Gulab Jamun

Ingredients (for making 20 to 25 gulab jamuns)

• 3 cups sugar (for making syrup)
• A few saffron strands (preferable though optional)
• 2 cups (around 250 grams) of grated Hariali mava (also called khoya)- it is a special kind of mava called Hariali mawa or Chikna mava, bit yellowish in color and is loose and sticky.
• 5 tablespoons plain flour (maida)
• Pinch of baking soda
• 1/4 teaspoon cardamom powder
• Pure ghee or vanaspati for deep frying

Method

1. In a large pan, dissolve the sugar in 1 and 1/2 cups of water and bring it to boil.
2. Simmer over a slow flame till the syrup is of one string consistency.
3. Remove impurities that may float on top of the syrup.
4. Add saffron strands and keep the syrup warm.
5. Now for gulab jamuns, in a bowl, place khoya, flour (maida), pinch of baking soda and cardamom powder and mix them well. Knead to a firm dough. Do not use water at all.
6. Divide this dough into 20 to 25 equal portions (depending on the desired size) and roll each one of them into round shape. Ensure not to have cracks on the surface of the rolled rounds. It is a prerequisite for gulab jamuns not to crack while frying.
7. Refrigerate for 10 to 15 minutes.
8. Deep fry in ghee over a slow flame till the jamuns are golden brown in color (it will take around 10 to 12 minutes).
9. Drain and immerse in the warm sugar syrup. Soak for 30 minutes.
10. Preferably, serve them hot.

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Lady Finger with Potato

Lady Finger (ladyfinger or okra) with Potato

Ingredients

• 1 potato
• 250 grams lady fingers
• 1 tomato
• 1 table spoon edible oil
• 1 teaspoon turmeric
• 1 teaspoon red chili powder
• 1 pinch cumin seeds
• Salt to taste
• Coriander leaves

Method

• Cut potato into cubes and lady fingers into small pieces.
• Pour one table spoon oil in a frying pan. Heat it.
• Add cumin seeds after oil is well heated. Fry till they are golden brown.
• Add potato cubes and pieces of lady fingers.
• Add the turmeric, red chili powder and salt.
• Stir and mix well and cover with a lid.
• Cook on low flame and stir intermittently.
• After five minutes, beat tomato in mixer and add it (or you can cut tomato into small pieces and add them).
• Cook till the oil starts coming out. Turn off the heat.
• Garnish with coriander leaves.
• Eat with chapatis or rotis.

For recipes of exotic dishes, refer: (Recipes: Exotic) http://tastetherecipes.blogspot.com/
For designer jewelry, refer: (Jewelry Design) http://thejewellerydesigner.blogspot.com/
For other Home Tips refer: (Home Page for All Home Tips) http://home-tips-tricks.blogspot.com/

Lady Finger (Ladyfinger)

Lady Finger (Okra): Quick and Easy

Ingredients

• 250 grams lady fingers
• 1 or 2 green chillies
• 1 table spoon edible oil
• 1 pinch mustard
• 1 pinch urad dal (optional)
• Few curry leaves (optional)
• 1/2 teaspoon lemon juice
• 1 onion
• Salt to taste

Method

1. Chop the onion and chillies into small pieces.
2. Cut lady fingers into small pieces.
3. Take a frying pan and pour the edible oil and heat it.
4. Add urad dal (optional) and mustard and let it crackle.
5. Add chilly, curry leaves (optional) and let it crackle too.
6. Add onions and saute till the onions turn soft and light brown.
7. Put lady fingers in. Saute at regular intervals. Sprinkle very little (almost negligible)water and keep cooking.
8. If the lady fingers are too sticky, add lemon juice.
9. After the lady fingers are nearly cooked, add the salt and saute.
10. Eat with chapatis or rotis.

