Apple Wine

Ingredients

2 kg - ripe apples (any variety)

2 kg - Sugar

500 grams - raisins

10 cloves

3 pieces - cinnamon

200 grams - fresh ginger

1/2 tsp - active Dry yeast

4 liters - water 

Method

• Wash and grate the apples or chop them into small pieces.

• Add all the other ingredients.

• Keep covered to ferment for 21 days, stirring every day.

• Strain and throwaway the residue.

• Let it stand for 2 more weeks then strain and bottle.

• Recipe Courtesy: Anglo-Indian Recipes

All types of gulab jamuns

You Searched For "Gulab Jamuns"

• 

  Kid friendly Gulab Jamuns

  Ingredients

  3 cups - milk powder

  1 cup - maida

  1 cup - cream (approx.)

  1 tsp - baking powder

  750 g - Sugar

  1 litre - water

  50-100 g - raisins

  1 tsp - cardamom powder

  Oil for frying 

  Method

  1. Add the thick coconut milk and lime juice before serving.

  
  

   

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  Lip-smacking Gulab Jamuns

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• 

  Scrumptious Gulab Jamuns

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  Instant Gulab Jamuns

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• 

  Teatime Gulab Jamuns

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• 

  Crispy Gulab Jamuns

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  Yummy Gulab Jamuns

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  Quick Gulab Jamuns

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  Soft Gulab Jamuns

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  Must-eat Gulab Jamuns

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  Zero Oil Bake Gulab Jamun

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  Ingredients

  1 cup - readymade gulab jamun mix

  1/4 cup - water (for kneading)

  1 cup - Sugar

  1+1/2cups - water (for syrup)

  1 - cinnamon stick

  Few - saffron strands

  1/2 tsp - cardamom powder

  Few - chopped nuts 

  Method

  1. Take the jamun mix in a bowl and gradually add water to make a soft dough.
  2. Keep aside for 5 minutes.
  3. Mix the sugar with one and half cups of water and bring to a boil.
  4. Add to it the cinnamon stick, cardamom powder and saffron strands, and heat for a few minutes.
  5. Remove from heat and keep aside to cool completely.
  6. Preheat the oven to 300 F.
  7. Make small balls from the dough and arrange over a baking tray lined with baking sheet.
  8. Bake for 15-20 minutes, turning the jamuns twice in between.
  9. Now soak the Bake jamuns in the sugar syrup.
  10. Garnish with chopped nuts before serving.
  11. Recipe courtesy: Priya Easy N Tasty Recipe

  
  

   
• 

  Flavoursome Gulab Jamun

Soft Gulab Jamuns

Ingredients

For jamuns:

1 cup - Flour

2 tsp - baking powder

1 cup - Bisquick

1 cup - cream (may be substituted with half and half)

2 tsp - baking powder

1/2 cup - butter

3/4 tsp - cardamom (ground)

Ghee for deep frying (may be substituted with vegetable oil)

2 cups - dry powdered milk

For syrup:

1/2 tbsp - rose water

3 cups - Sugar

4 cups - water

1/4 cup - brown Sugar

Method

• Combine all the ingredients for the syrup except for the rose water in a heavy saucepan. Boil together to make a thick, sugary syrup.

• The rose water will be added when the gulabs are in the saucepan. Always keep the syrup warm.

• Sift together the dry ingredients for the jamuns. This includes the flour, bisquick, dry powdered milk, baking powder, baking soda, ground cardamom.

• Next, warm up the cream and melt the butter.

• Combine the two and then slowly pour this into the dry mixture while kneading the dough very slowly with hands.

• Turn out onto a lightly floured surface and knead until elastic and very smooth.

• Break off little pieces about the size of a quarter.

• Roll pieces into smooth little balls.

• Heat the vegetable oil until hot.

• Drop a very small piece of dough in and when it rises to the top, the oil is ready.

• Watch the temperature carefully since these little balls will burn easily. Drop a few balls in at a time.

• Fry until dark golden brown.

• Remove and immediately drop into warm syrup.

• Let them soak in the syrup until all are finished. Put gulab jamuns and syrup in a serving dish and sprinkle the rose water.

• Shredded coconut may also be added for garnish.

• These can be prepared a day ahead. They taste amazing either warm or cold.

• Before serving, they can be reheated in the syrup.

