HOW TO COOK KOZHUVA MEEN /ANCHOVIES FRY 

INGREDIENTS:

• Clean and wash the Fish. 
• Grind Ginger and Garlic into a fine paste.
• Mix Turmeric Powder, Red Chilli Powder, Pepper Powder and Salt with few teaspoons of water into a fine paste.
• Add Ginger-Garlic Paste to the above and mix well.
• Marinate the fish with this paste and keep it aside for 15 - 20 minutes.
• Heat the Coconut Oil in a Pan and shallow fry the fish on a low flame, until it turns crisp and into golden brown. 
• Serve Kozhuva/Anchovies fry hot as a starter/appetizer.  Goes well with rice too.

• Can use any other vegetable oil for this fish fry.
• Adjust the amount of spices to your preference.
• Adding Ginger-Garlic Paste is truly optional.

"Authentic Gulab Jamun Recipe with Khoya and Paneer: A Classic Festive Sweet"

    Gulab Jamun is a quintessential Indian sweet that holds a special place in the hearts of many. Traditionally, this melt-in-the-mouth delicacy is made using Khoya/Mawa, giving it a rich texture and authentic taste that truly stands out. While variations like Gulab Jamun with Milk Powder have become popular, using Khoya as the base ingredient elevates the flavour and texture to a whole new level. This recipe showcases how to make Gulab Jamun using Khoya and Paneer, perfect for any festive celebration or special occasion.

    I have been making Gulab Jamuns at home since my college days, and it's one of the sweets I make most frequently. It’s a favourite in our household, especially loved by my son, who can never get enough of it!

What is Khoya/Mawa?

    Khoya (also known as Mawa) is a type of milk solid, made by reducing and thickening full-fat milk until all the moisture evaporates. It is known by different names across India—Khoya/Kova in North India, Mawa in Western states like Gujarat and Rajasthan, and Khoya/Khova in South India, especially in traditional sweets like Palkova.

    Khoya is a versatile ingredient used in a variety of Indian desserts, including Gulab Jamuns, Laddoos, Halwas, Burfis, Kulfis, and Rabdi. The only ingredient required to make Khoya is full-fat milk, along with some time and patience. The end result is a rich, unsweetened milk product that adds depth to any dessert.

Discover more festive delights on the blog! Check out our Authentic Gulab Jamun Recipes for a similar melt-in-mouth experience

Indulgent Gulab Jamuns – A Sweet Delight with a Soft, Syrupy Centre

Ingredients for Gulab Jamun with Khoya and Paneer

For the Gulab Jamun:

• 1 cup Khoya/Mawa
• 1/2 cup Paneer
• 1/4 cup All-Purpose Flour (Maida)
• A pinch of Baking Powder
• 1-2 tablespoons Curd or Milk
• A pinch of Salt (optional)
• Few Almonds or Pistachios (optional, for garnish)

For Deep Frying:

• Oil or Ghee, as needed

For the Sugar Syrup:

• 2 cups Water
• 1.5 cups Sugar
• 3-4 Green Cardamoms
• A pinch of Saffron Strands (optional)
• 1 teaspoon Rose Water (optional)

 

How to Make Gulab Jamun with Khoya and Paneer

    Enjoy the authentic taste of Gulab Jamun made with Khoya and Paneer, a melt-in-the-mouth dessert perfect for any celebration. Follow this detailed recipe to achieve the best results.

Preparation

Kneading the Dough

Mash the Khoya

• Take 1 cup of Khoya/Mawa in a bowl and mash it well until there are no lumps.

Add Paneer

• Grate 1/2 cup of Paneer and add it to the mashed Khoya. Mix and mash well to ensure a smooth texture without lumps.

Mix Dry Ingredients

• In a separate bowl, whisk together 1/4 cup of all-purpose flour, a pinch of salt, and a pinch of baking powder. Add this mixture to the Khoya-Paneer blend.

Form a Soft Dough

• Gradually add 1–2 tablespoons of curd or milk, mixing well to form a soft dough. If the dough feels dry or crumbly, add a little more curd or milk until you achieve a soft, pliable texture.

• Let the dough rest for about 5-8 minutes.

   

  Pro Tip: Make sure there are no lumps in the dough before adding liquid ingredients, as they will affect the texture of the final Gulab Jamuns. If the dough feels dry, don’t hesitate to add a bit more curd or milk to soften it.

   

Making the Sugar Syrup

Combine Water and Sugar

• In a heavy-bottomed pan, add 2 cups of water and 1.5 cups of sugar. Stir continuously on low heat until the sugar completely dissolves.

Clarify the Syrup

• Once the sugar is dissolved and the mixture starts to boil, add 2 tablespoons of milk to remove impurities. The dirt will coagulate and float on the surface, which you can skim off using a slotted spoon.

Add Flavours 

• Stir in 3-4 green cardamoms, a pinch of saffron strands, and 1 teaspoon of rose water for a fragrant touch.

Check the Consistency

• Simmer the syrup for 8–10 minutes until it thickens slightly. The syrup should be sticky but should flow easily from a ladle.

• Turn off the heat and set the syrup aside.

   

  Pro Tip: Adding milk is an old trick passed down by my dad, which helps to clarify the syrup by removing any impurities. Make sure not to overheat the syrup, as it can caramelize and thicken too much.

