07
Nov 18

Kaju katli(cashew nut sweets)

 

Happy Deepawali to all viewers: May this festival brings you a lot of joy, happiness, health and prosperity…DEEPAWALI festival is the occasion to rejoice…variety of sweets, pooja… crackers…and exchange of sweets with friends and relatives.

Celebrate this special occasion… Deepawali with homemade fresh royal and very popular, lip smacking and mouth melting sweets Kaju katli…

Ingredients:

  • Kaju (cashew nut): 250 gm.
  • Sugar: 150gm.
  • Water: ¼ cup
  • Ghee: 20 gm.
  • Chandi ka varak: as per requirement.
  • Butter paper: 2 sheets

Preparation:

  1. Grind cashew nut to fine powder with help of mixer grinder, keep aside.

Method:

  1. Take a non stick pan or heavy bottom pan; add sugar and water: Stir continuously on the lower flame to makes sugar syrup, allow boiling till sugar syrup gets thread. When threading starts; means this is the right consistency of syrup.
  2. Add powdered cashew nut in it: continue to stir the mixture on medium low heat. Add ghee after couple of minutes. Continue stirring till mixture starts coming together and you get rolling consistency on your finger as shown in photo (It will take 4-5 minutes), don’t overcook the mixture.
  3. Take out the mixture on butter paper: knead the mixture with greased finger till it becomes smooth dough (rolling consistency) as shown in the photo. Put another butter paper over it and roll the mixture gently and evenly until ¼” thickness. Spread chandi ka varak and allow it to cool; cut into diamond shape.
  4. Mouth melting Kaju katli is ready to eat, enjoy this Diwali with homemade Kaju katli…

Happy Deepawali…

Kaju katli

Kaju katli

Ingredients

Ingredients

kaju fruit kaju

kaju fruit kaju

add sugar with water

add sugar with water

allow boiling sugar syrup

allow boiling sugar syrup

Add powdered cashew

Add powdered cashew

add ghee too

add ghee too

Add powdered cashew

Add powdered cashew

add ghee too

add ghee too

rolling consistency come on your finger

rolling consistency come on your finger

Take out the mixture on butter paper

Take out the mixture on butter paper

knead the mixture with greased finger

knead the mixture with greased finger

knead the mixture

knead the mixture

Put another butter paper

Put another butter paper

cut into diamond shape.

cut into diamond shape.

Kaju katli

Kaju katli

Kaju katli

Kaju katli

Kaju katli

Kaju katli

20181025_205005

Kaju katli

Kaju katli

Kaju katli

Kaju katli

Kaju katli

Kaju katli


06
Nov 18

Lauki (bottle gourd) ke Dahi-vada/bhalla

In India curd (yogurt) is a versatile ingredient: it can use in many dishes as marinade or gravy, above all it is easy to digest.

In summer the cooling effects of yogurt make it hot sellers; that’s the reason I was pushed to innovate; the dahi- vada with Lauki and yogurt. Especially in Tamil Nadu, where I lived for 15 years; there are only three seasons there; hot- hotter-hottest.

Lauki (bottle gourd) and curd are cool in nature and good for summer; serve as a chat or with any meal.

Now saliva is coming out, I can’t say I am not hungry.

Ingredients:

  • Urad dal (split black gram): 100 gm
  • Salt: 1 teaspoon (as per your taste)
  • Asafetida: 1 pinch
  • Baking soda: 1 pinch
  • Ginger: 2” piece
  • Bottle gourd: 200gm.
  • Green chili: 1 no.
  • Oil: for deep frying
  • Curd (yogurt): 250 gm
  • Sugar: 1 tablespoon
  • Cumin seed: 1 teaspoon (roasted and powdered)
  • Red chili powder: 1 teaspoon
  • Black rock salt: half teaspoon (powder)
  • Sweet tamarind chutney: half cup

Preparation:

  1. Soak urad dal, minimum for 5 hours or overnight, grind them and make fine, smooth and creamy paste with help of small quantity of water. Whip the paste about 5-7 minutes.
  2. Beat the yogurt with sugar and salt. Keep in refrigerator.
  3. Take the ginger and green chili, chop into small pieces. Keep aside.
  4. Peel off bottle gourd and grate the gourd, keep aside.
  5. Take fry pan, put oil and heat; add chopped ginger and green chili.  Stir and fry (keep it stirring otherwise it may burn); fry for few seconds. Add grated bottle gourd and salt; stir and cover it and cook for 2-3 minutes on medium/low flame till it is done.
  6. Put off the flame; let it come to room temperature. Give the round shape as tikki (Shown as photo), keep aside.
  7. Take a big mixing bowl, put dal paste, ginger, salt, asafetida and baking soda. Mix properly. Now batter is ready.

Method: for making vada:

  1. Take flat and heavy bottom fry pan, put oil in the fry pan and heat the oil.
  2. Drop a small drop of batter, if the batter starts expending slowly it means oil is ready.
  3. Note: if oil is more hot batter drop will burn, put off the flame and wait. If oil is less hot batter drop will not expand.
  4. Put one tikki into the batter; roll the batter all around the tikki, as shown in photo.
  5. Gently put this (vada) into hot oil. Repeat with remaining tikki and batter. Fry till it become golden brown in color.
  6. Take out the vada and soak it into Lukewarm water for about 10-20 minutes, squeeze out vada by putting it between both palms.
  7. Arrange this vada into serving dish; pour chilled thick beaten curd over them.
  8. Garnish with sweet tamarind chutney, black rock salt, cumin powder and chili powder.
  9. Yummy and delicious starter is ready to serve; it is also used as a side dish.
    Lauki (bottle gourd) ke Dahi-vada/bhalla

    Lauki (bottle gourd) ke Dahi-vada/bhalla

    Ingredients

    Ingredients

    add chopped ginger and green chili

    add chopped ginger and green chili

    Add grated bottle gourd

    Add grated bottle gourd

    cook

    cook

    Put one tikki into the batter

    Put one tikki into the batter

    frying

    frying

    frying

    frying

    soak it into Lukewarm water

    soak it into Lukewarm water

    vada & curd

    vada & curd

    Lauki (bottle gourd) ke Dahi-vada/bhalla

    Lauki (bottle gourd) ke Dahi-vada/bhalla

    Lauki (bottle gourd) ke Dahi-vada/bhalla

    Lauki (bottle gourd) ke Dahi-vada/bhalla


05
Nov 18

Raw papaya halwa

Sweet is the memory of our childhood, sweet is the memory of our college life, sweet is the memory of our wedding. Some memories are sweet, especially childhood diwali festival with loads of sweets. Let’s celebrate those memories; one of my favorite homemade sweets ‘raw papaya halwa’. It’s different.

This is very healthy and delicious too.

Ingredients:

  • Raw papaya: 500 gm
  • Sugar: 200 gm
  • Butter/Ghee: 2 tablespoon
  • Khoa: 100gm.
  • Milk: ½ liter
  • Clove: 4-5 no.
  • Green cardamom: 4-5 no.
  • Almond/dry fruits: 50 gm.
  • Chandi ka vark: optional
  • Edible color (apple green): 1-2 drop (optional).

Preparation:

  1.  Peel off and grate the raw papaya with the help of grater/food processor, keep aside.

Method:

  1. Heat 1 tablespoon of butter in a pan; add crushed green cardamom and clove, sputter for few seconds; add grated raw papaya stir fry on medium flame for couple of minutes. Add milk and cover it with lid. Further cook on low flame for 8 to 10 minutes, keep stirring every 2-3 minutes.
  2. When all milk gets evaporated; add sugar and cook about 5-7 minutes, until it gets the consistency of halwa, add Khoa and butter, cook about 5-7 minutes until desired consistency.
  3. Add dry fruits stir fry for a minute. Put off the flame; add edible color Garnish with cardamom powder and almond. Decorate with Chandi ka verak, delicious ‘Raw papaya halwa is ready to be served.
    Raw papaya halwa

