 |
| Indian Kitchen |
1-Chicken Tikka Masala
.jpg)
Ingredients :
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1 teaspoon table salt
2 lbs boneless skinless chicken breasts
1 cup plain yogurt (see note)
2 tablespoons vegetable oil
2 medium garlic cloves, minced
1 tablespoon grated fresh ginger
masala sauce
3 tablespoons vegetable oil
1 medium onion, diced fine (about 1 1/4 cups)
2 medium garlic cloves, minced
2 teaspoons grated fresh ginger
1 fresh serrano chili, ribs and seeds removed, flesh minced (see note)
1 tablespoon tomato paste
1 tablespoon garam masala (see note)
1 (28 ounce) can crushed tomatoes
2 teaspoons sugar
1/2 teaspoon table salt
2/3 cup heavy cream
1/4 cup chopped fresh cilantro leaves
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1 teaspoon table salt
2 lbs boneless skinless chicken breasts
1 cup plain yogurt (see note)
2 tablespoons vegetable oil
2 medium garlic cloves, minced
1 tablespoon grated fresh ginger
masala sauce
3 tablespoons vegetable oil
1 medium onion, diced fine (about 1 1/4 cups)
2 medium garlic cloves, minced
2 teaspoons grated fresh ginger
1 fresh serrano chili, ribs and seeds removed, flesh minced (see note)
1 tablespoon tomato paste
1 tablespoon garam masala (see note)
1 (28 ounce) can crushed tomatoes
2 teaspoons sugar
1/2 teaspoon table salt
2/3 cup heavy cream
1/4 cup chopped fresh cilantro leaves
Directions :
This dish is best when prepared with whole-milk yogurt, but low-fat yogurt can be substituted. For a spicier dish, do not remove the ribs and seeds from the chile. If you prefer, substitute 2 teaspoons ground coriander, 1/4 teaspoon ground cardamom, 1/4 teaspoon ground cinnamon, and 1/2 teaspoon ground black pepper for the garam masala. The sauce can be made ahead, refrigerated for up to 4 days in an airtight container, and gently reheated before adding the hot chicken. Serve with basmati rice.
FOR THE CHICKEN: Combine cumin, coriander, cayenne, and salt in small bowl. Sprinkle both sides of chicken with spice mixture, pressing gently so mixture adheres. Place chicken on plate, cover with plastic wrap, and refrigerate for 30 to 60 minutes. In large bowl, whisk together yogurt, oil, garlic, and ginger; set aside.
FOR THE SAUCE: Heat oil in large Dutch oven over medium heat until shimmering. Add onion and cook, stirring frequently, until light golden, 8 to 10 minutes. Add garlic, ginger, chile, tomato paste, and garam masala; cook, stirring frequently, until fragrant, about 3 minutes. Add crushed tomatoes, sugar, and salt; bring to boil. Reduce heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally. Stir in cream and return to simmer. Remove pan from heat and cover to keep warm.
While sauce simmers, adjust oven rack to upper-middle position (about 6 inches from heating element) and heat broiler. Using tongs, dip chicken into yogurt mixture (chicken should be coated with thick layer of yogurt) and arrange on wire rack set in foil-lined rimmed baking sheet or broiler pan. Discard excess yogurt mixture. Broil chicken until thickest parts register 160 degrees on instant-read thermometer and exterior is lightly charred in spots, 10 to 18 minutes, flipping chicken halfway through cooking.
Let chicken rest 5 minutes, then cut into 1-inch chunks and stir into warm sauce (do not simmer chicken in sauce). Stir in cilantro, adjust seasoning with salt, and serve.
2- Tandoori Chicken :
3-Rogan Josh FOR THE CHICKEN: Combine cumin, coriander, cayenne, and salt in small bowl. Sprinkle both sides of chicken with spice mixture, pressing gently so mixture adheres. Place chicken on plate, cover with plastic wrap, and refrigerate for 30 to 60 minutes. In large bowl, whisk together yogurt, oil, garlic, and ginger; set aside.
