Uju's Homestay and Kitchen

05/03/2014

5 Easy Step for making Poha !!!!

26/01/2014

Indian Foodie....

22/01/2014

01/01/2014

let this new year be the one,
where all your hard work days off
may you have a fulfilling
Happy new year
UJU HOMESTAY & KITCHEN - JAISALMER

26/10/2013

www.ujuhomestay.com

22/10/2013

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20/09/2013

Kesar Rasmalai
Rasgulla discs soaked in sweetened saffron flavoured milk. Next to rasgullas, this is the most popular Bengali sweet outside Bengal. A well made rasmalai well melt in your mouth.

Ingredients

For the rasgulla discs
1 recipe chenna
1 tsp plain flour (maida) for dusting

For the sugar syrup
5 cups sugar
1/2 cup milk

For the saffron flavoured milk
1 ltr full fat milk
1/4 cup sugar
a few saffron (kesar) strands dissolved in milk
1/4 tsp cardamom (elaichi) powder

Other ingredients
2 tsp plain flour (maida)

For the garnish
2 tbsp pistachio slivers

Method
1. For the rasgulla discs
2. Divide the chenna into 16 equal portions and gently shape each portion into a flat round (disc) of 25 mm. (1”) diameter and 6 mm. (¼”) thickness. Take care to see that there are no cracks on the surface.
3. Dust the back of a flat plate lightly with the flour and place the chenna discs on it.

For the sugar syrup
1. Combine the sugar and milk with 3 cups of water in a large pan approximately 200 mm. (8”) in diameter and 150 mm. (6”) in height and heat while stirring continuously till the sugar dissolves. 2. When the syrup comes to a boil, the impurities in the sugar will begin to float on the surface, forming a grey layer.
3. Heat over a medium flame to allow the grey layer to float. Do not stir at thi8s point as the layer will break and it will not clarify the syrup.
4. After about 5 minutes, slowly drizzle 1 cup of water from the sides of the pan with the help of a ladle. Water added at this stage will bring down the temperature of the sugar syrup and will not allow it to boil and break the grey layer.
5. Continue to simmer the syrup over a medium flame for about 10 minutes and then gently remove the grey layer using a slotted spoon.
6. Bring the syrup to the boil once again and then slowly drizzle another cup of water from the sides of the pan using a ladle.
7. Remove all the remaining impurities from the syrup, again using a slotted spoon.
8. Increase the flame and boil vigorously for 1 to 2 minutes. Keep aside.

For the saffron flavoured milk
1. Heat the milk in a broad non-stick pan and bring it to a boil. Add the sugar, saffron milk and cardamom powder and mix well.
Remove from the fire.

For the rasgulla discs
1. Mix 2 teaspoons of the plain flour with ¾ cup of water to make a flour solution. Keep aside.
2. Heat the sugar syrup in a deep pan over a high flame and allow it to boil vigorously.
3. When it boils, sprinkle half the flour solution in the sugar syrup and then add the chenna discs by upturning the plate on which they are kept. (Do not touch the chenna discs at this point as they are fragile).
4. When the flour solution is added, a frothy layer is formed on the surface of the syrup.
5. If the frothy layer begins to subside, sprinkle the remaining half portion of the flour solution.
6. After this, keep on sprinkling water (minimum 1 cup) on the surface of the sugar syrup. Ensure that the syrup froths all the time while cooking the rasgulla discs.
7. Cook for about 15 minutes, continuously sprinkling water to enable the froth to form.
8. Check if the rasgullas are cooked. This is determined by touch. If the rasgulla springs back and retains its shape when pressed, it is cooked. Another way of checking is to drop a rasgulla disc in pan of cold water. If it sinks to the bottom, it is cooked.
9. Remove from the fire.
10. Transfer the rasgullas to a bowl along with 2 ladles of sugar syrup and 1 cup of water.
11. Cool and chill for approximately 3 to 4 hours.

How to proceed
1. Remove the rasgulla discs from the sugar syrup and squeeze out the excess syrup
2. Place the discs in a serving bowl and top with the hot saffron flavoured milk.
3. Chill for at least 2 hours.
4. Serve garnished with slivered pistachios.

Thanks
Ujwala Pankaj Joshi :)

20/09/2013

Chum Chum
These tear drop shaped rasgullas have a firmer texture as they are cooked in a thicker sugar syrup.

Preparation Time: 30 mins.
Cooking Time: 50 mins.
Makes 8 pieces.

Ingredients

1 recipe chenna
2 to 3 drops saffron food colour
1 tsp plain flour (maida) for dusting

For the sugar syrup
5 cups sugar
1/2 cup milk
1/4 tsp saffron food colour

Other ingredients
2 tsp plain flour (maida)
1/2 cup dessicated coconut
Method

For the chum chums
1. Knead together the chenna and food colour and divide the mixture into 8 equal parts. Keep aside.
2. Flatten each portion between the palms of our hands and shape them into ovals, taking care to see that there are no cracks on the surface.
3. Dust the back of a flat plate (thali) lightly with the flour and place the chum chums on it.

