Gulab jamun.... ooohhhh my fav

I used MTR Gulab Jamun mix and just followed the instructions behind the cover. Few tips from my side which i remember from what my dad used to do when he made jamuns..
Now mom always does the rolling and me frying and bro criticising that it erupts like volcano meaning have cracks... But today when i made it with all these experiences i am super happy with the result.

1. Add half water and half milk of whatever qty its mentioned behind the cover.(only water is mentioned)

2. The mixture will surely stick on to ur fingers, so add 1/2 tsp non crytalised ghee to the dough. (that is the ghee should be melted) This is not mentioned in the cover.

3. The dough consistency is very important, it should be soft and flabby.

4.Roll it to small even shaped smooth balls. before u start making balls, leave the dough to wait for 10-15 mins not more than that.Do not roll it like you do so for rotis with pressure.Keep the desired in the middle of both ur palms and without pressure roll it round.

5.Now coming to the frying part... fill the kadai with oil there should be more space for the jamuns to float. the oil should be heated in low flame. once the oil is ready, drop the balls one by one. without touching them use the laddle to push the oil so that they float and keep moving and not stay in one place. once very light brown take them out. Reminding again the oil has to be heated in low flame.
5. After frying everything very light brown, we will again fry them for the second time now till the the desire colour you want. say golden dark brown.

6. why we do this twice is that it cooks evenly completely otherwise the jamuns will not properly soak in the jeera.

7. Jeera, just do it as per instructions behind. 1:1 ratio.

Vegetable Kurma

Ingredients

For paste
Coconut : 1 cup shredded
Coriander powder : 2 tsp,
Garlic cloves : 3
Ginger : 1 small bit, say a penny size
cinnamon : 1
Clove : 2
Cardomom : 2
Dry red chilli : 2 (you can use chilli powder 1 tsp)
water to make a thick paste, blen these above ingredients to a fine paste.

For Kurma
Onion : 1
Tomato : 1
Vegetable like carrot,peas,beans,cauliflower, potato one bowl
coriander for garnishing
salt to taste
oil, mustard seeds,curry leaves,cinnamon,cardomom and clove each one for seasoning.

Preparation

Heat oil in a pressure cooker and add the seasoning items. the add onion and tomato and saute until cooked, add the veggies and mix well. Now add the paste already prepared and pour 2 cups of water, pressure cook for 2 whistles. Once pressure completely down open it add coriander and it is ready to be served.

Mushroom and Capsicum

Same as Mutter panneer but i did not use Mint leaves and kasoori methi, Instead used dry curry leaf powder,(karuveppilai podi)

Goes well with rotis and with rice too

Methi Dal

Very simple easy nutritious delicious Dish

Ingredients

Moong Dal : 1 cup ( pasipayiru)
Methi Leaves : 1 cup (Vendhaya Keerai)
Chilli powder : 1/2 tsp
Garlic : 2
salt
Turmeric pinch
water : 1 1/2 cup

Preparation

Pressure cook all the ingredients together for 3 whistles. After that just smash it well. It is better to add salt now and not while pressure cooking. If you want to season it then in a separate seasoning pan add oil mustard seeds, currry leaves and pour it in the dal. But the dish as it is tastes good even if you dont season it. Simple and easy right???

Mutter Panneer dry

Before i begin the description, let me tell you one thing, when you read the ingredients and preparation things might sound similar, but why i am posting it because you will come to know the varieties. ofcourse each dish taste different due to their unique tastes.

Ingredients

Panneer : 10 to 15 cubes
peas and carrot : 1 cup
Onion and tomato paste : 1/2 cup
Ginger garlic paste : 1/2 tsp (optional)
kasoori methi : 1tsp (optional)
Chilli Powder : 1/2 tsp
Garam Masala : 1/2 tsp
Coriander and mint leaves chopped : 1/2 cup
Salt
Oil


Preparation

In a kadai, heat 1 tbsp oil, add ginger garlic paste, and onion tomato paste. Add chilli powder, garam masala, salt, coriander and mint leaves in it and saute'. You can add a little water for the masala to get cooked, Add veggies and allow it to cook. Finally add panneer and mix well. This is a dry sabzi.(Smash half the qty panneer and other half cubes, i did this for a nice dry dish for rotis)


Onion Tomato paste

Onions 6
Tomato if very juicy then 3 if not 4
Cut the onions and tomatoes. In a pan heat 2 tbsp oil, and add the onions and tomatoes at the same time and in low flame nicely cook it until very soft . then grind them to a fine paste and store it in fridge. This paste can be used for almost all sabzi's you make.

