- North Indian Cooking....By Geeta Seth
- Recipes - Index
- Reference to Spices and Herbs
- Dals / Lentils
-
DAl / Lentils - Index
>
- About Dal/ Lentil's - Indian Dal Preparations
- Tadka
- Maa Ki Kali Dal
- Dal Makhani
- Masoor Dal
- Moong dal with spinach (Palak with moong dal)
- Chana Dal
- Moong Dal with Spinach (Palak Dal with Yellow Moong Dal)
- Moong Dal (Split and skinned yellow Moong Dal)
- Maharni Dal (Black urad, chana Dal & kidney beans mixed)
- Red split Masoor Dal (Malka Masoor dal)
- Split Black Urad Dal
- Sprouted Moong Dal
- Split Green moong Dal
- Panchratan Dal or Panchmel Dal ( (Five Dal Mixed )
- Trevti Dal (Toor Dal & Moong Dal & Chana Dal Mix)
- Masala Tadka Dal (Arhar dal or Toor Dal)
- Toor Dal & Masala tadka dal (Arhar Dal or Pigeon pea)
- Toor Dal (Arhar Dal)
- Urad Dal (white urad dal)
- White Urad and chana Dal mix
- Whole Green Moong Dal
-
DAl / Lentils - Index
>
- Beans
- Rice and Pulao's - Index
-
About rice and pulao
>
-
Rice and pulao's
>
- Rice and Pulao's - Index
- Chicken Biryani
- Shrimp Biryani
- Rice with caramelized browned onions
- Vegetables and paneer Biryani
- Boiled white rice
- Boiled white rice
- Toor Dal with rice khichdi (Arhar dal khichdi)
- Black urad dal with rice khichdi (Maa ki dal ki khichdi)
- Urad dal with rice khichdi (Black urad dal khichdi, Ma ki dal)
- Moong Dal and rice khichdi
- Moong dal and dalia khichdi
- Kali dal ki khichdi (Black urad dal or Maa ki dal ki khichdi)
- Maa ki dal ki khichdi (whole urad dal khichdi)
- Sabudana Khichdi (Tapioca pearls)
- Muttar paneer pulao (Rice with green peas and cheese)
- Muttar pulao (Rice with green peas)
- Pulao with cauliflower, green peas and potatoes
- Vegetabale Pulao
- Tamarind Rice (Imly rice)
- Arhar dal with rice khichdi
-
Rice and pulao's
>
-
About rice and pulao
>
- Meat Dishes - Index
-
Meat Dishes
>
- Meat Dishes - Index
- About the Indian meat dishes
- Beef Kebabs
- Beef Keema with Spinach
- Ground Beef shammi kebabs
- Beef Seekah Kebabs (Minced meat roasted on skewers)
- Beef Frankie (wrap)
- Beef with Spinach Curry
- Butter Chicken (Murg makhani)
- Chicken Curry
- Chicken Kebabs
- Chicken Keema with spinach
- Chicken Seekh Kebabs (Minced meat roasted on skewers)
- Chicken kebabs Stir fry
- Chicken Shami kebabs
- Chicken korma
- Chicken Frankie (wrap)
- Chicken tikka Masala
- Chicken with spinach curry (chicken saag)
- Palak Gosht (Beef with Spinach Curry)
- Chicken Saag (Chicken with spinach curry)
- Tandoori chicken
-
Meat Dishes
>
- Kati Roll
- Paneer dishes - Index
-
Paneer dishes
>
- About paneer
- Paneer dishes - Index
- How to make the paneer at home
- Butter Paneer (Paneer makhani)
- Crumbled paneer curry with green peas
- Kadhai paneer
- Muttar paneer (paneer with green peas)
- Paneer curry (paneer ke sabzi)
- Paneer tikka (Barbecued Paneer Kebabs)
- Paneer Bhurji (Scrambled Paneer)
- Palak paneer (spinach with paneer)
- Paneer Frankie (wrap)
- Paneer tikka masala
- Shahi paneer
- Tandoori Paneer Tikka Kebab
-
Paneer dishes
>
- Kofta - Index
- Vegetable dishes - Index
-
Vegetable dishes with gravy
>
- Vegetable dishes - Index
- About the Vegetables dishes
- Arbi with gravy (Taro roots)
- Aloo tamater ke sabzi (Potatoes with toamtoes curry)
- Aloo Muttar Ki Sabzi (Potato with Green Peas Curry)
