Sunday, 25 June 2017

Gulab jamun coated with dessicated coconut

Eid Mubarak to all my followers !
A big thanks  to all my fellow bloggers,friends  and visitors.

plain flour - 200 gm
ghee - 1 tbsp
condensed milk - 200 gm
baking powder - 1 tsp
baking soda -1/4 tsp
dessicated coconut - 2 cups.
oil - for frying.

for the sugar syrup :-
3/4  cup sugar
water -  one  cup
cardamom - 4

Steps to follow:-
to make sugar syrup:-
In a vessel boil water, add sugar and cardamom , until sugar dissolved, switch off.
Add condensed milk, ghee, baking powder, baking soda beat well. Then add the flour. Make into a soft dough.
Shape into small ball shape.
Heat oil and fry jamuns slowly in a medium flame.drain and keep in paper towel.
Then dip in warm sugar syrup.
Drain and roll in dessicated coconut.

Friday, 9 June 2017

Mutton keema porridge / Minced meat porridge

Mild and delicious mutton keema porridge is a wonderful appetizing healthy meal for a ifthar time.

raw rice - 1 cup
channa dal - 2 tbsp
moong dal - 2 tbsp
chopped big onion and tomato each - 1
chopped carrot,beans and green peas - altogether 1 cup
ginger garlic paste - 2 tsp
garlic cloves - 6
green chilli - 2
curry masala - 1 tsp
coriander, mint , curry leaves - few
coconut milk from half grated coconut
oil + ghee - each - 1  tbsp
salt - to taste.
to make kanji(porridge) powder:-
1 tsp cumin seeds,half tsp each  fennel and fenugreek seeds, 2 cardamom, 2 cloves, and small piece of cinnamon.

to make mutton keema :-
oil - 2 tsp
chopped onion & tomato medium size - each one
chilli powder, turmeric powder - each quarter tsp
ginger garlic paste - 1tsp
garam masala - 1/4 tsp
mutton keema  -200 gm
salt - to taste.

Steps to follow :-
Soak rice , moong dal and channa dal for at least one hour.

 In a pressure cooker add rice and enough water (8 cups).Add kanji powder and adding curry masala 1 tsp is optional.
 Add all the ingredients.
 Let it boil.

In a pan heat oil.add chopped onion, gg paste and saute well. Then add tomatoes ,chilli powder,turmeric powder and garam masala. Mix well. Add mutton keema and salt. Saute nice till all the water absorbs.
 Then add the keema masala to the pressure cooker.

Cook in low flame for half an hour.
After released the pressure mash with the spoon.Check the salt.
 Then in a other pan heat ghee & oil mix , add chopped small onion and few curry leaves and saute until pink colour. .Add coconut milk.When bubbles come switch off and pour it to the cooked porridge in the pressure cooker.
 Check the consistency.add 1-2 cup hot water to get your consistency.
Mix thoroughly.
Add chopped mint and coriander leaves.Mix well.
Now the delicious mutton keema kanji / minced meat porridge is ready to taste.

Serve warm with pakora,vadai or pajji or any fry items or simply green chutney. Enjoy !