Shrikhand & Boondi Trifle

It is fun creating a totally new recipe for any occasion. And yes I did something this diwali (Indian festival) also. I was planning to make a boondi ladoo (Boondi or boondhi is a fried Indian snack made from chickpea flour) which didn't happened so perfectly and turned out to be a serendipity. I used the same boondi to make this shrikhand and boondi layered dessert and was an instant hit among family and friends. Hope you enjoy doing this recipe as much I did.

Ingredients:

For Boondi 

Besan (Chickpea flour) :               1/2 cup

Oil:                                               1 tablespoon

Melon seed:                                  2 tablespoon

Sugar:                                           1/2 cup

Ladle with hole for making boondi

For Shrikhand

Turkish/ Greek yogurt:                   1 liter

Castor sugar:                                 1/2 cup

Saffron:                                         1 pinch

Cardamom powder:                       1/4 teaspoon

1) For Boondi make a fine paste of besan with 1/4 cup of water and 1/2 cup besan. The paste should be of a flowing consistency. Add tablespoon oil to it. Mix well and set aside of 15 minutes.

2) Make the sugar syrup adding 1/2 cup water to the sugar.  Cook until it start bubbling for approximately 5-6 minutes.

3) Heat some oil in a pan and using the ladle with holes pour in the besan batter over the hot oil. Small drop of batter will fall to make boondi. Fry it till golden and soak it it the prepared sugar syrup. Repeat the process until all the batter is done. 

4) Add dry roasted melon seed to it. Set aside and let it cool. You can enjoy boondi as it is or layer it with the shrikhand to make it more exotic. For variation add color to the batter and make it look more tempting.

5) For Shrikhand, hang the yogurt in a cheesecloth for overnight. Mix it with the castor sugar, saffron and cardamom powder until smooth and consistent. 

6) Layer the shrikhand at the base of your serving glass at the bottom, some boondi in between and top it up again with the Shrikhand. 

7) Refrigerate until served. Enjoy this exotic India dessert with a western look.

BON APPETIT..

Murg Patiala/ Chicken Patiala

As the name suggest this recipe has definitely some royal look and feel to it. This recipe makes a simple lean chicken breast to an exotic main course dish. It is a sure shot recipe for any get together or party. Bookmark this recipe today and perk up your weekend dinner/ lunch in a royal way.

Ingredients:

Chicken breast:                     400 grams (cut in 2 inches cubes or strips)
Oil:                                        3 tablespoon
Cumin seed:                           1 tsp
Onion:                                   4 medium (sliced)
Tomato:                                 2 large(chopped in cubes)
Ginger garlic paste:                 2 tablespoon
Red chilli powder:                  1 teaspoon
Coriander powder:                 1 tablespoon
Turmeric powder:                   1/2 teaspoon
Cashew Nut paste:                 1/4 cup
Dried fenugreek leaves:          1/2 teaspoon (dry roasted and powdered)
Green cardamom powder:      1/4 teaspoon
Garam masala:                        1/2 teaspoon
Cream:                                   1/2 cup
Salt to taste

Method:


1) Heat some oil in a pan. Add cumin seed; add onion when the seed are bit brown. Sauté onion till it is golden and fragrant.
2) Add ginger garlic paste and sauté. Add chopped tomato and cook till it turns pulpy.
3) Add red chilli, turmeric, coriander and salt. Mix well
4) Cook it for another 2-3 minutes; put it in a blender once cooled. Heat the same pan and add the onion tomato paste with cashew nut paste. Mix well.
5) Cut the chicken breast and add it to the pan, cook it covered for 4 minutes.
6) Add fenugreek powder, cardamom powder, garam masala powder and cream. Cook till chicken is done.
7) Serve with hot chapatti or naan.

BON APPETIT..

Coconut Kalakand

Kalakand, (Hindi: क़लाक़न्द) is a popular Indian sweet made out of solidified, sweetened milk and cottage cheese. It is one of the most commonly available sweets in the shops during festivals in India.

Serve:  15 (medium square pieces)

Preparation time:  1 hour (plus cooling)

Ingredients:

Milk:                                       2 liter
Coconut powder:                    1/2 cup
Lemon juice:                           1 tablespoon
Sugar:                                     1/2 cup
Pistachio:                                15 pieces crushed roughly
Ghee:                                      1/2 teaspoon
Silver varq (optional)

Method:
1) Boil 1 liter of the milk in a large, thick-bottomed pan. Add the lemon juice to it. Once the chenna (cottage cheese) separates from the milk sieve the mixture with clean cheesecloth and strain the excess water. Wash it under fresh running water.
2) Boil another liter of milk till it reduces to half. Keep on stirring the milk with a spoon at short intervals so it doesn't stick at the bottom of the pan.
3) Now add chenna to the milk and stir it continuously. Cook the mixture till it gets thick and looks like mawa/ khoya. Add sugar and coconut powder to it and stir the mixture. Cook it till the mixture reaches the consistency of making a burfi.
4) Grease an aluminium tray with ghee. Pour the mixture into the tray and level the surface. Leave to set for a few hours in a cool, dry place or a refrigerator. When completely set, decorate with silver varq and cut into squares or diamonds. Sprinkle the sliced pistachios on top.

