Dry Gulab Jamun/Dry Jamun

We are entering the second week of Blogging Marathon#61 and I will be sharing some Indian Mithai/Sweets.
When I was thinking some sweet recipes for the theme so many things came in  mind.But ended up in making the simple ones.
This sweet is very popular in a sweet shop called Bombay Sweets in my hometown and my kids love this sweet a lot.I bring 2-3 kgs of this sweet from my India trip every time.
I make this sweet also often for kids and parties,but never had a chance to post.Finally I made it for this theme .Off to the recipe..............................

                                                                      

                                                                   Dry Gulab Jamun/Dry Jamun

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   Basic Information

   Preparation time 10 minutes
   Soaking time 1 hour

   Cooking time 20 minutes

   Makes 20-22 medium size jamuns

    

   Ingredients

  

Ingredient	Quantity
Milk powder/Dry milk powder	1 cup
All purpose flour/maida	3 tbs
Baking soda	1/4 tsp
Salt	a pinch
Ghee/Nei	1.5 tbs
Evaporated milk	1/2 cup
Fine sugar	1/2 cup (for rolling)
Fine sugar	1/2 cup (for rolling)

 
  For the Sugar syrup

Ingredient	Quantity
Sugar/Sakkarai	1 cup
Water	3/4 cup

   

    Method 

• Take all purpose flour,milk powder,salt,baking soda and ghee in a bowl.To this the evaporated milk and knead it to a soft dough.Let it rest for 10 minutes.

• Meanwhile prepare the sugar syrup by adding the water to the sugar and boil it for 7-8 minutes in a medium flame,till it becomes slightly thick (no need of any string consistency).Divide the dough into 20-22 equal parts and roll it to a smooth ball without giving much pressure.

• Heat the oil in a pan in a medium flame and drop 5-6 ball in the oil.Fry it till it gets a nice golden color.Remove the fried balls and drain it on a paper towel.Once the fried balls come to room temperature add it to the sugar syrup.Let it soak for an hour or till all the syrup is absorbed.

• Once the fried balls come to room temperature add it to the sugar syrup.Let it soak for an hour or till all the syrup is absorbed.Take the soaked jamun and roll it on the fine sugar and arrange it on the plate.Keep it refrigerated for 10 minutes and serve.

• Store it in an air tight container.

• The color of the jamun is slightly in the darker side.
• The sugar available here is in a finely granulated so used it as such.If you are using coarser one ,pulse it in the blender.
• Do not give much pressure while rolling the ball.
• Fry it in a medium flame for even cooking.

Enjoy.............................

Check out the blogging marathon page for the other bloggers participating in BM#61.

Sumber http://www.naliniscooking.com

Savory Roll/Potato stuffed Roll/Potato Stuffed Pinwheel

For the day 3 under the theme baked snack,tried a roll stuffed with potato stuffing.I wanted to make pizza pinwheel,as I ran out of pizza sauce,made it with potato stuffing.To give an extra punch I applied some leftover mint chutney.The rolls came out so flavorful and delicious.Lets move on to the recipe............

                                                                      

                                                              Savory Roll/Potato Stuffed Pinwheel

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   Basic Information

   Preparation time 30-35 minutes
   Proofing time 1.5 hours

   Cooking time 25 minutes

   Makes 9 rolls

    

   Ingredients

  

Ingredient	Quantity
All purpose flour/Maida	1.25 cup+1 tbs for dusting
Instant yeast	1 tsp
Unsalted butter/vennai (room temperature)	2 tbs
Salt	3/4 tsp
Luke warm milk	1/4 cup
Water	1/4 cup
Butter or milk or fresh cream	1 tbs(for brushing

 For the Stuffing

Ingredient	Quantity
Potato(finely chopped)	2 medium size
Onion(finely chopped)	1 (small size)
Ginger/inji	1 tsp(grated)
Turmeric powder/manjal podi	1/4 tsp
Green chilly/pacha milagai	2 (finely chopped)
Coriander powder/dhaniya podi	1/4 tsp
Garam masala powder	1/4 tsp
Salt	1/2 tsp
Coriander leaves	1 tbs(finely chopped)

   

    Method 

• Take all purpose flour,instant yeast,salt,butter and oil in a bowl.Mix it well and make a well at the center.To this add the lukewarm milk,water and mix it to a dough. Knead it for 5-6 minutes on a floured surface.Keep the dough in a warm place for an hour or till it gets doubled.