- Aloo wadiyan (Potatoes with urad dal wadiyan)
- Besan Kadhi
- Bharwa aloo (Stuffed potatoes)
- Dum Aloo (Potato curry)
- Egg curry (Ande Ki curry)
- Mangories with Aloo, tamater (Moong Dal Mangories with potatoes and tomateos)
- Sarson Ka Saag
- Spinach with mushrooms
- Stuffed cabbage rolls curry (Bandh gobi ki rolls)
- Palak Mushroom curry (Spinach with Mushroom curry)
- Punjabi Kadhi (Besan pakoda kadhi)
- Pyaz ki Aloo (Potatoes with onion curry)
-
Vegetable dishes with gravy
>
- Vegetables side dishes - Index
-
Vegetables Side dishes (sukhi sabzi)
>
- Vegetables side dishes - Index
- About the vegetables
- Aloo baingan (Eggplant with potatoes)
- Aloo Gobi masala (Spicy Potatoes and cauliflower curry)
- Aloo Gobi masala (Cauliflower)
- Aloo methi ki sabzi (Potatoes with fenugreek leaves)
- Aloo Muttar sukhe (Sauteed boiled potatoes with green peas)
- Aloo Muttar masala
- Aloo palak ke sabzi (Potatoes with spinach)
- Arbi - Masala arbi (Taro roots)
- Bell Pepper stuffed with potatoes (Capsicum, Shimla Mirch)
- Bell peppers with onion and potatoes (Capsicums)
- Eggplant Bharta- Indian Roasted Banigan Ka Bharta
- Baingan Ka Bharta (Eggplant Bharta)
- Bharwa Baingan (Stuffed Eggplants)
- Bharwa Bhindi (Okra Stuffed with onion masala)
- Bharwa banana peppers - Banana peppers stuffed with potatoes
- Bhindi ke Sabzi (Okra)
- Cabbage Curry (Bandh gobi, patta gobi)
- Gajar methi ki sabzi (Carrots with Fenugreek leaves)
- Capsicum masala (Bell peppers)
- Gawar Ke Phalli (Cluster Beans)
- Gawar Ke Phalli (Cluster Beans)- 2
- Gobi aloo with onion & garlic (Cauliflower with onion, garlic & potatoes)
- Gobi ki bhurji (Grated cauliflower with Green Peas)
- Gobi aloo ki sabzi, Phool gobi (Cauliflower with potatoes)
- Gobi Musallam (Cauliflower)
- Green Beans (French beans)
- Karela Bharwa with masala (stuffed Bitter Melon)
- Lobia ki phalli (Green long beans)
- Kaddu Ki Sabzi (Yellow pumpkin curry)
- Lauki ki sabzi (Bottle gourd, Long Melon, Ghiya)
- Jera Aloo (Potatoes with Cumin Seeds)
- Jeera Aloo (Potatoes with Cumin Seeds)
- Mooli ki bhurji (White daikon radish bhurji)
- Methi Matar Malai (Fenugreek leaves, Green peas and Malai)
- Muttar aloo with tomatoes and onions(Green peas with potatoes,tomatoes& onions)
- Sangri, mooli ki phalli aloo ki sath (Dikon green beans with potatoes)
- Sem aloo ki sabzi (Flat beans with potatoes)
- Sem aloo ki sabzi (Green fava beans with potatoes)
- Sukhe Aloo ke sabzi (Boiled sautéed potatoes with masala)
- Masala Turaii (Zucchini with Masala)
- Turai ki sabzi (zucchini)
-
Vegetables Side dishes (sukhi sabzi)
>
- Salad - Indian salads
- Salad - Indian salads Index
- Kala Chana Salad - Indian Black Chickpea salad
- Cabbage salad - (Indian spicy Cabbage salad)
- Fruit salad - Indian spicy fruit salad
- Chickpea Salad - Indian spicy chickpea salad
- Corn Salad - Spicy Indian Corn Salad
- Kachumber Salad - Indian Cucumber, Onion & Tomato salad
- Mixed Bean Salad - Indian Mixed Bean Salad
- Sprouted Green Moong Salad - (Indian recipe)
- Quinoa Salad with Strawberries, Blueberries and Grapes
- Popular Indian Sweet dishes- Index
-
Desserts .. Popular North Indian sweets
>
- About Indian desserts
- Indian sweet dishes - Index
- Almond burfi (Badam Ki Burfi)
- Almond Halwa
