Gulab Jamun

Ingredients

Milk powder     -    2 cup
Maida flour    -    1/2 cup
Butter        -    3 tablespoons(pure salt-less butter)
Whole milk    -    1/4 cup
Baking soda    -    1 pinch
Sugar         -    1 cup
Cardamom    -    2 nos(slit open)
Ghee    -    Adequate quantity for frying jamuns

Method

Preparing the Sugar syrup

In a large pan, add water, sugar, and cardamom seeds and bring it to a boil.

   Let the syrup boil for few minutes until it gets a slight thickening consistency.

Close the Lid and keep the sugar syrup aside.

Preparing the Jamuns

Mix milk powder, flour,butter and baking soda(Usually I don't add baking soda,if I'm giving to children.But adding baking soda makes gulab jamuns more fluffy and soft.So it  is just optional).Mix well

Follow by adding small quantities of milk while mixing.  Make a soft dough and leave it aside for 10-20 minutes.

Knead the dough.Divide  and roll them into round balls.

 

Heat the ghee in a frying pan on medium heat. 

Place the jamuns slowly one by one and fry them on a medium low heat(It gets burnt very easily when kept at one side itself for a long time.)Turn it over regularly,So the jamun doesn't get burnt at one side.

When it becomes dark golden brown evenly on all sides .

Place it on a plate and allow it to cool at room temperature.

Then put the jamuns into the hot sugar syrup. Close the lid and keep it for half an  hour.

Gulab Jamuns are ready to be served . The more time they are soaked, more sweeter it becomes.

Kerala Chilli Chicken/Kozhi Ularthiadhu

Ingredients
Boneless Chicken pieces    -    1kg
Onions    -    5(big size,finely chopped lengthwise)
Green chillies    -    2(slit lengthwise)
Chilli powder    -    3tsp
Turmeric powder    -    1pinch
Salt    -    to taste
Lemon    -    3-4drops
Tomato    -    1(finely chopped)
Curry leaves    -    2sprig
Garlic    -    10-12pods(cut lengthwise)
Coconut    -    1/2cup(cut into small pieces)
Coconut Oil    -    1cup
Method

Marinate the boneless chicken pieces with chilli powder,turmeric powder,lemon drops and salt for 1-2hours.

Fry them in coconut oil and keep it aside.

In the same oil(as the oil as the chicken masala flavour in it), fry the curry leaves,coconut pieces and garlic for few minutes.

Then add the onions ,green chillies and saute them well to translucent.(not necessary they have to turn golden brown)

Add the finely chopped tomatoes into it and again saute it for few minutes.Add required amount of salt for the mixture.

Finally add the fried chicken pieces.Sprinkle pepper powder and serve it on a plate.

Optional to garnish with chopped coriander leaves.

Kerala Chilli Chicken goes well with rotis and pulavs

Egg Podimas/Egg Burji

Ingredients
Onion    -    3(finely chopped)
Green chilli    -    2(finely chopped)
Egg    -    8
Salt    -    to taste
Turmeric powder    -    1pinch
Oil    -    3tbsp
Method

Saute the onions and green chillies translucently.

Then add turmeric powder and salt.Mix it well.

Break the eggs into the sauted onions and mix it well.

It should be done on a medium low flame.Stir it continuously and as the egg gets cooked break into small pieces with the spatula.

This takes about 7-10minutes.

Serve it hot with rice.Other alternative place this mixture on chapatti,roll them and can be given to children .

Keerai Kootu Poriyal

Ingredients

Onions    -    1(big)
Green Chillies    -    2
Moong dal    -    1/2cup(cooked partially)
Curry Leaves    -    1sprig
Spinach(keerai/cheera) -    1bowl
Salt    -    to taste
Coconut     -    2tbsp(grated)
Coconut oil    -    1tbsp

Method

Heat oil and splutter curry leaves.Sautes onions and green chillies to translucent.

Add moong dal,spinach and salt.mix together.close the lid and cook it for 5-10 minutes or till the water in the spinach gets evapaorated.

Finally add the grated coconut and mix it well.

This is a healthy dish and atleast once or twice in a week having spinach is good for the whole family as it has lot of iron content.