Cabbage Kofta

Cabbage Kofta was a new recipe to me, I never used cabbage for making koftas. I found the reciped from Married to Desi. I immediately fell in love with the recipe. It was simple and easy to try and tasted really good...




Ingredients:

Koftas (This is for 30 Koftas, I just used half the qty)
1 small head cabbage,
1 carrot shredded or finely minced,
3/4 cup besan flour,
1 tsp garam masala,
2 tbsp red chilly powder,
Salt,
oil to deep fry

Gravy
1 pound tomatoes, (I used 3 large Roma tomatoes)
2 tbsp coriander seeds,
2 tbsp cumin seeds,
½ tsp poppy seeds,
1/2 tsp Fennel seeds,
1 /2 tsp anardhana powder, ( I guess this was pomegranate powder, I didnt use it)
2 tbsp minced/grated ginger,
2 medium green chillies,
3 dried red chillies,
a large handful of cilantro,
1 medium onion,
1/2 tsp turmeric,
1 clove garlic minced (optional)

Preparation:

I did small changes for my taste, still following the original recipe from Married to Desi...


1. Grind all the ingredients for the gravy together into a fine paste, adding about 2 cups of water. 2. Sauté the gravy with 2 tbsp. butter ( I didnt have butter, just used oil) letting it thicken. Bring this to a boil, seasoning with salt.
3. Mince the cabbage (best done with a food processor). Add salt and leave it for a few minutes.
4. Squeeze as much of the water out of the cabbage as possible.
5. Add the besan to the cabbage, along with the rest of the kofta ingredients, and knead it together.
6. Form this mixture into small balls, and fry them in hot oil until brown.
7. Add the balls to the gravy, and let it soak for about half an hour.

Serve hot with rice!!!!!

Ras malai with Ricotta cheese

I love sweets of any kind. I would eat them all day long. Ras malai is one of my fav. Traditional ras malai recipe involves difficult step of making Malai. I had ricotta cheese at home didn't know what to with it. I was browsing for recipes and found out interesting one... Ras malai made with ricotta cheese. I had all the ingredients, tried it immediately...

If u are wondering what is ricotta cheese..Here is brief introduction....

Ricotta (pronounced /riˈkɔtːa/ in Italian) is an Italian sheep milk or cow milk whey cheese.[1] Ricotta lit. 'recooked' uses the whey, a limpid, low-fat, nutritious liquid that is a by-product of cheese production.

Ricotta is produced from whey, the liquid separated out from the curds when cheese is made. Most of the milk protein (especially casein) is removed when cheese is made, but some protein remains in the whey, mostly albumin. This remaining protein can be harvested if the whey is first allowed to become more acidic by additional fermentation (by letting it sit for 12-24 hours at room temperature). Then the acidified whey is heated to near boiling. The combination of low pH and high temperature causes additional protein to precipitate out, forming a fine curd. Once cooled, the curd is separated by passing though a fine cloth.

After realizing that whey cannot be safely dumped in large concentrations as it creates an environmental nuisance,[1] Romano makers discovered that when the protein-rich substance is heated, whey protein particles fuse and create a curd. This curd, after drainage, is ricotta. Because ricotta is made from whey, rather than milk, it is a whey cheese, not technically a "cheese".[2]

While Italian Ricotta is typically made from the whey of sheep, cow, goat, or water buffalo milk, the American product is almost always made of cow's milk whey. While both types are low in fat and sodium, the Italian version is nutty, slightly sweet and has dry texture, while the American is blander, sweeter, moister, and therefore more neutral in cooking.[1]Ricotta is known in Portuguese cuisine as Requeijao. Indian Khoa is often confused with ricotta but the two are very different. It is lower in moisture and made from whole milk instead of whey.

Priya, Ur recipe is Tried, Tasted and Certified: Excellent!!!

I found this recipe from Priya's Kitchen. I followed the recipe step by step. Check out the recipe here!!!!!
(Ricotta cheese Malai)


I made basundi for Ras whereas priya used half and half to make ras. Checkout basundi recipe here!!!!