FOR THE SAUCE: Heat oil in large Dutch oven over medium heat until shimmering. Add onion and cook, stirring frequently, until light golden, 8 to 10 minutes. Add garlic, ginger, chile, tomato paste, and garam masala; cook, stirring frequently, until fragrant, about 3 minutes. Add crushed tomatoes, sugar, and salt; bring to boil. Reduce heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally. Stir in cream and return to simmer. Remove pan from heat and cover to keep warm.
While sauce simmers, adjust oven rack to upper-middle position (about 6 inches from heating element) and heat broiler. Using tongs, dip chicken into yogurt mixture (chicken should be coated with thick layer of yogurt) and arrange on wire rack set in foil-lined rimmed baking sheet or broiler pan. Discard excess yogurt mixture. Broil chicken until thickest parts register 160 degrees on instant-read thermometer and exterior is lightly charred in spots, 10 to 18 minutes, flipping chicken halfway through cooking.
Let chicken rest 5 minutes, then cut into 1-inch chunks and stir into warm sauce (do not simmer chicken in sauce). Stir in cilantro, adjust seasoning with salt, and serve.
2- Tandoori Chicken :
Ingredients :
- 5 cloves
- 2 dried guajillo chiles (if you can't find these, then use 2 chiles de arbol, and more paprika for color)
- 2 green cardamom, husks discarded, seeds retained
- 1 black cardamom, husk discarded, seeds retained
- 1 teaspoon coriander seeds
- 1/2 teaspoon fennel seeds
- 1/2 teaspoon fenugreek seeds
- 1 cup whole fat plain yogurt
- 1/4 cup peanut or canola oil
- 2 tablespoons malt vinegar or lime juice
- 1 teaspoon kosher salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon paprika
- 1/4 teaspoon ground turmeric
- Pinch cayenne pepper
- 8 cloves garlic, minced
- 2-inch thumb ginger, peeled and minced
- 1 packet boneless skinless chicken thighs (1 1/2 pounds usually)
- 1 teaspoon honey
- Salt and freshly ground black pepper
- Couple of extra limes, for garnish
Directions :
To make the marinade, toast the cloves, whole chiles, both types of cardamom seeds, coriander seeds, fennel seeds and fenugreek seeds in a cast-iron skillet until fragrant, 3 minutes or so, shaking the pan. Then, pour the spices into a spice grinder and grind them until you get a fine powder.
In large bowl, whisk together the spice mixture you just made with the yogurt, oil, malt vinegar, salt, ground cinnamon, paprika, turmeric, cayenne pepper, garlic and ginger until well combined. It should smell amazing! Taste and adjust with more salt if it needs it.
Reserve 1/3 cup of the marinade and set aside; you're going to make a sauce out of this reserved marinade.
Prick the chicken thighs with a fork. Add the thighs to the rest of the marinade, and toss to coat. Marinate at least 1 hour in the fridge, and at most overnight.
When you're ready to cook, line a baking sheet with foil, and turn your broiler on. Place each chicken thigh on the baking sheet, making sure each one is coated with the marinade, but isn't swimming in it. Cook the chicken thighs under the broiler until starting to blacken, about 5 minutes. Then turn the oven to 350, and cook until a meat thermometer inserted in the meatiest part of the thigh registers 160 degrees F, another 10 minutes. Remove from the oven.
While the chicken is cooking, pour the reserved marinade into a small saucepan, along with 1/2 cup water and the honey. Bring to a gentle boil over medium-low heat, whisking all the time. Taste and season with salt and pepper. Remove from the heat and pour into a small bowl or gravy boat for serving.Serve the chicken thighs on a platter with a fresh squeeze of lime and a drizzle of the sauce.