BON APPETIT..

Apple Sandesh

These delicate bengali sweet are famous for its melt in mouth, less sweet, velvety texture. For Bengalis, any celebration is incomplete without the customary 'sandesh'. Being an inherent part of Bengali culture and festivity, sandesh became a 'messenger' of auspicious news creating an atmosphere of joy and happiness in every household. So much so that people in Dhaka, Bangladesh, like to call the sweet 'pranhara' which is the Bengali of 'heart stealer'.

Apples sandesh is a fusion of an authentic classic recipe with a twist on some international flavours. Apple stuffing gives the soft sandesh a tangy chewy bite in the centre. It makes the dessert more exciting when you eat it.

 Serve:     10 pieces

Preparation time:     30 minutes (plus cooling)


Ingredients:

Cottage cheese:                  100 grams
Apple:                                1 large
Lemon juice:                       1 tablespoon
Sugar:                                 1/2 cup (powdered) + 2 tablespoon
Cinnamon powder:              1/2 teaspoon
Green Cardamom powder:  1/2 teaspoon
Saffron:                               1/2 teaspoon soaked in warm milk
Pistachio to garnish

Method:

1) Grate the apple and mix it with lemon juice and 2 tablespoon of sugar. Cook it on a medium flame until dry and apple is soft like a spread. Set aside to cool.
2) Knead the chhenna (cottage cheese) well with the heel of your hand to make it really smooth.  Add powdered sugar and cardamom powder, and knead again for approximately 2 minutes.
3) Cook in a non-stick pan on low heat for 5-7 minutes mixing regularly with a spatula. This is very crucial step and need to be done carefully. Remove from heat and knead it again for couple of times, divide into ten equal portions.
4) Carefully make a bowl like shape of the cottage cheese dough and stuff the apple filling, close it to make balls and carefully smoothen it around.
5) Make a small dent on the top, drizzle it with saffron milk and top it up with pistachio. Let it cool for an hour in the refrigerator and serve.

Note:  You can make cottage cheese at home by adding lemon juice (2 tablespoon) to the boiling milk (4 cups). Once milk curdles strain and immediately refresh it in chilled water. Put the cheese in a piece of muslin and squeeze till all the water is drained out.

BON APPETIT..

Paneer Tikka with Roasted Garlic Chutney

"Paneer Tikka" is a most predominant vegetarian recipes famous worldwide related to North Indian cuisine. It is made from chunks of paneer marinated in spices and grilled in a tandoor. It is a vegetarian alternative to chicken tikka and other meat dishes. Chunks of paneer are marinated in spices and are then arranged on a stick with capsicums, onions and tomatoes sometime. These sticks are grilled in a tandoor and thereafter seasoned with lemon juice and chaat masala. It is best accompanied by salad or mint chutney.

I have been making this recipe from few years and always been successful and appreciated by friends & family. I personally don't like using artificial color to food hence not using it but if required can use artificial red food color to give it a bright red tandoori color as in local restaurants

Serve:       2
Preparation time:          30 minutes (plus marinating)

Ingredients:

Paneer (Cottage Cheese):                 150 grams
Capsicum:                                        1 cup (cut in cubes)
Onion:                                              1/2 cup (cut in cubes)
Gram flour:                                       1 tablespoon
Butter:                                              1 teaspoon
Carom Seed:                                    1 pinch
Yogurt:                                             2 tablespoon
Red chilli powder:                             1/4 teaspoon
Ginger garlic paste:                           1 teaspoon
Garam masala:                                  1/2 teaspoon
Salt to taste
Lemon juice:                                     1 teaspoon
Mustard oil:                                      1 tablespoon
Turmeric powder:                             1/4 teaspoon
Kasuri methi:                                    1/2 teaspoon
Bamboo Saute Sticks:                       5-6  (soaked in water)
Chaat Masala

For chutney:
Garlic:                        1 pod (roasted on a gas flame)
Mint leaves:                10- 15
Green chilli:                 5-6 large
Lime juice:                  2 tablespoon
Salt:                            1 tablespoon

Method:

1) Heat some butter in a pan, add carom seed and then gram flour to roast it till you get a nutty flavour.
2) In a large bowl add the gram paste, yogurt, red chilli powder, ginger garlic paste, garam masala, lemon juice and salt to taste. Mix well.
3) Heat the mustard oil till smoky hot, add the turmeric powder and whisk the hot oil in the prepared marinade mixture.
4) Add kasuri methi, paneer, onion and capsicum cubes. Let it marinate for 1 hour in freeze. You can do this in advance and cover it with a cling film to use later in a refrigerator.
5) Arrange the paneer, onion, capsicum in a soaked bamboo skewer.
6) You can use a grill pan, gas tandoor or oven in grill mode to cook these tikkas.
7) For chutney put all the ingredients in a blender and make a coarse paste.
8) Serve hot tikkas with a generous sprinkle of chaat masala and roasted garlic mint chutney.

