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!

Ingredients:

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

Steps:

•   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! :)

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.

Ingredients:

      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

Steps:

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