Tag Archives: dinner

Shevandi Kada…King Prawn and Baby Onion


SAM_3457Two of my most favourite things in the world prawn and onion and this “nearly” traditional recipe which features both in a symphony of taste. Although you really will have to love onion to fully appreciate this recipe the sauce is unctuous  and full of the sweet and sour flavours of the Jaggery and the tamarind with chopped onion making the basis of the sauce and if that’s not enough onion for you, whole baby onions or shallots bringing a final hint of sweetness, truly delicious, and all held together with some juicy large king Prawns to bring that extra texture and taste that make for a fantastic seafood curry!

I have “demonised” the recipe as the original I was gifted essentially had no seasoning or spice and a very large glass of Goan fire water “Feni”, made from coconut or cashew nuts and in Goa & kerala where this recipe originates and available everywhere in those two provinces, however in downtown Nottingham I have to admit I couldn’t find it anywhere. The recipe also demands baby pearl onions, these may be a bit tricky to lay your hands on too but shallots will do just as good a job using the smallest you can get.

So there is no alcohol, is that a loss…. Nah don’t think so!

The What’s in it (2 persons)

5 or 6 baby onions or shallots per person

Salt to season


3 Tablespoons Mustard oil

8 Curry leaves

1 large Onion finely chopped

1inch Ginger

1heaped teaspoon garlic paste

2 green chillies de-seeded and finely chopped

1tsp fenugreek

1tsp turmeric

1tsp Garam Masala

25oml Fish stock

2tsp Tamarind paste

1 flat tbsp Jaggery/brown sugar

1 fine chopped Tomato

1tbsp Plain yoghurt

36 pearl onions(Shallots as many as you think for 3 persons) peeled and kept whole

350 gm  RAW prawns as large as you can find, peeled and deveined

Salt to taste…..

The How To……

Peel the baby onions or shallots and boil in salted water for about fifteen minutes until soft set aside until required

Bring your mustard oil up to heat add the curry leaves, and fry for no longer than a minute or two or until the curry leaves change colour, add  the onions and fry until golden brown, take your time with this as this is the base of the sauce. Then add the green chillies, the ginger and the garlic pastes and fry for a minute or two longer until the garlic smell has dropped away. Add the Fenugreek , Turmeric and Garam masala cook for a further couple of minutes, then add 250ml fish stock, and the jaggery and Tamarind paste, the chopped tomato and reduce to a thick sauce. Finally adding the baby onions and yoghurt for the last five minutes.SAM_3455

Now you can add the prawns and cook them  through this shouldn’t take more than five minutes, serve with whatever you like to eat your Indian food with!


Bhare Baghare Tamate (Stuffed Tomatoes)


SAM_3450 I have been very quiet lately principally I believe if you have nothing to say then do that….. quiet is something that it is very difficult to find in the world that surrounds us all and as such one of the few things that can always one hope be done quietly is eating good food. Todays dish is a traditional one  that is not something you can bring together in ten minutes it will take you at least 90 minutes in the initial preparation and perhaps 30 to 4o minutes in the cooking so don’t undertake this recipe if you are looking for something quick. Its vegetarian all the way and one of those dishes that needs little else to help it along , but if you must have some more protein a fillet of white fish would compliment it for sure

The Whats in it

4 Beefsteak Tomatoes


For the Filling

Unsalted butter, for frying

150g/5oz (2 cups) chopped mushrooms

250g/9 oz Paneer, grated or crumbled

1 tablespoon chopped coriander (cilantro) leaves

4 green chillies, slit in half lengthways and de-seeded

24 cashew nut halves

1 teaspoon black cumin seeds

For the Paste

4 tablespoons peanuts, roasted

2 tablespoons desiccated (dried flaked) coconut

4.5 tablespoons sesame seeds

250g/9 oz (2 small) onions

4 teaspoons ground coriander

1 teaspoon ground cumin

For the Sauce

1 teaspoon ground turmeric

1.5 teaspoons chilli powder

125ml/4.5 fl oz (0.5 cup) vegetable oil

0.5 teaspoon mustard seeds

1 teaspoon cumin seeds

16 curry leaves

150g/5oz (1 medium) onion, sliced

3 tablespoons Ginger Paste

1 teaspoon Garlic Paste

100g/3.5 oz Fried Onion Paste

0.25 teaspoon Tamarind Extract

The How To do It

Blanch the tomatoes by putting then in a large heatproof bowl of boiling water for 30 seconds, then plunging them in cold water.  Remove the skin and slice off the top neatly with a sharp knife, then remove the core, taking care not to pierce the flesh.

