1/4 teaspoon turmeric powder

For tempering:

1 tablespoon oil

1/2 teaspoon cumin seeds

For garnish:

1 teaspoon fresh coriander leaves chopped finely

For the touch of North Indian flavour:

1 tablespoon whole coriander seeds

1 tablespoon fennel seeds

Method:

Keep both the cut slices of vegetables separately in bowls of cold water until use.

In a flat micro proof dish, take the fennel seeds and microwave on high for 1 minute.

Similarly microwave the coriander seeds on high for 2 minutes and on medium for a further 30 seconds.

Cool both and powder them.

Heat cooking oil in a microwave bowl for 30 seconds on high. Add the cumin seeds and again allow it to crackle on high micropower for 1 minute.

To this add the ginger garlic paste or the grated ginger and garlic, turmeric powder and chili powder. Add the sliced onions, mixing well in the oil. Return to microwave cooking, uncovered on high power for 4 minutes allowing the onions to brown.

Once done, drain the potaoes and add them to the above. Sprinkle 1 tablespoon water. Cover and cook on high micropower for 4 minutes. Allow a standing time of further 4 minutes.

Take the bowl out and add drained brinjal. Return to microwave. Cook covered for 3 minutes.

Open and add the salt and the roasted powder. Give a toss to mix them. Put back in the microwave on medium power, cook without lid for 3 minutes.

You may increase the time if the brinjals are not tender. But do take care not to turn them too soft.

Remove and garnish with coriander leaves. A very flavoursome side dish is ready to be served hot.

This dish is being sent to Srivalli's MEC Event happening this month @ Suma's Veggie Platter with Fresh Produce

and to

Sunita's Think spice being hosted by Priya with Coriander seeds.

Parsi fare - Khara papeta and Rotli

My first posting was at Coimbatore; initially I stayed in the YWCA and later moved with a Parsi family who were accomodating working girls. Their bungalow house had many outhouses which were rented out to us. By the time I took rooms with them, Mrs.B had passed away. So only uncle B and his younger son were at home.
There was a family who cooked for them and food for the rest of us were cooked somewhere else and brought to the house. Later, Uncle B's daughter, HD came down from Bombay with her children as her husband went to work in the Gulf. She was a very efficient cook and trained the maids to do loads of Parsi cooking.
Though we were their wards, they never treated us such, on many occasions we were treated with goodies cooked in their kitchens. I have watched HD cook, instruct and train the maids. She used to roll out these very soft rotlis. She would make not just about a dozen, but sometimes thirty or more, with as much ease. When I married she gave me one notebook with many recipes reorded by her own hand. I know not what happened to it today, twenty odd years on.

However, when Lakshmi's RCI this October edition was announced to be hosted by Meera @ Enjoy Indian Food, celebrating Parsi Cuisine, I decided to send a few in, but only managed these today and if time permits, the nankhathais that I baked.
The two recipes have been adapted from two sources upon searching the internet and a recall memory of Huti's recipes. Hope you enjoy them as much as I do.
Khara Papeta:

This is a very popular potato dish made in every Parsi home.
Ingredients:
250 grams potatoes peeled and cubed
1 medium onion chopped
1 tomato chopped
1'' piece ginger
2 green chilis
1 garlic pod (optional)
Salt to taste
2 tablespoons cooking oil
1 teaspoon cumin seeds for tempering
2 teaspoons finely chopped fresh coriander leaves for garnish.
Method:
Grind ginger, garlic and chilis to a paste adding as little water as possible.
Heat oil in anon-stick sauce pan. Temper the cumin seeds.
Add the chopped onions and saute until they are very translucent. Add tomatoes and salt.
Then add the ginger-chili- garlic paste and saute to remove raw flavours.
Add cubed potatoes and 1/2 cup of water. Cover and cook until potatoes are soft and all water evaporates. The spices would have been well absorbed by the potatoes in the process.
Spicy Khara papeta is ready to serve after a garnish with fresh coriander leaves.

Rotlis:
Ghau ni rotli is whole wheat flour rotis that are soft and will remain soft for hours. High in fibre, they can be had with any side dish. You can make them ahead and store in airtight containers. Remove from the containers while ready to serve, wrap them in thick kitchen towels and microwave on high for few seconds and serve the soft rotlis hot.

Ingredients:(makes 8 rotlis)
1 cup whole wheat flour
2 teaspoons oil for the dough and few drops to spread while rolling
Salt to taste

Warm water to mix a pliable dough.
Method:
Mix the oil and salt to the wheat flour. Incorporate them thoroughly by rubiing them in with your fingers.
Gradually add very warm water and knead to a pliable dough. Beat the dough repeatedly on a flat surface, punching and kneading to get a very soft texture.

Keep in a utensil, covered with a damp muslin cloth and a lid. Keep aside for about an hour.

Roll the entire dough on a board like a cylinder and cut out 8 portions.

Roll one portion initially in a small disc. sprinkle oil over top side, fold the circular disc twice in the middle to get a triangular shape.

