Doodhi Halwa

               Who loves Bottle gourd sabzi ??? Atleast I don't. So this is a good way to eat bottle gourd by making its halwa. Here is the recipe.



Ingredients:

• Grated bottle gourd - 2 cups
• Milk - 2 cup
• Sugar - 1 cup
• 1 tsp Cardamom Powder
• Almonds & Pistachios for garnishing
• 2 tsp ghee
• Milk Powder 2 tbsp

Method:

• Wash, peel & grate the bottle gourd.
• In a heavy bottomed non stick pan, boil Milk on a medium flame till it is reduced to half.
• Heat ghee in another pan
• Add grated bottle gourds to it.
• Cook the bottle gourds on medium flame for 5 mins.
• Add sugar & let it cook on medium flame till the sugar melts.
• Add the reduced milk to the pan of bottle gourds. Keep cooking till the bottle gourds mixture thickens.
• Add cardamom powder & milk powder to it.
• Cook it till the moisture almost evaporates from the mixture.
• Remove it in a serving tray. Garnish with chopped almonds & pistachios.
• Refrigerate it. Serve chilled.

Related Recipes:

• Carrot Fudge
• Rasmalai
• Layered Kalakand
• Mishti Doi
• Kesari Indrayani
• Vermiceli Kheer
• Panna Cotta with Strawberry Sauce
• Cheesecake Brownie
• Gulkand Icecream

                             COPYRIGHTS BY SHARU'S KITCHEN FUNDAS !!

Katori Chaat

             This is one of my favorite chaat recipes. Its a must try recipe. It has a lot of work involved especially in frying. But the end product just makes you forget of the work involved.    
              There is also a step by step pictorial presentation of making katoris below.

Ingredients:

• Katoris
• 4 big Potatoes
• Salt to taste
• Corn Flour
• Cold water
• Oil for deep frying 
• Stuffing
• Chickpeas 1 cup Soaked for 8 hours
• 1 Onion Finely chopped
• 1 Big Tomato pureed
• Chole Masala 1 tbsp.
• Red Chili powder 1 tsp
• Salt to taste
• 1 tsp ginger garlic paste
• Oil
• Garnish
• Mint Chutney
• Tamarind Chutney
• Yoghurt
• Nylon Sev
• Finely chopped Coriander leaves
• Chaat Masala

Method:

• Katoris
• Peel the potatoes. Grate the potatoes in a grater. Soak the grated potatoes in cold water for 5 minutes. Drain the water thoroughly from the potatoes. Now spread it on a towel to absorb the excess moisture. Add little bit salt just for taste. Add 1 tsp corn flour. Mix. If needed add some more corn flour. The potatoes should not contain moisture.
• Take 2 small stariners - one slightly bigger than the other.
• Spread the grated potatoes on the larger strainer. Layer the strainer properly with grated potatoes. Put the smaller strainer on it. Carefully place this layered strainers in hot oil. Fry the potatoes katori till golden. Remove the katori from the strainer carefully on a paper napkin. Make such katoris from the grated potato mixture.
• Below is a step by step pictorial presentation for making Katoris.
• Stuffing - Chole
• Pressure cook the soaked chickpeas till cooked.
• Heat oil in a pan. Add finely chopped onions. Saute till translucent. Add ginger garlic paste. Saute for 1 minute.
• Add tomatoes puree, red chilli powder & Chole masala to it. Mix well. Cover with a lid & cook till oil separates from the gravy.
• Add pressure cooked Chickpeas. Add salt to taste. 
• Make the gravy dry & not watery.
• Assembling
• Place a katori on a plate.
• Add chole to it.
• Drizzle some yoghurt over it.
• Drizzle green chutney & tamarind chutney over it.
• Sprinkle chaat masala over it.
• Garnish with nylon sev & chopped coriander leaves over it.
• Assemble such katoris one by one as needed or it will go soggy.

• Step by Step Pictorial Presentation for making Katoris:



Peel the potatoes & grate them in the large holes grater.





Grated Potatoes.
 

Soak the grated potatoes in cold water for 5 minutes.
 

Drain the water from the soaked potatoes.