To Make the Filling

Melt the butter in a large, heavy based pan over medium heat.

Add the mushrooms and lightly fry for about 2-3 minutes, or until the moisture has evaporated.

Transfer to a bowl, then add all the other ingredients for the filling, season with salt and mix together.

Put a portion of the filling in each of the blanched tomatoes and set aside, until 20 minutes before you wish to serve

Place in an oven at 180 degrees for as you begin to make the sauce if you prefer your tomatoes cooked through, then add to the sauce and follow the “sauce” part of the recipe

To Make the Paste

Put all the ingredients in a blender or food processor, with a little water if necessary, and process to make a paste.  Set aside.

To Make the Sauce

Put the turmeric and chilli power in a small bowl, add 2 tablespoons water and stir together.

Heat the oil in another large, heavy-based pan over medium heat

Add the mustard and cumin seeds and stir-fry for about 1 minute or until they start to splutter

Add the curry leaves, stir

Add the onions and lightly fry for about 2 minutes or until they are translucent.

Add the ginger and garlic pastes and stir fry for about 5-10 minutes or until the onions are golden.

Add the ground spice mixture to the pan and stir fry for about 2-3 minutes or until the moisture has evaporated

Add the pastes and stir-fry for about 2-3 minutes or until the oil has separated out.

Pour in 750ml/1.25 pints (3.25 cups) water and season with salt.

Bring to the boil then stir in the tamarind extract.

Reduce the heat and simmer for about 5 minutes, stirring occasionally, until it is a thin sauce consistency

Place the stuffed tomatoes in the sauce, cover and simmer for 2-3 minutes.

Uncover and simmer for about 5 minutes, or until the sauce is thick.

Remove from the heat and adjust the seasoning if necessary.

Serve and enjoy, fantastic with a Naan!

Murg Pyaz Dopiaza… Onion double cooked with chicken


SAM_3114If you going to draw any parallels here it is Dopiaza, as that essentially means twice or double cooked and that is exactly what you are doing to the onions, that said I have also dipped into Vindaloo  with the addition of some vinegar, and also added a tablespoon of Tamarind paste for that final edge.

As in some of my previous recipes I again am using shallots and tinned tomatoes to bring some texture, but no nuts in this one. The chilli content is fresh green de-seeded of course, rather than the dried red Kashmiri variety, as I feel this gives a fresher less peppery taste to the end result.

I am currently experimenting with the onion that basic for a great many of the dishes of India, insomuch as how they affect texture flavour and of course colour, so expect to see a few recipes heavily influenced by the onion boiled fried and raw….with this particular dish relying on a double cooked onion paste resulting in a fantastic recipe that will not disappoint!


2 medium Red Onions Rough Chopped

4 tbsp. yoghurt

1 tbsp ghee/oil

The first step here is a fried onion paste, this is no big thing just rough chop your nice red onions and fry them in the Ghee or oil, until they ar golden brown; then tip em’ out on to some nice absorbant kitchen paper  leave to cool, then finally  blitz em in a blender  with the 3 tbsps. of yoghurt to a smooth paste … job done, pat yourself on the back you have made some  Tala Pisa Pyaz. cover and set aside in a cool place until required

SAM_3105 SAM_3106 SAM_3108

All good curry is about preparation and that’s not something that is achieved without a little time so get everything together before you light the stove, doing that makes it a certainty that what arrives at the table hits the spot and lights the soul. I also recommend that you mix the powders together with a little water to make a paste as this stops the  spices from sticking

The What you need from here for two or Three Persons

6 shallots rough chopped

1 tbsp. Ghee/Oil

1tsp whole coriander seeds

1tsp whole Mustard seeds brown

3 green Cardamom

8 curry leaves


4 cloves Garlic choppedSAM_3113

1.5 ” Ginger finely chopped

3 green chilli’s de-seeded and chopped

1 tsp garam masala

Half tsp Asaefotida

1 tsp chilli powder

1tsp ground cumin

1 tsp coriander

Tala Pisa Pyaz (onion Paste Prepared earlier)

250 ml chicken stock

.5KG  chicken breast

Small tin tomatoes

2 tbsp. Vinegar

Salt to taste

1 tbsp jiggery(brown Sugar)

1 tbsp Tamarind Paste

The  how and the when!

