Me and My Kitchen

Tomato Rice - Version 2

2010-03-05T00:40:00.002+05:30

Join with us in the EFM - Parathas and Gravies/ Curries Series and for further details, click HERE!

Want to submit your recipes in this blog, then please click HERE for more details!

Ingredients:

Raw Rice - 2 cups
Tomato - 1/2 kg (finely chopped)
Green Chilly - 6 (slit lengthwise)
Garlic - 10 pieces (finely minced)
Curry Masala - 2 tsp
Mint leaves - 25 leaves
Salt - to taste
Cooking Oil

Service for : 4 people
Cooking Time : 15 minutes

Cooking Instructions :

Measure the rice in a cup(for 1 cup of rice take 2 cups of water.)

Place a cooker on the stove and add measured rice with measured cup of water and required salt. Close the lid of the cooker and let it cook for 12 minutes correctly in a simmer flame. Open the cooker after pressure is completely released and transfer the cooked rice in a large plate and let it cool for about 5 to 10 minutes.

Heat oil in a pan, put the tomatoes, green chillies, garlic, mint leaves, and curry masala. Keep frying until oil separates from the dish and tomato is mashed well. Let this mixture cool for 10 minutes.

Now mix this tomato paste little by little in the rice well and transfer it to the serving bowl.

Side Dish: Onion Raitha, Coconut Chutney, Chicken 65, Boiled Egg

Tomato Rice recipe is going for Jihva - Breakfast Event hosted this time by Veggie Platter and started by Indira.

Subscriber's Recipes - Pepper Mutton and Gavvalu

2010-03-04T09:54:00.002+05:30

Join with us in the EFM - Parathas and Gravies/ Curries Series and for further details, click HERE!

Want to submit your recipes too like this, then please click HERE for more details!

Pepper Mutton / Mutton Chukka Varuval

INGREDIENTS

Mutton -- 250 gms
Pearl onion -- 2 cup chopped
Red chillies -- 2
Curry leaves
Salt to taste
Pepper - jeera powder -- 3 tsp
Chilli powder -- 1 tsp
Turmeric powder -- 1 tsp

METHOD OF PREPARATION :

) Heat a ladle of oil in a pressure cooker . Once hot , add onion and saute till tender .Add curry leaves and red chillies to it.
2) Then , add mutton to it and saute till it leaves water .
3) Then add all the other ingredients with a cup of water and pressure cook for 6-7 whistles till the mutton is cooked well and leaves oil.Open the lid and mix well till it forms thick gravy.

This Recipe is submitted by Shama Nagarajan.

Gavvalu

Ingredients:

. All purpose flour –2 Cup
. Oil – to fry
. Jagerry grated – 1 Cup
. Ghee – 2 tbsp
. Cardamom Powder –1tsp

Method:

1) Heat ghee and mix with flour
2) Add enough water to make a smooth and soft dough like chapathi.
3) Make small balls.
4) Roll it to come to a ‘Gavva’ shape
5) Add cup of water to jagerry and make a thick syrup.
6) Heat oil in a pan.
7) Add these Gavvalu to the oil
8) Fry to turn light brown and put all these to jagerry syrup
9) Leave them in jagerry syrup bowl until they will become cool.
These sweet gavvalu are ready.............

This recipe is submitted by Anupama.

Submit Your Recipes!

2010-03-03T09:43:00.002+05:30

Share your recipes with all our friends! If you have your original recipe and would like to share with and publish in my website, rush up and use this format below to send your recipes. Your recipe will be published with your name and website / blog name (if you own), in my website after having a look over it! Friends who don't own a blog or website, can also share your recipes here! It's not at all an event or a competition, but it's just to create an one- stop search for all type of recipes. If you have friends with good recipes, inform them too about this page!

Points to be Remembered while Sharing Your Recipe:

1. Recipe should be your original version. If you have followed the recipe from any website, give them right credit below the recipe.

2. Recipe should be clearly explained.

3. Format for the recipe submission:
Your Name:
Blog /Website Name (if you have) :
Recipe Category ( Main Course, Starter, Soups / Salads, Side):
Recipe Type (Veg / Non-Veg):
Full Recipe (if you don't have blog / website) :
Recipe Link (if you own blog/ website): Your recipe will be copied from your link and published
Recipe Image ( if you own blog/ website): 300 x 300 pixels

4. With all the above details, email me your recipes with the title "SUBMIT YOUR RECIPES" to srikitchen@gmail.com

5. If you like to submit a recipe which is already posted in your blog / website, please re-post it in your blog/website at the time of submission of your recipe and do not forget to provide a link back to this page with above logo.

6. If you don’t have a blog but wish to participate in this event, send your entries with a picture, your name and recipe to srikitchen@gmail.com . I will post the recipes with your picture in my blog.

7. There is no limit to the number of entries.

8. No deadline for the submission of recipes. You can keep sending your recipes round the year!

9. Your recipes will be published in my website within a period of week you sent to me, under the label "Subscriber's Recipes".

Hope we will soon make an one stop search for all kind of recipes and am expecting all your co-operation and wishes for the same!!!

If you have any queries about this post, please Contact Me!

Celebrating Second Blog Anniversary with Paal Khova / Milk Khoa

2010-02-27T14:26:00.002+05:30

Join with us in the EFM - Parathas and Gravies/ Curries Series and for further details, click HERE!

Its Very happy for me to announce you all that my blog is today celebrating its 2nd anniversary! It all happened because of your great support and encouragement. I like to thank my dear husband, mom, bloggers, readers and all who made this to happen! Thank you so much friends!!! So, i like to share this "Thank You Award" with you all my blogger friends at this moment!

Ingredients:

Milk - 2 liters
Sugar - 1/2 to 3/4 cup (adjust according to your taste)
Ghee - 1 tbsp

Cooking Instructions:

Heat milk in a heavy bottom pan in high flame. When it starts to boil, reduce the flame to sim and let it to boil well until the milk reduces to 1/4 of its consistency. At this time, the milk will slightly changes in its color and now add sugar and keep on stirring continuously now and then to avoid sticking to the pan. Once it forms like a ball and starts to leave the sides of the pan, add ghee and mix well to incorporate the ghee in the sweet and switch off the flame. Transfer the sweet in a greased plate and let it cool for a while and cut in to desire shapes and serve. Otherwise, instead of cutting into shapes, just serve in small quantity in bowls. Tasty Palkova is ready to eat!

Tried out this recipe from HERE. Thanks Mullai!

Chicken 65 ( Version 2)

2010-02-24T21:37:00.003+05:30

Join with us in the EFM - Parathas and Gravies/ Curries Series and for further details, click HERE!

