Tag Archives: diwali recipes

Instant Bread Gulab Jamun Recipe / How to make Gulab Jamun with Bread / Gulab Jamun Recipe

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Gulab Jamun and Rasgulla being my all-time favorite sweet right from childhood, recently when I came across this Bread Gulab Jamun from my friend, wanted to try it immediately. Luckily had 7 to 8 bread slices leftover from our breakfast, so tried out immediately.

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Instant Bread Jamun recipe / How to make Gulab jamun with Bread / Gulab Jamun recipe

CLICK HERE for more Diwali sweets / snacks recipe and CLICK HERE for more Dessert recipes.

Bread Gulab Jamun is an easy, simple and instant sweet recipe that can be prepared easily and perfect by beginners. I have also shared out a video recipe for Instant Bread Gulab Jamun in my you tube, refer video for perfect texture. Let me share the recipe…

Making of Instant Bread Gulab Jamun / Bread Gulab Jamun Video –

Ingredients:

  • Bread slices – 7 nos
  • Sugar – 1 cup
  • Water for sugar syrup – ¾ cup
  • Rose white essence – 2 drops
  • Milk powder – 4 tbsp
  • Milk – 3 to 4 tbsp
  • Full cream – 2 tbsp
  • Cardamom – 2 nos
  • Lemon juice – 1 tbsp
  • Ghee / Oil – 1 cup (for frying)

Preparation:

  • Cut the corners of the bread, chop them into medium pieces, grind them to coarse powder.
  • Add milk powder, full cream, crumble it well.
  • Sprinkle milk little by little, and knead it gently and roll it to a dough.
  • Divide the dough into small portions, roll it to small balls and keep it aside.
  • Meanwhile add sugar, pour water in a heavy bottomed vessel, cook in medium flame until it reaches slight syrup consistency.
  • Crush the cardamom, add it to the sugar syrup along with the lemon juice (to avoid the syrup from crystallizing).
  • Heat oil / ghee in a vessel, gently drop the rolled-out bread balls and deep fry it in medium flame until it turns golden brown.
  • Drain the oil and remove it from fire.
  • Transfer it to the sugar syrup, once its ready, let it rest for 3 hours.

Serve it. You can serve it along with ice cream.

 

Chicken Kabsa

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Arabian cuisine is my all-time favorite, which was introduced by my bestie to me. There are list of foods in Arabian cuisine which I like the most, one among those was Pitta Bread and chicken kabsa. Recently I got to have Chicken Kabsa in fattoush restaurant, my kids liked it to the core. As of Ramadhan, thought of trying out the dish and so called one of my neighbor (my hometown) who has worked in a Restaurant in UAE, got the recipe from him and prepared it at home.

Chicken Kabsa was delicious, aroma filled not only our house but also my neighbor’s: P. A easy, simple and delicious recipe which can be made at home. The key ingredient here is the kabsa masala – mixture of spices. Let us move on to the recipe…

Ingredients:

  • For Kabsa Masala:

o   Cinnamon – 2 sticks

o   Cloves – 6 nos

o   Star Anise – 5 nos

o   Cardamom – 5 nos

o   Bay leaf – 2 nos

o   Coriander seeds – 3 tbsp

o   Black peppercorns/ Black Pepper – 1 ½ tbsp.

  • Chicken – ½ kg
  • Carrot – 2 nos
  • Onions – 4 nos
  • Tomato – 2 nos
  • Green chillies – 2 nos
  • Garlic – 6 cloves
  • Chicken Stock – 6 cups
  • Basmathi/Long grain rice – 2 cups
  • Lemon – 1 no
  • Salt to taste
  • Cashew nuts – 10 nos
  • Raisins – 10 nos
  • Ghee/Clarified butter – 5 tbsp.

Preparation:

  • For Kabsa Masala: Dry roast all the ingredients given under the Kabsa Masala, until they start crackling or turning dark in color. Remove from fire, bring it room temperature, grind to a fine powder in blender and store it in an air-tight container.
  • Peel and thinly slice the onions, halve the green chillies (lengthwise) and finely chop the garlic.
  • Peel and thinly slice the carrots and keep it aside.
  • Roughly chop the tomatoes and blend them to a fine paste.
  • Prick 3 to 4 holes in the lemon and keep it aside.
  • Heat a tbsp of ghee/clarified butter, add in the cashew nuts and fry until they turn golden brown.
  • Add in the raisins and fry until they turn doubles in size, remove both cashewnuts and raisins to a plate. Keep it aside.
  • Add in ¼ th portion of sliced onions, fry until they turn brown in color and remove to the plate.
  • Add in the leftover onions, green chillies and garlic, fry until they turn brown in color.
  • Add in the carrots and chicken pieces, along with the tomato puree, lemon, 2 tsp of kabsa masala and salt. Cook until the chicken gets ¼ th portion cooked.
  • Now pour in 4 cups of chicken stock and cook until the chicken is perfectly cooked. Remove the chicken and transfer it to a plate.
  • Now add in the basmathi/long grain rice along with salt, 1 tsp of kabsa masala and 2 cups of chicken stock. Cover and cook until the rice is done.
  • Meanwhile fry the chicken pieces with a tbsp of ghee or grill in microwave, for few mins or until you get the glassy appearance.
  • Transfer the rice to a large bowl, sprinkle the fried onions, cashew nuts and raisins over the rice along with the chicken pieces to the side of the rice.

Serve hot.

For more non-veg rice recipes- Click here, For more veg rice recipes Click here and For Biryani varieties click here.

Nutty Gujiya

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Gujiya is a sweet dumplings made with Maida/All-purpose flour or wheat flour and stuffed with khoya. You can also fill the gujiya with dry fruits, khoya, coconut, nuts and fruits.

I prepared Gujiya stuffed with nuts for holi, because of the long weekend I was not able share the recipe immediately. Now let us move on to the recipe…

Do check out my other snacks recipes in this link: https://madraasi.com/recipes/snacks/ and holi recipes in this link: https://madraasi.com/2016/03/23/holi/.

Ingredients:

  • Maida / All-purpose flour – 1 ½ cups
  • Ghee/Clarified butter – 2 tbsp
  • Water – for kneading
  • Cashew nuts – 15 nos
  • Almonds / Badam – 15 nos
  • Grated coconut – 2 tbsp
  • Condensed milk – 1 ½ tbsp
  • Salt – a pinch

Preparation:

  • Soak almonds/badam in hot water for 20 mins, drain the water, peel out the skin and chop them into small pieces.
  • Chop the cashew nuts into small pieces. Mix both the cashew nuts and almonds/badam together in a bowl.
  • Blend the chopped nuts all together to a coarse powder.
  • Take maida/all-purpose flour in a wide mouth bowl, add in a pinch of salt, mix them all together. Make a well in the center of the flour, pour in little water, and start kneading it to a dough by adding water little by little every now and them.
  • Pour in a tbsp of ghee/clarified butter and knead the dough for another 5 mins, keep it aside and let it rest for 15 mins.
  • Meanwhile, heat a tbsp. of ghee/clarified butter in a kadai, add in the coarsely powdered nuts, fry until they start turning golden brown.
  • Pour in a tbsp. of condensed milk, add in the grated coconut and cook until it thickens.
  • Remove from fire and wait until it comes to room temperature.
  • Now divide the dough into small portions of ball, flatten it using rolling pins, place a tsp of stuffing in the center and gently fold the corners and pierce it with shape or use gujya moulds.
  • Heat oil in a kadai, gently drop the gujiya’s one by one, and cook both sides until they golden brown.
  • Remove from the oil.

Serve hot or at room temperature. Garnish with nuts or grated coconuts.