Coriander Triangle

Coriander triangle

Ingredients:-

Chopped coriander -2 cup

Gram flour-1 ½ cup

Ginger garlic paste-1 tbs

Chilly -2crushed

Red chilly powder-1 tsp

Turmeric powder-1/2 tsp

Roasted sesame seeds-1 tbs

Crushed peanut(roasted) -2tbs

Lemon juice - 1 tbsp

Sugar-1/4 tsp

Oil-2 tsp

Salt to taste

Water -1/4 cup

Oil for deep frying or shallow frying

Method:-

• Mix all the ingredients in bowl (except oil for deep frying )
• Add sufficient water to make a thick batter, ensuring that the consistency is not too thin. Batter should be of pouring consistency

For steaming:

• Take any flat utensil /plate that is at least one and half inches deep with a diameter of 6-7 inch which can be placed in pressure cooker easily
• Pour the batter into a greased plate.
• Add 2-cup water in cooker and place any medium height metal jali so that mixture filled utensil can be placed easily on top of it
• Place the utensil filled with mixture in the pressure cooker and cover it with help of lid
• Remove the whistle. Steam on high heat for fifteen to twenty minutes .
• The mixture should be cooked and firm (How to check -if it is cooked: the mixture will start looking firm and bound together, Insert a thin knife into it and then take out , if it comes out clean, it indicates that it is cooked. If not, then steam for some more time.)
• Once cooked, allow it to cool.
• Then remove the steamed mixture/cake on a tray and cut it into triangle shape
• Shallow fry or deep fry in hot oil till crisp and brown 
• Serve with coconut chutney or tomato sauce.

Tips

• Add small amount of besan and water at a time.
• You can freeze these triangles and it stays good up to 1 month.
• Instead of coriander you can use til leaves, methi leaves, or spinach
• It can be cooked in pressure cooker with pressure - one or two whistle required for the same

Kalakand

Kalakand

Ingredients: -

Paneer-100 g (soft home-made paneer would

be a better choice)

Milk-2 cups (full cream milk)

Milk powder - 3/4 cup

Sugar - 1/2 cup

Cream - 1/4 cup

Cardamom powder - 1/2 tea spoon
Chopped Almond - 10
Chopped pistachio - 10

 Method: -

•  Crumble the home made paneer, finely so that there are no thick pieces left (grate in case of readymade paneer)
• Grease a pan or a thali with some ghee or oil
• Take a heavy bottom pan or a nonstick pan and boil milk in it till it is reduced to half. Stir constantly to prevent burning
• Now add crumbled paneer, milk powder, cream and sugar. Keep stirring
• Keep the flame on low medium and cook this mixture. Stir regularly so it does not stick to the bottom of the pan
• After some time, it will become thick. Keep stirring till it leaves the side of the pan
• Turn off the flame, add cardamom powder and mix well
• Pour it into the greased thali or pan and flatten it with the help of a greased ladle. Mixture should spread evenly
• Sprinkle chopped almonds and pistachio all over the Kalakand. Gently press the dry fruits with a spoon. Cover and leave it to cool. Cut in squares and serve.
• Note: use heavy bottom pan only

Balushahi

Balushahi is a delicacy I have cherished in my childhood..seems natural when you belong to Rajasthan. But I must admit that as I grew up and tried Balushahi from outside Rajasthan, I was not impressed. And so began my experimentation with this delicacy at home. And well, it seems I have cracked the code! Have a look, prepare it and let me know what do you think.

INGREDIENTS:-

Refined flour - 300 g
Ghee – 100 g

Baking Soda – 1/4 tsp
Yogurt – 1/4 cup
Sugar - 400 g
Ghee- for frying

Garnishing

Chopped pistachios -5-6

Cardamom powder-1 tsp
Saffron (kesar) - few strings

METHOD: -

To make the sugar syrup:

• In a stainless steel vessel, add sugar and 200ml water and allow the sugar to dissolve on medium flame, stirring occasionally, till the sugar dissolves; allow the sugar syrup to thicken lightly.
• The syrup should be sticky on touch and it should reach one string consistency (take a small amount of the syrup on your thumb and bring your index finger to cover it. Then lift your index finger. The syrup will form a string between your thumb and index finger). Add cardamom powder and remove from flame.

