DAL MAKHANI

History

Dal makhani served with rice Dal makhani is a staple in the Indian subcontinent. It
was popularized in India following partition, when many people from the
Punjab migrated to the northern regions of India. As the Punjabi diaspora migrated
across India and internationally, the dish was introduced to new locales by
entrepreneurial Punjabi migrants Kundan Lal Jaggi, Kundan Lal Gujral and Thakur
Dass, who opened the Moti Mahal restaurant in Daryaganj, Delhi, India.

Dal makhani was first created by Punjabis and is now recognized as a

quintessential Indian dish, and variations of the dish are served in many different
restaurants internationally. Dal makhani’s popularity is due in part to its versatility
in a meal: the rich vegetarian dish can be served as a main meal, included as part of
a buffet (thali), or used as an accompaniment to a meal. In India, soups
and curries with a red or yellow lentil base are an important staple, however, due to
dal makhani's rich texture and lengthy preparation process, many Indians only
consume the dish on days of significance, such as birthdays, national holidays,
weddings and religious observances.
Preparation time

The traditional preparation of dal makhani involves a series of time-consuming

procedures, which can take up to 24 hours to complete. With the availability of
modern cooking equipment, namely electric pressure cookers, the preparation time
of the dish has reduced significantly to 2–3 hours.
 INGREDIENTS NUTRITION


3
⁄4cup Urad Dal (black matpe beans)

1
⁄4cup red kidney beans(rajmah)
 2teaspoons cumin seeds
 8garlic cloves, chopped
 2inches gingerroot, chopped
 1teaspoon garam masala powder

1
⁄2cup fresh cream
 1teaspoon red chili powder
 3tablespoons butter
 2tomatoes, chopped (extra large tomatoes)
 1onion, chopped
 1tablespoon oil
 salt
DIRECTIONS

1. Soak whole black urad and rajma overnight in 3-4 cups of water.
2. Cook the soaked dal and rajma in the same water with salt, red chili
powder and half the chopped ginger till dal and rajma are cooked and
soft.
3. Peel and chop the onion, ginger and garlic finely. Also chop the
tomatoes.
4. Heat oil and butter in a thick-bottomed pan. Add cumin seeds, when it
crackles add chopped onions and fry till golden brown.
5. Add chopped ginger, garlic and chopped tomatoes. Sauté till tomatoes are
well mashed and fat starts to leave the masala. Add boiled dal and rajma
to this.Do not add the liquid at first.Crush(mash) the dals with the back of
the ladle while stirring continuously, this gives that creamy texture to the
dal .
6. Add the liquid and some water if required and simmer on very low heat
for fifteen minutes.
7. Add fresh cream and garam masala powder let it simmer for another five
minutes. Finish off with a couple of pinch of Kasoori methi powdered.
8. Serve hot with Naan or Paraatha.

Tip: Replacing the tomatoes with 4 tablespoons of thick tomato paste will
enhance the taste and colour of the dish manifold.
CHANA MASALA
ABOUT CHANA MASALA

Chana masala literally "mix-spiced small-chickpeas"), also known

as channay, chole masala, choleor chholay (plural), is a dish from the Indian
subcontinent; notable in Indian and Pakistani cuisine.[1] The main ingredient is a
variety of chickpea called chana or kala chana (meaning black chana). They are
much smaller than typical chickpeas (about half the diameter) with a stronger
flavour and firmer texture even after being cooked.

Chole is the name for the larger and lighter coloured chickpea commonly found in
the West. These are known as kabuli chana in Hindi-Urdu. Chana masala is fairly
dry and spicy with a sour citrus note (the flavor usually comes from coriander and
onion). Chana are usually replaced by chole in most restaurants and both versions
are widely sold as snack food and street food in India and Pakistan.
KADHI PAKORA
About Kadhi Pakora
There are a few Punjabi dishes that are best served with rice: kadhi-chawal,
and rajma-chawal come to mind immediately. Kadhi is best made with sour
buttermilk. In the traditional method for making butter, a little dahi (yoghurt) is
added to malai (the cream that collects on top after milk has been boiled) to sour it
and keep it from spoiling. To this fresh cream is added daily till you are ready to
turn it into butter, depending on how small or large a batch you prefer. This would
be once in two weeks for us – in the days when we used to buy whole milk. This is
then churned to yield cultured butter (which is experiencing a revival of sorts in the
West!) and chhanchh or buttermilk. This buttermilk imparts a unique flavour to the
kadhi. Using sour yoghurt is only second best.
The consistency of Punjabi kadhi is between the Maharashtrian
kadhi and pithla (here), and the reason for some early disdain in my
Maharashtrian family (the Kashmiris, with their long association with Punjabis,
have always loved it ). But I was not going to give up on my kardhi that easily
(though I was okay with becoming a vegetarian, by default, for the first five years
of my married life) – so I would let them interpret it how they would and served it
on a nearly regular basis. Last week I, finally, had them eating out of my hands.

