Categories
Desserts Festival Recipes Vegetarian

Sinfully Spicy Turns One!! Celebrating With Gulab Jamun & a Giveaway!

365 days…125 recipes…a few thousand comments..a bag full of memories & a truck load of friends around the globe..I m so elated to welcome all of you to the first milestone of a culinary journey which I embarked upon exactly a year back!¬†Sinfully Spicy is 1-year-old WooHoo! ūüôā Traditional & Modern Indian Cuisine with tales woven my family, fusion twists on classic recipes, all coupled with an effort to make Indian food look good through my lens – this is how I envisioned Sinfully Spicy back then..and I am so happy to see it shaping up ..bit by bit..thanks to love buttons pressed by each one of you who lands here.Thank you so much!

A food blog, which was born to kill boredom of sitting at home, then shortly graduated to a hobby and not until few months back when it became a passion,¬†Sinfully Spicy was my foray into this VAST community of food bloggers with absolutely no air of anything except that I could cook a decent meal..which by the way, I thought was enough to barge ūüôā Today, I can plainly say that its was a slight misconception …food blogging is so much more than just being able to cook ! The journey had its ups & downs.Similar to so many of you..when you suddenly smile corner to corner seeing comment love, or when your heart skips a beat the moment it sees a mail ping , or those butterflies in the stomach when a reader tells you that they are going to try your recipe & a rush of disappointment when your recipe doesn’t work out for somebody, it’s a sine curve and I have lived it so closely in one year. Then the most precious thing- the bunch of talented people you touch..each different in their own way – sweet, loving, kind & helpful.

Slowly ..I learnt terms like “social media”…”food porn”…”trackbacks”…”subject”…”food styling”…”shot composition”..etc etc etc …each more complicated than the other and frightening for a highly unsocial & introvert person like me. Add to that the photographer who came out of the camera auto mode a few months back ūüôā But the immense love of all my readers, Facebook fans, Twitter followers & blog subscribers brings me out of this cocoon each day. Each morning I get up, open up my mailbox or log on to the dashboard of blog…and see love pouring out from every nook and corner of the computer screen..it is so overwhelming to start the day like this..and no matter how much I write here, only my heart knows how these notes of appreciation have become treasured gems of my life.I may or may not blog forever but the only thing for sure is that even when I will open this page some 15 years down the lane and witness this love & support ..few tears of joy will trickle down my cheeks. Thank you so much all of you ..you have been a source of endless inspiration for me each day – to believe in myself & to be able to recognize & explore the culinary passion that I nurtured in my heart all the way.Hugs ūüôā

I would specially like to thank all the readers who tried my recipes.As soon as you inform me or link back, I update my existing blog post with your posts or feedbacks. Maybe I ll do a recipe shout out sometime. Strawberry Thumbprint Cookies with Nutella Filling is the most visited recipe on blog closely followed by Bhuna Murgh, Mutton Meatballs Curry & Indian Espresso Coffee.Indian food is considered to be an intricate affair in the western world..Its always my effort to bring recipes to you without stealing their soul..if you get a hang of basic things..Indian food is an experience! Trust me nothing makes me more happy than knowing that Indian food is able to reach your kitchen via my little blog.

Image via Google

Now lets come to the Giveaway. As a little token to appreciate your fathomless love & support, I have decided to give away 1 copy of¬†Anjum Anand‘s cookbook Anjum’s New Indian.She is lesser known in USA but is a celebrated television personality in UK.If you have seen her shows on The Cooking Channel, you would mirror what I feel about this lovely lady who has been hailed the “The Indian Nigella Lawson” by Vogue.The best thing I like about her is the fact that even though she grew up in the western world, her recipes, story telling and cookery is so close to her indian roots.Her recipes are innovative, combine the best of traditional & modern indian cuisine & really easy to follow. In this cookbook too, she presents more than 100 doable, regional recipes – both vegetarian & non vegetarian.I recently got this book with beautiful photography & have already tried few of her recipes.See the rules of giveaway at the end of ¬†this post.

