Gulab Jamoon

#GulabJamoon : #Jamoon is one of the most preferred sweets of all age group in India and definitely gets a special place in all festivities of India. My mom used to make jamoons from #paalkova - unsweetened #koya. There used to be a separate kadai to make paalkova in my home from fresh cow milk. She used to simmer excess milk of the day over a burner while preparing food. Then transfer into a dry tiffin boxes and allow them to stand for two to three days. She used to make fresh jamoons for evening snacks from koya adding little maida. The taste of those jamoons still lingering in my tongue.
I have tried jamoons a few times from store bought kova.  The jamoons made from koya never failed compared to instant jamoon mixes. The taste and texture is always very good. The method of preparing instant gulab jamun from the mix available in the market is very simple and easy to make. But most of the time it may not come out well. Jamoons would either become too soft or too hard inside.
Here comes the method of preparing mouth watering gulab jamoons.

Ingredients :
200 gms	Koya [ unsweetened koya ( kova ) ]
2 Tbsp	Wheat flour
2 Cups	Sugar
1/2 Tsp	Cardamom powder
3 Tbsp	Honey
4 drops	Rose essence
2 Cups	Oil to fry

Method :
Take sugar in a wide mouthed vessel and add 2 cups of water.
Heat on a stove over medium flame.
Keep stirring with a ladle until sugar dissolves and let it boil for 5 minutes.
Turn off the stove.
Now add cardamom powder, honey and rose essence.
Mix well and keep aside.

Take koya and wheat flour in a plate and knead well.
Knead into a smooth and tight dough.
Roll into uniform sized jamoons either long cylindrical or spherical in shape.

Heat oil in a kadai on a stove over low flame.
The oil should be moderately hot and when the jamoons are dropped into the oil, it shouldn't come to the surface of the oil immediately.
Carefully agitate or create a swirl using a dry ladle and then slowly drop 5 to 6 rolled dough.
The swirl prevents the dough from settling at the bottom of the kadai.

While frying the dough, it should stay inside the oil for one or two minutes before coming to the surface. By this way the dough gets cooked uniformly.

Keep stirring or turning the frying jamoons with the ladle till it turns deep golden color.

Transfer on to a plate lined with tissue paper.

Then put into sugar syrup. In the same way fry jamoons in batches and soak in sugar syrup. Allow the jamoons to soak well for 3 to 4 hours. Garnish with almond shavings and serve. Enjoy softy tasty tasty gulab jamoooons..

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Modhakam - Spicy

#Modhakam Spicy : Generally  I used to prepare sweet modhakam only on Vinayakar chathurthi day. After a long time tried spicy modhakam with black gram pooranam as stuffing.
We need to plan well in advance to prepare modhakam as black gram lentil has to be soaked in water at least for an hour. After one hour drain the water completely and then grind into a coarse paste along with green chilly, ginger and salt. The lentil paste is steam cooked for ten minutes. The steam cooked black gram lentil paste is crumbled and stir fried with condiments to prepare the stuffing.
In the mean time the dough for outer covering has to be prepared from rice flour.
The stuffing has to be kept inside the rice flour dough and then steam cooked for 3 to 5 minutes.

Approximately 10 to 12 modakams can be prepared

Ingredients :
For stuffing :
1/2 cup	Black gram lentil
1	Green chilly [ adjust ]
1/2 inch long	Ginger
1/2 Tsp	Salt [ adjust ]
2 Tsp	Gingelly oil
1/2 Tsp	Mustard seed
1/4 Tsp	Asafoetida
10 - 12	Curry leaves
For outer layer :
1/2 cup	Rice flour
1/2 cup	Water
1 Tsp	Gingelly oil
1/4 Tsp	Salt

Oil to grease hands for making modhakam shapes.

Method : 

Wash black gram lentil and soak in water for one hour.

After one hour drain the water completely and put into a blender.

Add green chilly, ginger piece and salt.

Grind coarsely and transfer into a bowl.

Heat idli maker or pressure cooker with two cups of water on a stove over high flame.

Grease the pits of the idli plates with oil and place lentil paste in the pits.

Close and steam cook for 10 minutes or until the lentil paste gets cooked.

If the lentil paste is steam cooked in a pressure cooker do not put weight over nozzle of the lid.

Transfer the steam cooked lentil into a bowl and crumble with hand.

Heat a kadai with 2 Tsp of oil on a stove over medium flame.