Avacado Gobi

Ingredients

Cauliflower : 1 medium size
Thick curd : 1/2 cup
Lemon juice : 1tsp
Chilli powder: 1 tsp (you can use green chilli sauce)
Avacado pulp : 1 cup
salt
oil

Preparation

Mix curd,lemon,chillipowder,and salt. Marinate the gobi in this mixture for half to one hour. then in a pan pour oil for shallow frying the gobi. Fry the gobi till cooked.
In a separate bowl take the avacado pulp just add a pinch of salt and a dash of pepper and mix well. Now add the fried gobi to the mixture and mix well. Avacado gogi is ready to serve.

Squid masala, calamari

Ingredients

Squid : 250 gms.. say about 15 pcs
Onion : 1 chopped
Tomato : 1 chopped
coriander powder : 1 tsp
chilli powder : 1 tsp
curry masala pwd : 1/4 tsp (optional) can use garam masala
Turmeric : a pinch
dry curry leaf powder : 1/2 tsp ( kariveppilai)
water 1 cup
salt
oil
coriander garnishing

Preparation:

In a kadai heat 2 tsp oil, add dry curry leaf powder once you get a nice aroma add onions and fry it until soft then add tomato and fry till gravy consistency. Now add coriander powder, chilli powder,masala powder, salt. keep the heat low, add turmeric and water. when the water is little warm add the squids and close the kadai. once the squids are added the cooking time is just 10 to 15 mins or else they become rubbery.
this is a semi gravy , and goes well with some plain pulavs. Enjoi

Dry curry leaf powder:
Buy curry leaves and wipe them off no moisture , dry them in shade, just spread them over a tissue and keep it for a day or 2 then dry grind them to make a coarse powder. Any dish tastes good when this is added. Very good source of iron and really good for hair growth if not atleast reduces hair fall.... ;-)

My dad to My mom and now to me.... Biryani....

Ingredients:

for Paste:
Small onions :15
Red Chilli :5
Ginger :medium size
Garlic :half the qty small onions
Cloves :4
Cinnamon :1 big size
cardomom :4

for the main dish
Chicken/Mutton/Veggies :1/2 kg
Basmati rice :3 cups ( i used Zafrani... if u get jeera samba rice nothing like it)
oil and ghee
salt
Cloves :2
Cinnamon :1
cardomom :2
Coriander powder : 2-3tsp
Chilli Powder : 1tsp
small onion :5 crushed
Big onion :1 Chopped long
tomato :1
coriander :chopped handful
Mint :chopped half the qty coriander
Ground paste
Turmeric :1/4tsp
Curd&lemon juice :1tsp each
water :1 cup rice: 1 1/2 cup water..

Method:
Make the paste and keep it aside. Fry oil+Ghee in the appropriate vessel used for making biryani.. add the cinnamom, cardomom,cloves, get the smell then add small onions, chopped onions and tomato when partially cooked add coriander powder and chilli powder, coriander and mint leaves and sorte well. Now add the paste and cook well until the layer of oil is seen above. Now add chicken and mix well. The chicken lets out water. Let this mixture cook well add required salt and turmeric mentioned. Before you start this process wash rice and soak it in water.
Once the mixture is cooked add the required qty water,lemon juice and curd. pls note the water here includes the mixture also so you will be using only 3 to 4 cups water.
Leave it to a boil now add the water drained rice mix well, check for salt and spice, if required add salt and slit green chillies or chilli powder at this time.
Close the utensil and mix in regular intervals.

If you are using mutton/red meat pressure cook it separately with some turmeric and chilli powder and salt. this water can be used while cooking.

