Gulab Jamun Recipe: By Badhige

Ingredients:

1 C FullCream Milk Powder
1/2 C all purpose flour
1/2 tsp baking soda
2 tbs butter
Full Cream milk , enough to make the dough
Sugar Syrup:
2 C Sugar
1 C water
3 to 4 cardamom pods, slightly crushed
A few strands of saffron or rose water

Directions:

Make the dough by combining all the ingredients .
Make 20 balls by gently rolling the dough between your palms into a smooth ball.
Heat the oil on high and then lower the heat to medium.
Fry the balls one by one.
They will sink to the bottom of the pan , will rise to the surface once cooked .
Ensure complete cooking from inside and even browning by moving and shaking the pan gently with the right temperature .
Syrup :
Boil the sugar and the water with cardamom pods, and saffron or rose water
Sugar will dissolve in water at medium heat in 5-10 minutes .
Do not caramelize the sugar.
Keep it warm in a serving dish .
Add the fried gulab jamuns directly into the warm syrup.
Leave it overnight .
Serve warm or at room temperature.

Pepper Beef Recipe: By Badhige

Ingredients

• 2 1/2 teaspoons cornstarch, divided
• 1 teaspoon sugar, divided
• 1/2 teaspoon salt
• 1 pound flank steak, trimmed and thinly sliced across the grain
• 1/4 cup low-salt beef broth
• 3 tablespoons low-sodium soy sauce
• 1 teaspoon freshly ground black pepper
• 1 teaspoon vegetable oil
• 1/4 cup thinly sliced green onions
• 1 teaspoon minced peeled fresh ginger
• 1 garlic clove, minced
• 1 cup sugar snap peas, trimmed
• 1 1/4 cups cubed red bell pepper
• 1 1/4 cups cubed yellow bell pepper
• 1 1/4 cups cubed green bell pepper

Preparation

Combine 1/2 teaspoon cornstarch, 1/2 teaspoon sugar, salt, and flank steak in a medium bowl; toss to coat. Set aside.

Combine 2 teaspoons cornstarch, 1/2 teaspoon sugar, broth, soy sauce, and black pepper, stirring with a whisk until sugar dissolves; set aside.

Heat oil in a wok or large nonstick skillet over medium-high heat. Add the green onions, ginger, and garlic; stir-fry 10 seconds. Add beef mixture; stir-fry 3 minutes or until done. Remove the beef mixture from pan; cover and keep warm. Add peas and bell peppers to pan; stir-fry 4 minutes or until crisp-tender. Add beef and broth mixture to pan; cook 2 minutes or until thickened, stirring constantly.

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Gobi Manchurian Recipe: By Badhige

Serves 4 as an appetizer or part of a multi-course meal

Ingredients:

10 to 12 cloves garlic
1 piece ginger, peeled and sliced into coins, + 1 teaspoon julienned ginger
1 head cauliflower, cut into bite-size florets
2⁄3 cup cornstarch
2⁄3 cup flour
1 tsp. cayenne pepper
1/2 teaspoon salt
1/2 teaspoon ground pepper
2 tsp. plus 3 tbsp. soy sauce
Peanut oil
2 small onions, chopped
8 to 10 fresh bird's eye chilis, thinly sliced
3/4 cup ketchup
2 teaspoons sesame oil
Cilantro leaves for garnish

Directions:

1. In a blender, purée garlic, ginger slices, and 1⁄3 cup water. Set aside.

2. In a a pot of salted water, cook cauliflower until tender, about 5 to minutes. Drain, pat dry with a clean towel, and set aside.

2. In a small bowl, mix together cornstarch, flour, cayenne pepper, salt, and pepper. Stir in half the garlic paste, 2 tsp. soy sauce, and 3⁄4 cup water to form a batter.

3. Heat about 1 inch of oil in a wok over medium-high heat. Working in batches, dip cauliflower in batter, then fry until golden brown, about 4 to 5 minutes. Transfer fritters with a slotted spoon to a plate lined with paper towels.

4. Drain all but 2 tablespoons of oil. Sauté onions until soft, about 3 to 4 minutes. Add chilis and remaining garlic paste and cook for 2 to 3 minutes. Add ketchup, remaining 3 tablespoons soy sauce, sesame oil, and 1⁄3 cup water; simmer until sauce is thickened, about 1–2 minutes. Season with salt and pepper to taste.

5. Return drained cauliflour to the wok and toss to coat. Transfer to serving plate(s), garnish with julienned ginger and cilantro, and serve as an appetizer or with rice as a main entree.

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Butter Chicken Recipe: By Badhige

Ingredients:

• 2 to 3 tablespoons of butter
• 1 onion
• ¼ teaspoon of cinnamon
• 2 teaspoons of crushed garlic
• 2 teaspoons of crushed ginger
• ½ teaspoon of ground turmeric
• 1 to 2 teaspoons of chilli powder
• 1 tablespoon of coriander
• 400 grams / 14 oz of skinless, boneless chicken thighs or breasts
• ¼ to ½ cup ground almonds
• 225 gram / 8 oz can of whole peeled tomatoes with juice
• 1 tablespoon of tomato paste
• ½ cup of unsweetened yoghurt

Directions:

With chicken there is always a risk of food poisoning, so it is important to clean your hands, board and knives before and after working with the raw meat. Trim and cut the chicken into small cubes, cover and put aside. With a clean knife and board slice the onions into thin wedges (lyonnaise). Heat a large saucepan or frying pan and melt 2 to 3 tablespoons of butter until it is frothy. Add the onions and the cinnamon to the pan and fry lightly. When the onions are soft stir in the crushed garlic and ginger. Then add the turmeric, chilli and coriander, and sauté over a medium heat. The spices are fried first to release their maximum flavour and this really enhances the dish. Add the cubed chicken and sauté stirring constantly until the chicken has turned white. Pour in the ground almonds, tomatoes and tomato paste. Mix thoroughly. Cover and simmer for 20 to 30 minutes. Add the yoghurt and heat through. Serve on rice with a salad and Indian bread if desired.

Order Butter Chicken Online: CLICK HERE