Ingredients
Cashewnuts 2 cups
Sugar 11/2 cups
Water 3/4 cup
Saffron few (potional)
Preparation
Grind the cashewnuts to a coarse powder.In a heavy bottomed pan or kadai roast the cashewnut powder until the powder gets warm.Do not heat any longer otherwise powder will start getting oily.In a saucepan heat the sugar and water together on medium flame until the sugar syrup comes to one thread consistency.Add the cashew powder to the sugar syrup and mix well making sure that there are no lumps.To check the right consistency take a little mix in a spoon and you should be able to roll this into soft ball.Next spread the mix on to a greased plate.Allow the Burfi to cool and then cut them into shapes you like sqaure or diamond.Enjoy eating the Kaju Burfi.
Thursday, August 25, 2011
Kalakand
Ingredients
Milk 8 cups
Sugar 1 cup
Lemon juice 2-3 tbsp
Almonds or Pistachios for garnishing
Making Paneer
Mix 2 tbs of lemon juice in 1/2 cup of water and keep aside.Boil 4 cups of milk in heavy bottomed vessel stirring continuousely making sure not to burn the milk.As the milk comes to boil add the lemon juice gradually and stir the milk gently.The curd will start separating from the whey.Turn off the heat.Drain the whey and separate the milk fat with the help of a muslin cloth.Wrap the curds in a muslin cloth rinse under cold water and squeeze out the excess water but do not knead it.
Preparation
Boil the remaining 4 cups of milk in a heavy kadai on a medium heat until milk reduces to about 2 cups.Frequently keep stirring the milk so as to avoid burning of milk at the bottom of the pan.Add paneer in the milk and keep stirring till the mixture thickens and forms a soft dough consistency.Add the sugar and continue to cook and stirring until the mixture becomes a soft lump and starts leaving the sides of the pan.Pour it over a greased plate to 1/2" thickness.Let it cool and cut the Kalakand in squares.Garnish them with sliced almonds and pistachios.
Milk 8 cups
Sugar 1 cup
Lemon juice 2-3 tbsp
Almonds or Pistachios for garnishing
Making Paneer
Mix 2 tbs of lemon juice in 1/2 cup of water and keep aside.Boil 4 cups of milk in heavy bottomed vessel stirring continuousely making sure not to burn the milk.As the milk comes to boil add the lemon juice gradually and stir the milk gently.The curd will start separating from the whey.Turn off the heat.Drain the whey and separate the milk fat with the help of a muslin cloth.Wrap the curds in a muslin cloth rinse under cold water and squeeze out the excess water but do not knead it.
Preparation
Boil the remaining 4 cups of milk in a heavy kadai on a medium heat until milk reduces to about 2 cups.Frequently keep stirring the milk so as to avoid burning of milk at the bottom of the pan.Add paneer in the milk and keep stirring till the mixture thickens and forms a soft dough consistency.Add the sugar and continue to cook and stirring until the mixture becomes a soft lump and starts leaving the sides of the pan.Pour it over a greased plate to 1/2" thickness.Let it cool and cut the Kalakand in squares.Garnish them with sliced almonds and pistachios.
Coconut Burfi
Ingredients
Fresh grated coconut 2 cups
Sugar 1 cup
Water 1 cup
Cardamom powder 2 tsp
Ghee 1 tbsp
Walnuts 1/2 cup chopped
Heat a pan add the grated coconut and fry over a moderate heat for sometime.It is enough if you warm the grated coconut.Keep it aside. Meanwhile in another vessel boil water and add the spicified sugar and keep on stirring till sugar and water boil together.When the sugar syrup reaches a thick syrupy stage or 1 string consistency (makes a single thread when pinched between 2 fingers).Add the coconut gratings to it.Keep stirring till the coconut and sugar syrup are blended thickly and stickily together.Now add the ghee, cardamom powder and the chopped walnuts.Stir till the mixture looks thick and frothy.Remove from heat and transfer it to a ghee smeared plate.Flatten the surface with the help of a greased ladle.When cold cut into diamond shapes or sqaures and serve.
