Monday, July 20, 2015

Gits gulab jamun

After so many failures i finally discovered  a way of making "gits gulab jamun" just right .
Important points to prepare jamun

1.Take warm water in a cup .
2.Take damp cloth.
3.Take a flat dish and take little water just enough to make one round gulab jamun . 4.Making one gulab jamun with little water at a time makes sure that jamun is  moist and not cracked and dried .
5. Cover it with damp cloth to keep it moist untill you fry them .

Important points to fry
1. In a deep frying pan let oil be hot enough to let jamun come from bottom to up slowly .
2. Oil should not be too hot , else jamun will get burn from outside and will not cooked from outside.
3. The heat should be between medium low and high in intervals.
4. Watch for jamun getting bigger in size .
5. If they dont rise it means water is not enough and they will.turn hard .

Prepare sugar syrup
1. Grind 1 cup sugar with four small cardomoms.
2. Take 2 cups of water and one cup of sugar . Boil for a 2 minutes .
3. In a warm sugar syrup soak your jamuns .
4. Refrigerate and enjoy .

Tuesday, July 7, 2015

Cucumber and feta cheese salad for summers

Serve about 2 

Spinach 250 grams 
2 Tbsp of olive oil 
1/4 onion medium size 
2 Tbsp Feta cheese 
1 sweet cucumber cut diced 
2 deseeded tomato cut diced  medium size
1/4 yellow and green bell pepper diced 
Shreaded chicken 
1 whole juicy lemon 
Freshly grounded pepper 

Take about 250 grams of spinach . Boil water and add spinach in boiling water boil it for 30 sec . Drain and put it in ice water for 2 minute .  Drain and its ready to use.

1 Tbsp of olive oil make it very hot in pan . 

Fry about 1/4 onion cut thin and long untill they get light brown. 

Put 1Tbsp of Feta cheese and fry untill it melts . 

Add spinach and mix it . 
it tastes yum . If you like you could use black pepper. 

In a separate bowl take feta cheese scrumbled ,cucumber , tomato , parsley , yellow bell pepper green bell pepper, shredded chicken pieces ,Squeez one lemon , pepper and salt  and olive oil . 

Mix spinach ,above mix and top with bread crumbs of 1 or 2 slice roasted buttered breads .

I usually make sure that i add minimal quantity of each carbohydrate(bread)  protein(chicken)and fibers in one plate to make the meal complete. 

Monday, July 6, 2015

Turkish poached eggs with yogurt

Today i bumbed into this blog almostturkish and i found so many fresh recipes to try on . Please refer the blog for more exciting recipes .

I did few changes in the actual recipe on blog  . I never knew semi cooked egg will taste that good with yogurt . Hell ! yes . It took me to another dimension i would say .

Serves 1
1 big egg (i used 1 instead of 2)
3 tsp of yogurt with hint of salt and 1 clove of garlic nicely minced or grinded   .
Pinch of whole red chilli flakes
Fresh mint leaves chopped fine
A pinch of freshly grounded black pepper
1 tsp of butter
2 tbsp of vinegar
1 tsp of salt
3 cups of water

1.Boil 3 cups of water with  1 tsp salt , vinegar.

2. Lower the heat and let water be calm .

3. Break egg in one bowl .

4. Turn egg into the water and cook for 3 minutes for semi cooked egg .

5.Take flat spatulla and get egg off the pot and into the plate very gently .

6. Heat 1 tsp of salted butter in pan , turn off heat and glide your chilli flakes into it .  

7. Now on top of your egg turn yogurt mix, followed by butter and chilli flakes . Garnish with mint leaves . Sprinkle some black pepper on top .

8. Serve hot .

Wednesday, July 1, 2015

Chettinand chicken

Preparation time 10 minutes
Cooking time 30 minutes
Marination 30 minutes to 2 hours

For about 500 gms of chicken

For frying
1 medium size onion chopped fine
1 tsp tomato paste
1 tsp of ginger garlic paste
1 bay leaf
1 tsp of ginger garlic paste
Few curry leaves

To marinade
Turmeric powder 1/2 tsp
Salt 1 tsp
1 lemon
1/2 tsp freshly grounded black pepper
Red chilli powder 1 tsp
1 tsp if ginger garlic paste

For thickening
1 tbsp of poppy seeds soaked for 20 minute and grinded

For chettinand masala
1 tsp of fennel seeds
1/4 cup of grinded dried coconut
1 inch cinnamon stick
3 cloves
3 green cardomom
3 black pepper
1/2 tsp jeera
1tsp of corinader seeds
3 red whole chiĺlies

1. Marinade chicken with the ingredients for marinade .
2. Roast and grind masala .
3. Grind poppy seeds and make paste.
4. Fry bay leaf followed by onion untill golden brown .
5. Fry 1 tsp of ginger garlic paste and tomato paste .
6.Put 3/4 chettinad masala.
7.Thrown in chicken and cook it on high heat for 7-8 minutes .
8. Since there is enough salt in the chicken , there is no need to add salt later .
9. Pour 1 and 1/2cup of water and poppy seeds paste .
10. Cook for another 20 minutes on medium low flame .
11. Check when done .
12. Garnish with curry leaves .
13. Serve with steamed rice or chapati.