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Friday, 9 September 2016

Dalimbache Basundi / Pomegranate Pudding




Dalimbache Basundi / Pomegranate Pudding 





Ingredients

6 cups full fat milk OR  1  1/2 litres full fat milk 

1 Cup pomegranate seeds 
1 teaspoon cardamoms powdered 
1 tablespoon cashews finely chopped
1 tablespoon  almonds finelychopped ( or use can use any other nuts of ur choice )
2 tablespoons sugar (or adjust + -  according to taste )











Method 
In a large thick saucepan add 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. keep on stirring at intervals so that the mixture does not get browned or burnt from bottom. The basundi mixture would begin to thicken at this stage .Scrape the milk solids from the sides and the cream collected on the top and add it back to the basundi mixture. overall cooking takes about 20 to 25 minutes on a low flame, chopped dry fruits, cardamom powder and saffron.
Chopped dry fruits, cardamom powder and saffron.
Stir and simmer for a minute.now refrigerate milk for 2-3 hours / or untill it chilled , after basundi is chillled now add pomegranate seeds slowly and give a good mix to it ..keep it in fridge for some more time n its ready Serve pomegranate  basundi chilled garnished with some saffron strands enjoy Kritika 




Stir Fry Karonda Mirch

  Stir Fry Karonda Mirch 










Ingredients

250 grams Karonda 

1 hand full of Green chilli powder
1/4 teaspoon mustard seeds 
pinch of fennel seeds 
1/2 teaspoon asafoetida
1 teaspoon Of sugar (optinal )
Salt as per taste

 Teaspoon Of Oil 





Wash karonda & green chillies  in water wipe with a kitchen towel now cut the karondas it into half and deseed it, now slit the green chillies in half  .

Heat oil an Pan add the asafoetida mustard & fennel  seeds and let them splutter a little , now quickly add green chillies & karondas cook for 4_5  min till it become soft and cooked fully now season it with salt & sugar mix well  . Stir Fry Karonda chillies are ready to serve as side dish . 





Tuesday, 30 August 2016

Rawa Carrot Idli

Light & Fluffy Instant  Rawa Carrot Idli
 

Light & fluffy instant rawa idly is a very popular south indian 

cuisine . It can have any time like snack during the coarse of the meal or for breakfast. For me i prefer it with peanuts chutney 







Ingredients
1 cup rawa ( suji )
1/2 cup yoghurt

1/2 cup grated carrot1 cup water 
Salt to taste
1 teaspoon fruit salt Or baking soda 
For tadka
1 teaspoon mustard seeds ( rai / sarson)
1 teaspoon chana daal
a pinch of asafoetida (hing)
2 to 3 curry leaves (kadi patta)




Method

In bowl combine the suji , yoyoghurt salt add water and mix well to get a thick and smooth batter. Mean while 

Heat the 2 teaspoon oil in a small non-stick pan and add the mustard seeds.When the seeds crackle, chana daal , asafoetida and curry leaves and sauté on a medium flame for 30 seconds & add carrot  & cook for 4 -5 min till it  become little soft then Remove from the flame, Pour the tempering over the batter and mix  it evenly. let the batter rest iit for 30 min.
Just before steaming add the fruit salt and mix lightly
After 30 min you batter is ready to make idly let make idly .
In a idly vessel put some water & put it on medium to low flame, mean while grease the idly plate using oil. now fill the idly mould ( round shape one )with batter. put ildy mould in vessel & let it steam for 10 to 12 mins (dont over cook ,idly might become hard ).
After 4-5 min  take out the idly mould from the vessel & demould it with knife or spoon . serve it your favorite chutney . 





for chuteny 

Ingredients

1/2 cup roasted peanuts
2-3 garlic cloves
2-3 green chilli
1/2 tsp - sugar
1/2 lemon juice
Salt as per taste

Method
Combine all the ingredients and blend in a mixer till smooth.
kritika




Kakdi Cha Pitla

Kakdi Cha Pitla









Ingredients
1 onion (chop onion)
1 medium cucumber  grated ( kakdi )
3-4 garlic clove chopped
1cup gram flour
1/4 cup curd ( optinal )
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
few curry leaves 
Salt as per taste