• Meanwhile prepare the stuffing, heat the oil in a pan and crackle the cumin seeds and add the grated ginger.Add in the finely chopped onion,green chilly and saute it till translucent.Now add in the chopped potatoes and give it a mix.Add in the turmeric powder and salt,mix it well.

• Add around 1/4 cup of water and cook it covered,till the potatoes get cooked well.Finally add the coriander powder,garam masala powder then sprinkle the chopped coriander leaves.Mix it well and put off the flame.

• Now take the dough and punch it well.On a floured surface roll the dough to a 12X 8 rectangle.Spread the mint chutney on the rolled dough.Keep the stuffing evenly on top of the mint chutney.

• Keep the stuffing evenly on top of the mint chutney.Roll it tightly and seal the ends.

• Cut the rolled dough to 1.5 inch thickness.Arrange it on a lined baking tray.Keep it in a warm place for 15 minutes.Brush the top with butter.Preheat the oven at 375 F and bake the rolls for 22-25 minutes or till the rolls get a nice golden color.

• Serve it warm.

• While covering each section,pinch it well so that the dough won't separate while baking.
• Addition of chutney is purely optional.

Enjoy.......

Check out the blogging marathon page for the other bloggers participating in BM#61.

Sumber http://www.naliniscooking.com

Whole Wheat Coconut Cookies

Coming to day 2 under the theme baked snack for Blogging Marathon #61 is a crunchy coconut cookies.The cookies are flavorful and kids loved it a lot.These cookies can be made with all purpose flour too,but I made it with wheat flour.Off to the recipe........

                                                                      

                                                                 Whole wheat Coconut Cookies

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   Basic Information

   Recipe Source Spicy Treats
   Preparation time 20 minutes

   Cooking time 20 minutes

   Makes 15-17 Cookies

     

   Ingredients

  

Ingredient	Quantity
Whole wheat flour	1 cup
Butter/vennai	1/2 cup(1 stick)
Olive oil or any neutral oil	1 tbs
Salt	1/4 tsp
Baking Powder	1/4 tsp
Milk	2-3 tbs
Powdered Sugar	1/2 cup+1 tbs
Unsweetened desiccated coconut	1/4 cup +2 tbs
Vanilla	1 tsp

  

   

    Method 

• Mix the all purpose flour,baking powder and salt,keep it aside.In a bowl cream together butter and powdered sugar until fluffy.To this add the vanilla and mix it well.Add in the flour mixture and coconut.

• Mix it well,slowly add the milk and make it to a dough.Take a tbs of dough and roll  it to a round ball and flatten it.

• Press the flatten dough on the desiccated coconut and arrange it on a lined baking tray.Continue for the rest of the dough.Refrigerate the tray for 10 minutes.Preheat the oven at 350 F and bake it for 20 minutes or until golden brown.Cool it on a wire rack.

• Store it in an air tight container

Enjoy............

Check out the blogging marathon page for the other bloggers participating in BM#61.

Sumber http://www.naliniscooking.com

Strawberry Jam Turnovers/Jam Filled Turnover

Entering the 61th edition of Blogging Marathon with Baked Snacks.I was thinking of doing some cookies for the theme.But my son came up with the idea of turnover which he had it in one of his friend's place.This turnover has been in my to do list since long time.So made it with the strawberry jam,as I wanted to make it simple.Puff pastry sheets can be used to make,but here I made the outer crust.The method of making outer crust is so simple and takes just 30 minutes,it came out so flaky and crispy.So try it with the homemade crust and also the edges needs to be sealed properly to avoid the jam not to ooze out.Couple of turnovers were not sealed properly and some of the jam came out,so make sure you sealed the edges.Lets move on to the recipe.....................

                                                                      

                                                                 Strawberry JamTurnover/Jam filled Turnover

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   Basic Information

   Preparation time 30 minutes

   Cooking time 20 -22 minutes

   Makes 8

    

   Ingredients

  

Ingredient	Quantity
All purpose flour/Maida	1.5 cups
Cold Butter/vennai	1/2 cup(1 stick)
Salt	3/4 tsp
Baking Powder	1/4 tsp
Water	2-3 tbs
Jam(any variety)	1/2 cup
Milk (for brushing)	2 tbs
All purpose flour(for dusting)	2-3 tbs

  

   

    Method 

• Take the butter from the freezer and let it be outside for 10-15 minutes.Now slice the butter to 1/2 inch pieces.
• Take the all purpose flour,baking powder and salt in a bowl.Mix it well.Now to this add the cut butter and mix it gently with the finger tips.The mixture will be crumbly,now slowly add a tbs of water at a time and mix it.No need to mix it to a soft dough.Transfer the dough to a work surface and gently mix it.

