Baklava Recipe / How to Make Baklava / A Middle Eastern Dessert

Baklava

Ingredients
Fillo(Phyllo)Dough (9''x14'')-1 pck ( It has total 40 sheets)
Chopped Walnuts-2 cups
Prunes chopped-1 cup
( Its optional )
Cinnamon powder-1/2tsp
Cloves powder-2 pinch
Sugar-1/2cup
Melted butter-2 & 1/2 sticks
For Syrup
Sugar-1 & 1/2 cups
Water-1 cup
Honey-2 tbsp
Cloves- 4
Lemon juice-2tsp

Baklava

Baklava

Method
Powder walnuts,sugar ,cinnamon & cloves to a coarse powder,keep it aside.
Take a rectangle baking tray ,brush it up with butter,layer 10 sheets of fillo sheets brushing each with melted butter.Sprinkle half of the walnut mixture.
Place next 5 sheets brushed with butter, sprinkle the walnut mixture evenly and arrange the prunes on top if using.
Place next 5 sheets brushed with butter and sprinkle the filling.Lastly place 20 sheets brushed with butter.
Cut the baklava into squares pour the remaining butter on top evenly.
Bake this at 350 deg.F for 30 minutes or till its light brown colour on top.Cool the mixture.
Take a pan add the syrup ingredients & bring it to a boil.Simmer it for 5 minutes till its slightly thick.Strain the syrup pour this warm syrup evenly on top of the Baklava.
You can decorate the top with crushed nuts.
Cool it completely & serve them.

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Gulab Jamun Recipe / Gulab Jamun With Khoya Recipe / Gulab Jamoon Recipe / Khoya Gulab Jamoon Recipe / Gulab Jamun Recipe With Mawa

Gulab Jamun

Ingredients
Khoya/Mawa - 1 cup
( I have used homemade instant khoya, the recipe is HERE )
Maida / All purpose flour - 2 & 1/2 tbsp heaped
Milk - around 2 & 1/2 tbsp
Cooking soda - 1/8 tsp
Oil for deep frying
Ingredients for sugar syrup
Sugar - 1 & 1/2 cups
Water 1 & 1/2 cups
Cardamom crushed & powdered- 5
Rose essence - few drops
Method
Take water & sugar in a pan bring them to a boil. Cook till you get a sticky thin syrup it will not take much time. Don't wait for any string consistency.
Switch off the stove add the cardamom powder & rose essence, mix keep it aside.
Take a bowl add khoya crumble it. Now add the maida & cooking soda mix it well.
Sprinkle milk little by little to form a dough.
Knead it well to make sure the dough is soft & smooth.
Take a small portion of the dough roll out into small balls, make sure they are crack-free.
Heat oil in a pan in medium-low flame fry these balls in batches till light golden brown on all sides.
Remove & immediately drop into the warm sugar syrup.
Let it soak for 3 to 4 hours & serve chill or warm.
Note:
a) Make sure your dough is soft & smooth otherwise your jamuns will crack while frying.
b) While frying do not overcrowd, fry in batches.
c) Your sugar syrup should be always warm when dropping the hot jamuns.
d) Do not fry in high flame then the outside will brown fast & inside it will be uncooked.
e) You can use even store-bought khoya to make this recipe.
f) Always keep the dough & rolled out balls covered.
g) Add milk little by little to form a dough.

Version 2

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The making method is the same just the ingredient measurements are slightly different.

Khoya Gulab Jamun

Ingredients for the dough

Khoya

Maida / All purpose flour - 1/4 cup
Milk - around 1 tbsp add more if needed
Baking powder - 1/2 tsp
Oil for deep frying

How to make khoya

Heat a Kadai add 3 tsp of ghee, 1/2 cup milk and 1 cup milk powder, in low flame keep mixing till the mixture becomes thick. The mixture will look like soft lump-free play dough. Keep in the fridge for 30 minutes and then crumble them to use.