Images via Google

I asked my¬†¬†FaceBook fans a couple of weeks back about what they would love to see on the anniversary post – and the request was unanimous – Gulab Jamuns…what better way to celebrate something Indian. A simple sweet which is now synonymous with Indian dessert scenario all over the world. Deep Fried, Melt in the mouth kind dough balls dunked in sugary,rosewater & cardamom syrup – its pure bliss to gobble these up especially when slightly warm. “Gulab” means “rose” in Hindi and “Jamun” is a south asian fruit which has a similar shape & size – that is how the sweet gets its name. Again in India –¬†there are two varieties available one is called gulab jamun (which is light brownish in color) & the second one is called kala jaam/jamun¬†– the same thing except that the dough balls are fried till they are deep brown/blackish in color.I love the second variety more coz the crust is quite chewy!




Rules for the Giveaway:-

This giveaway is open to USA residents.If you reside outside USA but have relatives or friends here, you can use the address & still enter the giveaway.The giveaway is open to bloggers as well as non bloggers.

Mandatory Entry:-

Tell me in the comments section what you like or dislike about this blog, what kind of recipes you would like to see on this blog , scope of ¬†improvement, your suggestions. Just say anything nice..joking ūüôā

Additional Entries:- (Leave separate comments for each )

  1. Follow me on Twitter ¬†& tweet about this giveaway.Please include my Twitter handle (@gettanvi) in your tweet.If you are already following me, tell me.¬†Tweet –¬†“Just entered the #giveyway on Sinfully Spicy to win #AnjumAnand cookbook”
  2. ‘Like’ Sinfully Spicy fan page on FaceBook.If you are already a fan,let me know.
  3. Subscribe to this blog via email.

Last day of entering this giveaway is 7th August 2011,11 :59 pm (your part of the world). Since I will be away for a little vacation to Florida, I will come back & announce the winner on Monday, 8th of August, picked by a random draw.See you then!

Ingredients (Makes 18-20 of the size shown)

For the Dough Balls (Jamuns):-

  • Ingredients (Makes 18-20 of the size shown)

    For the Dough Balls (Jamuns):-

    • 1 cup milk powder, unsweetened ( I use¬†Organic Valley¬†)
    • 1/4 cup all-purpose flour
    • 1/4 tsp baking powder
    • 1/8 tsp baking soda
    • 2 tbsp fine powdered nuts (optional ,see notes)
    • 1/4 tsp green cardamom powder¬†(see notes)
    • 3 tbsp¬†ghee, at room temperature
    • 2-3 tbsp whole milk yogurt, at room temperature (or as required for kneading)
    • Canola Oil for deep-frying
    • Nuts/dessicated coconut for garnish (optional)

    For the Sugar Syrup:-

    • 1.5 cups granulated sugar
    • 3/4 cups water
    • Few saffron strands (optional)
    • 4 green cardamom pods, cracked open
    • 2 tbsp rose-water (use 1-2 drops if using essence)

Notes:-

  1. I take 8-10 mixed nuts (cashews, almonds & pistachios), grind them in coffee grinder to a fine powder.Adding this to the dough gives a terrific, nutty taste in each bite.This is my mom’s trick & I really love it to pep up the texture of the¬†jamuns.
  2. You dont need to buy cardamom powder (its uber expensive), buy whole pods instead from any indian or middle eastern store, just crack open the pods and use your mortar & pestle to grind the seeds into a powder.This is how cardamom is commonly used in Indian homes.
  3. Traditionally,¬†jamuns¬†are fried in pure ghee, however I add 2-3 tbsp of¬†ghee¬†to the oil to add the rich aroma, if you don’t have ghee,then skip)

Method:-

For the Syrup:

  • In a large pot,add water, sugar along with cardamom pods and bring it to a boil.We are not looking for any consistency here, just boil & stir till the sugar dissolves.About 6-8 minutes on medium heat.¬†If you see some scum on top, remove with a spoon.
  • Let the syrup simmer for a minute and then put off the stove. After 5 minutes when the syrup has cooled down a bit,add saffron strands & rose-water to the syrup.
  • Set the sugar syrup aside.