Verdict:

Ras malai tasted very good. My hubby loved it. It was 90% close to the taste of original ras malai.....it was easy to prepare and u can make it 30-45 mts. So go ahead and try it!!!!

Bottlegourd / Lauki / Sorakay Halwa

A sweet with a veggie... no way!!! that's what i was thinking about bottle gourd.. One of my friend made this halwa for a potluck.. It tasted so good.. i didn't believe that it was made from bottle gourd. There was absolutely no sign / flavour of bottle gourd in the sweet.. I got the recipe and tried it.. it was a instant hit...

Ingredients:

3 cups shredded bottle gourd
1 cup sugar (adjust to ur taste)
3 tbsp ghee
1/4 tsp cardamom powder
Raisins
few strands of saffron
green food color


Preparation:

Use fresh and tender bottle gourd. Peel the skin, de-seed them and grate
bottle gourd.

Heat a pan, add bottle gourd, a pinch of food color, saffron and sugar. Let
it cook in low flame. Bottle gourd releases more water so u don't have to add
water to the mixture. Cook till the mixture becomes transparent and all the
water is evaporated. At this stage, add 2 tbsp of ghee to the mixture and mix
thoroughly.


Mean while, heat the remaining ghee and fry raisins. The raisins will plump
once heated. Remove from heat. Transfer to bottle gourd mixture, add cardamom
powder and stir for couple of minutes. Remove from heat, serve hot or
cold...

Kothimbir Vadi/ Coriander cutlets

I have been having some problem with my feed, if u don't see my post in Ur reader list/updates please check my blog and inform me if u have any problems with my blog feed. It will help me fix the problem. Pooja of My cooking experience was very helfpul to check the feeds and get back to me immediately..thank you pooja.. She blogged about the technical issue two days ago which was an eye opener to resolve my issue.. This is gonna be another tester to make sure my blog feeds are visible in google reader.

Coming back to our recipe, Kothimbir wadi's was blogged by Nupur of One hot stove and re blogged by Poornima of Tasty treats for MBP snacks. Kothimbir is nothing but our Coriander!!! I was very much interested in it and tried it . Aw some recipe..My hubby loved it..I already made it twice...

Nupur, ur recipe is Tried, Tasted and Certified:Excellent.

Ingredients:

2 cups packed cilantro leaves, chopped fine

1 cup chickpea flour/besan

1 tbsp. rice flour

1/4 cup mixed flours (ragi or millet flour/ atta or wheat flour/ any other you have on hand)

4 green chillies, minced fine

1 tsp. ginger-garlic paste

1 tsp. sesame seeds

1 tsp. poppy seeds

2 tsp. lemon juice

1 tsp. turmeric

pinch of asafoetida

1 tsp. garam masala

1/4 tsp. baking soda

1 tsp. sugar (I didnt use it)

salt to taste

Oil for frying

Preparation:

I just followed footsteps of Nupur..

1.Mix all ingredients together in a bowl, except for the oil.

2. Add enough water to make a thick batter and stir well to remove all lumps.

3. Grease a flat vessel (I sprayed cooking spray). Pour the batter into the vessel.

4. Steam for about 30 minutes till a skewer inserted in the middle comes clean.

5.Let cool, unmold and cut into slices.

6. Heat 1/4 inch oil in a skillet and fry the slices till crispy and golden.

Notes:

First time when i tried, I didnt make any changes to the recipe. Second time i made few changes to the recipe, which tasted better and made it much more healthier.

Instead of using 2 cups of besan, i used 1 cup besan and 1 cup ragi flour.

Baby Potatoes Tandoori

I luv baby potatoes..perfect round shaped beauties. My mom used to make potato fry and I still luv it. When I go to supermarket, I will look for those wee ones...never got those perfect small ones. Finally, I found those perfect babies in walmart..Hurray.. I wanted to try my mom's recipe but ended up trying Tandoori Aloo by Shilpa of Aayis recipes.

This recipe was quite new to me..tasted very good..My hubby loved it..we finished all in one sitting. Its such a simple recipe but yields a great taste....