Place the drained potatoes in a napkin. Pat them dry
with the napkin to get rid of the excess moisture from it..

Add 1 tsp of corn flour & very little salt just for taste.

Mix. Add some cornflour to the potatoes
 if you still feel the potatoes are moist.

Take 2 strainers one slightly larger than the other.

In the larger strainer put some of the
potato mixture. Give it the shape of the
 katori. Make a thin katori. Try that there
 are no holes in the formed potato katori.

 

As you can see the smaller strainer goes
inside the katori. Basically you just have
 to fill the gap between the two strainers.

Now fry the katoris with the strainers on medium
 flame. Take care while frying because there is
still some moisture in the potatoes due to which
 the oil may splutter on your hand while frying.
For that just a smalltip: dip the strainer for few
seconds  & remove it upwards for few seconds...
 continue doing this to avoid oil spluttering on your hands.

Once the katoris are golden in color remove them
on paper napkins. Just lightly tap the larger strainer
 upside down on tha paper napkin as shown in the figure.

Crispy potato katoris are ready. Enjoy !!

Tips:

• Keep an eye while frying the katoris. When you see the golden color remove it immediately. Otherwise they will burn soon.
• Get rid of all the moisture from the grated potatoes otherwise you will face problem while frying.
• Make the chole gravy dry or else the katoris will go soggy soon.
• Assemble the katori chaat just before serving so that you can enjoy its crunch.

Related Recipes:

• Pani for Pani puri
• Puris for Pani Puri
• Aloo Tikki Chaat
• Healthy & Nutritious Dahi Beet Sev Puri
• Dahi Vada
• Paneer Tikka
• Garlicky Potato Wedges
• Falafels
• Chicken Biryani - Type 1

Layered Kalakand

    
                On the occasion of Akshay Tritiya, I made a new innovation... Layered Kalakand !! Its delicious just like its cute looks... Try it !!!

                It is basically a combination of plain kalakand with a flavored kalakand. I have made strawberry flavored kalakand. You can use any other flavor you like.

Ingredients:

• Heavy cream Milk 1 litre
• Lemon juice 3 tbsp
• Milk powder
• Strawberries
• Vanilla Essence or Rose Essence
• Sugar
• Dry fruits for garnishing

Method:

• Paneer making: Boil Milk in a heavy deep pan. Once it starts to boil, add lemon juice to it 1 tsp at a time & stir till it curdles. Once it curdles, stop adding lemon juice. You will notice the fats at the bottom & water at the stop. Drain the paneer from the water. Discard the water & keep the the paneer aside.
• White Layer: In a non stick pan, add 3/4th of the paneer & 1/2 cup sugar to it. Heat it on a medium flame. After some 3 minutes you will notice sugar has melted. Heat till the moisture has almost evaporated. Add 2 tbsp milk powder & 1 tsp Vanilla Essence to it. Mix well. It will take some 5 - 7 minutes. Set it in a square tray of 2 cm thickness.
• Strawberry Layer: Grind some 7 - 8 strawberries into a smooth puree. Add it to a heavy bottomed pan. After 2 minutes, add the remaining paneer, 2 tbsp sugar, 1/2 tsp Rose Essence. Mix. Heat till the sugar melts & later the moisture evaporates. Add 1 tbsp milk powder to it. Mix well. Spread this strawberry layer over the top of the set white layer in the tray.
• Garnish with chopped dry fruits of your choice.
• Refrigerate it for atleast 2 hours till it is set properly. 
• Serve chilled !!

Tips:

• Sugar measurements are as per my taste. You can adjust it more or less, as per your taste.
• No need to tie & keep the paneer for any more time like we do for making normal paneer or rasgullas. You can directly use the paneer as soon as it is strained in a cloth since kalakand is a bit juicy.
• You can also use store bought paneer & skip the paneer making step.
• Instead of strawberry layer, you can use any fresh fruit puree like mango, carrot, beetroot, etc. or even chocolate.