Ingredients :
2 1/2 cm fresh ginger, peeled and coarsely chopped
8 garlic cloves, peeled
4 tablespoons water
275 -425 ml water
10 tablespoons vegetable oil
1 kg boneless lamb shoulder or 1 kg stewing beef or 1 kg diced chicken
10 whole cardamom pods
2 bay leaves
6 whole cloves
10 whole peppercorns
2 1/2 cm cinnamon sticks
4 medium onions, peeled and finely chopped
1 teaspoon ground coriander
2 teaspoons cumin seeds
4 teaspoons paprika
1 teaspoon cayenne pepper
1 teaspoon salt
6 tablespoons plain yogurt
1/4 teaspoon garam masala
fresh ground pepper
8 garlic cloves, peeled
4 tablespoons water
275 -425 ml water
10 tablespoons vegetable oil
1 kg boneless lamb shoulder or 1 kg stewing beef or 1 kg diced chicken
10 whole cardamom pods
2 bay leaves
6 whole cloves
10 whole peppercorns
2 1/2 cm cinnamon sticks
4 medium onions, peeled and finely chopped
1 teaspoon ground coriander
2 teaspoons cumin seeds
4 teaspoons paprika
1 teaspoon cayenne pepper
1 teaspoon salt
6 tablespoons plain yogurt
1/4 teaspoon garam masala
fresh ground pepper
Directions :
Put the ginger, garlic, and 4 tablespoons of water into the blender. Blend well until you have a smooth paste.
Heat oil in a wide heavy pot over a medium heat, brown the meat cubes in serveral batches and set to one side.
Put the cardamom, bay leaves, cloves, peppercons and cinnamon into the same hot oil. stir once and wait until the cloves swell and the bay leaves begin to take on color.
Now put in the onions. Stir and fry for 5 minutes until they turn a medium brown color.
Put in the ginger garlic paste and stir for 30 seconds.
Add the coriander, cumin, paprika-cayenne, and salt. Stir and fry for 30 seconds.
Add the fried meat cubes and juices.
Stir for 30 seconds, now add 1 tablespoon of yoghurt, stir until well blended .
Add the remaining yoghurt, a tablespoon at a time in the same way. Stir and fry for another 3 minutes.
Now add 275ml of water if your cooking lamb or chicken and 425ml of water if your cooking beef. Bring to the boil, scraping all the browned spices off the sides and bottom of the pot. Cover and cook on low for an hour if your cooking chicken or lamb and 2 hours if cooking beef, (or until meat is tender.).
Every 10 minutes give the meat a good stir. When the meat is tender take off the lid, turn the heat up to medium, and boil away some of the liquid.
All the fat that collects in the pot may be spooned off the top.
Sprinkle the garam masala and black pepper over the meat before you serve and mix them inches.
Heat oil in a wide heavy pot over a medium heat, brown the meat cubes in serveral batches and set to one side.
Put the cardamom, bay leaves, cloves, peppercons and cinnamon into the same hot oil. stir once and wait until the cloves swell and the bay leaves begin to take on color.
Now put in the onions. Stir and fry for 5 minutes until they turn a medium brown color.
Put in the ginger garlic paste and stir for 30 seconds.
Add the coriander, cumin, paprika-cayenne, and salt. Stir and fry for 30 seconds.
Add the fried meat cubes and juices.
Stir for 30 seconds, now add 1 tablespoon of yoghurt, stir until well blended .
Add the remaining yoghurt, a tablespoon at a time in the same way. Stir and fry for another 3 minutes.
Now add 275ml of water if your cooking lamb or chicken and 425ml of water if your cooking beef. Bring to the boil, scraping all the browned spices off the sides and bottom of the pot. Cover and cook on low for an hour if your cooking chicken or lamb and 2 hours if cooking beef, (or until meat is tender.).
Every 10 minutes give the meat a good stir. When the meat is tender take off the lid, turn the heat up to medium, and boil away some of the liquid.
All the fat that collects in the pot may be spooned off the top.
