Gulab Jamun

Gulab Jamun

INGREDIENTS :

Gulab Jamun Khoya or unsweetened Khoya : 500 gms
Sugar : 500 gms
Cardamom : 7-8
Water : 2-1/2 Cups
Cornflour : 100 gms
Rose Essence : 1 tablespoon
Soda : 1 pinch
Saffron : a pinch


METHOD :

1. Bring the water, rose water and sugar to boil. Add saffron to it, remove from fire. Keep aside.
2. Mash the khoya in hand and pass it through a fine sieve.
3. Make powder of the cardamom. Add to it along with the cornflour.
4. Mix cooking soda in little water. Add to the mixture above. Mix all the ingredients above but don't knead too much.
5. Then make small balls and fry over low flame. Keep over sieve for excess oil to drain off.
6. When you put the gulab jamun in sugar syrup, it must be quite warm.

SIMPLE N EASY GULAB JAMUN

Take 2 ½ cups dry milk powder.
Add ½ cup all purpose Flour ( Maida) , 1/8 th tsp cooking soda and 1 ½ cups heavy cream.
Knead well till a soft dough is made.
Add cardamom powder.
Make small balls and fry in oil/ ghee till golden brown.
Put in sugar syrup as explained above.

Wine Cooking Tips and Suggestions

Wine added to a dish should be cooked uncovered and brought to a low boil, which removes the alcohol, and then reduced to a simmer.
For a lighter flavor, add the wine near the end of the cooking process, bring it to a quick boil, and remove from the heat.
Marinate tough cuts of meat in wine or wine based marinade overnight. The acid will tenderize the meat.
Reducing wines will concentrate the flavors and the sugars.
Do not use cooking wines. They're usually over-salted which acts as a preservative, and the wine is usually of poor quality.
Do not cook with aluminum or cast iron pots when cooking with wine. Non-reactive cookware is best.
Wines for cooking should complement or contrast the main ingredients, not over power them.
To avoid a bitter flavor when deglazing add the wine over a low heat.
If a wine becomes to acidic in the reduction process add fresh or dried fruit to compensate.
Using a good quality wine means using less of it because it will have more concentrated flavors.
Save leftover drinking wines for cooking. Cork and refrigerate for up to two weeks.
Leftover wine can also be frozen in ice cube trays for future use.
Use a fairly acidic wine for a beurre blanc sauce. (Preferably a French Muscadet or Sauvignon Blanc).
Integral sauces would call for a little less acidity in the wine (Preferably a California Sauvignon Blanc or California Chardonnay).
Lightly colored fruity wines should not be used for sauce making. Cooking will destroy the delicate fruitiness and will make for a highly acidic tasting sauce.
Select red wines that are deep in color and low in acid. Especially for pasta sauces.
Red wines take on a different complexity when cooked with meats. The acids and the tannins will react differently with meats than they will with just vegetables, onions or mushrooms.

Veggie Lovers Pizza

Veggie Lovers Pizza

Ingredients:

1 tbsp oil
1 tsp crushed red chillies
1 large onion, chopped
1 cup tomatoes, sliced
1 large green pepper, de-seeded and chopped
1 medium capsicum, chopped
1 cup broccoli/cauliflower florets
½ cup olives
1 cup mozzarella cheese
1 cup pizza sauce
2 thin pizza crusts


Method:



Preheat oven to 375 degrees F.
In a large non-stick pan, heat oil and add crushed red chillies, onion, pepper and capsicum and sauté them for five minutes or until they begin to soften.
Toss in the broccoli or cauliflower florets and olives, and cook for a couple of minutes.
Remove from heat.
Place the pizza crusts on two non-stick baking trays and evenly sprinkle half the cheese.
Spread the pizza sauce over them and then arrange the sautéed vegetables and tomato slices on the crusts.
Sprinkle the rest of the mozzarella cheese on top and bake for 15 minutes or until the edges of the crust are golden brown.
Serve immediately or reheat in the microwave to serve.

Chocolate Chip Cookie Nesquik Milkshake

Ingredients

1 pint (2 cups) vanilla ice cream
4 freshly baked and crumbled chocolate chip cookies (such as Nestlé Toll House)
1 bottle (13.5 fl. oz.) Chocolate Milkshake Flavor NESTLÉ NESQUIK Refrigerated Ready-to-Drink Milk

Directions

PLACE ice cream, cookies and Nesquik in blender; cover. Blend until almost smooth.

CHICKEN KORMA

Ingredients

Chicken - 1 kg
Onions (sliced) - 1
Coriander seeds - 1 tablespoon
Cumin seeds - 1 teaspoon
Fresh grated coconut - ½ cup
Curd (yogurt) - 1 cup
Garlic cloves - 2
Ginger paste - 2 teaspoon
Cardamom - 2
Dry red chili – 2
Oil – 3 tablespoon
Salt to taste

Preparation

Cut chicken into small to medium size pieces.
Remove the red chilli seeds and grind them with coriander, cumin, garlic, cardamom, and grated coconut.
Heat oil in a pan. Add sliced onions and sauté until light brown.
Add ginger paste and stir for half a minute.
Add chicken pieces and cook on high flame for 5 minutes, stirring constantly.
Stir in the ground paste and add 1 cup of water. Add salt and bring it to a boil.
Reduce flame and add beaten curd. Simmer for 5 minutes.
Best served with roti