This and That!

It has been 3 years plus since I started this food blog. As you age you tend to forget your birthdays. This blog is getting into that comfort zone. In these few years of existence the blog has not caused any major upheavals in the home front, but it has definitely has had cause for mild concern from the other adult in the house. The possibility of different delicacies and cuisines making its way on to the table generally kept everything under control.

Then I go off on vacation ofcourse stocking as much as I could in the freezer. When alone stuff from the freezer has a way of vanishing quickly. Then pretty soon DH finds himself in the kitchen by himself and in a few days I receive this comment. I was plesantly surprised and very happy. The primary aim in starting this blog was to record simple, easy ,everyday recipes primarily for someone like DH and I am glad it has helped him tide the few weeks he had to cook for himself. I have also heard from few other readers who have found these everyday recipes useful.

Guessing game
I had asked you to guess the place and flower on this post. The place is indeed Nayakar Mahal in Madurai, Tamil Nadu. Few of you had guessed this correct.

The flower is a cactus flower.

DD enjoyed eating in the banana leaf. According to her food tastes better when eaten on a banana leaf.

Simple everyday meal, rice,dal,puzhi kuzhambu, thayir pachadi and a poriyal

Ammayee's special - Gulab Jamun Step by step

Every summer vacation when we were kids 2 things were certain on our visits to our grandparents in the village. The minute we got out of the car we ran to the vala bero(netted cupboard) to find a huge dabba (container) of lip smacking gulab jamuns and another big dabba of murukkus waiting. The monsoons may fail but this routine never changed. This visit would not have been any different but I asked grandma to hold off the preparation till we reached there, so I could record the step by step process for posterity.

The gulab jamun making process takes better part of a day starting with the preparation of the khova to frying up the balls and dunking them in sugar syrup. Grandma had asked the milk man from the farm to bring in 4 litres of milk. 4 litres of milk yeilds 1 Kg of Khova. Without further adieu I present here the step by step process of making gulab jamuns. 7 different people were involved in the process (ammayee, mom,athai, ammayee's helper, DD, DD2 and me) along the way. When there is company even the most arduous task becomes a pleasure.

Gulab Jamun making process in pictures

1. Start out by setting the milk to boil in a heavy bottomed wide mouthed pan



Keep stirring as the milk reduces to avoid milk getting burnt - half way stage



Continue stirring, takes atleast 3-4 hours - almost done



Stop the heat when the milk solids come together as a mass - khova ready


Mix half a kilo of maida flour with the khova (in an approximate ratio of khova : maida = 3:1, don't use too much maida just enough to make a pliant dough when mixed with the khova)


Mix a tbsp of yogurt (curd) mixed with a tsp of baking soda


Dough incorporated with flour and yougurt

Getting the syrup ready

Take the required amount of sugar and add enough water to just cover the sugar and bring it to a boil. Squeeze a half of a lemon


Strain the syrup to remove any impurities


With the dough make small round balls about 3/4 inches in diameter


Heat 2 cups of ghee and deep fry the balls


Soak the balls in sugar syrup


Ready to enjoy

Gulab Jamun
Ingredients
1. 4 litres whole milk
2. 1/2 kg maida (all purpose flour)
3. 1 tbsp curd (yogurt)
4. 1 tsp baking soda
5. 2 cups ghee
6. 2 litres of sugar
7. 1/2 lemon

Method
To Make Khova
1. In a wide mouthed heavy bottom pan add the milk and heat it in a medium flame. (add a couple of stainless steel spoons into the milk to avoid burning)
2. Reduce the milk for 3-4 hours till the milk solidifies and becomes thick.
3. Whip together yogurt and baking soda
4. To the khova add the flour and yougurt mixture and knead till it forms a pliant dough. (make sure not to add too much flour, just enough flour to make the khova pliant)
4. Make 3/4 inch diameter balls and set aside

Prepare sugar syrup
1. In a pan add the sugar and just enough water to cover the sugar. Heat till it comes to a boil.
2.Squeeze the half of the lemon (this is to avoid sugar crystals). Set aside.

Deep frying
1. Heat the ghee and deep fry the balls, adding a few at a time till golden brown.
2. Cool the balls and soak them in the sugar syrup.
3. Let sit for a few hours.