•  Dust some flour on the surface and slightly roll the dough to a 8'X 10' rectangle.Fold the left side of the shorter side to half way through the middle.Fold it same way to the other side.Keep it in the refrigerator for 10-12 minutes

• Now take the folded dough and roll it gently to a rectangle and fold it in the same way.Refrigerate it for another 10-15 minutes.Now take out the dough and roll it to a 1/4 inch thick sheet.Cut the sheet to 8 squares.

• Keep 2 tsp of jam in each of the square.Brush the ends with milk and fold it diagonally.Press the edges and seal it.With the fork press the sealed edges to get a nice decorative pattern.Make a slit on the top of the turnover.Place it on a lined baking tray,brush it with milk.Pre heat the oven at 400 F and bake it for 20- 22 minutes or until  golden brown.Cool it on a wire rack.

• Dust it with some powdered sugar and serve.

• The butter should be cold.
• Seal the edges properly.
• Instead of milk wash,beaten egg can be used.
• Do not knead the dough to soft.

Enjoy................

Check out the blogging marathon page for the other bloggers participating in BM#61.

Sumber http://www.naliniscooking.com

Vatanyachi Usal/ Misal- White Peas Curry

Vatanyachi usal is a popular Maharastrian breakfast recipe.The usal is made using different varieties of lentils such as white peas,moth beans and mung beans.
The usal is served as such or can be eaten along with rice and roti.If the usal topped with some farsan(mixture) and chopped onion,tomato and served with pav is Misal.
This was in my to do list since long time.Couple of days back when I was looking my cook book collections to make something for Cookbook Challenge this recipe caught my attention.
In the original recipe the entire cooking process was done using pressure cooker.But I cooked the soaked white peas in the pressure cooker for two whistles and the rest of the cooking in the pan.The usal came out very delicious and had it for our evening snack along with some homemade pav buns.It tasted heavenly after shoveling almost 30 inches of snow.It was bit quite filling snack and we skipped our dinner.Lets move on to the recipe.......

                                                                      

                                                                   Vatanyachi Usal/Misal

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   Basic Information

   Preparation time 10-15 minutes

   Soaking time 6-8 hours

   Cooking time 25 minutes

   Serves 3-4

    

   Ingredients

  

Ingredient	Quantity
White peas/vatana/vellai pattani	3/4 cup
Onion (finely chopped)	2 (medium size)
Tomato (finely chopped)	1 (medium size)
Ginger&garlic paste	11/2 tsp
Red chilly powder/milagi podi	2 tsp
Coriander powder/dhaniya podi	2  tsp
Turmeric powder/manjal podi	1/4 tsp
Garam Masala Powder	1/4 tsp
Grated coconut	2 tbs
Tamarind paste	11/2 tsp
Cumin seeds/jeeragam	1/2 tsp
Coriander leaves (chopped)	1 tbs
Salt	1-1.25 tsp
Oil	2 tbs

  To serve

Ingredient	Quantity
Pav buns	6
Onion (finely chopped)	as needed
Tomato (finely chopped)	as needed
Coriander leaves(finely chopped)	as needed
Farsan/Mixture	1/2-3/4 cup
Lemon wedges	few

   

    Method 

• Soak the white peas for at least 6 hours and pressure cook it for couple of whistles with a pinch of salt and adequate amount of water.The white peas should not get mushy.

• Heat a pan with 2 tsp ofoil,add in around 2-3 tbs of chopped onion.Saute it till it becomes transparent.Now add the ginger&garlic paste and fry it for a minute.Add in all the spice powders,grated coconut.

• Mix it well and put off the flame.After cooling grind it to a smooth paste along with water.Now heat the pan with the rest of the oil and crackle the cumin seeds.Add in the remaining chopped onion and saute it till the onion becomes transparent.Now goes in the chopped tomato and cook it until mushy.

• Now add in the ground paste and stir in,add around 2 cups of water,salt and tamarind paste.Let it simmer for 5-6 minutes.At this stage add in the cooked white peas and let it simmer for another couple of minutes.Sprinkle the chopped coriander leaves and put off the flame.

• Serve it with roti and rice or pav.

• Addition of tamarind paste is to get an extra tangy taste.
• Do not over cook the the white peas it may turn mushy.
• If you feel the gravy is not thick enough,mash a handful of peas and add it to the curry.

Enjoy.........................................

Sumber http://www.naliniscooking.com