::: Prawn curry with drumstick vegetable :::

I found the recipe from here. Tell you i like the recipe and want to try how it taste.. It's very simple recipe and if i can cook, you can cook it too. :-) So let cooking. Hehehe

::: Prawn curry with drumstick vegetable :::

Ingredients;

Prawn, peeled
1 big onion - finely sliced
2 big tomato - finely dice
1 drumstick
Medium lemon size tamarind water
3 dry chili - adding
1 tsp red chili powder
1 tsp coriander powder
1 tsp turmeric powder
1/4 mustard seeds
Few curry leave
Few coriander leave
Salt to taste
Oil

Preparation;

1. Heat an oil in deep frying fan and add mustard seeds. When mustard started to pop add onion and curry leave. Saute until onion become transparent.
2. Add chopped tomatoes and salt. Mix well and cook till tomatoes become juicy.
3. Add chili powder, coriander powder and turmeric powder and fry for awhile. 
4. Then, add prawn and saute and mix drumstick. 
5. Add tamarind water and simmer until cook.
6. Finally garnish with coriander. 
7. Serve with the plain rice.

Taste ::: Spicy, tangy, and tasty prawn curry.. Walla
Thank you very much for the easy recipe :-) I like the recipe http://www.tastyindianfood.com.

Happy cooking everyone :-)

::: Gulab Jamun :::

Gulab jamun is a dessert often eaten at festivals or major celebrations such as marriages, Diwali (the Indian festival of light) and the Muslim celebrations of Eid ul-Fitr and Eid al-Adha. There are various types of gulab jamun and every variety has a distinct taste and appearance.


Gulab jamun gets its brownish red color because of the sugar content in the milk powder or khoya or bread. In other types of gulab jamun, sugar is added in the dough, and after frying, the sugar caramelization gives it its dark, almost black colour, which is then called kala jamun, "black jamun". The sugar syrup may be replaced with (slightly) diluted maple syrup for a gulab jamun with a Canadian flavour. {wikipedia}


It is my 1st attempt cooking gulab jamun. It's very super sweet indian dessert. For the 1st time try to prepare this, i am using the ready made available in any indian grocery store. But i will post the gulab jamun recipe which i found here for my reference and try to make it. I like the recipe because it easy and simple.  :-)

::: Gulap Jamun :::

gulab jamun in sugar syrup.

after fried it just drop the gulab jamun ball into sugar syrup  :)

The recipe from  http://www.indianfoodforever.com

1 cup Carnation Milk Powder
1/2 cup all purpose flour
1/2 tsp baking soda
2 tablespoons butter -melted
Whole milk just enough to make the dough

For the Sugar Syrup
2 cups Sugar
1 cup water
Oil for frying

How to make gulab jamun:

• Make the dough by combining the milk powder, Bisquick, butter. Add just enough whole milk to make a medium-hard dough. Divide the dough into 18-20 portions. Make balls by gently rolling each portion between your palms into a smooth ball. Place the balls on a plate. Cover with a damp yet dry kitchen towel.
• Heat the oil on high and then lower the heat to medium. Slip in the balls into the hot oil from the side of the pan, one by one. They will sink to the bottom of the pan, but do not try to move them. Instead, gently shake the pan to keep the balls from browning on just one side. After about 5 mins, the balls will rise to the surface. The Gulab Jamuns should rise slowly to the top if the temperature is just right. Now they must be gently and constantly agitated to ensure even browning on all sides.
• If the temperature of the oil is too high then the gulab jamuns will tend to break. So adjust the temperature to ensure that the gulab jamuns do not break or cook too quickly.
• The balls must be fried very slowly under medium temperatures. This will ensure complete cooking from inside and even browning.

Sugar Syrup

• The syrup should be made earlier and kept warm. To make the hot sugar syrup add mix the 2 cups of sugar to 1 cup of water. Add 4-5 cardamom pods, slightly crushed and a few strands of "Kesar". Mix with a spoon and then heat at medium heat for 5-10 minutes until sugar is all dissolved in water. Do not overheat, that will caramelize the sugar.
• Transfer this hot syrup into a serving dish. Keep warm on stove. Add the fried gulab jamuns directly into the warm syrup. Leave gulab jamun balls in sugar syrup overnight for best results. They can be served warm or at room temperature.

Have to study and practice the gulab jamun recipe and learn how to make it:-)

::: Urad Dhal Vada :::

What is Vada?

Vada, vadai, or vade, pronounced 'Wah-dei', is a traditional food preparation from southern India. They are typically deep-fried in oil and served with savoury accompaniments.

