Saturday, June 27, 2015

Green Garlic Chutney | Kathiawari breakfast special chutney

Fresh coriander - half bunch,
Fresh green garlic pods - 3 strings,
Green chili - 3 pieces,
Salt-to taste.

Wash and chop fresh coriander, fresh green garlic pods and green chili and add salt to taste and crush using mortar and pestle (preferred) or blender.

You can add ginger,sugar and lemon in this chutney.
Garlic cloves can be used in alternative to green garlic.
Serve it fresh with any bread. Preferred - Any indian bread like roti, paratha or bhakhri

Friday, June 26, 2015

Churma Ladva

Ingredients (for 21 piece of churma ladva)
Wheat flour - 3 cups,
Semolina (suji/rava)- 1/3 cup,
Gram flour - 1/4 cup,
Melted ghee or clarified butter -2 1/4 cup (a+b),
Warm water - 3/4 cup,
Cardamom powder - 1/2 tsp,
Nutmeg powder - 1/2 tsp,
Jaggery - 1 1/4 cup,
Finely chopped Almonds+cashews+Raisin - 1 cup,
Ghee  or clarified butter-for frying.

Step 1 Muthiya - take a bowl and put both flours and semolina together. Then add 1/2 cup of clarified butter n mix well until well combined. Now add warm water, little at a time and try to form a stiff dough out of that. Take a lemon size ball from the dough and form it into a dumpling shape using your palm. Heat ghee and fry the prepared dumplings in medium to low heat until it turns light golden brown in color then take them out in paper towel.

Step 2 Churma - Break prepared dumplings into small pieces using your hands. Then grind it well. Now, sieve it through the grain sifter.

Step 3 Ladva - Take a pan and add ghee( clarified butter) 1 3/4 cup and  jaggery and heat in medium to low heat until jaggery becomes smooth, turn off the heat and add it to the churma mix, with all chopped dry fruits, Cardamom powder, nutmeg powder and mix well. Now take 1/4 cup of that mixture at a time and form into a laddu shape however you like.

You can use oil instead of ghee in step 1 and step 2.
You can use poppy seeds to garnish ladva.
You can increase or decrease the amount of dry fruits, cardamom powder, nutmeg powder according to your choice.
Instead of using jaggery you can use powder sugar according to your taste.

Paan Ice-Cream Recipe

Paan (betel) leaves :-5-6 pieces
Fennel seeds :- tbs
Gulkand (Rose petal jam):-1/4 cup
Desiccated coconut :-1 tbsp
Finely chopped dates :-2-3 tbsp
Heavy whipping cream :-1 1/4 cup
Condensed milk :-1/2 cup
Finely chopped almonds+cashew+raisin:-1/3 cup
Milk:-1/4 cup + 2 tbsp
Cardamom powder:-pinch(optional)

Wash paan leaves and dry them out completely and chopped into pieces. Take 2 tbsp milk & add chopped paan leaves, gulkand, fennel seeds,desiccated coconut, condensed milk together and blend it in mixer jar until well mixed.

Take a saucepan and add 1/4 cup whipping cream, 1/4 cup milk and add all finely chopped dry fruits and let it simmer until milk starting evaporate and dry fruits became little soft, let it cool down completely.

Now  take 1 cup of whipping cream n whipped until stiff peak appears. Add saffron and cardamom powder, dry fruits (which cools down) into the blend paan mix.

Now add paan mix into the whipped whipping cream and fold using fold and cut method until well mix. Put that mixture into the refrigerator for 3-4 hours.

After 3-4 hour take it out and mix it again gently with spatula. Repeat this  process one more time for good result. After  total 10-12 hours it will be ready. Served into chocolate cup or shot glass, etc.

You can add tutti frutti instead of dates.
You can adjust all the quantity of ingredients according to your test and choice.
Use some chopped paan leaves for garnishing.

Served into homemade chocolate cup and shot glass with paan mukhwas. Refer my other posts for paan mukhwas & chocolate cup recipes.

Homemade Chocolate Cup

Milk chocolate:-1 cup

Take one cup of milk chocolate pieces. then melt it using double boiler method.
Put a pan on gas stove and fill the water half way and put large pan on that pan and add chocolate and let it melt slowly, stir till it melts completely.

Take a silicon cup cake mold and apply melted chocolate using cooking brush or spoon, remove extra chocolate in cup by tap back. Put them in to the fridge for 15 minutes then take them out and repeat the process.

Now, put them for another 15 minutes into the refrigerator and take out the chocolate cup from the silicon mold by pulling from  all the side gently.

You can use dark, milk or white chocolate according to your choice.
You can use this cup for serving ice cream, fruit cream or any kind of mousse.

Paan Mukhwas, A Mouth Freshner

Fresh betel leaves - 4-5 pieces,
Rose petal jam - 1/4 cup,
Fennel seeds - 1/4 cup,
Sali supari - 1/4 cup,
Finely chopped cashew - 1 tbsp,
Tutti frutti - 1/4 cup,
Roasted coriander seeds(dhana dal) - 1/4 cup,
Desiccated coconut - 1/4 cup,
Finely chopped dates - 2 tbsp,
Saffron - 1/4 tsp,
Cardamom powder - 1/2 tsp.

Wash fresh betel leaves and dry them completely. Chop into fine pieces. Add all the ingredients into the bowl and mix well.

Adjust any ingredient according to your taste.
Keep in an airtight container and store into refrigerator up to 15 days.
Add 1 tbsp cocoa powder for chocolate flavor mukhwas.