Guess the ingredient, anyone ?

I know , its not obvious from the picture, but can you take a wild guess of what could be the key ingredient used in this jamun recipe ?

Its very common in eastern India to make jamuns using different ingredients. Have you tried any unusual Jamun recipe, what ingredient did you use? I would love to know.

Recipe coming soon ...

Khajur

After much deliberation, Lazzat is finally on Facebook ! Ya , it took me this long :) As naive as this may sound , I would  love any suggestions or tips or even tutorials  relating to Facebook .

Ramadan is just a month away, and as usual I will officially be on a blogging break. Meanwhile I would like to share some interesting recipes and also get some drafted .

Khajur is a big part of my childhood memories. This is one simple recipe, can be stored for almost a month , though they wont last that long. Its a perfect snack for kids of all ages. We always take a big bag of khajurs when we plan a road trip.

The best part is you can freeze them n fry as and when needed (see tip below) , which comes handy especially during Ramadan. 

Ingredients:

1/2 kg maida,

1/4 kg sugar,

1 tbsp khas khas/ poppy seeds, lightly roasted

1 tbsp ghee,

a generous pinch of saffron, dissolved in 2 tbsp. warm milk,

3 tbsp milkmaid / khoya,

1 t rose water,

15 dried dates, pitts removed and chopped,

1/4 - 1/2 C almonds, slivered or chopped

1/4 - 1/2 C golden raisins,

milk , as needed, (approx. 2-3 tsp.)

3 eggs

Method:

Combine all the ingredients in a bowl and knead it into a stiff dough without using any water. If needed you can use some milk but use very little at a time. Cover with a damp paper towel and let it rest for about half an hour.Then take a portion, roll it out , approximate a centimeter thick and cut into diamonds. At this stage you can freeze them or store in Ziploc bags or heat oil and fry on medium heat on both sides till golden . Let cool and store in airtight container.

To freeze :

Once cut , place the khajurs on a plate n put it in the freezer. After 10-15 mins. they just pop out of the plate , stack them in Ziploc bags and put it back in the freezer without letting them thaw.

P.S: If you are hosting an event or are aware of any, which you think this post might be eligible please let me know, I would love to send in my entry and show my support to the host and the event :) You can drop me a comment or just email me (bloglazzat@gmail.com)

Thank You !

Thanks to Fathima this post is now being sent to Ayeesha for her event Iftaar Moments

Pinto Beans Masala

Mostly used in Mexican cuisine like burritos or chillies, pinto beans are buttery and delicious. I tried it for the first time with an Indian twist and was amazed at how perfect they taste even with "Indian" masalas.

This recipe  is my entry to the MLLA # 24 event by Susan being hosted this month by Diana.

Ingredients :

1 can (15.5 oz.) Pinto Beans, drained and rinsed

1 small onion, peeled and chopped

2-3 tbsp. olive oil,

2 elaichis/cardamom

1" stick of dalchini/cinnamon

1 tsp. ginger paste

1 tsp garlic paste

1/4 tsp. Garam masala powder

salt, to taste

1/2 - 1 tsp. chili powder

1/2 tsp haldi/ turmeric

Cilantro leaves, chopped , for garnish.

Grind together:

1 medium tomato

1/4 C coriander leaves/ cilantro


Method :

Heat oil in a pan and cook elaichi and dalchini for few seconds. Add onions and saute till they are translucent. Add the beans and cook for a minute , add ginger garlic pastes, chili powder, salt and haldi. Add the tomato paste, garam masala powder and fry for a min. Add about 3/4 cup water , sprinkle some chopped cilantro , cover and cook the beans till done, about 5 to 10 mins. on low heat.

Enjoy it with roti or as a topping on a toasted slice of bread.

One more thing I want to mention is that I am not able to do much blog hopping these days, and am not as prompt to answer to your comments or feedback as I would like to be, I do appreciate every one who drops by  and takes the time and effort to do so. Its just that days are getting busier. I am trying my best to keep myself updated, but if you are hosting an event or know an ongoing event and think any of my posts is apt , please let me know . I would love to send in my entry and show my support to the host and the event :) You can drop me a comment or just email me.

Hopefully I should see you soon, untill then have a wonderful day !