Coimbatore special Angannan Biryani.... Yummmm thanks to my Father in law who taught me how to make this...

Ingredients:

for Paste:
Small onions :15
Green Chilli :5
Ginger :medium size
Garlic :half the qty small onions
Cloves :4
Cinnamon :1 big size
cardomom :4

for the main dish
Chicken :1/2 kg
Basmati rice :3 cups ( i used Zafrani... if u get jeera samba rice nothing like it)
oiland ghee
salt
Cloves :2
Cinnamon :1
cardomom :2
small onion :5
Garlic :5
Big onion :1 Chopped long
tomato :1
coriander :chopped handful
Mint :chopped hald the qty coriander
Ground paste
Turmeric :1/4tsp
Lemon juice :2tsp
water :1 cup rice: 1 1/2 cup water.. for 3 cups the measure 4 1/2 this includes the gravy you get while adding the ingredients and paste.

Method:
Make the paste and keep it aside. Fry oil+Ghee in the appropriate vessel used for m aking biryani.. add the cinnamom, cardomom,cloves, get the smell then add small onions and garlic pods fry partially , add chopped onions and tomato when partially cooked add coriander and mint leaves and sorte well. Now add the paste and cook well until the layer of oil is seen above. Now add chicken and mix well. The chicken lets out water. Let this mixture cook well add required salt and turmeric mentioned. Before you start this process wash rice and soak it water.
Once the mixture is cooked add the required qty water,add lemon juice. pls note the water here includes the mixture also so you will be using only 3 to 4 cups water.
Leave it to a boil now add the water drained rice mix well, check for salt and spice, if required add salt and slit green chillies at this time.
Close the utensil and mix in regular intervals.

If you are using pressure cooker do not put the whistle let the steam come out and open the cooker in btw to mix.

If you are using electric rice cooker.. first prepare the mixture in a separate kadai ,, transfer it in the rice cooker and press the required option. this also requires mixing up at regular intervals.

You can use mushroom or brinjal or soya pieces instead chicken..
If you use red meat pressure cook it separately with turmeric and green chillies. This water can be used for the preparation.

If you think you need to add water,, you can do so but add hot water.

Rice needs special attention.. the zafrani i use does not have the regular basmati smell so its good for such biryani...

So enjoy this preparation and get the taste of angannan....

Grilled ......

Chicken Legs or thigh fillets or anything you think can be marinated and grilled. I am not mentioning the qty here cause the ingredients is what matters,,,;-)

Version 1
Chilli powder
ginger garlic paste
pepper powder
thick curd/yoghurt
lemon juice
rice flour

Version 2
Mint coriander ginger garlic paste
thick curd/yoghurt
lemon juice

Version 3
Redchilli paste
garlic paste
thick curd/yoghurt
lemon juice

Version 4
garam masala
Ginger garlic
rice flour
thick curd/yoghurt
lemon juice

the longer the marination the taste is stronger... buy organic which does not require more marinating time...

these are the different versions which i have tried,,, i bet its awesome...
pre heat the oven.Keep the oven in broil 500 deg and place the marinated stuff inside.. after 5 mins turn it and again leave it for 5 mins.. the reduce it to 350 deg. The 500deg gives you a nice colour. check if its cooked and then serve it with onion marinated in vinegar, or yoghurt mint chutney ....

Tiger Gravy..ha ha...... Puli Kulambu ( Tamarind)

Ingredients:

Coconut Shredded :1/2 cup
Sambhar Powder :1tsp
Onion :2
Tomato Nice Ripen :2
Okra(Lady's Finger: 10
Tamarind pulp :1/4tbsp
Salt and oil as preferred.

Method

Grind coconut and sambhar powder together. Season mustard and curry leaves in oil , add onions and tomato and sorte until it is VERY WELL cooked in low flame. Now add okra and fry until half cooked.Now add the ground coconut sambhar paste and salt add required amount water and allow it to boil.when the raw taste subsides add the tamarind pulp mix well and bring to one boil.

in place of Okra you can use garlic, eggplant, sundakai. If you are using eggplant fry it first before you add it in the dish.

