Gulab Jamun..

Gulab Jamun is among India's most popular desserts! This delicious dessert consists of dumplings traditionally made of thickened or reduced milk, soaked in rose flavored sugar syrup. It gets its name from two words: Gulab which means rose (for the rose flavored syrup) and Jamun which is a kind of deep purple colored Indian berry (the cooked dumplings are dark brown in colour). Serve Gulab Jamun warm or at room temperature..

Ingredient's
3 cups sugar
1 1/2 cups water
1 tbsp cardamom powder
2 tbsps rose water
3 cups powdered milk
1 1/2 cups all purpose flour

2 cup milk
1 1/2 tsp baking powder
Oil for deep frying

Preparation:
Mix the water and sugar in a deep pan and boil till all the sugar is dissolved. Turn off the flame and add the cardamom powder and rose water. Mix well and keep aside. Mix the powdered milk, all purpose flour and baking powder well. Add a little of the milk at a time to them and knead to make a dough that is soft but not sticky. Divide the dough into walnut sized balls and roll between slightly greased palms till smooth. Heat the oil for deep frying in a wide pan on a low to medium flame. Fry the gulab jamun, stirring often to brown on all sides. Do not cook on very high heat as the gulab jamun will burn on the outside and remain raw inside!
When cooked, remove the dumplings from the oil and transfer immediately into the sugar syrup. Repeat this till all the dumplings are cooked and added to the syrup. Allow the gulab jamun to soak in the syrup for 2 hours. Then serve...

EID MUBARAK!!!!!

Eid Mubarak to every one !!!!!!

Mutton Meat Balls (Mutton Kofta)

This mutton kofta recipe is prepared with a mince meat blended with a herbs like coriander and curry leafs, indian spices and made into small lemon sized balls which are deep fried in oil.. This recipe is definitely going to be on my menu card for a long time...

Ingredient's
1/2kg mutton kheema
4 Green Chillies, few curry leafs, 2tsp chopped coriander leafs
1tsp ginger garlic paste
1 tsp. Black Pepper, 1/2tsp. Red Chilli Powder
1/2tsp. Cumin Powder, 1/2tsp turmeric, 1/2tsp coriander powder
Salt to taste.

Cooking Method
Wash kheema well and set it aside in a dry place. Grind all the above ingredients in to a smooth paste, then add it to the kheema with salt. Shape the dough into small round balls. Heat oil and deep fry kota till golden brown. Serve hot with sauce or chutney.

Bisi Bele Bath.... (Pressure Cooker Version)

This is one of the easiest and simplest way to cook BBB and it taste awesome... It has been a long time i ate BBB, it was there in my mind to cook at home from a long time but was not having right idea to cook. Then i asked my sister how to cook this BBB. She told me one very easy way to cook. It is in pressure cooker, and i laugh at her. She told me it is true and it will taste delicious. I will tell you the recipe you can also trying cooking in this version then tell me or laugh at me ok... Today morning i thought why not cook BBB for brunch and it is true you can cook BBB in pressure cooker too, and it taste delicious :)

Ingredient's
1/2 cup rice, 1/2 cup toordal
3 cup of chopped vegetable. ( cabbage, capsicum, beans, green peas, cauliflower)
1 onion, 1 tomato, 3 green chilies (finely chopped)
1tsp red chilly powder, 1tsp coriander powder, 1/2tbp turmeric
3tbsp bisibele bath masala powder, 1tbsp sambar powder
1tsp ginger garlic paste


Tempering
2tbsp penuts, 1tbsp cashew
4 dry red chilly, 5 garlic cloves, 10 curry leafs, 1tsp mustard
Salt and Oil to taste.

Cooking Method
Wash dal and rice and put it in the pressure cooker with 5 cup of water and salt. Allow 4 whistle (1 in high flame 3 in low flame) after the pressure is gone from the cooker then add all the vegetable, onion, tomato, green chilly, ginger garlic paste, and all the masala powder. mix it gently and again cook for 3 whistle (1 in high flame 2 in low flame) In the mean time take a frying pan, add oil and fry cashew and penuts, and set it aside. After the pressure is gone from the cooker open the lid and add the fried cashew and peanuts, Then prepare for the tempering, in the same frying pan add oil, mustard, curry leafs, red chillis and garlic cloves, when they start turning golden brown remove from the heat and add in to the BBB and mix it well.
Bisi bele bath is ready to Serve. 
Serve hot with Ghee and Mixture. 

Indian Mehndi Design...

Mehndi is the application of henna as a temporary form of skin decoration in India, as well as by expatriate communities from the country. The word mehndi is derived from the Sanskrit word mendhikā. The use of mehndi and turmeric is described in the earliest Vedic ritual books. Haldi(Staining oneself with turmeric paste) as well as mehndi are important Vedic customs as a symbolic representation of the Outer and the Inner Sun. Vedic customs are meant to awaken the "inner light and so the gold of the inner Sun has an important symbolic function. 

(Source from Wikipedia)

Mehndi is a ceremonial art form which originated in ancient India. Intricate patterns of mehndi are typically applied to brides before wedding ceremonies. The bridegroom is also painted in some parts of India. In Rajasthan, the grooms are given designs that are often as elaborate as those for brides. In Assam, apart from marriage, it is broadly used by unmarried women during Rongali bihu (there are no restrictions to the married ones). Henna is also common in some gulf states, specially Yemen, where the night before the wedding night is dedicated to decorating the bride with henna, and called "Henna night"