Related Recipes:

• Baked Doi (Gulkand Flavored)
• Instant Kharvas
• Mango Mousse
• Panna Cotta with Strawberry Sauce
• Tiramisu
• Kesari Indrayani
• Doodhi Halwa
• Home made Ghee
• Home made Mawa
• Naankhatai / Butter Cookies

                          COPYRIGHTS BY SHARU'S KITCHEN FUNDAS !!

Masala Kumbh / Mushroom Masala

              Previously I just hated mushrooms. But when I tasted it some months ago, I developed a like for mushrooms & started trying new recipes. This is one of my favorite recipe for mushrooms.

Ingredients:

• Fresh Button Mushrooms (Cut into 4 pieces) 500 gms
• Onion 1 big sliced
• Tomato 1 big chopped finely
• Mustard seeds 1/2 tsp
• Cumin seeds 1 tsp
• Ginger garlic paste 2 tsp
• Oil 1 tbsp.
• Curry leaves
• Turmeric powder 1/4 tsp
• Dried Red Chilies 7 or 8
• Coriander seeds 2 tsp
• Green Chilies 2 slit
• Ginger 1/2 inch cut into fine juliennes
• Salt to taste
• Coriander leaves finely chopped for garnishing
• Garam Masala 1 tsp

Method:

• Dry roast on low flame dried red chillies & coriander seeds for 1 or 2 minutes until you smell the aroma. Cool it & grind it into a fine powder.
• Heat oil in a pan.
• Add mustard seeds to the oil. Once they splutter, add cumin seeds, curry leaves, slit green chilies, turmeric powder & sliced onions. Saute till onions become translucent.
• Add ginger garlic paste. Saute for 40 seconds.
• Add finely chopped tomatoes & red chili-coriander seeds powder. Stir well. Cover with a lid & cook for couple of minutes until tomatoes turn soft.
• Add chopped mushrooms. Stir well. Add salt to taste. Cover with a lid & cook till mushrooms are cooked.
• Add garam masala powder & ginger juliennes. Stir well. Cook for a minute.
• Garnish with chopped coriander leaves.

Related Recipes:

• Chole
• Veg Keema Masala
• Paneer Makhanwala
• Zunka
• Quick Jeera Rice
• Instant Home made Pizza Sauce
• Baingan Raita
• Chatpati Veg Frankie
• Home made Garlic Coriander Naans

Chatpata Chicken kebab

    
                    Mmmmmmm..... Chatpata Chicken kebab. The name itself is mouthwatering. Then how will the actual taste be ?? It tastes also chatpati, just like its name. No hardwork involved.

Preparation Time: 10 minutes
Cooking Time: 25 minutes


Ingredients:

• Chicken breasts cut into bite size pieces 200 gms
• Yoghurt 2 tbsp.
• Black Salt to taste
• Red Chili powder 1 tsp
• Garam Masala 1 tsp
• Ginger garlic paste 1 tsp
• Lemon juice
• Cumin seeds powder
• pinch of chaat masala
• Melted butter
• Coriander leaves

Method:

• Marinate the chicken pieces with yoghurt, black salt, red chili powder, garam masala & ginger garlic paste. Let it rest for atleast an hour.
• Preheat the oven to 200 degree C
• Insert the chicken pieces one by one in skewers.
• Put the skewers in the preheated oven.
• After 12 minutes give the skewers a flip.
• Then after 7 minutes, again flip them & apply butter to it with the help of a brush.
• After 6 minutes, again flip them & apply butter to it.
• Check if the chicken has cooked. If it has cooked, remove them in a aluminium foil & cover. If not, keep them in the oven for 2 minutes more.
• Let the kebabs rest in the aluminum foil for 5 minutes.
• While serving put some lemon juice, pinch of chaat masala, cumin seeds powder & chopped coriander leaves over it.

Related Recipes:

• Chicken Tandoori
• Home made Chicken Tikka Pizza
• Chicken Stir fried Noodles
• Chicken Kheema Kebab
• Butter Chicken
• Simple & Quick Chicken Curry
• Indo-Chinese Egg Fried Rice
• Egg Biryani
• Veg Sizzlers
• Watermelon Pomegranate Salad
• Garlic Toast
• Garlicky Potato Wedges

                          COPYRIGHTS BY SHARU'S KITCHEN FUNDAS !!