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Tuesday, February 25, 2020

Kala Jamun Recipe / How to Make Kala Jamun / Kalo Jaam Recipe / Kala Jamoon Recipe


imags of Kala Jamun Recipe / How to Make Kala Jamun / Kalo Jaam Recipe / Kala Jamoon Recipe
Kala Jamun
Ingredients for Jamun
Grated unsweetened Khoya/Mawa - 1 cup
( I used the store bought)
Maida/All purpose flour - 3 tbsp
Cooking soda - 1/8 tsp
Milk as needed to make a soft dough ( around 3 tbsp)
Yellow food colour - a pinch
Cardamom powder - a generous pinch
Oil/Ghee to deep fry
Filling
Chopped almonds - 1tbsp
Chopped pistachio - 1 tbsp
( Mix both the nuts together in a bowl)
For sugar syrup
Sugar - 1 & 1/2 cup
Water - 1 & 1/2 cup
Cardamom crushed - 6
Rose essence few drops  ( optional)
(Take a pan add water and sugar in low flame boil till you get a 1/2 string consistency syrup or slightly sticky consistency syrup.Add the cardamom powder and rose essence mix and switch off the stove.Your sugar syrup is ready keep it aside)
Method
Take a bowl add the khoya,maida,cooking soda and food colour mix.
Now slowly add milk little by little and gently mix to form a soft dough.Make sure they are crack free and very smooth soft dough.
Divide the dough in equal size balls,take a ball press it with your palm and place some nuts in the middle.Close it and shape it into any shape you wish.
Heat oil and ghee in a pan when medium hot slide these jamuns into the ghee/oil mixture and in medium low  flame deep fry till its light brown.
Remove the jamuns on a kitchen paper,repeat the same with the remaining jamuns.
Deep fry in batches the 2nd time till they reach to a very dark brown colour.
Add these jamuns to the warm sugar syrup and leave it for 2 hour.
Kala Jamuns are ready to serve!

Note:
1. Dough should be a soft and smooth without any cracks.
2.While frying keep rotating the balls for even browning.
3.Kala jamoons are fried 2 times to get the dark brown colour.
4.Ghee gives a nice flavour to your jamoons so don't skip in adding few drops to the oil while frying.
5.Temperature of the oil should not be piping hot otherwise they will brown fast and the inside will be uncooked.Deep fry in medium low/high temperature.
6.Do not over crowd the kadai, fry the jamuns in batches.
7.Soak the jamuns in syrup till they doubles in size then serve.

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Thursday, February 20, 2020

Kollu Idli / Horsegram Idli - South Indian Breakfast Recipes

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Kollu Idli / Horse Gram Idli

Ingredients
Kollu / Horsegram - 1 cup
Idli Rice - 1 cup
Urad dal - 1/2 cup
Fenugreek seeds/Methi seeds - 1/4 tsp
Salt to taste
Method
Wash & soak rice and methi in enough water and soak kollu separately for 6 hrs.
Wash & soak urad dal in another bowl for 3 hours.
Kollu takes longer time to soak,so today i soaked everything overnight and ground it in the morning.
Drain out excess water from the urad dal,add it to the grinder & grind for at least 20 minutes.
Sprinkle water in intervals till you get a light & nice fluffy batter.Transfer to a wide bowl.
Same way grind the rice,kollu and methi for at least 20 minutes to a smooth batter.The batter should be little thicker than urad dal batter.
Sometimes i grind kollu first as its little hard to grind,once it break up then i add the rice and grind everything together.
Transfer to the urad dal batter,add salt mix everything well.
Cover & leave it to ferment for at least 8 hours.
Beat the batter well before making idli.
Grease idli plates pour some batter into the plate and steam till done.
Best served with any spicy chutney!

Note:
a) If making Idli do not dilute the batter,just beat the batter & steam them in greased idly plates.
b) If making dosa then dilute the batter to a semi thick batter.
c) This batter will ferment fast so do not grind in huge quantity and store it in fridge as we do for regular Idli/Dosa batter.

With the same above batter i made crispy Kollu Paniyaram / Kollu Kuzhi Paniyaram / Kollu Kuli Paniyaram
images of Kollu Paniyaram / Kollu Kuzhi Paniyaram / Kollu Kuli Paniyaram
Kollu Paniyaram
Ingredients and Method
Heat some oil and temper it with mustard and urad dal.
Add chopped onion,green chillies and curry leaves fry till light brown.Switch off the stove and add grated coconut.Add salt if needed add this into the needed kollu idli batter and mix.
Pour oil into the paniyaram pan add a ladle of the prepared batter into the holes.
In medium high flame cook till both sides are crisp and cooked well inside.
Enjoy with any chutney you like.

