Ingredients:

How to make Vegetable Jalfrezi :

• Cut cauliflower, Carot and French Beans into thick long pieces.
• Now blanch these vegetables along with peas so as to soften them and strain them and keep aside.
• Also cut into big cube Onions, Tomato, cabbage and Capsicum.
• Make a fine paste of garlic, ginger and green chilly.
• Heat oil in a pan and fry onion cubes until it turns pink.
• Then fry ginger-garlic-chilly paste for a minute.
• Then add tomato puree and fry for few minutes.
• Now add red chilly powder, dhania powder, salt, turmeric powder and vinegar.
• Add all the boiled vegetables and fry at high flame for 5 minutes.
• Now add cubed tomatoes, capsicum, cabbage. And further fry for not more than 2 - 3 mins or the vegetables will lose their crunch.
• Now make a lump free paste of cornflour dissolved in 1/2 of cup of water.
• Add it to the vegetables and cook on high flame till all the water evaporates and the gravy thickens.
• Now switch off the flame and add cream to make it more restaurant style.
• Take it out in a dish and garnish with ginger juliennes.
• Note: You can even add paneer cubes to the jalfrezi.

Ingredients:

• Soak the suji in a 1/2 cup of water so as to make it soft.
• In a bowl mix milk powder, ghee, baking powder and flour. Drain out all the excess water from the soaked suji and add it to the bowl. Now mix together by rubbing the mixture between your palms to ensure everything gets mixed properly. Do not knead it.
• Add just enough of whole milk to make a medium-hard mixture. Cover with a damp yet dry kitchen towel and keep aside for 20 - 25 mins.
• Later divide the mixture into 18-20 portions. Make small balls by gently rolling each portion between your palms into a smooth ball. Place the balls on a plate.
• Heat the oil on high and then lower the heat to medium. Slip in the balls into the hot oil from the side of the pan, one by one. They will sink to the bottom of the pan, but do not try to move them. Instead, gently shake the pan to keep the balls from browning on just one side. After about 5 mins, the balls will rise to the surface. The balls should rise slowly to the top if the temperature is just right. Now take a slotted spoon and move it in circular motion in the oil, making sure not to touch the balls. This will shake the balls and even ensure even browing of all the balls.
• If the temperature of the oil is too high then the gulab jamuns will tend to break. So adjust the temperature to ensure that the gulab jamuns do not break or cook too quickly.
• The balls must be fried very slowly under medium temperatures.This will ensure complete cooking from inside and even browning.
• The sugar syrup should be thinner tha 1 string consistency.
• To make sugar syrup : Boil 2 cups of sugar and 2 cups of water in a pan and then add some green cardamoms and let it boil for 3-4 minutes. Switch off the flame and then add rose water keep aside.
• Once all the balls are fried soak them in the sugar syrup for 1 - 2 hours before serving.
• Garnish them with dry fruits and serve.