BREAD JAMUN

I love the Gulab Jamuns that we make with the ready mix Gulab Jamun packs, we get in the store. But this recipe given by my mother in law is equally good. And we can make this with all the remaining bread you have at home and ready to use ingredients already available at home. 

Ingredients:

5 Bread slices

1/2 cup of sugar

1 cup of Water

Rose essence

Oil to fry

Method:

1) Take the bread slices and cut into medium sized square pieces. One bread slice should yield about 6 pieces of bread to fry.

2) Fry the pieces of bread in oil until it is well fried and place it on tissues to soak up excess oil.

3) Put the sugar in a pan with the water.

4) Boil until the sugar dissolves completely and boil for another 2 min. Switch off the flame. Put two drops of rose essence.

5) Soak all the fried bread pieces in the sugar syrup. Keep aside for 15 min.

Bread Jamun is ready to serve! Do try this and let me know how you liked it.

CABBAGE MOREKUTH

This is an innovative recipe using one of the most common and liked subzi 'Cabbage'. What we usually do with cabbage is make a curry or make a dhal kuth. But this is something different and has a different taste than the usual curry.

Ingredients:

1/2 kg  White Cabbage
1 green chilli
5 Tbsp of grated fresh coconut
2 tsp raw rice
1 tsp of Jeera seeds
Curry leaves
1/2 cup of Fresh thick Yogurt
Salt to taste
Turmeric powder
Oil for Tadaka
1/4 tsp of Mustard seeds
1 tsp of coconut oil

Method:

1) Cut the White cabbage into small pieces. Allow the Cut cabbage to cook in some water, salt and turmeric powder.
2) In a cup soak the raw rice, jeera seeds for half an hr.
3) Add the soaked rice, jeera, coconut, green chilli, curry leaves and grind to a very fine paste.
4) Add the ground paste to the cooked cabbage and allow to cook for 5 mins on low flame.
5) Add the coconut oil and yogurt and switch off the flame.
6) The kuth should not be very watery. If the water seems excess, you can add some rice flour paste to it(add little water to a tsp of rice flour and mix well). The rice flour lets the mixture thicken a bit.
7) To this add the tadaka with the oil and mustard seeds.

The cabbage kuth is ready to serve. You can serve this with rice, rasam and pappad. It can be had for lunch or dinner. Please leave your comments or queries about the dish. Thank you!

MANGO RICE

Hello Everyone! Long time since my last post. Today I am sharing a new recipe that we tried out at home for lunch. With my in laws here and our love for mangoes in the season for mangoes, this was bound to be tried out! So here I am writing down the recipe for the yummy mango rice. Both for all of you who want to try this at home and as a record for me to try it later. Let's get started:

Ingredients:

1 cup Basmati Rice
1 tbsp Red Chilli Powder

To Grind:

2 small green mangoes
2 tbsp of fresh grated coconut
2 Red chillies
1/2 tsp Fenugreek seeds
Fresh Curry leaves and Cilantro leaves
Salt

For Tadaka:

Hing powder
1/4 tsp Mustard seeds
1/2 tsp Urad dhal
1/2 tsp Channa dhal
1 tbsp Groundnut
Salt to taste
Required amount of Gingelly Oil
Turmeric Powder

Method:

1) Grate the green mangoes after peeling them.
2) Dry roast the Fenugreek seeds in a pan.
3) Add all the ingredients in the Grinder and make a fine paste. Add little salt while grinding.
4) Keep the Basmati rice to cook with little less water, so the rice grains are separate (not sticky). I used long grain basmati rice. After cooking the rice, spread the rice on a large plate and allow to cool. Sprinkle a tsp of Gingelly oil on it. It ensures the rice grains are not sticky.
5) In a pan, add 2 tbsp of Gingelly oil and when it heats add the mustard seeds, urad dhal, channa dhal and Groundnut. Allow the mustard seeds to sputter and the dhals to turn slightly brown in color. Add the turmeric powder, the ground paste and little water. Turn the heat to a low flame and cook slowly for 5-10 mins. Add red chilli powder and salt to taste. You can add some curry leaves to this as well.

6) Cook until the oil starts to separate out of the paste. Turn off the flame.
7) Add this paste over the cooked, cooled rice. And mix gently.

Your yummy mango rice is ready to be had. You can have it with little curd and pappad. Enjoy!

Do comment and let me know how you liked it!