- Besan ka Halwa (Gram flour Halwa)
- Besan ka ladoo (Gram flour ladoo)
- Boondi (Sweet Boondi)
- Boondi or Boondi Ladoo
- Boondi Ladoo
- Carrot Burfi (Gajar ki burfi)
- Carrot Halwa (Gajar ka halwa)
- Cashew burfi (Kaju burfi, Kaju katli)
- Coconut Burfi (Nariyal Ki Burfi)
- Gujia
- Gulab jamun
- Kheer (Rice pudding)
- Kala Jamun
- Lauki Ka Halwa (Bottle gourd Halwa)
- Makhanna Kheer (Puffed lotus seeds pudding)
- Rasugalla
- Rasgulla
- Rasmalai
- Rasmalai
- Sabudana Kheer (Tapioca Pudding)
- Vermicelli Kheer (Seviyan kheer, Payasam Kheer)
- Shrikhand (Sweet Yogurt)
- Sooji Ka Halwa (Cream of wheat, Rava)
- Pista burfi (Pistachio Burfi)
- Phirni (Rice pudding)
- Petha
- Pumpkin burfi (kaddu ki burfi)
- Til ke Burfi (Seasme Seed Burfi)
-
Desserts .. Popular North Indian sweets
>
- Snacks and chaats - Index
-
Snacks and Chaats
>
- Snacks & chaats - Index
- About snacks and chaats
- Aloo Bonda (potato balls dipped in Besan Batter)
- Aloo Tikki (Potato patties)
- Besan sev (Gram flour noodles)
- Besan spicy french toast (Toast dipped in besan batter and cooked)
- Besan cheela (Gram flour pancake)
- Besan and sooji ka cheela (Gram flour & cream wheat pancake)
- Bread rolls stuffed with spicy potatoes
- Chola Aloo Tikki (Potatoes and chick peas patties)
- Chole Chaat - Indian spicy Chickpea Chaat
- Corn Chaat
- Fruit Chaat - Indian spicy Fruit chaat
- Kala chana chaat- Indian Black chickpea chaat
- Dahi Vada ( urad dal pakoras with yogurt)
- Dokhla Tips
- Besan Ka Dokhla (Gram flour dokhla)
- Moong Dal Dokhla
- Sooji ka Dokhla (Cream of Wheat Dokhla)
- Urad Dal and Rice Dokhla
- Gol Gappa (Pani Puri)
- Dosa
- Dosa aloo masala for dosa stuffing (Potato Dosa masala)
- Rava Dosa
- Sambher
- Idli
- Rava Idli (Sooji or Cream of wheat idli)
- Rava Masala idli (Masala idli)
- Hariyalli tikki or Hara bhara kebab
- Mathri (Crispy salty crackers)
- Gluten Free Mathri (Crispy salty crackers)
- Medu Vada
- Vegetable Cutlets (Mixed vegetable cutlets)
- Moong Dal Cheela (Moong dal pancake)
- Namkeen paras (Cispy salted crackers)
- Aloo pakoras (Potato fritters)
- Cauliflower pakora (Gobi ka pakora)
- Pakora with Green Moong Dal and potatoes (Fritter)
- Pyaz ka pakoras (Onion pakoras fritter)
- Mixed vegetable pakora - Fritters (potatoes, spinach & onion mixed)
- Potatoes and vegetables mix pakoras (Fritter)
- Palak pakora (Spinach pakoras)
- Paneer pakoras (Fritter)
- Chicken pakoras (Fritters)
- Papari / papadi Chaat
- Bharwa mirchi ka pakora (Stuffed green chilie fritters)
- Poha with green peas
- Potato Cutlet
- Potato paneer tots
- Roasted cauliflower
- Tandoori Gobi (Tandoori Cauliflower)
- Sabudana, Aloo Vada (Tapioca cutlet with potato)
- Samosa (Muttar aloo samosa)
- Shakkar paras (Sweet crackers)
- Sprouted Green moong chat
- Upma
- Uthappam (Rice & Dal uthappam) (pancake)
- Uthappam (Rava Uthappam) (Pancake)
-
Snacks and Chaats
>
- Chutneys
- Raita (Yogurt)
- Raita (Yogurt) - Index
- About raita and Yogurt
- Aloo, Dhai ka raita (yogurt with potatoes)
- Boondi ka raita (yogurt with boondi)
- Gajar ka raita (Yogurt with carrots)
- Kheera ka raita (Yogurt with cucumber)
- Lauki ka raita (Yogurt with lauki)
- Pudina ka raita (Yogurt with mint leaves)
- Palak ka raita (Yogurt with spinach)