BON APPETIT..

Paneer Makhani (Paneer Butter Masala)

If you love Indian food or eating out in any Indian restaurant this recipe will certainly be on the top of the menu. Almost everyone must have paneer makhani from their favourite restaurant. But have you tried replicating the authentic taste of this famous food? Makhani is a Hindustani word meaning "with butter". It is used in the names of several dishes from Punjabi cuisine:

1) Dal makhani, made from beans and pulses

2) Paneer makhani, made from the white cheese paneer, also known as "paneer butter masala"

3) Murgh makhani, also known as "butter chicken" or "chicken makhani"

Let's get cooking with this yummylicious and world famous Paneer Makhani/ Paneer Butter Masala.

Serve :                 3-4 persons

Preparation time:   40 minutes

Ingredients:

Paneer (Cottage cheese):          250 grams (cut in cubes)

Tomato:                                    7-8 large, red, ripe tomatoes

Green Cardamom:                     6-7 pieces
Garlic:                                       2 tablespoon (finely chopped)
Mace:                                        1 inch piece
Butter:                                       100 grams
Oil:                                            2 tablespoon
Cream:                                      100 grams
Kashmiri red chilli powder:        1/2 tablespoon
Sugar:                                       1/2 tablespoon
Green chilli:                               2 (cut in julienne)
Ginger:                                      1 1/2 inch long (cut in julienne)
Honey:                                      1 tablespoon
Kasuri methi:                             1 teaspoon (dry roasted and powdered)
Salt to taste

Method:
1) Heat some oil and butter in a pan. Add cardamom and mace. Add roughly chopped tomato. Cover and let is soften for 5-7 minutes mixing in between.
2) Add chilli powder and salt to taste. Let it cook for couple of minutes.
3) Let it cool and blend it in a mixer. Strain all the pulp and juices from spices and tomato in a clean bowl.
4) Heat some more oil and butter in another pan. Add chopped garlic and let it brown. Add the strained mixture and let it cook for 7-8 minutes at medium flame.
5) Add some sugar, remaining butter and cream to the gravy. Cook it for another minute. Set aside.
6) Add 1 tablespoon of butter in a hot pan. Add chilli and ginger julienne. Saute for a minute and add paneer cubes. Toss it on a high flame and add the tomato makhni gravy. Let it cook covered for 2-3 minutes.
7) Finish it with honey a kasuri methi powder.
8) Serve hot with so fresh naan or roti.

BON APPETIT..

Paneer Kalimirch (Cottage cheese in black pepper gravy)

It you are looking for unique recipe for a dinner tonight or want the guest to admire your cooking skill, this is the recipe for you to try. After a regular kadai paneer, mutter paneer or paneer makhani, this recipe will surely bring a change to your dining menu. Panner is cooked to perfection in silky, velvety, creamy and smooth textured kali mirch (black pepper) gravy. Cashew and saffron in the gravy gives a royal feel to the tastebuds.
Black pepper is native to south India, and is extensively cultivated there and elsewhere in tropical regions. Currently Vietnam is the world's largest producer and exporter of pepper. Dried ground pepper has been used since antiquity for both its flavour and as a medicine. Black pepper is the world's most traded spice. It is one of the most common spices added to European cuisine and its descendants.

Serve :                2
Preparation time:                35 minutes

Ingredients:

Paneer (cottage cheese):                   100 grams (cut in cubes)
Black peppercorns:                          1 teaspoon (freshly crushed)
Onion:                                              2 large (thinly sliced)
Tomato:                                            2 small
Clove:                                              2-3
Cinnamon:                                        1/2 inch
Green cardamom:                             2-3
Bay leaves:                                         1-2
Ginger garlic chilli paste:                   1/2 tablespoon
Coriander powder:                           1/2 tablespoon
Red chilli powder:                            1/2 teaspoon
Turmeric powder:                            1/2 teaspoon
Kasuri methi:                                   1/2 teaspoon (dry roasted and crushed)
Garam masala:                                 1/4 teaspoon
Ghee:                                              1/2 tablespoon
Cashew nut:                                     1/2 cup
Fresh cream:                                    1/4 cup
Lemon juice:                                    1 teaspoon
Saffron:                                            a pinch
Salt to taste
Oil

