Thursday, March 30, 2017

Figs & Cashew Ice Cream | Kaju Anjeer Ice Cream

Milk - 1/2 cup,
Cashew - 1/4 cup,
Anjeer (figs) - 1/2 cup,
Vanilla essence - 1/2 tsp,
Condensed milk - 1/4 cup,
Whipping cream - 1 cup.

Chop anjeer with the help of scissor and measure 1/2 cup.

 Chop cashew in fine pieces and keep it aside.

Heat milk in a pan and give it a boil.

Now add chopped anjeer pieces along with cashew pieces.

Stir and cook over medium to low flame till milk evaporates completely as per given below image.

Switch off the flame and let it come to room temperature. Roughly crush it using blender. Transfer in a plate and let it cool down completely.

Meanwhile, whip heavy whipping cream till it gets soft peak.

Now fold in prepared anjeer & cashew mixture followed by condensed milk and vanilla essence.

Transfer the mixture into a freezer safe container. Level it using spatula. Cover with clean plastic wrap followed by lid. Plastic wrap  should touch the mixture, so that ice crystal won't be formed.

Place container in freezer for 10 - 12 hours or till it gets well set. To get good result, after 5 - 6 hours, take out container and mix semi set ice cream using fork. Place back the container in freezer. This process makes ice cream smooth and creamy. Serve once it gets well set.

Adjust amount of condensed milk as per taste.
Vanilla essence can be skipped.

Thursday, March 23, 2017

Mandvi Paak | Sing Paak | Peanut Burfi

Peanuts - 2 cup,
Cardamom powder - 1/4 tsp,
Sugar - 1 1/3 cup,
Ghee (clarified butter) - 1-2 tbsp,
Oil - to grease the tray,
Water - 2/3 cup.

Dry roast peanuts over low to medium flame till slightly change color. Stir constantly to prevent burning and even roasting.

Remove in a plate and let it cool down completely. Remove skin of roasted peanut with the help of kitchen towel as per below image.

Crush peanuts in food processor and turn into fine powder. Sieve powdered peanuts using siever.

In a heavy bottom pan heat sugar and water over medium flame. Cook sugar syrup till it gets two string consistency.

Now lower the flame to low medium and add powdered peanuts. Mix well.

Now add a tablespoon ghee along with cardamom powder. Mix well on medium flame.

Stir and cook mixture over low to medium flame till mixture starts to leave sides of pan. Now switch off the flame and add remaining ghee(1 tbsp). Mix well. Transfer mixture into a greased plate.

Let it set for 6-7 hours on room temperature. Place cuts while set well. Take out pieces and store into airtight container up to 15-20 days.

Adjust amount of sugar and ghee.
Water can be replaced by milk.
saffron can be added for more flavor.


Monday, March 20, 2017

Sing & Kaju Bhujia | Crispy Peanut & Cashew Fritters

Peanuts - 1 cup,
Cashew - 1 cup,
For batter
Gram flour (chana aata/ besan) - 1/2 cup,
Rice flour - 1/4 cup,
Corn flour - 1/4 cup,
Garam masala - 2 tsp,
Chat masala - 2 tsp,
Salt - to taste,
Amchur(dry mango) powder - 2 tsp,
Black pepper powder - 1/4 tsp,
Black salt - 3/4 tsp,
Red chilli powder - 2 tsp,
Turmeric powder - 1/4 tsp,
Asafoetida - 1/8 tsp,
Oil - 1/2 tsp,
Kasuri methi (dried fenugreek leaves) - 1/4 tsp,
Coriander and cumin powder - 1 tsp,
Dry ginger powder (sunth/ saunth) - 1/2 tsp,
Water - as per need.

Chat Masala - to sprinkle on top (optional),
Peanut oil - for frying.

Wash and rinse peanuts and cashew.

In a mixing bowl, add all the ingredients listed under the header of  "for batter" section above except water.

Mix well.

Now add cashew and peanuts into spices and flour mix.

Gradually add water and prepared smooth batter as per below image.

