Meal Preparation

Saturdays are usually a busy day for me as I spend most of my time to prepare for my weekday Meals.

 

 

I will chop my veggies, prepare My base gravy, soak and Make sprouts, Peel Garlic, Make my Ginger Garlic paste etc. So today I am going to share some prep that I did in my kitchen for the weekday.

 

I usually wash and dry all my veggies before chopping them. So that's the 1st thing I do as soon as I get up so the veggies are dried off. Even a drop of water on the veggies would spoil the whole pack, so be super careful. I also pat them dry between 2 kitchen towels before chopping them.

 

We consume loads of vegetables so I prepare loads of them, you can prepare them based on your consumption.

 

• Wash and pat dry all your veggies for chopping.
•  Prepare the Base Gravy and allow it to cool. Click here  for details on how to prepare this.

 

 

Take your French beans, Broad Beans etc and remove the strings and chop them as per the required size.

 

 

Peel the carrot skin and chop them, I needed them as Sticks so I have chopped them accordingly. .

 

 

Shred the cabbage and store.

 

 

Peel the Garlic Skin and keep it for later use like for making Tadka, Sauce etc.

 

 

 

I also got some Parwal , so I have cut them into Juliennes.

 

 

And some Bitter gourd sliced (This is not regular BG, I think its called as Kolkotta BG)

 

 

I also made some Schezuan Sauce , Click here for recipe

 

Also make Sprouts you require for the week and store them. Click here on How to make Sprouts.

 

 

 

Some Tips:

 

Invest in some Tupperware and Zip Lock bags. They help a long way in storing the prepared Veggies and Gravy.

 

I don't chop Watery veggies as in my experience , they spoil faster if they are chopped.

 

I also prepare Ginger Garlic paste and store them.

 

While packing, separate the portion you would cook and store them. Once you take them our of the refrigerator don't try to Freeze them again.

 

I also buy loads of Peas when they are in season and peel them and store them in smaller portions.

 

 

 

 

Lavender Cake 

I am part of a Bake along group, and as a part of the bake along thus recipe was shared. Subhashini who leads this Bake along group was not only sweet the recipe but also shared the Lavender Seeds with all of us so we can also bake and enjoy this exotic ingredient.

This is how the Lavender seeds looks like.

 I believe it is not available in India. However, if you gets your hand on this try this recipe. Even if you don't get Lavender Seeds, you can ignore that and make this recipe, believe me its a Keeper.

Ingredients

Unsalted butter – 115 gms
Granulated white sugar – 1 cup, divided
Eggs – 2
Almond meal/Slivered almonds – 1/4 cup
Dry lavender seeds – 1 teaspoon
Dairy fresh cream – 1/2 cup plus 2 tablespoons
Vinegar – 2 tablespoons
Pure vanilla extract – 1 teaspoon
All-purpose flour – 1  1/4 cup
Baking powder – 1 teaspoon
Salt – 1/2 teaspoon

Method

• Add 1/2 cup sugar, almond meal and lavender seeds into your food processor.
• Process on medium for few seconds until all 3 have powdered well. Do not process for long.
•  Pre-heat oven to 170 degree C.
• Sift together flour, baking powder and salt. Keep aside.
•  Add vinegar to freshcream in a bowl and keep aside.
•  Add butter into the bowl of your electric beater.
• Beat on medium speed for 2 minutes until butter becomes soft and fluffy.
• Add remaining 1/2 cup sugar to the butter.
• Beat on high speed for 5 to 7 minutes until the mixture has become creamy, pale and fluffy
• Add the almond lavender mixture and beat just until combined on medium speed for about a minute.
• Add the eggs one at a time beating for about a minute after the addition of each egg.
• Add vanilla extract and beat for a minute until everything is combined together.
•  Add half of the flour mixture and beat on low speed just until it is combined. 
• Do not over beat.Add the cream mixture and again beat on low speed just until the cream has combined. 
• Add the remaining portion of flour and beat just until combined. Do not over beat. Scrape down the sides of the bowl.
• Pour batter into the prepared pan and tap to release any air bubbles.
• Bake in pre-heated oven at 170 degree C for 40 to 50 minutes, until the top is risen, soft to the touch and a tooth pick inserted into the center comes out clean. Cool on wire rack.