Shilpa: Ur recipe is Tried, Tasted &Certified:Excellent..

(Recipe source)

Ingredients:

7-8 baby potatoes peeled

1/2 cup chopped onion

1/2 tsp cumin powder

1/2 tsp coriander powder

2 tbsp thick curd/yogurt

1-2 tsp chili powder

1 tsp ginger-garlic paste

1 tbsp lemon juice

Oil

Salt to taste

Preparation:

I didn't do any change to the recipe..just followed the steps mentioned by shilpa..

Prick with a fork or put some deep slit marks with a knife on all the potatoes.Grind onions(preferably without water) to a smooth paste. Add onion paste and all other ingredients, except oil to the potatoes and mix well so that the potatoes get a thick coating of potatoes all over. The yogurt should be very thick so that the mixture remains thick.Leave the potatoes for around 1hr. Heat oil in a non stick pan and add the potatoes with the masala. Close the lid and let it cook on a low flame for around 15mins.

Preheat the oven at 350F for around 5mins. Take the potatoes in a greased bake ware and broil at 350F for around 10-15mins(till the coating has turned brownish).Serve hot with lemon juice.

Garnish with coriander leaves..

Methi Mattar Malai

Methi mattar malai was totally new recipe to me..I had leftover whipped cream..was about to expire..I was browsing for some recipes, found this perfect recipe from...no guesses!!its none other than Mahanandi. Luckily I had methi/fenugreek leaves/vendiya keerai at home.. It came out very well and was a wonderful combo for rice or chappathi..

Indira, Ur recipe was Tried, Tasted & Certified: Excellent!!!!!



(Recipe source)


Ingredients:

Fresh fenugreek leaves (methi) - 1 cup
Fresh peas (matar) - 1 cup (I used Frozen peas)
Malai (cream) - half cup(homemade or store-bought evaporated milk - unsweetened variety)
2 red potatoes - peeled and cubed to bite sized pieces (I used Idaho potatoes)
Salt and turmeric to taste or half teaspoon each
Peanut oil or ghee - one teaspoon (I used corn oil)

Masala paste:

One small red onion or shallot ( I used 1/4 of big yellow onion)
one inch size ginger
six green chillies
two cloves
one inch piece of cinnamon stick
one teaspoon cumin and
quarter cup of fresh peas (peas are added to thicken the sauce)

Grind all these ingredients to fine paste!!!



Preparation:

I just followed the original recipe...

Heat oil in a wide skillet.
Add and saute the masala paste for 5 minutes on medium heat until the paste starts to turn red.
Now add one after another, first potatoes, then fenugreek leaves and finally peas. Do a quick stir-fry until the leaves wilt.I added peas at last stage after adding malai..to avoid overcooking them..Remember i used cooked frozen peas..
Add malai (evaporated milk). Stir in salt and turmeric and about 1 cup of water. (I also added a half teaspoon of jaggery which helps to bring out the sweetness of peas. But this is optional.)I Didn't add jaggery as this was optional..moreover I don't like sweetness in my curries... Cover and cook for about 15 minutes on medium heat until potatoes and peas are cooked to tender and the sauce thickens. Serve warm. Tastes superb with chapatis or with naans.

Round shaped Chicken Kebab

Chicken kebab is a perfect party food. When I was in Aberdeen, I was surprised to see loads of kebab shops...in every corner..they serve kebab with pita bread and veggies. After Fish & chips, kebab is the most liked fast food in UK. I never liked the taste of it. I was going through Sailu's site and found this awesome recipe. My hubby was overwhelmed by the taste of it. My friends appreciated me for making such a wonderful dish.

Thanks Sailu...Ur recipe is Tried,Tasted & Certified: Excellent.

I made this chicken kebab as a appetizer,The plate was empty within few minutes..The picture doesn't do any justice to the taste of the dish. I had no time to take further pictures coz 'hungry eaters' waiting for appetizer.. Next time sure to get good click of the kebab!!!

