Kaju ki Barfi
Kaju ki barfi is a nutty treat for the people who love sweets. This is best to eat in winter
- Cashew nuts 1 cup - http://garammasala.pl/trs-cashew-kernels-750-g.html
- Sugar ½ cup
- Water ¼ cup
- Silver paper for garnish
- Put cashew in food processor and grind to a semi fine powder.
- Add sugar and water in a pan and boil; stir until sugar melts completely.
- Check the consistency by pouring a few drops of syrup in a little water, if it does not dissolve in water then this is the right consistency.
- Now transfer cashew powder in sugar syrup and cook until form a thick rolling mixture. It should be flexible dough, not dry or hard.
- When it is still warm, knead it well until smooth; don’t scrap mixture from the sides of pan as it will hard the dough.
- If the dough becomes hard, add ½ tsp melted ghee/butter.
- Now place a butter paper on work surface then shift dough on it and cover it another butter paper piece and roll out dough with rolling pin about ¼ inches thick.
- Remove top butter paper and cut into diamonds shape. Garnish with silver paper.
- Serve or store in air tight container.
700 gm raw chicken
- 1 tsp red chilli powder - http://garammasala.pl/trs-chilli-powder-100-g.html
- 1 tsp ginger and garlic paste - http://garammasala.pl/garlic-ginger-paste-300-g.html
- 175 gm white butter
- 1/2 tsp black cumin seeds - http://garammasala.pl/trs-kalonji-100-g.html
- 1/2 kg tomato, pureed - http://garammasala.pl/priya-tomato-pickle-300-g.html
- 1/2 tsp sugar
- 1 tsp red chilli powder - http://garammasala.pl/trs-chilli-powder-100-g.html
- Salt to taste
- 100 gm fresh cream
- 4 green chillies, sliced - http://garammasala.pl/green-chilli-250-grams.html
- 1/2 tsp fenugreek leaves, crushed - http://garammasala.pl/mdh-peacock-methi-leaves-100-g.html
For marinating the chicken
1. In a mixing bowl, mix red chilli powder, ginger garlic paste, salt and curd.
2. Add the raw chicken pieces to the marinade and mix well. Keep it in the refrigerator overnight or minimum 6 hours.
3. Roast the marinated chicken in a tandoor or an oven for about 10-12 minutes until it is three-fourth done.
For the chicken gravy
1. Heat half the quantity of white butter in pan.
2. Pour in the tomato puree, and saute for 2-3 minutes. Add cumin seeds, sugar, red chilli powder and salt. Mix well.
3. Add the prepared chicken, white butter, fresh cream, sliced green chillies and crushed fenugreek leaves. Saute for 3-4 minutes and let the chicken cook.
4. Cook till chicken is done. Serve hot with rice or naan.
Key Ingredients: chicken, red chilli, ginger, garlic, salt, yogurt, butter, cumin seeds, tomato puree, sugar, cream, green chillies, fenugreek
Gulab jamun is a favorite indian dessert for many folks. in parties, weddings and even in indian thalis, gulab jamun happens to be one of the desserts served after the meals.
What you’ll need
- Unsweetened Khoya/Khova – 1 cup (You can use homemade or store bought, I used store bought)
- Maida/ All purpose Flour – ¼ cup - http://garammasala.pl/elefant-atta-10-kg.html
- Baking Soda – 1/8th tsp
- Ghee/Oil for Deep frying - http://garammasala.pl/deshi-ghee.html
For the sugar syrup
- Sugar – 2 ½ cup
- Water – 2 ½ cup
- Rose Essence – ½ tsp - http://garammasala.pl/essence-rose-28ml.html
- If your khova is refrigerated, keep it outside and let it come to room temperature. This will make it soft too.
- Sieve the Maida and baking soda.
- In a wide bowl, add the khova and crumble it very well without the slightest of lumps.
- Add the sieved maida and baking soda and knead into smooth dough.
- Cover and set aside.
- Heat another heavy bottomed vessel, measure the sugar and add it to the vessel with equal about of water.
- Let the sugar dissolve completely and strain for impurities if required.
- Pour it back into the vessel and let it come to a boil.
- Once it starts boiling, simmer and keep it on low to medium flame for exactly 15 minutes. Turn off flame.
- Add the rose essence to the sugar syrup after 5 minutes.
- For making the jamuns,
- Heat oil or ghee for deep frying in a Kadai.
- Make small balls out of the dough, make sure there are no wide cracks. Do not press too had while making the balls.
- Once the smoking point of the oil has reached, turn the flame to low.
- Fry the jamuns 4 to 5 at a times on low flame until the desired colour has been achieved.
- Drain and transfer them into the sugar syrup.
- Do the same for the remaining jamuns.
That’s divinely delicious Gulab Jamuns are ready. Serve warm or cold.
Chole bhature is a popular punjabi recipe. This chole recipe has little spicy flavors which goes very well with this easy bhature recipe.