Melt the ghee/oil in a heavy based pan or karahi and add the whole spices Cardamom Mustard and coriander seeds and cook until the mustard seeds begin to pop

 Then add the curry leaves and cook for a minute or two to allow the flavours out into the ghee.

Add the shallots and cook until they become opaque

 Add the garlic Chilli and Ginger and fry for a couple more minutes.

This is a good point to add the powder spices;( as I said before it’s always a good idea to mix the powder spices with a little water before adding to the pan, this will assist in keeping them from sticking).

That said remember to stir stir stir and stir like you mean it, this will stop those spices from sticking and burning, and if it looks like they are add another tablespoon of water.

After a minute or two you can now add the fried onion paste(Tala Pisa Pyaz) and continue to cook this for a couple of minutes…….

Add the meat and continue to cook the chicken until it loses all of its pink qualities and is white.

Add the tinned tomatoes, and tamarind paste, and cook on for a few minutes longer before adding as much of the chicken stock as you need to just cover the chicken and now add the Vinegar.

Cook for ten minutes or until the chicken is cooked through and the gravy has reduced to the consistency that you enjoy or add more stock for a thinner consistency if required

Taste and season with salt and the Jaggery, and finally serve adding a nice drizzle of yoghurt just to finish off.

Koftas Hara Masala…Love my meaty balls in Green sauce


I have been less than productive since I got back from my trip to Kerala that’s not to say  haven’t wanted to cook or write, its been more a matter that I have been busy doing other things and getting on with the life that is mine; and lets face it blogging is a pastime not a lifestyle choice. That said I am now getting my head down and throwing out some more recipes for your delectation. I am often suggesting that I have vegetarian leanings but the reality is that meat matters to me even though I may choose to dip in and out of the wild world of the carnivore.

This recipe is one of those recipes that hits the spot for me with regards to what I like to eat,  and lets face it why cook something that you don’t like to eat?

finished 2Saucy to start, dry curries don’t really do it for me and this little offering is well wet with and a tinge of fusion thrown in for good measure, with a good Naan to soak up the gravy sauce heaven awaits.  There’s also great list of spices that border on the unusual “Allspice” for starters, you don’t see that one much in Indian recipes, more usually  found in Caribbean cookery, but don’t let that stop you using it. Cinnamon as well from Sri Lanka, again a rarity in the dishes I see floating around in the great curyiesphere where all the curry demons live. The beauty of these spices here is that they fuse together with some of the more traditional pure Indian spices to create an explosion of taste that lifts this dish to a great tasting fantastic plate of loveliness, that will set your taste buds dancing the light fantastic, much Joy!

Meatballs for me are something that I generally eat with Pasta although I do have to say I’m not a great lover of Pasta. Meatballs on the other hand, yum yum especially if they are made from pork sausage meat…. the meaty content here is lamb, nicely minced by the friendly local butcher, equally as tasty on the meatball front and better for the cook with religious considerations……

The problem here is that Mrs Demonology doesn’t like lamb so I’m not expecting her to like this very much. but one lives in hope, we will see…..

Cant wait to hear her review on this, she has been known to lick her plate for things she really likes but to be honest I’m not expecting that!

Its a fairly hot mix, with five green chillies, so for those of you that prefer things slightly easier, cut it down to one and a half chillies in the kofta’s, and the same in the sauce, and don’t forget to deseed them. Seeds in chilies for me are a non starter, they can make the curry bitter and the will certainly increase the heat in the dish, so I just take em out!… That said there’s a fair old dollop of yoghurt in the sauce which will bring the heat down a bit so don’t be too scared to go for the whole nine yards, you wont die!

There is also the option to use some vegetable stock, an idea I go for, as for me it offers an edge that bolsters up the sauce nicely giving an extra something that water on its own doesn’t bring………. but if your a purist and aren’t we all at heart, then just go for hot water.  Indians in the kitchen as a general rule do not use stock of any kind and relying on the spices etc to do the whole flavour thing.  For me though a stock cube is like an icing on a cake, which I like to use from time to time, especially on a dish where you are adding a lot of water, as in this particular recipe.

This is a nice and easy recipe that will fill hungry stomachs.