(Yeah, it took that long – and TH still won’t have it with rice!) Too thick. Too
yellow. That’s what they used to say.
Punjabi Kadhi INGREDIENTS
Serves 4-5
For the pakoras
3/4 C sour buttermilk (or 3/4 C sour yoghurt)
1 C+ besan (chickpea/gram flour)
1 medium onion, chopped
1 small potato, peeled and chopped into small dice (optional)
½ t red chilli powder
½ t turmeric
¼ t baking soda
peanut oil for frying

For the kadhi

3 C sour buttermilk
2 C water
1 C besan
1 ½ t turmeric
½ t cayenne (or to taste)
1 T peanut oil
1 t cumin seeds
¾ t mustard seeds
½ t kalonji (nigella) seeds
½ t methi seeds
1/4 t mild hing
4-5 whole red chillies
salt
For the final tadka (tempering)
1 t ghee
1 t cumin seeds
¾ t (or to taste) Kashmiri mirch or regular red chilli powder

Preparation

1. To make the pakoras, gradually add buttermilk (or yoghurt, plus water as
needed) to the besan to make a thick smooth batter. Add turmeric, red chilli
powder, chopped onion and potatoes, and mix. Heat the oil in a karahi till just
below smoking. You can test by putting a drop of the batter into the hot oil – it
should sizzle and rise to the top but not get browned right away. Add the
baking soda, and mix well. Drop batter by spoonfuls (I use a teaspoon) in
batches to make small pakoras, not more than ¾ inches across. Fry till medium
brown, and drain on a paper towel.
2. Do not add salt to the pakora batter for two reasons. One, it supposedly keeps
them from sucking up too much oil. Two, and more important, it ensures that
you will have pakoras for the kadhi. Like cake, you cannot eat your pakoras

and have them too !

3. Baking soda makes the pakoras light and soft. If you want a lower sodium
version, and wish to avoid baking soda, beat the batter till light, and then add
the chopped onions and potatoes. Fry similarly in hot oil, and soak in a bowl of
water immediately. Tip the pakoras with this water into the kadhi.
4. Mix the other cup of besan with the remaining buttermilk (or sour yoghurt).
Add water to thin. If you see any lumps, just let the mixture stand for a few
minutes and then stir again; the lumps will dissolve.
5. Retain just 1 tablespoon of oil in the karahi. To the hot oil add the following,
in order: cumin, mustard, nigella, and methi seeds, hing, and the whole red
chillies. Stir and add the turmeric and red chilli powder. Give the besan-
buttermilk mix a good stir and pour into the karahi. Turn the heat to medium,
add salt, and stir. The kadhi will begin to thicken. Add more water if needed;
the consistency should be that of very thick creamy soup.
6. Bring the kadhi to a boil, add the pakoras, and stir. Turn the heat down to a
simmer. Cover and cook for 20 minutes to half hour, stirring occasionally to
keep it from sticking to the bottom. Traditionally, the kardhi would bubble
away on the very low heat of an angeethi for hours, thickening gradually. But
it is not an implement that could survive the fast pace of city life. In the
villages they might still use it on occasion.
7. Transfer the kadhi to the serving bowl. For the final flourish, just before
serving, heat a teaspoon of ghee. To it add cumin and red chilli powder, and
pour it over the kadhi.
8. Serve hot with rice. It is good on its own too. I usually polish off a katori or
two before it makes it to the table.
PALAK PANEER
 Punjabi Palak Paneer Recipe is the famous Punjabi Recipe made with blanched
Palak (Spinach) and soft Paneer (Indian Cottage Cheese), both palak and paneer
are full of iron and hence a healthy recipe to eat. Paneer can be be deep fried and
then added in spinach gravy, but I prefer to add as it is. Basically here soft paneer
or cottage cheese cubes are cooked in rich, creamy and smooth spinach curry.

