Aam Ke Gul gulay

Aam Ke Gul gulay

Gul gulay is a different sweet dish which contains mainly wheat flour and sugar. Here we are adding ripe mango puree and it is named as Aam ke gul gulay. It is also known as fried Indian Doughnuts !

Ingredients

Wheat flour                                                                                    1 and 1/2 cup

Mango puree                                                                                      1 cup

Sugar                                                                                                 3/4 cup

Cardamom powder                                                                            1 tsp

Fennel seeds                                                                       1 tsp (coarsely crushed)

Yellow colour                                                                                   A pinch

Baking soda                                                                                      1/2 tsp

Water                                                                                               1/4 cup

Ghee                                                                                                 To Fry

Preparation

Mix well the wheat flour, mango puree, sugar, cardamom powder, fennel seeds, yellow colour and make a thick paste like batter and keep it aside for a while.

Before frying add soda powder to the batter and mix it again.

Take a kadai, heat ghee, deep fry as u do for bhaji and Gul gulas are ready :-)

You can also make it using banana or jack fruit too instead of mango puree.

I have made a simple and sweet dipping to add more sweetness for this !

Ingredients

Grated coconut                                                              2 tbsp

Sugar                                                                            2 tbsp

Cold Milk                                                                       1/2 cup

Cardamom powder                                                       1 tsp

Preparation

Its so simple :-) Grind the grated coconut with sugar well and add the milk to it and grind it again.

Serve it in a bowl adding cardamom powder for flavor !!

Now dip the Gul gulas in the sweet coconut and milk mixture and mmmmm..... yummy :-P

Jeeraka Kanji (Porridge)

Jeeraka Kanji (Porridge)

This is a Ramadan special dish, specially during fasting .

Ingredients

Broken Rice                                                                                         1 cup

Grated coconut                                                                                  1/2 cup

Shallots                                                                                                   5

Cumin seeds                                                                                  1 and 1/2 tsp

Turmeric powder                                                                                1/2 tsp

Water                                                                                                4 cups

Salt                                                                                                   To taste

Coriander leaves                                                                             To garnish

For seasoning

Ghee                                                                                                  2 tbsp

Shallots                                                                                                 4

Garlic                                                                                                    2

Cinnamon                                                                                   1 small piece

Cloves                                                                                                 2

Preparation

Boil the water adding salt and  turmeric powder. Then wash and cook the rice in it.

Grind grated coconut, shallots and cumin seeds.

When the rice is almost done, add the ground coconut mixture to it and allow it boil on low flame for 5 minutes adding salt. You can also use normal rice but this gives a special taste !!

If the gravy is too thick add more water.

Take a kadai, heat ghee, add cinnamon, cloves, shallots (sliced), garlic (crushed), saute well till it becomes brown colour and add it to the rice porridge.

Garnish it with coriander leaves :-)

Chapati Roll

Chapati Roll

This is a simple and tasty breakfast or lunch for kids. I am sure they will love it !!

Ingredients

For Chapati

Whole Wheat flour                                                                    2 cups

Water                                                                                   As required

Salt                                                                                         To taste

Oil                                                                                              2 tbsp

Making

In a bowl mix the wheat flour, salt and required water to make dough for chapatis. Let it be little bit sticky. Then add oil to it and knead it again to make a soft but non-sticky dough and keep it aside for 1/2 an hour closing with a lid. Adding 1 more spoon oil gives more taste to the chapatis.

Make lemon size balls and roll out each balls into thin round shapes sprinkling little wheat flour so that it makes easy to roll out and get a round shape.

 

Now cook lightly on both sides on a griddle (tava) adding ghee and keep aside.

