BREAD GULABJAMUN OR PAURUTIR PANTUA

“Gulab jamun” -  a very tasty Indian dessert, In northern India people say “Gulabjamun” and in Eastern India, like bengal people say “Pantua” or kalojam etc., I think most of the people who tasted it once became fan of it, like me. The day when I made this, I was eager to eat “Gulabjamun” but because sweet shops are far from our house, I felt very lazy to go and buy Gulabjamuns. So, I decided to make some in our house. I had seen some bread pieces in freezer, I had arranged all the ingredients and made this, because I had added coco powder in it, it was tastier and looked exactly like “Gulabjamun”.

 Ingredients :-

Bread – 1 whole Packet(10-12 pieces)

All purpose flour - 2 tbsp

Milk – ½ liter

Coco powder - 100 grams

Sugar - 400 grams

Water - ½ liter

Baking powder - 1 tsp

Cardamom powder – 1 tsp

Coconut crumbs - For garnishing 

Method :-

For syrup - heat a pan, make thick syrup with sugar,water and cardamom powder. keep aside.

 For Jamuns - Take bread pieces, soak in milk, now mash bread pieces, Add all purpose flour, baking powder, coco powder, Mix well, Now make balls from it, fry in hot oil, dip in sugar syrup, let the balls soak the syrup. At last roll in coconut crumbs.

BALUSHAHI / INDIAN DOUGHNUT

FRIENDS!  HAPPY NEW YEAR!!!

I hope everybody is fine, How you people enjoyed “New year 2014”? Bindas ! with boom!!! I knew it. We have enjoyed too. Whole city of Guwahati (Assam) was energetic. I have made Balushahi and some snacks in this new year. Today I am going to post Balushahi’s recipe. Balushahi is a kind of flaky pastry. It is a North Indian sweet. Balushahi’s inner part is like melting moment, It just melts in mouth. It is made up of all purpose flour,curd,sugar etc..

Ingredients :-

All purpose flour – 2 cups

Baking powder – 1 tsp

Curd – ½ cup

Vegetable oil – 2 cups

Sugar- 2 cups

Cardamom powder – 1 tsp

Method :-

At first make syrup of one thread consistency, boil 2 cups of sugar in 1½ cups water and cardamom powder.Keep aside

Sift flour with baking powder. Add ½ cup oil ,mix well.

Now add curd, knead into soft dough. Remember:- Do not knead too much.

Let the dough rest for some time.

Make balls from the dough with dent in center, balls have cracks all around.

Now fry all the balls in medium heat till golden brown.

Now dip Balushahi’s in sugar syrup. After some minutes take out from sugar syrup.

PINEAPPLE DELIGHT

After many days I am posting this recipe. I was out of town so unable to post any recipe.But in Tour I have got very tasty and easy recipe from Chef Nikhil Rastogi’s programme that is “Pineapple delight”.Not only it is good at taste  but also looks awesome.It looks like cake, Isn’t it? But I have given my twist in this recipe, original recipe says to use maple syrup but I have used simple sugar syrup. Believe me any one can make this, It is made out of bread, pineapple, sugar syrup, whipped cream, cherry.So, here is the recipe-

Ingredients :-

Bread - 1 Packet

Butter - 250 gms

Pineapple -1(You can use canned Pineapple)

Full fat cream - 250 gms

Sugar syrup or maple syrup-  1/2 liter

Cherry for decoration

Method :-

Take bread pieces, Cut in roundels, Fry them in butter.

Cut roundels of pineapple.

Whip cream.

Now its time to assemble-----------

First take one piece of fried bread,

Now put Pineapple slices over the bread piece,

put whipped cream over pineapple,

Again put Pineapple slice over cream and lastly pineapple slice

now pour sugar syrup or maple syrup over the assembled dish

Decorate with cherry and little milk.               

              .

MALPUA

Its that time of the year again. The Diwali festive season has come. And that means lighting, Clay lamps, Candels, Gifts , Crackers and  lots of sweets. All around the city of India you will see - last minute shoppers. Yes. the festive season is on and India celebrates Diwali. Its  another name is Deepawali it means row of lights.

All Indian people decorate their houses with lights, flowers, candles, I am very much excited about this Diwali.  We in our house celebrates Diwali with bang, In our house we offer prayer to maa Laxmi called “Dipannita lokkhi”, put fast in this day, not only that we offer  bhog  to goddess laxmi and I wait for this festival, but because I have lost my mother ,Father two years ago, I couldn’t celebrated past two years, This year again we have started to celebrate that means we have bought candles, firecrackers, lights ,Sweets etc. but one thing I have made that is malpua. I had learnt this recipe from my belated mother.

