Gulab Jamun

Method :   
Make the dough by combining the milk powder, Bisquick, butter. Add just enough whole milk to make a medium-hard dough. Divide the dough into 18-20 portions. Make balls by gently rolling each portion between your palms into a smooth ball. Place the balls on a plate. Cover with a damp yet dry kitchen towel. Heat the oil on high and then lower the heat to medium. Slip in the balls into the hot oil from the side of the pan, one by one. They will sink to the bottom of the pan, but do not try to move them. Instead, gently shake the pan to keep the balls from browning on just one side. After about 5 mins, the balls will rise to the surface. The Gulab Jamuns should rise slowly to the top if the temperature is just right. Now they must be gently and constantly agitated to ensure even browning on all sides. If the temperature of the oil is too high then the gulab jamuns will tend to break. So adjust the temperature to ensure that the gulab jamuns do not break or cook too quickly. The balls must be fried very slowly under medium temperatures. This will ensure complete cooking from inside and even browning.
Sugar Syrup
The syrup should be made earlier and kept warm. To make the hot sugar syrup add mix the 2 cups of sugar to 1 cup of water. Add 4-5 cardamom pods, slightly crushed and a few strands of "Kesar". Mix with a spoon and then heat at medium heat for 5-10 minutes until sugar is all dissolved in water. Do not overheat, that will caramelize the sugar. Transfer this hot syrup into a serving dish. Keep warm on stove. Add the fried gulab jamuns directly into the warm syrup. Leave gulab jamun balls in sugar syrup overnight for best results. They can be served warm or at room temperature.
Ingredients :
1.     1 cup Carnation Milk Powder
2.     1/2 cup all purpose flour
3.     1/2 tsp baking soda
4.     2 tablespoons butter -melted
5.     Whole milk just enough to make the dough
For the Sugar Syrup :
1.     2 cups Sugar
2.     1 cup water
3.     Oil for frying

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Gulab Jamun

Sarson Ka Saag

Method :         
Chop both greens, wash, drain. Heat oil in the pressure cooker direct.
Add both greens, green chillies, stir. Add ginger, garlic, stir.
Add few pinches salt, 1 cup water. Pressure cook till done.
Mash well. Heat ghee in a pan, add onion, saute till brown,
Add all other ingredients, except cheese. Stir well and cook till oil separates.
Garnish with cheese. Serve hot.

Ingredients :
1.     1 bunch sarson greens
2.     1 bunch spinach
3.     1 onion, grated
4.     ½ tsp ginger, grated
5.     ½ tsp garlic, grated
6.     3 green chillies
7.     1 tbsp grated cheese
8.     ½ lemon juice
9.     Salt to taste
10     2 tbsp ghee
11.     1 tbsp oil
12.     ½ tsp garam masala
13.     1 tbsp maize flour
         
     
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Sarson Ka Saag

Gajjar Ka Halwa

Method :   
Wash and grate the carrots. Soak the raisins in water for 30 minutes. Blanch and shred the nuts. Put the water to boil, when it starts boiling add the grated carrots. Cook for 5-7 minutes. Add the milk. Cook on a low flame for 1 hour stirring occasionally. Add sugar, mix well and cook till the sugar has dissolved and all the milk has been absorbed. Add ghee and
simmer for 2-3 minutes. Add the slightly crushed cardamoms and the raisins. Mix well. Remove the gajjar halwa from heat and arrange in a serving dish. Garnish with almonds and pistachios. Serve cold, hot or at room temperature.

Ingredients :
1.          1 kg Carrots
2.     1 litre Milk
3.     1 teaspoon Cardamom seeds
4.     3/4 cup Water
5.     3 tablespoons Ghee
6.     2 tablespoons Raisins
7.     2 tablespoons Almonds
8.     2 tablespoons Pistachios
9.     450 grams Sugar

