Gulab jamun with paneer and leftover sugar syrup

Sweet

Gulab jamuns, I have used two packets of bambino ready mix gulab jamun powder and 130 grams of paneer for this recipe.

We had leftover sugar syrup. Made the jamuns and dipped them in the syrup, the jamuns out numbered the syrup and bottom layer absorbed the syrup. The sugar syrup was very thick, so added one cup sugar and water, boiled it for a while and added to the jamuns. Now all the jamuns has enough syrup to absorb.

It's taste good and the jamuns are fast disappearing 💞

Ingredients for gulab jamun 

2 packets bambino gulab jamun mix

130 grams paneer 

1 tablespoon ghee 

2 cups left over sugar syrup 

1cup sugar 

1 cup water

300 grams peanut oil/sunflower oil for frying 

3 green cardamom crushed and peeled. (I have not added it, as the sugar syrup I had was full of flavours and there were strands of kesar) 

2 tablespoon pistachio broken into tiny pieces for garnish. (we had no pistachio) 

Method 

* In a large bowl add two packets of bambino ready to mix gulab jamun mix, crumble paneer, ghee, add the paneer to ready to mix powder and make it into a soft dough by adding just enough water. 

 *Leave it in a corner of your kitchen, close the dough with a lid. After about 30 minutes open and see the dough has doubled or three times the quantity. 

* Use clean hands, roll out about 80 small jamuns. I did it while watching a show on TV, you can listen to music as it's such a relaxing workout for your hands. 

* In a large iron kadai/pan pour oil, let it become hot, first test by adding one jamun, if it pushing up and getting fried while floating the oil is hot enough to add batches of jamuns. 

 *Divide the jamuns into 4 batches, slowly and carefully put the jamuns in hot oil, fry till golden brown or even little darker. Remove from the oil in kitchen absorbent towels or napkins. Keep aside. 

* In a sauce pan add sugar and water, bring to boil, we are just going to make sure the sugar is completely melted. Reduce flame let it becomes little thick. Add crushed cardamom. 

*Take a large bowl pour thick sugar syrup, I mean the leftover ones, add the freshly made sugar syrup, add all the fried jamuns, I am sure only the bottom layer will get sugar coated, use a ladle, gently mix in all the jamuns for all will get sugar coated.  Garnish with broken pistachio. 

*Leave it for all the yummy jamuns to absorb sugar syrup and enjoy the hot jamuns with icecream, yum! 💞 

Fluffy roasted omelette

Making the soft, fluffy omelettes which can be served with bread toast or served as a snack. Here is the recipe for the tasty delicious omelette. 

Ingredients 

3 white/brown eggs beaten 

2 onions 

1 green chilli

A small piece ginger 

A small piece turmeric 

Salt as required 

1/2 tsp crushed pepper 

2 tablespoon coriander leaves 

Method 

Fluffy roasted omelette. Beat the eggs with little salt and keep aside.

Chop onions, green chillies and ginger I have added a tiny piece fresh turmeric.

Pour a little oil in the heated pan, put all chopped vegetables, crushed pepper and salt. Cook for a while, until onions becomes mild brownish. 

Remove from the tawa, add to beaten eggs. Add chopped coriander leaves. Mix well.

Make small medium sized omelettes, cook both sides until it turns to golden brown. flip and cook the other side.

Serve with sauce, I love it as it is, its quite filling and taste great as a snack. 

Dhokla sandwiches with green chutney

Making dhokla sandwiches.

I have made the batter and greased the cooker containers with ghee, and poured the prepared batter.  Steamed for about 15 minutes.

Removed and let it cool, added sugar water, did a tadka of coconut oil, mustard seeds, green chillies and chopped coriander leaves.

First layer pour a little tadka, spread it and add a little grated coconut. Place the second layer of dhokla, repeat the same procedure. Finally cut into desired pieces.

Be gentle when you cut your dhokla cake, it's soft and may tumble!

Arrange in serving bowl and serve with hari chutney.

Sweet potatoes parathas (shakkarkhand parathas)

We grow sweet potatoes in our terrace garden, It's such a versatile vegetable which can be served as a snack , subzi, added to whole wheat and make parathas, Just steam, peel and eat as a snack, children love the sweet and starchy sweet potatoes. You can make delicious chips out of sweet potatoes.

Today I have made sweet potato platter for Aru, two boiled sweet potatoes were left, I have smashed and added that to whole wheat atta for making parathas. 

Sweet potatoes parathas 

Ingredients 

4 scoops whole wheat atta

2 medium sized steamed peeled sweet potatoes 

1 tsp red chilli powder 

1/2 tsp coriander powder

1/2 tsp jeera powder

Salt as required 

1 small bunch of coriander and dil leaves chopped 

A small piece ginger grated

 2 tbsp ghee/ gingly oil

Method 

*In a large bowl add all the ingredients except ghee, knead to a soft dough by adding a little water at a time. Keep aside

* Divide the kneaded atta to 8 parts. Roll into small soft balls. 

*Use a rolling pin/bellan, roll out parathas. 

*In a pre heated thick tawa cook the parathas on medium flame, apply ghee on both sides flip and cook until golden brown. 

*Serve with pickle of your choice , curd, butter, jam or eat it as it is! 

*We like our parathas hot and soft, freshly made with morning tea. 

