Tag: Stuffed

Kala Jamun (काला जामुन)- Khoya Gulab Jamun–Black Jaam–Stuffed Khoya Gulab Jamun–Sweets

Ingredients –

  • Khoya or Mawa (crumbled) – 2 cups
  • Paneer / Cottage Cheese (crumbled) – 1 cup
  • All purpose flour / Maida – 1 tbsp.
  • Semolina / Suji – 1 tbsp.
  • Baking powder – 1 tsp.
  • Vegetable oil / Ghee for frying.

For sugar syrup

  • Sugar – 2 cups (as per your taste)
  • Cardamom powder or Kewra essence – 1/2 tsp.

For stuffing –

  • Mawa / Khoya Dough – 2 tbsp
  • Sugar – 1 tsp (as per your taste)
  • Chopped Pistachios (Pista), cashew, etc.
  • Pistachios (Pista) for garnishing
  • Food color (Yellow) as per your choice
  • Milk for prepare the soft dough

Method –

  1. Mash the khoya with your palm until it becomes soft and smooth.
  2. Mix Paneer, Semolina, Maida and Baking Powder.
  3. Now mix everything well and knead until it becomes soft.
  4. With help of Milk, prepare soft dough.
  5. Soft and smooth dough is ready, keep it aside for 20 minutes.
  6. You can use this dough for Khoya Gulab Jamun and Langcha Sweets.
  7. Add Sugar and 1 1/2 cups of water into the kadhai / Pan on medium heat.
  8. Mix well and let the Sugar dissolve in the water completely.
  9. Keep the syrup gooey in texture, don’t make it too thin.
  10. Once Sugar chasni is boiled, turn off the heat.
  11. Add Kewra essence into the Sugar syrup and mix well.
  12. For stuffing, take a bowl and add all the stuffing ingredients and mix well.
  13. After 20 minutes, knead the Dough once again.
  14. Take small amount of dough, roll the dough into round shape.
  15. If dough is sticking on your palm you can grease your palm with oil.
  16. Now flatten the balls in you palm, fill with little stuffing.
  17. Close it evenly by rolling the ball in your hand.
  18. Repeat the same for rest of the dough.
  19. Heat the vegetable oil in a pan/kadhai to medium to low heat.
  20. Fry  the Kala Jamun balls in the heated oil.
  21. Keep stirring until it turns dark in color. 
  22. Once ready, transfer into a kitchen or absorbent tissue.
  23. Fry all the kala jamun in the same way.
  24. Leave fried kala Jamun for 25 – 30 minutes in warm sugar chasni.
  25. After 30 minutes, take out all the kala Jamun into a bowl.
  26. Kala Jamun is ready, you can garnish with Pista powder, coconut powder, etc.

Stuffed Brinjal Curry (बैगन की सब्जी) – How To Make Dry Baingan – Andhra Style – Gutti Vankaya Fry

Ingredients –

  • Brinjal (Baingan) / Eggplant – 4 medium size
  • Salt to taste
  • Vegetable oil / Mustard oil – 2 tbsp.
  • Sesame seeds – 1 tbsp.
  • Whole roasted coriander seeds – 1 tbsp.
  • Whole cumin seeds – 1 tbsp.
  • A pinch of Turmeric powder
  • Roasted Peanuts (roasted and remove the skin) – 2 tbsp.
  • Lemon juice or tamarind – 1 tbsp.
  • Dry / Fresh coconut – 1 tbsp.
  • Curry leaves – 1 sprig (optional )
  • Chopped tomatoes – 1 cup
  • Chopped finely onions – 1 cup
  • Whole Kashmiri Red chili (as per your taste)
  • Finely chopped Coriander leaves
  • Cinnamon stick – 1 inch
  • Green cardamom – 2
  • A pinch of asafetida

