Paneer Jalebi

How To Make Perfect Paneer Jalebi For This Diwali

Paneer Jalebi or Chhena Jalebi is a sweet dish, made with basic ingredient fresh cottage cheese called Chhena and is a another variation of regular Jalebis but It has its own different taste. 

Paneer jalebi

Paneer jalebi

Order this recipe online on Flavour Basket shop

With Diwali just around the corner there is lot to be excited when it comes to Indian food. I am really crazy for Indian traditional food as Indian food have lots of flavours with some unique style. I really somehow think those who have invented these recipes they are simply genius. Paneer jalebi is a perfect example. They are crispy, melting in mouth and so delicious. I don’t know how halwai make these jalebis, its my attempt here to make perfect paneer jalebi. However, the basic ingredient is paneer or chhena which is fresh cottage cheese and easily available in market. I used homemade paneer for my paneer jalebi. Its cheap 🙂 and I think homemade is a nice option 😉 .

Paneer Jalebi

These paneer jalebis are so easy to make and for the perfect jalebis there are some points should be noticed as we all want to make any dessert perfect for our family and friends and specially on festivals. There are some small steps to keep in mind. I have follow all those step very passionately and the result were awesome.

Paneer Jalebi

First Step  Whisk the batter very well up-to 3 minutes by hand to make the jalebi melt in mouth.

Second Step – Fry the jalebis in medium heat to cook evenly. INSIDE and OUTSIDE.

When you bite them the softness and the crunch should be in equal proportion and this makes the paneer jalebi different from REGULAR JALEBI .

Paneer Jalebi

Third Step – Try to make jalebi with the help of PIPING BAG and a DESIGNER TIP.

This will make your jalebi so gorgeous in looks too.

Fourth Step – Add lemon juice in sugar syrup to stop the sugar from crystallization. This will keep your jalebi fresh.

 

Paneer Jalebi

Paneer Jalebi

And here is the printable version of Paneer Jalebi recipe 🙂 .

How To Make Perfect Paneer Jalebi For This Diwali

Rating: 51

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 10 servings

Serving Size: 2 Paneer Jalebi

How To Make Perfect Paneer Jalebi For This Diwali

Paneer Jalebi, crunchy outside and soft inside, is a delicious melt in mouth cheese dessert. Its a different variation of a regular jalebi.

Ingredients

    For Sugar Syrup
  1. Sugar - 3/4 Cup
  2. Water - 1/4 Cup
  3. Lemon Juice - 1 Teaspoon
  4. For Paneer Jalebi
  5. Paneer/Chhena/Cottage Cheese - 1 Cup
  6. All Purpose Flour - 1 Tablespoon
  7. Corn Flour - 1 Tablespoon
  8. Baking Powder - 1 Teaspoon
  9. Baking Soda - 1 Teaspoon
  10. Water as Required
  11. Clarified Butter(Ghee) or Vegetable Oil For Frying

Instructions

    For Sugar Syrup
  1. Combine the sugar and in a broad non-stick pan, mix well and cook on a high flame for 5 to 7 minutes or till the sugar syrup is of 1 thread consistency.
  2. Add lemon juice.
  3. Keep it warm.
  4. For Paneer Jalebi
  5. Combine all purpose flour, corn flour, baking powder and baking soda together in a clean bowl.
  6. Add little bit water to make it right consistency batter showed in video.
  7. Whisk the batter well.
  8. Add Paneer/chhena/cottage cheese and whisk for 2 to 3 minutes by hand or you can use blender to blend the batter.
  9. How to Proceed
  10. Take a piping bag and a tip, insert the tip into the piping bag and fill piping bag with batter.
  11. Make a tiny cut on tip of the piping bag.
  12. Heat the ghee in a broad non-stick pan and press the piping bag to form a coil shaped jalebi, starting from the inside to the outside.
  13. Deep-fry till the jalebis turn golden brown in colour from both the sides.
  14. Place the fried jalebis into the warm syrup. Leave for 2 minutes or till they soak the sugar syrup well and then remove from the sugar syrup.
  15. Serve immediately.

Notes

Always transfer the hot paneer jalebis straight into the sugar syrup after frying it. Sugar syrup should not be too hot it should be warm enough, otherwise paneer jalebis will become too soft. Fry the paneer jalebis in medium heat to cook inside too.

http://www.flavourbasket.com/2015/10/how-to-make-perfect-paneer-jalebi-for-this-diwali/

And also click on my video recipe 🙂

 

Rajasthani Pyaj Ki Kachauri

Pyaz Ki Kachori – Cuisine of Rajasthan

Pyaz ki Kachori……originated in jodhpur and popular throughout Rajasthan is a spicy and savoury pastry, filled with onion and seasoned with some hot masala to give it a tangy taste.

