Chocolate Kaju Katli

INGREDIENTS:  (MAKES 12-13 –PIECES)

Cashewnuts: 1 Cup
Sugar: ½ Cup
Silver Leaves: 1-2
Water: 4-5 tblsp
Ghee: 1 tsp
Choco Chips: 6-8

METHOD:

The cashewnuts should be moist free and the mixer should be dry before grinding the cashewnuts into fine powder.

Do not over do as the cashew nuts will start emitting oil and the powder will become soggy.

Take 1/2 cup of sugar and melt this in a wide pan with just 5-6 tblsp of water. Do not add more water. Also, add choco chips so that the choco chips melts along with the sugar.

Heat till the sugar gets dissolved keep stirring in between.

Once sugar gets dissolved stop stirring and boil till this reach one string consistency.

You can check the one thread consistency of the syrup between the thumb and the index finger. Alternate test is to add some water in a bowl and see if the sugar syrup settles down.

Once the consistency is reached you can add the cashew nut powder and start stirring it on a low flame. Keep doing till it reaches a soft dough consistency. Over doing this will result in hard burfis.

When done transfer it to any plate and when it is warm grease your hands and start kneading it into a soft dough. Then start rolling the soft dough using belan and spread some silver leaves over the spread dough.

Cut into diamond shaped Katlis.

Paneer Bhurji

Ingredients

• 200 gms crumbled paneer (cottage cheese)
• 1 medium size finely chopped tomato
• 1 medium size finely chopped onion
• 2 finely chopped green chillies
• ¼ tsp turmeric powder/haldi
• ¼ tsp chilies powder (optional)
• ¼ tsp garam masala powder (optional)
• ¼ tsp cumin seeds/jeera (optional)
• salt as required
• kasuri meethi few for better taste
• 2 tbsp oil, ghee, butter or white butter
• Few coriander/dhania leaves for garnishing (optional)

Instructions

1. Crumble the paneer/cottage cheese and keep aside
2. Heat oil or ghee or butter in a pan.
3. Add cumin seeds first if you are using them. Once they get fried, add onions. When the onions become transparent, add chopped ginger and green chillies.
4. Fry the ginger for 15-20 seconds.
5. Then add tomatoes and cook till they become soft. You can add little salt so that the tomatoes get cooked faster.
6. Add all the spice powders. Fry for 30 seconds.
7. Finally, add the crumbled paneer and kasuri methi, let it cook for 1-2 minutes.
8. Don't cook the paneer for a long time as they harden and loose their softness.
9. Serve paneer bhurji with Chapati, Nan, Pav, Parathas of your choice.

Chocolatey Rasgullas

Ingredients for Rasgullas:

1 litre cream removed cow milk
1-2 tablespoons Lemon Juice

Making of Paneer (Chenna):

Bring the milk to boil, add 1-2 tbsp lemon juice gradually so that the milk mass and whey separate completely. Add 10-15 ice cubes. Rest for a minute.

Strain in a muslin cloth. Wash thoroughly with fresh water to remove the lemony sourness. Drain the water by squeezing. Knot the muslin cloth and hang it to get rid for any excess whey/liquid.

After about 10-15 minutes, remove. The chenna you get will be crumbly like in the picture below.  If it is too wet, it is not drained well and will be impossible to knead. So, make sure chenna is crumbly and slightly dry and yet a little moist.

Take pinches off the dough and make small balls, while making balls stuff some chocochips inside if you love chocolates to get a nice chocolaty taste. Remember, they are going to double up on boiling so size them accordingly.

For the Sugar Syrup to boil Rasgullas

1 cup Sugar
5 cups Water
1/2 tsp fine cardamom (Elaichi) powder
1/4 cup Sugar (I keep the sugar very low. Please increase the sugar to 1/2  or 3/4 cup here to get sweeter rasgullas)
1/2 cup Water
8-10 saffron strands (optional- I haven’t used here)
1-2 Tsp rosewater/gulabjal (optional- I haven’t used here)

While you make the paneer balls, bring to boil 5 cups of water with a cup of sugar (light sugar syrup). Add half a tsp fine cardamom powder. Just as the syrup comes to a rolling boil, add in the rasgulla balls. Boil covered for 12- 15 minutes on medium flame.

