Wednesday, March 2, 2016

Kaju Kathli / Cashew Burfi

Kaju Katli is a rich and very popular sweet that you can gift for your friends and relatives during any festive occasion especially during Diwali. Its easy and quick to prepare. I have given the recipe step by step with photos below.... Try and comment!

  • Cashew – 1 cup
  • Sugar – ½ cup
  • Water – ¼ cup
  • Ghee – 1 tsp


  •   Powder cashew in mixer

  • Heat a pan, add sugar and water

  •  Let the sugar solve and boil for few minutes
  • When it starts thickening, take a drop of sugar syrup and put it in a small plate of water. The syrup drop settles down in water and doesn’t dissolve. The syrup is ready now.
  • Then add the cashew powder and keep mixing well

  •  When the mix gets thick, switch off the stove
  • Grease a plate with a pinch of ghee
  • Take the cashew mix in the plate and let it cool down

  •  When it comes to room temperature, knead the dough well

  • Take butter paper or thick plastic sheet and grease with ghee
  • Keep the dough in the sheet and cover
  • Now take the chapatti roller and spread the dough inside the sheet to the thickness u wish to have

  • Cut the irregular edges
  • Then cut into pieces as u wish
  • Store them in air tight container

Tasty cashew kathli is ready! Come on, lets taste it! :)

Wednesday, February 10, 2016

Gobi Manchurian

Gobi Manchurian is everybody's favorite. The preparation involves 2 steps: 1. Preparing Gobi 65 and 2. Preparing sauce... Lets start with the recipe.

      For a small size cauliflower (serves 2)

  • Maida – 2 tbsp
  • Corn flour – 1 tbsp
  • Chicken 65 powder – 4 tsp
  • Turmeric powder - 1 tsp
  • Oil – as required
  • Salt – as required
  • Onion (chopped) – 1 tbsp
  • Ginger garlic paste – 2 tsp
  • Green chilly (optional) - 1
  • Chilly powder – 1 tsp
  • Coriander leaves – to garnish

Preparing Gobi 65: 

  • Cut cauliflower into small florets
  • Take a bowl of hot water, add a tsp of turmeric powder and a tsp of crystal salt, mix well
  • Soak all the florets in this water mix for 15 min to remove impurities, then strain the water

  • Mix maida, cornflour, chicken 65 powder in a separate bowl
  • Chicken powder already has salt in it, so add salt as required

  • Pour water little by little and mix to get thick consistency

  • Now either drop all the florets in this mixture and mix well OR take each floret and dip in the mixture
  • Make sure each floret is coated well
  • Heat oil in kadai to fry
  • Drop coated florets as small batches
  • Deep fry in low flame and strain the excess oil

  • Now our crispy Gobi 65 is ready

Preparing sauce:

  • Take a tsp of corn flour, mix with little water and keep aside
  • Heat 2 tsp of oil in kadai
  • Add chopped onion, ginger garlic paste, green chilly(optional) and saute well till raw smell goes off
  • Then add chilly powder and solved corn flour liquid
  • Boil for a minute, the sauce starts thickening

  • Now add crispy Gobi 65 to the sauce, mix well and saute for a minute
  • Switch off the stove and take them in a bowl, garnish with chopped coriander leaves.
That’s it! Wow! Yummy! Tasty, crispy, delicious and hot Gobi Manchurian is ready!!!

  • Serve this with evening tea or side dish with fried rice…
  • Adding green chilly exhibits good flavor to the dish, instead of that we can add few chopped capsicum