Ingredients for sugar syrup

Sugar - 2 cups
Water - 2 cups
Cardamom crushed & powdered - 1/2 tsp

Rose essence - few drops 

Lemon juice few drops ( optional, this helps the syrup not getting crystalizing)

Mawa Gulab Jamun

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Bhutte Ka Kees Recipe / Bhutte Ki Kees Recipe / Grated Corn Snack Recipe - A Street Food From Indore

Bhutte Ka Kees

Tempering Ingredients
Oil - 2 tsp
Ghee - 1 tsp
Jeera / Cumin - 1/4 tsp
Mustard - 1/2 tsp
Hing - less than 1/8 tsp
Other ingredients
Sweet corn -1
( Finely grated,it measured 1/2 cup)
Milk - 1/4 cup

Chopped green chillies - 1
Grated ginger - 1/2 tsp
Salt to taste
Turmeric powder - 1/4 tsp
Red chilly powder - 1/4 tsp
Grated coconut - 1/2 tbsp
Chopped coriander leaves - 1/2 tsp
Lemon juice - 1/4 tsp
Method
Finely grate the corn using a grater & keep it aside.
Heat oil & ghee in a pan add the tempering ingredients.
Now add the chopped green chilly & grated ginger fry for a minute.
Add the grated corn, in medium low flame fry till raw smell has disappeared.
Add the turmeric,red chilly powder & salt give a quick mix,pour the milk.
Cover it with a lid & cook till milk has evaporated.Remove the lid saute for a minute.
Switch off the stove add grated coconut,lemon juice,coriander leaves,mix well.
Serve it as a teatime snack.

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Mullu Murukku Recipe / Mullu Thenguzhal Recipe / Magizhampoo Murukku Recipe

Mullu Murukku

Ingredients
Rice flour -3 cups
(I used the store bought)
Channa dal - 1/4 cup
Yellow moongh dal / Pasi paruppu -1/2 cup
Channa dal - 1/4 cup
Salt to taste -approximatly1 & 1/2 tsp
Melted butter - 2 tbsp
Red chilly powder-1/2 tsp
Jeera/Cumin seeds-1& 1/2 tsp
Sesame seeds -1tsp
Hing-1/4tsp
Water required amount
Oil-to deep fry
Method
Dry roast moongh dal & channa dal separately till nice aroma comes out.Do not fry till brown.
Cool & powder both to a very fine powder.
Take a wide bowl add all the above mentioned ingredients.
Pour water little by little & form into a soft pliable dough.
Fill the dough into the murukku press with one star disc.
Heat oil in a pan press the dough into the oil in circular motion.
Deep fry till light golden brown & crisp on all sides in medium high flame.
Remove them on a kitchen paper for excess oil to get absorbed.
Cool & store them in an air tight container.

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Jhangri Recipe / Jangri Recipe / Jangiri Recipe / Imarti Recipe - A Diwali Sweet

Jangri

Yields: 35
Ingredients for the batter
Whole urad dal - 1 cup
Corn starch - 1 tsp heaped
Salt a pinch
Orange food colour little
Sugar syrup
Sugar -3 & 1/2 cups
Water - 2 & 1/2 cups
Crushed cardamom - 4
Rose essence - few drops
Orange food colour -little
Other ingredients
Oil to deep fry

Jhangiri

Method
Wash whole urad dal for 2 to 3 times & soak in water for 2 hours.
Drain the water add the dal to a wet grinder.You can use a mixi but i prefer wet grinder.
Grind the dal to a very smooth fluffy batter by sprinkling water little by little in intervals.
Take a bowl of water drop some batter into the water if the ball floats on top then this is the right consistency.
Remove the batter into a bowl add a pinch of salt,food colour & corn starch,mix it well.
Fill this batter into a zip lock bag & make a small hole in one corner of the bag.