For the Jamuns:-

    • In a bowl or pastry board ,combine the milk powder, flour, baking powder & soda, green cardamom powder & nuts powder(if using) and mix thoroughly.You can sift this once to catch the coarse nuts or lumps if any.
    • Next add the¬†ghee¬†to the mix and rub between hands so that the whole flour mix is moistened.Start adding yogurt¬†and mixing simultaneously to make a soft dough.You do not need to knead or over mix because gluten should not form.Mix with gentle fingers. If you over mix, the¬†jamuns¬†will not absorb syrup and will be hard inside.The dough will be quite sticky.Cover the bowl with a cloth & let the dough sit for 5 minutes.
    • Heat the oil in a frying pan/kadhai¬†on medium heat. The frying pan should have enough oil to cover the balls completely while deep-frying. A¬†way of testing the oil temperature is to pinch a small ball of dough & tip it in the oil, it should rise¬†slowly¬†to the top. If using a thermometer, use the temperature you fry doughnuts at.
    • While the oil is heating, with greasy palms pinch the dough into 18-20 equal parts and roll into small, smooth balls.As far as possible, roll out such that there are no cracks on the balls.This will give the jamuns a smooth look.The balls will double up after frying & soaking in syrup so do not make big balls.¬†Line the balls on a plate & keep covered till ready to fry.
    • Meanwhile if your sugar syrup is cold or luke warm, put it on stove again so that it warms up.We want the sugar syrup¬†warm¬†(not hot) when the fried¬†jamuns¬†are tipped into it. Once warm , transfer the syrup to a bowl big enough to accommodate all the¬†jamuns¬†& keep them soaked.¬†Also keep the sugar syrup nearby because the fried¬†jamuns¬†will go straight from frying pan into the syrup.
    • Once the oil is hot, tip in the rolled¬†jamuns¬†into the oil.Do not over crowd the pan/kadhai.While frying keep flipping the balls gently for even browning all around. Fry until the¬†jamuns¬†become golden brown. About 4-6 minutes depending on size.
    • Once browned,using a strainer, transfer the¬†jamuns¬†straight to the warm sugar syrup.The¬†jamuns¬†should sit undisturbed in the hot syrup for at least 30 minutes before ready to serve.
    • Once soaked, serve in bowl with few tablespoons of syrup & nuts/dessicated coconut garnish.I like them slightly warm.

Notes:-

    1. Do not fry the gulab jamuns too much or on very high heat..they will harden & wont soak up the syrup.
    2. Gulab Jamuns can keep well in the fridge for up to 20 days.Whenver you want to serve, just microwave for 10-15 seconds.They can be frozen for 3-5 months.

Enjoy ..Have a fun Weekend Everyone & Thanks for stopping by !

Categories
Desserts Easy Recipes Vegetarian

Strawberry Phirni – Indian Semolina Pudding

This recipe was featured on 100 ways to use Strawberries at Endless Simmer

 

 

 

 

Ingredients: {Serves 4-5}

Printable Recipe

For the Strawberry Sauce:

  • 3 cups chopped strawberries [fresh or frozen]
  • 3 tbsp white granulated sugar

For Phirni [Semolina Pudding]

  • 1/2 cup fine semolina flour [suji/sooji] [available in indian stores]
  • 1 tbsp ghee [substitute with clarified butter/unsalted butter]
  • 4 cups evaporated milk [ Substitute with half n half /whole milk/soy or almond or coconut milk for vegan version]
  • 1/2 cup + 2 tbsp white granulated sugar [ adjust to taste]
  • 2 tbsp rose-water [use 1-2 drops if using rose essence]
  • 1/2 tsp green cardamom powder
  • 1/2 cup chopped pistachios & almonds [Or any nuts of choice] + Extra for garnish.

