Gulab Jamun (made from MTR Gulab Jamun Mix)

Gujab Jamun (made from MTR Gulab Jamun Mix)

Please use same measuring cup to measure Gulab Jamun Mix, sugar and water.

Makes: 11

Ingredients

1 cup / 200 ml MTR Gulab Jamun Mix (Indian standard measuring cup of 200 ml / 8 oz capacity)
1/4 cup (3 tablespoons) milk
2 teaspoon oil / ghee
225 ml oil for frying
1 cup / 200 ml  sugar (or 1 cup + 2 tablespoons)
1 cup / 200 ml  water (or 1 cup + 2 tablespoons)
1/4 teaspoon cardamom powder

Method

In a wide bowl, add 1/4 cup milk gradually to 1 cup MTR Gulab Jamun mix and knead gently into smooth dough. Keep aside for 5 minutes.

Apply oil or ghee on both palms, then shape the dough into small balls.

Heat oil in a frying pan. Do not fry on high heat. Reduce the heat to low and deep fry on both the sides until golden brown in batches (5 jamuns at a time). Drain out from the oil and keep aside.

In a wide bowl, boil sugar and water for 10 minutes (until slightly thickens) on a medium heat. Switch off the heat. Sprinkle cardamom powder.

Soak fried gulab jamuns in hot sugar syrup for 20 minutes until they completely absorb the syrup. Serve warm or cold.

Karwari style Spicy Prawns

Karwari style Spicy Prawns

Serves: 3

You will need

2 tablespoon oil (30 ml)
12 curry leaves
2 green chillies, slit lengthwise

For the prawns:

500 g prawns

For the marinade:

1/2 teaspoon salt (or to taste)
2 teaspoon tamarind paste
1 teaspoon jeera powder (cumin seed powder)
1 teaspoon coriander powder
1 1/4 teaspoon red chilli powder
1/2 teaspoon turmeric powder
1 teaspoon ginger paste

In a bowl, mix above ingredients together.

Method

Wash, clean and devein prawns. Drain out water thoroughly and wipe prawns with a kitchen towel. Then mix with marinade ingredients and keep aside for one hour.

In a frying pan, heat oil. Fry curry leaves and slit green chillies till fragrant on a low to medium heat.

Add marinated prawns. Do not add extra water. Mix well. Cover with a tight lid and cook on a low to medium heat for 8 - 10 minutes or until done / gravy thickens. Serve with Rice.

Osaman (Spiced moong dal in Gujarathi cuisine)

Osaman
( Gujarathi style spiced split gram dal (moong dal)

Serves: 4

Ingredients

For Dal:

1 cup (100 g) yellow split gram (moong dal)
4 cups water
1 teaspoon ginger - chilli paste
3 pieces of kokum or 1 teaspoon tamarind paste
2 teaspoon jaggery
1/2 teaspoon salt
1/2 teaspoon turmeric powder

For the seasoning:

2 teaspoon ghee
1 green chilli , slit
1/2 teaspoon fenugreek seeds (methi seeds)
1/4 teaspoon mustard seeds
1/4 teaspoon cumin seeds (jeera)
1/4 teaspoon asafoetida (hing)

Method

For Dal:

Wash and clean dal. Soak in pressure cooker for half an hour with 4 cups of water and pressure cook for 20 minutes (reduce the heat to medium after 3 rd whistle and cook for 15 minutes). Allow the cooker to cool naturally.

When cool, blend well and add ginger - chili paste, kokum / tamarind paste, jaggery, salt to taste and turmeric powder. Boil this on a low to medium heat for 10 -15 minutes.

For the seasoning:

Heat ghee in a small pan. Add fenugreek, mustard and cumin seeds. When they splutter, add asafoetida, curry leaves and chilli. Pour this tempering over osaman. Simmer for 10 minutes.

Garnished with grated coconut (optional)t and green coriander leaves. Serve hot with rice.

Lachko or Kathan Dal

Lachko or Kathan Dal
(Gujarathi style thick yellow split gram dal)

Serves: 4

Ingredients

1 cup (100 g) yellow split gram (moong dal)
4 cups water
1/4 teaspoon turmeric powder
1/4 teaspoon asafoetida
1 teaspoon cumin seeds
1 - inch piece ginger
1 teaspoon ghee
Salt to taste

Method

Wash and clean dal. Soak in pressure cooker with 4 cups water, chopped ginger and turmeric powder. Pressure cook for 20 minutes (reduce the heat to medium after 3 whistles and cook for 15 minutes).

When cool, remove and drain out water from top in another bowl and use it for ‘’ kadhi or osaman ‘’.

Heat ghee in a small pan, add asafoetida and cumin seeds. Saute for 2 -3 minutes until fragrant and light brown color. Pour this over cooked split gram.

Churn the cooked dal to smooth consistency. Return to heat, add salt and let it simmer for about 10 minutes.

When it is thick, switch off the gas and serve with rice.