Pyaz ki kachori

Pyaz ki kachori

Order this recipe online on Flavour Basket shop

In last 2 3 months, I had some trips to Dholpur, city in eastern part of Rajasthan, where I got the chance to taste the famous cuisines of Rajasthan. I really enjoyed the trips as we were celebrating the each day with newborn member in our family and with lots of different cuisine of Rajasthan. Everyday in breakfast there were new snacks like Pyaz ki Kachori, bedmi ki puri, Dal ki kachori and that all served with special and spicy Aalu ki sabzi. These delectable snacks had some unique taste and crunch that I simply absorb them in my taste buds and tried to recreate that awesome cuisine of Rajasthan. I served Pyaz Ki Kachori with green chutney, khatti meethi chutney and hot Chai and I really enjoyed cooking my kachories and its fun to make them.

Pyaz Ki KachoriPyaz Ki Kachori

Pyaz Ki Kachori

Pyaz Ki Kachori

So here is my creation of Pyaz Ki Kachori, Which will definitely take you to somewhere with exotic flavours of Rajasthan.

.

Pyaz Ki Kachori – Cuisine of Rajasthan

Rating: 51

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Yield: 6 Servings

Serving Size: 2 Kachori

Pyaz Ki Kachori – Cuisine of Rajasthan

Pyaz Ki Kachori is a perfect snack for tea time and it will definitely re-energize your day with some old memories of Rajasthan.

Ingredients

    For The Dough
  1. All Purpose Flour - 2 Cups
  2. Oil - 1 Tablespoon
  3. Water as per required for the soft dough
  4. Oil For Frying
  5. For The Onion Filling
  6. Vegetable Oil - 2 Tablespoon
  7. Cumin Seeds - 1 Teaspoon
  8. Fennel Seeds - 1 Teaspoon
  9. Asafoetida Powder - 1/2 Teaspoon
  10. Red Chili Powder - 1 Teaspoon
  11. Garam Masala Powder - 2 Teaspoon
  12. Chaat Masala Powder - 2 Teaspoon
  13. Dry Mango Powder - 3 Teaspoon
  14. Chopped Onion - 1/2 Cup
  15. Gram Flour - 1/2 Cup
  16. Finely Chopped Coriander Leaves - 1/2 Cup
  17. Salt as per Taste

Instructions

    For The Dough
  1. Combine all the ingredients in a bowl and knead into a semi soft dough, Knead for 3 to 4 mins.
  2. Cover the dough and keep aside.
  3. For The Onion Filling
  4. Heat the oil in a broad non-stick pan.
  5. Add fennel seeds and cumin seeds, when crackle add asafoetida powder.
  6. Add chopped onions and stir well for 5 minutes.
  7. Now add gram flour, garam masala powder, chat masala powder, dry mango powder, chili powder and salt,mix well and cook on a medium flame till all the mixture turn brown.
  8. Remove the mixture from the flame and add chopped coriander leaves.
  9. Let it cool and keep aside.
  10. How To Proceed
  11. Divide the dough in equal portions.
  12. Roll out each portion of the dough into a diameter circle.
  13. Place one portion of onion filling in the centre.
  14. Bring together all the sides, seal it tightly and remove any excess dough.
  15. Roll the filled portion again and ensure that the filling does not spill out.
  16. Repeat the steps to make more kachories.
  17. Heat oil in a deep kadai and deep fry kachories on a medium flame for 3 to 4 minutes and then fry on a slow flame till the kachories turn golden brown.
  18. Drain on a absorbent paper and serve immediately.

Notes

While filling the onion mixture try not to fill it over as it can cause the kachories to break while frying.Try to fry kachories on slow flame to make crispy kachories.Serve these kachories with green chutney, khatti meethi chutney and hot tea.

http://www.flavourbasket.com/2015/10/pyaz-ki-kachori-cuisine-of-rajasthan/

And don’t forget to click my video version of Pyaz Ki Kachori 🙂

Instant Gulab Jamun

Instant Gulab Jamun

Instant Gulab Jamun is super delicious and mouth watering treat for any occasion and can be made at any time…..yes I am right at any time. These Gulab Jamun are made with milk powder which gives an intense flavour to our lovely Gulab Jamun.

