Author: admin  //  Category: Deserts, North Indian Dishes


1) Milk – 1/2 litre
2) All Purpose flour (maida) – 3 tsp
3) Lemon juice – 2-3 tbsp.
4) Sugar- 1 cup
5) Water- 1 cup
6) Rose essence or cardamom powder – 2-3 drops or 1/4 tsp


1) Heat milk in a pan and bring it to boil. Remove from heat.
2) Add lemon juice to the milk.
3) Stir slowly and gently until white curd forms on the surface and separates from milk.
4) On straining this milk, the curd that is obtained is called “paneer”. Wash paneer well under cold running water and twist the cloth that was used for straining to extract water.
5) Mix paneer with flour to make a smooth dough.
6) Make small balls of equal size (6-7) of the dough and keep aside.
7) Next make sugar syrup. Mix sugar and water in a saucepan and bring it to boil.
8) Add paneer balls to the syrup and cook for 15 minutes with lid partially covered. paneer dumplings will puff up.
9) On cooling, add rose essence.

* Refrigerate and serve chilled.

Recipe by
Kiran Mary

Gulab Jamun

Author: admin  //  Category: Deserts


Milk Powder – 4 tsp
Whole Milk – 1/2 gallon
All purpose flour (Maida) – 1/2 cup
Baking soda – 1/2 tsp
Butter melted – 2 tbsp
Lemon – 1 tsp

Oil for frying

For the Sugar Syrup
2 cups Sugar
1 cup water


1) Make paneer by boiling the milk and adding lemon juice to it,keep stirring the milk , until the milk separates; the solid curds will separate from the green watery broth.

2) Allow the curds and whey to cool for a half hour (or until still warm, but at a temperature you can handle), then strain through cheese cloth in a strainer.

3) Make the dough by combining the All purpose flour,Baking soda,Milk powder,Paneer, butter. Add just enough strained milk broth to make a medium-hard dough. Divide the dough into 18-20 portions. Make balls by gently rolling each portion between your palms into a smooth ball. Place the balls on a plate. Cover with a damp yet dry kitchen towel.

4) Heat the oil on high and then lower the heat to medium. Slip in the balls into the hot oil from the side of the pan, one by one. They will sink to the bottom of the pan, but do not try to move them. Instead, gently shake the pan to keep the balls from browning on just one side. After about 5 mins, the balls will rise to the surface. The Gulab Jamuns should rise slowly to the top if the temperature is just right. Now they must be gently and constantly agitated to ensure even browning on all sides.

5) If the temperature of the oil is too high then the gulab jamuns will tend to break. So adjust the temperature to ensure that the gulab jamuns do not break or cook too quickly.

6) The balls must be fried very slowly under medium temperatures. This will ensure complete cooking from inside and even browning.

Sugar Syrup

7) The syrup should be made earlier and kept warm. To make the hot sugar syrup add mix the 2 cups of sugar to 1 cup of water. Add 4-5 cardamom pods, slightly crushed . Mix with a spoon and then heat at medium heat for 5-10 minutes until sugar is all dissolved in water. Do not overheat, that will caramelize the sugar.It should be sticky syrup

8) Transfer this hot syrup into a serving dish. Keep warm on stove. Add the fried gulab jamuns directly into the warm syrup. Leave gulab jamun balls in sugar syrup overnight for best results. They can be served warm or at room temperature.

Recipe By
Kiran Mary

Konchu Theeyal

Author: admin  //  Category: kerala taste, Sea Food


Prawns – 500 gm
Onion – 1 big
Drumstick – 1 no
Tomato(large) – 1 no
Curry leaves – 1 bunch
Coconut(shredded) – 5 tbsp
Chilly powder – 1 1/2 tbsp
Tamarind juice – 1/2 cup
Garlic – 5 pods
Salt – As reqd
Coconut oil – As reqd
Mustard seeds – 1 tsp


1)Cut the drumsticks into 1 inch long pieces.

2)cut the Onion into lengthy thin pieces .

3)Heat oil in a thick bottom vessel(better to use a manchatty(claypot)).

4)Splutter mustard seeds.

5)Add the sliced onions and drumsticks and saute well.

6)Add the prawns and salt and mix properly.

7)Close with lid and allow to cook in a very slow flame.

8)In another heated vessel, fry the coconut along with the chilly powder on a slow flame till it turns dark in colour and dry. Allow to cool.

9)Grind this in a fried coconut make it into a thick paste and add to the vegetables and prawns mixture.

10)Add tamarind juice and curry leaves. Mix well.

11)Allow to cook for 10 mins.

This dish will go fine with rice,chappathi.

Recipe By
Kiran Mary.