   

Cooking Instructions

Deep Frying the Gulab Jamuns

Heat the Oil/Ghee

• In a deep pan, heat enough oil or ghee for frying over medium heat.

Shape the Dough

• Divide the dough into small, even-sized portions and roll each one into a smooth ball. Optionally, you can place an almond or pistachio or a raisin inside each ball for a crunchy centre.

Fry Until Golden Brown

• Gently drop the dough balls into the hot oil, reducing the flame to low-medium.

• Fry the balls until they are golden brown, turning them frequently for even colouring.

Remove and Soak in Syrup

• Once the Gulab Jamuns are done, use a slotted spoon to remove them from the oil and immediately drop them into the warm sugar syrup.

Soaking the Gulab Jamuns

Let Them Soak

• Allow the fried Gulab Jamuns to soak in the sugar syrup for at least 2-3 hours. This helps them absorb the syrup and become soft and juicy.

Optional Step for Faster Soaking

• For a quicker soaking process, you can simmer the Gulab Jamuns in the syrup over very low heat for a few minutes.

   

  Pro Tip: Ensure the Gulab Jamuns are not overcrowded in the syrup. Using a wide bowl or pan helps them soak better. If you opt to simmer them in the syrup, be cautious not to overcook, as this can cause the Gulab Jamuns to break apart.

   

Serving Suggestions

• Classic Style: Serve the Gulab Jamuns warm or cold with a hearty drizzle of sugar syrup on top.
• With Rabri: Dunk these melt-in-the-mouth Gulab Jamuns into a bowl of Rabri for a truly indulgent experience.
• With Ice Cream: Pair the Gulab Jamuns with a scoop of vanilla or pistachio ice cream for a delightful fusion of hot and cold, making it an irresistible dessert combo.

Storage and Usage Tips

• Refrigerate any leftover Gulab Jamuns in an airtight container for up to 5 days. Before serving, you can warm them slightly.
• Freezing Option: If you wish to freeze them, do so without the syrup. Thaw the Gulab Jamuns completely before soaking them in freshly made sugar syrup.

FAQs

Can I prepare Gulab Jamuns in advance?

• Yes, you can make the dough ahead of time and store it in the refrigerator for up to a day. Fry and soak them in syrup when ready to serve.

Why are my Gulab Jamuns hard?

• Hard Gulab Jamuns could be due to over-kneading the dough or frying them at high temperatures. Always fry on medium heat for even cooking.

Can I skip the sugar syrup?

• The syrup is essential for the authentic flavour and texture of Gulab Jamuns. For a lighter option, you can make a thinner syrup with less sugar.

Notes and Pro Tips

• Avoid Over-kneading: Over-kneading the dough can make the Gulab Jamuns dense. Knead just enough to combine the ingredients.
• Use Fresh Ingredients: For the best texture, make sure your Khoya and Paneer are fresh and not dried out.
• Maintain Medium-low Heat While Frying: This ensures the Gulab Jamuns cook evenly and develop a uniform golden-brown colour.

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*Tips & Tricks from Dad’s Kitchen

• Removing Impurities: Dad always adds milk to the sugar syrup to remove any impurities. This is a tried-and-true trick for clear syrup. Simmer until all impurities float to the top, then skim them off.
• Perfect Frying Temperature: Always fry on a low heat. It may take longer, but it ensures that the inside is cooked perfectly.

METHOD :

CHICKEN IN SCRAMBLED EGG GRAVY

HOW TO COOK CHICKEN IN SCRAMBLED EGG GRAVY

INGREDIENTS :

To Grind :

To Garnish :

METHOD :

• Heat Oil in a pan on a medium flame, Splutter Fennel Seeds and Curry Leaves.
• Add finely chopped Onions and Green Chillies.
• Saute them until Onions turn translucent.
• Add Turmeric Powder, Red Chilli Powder to the above and fry for a while on a very low flame.
• Add finely chopped Tomatoes and saute it until tomatoes are well cooked and oil separates from the masala.
• Add Chicken Pieces and give a quick stir.
• Sprinkle some water, if required.
• Cover and cook until the Chicken Pieces are done.
• Grind Coconut with Garlic Cloves into very fine & thick paste.
• Add this to the Masala along with Salt and mix well.
• Allow it to boil on a very low flame for few minutes or until the raw flavour goes.
• Beat the Eggs slightly and pour them into the masala.
• Scramble the Eggs in the masala stirring it continuously on a very low flame for 3-5 minutes.
• Garnish the gravy with chopped Coriander Leaves.
• Serve Chicken in Scrambled Egg Gravy Hot along with Parotta/Roti Canai or Chapatis.

NOTES :

• Do not add water while cooking Tomatoes.
• Grind the Coconut Paste with less water into a fine and thick paste.
• Slow cooking the masala on a very low flame enhances the flavour.
• When eggs are added into the masala it tends to give out some water.
• If preferred can add more eggs.
• Make sure it's scrambled finely on a low flame for 3-5 minutes.
• This is to ensure that any water in the masala is well absorbed and there is no raw flavour of the egg in the Gravy.
• This Gravy can be cooked without Chicken too.
• Adjust the amount of spices to your preference.
• Serve Chicken in Scrambled Egg Gravy hot and reheating wouldn't be a good idea.  
• So prepare what's necessary for a serving.