Ingredients:

Chicken - 1/2 kg (clean and cut into cubes)
Ginger Garlic Paste - 1 tsp
Coriander Powder - 2 tsp
Chilly Powder - 4 tsp
Turmeric Powder - 1/4 tsp
Garam Masala - 1/4 tsp
Lemon Juice - 5 tsp
Curd - 2 tsp
Red Food Color - a pinch
Salt - 1 tsp
Cooking Oil

Cooking Instructions:

Mix Ginger Garlic Paste, Coriander Powder, Chilly Powder, Turmeric Powder, Garam Masala, Lemon Juice, Curd, Red Food Color and salt in a bowl and make a thick paste. Add chicken pieces to it and mix well and let it marinate in the refrigerator for an hour. After an hour, heat oil in a pan and deep fry the chicken in batches until it turns golden brown in color. Chicken 65 is ready to serve!

Side Dish: Goes well with Lemon Rice, Tomato Rice, Biryani, White Rice

Recipe adopted from here! Thanks Mullai!

Semolina / Rava Pongal

2010-02-21T19:19:00.004+05:30

Join with us in the EFM - Parathas and Gravies/ Curries Series and for further details, click HERE!

Round Up for the EFM - Mutton Series is HERE!

Ingredients:

Semolina / Rava - 1 cup ( for 1 cup rava, take 2 1nd 1/2 cups of water)
Paasi Parupu / Moong Dhal - 1/2 cup
Pepper - 1 tsp
Cumin Seeds - 1 tsp
Cashews - few
Curry Leaves - few
Asafoetodia - 1/4 tsp
Turmeric Powder - 1/4 tsp
Finely Chopped Ginger - 1/4 tsp
Ghee - 3 tsp
Salt - to taste
Cooking Oil

Cooking Instructions:

Heat Ghee in a pan and roast the rava until it slightly changes in color and you get a nice aroma out of it and keep it aside. Pressure cook the dhal for 4 whistles (or until it become mushy) with enough amount of water and 2 pinches of turmeric powder.

Add Cooking oil in a pan and saute it with pepper, cumin, ginger, cashews and curry leaves. Add 2 and 1/2 cups of water to it and bring it boil. When it starts to boil, add rava, 2 pinches of turmeric powder and salt to it and mix well. When the rava absorbs 3/4 of water, add cooked dhal to it and mix well. Let it cook until all the water has been absorbed by rava and dhal. Rava Pongal is ready to serve now!

Side Dish: Coconut Chutney

This recipe goes to Mahimaa's Cooking Basics Event

This Rava Pongal with Coconut Chutney is also going for The Combo Event.

Macaroni / Pasta Delight

Recipe for Macaroni / Pasta Delight goes HERE!

I like to send in this pasta recipe to Pasta Party event hosted by Panch Pakwan

EFM - Mutton Series Round Up!

2010-02-20T00:08:00.002+05:30

Join with us in the EFM - Parathas and Gravies/ Curries Series and for further details, click HERE!

Presenting you the Round Up for the "EFM - Mutton Series" and I Welcome you all to the Round Up! A surprise awaiting for u all at the end of the Round Up....!

My sincere thanks to all you wonderful bloggers, who joined me to celebrate the Mutton Series and making this one, a successful event. So get ready to bookmark your favorite recipes and try it out in your kitchen. I received totally 31 types of mutton recipes. Can we all get this altogether from one person or from one book? It's impossible, i can say!

Thank you one and all for your delicious contributions and making it a very successful event. It’s because of you all lovely bloggers now we have One-Stop-Shop for Various mutton recipes. I am really very happy and thank you all for your support and encouragement. I have submitted the round up in the order i have received the entries.Here is what you have been looking forward to…

1. Simple Mutton Pulao from "ASRA"...ASHAON KA

2. Mutton Kurma from Usha Nandhini's Recipes

3. Meat Rassa / Mutton Gravy from "ASRA"...ASHAON KA

4. Mutton Potato Curry from Easy 2 Cook Recipes

5. Potato Mutton Curry from Me n My Apron

6. Mutton Chops from Easy 2 Cook Recipes

7. Mutton Bone Soup from Easy 2 Cook Recipes

8. Mutton Bone Sambar from Easy 2 Cook Recipes

9. Mutton Biryani from Easy 2 Cook Recipes

10. Mutton Liver Pepper Fry from Easy 2 Cook Recipes

11. Mutton Liver Curry from Easy 2 Cook Recipes

12. Mutton Kulambu from Easy 2 Cook Recipes

13. Mutton Mocchai Kolambu from Easy 2 Cook Recipes

14. Mutton biryani Version 2 from Easy 2 Cook Recipes

15. Green Mutton Chops from Nivedita's Kitchen

16. Mutton Gravy from My Kitchen

17. Lamb / Mutton Cury from Anita's Kitchen

18. Mutton Fry from Appetite Treats

19. Mutton with Drumsticks from AvathiRao's Kitchen

20. Chettinaad Dum Mutton Biryani from Priya's Easy n Tasty Recipes

21. Coconut free Mutton Biryani from Priya's Easy n Tasty Recipes

22. Mutton Kola Urundai from Priya's Easy n Tasty Recipes

23. Spicy Mutton Chops from Priya's Easy n Tasty Recipes

24. Lamb Kheema Curry from Anita's Kitchen

25. Mutton Curry from Nivedita's Kitchen

26. Ghost Shahjehani from Hamaree Rasoi

27. Lamb Leg Soup from Simple and Yummy Recipes

28. Hyderabadi Mutton Biryani from Denu Food

29. Kosha Mangsho from Gourmet Affair

30. Kheema Pav from Khaugiri

31. Mutton Podimas from Alamelu Mangai's Kitchen

If i have missed any of your entries, please contact me to my mail id srikitchen@gmail.com, so that i can update the missing entries.

We all know that "Participation is more important than success!". So we should always encourage the participants of any contests. So, i too like to award all the participants of this contest with this " Chef Award". All the participants, please grab this award and display it in your blog proudly!

Undoubtedly, the First Place goes to Shama Nagarajan of Easy 2 Cook Recipes, for sending maximum of 10 entries to the event! Enjoy it and Congrats Shama! She is the winner of my last event too!

And the Second Place goes to Priya of Priya's Easy n Tasty Recipes and she has send 4 entries for the event and Congrats to you Priya!

EFM - Parathas and Gravies / Curries Series!

2010-02-18T09:50:00.003+05:30

Halo Friends!!!!

