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.

 

   

Carrot Rice and CrunchyYam Fries

 Carrot Rice and Crunchy Yam Fries

Today for our lunch I made one Pot meal as carrot Rice and Yam fries as a side dish. . Carrot rice is a healthy meal made by tempering carrot along with spices and then mixing them with cooked rice. Carrot rice is an easy & healthy recipe and a lunch box menu for school and office goers. Make this easy one pot dish for a quick meal and serve it with papad, , raita of your choice.

Carrot Rice

Carrot rice is a healthy meal made by tempering carrot along with spices and then mixing them with cooked rice. Tasty and fragrant carrot rice could be eaten with or without curries.  but I made yam fries as aside dish for carrot Rice.

 

Ingredients

Cooked Rice -1 cup

Carrot – 2(grated)

Ginger chilli paste- 1 tsp

Onion – 1

Peanuts-Handful

Cashew-50 gms

Oil – 1 tbl spoon

Ghee – ½ tbl spoon

Mustard –1 tsp

Urad dal – 2 tsp

Channadal-1 tsp

Dryred chilli – 3

hing(asafoetida)- 1Tsp

Curry leaves-few

Chopped garlic cloves – 3

Chilli powder – ¾ teaspoon

Turmeric powder-1/2 tsp

Coriander leaves

Salt- as required

Method.

1. Rinse rice until water turns clear. Soak the rice for 15 mins and then transfer to a pressure cooker/ with 1.5 cups of water. Cook for 1 to 2 whistles.

2. In a frying pan heat oil and fry peanuts and cashew and keep aside.

3. Heat oil in a pan, Once the mustard seeds start spluttering add urad dal, Channa dal green chillies, red chilli, curry leaves and hing(asafoetida).Sauté for few seconds. 

4. Next add onions, minced ginger and garlic.Saute till onions are light brown in color.

5. And then add turmeric, red chilli powder, and salt. Cook for another minute.

6. Then add grated carrots, salt & add fried peanuts, cashew and saute everything well and cook for 2-3 minutes.

7. Then Add the Cooked rice and ghee mix well with the rice without breaking the rice.

8. Finally, garnish with coriander leaves and serve hot.

I usually prepare this with normal rice, but you can use any variety of rice. You can also add roasted cashews or peanuts for the crunch.

Crunchy yam Fries

 Yam Fries are the perfect alternative to your favorite Fusion side dish of French Fries. Made from yellow yam, Yam fries are undeniably soft inside and crunchy outside; I have marinated my yams with very little spices to give them an extra punch.

Yam fries are super-fast snack recipe that you can do.  Simple yet the flavours are very tasty. Simple and common ingredients are needed to make this yam fry.  So here we go on a simple, tasty, healthy yam  chips

 

Ingredients

Yam - 250 Gms

Ginger Garlic Paste - 1 Tbsp

Turmeric Powder-1/2 tsp

Chilli Powder - 3/4 Spoon

Corn Flour-1 tbsp

Salt- asper taste

Curry Leaves- few

Oil-for frying

Lemon juice-1 tsp

Water (just to immerse)

For Garnishing

Chopped coriander leaves- 1tsp

Method:

  1.  Peel off the outer skin of yam, wash it properly and then cut it into thin long fingers.

   2. To make the marinade; in a bowl, add the chopped yam, salt, turmeric, red chilli powder, and lemon juice and corn flour and add little water to mix well. Keep it aside for 10 min.

3. Heat oil in a deep frying pan and fry the curry leaves and keep it aside.

4.    Then add the marinated yam slices and fry them in batches on medium flame, stirring occasionally until crispy and golden brown on both sides for about 5-7 minutes.

  5.  Drain them on a paper towel and let it cool.

  6.  Garnish them with fried curry leaves and coriander leaves.Store in an air tight container.