Gulab Jamun is a traditional Indian dessert which consists of a small fried ball of milk dough soaked in a simple syrup. It is a must-have at Indian weddings and festivities. It is delicious when served warm (my personal preference) or cold. Homemade Gulab Jamuns are delicious, but they require a lot of patience and love for best results. You cannot rush the process but they are well worth the effort!
This recipe calls for our Chai Masala, but you can substitute crushed green cardamom or use no spice at all. The dish turns out delicious either way!
For Gulab Jamun
To prepare the syrup, bring water to a boil and add sugar. Let it simmer until sugar has dissolved and it has reached a syrupy consistency (5-7 minutes). Keep syrup warm on very low heat.
To prepare the gulab jamun, combine all the dry ingredients in a mixing bowl. Add small chunks of cold butter to the dry mix. Rub butter into dry mixture between your fingers until butter is reduced to small particles. Add ¾ cup whipping cream slowly while mixing with a spatula. Let mixture sit for 5 minutes as it will soak up the liquid and become firmer. Different skim milk powders can require different amounts of cream. Knead mixture by hand adding more cream if needed, until it reaches the consistency of a soft, pliable dough.
Heat the oil in a wok or pan on medium heat until it reaches 230-240°F. Use a candy thermometer as it is very important to maintain this temperature for best results.
Make 1 inch size balls by rolling dough in the palms of your hands until smooth. Place the balls on a greased tray and cover with plastic wrap to keep them moist until ready to fry. Drop the balls slowly into the oil, a few at a time and gently stir with a slotted spoon taking care not to break or dent the dough. As they cook they will rise to the top. You may need to fry them in small batches, to avoid over crowding in the pan. Gulab jamuns turn out best when cooked slowly, stirring constantly to ensure uniform colour. Each batch can take up to 15 mins to cook evenly. When they turn a medium brown color, remove the balls, drain on a paper towel and drop into the warm syrup. The colour will become slightly lighter when soaked in the syrup. The gulab jamuns should soak and rest in the syrup for 3-4 hrs to ensure that it soaks throughout. You may wish to garnish with shredded pistachios, chai masala or silver paper (can be found at Indian grocery stores).
Keep refrigerated for up to one week.
Gulab jamuns can be served cold or re-heated for 10-15 seconds per individual serving in the microwave. If re-heating the whole batch, heat in the syrup in a 350 degree F oven for approx. 10 minutes or to taste.
Makes 25-30 gulab jamuns
|Aloo Baingan is a delicious dish made from Indian eggplants and potatoes. Indian eggplants are the small round variety as shown in the picture. This recipe is one of our favourites because it is so easy to make and presents beautifully.|
Preheat oven to 350°F on bake setting.
Wash potatoes and eggplant thoroughly and wipe dry with paper towel. Cut the potatoes in half lengthwise and then slice into thin wedges that are about ½ inch wide. Set aside.
Cut eggplants by making a cross at the bottom of them that goes about ¾ of the way, making sure not to cut the stems. Sprinkle salt into the cuts of the eggplant. Then sprinkle 1/2 of the Jaswant's Kitchen Tadka Masala into the cuts of eggplant.
Heat a skillet or pot on medium high heat. Add oil and cook the potatoes until lightly browned on all sides (about 15 minutes). Add the eggplants and banana peppers (if using) and the rest of Jaswant's Kitchen Tadka Masala. Stir until masala coats all the potatoes. Add water. Cover with a tight fitting lid and place in oven. Set timer for 20 minutes. After 20 minutes, check for doneness and sprinkle with mango powder (if using). Serve with naan or chapatti.
Makes 4 servings
|Aloo Gobi is a popular dish made from cauliflower and potatoes. This recipe is another one of our favourites because it is so easy to make and so delicious.|
Wash potatoes thoroughly. If using new potatoes, leave the skin on (otherwise remove the skin) and cut in half lengthwise and then make half inch thick slices. Cut the cauliflower into small florets cutting through the stem to ensure they don’t fall apart when cooking. Wash cauliflower thoroughly and drain.
Heat the pan on medium high heat, add oil and fry the potatoes with salt for 4-5 minutes or until slightly golden. Add the Jaswant’s Kitchen Tadka Masala and 1 cup of water. Cover and cook for another 2-3 minutes or until potatoes are partially cooked. Add 1⁄2 cup of water, ginger and cauliflower and stir to coat all pieces with the masala mixture. Cover and cook for about 6-8 minutes (check halfway through to make sure there is still water in the pan - if not add 1⁄4 cup of water) and keep cooking until the cauliflower is just cooked through (breaks easily with a spoon). Then uncover, reduce heat and simmer until all the water evaporates (if needed).
Finish with chopped cilantro, mixing well. Serve with chapatti or naan.
Makes 7-8 servings
|Baingan Bhartha is a spicy eggplant mash. It is characterized by a smoky flavor that develops while roasting the eggplant. Eggplants come in many shapes and sizes. For this preparation the best type to use is the Sicilian eggplant which is the large, round and light purple colored variety.|
Preheat BBQ or oven broiler to 350°F. Rub oil on eggplant and roast for about 10-15 minutes or until the skin is bruised. Turn the eggplant to cook other side for another 10-15 minutes. Check for doneness with knife or skewer. Pulp should be quite soft. Remove from oven/BBQ and let cool. Remove the skin by peeling, keeping the pulp and juices aside in a bowl. Coarsely mash up the pulp.
Heat heavy frying pan on medium heat. Add oil and fry onions until translucent. Add Jaswant’s Kitchen Tadka Masala. Fry for 1 minute and then add tomatoes, chilies and ginger. Cook for 2-3 minutes until tomatoes become soft. Add eggplant pulp and juices. Mix well, cover and lower heat to medium-low. Cook for another 5-8 minutes. Remove lid and continue to cook on low heat until water dries up if there is any present. Add salt to taste.
Sprinkle with Jaswant’s Kitchen Garam Masala and serve with naan or chapatti and raita.
Makes 4 servings
|Here's a way to spice up your same old chicken wings. This dish always gets rave reviews from guests and our customers.|
Marinade: Mix together Jaswant’s Kitchen Tandoori Masala, Jaswant’s Kitchen Tadka Masala, yogourt, salt, garlic, ginger, lemon juice, oil, chillies and coriander. Add chicken wings and marinate for 1 hour or for best results overnight.
Preheat BBQ on high heat until hot. Rub the grates with cooking oil and cook the wings on low heat or indirect heat (turn off the set of burners where you are cooking the wings and keep other burners on high) to avoid flare-ups. Turn wings occasionally, until the chicken is browned and no longer pink on the inside, 20 to 25 minutes. Optional final step for extra flavour: Once wings are cooked toss them gently with mixture of garam masala and mango powder.
This marinade would be perfect for larger pieces of chicken as well (drumsticks and thighs).
Serve with coriander or mint chutney and enjoy!
Makes approximately 25 wings
Prep time: 15 min
Cook time: 20 - 25 min