Kritika Deoras is an Jabalpur born young Entrepreneur & blogger, To make her dream into reality and to explore her cooking skills, she came to food blogging & food photography . She was one of the passionate young girls and ..she try her hand at every cuisine her taste buds yearn for. It is one of her sweet little obsessions to create everything from scratch. This helps me retain the excellent quality, toothsome flavor and grasping decoration to treat your eyes.
Ingredients 250 grams Yogurt ( fresh yogurt should not be sour )or Chakka ( overnight hunged yogurt )
1/2 cup Sugar or as required as your taste
2- 3 medium size fresh Mangoes
1/4 teaspoon Cardamom powder
Place yogurt in a muslin cloth & hang it for 4- 5 hours OR overnight to drain out the excess water from it , and keep it inside the refrigerator otherwise it will become sour. OR if you are using chakka you can use it directly to the recipe .
Wash the mangoes and peel the skin &chop them now take blender jar add chopped mango pulp sugar blend to to smooth paste
Beat this hung curd (chakka) well , until it becomes creamy ,mango puree & Cardamom powder to it and mix well till it become creamy . Chill for three hours. You may top with some finely slivered pistachios and almonds .serve chilled
Ingredients 250 grams Paneer 2 medium Onion finely chopped /grated 1/2cup Tomato puree 1/2 medium capcicim finely chopped 1 teaspoon Ginger & garlic paste 1teaspoon Garam masala powder 1/2 teaspoon Cumin powder 2 teaspoon Kashmiri chili powder 1/2 teaspoon Turmeric powder 1 teaspoon kasturi methi 2 -3 tablespoon Oil salt as per taste Green coriander leave chopped for garnishing
Method Fristly cut paneer into cubes and keep it aside Heat oil in a tawa / pan add chopped onions & ginger- garlic paste. Saute until aromatic, onions gets soft and light golden in colour then add chopped capcicum saute it for a while ( 2- 3 min) , now add turmeric, gram masala, kashmiri chilli powder, cuimn powder ,stir it about a min now add tomato puree cook for 5 min until the tomato leave the oli ,add paneer cubes , salt & kasuri methi . Cook on low flame for 5 -6 minutes. Garnish it with coriander ready to serve .Kritika's Cuisine
Ingredients 1 cups spinach 1/2 cup oats (dry roasted & powdered) 1 cup lobiya boiled ( black eye beans) 1 /4 cup grated paneer 1 medium size potato boiled 1 medium onion chopped 1 teaspoon chaat masala powder 1 teaspoon gram masala 2 teaspoon ginger & garlic paste 1 teaspoon chilli powder 1 Or 2 green chilly chopped salt as required Method
Wash spinach in water & wipe with a kitchen towel then ,Blanch the spinach . drain and keep them in a cold water. finely chop the spinach and keep aside . In amixing bowl mash potato and lobiya then add spinach, oats , paneer ,green-chili, onion , ginger&garlic paste ,chaat masala, garam masala , salt, mix all ingredients well and make a dough . Now divide the dough into 15 equal portions and roll them into round patties shape . heat fry pan or a tawa drizzle few drops of a oil place 4 - 5 kababs at one time cook / roast it inmedium flame until light golden brown spots appear from both the sides
serve Lobiya Oats Spinach Kabab hot with pudina chutney .Kritika's cuisine..
Ingredients 250 gms raw mangoes, 1/2 cup powdered sugar ( or adjust according to your taste ) 1/4 cup mint leaves 1 teaspoon roasted cumin powder 1 teaspoon salt 1/2 teaspoon black salt
Method Wash mangoes in water & wipe with a kitchen towel now peeled and roughly chop it . Now in large pan or vessel place chopped mangoes with 2 cups of water. and cover it and cook it for 10 minutes or until it become soft switch of the gas . let it cool down compeletly mean while the mint leaves and keep it aside , now grind it in a grinder till smooth. paste ,add rest of the ingredients( salt, sugar and cumin seeds powder) except mint leaves in mango puree and blend it for a second ,take mango mix in mixing bowl add 3 cups water & mint leaves and mix well ,now pour the panna mixture in ice candy moulds /disposable cups And freeze them for 4 to 6 hours. once theice candy set, unmould the ice candy sliding a butter knife at the edges. remove& serve immediately.Kritika's cuisine..