This restaurant style spicy Punjabi palak paneer recipe can be prepared in aromatic
ghee too, and for bringing the rich and creamy texture, I added Yogurt (dahi) and
Fresh Milk Cream.

Ingredients

 200 to 250 grams or about 7 to 9 oz fresh spinach/palak

 200 to 250 gm paneer or tofu, about 7 to 9 oz cottage cheese
 2 green chilies
 1 medium onion
 1 medium tomato
 1/2 tsp cumin seeds/jeera
 1/4 tsp turmeric powder/haldi
 1/2 tsp red chili powder (optional)
 1/4 tsp asafoetida/hing (optional)
 1/2 tsp garam masala powder (add more if required)
 5-6 cloves of garlic
 1 inch ginger
 3 cups water for blanching spinach
 1/2 tsp lemon juice
 1 tbsp yogurt (curd/dahi)
 1 tbsp amul fresh cream
  1 tbsp cooking oil/ghee/ butter
 Salt to taste

Instructions

1. Chop the palak coarsely and then boil in hot water, after boiling for about 5
minutes, immediately add the palak or spinach leaves in a pan or bowl
containing ice cold water, doing this will help in preserving the green color of
the spinach.Cool down the palak in colander and then grind it with 5 cloves of
garlic, about 1 inch piece of ginger and 2 green chilies. Make a fine pure out of
it, no need to add water and keep the spinach puree aside.
2. Heat about 1 tbsp of oil or ghee or butter in a pan and saute 1/2 tsp cumin seeds.
Add 1 finely chopped onion and cook on low flame for a few seconds, till the
onion becomes golden.
3. Add 1 chopped tomato along with pureed palak and stir well. After about 2
minutes of cooking on low flame, add 1 tbsp fresh yogurt and mix well.
4. Keep cooking on low flame and now mix 1/4 tsp turmeric powder, 1/2 tsp red
chili powder, 1/4 tsp asafoetida and 1/2 tsp garam masala powder. Mix well and
stir in 1/2 tsp of lemon juice.
5. Add about 1/2 cup water or as required and stir again. Simmer for 6-7 minutes or
more till the palak or spinach is cooked and season with salt, palak will start
thicken by now. Add 1 tbsp fresh cream and stir again so that the cream gets
incorporated in the palak paneer gravy uniformly.
6. Now add cubes of paneer/cottage cheese and stir gently on a low flame till the
paneer cubes become soft and succulent, for about 1 to 2 minutes.
7. Switch off the flame and serve palak paneer hot with roti’s, poori, naan or jeera
rice.
PANEER BUTTER MASALA
 Paneer Butter Masala is one of the most famous Dish of Punjabi Cuisine. Here
Paneer Cubes are cooked in Creamy Gravy of Onion, Tomatoes, Cream, Butter and
Cashew nuts. Punjabi’s just love Paneer and they have variety of reasons of
making it.

In India, Punjabi’s are famous for their Rich Culture, Festival Celebrations and
Variety of Delicious Food. They always make different types of Paneer Dishes and
this Paneer Butter Masala Recipe is one among those Tasty Indian Dishes.

Paneer Butter Masala Recipe is also known as Paneer Makhani Recipe, and it
is considered as the special Indian Dish and served in Indian Weddings and
Celebrations. In fact, we make at least one paneer dish compulsory for our
guests. Paneer or Indian Cottage Cheese is a Versatile Dairy Product, that contains
good amount of protein.

