Kaju Katli

Festive Time....
Sweets Time....
Kaju katli is the delicious sweet and easy to make. It can be eat during fast or during any festival ....
or any occassion ......enjoy kaju katli

Ingredients:

Cashew nuts 1 Cup

Water 1⁄4 Cup

Sugar 1⁄2 Cup   

Ghee 1-2 tbsp

Wax paper/plastic paper

1 tsp Eliachi powder (Cardamom) 

4-5 Saffron

Method:-

 

In a dry blender, add the cashews and blend into a powder.

In a big pan on medium gas , add water, sugar and bring it to a boil. Boil this mixture until it forms one thread consistency. (At least boil 5 minutes ......)
Then add Eliachi powder and Saffron  and boil for a minute.

Once done, add cashew powder. Mix well and stir continuously cook for 4 minutes till the mixture leaves the pan add ghee and keep stirring, turn off the gas and keep stirring more for couple of minutes, this is the sign that it reaches a thick consistency to make kaju katlis.

Take one bowl and pour the mixture in the bowl and set aside to let the mixtures dry completely.

After the mixture has dried, make the dough into a ball by putting ghee on the hand and make sure there are no cracks. 

Take wax paper .

Grease paper lightly  with ghee . Using a rolling pin, roll out the dough in a square or circle shape to form a quarter/one third inch thick flat dough. After 5 minutes ....take a pizza cutter or fork or knife and make diagonal cut or square cut.

Your Kaju katli is ready....


Tip :- if you want sweeter than use 3/4 cup sugar for one cup Kaju  powder.

Tips for using left overs things......

1) What can be done with left over whey after making paneer......

-   Chapati or Parantha dough
-  Use for making paneer again .
-   Puri dough
-  Use in curry like Paneer, malai kofta etc. instead of water .
-  Use it in Plant.
   

2) What can be done with left over Sugar Syrup.

- Meethi chutney
http://indiantummy.blogspot.com/2014/09/sweet-chutney-or-mango-powder-chutney.html

- To make desserts like  Shahi Tukda  or jalebi or gulab jamun or any barfi 


3) What can be done with left over Khichdi..

Cutlates/Patties from left-over Khichdi

http://indiantummy.blogspot.com/2018/04/cutlates-from-left-over-khichdi.html 
 
- Mix with the flour  to make chapati or parantha.

- Mix some vegetables, green chili, coriander or some spices and salt. Add some water to make batter of pan cake (like cheela or dosa batter ). Make pan cake

- add some semolina  or bread crumbs or corn flour to make patties and  add green chili , cilantro . Make patties and coat with bread crumbs . and deep fry or shallow fry. eat crispy any yummy patties.


4) What can be done with left over dal ....
same as like khichdi
or dal soup.


5) What can be done left over breads.....

can make dessert Shahi tukda

http://indiantummy.blogspot.com/2013/03/shahi-tukda.html

can make bread crumbs

http://indiantummy.blogspot.com/2014/09/bread-crumbs.html



6) What can be done with the left over idlis

http://indiantummy.blogspot.com/2014/09/idli-manchurian.html



7) Left over rice and Pavbhaji

http://indiantummy.blogspot.com/2014/10/tawa-pulao.html

Methi Egg curry

Egg curry with little twist.....
here comes

 

For 3-4 person

Ingredients:-

3 tomato
1 onion
1-2 green chili
1 small piece of ginger
1/2 cup kasoori methi
11/4 cup water
1/4 tea spoon cumin seed
1 tea spoon red mirch powder
1/2 tea spoon garam masala
1/2 coriander powder

cilantro for garnishing
Salt to taste

2 Boiled egg

Method:-

Heat a pan .Add tomato, onion, green chili, ginger .
Stir for 8 minutes. Tomato puree is ready.

Keep aside for cool

Blend tomato puree in a blender.










Heat oil in a pan. Add cumin seed. When cumin seed cracks, Add all spices for a minute.
Add tomotao puree and stir for 5 minutes then add Kasoori methi. Stir for 5 minutes. Add water and stir for 15 minutes.



Take boiled egg. Cut in two piece . Sprinkle some red chili powder and salt.

Tomato curry is ready . Add some clintaro.
When you are going to eat then take gravy in a bowl and add boiled egg piece. Garnish with cilantro.

Sabudana khichdi (Vrat ki khichdi) or Tapioca

Sabudana Khichdi is a popular dish in India. It is often enjoyed during times of fasting.

