Simple and easy version of Gulab jamun

A simple Gulab jamun made with simple ingredients at home and It tastes equally good as the original one!!!

Simple & easy Gulab Jamun

Take 2 ½ cups dry milk powder. Add ½ cup all purpose flour ( maida) , 1/8 th 
tsp cooking soda and 1 ½ cups heavy cream. Knead well till a soft dough is made. 
Add the cardamom powder. Make small balls and fry in oil/ ghee till golden brown. 
Put in sugar syrup as explained Below.


 For Syrup

• Sugar : 500 gms/17.64 ounces
• Cardamom : 7-8
• Water : 2-1/2 cups

 Bring the water, rose water and sugar to boil. Add saffron to it,
remove from heat. Keep aside.

suji and maida mixed halwa.

Ingredients:
1)suji-100g
2)Maida-100g
3)sugar-100g
4)milk 2 cups
5)mixed dry fruits shredded(raisins,cashews,almond)
6)coconut dessicated for garnishing
7)ghee-3 tbsp
8)vegetable oil-4 tbsp
9)ilaychi powder-1/2 teaspoon

Method:-
1) Mix the oil and ghee and heat it in pan.
2) roast the suji till golden brown.
3)roast maida seperately with little oil in a microwave or pan till brown.
4)mix maida and suji in one pan and add ilaychi powdre
5)add dryfruits and saute 2 mins.
6)add milk and 1 cup water.
7)add sugar.
8)keep on steering.
9)cover with lid on for 5 mins.
10) remove the cover and keep on steering till oil separates.
11)garnish with coconut.
12)serve hot

tomato chutney....an old recipe from my grand ma

Its a typical chutney with ripe tomatoes and a mixed version of Bihar and Bengal...

this yummy goodness tastes its best with everything.with paratha ,poori, sandwiches, pakora...

it requires very less and easily available ingredients which we usually have in our kitchen.

Ingredients:-

1.Red tomatoes -500 g

2.saboot zeera-1 teaspoon

3.lal mirch whole-2 pcs

4.tejpatta-2

5.salt 2 teaspoon

6 sugar-1 cup

7 jaggery-1 cup

8.oil-2 teaspoon

Method:-

1.put the oil in kadahi,add zeera,lal mirch,tezpatta.let it cracle.

2.put tomatoes diced unevenly.

3.add salt and cover the kadahi so that tomatoes release water.

4.after 20 mins add sugar and jaggery.

5.simmer it 30 mins on low heat till the consistency is like jelly.

6.serve hot or cold as side dish.

Cabbage sabji can be interesting TOOOOOOOOOO!!!!!

Hya!!! I know very few people who love sabji made out of cabbage......my mother-in-law will always change her mind of having a dinner too hearing the name cabbage!!!Once  I made bandhgobi ki sabji with my recollected super duper ideas...and she loved it!!! I tell u wat??? addition and subtraction of few things can make our daily meal interesting too...with keeping in mind our HEALTH above everything else......
just wanted to share with u my v.1 version which is combi of north indian style cabbbage veggie tempered with south indian style!!

Ingredients:

1.cabbage finely chopped -500 g

2.green peas frozen or fresh 250 g

3.potato diced in samll pcs -1

4 red onion sliced into thin wedges-1

5.capsicum optional finely chopped -1

6.turmeric powder-1/2 teaspoon

7.coriander powder-1/2 teaspoon

8.zeera powder -1/2 teaspoon
9 black pepper powder-1/2 teaspoon
10.chat masala-1/2 teaspoon
11.vegetable oil 2 tablespoon
12 salt to taste
13.sugar-a pinch

For tempering:
whole zeera,black mustard seeds,curry patta,green chillly

Method :-

1 In a kladahi add oil all the tempering and let it crackle for 1 min
2 add onions let it be browned.
3 add potato cubes let it be browned.
4 add cabbage and peas and saute on high flame for 2 mins.
5 add all the spices one by one and saute it.
6.keep on high heat.
7.spronkle little water to keep moist.
8.serve with paratha or rice...

TAWA And PANEER...combi makes an awesome veggi delight!!!!!!

Although many recipes require no special utensils,others do...so our special veg delight tawa Paneer cant be prepared without a tawa.sharing with you A SIMPLE ,TASTY,YUM,STYLISH RECIPE!!!!!
JUST DIG IN !!!!!!!!!!

