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Showing posts from January 26, 2014

GURWALE SHALGAM ( SWEET AND TANGY TURNIPS) punjabi style

Turnips are called Shalgam in Punjabi/Hindi, Gonglu in Punjabi and Gogji in Kashmiri. They are mild in taste and absorb spices well. We love it in various forms. Shalgam is a winter vegetable and is a popular recipe from Punjabi cuisine. Shalgam (Turnip) belongs to the radish family. Shalgam ki sabzi is very good for health as it is very low in calories and fat, and a good source of fiber and several vitamins like Vitamin C, Vitamin B, VitaminB3, Vitamin B6. Gur is Hindi/Punjabi for jaggery.  This creamy version from Punjab is one of our favourites.
This recipe is from my mother in law's cook book , my mom In law was an excellent cook and being a panjabi, her excellency was panjabi cuisine. She was excellent at cooking all panjabi dishes like sarson ka saag, makkai ki roti, gur ke chawal  or any vegetable like turnip or kormas, . I have learnt almost all panjabi dishes from her and I really wanted to thank her for that , today whatever I make related to punjab reminds me of her . Lov…

Apple jalebis ( An exotic Indian dessert)

Apple Jalebis can be best described as apple wafers dipped in the flavorful sugar syrup. This is a modified version of Jalebis. They taste best when served hot. Apple jalebis are prepared by deep frying apple pieces and soak in sugar syrup.These jalebis looks like sugar donuts and it is yummy and mouthwatering dessert for kids. Apple jalebis taste best with rabri   if you haven't tried this combination of Apple Jalebi with  Rabri.  I suggest you to try this and I bet you all will love this. It tastes sooooooo delicious and it just melts in your mouth. Apple Jalebi with Kesari Rabri tastes awesome.  You can also have Apple Jalebi without Rabri as well.  Serve crispy and warm Apple Jalebi with cold Rabri and enjoy !!! I make apple jalebi with yeast and without yeast also , sharing both the recipes with you all because I want you to get the perfect results. I have been making these jalebis for a long time now. I found these recipes long time back from the internet, I don't remember …