How To Make Kaju Barfi Recipe | Kaju Katli

Kaju Barfi Recipe

Ingredients

• 2 cups cashewnuts (kaju)
• 1/4 cup milk powder
• 1 cup sugar
• melted ghee for greasing

Method :

• Blend the cashewnuts in a mixer to a fine, smooth powder.
• Combine the cashewnut powder and milk powder in a deep bowl, mix well and keep aside.
• Combine 1 cup of water and sugar in a broad non-stick pan, mix well and cook on a high flame till the sugar dissolves and forms a one string consistency, while stirring continuously. (for approx. 7 to 8 minutes)
• Lower the flame to medium, add the cashew-milk powder mixture, mix well and cook for 3 minutes or till no lumps remain, while stirring continuously.
• Switch off the flame and pour the cashew mixture in a plate and keep aside to cool completely for half an hour.
• Once cooled, scrape out the cashew mixture from the plate with the help of a flat ladle and knead into a smooth dough.
• Divide the dough into 2 equal portions and keep aside.
• Grease two 250 mm. (10”) thalis on the backside and a rolling pin with a little melted ghee.
• Place a portion of the dough on a greased thali, flatten it and roll it into a 225 mm. (9”) diameter circle using the greased rolling pin. Ensure to lift the rolled out dough occasionally so it does not stick to the thali.
• Repeat step 9 to roll another portion of the dough. Keep both the thalis aside for 2 to 3 hours to set.
• Cut into diamond shaped pieces and scrape the kaju katli from the thali with the help of a knife.
• Serve or store in an air-tight container. It stays fresh for upto 7 to 8 days.

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How to make Bread Rasmalai Recipe

Bread Rasmalai Recipe

• Bread – 4 slices
• Milk – 2 cups
• Ghee – 1 tsp
• Condensed milk – 2 tbsp
• Sugar – 1/4 cup
• Mixed Nuts(pista,cashews and badam)-2 tbsp chopped
• Saffron – 4 strands
• Cardamom powder – 1/4 tsp (optional)

Preparation Method :

• Take a wide heavy bottomed vessel, grease it with little ghee and add condensed milk + milk. Bring to a boil and reduce to medium flame. Keep stirring till the milk starts thickening and reduced to half.Meanwhile take 2 tbsp of warm milk, add saffron strands and crush it well, keep aside.

• Now add the saffron milk to the boiling and keep stirring. Then add the sugar and keep stirring. The mixture is called rabri and it tastes divine by itself.

• Keep in sim and stir it till it reduces in volume.Fry the nuts in ghee and add it to the rabri and mix well. Add cardamom powder and give a quick mix.

• Once the rabri is thick switch it off and refrigerate it. Meanwhile take bread slices, trim the corners. Take a small lid and press it gently on the bread slices into small circles. At the time of serving take a bowl add the rabri and drop the bread rounds.

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How To Prepare Coconut Burfi Recipe

Ingredients needed

• Grated coconut - 1 cup
• Sugar - 3/4 cup + 1 tbsp
• Ghee - 2 tsp
• Cardamom powder - 1/4 tsp

Method

• Take a kadai/pan (non stick preferable) add sugar and just enough water (approximately 1/2 cup) to cover the sugar and boil it.
• When the sugar water starts boiling, add cardamom powder, ghee and the grated coconut.
• Simmer and cook stirring often, till the coconut mixture starts foaming and leaves the sides of the pan. Take a small mixture and if you are able to make a ball out of it, switch off the flames.
• Pour it on the greased tray or plate. After it cools a little, cut it into desired shapes.
• Leave it to cool completely. After that take the pieces gently and store it in an air tight container.

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How To Prepare Chilled Coconuts and Pumpkin Seeds Laddu

Ingredients:


1 and 1/2 cups Chickpea flour


7 tablespoons Ghee (melted), divided


1/2 cups Granulated Sugar


1/8 teaspoon Salt


1/4 cup Pumpkin seeds, roasted


1/2 cup Unsweetened coconut flakes, lightly roasted




Method :
Line bottom and sides of a 9-by-5-by-3-inch loaf pan with parchment paper with extra hanging over the edges.
In a non-stick skillet (11-12-inch), put 6 tablespoons of melted ghee and chickpea flour. Stir to combine. Turn on the heat to medium and cook stirring constantly until golden browned and savory flavor brings out (5-6 minutes). Turn off the heat, remove the skillet from the heat and let cool to room temperature.
Add granulated sugar, salt and pumpkin seeds to the skillet. Mix to combine. Put the mixture into the prepared loaf pan. Press the top very hard with your hands.
Spread 1 tablespoon of melted ghee over the top and sprinkle with coconut flakes evenly. Cover the top of the pan with plastic wrap and refrigerate until chilled and firm (at least 1 hour).
When the laddu has set, take the pan out of the refrigerator. Remove the laddu from the pan lifting the overhanging parchment paper and cut the laddu into 10 equal pieces or your desired size.