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Saturday, February 15, 2020

Mushroom Pepper Fry / Pepper Mushroom Fry / Kalan Milagu Varuval

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Mushroom Pepper Fry
Ingredients to be powdered
Whole pepper - 1 tsp ( heaped)
Jeera/Cumin seeds - 1/2 tsp
Fennel seeds - 1/2 tsp
( Powder these ingredients to a semi smooth powder)
Tempering
Oil - 1 tbsp
Cinnamon - 1 small stick
Red chillies - 4
Other ingredients
Button mushrooms - 20
( cut into cubes)
Chopped onion - a handful
Ginger/Garlic paste - 1 tsp
Cubed coloured capsicum - 1/2 cup
Curry and coriander leaves few
Salt to taste
Turmeric powder - 1/2 tsp

images of Mushroom Pepper Fry / Pepper Mushroom Fry / Kalan Milagu Varuval

Method
Heat oil in a kadai add cinnamon stick and red chillies saute.
Add onions and few curry leaves fry till raw small has disappeared,add ginger/garlic paste and fry for few more minutes.Add coloured capsicum and toss well.
Increase the flame to high and add the mushrooms and mix well.
Add salt,turmeric powder and the powdered masala toss well till mushrooms are cooked and dry.
Switch off the stove garnish with curry & coriander leaves.
Best served as a side dish for Roti or Rice.


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Tuesday, February 11, 2020

Neer Dosa / How to make Neer Dosa / Traditional Mangalorean Neer Dosa Recipe

images of Neer Dosa / How to make Neer Dosa / Traditional Mangalorean Neer Dosa Recipe
Neer Dosa
Ingredients
Sona masoori rice / Raw rice - 1 cup
Salt to taste
Fresh grated coconut - 1 tbsp


images of Neer Dosa / How to make Neer Dosa / Traditional Mangalorean Neer Dosa Recipe
Neer Dosa
Method
Wash rice 2 times,pour fresh water and soak it for 4 hours.I soaked it overnight as i was making it in the morning for breakfast.
Add the soaked rice and coconut in a blender pour water and grind it to a fine smooth batter.
Add salt and water as needed to dilute.The batter must look like a thin rawa dosa consistency.
Heat a iron tawa, grease it slightly pour the batter and swirl to spread the batter.Cover it with a lid and cook.Fold and remove,do not stack the dosas as they will stick together.
Enjoy these hot dosas with chutney or any side dish you like.

Note:
a) Always use an iron tawa and must be hot each time you pour the batter.
b) Make sure your batter is very thin for best result.
c) Cook only one side do not flip like the regular dosa.
d) Pour the batter like you make the rawa dosa from outer to inside,these will not have a perfect round shaped dosa.
e) Some add a teaspoon of onion while grinding the batter for extra taste.
f) Fermentation is not needed for this dosa.
g) Each time mix the batter and pour the dosa,the rice particles tend to settle at the bottom.


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Wednesday, February 5, 2020

Crackling Spinach / How to Make Crackling Spinach - Chinese Recipes

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Crackling Spinach
Ingredients
Spinach - 1 small bunch
( I have used baby spinach )
Salt to taste
Sugar - 1/2 tsp
Red chillies - 2
Sesame seeds - 1 tsp
Chopped garlic - 2
Oil to deep fry

images of Crackling Spinach / How to Make Crackling Spinach - Chinese Recipes

Method
Dry roast sesame seeds till they change colour and keep it aside.
Put the red chillies and sugar into a mortar and crush,keep it aside.
Wash the spinach remove stems use only the leaves, pat dry well to remove water and shred it to thin strips.
Heat oil in a pan and deep fry shredded spinach in batches in medium high flame till crisp.Mix in between for even frying.Remove it on a kitchen paper.
In the same oil add the chopped garlic fry till light brown and remove it on a kitchen paper.
Take a wide bowl add the fried spinach,garlic,salt,toasted sesame seeds,crushed red chillies and sugar,gently mix or toss till well combined.
Serve this immediately as a starter or as a side to any Chinese/Indo Chinese main dish.


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