Method:

1) Heat some oil in a pan, add cinnamon, clove, cardamom and bay leaf till fragrant. Add chopped onion till translucent for about 2-3 minutes.
2) Add ginger garlic and chilli paste mix and saute for 2 minutes.
3) Add chopped tomatoes and cook it for another 4-5 minutes covered until the tomatoes are soft and pulpy.
4) Add coriander powder, chilli powder, turmeric powder & salt. Let it cook for another 2-3 minutes mixing well. Switch off the heat and let it cool.
5) Grind the cooked masala with 1/2 cup of water into a fine paste. Strain it into a bowl and set aside.
6) Heat some ghee in another pan and add crushed peppercorns and cashew nut, saute until nuts are light brown.
7) Add the strained gravy along with 1/2 cup of water. Stir to mix and cook for 5-6 minutes.
8) Add kasuri methi, cream and paneer cubes, mix well and bring it to boil
9) To finish add saffron, lemon juice, and garam masala powder, cook for another minute.
10) Serve hot garnished with crushed peppercorn and coriander sprig.

If you love this recipe you should certainly try Panner Chandni (an authentic Paneer recipe from king's Awadhi kitchen)-

BON APPETIT..

Til- Khoya Ladoo

Any of the festival is incomplete without sweets in India. From north to south, east to west, every region has their speciality. Today I am making a north Indian ladoo made with khoya and til (sesame seed). The best part is thats its really quick and you can have this on any vrat/fasting.


Khoa/Khoya (also khoo-wah) is a milk food widely used in Indian and Pakistani cuisine, made of either dried whole milk or milk thickened by heating in an open iron pan.It is similar to ricotta cheese, but lower in moisture and made from whole milk instead of whey.There are three types of khoya - batti, chickna, and daanedaar. Batti, meaning “rock,” has 50% moisture by weight and is the hardest of the three types; it can be grated like cheese. It can be aged for up to a year, during which it develops a unique aroma and a mouldy outer surface. Chickna (“slippery” or “squishy”) khoya has 80% moisture. For daanedaar, the milk is coagulated with an acid during the simmering; it has moderate moisture content. Different types of khoya are used for different preparations. (Source: wikipedia)

This recipe can be made in form of ladoo or barfi as you and your family like it to eat.

Serve:                          Makes 15 ladoos

Preparation time:          30 minutes


Ingredients:
Til/ Sesame Seed:                                      1-½ cups Roasted (1 cup crushed)
Almonds & Pistas:                                     2 tbsp   (chopped)
Sugar to taste:                                            Powdered
Khoya:                                                      2 cups
Cashew nut for garnish

Method:
1) Roast khoya on low flame till it turns light golden-yellow in color. Allow it to cool for a few minutes.
2) Now add roasted crushed and roasted whole sesame seeds (til) to roasted khoya and mix it well.
3) Add powdered sugar to the above mixture when it is lukewarm. Add chopped nuts.
4) Mix well and shape the mixture into small balls. Avoid too hot mixture so as to prevent the melting away of sugar.
5) Arrange the ladoos in a plate and garnish them with cashew nuts.
6) Til-Khoya Ladoo is ready to serve. You can store it in airtight container and keep it in fridge. It can be easily stored for 15-20 days.

BON APPETIT...

Mingi Paak (Muskmelon Seed Fudge)

Mingi paak is a fudge kind of dessert made in India during any festival, fasting or poja. It is made of muskmelon seed also known as charmagaz. In India, these cooling and nutritious melons are found in abundance during the summer time. Being lower in calories and having high water content, the melon is a refreshing and healthy food. The melon seed is, generally, a grayish white hard shell with a white inner kernel, which is soft and oval in shape. The seeds of the melon are rich in protein, omega-3 fatty acids, vitamins, fats and other nutrients. It lacks any distinct scent but has a nutty and sweet taste. The melon seeds are used in baking, dressing of bread cake, confectionery, supari, sweets, refreshing drinks and snack foods. They can also be directly consumed after roasting.

Today I am trying to make a burfi like Indian dessert with charmagaz after roasting it a bit and then mixing it with khoya and sugar syrup. The mixture is set on a greased tray and cut into desired shape once cool.

