Vasusvegkitchen

Monday 21 October 2019

Bread Gulab Jamun || Instant bread gulab jamun || how to make gulab jamun using bread

Bread Gulab Jamun || Instant bread gulab jamun is super delicious, soft and melt in mouth dessert. It can be prepared easily with minimum ingredients and in less time.Best dessert recipe for coming Diwali and christmas festivals. I had milk bread readily available at home, you can use whole wheat bread too(i did not tried yet). First time i prepared this when guest came for dinner unexpectedly and nothing was there to prepare other than bread, it came out very delicious and everyone loved it 😍. I did not used baking soda, you can use it to make fluffy. Generally we grind bread pieces into fine powder like breadcrumbs, as i am using milk bread it is very smooth and powdered easily when mashed with fingers so i did not grinded it. Main point to remember here is "Do not add milk at a time, add milk little by little" to get perfect dough. You can also make this bread gulab jamuns by stuffing dry fruits or you can sprinkle grated dry fruits on top of bread gulab jamuns while serving.

As Diwali is coming soon we bloggers decided to post sweet and savory recipes for our #218th week #DiwaliDhamaka theme at Foodie Monday Blog Hop fb group. I am sharing this melt in mouth, super soft bread gulab jamun recipe, i decided to share this recipe as it is very easy to prepare in our busy schedule at festival times.

Preparation Time : 10 minutes
Cook Time : 20 minutes
Serves : 10 gulab jamuns
Category : Dessert
Recipe Cuisine: Indian
Main ingredients : Bread
Author : Aruna SarasChandra

Ingredients

for gulab jamun

White bread - 8
milk powder - 3 tsp
milk - 1 to 2 tsp

for sugar syrup

sugar - 1 cup
water - 1 cup
elachi powder - 1/2 tsp
oil - to deep fry
lemon juice - 1 tsp

Instructions

1) Add 1 cup sugar in a bowl for that add 1 cup water and boil it by adding elachi powder. Boil it 5 minutes on medium flames then add lemon juice, close the lid and boil on flames till the syrup becomes thick and switch off the flames. No need to boil syrup to get string consistency.

2) Cut the sides of bread slices and cut bread into pieces. Then mash it with fingers (you can also grind it in mixer jar to fine powder like bread crumbs).

3) Add 1 tsp of milk and milk powder, knead it well and make smooth dough.( i added only 1 tsp of milk as i used milk bread it is very smooth). Do not add milk all at once(**check tips).

4) grease some ghee/oil to your hand, pinch some dough and mould it into small round balls without any cracks. Heat oil in a pan, then add prepared balls and fry it on oil flames by stirring it continuously(**check tips).

5) Fry the balls it changes to golden brown color then immediately drop it into hot sugar syrup.

6) After dropping fried balls in sugar syrup close the lid and keep it aside for minimum 2 hours, so that gulab jamuns will absorb syrup and also doubles its size.

Bread gulab jamuns are ready to serve, serve it with any ice cream and enjoy this Diwali with your friends and family 😍🎇🎆🧨.

Tips

** You can grind bread to fine powder in mixer jar or mash it with your fingers depending on type of bread you use.

** you can also add pinch of baking soda if you want.

** You can also add few drops of rose water in sugar syrup if you want flavoured sugar syrup.

** As i used milk bread, it took only 1 tsp of milk to prepare dough, increase quantity of milk accordingly.

** Do not add milk all at once, add very little milk otherwise dough will become very sticky.

** Grease ghee/oil to your hands so that you mould balls easily and well get perfect shape.

** Make sure that oil is not hot, if oil is hot switch off the flames and fry it continuously.

** Adding milk powder will give good taste to gulab jamuns.

** Just boil sugar to thick consistency, no need to get string consistency.

Also check other sweet and savory recipes by just clicking the link below pic..