Crackle mustard seeds and then add asafoetida powder & torn curry leaves.

Now transfer crumbled lentil into the kadai.

Adjust salt and stir well.

Keep stirring for five minutes and turn off the stove.

Transfer into a bowl and allow to cool down.

Heat water on a medium flame.

Take rice flour in a wide mouthed vessel and add salt & oil.

Mix well.

When small small bubbles appear on the bottom of the vessel add little by little hot water to the flour and mix well with a spatula.

Wait till the dough can be handled with hand. Knead into a tight dough.

Grease the idli plate and set aside.

Make cups out of the rice flour dough or flatten the dough.

Keep stuffing inside and close & make shapes creatively.

Make modhakam like this and arrange over the greased idli plate.

Heat idli maker with water over high flame.

Keep the idli plate with modhakams once the water starts boiling.

Steam cook for 2 to 3 minutes.

Transfer into a serving plate or serving bowl.

Tasty spicy modhakam is ready!! enjoy with Lord Vinayakas' blessings.






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Modhakam sweet

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Samai-arisi-Neer-Dosai

#SamaiArisiNeerDosai : #SamaiArisi or simply #Samai is known as #LittleMillet in English. The grains are very very tiny and so got its name, little millet. #Millet are generally gluten free and non acid forming food.
This dosai needs just two or three hours for soaking the grains. Once the soaked grains are ground into a batter the dosais can be made immediately.

Ingredients :
2 cup	Samai arisi [ Little millet ]
1/2 cup	Coconut scraping
1/4 cup	Fenugreek leaves chopped [ venthaya keerai ]
2 Tsp	Salt
1 Tsp	Sugar [ optional ]

Oil to make dosai.

[ I used gingelly oil { til/sesame oil} which gives a nice aroma and taste to the dosai. ]

Method :
Wash samai arisi thoroughly 2 to 3 times.
Then soak for 2 hours adding enough water.

After  2  hours grind soaked rice and coconut into a very very smooth batter.
Transfer into a vessel.
Add chopped fenugreek leaves, salt and sugar and mix well.

The batter should be watery. No need to ferment the prepared batter.

Heat a tawa on a stove over medium flame.
Spread oil over the tawa.
When tawa becomes hot make dosai by pouring batter from rim of the tawa to its center.

Sprinkle oil over the dosai.
Otherwise the dosai would become dry and develop cracks.

Allow it to cook until the rim becomes slightly golden color.
No need to flip the dosai and cook the top side.

Transfer on to a serving plate.

In the same way make dosai one by one either over dosai tawa.

Serve hot with tomato sambar or tomato chutney 

or garlic chutney.

Note : Neer dosai can also be prepared without fenugreek leaves.

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Kothamalli-Flax-Seed-Podi

#KothamalliFlaxseedPodi : #CorianderSeed is known as #Kothamalli or simply #malli in Tamizh. It is one of the spices widely used all over the world for its aroma and medicinal property. We Indian uses coriander powder in almost all dishes and coriander leaves for garnishing most of the dishes.
These seeds are rich in vitamins and minerals.
In the same way flax seeds are aromatic and rich in omega 3 fatty acid.
Here tried a powder for rice with these two seeds.

Ingredients :
1/2 Cup	Coriander Seeds
1/4 Cup	Flax seed
1/8 Cup	Curry leaves
3 or 4	Red Chilly [adjust]
1 Tsp	Salt [adjust]
3 or 4 cloves	Garlic [ optional ]
1/2 Tsp	Oil

Method :
Heat a kadai with oil on a stove over a slow flame.
Add red chilly and keep stirring till it becomes dark red and gives out pungent aroma.
Transfer into a plate.
Now add coriander seeds and keep stirring till it gives out nice aroma.
Transfer into the same plate.
Then add flax seeds and keep stirring.
Stir well until it crackles.

Turn of the stove and add dried curry leaves.
Allow all the ingredients to cool down to room temperature.

Take all roasted ingredients and salt in a mixie jar.
Grind well and finally add garlic cloves.
Run the mixie for a few second or until garlic blends with the powder.

Transfer into a clean and dry airtight container.

Take hot white rice in a plate and add one or two teaspoon of freshly prepared coriander drumstick powder.

And over it pour a dash of gingelly oil and mix well with hand.

Relish with sambar 

or vatha kuzhambu.

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Coriander powder - Kothamalli podi

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