Happy Deepavali everyone! This Gulab Jamun is a sweet from North India that is very popular during Deepavali. My father used to make gulab jamun, certainly with the help of my mother, using milk powder instead of koya (milk concentrated to a solid block). Though we didn’t know the correct procedure, we all enjoyed the adventure of making and eating it. I have standardised the recipe after reading many other methods of making it. I also make it with milk powder because koya is not easily available in Tamil Nadu. Serve it with vanilla ice cream for a glorious combination of flavours and taste!
- Kala’s Gulab Jamun with Milk Powder – Serve with Vanilla Ice Cream!
Fish food doesn’t agree with some people, perhaps because we use a lot of spices in India. I was looking for a fish recipe that used Indian spices but was mild flavoured. I found one in The Cook’s Colour Treasury called hake gratin, which was baked with cheese. To make it suitable for our palate, I removed the cheese and substituted coriander leaves in place of parsley. I used trevally, which is an inexpensive fish in India and can be easily skinned and cut into fillets. The result was a melt-in-your-mouth baked fish with a flavour that no one can resist.
Baked Paarai Meen (Trevally Fillets)