It is a great breakfast or as a snack. It taste delicious and has many flavours as crunchy flavour from peanuts , spicy flavour from black pepper and sour flavour from lemon juice.

 

For 2-3 people

Ingredients:-

1 1/2 cup Sabudana or Tapioca

1/2 cup raw peanut

1 boiled Potato

1/4 cup finely chopped cilantro

11/2 tbsp Sendha salt (vrat ka salt ) ...(or can use also normal salt)

1/2 tsp black pepper

1 tbsp lemon juice

1/2 tbsp green chili ginger paste

1 1/2 tbsp oil or ghee

Method:-

Soak Tapioca for 6 hours. then gently wash and drain in the drainer.

 

Heat 1/4 tsp oil in a pan. Add raw peanut. Roast for 4-5 minutes or until they are lightly brown .

Keep aside.

Heat the oil in a pan (or can use same pan ). 

Add green chili ginger paste. stir for 30 seconds.

Cut the boiled potato in to cubes. Add potato in the pan and stir for 2 minutes.

Add the drained sabudana (tapioca) and stir fry for 5-6 minutes.

Add salt, black pepper and mix well. 

Add peanuts , lemon juice and cilantro and stir gently.

Serve hot. Enjoy your khicdi

Tips:-

1) Wash sabudana gently like they don't stick to each other.

2) If you think that sabudana is not tender so sprinkle some water while stiring.

3) If you are not making for fast so you can add cumin seed , asofetida, peas or normal salt.

Palak -Tomato Soup or spinach Tomato

 Spinach -Tomato soup with little twist
No oil , healthy & yummy receipe

For 5-6 person 

Ingredients

3  Tomato  (cut in to pieces)
1  small onion (optional)
1/2 cup Spinach 
1/4 cup shredded Cabbage
1/4 cup shredded carrot
1/4 cup shredded Green Pepper

2 tbsp salt    or salt to taste
1/2 tsp Black pepper

4-5 cup water or vegetable broth
1 green chili  (chopped)
1 tsp ginger
1/4 cup cilantro
1/2 tsp lemon juice


Method :-

Heat a non-stick pan . Add ginger , green chili , Tomato, onion, salt , black pepper and 1 cup water or vegetable broth.

 



cover the pan with the lid.cook for 12-15 minute

After 15 minutes ... cool down for some time then blend in a blender.Now tomato & Palak puree is ready

Heat a pan. Add Puree . Add  cabbage, carrot,  green pepper and little bit salt , black pepper.

 

a





 Add 3-4 cup water or broth . cook for 10-12 minutes on medium flame.Add cilantro
Turn off the gas . Add lemon juice.

Soup is hot and ready  to serve  with crispy noodles or bread crumbs or croutons.
What ever you like...
Enjoy healthy soup   :)


Tips:-

1) You can use any type of vegetables like cauliflower, red bell pepper, orange bell pepper, yellow bell pepper, brocolli, peas, corns , tofu , spinach, cheese ,etc.
2) Salt and pepper can adjust to your taste how much spicy do you want
3) Same as water if how much thickness do you want in soup so adjust water .
And also can add cornstarch as Mix 1 tbsp corn starch with 2 tbsp water and add in soup and boil for more 2-3 minutes more.  
4) You can garnish with coriander or basil leaves.
5) Onion and garlic are optional . 
6) For richer you can add cream.




For bread crumbs
http://indiantummy.blogspot.com/2014/09/bread-crumbs.html

Corn Tikki....

Corn Tikki is the yummy and crunchy. It is the combination of spices, potato and corn.

corn tikki

Ingredients

1 cup boiled corn Kernels
1/4 cup corn flour
1 boiled potato
1 tbsp green chili and ginger paste
1 tsp Salt or as per taste
1/4 tsp red chili powder
1/4 tsp Coriander powder
1/2 tsp Mango powder
A pinch of hing (Asafetida)
1/4 cup finely chopped cilantro

Chaat masala for sprinkle

Oil for shallow fry

Method:-

Take a bowl, Add corn flour, boiled corn kernels and  mashed potato and mix well.

Add all spices , green chili paste, cilantro.

Divide it into equal parts and make round pattie or tikkis  (or any shape as per your choice)


Heat the pan or skillet (Tawa) for shallow fry. Place the  tikkis on the skillet on medium heat. Put some oil on the tikkis. Cook it for some time (2 minutes approx ) then turn them ..put some oil on it . And cook them.
Then Press the tikkis with the help of spatula and cook them. Turn again and again until tikkis become golden brown and crispy.
Tikkis should be cook on medium gas.
(it will take 12-15 minutes approximately)

Sprinkle some chaat masala on the tikkis

Corn Tikkis are ready to serve. Serve with sauce or any chutney.

