Gulab jamoon-original recipe

Ingredients:


Whole dried milk (mawa)-1 cup
Refined flour -2 tbsp
Sugar-1-1/2 cup
Baking powder-1/4 tsp.
Cardamom powder-1/4 tsp.
Water-3 cup

Ghee as required

Method:

Mix sugar, water and cardamom powder and cook until the syrup becomes thick.
Mix mawa, refined flour, baking powder and water and make soft, smooth dough (Water should be just sufficient for kneading a smooth dough).
Make small balls of equal size. Be sure that the balls are smooth. Keep aside for 5min. Heat ghee in a kadhai / deep frying pan.
Deep fry the balls over medium heat until golden brown.
Put the balls in hot syrup and keep aside for 10-12 minutes.
Gulab Jamoons are ready. Serve warm/chilled.

Upma

Ingredients:

Mix veggies:I used a cup of peas,corn,carrots
Rawa / Semolina – 1 cup
Onions chopped – 1 cup
Green chilies – 2 long
Water – 2 & 1/2 cups
Salt to taste
Ghee - 2 tbsp

For Seasoning:

Mustard – ¼ spoons
Channa dal – 1 spoon
Urad dal – ½ spoon
Curry leaves – 5 to 6
Cashew Nuts for topping.
Oil – 1 tbsp
Peanuts - 1 tbsp (opt)


Method:

Roast the rava in Ghee for 5 mins. Once its done, remove and keep it aside.

Add oil to the tawa, when it is hot, add the mustard and let it splutter. Then add curry leaves, chopped chillies, Bengal gram and cashew nuts. Let it fry for 2 mins.

Then add the chopped onions, sauté till onions turn slightly brown in colour on the sides.Then add all veggies and fry till cooked.

Now add water and salt, cover with lid. Bring it to boil.

When the water starts boiling, sim it and add the roasted rava slowly so that lumps are not formed. Add Ghee around the tawa. Cover it again and let it get cooked for 10min.


You can also add a tomato for a slight variation:)

Pav Bhaji

Ingredients
8 pavs (squarish soft buns about 4" x 5" size)
butter to shallow fry.

For Bhaji
1 capsicum chopped fine
2 onions chopped fine
2 tomatoes chopped fine
2 1/2 cups chopped mixed vegetables (beans, carrots, cauliflower, pototo, beans, etc.) 1/2 cup shelled peas
2 tbsp. butter
2 tsp. pavbhaji masala
1 1/2 tsp. chilli powder
1/4 tsp. turmeric powder
1/2 tsp. sugar
salt to taste
1 cup water (in which vegetables were boiled)
1/2 tsp. each ginger grated, garlic crushed
juice of 1/2 lemon.

To Garnish
1 tbsp. coriander chopped
1 onion chopped
small pieces of lemon

Method
Pressure cook mixed vegetables and peas till well done.
Mash them coarsely after draining.
Heat butter in a pan.Add ginger-garlice, capsicum, onion, tomatoes.Fry for 2-3 minutes till very soft.
Add pavbhaji masala , chilli powder, turmeric, salt, sugar and fry further 2-3 minutes.Bring to boil.Simmer till gravy is thick, stirring and mashing pieces with masala, in between.
Add lemon juice, stir.Garnish with chopped coriander and a block of butter.

For Pavs

Slit pavs horizontally leaving one edge attached.
Apply butter (as desired) and roast open on a griddle till hot and soft with the surface crisp on both sides.

Serve hot with bhaji, a piece of lemon and chopped onion.

Ponganalu

Ingredients:


Rice - 1 cup
Boiled Rice- 1 cup
Urad dal - 50 gms
Soak overnight, After grinding needs 5-6 hrs fermentation

For seasoning:

Onions - 1 medium
Mustard seeds - 1/2 tsp
Bengal Gram - 1 tbsp
Green chillies - 2 long
Ginger - 1"
Curry leaves few
Oil - 1 tsp


Method:

Once the batter is ready, heat the kadai with oil. First add mustard, once it sputters add onions and rest of the ingredients and fry till onions are light brown in colour.

Take the required amount of batter and add the seasoning to the batter.

Heat the skillet(called ponganala pan),add few drops of oli to each hole and pour one spoonful of batter to the holes. Cover with lid and simmer it for 5 mins. Once its cooked, turn it around using a spoon.

Serve it hot with ground nut chutney or coconut chutney.

Chinese Noodles(Restaurant Style)

• Ingredients:
• 
  
• 200gms/1 packet hakka noodles(in the recipe i used top roman noodles with out masala )
• All veggies(i used broccoli,beans,capsicum,radish,mushrooms, baby corn n peas)
• 1-2 garlic, finely minced
• 1-2 tbsp soy sauce 
• 1 tsp vinegar
• 1-2 tbsp chilli sauce, as per taste
• 1-2 tbsp tomato sauce( i added a tsp of pasta sauce too)
• Salt and pepper to taste

Method:

Boil noodles in a tsp oil and bit of salt...once cooked(90%) run it in cold water let it cool down(for hakka noodles,incase you are using instant noodles u can direct cook with required amount of water).

saute vegetables in oil(keep adding oil as per ur requirements)add noodles to it ,saute it for few min then add all the sauces mentioned above.if you like the noodles to have a bit tangy kind of taste you may want to add more of soy  and vinegar and less of tomato sauce...go by ur taste buds...the more the vegetables the more colorful and healthy the recipe would become:))