Heat oil on medium high heat and drop each peanut and cashew coated with batter. Fry till peanuts and cashew becomes crispy. Take out in a paper towel. Sprinkle chat masala on top. Mix well. Let it come to room temperature.

Store into an airtight container up to 15 - 20 days.
Adjust amount of ingredients as per taste.
Cashew can be replaced by peanuts.

Thursday, March 16, 2017

Bateta Nu Shaak | Potato Curry

Potato - 3 medium.

For mixing process
Grated tomato pulp - 1/2 cup,
Garlic paste - 1 tsp,
Ginger paste - 1/4 tsp,
Coriander - 2 tbsp,
Red chilli powder - 1 tbsp,
Turmeric powder - 1/4 tsp,
Coriander & cumin powder - 1/2 tbsp,
Sugar - 1/4 tsp,
Water - 1 cup,
Salt - to taste.

For tempering
Oil - 2 - 3 tbsp,
Mustard seeds - 1/4 tsp,
Cumin seeds - 1/4 tsp,
Asafoetida - 1/8 tsp,
Dry red chilli - 1,
Curry leaves - 3-4.

Steam boil potato till it gets well cooked. Now remove the skin and cut into pieces.

In a mixing bowl, add all the ingredients listed under the header of  "for mixing process" above. Mix well and keep it aside.

Now heat oil in a pan over medium high heat. Add Mustard seeds followed by cumin seeds, curry leaves and asafoetida.

Now add prepared tomato and spices mixture. Give it a good boil.

Now add boiled potato pieces. Cover the lid and let it cook on low to medium flame till oil starts to float on top.

Take off from the heat and add coriander. Mix well and serve hot.

Adjust amount of spices as per taste.
Amount of water depends on consistency of gravy you want.
Pinch of garam masala can be added. 

Tuesday, March 14, 2017

Malai Mawa Sandwich

Paneer - 1 1/4 cup, For home made paneer click Here.
Water - 6 cup,
Sugar - 1 cup.

Mawa - 1/2 cup, For home made mawa recipe click Here.
Powdered sugar - 2 tbsp,
Saffron - 1/8 tsp,
Milk - 1/2 tbsp,
Cardamom powder - 1/8 tsp,
Cashew & Almond (finely chopped) - 1 tbsp.

Soak saffron in warm milk. Set aside.

In a pressure cooker, heat 6 cup of water along with 1 cup of sugar. I am using 5 liter capacity pressure cooker. On high flame, let it come to rolling boil point.

Meanwhile, mash and kneed paneer properly with your palm for 10 -12 minutes till it becomes smooth and your palm gets slightly greasy. Kneading process should be done with light pressure of hand. Paneer should neither too dry nor too moist.

Divide smoother paneer into 8-9 equal parts. Roll each part to smooth round ball.

Now gently press it with your palm and cut it into square piece with the help of cookie cutter or knife as per given below image. Remove excess and reuse. Do not make squares thin.

Add prepared paneer squares into rolling boil sugar and water mix in pressure cooker.

Cover lid and let it cook in high flame for one whistle. After one whistle, lower the flame to medium low and let it cook further for five more minutes. Switch off the flame and let pressure cooker cools down to room temperature.

Now open the lid. Transfer paneer square along with syrup in a bowl and refrigerate for 3-4 hours.

For stuffing
Grate mawa and measure 1/2 cup packed.

In a mixing bowl, add grated mawa along with sugar, cardamom powder, chopped cashew &almond and soaked saffron milk.

Mix well and prepare lumpy texture mix.

Take out prepared paneer square with the help of slotted spatula. Slightly press it down gently with another spoon to remove excess water. Do not make them too dry. Repeat the process with rest of the squares.

Give each square horizontal cut without breaking into two pieces as seen per below image.

Now stuff prepared stuffing into square as seen per below image. Adjust amount of stuffing as per like.

Cut each square into two triangle shape piece. Garnish with saffron and slivered pistachio. Refrigerate for couple of hour. Serve chill.

Adjust amount of sugar as per taste.
Add or omit any ingredients from stuffing.