Hyderabadi dum biryani

Ingredients

1 kg - chicken

1 kg - rice

1 bunch - pudina

1 bunch - coriander leaves

4 to 5 - onions

3 tbsp - ginger garlic paste

15 tbsp - chilli powder

1/2 tbsp - turmeric powder

3 tbsp - chicken masala

2 tbsp - coriander powder

Whole garam masala

3 to 4 - biriyani leaves

1 cup - curd

2 - lemon 

Method

• Clean the chicken and add chilli powder, coriander powder, ginger garlic paste, salt, turmeric powder, chicken masala, curd and keep aside for about 30 minutes.

• Add enough oil and fry finely chopped onions till golden brown colour.

• Remove from oil.

• Now drop the marinated chicken in that oil and keep it aside.

• Take rice in another vessel, add whole garam masala, biryani leaves, salt and allow it to cook.

• When rice is half cooked, strain it.

• Cook the chicken and add pudina and coriander leaves.

• Add half the boiled rice and fried onions.

• Add remaining rice and onions layer by layer and cover the vessel with a lid (don't allow pressure to go out). Reduce flame and cook for 40 min.

• Finally, add lime juice mixed with turmeric powder through small holes made in the rice.

• Serve with raita.

how to prepare badusha at home

Badusha (Badhusha) Recipe

Preparation time: 1 hour
Cooking time: 30 minutes
Makes 60 bite-sized badushas
Recipe source: Kumari Athamma

Ingredients:
4 cups (800 grams) of all-purpose flour or maida
1 cup of melted ghee
1 tsp of baking soda or soda powder
2 tsp of curd (plain yogurt)
2 cups of sugar
3/4 cup of water (just enough to submerge sugar
Oil of for deep frying

How to make Badusha:

1. Mix the flour and soda in a bowl well until incorporated. Add the melted ghee and curd to this and knead until you get a smooth, stiff dough. You can add water by the teaspoon if you need more moisture but don't overdo it. Keep covered aside for 30 mins to maximum an hour.

2. After the dough has sat for a while, knead again until smooth and soft. The more you knead the better the badhusha will be. Athamma kneads the dough for about 5-7 mins.

3. Take 1/4th of the dough between your palms and roll into a long log. Pinch off small gooseberry-sized balls of the dough and make into smooth-ish balls. Once you have a small batch of these, flatten each between your palms with just one press. Set aside the badusha dough discs for frying.

How to Make a Chicken Biryani

This style of Chicken Biryani is called the ‘Pakki-Biryani’, where the chicken and the rice are cooked separately and then combined in the final step. There are a lot of different ways of making Biryani and here is one simple, easy and yet incredibly delicious recipe that is just ‘too good’ and we had to pass it on. Do not get intimidated by the number of ingredients or the steps…just follow along step-by-step and WOW your family and friends! Also, check out the prefect accompaniment for this Biryani — Cilantro & Mint Raita We think they were made for each other…

Ingredients:
Chicken with bones – 2 lbs, cut
Basmati Rice – 2 cups
Water – 8 cups
Yogurt (Curd) – 1.5 cups
Potatoes – 1, large (cubed) – optional
Oil – 3 tbsp
Clarified Butter (Ghee) – 2 tbsp
Garlic – 2 tsps (minced)
Ginger – 2 tsps (minced)
Green Chili – to taste
Cinnamon Stick – 2″pc
Bay Leaves – 2
Black Cardamom – 1
Mace – 3 pcs
Green Cardamoms – 4
Cloves – 4
Whole Peppercorns – to taste
Golden Raisins – 1 tbsp
Cashews – 1 tbsp (heaped)
Salt – to taste
Black Cumin – 1 tsp
Cumin Powder – 1 tsp
Coriander Powder – 1 tsp
Turmeric Powder – 1/4 tsp
Red Chili Powder – to taste
Saffron (Kesar) – 1/4 tsp
Mint Leaves – 2 handfuls (chopped)
Cilantro – 1/4 cup (chopped)
Fried Onions – 1 cup (divided)

Tenses

Simple Tense

Verb tense tells you when the action happens. There are three main verb tenses: present, past, and future. Each main tense is divided into simple, progressive, perfect, and perfect progressive tenses.

	Simple	Progressive	Perfect	Perfect Progressive
Present	finish	am/is/are finishing	have/has finished	have/has been finishing
Past	finished	was/were finishing	had finished	had been finishing
Future	will finish	will be finishing	will have finished	will have been finishing