Sprinkle the garam masala and black pepper over the meat before you serve and mix them inches.
4-Malai Kofta
Ingredients :
For the Kofta:
1 1/2 lb. potatoes
2 heaped tbsp each of crumbled paneer,
khoya and thick malai(You can substitute this with baked ricotta cheese and heavy cream)
4-5 cashewnuts chopped
1 tbsp raisins
2-3 finely chopped green chillies
1/4 tsp sugar
1 tsp coriander powder
1 tsp cumin powder
1 tsp red-chilli powder
1/2 tsp cardammom powder
Salt To Taste
3 tbsp cooking oil/ghee(clarified butter)
Oil for frying the koftas
For the gravy:
2 medium onions,chopped
3 flakes garlic,crushed
1 inch ginger,crushed
3 large tomatoes,pureed
1 tsp red-chili powder
1/2 tsp garam masala powder
1/2 tsp dhania(coriander) powder
1/2 tsp cumin powder
2 tsp powdered poppy seeds
1/2 tsp sugar
1 tbsp ground peanuts/cashew nuts
Directions :
Boil the potatoes till tender.
Peel, mash and add salt to taste.Keep aside.
Mix all the other ingredients for the kofta into a paste.
Make rounds of the potato dough and place a little of the prepared mixture in the center of each round.
Seal the edges and shape into stuffed rounds. Deep fry each kofta till golden brown. Drain and keep aside.
Blend together the onions, ginger, garlic and the poppy seeds and fry in 3 tbsp of oil till brown and the oil begins to seperate.
Add the pureed tomatoes and the masala powders.
Add the sugar and the ground peanuts.
The gravy will begin to thicken.
You can also add some malai to thicken it some more.
Mix in some water if necessary.
When the gravy comes to a boil, add the koftas.
Heat through and serve the malai kofta.
5- Kaali Daal
Ingredients :
1 cup black Lentils
1 tablespoon fresh ginger, peeled and julienned
1 teaspoon ginger garlic paste (see tips)
1 yellow onion, finely chopped
¼ teaspoon turmeric powder
½ teaspoon red chili powder
3/4 cup fresh mint leaves, coarsely chopped
2 teaspoons salt, to taste
3/4 teaspoon dried mango powder
2 jalapeño peppers
1-½ tablespoons ghee (clarified butter)
6 cups water, as needed
2 tablespoons canola oil
3 dried red chiles, stemmed
6 cloves garlic
1 1/2 lb. potatoes
2 heaped tbsp each of crumbled paneer,
khoya and thick malai(You can substitute this with baked ricotta cheese and heavy cream)
4-5 cashewnuts chopped
1 tbsp raisins
2-3 finely chopped green chillies
1/4 tsp sugar
1 tsp coriander powder
1 tsp cumin powder
1 tsp red-chilli powder
1/2 tsp cardammom powder
Salt To Taste
3 tbsp cooking oil/ghee(clarified butter)
Oil for frying the koftas
For the gravy:
2 medium onions,chopped
3 flakes garlic,crushed
1 inch ginger,crushed
3 large tomatoes,pureed
1 tsp red-chili powder
1/2 tsp garam masala powder
1/2 tsp dhania(coriander) powder
1/2 tsp cumin powder
2 tsp powdered poppy seeds
1/2 tsp sugar
1 tbsp ground peanuts/cashew nuts
Directions :
Boil the potatoes till tender.
Peel, mash and add salt to taste.Keep aside.
Mix all the other ingredients for the kofta into a paste.
Make rounds of the potato dough and place a little of the prepared mixture in the center of each round.
Seal the edges and shape into stuffed rounds. Deep fry each kofta till golden brown. Drain and keep aside.
Blend together the onions, ginger, garlic and the poppy seeds and fry in 3 tbsp of oil till brown and the oil begins to seperate.
Add the pureed tomatoes and the masala powders.
Add the sugar and the ground peanuts.
The gravy will begin to thicken.