Malpua is a kind of pancake served as a dessert or snack, Some people offer malpua to god like me. Any one can make this malpua even school going childrens , Bachelors etc., very easy and tasty recipe

I am giving details recipe below……..

Ingredients:-

All purpose flour- 500 gms

Sugar-1 kg

Water-1/2 liter

Milk-1 liter

Fennel seeds- 1 tbsp

Whole Black pepper- 1 tbsp

Ghee- 500 gms

Poppy seeds- for garnishing

Method:-

Make thick sugar syrup by boiling sugar and water, keep aside.

Make a batter of pouring consistency with  flour, milk, fennel seeds and black pepper

Heat ghee in a deep frying pan

Now pour a little batter to form a pancake or malpua

When both sides are properly done take out from the ghee and put directly in sugar syrup

After 2-3 minutes, take out from sugar syrup

Sprinkle poppy seeds over the malpuas

Ready to eat

RAWA MODAK

You people are thinking that- "oh god! she is addicted to modak's", Ha Ha, Actually I love modak's, and Ganesha chaturthi has come so I can't remember anything without these Modak's but I wanted to change the shape so I have used different mould, you can use same original mould of modak.

Ingredients :-

Semolina or Suji - 3 cups

Jaggery - 2 cups

Water as required

Cardamoms - 4-5

Ghee - 3 tbsp

Salt - little bit

Method :-

Heat ghee in a vessel, add coconut, jaggery- Keep stirring continuously on medium flame and make a sticky solution.

Roast Semolina in nonstick pan in low heat till it slightly turns brown.

add ghee,milk and sugar. Stir till mixture becomes sticky. Add salt little bit and take off from flame, cover it.

Make small balls of dough and roll it in round shape.

Put 1 tbsp of the above stuffing in the flat round dough and pack it by taking all the edges up giving it shape

like a cone on top.

Ready to serve.

CHOCO LADDOO

Frankly speaking I wanted to make chocolate modak but all of a sudden changed my mind and made laddoos, so here is the recipe. 

 Ingredients:-

1 cup Chocolate Chips,
3 cups grated Coconut,
 1 cup Condensed Milk,
8-10 Walnuts (finely chopped).
Cardamom powder-1tsp
poppy seeds- tbsp

 Preparation:

In a big bowl, take chocolate chips, desiccated coconut, condensed milk and walnuts and mix well.

Divide into little portions and press them in modak mould if you want to make like modak otherwise make it like me I have made ball shaped modaks and rolled  modaks over poppy seeds.

BESAN LADDOO

It is my all time favorite sweet, mainly it is good for ritual ceremonies, In India people generally offer this laddoo to god as Prasad mainly in Hanuman jayanti, I made this laddoo for fast, it was delicious, Besan laddoo is very popular in northern India.  remember when you make laddoos, after frying the besan or gram flour, put little bit of ghee or clarified butter to your palm, it prevents sticking of flour in hands.

 Note:-you have to make laddoos when the mixture is warm otherwise you can’t make laddoos.

 Ingredients:-

Gram flour-500 gms

Castor sugar-500 gms

Ghee or clarified butter-250 gms

Cashew nuts-100 gms(broken into pieces)

Method:-

Mix gram flour and ghee over a low heat in a kadhai and constantly keep stirring to avoid lumps

 When it releases an appetizing smell remove it from the heat and allow cooling.

Add sugar and nuts to the gram flour and mix thoroughly.

 Now form ping-pong size balls of the mixture.

Ladoos are ready to be served

FRIED MODAK

What is modak I have depicted in "Modak" page, again I am writing that it is a kind of sweet dumpling, its also very popular, people  offer  modakas  to  god  mainly  in  "Ganesh chaturthi",There  are varieties of modak  like  “Ukadiche modak”,  “Rawa modak”, “banana nachni modak” , “chocolate modak”,  I am posting the recipe of Fried modak. I have made with wheat flour,you can use it rice flour

Ingredients-

Wheat flour -250 gms
Coconut - 200 gms
Jaggery -100 gms
Cardamom powder-1 tsp
Milk - 50 gms
Sesame seeds - 50 gms
Oil - 5 tbsp for frying and for dough
salt-little


Method-

Make a soft dough of the flour by adding oil and salt.

Heat ghee in a vessel, add jaggery, coconut and sesame seeds. Keep stirring continuously on medium flame and make a sticky solution.

 Make small balls of dough and roll it.

Put 1 tbsp of the above stuffing in the dough and pack it by taking all the corners up giving it a shape like a cone on top.

Take oil in a kadai and deep fry the Modaks till brown.