Christmas Cakes 

Christmas is synonymous with Cakes and everyone is a Huge Fan of my Fruit Cake. I have Quite a few versions of them in my blog, do try them.  I have shared some variants of Fruit Cake in my blog, to access other cake recipes click here.

Merry Christmas.

Rich Fruit Cake 

Yummy Fruit Cake 

Chocolate Fruit Cake 

Eggless fruit Cake - No Butter

Lunch Menu 26 - Jeera Pulav, Dal Fry, Baby Potato Curry, Gobi Fry and Mawa Cake 

I have received many messages regarding my Lunch Menu Series and how you all loved it. So here I come with one more Lunch Menu Series. I just cant believe that I posted 25 Lunch Menus till now, click here to view them all.

Click on the Below Links for the recipe

• Jeera Pulav
• Dal Fry
• Baby Potato Curry
• Mawa Cake (Coming Soon) 

Detox Water - Apple Cinnamon Water    

I have posted the Standard Detox Water earlier. The apple Cinnamon is my personal Favorite. It does not need overnight prep etc. This Detox water will be ready in 15 minutes.

Ingredients
Apple - 1/2
Cinnamon Stick - 1 No
Clean water - 1 Liters

Method

• Wash the apple really well.
• Chop them Fine (Or even big pieces like I have chopped is also fine)
• Place the chopped apple, cinnamon stick in a jug and pour water in it and stir it well.
• Allow it to rest for 15 minutes, Your Detox water is ready with the sweet flavur of apple is ready.
• Change water every 1-2 hours and don't use it beyond 3 times. 

Potato Fry

I have so many recipes using Potatoes. I found this recipe in one of the Facebook Groups and I tried it immediately and it came out awesome.I am sure you can try it out with any other Tuber and it will work just fine.

Ingredients

Potatoes - 4 (Sliced into Discs with Skin on)
Turmeric Powder - 1/4 Teaspoon
Chilly Powder - 1 Teaspoon
Coriander Powder - 1 teaspoon
Ginger Garlic Paste - 1/2 Teaspoon
Water - 1/2 Glass
Garam Masala - A generous Pinch
Salt - To taste
Oil - To Tawa Fry

Ingredients

• Wash the Potatoes well and place them in a Pressure cooker.
• Add all mentioned ingredients except Oil and Water and mix it well.
• Add add the water and mix it.
• Cover the Lid and put the weight on and allow it to cook for 1 whistle.
• The moment the 1st whistle starts whistle off the stove.
• Allow the pressure to cool down on it own. 
• Then you open the cooker, you will find that the Potatoes are done correctly.
• Meanwhile, warm a Pan and add 2 Tablespoon of Oil.
• Once the Oil is hot, take each piece of Potato and arrange them on the pan.
• Cook it for 3-5 minutes till it gets a nice Colour, do remember to flip it in between so both sides are Cooked well.

DIY: DDL (Dulce De Leche)

From the time I started baking, I have heard about this DDL. I was always skeptical about making this as it involved using Pressure cooker. But I mustered some courage and made it, believe me, it was AWESOME. I literally had to hide it from mu hubby who was gulping it. Yeah it was that tasty.



Anyway, DDL is yum on its own, however I decided to make some Brownies with it. I will share the recipe in my next post.



But for now, lets make some DDL.

Ingredients

Condensed Milk - 1 Can (I used Milk Maid, Amu Mithai Mate also works fine)

Method

• If the can contains any plastic lid remove them.
• Fill half of the Pressure cooker with water and place the can in the water.
• Don't place the can standing in the cooker, tilt the cans on its side so the can is fully immersed in water.
• Close the lid and put the weight on, keep the stove on high flame.
• After the 2st whistle reduce it to Low Flame, and leave it on low flame for 30-45 minutes.
• After 30 minutes finish off the flame and allow it to cool on it own.
• Once its completely cooled off open the tin and voila DDL is ready.

Note:If you are planning to use them later please store them in refrigerator. Seriously, if you want to use it later, don't taste it all or else you will finish everything and there ill be nothing left to store :-) It Happened with me couple of times. 

