I am not a great fan of sweets. But if I have to name one sweet that I always loved, it would be definitely jamuns. I love the fresh jamuns which are a bit crispy but have soaked the sugar syrup well. I had seen the dry jamuns before, but never actually tried making them. But when one of my reader requested for it, I just gave it a try and the result was amazing.
I could get khoya/mawa here easily. But this can also be made by boiling milk for a very long time, mixing continuously till it solidifies. Easy methods of making this at home can be found at bawarchi or Vaishali’s happy burp .
This was my first attempt at making jamuns at home. Before this I had always used the ready made jamun mix for making them. I did not get very good looking jamuns, but they had amazing taste. I got this recipe in an old Kannada weekly. Aayi made very good jamuns at home, will post her recipe some other time.
Ingredients: Khoya/mawa 1 cup Maida/all purpose flour 1/4 cup Cooking soda a pinch Sugar 3/4 cup Ghee for deep frying Milk Raisins(optional) 1 tea spn
Method: Mix khoya, maida and soda with very little milk. Make balls of desired shape and size (I made them small).
Keep one raisin each in all the balls. Heat ghee and deep fry the balls on a low flame. (Be very careful while handling the jamuns. They break very easily).Take out, let them cool for 5-10mins.
Then put them in sugar syrup. (I was lost my patience after frying few of them, so few of them were broken :().
Keep the jamuns in syrup for around half an hour to one hour. Remove from the syrup and store.
Sugar syrup: Add 2-3 tbl spn of water to 1 cup sugar and heat on a low flame. Boil till the sugar turns to one-thread consistency.
Preparation time : 30mins
PS: Most of the recipes I found on the internet had paneer in them, but I used the no-paneer recipe from the weekly.
Few days back, one of my reader had requested for this recipe. So far I have tried making many types of prawn/fish pulavs. But I always loved this delicious prawn pulav from my Aayi. It is very simple to make, yet amazingly tasty. When we were kids, my brother and I always loved this. As we grew up, somehow this pulav was forgotten, though we still can feel the taste of green pulav , peas pulav . Few days back, when I was talking to her, she mentioned this. I was very hesitant to try it because of my previous experiences with not-so-great-tasting prawn pulavs. But now I am happy that I tried it. It is much easier to make and very tasty.
Pulavs are not very popular at my native. People do not consider them as a ‘meal’. But aayi and my maternal grandmother made pulavs very frequently. We loved them then and we love them now.
Pictorial: Heat oil and add onion, ginger, chillies. Then add spices.
Add tomatoes and cook till they are mushy. Add shrimp.
Add coriander leaves. Mix. Then add cooked rice and mix well.
Prawn Pulav (Sungta Pulav)
Ingredients
- 15-20 prawns shrimps
- 2 cups basmati rice
- 3/4 cup onion chopped
- 3/4 cup tomato chopped
- 2-3 green chilies
- 2 " piece ginger
- A pinch turmeric powder
- 1 tea spn coriander powder
- 3/4 tea spn chili powder
- 3-4 strands coriander leaves
- Oil/ghee
- Salt
Instructions
- Cook rice (each grain should be separate. Pulav does not taste great when it becomes mushy).
- Heat oil, fry onion, finely chopped (or grated) ginger till they turn slightly brownish.
- Add chili powder, turmeric, coriander powder, chopped tomatoes, salt and fry for a 2-3mins.
- Add prawns and cook till they are done (or cook prawns separately and add).
- Take off from heat.
- Add coriander leaves and mix well.
- Add cooked rice mix well.
- Serve hot.
