SHAHI GULAB JAMUN CURRY

SHAHI GULAB JAMUN CURRY

You may all have heard of the famous sweet Gulab Jamun. The milky little deep fried balls immersed in a fragrant sugar syrup, but have you heard of Gulab Jamun curry? Yes a curry ! Its a popular dish in Rajasthan and tastes delicious. You gotta try this as a party dish and your guests will not only raise their eyebrows in surprise at the name, but will be licking their fingers at the taste too.

Jamun

 

1/2 cup milk powder

little warm milk ( approx 4 to 5 tablespoons)

1/2 tablespoon white flour

pinch baking soda

1 tablespoon ghee (solid )

ghee for deep frying jamun

 

In a bowl place milk powder, white flour and baking soda and mix well. Add ghee and mix again. Add little milk at a time and knead well into soft dough. Knead for a minute, take a small portion of prepared dough and roll into a small balls. Heat the ghee on medium, once heated turn the heat on a low and place few prepared balls in the kadai. Flip them and fry till they turn brown. Remove in a plate and set aside.

Gravy

1 red onion sliced

4 roma tomatoes quartered

5 garlic cloves

4 green hot chilies

1 inch ginger chopped

4 tablespoons cashew nuts paste

1 tablespoon almond paste

2 tablespoons yogurt

2 teaspoons salt

1 teaspoon kasoori methi

Handfull cilantro chopped

 

Temparing

4 tablespoons ghee

1 teaspoon coriender

1/2 teaspoon black pepper

1 small stick cinnamon

4 clove

2 cardamom

2 dried red chilies

1 tespoon cumin seeds

1/2 teaspoon fenugreek

2 bay leaves

 

 

Heat the ghee in a skillet, add all the above ingredients. Once crackles add onions and saute until little tender. Add ginger, garlic, and chilies and cook for a minute. Add tomatoes and cook until tender and ghee separets from the mixture. Add  salt and kasoori methi, Cook for 1 minute, mix well and turn the heat off. Let cool, blend all the masala into paste. Transfer in a pan add little water cashew nuts paste, almond paste, an yogurt and cilantro.  Stir well, Add the jamun and mix gently until well combined. Turn the heat off, serve mazedaar shahi jamun curry with paratha or chapati.

 

 

 

 

CHOCOLATE VITUMBWA

 

CHOCOLATE VITUMBWA

 

Vitumbwa are my favorite, I make them often on Sunday’s for breakfast. Today I decided to make these light airy breakfast spheres to the next level by adding a little chocolate. Yes chocolate !! Now i love chocolate so I figured chocolate vitumbwa would make a luxurious breakfast  ( well any time is good to eat these). Try them and let me know what you think.

 

 

3 cup rice. ( soaked overnight and drained)

1 cup sugar

1 cup coconut milk

1 teaspoon yeast

1/4 teaspoon baking powder

Pinch of cardamom ( optional)

melted chocolate

hand ful of chopped nuts

oil

Blend rice and coconut milk till nice and smooth. Remove in a bowl, add sugar, yeast and baking powder mix well. Cover and place the mixture in a warm place and let the mixture rise for about 2 to 3 hours. Stir the mixture and set aside. Heat the vitumbwa pan on medium heat, grease the pan with oil and pour a scoop of batter in wells of the pan, be quick and careful. The batter should sizzle when hits the hot pan. Wait till the sides of vitumbwa starts to pull away from the pan and the edges gets golden brown. Flip them over with the skewers and let cook for about 2 minutes or until cooked through. Once the vitumbwa are cooled, drizzle melted chocolate and sprinkle   nuts. Enjoy chocolate vitumbwa with chai or kahawa.