Matka Malai Kulfi Recipe-Kesar Malai Kulfi- Dry fruit Kulfi

Preparation time-40 minutes
Serving-2

Ingredients:

• Whole milk-1 litre
• Sugar-100 gm
• Chopped mixed dry fruit-1/3 cup
• (Cashew nuts, pistachio, almond)
• Saffron-1 pinch

Method:

• Turn on the flame and put the milk pan on it, let the milk boil.
• Simmer the flame, add sugar and stir it.
• Boil the milk on low-medium flame till its reduces to 1/4 of its original quantity (keep stirring in between).
• Turn off the flame and let it cool down.
• Add saffron and chopped dry fruits into the prepared malai and mix it.
• Take kulhar or matka, fill the pot with  prepared malai in it, Sprinkle few saffron threads on it.
• Cover it with foil paper, Put it in freezer for 6-8 hours.
• Take out from freezer, garnish with chopped pistachio and almond.
• Ready to serve.

Note: You may add the dry fruits and saffron at the time of milk boiling process.

Kaju Katli Recipe-Kaju Burfi-Cashew Nut Fudge

Preparation Time-30 minutes
Serving-4

Ingredients:

• Cashew nuts/kaju(whole)-1 cup
• Sugar-1/2 cup
• Saffron-1 pinch
• Ghee-2 tsp
• Water-5 tbsp

Method:

• Put the cashew nuts into the blending jar and grind it into powder.
• Do not blend it in one go, blend it for 5 seconds then mix it with spoon (repeat blending and mixing 2 times).
• Turn on the flame, put a pan over it, add sugar and water together into the pan.
• Let the sugar come to boil, add saffron into the sugar syrup and stir it.
• Once sugar is dissolved, add cashew powder and stir continuously.
• Cook it for 3-4 minutes on low flame, keep stirring.
• Once the cashew paste starts separating from the pan, cook it for another minute (keep stirring).
• Turn off the flame, keep stirring for another 30 more seconds.
• Grease a plate with ghee, pour the prepared cashew paste in the plate.
• Allow it to cool down little bit, keep mixing it with spoon to avoid lumps while its cooling down.
• Start kneading the dough when it is little cold (ensure that its not too hot, it may cause burns if too hot).
• Apply some ghee to make the dough smooth, knead the dough for 2-3 minutes.
• Place butter paper on the the board, put the dough on butter paper and apply little ghee on it.
• Place the another butter paper over it and roll it with rolling pin evenly.
• Cut the edges of the flattened cashew dough then cut it into diamond shape.
• Kaju katli is ready, serve it fresh.

Note-You may preserve in air tight container or in fridge and consume it for up to 3-5 days)

Lauki ka Pakora-Crispy Bottle Gourd Fritters-Ghiya Bhajiya

Preparation Time-20 minutes
Serving-4

Ingredients-

• Lauki/ bottle gourd-1 (small and thin)
• Gram Flour-1 cup
• Rice flour-1/2 cup
• Garlic(crushed/paste)-10 to 12/ 1 tbsp
• Turmeric powder-1/3 tsp
• Red chilli powder-1/2 tsp
• Cumin powder-1/3 tsp
• Coriander powder-1/3 tsp
• Black pepper powder-1/4 tsp
• Garam masala powder-1/3 tsp
• Cooking oil for fry
• Salt to taste
• Water

Method:

• Peel the bottle gourd/ lauki and cut into round slices.
• In a bowl: add gram flour, rice flour, spices, salt and crushed garlic, mix it.
• Add little water, mix it well to make smooth thick batter.
• Heat oil in a pan to deep fry the pakora.
• Coat the lauki/ bottle gourd slices with the prepared batter and gently put it in the hot oil one by one.
• Fry the pakora from both side till it turns golden brown.
• Take out on the kitchen towel to absorb extra oil from it.
• Serve hot with green chutney.

Tindora fry Recipe-Kundru Fry-Ivy Gourd Fry-Tendli Fry- Kovakkai Fry

Preparation tome-30 minutes
Serving-4

Ingredients:

• Tindora/Kundru/Ivy gourd(chopped)-250 gm
• Green chilli(slit)-1
• Garlic (chopped)-5-7
• Cumin seeds-1/2 tsp
• Turmeric powder-1/3 tsp
• Red chilli powder-1/3 tsp
• Cumin powder-1/3 tsp
• Cooking oil-2 tbsp
• Salt to taste

Method:

• Turn on the flame and heat a pan.
• Once the pan is heated, add cooking oil and let it heat.
• Add cumin seeds, green chilli, chopped garlic into the oil and fry it for 20 seconds.
• Add turmeric powder and red chilli powder into the oil and mix it.
• Add chopped tindora/ ivy gourd into the pan and mix it.
• Cover the pan, cook it for 4-5 minutes on medium heat.
• Open the cover, stir and add cumin powder and salt to taste.
• Mix it properly, cover the pan and cook it for 5-7 minute on low flame.
• Open the cover, increase the flame to high and fry it for a minute to make it crispy.
• Turn of the flame, ready to serve with roti, paratha or puri.