Ingredients

 200g Paneer (Indian Cottage Cheese)

 3 Onions
 3 Tomatoes
 3 Green Chilies, slited
 1 tablespoon ginger-garlic paste
 15 Cashew Nuts
 1 tablespoon Butter
 4 tablespoon Oil
 4 tablespoon Cream
 2 teaspoon Kashmiri Red Chili Powder
 3/4 teaspoon Garam Masala Powder
  1 teaspoon Coriander Powder
 1 tablespoon Fenugreek leaves (kasuri methi)
 Salt to taste

Instructions

1. Cut paneer in medium sized cubes. Grind 3 Onions and make the paste out of it.
Grind 3 Tomatoes and make a puree out of it. Grind about 15 cashew nuts and
make a paste of them.
2. Heat 4 tablespoon oil in a non-stick pan and add whole garama masala (1 tsp
cumin seeds, 2 star aniseed, 1 bay leaf, 2 green cardamoms, 1 black cardamom
and 2 whole Red chilies). Cook it for 30 seconds. Now add 1 tablespoon butter,
salt, slitted green chilies, ginger-garlic paste and onion paste. Cook it for 2-3
minutes till the onion paste turns little pink in color. Add cashew nuts paste and
cook it for 3 to 4 more minutes.
3. Now add Tomato puree and 2 teaspoon Kashmiri Red Chili Powder, 3/4
teaspoon Garam Masala Powder and 1 teaspoon Coriander Powder. Mix it well.
If you are adding normal red chili powder, then you may add only 1 teaspoon of
it, because normal red chili powder is more spicier than Kashmri Red chili
powder. I have used Kashmiri red chili powder to make my dish more colorful.
4. Cover the pan with lid and cook it for 15 minutes on low flame, till the oil begins
to separate. Keep on mixing in every 3 to 4 minutes to avoid burning.
5. Once paste is dry make sure to taste it for salt and spices and adjust accordingly.
6. Now add 4 tbsp cream, paneer cubes and chopped coriander and mix it well.
Cover the lid and cook it for 5 minutes. Your Paneer Butter Masala Recipe is
now ready, serve it with Roti and salad.
ALLU GOBI
Aloo Gobi Fry is made with the fried potatoes and cauliflower and then mixed with
the Indian spices. It is a great Punjabi dish which can be served in various ways.
You can either serve it with the roti, puri or paratha at the time of breakfast or you
can serve it as a side dish with dal, rice, salad, etc. It is an extremely easy and tasty
dish, which can be made in just few minutes.

Preparation time: 10 minutes

Cooking time: 15-20 minutes
Servings: 4

Ingredients:

 2 big potatoes
 200 gms cauliflower florets
 1 medium tomato, chopped
 1-1/2 tsp red chilli powder
 1/4 tsp turmeric powder
 2 tsp coriander powder
 1/2 tsp garam masala powder
 1/2 tsp cumin powder
 1/4 tsp dry mango powder
 Fresh chopped coriander leaves
 Vegetable oil
 Salt to taste

How to make Aloo Gobi Fry:

1. Peel the potatoes and then chop them into small pieces. Wash thoroughly.
2. Heat the sufficient oil in a pan and deep fry the potatoes and cauliflower
florets.
3. Fry until crispy and browned in color.
4. Remove out the whole oil and leave only 1 tsp of oil, or you may transfer
the fried potatoes and gobi in another pan.
5. Now add chopped tomato and salt and mix well.
6. Cover the pan and leave to cook for about 2 minutes on low flame.
7. Mix remaining spices and cook for 2 more minutes.
8. Garnish with fresh coriander leaves and serve with Indian chapati (Roti).
ALLU MATAR
 Ingredients
2 tbsp oil
1 tsp cumin seeds (jeera)
1/2 cup finely chopped onions
1 tsp finely chopped ginger (adrak)
1 tbsp finely chopped garlic (lehsun)
1 1/4 tsp finely chopped green chillies
1/2 cup finely chopped tomatoes
1/4 cup tomato puree
1/2 tsp turmeric powder (haldi)
1 1/2 tsp chilli powder
1 1/2 tsp coriander-cumin seeds (dhania-jeera) powder
1 tsp garam masala
1 1/2 cups peeled and chopped potatoes
1 cup green peas
salt to taste

