Gulab Jamun

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Gulab Jamun

Ingredients:

1 ½ Cup Mawa

¼ Cup Paneer(Cottage Cheese)

¼  tsp soda-bi-Carbonate

3 tbsp Maida(Flour)

2 Cups Sugar

2 Cups Water

¼ tsp Cardamom Powder

Ghee or Oil for Frying

Method:

Grate the mawa and mash the paneer and keep aside. Mix the two along with sods-bi-carb , Maida, Cardamom powder and little water to make a soft dough. Divide it into medium equal portions and shape them into balls. Prepare sugar syrup with sugar and 2 cups of water. Clear the syrup by removing the scum. Check the consistency of the syrup. Heat oil or Ghee in a kadai and deep fry the balls till they change colour to golden brown. Remove the fried balls and soak them in sugar syrup at least for 15-20 minutes. Serve them warm.

Rawa Besan Vadi

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Rava Besan Vadi

Ingredients :
1 1/2   cup besan (gram flour)
1/2     cup rava (Semolina)
1 3/4   cup sugar
3/4 - 1 cup water
1 1/2 tsp freshly ground cardamom powder
8 (7+1) tbsp ghee (clarified butter)
4 Almonds (finely Chopped)

2 tbsp Golden raisins (optional)

Directions :

Heat 7 tbsp of ghee in a heavy bottom deep pan on medium heat. Add besan and Keep on stirring continuously  for 7-8 mins. so that the besan is not burned and there is even browning.

Once besan is done and starts give out a delicious smell, transfer it to a plate to cool. Add 1 tbsp ghee to the pan and add rava stirring continuously for 5-6 mins. On low-medium heat till it turns golden. Transfer it to the plate.In a deep pan take sugar and add water so that sugar gets submerged. Stir it constantly on low-medium heat for about 8-10 mins. So that syrup starts getting sticky like honey. Now add the roasted rava and besan to the syrup. Remove any lumps and keep stirring for about 6-7 mins. Or till the mixture starts to thicken and leaves the sides of the pan. Check the consistency of the mixture, because it thickens when it cools.Now add cardamom powder, dried fruits and mix thoroughly. Transfer it to a greased plate & cut it into diamonds and leave it till it cools completely.

Grilled Jumbo Prawns with Chilly Garlic

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Grilled Jumbo Prawns with Chilly Garlic

Ingredients:

6 Jumbo Prawns

1½ tbsp Olive Oil

2 Flakes Garlic (minced)

Juice of ½Lemon

1 tsp Chilly Flakes

Freshly Ground Black Pepper

Sea Salt to taste

6 Wooden Skewers

Method:

Clean prawns thoroughly. Trim the whiskers & cut away the appendages. Slit open the prawns from the front & devein and keep aside. In a bowl mix olive oil, garlic, chilly flakes, black pepper, lemon juice and sea salt to taste. Now add the cleaned jumbo prawns and marinate for 30 minutes in refrigerator. Place the wooden skewer sticks in water and let them soak.  The sticks will need to absorb the water to keep them from burning on the grill. Thread the prawns on skewers and grill them for about 3-4 minutes on each side or until they are cooked throughout. Serve immediately.

Rawas Cutlets (Indian Salmon Cutlets)

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Rawas Cutlets (Indian Salmon Cutlets)

Ingredients:

250gms Rawas fillets (Indian Salmon)

4/5 Boiled Potatoes (medium)

½ Cup Bread crumbs

1 tsp Ginger Garlic and Chilly paste

1 tbsp Coriander Leaves (finely chopped)

1 Egg (beaten)

Salt to taste

Oil for frying

Method:

Take water in a pan and bring it to a boil. Add the fish fillets to the water and let it cook nicely (till the fish turns opaque) Remove the fish from the water, Debone and shred it into small pieces. Peel and mash the boiled potatoes. In a bowl mix mashed potatoes, shredded fish, ginger garlic chilly paste, chopped coriander leaves, 1 tbsp bread crumbs and salt to taste. Mix well. Form patties with the mixture according to your desired size. In a bowl keep the beaten egg handy. Spread the bread crumbs on a plate. Heat oil in a non stick fry pan. Dip the patties in the beaten egg and roll it in bread crumbs and shallow fry both sides till golden brown. Remove on tissue paper to remove excess oil. Serve hot with chutney or ketchup.