All the work in the dish is in the preparation, as is often the case in Indian cookery; so be prepared and all will go well. Serve this tasty dish with rice and you have a great meal. I for my part prefer Naans  so  I’m making the Naans too, check out these Garlic Naans they go fantastically with this dish……….  so many challenges here for little old me,  as bread making isn’t something that I have oodles of experience in!

This Recipe will serve 4 to 6 persons, or three hungry ones………

For the koftas

450 gm 1lb Minced Lamb

3 spring onions

2 Green Chillies

1 tbsp fresh Coriandermeatball rolled & cold

1tsp Allspice

1tsp Ground Cinnamon

1tsp  Garam Masala

1tsp fresh Ground Black Pepper

2 Garlic Cloves Through a garlic press

2 inch Ginger finely grated

.5 tsp Salt

For the Sauce

1 tbsp Ghee or Oil

3 medium Onions

150ml Natural Yoghurt

3 Green Chillies

handful fresh Coriander    sauce ingredients

1 tbsp fresh Mint Chopped

2 cloves Garlic finely grated

2 inches Ginger finely grated

1 tsp ground Cumin

1tsp Garam Masala

1tsp ground Fennel

700ml Vegetable Stock, or water if your a purist

Salt to taste

Freshly ground Black Pepper to taste

.5 tsp ground Turmeric

Juice of half a Lemon!

For the Tempering

2 tbsp fried Shallots.

Toasted Flaked Almonds

2 tbsp. Double Cream and some

Rough chopped Fresh Mint to sprinkle on

The How to…..

There’s nothing too complex here and the meatballs themselves are just about as easy as it gets, simply combine all the ingredients together in a large bowl, get your hands in there and mix them well that’s it job done ; just ensure that before you get stuck into the mix that you have chopped and diced those ingredients that need it to a fine dice ensuring there are no big lumps of ginger and garlic, oh yeah and wash your hands before you do the mixing…Once mixed well

Roll the mixture up into to about golf ball size meaty balls of delight, and set them aside in a fridge, or a cool place until you need them…..how difficult is that ….?

The sauce well that’s not quite as simple but isn’t too taxing and if I can do it anyone can

Heat a tablespoon of ghee in a large flat based pan, fry the onions until they are golden brown, remove the onions using a slotted spoon placing them aside on some kitchen roll to drain.

Then  fry the shallots until they become crispy, remove the shallots again with a slotted spoon and and drain on kitchen towel…..set aside

Place the onions in a blender along with the remaining sauce ingredients and blitz to a smooth pastepre blitz

Reheat the ghee you used to fry the onions and add the onion paste and cook for about four or five minutes, then pour in the vegetable stock or hot water and bring to the boil.

Once the sauce has a fast boil on it you can add the meatballs return the mixture to the boil, lower the heat partially cover and simmer for a good 45 minutes or until the sauce has thickened and the oil is beginning to separate out…. that’s it pretty much job done…on the hob

To serve dribble over the cream and the garnish with the shallots, and finish off with the almonds and mint then serve……..

Mrs demonology loved the sauce, loved the Naans, but left the lamb…. bless her for trying!

Banger Mandori Masala…Sausage & Spicey Dumpling curry!


Ok not one single person would ever call that stalwart of the British cooked breakfast, the sausage, a health food. However over the last few years the sausage has moved up the scale with less saturated  fats and cereals being used in them. The sausage for me pretty much stands alone in the reasons not to go vegetarian….. I can hear the guffaws and incredulous laughter from here; but I mean it, the sausage for bangras-large-2me is something that I could truly not do without. Sausage sandwiches with mustard and ketchup – wonderful – not to mention sausage, mash and beans with a ladle full of caramelised fried onion, or a great plate of toad in the hole with baked beans, come on it’s the comfort in comfort food – I kid you not!

The sausage casserole I lay before you draws from the traditional British stew with dumplings; a big nod to SAM_2915Mrs Demonology whose recipe they are and whom, I assure you, “probably” makes the best dumplings in the world.  I’ve just added some spices.  One of my more interesting ideas that I have played with here is that the dumplings and the curry share the spicing and balance each other, complimenting one another in the hope that this is where the dish finds its Indian roots. The Sausage, unfortunately pork, which few Indians will eat, but there are many sausages that do not focus on pork.  However sausage in all its forms is a mighty meaty feast that permeates the globe and for me is the essential element that holds this unusual dish together…….Good commercial quality sausages is all you need here but if you like  something more specialised or exotic from the local butcher then that is cool too, the reality is that sausage is the meat in the dish and as sausage connoisseur’s know it comes in infinite varieties…… Alternatively if you’re on the Vegan veggie vibe, don’t feel you’re left out either as Quorn sausages would work just as well. The point here is that this is a sausage curry and one that will take you through to new heights of pleasure if the sausage is your thing… And yes you are reading right –  tinned tomatoes, sorry but they are for me always far better in taste and quality and colour – want to argue about it… well please feel free to use fresh, it matters not!