Vada can vary in shape and size, but are usually either doughnut- or disc-shaped and are about between 5 and 8 cm across. They are made from dal, lentil, gram flour or potato.

Vada is a traditional South Indian food known from antiquity.^[2] Although they are commonly prepared at home, vadas are as well a typical street food in the Indian Subcontinent and Sri Lanka. They are usually a morning food, but in street stalls and in railway stations, as well as inside the Indian Railways, they are available as a snack all day.{Wikipedia} 

::: Urad dhal Vada :::

The prepation of vada :-) from left down to right

2 1/2 cup urad dhal, soak and drain. Gring it until become paste. Next just follow the picture above step buy step from up left to right down. It is easy vada preparation. 

Urad dhal have to soak for over night or 5-6 hour should be enough.

the vada suppose to be doughnut shape but i made mistake . i put so much water into it.  That why vada become  round. Practice make perfect rite.

the real vada is above.

Happy cooking ;-) 

::: Potato and yam curry :::

It's old recipe cook by me last month. I'm just remember this recipe ;-) so...... let check it out. ::) smile 


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Very nice weather over my window, cloudy day. So, i decide to prepare potato and yam curry for today meal together with chapati and rice. Nice rite. ;-)


So, let's get cooking

::: Potato and yam curry :::


Ingredients;


2 large potato - peel and soak in water
6-7 small yam - peel and soak in water
2 big red onion - thinly sliced
2 tsp ginger garlic
3 stick curry leave
2 tsp turmeric powder
1 tsp chili powder
1 tsp cumin seed
4 big tomato - thinly sliced
Tamarind water for sour taste
Salt
Oil
water for gravy

Preparation;

1. In pressure cooker, heat an oil. Add cumin seed. When crack sound add onion with curry leave. 
2. Add tomato and ginger garlic. Cover pressure cooker. Cook until becoming paste. It will take time :-) 
3. When paste ready add some water into it. Keep simmer and add potato and yam. Cover pressure cooker and let vegetable cook well.
4. Then add some tamarind water and salt to taste. When potato and yam are soft, it's done.
5. Serve with chapati or white rice. 

Happy cooking ;-)

::: Idli :::

Salam everyone.. Finally, after long break. Not going anywhere, just somewhere round :-) So, last weekend i prepared idli for breakfast but this time, i am using a ready made which i brought for Nilgiris supermarket ;-) heemmm, what a day.  I just prepared chutney to serve with this. Make my day easy use the ready made huh ::))


Before, i have been practices so many times to make the homemade idli batter and it come out really good. Serve with sambar and chutney. Will update :-)


What is Idli? 

Idli (/ˈɪdliː/; Tamil: இட்லி iṭli;Kannada: and Tulu: ಇಡ್ಲಿ iḍli; Malayalam: ഇഡ്ഡലി iḍḍali; Telugu: ఇడ్లీ iḍli or ఆవిరికుడుము avirikuḍumu), also romanized idly or iddly, plural idlis, is a savory cake of south Indian origin popular throughout India. The cakes are usually two to three inches in diameter and are made by steaming a batter consisting of fermented black lentils (de-husked) and rice. The fermentation process breaks down the starches so that they are more readily metabolized by the body.

Most often eaten at breakfast or as a snack, idlis are usually served in pairs with chutney, sambar, or other accompaniments. Mixtures of crushed dry spices such as milagai podi are the preferred condiment for idlis eaten on the go. A variant of Idli known assanna (Konkani: सान्नां sānnāṃ) is very popular amongst the Goans and other Konkani people.[Source from Wikipedia]

The brief info about idli.

Just check it out :-)

For the homemade idli batter recipe is below.

So many way how to prepare the idli. Below is mine :-)

::: Idli :::

Ingredients;

3 cups Rice/idli rava
1 cup Urad Daal (white)
1 1/2 tblsp Salt
3 tablespoon of curd

1 tablespoon of dry active yeast
Oil for greasing

Preparation:

1. Wash and soak the daal and idli rava/rice overnight.
2. Grind the daal into a smooth paste. Then, grind the rice/idli rava also into a smooth paste. Just have to adjust the water using to make a perfect batter/paste.
3. Mix the grinded rice and daal together into a batter. 
4. Mix salt, curd, dry yeast and keep aside in a warm place for fermenting.
5. When the batter is ready, so the next step is steaming the idli.
6. Grease the idle holder well and fill each of them with idli batter like 3/4 full.
7. Let water boil and when water is boiling, steam cook idlis until it's one.
8. Use the wet spoon to remove the idli.
9. Serve the hot idli with sambar and chutney. Walla. Try it and tell me how.

Note: will post the sambar and chutney recipe next time. :-)

Happy cooking everyone.