To make dough:

• In a large bowl mix the flour and baking soda and mix well or sieve it.
• Add ghee to the flour mixture, using fingertips combine the flour and ghee till it becomes of a breadcrumb texture. (It takes a 1-2 minute to get this texture).
• Add yogurt and mix well.
• Now add water little by little and mix well to form soft dough (but with a rough texture only). Do not knead the dough. Knead just enough to hold it together. (Just combine and make dough)
• Cover the dough with damp cloth and allow it to rest (in cool place, but not in fridge) for about half an hour
• After half an hour take the dough and knead just enough to hold it together; divide the dough into equal portions of large lemon size lump, and shape into balls with only a light hand. The ball surface should not become very smooth, it should remain a little rough
• Flatten balls lightly and make dent in the center with the thumb. Take care not to press too much while shaping them as this can cause cracks in them. (You can make thumb impression on backside also)

For Frying:

• Heat sufficient ghee in a flat heavy bottom frying pan on low medium heat. Level of ghee should be 1 ½ inch above the base of the vessel.
• Drop a small piece (peanut size) of dough into the hot ghee(for testing). If it sizzles and comes to the surface, the ghee is ready for deep-frying.
• Place the Balushahi in the ghee to fry. Don’t overcrowd or overlap the Balushahi as it will expand.
• Heat should be low as it helps the Balushahi to cook evenly from the inside.
• When Balushahi comes floating up to the surface and colour of Balushahi turns a light golden colour, turn and fry on the other side also. When Balushahi gets cooked on both sides and turns light golden brown, remove the Balushahi from the hot ghee using a slotted ladle; place them on an absorbent paper.
• When Balushahi cools down a little, place them gently in the lukewarm sugar syrup
• Use a ladle to sink the Balushahi into syrup such that it is coated all over for 3-4 minutes
• Flip over other side for 3-4 minutes so that sugar syrup is evenly absorbed by Balushahi. Then take out the Balushahi. (Don’t leave them in syrup)
• Place on a serving plate and allow cooling to room temperature. Decorate with the pistachios and serve

Note:

• Take care not to overwork the dough.
• The dough should be soft and rough texture but very easy to work with.
• Dough should be kept in cool temperature.
• Resting the dough is important
• Cook the Balushahi on low flame only
• Frying in slow heat will make Balushahi become bigger and soft. If heat is high while frying then it will not become soft and larger.
• Ready Balushahi can also to be stored in an air tight vessel

Almond Soup

Ever tried almonds for a soup? If not, check this out.. you will like it :) Down below is also the recipe of White Stock which is common  for a number of other soups you can prepare. Happy cooking!

INGREDIENTS:-

Almond- 30

White stock -5 cup

Butter-2 tbsp

Corn flour-1tbsp

Fresh creame-2 tbsp

Milk-1 cup

Black pepper-1/2 tsp

Salt to taste

 *A standard measuring cup is easily available in market; a regular tea serving cup in house can be a close approximate

Topping:

Capsicum finely chopped-1tbsp

Cabbage finely chopped-1 tbsp

Walnut finely chopped-1 tbsp

Carrot finely chopped-1 tbsp

Broccoli finely chopped-1 tbsp

Butter -1 tsp

METHOD:-

• Soak almonds in lukewarm water for 2-3 hour
• Remove the skin, and blend the almonds with help of water to make a fine paste. Keep aside
• Heat butter (1 tsp; meant for topping) in pan and sauté vegetables cut for topping. Add pinch of salt
• Keep a heavy bottom deep pan on medium heat and add butter. When it melts, add corn flour and fry it for a very short duration (it should not change color).
• Add white stock (preparation steps below) and boil on medium heat for 5 min, while stirring at regular intervals.
• Then add almond paste and again boil it on medium heat for 5 minute, while stirring at regular intervals.
• Add topping vegetable and boil for two minute.
• Add hot milk and take one boil. Then add salt, pepper and stir well.  Remove from fire.
• Serve hot with cream garnishing.
•  