For recipes of exotic dishes, refer: (Recipes: Exotic) http://tastetherecipes.blogspot.com/
For designer jewelry, refer: (Jewelry Design) http://thejewellerydesigner.blogspot.com/
For other Home Tips refer: (Home Page for All Home Tips) http://home-tips-tricks.blogspot.com/

Sooji Halwa (Sooji Sheera)

Ingredients

• 1/2 cup sooji (rawa)
• 3/4 cup sugar
• 1/4 cup unsalted butter
• 1 cup milk
• 1/2 cup water
• 1/4 tea spoon cardamom powder
• Chopped almonds for garnishing

Method

1. Roast sooji in a large container in unsalted butter till it turns golden brown. Reduce the heat to minimum.
2. Mix water and milk in a separate container and boil it.
3. Pour this mixture over the roasted sooji and stir. Cover it.
4. Allow to cook for 3 to 4 minutes and stir from time to time.
5. Once cooked, add sugar and mix thoroughly.
6. Sugar will dissolve. Continue to stir for 5 more minutes.
7. Add cardamom powder and mix well.
8. Transfer this to a serving bowl and garnish with chopped almonds.

For recipes of exotic dishes, refer: (Recipes: Exotic) http://tastetherecipes.blogspot.com/
For designer jewelry, refer: (Jewelry Design) http://thejewellerydesigner.blogspot.com/
For other Home Tips refer: (Home Page for All Home Tips) http://home-tips-tricks.blogspot.com/

Methi Baigan (Methi Brinjal)

Ingredients

• 1/2 bunch fenugreek leaves (methi leaves)
• 3 small brinjals (baigans or eggplant)
• 4 flakes of garlic (cut into small pieces)
• 1 tea spoon sesame seeds
• 1/2 tea spoon mustard seeds
• 1/2 tea spoon (or as per taste) red chili powder
• 1/2 tea spoon turmeric powder
• 1 tea spoon coriander powder
• 2 table spoon edible oil
• Salt to taste
• 1 pinch sugar

Method

1. Cut brinjal into pieces.
2. Wash methi leaves thoroughly, cut roughly and keep aside.
3. Heat edible oil in a pan.
4. Put in mustard seeds. When they splutter, add garlic pieces and sesame seeds. Put in brinjal pieces. Add chili powder and turmeric powder. Stir fry. Add coriander powder.
5. Cover the pan and cook for two minutes on medium flame. Cook till brinjals become tender.
6. Remove the cover and add the chopped methi (fenugreek) leaves.
7. Stir fry. Add salt and sugar. Stir fry till it is cooked. Do not cover in order to retain the green color of methi.
8. Serve hot with rotis.

For recipes of exotic dishes, refer: (Recipes: Exotic) http://tastetherecipes.blogspot.com/
For designer jewelry, refer: (Jewelry Design) http://thejewellerydesigner.blogspot.com/
For other Home Tips refer: (Home Page for All Home Tips) http://home-tips-tricks.blogspot.com/

Masala Cauliflower (Gobi Masala)

Ingredients

• Cauliflower- 1 big
• Yogurt- 1/2 cup (beaten)
• Tomatoes- 2 (medium sized) peeled and chopped finely
• Edible oil- 3 table spoon
• Edible oil for frying
• Salt to taste
• Coriander leaves- finely cut 1/2 cup
• Onions- 2 big (grated)
• Grind together: ginger- 1 inch piece, garlic- 10 flakes, green chillies- 2, chili powder- 1 tea spoon, turmeric powder- 1/2 tsp, cumin powder- 1/2 tea spoon
• Make a paste of: cashew nuts- 10, poppy seeds (roasted)- 1 table spoon

Method


1. Cut cauliflower into florets.
2. Mix 4 cups of hot water and 2 tea spoons of salt in a bowl. Immerse cauliflower for about 1/2 an hour and drain it.
3. Deep fry the cauliflower florets and keep aside.
4. Grind masala to paste and keep aside.
5. Heat oil. Fry the grated onions in it till golden brown.
6. Add the paste of masala and fry in a medium flame till oil separates from it.
7. Add cut tomatoes, 1/4 cup of water and salt. Cook till tomatoes are pulpy.
8. Add 1 table spoon of yogurt. Stir fry till the yogurt is well blended. Add remaining yogurt in the same way, one table spoon at a time till all is used.
9. Stir and fry. add the paste of cashew nuts and poppy seeds. fry till the oil separates.
10. Add cauliflower florets, fry for few minutes turning on all sides to coat with masala. Add little water if needed.
11. Cook till the gravy turns fairly thick.
12. Garnish with coriander leaves.
13. Serve hot with rotis or nans.






