KULFI

home made kulfi is good option in summer. when you need soothing cool flavours . I am posting my shortcut version of kulfi (made with mishrambu badam shorbet or thandai)
Ingredients:
For Sev

• arrarout : 2 tablespoons
• water : 1 cup
• edible orange color: 3-4 drops
• iced water : 1/2 litre

For almond crunch :
almonds: 12-15
sugar : 2 tablespoon
For kulfi:
amul full cream milk: 1/2 litres
everyday diarywhitener : 50 gms(to be dissolved in luke warm milk)
cornstarch: 1 tablespoon( to be dissolve in water)
mishrambu : 3 tablespoons( as this syrup is honey based hence sugar is not required but you can add as per your taste)
elaichi powder: 1/4 teaspoon
dry rose petals:  2teaspoons
sugar powder: if required(as per your taste)
Procedure:
For sev: dissolve ararout with water in a pan, add color, put on a medium  flame stirring constantly till the mixture is thicken and cooked, it will look transparent. when it is warm enough to handle with your hands. pass it through kitchen press and get the sev in  iced water.
for almond crunch:  get a greased plate ready, chop almonds roughly in 3-4 pieces each,  dissolve sugar in a pan on very low flame till it changes its color , nicely coat all the almond pieces with sugar and pour them in a greased plate let it cool completely, the process is same as we follow to prepare chikki. when it it set properly crush it in small pieces.
For Kulfi:

• boil milk in a heave bottomed pan with cardamom powder, reduce the flame stir occasionally till it is reduced in volume and yellowish /pale in color.
• mix dairy whitener and corn starch to the boiling milk and stirr regularly till mixture thickens, this will take about 5-6 minutes
• let the mixture cool completely add rose pattels and mishrambu powder, and almond crunch to it.
• check the sweetness of the mixture , add sugarpowder if desired as per taste.
• pour the mixture in an airtight container and freeze it in refrigator for 5-6 hours/ till it sets.

for serving:

• Demould kulfi, cut it into pieces cover it with sev.

Suggestion: you can pour one teaspoon of rooh afza syrup on it for a change of taste.
In order to avoid ice flakes in home made kulfi the mixture should be thick enough for setting, you can freeze the mixture in refrigrator when it is half set (approx 2 hours) blend it in a blender and than freeze it again, this will  prevent ice flakes to devlop.

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BRINJAL FRY

 I like tala hua baigan with dal chawal , this is a simple recipe served as a side dish with easily avialable ingredients
Ingredients:
Big size round brinjals: 2
garam masala powder: 1/4 teaspoon
red chilli powder: 1/2 teaspoon
corianderpowder : 2 tablespoon
salt: as per taste
turmeric powder: 1/4 teaspoon
dry mangopowder: 1/2 teaspoon
crushed kasoori methi: 1/2 teaspoon
oil : for shallowfrying
Method

• heat oil in a wide frying pan
• cut brinjal in thin roundles, making cross marks on both sides with knife

• spread slices and shallow fry them till golden brown on both sides.
• check that brinjal is tender and well cooked.
• simmer the flame, mix all the masala powders in a small bowl.
• sprinkle masala powder evenly on top side of slices and turn the slices, cover both sides with masala, cook them on both sides
• serve as a side dish.

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KATHAL SABJI

Kathal(jackfruit) is my all time favourite, cooked in various ways, today I am writing the recipe of an easy version of kathal.
Ingredients:
Kathal : 250 gms
oninons: large size three
green chillies: 4
garlic pods: 10-12 crushed
ginger: 1" piece
tomatoes: 4 no.s large size
salt as per taste
turmeric powder 1/4 teaspoon
red chillipowder : 1/2 teaspoon
coriander powder: 3 tablespoon
everest : meat masala powder 2 teaspoon
oil : for frying
oil : 1 and 1/2 tablespoon
water: 1 tablespoon

Method:

• cut kathal in medium size pieces, deep fry them
• Grind onion and garlic in grinder just for few seconds, this will crush them
• grind ginger, chilli and tomatoes to fine paste
• in a pressure cooker heat 1 and a 1/2 tablespoon of oil roast onions till golden brown , add redchillipowder and tomato paste, roast for few seconds
• add rest of the spices and simmer the flame
• add fackfruit pieces mix well , roast for 5-7 minutes on low flame till oil seprates
• add one tablespoon of water, cover the lid and cook till 2 whistles

dish is ready serve with roti and salad.

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PANEER AND POTATO TIKKI WITH SWEET TAMRIND CHUTNEY

INGREDIENTS
FOR TIKKI:
Potatoes: 4 medium sized boiled
Cottage cheese( paneer) 100gms
Green chilles: 4 finely chopped
Lemon juice: 1/2tsp
Ginger : grated1tbs
Brown bread: 2 slices
Salt : as per taste
Oil: for shallow frying
FOR CHUTNEY(SAUCE)
TAMRIND: 25gms(soaked in warm water)
Jaggary : 50 gms
Dried dates: 8-10 finely slices(soaked in warm water)
Roasted cumin powder: 1 tsp.
Red chilli powder: ½ teaspoon
Salt as per taste
Water: as required
Method: For sauce :
Squeeze the pulp from tamrind, pass it through a fine strained. Mix all the ingredients in sauce pan and boil till sauce consistency. You can store this in a refrigerator for 20-30 days.
Soak bread slices in water, squeeze the excess oil. Combine all the ingredients of tikki except oil. Make heart shaped tikkis . Heat oil in a non stick pan shallow fry tikkis till golden brown from both side.

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JHATPAT PANEER

INGREDIENTS:
AMUL MALAI PANEER : 100GMS CUBES
TOMATOES: 3 MEDIUMSIZED
GINGER: 1/2 INCH PIECE
GREEN CHILLIES: 2
SALT : AS PER TASTE
REFINED OIL: 1 TABLESPOON
RED CHILLIPOWDER: 1/4 TEASPOON
TURMURIC: 1/8 TEASPOON
CORIANDER POWDER: 1 TABLESPOON
KASOORI METHI: 1/2 TEASPOON
WATER: 1/2 CUP
METHOD: Make puree of tomatoes, green chilli and ginger in grinder. Heat refined oil in work, fry paneer cubes till pinkish brown, in the same oil add red chillipowder and tomato paste. and all other ingredients except paneer and water. when the mixture leaves the sides of work and is roasted well, add paneer cubes and mix gently. finally add 1/2 cup of water and bring it to one boil. simmer the flame, cover it with lid and let it cook for 7-8 minutes. check the consistency of gravy as per your requirement , serve hot with rice or chapati.

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