Lunch Menu 25 - Jeera Pulav, Potato Fry and Mutter Paneer

A simple, quick and easy recipe to put together. It is so easy to prepare, however, it looks like you have put so much effort.

Click on the below links for recipes:

• Jeera Pulav
• Potato Fry (Will Update soon)
• Mutter Paneer 

Vegetable Biriyani (With Curd Marinade)

I am a huge of Biriyani and make it at least twice a week. I make it in multiple methodology, using different Vegetable as the Main dish etc. You can visit some Biriyani recipes I have posted here.

This is one of the lazy style of me making Biriyani. However, this is so Yummy. Do try this style.

Ingredients

Onion - 1 (Large, sliced)
Tomato - 1 (Small, Chopped)
Mint - 1/2 Cup (Chopped)
Rice - 1 Cup
Vegetables of your choice - 1 Cup (I used Cauliflower, Green Peas, French Beans and Potatoes)
Red Chilly Powder - 1 Teaspoon
Ginger Garlic Paste - 1 Teaspoon
Turmeric Powder - A generous Pinch
Garam Masala - 1/4 teaspoon
Bay Leaf - 1
Ghee (Clarified Butter) - 1Teaspoon (optional)
Curd/Yoghurt - 1 Cup (Thick)
Water - 1 Cup
Oil - 1 Tablespoon
Salt - To taste

Method

• Wash and Soak rice in 1 cup of Water.
• In a mixing bowl, place the curd and whip it using a Whisk and then all the following ingredients Tomato,Mint, Vegetables, Red Chilly powder, Ginger Garlic Powder, Turmeric Powder, Garam Masala and mix well.
• Keep this aside till your rice soaks. I have sometimes covered it with a cling film and kept in refrigerator overnight and made Biriyani using it the next day and it works fine. 
• In a pan, warm some oil then add Bay Leaf, Onion and Saute it.
• Cook till the Onion becomes translucent and then add the prepared mixture soaked in yoghurt.
• Reduce the flame and cook it for 5-7 minutes. Do stir it in between to avoid it from burning.
• Meanwhile, switch on the rice in the electric Cooker. You can make it in regular vessel also.
• Once the water in the Rice Cooker starts boiling, add the cooked mixture and salt into the rice cooker.
• Give it a stir and put the lid back on and cook it till done.
• Once the rice is done, add Ghee and stir it well and Serve.
• If you are using a vessel, once you have cooked the Onion and yoghurt mixture for 5-7 minutes, add the water.
• Once the water starts boiling, add rice and cover it with a lid and cook till done. 

Paneer Pakora/Pakoda/Cottage Cheese Fritters 

I am a huge fan of paneer, I have lots of Paneer recipes in my blog, please check it here. I am sure all of us know how to make pakora/Fritters. The important part of this is to make a batter that gives yu tasty and crispy fritters.

Ingredients:

Paneer - 200 Gms
Besan/ChickPea Flour - 4 Tablespoon
Maida/APF - 1 Tablespoon
Rice Flour - 1 Tablespoon
Rava or Sooji or Cream of Wheat - 1 Tablespoon
Corn Flour - 1/2 Tablespoon
GInger Garlic Paste - 1/4 Teaspoon
Red Chilly Powder - 1/4 teaspoon
Garam Masala, Chat Masala, Asafoetida - A generous pinch of Each
Warm Oil - 1 Teaspoon
Oil - For Deep Frying
Water 1/4 Cup or as Required
Salt - To taste.

Method

• Heat Oil in a Pan/kadhai. 
• In a mixing bowl, place all the ingredients except Paneer, Oil and Water and whisk them together.
• To this add 1 teaspoon of warm oil and add water little by little to get a thick Batter consistency.
• Cut Paneer into cubes or strips.
• By this time, Oil should be at right temperature for deep frying.
• Test the oil by dropping a drop of batter, it should go down and then come up immediately. 
• If the batter sits in the bottom it keeps the oil is hot and if the batter browns immediately then the temperature is hot.
• Now that the oil, batter and Paneer is ready lets make some Hot Pakoras.
• Take a Paneer cube dip it in the prepared batter, allow it to coat it all over.
• Carefully drop this in the oil and fry it till gets a nice golden color.
• Using a slotted spoon remove the Paneer pakora and place it a a kitchen napkin to remove excess oil.
• Depending on the size of your kadai/pan you can drop 4-5 Paneer pakoras at a time.

