Daily Archives: June 23, 2016

Mango gulab jamoon

Preparation time : 20 minutes
Cooking time : 15 minutes
Serves : 10 members

Description

In this world of food blogging and sharing recipes for free, I try my best not to share recipes that are already shared by my fellow foodie blogger’s but i fail at times when I come across a few recipes that I just cannot resist giving a try. When that try is a super duper hit, I can not stop myself from sharing it with you all. This recipe is one such that a foodie friend of mine Reema haseeb of rimsy’s kitchen shared with me. The idea of mangoes being infused into the gulab jamoon sure did excite me. I went through the recipe she shared. As I was gearing up to try the recipe, my cook comes with a packet of ready made gulab jamoon mix packet and say’s amma this is being there for quite some time, please use this. I was confused now, as I wanted to try the new version high end mango gulab jamoon recipe and finish off the ready made mix gulab jamoon mix packet. The bulb moment happened when I got the idea of adding the mango pulp to the ready made mix and making use of both the ready made mix as well getting to taste the mangoes in them. Went ahead and the results were pitch perfect melt in the mouth goodness. Served it to all at home with five jamoon’s each. Every one were like why so much? They ate one and could not stop at all.. The serving bowls were wiped out clean with no left overs. The scent of the mangoes sure did the magic here. My mission of finishing off the long kept ready mix Gulab Jamoon mix was done in style.

Ingredients	Quantity
Gulab jamoon ready mix	1 packet ( 200 grams )
Yellow food colour	a pinch
Ripe Mango	1 medium size
Ghee	1 tablespoon
Oil	to deep fry

For Sugar Syrup

Ingredients	Quantity
Sugar	2 cups
Water	1 cup

Method

Boil sugar and water together for 10 minutes. Strain and keep aside .
Puree the mango, cook it for about 7-8 minutes until a thick paste consistency. Cool completely.
Sieve the ready made gulab jamoon mix powder. Top with a pinch of yellow food colour.
Add the cooled mango purée little at a time and knead lightly to get a smooth dough.
Add 1 tablespoon of ghee and mix well. Keep covered for ten minutes.
Roll the gulab jamoon dough into small balls with out any crack’s.
Heat oil to deep fry at medium low heat. Drop the rolled dough ten at a time.
Deep fry to a light golden colour. Remove from oil and drop it into the sugar syrup.
Place it at room temperature for one hour to cool completely. Then store it in the fridge and serve chilled.

Kethandapatti mambhazla kuzhambu

Preparation time : 15 minutes
Cooking time : 15 -20 minutes
Serves : 4 members
Description

Getting to try out of the box recipes that are apt to entertain for a grand feast spread or festive times is an easy go thing to be done as we get lost with the number of recipe choices to be tried but getting to find and try new every day curry recipes that can be served for lunch at home with a true blue South Indian hubby dear is a hard feet to crack. This recipe is one such trial I did with an authentic iyengar kozlambhu (curry ) that was shared to me by my fellow foodie friend Rakesh ragunathan. I was amazed with the out come of a curry that had no onion , no garlic and no coconuts.. If not for this curry trial , I was strongly itched with the myth in my mind that a perfect home style curry was impossible to cook with out these three ingredients. Well Rakesh did share his recipe which was made with white lobia ( black eye kidney beans ) but I made my twist by trying it with whole country ripe mangoes. Was a bit nervous at the lunch table as hubby dear likes his regular curries and seldom does he approve anything new specially curries. Uff , he liked it and I have added this to my regulars now at home. I did share the recipe with my friend bharathi. Her trial was another super hit with her son having raised eye brows seeing ripe mangoes in a curry. Well this is how food has its way of surprising you. which is why I am deeply, madly in love with it no matter what, why, where and when .

Ingredients for the kuzhambu powder

Ingredients	Quantity
Whole black pepper	1/2 teaspoon
Dry Red Chillies	5
Asafoetida	1 tsp
Coriander seeds	2 teaspoons
Cumin seeds	1 pinch
Fenugreek seeds	1 pinch
Oil	2 teaspoons

Roast all the ingredients in hot oil until golden brown in colour .
Remove from heat and set aside to cool.
Grind to a fine powder using a coffee grinder.

Ingredients for the Kuzhambu

Ingredients	Quantity
Ripe small country mangoes	5 peeled with seeds
Tamarind	1 medium lemon size ball
Oil	3 tablespoons
Jaggery	1 tablespoon or more to taste
Turmeric powder	1/2 teaspoon
Green chilly	2 slit
Rice flour powder	1 teaspoon
Curry leaves	10 to 12
Salt	to taste

Method

Heat oil in a wide kadai. Add curry leaves and green chillies. Once they splutter, top with turmeric powder and peeled mangoes. Sauté for a minute.
Add tamarind pulp, jaggery and salt to taste. Bring to boil. Then add water and boil to done making sure the ripe mangoes are cooked through but firm at the same time.
Add the roasted and powdered spice powder. Mix well and boil. Taste and adjust seasoning. Dilute the rice flour in little water. Add it to the kuzhambu. Keep stirring until it thickens. Adjust the consistency of the kuzhambu adding more hot water if too thick.
Taste and adjust seasoning. Simmer for five minutes until oil floats on top. Serve hot with hot white rice.

Notes

The same recipe can be done by substituting ripe mangoes with black eye kidney beans which is the authentic way of making this curry.

Avacado mango smoothie

Preparation time : 5 minutes
Cooking time : nil
Serves : 5 members

Description

I have always had a liking towards this fruit.( oop’s is avocado a fruit or vegetable? Never ever had this doubt before. Googled now and found out it’s a fruit. Not bad I was right ) on my every trip to the hill stations, I would make it a point to buy them. Back home with these beauties, all I used to do was just blend it with milk and sugar and serve it as a smoothie. I was awestruck when I first got to know it’s used for savory dishes in Mexico. My mind took a while to accept that. Now a days it’s ample in all the department stores here at my home time . An opportunity to test more recipes with the mighty avocados. Fed up with the same juices, milk shakes and smoothies served at the rozza ( fasting ) table, I wanted to try something new. I just mixed what I felt might taste good and blended it all together. Tasting was done by my cook as I was fasting. She approved it. Poured it into glasses, it looked too plain so just topped it with a teaspoon of soaked basil seeds I had in hand. Those black seeds gave a popping contrast to the plain looking smoothie. Ifthar table, silent with all of us breaking our fast. After the first five minutes, my boy Afzar who is home on a two week break from London ask’s me what smoothie is this. It tastes really good. My mission accomplished to come up with another rocking recipe that did tickle my boy’s taste buds. Here after every time I get to see or think about avocados, this memory of him and this smoothie will surely flaunt me.

Ingredients	Quantity
Ripe Avocado	1 small flesh scooped out
Ripe mango	1 cheek flesh scooped out
Thick Curd	2 tablespoons
Honey	2 tablespoons
Sugar	to taste
Ice Water	as needed
Ice cubes	10
Basil seeds	1/4 teaspoon soaked in water for one hour

Method

Blend together the ingredients together except for the basil seeds to a smooth running consistency smoothie.
Taste and adjust sweetness. Add more water if required and mix well.
Chill until to be served. Serve chilled topped with a teaspoon of soaked basil seeds.