Gulab Jamun

Gulab Jamun is a most famous sweet originated from Medieval India and became popular during the Mughal era. The later name, Gulab, actually comes from the two Persian words gul (flower) and ab (water). There is also an interesting conclusion that Emperor Shah Jehan's personal chef accidentally prepared it.

Gula Jamuns(if translated as 'rose-fruits') may have got their name from the fact that there is a round-shaped fruit named 'Jamun' in the South Asian region. And these "hand made" Jamuns (resemble the above said fruit "Jamun") are usually soaked in rosewater scented syrup. Essentially, deep fried balls are made up of milk powder, flour, butter, cream or milk and then soaked in sugar syrup.

It is made mainly from milk, traditionally from Khoya which is milk reduced to the consistency of a soft dough. Modern recipes call for dried/powdered milk instead of Khoya. It is often garnished with dried nuts such as almonds to enhance flavor. Milk powder Gulab Jamuns have little porous texture from inside while Khoya Gulab Jamuns have smoother texture.

It is the most favorite Asian sweet amongst all. I always make Gulab Jamuns with milk powder but I personally like Khoya Gulab Jamuns. You can serve it hot or cold. So, Lets have a recipe for soft and spongy Gulab Jamuns.

Ingredients: 

•  500 gm Khoya
• 50 gm Maida
• ½ Egg 
• 2 cup water
• 2 cup sugar
• 2 cardamoms
• 1 and half liter oil. 
• 
• Instructions:
• 1. Take a pan.
• 2. Add 2 cup water.
• 3. Add sugar and cook it.
• 4. Now add cardamom and cook for 5-10 minutes.
• 5. Now take a bowl, add khoya and mash it.
• 6. Add Maida, Baking powder, ½ egg and mix it well with your hands.
• 7. Now make Gulab jaman of this.
• 8. Now add oil in a pan and heat it lightly, add gulab jamon in this oil.
• 9. Fry these until they turn into light brown.
• 10. Now garnish with cardamom and dip these gulab jamons into sugar syrup for 2 hours.
• 11. You can serve it hot  or cold.
• 12. You can serve it with its syrup (Sheerah) in the bowl also.
• 
• Tips:
• If you overcook the sugar syrup by mistake, it will turn hard when it cools. If that happens, add little water, stir well and cook again for few minutes to get the right consistency of syrup.
• Deep fry the Jamun over medium-low flame for proper frying.
• 
• A large number of recipes are there to make mouth watering Gulab Jamuns such as with cream or with semolina as well, and all are very delicious.
• 
• Now a days, there is a lot of variety of desserts which goes yummy with Gulab Jamuns. In other words, Gulab Jamuns indeede compliment well with a number of other sweet dishes. 
• 
• Here, I am gonna share you some of the desserts with Gulab Jamuns for your sweet teeth.
• Gulab Jamun Cake :
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• Gulab Jamun Ice Cream Cake:
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• Gulab Jamun Cheese Cake :
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• Gulab Jamun Ice Cream :
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• Gulab Jamun Rice (Zarda) :
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• Gulab Jamun Trifle :
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• Gulab Jamun Kheer :
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• Gulab Jamun Pudding :
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• Gulab Jamun Fruit Salad :
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• Kala (Black) Gulab Jamun :
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• Coconut Gulab Jamun :
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• Gulab Jamun Faloodah :
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• Gulab Jamun Castard :
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• Gulab Jamun Halwa :
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• Gulab Jamun Sheer Khurma :
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  Gulab Jamun Thandai : 
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• Gulab Jamun Cup Cake : 
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• Gulab Jamun Rabri :
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• Gulab Jamun with Baked Yogurt :
• 

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Samosa

Samosa is the most versatile street food all around the world as it has a lot of variety in taste. Culturally it is widely accepted due to its diversity. Most commonly it is made up of potatoes stuffing but you can stuff it with your favorite vegetable, chicken, beef or meat.
Though Samosa can be eaten solely or combined with any lunch, the later adds a lot of taste to your such as when combined with Dahi-Bara, Channa-Chaat, Salsa, Raitas etc.

Samosa-Chaat is supposed to be most demanding street food in South Asian countries. Its aroma while frying gives lots of mouth watering temptation and you couldn't resist yourself to get and eat it immediately.
 
Samosa is strongly associated with the rainy season. There are many sauces (Chutnies) which compliment Samosas and bring it a lot of change in taste. It can be tomato ketchup, coriander or mint chutney, yogurt raita, tamarind sweet sauce, apricot chutney and so many as per your taste.

