GULAB JAMUN

GULAB JAMUN

Ingredients:

• 1 cup dry milk powder
• 3 tablespoons all-purpose flour
• 2 tablespoons clarified butter
• 1/2 teaspoon baking powder
• 1/2 cup warm milk
• 1 tablespoon chopped almonds (optional)
• 1 tablespoon chopped pistachio nuts (optional)
• 1 tablespoon golden raisins (optional)
• 1 pinch ground cardamom
• 1 quart vegetable oil for deep frying
•  1 1/4 cups white sugar
• 7 fluid ounces water
• 1 teaspoon rose water
• 1 pinch ground cardamom

Preparation:

1. In a large bowl, stir together the milk powder, flour, baking powder, and cardamom. Stir in the almonds, pistachios and golden raisins. Mix in the melted butter, then pour in the milk, and continue to mix until well blended. Cover and let rest for 20 minutes.
2. In a large skillet, stir together the sugar, water, rose water and a pinch of cardamom. Bring to a boil, and simmer for just a minute. Set aside.
3. Fill a large heavy skillet halfway with oil. Heat over medium heat for at least 5 minutes. Knead the dough, and form into about 20 small balls. Reduce the heat of the oil to low, and fry the balls in one or two batches. After about 5 minutes, they will start to float, and expand to twice their original size, but the color will not change much. After the jamun float, increase the heat to medium, and turn them frequently until light golden. Remove from the oil to paper towels using a slotted spoon, and allow to cool. Drain on paper towels and allow to cool slightly.
4. Place the balls into the skillet with the syrup. Simmer over medium heat for about 5 minutes, squeezing them gently to soak up the syrup. Serve immediately, or chill.

Read More

BANANA COCONUT TAPIOCA PUDDINGS

BANANA COCONUT TAPIOCA PUDDINGS

Ingredients:

• 1 cup tapioca pearls
• 400g can coconut milk
• 1 cup water
• 1/2 cup finely chopped palm sugar
• 3 just ripe bananas, peeled, thickly sliced
• 2 tablespoons finely grated dark palm sugar
• 1 tablespoon water
• 1 tablespoon sesame seeds
• 1 mango, peeled, thinly sliced
• 1/2 ripe pineapple, peeled, thinly sliced

Preparation:

1. Place the tapioca in a large bowl and cover with cold water. Set aside for 2 hours to soak. Strain through a fine sieve. Cook in a large saucepan of boiling water for 10 minutes or until opaque. Drain well.
2. Meanwhile, combine the coconut milk, water and sugar in a large saucepan over low heat. Cook, stirring, for 5 minutes or until sugar dissolves and mixture is heated through. Add the tapioca and gently stir to combine. Remove from heat and set aside to cool slightly. Add the banana and transfer to a bowl and cover with plastic wrap. Place in the fridge to chill.
3. Combine the dark palm sugar and water in a small frying pan over high heat. Cook, stirring, for 2 minutes or until sugar dissolves. Add the sesame seeds and cook, stirring, for 2 minutes or until syrup thickens.
4. Spoon the tapioca among serving bowls. Serve topped with mango and pineapple slices and drizzle with sesame syrup.

Read More

RASGULLAS

RASGULLAS

Ingredients:

• 6 cups milk
• 3 tablespoons fresh lime juice
• 2 1/2 cups white sugar
• 6 cups water
• 1 teaspoon ground cardamom

Preparation:

1. Bring the milk to a boil in a heavy-bottomed pan till it starts foaming; immediately add the lime juice and stir. It will curdle right away. You should see the milk solids separate from the whey. Pour into a colander lined with cheesecloth; rinse the milk solids with cold water to get rid of the lime juice. Allow the water to drain completely.
2. Gather the muslin cloth edges like a parcel and express as much water as possible; what you now have is soft cheese. Turn the cheese onto a rolling mat or other smooth surface. Knead the cheese well to make a smooth paste. Roll into a ball and divide into 20 equal portions.
3. Bring the water to a boil in a pressure cooker; stir the sugar into the boiling water until dissolved.
4. Roll each portion of cheese into a smooth ball between your palms, making sure there are no cracks; gently drop the balls into the hot syrup. Secure the lid onto the pressure cooker and bring to pressure. Reduce heat to medium-low and pressure cook for 6 minutes.
5. Release the pressure from the cooker while running under water; remove the lid. The rasgullas should be floating on the syrup and have expanded 2 or 3 times in size. Pour the rasgullas and syrup into a bowl. Gently stir the cardamom into the mixture. Refrigerate to chill completely before serving cold.

Read More

SALSA CHICKEN

SALSA CHICKEN

Ingredients:

• 4 boneless chicken breast halves
• 4 teaspoons taco seasoning mix
• 1 cup salsa
• 1 cup Cheddar cheese
• 2 tablespoons sour cream

Preparation:

1. Preheat oven to 375 degrees Fahrenheit (190 degrees Centigrade)
2. Place chicken breasts in a lightly greased 9x13 inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.
3. Bake at 375 degrees Fahrenheit (190 degrees Centigrade) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.
4. Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. Top with sour cream if desired, and serve.

Read More

KHEER

KHEER

Ingredients:

• 2 cups coconut milk
• 2 cups milk
• 3 tablespoons white sugar
• 1/2 cup Basmati rice
• 1/4 cup raisins
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon rose water (optional)
• 1/4 cup sliced almonds
• 1/4 cup chopped pistachio nuts

Preparation:

1. Bring the coconut milk, milk and sugar to a boil in a large saucepan. Add basmati rice, and simmer over low heat until the mixture thickens and the rice is tender, about 20 minutes.
2. Stir in the raisins, cardamom and rose water, and cook for a few more minutes. Ladle into serving bowls, and garnish with almonds and pistachios.

Read More

CHICKEN PASTA

GREEK CHICKEN PASTA

Ingredients:

• 1 package linguine pasta
• 1/2 cup chopped red onion
• 1 tablespoon olive oil
• 2 cloves crushed garlic
• 1 pound boneless chicken breast meat
• 1 can marinated chopped artichoke hearts
• 1 large chopped tomato
• 1/2 cup crumbled feta cheese
• 3 tablespoons chopped fresh parsley
• 2 tablespoons lemon juice
• 2 teaspoons dried oregano
• Salt to taste
• Pepper to taste
• 2 lemons for garnishing

Preparation:

1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until tender yet firm to the bit, 8 to 10 minutes; drain.
2. Heat olive oil in a large skillet over medium-high heat. Add onion and garlic; saute until fragrant, about 2 minutes. Stir in the chicken and cook, stirring occasionally, until chicken is no longer pink in the center and the juices run clear, about 5 to 6 minutes.
3. Reduce heat to medium-low; add artichoke hearts, tomato, feta cheese, parsley, lemon juice, oregano, and cooked pasta. Cook and stir until heated through, about 2 to 3 minutes. Remove from heat, season with salt and pepper, and garnish with lemon wedges.

Read More