Oats and nuts ladoo

Rajasthani Moong Dal Halwa

yellow pumpkin halwa

Besan Ladoo

Pineapple Sheera

Sweet Pongal

Poha Badam Ladoo

Ragi Peanut ladoo

Sabudana Coconut Ladoo

Rava Ladoo

Puffed Rice/Maramarala Ladoo

Pepper sev

Spicy masala peanuts

Roasted Masala Chickpeas / Masala coated Kabuli Chana fry

Gujarat hi Methi Masala Khakhra

Corn flakes chivda

Hope you like this delicious, melt in mouth and instant bread gulab jamuns . Give it a try and drop your comments in inbox.

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You can also search recipe in BetterButter
in Indiblogger
in MyTaste

Thanks for visiting my blog,

ArunaSaraschandra 😄

Monday 14 October 2019

Andhra kandi pachadi || Toor dal chutney || Paruppu thoghayal || togari bele chutney

Andhra kandi pachadi with step by step pics and tips, kandi pachadi(telugu) || toor dal chutney(english) || togari bele chutney(kannada) || arhar dal chutney (hindi) || parappu thoghayal(tamil) is a lentil based chutney which tastes nutty, spices , tasty, very aromatic and protein rich. It is very easy to prepare with easily available ingredients. This chutney is very popular in Andhra and in South India with different names and different taste. Today i am sharing the recipe which i regularly prepare. Best way to have this chutney is with hot steamed rice, dollop of ghee and with some fry yumms😋. Also check other regional chutney recipes Mango bisi uppinakayi, Nagaland - Pumpkin Oambal, pachi(green)tomato chutney, ChuukkaKura/ Khatti palak chutney, Guntur Dosakaya Pachadi, Brinjal chutney/ vankaya pachadi, Coriander Tomato chutney/ kothamira tomato pachadi,

These chutney recipe is passed by our elders, who use to cook tasty food in any situations using minimum ingredients available at home. I can say these chutney's are life saving when you do not have any veggies to cook. I am sharing this recipe for this week #217KhaaliFridge theme in FoodieMondayBloghop fb group where i am part of it. This week theme was suggested by Renu who blogs at "cookwithrenu". She suggested to prepare any recipe using rice, lentils, badi's, papads without using any veggies. That is budget friendly recipes, when we are out of veggies at home. Its very interesting right, Renu is very talented chef, you can find many interesting recipes like her blueberry banana smoothie, 5 min greek yogurt dill dip which i bookmarked to try it. Do check her space, you will love it.

Kandi Pachadi / Toor dal Chutney

Preparation Time : 5 minutes
Cook Time : 15 minutes
Serves : 4
Category : chutney
Recipe Cuisine: Andhra
Main ingredients : Kandi pappu / Toor dal
Author : Aruna SarasChandra

Ingredients

for grinding

Toor dal/ kandi pappu / arhar dal - 1 small glass
urad dal - 1 tsp
cumin seeds / jeera - 1 tsp
red chillies - 6
tamarind - small lemon size
salt as per taste

for tempering

ghee / oil - 2 tsp
mustard seeds - 1/2 tsp
curry leaves - 1 sprig
red chillies - 2
hing - 1 pinch

Instructions

1) Take a wide pan add 1 glass toor dal dry fry it on medium flames till it changes color and take it into plate let it cool and wash it once in water.

2) now fry urad dal in same pan when it starts changing color add cumin seeds fry it and take it into plate.

3) Now add red chillies and tamarind fry it for a second and take it into plate, let the above fried ingredients cool.

4) Now firstly grind above fried ingredients other than toor dal to coarse powder.

5) now add fried and washed toor dal to the above and grind for a minute then add salt and water. Grind it coarsely smooth paste .

6) now heat ghee / oil in the same kadai then add mustard seeds when it starts crackling add curry leaves, red chilli and hing fry it once and switch off the flames.

7) now add grinded chutney into above tempering and mix everything well.

That's it tasty, aromatic and healthy kandi pachadi is ready to serve. I prepared a simple menu miriyalla charu , pepper sev, bhindi fry , ghee and Oats & nuts ladoo.