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Gulab Jamun


Gulab Jamun

Salwaa Smith – Cape Malay Cooking & Other Delights

Gulab Jamuns are popular in South Asian cuisine. Crunchy on the outside, soft and chewy inside. Gulab Jamuns can be eaten as a dessert with ice cream or fresh cream. It can also be made during Ramadan to share with family, friends and neighbours. It is a great alternative to koesisters or doughnuts.

 

Gulab Jamun

Gulab Jamun

 Ingredients:

1 tin condensed milk (497g)

3 Tbsp butter, melted

½ tsp bicarbonate of soda

2 tsp baking powder

2 Tbsp semolina

1 tsp ground cardamom

½ tsp rose essence

2 – 2¼ cups cake flour, sifted

Oil for deep frying

 

For The Syrup

2 cups water

2 cups sugar

1 tsp rose essence

 

Desiccated coconut to finish

 

Method:

Using a medium size bowl whisk the condensed milk and melted butter together. Add the ground cardamom, baking powder, bicarb, essence and semolina whisk until the mixture turn creamy. Gradually add the flour to form a soft dough. (You may not need the full 2¼ cups of flour.) Leave to rest for about 10 minutes. Divide the dough into 30 pieces. Roll the pieces of dough into balls or into oblong shapes. Best to use a slightly floured surface (and hands) as the dough might be slightly sticky.

In the meantime add the syrup ingredients in a pot and bring to the boil. Boil until the sugar water turns sticky. Remove from the heat but keep warm to dip in the cooked gulab jamuns when done.

Heat the oil in a deep pot and deep fry the gulab jamuns on medium heat, take care not to over crowd the pot as the gulab jamuns will swell considerably. Fry until deep brown stirring all the time to get an even colour all over. Remove and drain excess oil on kitchen paper. Cool slightly before dipping in the warm sugar syrup and rolling it in desiccated coconut.

 

Cook’s note:

You may not need all the flour, add the flour gradually

You may leave the jamuns drenched in the syrup of you like it sweet and syrupy until it is ready to be served.

Gulab Jamun

Gulab Jamun

 

 

 

EASY SAVOURY CHEESE MUFFINS


Easy cheese muffins (savouries)

Ingredients:
500ml (300g) cake flour
15ml baking powder
5ml dry mustard powder
5ml salt
500ml grated cheddar cheese
250ml milk
80ml oil
2 eggs

Method:
Sift flour, baking powder, mustard and salt in a mixing bowl
Add grated cheese
In a jug combine the milk, oil and eggs. Mix well
Add to dry ingredients and mix gently until combined, taking care not to over mix. Spoon into greased muffin tins and bake at 200C for 20 minutes

CHICKEN & CORN SOUP


Chicken & corn soup

Ingredients:

1 tbsp vegetable oil

100 g boneless, skinless chicken breasts cut into small pieces

1 clove garlic, finely chopped

1 cm piece ginger, finely chopped

1 tbsp cornflour

600 ml hot chicken stock

100 g sweetcorn

1 egg

1 tbsp fresh lemon juice

shredded spring onions, shredded, to garnish

dark soy sauce

toasted sesame seeds, to garnish

Method

1. Heat the oil in a deep pan and gently cook the chicken, garlic and ginger for 3-4 minutes without colouring.

2. Blend the cornflour with a little stock and add to the soup pan with the remaining stock and the sweetcorn. Bring to the boil, stirring continuously and simmer gently for 5-7 minutes

3. Beat together the egg and lemon juice and slowly trickle into the soup pan, stirring with a chopstick or fork to form egg strands. Season to taste, garnish with salad onions and toasted sesame seeds, and serve with a drizzle of soy sauce and some prawn crackers.

Chicken soup

Set of 4 Cape Malay Cooking Recipe Books


Set of 4 Cape Malay Cooking Recipe Books

** Special offer **

Set of 4 PDF eBooks
R95 (SA)
£7 (UK)
$11 (USA)

Set of 4 paper back copies
R280 + postage (SA)
£25 + postage (UK)
$38 + postage (USA)

email @ capemalaycookingthree@yahoo.com to order yours now.

This weeks recipes posted on Facebook


Here follows a round up of the past week’s recipes posted on Facebook.

Monday 13th May – TOMATO FRIKKADEL 

CLICK ON THE LINK BELOW FOR THE RECIPE

https://www.facebook.com/photo.php?fbid=541591522546446&set=a.209510085754593.50092.183695408336061&type=1&theater Tomato Frikkadel

Tuesday 14th May – CHICKEN WRAPS

CLICK ON THE LINK BELOW FOR THE RECIPE

https://www.facebook.com/photo.php?fbid=539759066063025&set=a.351953131510287.78051.183695408336061&type=1&theater

Chicken Wraps

Wednesday 15th May – DHAL AND BATTERED FISH FILLETS

CLICK ON THE LINK BELOW FOR THE RECIPES

https://www.facebook.com/photo.php?fbid=542078032497795&set=a.209510085754593.50092.183695408336061&type=1&theater

DHAL AND FISH

Thursday 16th May – FLAKY ROTI

CLICK ON THE LINK BELOW FOR THE RECIPE

https://www.facebook.com/photo.php?fbid=542464875792444&set=a.534370466601885.1073741826.183695408336061&type=1&theater

ROTI

Friday 17th May – MAQLUBA

CLICK ON THE LINK BELOW FOR THE RECIPE

https://www.facebook.com/photo.php?fbid=542792152426383&set=a.209510085754593.50092.183695408336061&type=1&theater

MALUBA

Saturday 18th May – DHALTJIES / PAKORAS

CLICK ON THE LINK BELOW FOR THE RECIPE

https://www.facebook.com/photo.php?fbid=221874721184796&set=a.221874641184804.53201.183695408336061&type=1&theater

DALTJIES

FOR MORE RECIPES                       

OATS & BANANA MUFFINS


Muffins are VERY easy and quick to make, and nothing’s better than warm muffins from the oven on a weekend morning.