For The Garnish

2 tbsp finely chopped coriander (dhania)
Method

1. Heat the oil in a pressure cooker and add the cumin seeds.
2. When the seeds crackle, add the onions, ginger, garlic and green chillies and sauté
on a medium flame till the onions turn translucent.
3. Add the tomatoes, tomato purée, turmeric powder, chilli powder, coriander-
cumin seeds powder and garam masala and sauté on a medium flame for another
2 minutes.
4. Add the potatoes, green peas, ¾ cup of hot water and salt, mix well and pressure
cook on a high flame for 2 whistles.
5. Lower the flame and pressure cook for another whistle.
6. Allow the steam to escape using natural release method, ( refer handy tip ) before
opening the lid.
7. Serve hot garnished with coriander.
MALAI KOFTA
Ingredients for Malai Kofta Curry Recipe

o Potatoes grated, For koftas 100 grams

o Cottage cheese boiled and mashed 4-5 medium
o Green chillies seeded and chopped finely 2
o Cornflour/ corn starch 1/4 cup
o Salt to taste
o Raisins 1/4 cup
o Oil to deep fry
o For gravy
o Onions,roughly chopped 3 medium
o Oil 3 tablespoons
o Ginger paste 1 tablespoon
o Garlic paste 1 tablespoon
o Green chillies,chopped 2
o Coriander powder 1 teaspoon
o Turmeric powder 1 teaspoon
o Salt to taste
o Tomato puree 1/2 cup
o Red chilli powder 1 teaspoon
o Mawa (khoya) 1/2 cup
o Fresh cream 1/2 cup
o Garam masala powder 1 teaspoon
Method

Step 1

For the koftas mix potatoes, paneer, green chillies, cornflour and salt. Divide into
sixteen equal portions. Stuff raisins into each portion and shape them into balls.

Step 2

Heat sufficient oil in a kadai and deep fry the koftas till slightly coloured. Drain on
absorbent paper and keep them warm.

Step 3

For the gravy, boil the onions with a cup of water for ten minutes. Drain excess
water, cool and grind to a smooth paste. Heat oil in a kadai. Add boiled onion
paste and sauté for five minutes.

Step 4

Add ginger paste, garlic paste, green chillies, coriander powder, turmeric powder
and salt. Sauté for a minute. Add tomato puree and red chilli powder and sauté on
medium heat for eight to ten minutes or till oil begins to leave the masala.

Step 5

Mix mawa in two cups of water and add to the gravy. Bring it to a boil and simmer
for ten minutes on low heat, stirring occasionally.

Step 6

Add fresh cream and garam masala powder. Place warm koftas in a serving dish
and pour hot gravy on top and serve.
shahi

paneer
INGREDIENTS

For the Gravy

1 cup chopped tomatoes
1/2 cup sliced onions
1/4 cup cashews (kaju)
4 almonds( Badam)
2 whole dry( Kashmiri) red chillies

Other ingredients for making the complete recipe

2 tsp oil
1 tsp ginger-garlic paste
25 of cinnamon (dalchini)
2 cloves (laung )
2 cardamoms
1 bayleaf (tejpatta)
2 tsp dried fenugreek leaves (kasuri methi)
1 tsp garam masala
3 tbsp tomato puree
salt to taste
2 tbsp whisked low fat curd (dahi)
1/2 tsp sugar
1 cup Low Fat paneer strips, cut into 1” cubes

1.First let us make the gravy. In a non Stick Pan, put onions, tomatoes, chillies,
almonds and cashews and stir them on low flame till the onions change color and
tomatoes become little soft.
2.Cool and blend in a mixer to a smooth paste. Keep aside.
3.Heat the oil in a kadhai, add the garlic paste and sauté on a medium flame for a
few seconds.
4.Add the cinnamon, cloves, cardamom and bayleaf and sauté on a medium flame
for a few more seconds.
5.Add the dried fenugreek( kasoori methi) leaves, garam masala, tomato purée and
the above gravy and sauté on a medium flame for another 2 to 3 minutes, while
stirring continuously.
6.Add the salt, mix well and cook on a medium flame for 1 to 2 minutes, while
stirring continuously. Add the curd, mix well and cook on a medium flame for 1
more minute.
7.Add sugar, 1/4 cup of water, paneer , mix well and cook on a medium flame for
another 2 minutes.
Serve hot garnish with Coriander leaves and ginger flakes. You can also add cream
if you want to add that little richness to the gravy.
CHEESE CHILLI
 Ingredients (1 cup = 250 ML)

frying paneer:
 10 pieces paneer/cottage cheese cubed or home made paneer
 1 tsp corn flour
 ¼ tsp black pepper crushed
 salt to taste
 2 tbsp oil for frying
other ingredients:
 1 inch ginger finely chopped
 2 garlic cloves finely chopped
 1 green chilli slit lengthwise
 2 spring onion finely chopped
 ¼ red capsicum cubed
 ¼ green capsicum cubed
 ½ onion cubed
 1 tsp chilli sauce
 2 tbsp tomato sauce
 1 tsp soy sauce
 ¾ tsp sugar
 salt to taste
 2 tsp corn flour
 ¼ cup water
 ¼ tsp black pepper crushed

