Gulab Jamun - Version 3 ~~SNC Challenge

Gulab jamuns are spongy balls,a quite famous North Indian sweets prepared usually with khoya and maida ,later they are fried in oil and soaked in sugar syrup. Usually we South Indians prepare this spongy juicy jamuns with store bought jamun mix, which makes the life easier. But after becoming a food blogger, i crossed many easy breezy preparation of this jamun with household ingredients especially with milk powder or else with homemade khoya. For our this month's South VS North India challenge, an event by Divya, two of our group members challenged with two beautiful dishes.

For Southern India team, Pallavi Purani of Cook Eat Burrrp shared gulab jamun for this month's challenge while Yasodha of Yasodha's Kitchen challenged Northern India team with Adhirasam. As am a part of Southern team, i have to prepare gulab jamun. When i received the challenge mail,immediately i went through the mail and i found that Pallavi shared an another interesting version of gulab jamun with milkpowder. Since i had all the ingredients in my hand, i prepared immediately this morning and served these super spongy jamuns to everyone after their lunch as dessert. Thanks Pallavi, this gulab jamun recipe is definitely a keeper and my jamuns turned out utlimately super spongy,prefect and absolutely delicious.Since i rolled my jamuns as tiny balls, they gets soaked quickly when compared to the medium sized balls, i got almost 40numbers of jamuns with the measurements Pallavi have given.

1cup Milk powder
3tbsp Maida
1+1/2tbsp Rava
3tbsp Cream
4tbsp Melted ghee
1pinch Baking powder
1cup Sugar
1cup Water
1tsp Rose water (optional)
Few pistachio nuts (chopped)
Dessicated coconut flakes (as per need)
Oil or ghee for frying

Sieve together the milkpowder,maida,rava and baking powder in a bowl.

Gradually add the cream and melted ghee and knead everything smoothly to form a dough.

Keep aside the dough covered with a towel for half an hour.

Meanwhile heat the water and sugar together in medium flame,boil it until the sugar gets dissolves and put off the stove. Keep aside and let it cool.

Now make small balls from the prepared dough, roll it well and these balls should have any cracks.

Heat the oil or ghee for deepfrying in medium flame.

Drop gently the rolled balls and fry in medium low flame until they turns golden brown, strain the excess of oil with a paper towel.

Add these fried balls to the already prepared sugar syrup and let them sit for an hour.

Serve gulab jamuns topped with chopped pistachios and dessicated coconut flakes.

Enjoy!

Cheesy Potato-Peas Masala Stuffed Rolls

When i posted Brioche Rolls with Strawberry Jam two days back,many of my readers asked me to post the stepwise pictures to show how i prepared the rolls, finally yesterday i prepared some savoury rolls with potato-peas masala and cheese with the same method. This time without any fail,i clicked the stepwise pictures just to share with my readers, please forgive me for the poor light else those pictures will be definitely helpful to everyone whoever want to give a try to this cute rolls.

This time i prepared the dough with wholewheat flour and an easy breezy potato-peas masala and baked along some cheese slices, apart from it these rolls are terribly addictive. An excellent evening snack to enjoy with your favourite drink.We enjoyed thoroughly these rolls when they were still warm and those melted cheese were simply awesome while having these rolls.These rolls suits prefect for this month's Magic Mingle#11 as this month's secret ingredients are potato and cumin seeds and to my own event Healthy Diet- Healthy Finger Food guest hosted by Preeti of Isingcakes and to 60days of Christmas hosted by Priya and Divya

2+1/2cups Whole wheat flour or Bread flour
1tbsp Active dry yeast
1/2cup Luke Warm water
1tsp Salt
1tsp Sugar
1/4cup Olive oil
Sliced cheese as per need

Potato-peas masala:
2nos Potatoes (cooked & cubed)
1/2cup Green peas
1no Onion (chopped)
2nos Green chillies (chopped)
1/2tsp Cumin seeds
1tsp Garam masala powder
Oil
Salt
Few curry leaves

Potato-peas masala:

Heat enough oil,let crack the cumin seeds and curry leaves, add the chopped onions,chopped green chillies,saute until the onions turns transculent.

Add the green peas,garam masala powder,salt and cook in medium flame, springle some water and cook until the peas gets partially cooked.

Finally add the cubed potatoes,cook for few more minutes until the masala gets well cooked.

Keep aside and let them cool.

For Rolls:
Mix the yeast,sugar and salt in a cup of  luke warm water and keep side for 5minutes until the yeast mixture turns foamy.

Take the whole wheat flour in a bowl,slowly add the foamy yeast,water if needed and olive oil and knead as a soft dough.

Place the dough in a greased bowl, cover the bowl with a towel and arrange in a warm place.

Let them sit for two hours until they double their volume.

After two hours, punch down the doubled dough and knead again, roll as 6-8medium sized balls.