Method

Heat oil in a pan and, add the asafoetida, mustard seeds ,curry leaves and let them splutter a little and now add chopped onions, garlic saute until aromatic, onions gets soft and golden in colour, add turmeric , chilli powder and mix well .Now add cucumber cook for 6 -7 min till cucumber  become soft and leaves some water ,,  low the flame.  Mean while make smooth a batter of gram flour , salt,  curd & 2 cup water,batter should be smooth  . .now add besan batter in cucumber mix and quickly mix it cover and cook on low flame for 5 minutes Garnish with chopped corriandar leaves.serve hot with bhakri or rice  enjoy Kritika's cuisine

Wednesday, 24 August 2016

Ras-Malai


Ras-Malai 





Ingredients

10 to 15 rasgulla ( home made or market baught , here i used home -made rasgulla ) Recipe link to make Rasgulla 

http://kritikascuisine.blogspot.in/2014/06/sugar-free-rasgulla.html

6 cups full fat milk OR  1  1/2 litres full fat milk 
2 tablespoon  tin sweetened condensed milk 
1 teaspoon cardamoms powdered 
1/4 cup cashews finely chopped (optinal )
2 tablespoons sugar (or adjust + -  according to taste )
7 to 8 strands of saffron


Method 

In a large thick 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 15 to 20  minutes until it thickens reduce to half add sugar. keep on stirring at intervals so that the mixture does not get browned or burnt from bottom. The milk  mixture would begin to thicken at this stage .Scrape the milk solids from the sides and the cream collected on the top and add it back to the milk mixture. overall cooking takes about 5- 7 minutes on a low flame, chopped dry fruits, cardamom powder and saffron. now  Remove the rasgullas from the sugar syrup  squeeze gently the excess syrupe from it and drop it gently to the milk mix , cook it for 5-6 minutes more then switch off the flame , now let it come to room temperature Serve ras malai  warm or chilled garnished with some saffron strands enjoy 







Tuesday, 23 August 2016

Makkhan Malai kulfi

Makkhan Malai kulfi

 Shri Krishna Janmashtami is just around the corner , try out this amazing recipe of Makkhan Malai kulfi at your  home. You will surely enjoy the festive day with this.



Ingredients

1 liter full fat milk
1/2 cup White butter (loni)( here i used home made white butter )
2 cup evaporated milk / milk powder 
3 tablespoon sugar(+ - according to your taste )
1 teaspoon cardamom powdered
few threads of saffan (optinal )


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 to half  and thicken switch of the flame let it cool down at room temperature then  in a blender or food processer , add milk , milk powder, white butter , sugar , saffon , cardamom powder , put it on high speed for 2- 3 minutes so that everything mix well . , 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. enjoy love kritika 




Kritika's cuisine..

Monday, 22 August 2016

Bharwa Karela

Bharwa Karela 











Ingredients

250 gm Karela 
2 cup chopped onion
1 teaspoon ginger garlic paste
1 teaspoon cumin
1teaspoon garam masala powder
1 tablespoon  coriander powder
1/4 teaspoon turmeric
1 teaspoon 
1 teaspoon aamchur powder ( dry mango powder )
Salt to taste
thread

Method


Wash karela  wipe with a kitchen towel dry them , now scrape the karela (collect the Scrape of karela and keep it aside )  Slit in the middle of karelas.  deseeds  the seeds . Apply salt and leave it for 3o min  Wash them nicely it remove  bitter taste of it mean while 

Heat a 1 tablespoon oil in pan add  cumin when they start crackle add onion&  scrape of karela saute it add ginger garlic paste until aromatic, onions gets soft and golden in colour &cook for 2-3  min , turmeric & other spices  switch off the flame & remove the onion mix from pan and  let it cool down for 10 -15 min then grind this mix and make a paste . Now  
Stuff the karela with this stuffing . now in each karela run a thread around the stuffed karela. Tuck the thread edges underneath a round. Karela will hold the shape and would remain closed during  fring it .
.
 deep fry it  in medium hot oil until dark brown
.and cooked completely While serving remove the thread . best serve is with roti n pulkas . 
enjoy kritika 




Wednesday, 17 August 2016

Mawa Gulab Janum

Mawa Gulab Janum 





Ingredients

1  1/2 Cup greated Mawa / khoya / solid milk ( 250 gms )
2  to 3 Tablespoon Maida
1/4 Teaspoon Baking Soda
2 Tablespoon milk (+ - to knead dough)

Ghee to deep  fry

For sugar yrup
2  Cup Sugar
 1 Cup Water



Method
To make sugar syrup bring to boil 1 cups of water with a 1 1/2 of sugar  ( Add half a tsp fine cardamom powder  optinal ) . Just as the syrup comes to a rolling boil, Boil covered for 12- 15 minutes on medium flame. 