Soya Chunks Kebab-Soya Cutlet

Preparation Time-40 minutes
Serving-4

Ingredients:

• Soya Chunks-100 gm
• Finely chopped onion-1
• finely chopped green chilli-2
• Finely chopped ginger-1 inch
• Finely chopped coriander leaves-1/3 cup
• Roasted gram flour-3 tbsp
• Bread crumbs-1/2 cup
• Red chilli powder-1/2 tsp
• Cumin powder-1/2 tsp
• Chat masala powder-1/2 tsp
• Maggi masala cube/maggi masala powder-1 pkt
• cooking oil-2 tbsp
• Salt to taste

Method:

• Soak the soya chunks into the hot water for 10 minutes, drain the water and squeeze the chunks properly.
• Put the soya chunks into the grinding jar and coarsely grind it (do not make paste).
• Transfer the grounded soya into a big bowl and add all the ingredients except cooking oil.
• Mix and mash it for a minute, make equal size of balls of the mixture.
• Take any shape of cookies cutter for designer kebabs (you may make it simple round shape).
• Apply few drops of water on your hand and shape the mixture in flat round kebab shape.
• Repeat the process to make the remaining kebabs.
• Heat little oil in a flat pan, once the oil is heated, simmer the flame.
• Put the prepared kebabs into the pan one by one, fry it for a minute then flip it to fry other side.
• Fry it from both sides on low heat till it turns golden brown.
• Take out on the kitchen towel to absorb extra oil from it.
• Garnish with onion rings, lemon wedges and serve hot with Green Mint chutney.

Mint Lemonade-Refreshing Nimbu Pudina Sharbat

Preparation time-15 minutes
Serving-1
Ingredients:

• Fresh mint leaves-1/3 cup
• Sugar-2 tbsp
• Lemon juice-2 tbsp
• Salt-1/4 tsp
• Water-1/3 cup
• Chilled plain soda water-1 cup

Method:

• Add 4 tbsp water into the sugar to dissolve it, stir and keep it aside.
• Put 2/3 portion of mint leave and little water into a steel glass and make mint juice using hand blender (do not make paste).
• Take the serving glass, put some mint leaves on the base of glass.
• Filter the mint leave juice into the glass using tea stainer.
• Add 2-3 ice cubes, sugar syrup, lemon juice and little salt into it.
• Add chilled soda water and little water and stir it.
• Decorate with lemon slice and serve chilled.

NOTE:For sharbat, replace the soda water with plain water.

Chicken Dum Biryani-Hyderabadi Chicken Dum Biryani Step by Step-Chicken Dum Biryani Restaurant Style

Preparation Time-90 Minutes
Serving-4 to 5

Ingredients:

• Chicken (washed)-600 gm
• Basmati long grain rice-250 gm
• Curd-400 gm
• Chopped onion-3 large
• Green chilli(slit)-6
• Chopped coriander leaves-1 cup
• Chopped mint leaves-1/2 cup
• Ginger garlic paste-1.5 tbsp
• Shahi Biryani masala powder-3 tbsp
• Chicken masala powder (optional)-1 tsp
• Red chilli powder-1 tsp
• Turmeric powder-1/2 tsp
• Green cardamom-10
• Black cardamom-6
• Cinnamon stick-2 inch
• Javitri/mace-2
• Clove/lavang-6
• Ghee-4 tbsp
• Cooking oil to deep fry onions
• Saffron-2 pinch(soaked in 2 tbsp milk)
• Food colour(orange)-2 tsp
• Salt to taste

Method:

Marination process:

• Add curd, red chilli powder, turmeric powder, shahi biryani masala powder, chicken masala powder, green chilli, 1/3 cup coriander leaves and 1/4 cup of mint leaves into the chicken.
• Add 6 green cardamom(crushed), 3 black cardamom(crushed), 1 javitri, 1 inch cinnamon stick and 4 cloves.
• Mix it properly and keep it in refrigerator for an hour for marination.

Onion Fry process:

• Heat oil, deep fry the finely chopped onions till it turns golden brown.
• Take out the fried onion on the kitchen towel to absorb extra oil.

Rice Preparation:

• Put 2.5 litre of water in a pan, let it come to boil.
• Add washed rice, 1 tsp ghee, 4 green cardamom, 3 black cardamom, 1 javitri, 1 inch cinnamon stick , 1/2 tsp salt into the rice.
• Mix it gently, cover the pan and let it come to boil.
• When the rice starts boiling, check the rice, it  should be 50-60% cooked.
• Turn off the flame and drain the rice properly (you may remove the whole spices).

Biryani Layer preparation:

• Take out the marinated chicken from the refrigerator.
• Take a deep and thick pan, put the marinated chicken on the base of the pan.
• Put 1/3 of the fried onion on it, spread it evenly.
• Add little coriander leaves, mint leaves and 1 tbsp ghee on the onion.
• Put 1/2 of  the half-cooked rice on it, spread it evenly.
• Add 1/3 (half of the remaining fried onion) of the fried onion, coriander leaves, mint leaves and ghee again to make second layer.
• Put the remaining rice on it, add saffron soaked milk on the half part of the rice.
• Add 2 tsp food colour on the other part of rice ( you may add kewra water and rose water for restaurant style aroma).
• Sprinkle remaining fried onion, coriander leaves and mint leaves on it.
• Spread 1 tbsp ghee again and cover the pan.

 Cooking process:

• Make a stiff dough of wheat flour to seal the edges of biryani pot (you may use foil paper to cover the pan).
• Seal the edges of the pot, seal it properly so that steam does not come out when we cook it.
• Turn on the flame and reduce the flame to medium, put the sealed biryani pot on the flame.
• Cook it for 20 minutes on low-medium flame then reduce the flame to low.
• Cook it for 15 minutes on low flam.
• Turn on the other flame and heat a tawa, once the tawa is heated, transfer the biryani pot on it.
• Cook it on tawa for 15 minutes(first 7 minutes on medium flame and rest 8 minutes on low flame).
• Turn off the flame and keep it aside.
• Cut the edges of dough carefully, do it very carefully to avoid the burn from the steam.
• Serve in a plate, garnish with onion and lemon slices.
• Ready to eat with raita or mirchi ka salan.