Gulab Jamun Savoury Gravy

 

Gulab jamun is a beloved dessert in India that is popular among all ages delicious Sabzi made of a gulab jamun made savoury style, yes, Gulab Jamun Ki Sabji is a unique and innovative dish that combines the indulgent sweetness of gulab jamuns with the Savory flavors of a traditional Indian curry. Originating from the royal kitchens of Rajasthan, this dish is a testament to the culinary creativity of Indian cuisine.

 

To prepare Gulab Jamun Ki Sabji, soft and spongy gulab jamuns are cooked in a rich and aromatic gravy made from tomatoes, onions, garlic, and a blend of spices. The sweetness of the gulab jamuns perfectly balances the tanginess of the gravy, resulting in a harmonious blend of flavors that tantalize the taste buds. When I came across this Recipe I wish to try. I had Instant Gulabjamun Mix Along with Panner I made it. 

Ingredients of Gulab Jamun

Gulab jamun Mix-1 cup                      

Paneer-1/2 cup

Salt-Pinch

Oil for frying

Onion tomato paste:

 Tomato-2

Onion-2

Cashew nuts (soaked in warm water for 15 minutes)8 -10

 Green chilies chopped-2

Ginger, chopped- 1tsp

Ingredients of Sabzi

 Oil: 4 tbsp

 Bayleaf: 1 pc

Cinnamon: 1 inch

Black cardamom: 1 pc

Green cardamom: 3 pcs

 Cloves: 4-5 pcs

Onion (sliced): 1 cup

Green chilli: 2 pcs

Ginger: ½ inch

Tomatoes: 1 cup

Salt: 1 tbsp

Jeera: 1 tsp

Turmeric powder: ½ tsp

 Red chilli powder: 1 tsp

Coriander powder: 1 tsp

Jeera powder: 1 tsp

Garam masala: ½ tsp

 Curd: ½ cup

Water: as required

 Kasuri methi: 1 tbsp

 Coriander (chopped): 1 tbsp

  Fresh cream: 2 tsp

For the Gulab Jamuns

1.In a mixing bowl, combine Gulabjamun Mix ,paneer,  ghee,  water and little salt. Using your fingers, crumble the mixture and knead to bring the dough together. This will take about 15 minutes.

 

 2. Make medium sized balls, making sure there are no cracks on the balls. 

 

3.  Heat a kadai with oil on medium flame and fry the jamun balls. Once you get a beautiful golden-brown colour, remove the gulab jamuns and place it on an absorbent paper towel.

 

For the gravy

1.Heat oil in a pan. Add bay leaves, cinnamon, black cardamom, green cardamom, cloves,  and jeera. Let them splutter.

2.Add sliced onions, garlic, green chilli, and ginger. Sauté until onions become translucent.

3.Add chopped tomatoes and soaked cashewswith a pinch of salt. Cook until tomatoes soften. Let the mixture cool, then blend into a smooth paste

4.In another pan, heat oil. Add jeera, turmeric powder, red chilli powder, coriander powder, jeera powder, and garam masala. Sauté briefly.

5.Pour in the curd and cook until it releases its oils. Add the blended tomato-onion paste and water. Cook until the gravy thickens.

6.  Add the fried jamun balls and cook on low for 2 minutes. Tun off the heat after 2 minutes and remove Gulab Jamun Ki Sabzi into serving bowl.

7.Finish with a generous dollop of fresh cream. Garnish with kasuri methi, Coriender leaves Stir well and serve hot with Naan Or Roti.

 

   

Mango Salad

 Mango Salad

This flavor-bursting Mango Salad with refreshing cucumbers and red bell pepper,onions, drizzled with sweet and spicy tangy   dressing. This vibrant looking mango salad is full of flavours and is a huge hit with everyone at home. 

I have used ripe mango, raw mango, cucumber, red bell pepper, onions, coriander leaves and mint leaves to make this salad. For the dressing, I have used , lemon juice, honey, red chilli flakes and black pepper powderMango salad  you can have bowls of this salad just like that oryou can enjoy this salad as a side dish with your main meals.

 

Ingredients

 Cucumber (diced)-1/2 Cup

 Red Bell Pepper (diced)-1/2 cup

 Green Capsicum (diced)-1/2 cup

Cherry Tomatoes (halved)- 5-6 halfed

Carrot (diced)-1

Peeled Raw Mango-1/2 cup

Alphonso Mango (diced)- 1 cup

Grated ginger-1/4 tsp

Black Pepper powder-1/4 tsp

Salt—asper taste

Red Chilli  flakes1/4 tsp

Powdered Sugar/honey-11/2 tsp

Lemonjuice- 1 tsp

Chopped coriander leaves – 2tbsp

Chopped mint leaves -1 tbsp(optional)

Method:

 1.In a small bowl, add lemon juice, honey, red chilli flakes and black pepper powder. Mix well. Refrigerate the salad dressing  for 1 hour.

 2. In a mixing bowl, add ripe mango cubes, cucumber cubes, chopped raw mango, chopped onion, chopped red,yellow green bell pepper, chopped carrot,coriander and chopped mint leaves.

3.Add salt  . Pour the salad dressing and toss to combine.

 Serve mango salad  immediately.

 

Mango Kesari

 

Mango Kesari, also known as Mango Halwa or Sheera, is an easy dessert made with ripe mangoes, semolina, cardamoms, sugar, nuts and raisins. Rava infused with the delicious flavors of mango. The fruit tinge and flavour enrich the whole kesari. Mango Kesari is yet another delicious kesari variety with the richness of ripe mango puree.I made this Kesari for our Wedding day!

No food colour-Adding mango pulp not only adds colour but also adds flavour, goodness of mango in the sweet.So I didnt add any Foodcolour.

 Previously I made FruitKesari & Pineapple Halwa

Ingredients:

Sooji| Rava  -1cup

Fresh Mango pulp   1/2 cup

Water- 3 cup

Cardamon powder 1 tsp

Sugar  1/2 cup

Ghee  3-4 tblsp

Cashew nuts - few

Raisins-few

 Method:     

1.Fry Rava with 2tbsp of ghee,till aroma leave out on medium flame(Don't over fry) and keep it aside.

2. Add 1 tsp ghee fry raisins and cashewnut and keep it aside.

3.Scoop the mango pulp firstly from the mango. Then puree it to make it smooth.

4.In  the pan, add water and bring it to boil. When the water starts to boil, add roasted semolina little by little and keep stirring and cook completely till it soft.

5.Then, add sugar and mango pulp and stir well. Sugar dilutes the mixture. But stirring continuously, makes the kesari to become thicker quickly.

6.When the whole mixture gets thicken, add  cardamon powder remaining ghee and mix well.  Finally, add roasted cashews and mix well. Switch off the flame.

 Yummy, Mango kesari is now ready to serve