Two Years Of Blogging

Happy birthday to my blog.Can't believe that i completed 2 years of blogging here.Thanks to blogger for giving me a platform to show my cooking skills and thanks to lovely readers and friends who take time to read and trying out my recipes.Thanks a lot for the people who take time to give me the feed back.

In the journey of 2 years i did 256 post and around 260 recipes.Need 1 more follower to reach 100 followers,thank u girls/guys for following me.

The top 6 post which get maximum hits are Hyderabadi Bagara Rice,Kadai Vegetable,Hyderabadi Dum Gosh Biryani,Mutton Paya Soup,Eggless Cake with Milk Powder and Mirchi Ka Salan.So out of six recipes four are must cooked recipe in any hyderabadi household.

We always celebrate any occasion with sweet but i will celebrate my blog birthday with my favourite veggie ie brinjal/Vankaya.

Dum Ka Baingan

Ingredients:-

Brinjals 10

Oil 4 tbsp

Dry red chillies 5

Cumin seeds 1 tsp

Black pepper 1 tsp

Green cardamoms 2

Bay leaf 1

Cinnamon 1" stick

Cloves 3

Onion paste 1 cup

Ginger garlic paste 2 tbsp

Turmeric powder 1 tsp

Salt to taste

Method:-

Trim the stems of the brinjals.Slit open each brinjal crosswise,without dis joining it from the stem.

Heat 1tsp oil in a pan over medium heat.Add dry red chillies,cumin seeds,black pepper,green cardamoms,cinnamon sticks,bay leaf,cloves and cumin seeds.Saute over medium heat for 5-6 minutes.Cool and grind to a fine powder.

Heat a little oil in a pan.Fry brinjals,a few at a time for 5-6 minutes.Remove from heat and keep aside.

In a same pan,heat the remaining oil.Saute onion paste until lightly coloured.

Add ginger garlic paste,turmeric powder and ground spice paste.

Stir and cook over medium heat for 4-5 minutes.

Add salt and 1/3 cup of hot water.Cook until the water evaporates and oil separates from the gravy.

Arrange the fried brinjals in the gravy.Stir very carefully,cover and cook over low flame.

Serve hot with rice or with rotis.

Recipe source:-Dum cuisine-- chef's special

A Day To Celebrate with Gulab Jamoons

25th Jan 2009 is the day when i started my blog.It's been a wonderful year.Posted 181 post with 200+ recipes.My blogging all started when i met my classmate in a social networking site.The journey so far has been wonderful and entertaining.In this virtual world met so many like minded people and brought close to few of them.Hugs to all my readers and friends and special hugs to Padma rekha of plantain leaf and Lubna of yummy food,without support from you both i don't think i would have completed one year of blogging.

I am celebrating my blog anniversary with gulab jamoon.The recipe i got it from a omani friend.I have tried making gulab jamoons many times and not once i got it right.Then one day i was cleaning my old hand bag and i got a paper which has this recipe written by my omani friend 7 years back.7 long years the recipe was laying with me and i was searching for a perfect and easy recipe to make jamoons.The jamoons came out very well with this recipe and i am making them again on 1st feb on my daughter's birthday.

Ingredients:-

Milk powder 2 cups

Maida 2tsp

Oil 1tsp

Eggs 2

Baking powder 2tsp

Sugar 2 cups

Water 1cup

Method:-

Beat egg and keep aside

Mix milk powder,maida and baking powder

Slowly add egg to the milk powder and make a soft dough (don't just add the entire egg to the milk powder,slowly with tablespoon add the egg and if egg is left discard it)

Apply oil to the hands and make small balls.

Heat a pan with enough oil for deep frying.Once the oil is hot,minimise the heat.

Fry jamoons in low heat only carefully turning them.When they are fried on high,inside of the jamoons are not cooked,so always they have to be fried on low heat.

Meanwhile mix water and sugar and let it come to one boil.Remove from the stove.

Once jamoons are light brown in colour transfer them into the sugar syrup.

Can be served immediately or can be served later.

I love to eat gulab jamoons hot and with vanilla ice cream.

I am grateful to you all who visit my blog,read and comment.Your comments are like back bone to my blog,without your comments i don't think i would have completed one year of blogging.