2 cup – Boiled chickpeas - http://garammasala.pl/chick-peas-500g.html
2 tsp – Oil
1 – Bay leaf - http://garammasala.pl/trs-bay-leaves-30-g.html
3-4 – Cloves - http://garammasala.pl/trs-cloves-whole-50-g.html
1 tsp – Ajwain - http://garammasala.pl/ajwain-100-g.html
3 – Cardamom - http://garammasala.pl/trs-cardamoms-green-elaichi-50-g.html
1 – Cinnamon stick - http://garammasala.pl/trs-dalchinni-cinnamon-slice-50-g.html
1 tsp – Whole black pepper - http://garammasala.pl/trs-black-pepper-whole-100-g.html
1 cup – Chopped tomatoes - http://garammasala.pl/priya-tomato-pickle-300-g.html
1 cup – Chopped onions
1 – Chopped green chili - http://garammasala.pl/green-chilli-250-grams.html
1 tsp – Chopped ginger - http://garammasala.pl/imbir-swiezy-1-kg-duplikat-1.html
1 tsp – Chopped garlic
1 tsp – Turmeric powder - http://garammasala.pl/trs-haldi-100g.html
1 tsp – Coriander powder - http://garammasala.pl/pl/trs-kolendra-mielona-100-g.html
1 tsp – Cumin powder - http://garammasala.pl/trs-jeera-powder-100-g.html
1 tsp – Cumin seeds - http://garammasala.pl/trs-jeera-whole-100-g.html
1 tsp – Chili powder - http://garammasala.pl/trs-chilli-powder-100-g.html
1/2 tsp – Asafoetida - http://garammasala.pl/trs-hing-powder-50-g.html
1 tsp – Lime juice
1 Tbsp – Butter - http://garammasala.pl/deshi-ghee.html
Salt to taste
Chopped green coriander - http://garammasala.pl/coriander-leaf-per-bunch.html
3 cups – All purpose flour - http://garammasala.pl/elefant-atta-10-kg.html
2 tbsp – Baking powder - http://garammasala.pl/baking-powder-100g.html
10 tbsp – Thick yogurt
4-5 tbsp – Warm water
3 tbsp – Vegetable oil
Salt to taste
3 cups – Oil
1. Heat a pan and add oil, bay leaf, cinnamon, cumin seeds, cloves, black pepper and cardamom.
2. Once it gets brown, add chopped onions and saute it.
3. After sometime add chopped ginger, garlic and green chilies.
4. Add turmeric, chilli powder, coriander powder, cumin powder, asafoetida, salt, ajwain and fry them well.
5. Add chopped tomatoes and fry it.
6. Add chole to masala, add water and let it simmer for sometime.
7. Add lime juice and butter.
8. Garnish it with chopped coriander leaves.
1. Take a big bowl and mix all purpose flour, salt and baking powder together.
2. Add oil, yogurt and warm water.
3. Combine all and knead it for 15 to 20 minutes.
4. Cover it with cloth and keep in humid place for 2 hours.
5. Make medium size balls and make small round shape thick rotis.
6. Heat oil in frying pan. Gently place bhatures and fry them one by one on medium heat.
7. Fry from both sides till its light golden brown.
8. Remove excess oil using paper napkin.
9. Serve hot bhatures with yummy chole.
Chapati bread is the simplest, most popular bread in India. It is the perfect accompaniment for spicy dishes, seafood and eggs. Bits of torn off chapati can be used as scoops for any main dish.
It is a flat, tortilla-like bread which is cooked on a skillet.
Whole Wheat Flat Breads
2 cups Indian whole wheat flour - http://garammasala.pl/pillsbury-atta-5-kg.html
1 teaspoon salt
1 Tablespoon vegetable oil - http://garammasala.pl/deshi-ghee.html
about 3/4 cup warm water (enough for a kneadable dough)
- Put flour in a large mixing bowl, setting aside about half a cup for rolling chapatis.
- Stir salt through the flour, then add ghee or oil and rub in with fingertips, as though making pastry.
- Add the measured water all at once, moisten all the flour and mix to a firm dough.
- Knead dough for at least 10 minutes or until dough is smooth and elastic. Since there is no leavening agent in these breads, kneading is used to develop lightness.
- Gather dough into a ball, put into a small bowl and cover tightly with plastic food wrap.
- Leave for 1 hour or longer. This resting period is also vital for making light, tender breads.
- Divide dough into balls of even size, about as big as a large walnut or small egg.
- Roll each out on a lightly floured board, lightly dusting board and rolling pin with reserved flour and keeping the shape perfectly round if possible.
- Roll out the chapatis to be cooked, and when starting to cook them, start with those which were rolled first, since the short rest between rolling and cooking makes the chapatis lighter.
- Heat a tawa, griddle or heavy frying pan, put the first chapati on the hot pan and leave for 1 minute on medium heat.
- Turn it over and place second side down.
- After a further minute, press lightly around the edges of the chapati with a folded tea towel to encourage the disc of bread to puff up and bubble. Do not overcook or the chapatis will become crisp and dry instead of pliable and tender.
- Wrap the cooked chapatis in a tea towel.
- Serve warm with butter, curry or other dishes.