For recipes of exotic dishes, refer: (Recipes: Exotic) http://tastetherecipes.blogspot.com/
For designer jewelry, refer: (Jewelry Design) http://thejewellerydesigner.blogspot.com/

Batata Wada

Batata Vada or Potato Wada: The easy Way

Ingredients (for 4 to 6 wadas depending on size)

• Edible oil (for deep frying of wadas) as required
• Besan (gram flour) 1 cup
• Potatoes (large, boiled, soft and peeled) 2
• Onion (chopped finely) 1
• Clove of garlic (cut to very fine pieces) 4 to 6
• Green chilies (mashed or cut into very fine pieces) 2
• Coriander leaves (green, finely chopped) 2 to 3 strands
• Turmeric 1/4 tea spoon
• Red chili powder 1 table spoon
• Salt to taste
• Sugar as required
• Tomato ketchup or any other chutney

Method

1. Mash the peeled potatoes. Add to it the chopped onion, finely cut or mashed green chilies, finely cut coriander leaves and cut garlics. Add salt and sugar to taste. Mix this very well. (alternatively, take 1 tea spoon oil, heat it and add mustard seeds. When they start spluttering, add onion, green chilies and garlic. Fry for sometime. Add the mashed potatoes, salt, sugar, finely chopped coriander leaves and mix very well. Remove from the stove).
2. Make the balls of required size (suggested size: medium) from this potato mixture.
3. In a bowl, take besan (gram flour). Add red chili powder, turmeric powder and salt. Add water and make a paste of medium viscosity (slightly on thicker side).
4. Heat oil in a deep pan. Take a ball of potato mixture, dip it in besan paste and fry it in oil till it turns light brown in color. Take it out in a serving bowl. Do it for all the potato balls.
5. Eat the potato wadas with tomato ketchup or any other chutney of your choice.

For recipes of exotic dishes, refer: (Recipes: Exotic) http://tastetherecipes.blogspot.com/
For designer jewelry, refer: (Jewelry Design) http://thejewellerydesigner.blogspot.com/

Egg Curry

Tasty Egg Cury

Ingredients

• Eggs (hard boiled, shell removed and cut each egg into 2 equal pieces)- 4
• Onion (large, thinly sliced)- 1
• Onion (large, chopped)- 1
• Tomato (medium size, chopped)- 1
• Edible oil- 5 to 6 table spoons
• Ginger- 1 and 1/2 inch
• Garlic- 6 to 8 flakes
• Coconut (grated)- 1/2 cup
• Red chili powder- 1 tea spoon
• Garam masala powder- 1 tea spoon
• Turmeric powder- 1/2 tea spoon
• Salt- to taste
• Sugar- to taste
• Cilantro- for garnishing

Method

1. Heat 2 table spoons of oil in a pan for a minute.
2. add sliced onion, ginger and garlic.
3. Fry till onions are cooked and transparent.
4. Add coconut and continue to fry till coconut becomes light brown.
5. Swich off the heat.
6. Add garam masala and red chili powder.
7. Make a fine paste of all this in a mixer using water as per requirement.
8. Heat remaining oil in a frying pan and add chopped onions. Fry till onions are pale brown.
9. Add the paste (coconut, ginger, garlic, garam masala and chili powder. Mix and stir.
10. Add tomatoes, sugar and salt. Stir fry for a minute.
11. Add 1/2 cup water and cok till totatoes are pulpy and oil is separated.
12. Add more water if required for maintaining consistency of gravy.
13. In this gravy, add eggs and cook for 2 to 3 minutes adding water if required.
14. Allow to boiled for a minute and switch off heat.
15. Transfer to a serving bowl and garnish with cilantro.