Jhangiri

Take sugar & water in a vessel boil this till it reaches to a 1/2 string sticky consistency.
Switch off the flame add the colour,essence & crushed cardamom powder.
Heat oil in wide pan in medium heat pipe out the batter directly into the oil to form a flower patter.
Deep fry both sides till crisp,remove & dip them into the warm syrup.
Place it immersed for couple more minutes & remove.
Your Jhangri is ready to eat!

Notes:
a) Wash urad dal 2 to 3 times to get rid of the smell.Otherwise when you eat the Jangiri it will have a raw smell.
b) Always grind the batter in wet grinder.Add water little by little in intervals.
c) While frying make sure the oil is in medium heat.
d) After couple batches if your sugar syrup thickens to get back to the right consistency  add some hot water give a boil and switch off.
e) Some add rice flour instead of corn flour/corn starch.

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Pumpkin Molagootal Recipe / Parangikai Molagootal Recipe / Mathan Molagootal Recipe

Pumpkin Molagootal

Ingredients for grinding
Grated coconut - 1/4 cup
Jeera/Cumin - 1/2 tsp
Whole black pepper - 4
Urad dal - 1 tsp heaped
Red chillies - 2
(Roast urad dal & red chillies in few drops of coconut oil till golden brown.Cool & then grind with above ingredients to a smooth paste)
Tempering
Coconut oil - 1 tbsp
Mustard - 1tsp
Curry leaves
Red chilly - 2
Other ingredients
Cubed Red pumpkin/Mathan/Parangikai - 2 cups
Salt to taste
Turmeric powder - 1/2 tsp
Yellow moongh dal - 1/2 cup

Pumpkin Molagootal

Method
Cook yellow moongh dal in water till just soft in a pressure cooker or in open pan.
Cook pumpkin with little salt & turmeric powder till soft but still holds the shape of the vegetable.
Heat few drops of coconut oil in a pan roast urad dal & red chillies till golden brown.
Take a mixi jar add the above mentioned ingredients under grinding.Add little water & grind to a thick paste.
Now add the cooked dal & ground paste to the cooked pumpkin.
Mix well make sure everything is well combined & give a boil.
Heat oil in a pan & temper it with above ingredients.
Pour the tempering into the dal mixture.
Mix & best served with plain rice.

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Mango Peanut Chutney / Peanut Mango Chutney / Palli Mamidikaya Chutney Recipe

An easy & quick chutney for rice or dosa

Mango Peanut Chutney

Ingredients
Chopped raw mango -1 cup
Slightly roasted peanuts-1/4 cup
Salt to taste
Tempering
Oil-1tsp
Methi seeds-5
Jeera/Cumin-1/4tsp
Urad dal,Channa dal & Mustard-each 1/8tsp
Curry leaves few
Red chillies-1
Method
Blend mango,peanut & salt to a smooth paste.
Heat oil in a pan & temper it with above ingredients.
Pour this tempering into the ground chutney,mix & serve with Rice /Idly or Dosa.

Note:
Green chillies can be added while grinding ( optional )

Courtesy: Mrs.Vah Chef

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Idli Recipe / Soft Idli Recipe - A South Indian Breakfast

Idli

Ingredients

Idly rice-4 cups
Urad dal-3/4 cup
Methi / Fenugreek seeds-1tsp
Poha/Aval/Beaten rice-1tbsp
Sago/Sabudana/ Javarisi-1tbsp
Cooked rice-1tbsp
Salt to taste

Method

Soak rice,methi,cooked rice,aval & sago together & urad dal separately for 4 hrs.
Drain water from urad dal,grind dal till its a light fluffy batter by adding water little by little.keep it aside.
Same way drain out water from rice,grind rice to a smooth batter,make sure your batter is not too thick or too thin.add water little by little while grinding.
Mix both the batters add salt,mix gently till its well combined, leave it to ferment overnight.
Next day grease the idly plates & pour a ladle of batter.
Steam it till cooked may be 10 minutes.
Switch off the stove let the Idlis cool,dip a spoon in water & gently remove the idlis from the plate.
Serve them with chutney or sambar.

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