Lunch Menu 24 - Rice with Chana Dal (Lentil) Fry, Beans Peanut Salad, Avarakkai Poriyal and Kollu Rasam

One more South Indian style Lunch Menu, I did not make Sambhar but made Dal Tadka to satisfy my North Indian Hubby :-).

Click on the below links for the Recipes:

• Dal Tadka
• Kollu Rasam
• Avarakkai Poriyal (Broad Beans) (Will Update soon)
• French beans Poriyal (Will Update soon)

Super soft and Fluffy Cake in Sandwich Maker 

Who Says you need a Oven or Microwave to make a Cake!! All you need is a Sandwich Maker. Honestly  don't prefer using Pressure Cooker to make a cake as I find the process tiring and then the Cooker does not work well for other purposes. You may not be able to make complicated Cakes in the SW Maker however t will help you to satisfy your Cake Pangs.

Actually I find this method to be quicker as the Cake is ready in 2 minutes. You can take any simple recipe and make this. I used a Egg less Vanilla Cake Recipe. The cake recipes with eggs will come out much better for sure, however, due to the food choice of my family members I did not try it yet.

Ingredients

Maida or APF - 1 Cup
Sugar - 1/2 Cup
Curd- 1/2 Cup
Milk- /4 Cup
Cooking Oil - 1/2 Cup
Baking Powder - 1 Teaspoon
Vanilla Essence - 1 Teaspoon

Method

• In a mixing bowl, add all ingredients except APF and Baking powder and whisk it well.
• Sieve Baking Powder and APF together 2-3 times.
• Now add the sieved Mixture to the ingredients in the mixing bowl and mix till they are all combined well.
• Meanwhile, switch on the SW maker and once its ready, grease it with some oil and pour the prepared batter into the SW maker.
• Close the SW maker and leave it for a minute or 2.
• If required you can flip it and do the other side for like 30 seconds.
• Enjoy Your Cake.

Note: The picture you see above is cooked for a minute on each side on the SW maker. The below picture in when I left it for more time (2-3 minute) to brown well.

I personally liked the 2nd One while my hubby liked the first one so cook it as per your wish. 

Kala Channa Pulav with Coconut Milk (Black ChickPeas - Coconut Milk Rice)

I had soaked some Black Chickpeas and made second 2nd Milk, so I decided to use them together. Believe you in me the End result was Yummy. Its So easy and is a One Pot Dish. 

Ingredients

Onion - 1 (Medium, Chopped)

Tomato Puree - Made from 1 Tomato (You can chop and add it too or skip this completely)

Red Chilly powder - 1 Teaspoon

Ginger Garlic Paste - 1/2 teaspoon

Garam Masala - 1/4 Teaspoon

Soaked Black Chickpeas - 1/4=1/2 Cup (Depending on your reference, I used 1/2 Cup)

Green Chilly - 1 Slit

Rice - 1 Cup (Washed and Soaked in 1/2 cup of water for 30 minutes)

Think Coconut Milk - 2 Cups 

Oil - 1 Tablespoon

Salt - To taste 

Ingredients

• Heat some oil in a Pressure cooker, once the OIl is hot add some onions and fry them till they are translucent.
• Then add the Tomato Puree and saute, add the Ginger Garlic paste. 
• Cook till the Tomato is done and then add the Chilly Powder and Garam masala and saute.
• Add the Black chickpeas to this and saute well.
• Allow it to cook for 5 minutes till the masala is cooked well.
• To this add the coconut milk, required Salt and soaked rice and cover it with a lid.
• Cook it for 4 whistles and then switch off the flame and allow it to cool of its won.