Mawa , maida,  baking soda mix all together and 
Rub  & knead the mix with fingers and heels of the palm till the mix gives out some ghee/chiknaayee. It takes about 5 minutes to get dough (Add a milk if required to knead .). By now the dough is like a dough ball that comes together easily, neither too hard nor too soft. 
Take pinches off the dough and make small balls . Remember, they are going to double up on frying so size them accordingly. Let this balls  rest for about 15 minutes 
heat a ghee in a kadhai Or pan Heat oil in a deep frying pan on low medium flame , place gulab jamun balls one by one to  fry 1 or two piece at one time, so that they fry evenly and shape stays. .Deep fry them till golden brown  until golden brown.( it take around 2_4 minutes to fry ). Once all the gulab jamuns are fried, gently and drop into the sugar syrup, keep the sugar syrup pan on a low flame for a few minutes,so that  the gulab jamuns become soft. (heating helps the jamuns to absorb the syrup and become soft ). Let the gulab  jamun set and absorb the syrup (it take around 2

 hours.) . serve chill or hot as your taste enjoy 
Kritika Deoras


Tuesday, 16 August 2016

AAM kA ACHAR

        AAM kA ACHAR 





      INGREDIENT

    1 kg Kaccha aam ( raw mangoes )
1 cup achar masala mix  ( recipe link  http://kritikascuisine.blogspot.in/2016/07/achar-ka-masala.html )

      1 teaspoon mustard Seeds
    1/4 teaspoon fenugreek powder 
    pinch of hing asafoetida
      1 tablespoon salt if requied 
        1  cup oil 

        Method 


Wash mangoes wipe with a kitchen towel dry them , now cut the mangoes  into small pieces   and  . now mix achar masala with mango . mean while heat oil in a pan and add asafoetida, mustard , fenugreek, saute it for a second  and switch of the flame let it come to to room temprature. now fill the the  ACHAR mix in clean dar jar , when oil mix is completely cool then pour this mix onto prepared mango and lasoda achar and mix it well  ( add salt if requied ). now tight the lid of the jar  and set aside for week in sunlight . use an dry Steel Spoon to take out  the Pickle each time you need it.you can keep it for a your almost . enjoy kritika 




Monday, 15 August 2016

Lasode Or Aam ka Achar

      Lasode Or Aam ka Achar 






      INGREDIENT

    1/2 kg Kaccha aam ( raw mangoes )
1/2 kg Lasoda 
      1 teaspoon mustard Seeds
    1/4 teaspoon fenugreek powder 
    pinch of hing asafoetida
      1 tablespoon salt if requied 
        1  cup oil 

        Method 


Wash mangoes ,,  lasoda  in water & wipe with a kitchen towel now cut the mangoes  into small pieces or grate it  and blanch the lasoda in water for 5 min take it off  wipe it with kitchen towel and dry them  . now mix achar masala with greated mango and lasoda  . mean while heat oil in a pan and add asafoetida, mustard , fenugreek, saute it for a second  and switch of the flame let it come to to room temprature. now fill the the karonda mix in clean dar jar , when oil mix is completely cool then pour this mix onto prepared mango and lasoda achar and mix it well  ( add salt if requied ). now tight the lid of the jar  and set aside for week in sunlight . use an dry Steel Spoon to take out  the Pickle each time you need it.you can keep it for a your almost . enjoy kritika 


Karonde Ka Achar

Karonde Ka Achar 








    INGREDIENTS

1/2 kg Karonda 
      1 teaspoon mustard Seeds
    1/4 teaspoon fenugreek powder 
    pinch of hing asafoetida
      1 tablespoon salt if requied 
        1 /2 cup oil 

        Method 


Wash karonda in water & wipe with a kitchen towel now cut it into half and deseed it . now mix achar masala with karoda pieces . mean while heat oil in a pan and add asafoetida, mustard , fenugreek, saute it for a second  and switch of the flame let it come to to room temprature. now fill the the karonda mix in clean dar jar , when oil mix is completely cool then pour this mix onto prepared karonda achar and mix it well  ( add salt if requied ). now tight the lid of the jar  and set aside for week . use an dry Steel Spoon to take out  the Pickle each time you need it.you can keep it for a your almost . enjoy kritika 







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