Repeat with the eight portions. Keep covered until you finish this process.

Take the first and using flour sparingly roll them in chapattis, working from the edges, pressing lightly.

Heat a tawa and cook the prepared rotlis. They may puff up while cooking. Allow to cook well but not very brown and burnt.

Cook all the rotlis and place them wrapped in a kitchen towel and store in airtight containers.

These would have developped layers within. You may tear them and stuff your side dish of relish. I've seen people open them like envelopes and even pouring some honey in and having them.

They can be enjoyed with any side dish.

Naan - Tried and Tasted from Wandering Chopsticks

Trupti's food corner is hosting this month's edition of Zlamushka's Tried and Tasted event featuring Wandering Chopsticks.

Trupti says that the author of the blog is mysterious, she does not want to reveal her identity. She is from Southern California. She loves to cook and try many cuisines.

I chose her naan just because I was sure that it will be well received at home. I made the naan following her recipe. Read it here. I had served them with channa masala and aloo mutter masala, which I shall post later.

Now, for today, just enjoy naan from Wandering Chopsticks.

Rajma and greens pulav

Until few years into my marriage, I was not venturing to try my cooking skills beyond a certain periphery. My husband used to be very " pick and choose" with his vegetables. Most often the menu will be potatoes, okras, carrots and the likes with regular sambhar or rasam. There was a time when one elderly relative thought that I was lazy to venture in the kitchen! Cooking spinach and greens was once in a blue moon. When and how he started eating every dish without protest, I have no clue. But I am glad that he eats most of them cooked in many varieties now.

I incorporate greens and leafy vegetables in my cooking as often as possible now. I had tried the Saagwala rajma from Tarla Dalal and quite liked it. On a weekend when my husband worked at office and I was busy with preparations for deepavali, I tried the rajma rice with the greens I had. Made it with a bit of my own masala and cooked a pulav. The taste was great and the rice was colourful too. Both of us enjoyed the one dish meal with a raita.

Ingredients:

1 cup uncooked basmati rice

1/2 cup kidney beans

1/2 cup chopped greens (I used Amaranth leaves)

2 medium onions sliced finely

Salt to taste.

Roast dry in a pan and powder finely:

2 table spoons coriander seeds

1'' stick cinnamom

4 cloves

4 medium spice variety red chili

Other ingredients:

1 medium onion, sauteed in 1 teaspoon oil until very brown and grinded to a paste

1 bay leaf

3 pods cardamoms

3 cloves

2 table spoons ghee

Method:

Wash and soak rajma overnight. Drain and pessure cook adding the onion paste until just about soft, as you might be cooking this again along with the rice.

Wash the spinach well. Wash the rice and drain.

Roast the dry condiments and powder to a very fine texture. Keep aside.

Place your pressure pan or cooker on the stove, heat ghee in it. Add the bay leaf, cloves and cardamoms. Toss them for two minutes and drop the chopped onions.

Saute until the onions are translucent and add the drained rice with the salt. Keep tossing until the rice is shining.

Add to this the cooked rajma and the chopped greens. Add two cups of water. Cover and pressure cook until 1 whistle.

Allow the pressure to reduce. Open the lid and drop the powdered masala in. Mix well.

Serve hot with any raita.

This rice goes to Sunita's Think spice being hosted at Priya's easy n tasty recipes with

Coriander seeds and,

to

Indira's JFI event currently collecting Rajma @ Divya's Dil Se.