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Gajjar Ka Halwa

Samosa recipe

Method :   
Heat oil in a pan and put in cumin seeds. When they crackle, add red chili powder, potatoes, peas and salt.
Mix well and then add garam masala and cilantro. Keep aside.
In a small bowl mix all purpose-flour, water and make a paste. Cut tortilla in half.
Fold it into triangle shape, place the potato filling in and stick the edges tightly with paste.
Heat oil in a frying pan. Carefully slip it into the hot oil. Fry until it becomes crispy and golden. Serve hot.
Ingredients :
1.     4 soft taco (tortilla)
2.     2 boiled potatoes, peeled and
3.     cut into ½ inch cubes
4.     1 tsp cumin seeds
5.     1 tsp red chili powder
6.     ¼ cup peas
7.     1 tsp chopped cilantro
8.     1 tsp garam masala
9.     1 tbsp oil, plus oil for frying
10.     1 tbsp all purpose flour
11.     2 tbsp water to make a paste
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Samosa recipe

Chicken Curry

Chicken Curry
Method :
Heat oil and fry the onions till well browned.
Add the masala and fry till the oil begins to seperate.
Now add the chicken pieces and salt and simmer till chicken is cooked.
When chicken is tender, add the cashewnut paste and bring to a boil.
Garnish with chopped Cilantro.


Ingredients :
1.     l big chicken
To be ground into paste :
1.     3 tbsp coconut
2.     3-4 red chillies
3.     2 green chillies
4.     1 lemon size ball of tamarind
5.     1 tsp cumin seeds
6.     1 tsp coriander seeds
7.     1 tsp poppy seeds
8.     5-6 flakes of garlic
9.     1" piece ginger
10.     2-3 cloves
11.     1" cinammon
12.     2-3 cardammoms
13.     Paste of 2 tbsp cashewnuts
14.     2 onions ,sliced finely
15.     Cooking oil
16.     Salt to taste
17.     Cilantro, chopped
         
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Chicken Curry

Low Calorie Cooking

How To Get Low Calorie Cooking

In our Day to Day schedule we have very less time for exercise or no time for exercise, actually we have no time for physical activities in our daily schedule so we have to be diet consious.I think we have to take the diet with the consult of our Physician.I have some tips on how to cook food with low calories,i want to share with you ,but still say before following do consult to your Doctor/Physician.

To Get Low Calorie Cooking as the non-stick cooking of different dishes from a set of pans is important. Remember, non-stick pans are not used on high heat, mostly because they are thin and fast heat. Cooking in a pressure cooker is essential for the rapid and vitamins protect.

For example, instead of frying foods, you can dry roast or stew. The beginning of the pulses / beans or the beginning of the materials you use to roast or 1 teaspoon dried can. Oil for stir-frying them. During the making of curry, braised onions may be - just to brown lightly sprayed with water or broth to add, or cooking in a microwave or even a raw onion taste them in the dish to stop the cooking. Or to a non-stick pan fried onions can use less oil. If you did not have onions in your recipe, roasted tomato puree and flour used to thicken gravies.

Coconut is high in saturated fat so it should not be used. Items such as nuts, Malai, cream, poppy seeds, etc should not be used. To convert low calorie from high calorie diet , you just need to think differently. Usually dal is boiled and then fried with spices cool (vaghar, jerky, tadka etc.) with fried spices. Instead of doing this, add your onions, tomatoes, ginger, garlic (generally use) to the dal when you are about to boil it. Then the tempering can be made with very little oil, whether it is jeera, rai, masala or even just red chilli powder.

Microwave cooking is easier in many cases creates trimmed. Some Dishes easily cooked in a microwave. In addition, of course you can make dishes in larger quantity and freeze them for later use (if you have a deep freezer). These can then be thawed and reheated in the microwave oven.In the Western  part some diet products are available to reduce fat in your dish. Non-fat milk, fat and sugar free foods, low calorie margarine, egg substitute and other specific foods can add variety to meals.

To try and use skim milk if you do not have the taste of reconstituted skimmed milk powder. Heat the milk, what you get (or whole milk compared to standard cow's milk has less fat) and refrigerate for 24 hours. Desurfacing Malai from the milk and use the rest of the milk. Yoghurt is made from this milk . If you find yogurt to thicken the thin side, thicken the milk with some skimmed milk powder.

While making sweet dishes,sugar free sweeteners to be used whenever possible. Or use part sugar and part sweetener.

This information is intended for Therapeutic purposes.Consult your physician about the applicability of opinions or recommendations with respect to your diet and health condition.

Low Calorie Cooking