Notes:

• If you are using store bought Coconut Milk, add water and make it really thin.
• I made coconut milk at home. Grate the coconut and add it to boiling water and set aside for 10 minutes. Then pass it through a muslin cloth and squeeze the milk and use. I used 1/2 medium coconut and 3 cups of water. I used 2 cups of coconut milk for this rice.
• Take a tall vessel as the milk may spill.
• It is easier to make in a electric rice cooker. Add the rice and coconut milk in the electric cooker. In a kadai,do the sauté of masala and onion and add it to the Rice coconut mixture in the cooker and cook. 
• My rice usually takes 2.3 cups of water to get cooked so I have used 2 cups of coconut milk and 1/2 cup of water.
• Depending on your ice, adjust the amount of liquid. 
• You can add Mint leaves if your want.

Carrot Ginger Soup 

Hello Everyone,

I know that I have been missing from action for some time now. There is one thing after another that is keeping me busy. My new work (Not new anymore, its been an Year now, time flies fast for sure), my brother's Marriage, My Dads' 60th Birthday celebration etc. Anyway, I hope that I am regular from now on.

During this period, lot of you wrote to me to check if everything was fine with me, thank you so much for your Love and Support. Thank you for visiting my page even though I did not post any recipe for couple of months,

Lets start with a simple, healthy and refreshing recipe today. I m sure by now, you would have figured out that I am not a great Soup Person, actually I LOVE THEM, its just that I don't make them. I usually buy hem from Restaurants or ready to Cook packs. This is one recipe I saw on TV and immediately decided to make as I had all ingredients in my kitchen.ALl the ingredients it needs is Carrot and Ginger, Yeah its that simple.

Ingredients

Carrots - 2 (Medium, Peeled and Chopped)
Onion - 1 (Small, Chopped)
Oil - 1 Teaspoon (I used Olive Oil)
Ginger - 1 Inch Piece ( Peeled and Grated)
Vegetable Stock - 3-4 Cups ( I used Homemade Stock, You can use Stock Tablets)
Pepper and Salt - To Taste

Method

• Heat the oil in a pot, then add the onion and gnger and saute till the onion is done.
• Then add the carrots and saute for around 2-3 minutes.
• Add some salt and the stock and mix it well.
• Cover it with a Lid and allow it t simmer for 20-30 minutes or till the Carrots are mushy.
• Once it is done switch off the flame and allow it to cool down.
• Blend the mixture in a Food Processor or blender.
• Season it with some Pepper and Salt and Enjoy your Warm Soup.

Note: I usually prepare about 2 litres of Vegetable over the weekend and freeze it for  week and add them to my Gravies, Curries etc. I will write a post on Making and storing them soon!. 

Broccoli Stir Fry - Indian Way 

I cant say I am a huge fan of this Vegetable, however , the bright Green Colour always intrigues me. However, I always scratch my head on how to cook without using it in pasta or without using Cheese. So this recipe is something I tried randomly with some Spice Powder that I had prepared in excess and it turned out to yum that I was eating it without wanting to share it with my hubby.

Ingredients

Broccoli - 1 Big Flower
Olive Oil / Butter - 2 Tablespoon
Salt - To taste
Gram Dal - 1 Teaspoon
Dry Red Chillies - 3-4 (Adjust to taste)

Method

·         Heat a kadhai and add the Gram dal (Channa Dal) and roast it on low/Medium Flame.

·         After 30-45 seconds add the Dry red chillies and sauté.

·         Sauté till the Dal changes color slightly. Keep a close eye as if it gets too roasted it will taste bitter and won’t be edible.

·         Remove from the stove and allow it to cool to room temperature.

·         Once it is cooled, take this in a mixer jar and grind this into a powder. I grinded mine coarsely as I like it that way.

·         Meanwhile, in the same pan, add 2 Tablespoon of Butter and add the chopped Broccoli and sauté.

·         After couple of minutes, add required amount of salt and cover and cook.

·         The steam generated by covering the pan should be enough to cook the broccoli.

·         If you still think its not enough, then sprinkle very little water and sauté.

·         Once the Broccoli is 3/4^th done, add the Coarsely done powder and Sauté.

·         Now sauté it without the cover for a minute or 2 and switch off.

·         The Broccoli should still be crunchy with a mild desi flavor from the freshly made Powder.