 

OATS AND BANANA MUFFINS

Good for a healthy breakfast

Makes 12 muffins

 

In one bowl combine:

1 large egg

1 cup buttermilk

1 teaspoon vanilla essence

1/2 cup of porridge oats

2 mashed bananas

2 tablespoons vegetable oil

1/2 cup caster sugar

 

In another bowl, mix together:

1/2 cup of wholemeal flour

1 cup of cake flour

1 tsp of bicarbonate of soda

2 tsp of baking powder

 

Method:

Preheat the oven to 180C. Line a muffin tin with 12 muffin cases

OATS & BANANA MUFFINS

Now combine the two mixtures, moving quickly and lightly with your spoon – or a fork actually works well here. You want to use as few stirs as possible and mix until there are no dry patches of flour, but don’t worry if the mixture is pretty lumpy.

Get the mix into the paper cases ASAP filling them three quarters full – as soon as the liquid hits the raising agents they will activate and you want your muffins rising in the oven, not sitting in the kitchen raw.

Bake them for around 20 minutes, then take them out, leave them a couple of minutes and pop them on a wire rack to cool. While they were still warm, I punctured them with a skewer and drizzled them with golden syrup.

 

 

CHEDDAR SCONES


CHEDDAR SCONES

Makes 12-15

Ingredients:

200g self-raising flour, plus a little extra for dusting

50g butter, at room temperature

25g oats

75g grated cheddar cheese, plus extra for topping

150ml milk

Method:

Heat your oven to 220C. Pace the flour in a large bowl, then rub in the butter. Stir in the oats and cheese, then the milk – if it feels like it might be dry, add a touch more milk, then bring together to make a soft dough.

Lightly dust the surface with a little flour, roll out the dough no thinner than 2cm. Cut out rounds with a cookie cutter.

Transfer to a baking sheet, dust with a little more flour or grated cheese, then bake for 12-15 minutes until well risen and golden. Cool, serve on their own or topped with mashed avocado or soft cheese.

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Also available by Cape Malay Cooking:

Ramadan Recipes with Cape Malay Cooking, PDF Ebook @ R32
Summer Sizzlers with Cape Malay Cooking, PDF Ebook @ R32
Hard copies available to pre order @ R80 each per book
Coming Soon: Tea Time Treats with Cape Malay Cooking

CMC PUBLICATIONS


Ramadan Recipes – A collection of favourite Cape Malay recipes popular in the month of Ramadan. Recipes included are pancakes, roti, daltjies (pakoras), samosas, etc…

Ramadan Recipes 1432/33 (Paperback)

Price: R80.00 £6.99 $11.50  + P&P

Ramadan Recipes – A collection of favourite Cape Malay recipes popular in the month of Ramadan. Recipes included are pancakes, roti, daltjies (pakoras), samosas, etc…

Order from here: https://app.ecwid.com/jsp/1203251/simple-store

Summer Sizzlers – Are packed with recipes for maximum taste with minimal effort. Make the most of seasonal produce with light ideas for light summer picnics, barbecues and entertaining…

Summer Sizzlers with Cape Malay Cooking (Paperback)

Price: R80.00 £6.99 $11.50  + P&P

Summer Sizzlers – Are packed with recipes for maximum taste with minimal effort. Make the most of seasonal produce with light ideas for light summer picnics, barbecues and entertaining…

Order from here: https://app.ecwid.com/jsp/1203251/simple-store

OATS & BANANA MUFFINS


Muffins are VERY easy and quick to make, and nothing’s better than warm muffins from the oven on a weekend morning.

 

OATS AND BANANA MUFFINS

Good for a healthy breakfast

Makes 12 muffins

 

In one bowl combine:

1 large egg

1 cup buttermilk

1 teaspoon vanilla essence

1/2 cup of porridge oats

2 mashed bananas

2 tablespoons vegetable oil

1/2 cup caster sugar

 

In another bowl, mix together:

1/2 cup of wholemeal flour

1 cup of cake flour

1 tsp of bicarbonate of soda

2 tsp of baking powder

 

Method:

Preheat the oven to 180C. Line a muffin tin with 12 muffin cases

OATS & BANANA MUFFINS

Now combine the two mixtures, moving quickly and lightly with your spoon – or a fork actually works well here. You want to use as few stirs as possible and mix until there are no dry patches of flour, but don’t worry if the mixture is pretty lumpy.

Get the mix into the paper cases ASAP filling them three quarters full – as soon as the liquid hits the raising agents they will activate and you want your muffins rising in the oven, not sitting in the kitchen raw.

Bake them for around 20 minutes, then take them out, leave them a couple of minutes and pop them on a wire rack to cool. While they were still warm, I punctured them with a skewer and drizzled them with golden syrup.

 

 

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