I make my rasgullas in two batches so that the rasgullas get enough space in the water to expand and also keep their round shape. If the syrup is less or there are too many gullas in the liquid, they will either become flat or lose their shape.
You may uncover to check every 5 minutes. 

To check if the rasgullas are cooked, drop one in plain drinking water. If it sinks, it is done. If it floats, boil for a couple of minutes and check again. Switch off the gas.

Transfer gently to a big bowl full of clean drinking water. There should be enough water for the paneer balls else they might lose their shape.dd one fourth cup sugar and half a cup of water to the same light sugar syrup in which the rasgullas were boiled  and give it a boil so that the sugar melts. Add in the saffron strands (if using) when the syrup becomes warm, do not add while it is hot. Let the sugar syrup cool to room temperature ( takes about 30 minutes)
Remove the rasgullas from the plain water, squeeze gently and drop into the sugar syrup.
Chill for three hours. You may top with some finely slivered pistachios and almonds.
Enjoy!

Masaledaar Bhindi (or) Spicy Okra

I have tried ample bhindi versions using curd, tamarind, coconut, groundnuts etc., and everytime I find a unique taste with some unique experience. In the below recipe that I am going to share, I have used fresh grated coconut, powdered groundnuts, onions etc.

Ingredients:

Bhindi: ¼ kg

Groundnuts: 1-2 tbsp
Onions: 1
Grated Coconut: few
Salt: as per taste
Chilli Powder: 1tsp
Turmeric Powder: 1tsp
Dhania Powder: 1 tsp
Oil: for frying

Garam Masala: 1tsp

Green Chillies: 2

Method:

Cut the bhindi in small cylindrical shapes.

Based on the quantity, take 1-2 tbsp of oil in a pan.

Roast the onions, green chillies, grated coconut, powdered groundnuts and masalas like chilli powder, dhania powder, turmeric powder, salt and garam masala.

Once the onions are well cooked. Add bhindi and place a lid over the pan.

Allow the bhindi to cook for 5-10 mins.

Serve hot with chapatis.

Veg Kofta Curry

Veg Kofta Curry is a punjabi dish. Kofta’s are  small vegetable balls that can be fried, baked or pan fried before adding it to the spicy gravy.

Ingredients for Veg Kofta Curry 

Ingredients for Koftas

• 2 boiled potatoes
• 1/2 cup mix vegetables, chopped steamed  (carrots, cabbage, beans)
• salt, to taste
• 1/2 teaspoon cumin powder
• 1/4 teaspoon red chili powder
• 1/4 teaspoon garam masala
• 1/4 teaspoon dry mango powder
• 2 tablespoons gram flour
• 1/4 cup bread crumbs
• oil for pan frying

Ingredients for Gravy

• 2 onions, 2 cloves, an inch piece of ginger - ground to paste
• 2 cups of pureed tomatoes
• 4-5 cashewnuts, made into a paste with a little water
• 1/2 teaspoon coriander powder
• 1/2 teaspoon garam masala
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon kasoori methi
• salt, to taste
• cream for garnishing
• oil for cooking

Method for Vegetable Kofta Curry

• Combine the boiled mashed potatoes and mixed vegetables in a large bowl. Add the remaining kofta ingredients except the bread crumbs. Make 8 to 10 lemon-sized balls out of it.
• Roll each ball in over the breadcrumbs so they get coated evenly.
• Fry the koftas in oil till golden brown. 

To Make the Gravy

• Heat a tablespoon of oil in a heavy bottomed pan; add onion-ginger-garlic paste. Saute until the raw smell goes away. Add in the pureed tomatoes and the remaining ingredients for the gravy and simmer for 10 minutes until the tomatoes are cooked and the gravy is thickened. 
• Once the Kofta gravy has thickened, add in the pan fried Vegetable Kofta Balls and simmer for another couple of minutes.
• Transfer the Vegetable Kofta Curry into a serving bowl, garnish by drizzling with fresh cream and coriander leaves.
• Serve the delicious Vegetable Kofta Curry with parathas (or) rice of your choice.