Ridge Gourd Thogayal (Perrkangai Thogayal)

 I have already posted the recipe to make Thogayal using Ridge Gourd Peel. In this recipe we use the Ridge Gourd. For the recipe usng the Peel Click Here. You can eat this Thogayal with Idly or Dosa or mix it with Rice and Ghee. 

Ingredients

Ridge Gourd - 1 Cup (I used 1 ridge Gourd)
Gram Dal  - 2 Tablespoon
Black Pepper - 1 Teaspoon
Cumin Seeds - 1/2 Teaspoon
Dry Red Chilly - 8 (Whole)
Tamarind - To Taste 
Oil - 1 Teaspoon
Salt - To Taste

Method

• In a Pan, warm the oil and add the Pepper, Cumin Seeds and Saute them for couple of seconds and then add Gram Dal and Red Chilly and saute.
• Saute them till the Gram Dal is done, be careful not to burn any ingredients. So saute them on Low flame.
• Once the gram dal is done, remove it in a Mixer and allow it to Cool Down.
• Once it has cooled down, add the tamarind and grind it into a Smooth paste.
• Meanwhile, in the same pan add the Ridge Gourd and cook it.
• Cook it till the Ridge Gourd is completely done. 
• Now add the Cooked Ridge Gourd to the Dal Paste and Grind well.

Kuthiraivali  Sambhar Sadham (Barnyard Millet - Lentil Rice)

One more Little Millet recipe. I saw this recipe on TV and tried it immediately the next day. Believe me you cannot make out the difference between Rice and Millet. This is a nice way to include more little millet into our diet. I have added whatever vegetables were available in my kitchen.

I have made this in Electric Rice Cooker and open vessel and it comes out well for me. However, when I tried this in cooker, it got burnt. I will try this again in cooker and share my results.

Millets are considered to be very healthy and is highly recommended for Diabetic and weight watchers.

Click here, For more recipes using Millets

Ingredients
Barnyard Millet - 1 Cup
Yellow Moong Dal - 1/4 Cup (Lentils)
Onion - 1 (Chopped)
Tomato - 1 (Chopped)
Ginger Pods -  6 Pods
Bottlegourd - 1/2 Cup
Carrot - 1 (Chopped)
Cauliflower - 2 Florets (Chopped)
Red Chilly Powder - 1 Tablespoon
Coriander Powder - 1 Tablespoon
Turmeric Powder - 1/4 Teaspoon
Ghee or Clarified Butter - 1 Tablespoon (Optional)
Oil - 1 Tablespoon
Slat - To taste
Mustard Seeds - 1/4 Teaspoon
Cumin Seeds - 1/4 Teaspoon
Corinader leaves - For garnishing

Method

• Wash and soak yellow Moong Dal for 15 minutes in 1/2 Cup of water.
• Wash and soak the Millet for 15 minutes in 2.5 Cups of water.
• In a large vessel, heat the Oil, then add Mustard seeds and allow it to crackle.
• Then add Cumin seeds and then add Onion and saute it till done.
• Once it is done, add Tomatoes and cook till it is done.
• Then add the vegetables, Garlic and saute for couple of minutes.
• Then add Red Chilly powder, Coriander powder and turmeric powder and saute for couple of minutes.
• Then add the water (in which Millet and Dal is soaked) and allow it to boil.
• Once the water starts boiling add the soaked Yellow Moong dal and Millet.
• Cover it with a lid and cook.
• Stir it occassionally, and add Salt to taste.
• Cook it till the Millet and Dal is done.
• I will be done in 8-10 minutes.
• Once it is done switch off the flame and add finely chopped Coriander Leaves and Ghee and stir and serve.

 

Gulab Jamun

Yummmm, Gulab Jamun is my favorite sweet. I have already posted a recipe of making Gulab Jamun using Milk powder. This recips uses Khoya or Mawa (Unsweetened Kova). I have used readymade Khoya. We can also make Khoya at home. I will make a seperate post for making Khoya at home.