For recipes of exotic dishes, refer: (Recipes: Exotic) http://tastetherecipes.blogspot.com/
For designer jewelry, refer: (Jewelry Design) http://thejewellerydesigner.blogspot.com/

Jeera Rice

Ingredients

• Basmati Rice- 1 cup
• Cumin seeds- 1 and 1/2 tea spoon
• Edible oil- 2 table spoons
• Bay leaves- 2
• Salt- to taste
• Sugar- to taste
• Cilantro- for garnishing

Method

1. Wash and drain Basmati rice.
2. In a cooker, put oil and heat.
3. Add cumin seeds and bay leaves and stir for few seconds.
4. Add salt and sugar.
5. Add rice and contnue frying for a minute or two.
6. Pour 2 cups of hot water. Stir and mix. Taste the water to ascertain the salt level.
7. Close the lid of the cooker and after one whistle of cooker, immediately switch off the heat. Allow to cool. Open the lid and transfer to a serving bowl. Garnish with cilantro.

For recipes of exotic dishes, refer: (Recipes: Exotic) http://tastetherecipes.blogspot.com/
For designer jewelry, refer: (Jewelry Design) http://thejewellerydesigner.blogspot.com/

Tomato Pulao

Instant Tomato Pulao

Ingredients

• Basmati Rice- 1 cup
• Large onion- 1
• Tomato (medium size)- 4
• Cumin seeds- 1/2 tea spoon
• Cashew nuts- 2 table spoons
• Cloves of garlic- 8
• Ginger- 1 and 1/2 inch
• Green chili- 1
• Fresh or dry coconut (grated)- 1/2 cup
• Edible oil- 1/4 cup
• Butter- 1 table spoon
• Cinnamon- 2 sticks
• Large cardamom- 1
• Cloves- 4
• Bay leaves- 3
• Salt- to taste
• Sugar- to taste
• Cilantro- for garnishing

Method

1. Make a paste of coconut, ginger, chili and garlic in a mixer.
2. Chop onion.
3. Wash and drain Basmati rice.
4. In a cooker, put oil and heat.
5. Add cumin seeds, bay leaves, cinnamon, cardamom, cloves and stir for few seconds.
6. Add chopped onion. Stir fry till brown.
7. Add coconut ginger garlic paste to it and stir fry.
8. Add chopped tomatoes and stir fry.
9. Add salt and sugar.
10. Add cashew nuts and continue frying.
11. Add rice and contnue frying.
12. Pour 2 cups of hot water. Stir and mix. Taste the water to ascertain the salt level.
    Add butter and mix.
13. Close the lid of the cooker and after one whistle of cooker, immediately switch off the heat.
    Allow to cool. Open the lid and transfer to a serving bowl. Garnish with cilantro.

For recipes of exotic dishes, refer: (Recipes: Exotic) http://tastetherecipes.blogspot.com/
For designer jewelry, refer: (Jewelry Design) http://thejewellerydesigner.blogspot.com/

Mixed Vegetable Pulao

Zatpat Pulao

Ingredients

• Basmati Rice- 1 cup
• Large onion- 1
• Mixed vegetables (green peas, carrots, cauli flower, diced potatoes, french beans etc)- 1 and 1/2 cup
• Cumin seeds- 1/2 tea spoon
• Cashew nuts- 2 table spoons
• Cloves of garlic- 8
• Ginger- 1 and 1/2 inch
• Green chili- 1
• Edible oil- 1/4 cup
• Butter- 1 table spoon
• Cinnamon- 2 sticks
• Green cardamom- 4
• Large cardamom- 2 to 3
• Cloves- 4
• Bay leaves- 3
• Salt- to taste
• Sugar- to taste
• Cilantro- for garnishing

Method

1. Make a paste of ginger, chili and garlic in a mixer.
2. Chop onion.
3. Wash and drain Basmati rice.
4. In a cooker, put oil and heat.
5. Add cumin seeds, bay leaves, cinnamon, cardamom (green and large), cloves and stir for few seconds.
6. Add chopped onion. Stir fry till brown.
7. Add ginger garlic paste to it and stir fry.
8. Add all the vegetables and stir fry.
9. Add salt and sugar.
10. Add cashew nuts and continue frying.
11. Add rice and contnue frying.
12. Pour 2 cups of hot water. Stir and mix. Taste the water to ascertain the salt level.
13. Add butter and mix.
14. Close the lid of the cooker and after one whistle of cooker, immediately switch off the heat.
15. Allow to cool. Open the lid and transfer to a serving bowl. Garnish with cilantro.