DSC_0853

Hey Guys.. I have already shared Instant Jalebi before and now I am here to share my mom’s recipe of Instant Gulab Jamun. Gulab Jamun are everyone’s favorite and mine too. I asked my mom to make gulab jamun and she made it but the main thing she made it in no time. I always wanted to make gulab jamun by my own but the recipe of making gulab jamun has been very time taking and hard for me so I have always placed gulab jamun in my recipe list for the next time. But my super mom taught me to make gulab jamun in no time..she just made them without any extra effort and I loved the recipe and I know once you made them you all will love it too 🙂

 

Instant Gulab Jamun

Instant Gulab Jamun

Instant Gulab Jamun

Instant Gulab Jamun

Instant Gulab Jamun

And here is the printable recipe of Instant Gulab Jamun:-)

Instant Gulab Jamun

Rating: 51

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 6 Servings (according to the size of gulab jamun)

Serving Size: 2 Gulab Jamun

Instant Gulab Jamun

These Instant Gulab Jamun are made with milk powder instead of khoya , and made in no time, as there is no need to knead the dough, just mix the ingredients and fry the gulab jamun and soak in the warm sugar syrup

Ingredients

    For Instant Gulab Jamun
  1. Milk Powder - 1 Cup
  2. All Purpose Flour (maida) - 1 Tablespoon
  3. Milk - 1/2 Cup
  4. Fine Semolina (suji) - 1 Tablespoon
  5. Melted Clarified Butter (ghee) - 1 Tablespoon
  6. Baking soda - 1/2 Tablespoon
  7. Lemon Juice - 1/2 Tablespoon
  8. For Sugar Syrup
  9. Sugar - 2 Cup
  10. Water - 2 Cup
  11. Cardamom Powder - 1 Teaspoon
  12. Lemon Juice - 1/2 Tablespoon

Instructions

    For Sugar Syrup
  1. Combine the sugar and water in a deep pan.
  2. Mix well and and cook on a medium flame for 7 to 8 minutes while stir occasionally.
  3. Add cardamom powder and mix well.
  4. Simmer on a medium flame for 4 to 5 minutes or till the syrup is one thread consistency.
  5. Add lemon juice to avoid any crystallization of sugar.
  6. Keep the sugar syrup warm.
  7. For Instant Gulab Jamun
  8. Combine milk powder, all purpose flour, semolina and clarified butter in a wide bowl.Mix well.
  9. Add baking soda and lemon juice and mix well.
  10. Add milk and make a loose mixture.
  11. Cover this mixture with the plate or with any bowl for 5 to 8 minutes to expand the semolina.
  12. After 5 minutes, make the balls of the mixture of equal size.
  13. Clarified butter can be applied on palm if the mixture is too sticky to make the balls.
  14. If the mixture is too dry add little bit of milk and if the mixture is too loose add all purpose flour to make the balls.
  15. How to Proceed
  16. Heat the ghee in a deep non-stick kadhai and deep-fry on a slow flame till they turn brown in colour from all the sides.
  17. Drain well and immediately immerse in the warm sugar syrup.
  18. Repeat the step to deep-fry the remaining gulab jamuns in more batches.
  19. Soak the gulab jamuns in the sugar syrup for at least 1 hour.
  20. Serve warm or store refrigerated in an air-tight container for upto 3 days.

Notes

While mixing the ingredients if the mixture for gulab jamun is too dry just add little bit of milk and if the mixture is too loose just add little bit of all purpose flour to make the soft gulab jamun. Fry gulab jamun in low flame and add them directly to the warm sugar syrup.

http://www.flavourbasket.com/2015/08/instant-gulab-jamun/
Vanilla Swiss Roll

Vanilla Swiss Roll

Vanilla Swiss Roll is a must try special treat for your guests and this classic light and airy roll have immense flavour of vanilla sponge cake and whipping cream on it.

Vanilla Swiss Roll

Vanilla Swiss Roll

Order this recipe online on Flavour Basket Shop

Vanilla Swiss Roll is in my favorite dessert as it’s easy to make and it looks so gorgeous that nothing can resist you from being a fan of this simple dessert.  There can be different variety of flavours you can choose like chocolate, strawberry or anything as there are many exotic flavours present in this earth. I sometimes think we should always be thanked to our mother earth for providing us these different flavours 🙂 so I can create something new and delicious. For this Roll there is a technique to roll it..The sponge cake should be cooled completely before rolling it and there should be small rolls to save it from cracking. For designing the pattern I have used red food colour..or you can use strawberry crush or cherry crush to add some natural colour. 