I am really thankful to all the blogger who participated in the EFM - Mutton Series and made it successful! I have received delicious entries for Mutton Series for which the round up will be published tomorrow!

Now its time to announce the theme for this month. Theme for EFM (Event for the Month) for the month of February - March is "PARATHAS AND GRAVIES RECIPES".

1. Parathas recipes include ROTI, NAAN, PAROTA , CHAPATHI, PARATHAS WITH OR WITHOUT STUFFINGS. Stuffing include both VEG AND NON-VEGETARIAN.

2. Gravies recipes include VEG / NON-VEG CURRIES AND GRAVIES that goes as side dish for ROTI, NAAN, PAROTA, CHAPATHI, PARATHAS WITH OR WITHOUT STUFFING.

Its not necessary for the participants to send parathas and gravies as a combo. You can send parathas entries alone or you can send gravies / curries entries alone or else you can send both parathas and gravies too, if you can!

So, come out with all your Parathas recipes and Perfect Side Dishes for it and am awaiting eagerly for your entries.

Rules for Participating in the Event:

1. Prepare any type of Parathas and Curries/Gravies recipes,and post it in your blog in the month of February 15,2010 to March 20th,2010 with the logo and a link back to this page.

2. If you already have appropriate entry archived, please make sure to re-post it during the period of event with the logo and a link back to this page. Only the entries re-posted during the entry will be accepted.

3. Do not forget to provide a link back to this announcement page and to use the logo .

4. Interested people can Subscribe my blog via E-mail, so that you can receive my recipes to your mail address itself.

5. Email your entry to srikitchen@gmail.com, with "EFM Theme - Parathas and Gravies / Curries Series" in the subject line with following details

* Blog Name
* Blog URL
* Recipe Name
* Recipe URL
* Recipe (in detail i.e. the full recipe)
* Photograph of final dish(200 x 200 Pixels) and it is a must.
* id which you have used to subscribe my blog

6. The deadline for this event is March 20th,2010. Please remember that no late entries will be entertained.

7. There is no limit to the number of entries.

8. If you don’t have a blog but wish to participate in this event, send your entries with a picture, your name and recipe to srikitchen@gmail.com before the deadline. I will post the recipes with your picture in my blog and include it in the round-up.

Hope all started to prepare your dishes in your kitchen and let's have a great one stop for Parathas and Gravies / Curries recipes!

Chilly Chicken

2010-02-12T23:36:00.001+05:30

Join with us in the EFM- Mutton Series and deadline for the event is 15th of Febuary! Send in your entries soon!

Ingredients:

Chicken - 1/2 kg
Egg - 1
Onion - 1 (finely chopped)
Yellow Bell Pepper - 1/2 (cut into wedges)
Green Bell Pepper - 1/2 (cut into wedges)
Chopped Ginger and Garlic - 3 tsp
Soy Sauce - 4 tbsp
Chilli Sauce - 2 tbsp
Tomato sauce - 3 tbsp
Corn Flour - 4 tbsp
Rice Flour - 1 tsp
Maida /All Purpose Flour - 1 tsp
Chilli Powder - 2 tsp
Orange Food Color - a pinch
Spring Onion and Coriander Leaves - few to garnish (finely chopped)
Salt - to taste
Cooking Oil

Cooking Instructions:

Wash and clean the chicken and cut into small cubes. Drain the excess water well. Add 2 tbsp corn flour, rice flour, maida, 1 tbsp soy sauce, egg, food color, chilli powder and 1/2 tsp of salt in a bowl and mix well without any lumps. Add chicken pieces to it and let it marinate for about 1/2 hour in refrigerator. After half an hour, deep fry the chicken pieces in oil to golden brown color and keep aside.

Add oil in a pan and saute it with onion, ginger and garlic. Add chilly sauce, tomato sauce, 3tbsp of soy sauce and fry it until the raw smell leaves off ( in simmer flame). Now add bell peppers and fried chicken pieces and a little of and fry well until the sauce coats on the chicken pieces well. Dissolve 2tbsp of corn flour in a little of water and add it to chicken pieces. Cook it until desired thickness is reached. Its good if the chilly chicken is little saucy. Transfer it to a bowl and garnish it with coriander and spring onion. Now Saucy Spicy Chilly Chicken is ready to serve!

Side Dish: Biryani, Fried Rice, Roti, Naan and Rice

I referred this recipe from here and thanks a lot Joy of Cooking!

Vegetable Fried Rice

2010-02-10T23:59:00.001+05:30

Ingredients:

Raw Rice / Basmati Rice - 2 cups (i used raw rice today for my recipe)
Onion (bottom part of spring onion) - few (finely chopped)
Beans – 1/4 cup (finely chopped)
Carrot – 1/4 cup (finely chopped)
Cabbage – 1/4 cup (finely chopped)
Spring Onion – ½ bunch (finely chopped)
Green and Yellow Bell Pepper - 1/4 cup (cut into small cubes)
White Pepper Powder – 1 to 2 tsp (according to your taste)
Salt – to taste
Cooking Oil

Service For: 4 People
Cooking Time: 20 minutes

Cooking Instructions:

Measure the rice in a cup. For 1 cup of rice, take 2 cups of water.

For Basmati Rice, wash it once and soak in the measured cup of water itself for 10 minutes and then pressure cook it for not more than 2 whistles in high flame. For raw rice, was the rice well and do not soak it. Add measured cups of water and rice in the pressure cooker, and once the water starts to boil ell, stir it gently and simmer the flame and close the lid and let it cook for 10 minutes in simmer flame. Once the rice is cooked, let it cool completely for about 10 to 15 minutes in a large plate.

Fried Rice Using Basmathi Rice (An old image from my draft)

In the meantime, you chop all the vegetables finely into small pieces. It should be chopped as finely as possible.

Heat 3tbsp of oil in a deep pan and add chopped onion, beans, carrot and cabbage and keep frying it in simmer flame. Meanwhile add a little of salt to vegetables. Keep frying it until the vegetables are well cooked. Now add spring onion and bell peppers to it and fry for a minute. Now add cooked rice, salt for rice and pepper powder to the pan and mix the rice well with cooked vegetables. Slowly stir it with a wooden spatula or any other blunt spatulas for 2 to 4 minutes. Do not use any sharp spatulas since the rice will be broken to pieces. Transfer the dish to a serving bowl.

Side Dish: Can be served with tomato sauce, green chilly sauce, chilli chicken and chicken fry.

Vegetable Biryani

2010-02-10T10:26:00.003+05:30

Join with us in the EFM - MUTTON SERIES and for more details about the event, click HERE!

