Sunday, October 21, 2012


What better dessert can one think of other than this classic indian dessert in this festive season!Soft mouthwatering and melt in mouth...yum
Gulab Jamoons  are one of my favourite sweet and here is my best ever Gulab Jamoon recipe make with dry milk powder.Usually Gulab Jamoons are either made with store bought ready mix or with Khoa but i prefer skimmed milk powder which makes it lighter,little less calorie but yummy!
I have made this several times and it has never failed me..

1 cup Milk Powder
1/4 cup Maida/ All purpose flour
Pinch of Baking soda
1/4 tsp Baking Powder
Pinch of Cardamom Powder
3 Tb spoon Butter Or Ghee (i used Ghee/ Clarified Butter)
1/4 Cup Milk to knead
Oil for Deep frying

For The Syrup :
1 1/2 Cup Sugar
3/4 Cup water
2 Cardamom pods or Pinch of Cardamom Powder.

Method:Sieve /Mix togather Milk Powder, Baking Powder, Baking Soda, Cardamom Powder and Maida.Add Ghee and rub the flour between your fingers until it is moist and resembles bread crumbs.
Now add milk and knead into a soft dough.Set aside for 5 minutes.

Divide dough into 12 or 15  portions and roll them gently between your palms to make small balls.Heat the oil on high and then lower the temperature to medium.Now gently slip the balls into the hot oil from the side of the pan, one by one.Gently stir and fry.
Meanwhile prepare sugar syrup by boiling sugar,water and Cardamom powder.And pinch of saffron.Transfer hot syrup to the serving bowl and let it cool until warm.Transfer the fried Gulab Jamoons  immediately from hot oil in the warm syrup and soak atleast for 30 minutes. Serve warm or cold.

Now This is how we like to serve ours some times ... Drain the Gulab Jamoons from sugar syrup and Roll then  in a Plateful of Coconut Powder.

Hold The Gulab Jamoon In between your  thumb and index finger and Pop into your mouth and close your eyes.......yummmmm.....

Sunday, August 19, 2012

Aash: Rice and Lentil soup

There are certain recipes which we turn to only during ramadhan/ramzan. Aash-a rice and lentil soup is one of them.This soup is made everyday in almost every household i know of! After sun set when we break the fast with dates and water this is the first course of meal we begin with.It is not only tasty and filling its healthy too.
We have been making this humble Aash since many years now but only recently did i get to know that the word 'ASH' is a Persian word and is part of Iranian Cuisine similar to Soup but thicker,which is usually served hot!
There are many versions of this humble Aash...with many variations in seasonings and flavours, but we always stick to this one.Its very easy to make hardly 10-15 minutes from start to finish.More over parboiled rice or boiled rice is used which is supposed to be nutritionally superior to regular rice.You can read more about it here.
Since we make this everyday ,for convenience sake i coarsely grind /powder boiled rice like rava (can use idli rava also)and roast it until light brown and store in an air tight container.Also dry roast moong dal and store ahead of time.
Note:You can skip the mince meat to make a vegetarian version.

Ingredients:Serves 2-3
Mutton mince 1/4 cup.
Idli Rava or coarsely powdered boiled rice 1/4 cup.
Dry roasted yellow moong dal 2 Tb spoon.
Onion  finely chopped 2 Tb spoon.
Ginger garlic paste 1/4 tsp.
Green chillies slit 3-4.
Chopped mint leaves 1 Tb spoon.
Chopped coriander leaves 1 Tb spoon.
Turmeric pinch.
Salt to taste.
Ghee/ clarified butter 1 Tb spoon.
Water 4-5 Cups according to desired consistency.
Grated coconut 1 tbsp (optional)

Method:Heat Ghee/clarified butter in a heavy bottomed pan,add chopped onion and fry till translucent.
Now add mutton mince and fry till it is dry about a minute,add turmeric, ginger garlic paste,green chillies,salt and fry for another minute.Then add water and allow it to boil.When the water is boiling add the dal and rava and simmer on low flame for about 5-10 mins till the dal and rava is cooked until soft and you get the desired consistency for the soup. Garnish with chopped mint  coriander leaves  and grated coconut and serve hot.
Our iftar is incomplete without this healthy heart warming soup.Do try it out and let me know how you like this Ramzan special.
        I am linking this recipe to the ongoing event Joy From Fasting to Feasting hosted by Lubna Karim
and Ramzan Friendly recipes hosted by Halal Foodie                                

Ramadan Logo

Friday, August 17, 2012

Coconut Ladoos

I am a big fan of easy and quick recipes which satisfy my sweet tooth instantly.This Recipe is one of them.
Easy, Tasty, Yummy Fail proof !! Gets done within no time.Just two ingredients.Found this recipe on the back of milkmaid can.Dry Coconut powder is always present in my Pantry so when i wanted to make some thing quick for the iftar today this was it. Make this guys and indulge!!

