Thursday, October 23, 2014

Gulab Jamun with khoa / Khoya (Mawa)

Gulab jamun
Gulab jamun

Gulab jamun / Gulab jamoon is a milk solids based sweet / dessert similar to a dumpling. My mom used to make this at home for festival occasions and she is an expert in making gulab jamun. She makes it in absolute round shape without any cracks. But when I tried it initially, I got cracks. Then I asked my mom for the exact proportion and successfully made this jamuns without any cracks for this Diwali.

This gulab jamun recipe is very simple and easy to make at any time. Enjoy making this wonderful and delicious dessert recipe at your home and share your feedback in the comments section below.

Ingredients (makes 16 medium size gulab jamuns)

Crumbled khoya / khoa - 1 cup [ 1 cup size = 240 ml ]
all purpose flour (maida) - 3.5 tablespoons
baking soda - 1/8 tsp
sugar -  1.5 cups
water - 1.5 cups
cardamom / elachi - 1 (optional)
rose essence - 1 drop (optional)
oil - for deep frying


  • if you have kept the khoa (concentrated milk solids) in the refrigerator or freezer, bring it to room temperature and crumble it. take 1 cup of crumbled khoa. (its just half of the packet shown in the picture below)
  • in a bowl, add 1 cup of crumbled khoa, all purpose flour and baking soda. 
  • mix well, add little bit of water and form it to a smooth dough without ant lumps
  • if the dough becomes too sticky, then you can add ghee to make it to smooth dough.
  • if the dough is too dry and have more cracks, then you add sprinkle some water and make it to a smooth dough
  • keep the dough aside for 5 minutes and then make 16 equal sized balls without any cracks. You do not have to press the dough very hard to get crackless balls, if the dough is in the right consistency, then you won't get cracks. If you get more cracks in the balls or if it breaks, then knead the dough again by sprinkling little bit of water or milk and then make equal sized balls.
  • meanwhile, prepare the sugar syrup. Add 1.5 cups of sugar and 1.5 cups of water in a bowl and boil it for 8 - 10 minutes in medium flame. Don't stir the syrup in between. just boil it for 10 minutes. 
  • you can add elachi to the syrup now. I personally don't like elachi flavor in gulab jamun so I didn't add. Adding elachi is purely optional.
  • You can also add a drop of rose essence to the syrup for an added flavor. Again this step is also optional. 
  • heat oil for deep frying. Don't heat the oil too much because the jamun will get fried fast and the inner part won't get cooked. Just heat it enough to fry the jamuns. 
  • In medium flame, fry the jamuns in batches and turn it often for even cooking in all sides
  • fry the jamun till it become nice dark golden brown. 
  • drain the excess oil in paper towel and add it to the syrup immediately.
  • let the jamun get soaked in the syrup atleast for 3 hours or you can keep it overnight. 
  • Enjoy making this delicious dessert recipe at your home and share your feedback in the comments section below. 

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Tuesday, October 7, 2014

Chettinad mutton masala

chettinad mutton masala
Chettinad mutton masala

I always love recipes from chettinad cuisine and wanted to try one day in my kitchen. And here comes a recipe with mutton adapted from the famous chettinad cuisine. This mutton curry has lots of flavor and it is made from freshly grounded masala. Thats its speciality.

Try out this mutton curry recipe at your home and share your feedback in the comments section below.

Ingredients (serves for 3)

Mutton - 1 lb
salt - as needed
turmeric powder - 1/2 tsp
red chili powder - 1 tsp
pepper powder - 1 tsp
ginger garlic paste - 1 tablespoon
water - 1 1/2 cups (1 cup size = 240 ml)
curry leaves - 2 sprigs
coriander leaves - for garnishing
small pearl onions / shallots - 25 - 30 nos
garlic - 4 pods
tomato -  1 1/2 
fennel seeds - 3 tsp
cumin seeds - 2 tsp
red chili - 5
pepper - 1 tsp
coriander seeds - 3 tsp
coconut pieces - 1 fist full
bay leaves - 1
cinnamon - 3 small sticks
cloves - 2
oil - 4 tsp
poppy seeds (kasa kasa) - 1 tsp