 

Ingredients For Masala

Potatoes                                                                                                4 (medium)

Red bells                                                                                                    1/2

Green bells                                                                                                 1/2

Onion                                                                                                      1 (big)

Cumin powder                                                                                            2 tsp

Pepper powder                                                                                           2 tsp

Fennel seeds powder                                                                                 2 tsp

Garam masala powder                                                                               1 tsp

Dry Mango powder                                                                                1 or 2 tsp

Kasoori methi                                                                                         A pinch

Turmeric powder                                                                                      1/2 tsp

Red chilli powder                                                                                       1 tsp

Coriander powder                                                                                     1/2 tsp

Salt                                                                                                         To taste

Oil                                                                                                        2 to 3 tbsp

Preparation

Boil the potatoes, peel the skin, mash it but don mash it too much , just do it with your hands and keep it aside.

Take a kadai, heat oil, add onion (coarsely sliced), saute it for 2 minutes, add red and green bells (capsicum), a pinch of salt and saute it till it becomes translucent. 

Now add all the powders and kasoori methi and saute it well again.

Add 1/4 cup water, salt and mix well. 

Add the mashed potatoes, stir well. Let it be on low flame for 1 minute, keep stirring.

Garnish it with coriander leaves. You can also add paneer cubes or other vegetables but this taste will be special that too when we bite red and green bells with potatoes. You can add more quantity of spices.

Now take a chapati, spread some mayonnaise or butter or cheese on it.

Spread the potato masala mixture over it.

 

Do the same with each chapatis and roll them slowly.

 

Cut them into halves for kids tiffin or you can have it as a whole !

 

Hope you all like this easy roll and try it for your kids and for you too :-)

Beetroot Gravy

Beetroot Gravy

Many kids hate vegetables but i am sure they would love this red dish and that too with small PURIS !!!

Ingredients

Beetroot                                                                                          1 (big)

Onion                                                                                          1 (medium)

Green chillies                                                                                      3-4

Curry leaves                                                                                     A sprig

Salt                                                                                               As required

Onion                                                                                            1 (small)

Cumin powder                                                                                   2 tsp

Garam masala powder                                                                      1 tsp

Chat masala                                                                                   A pinch

Garlic                                                                                              3-4 pods

Cashewnuts                                                                                        7-8

Oil                                                                                                  As required

Coriander leaves                                                                           To garnish

 Preparation

Wash and cut the beetroot coarsely and grind it with onion, green chillies, curry leaves and salt into a fine paste.

Take a kadai, heat oil, add sliced onion and saute well , adding crushed garlic to it. If you wish you can make it more spicy adding more chillies !

When it turns light brown colour, add the ground beetroot masala with 1/2 cup water and allow it to cook for 3 minutes till the raw smell goes. Keep stirring.

Now add the powders one by one and stir well and allow it boil on low flame for 2 minutes.

When it is ready, add cashewnut paste (grind it and keep it ready) to the gravy and let it boil for 2 more minutes.

It's ready !!! Garnish it with fresh coriander leaves :-)  You can garnish it with grated paneer too :-)

Rice sisters

 

Rice sisters

First Sister - Potato Rice

Ingredients

Cooked Basmati rice                                                               1 cup

Potato                                                                                    1 (small)

Onion                                                                                    1 (small)

Garlic                                                                                     2 pods

Kashmiri chilli powder                                                               2 tsp

Salt                                                                                       To taste

Oil or Ghee                                                                            2 tbsp

Coriander leaves                                                                 To garnish

Preparation

Wash and cook the rice adding little bit salt and allow it to cool.

Take a kadai, heat oil or ghee, add the onions (small slices) and saute well till it turns golden brown.

Add garlic (crushed) to it, saute for two minutes and add potato (grated), chilli powder and a pinch of salt.

Saute all these for two more minutes and switch off the stove.

Add the cooked rice to it and blend it well and garnish it with coriander leaves !!