 

Vanilla Swiss Roll

Vanilla Swiss Roll

 

Hey why not take a look to the printable recipe of this gorgeous Vanilla Swiss Roll :-).

 

Vanilla Swiss Roll

Rating: 41

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 40 minutes

Yield: 6 Servings

Serving Size: 1 piece

Vanilla Swiss Roll

A home made Vanilla Swiss Roll where swiss roll is made with eggless sponge cake with some beautiful design on it.

Ingredients

    For Vanilla Sponge Cake
  1. All Purpose Flour - 1/2 Cup
  2. Milk - 1/2 Cup
  3. Condensed Milk - 1/4 Cup
  4. Powder Sugar - 1/4 Cup
  5. Vegetable Oil - 1/4 Cup
  6. Vanilla Essence - 1/2 Teaspoon
  7. Baking Powder - 1/2 Tablespoon
  8. Baking Soda - 1/4 Tablespoon
  9. For The Swiss Roll Pattern (Next time it will be more beautiful as it was my first trial)
  10. Vanilla Sponge Cake Batter - 2 Tablespoon
  11. Red Food Colour - 1 Drop (can be used more for darker colour)
  12. Icing
  13. Whipping Cream

Instructions

    For The Sponge Cake Batter
  1. Take powder sugar and condensed milk in a bowl and whisk well till the mixture become smooth.
  2. Sieve the all purpose flour, baking powder, baking soda together and add them into the powder sugar and condensed milk mixture.
  3. Add vegetable oil, vanilla essence and milk.
  4. Whisk all the ingredients well for 3 to 4 mins to make a smooth and fluffy batter.
  5. Keep It aside.
  6. For the Swiss Roll Pattern Batter
  7. Take 2 tablespoon of vanilla sponge cake batter.
  8. Add 1 drop of red food colour and whisk well to blend red food colour completely in batter.
  9. Fill a piping bag, with plain nozzle fitted, red coloured batter.
  10. Keep it aside.
  11. How To Proceed
  12. Line a 8'" square baking pan with parchment paper.
  13. Grease the parchment paper with oil or butter.
  14. Now make some designs on the parchment paper with the piping bag of red coloured batter.
  15. When the designs for pattern is complete, freeze the pattern for 10 mins.
  16. After freezing 10 mins, pour remaining vanilla sponge cake batter onto the baking pan and spred the batter evenly.
  17. Bake the cake in a pre-heated oven with 180°C for 8 to 10 mins.
  18. Do not over bake the cake otherwise it will be dry and may cause to cracking while rolling the cake.
  19. After baking rest the cake and let it cool completely
  20. After cooling the cake, spread whipping cream on it evenly.
  21. Now for rolling the cake, carefully lift one end of the parchment paper and roll up the sponge.
  22. Your Vanilla swiss roll is ready for any party 🙂 .
  23. You can slice it when your guests are arrived :-).

Notes

Freezing the pattern for 10 mins is important as it will hold the appearance of pattern just like the way it is. Some where my pattern was disturbed because I take out my swiss roll pattern before 10 min from the freezer.

http://www.flavourbasket.com/2015/08/vanilla-swiss-roll/

 

Vanilla Swiss Roll video Recipe

 

Order Half n Half Double Cake from Flavour Basket

Half and Half Choco Fruity Cake

Half and Half Chocolate Fruity Cake….A double variety treat where two different exotic flavours, chocolate and fruit, come together to delight your taste buds.

Half and Half chocolate fruity cake

Half and Half chocolate fruity cake

Order this recipe online from Flavour Basket

I am treating me and my family (specially my daughter) with this double flavored Half and Half Chocolate Fruity Cake as my cute little princess (I should call her a 24×7 working princess as She has lot of task to do…;-) just kidding) has now started school. All the comforting morning hours have disappear from the sights of mine and hers. Its like every morning we have to catch the train….But I am enjoying this phase and my daughter is also enjoying her school. So for the celebration of my daughter’s new cute journey there should be something very pretty and delightful and I think this cake is best for this moment. She like chocolates and I like fruits…and my hubby likes both 🙂 .

 

Half and Half chocolate fruity cake

Half and Half chocolate fruity cake

 

So here is the printable recipe of Half and Half Chocolate Fruity Cake…with some chocolates…with some fruits…and with lots of love 🙂 .