For the sugar syrup
1. Combine the sugar and milk with 3 cups of water in a large pan approx. 200 mm. (8") in diameter and 150 mm. (6") in height and heat while stirring continuously till the sugar dissolves.
2. When the syrup comes to a boil, the impurities in the sugar will begin to float on the surface, forming a grey layer.
3. Heat over a medium flame to allow the grey layer to float. Do not stir at this point as the layer will break and it will not clarify the syrup.
4. After about 5 minutes, slowly drizzle 1/2 cup of water from the sides of the pan with the help of a ladle.
5. Water added at this stage will bring down the temperature of the sugar syrup and will not allow it to boil and break the grey layer using a slotted spoon.
6. Bring the syrup to the boil once again and then slowly drizzle another 1/4 cup of water from the sides of the pan using a ladle.
7. Remove all the remaining impurities in the syrup, again using a slotted spoon.
8. Add the saffron colour, increase the flame and boil vigorously for 1 to 2 minutes. Keep aside.

How to proceed
1. Mix 2 teaspoons of the plain flour with 3/4 cup of water to make a flour solution. Keep aside.
2. Heat the sugar syrup in a deep pan over a high flame and allow it to boil vigorously.
3. When it boils, sprinkle half the flour solution in the sugar syrup and then add the chum chums by upturning the plate on which they are kept.
(Do not touch the chum chums at this point as they are fragile).
4. When the flour solution is added, a frothy layer is formed on the surface of the syrup.
5. When the frothy layer begins to subside, sprinkle the remaining half portion of the flour solution.
6. After this, keep on sprinkling water (minimum 1 cup) on the surface of the sugar syrup. Ensure that the syrup froths all the time while cooking the chum chums.
7. Cook for about 15 minutes, continuously sprinkling water to enable the froth to form.
8. Check if the chum chums are cooked. This is determined by touch the chum chum springs back when touched and retains its shape when pressed, it is cooked. Another way of checking is to dip a chum chum in a pan of cold water.
9. If it is sinks to the bottom, it is cooked.
10. Increase the flame to high so that the sugar syrup thickens and cook for 5 more minutes.
11. Remove from the fire.
12. Transfer the chum chums to a bowl along with 3 ladles of sugar syrup and 1 cup of water.
13. Allow the chum chums to cool completely about 3 to 4 hours. 14. Remove the chum chums from the syrup and squeeze out the excess syrup.
15. Roll the chum chums in desiccated coconut so as to evenly coat them.
16. Serve chilled.

Tips
1. Chum chums should always be cooked on a very high flame.
2. While cooking chum chums, the sugar syrup must froth continuously.
3. The pan should be approximately 200 mm. (8") in diameter and 150 mm. (6") in height and the sugar syrup should fill about 1/3 of the pan.
4. While sprinkling water on the syrup when the chum chums are cooking, make sure you sprinkle a little water at a time.
(approx. a teaspoon at a time using your hands) and not large quantities.

18/09/2013

Samosa - A famous mumbai roadside snack - samosa, which taste best when served hot…

Preparation Time: 15 mins
Cooking Time: 25 mins
Makes 4 samosas

Ingredients

For The Dough
1/3 cup plain flour (maida)
1/2 tsp melted ghee
a pinch of carom seeds (ajwain)
salt to taste

For The Stuffing
3/4 cup boiled and peeled potato cubes
1/3 cup boiled green peas
1 tbsp oil
1/2 tsp cumin seeds (jeera)
a pinch of asafoetida (hing)
1 1/2 tsp ginger-green chilli paste
1/2 tsp garam masala
1/4 tsp dried mango powder (amchur)
1/4 tsp whole coriander (dhania) seeds
salt to taste
1 tbsp finely chopped coriander (dhania)

Other Ingredients
oil for deep-frying

For Serving
green chutney

Method
For the dough
1.Combine all the ingredients in a bowl and knead into a stiff dough using enough water. Cover the dough with a dish or a wet muslin cloth and keep aside for 10 to 15 minutes.

For the stuffing
1.Heat the oil in a non-stick pan and add the cumin seeds.
2.When the seeds crackle, add the asafoetida and ginger-green chilli paste and sauté on a medium flame for a few seconds.
3.Add the potatoes and green peas, mix well and cook on a medium flame for 2 to 3 minutes. Mash lightly using the back of the spoon.
4.Add the garam masala, dry mango powder, coriander seeds and salt, mix well and cook on a medium flame for 2 minutes, while stirring continuously.
5.Add the coriander, mix well and cook on a medium flame for another 1 minute, while stirring continuously.
6.Divide the stuffing into 4 equal portions and keep aside.