*Do share, try and comment. Would love to hear from all of you. 

Sweet potatoes, mushrooms and tomatoes snack

I like to create different platters for Aru, she enjoys a variety of vegetables and love to taste different textures, flavours and so on.

Today I have created a simple, delicious yet filling platter for her. 

Ingredients 

2 medium sized sweet potatoes, steamed, peeled and cut into medium thick slices. 

4 garlic peeled

2 tomatoes, cut into halves

1 cup button mushrooms, washed, cut into halves

1/2 tsp crushed pepper

1/4 tsp red chilli powder

Salt as required 

A small bunch of coriander and dil leaves, washed, chopped 

1 tbsp olive oil 

Method 

*In a preheated tawa pour oil, place carefully all the sweet potatoes slices. Cook till golden brown and flip cook the other side also golden crispy. 

*Carefully sprinkle red chilli powder and crushed pepper to the roasted sweet potatoes. It balances the sweetness. 

*Remove and plate it.

* In the same tawa/pan Place tomatoes, garlic and mushrooms. Allow them to get roasted in slow flame, flip and cook both the sides.

*Add chopped coriander and dil leaves to mushrooms and gently mix in. Once tomatoes, garlic and mushrooms and slightly turn into mild brownish start platting. 

*Arrange them on the sides of sweet potatoes. Sprinkle a little salt and serve.

Mooli/Radish, carrots and peas subzi

Winter special subzi, mooli, carrots, fresh green peas, methi leaves, green chillies and spices(panchphoran)

I like the fresh, tender, juicy mooli available during winter season. The red long Delhi carrot which gives such vibrant colour to the salads, and other dishes.

This is a very simple subzi which can be served with rajma chawal, jeera rice or phulkas.

Mooli/Radish, carrots and peas subzi 

Ingredients 

2 fresh medium radish chopped 

1 red Delhi carrot chopped 

A cup shelled freesh green peas/frozen 

1 green chilli slit

A small bunch of methi leaves chopped 

1 bajji chilli diced into circles, you can deseed it if you want. 

1 tsp panchphoran 

1 tsp groundnut oil/desi ghee

1/2 tsp turmeric powder 

1/4 tsp salt

Method 

*Wash, peel and chop mooli/Radish, carrots. Keep aside. 

*Shell out fresh green peas, we need a cup of shelled fresh green peas. 

*Slit green chilli into thin long. 

*Wash trim and dice bajji chilli, keep aside. 

*Wash, trim and chop methi leaves /you can add other greens if you wish. 

*In a preheated pan pour oil add panchphoran, let it splutter, now add chillies, radish, carrots, green peas and mix in. 

*Allow the vegetables to cook in their own juice.

*Close the pan with the lid, after 4 minutes,open and gently mix the tender vegetables. 

*Now you can add turmeric and salt. 

*Next, we will gradually add chopped methi leaves and gently mix all vegetables and allow it to further cook for 2 to 3 minutes by placing the lid on top of the pan. 

*Off the stove. Let the subzi remain in the pan for a while. 

*By now the subzi will be ready to be served, adjust the salt and serve hot with rajma chawal, jeera rice or phulkas. 

The delicious subzi is ready to be served. 

Gently mix in vegetables. 

Add chopped methi leaves. 

All vegetables are chopped, peas shelled and chillies sliced. 

I enjoy peeling the fresh peas

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Moong dal sprouts and dil leaves parathas (leftover rajma/dal/subzi ka parathas)

Dal vegetables dill leaves parathas. I have added few scoops of whole wheat powder, leftover moong dal sprouts cooked with vegetables, finally added a handfuls of chopped fragrant dill leaves. The result is whole, nutritious, soulful parathas.

Served parathas with pickle, curd and fruits. 

Whole wheat atta, subzi(made into a coarse paste) chopped coriander and dil leaves, other spices just before kneading. 

Soft dough, ready for making parathas. 

Adding leftover subzi, dal, chopped coriander leaves, dil leaves, other spices. 

Whenever I make rajma or dal the next day add the leftover in whole wheat atta and make soft, tasty parathas. That goes undoubtedly the best part of the breakfast menu, where you can make your children eat a variety of dals and vegetables which they generally eat very less quantity when served as side dishes.

Paranthas 

Ingredients 

3 scoops whole wheat atta

1 cup leftover dal, rajma, mixed vegetables subzi 

1/4cup chopped fresh greens, coriander leaves, methi leaves and dil leaves (whichever is available with you) 

1tsp red chilli powder 

1/2 tsp coriander powder 

1/2 tsp jeera powder 

1/2 turmeric powder 

Salt very less, if required as subzi,dal have enough salt. 

1 tsp gingly oil or desi ghee 

Method 

*In a large bowl add all the ingredients. 

*Make sure you smash rajma

*If it's leftover vegetables give a quick run in the mixie before adding to attta, for lump free parathas. 

*Knead by adding very less water to a soft dough, remember water from leftover rajma/dal/subzi is sufficient for kneading a soft dough. 

*Keep aside for half an hour. 

*Roll out parathas using a rolling pin/bellan. 

*In a thick tawa preheated tawa gently place parathas, cook both sides, spread gingly oil or ghee and flip the parathas, cook until golden brown. 

*Serve with pickle, butter and curd. 

*Its best suited for lunch box and travel. 

*Please try and leave a comment.