Now, lets start our recipe :
Ingredients :

• 4 cup all purpose flour, 
• 1 teaspoon garam masala powder, 
• 2 teaspoon carom seeds, 
• salt as required, 2 cup peas, 
• 2 inch ginger, 
• 2 teaspoon cumin seeds, 
• black pepper as required, 
• 1 cup chopped coriander leaves, 
• 2 cup refined oil, 
• 2 teaspoon coriander powder, 
• 4 cup all purpose flour,
•  4 tablespoon ghee, 
• 4 boiled potato, 
• 2 green chilli, 
• 5 cloves garlic, 
• 2 teaspoon red chilli powder, 
• 2 teaspoon dry mango powder, 
• 1 teaspoon turmeric

Instructions :
First of all, to prepare the stuffing for samosa, place a pan on medium flame and pour oil. Once heated, put cumin seeds and once the seeds start changing colour, immediately add garlic, ginger and green chili paste and salt according to your taste.
Then, combine dry mango powder, coriander powder, coriander leaves, garam masala along with turmeric and red chili powder. Keep stirring the mixture the whole while. Next, add boiled potato and stir yet again. With the help of the back of a spoon, mash the entire mixture altogether.
Now to prepare the dough, take a large bowl and combine all-purpose flour along with cumin seeds, salt and black pepper according to your taste. Then, add ghee and start kneading. Make sure the dough turns out to be somewhat firm in its texture. Cover the dough with a muslin cloth and keep aside for about half an hour.

Once done, roll out few small-sized balls from the dough. Flatten them further with the help of your palms and then with a rolling pin. Give them a round shape and cut it in half. Now dipping your hands in water, fold the edges of the semi-circle in order to give it a cone shape.
Take the filling and stuff the prepared mixture in it. Seal the ends properly by pressing the edges lightly with your fingers. Then, heat oil in a pan and deep fry the samosas until they turn golden brown and crispy enough. Serve with any dip of your choice. Enjoy it as a tea-time snack.
Bonn appetite !!! 

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Armenian Style Dolmas

Dolma is the most common dish in the Mediterranean cuisine. Though it's origin is Middle East but it is famous around the world. Dolmas are very versatile; they can be eaten cold or warm.

The word"Dolmas" means "Stuffed", so the name.  Dolmas are usually made of grapes leaves but cabbage leaves Dolmas are also very popular and easy to make. In many countries and regions, it is supposed to be any stuffed vegetable like zucchini, capsicum etc.

Rice and mutton filled Dolmas are most common, usually eat with your sauce with light flavor of garlic; but you can also eat them with lemon juice and olive oil. Even you can eat it dry or with spicy, tangy sour tomato soup in which they cook. Its totally up to your taste buds and your choice how you can enjoy it.

I dedicate this article to my Turkish friends whom introduced me Dolmas ( in grape leaves, in cabbage leaves called 'Sarma', zucchini and capsicum). After sometime our Egyptian neighbors also taught me Cabbage leaf Dolmas.
 
Here, I am gonna share Armenian style Cabbage leaf Dolmas with all of you. Hope, you would like the recipe as it is super easy:

Ingredients :

1 Large sized Cabbage 
1 pound (500 grams) ground beef meat

• 1 bunch of fresh parsley
• 1 onion chopped
• 2/3 cup of uncooked white rice ( soak for 30 minutes, than drain out water)
• 2 teaspoons of salt, 1 teaspoon pepper, and 1 teaspoons paprika
• other spices such a cumin and chili pepper (optional)
• 2 tablespoons plain tomato sauce/puree
• Water + Salt + Lemon juice + Tomato Slices
• 
• Method : 
• First of all, finely chop the parsley and the onion.In a large bowl, mix the meat, uncooked rice, chopped parsley, chopped onion, spices (pepper, salt, and paprika – you can add other spices of your choice), and plain tomato sauce. Mix well.
• Remove the leaves from the stalk of the cabbage and simmer them in a saucepan of boiling  salted water for a few minutes.When they've softened, remove with a slotted spoon and leave to dry on a clean tea towel or kitchen roll.
• 
  • Take a cabbage leaf, place a tablespoon of stuffing in the border closest to you, roll the edge of the cabbage over it, fold the two sides of the cabbage leave inward, and roll it.
  • 
  • Place each stuffed cabbage roll in a pot with the end under so it does not unwrap. Sprinkle each layer with a little bit of salt. Add lemon juice and tomato slices in each layer to make it more tangy. Pour water in the pot until it reaches the top of the Dolmas. Cook on high heat (uncovered) until the water starts boiling.Then cover the pot (leave a little opening for the steam to get out) and cook on medium heat for about 20-30 minutes.
  • 
  • Taste a Dolma to check if the rice and meat are cooked through. If it is done than take out and place Dolmas in water, if you like, you can pour some soup of it over Dolmas or can eat solely. You can serve them hot or cold. You can also leave them in the fridge and eat them the next day. It would be more delicious.
  • 
  • Tips/ Suggestions:
• You can also add your favorite spices as per your taste to enhance the flavor and aroma.
• It would be more delicious if you take meat stock ( Chicken, Lamb, Mutton or Beef stock) for Dolmas to boil them.

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Gol Gappay

Gol Gappay or Pani Puri is our all time family favorite street food. Everybody in our home loves to eat it anytime, anywhere.