  • wash the mutton pieces and mix it with turmeric, salt and 1 tsp of red chili powder
  • heat 2 tsp of oil in a pressure cooker and add the mutton pieces 
  • add ginger garlic paste and saute well until mutton pieces color gets changed
  • add 1 sprig of curry leaves and 1 1/2 cup of water and pressure cook it for 5 whistles. (Once the pressure is released, if the mutton is not cooked well, then you can keep it for few more whistles until it becomes soft and cooked )
  • dry roast coriander seeds, red chili and pepper seeds. Transfer it to a mixer
  • dry roast 1 tsp of fennel seeds and 1 tsp of cumin seeds. Transfer it to mixer
  • grind both to a fine powder
  • chop small onions, tomato and garlic pods
  • heat a vessel with 2 tsp of oil and add bay leaves, cinnamon sticks , cloves, 1 tsp of fennel seeds and 1 tsp of cumin seeds
  • once it splutters, add curry leaves, chopped onion and garlic 
  • fry till the onions become transparent and then add chopped tomato
  • add little bit of salt and cook covered till the tomatoes become mushy (remember we have already added salt to the mutton pieces so adjust the salt accordingly)
  • add the mutton stock from the cooked mutton pieces and add the grounded spice powder
  • let it cook for 2 - 3 mins and then add the cooked mutton pieces, 1 tsp of pepper powder 
  • cook covered for 5 - 6 mins. (If you want more spice, you can add red chili powder at this stage)
  • Grind coconut , poppy seeds and 1 tsp of fennel seeds to a fine paste by adding little water
  • add the coconut paste to the mutton masala and let it cook until oil starts oozing out. 
  • garnish with coriander leaves and enjoy hot with white rice or chappathi / roti / parotta. 

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Saturday, October 4, 2014

Mint rice / Pudhina satham

Mint rice
Mint rice

I have no vegetables at home but I have one bunch of mint leaves sitting in my fridge. Wanted to make a quick lunch recipe preferably rice with mint. So I made this one pot meal, "Mint rice" for lunch. Mint leaves has a unique flavor and aroma and when it blends with spices, the end result will be awesome. 

Mint rice is very easy to make and a quick rice dish to be served with any stir fried veggies or a simple onion raita. This mint pulao will definitely make the meal richer. Try out this easy mint rice recipe and share your feedback in the comments section below.

Ingredients (serves for 2)

Basmati rice - 1 1/2 cups [ 1 cup size = 150 ml ]
mint leaves - 1 fist full (for grinding) + 10 leaves (tempering)
dry red chili - 2
garlic - 3 pods
oil - 3 tsp
cumin seeds - 1 tsp
cinnamon - 2 small sticks
curry leaves- 2 sprigs
onion - 1/2 (Use the remaining half for making raita)
tomato - 1/2
salt - as needed
garam masala - 2 tsp
chili powder - 1/2 tsp (optional)
water - 2.5 cups


  • wash and soak the basmati rice for 20 minutes 
  • grind dry red chilies, garlic and 1 fist full of mint leaves to a smooth paste
  • chop onion and tomato
  • heat a pressure cooker with oil and add cumin seeds, cinnamon sticks and 1 sprig of curry leaves
  • once it splutter, add chopped onion and 10 mint leaves
  • saute till the onion becomes transparent and then add chopped tomato
  • saute it for a minute and then add the grounded mint paste
  • cook it for 2 minutes and then add salt, garam masala
  • mix well and then add 2.5 cups of water
  • You can add 1/2 - 1 tsp of chili powder if you want more spice. Adjust salt, spice according to your taste
  • bring it to boil and then add the soaked basmati rice and 1 sprig of curry leaves
  • mix well and pressure cook it for 1 whistle
  • once the pressure is released, mix the rice using a fork and serve hot with raita or any other fried veggies.

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