Ingredients :

Rice - 2 cups
Mixed Vegetables (Green Peas, Beans, Carrot, Butter Beans) - 1 cup (cut beans and carrot in to small pieces)
Onion - 2 (finely chopped)
Tomatoes (medium size) - 3 (finely chopped)
Ginger Garlic Paste - 1 tbsp
Coriander Powder - 2 tsp
Chilly Powder - 1 tsp
Turmeric Powder - 1/4 tsp
Mint Leaves - few
Ghee - 2 tbsp
Bay Leaf - 4
Cinnamon - 2'' stick
Aniseed - 2 tsp
Cloves - 4
Cardamom- 4
Salt - to taste
Cooking Oil

Service For : 4 people
Cooking Time : 20 minutes

Cooking Instructions:

Heat ghee in a pan and add the rice and stir fry it for 3 minutes. Measure the rice in a cup. For 1 cup of rice take 2 cups of water to cook.

Heat oil in a pressure cooker and saute it with bay leaf, aniseeds, cloves and cardamom. Add onions and fry it until it becomes soft. Add tomatoes, ginger garlic paste, and mint leaves to it and fry until tomatoes are mashed well. Add coriander Powder, chilly powder and turmeric powder to it and fry it for a while. Add the vegetables now and stir fry until oil separates from the dish. Now add the rice , measured water, and salt and stir it gently. Once the water starts to boil well, simmer the flame and stir it once again gently and close the lid of the cooker. Let it cook for 10 minutes in simmer flame and then switch off the flame. once pressure is settle down completely, open the lid and stir the briyani well and transfer it to serving bowl. Yummy 'n' tasty biryani is ready to serve!

Side dish : onion raitha, vegetable kuruma and boiled egg

Sprout Chat

2010-02-07T21:58:00.001+05:30

Join with us in the EFM - MUTTON SERIES and for more details about the event, click HERE!

Ingredients:

Sprouted Green Gram - 1 cup
Mustard Seeds - 1 tsp
Broken Black Gram - 1 tsp
Dry Red Chilly - 2
Curry Leaves - few
Salt - to taste
Cooking Oil - 3 tsp

Cooking Instructions:

Ready to use sprouts are available in market now-a-days. But we can prepare sprouts at home too. Wash and clean the sprouts. Heat oil in a pan and saute it with mustard seeds, broken black gran, chilly and curry leaves. Add the sprouts, salt and a little of water. Let it cook until the sprouts become soft and it hardly takes about 4 minutes. Easy to cook and healthy breakfast / snack for all is ready to serve!

Blog About Save Tigers and Save Our National Animal!

2010-02-01T19:23:00.002+05:30

Saving the tiger means saving mankind..

Not only is tiger a beautiful animal but it is also the indicator of the forest's health. Saving the tiger means we save the forest since tiger cannot live in places where trees have vanished and in turn secure food and water for all.

If we make sure tigers live, we have to make sure that deer, antelope and all other animals that the tiger eats (its prey base) live. To make sure that these herbivores live, we must make sure that all the trees, grass and other plants that these prey animals need for food are protected. In this way, the whole forest gets saved! Saving the tiger means saving its entire forest kingdom with all the other animals in it.

Also forests catch and help store rainwater and protect soils. In this way we protect our rivers and recharge groundwater sources. Areas with less trees lead to floods, killing people and destroying homes. It takes away the precious soil, leaving behind a wasteland. The soil jams up our lakes and dams, reducing their ability to store water. By destroying the tiger's home, we not only harm tigers, but also ourselves.

The tiger thus becomes the symbol for the protection of all species on our earth since it is at the top of the foodchain. This is why we sometimes call the tiger, an apex predator, an indicator of our ecosystem's health. There are just 1411 tigers now! Save the Tiger!

Source: National Tiger Conservation Authority and image1 and image2

Mutton Chukka

2010-01-25T19:24:00.002+05:30

Wish You All A Very Happy Republic Day!

Join with us in the EFM - MUTTON SERIES and for more details about the event, click HERE!

Ingredients :

Mutton - 1/2 kg (clean and cut into cubes)
Pepper Powder - 2 tsp
Cumin Powder - 1/2 tsp
Chilly Powder - 1/2 tsp
Garam Masala - 1/2 tsp
Ginger Garlic Paste - 2 tsp
Salt - to taste
Cooking Oil - 5 tbsp

Cooking Instructions :

Add mutton pieces and enough amount of water in a pressure cooker and cook until the mutton is soft and well done. Do not drain off the excess water (which we call as soup) since you can use it while frying the mutton which gives an added taste.

Heat oil in a pan and fry the pepper powder, chilly powder, cumin powder and garam masala and ginger garlic paste for a while until the raw smell leaves off. But do not burn it off and so take care while u fry the dry powders. Add the cooked mutton along with the soup and required amount of salt to it now and cook until the gravy becomes dry.

Side Dish: It can be served with rice, rotis, naan and briyani.

Aviyal

2010-01-22T20:12:00.004+05:30

Join with us in the EFM - MUTTON SERIES and for more details about the event, click HERE!

Ingredients:

Grated Coconut - 4 tbsp
Cumin Seeds - ½ tsp
Green Chillies - 3
Curd - 1/4 cup (beat well)
Potato - 1
Brinjal - 1
Carrot - 1
Beans - 6
Drumstick - 1
Raw banana - 1/2
Curry Leaves - few
Salt - to taste
Coconut Oil- 3 tsp

Cooking Instructions:

Grind coconut, chilly and cumin seeds to a smooth paste and keep it aside.

Cut all the vegetables lengthwise for about 1 inch. Its not necessary that you should use the vegetables specified here. The choice of vegetable is entirely yours. Add all the vegetables and 1/4 cup of water in a pressure cooker and cook for about 2 whistles in high flame.

Now add the grinded paste and salt to it and cook in simmer flame until water in the dish evaporates. Add curd to it now and let it cook for few minutes and switch off the flame. Heat oil in a pan and saute it with curry leaves and add it in the cooked dish. Avial is ready to serve.

Side Dish: Goes well with Adai, rice and chapathi

Vatti Pulusu

2010-01-19T18:03:00.003+05:30

Join with us in the EFM - MUTTON SERIES and for more details about the event, click HERE!

Ingredients for Grinding:

Baby Onion / Shallots - 1/2 cup

Coriander Seeds - 4 tbsp

Pepper - 1 tsp

Cumin Seed - 1/2 tsp

Turmeric powder - 1/2 tsp

Fenugreek seeds - 1/4 tsp

Dry Red Chillies - 8

Garlic - 8

Curry Leaves - few
Gingelly Oil - 1 tsp

Heat gingelly oil in a pan and consecutively add fenugreek seeds, coriander seeds and red chillies and fry in a simmer flame until you get nice smell out of it and switch off the flame. Immediately, add all the other remaining ingredients and fry it in the heat of the pan itself and no need for flame. Let these ingredients cool for a while and grind to a smooth paste by adding a little of water.