I am a huge fan of Gol Gappay (Pani Puri). I found it the most exciting street food in the world, with full of fun and joy. It's excitement is based on its 'eating style'.

It is a "free style" eating product. Just take a round hollow shell of Gol Guppa or puri, prick it in the centre, put 4-5 grains of boiled chickpeas into it, simply fill it with specifically prepared spicy and tangy water (Pani). Next, take the whole in your mouth and crush it slowly, slowly in your mouth so that you can fully enjoy the taste.

Yes!!! you can also add boiled mashed potatoes, grated cabbage, chopped onion or tomatoes as per your taste.

I and my family prefer to eat it simple and light, that is with its basics : puri, boiled chickpeas and tamarind water.

I also came to know about "fusion Gol Gappas/Pani puri", it's Mexican style Gol Gappa/ pani puri in which the additional elements are red kidney beans and corn.
 
Have you ever tasted "Butter Chicken Pani Puri", Mango pani puri or tried Gol Gappas with Pineapple juice?

Now lets have a look on the recipe of enchanting Gol Gappas :

 Ingredients for Gol Gappa Shell :

1. Sooji (Semolina) 1/2 cup
2. Maida (Plain Refined Flour) 1/2 cup
3. Soda – ½ tsp
4. Salt to taste
5. Oil for Frying
6. Oil – 2 tbsp

Preperation :

• Mix semolina, plain flour, Cooking Soda salt, 2 tablespoons of oil and knead well to make dough, leave it bit stiffer than normal.
• Cover it with a wet towel and let it stand for at least 20 minutes.
• Now make very small balls and roll them into small circles.
• Remember not to make the circles bigger as they have to be eaten whole.
• Remember to put the circles under a damp cloth as soon as you roll them.
• Heat oil in a thick bottomed pan and then fry them.
• The idea is to puff them like a sphere and fry them till golden brown.
• Take them out and put them on kitchen towel, to get rid of the extra oil.
• Let them completely cool down (otherwise they will become soggy) before you put them into an air tight container. 

Ingredients for Spicy Tangy Water ( Pani) :

1. Chopped Mint Leaves 1 1/2 cups
2. Chopped Coriander Leaves 1 tbsp.
3. Tamarind – 1/3 cup
4. Ginger 1″
5. Green chilies – 4 to 5 ( at your own risk, I've never used.)
6. Ground Cumin Seed (roasted) 1 tsp.
7. Kala Namak (Black Salt) 1 1/2 tsp.
8. Salt to taste

Method:

• Soak the tamarind pulp in one cup of warm water for one hour.
• Strain the tamarind residue out to get thick tamarind water. While straining in the strainer mash the tamarind with the help of a spoon.
• Put mint leaves, chopped coriander, ginger, chilies and dry roasted cumin seed.
• Add a little water and mix to a smooth consistency using a blender.
• Put this thick paste into a jug and add fill the jug with water. (Add the water slowly and taste the mixture and if you want to dilute more then add water.)
• Add salt, preferably black rock salt to taste. (Black Salt or Kala Namak is an important ingredient in this)
• Put it in the fridge to cool down.

Ingredients for Red Tamarind Sauce:

1. Tamarind 1 cup
2. Jaggery – ½ cup
3. Sugar 2 tbsp.
4. Red chilli powder – ½ tsp
5. Black pepper powder – ¼ tsp
6. Dry Roasted cumin powder 1 tsp
7. Dry Coriander – 2 tsp
8. Warm water – 2 cups
9. Vegetable oil 1 tsp
10. Salt to taste

Method:

• Soak Tamarind in warm water for one hour. After that remove the seeds.
• Meanwhile dry roast the cumin seeds and coriander seeds.
• pound them into coarse powder.
• Now take the Tamarind pulp mixture, strain it and add jaggery, sugar, red chili powder,powdered  black pepper, roasted cumin powder, cloves and salt.
• Put the mixture in a pan and heat for 5 minutes on medium heat.
• Remove from heat and let it cool down.
• Remember that on cooling down it will thicken up a bit, consistency like thick cream. Otherwise you may want to add some warm water.
• On cooling, blend the contents in a blender.

For Stuffing :

1. Potatoes : Boiled and finely chopped /mashed and mixed with salt and red chilli.
2. Chickpeas : Boiled or canned.
3. Tomatoes : Chopped.
4. Onion : Chopped.
5. Cabbage : Finely chopped.
6. Yogurt.
7. Sewe or sewai.

Serving or Presentation:

• Prick a small hole in the centre of the Gol Gappa (or Puri).
• Add some mashed boiled potatoes in small quantity, chickpeas, tomatoes,onion, cabbage into the shell. Add a little Red Tamarind Chutney.
• Dip it in the spicy water (or pour some spicy water in it).
• If you like more stuffing, than you can add yogurt or crispy "sewe" to tempt your taste buds.

Now it is ready to enter into your mouth. Be prepared to enjoy its taste.

Have great fun and excitement !!!

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