Ingredients
200g Paneer Block
1 Onion
2 Tomato
4-5 Sweet Peppers
1/4 Spoon Turmeric Powder
1 Spoon Red Chilli Powder
1/4 Spoon Jeera Powder
1/4 Spoon Corriander Powder
1/4 Spoon Aamchur Powder
Salt to taste
Oil

Method
Cut the paneer into squared pieces, onions and tomatoes into the medium sized pieces
Slice the sweet peppers
On a tawa add some oil and shallow fry paneer pieces on high heat but till light brown in colour. Keep aside
In same oil add chopped onion and cook till light brown in colour. Separate from oil and keep aside
Cook sweet peppers in same oil and keep aside
In same oil, add tomato pieces and cook till almost done.
Add red chilli powder, turmeric powder, jeera powder, corriander powder and Aamchur Powder and saute for 2-3 minutes
Add paneer pieces, onion, sweet peppers and salt to taste.
Mix well and cook for another 4-5 minutes and serve warm

Notes
I didnt want to add any fancy items in there nor i wanted to add more spices etc to make sure it is not too spicy. Well I loved the taste as it was it had perfect combination of mild spices with the soft paneer.
I used nonstick tawa with sides to it - that helped me in managing it while mixing well :)

LITTI CHOKHA...A BIHARI DELICACY...

I've been always fond of litti chokha....It feels as if just few days back when we were kids,whenever twas raining litti chokha was on-demand and  all of us got involved in the preparation....days have passed like a wink of an eye...Now being married in Patna,''THE PURE BIHARI BAHU'' litti chokha has become an integral recipe in almost all the festival.
On this holi bash I prepared it for some of our friends who are though south Indians a huge fan of  litti chokha.
Sharing with you a patna version of eating it with baigan and aloo ka chokha or bharta and chicken curry..
Even I tried this for the very first time...and its really awesome!!!!



INGREDIENTS
For Atta (flour) dough: 
1½ cup: Whole wheat atta (Littis are more crunchy if made with maida) 
¾ to 1 cup: Regular or fat-free yogurt (dahi) 
(Make dough from atta using yogurt and NOT water. The dough should be soft and fully kneaded. Keep aside covered.) 


For Filling: 
1 cup: Sattu (a special gram flour) 
4 cloves: Garlic, finely chopped 
1 inch: Ginger, finely chopped 
2 or more: Green chilies, finely chopped 
½ cup: Fresh dhaniya (cilantro) leaves, finely chopped 
½ tsp: Mangrella (nigella or onion seed) 
2 tbsp: Mustard 
1 tsp: Ajwain (thyme) 
1 no: Lemon juice 
1 or 2 tbsp: Mircha achar masala (fillings from the red chili pickle) Salt to taste

METHOD


Mix all the filling ingredients with sattu together nicely. Add ¼ to ½ cup water to make the stuffing moist and easy to fill.
Now make 8 balls from the atta (flour) dough. Dust each ball with dry atta and make a patty roughly 2.5" to 3" diameter in size with hand. You don't need a belan (rolling pin) for this.
Stuff 2 to 3 tsp sattu filling in the center of the patty and close it from all sides.
When all the littis are stuffed, pre-heat the oven to 375 F and put all the litties on a foil and bake till one side is brown or black spots come on the litti surface. Then turn over the litti and bake for few more minutes until that side is brown as well.
Take out and dip in pure ghee or butter and serve with achar or dhaniya (cilantro) chutney and/or baigan ka bharta. 

Chicken Tikka in.....DINNER 4 HUBBY'S BIRTHDAY!!!!!!!!

After marriage the most important thing to keep the love and passion alive is to do different programs.
My husband's birthday was programmed to be a lovely night with his favourite food and few frenz!

So this is how I did it!  With Good humour,yummy food  and lots of love!!!!!!!

CHICKEN TIKKA WITH VEGGIES

its is an easy-to-cook dish in which with loads of attitude!!chicken chunks are marinated in special spices and then grilled on skewers. This is one of India's most popular dishes.

Ingredients:

1 pint of live natural yogurt
1 Tablespoon Cumin powder
1 Tablespoon garam masala
1 Teaspoon Coriander powder
1 Teaspoon haldi powder
1 Teaspoon chilli powder
Juice 1 lemon
8 cloves garlic - crushed
1 inch grated ginger
Red food colouring
4 Chicken Breasts Cubed
1 Lemon

Cooking method for Chicken Tikka

Mix the spices, colouring, lemon juice, ginger and garlic up into a paste with a little water and stir in well with the yogurt to make a tandoori marinade. Marinate the chicken in the marinade for 2-60 hours. Preheat the oven to it's highest heat for at least 20 minutes. Shake off excess marinade and place chicken pieces AND VEGETABLES OF UR CHOICE on skewers on a wire rack in the oven. Cook for 15-20 minutes and check the chicken is cooked by piercing the thickest piece with a skewer, if the juices run clear it's cooked, serve with a wedge of lemon.