Instructions

frying paneer recipe:

1. cut the paneer to cubes
2. sprinkle some crushed pepper and salt
3. coat the paneer with flour well.
4. now fry the coated paneer with some oil.
5. flip over so that it gets nice golden brown on low-medium flame.
6. drain them on kitchen towel to remove excess oil.
paneer chilli recipe:
1. to the remaining oil add chopped ginger-garlic, chilli and spring onion white.
2. saute them on high flame for 40 seconds.
3. add cubed green and red capsicum, along with onions.
4. add chilli sauce, tomato sauce and soy sauce.
5. also add salt and sugar.
6. now add corn flour paste and give a quick stir.
7. stir till the corn flour paste turn translucent.
8. add fried paneer.
9. also add crushed black pepper.
10.in conclusion, garnish with spring onions green and serve.
11.serve chilli paneer hot as a starter or as a dish for roti, noodles or fried rice.
KHEER
 Ingredients Of Rice Kheer
 5 cups full cream milk

 1/4 cup rice - washed

 1/2 cup sugar

 10-12 raisins

 4 green cardamoms

 10-12 almonds - blanched, shredded

How to Make Rice Kheer

1.Boil the rice and milk in a deep pan.
2.Simmer over low flame, stirring occasionally till the rice is cooked and the milk
becomes thick.
3.When done add sugar, raisins and cardamoms.
4.Stir till sugar gets dissolved properly.
5.Transfer into a serving dish and garnish with almonds.
6.Serve hot or chilled.
RASGUULA

Rasgulla is a syrupy dessert popular in the Indian subcontinent and regions with
South Asian diaspora. It is made from ball-shaped dumplings of chhena and
semolina dough, cooked in light syrup made of sugar.
 INGREDIENTS

 2 cup chhana
 2 teaspoon semolina
 2 cup sugar
 6 cup water

I N S T R U C T I ON S

1. Steps to make the balls:

2. Knead chhana(fresh ricotta) and semolina until smooth and forms a soft dough.
3. Divide chhana dough into marble size portions. The sizes will double, so make
accordingly.
4. Roll each portion into smooth balls. Be careful that there is no cracks.
5. Steps to make Syrup:
6. In a heavy bottomed pan, boil water and sugar in medium heat.
7. Stir occasionally until sugar dissolves and bubble just starts to form.
8. Steps to cook roshgolla:
9. Add the cheese balls to the syrup and immediately cover with a tightly
snuggled lid.
10.Cook for 35 minutes in medium heat. Do not open the cover. Again, do not
open the lid.
11.Remove from heat keeping the lid on. Let cool for about 20-25 minutes.
12.Open the lid and pour the sweets in a large bowl. Let the rasgullas soak in
syrup and completely cool before serving.
GULAB JAMUN
Gulab jamun was first prepared in medieval India, derived from
a fritter that Persian-speaking invaders brought to India.[3]The word "gulab" is
derived from the Persian words gol (flower) and āb (water), referring to the rose
water-scented syrup. "Jamun" or "jaman" is the Hindi-Urdu word for Syzygium
jambolanum, an Indian fruit with a similar size and shape. The Arab dessert luqmat
al-qadi is similar to gulab jamun, although it uses a completely different batter.
According to the culinary historian Michael Krondl, both luqmat al-qadi and gulab
jamun may have derived from a Persian dish, with rose water syrup being a
common connection between the two.

Gulab jamun was first prepared in medieval India, derived from a fritter that
Central Asian Turkic invaders brought to India.[3] One theory claims that it was
accidentally prepared by the Mughal emperor Shah Jahan's personal chef.