- Yogurt with green onion, cucumber and tomatoes
- Breakfast dishes - Index
- Indian Breads (Roti, Paratha, poori)
- Indian Breads - Index
- About Indian Breads
- ROTI:
- Roti - Index
- Chapattis (Pulkha or Roti)
- Bajra ki Roti (Millet flour)
- Besan ki roti with onions (Gram flour roti)
- Lachha roti (Spiral Layered roti)
- Makai ki roti (Corn flour roti)
- Methi ki roti (Roti with Fenugreek leaves)
- Roti with Layers (Paratdar Roti)
- Roomali roti
- PARATHAS:
- Paratha - Index
- Aloo paratha (Potato stuffed paratha)
- Bajra (millet) ka paratha
- Besan ka paratha (Gram flour paratha)
- Gobi ka paratha (Cauliflower stuffed paratha)
- Lachha paratha (Spiral layered paratha)
- Layered Paratha (Paratdar Paratha)
- Makai ka paratha (corn flour paratha)
- Methi Ka Paratha (Paratha with Fenugreek leaves)
- Mooli ka paratha (Daikon stuffed paratha)
- Mughlai paratha
- Muttar Ka paratha (Paratha with green peas)
- Palak paratha (spinach paratha)
- Paneer paratha
- Urad Dal stuffed paratha
- Puri - Index
- Poori (Puri) :
- Poori (Puri)
- Methi ki poori (Poori with Fenugreek leaves)
- Muttar Poori (Poori with green peas)
- Palak poori (Poori with spinach)
- Poori stuffed with urad dal (kochari)
- Bhature
- How to...........
- How to make Garam masala
- How to make Ghee from Butter (Clarified Butter)
- How to make basic onion masala
- How to make & freeze onion masala in large quantity
- How to make the paneer at home
- How to sprout mung beans (Moong Dal)
- How to sprout Black grams (Urad Dal)
- How to make yogurt at home
- How to marinate chicken
- How to make roasted Jerra powder (Cumin Seeds)
- Restraunt style curry gravy
- Cooking measurement conversion
- Measurement Converter
Kala Jamun
Kala jamun is a delicious North Indian sweet dish widely used on the special
occasion, like festival or entertaining the guests. Kala jamuns are dark black
in color and beautiful to look at. Kala mean black in Hindi and jamun is an
Indian fruit which is dark purple color. This sweet name kala-jamun is supposedly named after them. Kala jamun are another version of gulab
jamun. They are prepared same way as gulab jamun, but they are larger and darker in color then gulab jamuns and their presentation is decorative. Kala jamun balls are either made round or cylindrical in shape and they are fried till they turn dark black. After soaking in the syrup they are cut in half and decorated with khoya (thicken milk) and nuts. They look very attractive. Any one will be tempted to eat them.
Kala Jamuns are prepared same way as gulab jamuns (See Gulab jamuns)
occasion, like festival or entertaining the guests. Kala jamuns are dark black
in color and beautiful to look at. Kala mean black in Hindi and jamun is an
Indian fruit which is dark purple color. This sweet name kala-jamun is supposedly named after them. Kala jamun are another version of gulab
jamun. They are prepared same way as gulab jamun, but they are larger and darker in color then gulab jamuns and their presentation is decorative. Kala jamun balls are either made round or cylindrical in shape and they are fried till they turn dark black. After soaking in the syrup they are cut in half and decorated with khoya (thicken milk) and nuts. They look very attractive. Any one will be tempted to eat them.