Makes:                      10-12 burfis
Preparation time:        30 minutes

Ingredients:
Magaz (dried, peeled melon seeds):           1/2 cup
Khoya:                                                      1/2 cup
Sugar:                                                        1/2 cup
Water:                                                       1/4 cup
Ghee:                                                         1 tbsp

Method:

1) Dry roast magaz until they turn a little brown in color. Be careful as it splutters during roasting. Cool down and crush coarsely. Set aside.
2) Heat ghee in a pan and sauté khoya till it gets even and slightly brown. Turn off the flame and add magaz to khoya. Keep it aside.
3) Heat sugar and water together in another pan and let the sugar dissolve over low flame.
4) After the sugar dissolves, bring the syrup to a boil and let it cook till it becomes thick (two strings thick).
5) Turn off the flame and add syrup immediately into the khoya mixture followed by vigorous stirring to blend well. Now transfer the contents to a greased plate, level it and keep it aside.
6) Once the mixture gets set and becomes cool, cut it into square pieces.
7) Arrange the pieces on a serving dish and serve.

BON APPETIT..

Apple Rabri

Apple are often eaten raw. The whole fruit including the skin is suitable for human consumption except for the seeds, which are slightly poisonous. The core is often not eaten and is discarded. Varieties bred for raw consumption are termed dessert or table apples. Apples can be canned or juiced. Apples are an important ingredient in many desserts, such as apple pie, apple crumble, apple crisp and apple cake. They are often eaten baked or stewed, and they can also be dried and eaten or reconstituted (soaked in water, alcohol or some other liquid) for later use. Puréed apples are generally known as apple sauce. Apples are also made into apple butter and apple jelly.
(Source: wikipedia)

Today we are trying to make an Indian delicacy rabri with apple flavour in it. Sweet Rabri is a sweet, condensed milk based dish made by boiling the milk on low heat for a long time until it becomes dense and changes its color to pinkish. Sugar, spices and nuts are added to it to give it flavor. It is chilled and served as dessert. This recipe can be made in advance and used for any lunch or dinner party. Apple Rabri can also be used in fasting.

Serve:                               4
Preparation time:               30 minutes plus cooling


 Ingredients:
Apples:                     3 small (peeled, grated)
Milk:                         1 litre
Sugar:                       4 tablespoon
Green Cardamom:     1/4 teaspoon
Cinnamon powder:    1/4 teaspoon
Almonds:                   8- 10 (blanched, sliced)
Pistachios:                 5-6 (blanched, sliced)

Method:
1) Pour milk in a broad vessel and bring to a boil. Simmer till reduced to half the original quantity.
2) Add sugar and cook on low heat, stirring continuously. Add cardamom & cinnamon powder.
3) Add the grated apples to reduced milk and mix. Cook for three to four minutes.
4) Add almonds and pistachios. Pour into a serving dish.
5) Apple Rabri is ready. Serve hot or cold.

BON APPETIT...

Thalipeeth with Peanut Curd Chutney for fasting

Thalipeeth is a type of savoury multi-grain pancake popular in Western India. It is a special Maharashtrian dish. The dough is prepared from special flour made from roasted Chana daal, Urad daal, coriander seeds, cumin seeds, wheat, and rice. Onion, fresh coriander and other vegetables and spices are added when kneading the dough. It is usually served with white water buffalo milk butter and is very popular amongst Marathi people. Otherwise it is served with thick ghee or "Toop" (Marathi) or sometimes even with thick curd. During a fast ("Upaas") a dough made from sago "Sabudana" is used. (Source- Wikipedia) For Thalipeeth Ingredients: Water chestnut flour:          1/2 cup Boiled potato:                    1 (grated or mashed) Peanut:                              4 tablespoon (ground) Sabudana (sago):               1 cup (soaked for 3-4 hrs in water) Broccoli:                            4 tablespoon (grated) Green chilli:                        2 (finely chopped) Coriander leaf:                   2 tablespoon (finely chopped) Turmeric powder:               1/2 teaspoon Chilli powder:                     1/2 teaspoon Roasted Cumin powder:     1/2 teaspoon Coriander powder:             1/2 teaspoon Rock Salt to taste Oil to cook Method: 1) Drain out the additional water from Sabudana. Mash the potato and grind the peanuts. Grate some broccoli. You can use any of your favourite vegetable grated or boiled for this recipe. 2) Mix all other ingredients together in a large bowl and make soft dough using warm water. 3) Using a rolling pin roll it in a 3 inch diameter disc like a puri but much thicker. Make a hole in the centre using your finger. 4) Put it on a hot tava and cook it using some oil from both the side till golden and crisp. For peanut curd chutney Ingredients:

Peanuts:                   1 tablespoon (crushed)  Thick Curd:              1/2 cup  Curry Leaves:           1 stalk  Sugar:                       1/2 teaspoon Green Chilli:              2 (finely chopped)  Coriander Leaves:    2 tablespoon (finely chopped) Ginger:                     1/2 inches piece Mustard seeds:         1/2 teaspoon Oil Salt to taste

Method:

1) Beat the yogurt to make it smooth. 2) Put together chilli, peanut, coriander, ginger, sugar and salt. Blend it into a paste. Add it to yogurt. 3) Heat oil in a pan and saute curry leaves and mustard seed. 4) Add them to curds when they begin to splutter.  5) Refrigerate the mixture as per requirement. 6) Serve the chutney with yummy thalipeeth and enjoy your fasting. BON APPETIT...