(Recipe source)

Ingredients:

1/2 kg boneless chicken pieces, cleaned and washed
1/4 kg onions finely sliced
8-10 fresh green chillies
5-6 dry red chillies (adjust according to your choice)
15-20 garlic flakes
3″ piece ginger chopped
small bunch coriander leaves, chopped
4 tbsp coriander seeds
1 1/2 tbsp cumin seeds
2″ cinnamon stick
3 green cardamoms
5-6 cloves
20 cashewnuts
salt to taste
oil for deep frying

Preparation:

I didn't do any modification, Just followed the recipe as mentioned by sailu!!!

1.Heat a tbsp of oil in cooking vessel. Add the cumin seeds, coriander seeds, cardamom, cloves, Cinnamon, red chillis and cashewnuts and stir for a minute till a nice aroma emanates the whole kitchen. Be careful not to burn the spices. Cool.

2 .First grind the roasted ingredients along with ginger, garlic and green chillis to a coarse paste. Next add the chopped raw onions, coriander leaves, chicken and salt and grind further to form a smooth paste like shown in the picture above.2 Add a tbsp of oil to the ground mixture and mix thoroughly before shaping into small lemon sized balls.

3 .Heat oil for deep frying. Once its piping hot, reduce flame to medium and place these balls in the oil and fry them to a crisp, golden brown color.

4.Serve hot with tomato sauce or green chutney.

Malai Kofta (vegetable dumpling in spicy gravy)

Malai kofta is a rich spicy gravy made with fresh cream, paneer...not so good for health conscious people...Once in a while its good to let go yourself and plunge into great Indian delicacy...I learnt this recipe from Vah chef..Absolutely love it. Consumes lots of time if ur making for a group. I made this for new year's eve potluck... Man I was so tired after doing this for 15 people. U need to make koftas at least two for a person..It came out very well though!!!!

Ingredients:
Kofta:

1 cup boil grated vegetables(Carrot, peas, beans)
1 cup grated paneer
1 cup boiled grated potato
3 chopped greenchillies
1 tsp coriander powder
1tsp cumin powder
1 tsp redchilli powder
chopped nuts
chopped coriander
salt to taste
2 tbsp all purpose flour (APF)
oil to deep fry

Malai sauce:

1 onion chopped
2 tomatoes chopped
4 tbsp cashew nut powder ( dry grind the cashewnut to caorse powder)
1/2 cup cream
1 tsp cumin powder
1 tsp redchilli powder
1 tsp shahi jeera
1 tbsp coriander powder
1 tsp ginger garlic paste
1/2 tsp turmeric
Chopped corriander leaves
salt to taste
oil
2 tsbp grated paneer


Preparation:

Kofta:

steam cook the veggies and potato. Remove any extra moisture from them by squeezing them in a thin white cloth. There should be no moisture, otherwise the kofta will break.

Mix all the ingredients except all purpose flour in bowl. don't add water. Moisture in the veggies would be enough to bind them. Make small balls or any shape u like. Finally roll them in APF and deep fry till golden brown.

Malai Sauce:

Heat oil in pan. Add onion and a pinch of salt and fry till translucent.Add ginger garlic paste and turmeric powder. Fry for a minute. Add chopped tomatoes and fry till mushy. Add redchilli, cumin and coriander powder.Add water if it gets too dry. cover and cook till oil separates. Remove from heat. Let it cool down. Grind to a fine paste.

Heat oil in a pan, add shahi jeera. Add blended paste when the cumin crackles.Bring to boil. Add cream. Bring to boil. Add cashew nut powder. Finally add koftas to the gravy and switch of the heat. Sprinkle garam masala over it and garnish with coriander leavesand paneer.

Serve hot with naan.

Bagara Rice (Flavoured Rice)

Bagara rice is flavoured rice...I learnt this recipe from Sanjeev Kapoor's Khanna Kazana...Wonderful party food...Ingredients:

2 cups raw rice

1 onion sliced lengthwise

1 tsp ginger garlic paste

3 greenchillies

1 cup vegetables(carrot, beans, corn) anything of ur choice

2 tbsp ghee

salt to taste

1 tsp cumin seeds

Spice in a bag:

1 bay leaf

1 tsp saunf / fennel seeds

1" cinnamon stick

3 cloves

1 cardamom

Preparation:

I always use frozen mixed vegetables..which is easy to use and readily available..

