Gulkand Gulab Jamun

Ingredients:-

Gulab Jamuns:-

1. 1 Cup Milk powder
2. 1/4 Cup Maida / All purpose flour
3. 1/2 tbsp Ghee / clarified butter
4. 1 Pinch baking soda
5. Milk ( as required )
6. Gulkand ( for stuffing )

Sugar syrup:-

1. 3 Cups Sugar
2. 3 Cups Water
3. 1 tea spoon Cardamom powder
4. Few Saffron strands
5. 1 tbsp Milk

Method:-

1. Mix milk powder, flour baking soda, and ghee in a bowl.
2. By adding milk little at a time knead it into a firm dough.
3. The dough shouldn't be very soft or very firm.
4. Divide the dough into very small (an inch size) equal parts. Gulab jamuns have a absorb oil and
    sugar syrup and enlarge in size.
5. Flatten the dough and place some gulkand on it. Close it ends to cover the gulkand. By pressing
    the stuffed dough ball in between your palms slightly ( one at a time ) make balls. This
    step needs to be completed very patiently. The best way to know if you have made the balls
    correctly is to see if the surface is shiny and free of cracks.
6. Repeat the process for the rest of the dough. Cover them with a slightly moist cloth till you are
    ready to fry.
7. In the meantime in a pan take sugar and water mix well and turn the heat to medium high.
8. Add saffron and cardamom powder and mix well.
9. Add milk ( helps to clear the sugar syrup ).
10. Get it to a boil and turn off the heat.
11. Heat some oil in a heavy bottom non stick pan on medium heat for frying the gulab jamuns.
12. When the oil is hot add 4 - 5 gulab jamuns at a time and do not touch them with the ladle for a
      few seconds. When they rise upwards its the correct time to move and rotate them. Else they
      will develop cracks.
13. Keep rotating them continuously and slowly so that they get fried evenly and have a nice even
      color all over. Frying slowly will take some extra time but for the perfect jamuns its a must!
14. Immediately after frying transfer them for a few seconds on a paper towel and then to the sugar
      syrup.
15. Repeat the same process for the rest of the jamuns.
16. Rotate the jamuns in the sugar syrup a couple of times so that they absorb sugar syrup.
17. Will be ready to eat after 15-20 mins.
18. Serve hot or cold as desired.
19. You may stuff them with almond or cashew pieces instead of gulkand. Or they could be plain
       without any stuffing.

Enjoy!!!!

Methi Mathari

A wonderful tea time snack!

Ingredients:-

1. 1/2 Cup Wheat Flour
2. 1/2 Cup All purpose flour
3. 1 tbsp Ghee / clarified butter
4. 1/4 tbsp Salt ( to taste )
5. 1/4 tbsp crushed kasoori methi / chopped fresh methi / fenugreek leaves.
6. 1/4 tbsp Red Chili powder ( as required )
7. Oil ( For frying )
8. 1/4 - 1/2  Cup water ( for the dough )
9. 1 tea spoon crushed Carom seeds

Method:-

1. Mix all the dry ingredients in a large bowl.
2. Add ghee to it and mix well.
3. Knead the flour to form a semi - soft dough by adding little water at a time.
4. Add a few drops of oil and knead the dough well.
5. Cover and keep it for 10-15 mins.
6. Heat oil in a heavy bottom pan on medium heat for frying the mathari.
7. Divide the dough equally into medium size balls.
8. With a rolling pin roll the dough balls into a thin tortilla / paratha.
9. With a fork pierce the tortilla / paratha all over.
10. Cut it into squares / diamonds / rounds or the desired shape with the help of a knife / cookie
     dough cutter.
11. When the oil is hot fry the matharis in small batches till golden brown.
12. Transfer them to a paper towel to absorb all the extra oil.
11. Repeat the process for the rest of the dough.
12. Store them in an air tight container.
13. You may sprinkle some chaat masala / amchur powder while serving. ( Optional )

Enjoy!!!

Garlic bread

Ingredients:-

1. French baguette
2. Salted butter ( As required, preferably should be at room temperature)
3. Olive oil
4. Garlic ( finely chopped and crushed ) / Garlic powder
5. Basil leaves ( finely chopped / dried crushed )

Method:-

1. Mix together butter, olive oil, garlic / garlic powder, basil leaves in a bowl.
2. Cut the bread into desired shape and sizes.
3. Apply the butter mix to each of the bread slices.
4. Preheat the oven at 350 F.
5. Toast the bread for 10-12 mins / till golden brown.
6. You may season it with some more salt and pepper / Parmesan cheese  if required. ( optional )
7. Serve hot.

Enjoy!!!

Cream of Asparagus Soup

A soup full of goodness

Ingredients:-

1. 1 lb Asparagus ( Trimmed, cleaned )
2. 1  Onion (yellow / white)
3. 3 Cups Vegetable Stock
4. 1 tbsp Butter
5. 1/2 Cup Heavy cream
6. Salt ( to taste )
7. Black Pepper ( as required )
8. Cajun pepper / Red Chili Powder ( for garnishing )

Method:-

1. Clean and cut the Asparagus into small pieces.

2. Dice the onion and keep aside.

3. In a soup pot heat some butter. Once the butter melts add the diced onion and sprinkle some
    salt. Saute the onion for sometime on low heat till nice and soft.