Ingredients
For The Jamun:
Khoya/mawa/unsweetened Khova - 1/2 Cup
Maida/APF - 2 Tablespoon
Ghee - 1 Tablespoon
Cooking Soda - a pinch
Milk - As much as required to make a dough
Oil - For deep frying

For the Sugar Syrup:

Sugar - 2 Cups
Water - 2 Cups
Green Cardamom- 2
Rose Essence - Few Drops


Method

•  Place the sugar,water and cardamom in a bowl and stir it.
• Now place it on the stove and let it boil till the sugar is dissolved. Stir it intermittently.
• Once it boils, simmer the stove.
• Meanwhile in a mixing bowl all the ingredientsfor making Jamun (except Milk and Oil) and add milk little by little and knead well to a dough consistency.
• Make it into balls or any shape you want.
• Meanwhile, heat Oil for frying the Jamuns.
• The temperature of the Oil is very important so take a small pinch of dough and check.
• The temperature is when the dough sits in the bottom of the Pan and slowly comes to the top.
• Once the Oil temperature is ready, drop the prepared balls into it and fry them till they are brown in colour.
• Remove the Jamuns and drop them on the simmering Syrup and switch off the stove.
• Soak for 1-2 Hours and serve.

 

Tips

• Usually the sugar we use is clean, however after mixing the sugar with water if you feel it is not clean as you want, then use this tip. When the sugar syrup is simmering add a tablespoon of milk and leave it for a minute. If the syrup is dirty then it will come to the surface which you can remove using a spoon or strain it.
• If you are making them in large quantities cover the prepared Jamun Balls with a wet cloth so that they do not crack.
• For even browning of the Jamun while frying them rotate the oil.
• Ensure that the syrup is warm when you drop the Jamuns in them. This will ensure that the Jamun absorbs the sugar syrup.

Bread Halwa AKA Bread Pudding 

If I am right, this should be the 1st dish I ever cooked. When I was a little girl, I use to take the leftover Bread and make this and My Bro and Me would hog on it. As we stated to like it a lot, we purposefully leave some bread from our breakfast so we can have this dessert in the evening.

This is such a easy recipe with readily available ingredients and no great technique involved.

Ingredients
Bread Slices -7-8
Sugar - 1/2 Cup  (Adjust to Taste, I used Tutti Frutti Milk bread so this quantity was perfect)
Ghee or Clarified Butter - 1/2 Cup + 1 Tablespoo for
Cashew nuts - 10 (Broken into small pieces)
Milk - 2 Cups (I added couple of Tablespoon Extra, adjust to consistency)

Method

• Roughly tear he slices into small pieces. You can chop them too, I used my hands though. 
• Boil the Milk in a Pan and add sugar and mix it well. 
• In another Kadhai or Pan, add  Tablespoon of  ghee and warm it, and add the broken cashew nuts and saute them till they slightly change color. Don't cook them too much.
• Remove the Cashews and keep them aside.
• In the same pan add 1/2 Cup of  Ghee and once it is warm, add the Bread slices and saute.
• Saute till they are slightly Golden in Color.
• Once the reach the color, add the Milk - Sugar to this and Stir.
• Once you add the milk, reduce the flame of the stove.
• Stir it occasionally and mash the bread slices and cook till you get the Halwa consistency.
• Switch off the flame and add the sauteed Cashews.
• This dish can be served Hot or Cold and either way it will taste Yum.
• You can also Pair it with a dollop of Vanilla Ice Cream . 

Lunch Menu 23 - Poori, Paneer Butter Masala,Rice, Yellow Pumpkin Sambhar, Tomato Rasam, Arbi Fry, Semiya Kheer, Bread Halwa, Curd Rice, Potato Bonda and Vegetable Cutlet

I am back to blogging after a longggg break. My brother's wedding was really keeping super busy. Now I hope to be regular at Blogging. It is been some time now that I had posted a Lunch menu. So this week it is a Lunch menu.

Click on the below link for the recipe:

• Bread Halwa AKA Bread Pudding (Recipe Coming Soon) 
• Vermicelli Kheer or Semiya Payasam
• Vegetable Biriyani
• Yellow Pumpkin Sambhar
• Arbi/Colacassia Fry/
• Potato Bonda (Recipe Coming Soon) 
• Vegetable Cutlet (Recipe Coming Soon) 
• Tomato Rasam
• Curd Rice
• Poori (Recipe Coming Soon)
• Paneer Butter Masala (Recipe Coming Soon)