Fresh grated coconut 2 cups
Sugar 1 cup
Water 1 cup
Cardamom powder 2 tsp
Ghee 1 tbsp
Walnuts 1/2 cup chopped
Heat a pan add the grated coconut and fry over a moderate heat for sometime.It is enough if you warm the grated coconut.Keep it aside. Meanwhile in another vessel boil water and add the spicified sugar and keep on stirring till sugar and water boil together.When the sugar syrup reaches a thick syrupy stage or 1 string consistency (makes a single thread when pinched between 2 fingers).Add the coconut gratings to it.Keep stirring till the coconut and sugar syrup are blended thickly and stickily together.Now add the ghee, cardamom powder and the chopped walnuts.Stir till the mixture looks thick and frothy.Remove from heat and transfer it to a ghee smeared plate.Flatten the surface with the help of a greased ladle.When cold cut into diamond shapes or sqaures and serve.
Aloo Mattar
Ingredients
Potatoes large 4
Green peas 2 cup
Green chillies 6
Ginger 1"
Onion medium 3 finely chopped
Tomato 2 chopped
Red chilli powder 1 tsp
Turmeric powder 1/2 tsp
Coriander powder 1 tsp
Oil 1 cup
Coriander leaves few
Salt to taste
Preparartion
Wash potatoes and cut them into cubes and half boil them and keep aside.Grind onions,green chillies and ginger to a fine paste Heat oil add the cumin seeds and when it cracles add the turmeric powder,ground paste and saute till the raw smell goes.Saute for 5 mins.In the meantime drop the tomatoes and keep frying adding the red chilli powder,coriander powder and salt.Combine all the ingredients and lower the heat and simmer for 10 mins.The tomato and onions must form a paste like consistency leaving oil on the sides of the pan.Now add the potatoes and the fresh peas (frozen) salt and 1 cup of water.Cover and simmer and cook for some more time.Add the garam masala and turn off the stove.Garnish with fresh coriander leaves.There is the yellowish green color which is typical of Aloo Matar.Serve with Roti, Chappti or Naan.
Potatoes large 4
Green peas 2 cup
Green chillies 6
Ginger 1"
Onion medium 3 finely chopped
Tomato 2 chopped
Red chilli powder 1 tsp
Turmeric powder 1/2 tsp
Coriander powder 1 tsp
Oil 1 cup
Coriander leaves few
Salt to taste
Preparartion
Wash potatoes and cut them into cubes and half boil them and keep aside.Grind onions,green chillies and ginger to a fine paste Heat oil add the cumin seeds and when it cracles add the turmeric powder,ground paste and saute till the raw smell goes.Saute for 5 mins.In the meantime drop the tomatoes and keep frying adding the red chilli powder,coriander powder and salt.Combine all the ingredients and lower the heat and simmer for 10 mins.The tomato and onions must form a paste like consistency leaving oil on the sides of the pan.Now add the potatoes and the fresh peas (frozen) salt and 1 cup of water.Cover and simmer and cook for some more time.Add the garam masala and turn off the stove.Garnish with fresh coriander leaves.There is the yellowish green color which is typical of Aloo Matar.Serve with Roti, Chappti or Naan.
Wednesday, August 24, 2011
Sanna pakora (Sindhi)
Ingredients
Gram flour 1 cup
Onions medium 2 fine chopped
Cumin seeds 1 tsp
Coriander pdr 1 tsp
Green chillies 2 finely chopped (optional)
Red chilli pdr 1 tsp as per taste
Pinch of baking soda
Oil for frying
Preparation
Mix all the ingredients except oil and make a thick batter.Add a tsp of oil to this batter and mix well.Take a spoonful of this mixture and slide gentlyy into the oil.Repeat for the whole mixture.Fry them on medium flame till they are almost done.Fry till they turn golden yellow.Take them out and break them into two halves.Fry again till golden brown and crisp.Serve immediately.This is very delicious snack.
Gram flour 1 cup
Onions medium 2 fine chopped
Cumin seeds 1 tsp
Coriander pdr 1 tsp
Green chillies 2 finely chopped (optional)
Red chilli pdr 1 tsp as per taste
Pinch of baking soda
Oil for frying
Preparation
Mix all the ingredients except oil and make a thick batter.Add a tsp of oil to this batter and mix well.Take a spoonful of this mixture and slide gentlyy into the oil.Repeat for the whole mixture.Fry them on medium flame till they are almost done.Fry till they turn golden yellow.Take them out and break them into two halves.Fry again till golden brown and crisp.Serve immediately.This is very delicious snack.
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