Other Ingredients:

Tamarind - a lemon size ball
Mustard Seeds - 1/4 tsp
Asafoetida - 1/4 tsp
Curry Leaves - few
Gingelly Oil - 2 tbsp
Salt - to taste

Cooking Instructions:

Soak tamarind in a cup of water and extract thick pulp from it. Heat oil in a pan and saute it with mustard seeds and curry leaves. Add grinded paste, asafoetida and tamarind pulp and a little of water to it and mix well. Close the pan with a lid and Let it cook well in a simmer flame for about 10 to 15 minutes, until you get nice aroma out of it and the gravy thickens to a required consistency.

Side Dish: Goes well with hot white rice

Recipe adopted from here and thanks a lot Bharathy and her Grandma for such a nice recipe.

Chettinad Chicken Kolambu

2010-01-17T21:57:00.008+05:30

Join with us in the EFM - MUTTON SERIES and for more details about the event, click HERE!

Ingredients for Marination:

Chicken -1/2 kg
Lime Juice - 2 tsp
Turmeric Powder - 1/2 tsp
Salt - 1/4 tsp

Marination Instructions:

In a large bowl, mix chicken, lime juice, turmeric powder and salt and let it marinate for about 1/2 hour.

Ingredients for Grinding:

Coriander Seeds - 4 tbsp
Dessicated Coconut - 5 tsp
Poppy Seeds - 3 tsp
Split Roasted Gram / Pottukadalai - 2 tsp
Peppercorns - 2 tsp
Fennel Seeds - 2 tsp
Cumin Seeds - 1 tsp
Red Chilli - 5
Cardamom - 3
Cloves - 3
Cinnamon - 2
Mace - 2
Star Anise -2 petals

Instructions for Grinding:

Dry roast all the ingredients specified above for about 3 minutes until it smells good. Let it cool for few minutes and grind it to a smooth powder without adding water.

Ingredients for Frying:

Onion (Medium Size) - 2 (finely chopped)
Tomato - 2 (finely chopped)
Green Chilly - 1 (slit lengthwise)
Ginger Garlic Paste - 1 tsp
Chilly Powder - 1 tsp
Curry Leaf - few
Coriander Leaf - few (for garnishing) (finely chopped)
Bay Leaf - 2
Salt - 1 tsp
Cooking oil

Cooking Instructions:

Heat oil in a pan and saute it with bay leaf. Add onion and ginger garlic paste and fry it well until onion becomes transparent. Add tomatoes and green chilly and fry it until the tomatoes become soft. Add ground masala and fry until the raw smell leaves off the dish. Add marinated chicken, curry leaf, salt and required amount of water and stir well and close the pan with a lid. Let it to cook until the chicken is well cooked and until the gravy thickens well to kolambu consistency. Garnish it with coriander leaves.

Side Dish: Goes well with Briyani, Parota, White Rice

Recipe adopted from here and thank you Mullai for such a wonderful spicy recipe.

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Hearty Wishes and Recipes!

2010-01-15T21:07:00.003+05:30

Wish You All My Blogger Friends My Belated New Year Wishes!

Wishing You All A Very Happy Pongal!

Happy to see you all back and sorry all my friends for not being regular in blogging and its all my because of my health condition. We celebrated Pongal yesterday happily and performed Pooja and prepared Ghee Rice, Lemon Rice and Sweet Pongal for Neivedyam. Lets see my style of cooking all these three Rice dishes as it is very common recipe in all homes but everyone try in their own style to suit their taste.

Sweet Pongal / Sakkarai Pongal

Ingredients:

Raw Rice - 1 cup
Grated Jaggery - 1 cup
Split Green Gram / Moong Dhal - 1/2 cup
Cashews - 15
Dry Grapes / Raisins - 15
Cardamom Powder - 1/4 tsp
Ghee - little less than 1/4 cup

Cooking Instructions:

Wash rice and strain the water completely. Pressure cook the rice with 3 cups of water for about 4 whistles in high flame or until it is well cooked and keep it in a separate bowl. Roast the green gram in a dry pan for few seconds until it smells good. Now pressure cook the green gram with 1 cup of water for 4 whistles and mix it along with the cooked rice. Mix the cooked rice and cooked green gram together and keep it aside. Heat one teaspoon of ghee in a small pan and fry cashews and raisins in it and keep it aside.

Soak jaggery in a little amount of water(water level should be just above the powdered jaggery) and strain it to remove the dust. Heat melted Jaggery in a simmer flame for about 5 minutes and no need to test the consistency. Add ghee, cardamom powder, cooked rice and green gram in the jaggery syrup and cook in slow flame until the desired thickness is achieved. Garnish it with fried cashews and raisins and now Sweet
Jaggery Pongal is ready to serve!

Ghee Rice:

Ingredients:

Raw Rice - 1 cup
Water - 2 cups
Pepper - 2 tsp
Cumin Seeds - 2 tsp
Cashews - 15
Curry Leaves - few
Asafoetida - 1/4 tsp
Ghee - 7 tsp
Cooking oil - 5 tsp
Salt - to taste

Cooking Instructions:

Wash rice and strain the water completely. Add 2 cups of water in pressure cooker and bring it to boil. Now add rice, salt and stir it well and bring it to boil. Close the pressure cooker and simmer the flame and cook for about 10 minutes. Once the pressure in the cooker is left, spread the rice in a large plate and let it cool for 5 to 10 minutes.

Meanwhile, heat ghee and oil together in a pan and fry cashews, peppercorns, cumin seeds, asafoetida, and curry leaves and let it cool for a minute. Now add this sauteed items in the rice and mix well. Ghee Rice is ready to serve!

Lemon Rice

For the Lemon Rice recipe, click HERE.

Last but not least, Join with us in the EFM - MUTTON SERIES and for more details about the event, click HERE!

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EFM - VARIETY RICE SERIES ROUND UP!

2009-12-20T22:16:00.001+05:30

Join with us in the EFM - MUTTON SERIES and for more details about the event, click HERE!

Presenting you the Round Up for the "EFM - Variety Rice Series" and I Welcome you all to the Round Up! A surprise awaiting for u all at the end of the Round Up....!