For recipes of exotic dishes, refer: (Recipes: Exotic) http://tastetherecipes.blogspot.com/
For designer jewelry, refer: (Jewelry Design) http://thejewellerydesigner.blogspot.com/

Peas Paneer Masala

Ingredients

• Paneer (cubes)- 1 cup
• Green peas- 1 cup
• Toomatoes (medium size)- 3
• Green chili- 1 to 2 as per taste
• Red chili powder- 1 tea spoon
• Ginger- 1 inch
• Garam masala- 1 tea spooon
• Edible oil for frying paneer
• Edible oil (for gravy)- 2 to 3 table spoons
• Yogurt (beaten)- 1/3 cup
• Turmeric- 1/2 tea spoon
• Hing- 1/4 tea spoon
• Cumin seeds- 1 tea spoon
• Coriander powder- 2 tea spoons
• Cornstarch- 1 table spoon
• Bay leaves- 2
• Cilantro- for garnishing
• Sugar- as required
• Salt- to taste

Method

1. Deep-fry the paneer (cottage cheese) on low-medium heat until the paneer has a little golden- brown color. Set aside.
2. Blend tomatoes, green chilly and ginger to make a puree.
3. Heat the oil in a saucepan. Test the heat by adding one cumin seed to oil; if seed cracks right away, oil is ready.
4. Add hing and cumin seeds.
5. After the cumin seeds crack, add the tomato puree, coriander powder, turmeric, red chili powder and bay leaves.
6. Cook for about 4 minutes on medium heat.Tomato mixture will start to leave the oil and will reduce to about half in quantity.
7. Add the whipped yogurt into the gravy. Stir occasionally for about 3 minutes on medium heat.
8. To thicken the gravy, dissolve the cornstarch in 3 tablespoons of water and add to the gravy. Add salt.
9. Add the green peas and paneer. Let it cook for a few minutes until the peas are tender.
10. Add the garam masala and cilantro. Add a little sugar if the gravy is sour.

Note: Recipe to make paneer is given in the post placed just below this post.

Paneer

Make Paneer at Home Rather Than Buying

Ingredients

Milk 1/2 gallon (approximately 2 liters)
Vinegar 1/4 cup

Method

1. Boil 1/2 gallon milk.
2. Mix ¼ cup vinegar with ¾ cup water to make a 1 cup mixture.
3. Add this mixture to the boiling milk.
4. The milk solid and whey water will separate.
5. Strain it to a muslin/thin cotton cloth and tie it up. Drain all the whey water.
6. Rinse the paneer under cold water to remove traces of vinegar.
7. Open up the cloth and knead the paneer to remove any lumps.
8. Tie up the muslin cloth tightly and keep a weight on this to drain the remaining water for about 2 hours.
9. Paneer is ready.

Peas Pulao (Pea Rice)

No Frill Peas Rice

Ingredients
(For two persons)

• 2 table spoons refined oil/ghee
• 1 large onion finely chopped
• 1 cup fresh green peas
• 1 cup Basmati rice (a long grain Indian rice)
• 3 cups water
• 1/2 table spoon turmeric powder
• Salt to taste
• 1/2 cup warm water

Method

1. Wash Basmati rice in running water and keep aside to soak for 30 minutes.
2. Heat the oil in a deep heavy-bottomed pan. When hot, add finely chopped onions and cook till it is light brown.
3. Add the peas and stir well.
4. Add the rice and fry for 2 minutes.
5. Add the 3 cups of water, turmeric and salt to taste to the rice and set it up to boil on a medium heat.
6. As the water start boiling, reduce the flame to a simmer and cover the pan.
7. Cook till the water almost disappears- tiny holes will form on the surface of the rice.
8. Add the 1/2 cup of warm water all over the top of the rice and cover the pan again.
9. Simmer for another 5-7 minutes and turn off the heat.
10. Allow the rice to settle for 10 minutes and serve.