Kala Jamuns are prepared same way as gulab jamuns (See Gulab jamuns)
Ingredients:
1 Cup dry powder milk ½ Cup all purpose flour (maida) ½ Teaspoon baking powder 1 Tablespoon melted butter or vegetable oil ½ Cup heavy whipping cream or as needed to make the dough 1 Teaspoon crushed cardamoms seeds Vegetable oil for frying the jamuns Cooking measurement conversion Measurement converter |
Mix of dry powder milk
and all purpose flour (maida) |
Ingredients for garnishing:
1 16 oz container ricotta cheese (full or part skim- substitute for khoya) ¼ Cup thin sliced almonds and pistachio ¼ Cup of sugar or to your taste. |
Ingredients for sugar syrup:
2 Cups sugar 2 Cups of water 1 Teaspoon lemon juice |
Directions for making the syrup:
1. In a pan mix sugar and water together and boil until the syrup become little
thick.
2. Add crushed cardamoms and saffron, keep string periodically.
3. Do not boil the syrup for too long, otherwise sugar will caramelize. Squeeze
lemon juice in the syrup that will keep the sugar liquid and prevent form
crystallizing.
4. Syrup should be made earlier and kept warm
1. In a pan mix sugar and water together and boil until the syrup become little
thick.
2. Add crushed cardamoms and saffron, keep string periodically.
3. Do not boil the syrup for too long, otherwise sugar will caramelize. Squeeze
lemon juice in the syrup that will keep the sugar liquid and prevent form
crystallizing.
4. Syrup should be made earlier and kept warm
Directions for making the Khoya: (cheese for decoration)
Khoya is also known as Mawa. It is difficult to find khoya outside of India but you can substitute it by using powdered milk mixed with heavy cream or ricotta cheese. Khoya is lower in moisture then ricotta cheese that is the reason we need to dry the water from the ricotta and make it like khoya.
1. Heat a non stick pan and add ricotta cheese, and cook on medium heat, keep
stirring periodically for about 8 minutes.
2. Once the ricotta cheese melt and start splattering, turn the heat to low cover
the pan and cook for another 8 to 10 minutes. To make the cheese smooth
periodically keep stirring and mashing the lumps.
3. In about 20 to 30 minutes all the water will dry up, add crushed cardamoms
and sugar, mix and frequently keep stirring because khoa burn very quickly.
Khoya is also known as Mawa. It is difficult to find khoya outside of India but you can substitute it by using powdered milk mixed with heavy cream or ricotta cheese. Khoya is lower in moisture then ricotta cheese that is the reason we need to dry the water from the ricotta and make it like khoya.
1. Heat a non stick pan and add ricotta cheese, and cook on medium heat, keep
stirring periodically for about 8 minutes.
2. Once the ricotta cheese melt and start splattering, turn the heat to low cover
the pan and cook for another 8 to 10 minutes. To make the cheese smooth
periodically keep stirring and mashing the lumps.
3. In about 20 to 30 minutes all the water will dry up, add crushed cardamoms
and sugar, mix and frequently keep stirring because khoa burn very quickly.
Directions for making the dough for Kala Jamun:
1. In a bowl mix powdered milk, all purpose flour, baking powder and oil. Add
whipping cream little at a time and knead it to make it soft and smooth dough.
The dough should be soft and smooth but not sticky. Food processor could be
used to make the dough. Keep it aside.
2. When ready to make the balls knead the dough to make it soft. If the dough
becomes dry or hard add little whip cream or few drops of water and knead
If the dough is not soft the balls will not be smooth and even.
3. Now take a portion of the dough and make a 1½ “ ball by gently rolling each
portion between your palms in to a smooth ball or over the rolling board roll
them in circular motion and make smooth and round balls. (Make about 8 to
10 balls, the amount of balls depends on the size of balls you want to make.)
1. In a bowl mix powdered milk, all purpose flour, baking powder and oil. Add
whipping cream little at a time and knead it to make it soft and smooth dough.
The dough should be soft and smooth but not sticky. Food processor could be
used to make the dough. Keep it aside.