Chicken Schezwan Pops

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Chicken Schezwan pops

Ingredients:

250 gms Boneless Chicken

2 tbsp Schezwan Sauce

2 tsp all Purpose Flour

1 Cup finely sliced Cabbage

½ Cup sliced Capisum

1 tsp Corn flour

Salt to Taste

Oil for Frying

Method :

Clean and wash Chicken. Cut the chicken in 1” cubes. Marinate the chicken pieces with schezwan sauce, corn flour, all purpose flour and salt to taste and mix well.  Keep aside for 15- 20 minutes. Heat oil in a wok (kadhai) and fry the marinated chicken cubes till they are cooked. Remove on paper towel to drain excess oil. Serve hot with finely sliced cabbage, capsicum and schezwan sauce.

Schezwan Sauce

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Schezwan Sauce

Ingredients:

100 gms Garlic (finely chopped)

50 gms Ginger (finely chopped)

2 Green chillies (finely chopped)

2 tbsp Celery Stalk (finely chopped)

150 gms Red Chilly sauce (readymade)

½ tsp white Pepper powder

1 tsp Vinegar

½ tsp Soya sauce

1 ½ Cup Refined Oil

1 tsp Sugar

Salt to taste

Method:

In a bowl add garlic, ginger, green chillies, celery, red chilly sauce, white pepper, vinegar, soya sauce, sugar and salt as per taste. Mix well. Keep aside for 10 minutes to settle. Heat oil in a fry pan till it fumes. Pour the hot oil over the mixture and mix well as you pour the oil. See that the oil floats over the mixture. The oil acts as a preservative for the sauce. Store in a glass jar. Do not use wet spoon to remove the sauce. Use the Sauce after 8 hours.

शेज़वान सॉस

सामग्री:
100 ग्राम लहसुन (बारीक कटा हुआ)
50 ग्राम अदरक (बारीक कटा हुआ)
2 हरी मिर्च (बारीक कटी हुई)
2 बड़े चम्मच सेलरी (बारीक कटा)
150 ग्राम लाल मिर्च सॉस (रेडीमेड)
½ छोटा चम्मच सफेद मिर्च पाउडर
1 छोटा चम्मच सिरका
½ छोटा चम्मच सोया सॉस
1 ½ कप रिफाइंड तेल
1 छोटा चम्मच चीनी
स्वाद के अनुसार नमक

विधि:
एक कटोरी में लहसुन, अदरक, हरी मिर्च, सेलरी, लाल मिर्च सॉस, सफेद मिर्च, सिरका, सोया सॉस, चीनी और स्वाद के अनुसार नमक डाले. अच्छी तरह से मिलाएं. व्यवस्थित करने के लिए 10 मिनट के लिए अलग रख. धुआ आने तक फ्राई पैन में तेल गरम करें. मिश्रण पर गर्म तेल डालो और तेल डालते समय अच्छी तरह से मिलाएं. तेल मिश्रण के ऊपर तैरना चाहीये. तेल सॉस के लिए एक संरक्षक के रूप में कार्य करता है. एक ग्लास जार में स्टोर करे. सॉस को परोसने के लिए गीला चम्मच का इस्तेमाल न करें. 8 घंटे के बाद सॉस का उपयोग करें.

Chimbori Che Kalvan (Crab Curry CKP Style)

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Crab Curry

(C K P Style)

Ingredients:

6 Medium Mountain Crabs

4 Onions

1 Cup grated Dry Coconut

8-10 Black Pepper

1 ½” Cinnamon

3-4 Cloves

1 tbsp Ginger Garlic paste

½ tsp Turmeric powder

2-3 tsp Red Chilly powder

1 tsp Coriander seeds

2-3  Garcinia indica (Kokam)

5 Tbsp Refined Oil

Salt to taste

Method:

Clean the crabs very properly. Keep the Claws separate. Grind all Ambulatory legs in a mixer and filter the juice and keep aside. Heat 2 tbsp oil in a pan to that add cinnamon, cloves, black pepper, coriander seeds and 2 sliced onions and sauté until the onions turn golden in colour. Now add grated dry coconut and fry till the colour changes to light brown. Remove from heat. After the mixture cools make a paste. In a Kadai(wok) heat 3 tbsp oil and sauté 2 finely chopped onions. Now add ginger garlic paste, turmeric and red chilly powder and crabs. Sauté for 2 to 3 minutes and add the filtered leg juice. Cover the mixture and cook for 3-4 minutes. Add the coconut paste, salt as per taste. Adjust the water and add kokam. Let the mixture come to a boil and cook for 2 minutes. Remove from heat garnish with coriander leaves and serve hot.