Monday, 24 December 2018



The Addictive Gulab jamuns are made with MTR Gulab jamun mix powder and a practised trick. 

Here it is!


MTR Gulab  jamun mix powder 350 gms
100 ml water
Ghee 2 tbsps
Warm Milk 20 ml
Sugar for syrup 750 gms
Food colour orange 1/2 pinch
Food colour yellow 1/2 pinch
Rose water  20 ml
Refined Groundnut Oil 500 ml


Transfer the powder mix to a dry bowl. 
Add water little by little and knead gently.
Add warm milk and ghee 1 tbsp and knead again to a nonsticky and soft mass.
If needed, add little water and knead.   
Cover and rest for 10 minutes
In the meanwhile,  we prepare sticky sugar syrup.
Bring to boil the sugar 750 ml + 500 ml water+food colours on medium heat.
Allow boiling until the sugar syrup turns thick and sticky( no string consistency needed.)
Turn off the heat.
Apply little ghee in your palms 
Make balls of equal size.
Heat groundnut refined oil on medium heat until deep-frying temperature.
Lower the balls
10 per batch.
Fry until golden brown on medium heat
Turn over the balls to fry evenly.
Transfer the hot balls to the hot syrup
Add Rose water and cardamom crushed seeds. (optional)
and one tbsp fresh ghee.
Let them soaked in sugar syrup for 15 minutes
Soak the gulab jamuns to infuse the rose and cardamom flavoured the balls turns silky, slightly grainy crust and juicy inner side.

Indians most favourite dessert!
Jamuns melt away as you enjoy in one bite.

Cooking time 25 minutes
Yield: 20 members of 4 each


Consuming a serving bowl of cooked quail meat and tender bones provides 35 % of the daily value of vitamins, minerals and protein. This meat has less fat.
Quail has the medicinal properties that support to form the bone strength, blood vessels and tendons. 
It is a good source of minerals that are good for anaemic patients, adults and children.

Source: Google

We can make several types of delicious versions of dishes using Quail meat. We can roast, broil or fry or pressure cooked but frying is not as good as the other cooking methods. It is enough to cook well to prevent the food born diseases.


Quail meat 450 gms
Chopped Tomatoes 2 pcs
Coriander greens, a fistful
Curry leaves 25 pcs
Chopped shallotsn200 gms
Green chillies slit 2 pcs
Grated ginger 2 tbsps
Grated Garlic 2 tbsps
Star anise 1pc
Mace 1/2 pc
Cloves 4-5pcs
Fennel Seeds 1 Tsp
Cinnamon stick 2 pcs 1 inch each
Salt 1 Tsp

To make spice mixture:

Turmeric1/2 Tsp
Red Chilly powder 1.5 Tsp
Coriander powder 3 Tsp
Pepper powder 1 Tsp
Cumin Powder 1Tsp
Water 20 ml
Mix well and set aside.


Heat the cooker with 3 tbsp groundnut oil on medium heat.
Fennel seeds, Cinnamon sticks, mace, Stone flower, Cloves are to be added.
Once they start frying, add shallots, green chillies and curry leaves. Saute until the shallots turn translucent.
Add ginger garlic grates and saute for a second.
Add spice mixture and saute in hot oil for 2 seconds on low heat.
Add Tomatoes and cook mushy
Add Quail meat washed thoroughly.
Turn over several times to mix all the spices with the meat.
Add salt 1 tsp.
Pour water 300 ml and stir twice.
Let it boil for 2 seconds.
Cover and cook until 4 whistles.
Set aside to cool down.
Open and give a good stir.
Garnish with Coriander greens,  chopped.

Now super delicious quail thin curry is ready to consume with hot steamed rice.

Cooking time 30 minutes
Yield 4 servings

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