It looks like a long list of ingredients for this dish, but if you are organised and prepare everything ahead of standing in front of the stove, trust me all will be well and all will come to hand when you need it.


serves two

1 tbsp Oil , or Ghee

1 large Onion rough chopped

SAM_29081 Medium Green pepper deseeded and sliced

6 thick sausages

250 gm  Button Mushrooms

400 gm  peeled plum tomatoes

1 tsp tomato puree

200ml vegetable stock

250gm Butterbeans dried or tinned, it matters not

1 inch Ginger peeled and finely grated

3 cloves garlic crushed

2 Green chilli deseeded and finely chopped

1 Dried Red Kashmiri chilli whole

1 tsp Cumin

1 tsp mustard seed

0.5 tsp sugar

1tsp Garam Masala

 4 or 5 Curry Leaves

1 Dried red chilli whole


Dumpling Ingredients

4 oz self Raising Flour

2 oz shredded suet

.5 tsp ground fennel seeds

.5tsp Nigella seeds

.5 tsp turmeric

.5tsp salt

3 Ground black pepper corns

Enough water to bind together to make a  stiff dough

Pre preperation

If you are using dried butterbeans they will need about three hours cooking  in total but for this recipe cook them through for an hour or two, that is of course after soaking them overnight, can you be bothered I couldn’t, use tinned I did….

Grind the spices together for the dumpling mix set aside


Sauté off the sausages in a little Ghee or oil.. in the large flat based pan that you are going to do the stove top cooking in,  give the sausages enough time to give them some colour and not release too much fat, remove them from the pan and set aside until later, once they have cooled cut them into bite sized chunks…..

Then add half the ghee to the same pan and when melted add the mustard seeds followed by the curry leaves once the seeds start to pop, after another 30 seconds or so add the onions and the Green Pepper,SAM_2909 after about 5 minutes of frying its safe to throw in the garlic, the ginger and the green chillies and then fry, fry, fry for about 15-20 mins, stirring constantly, adding the sugar after 10 to twelve minutes, on a low to medium heat, or until the onions are a wonderful golden brown, caramelised and  sweet to the taste. It’s the colour of the onions that will eventually determine how dark and unctuous your finished dish will be. Now is the time to return the sausages to the dish along with the tomatoes, the whole tin juice and all and mix them in well and then add the butterbeans stir and transfer everything into a casserole dish and place in the middle of the oven at a temp of 180 cover and cook for about 35 minutes.

Have a quick look and stir after 15 minutes add the mushrooms and 200ml of veg stock/oxo, so that there is enough liquid to cover all the ingredients, finally adding the garam masala and chilli powder to taste

cover back up and cook for another 15 minutes.

Now is the time to make the  dumplings and that really is just about mixing all the ingredients in a bowl with the spices.  Add cold water dribble by dribble until you have a pastry consistency dough that is not sticky and will roll out without sticking. SAM_2913

Give the dish a final stir before you add the dumplings  then return the casserole to the oven uncovered for the final 20/25 (depending upon the size of your dumplings) minutes of cooking time, or until the dumplings are cooked through, now serve and enjoy!

Caril de Galhina…. Chicken,Coconut, Coconut and more Coconut


The following dish as the title suggests is heavily based around coconut  it is a rich and creamy dish that will knock your taste buds for six. It is a traditional Goan curry although on my many trips there I have never seen it on any restaraunt  menu, perhaps I’m not looking in the right places. It is of course as the title suggests heavily influenced by the Portuguese but don’t let that fool you this is a top drawer curry that fully deserves its place in the hall of fame, and it is without doubt one of my very favourite curries!

Caril de Galhina is quite heavy on the chillies but for those of you out there who prefer things a little milder just cut the chilli quantity in half it won’t ruin the dish if that’s the way you like it!