How to proceed
1.Knead the dough well till smooth and elastic and divide the dough into 2 equal portions.
2.Roll out a portion of the dough into 150 mm. X 75 mm. (6" x 3") diameter oval.
3.Cut the oval horizontally into 2 equal portions using a knife.
4.Take a portion and join the edges to make a cone.
5.Stuff the cone with a portion of the stuffing and apply little water on the edges to seal it.
6.Repeat with the remaining dough and stuffing to make 3 more samosas.
7.Heat the oil in a kadhai and deep-fry the samosas on a medium flame till they turn golden brown in colour from both the sides. Drain on absorbent paper.
8.Serve hot with green chutney.

Thanks
Ujwala Pankaj Joshi
Uju's Homestay and Kitchen

18/09/2013

Khasta Kachori - A perfect kachori is one that is puffed up and flaky outside but hollow inside as the filling sticks to the crust. 'khasta' actually means 'flaky' and this flaky kachori is filled with a delectable moong dal mixture and deep fried. Remember to fry the kachori on a very slow flame so that the crust is crisp and gets cooked on the inside. This dish can be stored in air-tight containers for upto a week. When unexpected guests arrive, warm up the kachoris in a slow oven for about 7 to 10 minutes fill them with curds and chutneys and serve.

Preparation Time: 15 mins
Cooking Time: 30 mins
Makes 12 servings

Ingredients
For The Dough (crust)
2 cups plain flour (maida)
1/4 cup melted ghee
1/2 tsp salt

For The Filling
1/2 cup yellow moong dal (split yellow gram) ,
soaked for 4 hours
1 tsp cumin seeds (jeera)
1/4 tsp asafoetida (hing)
1 tsp ginger-green chilli paste
1 tsp chilli powder
1 tsp garam masala
1 tbsp dried mango powder (amchur)
2 tbsp besan (bengal gram flour)
3 tbsp oil
salt to taste

Other Ingredients
oil for deep-frying

Method

For the dough (crust)
1.Combine all the ingredients and knead into a semi-soft dough using enough water. Knead very well for 5 to 7 minutes.
2.Divide the dough into 12 equal parts and keep covered under a wet muslin cloth.

For the filling
1.Drain the soaked moong dal. Heat the oil in a pan and add the cumin seeds and asafoetida.
2.When the seeds crackle, add the drained moong dal and sauté for a few seconds.
3.Add the ginger-green chilli paste, chilli powder, garam masala, amchur powder, gram flour and salt and stir for 5 to 7 minutes till the masalas are cooked.
4.Cool and divide into 12 equal portions. Shape each portion into an even sized round and keep aside.

How to proceed
1.Roll out each portion of the dough into a 50 mm. (2") diameter circle.
2.Place one portion of the filling mixture in the centre of the rolled dough circle.
3.Surround the filling mixture with the dough by slowly stretching it over the filling mixture.
4.Seal the ends tightly and remove any excess dough.
5.Roll each filled portion into a 62 mm. (2½") diameter circle taking care to ensure that the filling does not spill out.
6.Gently press the centre of the kachori with your thumb.
7.Repeat with the remaining dough and filling to make 11 more kachoris.
8.Deep fry the kachoris in hot oil over a slow flame till golden brown on both sides. The kachoris should puff up like puris. These take a long time to fry as the crust is thick and needs to be cooked on the inside also.
9.Cool and keep aside or store in an air-tight container.

Thanks
Ujwala Pankaj Joshi :)
Uju's Homestay & Kitchen

03/09/2013

Good Morning ...... For all @!@ - Come n Enjoy

13/08/2013

Lachha Paratha

A crispy paratha, tricky to make but very tasty.

Preparation Time: 20 min.
Cooking Time: 20 min.
Makes 8 parathas.

Ingredients

2 1/4 cups whole wheat flour (gehun ka atta)
1 tsp salt
3 tbsp oil
warm water for kneading
oil for shallow frying

Method
1. Sieve the flour and salt together in bowl. Rub in the oil and add warm water gradually. Knead until smooth. Cover and leave aside for 20 minutes.
2. Knead again and divide the dough into 8 portions. Shape each into a round ball. Flatten a little.
3. Roll out each flattened ball into a circle of 150 mm. (6") diameter. Cut into 50 mm. (2") strips lengthways. Place all the strips over the center one.
4. Roll like a Swiss roll. Press a little with your fingers. Pour 1 teaspoon of oil on each roll.
5. Take one roll at a time and roll it out into a round of about 125 mm. (5") diameter.
6. When you remove the round, palce it on your palms and lightly press towards the center to show the layers clearly.
7. Heat a tava and cook the rounds lightly on both sides. When you want to serve, cook the rounds directly on the gas or preferably on charcoal. Apply butter and serve hot.

Thanks
Ujwala Pankaj Joshi :)