HOW TO PREPARE WHITE STOCK

INGREDIENTS:-

Onion (thinly chopped)-1/2 cup

Cabbage (thinly chopped)-1/2 cup

Bottle gourd (thinly chopped)-1/2 cup

Butter-1 tsp

METHOD:-

• Heat butter in deep heavy bottom pan and put all vegetable and sauté all vegetable for around 2 min.
• Add 5 cup water and boil for 10 minute on medium heat.
• Keep it aside for cooling. When it gets lukewarm, grind the boiled vegetable in mixer.
• Strain it in the strainer. Stock should have a smooth texture, so do not strain very hard.

Note: For clear soup strain boiled vegetables directly

Caramalized Almonds

As festive season approaches, our mind hunts for some easy-to-make yet unique serving items. And something made of dry-fruits generally fits the candidate description we are looking for. Have a look at the Caramalized Almonds recipe below and let me know if I was  of any help in this hunt of yours :)

INGREDIENTS:-

White sugar-1 cup

Ground cinnamon- 1 tsp

Whole almonds- 2 cups

Water-1/4cup

Lemon juice-1/4 tsp

Butter-1/2 tsp

Sesame seed-1/2 tsp

Note: A standard measuring 'cup' is easily available in market; a regular tea serving cup in house can be a close approximate

METHOD:-

• Roast almond with little butter on low flame.
• To make the sugar syrup - In a heavy bottom (with high sides) saucepan, combine the water and sugar over medium-high heat. Stir until the sugar dissolves, then bring the mixture to a boil.
• When sugar syrup gets clear in color, add lemon juice; this will help to prevent sugar crystallization.
• When sugar syrup starts boiling and sugar gets completely dissolved, stop stirring.
• Now reduce heat from medium to simmer. (Sugar syrup should be simmering, rather than boiling.)
• When mixture turns from white to a light golden color, add whole almonds, cinnamon powder and sesame seeds.
• Stir a little to let the sugar syrup wrapped on the almonds.
• Cook and stir the mixture until the liquid evaporates (and sugar gets caramelized). This will leave a syrup-like coating on the almonds. Remove from heat.
• Quickly spread onto waxed paper (if delayed, it will not separate and spread well); cool completely.
• Store in container with tight-fitting lid

 Note:  in the same recipe, almonds can be replaced by cashew nuts to prepare caramelized Cashews.

Eggless Mayonnaise

Ever felt like using mayonnaise with your favourite chips or the freshly prepared snacks and had to stop yourself because most mayonnaise available in market contain eggs?? You don’t have to stop yourself anymore. I am sharing 4 recipes with you to make mayonnaise at home without egg. And trust me, it is really easy to make!

RECIPE 1

INGREDIENTS:-

Sugar powder-1.5 tbsp

Yellow Mustard-1/4 tsp(powder)

Black pepper powder -1/4 tsp

White vinegar-1tbs

Fresh lemon juice-1 tbsp

Milk Powder-1 cup

Sunflower oil-1 cup

Water-1/2 cup

Salt to taste

METHOD:-

Mix all above ingredients in bowl or blender pot and blender it very slowly till it becomes smooth puree by up-down movement of blender. Your mayonnaise is ready!

If it is thick then add little more water to make a smooth mayonnaise.

RECIPE 2

INGREDIENTS:-

Whole Milk – 1 cup

Corn flour – 3 tbsp

Olive oil – 2 tbsp

Sugar – 2 tbsp

Mustard powder – 1/4 tsp

Paprika– 1/4 tsp

Salt to taste

METHOD:-

• Take out 1/4cup milk in a bowl, and mix corn flour into it, mix properly without any lumps.
• Heat remaining milk in a heavy bottom pan. When it comes to a boil, add the corn flour-milk mixture and boil till milk is thick. Cook on slow heat for a while and remove from heat.
• When it cools, add all other ingredients and mix with slow speed blender till the mixture becomes creamy.
• Cool it and mayonnaise is ready.
• Transfer to a clean and dry bottle, and keep it refrigerated.

