Potato Jamun Sweet

Potato Sweet Jamun-1
(Instant tasty recipe)


Ingredients:

Maida-1/2 cup

Normal Potato-2 big size

Sugar-1 and half cups

Elachi powder-1 -2 teaspoon

water as you needed

Oil for deep frying

Sweet Milk kova-3 tablespoon(optional)

Baking powder or Baking soda(Optional)

Milk or Milk Powder

Milk Kova and Cashew nuts a few for decoration

Method:

1.Cook the potatoes completely and peel off the skin.Now mash it well as paste

2.Now after mashing the potato mix maida,elachi powder ,baking powder or baking salt ,milk kova little by little

3.Add milk or milk powder if its more moisture add maida and make a soft dough

4.Now make small balls and fry in low flame.when the color changes dark or light brown.Take it and filter the oil with the help of tissue

5.In this mean time prepare sugar syrup which we do for jamun with elachi powder

6.Now put the fried jamun balls in syrup and add milk kova and cashew nuts

7.Wait for 30mins or 1hour thats enough then serve to kids.

This jamun sweet is an instant and an easy recipe which we can serve for guests.it can be done in normal potatoes

Tasty Potato Balls Fry

Tasty Potato Balls Fry

Recently i tried this dry potato balls fry which is the best side dish for roti,naan,parota and dosa to.here is the recipe for you.its very very simple one

Ingredients

• Big Boiled potato-2(Remove the skin)
• Maida -1-2 tablespoon
• Karam masal or mutton kari masala-2 teaspoon
• Chilly powder-2 teaspoon
• Salt to taste
• Butter or ghee
• Oil
• Sombu
• Big Onion-1
• Tomato-2
• Turmeric powder - 1 teaspoon
• Oil for deep or shallow frying
• chilly powder-2 teaspoon

For Grinding:

• Garlic pod -5-6
• Green chilly-1-3
• Coriander-4 sticks or 2 tablespoon

Method:


Cook the potato and remove the skin and mash it and add salt needed for potato,sombu,maida,karam masal,chilly powder,turmeric powder

In this mean time grind the garlic,green chilly and coriander with little water and grind well as paste.

Take half grinded paste and add in the potato mixture and keep the remaining paste aside.

Now make the potato dough along with this paste and add maida if its watery means and make small balls

Take a kadai and add oil when its heated add the balls one by one by deep frying  or you can do shallow fry with mild oil

when it becomes dark brown take it and filter the oil with a tissue in a bowl and keep it aside

Take a kadai add little oil and add biryani spices one by one and add sombu when it splittered add onion.

when the onion color lightly change add the remaining paste which we grinded already.when the smell change good add tomato ,turmeric,chilly powder and salt needed for gravy with karam masal lightly

cook for 5mins and off the stove.then your spicy tasty potato balls ready.

Naan (Without yeast)

Ingredients:

Maida/All pupose flour-    2 cups
Fresh thick curds -1/2 cup
Milk,warm -1/2 cup
Sugar     1/2 tsp
Salt     1 tsp
Baking powder     3/4 tsp
Cooking soda     3/4 tsp
Melted Ghee/Butter     4 tsps


Method

Sieve maida with baking powder and cooking soda for 3 times.( to ensure even mixing)
take the seived flour in a bowl and make a dent in the centre.

Now Pour milk,curd,salt,sugar in that.

Mix well after a minute,gather the flour with your finger tips and dont knead hard.

Keep aside covered for 2-3 hours.you can keep upto 7-8 hours

Knead the dough softly at the time of making and make even sized balls.

The size should be larger than our chapatti making ball.

Dust the rolling platform generously with maida and roll it and pull one edge to make a tear shape.


Apply water on top of naan and turn over it to the hot tawa so that the water
applied part sticks to the pan.

Cook covered in medium flame and after a minute if u open,u could see it has puffed up.
Now turn the pan upside down and cook the otherside on direct flame till the other side becomes light golden in colour.

If u r not comfortable in this u can simply take and put the nan in direct flame as u do for roties ,
otherwise also u can turn over it in tawa itself and cook.Its your choice.But cooking in direct flame sure gives a good finish to the naan.

Apply butter/ghee over both sides and serve hot.!