Healthcare - Important Chart

This was a mail forward from a friend. I wanted to share with all of you the benefits of certain foods we intake almost every day.
Hope the list actually works as it shows. Then may be we can balance our diets as per our needs.
Apples
Protects your heart, Prevents constipation, Blocks diarrhea, Improves lung capacity
Apricots
Combats cancer, Controls blood pressure, Saves your eyesight, Shields against Alzheimer's,
Slows aging process, Cushions joints
Artichokes
Aids digestion, Lowers cholesterol, Protects your heart, Stabilizes blood sugar, Guards against liver disease
Avocados
Battles diabetes, Lowers cholesterol, Helps stops strokes, Controls blood pressure, Smoothens skin
Bananas
Protects your heart, Quiets a cough, Strengthens bones, Controls blood pressure, Blocks diarrhea
Beans
Prevents constipation, Helps hemorrhoids, Lowers cholesterol, Combats cancer, Stabilizes blood sugar
Beets
Controls blood pressure, Combats cancer, Strengthens bones, Protects your heart, Aids weight loss
Blueberries
Combats cancer, Protects your heart, Stabilizes blood sugar, Boosts memory, Prevents constipation
Broccoli
Strengthens bones, Saves eyesight, Combats cancer, Protects your heart, Controls blood pressure
Cabbage
Combats cancer, Prevents constipation, Promotes weight loss, Protects your heart, Helps hemorrhoids
Cantaloupe
Saves eyesight, Controls blood pressure, Lowers cholesterol, Combats cancer, Supports immune system
Carrots
Saves eyesight, Protects your heart, Prevents constipation, Combats cancer, Promotes weight loss
Cauliflower
Protects against Prostate Cancer, Combats Breast Cancer, Strengthens bones, Banishes bruises, Guards against heart disease
Cherries
Protects your heart, Combats Cancer, Ends insomnia, Slows aging process, Shields against Alzheimer's
Chestnuts
Promotes weight loss, Protects your heart, Lowers cholesterol, Combats Cancer, Controls blood pressure
Chili peppers
Aids digestion, Soothes sore throat, Clears sinuses, Combats Cancer, Boosts immune system
Figs
Promotes weight loss, Helps stops strokes, Lowers cholesterol, Combats Cancer, Controls blood pressure
Fish
Protects your heart, Boosts memory, Protects your heart, Combats Cancer, Supports immune system
Flax
Aids digestion, Battles diabetes, Protects your heart, Improves mental health, Boosts immune system
Garlic
Lowers cholesterol, Controls blood pressure, Combats cancer, Kills bacteria, Fights fungus
Grapefruit
Protects against heart attacks, Promotes weight loss, Helps stops strokes, Combats prostate cancer, Lowers cholesterol
Grapes
Saves eyesight, Conquers kidney stones, Combats cancer, Enhances blood flow, Protects your heart
Green tea
Combats cancer, Protects your heart, Helps stops strokes, Promotes weight loss, Kills bacteria
Honey
Heals wounds, Aids digestion, Guards against ulcers, Increases energy, Fights allergies
Lemons
Combats cancer, Protects your heart, Controls blood pressure, Smoothes skin, Stops scurvy
Limes
Combats cancer, Protects your heart, Controls blood pressure, Smoothens skin, Stops scurvy
Mangoes
Combats cancer, Boosts memory, Regulates thyroid, Aids digestion, Shields against Alzheimer's
Mushrooms
Controls blood pressure, Lowers cholesterol, Kills bacteria, Combats cancer, Strengthens bones
Oats
Lowers cholesterol, Combats cancer, Battles diabetes, Prevents constipation, Smoothens skin
Olive oil
Protects your heart, Promotes weight loss, Combats cancer, Battles diabetes, Smoothens skin
Onions
Reduces risk of heart attack, Combats cancer, Kills bacteria, Lowers cholesterol, Fights fungus
Oranges
Supports immune systems, Combats cancer, Protects your heart, Straightens respiration
Peaches
Prevents constipation, Combats cancer, Helps stops strokes, Aids digestion, Helps hemorrhoids
Peanuts
Protects against heart disease, Promotes weight loss, Combats prostate cancer, Lowers cholesterol, Aggravates Diverticulitis
Pineapple
Strengthens bones, Relieves colds, Aids digestion, Dissolves warts, Blocks diarrhea
Prunes
Slows aging process, Prevents constipation, Boosts memory, Lowers cholesterol, Protects against heart disease
Rice
Protects your heart, Battles diabetes, Conquers kidney stones, Combats cancer, Helps stops strokes
Strawberries
Combats cancer, Protects your heart, Boosts memory, Calms stress
Sweet potatoes
Saves your eyesight, Lifts mood, Combats cancer, Strengthens bones
Tomatoes
Protects prostate, Combats cancer, Lowers cholesterol, Protects your heart
Walnuts
Lowers cholesterol,Combats cancer, Boosts memory, Lifts mood, Protects against heart disease
Water
Promotes weight loss, Combats cancer, Conquers kidney stones, Smoothens skin
Watermelon
Protects prostate, Promotes weight loss, Lowers cholesterol, Helps stops strokes, Controls blood pressure
Wheat germ
Combats colon cancer, Prevents constipation, Lowers cholesterol, Helps stops strokes, Improves digestion
Wheat bran
Combats colon cancer, Prevents constipation, Lowers cholesterol, Helps stops strokes, Improves digestion
Yogurt
Guards against ulcers, Strengthens bones, Lowers cholesterol, Supports immune systems, Aids digestion
7 Don'ts After a Meal
Don't smoke - Experiment from experts proves that smoking a cigarette after meal is comparable to smoking 10 cigarettes (chances of cancer is higher).
Don't eat fruits immediately - Immediately eating fruits after meals will cause stomach to be bloated with air. Therefore take fruit 1-2 hr after meal or 1 hr before meal.
Don't drink tea - Because tea leaves contain a high content of acid. This substance will cause the Protein content in the food we consume to be hardened thus difficult to digest.
Don't loosen your belt - Loosening the belt after a meal will easily cause the intestine to be twisted and blocked.
Don't bathe - Bathing will cause the increase of blood flow to the hands, legs & body thus the amount of blood around the stomach will therefore decrease. This will weaken the digestive system in our stomach.
Don't walk about - People always say that after a meal walk a hundred steps and you will live till 99. In actuality this is not true. Walking will cause the digestive system to be unable to absorb the nutrition from the food we intake.
Don't sleep immediately - The food we intake will not be able to digest properly. Thus will lead to gastric & infection in our intestine.
Hope some of these facts help us keep simply healthy!!