Gulab Jamun

Preparation Time -   3  hours 
Total Preparation Time -   3 hours  30  minutes  
Cooking Time -   30   minutes 
Course -     Veg 
Cuisine - Indian 
Serve -   7 
Author - Paramita's Kitchen   


Ingredients :

1. Maida /  Plain  flour  / All Purpose flour - 3 table spoon
2. Chana / Chena - 1 cup
3. Khoya - 2 table spoon
4. Sugar - 1 kg
5. Cardamom Powder - 1 tea spoon
6. Rose Syrup - 1 tea spoon
7. Ghee  ( clarified  butter )  / Oil  As Required (  I have used in this recipe Saffola  )
8. Warm milk - 3 table spoon
9. Water as required

Methods :

1. Pour enough water , sugar , slit cardamom into a wok . Bring to a boil on high heat stirring till sugar is dissolved . Reduce heat to medium on high  and boil for about 15 - 20 minutes . Once sugar syrup is ready . Now add  rose water in ready sugar syrup and mix well .

2. In  a  plate , add khoya . Knead  and  mash  the khoya with  the  heels  of  hand .  Knead  for  15 - 20 minutes . Keep a side .

3. Knead paneer or chana  for 10 minutes . Once paneer is soft . Now stop the  knead . Keep a side .

4. Mix  together ,  koya , paneer , warm milk ,  cardamom  powder ,  all purpose flour . Knead for 15 - 20 minutes .  Once dough is soft .  Now  your gulab jamun dough  is  ready  .

5. Divide dough into 20   portion . Make  a  crack - free  ball from dough .  Roll between palms to make a smooth  and  crack - free ball . Make remaining ball in the same way .

6. Pour enough oil  or  ghee  in a wok . Heat oil in wok on high flame for about 5 minutes .

7. Once oil is completely hot . Next drops 5 balls one after one . Fry till   dark golden in color on low flame .  Remove and drain excess oil . Fry remaining balls in the same way .

8. Put  gulab jamuns in warm syrup . Keep a side gulab jamuns in syrup for at least 2 hours . Soak the Gulab Jamun for about 2 - 3 hours .

9. Serve hot or cold .

Happy Cooking ,

With Love  ,

Paramita's Kitchen .

Alu Phul Kopi Diye Dimer Jhol / Aloo Phulkopi Diye Dimer Jhol / Egg With Potato And Cauliflower Curry

Preparation Time -   2 hours 
Total Preparation Time -  2 hours  20  minutes  
Cooking Time -   20   minutes 
Course -    Non - Veg 
Cuisine - Indian 
Serve -   3   
Author - Paramita's Kitchen   




Ingredients :

1. Boiled  Eggs  - 3
2. Kashmiri dry red chili Powder - 1 table spoon
3. Dry red chili powder - 1 tea spoon
4. Cumin Powder - 1 table spoon
5. Coriander powder - 1 tea spoon
6. Bay leaf - 2
7. Gram Masala powder - 1 tea spoon
8. Potato - 1  ( Peel  the skin  of the potato . Cut into medium in cube )
9. Cauliflower - 1
10. Whole cumin seeds - a pinch
11. Ripe tomato - 1
12. Mustard oil as required
13. Turmeric powder as required
14. Salt to taste
15. Ginger paste - 2 table spoon 

Methods :

1. Remove the  shells of  the  egg . Keep a side .

2. Marinate the eggs with turmeric powder . Rub  on  the egg  . Keep  a side .

3. Heat  oil in a pan . Once oil is hot . Now add one after one  egg into hot oil . Fry till golden in color .  Remove from hot oil . Keep a side .

4.  In the same oil , add potato cubes and fry until golden in color . Take out from hot oil to fried potatoes . Keep a side .

5.  Temper with bay leaf and a  pinch  of cumin seeds . Once spices starts to splutter .

6. Next add  Cauliflower pieces one after one and mix well .

7. Now add salt to taste and ripe tomatoes . Mix well . Cover of the pan .  Cook for 10 - 15 minutes on medium flame .

8. After 10 minutes , once cauliflower are tender and soft .

9. Now add turmeric powder  and mix well . Saute till raw smell goes off from cauliflower .

10 . Take a small bowl . In the small bowl add  dry red chili powder , kashmiri dry red chili powder , ginger paste , cumin powder and coriander powder . Pour  few drops of water into spices mixture . Make a paste from spices mixture . Keep a side .

11. Pour  spices mixture into a pan . Mix well .

12. Add gram masala powder and mix well. Saute till  oil starts to separate from the sides of the pan .

13. Once oil starts to separates . Drops  fried eggs and fried potatoes and mix well .  Now pour  water and mix well . Cover of the pan .

14. Meanwhile , open the cover of the pan . Once gravy starts to thicken . Potatoes and cauliflower are soft . Your egg curry is ready to serve .

15. Now switch off the flame . Pour the egg curry into a serving bowl .

16. Serve hot with rice . 

Happy Cooking ,

With Love  ,

Paramita's Kitchen .