Simple and awesome dish, goes well with rice.

Shrimp Shrink..... Courtesy Shylaja Venkat...

Ingredients:

Shrimp :500gms
Onion : 1
Tomato : 2
Chilli Powder : 1tsp
turmeric : a pinch
Ginger Garlic paste : 1/2tsp
Fennel Powder : 1/2tsp
salt and oil as preferred.

Method:

Fry GG paste in the oil, add onion and tomato to it and sorte in medium heat until it become like a paste. Now add chilli and turmeric powder sorte well. Shrimp to be added.Do not add water shrimp lets out water while cooking. cook shrimp till the water is absorbed, if its still raw add little water.Now add fennel powder mix well and serve it dry.Garnish with coriander.
This goes well with peas rice,ghee rice and such rice varieties..

Shrimp Gravy

Ingredients:

Shrimp :500gms
Onion : 1
Tomato : 1
Chilli Powder : 1tsp
Coriander powder: 3 tsp
turmeric : a pinch
pepper powder : 1/2tsp
Garlic paste : 1/2tsp
jeera powder : 1/2tsp
coconut paste/powder: 2tsp (optional just for flavour)
salt and oil as preferred.

Method:

Fry garlic paste in the oil, add onion and tomato to it and sorte in medium heat until it become like a paste. Now add all powders one by one and sorte well. Shrimp to be added along with coconut paste. Pour little water as shrimp lets out water while cooking. Do not cook shrimp for long as they become harder. Add enough water depending on how much sause you require. Garnish with coriander. This goes well with idli,dosa,with Rice its ok ok...

Potato Capsicum sab(e)zy

Ingredients:

Boiled potato diced : 3 medium size
Red and yellow pepper: 1/2 each diced
tomato and onion :1 each
Ginger : a small bit cut into pieces
Garlic :3 cut very small
Mint leaves
Coriander
Chilli powder :1 tsp
salt to taste
oil and butter :preferred qty
Lemon juice
Mustard, cumin,Fennel powder a pinch.

Method:

Fry butter and oil, add mustard,cumin,ginger garlic pieces..sorte until you get a nice aroma... then add tomato and onions mint and coriander and sorte until it gets cooked.. Now add boiled diced potato and capsicum. Stir it well..add one tsp lemon juice and fennel powder after you turn off the gas and mix well.
The blend of potato mint and capsicum is very good... must try

Chicken Chops / Sauce

Ingredients

Chicken thighs : 1 lb
Ginger garlic Paste : 1tsp
Pepper powder : 2tsp
Jeera Powder : 1tsp
Coriander powder : 3tsp
chilli powder :1/2tsp
onion and tomato :1 each (medium)
salt to taste
oil individual choice
coriander/parsley for garnishing
mustard,curry leaves for seasoning

Method

season mustard and curry leaves in oil, add onions and tomato and sorte till half cooked add GG paste,all powders. Add little water for the masala to cook. Now add chicken and stir well. Add some more water, depending on the sauce you require. Chicken lets out water while cooking so add water accordingly. If you want it dry, do not add water after u add chicken to masala.
If its done in cooker allow 3 whistles.
Mushroom, potatoes, yam, cauliflower, tofu can be used in place of chicked.

very simple and time taken is less than 25 mins.

Just Beet

Ingredients
Beetroot shredded 3 cups
Sugar 3 cups
Ghee
Nuts& Dryfruits

In a pan allow the beetroot to cook until the water content present in it is absorbed. afterwhich you add the sugar and keep stirring. It will again appear to be watery thats nothing but the sugar syrup, even this has to be absorbed ,you can notice the colour of the beet changing, just taste it and see if u dont get the raw taste then its done or else some sugar needs to be added. (it depends upon the freshness of the vegetable). in a separate seasoning pan add ghee and fry the nuts and dryfruits (almonds,cashews,walnuts,raisins). The beetroot halwa is ready to serve.

P.S. the finer the beetroot shredded the faster it gets cooked, before u shred each veg pls taste a bit, cos' some taste bitter/sour.