Chandrakala

Chandrakala is an extension of a very famous recipe call gujiya specially made on Holi a festival of colors. This recipe is prepared with Koya and dry nuts filling in a maida puri, fried and then dipped in sugar syrup. To make this extraordinary sweet you need loads of patience and few ingredients. Let's get cooking.

Serve:                              6-8 (make 15 pieces)
Preparation time:              45 minutes

Ingredients:

Maida (All purpose flour):        2 cup
Ghee (clarified butter):             1/4 cup
Khoya/ Mawa:                        200 grams
Almond, Pistachio, walnut:       1/2 cup (finely chopped)
Raisins:                                    2 tablespoon
Sugar:                                     2 1/2 cups
Cardamom powder:                1/4 teaspoon
Saffron:                                   Few strands
Oil to deep fry
Silver leaf/ chandi kay wark for garnish

Method:

1) Mix maida and ghee in a big bowl rubbing it with your palm. Knead the flour into stiff dough using warm water.
2) Cover the dough with wet kitchen towel and set aside for 30 minutes.
3) For stuffing, grate or crumble the khoya. Add a tablespoon of ghee and fry the grated khoya stirring regularly until golden brown on medium flame. Set aside
4) Finely chop or grind roughly all the dry nuts. Add it to the khoya. Add raisins, cardamom powder, 1/2 cup sugar Mix well.
5) Now divide the dough in 30 equal parts. Roll in small rounds or about 2.5-3 inches diameter like a small puri. Work covering the dough or puri with a damp towel else the dough will become hard.
6) Divide the filling in 15 equal parts. Place on round puri on a clean working table; add the stuffing in the center using a small spoon.
7) Using your finger apply some water around the edge and place another puri just above the 1st one.
8) Stick the edges by pressing up with your finger and close the stuffing in between two puris.
9) Now put this stuffed chandrakala in your one hand and start making pattern along the edge. To make the pattern first press with the other hand and then twist, now press again and then twist. Repeat the process for the complete edge around the circle. Set aside and cover with damp cloth.
10) Similarly make all the chandrakala and set aside.
11) Heat some oil in a khadai at medium flame. Oil should not be too hot.
12) Fry all the chandrakala till golden brown and crisp at the medium flame. It takes around 7-8 minutes to fry one set of chandrakala. Let it cool completely.
13) Add 3/4 cup water in 2 cups of sugar and cook to make syrup, add few saffron strands. Make 2 string sugar syrup by cooking 5-7 minutes after sugar dissolves.
14) Toss each chandrakala one at a time in the sugar syrup carefully.
15) Keep it on tray and let it dry. Use chandi key wark to decorate the top of chandrakala.

16) Serve at room temperature and make your festival special.

BON APPETIT..

Authentic Besan Ladoo

I have always associated "Besan ladoo" with the prasad served at Sankat Mochan Hanuman Temple at Varanasi. Making this ladoo made me remember all those visits to the mandir, and waiting for prasad after long queue for puja. Devotee trying to hide their sweets from all those smart monkeys, freely moving around in temple premise is a common scene there.
This recipe is an authentic version of besan ladoo. Boora is used for making these ladoos which give it definite flavour and crunch. Normal ground sugar can also be used for a quicker version.

Serve:           5-6 persons (Make approx 12 ladoos)

Preparation time:       45 minutes

Ingredients:

Gram flour (Besan):                  2 cups (coarsely ground)
Boora (crystallize sugar):          1 cup (recipe below)
Ghee (clarified Butter):             3/4 cup
Almond:                                   1/4 cup (finely chopped)
Cardamom powder:                 1/2 teaspoon

For Boora:                       
Sugar:                                       3 cups
Water:                                      1 cup
Ghee:                                        1 teaspoon

Method:
1) Heat a pan and add ghee to it, add besan when ghee melts. Keep stirring continuously and pressing with spoon till besan is golden and start smelling sweet at medium flame (for about 5-7 minutes). Sprinkle a spoon of water and mix well cook for another minute. Set aside and let it cool down.
2) For Boora, add sugar and water in a wide pan, let the sugar melt at medium flame. Increase the flame to high and cook it stirring continuously for another 7-8 minutes. Add 1tsp ghee just before finishing. Take the sugar syrup down and let it cool by continuously stirring and pressing with the back of spoon so that no lumps form. The sugar syrup will start becoming thick and dense. It will become white like a powdered sugar once completely cold and dry.
3) Add this boora to warm roasted besan. Add almond and cardamom powder. Mix well.
4) Divide the mixture in 12 parts and make ladoos of your desired size.