Method:
For the Strawberry Sauce:-
Add the chopped strawberries and sugar to a sauce pan and let cook on low heat for about 5-8 minutes till they are soft.Once they are soft, I used my spatula to mush them in the pan itself,you can blend them to make a smooth sauce if you like.Once cooked, let cool to room temperature, if you feel that the sauce is runny after cooling, you may need to cook it little more to achieve a thicker consistency.Tip the sauce into the glasses or serving bowls and let chill.
For the Phirni :-
[While the strawberry sauce is cooking]
  • In a skillet, on very medium heat,toast the semolina flour along with ghee till its light golden in color.You will need to continuously stir the flour as it roasts and keep a watch because semolina burns easily.Takes about 5-8 minutes.
[While the semolina flour is toasting]
  • In a wide-mouthed, heavy bottomed utensil, let milk come to a boil on medium heat.Stir once or twice midway to prevent milk from sticking to the bottom of the utensil.
  • Once boiling, reduce the heat to low and start adding the toasted semolina flour to the boiling milk and whisking thoroughly with the other hand.This is a very important step, if you do not whisk continuously, semolina will form lumps within seconds.
  • Within 5 minutes you will see that the milk starts to thicken as the semolina granules swell up and absorb milk.Continue whisking for about 3-4 minutes until you get a thick but runny consistency similar to ketchup.
  • Remove from heat and let cool for 5 minutes.Add the granulated sugar, nuts, cardamom powder and rose-water to the semolina-milk mix and combine thoroughly.You will see that as the sugar dissolves the pudding will thin out.Note that it is important to add the sugar while the pudding is still warm.
  • Let the pudding cool to a room temperature and then add it on top of the already cooled strawberry sauce.Cover the bowls/glasses with cling film to avoid formation of skin on top and let set in the refrigerator till set [About 2-3 hours]
  • Garnish with chopped nuts or strawberries and serve chilled.

Notes:
  1. I used canned evaporated milk because we like the taste and the caramel color that it lends to the pudding.In case you will use milk and half n half, you wont get the same color.
  2. Instead of strawberry sauce, try pureed mango , sliced bananas or any other kind of fruit.Please do not use citrus fruits because that may lead to cuddling of the milk in the pudding.You can avoid the fruit sauce completely & make the pudding on its own only.
  3. The same recipe can be used to make phirni with ground rice or cornmeal.In case of rice flour,do not toast it.
  4. The pudding keeps for 2-3 days, refrigerated.
Enjoy & Thanks for stopping by!
Categories
Beverages Easy Recipes Festival Recipes

Thandai-Fragrant Milk Drink With Spices,Nuts & Mint

 

 

 

 

 

Ingredients [serves 4]

  • 4 cups of whole milk (substitute with low-fat/almond milk/soy milk)
  • 1/4 cup heavy cream
  • ¬Ĺ cup almonds
  • 1/4 cup unsalted cashews
  • 4 tbsp pumpkin seeds [or melon seeds if available]
  • 2 tsp white poppy seeds [available in indian stores under the name ‘Khus-Khus‘ or ‘Posto‘]
  • 2 tsp whole black peppercorns [adjust to taste]
  • 7-8 green whole cardamom pods
  • 2 tsp fennel seeds [or aniseed]
  • 1 tbsp rosewater [use 1-2 drops if using rose essence]
  • pinch of saffron dissolved with 1 tbsp of warm milk
  • 4-5 fresh mint leaves [don’t use too many else drink will turn bitter]
  • Sugar to taste
  • Nuts and ice cubes [optional] for garnish

Method:

  • Soak almonds,cashews, fennel, poppy, pumpkin seeds, cardamom & black peppercorn in enough water overnight or for at least 5-6 hours.
  • Once soaked, drain the water and discard it.
  • Tip in the soaked nuts& spices along with rosewater and mint leaves in a blender and grind to a smooth paste.
  • At this point, refrigerate the paste if you want to use it later.The paste keeps fresh for 4-5 days,refrigerated.
  • For making the Thandai: Tip in the milk, cream,dissolved saffron along with sugar to the taste in a blender on smoothie mode and churn for 3-4 minutes on high till everything comes together.
  • Pour into glasses, garnish with nuts and serve chilled.

Variations :

  • You can use the cold milk mixture to make a thandai ice- cream.
  • Blend it with lots of ice and 2-3 tbsp condensed milk and make a smoothie.Adjust sugar in that case.

Enjoy ! Happy Holi Everyone!