The word "gulab" is derived from the Persian words gol (flower) and āb (water),
referring to the rose water-scented syrup. "Jamun" or "jaman" is the Hindi-Urdu
word for Syzygium jambolanum, an Indian fruit with a similar size and shape.

Ingredients Of Gulab Jamun

100 gms firmly packed khoya

1 Tbsp refined flour or soojee

1/4 tsp baking soda

2 cups sugar

2 cups water

2 Tbsp milk - mixed with a little water

4 green cardamoms - slightly crushed

Ghee

Cube of bread

How to Make Gulab Jamun

1.With the heel of your palm or the base of a flat metal bowl, mash the khoya, so
that no grains remain.

2.Mix in the flour and baking soda and knead into firm dough. You can use a food
processor too.

3.The dough should be firm but pliable and should not feel dry. If it does feel dry,
wet your hands and work the dough again.

4.Shape the dough into marble-sized balls (jamuns) that are smooth and creaseless.
The shape can be round or oblong.

5.Heat ghee in the kadahi till a piece of dough tossed in comes up at once.

6.Lower heat and fry a cube of bread till light brown (this lowers the temperature
of the ghee).

7.Lift out bread and add as many jamuns as will fit in, without one touching the
other.

8.Keeping the heat low, fry these till a golden brown all over.

9.Drain the jamuns out of the ghee, and fry the next lot, increasing the heat for a
few seconds and then lowering it again before adding the jamuns.
10.Keep the gulab jamuns aside till the syrup is ready.

11.Mix the sugar and water and place over low heat, stirring till the sugar
dissolves. Make sure it does not boil.

12.Increase the heat once the sugar dissolves, and then bring mixture to a boil.

13.Add the milk and water mixture and continue boiling over high flame, without
stirring.

14.Skim off any scum that collects on the sides of the pan.

15.Cook till syrup thickens a bit. A finger dipped in slightly cold syrup should
form a coating on it for a few seconds.

16.Take syrup off stove and cool for a minimum of half an hour. Strain through a
fine nylon sieve or muslin cloth

.17.Add cardamom and bring syrup to a boil again.

18.Add the fried gulab jamuns to it and put off the heat. Let jamuns soak for at
least half an hour before serving.
GAJRELA

The gajar ka halwa was first introduced during the Mughal period and the name
originates from the Arabic word "halwa", which means "sweet"[10] and it is made
from carrot (in Hindi: gajar) so that it is known as gajar ka halwa (meaning
pudding of carrot or Halwa of carrot).[11] It is strongly associated with Punjab but it
is not clear whether it originated there. It is very similar to the other types of
Punjabi halwa. Gajar ka halwa originally contained carrots, milk and ghee but
nowadays includes many other ingredients like mava (khoya). This age old
traditional recipe remained in Punjabi cookbooks for many years. Being a
combination of milk and carrots it is known as milk flavored gajar ka halwa but in
the other case, the combination of cream or mava (khoya) and carrot is described
as mava flavored gajar ka halwa.[13]

Gajrela or gajar ka halwa! Just the name brings back great childhood memories and
a big smile on my face. Served piping hot this halwa is perfect for cold winters.
Grated carrots cooked in ghee, khoya, milk, dried fruits and cardamom.

Prep Time : 21-25 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Gajrela Recipe

o Carrots 8-10 medium

o Milk 1 cup
o Pure ghee 4 tablespoons
o Cashewnuts chopped 8-10
o Raisins 2 tablespoon
o Sugar 1 cup
o Milk solids (khoya) grated 1 cup
o Green cardamom powder 1/2 teaspoon
Method

Step 1

Heat three tablespoons ghee in a thick-bottomed pan, add carrots and sauté for
three to four minutes.

Step 2

Add milk and cook on medium heat for six to seven minutes or until the milk
evaporates and carrot is cooked.

Step 3

Meanwhile heat remaining ghee in a separate pan and shallow fry cashewnuts and
raisins till cashewnuts turn golden brown. Drain and set aside.

Step 4

Add sugar to cooked carrots and cook, stirring continuously, for two to three
minutes or till the sugar melts.

Step 5

Add khoya and green cardamom powder. Stir and cook for three to four minutes.

Step 6

Add cashewnuts and raisins and continue to cook for two minutes more. Serve hot
or at room temperature.