5) Note: You can add additional spoons of melted ghee it its getting difficult to make ladoos or the mixture to too dry. It can be stored for up to 2 months and made in advance before any festival.

BON APPETIT..

Lavang Latika

"Puri stuffed with khoya and dry fruit mixture and dipped in sugar syrup" this is the best how you can define a "Lavang Latika". It is a traditional north Indian dessert made during festivals like Holi, Diwali or even Durga puja. It's an easy and tasty recipe, rich in flavours. I made this recipe for Holi and loved by each and everyone.

Serve: 5-6 persons (makes 12 pieces)

Perpetration time:        40 minutes

Ingredients

Maida (All purpose flour):                         1 1/2 cups
Ghee (Clarified butter):                              3-4 tablespoon
Oil to deep fry
Sugar:                                                       1 cup (dissolved in 1/2 cup of water)
Cashew Nut, pistachio, walnut & almond:  1 cup (finely chopped or crushed)
Khoya:                                                      1/2 cup (grated)
Cloves:                                                      10-15 pieces
Rose water/essence:                                   1/4 teaspoon
Sugar:                                                        2 tablespoon (finely ground)                        

Method:

1) Cook sugar with 1/2 cup water, stirring, till you get a one string consistency. Add rose essence mix well.
2) Add maida and 3 tbsp ghee in a big bowl and rub it well together. Add little water and knead to make stiff dough. Cover it with wet towel and let it rest for 15 minutes.
3) Heat ghee in pan and add grated khoya and fry for 4-5 minutes. Add all all the dry crushed nuts into khoya once cold. Add ground sugar, divide it into 12 portions and set aside.
4) Divide the dough also in 12 pieces and roll out each portion into a puri. (6-7cm diameter rounds).
5) Heat some oil in a deep fry pan at medium flame.
6) Place a portion of filling mixture in the center of puri, drizzle it with little ghee (optional) and fold the two sides to overlap each other.
7) Fold the remaining other sides overlapping each other. Secure with a help of clove in between to make a square parcel.
8) Deep fry these lavang latika at medium flame till golden brown.
9) Drain from oil and soak them in warm sugar syrup for 10 minutes.

10) Drain from the syrup serve warm

BON APPETIT..

Hara Tawa Kebab (Griddle- roasted spinach and gram kebab)

Yes, its another recipe from "Awadhi Cuisine" a Hara Tawa kebab. It a Griddle roasted spinach and gram kebab.It is a soft and healthy kebab good for kids as well. Other vegetarian kebabs in Awadhi cuisine include Dalcha Kebab, Kathal ke Kebab, Arbi ke Kebab, Rajma Galoti Kebab (kidney bean kebab cooked with aromatic herbs), Zamikand ke Kebab (Lucknowi yam kebabs), etc.

Adapted from "Oudhyana" from Taj Residency Lucknow

Serve:             4
Preparation time:             1 hour
Soaking time:                  30 minutes

Ingredients

For the Bengal gram paste
Split Bengal gram:                              600 grams
Turmeric powder:                              1/2 teaspoon
Red chilli powder:                              1 teaspoon
Ginger paste:                                      1 tablespoon
Garlic paste:                                       1 tablespoon
Salt to taste

For the kebabs
Oil:                                                     40 ml
Cumin Seed:                                       1 tablespoon
Spinach:                                             150 grams (blanched & pureed)
Dried fenugreek leafs:                         1 teaspoon
Garam masala:                                   2 teaspoon
White pepper:                                    1/2 teaspoon
Corn flour:                                         50 grams
Salt to taste.

Method

1) Soak split bengal gram in water for 15-20 minutes.
2) Put in a cooking pot adding 1 liter water, and cook for 30 minutes or till soft.
3) Combine with turmeric powder, chilli powder, garlic and ginger paste. Sprinkle some water in a pan and cook on medium heat till dry.
4) Cool and grind it to a fine paste. Paste should be really fine.
5) Heat 2 teaspoon oil and crackle cumin seeds. Add spinach puree and cook till oil separates.
6) Add Bengal gram paste and simmer on low heat. Add dried fenugreek leaf powder (kasoori methi) and garam masala powder. Season it.
7) Divide the mixture into kebabs of 75 grams each and coat it with corn flour.
8) Heat 2 teaspoons oil and swallow fry the kebabs till golden brown.
9) Serve hot with cold yogurt dip.

BON APPETIT..

Smoked Mushroom Galouti Kebab

Galouti Kebab is one of the more delicate kebabs from South Asia, made of minced goat / bison / buffalo meat. Legend has it that the galawati kebab was created for an aging Nawab Wajid Ali Shah of Lucknow who lost his teeth, but not his passion for meat dishes.