RECIPE 3

INGREDIENTS:-

Whole milk-1cup (chilled)

Sunflower oil-1 cup

Lemon juice-1/4 tsp

Salt to taste

Black pepper powder-1/4 tsp

Oregano herbs-1/4 tsp

METHOD:-

• Take a deep bowl and add milk, oil, lemon juice, and salt.
• Mix with blender, and whisk constantly until it becomes thick and oil is completely blended in the mixture. (speed of blender should be slow.)
• When it becomes thick pour into a bowl.
• Add oregano and black pepper powder and mix well.
• Your Mayonnaise is ready.

RECIPE 4

INGREDIENTS:-

Hang curd -1 tbsp

Cream cheese-1 tbsp (if cream cheese is not available, add cheese spread)

Cream - 1 tbsp

Olive oil-2 tbsp

Black pepper powder-1/4 tsp

Salt to taste

METHOD:-

• Mix hang curd, cheese and oil and mix with slow speed blender till mixture becomes creamy.
• Take out in a bowl, add chilled cream, salt, black pepper and mix delicately.
• Your Mayonnaise is ready to serve. (It stays good only for 1 day)

Malpua

Malpua is a favourite of most of us! And yet the pleasure of having this typical Indian delicacy is often restricted to those times when we can visit a sweet shop. But why wait so much for something so nice.. here is an easy to make recipe to help you cherish your favourite malpuas, freshly prepared, hot and tasty, and what more.. in the comfort of your home.

INGREDIENTS: -

Plain Flour (Maida) -100 gm

Mawa–100 gm (khoya)
Milk –1litre

Ghee – 100gm for frying

Baking soda – a pinch
Pistachios – 8-10 chopped

Almonds -  8-10 chopped
Saffron -  7-8 strands

For sugar syrup:
Sugar –2 std measuring cup
Water –1 std measuring cup
Cardamom powder - 1/4 tsp
Saffron – 7-8 strands

*A standard measuring cup is easily available in market; a regular tea cup in house can be a close approximate

METHOD: -

Batter

• Boil milk in a heavy-bottom pan till it is reduced to half. Cool the thick milk till lukewarm.
• Grate the mawa and make it smooth.
• In a bowl, add mawa and maida and mix well.
• Now add little –little amount of lukewarm milk to mawa-maida mixture and mix well, till it forms a smooth flowing batter. Keep stirring the mixture for 3 - 4 minutes.
• Make sure that batter should be without any lumps and absolutely smooth in texture. (Add small quantity of milk and when batter becomes of flowing consistency, stop adding milk.)
• Malpua batter is ready. Cover the mixture and leave it for 1/2 hour.

Sugar Syrup:-

• To prepare sugar syrup, add sugar and water in a stainless steel vessel and allow the sugar to melt.
• Once the mixture starts to boil, pour 1 table spoon milk to it. The foam will start to appear over the mixture, take it out with the spoon.
• Simmer the heat and keep sugar syrup for 10 minutes on low medium flame.
• Add cardamom powder and saffron and turn off heat.
• Set aside in a broad vessel. (Sugar syrup should not be very thick; it should be thinner than one string consistency.)

Malpua making:-

• Heat ghee in a flat frying pan on low medium flame.
• Add a pinch of baking soda in malpua batter and mix it.
• Now pour 1-tablespoon malpua mixture (trying to form a circular shape) into the ghee to form circles about 4" in diameter.
• Fry 2-3 malpua at one time into the ghee. Turn it over when it starts to colour slightly. (Cook on slow to medium heat.)When it turns brown in colour, remove from the ghee and put directly into the sugar syrup.
• Immerse the Malpua in the sugar syrup for half a minute.
• Remove malpua from sugar syrup, drain off extra sugar syrup and then place it on a serving plate.Garnish with pistachios.
• Serve them hot.

Tips

• If batter seems to be thick, do add more milk as required for a flowing batter.
• If the batter has become too thin, you may add a few tablespoon of maida to thicken it.
• Instead of ghee, oil can be used to deep fry the Malpuas.