Dust a ball with enough flour, roll it as a medium sized  rectangle disc, place the cheese slice and top it with the potato peas masala,cut the bottom part of the dough as small strips.

Roll the masala placed part gently and place the strips one by one over the rolled part of the disc.

Repeat the same process with the dough and keep the rolls over a baking sheet and let them sit in a warm place for an hour.

Preheat the oven to 350F.

Bake them for 20-25minutes until the crust turns brown.

Finally brush the rolls with melted butter once its comes out of the oven.

Enjoy warm.

Garlic-Coriander Pull Apart Yeasted Muffins

Garlic and coriander combo works out wonder in yeasted breads, i prepared this yeasted muffins for Bread baking day,but somehow i couldnt able to post it on that event day. Better not late, am posting today as i dont have any recipe for today's post.Yes am getting lazy coz of the sudden chilled weather and i didnt prepared anything for today's post as i do quite often. Coming to this yeasted muffins, they are super flavourful with garlic and coriander, obviously very quick to prepared once your dough gets doubled in size.

You can serve very well this yeasted muffins with a bowl of warm soup or simply along with some dip either prepared with veggies or cream cheese. Love garlic flavoured breads,needless to say these muffins tastes exactly like them.You can replace the coriander leaves with your favourite herbs also you can prepare this muffins as a single loaf bread, but somehow this flavourful pull apart yeasted muffins will definitely attracts everyone specially the kids.Am sending this muffins to my own event Healthy Diet- Healthy Finger Food guest hosted by Preeti of Isingcakes and to 60days of Christmas hosted by Priya and Divya

2cups All purpose flour
1/2cup Wheat flour
1/4cup Coriander leaves (chopped)
1/2tsp Chilly flakes
5nos Garlic cloves (crushed)
3tbsp Olive Oil
1tbsp Active dry yeast
1tsp Salt
1/2tsp Sugar
3/4cup Luke warm water

Stir in the active dry yeast,salt,sugar in luke warm water, keep aside until the yeast turns foamy.

Meanwhile take the all purpose flour,wheatflour,crushed garlic cloves,coriander leaves,chilly flakes in a bowl, add gradually the foamy yeast, water,olive oil and turn as a soft dough.

Arrange this dough in a greased bowl and keep in warm place for two hours until the dough double their volume..

Grease the muffins moulds and keep aside.

Punch down the doubled dough, knead for a while with enough flour.

Roll the dough as a rectangular disc, cut a 5thick slices.

Place the slices one over another strip and stack them.

Cut those stacked dough as medium sized squares and place it in the already greased muffins tins.

Place them in a warm place for an hour until they double their volume. Preheat the oven to 350F.

Bake for 20-25 minutes until they crust turns brown.

Keep aside and let them cool completely..

Enjoy with any spread..

Eggless Butter Cake

Sometimes i dont prefer to prepare my cakes with butter, so alternatively i go for half quantity of butter along with oil,but for our this month's Eggless Baking Challenge Gayathri,the brain child of this monthly event shared this butter cake with eggs. As its an eggless baking challenge,obviously we have to prepare this cake without eggs. Eventhough this cake goes for butter, as main ingredient this cake was simply awesome, the final touch was the topping mixture prepared with cinnamon powder, brown sugar and butter spreaded over the baked the cake turned out this cake absolutely flavourful.

I used yogurt as the egg replacer, eventhough my first thought was to prepare this cake with condensed milk. This eggless butter cake turned out super spongy and buttery. We enjoyed having this cake warm with a cup of tea for our snacks but my lil one didnt liked the raisins in this cake,so he just removed the raisins and had his slice of cake happily.Kids are super smart na, that y i usually make a puree of the raisins while making my bakes with them,so that he wont notice the addition of this healthy raisins.Sending to 60days of Christmas hosted by Priya and Divya

1+2/3cup All purpose flour
1/2cup Sugar
1/2cup Butter (room temperature)
2tsp Baking powder
1cup Yogurt
1/2cup Milk
1/4cup Golden sultanas

For toppings:
3tbsp Butter (room temperature)
1tsp Cinnamon powder
2tbsp Light brown sugar

Grease a spring form tin with enough butter and keep aside.

Preheat the oven to 350F.

Beat together the butter and sugar until they turns creamy, add the yogurt to this mixture and beat for few minutes.

Meanwhile sift the flour with baking powder and keep aside.

Now fold in the flour to the butter-yogurt mixture gently with a spatula, stir in the sultanas and milk.

Pour this cake batter to the prepared tin and bake for 20-25minutes.

Mix all the ingredients given under the list for toppings in a bowl and keep aside.

Once the cake gets baked,remove the cake from the oven.

Spread immediately the butter mixture prepared for toppings immediately over the cake.

Let it sit for few minutes.

Serve warm with a cup of tea or coffee.