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Chicken Bread Balls | Best Non Veg Snack Item

Chicken Bread Balls 

Ingredients:

1.Chicken

2.Onions

3.Pudina

4.Coriander

5.Oil

6.Eggs

7.Salt

8.Garam masala powder

9.Red chilli powder

10.Bread slices

11.Lemon juice

Preparation:

1.Blend chicken 250gms along with pudina,coriander leaves,red chilli powder,garam masala powder,green chillies,salt and lemon juice.Blend well into a fine paste.

2.Blend bread slices and keep aside,meanwhile break 3 eggs in a bowl and beat well.

3.Heat sufficient oil for deep frying.Prepare small balls with chicken mixture and dip them in egg mixture,coat well with bread powder.

4.Gently drop them in hot oil and deep fry till nice golden colour.Transfer into a bowl and garnish with coriander leaves and onions.

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How To Cook Hyderabadi Kheema Biryani

How To Cook Hyderabadi Kheema Biryani

Hyderabadi Kheema Biryani

Ingredients:

Mutton Kheema

Basmati rice

Ghee

Oil

Green peas

Tomato puree

Salt

Red chilli powder

Onions

Mint leaves

Coriander powder

Cumin powder

Garam masala powder

Ginger garlic paste

Cardamom

Cinnamon

Mace

Star anise

Pepper corns

Shahijeera

Bay leaf

Green chillies

Preparation:

Heat some oil in a pressure pan, add in onions, salt and saute for few minutes till slightly golden. Add green chillies, coriander, mint leaves and saute well.

Add red chilli powder, coriander powder, cumin powder and garam masala powder. Mix well for a minute.

Add mutton kheema and mix well, cook for two whistles till kheema turns tender and soft.

Remove the pressure, add green peas, tomato puree and cook for another few minutes on slow flame.

Melt some ghee in a pan, add all whole spices in a cloth and tie together.

Add tied cloth in ghee and saute till it extracts all flavours. Add onions and saute till golden.

Add coriander, mint leaves, green chillies and hot water 3 cups.

Add some salt as required, add soaked basmati rice and mix gently. Squeeze in some lemon and cook on low flame.

Add cooked kheema to the pan and spread it all over in the rice,cover and cook on low flame for another 2-3 minutes.Switch off the flame and rest it for another 5 minutes.Gently fluff the rice and serve hot with raita.

http://www.todayincity.com/recipes/non-veg/cook-hyderabadi-kheema-biryani/

How to make Poha Rolls | South Indian Dishes | Best evening snacks in India

INGREDIENTS

Mother’s Recipe – Poha Instant Mix – 1 packet (160 gm) – 2 cups approx
Instant Jamun Mix – 2 cups (heaped)
Red Chilli Powder – 1 teaspoon
Asafoetida Powder – 1/4 teaspoon
Salt – 1/2 teaspoon
Oil for deep frying


DIRECTIONS


Put the Poha Instant Mix in a wide mouthed bowl. Boil 1 cup water and pour over the Poha stirring continuously. Close with a lid and keep it aside.

Put the jamun instant mix in a plate. Add red chilli powder, asafoetida powder and salt. Sprinkle water little by little and make a soft dough. Make a lemon sized balls and keep it aside. This is the outer cover for the Rolls.

Open the poha mix and knead it well. Take a small lemon size dough (smaller than the jamun mix balls) and make oblong size ball. This is the stuffing for the Rolls.

Now, grease your fingers, take a jamun mix ball and make cup using your fingers (like making for Modak/Kozhukattai). Put one ball of poha stuffing inside the cup and bring all the edges of the jamun mix cup and close it. Keep it on a rolling board and gently roll it with your fingers and make oblong rolls. Finish all the Balls like this.

Heat oil in a Kadai and when it is hot, drop three to four rolls and fry on medium heat till it become golden brown.

Serve with Tomato Ketchup/Sauce or with Mint/Coriander Chutney.

I served it on “Karpooravalli Leaves” also known as “Omavalli Leaves”. You can also serve it with fresh cut vegetables.

2.