Makes about 30 Ladoos.
Milkmaid 1 can
Coconut Powder 4 cups
plus 1/4 cup to roll the ladoos.
Butter melted to grease palms.
1/4 cup chocolate chips (optional)

Method:In a Non stick pan mix coconut and milkmaid.Cook on a low flame for about 5 minutes or until mixture leaves sides.Switch off flame.Transfer mixture to dry plate.Cool.Grease palms with melted butter and make ladoos.Roll them in dry coconut powder and indulge..
This is th first time i am participating in on going blog event  Joy From Fasting To Feasting – V hosted by my dear friend Lubna karim of yummy foods

                                          Ramadan Logo
And Ramadan friendly recipes hosted by the halal foodie

Sunday, August 5, 2012

Honey whole wheat bread

This  is the first time i baked a whole wheat bread.I almost gave up when the dough was more sticky than expected and i think i used more dough than recommended in the recipe...but the end result was beautiful.Perfect soft bread with  nice light texture.This recipe is from my first baking book Bread Bonanza by Sangeeta Gupta.I  have tried many recipes from that book like Cinnamon rolls , Challah bread ,Sweet Breads,Garlic Knots etc.Will post the recipes soon.
Coming to this Recipe i have used whole wheat stone ground ata which i use to make chapathis.

Ingredients:makes 2 loaves
2 cups warm water (40-45 degree C)
1Tb spoon active dry yeast
Pinch of sugar
1/2 cup Honey
1/4 cup vegetable or olive oil
1 Large egg
1/2 cup non fat milk powder
1/2 cup dried potato flakes
1 1/2 cups whole wheat flour(stone ground preferable)
23/4-31/4 cups Bread Flour (i used all purpose flour)
Melted butter or beaten egg for Brushing (optional)
Sesame for sprinkling (optional)

Step 1:mixing the dough:
Assemble the ingredients carefully.
In a bowl take 1/2 cup warm water.Sprinkle Yeast and sugar over the surface.Stir to dissolve and let it stand for about 10 mins,until foamy.
Combine remaining water,honey,oil,salt,egg,dry milk powder,potato flakes and whole wheat flourin a large bowl.
Beat vigorously with a Whisk for about a minute.
Add yeast mixture and 1/2 cup APF.Beat Vigourously for another minute until dough is smooth.
Switch to wooden spoon,when dough starts sticking to the whisk.
Then add remaining flour little amount at a time,until soft,shaggy dough,that just clears the sides of the bowl,is formed.

Step 2: Kneading:
Turn out the dough on a lightly floured work surface.Knead until firm yet springy .About 3-4 mins dusting with flour only 1 Tb spoon at a time,just to prevent dough from sticking to your hands and work surface.
At this stage dough will be very smooth,yet retain a definite soft,sticky quality,never stiff.

Step 3: Rising:
Place dough in a greased container,grease top and cover loosely with a plastic wrap.
The dough should rise to double in volume at room temprature in 11/2 - 2 hours.

Step 4: Shaping the dough and final Rise:
Lightly grease the bottom and sides of  the loaf pan.Deflate the dough.You can use  little extra dough during shaping.
Divide the dough into 2 equal portions.Shape the dough into a cylinder about the same length of your pan.It should be only 2/3rd full.Cover lightly with plastic wrap.Let rise again at room temperature until dough is fully double in bulk and about 1 inch over the rim of the pan in about 45 mins to 1 hour.

Step 5:Baking:

Pre Heat oven at 175 C (160C If using glass pan).
Gently brush top with melted butter or beaten egg.Sprinkle sesame seeds.Place both pans in centre of rack with plenty of space around each of them to allow proper heat circulation.It is during the first 15 mins of baking when the dough reaches its maximum height.
Bake for 30-35 minutes or until loaves are deep brown in colour,sides have slightly shrunk away from pan,and bread sounds hollow when tapped with your finger.

