INDIAN DESSERT: GULAB JAMUN

Ingredients:

• 1 cup nonfat milk powder
• 1/4 cup all purpose flour (plain flour, maida)
• 1/8 teaspoon baking soda
• 1/2 cup heavy cream, use as needed
• 1/4 teaspoon cardamom coarsely ground

For Syrup

• 1-1/2 cup sugar
• 1-1/2 cup water

Other

• Oil to fry

Method

For Syrup

1. In a pan add water, sugar bring it to boil, stir until the sugar has dissolved. Turn off the heat. Set aside.

For Gulab Jamun

1. In a bowl, mix milk powder, all purpose flour, baking soda, and cardamom add cream and mix it well. This will be consistency of soft dough, if it is too dry add 1 to 2 spoons of milk as needed not the cream. Dough should be very soft and sticking to fingers, as dough sits milk powder will absorb the extra cream. Cover and set aside for about 10 minutes.
2. Knead the dough; grease your palm before working the dough.
3. Divide the dough into 18 equal parts and roll them into round balls.
4. Heat the oil in a frying pan on medium heat. The frying pan should have at least 1 inch of oil. Notes: To test if the oil is the right temperature, place a small piece of dough into the oil; oil should sizzle but it should take about 30 seconds to rise the dough. If dough rises faster, oil is too hot; if dough just sits without rising, oil is not hot enough.
5. Place the gulab Jamuns in the frying pan. Note: remember gulab jamuns will expand in about double the size, so give them enough space, and don’t over crowed them.
6. It should take about 7 minutes to fry the gulab jamuns. While frying keep rolling the gulab jamuns so they are evenly browned. You can make gulab jamuns in different size and shapeFry until the gulab jamuns become brown.
7. Let the gulab jamuns cool off for a few minutes before placing them in the hot syrup, not boiling.
8. The gulab jamuns should sit in the syrup for at least 20 minutes prior to serving.

SAMOSA

Ingredients:

1 tablespoon olive oil 

1 medium onion, chopped 

1 1/2 teaspoon curry powder 

kosher salt and black peppper

2 cups store-bought refrigerated mashed or frozen mashed potatoes, thawed (about 16 ounce)

1 10 ounce package frozen peas, thawed 

1 15 ounce package refrigerated piecrusts 

1 jar mango chutney (optiojnal)

Cooking directions:

Heat oven 375ºF. Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, until soft and golden brown, 10 to 12 minutes, Add the curry powder, 3/4 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring, until fragrant, about 1 minute. Stir in the potatoes and peas.

Unroll the piecrusts and cut each into 6 triangles. Place a heaping tablespoon of the mixture in the center of each piece. Gather the cornenrs of the dough and pinch to form a point. Pinch the seams to seal. Transfer to a baking sheet.

Bake the samosas until golden, 22 to 25 minutes Serve with the mango chutney. if using.

PAANI POORI

Poori és un fregit pa indi sense lleavat, que communament es consumeix al subcontinent indi. Es menja per a esmorzar o com a berenar o un àpat lleuger.

How to make poori:     

1 cup semolina

3 tablespoons fine flour ( Maida )

1/4 teaspoon baking soda

1/2 teaspoon salt

Oil for frying

                                                                     

How to make pani:

1/2 cup Tamarind ( Imli ) Pulp

2 cups water

2 tablespoons toasted cumin seeds ( Jeera ) powder

2 tablespoons toasted cumin seeds ( Jeera )

1/2 cup coriander leaves

3 green fred ( Hari Mirch )

1 cup mint leaves ( leaves puddings )

Black Salt 1 tbsp  ( kala Namaka )

 Boondi 1 tbsp

2 tablespoons crushed Jaggary ( Gur )

How to cook?

Method for the teekha pudhina paani

Combine all the ingredients in a deep bowl and blend in a mixer to a fine paste using ¼ cup water.

Combine the prepared paste and 3 cups of chilled water in a large bowl and mix well.

How to proceed

Crack a small hole in the centre of each of the puris and stuff each puri with a little mixed sprouts mixture.

Top it with a little meethi chutney and dip the entire poori in the teekha pudhina pani. Serve immediately.

Repeat step 1 and 2 to make 47 more puris to make 8 plates in all.

Handy tip

For the teekha pudhina pani- if you have time in hand you can use room temperature water and refrigerate it for 3 to 4 hours, chilling the pani for 3 to 4 hours enhances the flavours.

FLOR D'EMOCIONS

CARTA ALS REIS MAGS

Carta d’amor

Estimada mare:

Gràcies per ser la meva mare. No t’ho dic això amb bastant freqüència, però la veritat és que t’estimo molt. Ets una persona molt important en la meva vida, i t’ho agraeixo molt tot el que has fet per mi. Gràcies per tots els sacrificis que has fet. El teu amor i suport m’ha arribat a través de molts pensaments aspres i sense tu no estaria on estic avui.

Els teus braços sempre estan oberts quan necessito una abraçada, el teu esforç i amor m’ha guiat i m’ha donat ales per volar, el teu cor sempre em comprèn quan necessito una amiga, des de sempre, ets la millor i és que t’estimo molt. 

ACTIVITATS AL CENTRE CULTURAL ANA DIAZ RICO

-Pilates

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-Manualitats

-Català

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