The third guest post for the month, before I come back to live posting soon... InShaAllah...
My interaction with Sowmya
started all of a sudden. From comments on each other's blog to being quite good chat mates... I have enjoyed each and every time we have chatted to each other. It was interesting to see how much we were able to help each other - especially when she had information of what I needed and I had what she needed! A casual comment on the "Be My Guest
" post sometime ago was what started our coordination for a guest post. She had just been blessed with her little bundle of joy, V, and she was hands full as a new mother, yet she expressed her interest to be a part of my blog. And finally, she is here... We had been discussing about the content of the guest post and she was hinting at "Jamun Koftas" all the time. I was really intrigued as to what was actually "jamun" but didn't want to ask her since I love surprises and decided to wait till I received her post. As soon as I got her post, I eagerly checked and gawked at the new avatar she had given to Gulab Jamun mix! Wow... Another thing that really made me laugh was she asking me whether I wanted a red gravy or a white gravy. Since I am "the BST", she thought she would adapt the white gravy and that is what she did. I only told her one thing, "My dear, you make it sound like you are sending me the dish across!" Hehe...
Without me doing more story telling, let me move on to her lovely post...
is the second time I am playing the virtual guest. I rarely do or host guest
posts as I myself don t get much time to blog. However, I do so for people whom
I share a special connect with on blogosphere.
I am Sowmya aka‘Tuma'. I hail from Coimbatore and now married and settled in
Singapore (Yes, the so-called Food Paradise) with my family. Considerable
years of my childhood were also spent in Hyderabad. I
evince great interest in cooking, eating and carving new recipes. My
educational focus was on Food and Nutrition – and that
makes me add an extra dimension in shaping up my recipe space.That’s for my
background. Besides cooking, my other hobbies are singing, dancing,
painting and creating glass art.
Today's guest post is for Rafeeda @ Rafs, who pens The Big Sweet Tooth, one of my blog
buddies. She is a super mom who juggles between her family and career and is
very passionate about cooking. I like her writing style as it gives a feel of
chatting with her in person. Above all, I love her space and her recipe
collection too. She has a hand in Malabari cuisine and is very passionate about
baking and making sweets and other cuisines as well. I suggest you all to surf
around her space for some great eats.
I wanted to post something nice and different for such a passionate cook. I
din't have to think much as I instantly decided its going to be a rich North
Indian style gravy. To be precise , the flavours are influenced from the Indo-
I am a South Indian, I equally love North Indian dishes. I have special
liking for creamy and rich gravies -Paneer or Kofta based ones to be
specific. These not only satiate your taste buds, but also satiates your tummy
when served in small quantities and are ideal for lunch, dinner or a party menu
. They pair well with Rotis, Puris, Pulaos or even plain Basmati rice. Hop
on to Rafs space for the recipe.
would call this Jamun Kofta curry a serendipity... I accidentally discovered
Jamuns to be a good alternative when I ran out
of Paneer stock one day. It was a life saver during one of my
lunch invites and also earned me praises. The Koftas dunked in rich
Shahi gravy was not only soft but was a perfect replacement to the otherwise
Paneer/ Vegetable based patties. The same can also be tried with the usual
Onion Tomato gravy. But the Shahi gravy is a better bet. I have gone a bit easy
on the amount of cashew nuts in the gravy as opposed to the original version
that calls for almost a quarter kg. Read on now to know my
Cashew nut: 50 gms.
Bay leaf (tejpatta): 2-3nos.
Cloves: 5 nos.
Green cardamom: 4 nos.
Cinnamon sticks: 1/2 no.
Ginger: 1/2 inch.
Garlic: 4- 5 flakes.
Green chillies: 6-8 nos.( adjust according to pungency)
Desi ghee: 20 Gms.
Cream: 4 - 5 tbsb
Salt to taste
Methi 2 to 3 generous pinches
1 1/2 cup Store
bought Jamun mix
1 heaped tbsp green
or black raisins chopped
Oil to fry the Koftas
· Peel, wash and roughly cut onions, put in a vessel with
100ml of water, add bay leaf, cloves, cinnamon, cardamom and green
chillies ginger and garlic.Bring to boil and then simmer on a medium flame
until onions become soft and liquid is evaporated.
· Remove the bay leaf and transfer to a blender and make
a smooth paste of it.
· Wash and boil cashew nuts also, make a paste of it .
· In a Kadai, heat ghee, add onion paste, cashew nut paste
and cook on a slow flame until ghee surfaces. If the gravy becomes too
thick, add 1/4 cup of milk. Add Kasoori Methi and salt. Cook
for two minutes and switch off.
· Stir in fresh cream and mix well and your gravy is ready.
· Pulse the Jamun mix twice in a mixer to ensure that there
are no lumps. Add the chopped raisins into it and sprinkle water to make a
smooth dough like how you would for Gulab Jamuns.
· Heat oil in a Kadai and keep the flame simmered always.
Divide the dough into 4 or 5 portions and roll into smooth roundels without any
· Gently drop the Koftas two at a time in the hot oil and fry in simmered flame until the insides are cooked and the exterior turns into a deep brown. Drop the Koftas gently into the prepared gravy. Simmer for few minutes and switch off. This gives sufficient time for the Koftas to soak in the gravy. Serve hot with Chapathis, Parathas, Puri or Pulao.
I wish I could take away the curry and chapathis and relish on them right away! Looks delicious right... Thank you so much to all my readers for being a constant presence even in my physical absence... :)
Labels: Guest post, Vegetarian