Method –

  1. Heat a pan on low heat.
  2. Roast dry coconut until slightly golden.
  3. Keep stirring time to time.
  4. Add whole cumin seeds, sesame seeds and sauté it.
  5. Cook  for 2 minutes then let it cool down.
  6. Later transfer it into the blender along with roasted cumin seeds and roasted coriander seeds.
  7. Make a fine powder.
  8. Stuffing powder is ready.
  9. Add lemon juice and salt to taste into the stuffing powder.
  10. Keep it aside.
  11. Slit cut the brinjals halfway into four.
  12. Stuff the brinjals with the ground stuffing powder.
  13. Heat  mustard oil into the other pan on medium heat.
  14. Add chopped onions, cook till they turns soft and tender.
  15. Add curry leaves (optional).
  16. Add chopped tomatoes, cinnamon stick, salt to taste, turmeric powder, green cardamom and  garam masala.
  17. Mix well, cover and cook for till tomatoes turn mushy.
  18. Add a  pinch of asafetida and mix.
  19. Now Place the stuffed brinjal into the pan..
  20. Add the remaining ground paste to it and cook covered in low heat .
  21. After few minutes turn the brinjals carefully and cook again on low or medium heat until brinjals are soft.
  22. Once the curry is ready, transfer it to a serving bowl and garnish with coriander leaves.
  23. This delicious main dish recipe goes well with roti and steamed rice.

Bread Gulab Jamun(ब्रेड से बनाये सॉफ्ट गुलाब जामुन)-Gulab Jamun– Instant Sweets Recipe

Ingredients –

  • White bread- 4-5 slices
  • Milk ( for the preparing bread dough)
  • Sugar- 1 cup (as per your taste)
  • Green cardamom whole / powder -2 pinch
  • Vegetable Oil / Ghee – for deep frying

Method –

  1. Take slices of bread and remove the edges of the bread.
  2. Crush the bread evenly.
  3. Add little milk and mix well, leave it for 5 min.
  4. After 5 min make a soft dough.
  5. Make small balls out of the dough, if dough is sticking on your palm you can grease your palm with oil.
  6. Close it evenly by rolling the ball in your hand.
  7. Repeat the same for rest of the dough.
  8. Heat the oil in a pan/kadhai to medium heat.
  9. Fry all the Gulab Jamun balls in the heated oil.
  10. Keep stirring until it turns golden in color. 
  11. Once ready, transfer into a kitchen or absorbent tissue.
  12. Heat 1 cup of water in a pan, add sugar, cardamom powder and boil for 5 minute.
  13. Once sugar chasni starts boiling, turn off the heat.
  14. Add fried Gulab Jamun in the hot sugar chasni.
  15. Leave Gulab Jamun for 10-15 minutes in sugar chasni.
  16. After 15 minutes, take out all the Gulab Jamun into a bowl.
  17. Bread Gulab Jamun is ready, you can garnish with Pista powder, coconut powder, etc.
  18. You can serve the Gulab Jamun hot or cold as you like.

Perfect Bread Gulab Jamun(ब्रेड गुलाब जामुन)-Navratri Special-Stuffed Gulab Jamun-Gulab Jamun

Happy Navratri Festival to all of you… Smile 

Ingredients –

  1. White bread- 4-5 slices
  2. Milk ( for the preparing bread dough)
  3. Sugar- 1 cup (as per your taste)
  4. Green cardamom whole / powder -2 pinch
  5. Vegetable Oil / Ghee – for deep frying

For stuffing –

  1. Mawa / Khoya
  2. Sugar – 1 tsp (as per your taste)
  3. Chopped Pistachios (Pista), cashew, etc.
  4. Pistachios (Pista) for garnishing
  5. Food color as per your choice

Method –

  • Take slices of bread and remove the edges of the bread.
  • Crush the bread evenly.
  • Add little milk and mix well, leave it for 5 min.
  • After 5 min make a soft dough.
  • Crush the mava, add little sugar, few drops of food color and mix well.
  • Make small balls out of the dough, if dough is sticking on your palm you can grease your palm with oil.
  • Now flatten the balls in you palm, fill the bread with little stuffing.
  • Close it evenly by rolling the ball in your hand.
  • Repeat the same for rest of the dough.
  • Heat the oil in a pan/kadhai to medium heat.
  • Fry all the Gulab Jamun balls in the heated oil.
  • Keep stirring until it turns golden in color. 
  • Once ready, transfer into a kitchen or absorbent tissue.
  • Heat 1 cup of water in a pan, add sugar, cardamom powder and boil for 5 minute.
  • Once sugar chasni is boiled, turn off the heat.
  • Add fried Gulab Jamun in the hot sugar chasni.
  • Leave Gulab Jamun for 10-15 minutes in sugar chasni.
  • After 15 minutes, take out all the Gulab Jamun into a bowl.
  • Bread Gulab Jamun is ready, you can garnish with Pista powder, coconut powder, etc.
  • You can serve the Gulab Jamun hot or cold as you like.

