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Dear Pr!
Hope you will be doing well. Yes, I am relaxed now after my son’s marriage.
The ‘Gulab jamoon’ recipe you had posted was the very oldest recipe which I posted in the beginning stage. I learnt this from a old cookery book and practiced it with my own measurements until I got the desired effect. I could see now that I have missed one ingredient to add in this. I am posting again the corrected version of ‘GULAB JAMOON’ here! Thanks a lot for asking your doubt in this particular recipe.
GULAB JAMOON:
Ingredients
Plain flour- 3 tbsp
Full cream Milk powder- 8 tbsp
Soda bi carbonate- ¼ sp
Baking powder- ¼ sp
Cardamom powder- ½ tsp
Soft butter- 1 tbsp
Water- 2 to 3 tbsp
For the syrup:
Sugar- 2 cups
Water- 3 ½ cups
Procedure:
Sieve the milk powder, plain flour, soda-bi-carbonate, baking powder and cardamom powder thrice.
Then add the soft butter to it and mix well with the fingers like breadcrumbs.
Then add the water to make a soft dough.
The dough should be soft and shiny.
Do not give pressure when making the dough.
Then make small balls out of it.
Heat enough oil in a kadai.
The fire should be LOW.
Then fry the balls to a light brown colour.
This way, the balls will be fried fully.
Heat a vessel and pour 3 ½ cups of water with 2 cups of sugar to it.
When the sugar syrup starts to simmer, reduce the fire to medium and add the gulab jamuns to the syrup.
When adding the gulab jamuns, they should be still warm.
Cook the jamuns in the same medium heat for exactly 18 minutes.
This way, the gulab jamuns will be nicely cooked, and the syrup will be thickened to the correct consistency.
When frying the jamuns in oil, the balls should change into bigger size- they should double in size when simmering in the syrup- This is the correct procedure of making gulab jamuns.
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Dear Mrs Mano
Thanks for the immediate clarification .
1/4 tsp each of Bak powder and bak soda right ?
Thanks
Pr
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Dear Mrs.Mano...our heartiest wishes to ur family!!!... :) Hope thw wedding went on as u wished...
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Dear Mrs Mano
Could you please post the recipe for 1.wheat dosai( using wheat grains) and 2.wheat dosai(using wheat rava) .
Thanks and Regards
Pr
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GONGURA CHICKEN:
Ingredients:
Boneless chicken pieces- ½ kilo
Chopped tomato- half cup
Small onion-8
Small Garlic flakes-10
Ginger- half sp
Cinnamon- 1 small piece
Fennel seeds- half sp
Cumin seeds- half sp
Chilli powder- half sp
Green chillies-5
Turmeric powder- half sp
Gongura leaves- 2 cups
Sliced onion- 2 cups
Salt to taste
Oil- 5 tbsp
Procedure:
In one tbsp of oil fry the small onions, garlic flakes, fennel seeds, ginger, cinnamon and green chillies on slow fire for a few minutes. Then add the tomatoes and the gongura leaves with the turmeric powder and fry them softly. When cooled, grind them with the chilli powder to a fine paste. Mix this with the curd. Heat a pan and add the remaining oil. Add the cumin seeds. When they start to splutter, add the onions and fry them to golden brown. Then add the chicken pieces with enough salt and a little water and cook them on medium fire. When they are half done, add the curd mixture and mix well. Cook the chicken until they are well cooked.
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Dear Dev!
Thank you very much for the wishes. Yes, the marriage went on happily and smoothly.
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Dear Mrs. Mano,
Heartfelt congratulations on the occasion of your son's wedding.
Thanks so much for replying to my query.
Tried the Tomato egg masala today. It turned out very good. Did not have coconut at home, so added coconut cream. So texture was also very smooth and nice. My daughter also enjoyed it.
Thanks again...
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Wow...thank u sooo much for the gongura chicken recipe...will try it soon.What is the quantity of curd to be used in the recipe ma'am?
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Dear Mrs Mano......................:-)
Would you be kind enough to post an authentic "Ada Pradhaman" recipe plzzz....
epadi irukeenga? en email kidaichithaa?
Take plenty care.......suvai
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Dear Pr!
Generally, whest dosais are prepared with wheat flour only. We can make a batter with 1 cup of par boiled rice, one cup of wheat rawa, quarter cup of black gram and 1 tbsp of thuar dal and ferment it to make thosais. But they will be a little sticky.