My sincere thanks to all you wonderful bloggers, who joined me to celebrate the Variety Rice Series and making this one, a successful event. So get ready to bookmark your favorite recipes and try it out in your kitchen. I received totally 109 types of variety rice recipes. Can we all get this altogether from one person or from one book? It's impossible, i can say!

Thank you one and all for your delicious contributions and making it a very successful event. It’s because of you all lovely bloggers now we have One-Stop-Shop for Various variety rice recipes. I am really very happy and thank you all for your support and encouragement. I have submitted the round up in the order i have received the entries.Here is what you have been looking forward to…

If i have missed any of your entries, please contact me to my mail id srikitchen@gmail.com, so that i can update the missing entries.

1. Coconut Rice (Thengai Sadam) from Kamala Bhoopathy

2. Spicy Dum Mushroom Biryani from Sushma Mallya

3. Tawa Vegetable Rice from Sushma Mallya

4. Paneer & Corn Rice from Sushma Mallya

5. Hyderabadi Biryani from Sushma Mallya

6. Tamarind Rice from Priyaprashanth

7. Paneer Peas Pulao from Valarmathi

8. Pudina Rice from Anupama

9. Kalthappam from Vrinda Mahesh

10. Curd Rice from Priyaprasanth

11. Sambar Sadham from Indu Srinivasan

12. Methi leaves pulao from Indu Srinivasan

13. Peanut rice from Indu Srinivasan

14. Nellikai sadam from Indu Srinivasan

15. Vegetable masala rice from Indu Srinivasan

16. Keerai rice (spinach rice) from Indu Srinivasan

17. Sweet Rice from Meeso

18. Potato Pulao from Saju Sharfu

19. Mint peas rice stuffed peppers from Sowjanya

20.Paneer Kofta Biryani from Sowjanya

21.Corn & Peas Rice from Nandini

22. Orange Rice from Vidhya

23. Curd rice from Vidhya

24. Tomato Rice from Vidhya

25. Palak Pulav from Vidhya

26. Bell Pepper rice from Vidhya

27. Veg. paneer pulav from Rekhashoban

28. Pineapple Sadam from Radhika Vasanth

29. Cranberry Rice form Champa

30. Coconut Rice from Esaiselvi

31. Rajma Rice from Shama Nagarajan

32. Vegetable Biriyani from Shama Nagarajan

33. Mutton Biriyani from Shama Nagarajan

34. Peas Pulao from Shama Nagarajan

35. Mushroom Biriyani from Shama Nagarajan

36. Coconut Milk Tomato Rice from Shama Nagarajan

37. Tomato Rice from Shama Nagarajan

38. Dal methi leaves rice from Shama Nagarajan

39. Healthy green rice from Shama Nagarajan

40. Ven Pongal from Shama Nagarajan

41. Capsicum Rice from Shama Nagarajan

42. KONDAKADALAI SADAM / RED CHANNA DAL RICE from Shama Nagarajan

43. Garlic Rice from Shama Nagarajan

44. Lemon Rice from Shama Nagarajan

45. Bisi bela bath from Shama Nagarajan

46. Puliyotharai from Shama Nagarajan

47. Cauli flower rice from Shama Nagarajan

48. Coconut Rice from Shama Nagarajan

49. Carrot Rice from Shama Nagarajan

50. Multi protein rice from Shama Nagarajan

51. Coconut milk vegetable rice from Shama Nagarajan

52. Brinjal Rice from Shama Nagarajan

53. Chicken Biriyani from Shama Nagarajan

54. Sweet Pongal from Shama Nagarajan

55. Ghee Rice from Shama Nagarajan

56. Turnip green rice topped with cashews and cheese from Raje

57. Bisibele bhath from Raje

58. Paneer fried rice from Raje

59. Tricolor fried rice from Raje

60. Lemon Rice from Raje

61. Avarekalu Akkitari Uppittu/Avarekalu Upma from Pari Vasisht

62. Methi Bhaath from Pari Vasisht

63. Avarekalu akki roti from Pari Vasisht

64. Capsicum Pulav from Sabreen Nazeer

65.Pomegranate Rice from Nandini

66.Kuzhi Paniyaram from Nandini

67. Carrot Methi Pulao from Nandini

68. Curd Rice with Turmeric from Nandini

69. Yellow Rice from Priya

70. Rajma & Bellpepper Pulao from Priya

71. Chinese Vegetarain Fried Rice from Priya

72. Curd rice from Lissie

73. Jeera Rice from Malini Basu

74. Paneer Peas Pulao from Malini Basu

75. Jeera Peas Rice from Malini Basu

76. Kiribhath from Malini Basu

77. Mishtibhaath from Malini Basu

78. Averekalu/Fresh field beans Palav from Padma

79. Fried Rice from Namitha

80. Masala Dosa from Namitha

81. Chicken Biryani from Namitha

82. Hyderabadi Chicken Biryani from SE(Denufood)

83. Chana Dal Pulav from SE(Denufood)

84. Mixed Vegetable Pulav from SE(Denufood)

85. Kobbarannam from Kavya Naimish

86. Kichidi from Kavya Naimish

87. Methi Pulav from Kavya Naimish

88. Vegetable Dum Biriyani...using ready made paste from Prathiba

89. Onion Capsicum Rice from EC

90. Vegetable Dum Biryani from Usha Rao

91. Pumpkin in Coconut Milk(Olan), Lemon Rice(Brown) & Ginger Spiced Soup(Rasam) from Sadhana

92. Kabsat al dajaj / Chicken with rice and tomatoes from Faiza Ali

93. Arroz verde/ mexican green rice from Faiza Ali

94. Mutton biryani(Bangalore style) from Faiza Ali

95. Mansaf/ Jordanian rice from Faiza Ali

96. Amarnath Rice from Avanthi Rao

97. Methi Pulao from Avanthi Rao

98. Vrat ka Chawal from Avanthi Rao

99. Ven pongal from Avanthi Rao

100. Mushroom Rice from Kanchan

101. Onion and Potato Rice from Kanchan

102. Garlic-icious Rice from Jayashree

103. Ghee Cocnut Rice from Rina

104. Tava pulao from Renuka Bedre-Rao

105. Jeera rice and Dal fry from Renuka Bedre-Rao

106. Capsicum n Corn Rice from Saraswathi Iyer

107. Curd rice with Pomogranate from Saraswathi Iyer

108. Egg Fried Rice from Jayashree

109. Ghee Rice with Mixed vegetable curry from Srividhya Ravikumar. Her recipe follows:

Ghee rice

Ghee rice is a very easy rice recipe and i cooked the entire thing in rice cooker.Here is the recipe directly.