2. When ready to make the balls knead the dough to make it soft. If the dough
becomes dry or hard add little whip cream or few drops of water and knead
If the dough is not soft the balls will not be smooth and even.
3. Now take a portion of the dough and make a 1½ “ ball by gently rolling each
portion between your palms in to a smooth ball or over the rolling board roll
them in circular motion and make smooth and round balls. (Make about 8 to
10 balls, the amount of balls depends on the size of balls you want to make.)
4. The balls should not have any cracks otherwise the surface of balls will not
come out smooth.
5. Place the balls on a plate and cover with a damp yet dry kitchen towel.
Directions for frying and making the Kala Jamun:
1. Heat 2 cups of oil in a medium size pan on medium heat for 5 to 6 minutes or
until oil become hot.
2. Once the oil become hot turn the heat down to very low, to test it drop a little ball of dough in the oil, if the ball takes time to simmer then float up it means the oil is hot enough, if dough rises faster, oil is too hot, if dough just sits without rising, oil is not hot enough.
3. Gently slip in the balls into the hot oil from the side of the pan, one by one.
come out smooth.
5. Place the balls on a plate and cover with a damp yet dry kitchen towel.
Directions for frying and making the Kala Jamun:
1. Heat 2 cups of oil in a medium size pan on medium heat for 5 to 6 minutes or
until oil become hot.
2. Once the oil become hot turn the heat down to very low, to test it drop a little ball of dough in the oil, if the ball takes time to simmer then float up it means the oil is hot enough, if dough rises faster, oil is too hot, if dough just sits without rising, oil is not hot enough.
3. Gently slip in the balls into the hot oil from the side of the pan, one by one.
4. At first balls will sink to the bottom of the oil, do not try to move them, with
the pierced spatula start flickering hot oil over the top of the balls, after about
1 minute turn the ball around, keep flickering the hot oil and keep turning them
around after every 2 minutes that will help to brown the top and bottom evenly.
5. The balls should be fried very gently on very low heat so that they get dark
brown evenly from outside and cook from inside. It takes about 12 to 15
minutes to fry the balls.
6. Once the balls are fried with the spatula lift them from the hot oil and shake
the oil out, and place them on a plate over paper towel, so that all the extra oil
absorbed by the towel.
the pierced spatula start flickering hot oil over the top of the balls, after about
1 minute turn the ball around, keep flickering the hot oil and keep turning them
around after every 2 minutes that will help to brown the top and bottom evenly.
5. The balls should be fried very gently on very low heat so that they get dark
brown evenly from outside and cook from inside. It takes about 12 to 15
minutes to fry the balls.
6. Once the balls are fried with the spatula lift them from the hot oil and shake
the oil out, and place them on a plate over paper towel, so that all the extra oil
absorbed by the towel.
7. Now oil is hot turn the heat down and drop the other batch of kala jamuns then raise
the heat to low that will ensure that jamun do not fry quickly. Repeat this until all the
balls are fried.
10. When balls are soaked, then with a knife cut each ball in half.
11 With a butter knife add a layer of khoa on each halves of Kala jamun’s and
place them in a large plate.
12. Decorate them by sprinkling the sliced pistachio and almonds.
Tips:
1. Instead of khoya you can decorate kala jamun with whipping cream.
place them in a large plate.
12. Decorate them by sprinkling the sliced pistachio and almonds.
Tips:
1. Instead of khoya you can decorate kala jamun with whipping cream.
Tips:
1. Instead of khoya you can decorate kala jamun with whipping cream.
1. Instead of khoya you can decorate kala jamun with whipping cream.
Please take the time to let me know what you think about my recipe. Your comments would be helpful to me to improve the recipe.
Thank you
Geeta Seth
Thank you
Geeta Seth
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Other recipes:
Gulab jamun Coconut burfi
Rasgulla Carrot halwa
Rasmalai Kheer (Rice pudding)
Cashew burfi (Kaju katli) Soozi ka halwa (Cream of wheat halwa)
Gulab jamun Coconut burfi
Rasgulla Carrot halwa
Rasmalai Kheer (Rice pudding)
Cashew burfi (Kaju katli) Soozi ka halwa (Cream of wheat halwa)
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