MODAK

Modak  is a kind of sweet dumpling, Basically it’s a  Maharashtrian(Indian) delicacy, but in Southern India it is also very popular, people  offer  modakas  to  god  mainly  in  Ganesh chaturthi.  There  are varieties of modak  like  “Ukadiche modak”,  “Rawa modak”, “banana nachni modak” , “chocolate modak”,   but “Ukadiche  modak” ( steamed modak ) is basic  one . I will try to post many varieties here, Modak is believed to be shri ganesh's favourite food.


Ingredients-

Rice flour-250 gms

Coconut-200 gms

Jaggery-100 gms

Cardamom powder-1 tsp

Milk-50 gms
water for making the dough
salt-little for dough

Method-

 Make dough with rice flour. and warm water and salt.

 Now take the coconut & Jaggery in a heavy-bottomed pan for the stuffing.

 Add milk. Keep on low flame with stirring. The mixture should be fairly dry and turn a shade darker.

 Now make balls with the dough. Flatten them on the palm or on a surface into a circle.

 Place the stuffing in it and cover it completely with the dough.

 Fold the edges tapering to the centre.

 Now steam-cook the modaks in a cooker for 15 minutes until done.

COCONUT SANDESH

"Sandesh" is a delicacy of Bengal(India).It is made up of chhena(chhana,Indian cheese,cottage cheese). Lots of varieties are available in market. If serve cold, what to say its awesome,

Bengali people never think any ceremony without sweets may be its “sandesh”, Payesh”,”Rosogolla”,”pantua”  and so on, List is so long that I can’t remember the names and write over here but gradually I will post some of those recipes. If this chhena  mixed with coconut scraps then imagine what the taste would be.Recipe………………………..

Ingredients-

Coconut-1(scrap it)

Milk powder-1 cup

Sugar-1 ½ cups

Cardamom powder-1 tsp

Method-

First take one oven proof dish, mix coconut scraps and sugar in it

set micro high power for five mints, cook in it, now add milk powder and cardamom powder in it again

cook for 5 mints in high power, now after cooling down shape it and serve it

CARROT BURFI

When we were in Chhattisgarh(India) , we found carrots were of red-pinkish color but here in Guwahati(India)carrots are of orange color but taste is almost  same, so, don't bother for colors. Carrots are good source of vitamin A, good for the eyes.
This is an Indian dish, not only it looks good but it tastes good too, very easy to make. People makes this dessert in different ceremonies like marriage, B'day parties etc. It is a famous dish of North India.

Ingredients-

Carrot(grated)-250 gms

Condensed milk-500 gms

Ghee(clarified butter)-50 gms
Poppy seeds- for garnishing
Cashew nuts - for garnishing

Method-

Heat ghee, add grated carrot

Stir fry for few minutes

Add condensed milk,stir continuously till the mixture leaves the side of the pan

Remove from the fire

Grease a plate,pour the mixture over it,now cut into square shape

sprinkle poppy seeds over the mixture,now cut it into diamond shapes

decorate it with cashewnuts

serve

AATA LADDOO

In Ganesh puja I have made this aata laddoo, It was Awsome. I have learnt this recipe from one of my aunt, She is no more but whenever I make these laddoos I remember her. I am giving tribute to my Aunt by posting this recipe and hoping that you people also like after having this laddoos, These laddoos are good for winter season, Whole wheat flour contains vitamins , minerals and protein, because it is a good source of fiber so its good for stomach also.so,  below is the recipe………………

Ingredients-

wheat flour-150 gms

ghee(clarified butter)-50 gms

jaggery-100 gms

milk-100 ml

almonds-1-2

cashewnuts-1-2

method-

shallow fry wheat flour in ghee

mix milk and jaggery into the mixture

make laddoos

garnish with almonds and cashewnuts

BAEL (WOOD APPLE,STONE APPLE) MURRABBA

Bael  another name is Bengal quince, wood apple, stone apple, golden apple---- a species of tree in India. Its very healthy fruit, It has its medicinal value, it helps in digestion etc., Bael is an aromatic fruit. It has some gum bearing texture.

Yesterday I have made Bael murrabba , it was so delicious. if you consume 2 tsp daily of this murrabba,  your appetite will be increased  and hence improve digestion. When this dish was done a mild flavor was coming from the above dish, It was so divine.Here is the recipe.............

INGREDIENTS-

Bael fruit - 1/2 kg

Ghee or clarified butter-100 gms

Sugar -150 gms

Cardamom powder-1 tsp

METHOD-

Break the bael fruit, extract all the pulp

Heat the ghee,Now add pulps of bael fruit in ghee, after some time add water, sugar

When the mixture thickened, add cardamom powder, remove from heat,

Ready to serve