Ingredients
Red chillies 6-8, Urad dhall 1/2 cup, Pepper 2 t.spoons, Hing 1/2 t.spoon, Curry leaves a few
Method
Dry roast every ingredient seperately except hing and curry leaves without oil until the flavour comes out. Grind the above with curry leaves, and hing coarseley.While making vegetable kootu, mix 1 t.spoon of kootu podi with2 t.spoons of coconut and grind this, and add it to the boiling vegetables.
Ingredients
For the Kala Jamuns:-
2 cups 250 grams khoya grated
5 tablespoons plain flour (maida)
1/4 teaspoon cardamom powder
2 tablespoons sugar
For making sugar syrup:-
3 cups sugar
a few saffron strands (optional)
Other ingredients needed are :-
ghee for deep frying
1 cup desiccated coconut
How to make
To make Sugar Syrup :- In a large pan, combine the sugar with 1 litre of water and bring to a boil. Simmer over a slow flame till the syrup is 1 string consistency. Remove any impurities which float on top of the syrup using a slotted spoon. Note : You can add half a spoon of milk to the boiling sugar syrup, this will separate the dirt from the syrup. Add the saffron if desired and keep the syrup warm. For the Kala Jamuns :- In a bowl, combine all the ingredients, mix well and knead into a firm dough without using any water. Divide this mixture into 25 equal portions and roll them into rounds. These should have no cracks on the surface as otherwise the jamuns will crack while frying. Deep fry in ghee over a medium flame till the jamuns are dark brown in colour (for approx 10 to 12 minutes). Drain and immerse in the warm sugar syrup. Soak for 30 minutes. Drain and roll them in desiccated coconut. Kala Jamuns are ready to serve.