You can also add some malai to thicken it some more.
Mix in some water if necessary.
When the gravy comes to a boil, add the koftas.
Heat through and serve the malai kofta.
5- Kaali Daal
Ingredients :
1 cup black Lentils
1 tablespoon fresh ginger, peeled and julienned
1 teaspoon ginger garlic paste (see tips)
1 yellow onion, finely chopped
¼ teaspoon turmeric powder
½ teaspoon red chili powder
3/4 cup fresh mint leaves, coarsely chopped
2 teaspoons salt, to taste
3/4 teaspoon dried mango powder
2 jalapeño peppers
1-½ tablespoons ghee (clarified butter)
6 cups water, as needed
2 tablespoons canola oil
3 dried red chiles, stemmed
6 cloves garlic
Directions :
Wash the lentils. Discard any floating or odd-shaped lentils. Wash and rinse thoroughly in several water baths (about three times) and set aside for at least 1 hour. Drain the lentils, removing as much of the soaking water as possible.
Stem, seed and finely chop one of the jalapeno peppers. Using a paring knife, create a 2-inch incision in the remaining whole pepper. Note: remember not to rub your eyes after touching jalapeño pepper seeds.
In a small pot, combine the lentils, fresh ginger, ginger garlic paste, raw onions, turmeric powder, red chili powder, mint leaves and both whole and chopped jalapeño peppers. Drizzle with 1 tablespoon of oil. Add 5 cups of water; the water should barely cover the lentils. Bring to a boil then lower to a gentle simmer for about 1 hour. Add 1-½ teaspoons of salt half-way through the cooking process (it will bring out the natural flavor of the lentils and the lentils will be more tender) and keep stirring every now and then so the lentils don't stick to the bottom of the pot. Add the mango powder.
Transfer half the amount of cooked lentils into the bowl of blender . Coarsely blend the mixture and pour it back into the pot. Depending on how thick you like kali dal, you can add up to 1 cup of boiling water (Daddy likes it a little soupy). Add little mounds of ghee into the lentils. Adjust seasoning and cook for an additional 5-10 minutes over low-heat. Transfer to a serving bowl.
Coarsely chop the garlic (I cut each clove into four pieces).
This step is called Baghar: When you're ready to serve, heat 1 tablespoon of canola oil in a small sauce pan, add the garlic and whole dried red chiles. Cook in the hot oil; the garlic will darken and the oil will start splattering. Remove from the heat and immediately transfer to thekali dal. Cover the kali dal with a lid (I used a plate to preserve the nice fragrance).
6- Biryani
3 heaping tbsp of ghee
10 plain, unsalted cashewnuts
A few of raisins
1 cup of thick coconut milk (onnaam paal)
3-4 cups of thin coconut milk (rendaam paal)
4-5 cardamom, crushed
Ingredients :
1 onion (sliced)
3 thumbs of ginger (chopped small)
4 garlic cloves (chopped)
400g meat (chicken, lamb, beef – it’s up to you) cut into small cubes about 2 cm
200g mixed vegetables chopped small
300g rice (basmati )
500ml stock (depending on the kind of meat you’re using)
2 tbsp peanut oil
25g butter
For the meat marinade
200g yogurt
1 tbsp lemon juice
2 tsp garam masala
2 tsp curry powder (make your own if you like)
6 cardamom pods
5 cloves
1 tsp salt
1 tsp turmeric
2 tbsp chopped fresh mint
bunch of chopped fresh coriander
1 inch cinnamon stick
Directions :
Mix the ingredients for the meat marinade with the meat and chill for at least 45 minutes
In a heavy casserole dish gently fry the onions, ginger and garlic in peanut oil for about 5 minutes
Add the butter
When melted, add the meat mixture and fry for about 5 minutes, stirring continually
Add the rice and vegetables and cook for a further minute.