Second sister - Jeera (cumin) Rice

Ingredients

Cooked Basmati rice                                                                    1 cup
Onion                                                                                         1 (small)
Cumin powder                                                                               2 tsp
Kasoori methi                                                                              1/2 tsp
Green chillies                                                                               2 (slit)
Soya sauce                                                                                  2 tsp
Ghee or Oil                                                                                  2 tbsp
Salt                                                                                            To taste

Preparation

Wash and cook the rice adding salt and allow it to cool.

Take a kadai, heat oil or ghee, add the onions sliced and saute well till it turns to golden brown colour.

Add slit green chillies, saute it for 2 minutes, add kasoori methi and mix well.

Now add the main ingredient, cumin powder and saute again. Switch off the stove.

Mix the rice with this well and add soya sauce and stir well.

Children will love these easy and yummy recipes !!! Make them tasty and easy lunch :-)

A Traditional Chicken Curry

A Traditional Chicken Curry

This is a traditional chicken curry. It is different from usual chicken curries. Hope you all will love it :-)

Ingredients

Chicken                                                                                                  1 kg

Grated Coconut                                                                                  1& 1/2 cup

Onion                                                                                                    2 (big)

Tomato                                                                                                  1 (big)

Ginger - Garlic paste                                                                              2 tsp

Coriander leaves                                                                               6-7 strands

Cinnamon                                                                                     2 (small pieces)

Cloves                                                                                                   6-7

Nutmeg                                                                                         2 (small pieces)

Black peppercorns                                                                               7-8

Cumin seeds                                                                                       1 tsp

Star anise                                                                                             2 

Coriander seeds                                                                                 1 tsp

Red Chillies                                                                                         5-6

Khus Khus                                                                                          1 tsp

Oil                                                                                                  As required

Salt                                                                                                   To taste

Preparation

Marinate chicken with ginger-garlic paste and leave it for 1-2 hours.

Heat oil, add all the spices and fry on a low flame with care and see that you dont burn them. 

When a good aroma comes, add 3/4 of the onion (coarsely sliced), saute it well till it turns into brown coclour, not black :-p

Now grind this into a fine paste and keep it aside. They call this paste as "brown paste".

Roast the grated coconut without adding oil till it turns brown and grind it to a fine paste. They call this as "white paste".

Heat oil, add the remaining onion, saute it well and add the marinated chicken to it and fry for sometime.

Add 1/2 cup of water and salt , close the lid and cook the chicken till it becomes tender.

Usually we add the onion paste first but here we are adding the white paste (coconut) to the chicken and cook for a minute.

Add tomatoes sliced into big pieces and chopped coriander leaves.

When it starts boiling, add the brown paste and salt if required more for taste. Cook this for another 5 more minutes.

You can add more spices according to your taste :-)

This chicken gravy will be more tasty with ghee rice, biriyani or fried rice and chappathis more than with white rice.!

Jackfruit With A Mango cap

Jackfruit With A Mango Cap

Hiiiii all ! I am back after a long break with a special sweet dish :-)

Ingredients

Jackfruit (ripe)                                                                                    1 cup

Mango pulp                                                                                        2 tbsp

Grated Coconut                                                                                 2 tbsp

Sugar                                                                                                 1 tbsp

Cardamom powder                                                                            1 tsp

Powdered sugar                                                                                2 tbsp
Corn flour                                                                                          2 tbsp
Bread crumbs (normal)                                                                      2 tbsp

Ghee                                                                                                  1 tbsp

Oil                                                                                                 As required

Preparation

Wash and cut the jackfruit pods into very small slices.

Take a kadai, add ghee and saute the jackfruit slices till it turns golden brown colour.

Add grated coconut and cardamom powder, sugar and saute it again well. Switch off the stove.

Remove the kadai and add corn flour to it and mix well so that it will be easy to make balls.

Keep bread crumbs ready.  Normal bread is enough for this.

Make small balls and just roll it in bread crumbs and fry it in oil.

In a mixer, add some mango slices and make mango puree.

Now sprinkle some powdered sugar and decorate it with a mango cap that is with mango pulp !