Add 5 tsps of ghee in rice cooker pan and add 2 bay leaves, a big piece of cinnamon and 6 pieces of clove.
Now add 2 onions and fry till transparent,then ginger-garlic paste ,chopped one tomato(i use bangalore tomato which gives nice taste to it).
Add washed 1 cup of basmati rice and fry all together without adding water.Add salt and a bunch of mint leaves now.
Now add water - i added 11/2 cup water for 1 cup rice. close the cooker and let it cook. When it is done take out gently..
Ghee rice is ready with mild masala and is not spicy at all..

Recipe for Mixed Vegetable Curry (without oil)

Ingredients:
Carrot - 2
potato - 2
Beans - 10
Frozen peas- 100gms
capsicum -1
onion -1
Tomato - 2
Ginger-garlic paste - 1/2 tbsp
Garam masala powder -1/2 tsp
chilli powder - 1tsp
turmeric powder 1/4tsp
salt
oil
coriander powder - 1/2tsp
sugar - 1/4tsp
coriander leaves

Method:

chop and cook the vegetables in a pressure cooker for 1 whistle or in a microwave for 4min.

Grind the tomatoes with the above masala powders.

add ginger-garlic paste to the cooked vegetables, tomato puree mixture, salt, sugar and stir well.

cook for 5 more mins until the masala blend with vegetables.

Garnish with coriander leaves..

Undoubtedly, the First Place goes to Shama Nagarajan,for sending maximum of 25 entries to the event! Enjoy it and Congrats Shama!

And the Second Place goes to Indu Srinivasan and she has send 6 entries for the event and Congrats to you Indu!

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EFM - MUTTON SERIES!

2009-12-17T20:09:00.003+05:30

Halo Friends!!!!

Happy to see you all again after a long break! We shifted our place to a new location by last week which was not pre-planned earlier and so we were very busy with house hunt and in shifting our things to new place and everything happened in a hurry ! Now we have settled well now here and only by yesterday i got the internet connection and so i was not able to post the round up of variety rice series and missed you all and your delicious recipes in this break!

I am really thankful to all the blogger who participated in the EFM - Variety Rice Series and made it successful! I have received numerous entries for Variety Rice Series for which the round up will be published tomorrow!

Now its time to announce the theme for this month. Theme for EFM (Event for the Month) for the month of December is "MUTTON RECIPES". So, come out with all your mutton recipes and am awaiting eagerly for your entries.

Rules for Participating in the Event:

1. Prepare any type of Mutton recipes,and post it in your blog in the month of December 15,2009 to February 15th,2010 with the logo and a link back to this page.

2. If you already have appropriate entry archived, please make sure to re-post it during the period of event with the logo and a link back to this page. Only the entries re-posted during the entry will be accepted.

3. Do not forget to provide a link back to this announcement page and to use the logo .

4. Interested people can Subscribe my blog via E-mail, so that you can receive my recipes to your mail address itself.

5. Email your entry to srikitchen@gmail.com, with "EFM Theme - Mutton Series" in the subject line with following details

* Your Name
* Blog Name
* Blog URL
* Recipe Name
* Recipe URL
* Photograph of final dish(200 x 200 Pixels) and it is a must.
* id which you have used to subscribe my blog

6. The deadline for this event is FEBRUARY 15th,2010. Please remember that no late entries will be entertained.

7. There is no limit to the number of entries.

8. If you don’t have a blog but wish to participate in this event, send your entries with a picture, your name and recipe to srikitchen@gmail.com before the deadline. I will post the recipes with your picture in my blog and include it in the round-up.

Hope all started to prepare your dishes in your kitchen and let's have a great one stop for Mutton recipes!

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Tomato Kurma / Thakkali Kuruma

2009-11-18T18:05:00.003+05:30

Join with us in the EFM - VARIETY RICE SERIES and for more details about the event, click HERE!

Ingredients:

Tomato - 4 (medium size) (roughly chopped)
Onion - 1 (roughly chopped) + Onion - 1/2 (finely chopped)
Grated Coconut - 1/4 cup (Grate 1/4 shell of a full coconut)
Coriander Powder - 3 tsp
Chilly Powder - 1 to 2 tsp
Cumin Powder - 1/2 tsp
Turmeric Powder - 1/4 tsp

Ginger Garlic Paste - 1 tsp
Aniseed - 1 tsp
Cloves - 2
Cardamom - 2
Cinnamon - 1 inch piece
Salt - to taste
Cooking Oil

Cooking Instructions:

Heat oil in a pan and saute it with aniseed, cloves, cardamom and cinnamon. Now add roughly chopped onion, tomato and ginger garlic paste and fry it until onion and tomato become soft. Switch off the flame at this stage and let it cool for a while. Grind this to a smooth paste along with grated coconut by adding a little of water.

Heat 1 tbsp of oil in a pan and saute it with aniseed and add the grind paste and fry for a while. Now add coriander powder, turmeric powder, chilly powder and cumin powder, enough amount of salt and add a little of water and cook until the gravy thickens well and the raw smell of the dry powders leaves of the dish. Garnish with coriander leaves and switch off the flame.

Side Dish: Goes well with idli, dosa, chapathi

I adopted this recipe from here and thanks a lot Padma for such a nice recipe!

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Chicken Chukka

2009-11-17T19:16:00.004+05:30

Ingredients :

Chicken - 1/2 kg (clean and cut into cubes)
Pepper Powder - 2 tsp
Cumin Powder - 1/2 tsp
Chilly Powder - 1/2 tsp
Garam Masala - 1/2 tsp
Ginger Garlic Paste - 2 tsp
Salt - to taste
Cooking Oil - 5 tbsp

Service For : 2 People
Cooking Time : 20 minutes

Cooking Instructions :

Add chicken pieces and enough amount of water in a pressure cooker and cook until the Chicken is soft and well done. Do not drain off the excess water (which we call as soup) since you can use it while frying the chicken which gives an added taste.

Heat oil in a pan and fry the pepper powder, chilly powder, cumin powder and garam masala and ginger garlic paste for a while until the raw smell leaves off. But do not burn it off and so take care while u fry the dry powders. Add the cooked chicken along with the soup and required amount of salt to it now and cook until the gravy becomes dry.

It can be served with rice, rotis, naan and briyani.

Join with us in the EFM - VARIETY RICE SERIES and for more details about the event, click HERE!

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EFM - Variety Rice Series!

2009-11-15T17:25:00.002+05:30

I am really thankful to all the blogger who participated in the EFM - Oats Series and made it successful!

Now its time to announce the theme for this month. Theme for EFM (Event for the Month) for the month of November is "VARIETY RICE RECIPES". So, come out with all your variety rice recipes and am awaiting eagerly for your entries. Variety Rice includes our traditional Indian recipes, continental recipes and everything which use the basic ingredient as Rice.