Finally pour the stock in, cover with a lid and put in the oven on 170 degrees C for about 20 minutes or until the rice is properly cooked.You can add more water if necessary, or cook for longer.
7- Bhatura
Ingredients
2 cups all purpose flour (or 1 cup whole wheat flour and 1 cup all purpose flour)
1/4 cup unsalted butter, cold
1/2 cup plain yogurt
3 tablespoons of warm water
1 tablespoon sugar
1/2 teaspoon ajowan seeds
1 teaspoon nigella seeds
2 teaspoons active dry yeast (Make sure its freshly bought store yeast and not an opened one)
1 ½ teaspoons salt
1 egg (optional)
Oil for deep frying
Directions :
In a large bowl add the flour and butter. With your hands, blend the butter into the flour until it forms coarse crumbs. You can do this in a stand mixer as well to ease the process of mixing the dough.
Stir water and yeast until yeast is completely dissolved. Now make a well in the center of the flour mixture and add the yogurt, sugar, egg (optional), salt, ajwain seeds, nigella seeds and yeast mixture. Knead into the flour and until the whole dough collects into a mass. It will be sticky.
wash and wipe your hands clean and oil the palms of your hands with a tablespoon of it . Now knead the dough with the oiled hands until smooth and shiny adding additional flour if too sticky, for about 10 minutes. Cover the bowl of dough with a loose fitting lid and allow it to rest for about 1 hour or more until the dough has risen/doubled in volume. At this stage; punch down the dough, knead gently and divide the dough into 16 equal portions.
Preheat oil in a frying pan/karhai.With a rolling pin, quickly roll out each dough balls into a 5 inch circles; cover them with a damp cloth and set aside until you are ready to fry them.
Preheat oil in a frying pan/karhai.With a rolling pin, quickly roll out each dough balls into a 5 inch circles; cover them with a damp cloth and set aside until you are ready to fry them.
When the oil is hot and ready about 190C, gently slip 1 bread into the oil. Fry the bread, turning once until puffed, cooked and lightly browned about 40 to 50 seconds. Using a slotted spoon drain the excess oils and transfer the fried bread to a paper towel to absorb excess oil. The bread will be light and spongy.
8- Gajar Ka halwa (Dessert)
Ingredients :
3/4 cup ghee, melted
1 kg carrot, peeled and grated
1 1/2 cans evaporated milk
2 cups sugar
100 g khoya
15 almonds, soaked in hot water,peeled and slivered
1/4 cup water
1 pinch saffron, soaked in the water
1/2 teaspoon cardamom powder
1 kg carrot, peeled and grated
1 1/2 cans evaporated milk
2 cups sugar
100 g khoya
15 almonds, soaked in hot water,peeled and slivered
1/4 cup water
1 pinch saffron, soaked in the water
1/2 teaspoon cardamom powder
Directions :
Grate khoya and keep aside.
Combine carrots and milk in a large heavy based pan.
Bring to a boil.
Lower the heat and cook the carrots, stirring constantly, until all the milk dries up.
Pour ghee into the carrots.
Add khoya.
Saute for a few minutes.
Add sugar.
Continue to cook and stir the carrot mixture till it dries.
Remove from heat when still moist.
Stir in the saffron, cardamom powder and almonds, reserving a few for garnish along with silver foil.
Combine carrots and milk in a large heavy based pan.
Bring to a boil.
Lower the heat and cook the carrots, stirring constantly, until all the milk dries up.
Pour ghee into the carrots.
Add khoya.
Saute for a few minutes.
Add sugar.
Continue to cook and stir the carrot mixture till it dries.
Remove from heat when still moist.
Stir in the saffron, cardamom powder and almonds, reserving a few for garnish along with silver foil.
Reheat carrot halwa just before serving with a little milk.
If not serving immediately, refrigerate carrot halwa and re-heat and serve when desired.
If not serving immediately, refrigerate carrot halwa and re-heat and serve when desired.
