Hot or cold Gulab Jamun can be consumed at all times and is relished by many people, not only in the southern India but across the country. The ingredients are milk solids and sugar mainly. Though readily available packed gulab jamun mix is there in the market, making them at home with your own choice of milk products has its own taste and sweetness.! It can be made with milk powder or milk solid known as “khoa” which is available in market.
COOKING TIME : 1 hour
NO OF sweets : 45 of Medium size
1. Khoa (unsweetend) : 250 grams
2. Maida ( Refined wheat flour) : 75 grams
3. Thick Curd : 1 tablespoon
4. Soda bi-carb ( Cooking soda ) : a pinch
5. Water : 0.25 Cup
6. Cashew and Pista : 25 no
7. Ghee (clarified butter) : 500 grams
INGREDIENTS FOR MAKING SUGAR SYRUP
1. Refined Sugar : 2.5 Cup ( 5oo grams )
2. WAter : 3 Cups ( 600 ml )
3. Rose Essence : 1.5 Teaspoon
Keep a bowl over medium flame and boil the sugar with water for 5 minutes and you will get one thread consistency. Remove from flame and remove the scum using a strainer. Add the Rose essence to it and keep it aside. Sieve the maida and the soda bi-carb and keep. In a bowl put the khoa and mash it with hands gently so that there are no hard lumps in it. Add the sieved maida with curd to the khoa and knead it gently. Keep the dough aside for 15 minutes.
Break the nuts into small pieces. Make round small balls out of the kneaded dough and place 3,4 chopped nuts in them. Take care to make smooth same size balls out of the dough. Keep a frying pan with ghee (clarified butter) over low flame and fry the balls 5 or 6 at a time. Fry the balls evenly by turning them gently. Take them out and put them in the hot sugar syrup. Keep them in the sugar syrup for an hour or two because it takes time for the fried balls to absorb the sugar syrup and become soft and sweet.
Tips : Cardamom powder or saffron can be replaced with Rose essence. If you plan to make Khoa at home, boil milk with fat for an hour over slow flame stirring constantly to get the final product of solid milk content called “khoa”.
Most of the non vegetarians relish a meal with mutton fry with potatoes. Any simple meal becomes a delicious one with this side dish of fried mutton with baby potatoes. This mutton fry is a good accompaniment for any rice based meal and it is easy to make too.
COOKING TIME: 40 minutes
1. Mutton : 500 grams
2. Baby potatoes : 200 grams
3. Shallots: 75 grams
4. Onion : 1 (50 grams)
5. Tomato : 2 (100 grams)
6. Ginger : 1.5″ piece one
7. Turmeric powder : 0.5 Teaspoon
8. Chili powder : 1.5 Teaspoon
9. Pepper powder : 0.5 Teaspoon
10. Cumin Powder : 0.5 Teaspoon
11. Aniseed : 0.5 Teaspoon
12. Curry leaves : 3 sprigs
13. Oil : 2 Tablespoon
14. Salt : 1 Teaspoon
15. Water : 1 Cup
Wash mutton pieces and peel the skin from baby potatoes. Chop the shallots, onions and tomatoes. Clean the ginger piece and mash it and keep aside. Keep a pressure cooker with oil over medium flame. First add aniseed and then curry leaves. Then put the chopped shallots, onion, tomatoes and ginger and saute. Finally add the mutton pieces along with Turmeric powder, Chili powder, Pepper powder, Cumin powder and salt. Close the lid and cook for 7 to 8 minutes adding a cup of water. Open the lid ( when it is cool) and add the baby potatoes and pressure cook again for another 5 minutes. Keep stirring the gravy without closing the lid over low flame till you get the dry mutton potato fry of your choice.
Any occasion and any time is suitable to have the snacks like Bajji, Bonda, Vada and Pakoda. Though “Bajji” is an oily dish, it is a filling snack which can be consumed along with either a cup of coffee or tea. One is sure to find them in every tea shop in any street in Tamil Nadu. Before the advent of the introduction of fast food items like noodles, burgers and pizzas, these tiffen items like vada, Bajji etc were made as evening snacks at households for the kids who returned from school.
SERVINGS : 5
COOKING TIME : 20 MINUTES
1. Bengal gram Flour ( Besan or kadalai maavu ) : 2 Cups ( 200 grams)
2. Rice Flour : 2 Tablespoon
3. Salt : 1 Teaspoon
4. Chili Powder : 2 Teaspoon
5. Asafoetida : 0.25 Teaspoon
6. Soda Bi-carb (Cooking soda ): A pinch
7. Water : 2 Cups ( 400 ml )
8. Oil ( any refined oil) : 1.5 Cup ( 300 ml)
9. Veg ( Raw Banana of “monthan variety “, Onion -1, Brinjal-2 , potato, other vegetables like g chili called Bajji chili and even bread slices are also used for making “Bajji”.
Take 2 or 3 vegetables of your choice. Potato, Onion and Raw Banana need their skin to be peeled. Chop them to medium size ( neither too thin nor too thick) slices and keep aside. Both asafoetida and salt can be added to the water. Use a sieve to clean up the gram flour and add Baking soda. Now mix the gram flour with chili powder and water to a smooth consistency. The batter should be like dosa batter. Heat up oil over high flame and dip the vegetable slices 3 or 4 at a time in the batter and slide into thehot oil. The sliced vegetables should be evenly coated with the batter. Turn the Bajji pieces to the otherside so that they are cooked evenly.
Tips : Drain the oil on the Bajji on tissue papers and serve it with Coconut chutney.