RECIPE OF THE WEEK || GULAB JAMUNS

Ingredients

    For Jamuns

    1 cup Flour
    2 teaspoons baking powder
    1 cup Bisquick
    1 cup cream
    2 teaspoons baking powder
    1/2 cup butter
    3/4 teaspoon cardamon
    Ghee for deep frying
    2 cups dry powdered milk

    For Syrup

    1/2 tablespoon rose water
    3 cups sugar
    4 cups water
    1/4 cup brown sugar

Method

    1. Combine all the ingredients for the syrup except rose water in a heavy sauscepan and boil together to make a thick, sugary syrup. The rose water will be added when the gulabs are in the saucepan. Always keep the syrup warm.
    2. Sift together the dry ingredients for the jamuns. This includes the flour, Bisquick, dry powdered milk, baking powder, baking soda, ground cardomom.
    3. Warm up the cream and melt the butter. Combine the two and then slowly pour this into the dry mixture while kneading the dough very slowly with hands. Turn out onto a lightly foured surface and knead until elastic and very smooth.
    4. Break off little pieces about the size of a quarter. Roll pieces into smooth little balls.
    5. Heat the ghee until hot. Drop a very small piece of dough in and when it rises to the top, the oil is ready. Watch the temperature carefully since these little balls will burn easily.
    6. Drop a few balls in at a time. Fry until a even dark golden brown. Remove and immedietly drop into warm syrup. Let them soak the syrup until all are finished. Put gulab jamuns and syrup in a serving dish and sprinke the rose water.
    7. Shredded cocunut may also be added for garnish.

RECIPE OF THE WEEK ||HOT FUDGE SAUCE

Simple to make thick and delicious hot fudge sauce.

INGREDIENTS

    1 cup butter
    1/3 cup unsweetened cocoa powder
    3 cups white sugar
    1 (12 fluid ounce) can evaporated milk
    1 teaspoon vanilla extract

PREPARATION METHOD

    Combine butter, cocoa, sugar and evaporated milk in a saucepan over medium heat. Bring to a boil and boil for 7 minutes. Remove from heat; stir in vanilla. Carefully pour hot mixture into a blender and blend for 2 to 4 minutes. Serve immediately. Store in refrigerator.

RECIPE OF THE WEEK || JALEBI

INGREDIENTS :

2 cups All purpose flour (maida)
11/2 tbsp fine grained semolina or rice flour
1/4th tsp baking powder
2 tbsp curd (plain yogurt)
11/4th cups warm water
1/2 tsp saffron threads, slowly dry-roasted and powdered
3 cups sugar
22/3rd cups water
1/2 tsp green cardamom seeds powder
11/2 tbsp kewra water or rose water
Ghee or vegetable oil for frying

PREPARATION METHOD :

    Mix the flour, semolina or rice flour, baking powder, curd and 3/4th cup of the water in a bowl (preferably a ceramic bowl). Mix well with a whisk.
    Mix well and then add remaining water and 1/8th tsp. of saffron powder, and whisk until smooth.
    Set aside for about 2 hours to ferment.
    Whisk thoroughly before use.
    Prepare one string syrup by dissolving sugar in the water. Just before the syrup is ready add saffron and cardamom powder.
    Heat oil in a kadhai. Pour the batter in a steady stream ( or coconut shell with a hole) into the kadhai to form coils. Make a few at a time.
    Deep fry them until they are golden and crisp all over but not brown.
    Remove from the kadhai and drain on kitchen paper and immerse in the syrup.
    Leave for at least 4-5 minutes so that they soak the syrup.
    Take the jalebi out of syrup and serve hot.

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RECIPE OF THE WEEK || INDIAN BUTTER CHICKEN

Ingredients:

1/4 pint/150ml natural yogurt
2 ounces/50g ground almonds
1 1/2 tsp chili powder
1/4 tsp crushed bay leaves
1/4 tsp ground cloves
1/4 tsp ground cinnamon
1 tsp garam masala
4 green cardamom pods
1 tsp ginger pulp
1 tsp garlic pulp
14 ounce/400g can tomatoes
1 1/4 tsp salt
2 pounds/1kg chicken, skinned, boned and cubed
3 ounces/75g butter
1 tbsp corn oil
2 medium onions, sliced
2 tbsp fresh coriander, chopped
4 tbsp cream

Preparation Method :

1. Place the yogurt, ground almonds, all the dry spices, ginger, garlic, tomatoes and salt in a mixing bowl and blend together thoroughly.
2. Put the chicken into a large mixing bowl and pour over the yogurt mixture.
3. Set aside. Melt together the butter and oil in a medium karahi, wok or frying pan. Add the onions and fry for about 3 minutes. Add the chicken mixture and stir-fry for about 7 to 10 minutes.
4. Stir in about half of the coriander and mix well. Pour over the cream and stir in well. Bring to the boil. Garnish the indian butter chicken with the remaining chopped coriander to serve the chicken curry.

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RECIPE OF THE WEEK || CRISPY ONION RINGS

Ingredients

    1/2 cup all-purpose flour
    1/4 cup cornstarch
    2 tablespoons dry potato flakes
    1/8 teaspoon cayenne pepper, or to taste
    1 cup chilled club soda
    2 cups panko bread crumbs, or as needed
    2 cups vegetable oil for frying
    2 large onions, cut into 1/4-inch thick slices and separated into rings
    fine salt to taste


Preparation Method

    1. Whisk together flour, cornstarch, dry potato flakes, and cayenne pepper in a large bowl. Whisk in club soda to make a smooth batter.
    2. Place panko bread crumbs in a shallow bowl.
    3. Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).
    4. Place a few onion rings at a time into the bowl of batter and turn to coat all sides with batter.
    5. Remove onion rings from batter and place into pan of panko bread crumbs; turn to coat completely with crumbs.
    6. Cook a few rings at a time in the hot oil until golden brown, about 2 to 3 minutes.
    7. Transfer to a cooling rack set over paper towels to drain. Season with salt to taste and serve.