Heat ghee in a rice cooker (if u don have one use nonstick sauce pan). Add cumin seeds. Once aroma oozes out..Add onions and green chillies... fry till translucent. Add ginger garlic paste. Fry for 3 mts. Add the mixed vegetable and saute for few minutes. Add rice and 3.5 cups of water. Add salt.

Interesting part is, u gather these spices and tie it in a muslin cloth/ thin white cloth. Tie the knot tightly....Drop this bag in the water and close the cooker lid. Leave it for one whistle. Switch off the heat, let the cooker sit till its fully cooled down. Before serving, remove the spice bag..

Serve hot with vegetable kurma, chicken gravy or Bagara Baingan....

Saag Chicken or Chicken Palak (chicken in spinach sauce)

Chicken and Spinach is very good combo. Chicken has high protein and spinach is very good source of fiber.. which makes the combo a "hearty meal". I learnt this recipe from Sanjeev Kapoor's Khana Kazana. He is great chef, I love his TV shows. I found amazing pickle from Sanjeev kapoor's Kana kazana... wow... See if u can find this brand of pickle in Indian grocers. U don't wanna miss the wonderful taste of the pickle...

Coming back to chicken palak, its easy to make recipe and tastes so good. This is usually available in restaurants as Saag chicken and i have never come across this recipe in any of my friends house. I make chicken palak whenever i am bored doing the same chicken gravy every week....Just for a change!!!

Ingredients:

chicken 2lbs
spinach 1 bunch
Tomatoes – 2 medium
chopped Onion – 1 medium
Lemon juice – 1 tsp
Ginger garlic paste – 1 tsp
Green chillies – 4 cut in to 2 pieces
Salt to taste
Chilli powder – 1 tsp
Turmeric powder- -1/2 tsp
Coriander powder – 1 tsp
Garam masala – 1tsp
oil -2tbsp
Whole garam masala:-Cinnamon – 1 inch piece Cardamom – 3 Clove – 4
Cumin – 1/2 tsp
Coriander leaves for garnish



Preparation:

Boil water and add cleaned spinach. Let it cook for 10 mts. Remove the spinach leaves and grind it to smooth paste.

Heat oil and add whole garam masala and cumin, followed by onion and green chillies. Fry till the onion changes to light brown color. Add ginger garlic paste, once the raw smell vanishes add chopped tomatoes. Cover and cook till the tomatoes are mushy. Add all the masala powder and fry for few minutes. Add Chicken pieces and 2 cups of water. Cover and cook for 10 mts. Chicken takes about 10 - 15 mts to cook. Once the chicken pieces are tender, add ground spinach paste. Let it cook for five minutes. Squeeze lemon juice to the chicken gravy and remove from heat. Mix thoroughly and leave it for 1o mts... Garnish with coriander leaves.

Serve it with roti or naan..

Kanda Poha (Aval Upma)

Kanda means Onion and of course u know poha (flattened rice). In Tamil it is called Aval Upma. Delicious...Kanda poha is a Maharastrian dish which is served as tiffin/Breakfast. Aval/Poha also has a historic story between Krishna and Kuselan. I am not going to historic details..Ever since i decided to participate in FIC-YELLOW, i am cooking many yellow color foods. U never realize it until u make them...

Ingredients:

2 Cups Poha (thick variety)
1 large onion chopped
2 green chillies
1 tsp turmeric powder
1 cup roasted peanuts
2 tbsp lemon juice
1 tsp chat masala
1 tsp mustard seeds
1 tsp cumin seeds
1 tbsp oil
salt to taste
1 tomato finely chopped
coriander leaves


Preparation:

Wash poha in cold water several times. Leave it in a strainer for 30 minutes. Add salt, turmeric powder and chat masala to poha. Mix well. The powders are added beforehand to avoid breakage of poha.

