Mutton Roast

Mutton Roast

www.facebook.com/sunflameindia

INGREDIENTS

Mutton - 1 kg (cut into med size pieces)
Onion - 4, finely sliced
Ginger & garlic paste - 3 tsp, each
Crushed small onion - 6
Red chilly powder - 1- 1½ tbsp
Turmeric powder - ¾ tsp
Garam masala - 1- 1½ tsp
Fennel powder (perumjeerakam podichathu) - ½ - 1 tsp
Water - ¼-1/2 cup
Salt
Oil
Curry leaves

INSTRUCTIONS 

• Heat oil in a pressure cooker and add finely sliced onions. Saute till it becomes golden brown colour. 
• Add ginger & garlic paste & crushed small onion & curry leaves. 
• Fry for a few minutes. Mix the masala powders with a little oil or water and add to the curry. 
• When the raw smell of masala is gone & oil starts appearing, add cleaned mutton pieces and salt. Mix well & saute for 5 minutes. Add water & cover and cook till the mutton is done.
• If there is excess water, let it evaporate completely. Transfer the curry to a nonstick pan and cook on low flame till it is roasted well. (If your pressure cooker is nonstick, you can do this process in the cooker itself.)
• Serve with rice/roti/appam.

Source: mariasmenu.com
Like us on Facebook & stay posted on delicious recipes: www.facebook.com/sunflameindia

Gulab Jamun

Gulab Jamun

www.facebook.com/sunflameindia

INGREDIENTS

100 gms firmly packed khoya
1 Tbsp refined flour or soojee
1/4 tsp baking soda
2 cups sugar
2 cups water
2 Tbsp milk - mixed with a little water
4 green cardamoms - slightly crushed
Ghee

INSTRUCTIONS

Method

• With the heel of your palm or the base of a flat metal bowl, mash the khoya, so that no grains remain.
• Mix in the flour and baking soda and knead into firm dough. You can use a food processor too.
• The dough should be firm but pliable and should not feel dry. If it does feel dry, wet your hands and work the dough again.
• Shape the dough into marble-sized balls (jamuns) that are smooth and creaseless. The shape can be round or oblong.
• Heat ghee in the kadahi till a piece of dough tossed in comes up at once.
• Lower heat and fry a cube of bread till light brown (this lowers the temperature of the ghee).
• Lift out bread and add as many jamuns as will fit in, without one touching the other.
• Keeping the heat low, fry these till a golden brown all over.
• Drain the jamuns out of the ghee, and fry the next lot, increasing the heat for a few seconds and then lowering it again before adding the jamuns.
• Keep the gulab jamuns aside till the syrup is ready.
• Mix the sugar and water and place over low heat, stirring till the sugar dissolves. Make sure it does not boil.
• Increase the heat once the sugar dissolves, and then bring mixture to a boil.
• Add the milk and water mixture and continue boiling over high flame, without stirring.
• Skim off any scum that collects on the sides of the pan.
• Cook till syrup thickens a bit. A finger dipped in slightly cold syrup should form a coating on it for a few seconds.
• Take syrup off stove and cool for a minimum of half an hour. Strain through a fine nylon sieve or muslin cloth.
• Add cardamom and bring syrup to a boil again.
• Add the fried gulab jamuns to it and put off the heat. Let jamuns soak for at least half an hour before serving.

Source: food.ndtv
Like us on Facebook & stay posted on delicious recipes: www.facebook.com/sunflameindia

Rabri

Rabri

www.facebook.com/sunflameindia

INGREDIENTS

1½ liters (50 oz) Milk (full fat)
2½ tablespoons Sugar
1/2 teaspoon Green Cardamom Powder
10 Almonds (badam), sliced
5-7 strands Saffron (kesar)
10 Pistachio, sliced

INSTRUCTIONS

• Boil milk in a broad, heavy based, pan or broad non-stick pan over medium flame.
• When milk starts to boil, reduce flame to low. Stir at regular intervals of 3-4 minutes but not continuously. When layer of a cream appears on the surface, shift it towards the side of a pan. Do the same process for next cream layers. Cook until milk is reduced to 1/3 of original quantity.
• Add sugar and stir to dissolve it. Add cardamom powder, sliced almonds, saffron strands and sliced pistachio; mix well.
• Scrape small cream chunks collected on the side of pan into milk (this will make delicious small cream chunks in rabdi). Cook for 2 minutes and turn off flame. Let it return to room temperature naturally. Refrigerate it for at least 2 hours before serving.
• Transfer prepared sweet kesar rabri in serving bowl and garnish with sliced almonds. Serve chilled.

Source: foodviva
Like us on Facebook & stay posted on delicious recipes: www.facebook.com/sunflameindia

Lauki ka Halwa

Lauki ka Halwa

www.facebook.com/sunflameindia

INGREDIENTS

3 to 3.5 cups grated bottle gourd or lauki or dudhi
500 ml milk, which has been already boiled before
7 tbsp sugar - if you wish increase to 8 tbsp for a very sweet taste
3-4 tbsp ghee/clarified butter
4-5 cardamoms, powdered or crushed
½ cup chopped almonds and cashews

INSTRUCTIONS

• In a kadai or deep pan combine milk and grated lauki or bottle gourd.
• Bring the whole mixture to a boil and then lower the flame. 
• Simmer the mixture on a low flame and keep on stirring in between.
• The bottle gourd will cook in the milk and the milk will start to reduce and evaporate.
• When the milk has 75% reduced, add crushed cardamom, chopped almonds and cashew nuts to the mixture.
• Add ghee when the all the milk has evaporated.
• Mix the ghee with the rest of the mixture and cook for a minute
• Lastly add the sugar and mix it with the halwa.
• The sugar will melt and the halwa becomes a little liquidy.
• Cook the lauki halwa for a few minutes. Do keep on stirring the lauki halwa.
• When you know by looking at the lauki halwa that the consistency is just right, switch off the burner.
• Serve lauki halwa hot or you can also serve the lauki halwa cold.

Source: vegrecipesofindia
Like us on Facebook & stay posted on delicious recipes: www.facebook.com/sunflameindia