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Monday, 29 December 2014

Orange Kheer/ Santare Ki Kheer

Santara Kheer/Orange Kheer simply WOW and it Taste Awesome ,thought WHY i did not make this earlier?
I have adapted this orange kheer recipe from a My Friend ANKITA


Santare ki kheer
ingredients
4 cup full cream milk
1/2 tin condense milk
2 tablespoons sugar (or adjust according to taste),
2 tablespoons chopped almonds
2tablaspoons chopped cashew /or use can use any other nuts of ur choice
2- 4 cardammom pod crushed
 4 oranges medium
 In a large saucepan combine milk, condensed milk. Cook on high for 10 minutes, stirring very frequently. Bring to a rolling boil and then lower heat. Simmer for 20 more minutes until it thickens reduce to half add sugar,dry fruits and cardamom.let it cool down at room temperature Mean while peel orange remove skin or every segment de seed it and take out juicy fibers keep them in refrigerator and now refrigerate milk for 2-3 hours / or untill it chilled now add oranges segments slowly and give a good mix to it ..keep it in fridge for some more time n its ready .enjoy Kritika's cuisine..
Tips - choose prefarebly sweet oranges, tricky part is mixing of milk n orange


Tuesday, 23 December 2014

Makke Ke Aate Ka Upma



1 cup makka ka aata / maize flour
1 medium onion sliced
1teaspoon mustard seeds
1 -2 Green chili finely chopped
Handful peasnuts
1 tablespoon grated coconut
1tablespoon coriander leave chopped
salt – as per taste
Curry leaves

Method
Heat oil in a pan and add mustard seeds in it, seeds will start roasting while making a cracking sound. Add green chili , curry leaves and peanuts and roast for a minute. Add onion cook till light golden in colour , Add now add makke ka aata and mix it well stir it for a minute Now pour 3 cup water in it ,and stir with the stirring spoon. Keep stirring while the mixture boils. The mixture will keep getting thicker. When it starts looking like a halwa, you'll know that the upma is cook
Take out the upma in a bowl and garnish with coriander and coconut. Enjoy kritikascuisine

Monday, 22 December 2014

Restaurant Style Malai Kofta

Restaurant style Malai Kofta

Kofta
150 gram packet of gulab jamun mix
salt to taste
1/4teaspoon red chilli powder
Pinch of turmeric
Milk as required (to make dough)

Filling
1 potato - boiled,peeled and mashed
1/2 teaspoon red chilli powder
1 tablespoon cashew chopped
Pinch of turmeric
salt as per taste
1 tablespoon coriander leave chopped

Method
In a bowl mix the Gulab Jamun mix with salt red chilli powder , turmeric and add milk and make dough. Keep aside for 5 minutes.

In another bowl mix all the filling ingredients together.
 Form small balls (gulab jamun size) and add small filling inside each. Cover with the dough so it wont fly out in frying.
Fry the balls till golden brown and keep aside.

Gravy

1 cup chopped onion
2 cup chopped tomato
1 teaspoon ginger garlic paste
1 bay leaf
1/2 cup fresh cream
1teaspoon garam masala powder
1 tablespoon kashmiri chilli powder
A pinch of turmeric powder
10- 12 cashew
Salt to taste

Method

Heat a 1 tablespoon oil in a pan add onion saute it add ginger garlic paste until aromatic, onions gets soft and transparent in colour,
add tomato cook for 2 min until the tomato get pulpy ,now add cashew and mix well switch off the flame
, let it cool down for 10 -15 min then grind this mix and make a paste
 .in same pan heat 1 teaspoon oil add bay leaf , turmeric powder, kashmiri chilli powder , saute it for a second add onion tomato mix saute it for 2 min add gram masala powder, salt mix well and 1/2cup or little less water and bring it to boil switch off the flame and add cream give a good mix to it.
While serving , arrange the koftas in the serving bowl and pour the gravy over it.enjoy with rumali roti /naan /or any other Indian flat bread / rice Kritika's cuisine..

Saturday, 20 December 2014

Milk Chocolate Dry Fruit Bar

Milk chocolate dry fruit bar


Ingredients

250 grams white chocolate chopped
2 tablespoons chopped almond
2 tablespoon chopped apricots
2tablespoon chopped cashew
2 tablespoon dark choco chips
( any fruits and nuts of your choice)


In a  double boiler melt white chocolate it take about 5 -6 minutes or u can melt it in a microwave.after melting chocolate .
Place a aluminium foil in a mold and now, Pour the melted chocolate into aluminium foil and spread it and sprinkle the top evenly with dry fruit and nuts Press the nuts and fruit lightly so they will set in the chocolate.
Let it keep aside least for 2 hours to set or refrigerate for 20 minutes. Cut or break the bark into pieces and serve.enjoy Kritika's cuisine.

Saturday, 13 December 2014

Hot Saffron Almond Milk /  Badam Kesariya Doodh 


Hot Saffron Almond Milk /  Badam Kesariya
Doodh
Ingredient

1 liter milk
30-35 almonds
15-20 thread saffron
1teaspoon cardamom powder
5 -7 tablespoon sugar (adjust it to your taste)
Method
Soak almonds for 2 -3 hours, Peel it and grind them.
Now heat a heavy bottomed pan and pour milk bring it to boil low the flame and add almond paste , cardamom powder , sugar and saffron in it. Keep boiling it for 4-5 minutes on the low flame. Switch off the flame garnish it with saffron and chopped almond and enjoy hot almond saffron milk . Kritika's cuisine..


Maharastrian Zunka




Ingredients
 6 medium spring onion (chop onion bulb and green part separate )
3-4 garlic clove chopped
1cup gram flour
2 cup water or as per required
1 teaspoon mustard seeds
1 teaspoon turmeric
1 teaspoon red chilli powder
1/2 teaspoon asafoetida
2 tablespoon green coriander leaves chopped
Salt as per taste


Method
Heat oil in a pan and, add the asafoetida mustard seeds and let them splutter a little and now add chopped onions ( bulb part of it ), garlic Saute until aromatic, onions gets soft and golden in colour, add turmeric , chilli powder and mix well

. Now add green part of spring onions cook for 6 -7 min till onions become soft and leaves oil ( spring onion should cooked) .
         
             



mean whie make smooth a batter of gram flour , salt, and 2 cup water
.keep flame on medium,.now add besan batter and quickly mix it cover and cook on low flame for 5 minutes


Garnish with chopped corriandar leaves.serve hot with bhakri enjouKritika's cuisine..

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