    Raw papaya halwa

    Ingredients

    Ingredients

     Peel off and grate the raw papaya

    Peel off and grate the raw papaya

     Peel off and grate the raw papaya

    Peel off and grate the raw papaya

    Heat 1 tablespoon of butter

    Heat 1 tablespoon of butter

    add grated raw papaya

    add grated raw papaya

    add grated raw papaya

    add grated raw papaya

    Add milk and cover it with lid

    Add milk and cover it with lid

    add sugar

    add sugar

    add Khoa

    add Khoa

    add Khoa

    add Khoa

    Add milk and cover it with lid

    Add milk and cover it with lid

    add Khoa and butter

    add Khoa and butter

    add edible color

    add edible color

    Raw papaya halwa

    Raw papaya halwa

    Raw papaya halwa

    Raw papaya halwa

    Raw papaya halwa

    Raw papaya halwa

    Raw papaya halwa

    Raw papaya halwa

    Raw papaya halwa

    Raw papaya halwa


04
Nov 18

Balushahi

Each festival has its own unique set of exclusive dishes and it is so with Dipawali too. The festival is not complete without bunch of traditional sweets; balushahi is one of them…

Relatives and friends get –together and enjoy the homemade sweets. May the divine light of Diwali spread happiness, peace and prosperity into your life: SHUBH DIPAWALI!

Ingredient:

  • Maida (refined flour): 500 gm
  • Ghee (clarified butter): 200 ml
  • Baking soda (soda bi carb): 1 pinch
  • Yogurt (Curd): 200 gm
  • Ghee: ½ liter (for deep frying)

For sugar syrup:

  • Sugar: 400 gm
  • Water: 100-150ml

For decoration:

  • Chandi ka varak: As per requirement
  • Pistachio: 10-12 no.
  • Green cardamom powder: ½ teaspoon

Preparation:

  1. Slice the Pistachio, keep aside.
  2. Take a large pan, put sugar and water in it, bring it to boil, allow it (syrup) to boil for 3-4 minutes. Keep aside. Sugar syrup is ready.
  3. Add cardamom powder, mix well, keep aside.

Method:

For making dough:

  1. Take a wide vessel; pour Maida, ghee and baking soda; Mix well by rubbing between palms.
  2. Knead them adding curd in small quantity, till the dough becomes soft.
  3. (The dough can be made in food processor also)
  4. Cover and Keep aside, to be used after 20-30 minutes.

For making Balushahi:

  1. Divide the dough into 12-15 part; make small balls and press the ball in the centre with finger.
  2. Now, the raw Balushahi is ready to fry.
  3. Heat ghee in a fry pan on medium heat (to check if oil is ready, put a little piece of dough in the oil, it should come up slowly).
  4. Deep fry it on medium to low heat, do not turn over the side, it will break in pieces (it is necessary to emerge fully into the ghee during deep frying).
  5. Fry till it becomes golden brown, Take it out and allow cooling.
  6. Dip it into the sugar syrup. After couple of minutes, take out pieces on strainer to get rid of extra sugar syrup, now balushahi is ready.
  7. Garnish with Pistachio slices and chandi ka varak.
  8.  Now, awesome and delicious Balushahi is ready to offer the goddess Lakshmi.
    Balushahi

    Balushahi

    Ingredient

    Ingredient

    making dough

    making dough

    raw Balushahi

    raw Balushahi

    put sugar and water

    put sugar and water

    Sugar syrup

    Sugar syrup

    Sugar syrup test

    Sugar syrup test

    Deep fry

    Deep fry

    Deep fry

    Deep fry

    Deep fry

    Deep fry

    Fry till it becomes golden brown

    Fry till it becomes golden brown

    Dip it into the sugar syrup

    Dip it into the sugar syrup

    Dip it into the sugar syrup

    Dip it into the sugar syrup

    , take out pieces on strainer

    , take out pieces on strainer

    Balushahi

    Balushahi

    Balushahi

    Balushahi


30
Oct 18

Raw banana kachori

The buzz of the Deepawali festival is more on the sounds of the crackers than on the calendar, Indian prefers homemade cooked food and very fond of cooking food so I am uploading today raw banana kachori.

