Ghauno Sheero / Wheat Halwa: July 3, 2011

A very traditional recipe of Indian Cuisines, It has some good healthy reasons to eat it however diet conscious will have to avoid it…My
take will be eat it & then go for a work out…

Requirements:

Wheat Flour : 2 Cups

Sugar : 2 Cups

Ghee : ¾ cup

Milk : 2 Cups

Almonds flakes for garnishing

Process:

Step 1: Soak the almonds into luke warm water for atleast 30 to 40 mins.

Step 2: Heat a heavy bottom pan & pour ghee into it.

Step 3: Add the wheat flour & roast it till it turns slightly brown & ghee starts coming out from side.

Step 4: While the wheat flour is getting roasted, boil milk in another vessel & keep it aside.

Step 5: Once the ghee starts coming out from the side of the pan, start pouring milk from the sides of the pan.

Step 6: Mix the milk & flour well, keep continuous stirring to avoid flour getting sticked at the bottom of the pan.

Step 7: When the flour is cooked, once again the ghee will start leaving from the sides of the pan, start adding sugar from the
sides.

Step 8: Mix everything well & let the sugar get dissolved in the flour mix.

Step 9: Make sure that no lumps are formed, if there are any lumps there in the mix than try to dissolve them with help of spoon.

Step 10: Continuous stirring is a must to avoid lumps in the sheera/halwa.

Step 11: Let the entire water portion get evaporated.

Step 12: Once the sheera is been cooked, remove it in the serving bowl.

Step 13: Remove the skin of the soaked almonds & chop them finely (lengthwise).

Step 14: Garnish the sheera/halwa with almonds’ flakes.

Tips:

1 : To check whether the sheera/halwa is been cooked completely, one can check it by inserting a spoon in the middle of the sheera,
if the spoon stands erect than it means that the sheera is been cooked; also the remaining ghee will start leaving the sides of the pan.

2 : Continuous stirring is a must in this recipe; use cut & fold method from the sides, it will help you.

3 : Whenever there is a continuous stirring in any recipe, try & use both hands while stirring; in this way you’ll divide the
stress on both hands & not one.

Khajur Amli ni Chutney / Tamarind & Date’s Dip: July 2, 2011

An Indian dip & very important chutney which can be served with so many Indian Starters…

This recipe has my Ma’s touch & which is really healthy & tempting…

Requirements:

Dates / Khajur (Seedless) : 100 grams

Tamarind / Ambli (Seedless) : 100 grams

Jaggery : 50 grams

Cumin Powder : 1 Tea Spoon

Dried Ginger Powder : 1/8^th Tea Spoon

Salt to taste

Water as required

Process:

Step 1: Soak chopped dates, tamarind & jiggery in luke warm water & let it be for 30 to 45 mins.

Step 2: Pour the soaked mix & other ingredients in a blender & make a smooth pulp from it.

Step 3: Strain the pulp in a pan & add cumin & dried ginger powder & cook them for about 3 to 5 minutes.

Step 4: Remove the Tamarind & Date Chutney in an air tight jar; but close its lead only once the pulp is cool down at room temperature.

Tips:

1 : Add the water as required & desired.

2 : Use the soaked water while making the chutney.

3 : One can serve this chutney as dip or also in my other recipes available here.

Kala Gulab Jamuns:

Every Indians would just love Gulab Jamuns…This recipe is an all-time hit sweet & mostly goes with all Indian Cuisines

Requirements for Kala Gulab Jamuns:

Fresh Panner of 1 ½ liter Whole Milk (Cow Milk)

Ravo : 1 Tea Spoon

Mavo : 100gms

Maida : 2 Table Spoons

Sugar : 2 Tea Spoons (Fine Powdered)

Ghee : 1 Tea Spoons (Vanaspatti / Vegetable)

Desiccated Coconut : 1½ cup

Refined Oil to fry

Requirements for Filling:

Mavo : 100gms

Sugar : 3 Table Spoons (Fine Powdered)

Rose Essence : 2-3 drops

Red Color : 2-3 drops

Requirements for Sugar Syrup:

Sugar : 4 Cups

Water : 6 Cups

Lemon Juice : 1 Tea Spoon

Process:

Step 1: Add sugar to water in a thick pan & start boiling it, after 1st boil add the lemon drops to it.

Step 2: Remove impurities from the syrup with a spoon.

Step 3: Mix all the ingredients of Gulab Jamun well & make 14 equal portions from it.

Step 4: Mix all the ingredients of filling well & make 14 equal portion of filling’s mixture too.

Step 5: Keep the small ball of filling’s mix into gulab jamun’s mix & seal it into a fine ball.

Step 6: Fry the balls in Oil & let them come down to room temperature.

Step 7: Once the Gulab Jamuns are cooled down put them in the Sugar Syrup.

Step 8: Heat the Syrup with Gulab Jamuns for 1 to 2 minutes.

Step 9: Remove the soaked Gulab Jamuns once they are again back to room temperature, roll them into desiccated coconut & serve
them either on room temperature or refrigerated.

Tip:

1: To check whether the syrup is done or not, take water in a transparent glass, drop 1 or 2 drop of syrup into it; if the drop does not
spatter in water it means your syrup is ready remove the pan immediately down from the flame.

Capsicum Tomato Sauce: June 28, 2011

A recipe of dip with an Indian touch to it…serve it with cheese crackers, potato wafers, chips etc…

Requirements:

Capsicum : 1 Large

Tomatoes : 3 medium

Cloves : 2

Cinnamon Stick : 1 inch

Curry Leaves : 6 to 7

Chilli Powder : 2 Tea Spoons

Oil : 3 Table Spoons

Butter : 1 Table Spoon

Tomato Ketchup : ½ Table Spoon

Salt as required

Process:

Step 1: Dice Tomatoes & Capsicum.

Step 2: Sauté them in a pan with about 2 table spoons of oil & salt as per taste for 5 to 7 minutes.

Step 3: Let the above come down to room temperature.

Step 4: Grind it in a blender & make a smooth puree.

Step 5: Heat 1 table spoon of oil & 1 table spoon of butter in a pan.

Step 6: Add the cloves, cinnamon stick & curry leaves, let them get tempered.

Step 7: Pour the smooth puree of sauté veggie & stir it well.

Step 8: Add chilli powder as per taste.

Step 9: Add tomato ketchup in the above mixture & cook it for 4 to 5 minutes on medium flame.

Step 10: Once the sauce becomes thick remove the pan from heat & serve as per your wish, either hot or on room temperature.

Tips:

1: Don’t add water while making puree, you will need to cook it for long time till the water portion gets evaporated.

2: Before serving this dip/sauce to your family or guests, remove the cloves, cinnamon stick & curry leaves; so that your family can
enjoy it hassle-free.