The secret to the dish is the Paste, I used a pestle and mortar for the rough paste and a processor for the smooth paste and as the photo shows mixed it back into the pestle;so take some time to get this right and everything else will follow,

Once you are ready to stand in front of the stove everything else is pretty simple, with no more than hal a dozen ingredients to throw into the pan how tricky is that?

Well you tell me, I love it I hope you do too….

Caril de Galhina

Caril de Galhina7 Caril de Galhina8

Serves 6 to 8

Prep time 45 mins

Cooking time 30 mins


1kg/2.2 lbs Chicken skinned and cut into pieces

2 Tbsp Vegetable oil

1 medium Onion slices

250ml coconut milk

1 Tbsp Tamarind extract

125ml/4.5 fl oz coconut cream


For the spice paste

1 coconut grated or

8 tbsp desiccated coconut soaked in a little water for an hour

1 tbsp uncooked rice rinsed and drained

8 cloves Garlic crushedThe finished Paste

2.5cm/ 1 inch fresh peeled Ginger

The finished Paste

10 dried red Kashmiri chillies

4 Green Chillies de-seeded and slit lengthways

.5 tsp cumin seeds

1 tsp coriander seeds

1 tablespoon Poppy seeds

1 tbsp ground turmeric.

Put the chicken pieces into a bowl and sprinkle with salt

To make the spice paste , put half the grated or desiccated coconut , and the rice into a food processor or blender and process adding a little water to make a coarse paste .(Yes you can use a Pestle & Morter here i did without problems)

Pour the remaining coconut in the food processor with the garlic , ginger , dried red chillies , green chillies and the ground spices and blitz until ground, then mix into the coarse paste….

Heat the oil in a heavy based pan over a medium heat and add the onion, cook for four or five minutes or until light golden brown; add the spice paste and stir fry stirring constantly  for a couple of minutes or until the oil separates out. Caril de Galhina3

Add the chicken and stir to coat , then add the coconut milk  and season with a little salt to taste.

Reduce the heat and simmer for about 20 minutes or until the chicken is almost done .

For the last few minutes of cooking add the tamarind paste and stir in the coconut cream, cook for a further five to ten minutes or until the chicken is thoroughly cooked. You may notice that with the addition of the coconut cream that the dish will produce some Coconut oil which will seperate from the main dish, if you don’t like this then just spoon it away before serving, for me its got loads of flavour so I leave it right where it is……

Serve and enjoy

Caril de Galhina6

Gulab Jamun the hard whey?


Unfortunately when you come into the land of puds and sweets generally speaking very little is simple. The west creates pastries and creamy delights for that final dish to complete or end any special meal or banquet; India is no different,  equally as complex, equally as satisfying and equally as sweet. We  human beings just love our sweet things.

It should be remembered that if you visit the majority of indian take-aways, or restaurants that the extent of the sweet menu is farcical, never going much beyond  a bit of Gulab Jamun or Khoya Bonbons in Syrup as the translation goes those most delightful of sweet tasting sugar syrup soaked balls, delicious for sure,but packet made of that you can be certain of in the restaurants. For restaurants the genuine recipe for this dish contains two ingredients most cooks would shrink away from, and for the most part can’t be purchased at the corner store, or supermarket, and restaurants neither have the time market or inclination to make properly, so packet made is what you get and thats not to say that the packet version isnt delicious but….

That said we are not most cooks are we…No of course we are not I hear you say.

So make these tricky things we will….

First of these tricky things is Khoya, a milk reduction that is also found in many other sweet dishes Pinni for example, a quick translation is Bon Bons, and a fair description as in reality it is a sweet ball of sugar, flour, dried fruits, and khoya. You can also find Khoya in a many other dishes that require that concentrated milk taste,and there is a Khoya pudding that is delicious on its own but more of that some other time.

There is only one ingredient in Khoya and that is  whole Milk

2 litres will make 400 gm or 14oz

First of all put the milk into a large heavy based pan and bring to the boil, then reduce the heat to very low and stir every 5 minutes, the object here is to reduce the quantity prety much the same as you would do with any sauce, in this instance reducing by half. You will need to stir constantly and remove the dried layer of milk that sticks to the side of the pan. Carrying on with tkhoyahis reduction until your milk has reached the consistency of  mashed potato. Once you have achieved this you can transfer to another pan and allow to cool…job done in about 90 minutes for the quantity suggested above. It will store in this condition in the fridge for at least a couple of days.

