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Tuesday, 31 March 2015

Gulab kulfi / Rose Kulfi

Rose kulfi / Gulab kulfi


Ingredients
1 liter full fat milk
1 cup evaporated milk / milk powder without sugar .
3 tablespoon sugar
2 table spoon corn flour dissolved in 1/4 cup water or milk
1 teaspoon cardamom powdered
2 tablespoons rose syrup
Some rose petals
Method
In a heavy bottom wide pan or kadai, heat milk and bring it to boil now low the flame for 20 minutes let it reduce and thicken now add milk powder and mix every thing well now add dissolve corn starch in it and mix very well. keep aside.let it cool down at room temperature then , add the sugar and ,rose petals rose syrup & mix it well .let the kulfi mixture cool completely , now pour the kulfi mixture in kulfi moulds /disposable cups/ or in serving bowls freeze the kulfi for 4 to 6 hours
once the kulfi is well set, unmould the kulfi sliding a butter knife at the edges. remove on a plate. slice the kulfi and serve immediately.Kritika's cuisine..

Friday, 27 March 2015

Aalu Ka Halwa

 Aalu ka halwa


'Ingredients
1 cup boiled mashed potatoes
1 cup pure ghee
1 cup sugar
2 cup water / milk
1/2 cup raisins, cashews ,cheraunji nut almonds
1/2teaspoon green cardamom powder
Method
Heat a ghee in a pan on low flame Fry potatoes on low medium flame till it turns reddish brown .then add water in it .Keep stirring continuously. when the mixture turns semi solid add sugar.Place a lid and let it cook for two to three minutes on low flame.Remove and add elaichi powder. And dry fruit serve hot Kritika's cuisine

Wednesday, 25 March 2015

Falhari Pain Dosa

Falhari Pain Dosa



Ingredients

1 cup samak ke chawal / bhagar / mordhan , soak in water for 4 - 5 hour
1 cup sabudana ,soak in water for 4 hours
Water as required
Sendha namak as per taste

Method

Grind both separately and add water little if required for grinding it and take it out in bowl &mix it make a semi thick batter.


 Leave the batter for at least 6 hours for fermentation. Now add salt to taste ,
 heat a tawa , first on high then make it medium high.Grease the tawa and then wipe with a tissue or a soft piece of cloth. Pour the batter in the center with a laddle and spread in curcular motion , making the shape of a dosa .
 Pour8little oil on all sides and flip the dosa and roast on the other side .
 When becomes brown from both the sides take it out and serve it with green peanut chutneyKritika's cuisine..

falhari peanut green chutney

Falhaari Green Peanut Chutney

Ingredients:
1 /2 cup fresh curd
1/2 cup roasted peanuts
1/2 cup green coriander
2-3 green chilli
1/2 tsp - sugar
Salt as per taste

Method
Combine all the ingredients and blend in a mixer till smooth.Kritika's cuisine..

Tuesday, 24 March 2015

Falhari Thalipeeth Without potatoes / Paratha 

Falhari Thalipeeth Without potatoes / Paratha

Ingredients
2 cup singade ka aata / water chestnut flour
1cup grated lauki
1tablespoon chopped coriander
1teaspoon chopped green chilli
Rock Salt 1teaspoon
Water if required

Method
In a big bowl take sindharde ka aata and grated lauki , chilli , coriander, salt rub it into flour using your fingertips.
Knead dough till smooth add little warm water if required at ,keep the dough a side for 5 -7 minutes .
Mean while heat a tawa ,make medium size balls dust with flour and roll it with hand rotate your palm and make circle like chapati.or you can make it using plastic bag place it between it and roll it with roller / belan remove gently from plastic bag

and place on the hot tava putting light pressure on it with a muslin cloth till golden brown brush it with oil , spots apply on both the sides and the thalipeeth turns crisp
. Serve it falhari curry enjoy Kritika's cuisine..

Monday, 23 March 2015

Falhaari Raw Banana kabab

Falhaari Raw Banana kabab


1cups boiled mashed raw Banana
1/2cup Rajir aata
1 teaspoon jira powder
2 teaspoon ginger-green chili paste
1 tablespoon chopped coriander
1teaspoon red chilli powder
Rock salt as required

Method

 In a bowl take mashed bananas add , chopped coriander, red chilli powder green-chili paste, jira powder, salt, rajir aata
mix all ingredients well and make a dough
, now shape into round patties
and heat a oil in a pan to shallow fry the kababs till golden brown.
serve falhari banana kabab hot with chutney . Kritika's cuisine..

Saturday, 21 March 2015

falhari paneer tikka

Paneer tikka is one of the famous starter in in cuisines , which I transformed into falhari style , so that can enjoy in fasting days too


Ingredients
250 gms paneer/cottage cheese
1 large green bell pepper
1 large tomato

1/2 cup yogurt
2 teaspoon ginger paste
3 teaspoon kashmiri red chili powder
1 teaspoon jeera powder
1 teaspoon amchur powder
½ teaspoon black pepper powder
juice of half lemon ( optional)
oil for brushing(I used sunflower oil)
Sendha namak / rock salt to taste

Method

Firstly cut the paneer , bell pepper , tomato in square shaped cubes.and keep it a side .
marinade
in a large bowl, take curd and whisk it to smooth now add ginger paste and all species and salt mix it well with curd.
Now add paneer bell pepper and tomato in the mix .
 And marinate ot for atleast 2 hours.
 now place tikkia on  on the microwave safe tawa ( brush the tawa with oil )
and gill it for 10 to 15 min remove it from microwave
and arrange it in tooth picks paneer bell pepper tomato alternately.enjoy Kritika's cuisine..

Friday, 20 March 2015

sugar free almond kulfi

Low fat & Sugar free almond kulfi



1 liter low fat milk
1 cup evaporated milk / milk powder without sugar .
2 table spoon sugar free
2 table spoon corn flour dissolved in 1/4 cup water or milk
1/2cup almond powder
1 teaspoon cardamom powdered
Few drop of orange colour (optional)


Method


In a heavy bottom wide pan or kadai, heat milk and bring it to boil now low the flame for 20 minutes let it reduce and thicken
 now add milk powder and almond powder cardamom powder mix every thing well now add dissolve corn starch in it and mix very well.

keep aside.let it cool down at room temperature then , add the sugar free and mix it well
.let the kulfi mixture cool completely , now pour the kulfi mixture in kulfi moulds /disposable cups/ or in serving bowls

freeze the kulfi for 4 to 6 hours

once the kulfi is well set,
unmould the kulfi sliding  a butter knife at the edges. remove on a plate. slice the kulfi and serve immediately.Kritika's cuisine..

Thursday, 19 March 2015

til mathri

Til mathri "Crispy and seasme flavour melt in the mouth perfect for tea time snacks ".


Ingredients
2 cup maida
1/4 cup ghee
2 tablespoon seasme seeds
1 teaspoon pepper powder
Salt to taste
Oil to deep fry

In bowl combine the maida, seasme seeds , pepper powder, salt &oil . Rub lightly using your fingers.
Add warm water to make smooth little tight &hard dough.
Add more water if required. Cover with a wet cloth and set aside.Divide the dough into equal sized balls.
Roll each ball and cut it in any shape .
Heat the oil and add the  4 at a time to medium hot oil. Reduce the heat and fry to a golden pink.
Fry all the and allow to cool and store it in air tight container. You can store it for a month. Kritika's cuisine..

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