Heat oil in a pan, add mustard and cumin seeds. Once mustard splutters add onion and greenchillies. Fry for few minutes, add poha and mix thoroughly. Adjust salt. Cover and cook for 10 mts, stirring occasionally. Sprinkle some water if poha sticks to the bottom. Finally add chopped coriander, peanuts and lemon juice. Remove from heat. Leave it for couple of minutes for chemical reaction to occur!!!!.Just kidding...

Serve it with chopped tomatoes and Sev.


This is my contribution to FIC-YELLOW hosted by sunshinemom of TONGUTICKLERS.

Basundi

I have a sweet-tooth :)... where do i begin about basundi hmmmm.. One of my favourites!!! Whenever we go shopping in Casu chetti street(paris corner) in Chennai, my mom used to take me to Agarwal sweet shop. Its a tiny shop but there will be throng of people all the time. Anytime we go there, it will be full and we will never get a seat... We will order Basundi and samosa. Samosa will be hot and spicy and basundi will be heavenly!!! I have tried basundi in many places but that was nothing near Agarwal's taste!!

Loads of info about basundi isn't?. I wanted to try it at home. Finally I gathered all the ingredients... It takes lot of time but tasted very good!!! I am sending this to FIC-WHITE event which is a Brain child of Sunshinemom of Tongue ticklers, hosted by Lubna of Kitchen flavours.

Ingredients:

2 gal whole milk
6 tbsp condensed milk or as required
2 cup sugar or as required
1/4 tsp cardamom powder
few saffron strands
pistachio
almonds
cashew nuts

Preparation:

Heat milk in non-stick thick bottomed pan. let the heat be in medium. Keep stirring otherwise milk wil stick to the bottom. After few minutes, u can see a thin layer or Malai forming in the milk. Remove the malai with spoon and keep it in a bowl. Keep doing it till the milk reduces to half. Add sugar, condensed milk, cardamom powder and saffron strands and mix well. Adjust sugar according to ur taste. I made a powder using above mentioned nuts and nixed it with the milk to get thick consistency which is optional. U can also use custard powder to thicken the milk. Leave it slow heat for five minutes. Finally add malai which we collected earlier to the milk. Remove from heat. Add nuts and let it cool down. Leave it refrigerator for 6 hours or overnight..
Serve it with few strands of saffron and pistachios.

BhundGobi Mattar (Cabbage & Peas Poriyal)

BundGobi mattar is nothing but cabbage and peas dry curry.The main flavour enhancer in this recipe is ginger... the light sourness of cabbage is balanced by ginger flavour!!!!This goes well with chappathi!!!

Ingredients:

1 cabbage shredded
1 cup peas
1 onion
2 tbsp coriander powder
1 tsp redchilli powder
1/2 tsp turmeric powder
1/2 tsp curry powder
1 cup yogurt
salt to taste

Seasoning:

2 tbsp oil
1 tsp mustard seeds
1 tsp cumin seeds
1/2 tsp channa and urad dhal
1/2 piece ginger

Preparation:

Cut or shred the cabbage into small strips. I usually use frozen peas, u can use fresh peas also. Soak them in water for minimum 6 hours or overnight. Cook in a cooker for two whistles on medium heat.

Heat oil in a pan, add seasoning one by one in specified order. Once the ginger aroma comes out, add onion and fry till translucent. Add cabbage, cover and cook for 10 mts. keep stirring occasionally, sprinkle some water if its starts ticking at the bottom. Add cooked peas and fry for another minute.Add all the masala podi and sprinkle 2 tbsp water. once the raw smell of masala evaporates... add the beaten yogurt and mix well. Add salt, cover and cook for 10 mts.
The gravy should be dry so that it will be good for chappathi. This doesn't go well with rice!!!

Serve hot with chappathi!!!!