4. Add the chopped Asparagus and saute for a few more minutes till you see a slight change of
    color.

5. Next add some vegetable stock and stir well. Let the onion and Asparagus cook for 5-7 minutes
    or till the Asparagus is soft.

6. Press the Asparagus pieces with the ladle to see if they are nice and soft ( shouldn't get too
    mushy).

7. Once everything is cooked and soft turn off the heat.

8. With a blender blend it well to form a puree.

9.  Sieve the puree to get rid of  unwanted hard woody stocks.

10. Transfer it to the soup pot once again and turn the heat on to medium.

11. Once it comes to a boil add some heavy cream and mix well. ( For weight watchers this step is
      optional)

12. Season your soup with some salt and pepper, mix well and let it boil for another 1 - 2 minutes.

13. Once ready to serve transfer the soup to the soup bowls.

14. Beat some cream, just a little to make it thick enough to float on the soup.

15. Add this cream on top of the soup and with a tooth pick make some swirls  or any design you
      like. ( optional )

16. Garnish it will some Cajun pepper / red chili powder and freshly cracked black pepper.

17. Serve hot.

Enjoy!!!

Pasta for Kids

A quick pasta recipe by my friend Avani.

Ingredients:-

1. 1/2 Cup Pasta ( Of your choice )
2. 1/2 tbsp Butter
3. 3 - 4 tbsp Heavy cream
4. Salt ( to taste )
5. Pepper ( to taste )
6. Chopped Veggies ( Carrots / Onion / Green peppers / Mushrooms any veggies of your choice )
7. Garlic ( chopped / powdered )
8. Cheese ( Parmesan / your choice )
9. Cilantro / Parsley

Method:-

1. Boil pasta in water, some salt and 1 tbsp oil till nice and ready. Separate it with the help of a
    sieve and keep aside.

2. In a pan heat some butter. Add chopped veggies of your choice. Sprinkle some salt and pepper
    saute for a few seconds.

3. Add pasta, heavy cream and Parmesan cheese. Mix well and let it cook for a few minutes.

4. Once thick enough as desired add salt, pepper and garlic powder to taste and turn the heat off.

5. Garnish with some cilantro / parsley / cheese and serve hot.

Enjoy!!!

Aloo Paratha

Ingredients:-

Stuffing:-

1. 3-4 Potatoes (medium sized )
2. 1 tbsp Ginger ( grated )
3. 1 tbsp Green Chilies ( finely chopped / as much as required )
4. 1/4 tbsp Cumin powder
5. 1/4 tbsp Coriander powder
6. 1/4 tbsp Chat masala
7. Salt ( to taste )
8. 1/4 tbsp Turmeric powder
9. 1 tbsp Oil
10. 1-2 tbsp Ghee
11. 1/4 tbsp Cumin seeds
12. Cilantro ( finely chopped ) -- Optional

Dough:-

1. 2 cups whole wheat flour
2. Salt ( to taste )
3. 1 tbsp oil ( for kneading the dough )
4. Water ( as required )

Method:-

Dough:-

1. Make a soft dough with the above mentioned ingredients by adding very little water at a time.

2. Use oil to knead the dough so that it doesn't stick.

3. Cover and keep aside for 10-15 minutes.

Stuffing:-

1. Boil, peel and mash the potatoes.

2. In a pan heat some oil. Add some cumin seeds and saute them for a few seconds.

3. To this add turmeric powder, chopped green chilies and grated ginger. Saute for a few seconds
    and add the mashed potatoes. Saute them and add cumin powder, coriander powder, chat
    masala, salt and mix well.

4. Keep aside.

Parathas:-

1. Make small balls of the dough and keep aside.

2. Dip one of the ball in some wheat flour and with the help of a rolling pin roll it into a very small
    thick circle. Add one heaping spoon full of the stuffing to this.

3. With the help of your fingers close the ends of the dough circle to form a stuffed ball. Make sure
    there are no gaps/ cracks. Press the ends where ever required.

4. Dip this once again in the wheat flour and dust some flour on the platform. Roll the stuffed ball
    into a flat paratha. Slightly thick and evenly flattened.

5. Heat a tava / griddle on medium high. Put this paratha on the tava and let it cook till you see a
    slight change in color or some tiny bubbles.

6. Flip it and let it cook on the other side. With a spatula press evenly on both the sides to make
    sure it cooks well. Apply some ghee / butter on the paratha and flip it again.

7. Cook on both the sides till you see light brown color spots which indicate the paratha is cooked
    evenly on both sides.

8. Repeat this same process for the rest of the dough and stuffing.

9. You may store the stuffing and dough in the refrigerator for 1 -2 days and use whenever you
    want.

10. Serve hot with mango / chili / lemon pickles and yogurt.

Enjoy!!!