141257 filled gulab jamuns sauce Recipes

gulab jamun mix-mtr, oil or ghee for frying, sugar, water, cardamom pods-4-5

cherry pie filling, jellied cranberry sauce, maple syrup, orange juice, butter, pancakes or french toast

dried milk, refined flour, sugar, baking powder, water, butter, cardamom powder

milk, flour, powdered milk, self-rising flour, warm milk, ghee or 1 tsp butter, sugar, water, rose water or 1/2 tsp rose extract, saffron (powdered , and optional), cardamom powder (optional), butter, -unsalted is best but salted will work in a pinch

powdered milk, all-purpose flour, baking soda, butter (melted ), milk (just enough to make the dough), sugar, water, cardamom pods, saffron threads, oil (for frying )

condensed milk, cream of wheat, baking powder, flour, ghee, eggs, cardamom (elachi), sugar, water

wheat flour, dry milk, all-purpose flour, ghee, baking soda, brown sugar, milk, cardamom pods, water, vanilla essence, oil

nonfat milk powder, all purpose flour (plain flour, maida), room temperature unsalted butter, room temperature whole milk, baking soda, sugar, water, coarsely grounded cardamom seeds, sliced almonds and pistachio, oil for deep-frying

fullcream milk powder, all purpose flour, baking soda, butter, full cream milk , enough to make the dough, sugar syrup, sugar, water, cardamom pods, slightly crushed, a few strands of saffron or rose water

ripe black jamuns , deseeded and finely chopped, low-fat yogurt, beaten, roasted jeera powder (cumin), chopped coriander leaves, salt

meat filling for polish dumplings, makes about 1 cup, enough to fill 32 to 34 dumplings., rather than cooking onions separately for the filling , we incorporate some of the caramelized onions used to garnish the dumplings., percent lean ) ground beef, ground pork, reserved chopped caramelized onions (see step 3 of polish dumplings, related), minced fresh parsley leaves, minced fresh chives, egg white , lightly beaten, salt, ground black pepper, instructions, mix all of the ingredients together in a medium bowl until uniformly combined. use right away to fill pierogi or cover with plastic wrap and refrigerate until needed, but no longer than 2 days., mushroom filling for polish dumplings, makes about 1 cup, enough to fill 32 to 34 dumplings., rather than cooking onions separately for the filling , we incorporate some of the caramelized onions used to garnish the dumplings., white mushrooms , wiped clean and quartered, unsalted butter, garlic cloves , minced or pressed through a garlic press (about 1 tbsp), dried porcini mushrooms , rinsed and minced, salt, reserved chopped caramelized onions (see step 3 of polish dumplings, related), sour cream, minced fresh parsley leaves, ground black pepper, instructions, pulse the white mushrooms in a food processor until finely chopped , about 15 pulses; transfer to a bowl and set aside. melt the butter in a 12-inch nonstick skillet over medium heat until shimmering. add the garlic and cook until fragrant, about 30 seconds. stir in the processed mushrooms, porcini mushrooms, and 1/4 tsp salt. cover, turn the heat to medium-low, and cook, stirring occasionally, until the mushrooms are wet and wilted, about 7 minutes., uncover, increase the heat to medium-high heat, and continue to cook until the mushroom liquid has evaporated and the mixture clumps and is starting to brown, about 7 minutes., add the reserved chopped caramelized onions. stir in the sour cream and cook until the mixture is sticky and cohesive but not wet, about 30 seconds. transfer the mixture to a bowl; cool slightly. stir in the parsley and season with salt and pepper to taste before filling the pierogi or cover with plastic wrap and refrigerate until needed, but no longer than 2 days., potato and cheese filling for polish dumplings, makes about 1 cup, enough to fill 32 to 34 dumplings., while we prefer the flavor and texture of farmer s cheese here, an equal amount of ricotta cheese can be substituted. use either a food mill or a ricer to process the cooked potatoes for the filling; do not use a food processor or the filling will have a gummy texture. rather than cooking onions separately for the filling, we incorporate some of the caramelized onions used to garnish the dumplings., russet potato (about 9 oz), peeled and sliced 3/4 inch thick, salt, reserved chopped caramelized onions (see step 3 of polish dumplings, related), cheddar cheese , shredded (about 1/3 cup), farmers cheese (about 1/4 cup) (see note ), unsalted butter, ground black pepper, instructions, cover the potatoes by 1 inch of water in a large saucepan and add 1 tbsp salt. bring to a boil, then reduce to a simmer and cook until the potatoes are tender and a fork can be slipped easily into the center, 10 to 12 minutes. drain the potatoes into a colander., a food mill or ricer over a medium bowl and process the potatoes into the bowl. add the caramelized onions. stir in the cheeses and butter until incorporated and season with salt and pepper to taste. cool slightly before filling the pierogi or cover with plastic wrap and refrigerate until needed, but no longer than 2 days.

sugar, water, dried powdered milk, made with dano (known as khoya ) or 250 g nido powdered milk (known as khoya ), cottage cheese (known as paneer ), flour, baking soda, ghee, for frying, egg yolks, sugar, egg whites, oranges, washed, peeled and chopped, lemon , juice of, tablespoonlemon, rind , thinly sliced, orange rind, thinly sliced, whipping cream, sugar , as needed, oil , as needed

cherry pie filling, jellied cranberry sauce, maple syrup, orange juice, butter or 3 tbsp margarine, pancakes or french toast or waffle

water, unsalted butter, cubed, fine salt, all-purpose flour, eggs, ice cream , to fill profiteroles, caramel sauce , recipe follows, special equipment : a large pastry bag fitted a large plain tip, an electric mixer fitted with a paddle attachment

all-purpose flour, total) won ton skins, chili-cheese filling, chipotle-cream sauce

indian cottage cheese(grated ), dry milk, all purpose flour, raw cream, baking soda, sugar, cardamom to taste(powder ), vegetable oil for frying

mayonnaise, ketchup, chili sauce (cocktail), horseradish, sweet gherkin pickle, fresh parsley, chopped, ground chuck, ground sirloin, egg, worcestershire sauce, ground allspice, mustard, salt , to taste, pepper , to taste, sauerkraut, rye bread (approximately 1-inch thick ), swiss cheese

mayonnaise, ketchup, chili sauce, horseradish ., sweet gherkin pickle, chopped parsley, ground chuck, ground sirloin, egg, worcestershire sauce, ground allspice, mustard, salt, pepper, sauerkraut, approximately 1-inch thick) slices rye bread, swiss cheese, cole slaw , applesauce, cold beer as an accompaniment