Stuffed Chom Chom Rusgulla –Indian Festival Recipe–Bengali Sweets

 

Ingredients –

For chena –

  1. Whole milk – 1 liter
  2. Lemon – 1-2 (you can also use vinegar also)

For chasni –

  1. Sugar – 1/2 cup (as per your taste)
  2. Water – 2 cup
  3. Elaichi (Cardamom) powder – 2 pinch

For stuffing chom chom –

  1. Mawa / Khoya
  2. Sugar
  3. Pistachios (pista) for garnishing
  4. Food color as per your choice

Method –

  • Boil 1 liter milk on medium heat. Once milk is boiled turn off the heat.
  • Add lemon juice or vinegar and gently stir the milk.
  • If the milk does not curdle within a short while, add little more lemon juice.
  • Place a thin muslin cloth over the colander or any other container.
  • Pour the curdle milk into the muslin cloth, drain all the water and squeeze off excess water.
  • Add little water to the paneer to wash away the lemon flavor.
  • Put paneer/chena on the plate and using your hand press for 5-6 minutes until chena becomes completely smooth (You can use blender also).
  • Take the small portion of chena in your hand and shape them into oval shape.
  • Add 1/2 cup sugar and 2 cups of water into the utensil and let it boil.
  • When chasni started boiling, put chena balls in boiling chashni.
  • Cover and cook for 15-20 minutes on high heat.
  • Now chena balls are ready, turn off the heat.
  • Take out chom chom from the chasni and allow it to cool down for few minutes.
  • Crush the mava, add little sugar, few drops of food color and mix well.
  • Take chom chom in your hand and slit it from center.
  • Fill little stuffing into chom chom.
  • Garnish with pistachios and prepare all chom chom in the same way.
  • Stuffed Chom Chom is ready for serve…

Stuffed Chom Chom Rusgulla –Indian Festival Recipe–Bengali Sweets

 

Ingredients –

For chena –

  1. Whole milk – 1 liter
  2. Lemon – 1-2 (you can also use vinegar also)

For chasni –

  1. Sugar – 1/2 cup (as per your taste)
  2. Water – 2 cup
  3. Elaichi (Cardamom) powder – 2 pinch

For stuffing chom chom –

  1. Mawa / Khoya
  2. Sugar
  3. Pistachios (pista) for garnishing
  4. Food color as per your choice

Method –

  • Boil 1 liter milk on medium heat. Once milk is boiled turn off the heat.
  • Add lemon juice or vinegar and gently stir the milk.
  • If the milk does not curdle within a short while, add little more lemon juice.
  • Place a thin muslin cloth over the colander or any other container.
  • Pour the curdle milk into the muslin cloth, drain all the water and squeeze off excess water.
  • Add little water to the paneer to wash away the lemon flavor.
  • Put paneer/chena on the plate and using your hand press for 5-6 minutes until chena becomes completely smooth (You can use blender also).
  • Take the small portion of chena in your hand and shape them into oval shape.
  • Add 1/2 cup sugar and 2 cups of water into the utensil and let it boil.
  • When chasni started boiling, put chena balls in boiling chashni.
  • Cover and cook for 15-20 minutes on high heat.
  • Now chena balls are ready, turn off the heat.
  • Take out chom chom from the chasni and allow it to cool down for few minutes.
  • Crush the mava, add little sugar, few drops of food color and mix well.
  • Take chom chom in your hand and slit it from center.
  • Fill little stuffing into chom chom.
  • Garnish with pistachios and prepare all chom chom in the same way.
  • Stuffed Chom Chom is ready for serve…