Remember that you can send both Vegetarian and Non-Vegetarian recipes for Variety Rice Series!

Rules for Participating in the Event:

1. Prepare any type of Variety Rice recipes,and post it in your blog in the month of November 15,2009 to December 15th,2009 with the logo and a link back to this page.

2. If you already have appropriate entry archived, please make sure to re-post it during the period of event with the logo and a link back to this page. Only the entries re-posted during the entry will be accepted.

3. Provide a link back to this announcement page and use the logo without fail.

4. Interested people can Subscribe my blog via E-mail, so that you can receive my recipes to your mail address itself.

5. Email your entry to srikitchen@gmail.com, with "EFM Theme - Variety Rice Series" in the subject line with following details

* Your Name
* Blog Name
* Blog URL
* Recipe Name
* Recipe URL
* Photograph of final dish(200 x 200 Pixels) and it is a must.
* id which you have used to subscribe my blog

6. The deadline for this event is December 15,2009. Please remember that no late entries will be entertained.

7. There is no limit to the number of entries.

8. If you don’t have a blog but wish to participate in this event, send your entries with a picture, your name and recipe to srikitchen@gmail.com before the deadline. I will post the recipes with your picture in my blog and include it in the round-up.

Hope all started to prepare your dishes in your kitchen and let's have a great one stop for variety rice recipes!

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EFM - Oats Series Round Up!

2009-11-15T06:41:00.006+05:30

Presenting you the Round Up for the "EFM - Oats Series" and I Welcome you all to the Round Up of Breakfast Series! A surprise awaiting for u all at the end of the final Round Up....!

My sincere thanks to all you wonderful bloggers, who joined me to celebrate this Series and making this one, a successful event. So get ready to bookmark your favorite recipes and try it out in your kitchen.

I received 22 entries for this Oats Series and If i have missed any of your entries, please contact me to my mail id srikitchen@gmail.com, so that i can update the missing entries.

Here is what you have been looking forward to…

From the top, left to right:

1. Lowfat Eggless Banana Oatmeal Muffins from Divya Vikram

2. Banana Oat & Wheat Muffins from Spicebuds

3.  Oat Bran N Banana-Applesauce Cocoa Brownie from cool Lassi(e)

4. Eggless Banana Walnut & Apricot Muffin from Muskaan Shah

5. Eggless Oatflour & Sesame Cookies from PriyaSuresh

6. Oats Crackers from PriyaSuresh

7. Eggless Quick Oatmeal Cookies from PriyaSuresh

8. Stuffed Rajma Paratha from PriyaSuresh

9. Cheesy Spinach & Oats Swirl Buns  from PriyaSuresh

10. Cheesy Oats Paratha from PriyaSuresh

11. Baked Oats Crusted Oats & Veggies Patties from PriyaSuresh

12. Eggless Chocolate & Oats Cookies from PriyaSuresh

13. Granola Breakfast Bars from Divya Vikram

14. Oat, Fruit & Nut Bars from cool Lassi(e)

15. Oatmeal Wheat Bread from Divya Vikram

16. Oat, Oat Bran and Chickpea Burgers from cool Lassi(e)

17. Raisins and Brazilnut Crunchies from Jayasri

18.  Oats Sweet Puttu from Usha Nandhini

19. Eggless Nutritious Oats Fruit & Nut Scones from Muskaan Shah

20. Stuffed Oats and Wheat pancake from Pari

21. Protein Packed Vegan Rajma & Oats Patty from Muskaan Shah

22. Oats Burger from usha Nandhini

Undoubtedly, the First Place goes to Priya,for sending maximum of 8 entries to the event! Enjoy it and Congrats Priya!

And the Second Place goes to 3 participants Muskaan Shah, Cool Lassi(e) and Divya Vikram and they all has send 3 entries for the event and Congrats to you three People!

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My 300th Post and Gulab Jamuns to Celebrate It !!!

2009-11-09T17:47:00.004+05:30

Wow, I can't believe I have reached 300 posts in 1 year and 8 months of blogging! It's kind of cool to think that I've been blogging this long and I hope all of you have enjoyed reading them as much as I have cooking and posting them! I read each and every one of your comments and appreciate them all. I've learned quite a bit about cooking just from reading all the different posts from everyone. You guys are also some of the most hilarious people out there!

At last, I made it! I wouldn't think I would write so much about food. Thanks for all you readers and food bloggers for inspirations, and a special thanks to my Hubby, backbone of this blog and mine and He is the only man who inspired me a lot to start a cooking blog to make the collective cooking all possible and Thanks a lot to you my Darling because without you its not possible. Love you always!

I like to give this "ROSE BOUQUET AWARD" to all my blogger Friends who made this milestone to happen! Please Accept it!

Coming to the recipe, I adopted this recipe from vahrehvah.com

Ingredients:

For Dough:

Milk Powder - 2 Cups

Dalda /Vegetable Shortening - 2 tsp

All purpose Flour / Maida - 2 tsp

Baking Powdr - 1/2 tsp

Sooji / Semolina - 2 tsp

Milk - 2 tsp or as you require to form a dough

Cooking Oil / Ghee - to deep fry

For Sugar Syrup:

Sugar - 2 cups

Water - 2 cups

Milk - 2 tsp

Cooking Instructions:

Let's make the sugar syrup first. Mix 2 cups of Sugar and 2 Cups of water in a deep pan and bring it to boil on medium flame. When the sugar starts boiling well, switch off the flame. If you find any impurities in sugar, then add just 2 tsp of milk to the sugar syrup when it starts to boil and stir well and leave it undisturbed for few seconds and now you can see that the impurities in sugar will start to float on the top of the syrup and stick to the sides of the pan. Now with the help of a spatula or spoon, remove the impurities and switch off the flame when the sugar syrup comes to a rolling boil. Keep this sugar syrup aside.

Take 2 cups of milk powder in a bowl and add 2 tp of shortening to it and just mix it well to make it a bread crumbs consistency. Add maida, sooji and baking powder to it and mix well. Now just sprinkle a little milk to form a smooth dough. Keep this dough undisturbed for 10 minutes. Make equal number of small balls out of the dough by gently rolling them between the palms of your hands.

Heat the oil in a wide pan and deep fry the jamuns in batches. The jamuns must be gently stirred to evenly cook on all sides. It should be cooked until it is golden brown on all sides. Once it is cooked, put the jamuns in sugar syrup.

Will see you all again with the Round Up of EFM - Oats Series!

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