9- Gulab Jamun (Desserts)
Ingredients :
For sugar syrup
2 cup sugar
2 1/2 cup water
4 cardamom seeds, powdered in a mortar and pestle
A drop of rose essence, optional
A small pinch of saffron threads, optional
2 cup sugar
2 1/2 cup water
4 cardamom seeds, powdered in a mortar and pestle
A drop of rose essence, optional
A small pinch of saffron threads, optional
For the jamuns
1 cup unsweetened milk powder or dry milk (not coffee creamer)
1 tablespoon butter at room temperature
1/4 teaspoon baking soda
3 tablespoons flour
A pinch of salt, optional
1/2 teaspoon white distilled vinegar
1/3 cup whole milk
1 cup unsweetened milk powder or dry milk (not coffee creamer)
1 tablespoon butter at room temperature
1/4 teaspoon baking soda
3 tablespoons flour
A pinch of salt, optional
1/2 teaspoon white distilled vinegar
1/3 cup whole milk
Directions :
Place the sugar, water and cardamom powder in a small saucepan. Bring to a boil and watch for the sugar to dissolve. Once its dissolved, boil for another minute. Turn off heat and add rose essence and or saffron, if using. Set the syrup aside.
Now make the Jamuns. In a mixing bowl, add milk powder or dry milk, baking soda, flour and salt. Mix well.
Then add butter and vinegar. Add milk a little at a time and mix till it forms dough. You may not need all of the milk.
When a soft, sticky dough forms, stop adding milk. Cover and let the dough stand for about 20 minutes.
After resting, the dough will be less sticky, airy and a little firmer. If its too lose, sprinkle a little flour. If its too dry, add a little milk.
Knead the dough a few times.
Dip your fingers in oil or ghee, divide the dough into 24 even pieces and roll them into balls. Dip your fingers in oil as and when needed to avoid sticking.
Heat enough oil to deep fry in a saucepan pan on medium-low heat. Drop a small pinch of the dough in the oil to test the temperature. The dough should sink to the bottom and then slowly rise to the top. If it sits in the bottom of the oil without bubbling, the oil is not hot enough. If the dough rises and browns too quickly, the oil is too hot.
Add the jamun balls a few at a time and fry in oil on medium-low heat. Stir and turn the jamuns frequently so they brown evenly.
When brown, remove from oil using a slotted spoon and drain on several layers of paper towels.
Repeat with all the dough. Let fried jamuns cool.
Add the jamuns to the sugar syrup. Stir gently so the jamuns are well coated in syrup.
Cover and let the gulab jamuns soak in the syrup for atleast an hour before serving. Gulab jamuns will keep for several days at room temperature.
10- Cherupayar Payasam (Desserts)
Ingredients :
1/4 cup of cheru payar / pasi paruppu / moong dal
3/4 cup more or less of grated jaggery (or brown sugar, but it's a poor substitute) 3 heaping tbsp of ghee
10 plain, unsalted cashewnuts
A few of raisins
1 cup of thick coconut milk (onnaam paal)
3-4 cups of thin coconut milk (rendaam paal)
4-5 cardamom, crushed
Directions :
Roast the parippu in a dry pan until it turns golden brown.
Add the thin coconut milk (rendaam paal) and pressure cook for 5-6 whistles until mushy.
Add some water to the grated jaggery and heat it on medium flame until it begins to melt. Stir well until the jaggery fully melts, strain, and mix in with the cooked dal.
Return the dal mixture to the fire, bring to boil and add the thick coconut milk. Heat through, add the crushed cardamom and remove from fire. Do not boil after adding the thick coconut milk.
Return the dal mixture to the fire, bring to boil and add the thick coconut milk. Heat through, add the crushed cardamom and remove from fire. Do not boil after adding the thick coconut milk.
Now, heat the ghee in a pan and add the cashew nuts and raisins. When the nuts turn golden brown and the raisins have puffed up, remove and add to the payasam. Mix well.
No comments:
Post a Comment