Reference: Sailu's kitchen blog
1. 1 cup khava
2. 3/4th cup maida
3. Soda 1/4th teaspoon
4. Sugar
5. cardamom powder.
6. Oil for frying
Sugar cyrup.
2 cups sugar+2cups water. Just get the solution to boil. Add cardamom powder.
This turned out to be perfect.
Gulab jamun.
Knead khava, maida, soda, 2 spoons of sugar syrup together. Use milk to make a good dough.
Roll into balls of equal size.
Fry on low flame.
The gulab jamuns did not get cooked completely.
Next time will try with rava instead of maida and more soda.
Showing posts with label MISS. Show all posts
Showing posts with label MISS. Show all posts
Friday, February 8, 2008
Monday, February 4, 2008
Kadhi [MISS]
Made "Kadhi" yesterday. I had curds and knew how much of kadhi was required.
Just added that amount of water and added small quantity of "besan".
What went wrong was that the kadhi did not turn out to be of required
consitency. It was not thick and tasty. I forgot to add ginger!
Just added that amount of water and added small quantity of "besan".
What went wrong was that the kadhi did not turn out to be of required
consitency. It was not thick and tasty. I forgot to add ginger!
Friday, July 20, 2007
Kachori: [MISS]
Yesterday like most evenings, I did not know what “different” and “chat pata” to cook for my hubby. I made up my mind to make kachoris. After doing all the R&D on net. This is what I did:
Kept 1 cup of Moong dal soaking in water.
Next made a dough of 1 cup maida + half cup atta + 1 spoon of salt + a pinch of baking powder + 4 small spoons of hot ghee + water off course.
After 30-40 mins put the dal in boiling water and let it cook for 5 mins and drained it and coarse grinded it.
To make the masala of the stuffing I took 3 spoons jeera, 1 spoon coriander seeds, 3 pinches of hing, 3 spoons of amchoor powder, one spoon of garam masala, half spoon of pepper, 3 cloves and one stick of dalchini and made fine powder in a mixie.
After roasting this masala in oil, I added the dal to it and roasted it.
Then added little of shredded dry coconut and chopped coriander to it.
The stuffing tasted good. But what I did not think was it would taste bland inside the kachori covering! The stuffing had become too dry.
Next, made ping-pong ball sized balls of the dough and stuffed the “stuff”.
Flattened the ball and fried in hot oil on low flame.
The Kachori did not swell and was not of the size I wanted. So the next kachori, I flattened using a roll pin and result was better.
Conclusion: The covering tasted well and not the whole kachori!! Can anybody point out my mistakes and show me the right way to make tasty kachoris?
Kept 1 cup of Moong dal soaking in water.
Next made a dough of 1 cup maida + half cup atta + 1 spoon of salt + a pinch of baking powder + 4 small spoons of hot ghee + water off course.
After 30-40 mins put the dal in boiling water and let it cook for 5 mins and drained it and coarse grinded it.
To make the masala of the stuffing I took 3 spoons jeera, 1 spoon coriander seeds, 3 pinches of hing, 3 spoons of amchoor powder, one spoon of garam masala, half spoon of pepper, 3 cloves and one stick of dalchini and made fine powder in a mixie.
After roasting this masala in oil, I added the dal to it and roasted it.
Then added little of shredded dry coconut and chopped coriander to it.
The stuffing tasted good. But what I did not think was it would taste bland inside the kachori covering! The stuffing had become too dry.
Next, made ping-pong ball sized balls of the dough and stuffed the “stuff”.
Flattened the ball and fried in hot oil on low flame.
The Kachori did not swell and was not of the size I wanted. So the next kachori, I flattened using a roll pin and result was better.
Conclusion: The covering tasted well and not the whole kachori!! Can anybody point out my mistakes and show me the right way to make tasty kachoris?
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