Sweet Potato Gulab Jamun (Ranga Alur Puli)

Sweet Potato known as yam or Sakkarai Valli Kizhangu( Tamil) . My mom used to make sweet potato balls with sweet potato which is very simple and easy to make. Last week I was in mood to make some sweet for my birthday. I was reading other Indian blogs to find interesting recipes. I found Sury's sweet potato dessert which is a Bengali sweet known as Ranga Alur Puli. I also found another version of same sweet from Mahanadi's blog!!!

I did make some slight changes to the recipe according my taste!!!!

Ingredients:

Jamun:

1 sweet potatoes

1 tbsp All purpose flour

1 pinch Baking powder

1 Ready Mix Gulab Jamun packet

2 tbsp ghee

Sugar Syrup:

1 cup sugar

1 cup water

1 tsp cardamom seeds

2 tbsp Chopped Almonds

few strands Saffron

Coconut Filling:

1 cup Shredded coconut

2 cups Milk

1 cup sugar

1 tsp Cardamom seeds

2 tbsp chopped Cashew nuts

2 tbsp chopped Almonds

Preparation:

Jamun:

Steam cook the sweet potato till soft, peel the skin and mash it to a smooth paste. Add ghee, flour, baking soda and jamun powder and mix well. Don't add water, moisture in the sweet potato will be enough to make tight dough. Keep aside for 30 minutes.

Filling:

Boil milk with sugar in medium heat. keep stirring, once it starts to thicken add coconut and other ingredients. Keep stirring it, till the milk evaporates and coconut mixture comes to a sticky consistency!!! Remove from heat, let it cool down.

Sugar syrup:

Boil water and sugar with other ingredients in medium heat. Once the sugar water forms syrup consistency ( One string), Remove from heat. (Don't over heat the sugar syrup)

Make small balls from the jamun dough. Make small dimple and fill it with coconut filling. close it on all the sides and make a ball. Prepare balls from rest of the dough and keep for deep frying.

Heat Oil in sauce pan, on medium heat. It should never be hot!!!. Drop the jamun balls and deep fry them for 7-10 mts. Keep rolling them in oil to get even color on all the sides!!!

Remove Jamuns, place them in a clean tissue to remove excess oil. Add these jamuns to sugar syrup. I left them in fridge about 6 hrs!!! I usually reheat in microwave before serving!!!

Please Leave Ur Valuable Comments!!!

Gobi masala (Cauliflower Curry)

Cauliflower is one of my favourite vegetable. Cauliflower is low in fat, high in dietary fibre and vitamin c. I love to make cauliflower fry and gravies, especially this gravy came out very well and tasted heavenly!!!!. My hubby told me that, this cauliflower gravy reminded him of Annapoorna ( A famous restaurant in Coimbatore) kurma!!!

Ingredients:

1 large cauliflower (florets)

3 tbsp cashew nut broken into pieces

6 flakes garlic

2" ginger piece(~10gms)

3 green chillies

1 large onion finely chopped

2 tomatoes chopped

2 tsp garam masala powder

1/2 tsp turmeric powder

1 tsp cumin powder

1 tbsp coriander powder

2 tbsp redchilli powder

1 tsp fennel seeds

1/2 cup beaten curd (yogurt)

41/2 cups water

salt to taste

Preparation:

In a bowl add 2 cups of water with 2 tsp of salt. Immerse cauliflower for about half an hour and drain.

Grind cashew nuts into paste adding little water from time to time. Separately grind ginger, garlic and green chillies into a paste.

Heat oil in a sauce pan for about 2 mts. Add fennel seeds and onions, fry till golden brown. Add ginger garlic paste, tomatoes, turmeric, coriander, cumin and chilli powders, 1/2 cup water and salt. cool till tomatoes are pulpy, stirring occasionally. Add curd and mix thoroughly. Fry till oil shows separately. Add cauliflower and 3 cups of water, cover and cook for 10 mts. Add cashew nut paste to the cauliflower mixture. Cover cook for 15 mts in medium heat. Garnish with coriander!!!

Serve hot with chappathi, naan or rice!!!

Note: U can reduce amount of redchilli powder and green chillies according to Ur taste.