 

Half and Half Chocolate Fruity Cake

Rating: 51

Prep Time: 1 hour

Cook Time: 1 hour

Total Time: 2 hours

Yield: 8 servings

Serving Size: 1 piece

Half and Half Chocolate Fruity Cake

Half and Half choco fruity cake is eggless and made with simple ingredients where the half fruit cake is covered with fruit cake icing and half chocolate cake is covered with chocolate icing and chocolate ganache. Fresh fruits and your favorite chocolates are the best options for garnishing.

Ingredients

    For The Basic Sponge Cake
  1. All Purpose Flour (Maida) - 2 Cups
  2. Powder Sugar - 1 Cup
  3. Condensed Milk - 1 Cup
  4. Vegetable Oil - 1 Cup
  5. Milk - 2 Cups
  6. Baking Powder - 2 Tablespoon
  7. Baking soda - 1 Tablespoon
  8. Vanilla Essence - 2 Teaspoon
  9. Dark Melted Chocolate - 2 Tablespoon (for chocolate cake)
  10. For Icing
  11. Whipping Cream - 1 Cup
  12. Icing Sugar - 1 Tablespoon
  13. Dark Melted Chocolate - 2 Tablespoon
  14. For Chocolate Ganache
  15. Fresh Cream - 1 Cup
  16. Dark Melted Chocolate - 1 Cup
  17. Other Ingredients
  18. Chopped Fresh Fruits
  19. Fruits and chocolates for decoration

Instructions

    For The Basic Sponge Cake
  1. Combine powder sugar and condensed milk in a bowl and beat both, with the help of electric beater or hand whisker, till the mixture becomes smooth.
  2. Strain the all purpose flour, baking powder and baking soda together and combine them with the mixture of condensed milk and powder sugar.
  3. Add vegetable oil, milk and vanilla essence and beat all together for 2 to 3 minutes with the help of electric beater or if using hand whisker beat the batter for more time to make it smooth and well combined.
  4. Now divide the batter in two equal parts, one part for the fruit cake and one part for the chocolate cake.
  5. In one part of the batter add dark melted chocolate and mix properly, this is the batter for chocolate cake.
  6. Now grease the baking pans, pour batter for both the cakes and bake them in a pre-heated at 180°C for 20 to 25 minutes or till a knife inserted into the cake comes out clean.
  7. Unmould and cool on a wire rack.
  8. Cut the cakes into their halfs and keep aside.
  9. For Fruit Cake Icing
  10. Take whipping cream in a bowl, beat the cream for 1 minute and add icing sugar into it.
  11. Again beat the cream till it becomes fluffy and stable.
  12. This is fruit cake icing.
  13. For stuffing the fruit cake, combine some icing with chopped fruits.
  14. For Chocolate Cake Icing
  15. Take dark melted chocolate and add small portion of fruit cake icing to it and fold icing with melted chocolate carefully by the help of a spatula or a spoon.
  16. Add more icing gradually in the mixture till all the melted chocolate is well combined.
  17. This is chocolate cake icing.
  18. For Chocolate Ganache
  19. Take lukewarm fresh cream in a bowl, Add dark melted chocolate into it and mix to combine both well.
  20. For Assembling Half and Half Choco Fruity Cake
  21. Take one half of the chocolate sponge cake, spread chocolate icing on it.
  22. Sandwich with the second half layer of chocolate sponge cake, smoothly spread some chocolate icing on top and cover the sides of the cake,
  23. Refrigerate the cake for 20 mins.
  24. After cooling the cake, when the chocolate ganache is cool but still saucy, pour over the cake.
  25. Spread ganache evenly on the top and at the sides of the cake.
  26. Refrigerate the half chocolate cake for about 20 to 30 mins to set.
  27. Now for the fruit cake take one half of sponge cake,stuff it with chopped fruits icing.
  28. Sandwich with other half of the sponge cake and smoothly spread fruit cake icing on top and at the sides of the cake.
  29. Now join both, half fruit cake and half chocolate cake, carefully.
  30. Gently press the sides of the cakes to stick them with one another.
  31. Decorate half fruit cake with fruit cake icing and half chocolate cake with chocolate icing by piping out some designs.
  32. And don't forget to garnish the cake with some fresh fruits and your favorite chocolates :-).

Notes

Chocolate ganache can be made by pouring hot fresh cream to chocolate chunks or by the recipe given above. Soaking the sponge cake with the sugar syrup makes the cake more soft and tender.

http://www.flavourbasket.com/2015/07/half-and-half-chocolate-fruity-cake/

 

Half and Half Choco Fruity Cake Video Recipe