Event Announcement - Dish it Out

Hi friends I am here with one more event.  “Dish It Out” event is a brain child of Verdhini from Cooks Joy. Thanks to Vardhini for allowing me guest host her 'Dish it out' for this month .And this month theme is Coriander and Lentils.

   

The event runs from  1st of September to 30th  September 2013 and the rules are as follows.

1. Prepare a dish with “Coriander” and “Lentils” and we should be able to taste the mentioned ingredients.

2. Only vegetarian recipes are allowed. Eggs are not allowed.

3. Usage of the logo is appreciated.

4. Recipes must be linked to this event announcement page  and Dish it out event announcement page. If sending an old entry, it needs to be re-published with the links.

5. You can send in any number of entries.

6. Non bloggers can also send in their recipes to me my email id is gujaratizaika@gmail.com.

Please link your entries using the linky tool. If you have trouble linking, do let me know and I will add it for you.

 Forward to all the yummy entries.                                  

Spinach Potato Curry

Ingredients:

1 cup blanched spinach pure

1 cup chopped and fried potatoes

½ cup onion paste

1 tbsp garlic paste

2 tbsp green chili paste

Salt to taste

2 tbsp oil

Method:

Heat the oil in a pan add onion paste and sauté for 2 minutes add garlic paste, green chili paste and sauté for minute. Add spinach pure and mix it well and cook for 5 minutes on law flame. Add fried potatoes and salt, cook for 2 to 3 minutes on law flame. Serve hot with roti or paratha or rice..

Gulab jamun – How to make Gulab jamun from milk powder -janmashtami special recipes

Ingredients:

1 ½ cups milk powder

½  cup Maida (all purpose flour)

½  paneer

½ cup milk or as needed

3 cups sugar

2 cups water

¼ tsp cooking Soda

½ tsp cardamom powder

Saffron

2-3 drops rose water

Method:

Combine milk powder, maida, paneer and cooking soda, make a soft dough using milk. Make a small ball of this dough (they will become large while deep frying and larger when soak in syrup).

Meanwhile combine sugar and water in a non stick pan and simmer on a low heat until sugar dissolves. Add cardamom powder, saffron and rose water. Boil the syrup again until it is of ½ string consistency. Keep aside.

Heat the ghee  in a frying pan, fry the  balls till golden brown on low flame. Drain and soak in the sugar syrup for one hour.

Serve hot.