Home' Trinidad and Tobago Guardian : October 18th 2017 Contents • Paneer (cottage cheese)
cut into triangles 500g
• Butter 5 tsp
• Bay leaves 2 nos
• Cloves 2 nos
• Cinnamon 2 one-inch
• Dried red chillies
broken into half
• Coriander seeds
crushed 2 tsp
• Onion sliced 1 medium
• Ginger paste 2 tsp
• Garlic paste 2 tsp
• Coriander powder 1 tsp
• Red chilli powder 1 tsp
• Tomatoes chopped
• Salt to taste
• Kasoori methi
crushed 1/2 tsp
• Fresh cream 2 tbsp
To be ground:
• Half cup chana dal
• 1 dry red chili, deseeded and halved
• 1 tsp fennel seeds
• Half tsp coriander seeds
• Quarter tsp black pepper
To be added to the ground lentils:
• 1 small onion, chopped
• 1 green chili, chopped
• Half inch ginger finely chopped
• 9 to 10 curry leaves/kadi patta,
• 2 to 3 tbsp chopped coriander
• a pinch of asafoetida/hing
• salt as required
• Soft Khoya, 2 cup
• Paneer, 125g
• Refined flour .5 cup
• Semolina – 1 tbsp
• Cashews & Almonds 6
to 7 each (1 tbsp)
• Chironji – 1 tbsp
• Green cardamom
4 (coarsely ground)
• Food colour – 1 pinch
• Baking powder – .5 tsp
• Ghee – for frying
the kala jamuns
Heat three tablespoons butter with one teaspoon
oil in a Pot. Add bay leaves, cloves, cinnamon, red
chillies and half of the crushed coriander seeds.
Sauté for half a minute.
Add onion and stir-fry for 30 seconds and add
ginger paste and garlic paste. Cook for another 30
seconds. Add coriander powder, red chilli powder
and tomatoes. Cook on high heat till oil leaves the
masala. Puree the mixture.
Heat the remaining butter in a non-stick pan, cook
the pureed mixture for two minutes. Add paneer
pieces and salt. Add half a cup of water. Cook
covered on low heat for five minutes.
Sprinkle kasoori methi and mix in lightly. Remove
from heat and mix in cream. Serve hot, garnished
with remaining crushed coriander seeds.
• Rinse and wash chana dal for a
couple of times in water, then soak in
enough water for 2 hours.
• Grind following whole spices - 1 dry
red chili, deseeded and halved, 1 tsp
fennel seeds, 1/2 tsp coriander seeds
and 1/4 tsp black pepper.
• Drain the soaked chana dal very
well and grind with the spices already
there. Grind the dal coarsely.
• In a mixing bowl, add 1/4 cup
chopped onion, 1 tsp chopped green
chilies, 1 tsp chopped ginger, 8 to 10
curry leaves, finely chopped, 2 to 3
tbsp chopped coriander leaves and
a pinch of asafoetida and salt as per
taste. Mix very well.
Shaping and Frying:
• Shape to medium sized vadas. Make
medium sized balls and then flatten
them. If not able to shape vadas, then
add 1 or 2 tbsp of rice flour.
• Heat oil for deep frying in a kadai or
pan. On a medium flame heat the oil.
Check the oil temperature by dropping
a small portion of the batter in the oil.
If the small vada comes up steadily,
the oil is hot enough for frying.
• Now carefully slide the vadas in the
hot oil. Fry them for a couple of min-
utes and then turn over with a slotted
spoon and fry the other side.
• Fry till the vadas become golden and
crisp. Drain them on kitchen paper
towels. Serve the masala vada with
hot tomato ketchup or with coconut
1. Crumble paneer in a mixing bowl, add semolina,
baking powder to crumbled paneer. Mix all the above
2. Then add Khoya and refined flour
3. Keep mixing until the mixture gets really smooth
4. For stuffing, take chironji, finely chopped cashews,
finely chopped almonds, coarsely ground cardamom,
1 tsp sugar and 2 tsps of khoya-paneer dough in a
bowl. Mix it.
5. Add half a pinch of saffron in the stuffing mixture.
6. For making the sugar syrup for Kala Jamuns, take
1 kilogram sugar in the pot and add half litre water to
it. Let it simmer until the sugar dissolves completely.
7. After this check the syrup if it is gooey and sticky
in consistency like honey. We don’t need any 1 or 2
thread consistency for the syrup here. Syrup is ready,
take it off flame and place on a net stand.
8. Roll the Kala Jamuns, divide the mixture in small
lumps. Take one lump at a time, flatten it with your
fingers. Stuff it with very little filling. Close the
stuffing from all sides and make a smooth dough ball
using both palms.
Place them on a plate.
9. Drop these stuffed dough
balls in hot ghee and fry on
medium flame. The ghee
should be medium hot.
10. When the Kala Jamuns
get brown in colour, increase
the flame and continue fry-
ing till they get dark brown
11. Drain out the fried Kala
Jamuns from ghee and drop
them in sugar syrup. Repeat
the process until the whole
Mawa mixture is utilised.
12. Soak the Kala Jamuns in
sugar syrup for 2-3 hours.
They will puff up and get
sweeter. Kala Jamuns are
Serve these scrumptious
and delicious Kala Jamuns
piping hot or warm and
relish eating. They will taste
even better the second day
when the Jamuns absorb
the syrup completely.
Masala Vada Recipe
WEDNESDAy, OCTOBER 18, 2017
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