You can also store for a lot longer of you dry it another process that takes a little time but is worth the effort.

Place the paste into a cheesecloth or muslin bag , place it in the sink and weigh it down and leave it for at least an hour, the object being to get as much of the liquid out as you can, the resulting solid can be stored in the refrigerator, and can be grated or crumbled.

The next of the two vital ingredients for the traditional Gulab Jamun is Chhena

There’s one more ingredient here that you will need, besides milk in this recipe

160ml white Vinegar

2 litres milk

This is another milk process but one that relies on the curdling power of the white vinegar and again will require constant attention, with at least an hour of your time, and again your full attention as all good cooking should do!

Again you need to put the milk into a heavy saucepan and bring it to the boil, then immediately remove it from the heat and add the vinegar making sure that you spread the vinegar over the whole surface of the hot milk in a steady stream, and then stir for about three or four minutes, the end result of this should be a curdled milk or whey as it should really ber called.

This should be poured into a muslin bag or into a  cloth placed in a strainer or colander in a sink to allow the liquids to drain away leaving the whey behind.chhena

This achieved you should then start to prod and squeeze the bag until the milky whey starts to Ooze out.

Now comes the fun part whilst the whey is still warm spread it out on to a flat surface and begin to knead it, almost as if it was a bread dough using the palm of your hand and continue to do so until you have mashed out all the granules and it is as smooth as it will go. That’s essentially it.

All you need do now is allow it to cool, wrap it in foil and store in the refrigerator, but use it quick as its only any good for about 24 hours.

Mission accomplished

Well almost. the rest is easy……

So now is the time to make those Gulab Jamun that you have always promised yourself and trust me on this they are far superior to the mix that you can buy!

This recipe is the real McCoy and worth every second of the time it takes, rest assured the results will speak for themselves


Pinch of Saffron Threads

1 teaspoon Rosewater

300g/11 oz Khoya (See above)

50g/1.75 oz Chenna (see above)

4 Tbsp All purpose plain flour

1tsp Baking Powder

1tbsp Ghee

6 tsp cardamon seedsgulab_jamun_0

12 unsalted Pistachio Nuts

1kg/2.25 lbs Sugar

0.75 tsp Lime Juice

Enough clean oil to Deep fat Fry!


First thing soak the Saffron in a finger sized bowl and soak in the Rosewater until required.

Crumble the Khoya and the Chhena to remove any lumps into a large bowl , add the flour, baking powder and 1 tbsp of Ghee and mix roughly   make a soft dough, you will now need to knead this dough for no less than 5 minutes on a flat surface, you can lightly flour the surface to reduce sticking, or you can use a little ghee or oil to achieve the same result.

Oil your hands and start pinching off and rolling the dough into balls of about 1 inch in diameter.

Heat your deep fat fryer to around 170 degrees and deep fry for about 3 to 4 minutes or until they are a golden brown remove from the fryer and allow to cool and drain on some kitchen roll.

The great pleasure of this sweet is the Syrup that the Gulabs should be soaked in; and as such the recipe that follows for this is traditional but don’t be shy or scared to use any sweet flavouring that takes your fancy, or flavouring that appeals, Vanilla works just as well as Rosewater

However the start of  a good syrup is achieved by filling a heavy based pan with water and adding all the sugar, yes all of it, you don’t need teeth for these pudding delights!

Heating the water gently to start whilst stirring until all of the sugar has dissolved. Now increase the heat and bring to the boil, continue to boil and remove the scum that floats to the surface with a slotted spoon, until the syrup reaches a one thread consistency, this should be done with extreme caution as this syrup is very hot indeed, but to test allow some to cool slightly on a spoon befor touching and then  take some syrup between your thumb and forefinger and draw your fingers apart, the syrup will then form fine threads, the number of the threads indicates the correct consistency, but please be carefull we do not want any burns here!

Once this is achieved add the Rosewater and infused Saffron to the syrup, stir and then transfer the golden fried Gulab balls to the syrup, and leave for at least 30 minutes for the gulabs to soak up the syrup before serving. It is worth noting that the Gulabs will continue to soak up syrup for many hours and in my opinion are best left for a couple of hours for best results, however some people prefer them completely deliciously gooey. My suggestion is make a batch stick em into soak and eat them over a period of twenty-four hours to find your ideal soak time…..or is that just a bit too greedy for ya?