Hello friends,
Please feel free to post your favourite recipes in this thread.
Regards,
HA & CC team
Re: Recipes 2010
I will go first, lets start with something sweet.
Gulab Jaman
1 1/2 cup water
1 1/2 cup sugar
some ilaichi
few badams, cut lenghtwise
bring all of the above to boil then let it simmer on low heat, until the consistency is a like a string when you drip the sheera.
khoya 200 grms
2/3 cups flour/maida ( I even used atta couple times)
1/2 tsp baking soda
1 tblspn sugar
3-4 pinch ilachi powder
knead knoya well, mix all the ingredients, it should be crumbly but should form a ball, if not then add 2-3 spoons of milk and knead some more. Make small balls, fry 4-5 at a time.
Once all are fried, and sheera is ready put all of them in sheera, let it stand for 2-3 minutes in sheera on low heat, turn the heat off, and let the gj absorb sheera.
Re: Recipes 2010
Just wondering, can we make sugar free jamuns?
Re: Recipes 2010
I think we can, in a lot of good mithai shops they offer sweets made with sugar substitute (not sure ow good that substitute is for health)
Yo can try making them with agave necatar, BTW why sugar free??
Re: Recipes 2010
Here is the best ever cocoa brownies recipe that i ever came across:
Best Cocoa Brownies
Makes 16 larger or 25 smaller brownies
10 tablespoons (141 grams) unsalted butter
1 1/4 cups (280 grams) sugar
3/4 cup plus 2 tablespoons (82 grams) unsweetened cocoa powder (natural or Dutch-process)
1/4 teaspoon salt
1/2 teaspoon pure vanilla extract
2 large eggs, cold
1/2 cup (66 grams) all-purpose flour
- Position a rack in the lower third of the oven and preheat the oven to 325°F. Line the bottom and sides of an 8×8-inch square baking pan with parchment paper or foil, leaving an overhang on two opposite sides.
- Combine the butter, sugar, cocoa, and salt in a medium heatproof bowl and set the bowl in a wide skillet of barely simmering water. Stir from time to time until the butter is melted and the mixture is smooth and hot enough that you want to remove your finger fairly quickly after dipping it in to test. Remove the bowl from the skillet and set aside briefly until the mixture is only warm, not hot. It looks fairly gritty at this point, but don’t fret — it smooths out once the eggs and flour are added.
- Stir in the vanilla with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula. Spread evenly in the lined pan.
- Bake until a toothpick plunged into the center emerges slightly moist with batter, 20 to 25 minutes. Let cool completely on a rack. (Deb suggests putting the cooled pan in the fridge or freezer for a while, which helps if you want clean lines when cutting the brownies.)
- Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Cut into 16 or 25 squares.