‘Galawati’ means “melt in your mouth” and was perfect for the toothless Nawab who continued savouring this until his last days.

Traditionally, green papaya is used to make it tender. After being mixed with a few select herbs and spices (great chefs rarely reveal what they are exactly), the very finely ground meat is shaped into patties and fried in pure ghee until they are browned.

The original recipe that brought many a smile on the Nawab’s face, albeit toothless, and many a sigh of satisfaction, is supposed to have more than 100 aromatic spices.

The Galouti Kebab is part of the "Awadhi Cuisine". Along with the Lucknowi biryani and Kakori Kebab, this is one of the outstanding highlights of the great food tradition from the Awadh region in Uttar Pradesh, India.

(Source- Wikipedia)

This recipe is the vegetarian version of age old galouti kebab using mushroom. An amazing charcoal smoked taste is infused to get that rustic flavor in the kebab. A melt in mouth kebab for all foodies..

Serve:             4

Preparation time:         1 hour

Ingredients

Clarified butter (ghee):             50 grams

Ginger:                                      25 grams (chopped)

Green chillies:                          1 1/2 teaspoon (chopped)

Turmeric powder:                     1/2 teaspoon

Red chilli powder:                    1 teaspoon

Cottage cheese:                      75 grams

Mushroom:                               200 grams (blanched)

Potato:                                     50 grams (boiled)

Onion:                                      50 grams (browned)

Coriander leaves:                   2 teaspoon (chopped)

Salt to taste

Garam masala:                      1/2 teaspoon

Oil:                                          1 tablespoon

Onion rings and mint leaves to garnish

Method:

1) Heat ghee in a pan, add ginger, chillies, turmeric powder, red chilli powder, cottage cheese, blanched mushroom and boiled potato. Mix well.

2) Add browned onion, coriander leaves, salt and garam masala powder. Cook for 5-7 minutes.

3) Cool and mince the mixture.

4) Place the mixture in a bowl and in the center, in a smaller bowl; put a piece of live charcoal, pour ghee on the charcoal and smoke for 5 minutes, tightly covered.

5) Heat some vegetable oil in a shallow pan. Shape the mixture into flatten roundels and cook till brown,

6) Serve hot. Garnish with onion rings and mint leaves.

BON APPETIT..

Arbi ki Kakori Kebab (Colocasia Kebab)

"Kakori kebab" is a South Asian kebab attributed to the city of Kakori in Uttar Pradesh, India. There is much folklore about this famous kebab that takes its name from a small hamlet called Kakori on the outskirts of Lucknow.

One such story says that the kakori kebab was created by the Nawab of Kakori, Syed Mohammad Haider Kazmi, who, stung by the remark of a British officer about the coarse texture of the kebabs served at dinner, ordered his rakabdars (gourmet cooks) to evolve a more refined seekh kebab. After ten days of research, they came up with a kebab so soft and so juicy it won the praise of the very British officer who had scorned the Nawab. The winning formula his rakabdars came upon included mince obtained from no other part but the raan ki machhli (tendon of the leg of mutton), khoya, white pepper and a mix of powdered spices.

(Source: Wikipedia)

Taking this recipe further the same method is applied to a vegetarian version of Kakori kebab. The City's famous Kebab, beguiling the carnivore... " Arbi ki Kakori"

Serve:      4

Preparation time:            30  minutes

Adapted from Taj Hotel Vegetarian Fare Collection

Ingredients:

Colocasia (Arbi):                               250 grams

Turmeric Powder:                              A pinch

Salt:                                                    1/2 teaspoon

Rose petals:                                       4-5

Cashew nuts:                                     40 grams

Poppy Seeds:                                   1/4 teaspoon

Onion:                                                1 tablespoon (chopped and browned)

Clove:                                                1

Black peppercorn:                           1/4 teaspoon

Black cardamom:                             1

Green cardamom and mace powder: 1/2 teaspoon

Salt to taste

Ghee for basting

Method;

1) Boil colocasia with turmeric powder and salt till tender. Peel, mash and reserve.

2) Grind to paste the rose petals, cashew nuts, poppy seeds and browned onion.

3) Dry grind the clove, peppercorn, black cardamom, cardamom-mace powder.

4) Combine the cashew - poppy paste and the spices and add to colocasia. Process to a fine mixture. Check the seasoning.

5) Using your finger, press the mixture onto the Kakori skewers. Make your hand wet before doing this step for easy shaping of kebabs.

6) Baste with ghee and roast on a charcoal grill till done. I have used a grill pan instead for cooking but charcoal grill give it the best flavor.

7) Serve hot with rumali roti.

BON APPETIT...