Note:Since i own a Microwave Convection Oven i do not know what it is to bake in a regular convection ovens.You may Bake this bread in the lower rack according to the recipe.
This is not a recipe for first time bread bakers.I will post a few easier ones to start with.But if you still have doubts then please feel free to mail me with your doubts.

Saturday, June 9, 2012

chocolate sponge roll

   Bitten by the foodie bug..I have been blog hopping since past 2-3 years, my love for cooking and baking which was just a hobby has now turned into a passion or more of an obsession .So finally took a plunge into the wonderful world of food blogging. Want to start off my new journey on a  sweet note.....Hence baked this cake! Well.....ahem,ahem..... apart from that it is my Birthday'nt it wonderful that  now on me and my blog will share the same birthday?! three cheers to that!
My dear friend Lubna Karim of yummy food has already given me the best ever birthday gift here.Not only that...This blog would not have been possible if not for her constant encouragement, guidance ,tips on  food blogging and Photography .Not only that...she even edited my pictures for this post. I am really blessed to have such a talented and loving friend like her.Thankyou dear for everything.
 Coming to this recipe...i love anything sweet,anything chocolate...but wanted a diffenrent Cake. Love the spiral design and melt-in-the-mouth texture.Not at all difficult to make...everything gets done within no time  and whats does not contain FLOUR and Butter.It is light and moist.Bit fragile when you roll it out but it behaved very well when i refrigerated it overnight. Flavour matured and very chocolatey.It can be refrigerated upto 5 days if it lasts that long.
You can fill it with variety of flavoured whipped cream frosting,raspberry or chocolate or just plain vanilla.I have used strawberry.It gave a lovely light pink colour.
My kids loved it..and it vanished within minutes.I had to literally beg to wait till i take a few photographs.

Chocolate Sponge Cake:
Recipe source:joyofbaking

Ingredients for the sponge cake:

6 large eggs, separated
 120 grams semisweet chocolate, chopped
1/4 cup (50 grams) plus 2 tablespoons (30 grams) granulated white sugar
1 teaspoon pure vanilla extract
3/4 teaspoon cream of tartar (i added a pinch of salt instead of this)

Strawberry Whipped Cream:
1 cup (240 ml)cold heavywhipping cream 
1/2 teaspoon pure vanilla extract
1 tablespoon  granulated white sugar
1/3 cup (80 ml) strawberry crush.

  Proceedure.Pre heat oven at 350 F(180 C).Butter a  17 by 12 inch sheet pan.(I did not have a sheet pan and since i have a convection microwave i used my round pizza tray). Line the pan with parchment and butter and flour the paper as well.
While the eggs are still cold, separate the eggs, placing the whites in one bowl and the yolks in another. Cover with plastic wrap and bring to room temperature before using (takes about 30 minutes). 
Meanwhile melt the chocolate in a stainless steel bowl placed over a saucepan of simmering water. Let cool to room temperature.
In the bowl of your electric mixer  place the egg yolks and 1/4 cup (50 grams) of sugar and beat, on high speed, until this mixture is thick, light and fluffy (about five minutes). (When you slowly raise the beaters, the batter will fall back into the bowl in a slow ribbon.) Beat in the vanilla extract. Add the melted chocolate and beat only to combine. Set aside while you beat the egg whites.
In a clean and dry mixing bowl, beat the egg whites until foamy. Add the cream of tartar (if using) and beat at medium-high speed until soft peaks form. Gradually beat in the remaining 2 tablespoons (30 grams) of sugar until stiff peaks form.
Gently fold a small amount of the egg whites into the egg yolk mixture using a rubber spatula .Folding  the remaining whites just until incorporated.  (Don't over mix or the batter will deflate.) Spread the batter evenly into the prepared pan with the back of a spoon. Bake  for 15-17 mins.until the cake is puffed, has lost its shine, and springs back when gently pressed, about 15 -17 minutes. Remove from oven and place on wire rack to cool. Cover the cake with a clean, slightly damp towel.this is important to prevent the cake from getting dry and crack while rolling.

Strawberry Whipped Cream: Place a stainless steel bowl and whisk attachment in the freezer for 15 minutes. Then place the whipping cream, vanilla extract, and sugar into the bowl and beat until soft peaks form. Add the  strawberry crush and beat just until stiff peaks form.
Once the cake has cooled, spread with the whipped cream and gently roll the cake, peeling off the parchment paper as you roll. Can be covered and stored in the refrigerator for up to five days. Ofcourse if it lasts that long  ;-)
Happy Baking.