Raw banana kachori has amazing taste, your guest and family is sure to appreciate the recipe. There is no onion and garlic used in this recipe. Enjoy the crunchy raw banana kachori with evening tea. Don’t forget to apply oil in your hands, before peeling and chopping raw banana.

Ingredient:

For stuffing:

  • Raw banana: 2no.
  • Salt: 1 teaspoon
  • Chat masala: 1 teaspoon
  • Red Chili powder: 1 teaspoon
  • Saunf (funnel seed):1 teaspoon
  • Coriander leaves: 20-30 gm
  • Kalongi: ½ teaspoon
  • Oil: 1 table spoon
  • For dough (outer layer):
  • Maida (refined flour):2 cups
  • Ghee/Oil: 125-150 ml
  • Ajwain (thymol seed):1 teaspoon
  • Salt: ½ teaspoon
  • Oil: for deep frying

Preparation

  1. Boil/ microwave the raw banana, Peel and grate the banana, keep aside.

For making dough:

  1. Take a wide vessel/food processor, Pour Maida, salt, Ajawin and ghee. Mix well by rubbing between palms.
  2. Mix well and prepare hard dough with the help of water. Keep aside for at least half an hour before use.

For stuffing:

  1. Take fry pan, put oil and heat, when it smokes, add fennel seeds and Kalongi wait till it sputters, add grated banana stir and fry (keep it stirring otherwise it may burn). Add salt, chat masala, red chili powder and fresh coriander leaves; stir continuously and fry for couple of minutes. Put off the flame, now, stuffing is ready. Keep aside.

Method:

For making kachori:

  1. Take dough, make lemon size balls. Flatten the edge of each ball with the help of finger, make 3’’ diameter circle (leaving centre little thicker than edge) and stuff 1 tablespoon stuffing in the centre.
  2. Pull the edge of dough to wrap the (stuffing) repeat with the rest. Make it round in shape.
  3. Heat oil in a fry pan on medium heat, to check if oil is ready put a small piece of dough in the oil, if it comes up slowly means temperature is ok, if not wait for a while and check again.
  4. Deep fry the kachori on medium low heat.
  5. After they start to puff; slowly turn over. Fry till it becomes golden brown.
  6. Now, mouth watering kachori is ready to eat with green chutney and sauth (tamarind chutney).
  7. Note: if the kachori is fried on high heat, it will be soft. It will not be crunchy.
Raw banana kachori

Raw banana kachori

Ingredient

Ingredient

Ingredient

Ingredient

add fennel seeds and Kalongi

add fennel seeds and Kalongi

add fennel seeds and Kalongi

add fennel seeds and Kalongi

add fennel seeds and Kalongi

add fennel seeds and Kalongi

add grated banana

add grated banana

Add salt

Add salt

Add salt, chat masala

Add salt, chat masala

Add salt, chat masala, red chili powder

Add salt, chat masala, red chili powder

and fresh coriander leaves

and fresh coriander leaves

stuffing & dough

stuffing & dough

make lemon size balls

make lemon size balls

Flatten the edge of each ball

Flatten the edge of each ball

stuff 1 tablespoon stuffing

stuff 1 tablespoon stuffing

Pull the edge of dough

Pull the edge of dough

Pull the edge of dough to wrap the (stuffing)

Pull the edge of dough to wrap the (stuffing)

raw kachori

raw kachori

Deep fry the kachori

Deep fry the kachori

Deep fry the kachori

Deep fry the kachori

Fry till it becomes golden brown

Fry till it becomes golden brown

Raw banana kachori

Raw banana kachori

Raw banana kachori

Raw banana kachori