You can do also deep fry the corn tikkis.


Tips:- 
You can also add vegetables like shredded cabbage , cauliflower, carrots, potato.
Add peanuts, paneer and cheese to make more delicious .
You can make burger also by using corn tikkis . 
Instead of potato, poha can be used.
You can make also corn tikki chaat by spreading curd, chutney etc.

If you like it please like my page as well

https://www.facebook.com/IndianTummy?fref=ts

Thankyou 

Bread Crumbs

Bread crumbs ...It is easy to make at home.
It can serve with any soup or salad.

Simple, fresh and home made bread crumbs are here

Ingredients:-

6-7 Breads (any bread white or wheat or multi grain or honey )
Seasoning (garlic, oregano, italian any ) (optional)
oil or ghee to fry

Method:-

cut the bread in to small pices.....
First cut horizontaly in to four part then cut vertically

 



Heat oil in a pan to deep fry
Fry the bread crumbs on the medium heat in to oil until it get golden brown colour and crisp

Bread crumbs are ready....

Sprinkle any choice of seasoning on bread crumbs and enjoy with any soup or salads.
Make sure while frying bread crumbs should be crispy.

You can keep it for a month in to air tight container.

So enjoy....:)

Soup receipe :-
http://indiantummy.blogspot.com/2014/09/fusion-soup.html

Shahi Samosa receipe

Rainy season or winter season or any season ......

hot tea with spicy samosa.......yup  

Try this delicious samosa recipe for your next party or get-together.
Everyone enjoy your samosas......

For 20 Samosa

Ingredients:-

For Dough:-

3 1/2 cup Maida or All purpose flour
11/4 cup Oil or ghee 

2 tea spoon salt

1 1/2 tea spoon Ajwain (Carrom seed)

about 1 cup water 

For Stuffing:-

3 Large Boiled Potato
1 cup Boiled Peas
1/4 cup paneer cubes (cut into small pieces)
1/4 cup Cashews
1 1/2 table spoon salt or as per taste
2 1/2 table spoon green chili and ginger paste (or as taste)
1 table spoon oil or ghee
1/2 tea spoon red chili
1/4 tea spoon Black pepper
1  tea spoon coriander powder
1  tea spoon Cumin powder
1 tea spoon Garam Masala
1 tea spoon Mango powder
1 table spoon lemon juice
1 tea spoon cumin seeds
1/2 tea spoon Asofetida (Hing)

(Spices can adjust according to your taste)

Oil or ghee for deep fry


Method:-

Knead the dough ....Take a Bowl , add flour , salt, ajwain . Mix well.
Add oil and mix together until all oil corporated into the flour.
Add water and knead into the smooth firm dough.
Set aside and Wrap by plastic or muslin cloth for 20- 25 minutes.

Stuffing:-

Mean time will prepare Stuffing
In a bowl , boiled potatoes.. peeled and cut into small cubes and add all spices and salt , lemon juice together. Mix well .
Heat oil in a pan
Add cumin seeds and hing.
When crack seeds then add green chili and ginger paste and boiled peas and saute for 5 minutes.

 


Add potato mixture cook for 8 minutes.
Add Cashews and Paneer. cook for 2 minutes .

Keep aside to cool to temperature.

Divide dough in to 20 bowls.
Roll out each portion in to  thin oval shape.
Divide the oval into two through cut from medium.
Lift one side of the flat edge and brush plain water on it. Lift the opposite side and overlap the  edges to form a cone shape. Press the edges gently

Stuff the Potato mixture into the cone. Brush plain water around the top edge and seal it gently.
Heat the oil in a pan or wok or Kadhai and deep - fry the samosas on a medium flame till they turn golden brown in colour from both the sides.

Your samosa are ready ....

Believe me this samosas will crispy as long as you want .(But only take care while kneading the dough and frying the samosas

            

Serve hot with the green chutney or tamarind chutney or sweet chutney....

For green chutney 
http://indiantummy.blogspot.com/2014/09/coriander-chutney-or-cilantro-chutney.html

For Sweet chutney
http://indiantummy.blogspot.com/2014/09/sweet-chutney-or-mango-powder-chutney.html