Sanoli's Kitchen: Festive Recipe.
Showing posts with label Festive Recipe.. Show all posts
Showing posts with label Festive Recipe.. Show all posts

Saturday, January 11, 2014

LAUKI / DUDHI HALWA (BOTTLE GOURD DESSERT)

Bottle gourd / lauki / dudhi halwa is a very popular dessert made by grated bottle gourd, mawa, sugar and clarified butter (ghee). Bottle gourd is a light vegetable with mild flavour, so many kids or adults are not much fond of eating bottle gourd, but trust me they will surely love this yummy dessert. When I saw this recipe on Homely Food, could not resist myself to prepare this toothsome sweet which I inherited  from my Mom, it is made in our house at the time of Durga puja or Lakshmi puja. As I saw, how she cooked this dessert in a fast way, I tried to follow her. Hope you will enjoy this traditional Halwa.

INGREDIENTS:
3 Cups Grated Bottle Gourd
4 Strands of Saffron Soaked in 3 tbsps Warm Milk
2 tbsps Clarified Butter (ghee)
Sugar 5-6 tbsps (as per taste)
1/3 Cup Grated Mawa (khoya)
1/4 tsp Coarsely Pounded Green Cardamom
5 Cashewnuts (chopped)
5 Almonds (chopped)
5 Pistachio (chopped)
1 tbsp Raisins
1 tsp Poppy Seeds/khus khus (optional)

METHOD:
Heat clarified butter in a wok or pan. Add grated bottle gourd in it. Saute for 2 minutes. Don't get bottle gourd brown.


Add saffron milk in it, mix nicely. As bottle gourd leaves lots of water, so cook on high flame. Stir continuously for 2 minutes. (Alternatively may use condensed milk too)


Add coarsely pounded cardamom powder in it. Stir for another 5 minutes till the excess water from bottle gourd evaporates.

Now add chopped nuts and raisins in it. Fold nicely.


Pour sugar and mawa in it. Mix well. Stir continuously for another 3 minutes on high.

Once the water evaporates completely, add khus khus, stir nicely and turn off the heat now. Take it out in a serving bowl. Garnish with cashew, almonds and pistachio. Serve hot.
Linking to:  Chandrani's Holiday Recipes

Thursday, January 9, 2014

DAL PAKHTOONI

I saw this recipe at www.sanjeevkapoor.com. After triedout I literally fallen love on it, a delicious, buttery, creamy dal, simply awesome! Though I made little alteration according my tastebuds, yet it was truely fingerlicking good. This is an amazing dal curry from North-West Frontier province of undivided India, which is mostly located in Pakistan. Tryout in your home with nearer and dearer ones, definitely recieve loads of compliment for this delightful dish.

INGREDIENTS:

1/2 Cup Black Urad Dal
1/2 tbsp Ginger Paste
1/2 tbsp Garlic Paste
1/2 tsp Kashmiri Red Chili Powder
1/2 tsp Turmeric Powder
1/2 tsp Garam Masala Powder
2-3 Chopped Green Chilies (according to taste)
2/3 Cup Tomato Puree
1/2 Cup Fresh Cream
1 tbsp Finely Chopped Coriander Leaves / Cilantro
2 tbsp Butter
Salt to taste

METHOD:

Wash and soak dal in water for overnight. Drain water completely and rinse 3-4 times.
Pressure cook dal with chopped green chilies and little salt upto 4 whistles or till it is tender. Lightly mash the cooked black urad by using a spatula.
Heat 2 tbsp butter in a pan. After melting butter completely, add ginger-garlic paste and 1 tbsp water in it. Mix well. Saute for 2-3 minutes, till it leaves oil from the sides. Add turmeric powder, kashmiri red chili powder in it.
At this moment, add tomato puree and little salt in it (be causious of adding salt, as we added it before while pressure cooking dal). Fold nicely for 4-5 minutes.
Now pour cooked urad onto it. Fold well. Add garam masala powder, stir nicely and cook for 2 minutes.
Add fresh cream and give a nice stir. Cook for another 2-3 minutes. Sprinkle coriander leaves on top and turn off heat now.

Serve hot with warm chapati, paratha or plain rice.
Sending to:  Cook with Comfort ~Blog Anniversary Event Holiday Recipes ~ 3rd Blog Anniversary Event

Monday, January 6, 2014

BESAN LADOO - MICROWAVE VERSION

Recipe Source & Acknowledgement: Homely Food
This is a very popular ladoo among North Indians. Besan ladoos are made from gently roasted gram flour or besan. My mom mostly prepared it at the time of Navratri, Holi and Diwali. She made it very perfectly and tasty. Anytime, without any occassion we can have it. Yummy and delicious, yet easy to make ladoos are loved by all!!!

INGREDIENTS:

1 Cup Gram Flour (besan)
3/4 Cup Powdered Sugar
8 tbsps Clarified Butter (ghee)
1/2 tsp Cardamom Powder

METHOD:

Heat clarified butter in a microwave safe bowl at 100% MW power for a minute.

Remove the bowl from microwave, add gram flour and mix it very well, there should not any lump.


Microwave at 100% MW power for 4 minutes, stirring it after every 1 minute. Again microwave at 50% MW power for 3 minutes, stirring it after each minute.


Remove from oven add sugar and cardamom powder in it. 


Mix it thoroughly. Let it cool. 


Divide into small portions and give them a shape of ladoos. Store it in air-tight container.

Sending to:  Chandrani's Holiday Recipes

Wednesday, January 1, 2014

LABONGO LATIKA - SOUTH VS NORTH CHALLENGE


First of all wishing all my co-blogger friends, readers, visitors A VERY HAPPY AND PROSPEROUS NEW YEAR, 2014. South vs North challenge completed its one year and running gloriously, which is today known by each and every co blogger friend, is a concept and brain-child of our sweet friend Divya Pramil of You too can cook Indian Food. Truelly a great going event where she divided this Indian Cuisine in two geographical parts: Northern Cuisine and Southern Cuisine. Food-bloggers have been placed in this event on the basis from where they belong to. A member from North team and a member from South team respectively will challenge the opposite team members with an authentic recipe from their respective zone and opposite team have to publish the same on their space with a month. Wish to join in SNC, no further delay, just mail to divya.pramil@gmail.com



Feeling proud to be a challenger in this month. Thanks a ton Divya dear for giving me this opportunity. Welcoming South team dearies and here is my lovely challenge to them............"LABONGO LATIKA". This mithai or sweet is made by Bengali's on very special occasion of Durga Puja or Makar Sankranti.


In Bengali 'Labongo' means CLOVE, simply an aromatic Indian spice, which I love a lot. Today, I am here with a very famous and traditional Bengali sweet "Labongo Latika", sweetened khoya or mawa encased in a crisp pastry and sealed with a clove, frying and soaking in the thicken sugar syrup. In my childhood days I saw my Grand Ma made this fingerlicking good sweet and all of us enjoyed and relished it too much. Hope you will like this yummilicious Bengali sweet.

INGREDIENTS:

FOR OUTER CRUST:

2 Cups All Purpose Flour / Self Raising Flour (maida)
2 tbsp Sugar (preferably powdered)
1/4 tsp Salt
Pinch of Baking Powder
Pinch of Saffron, Soaked In 2 tbsp Warm Water
3 tbsp Clarified Butter (ghee)
Little Warm Water To Knead The Dough
1 Cup Refined Oil for Deep Frying
20 Cloves

FOR FILLING:

200 gm Mawa / Khoya
3-4 tbsp Sugar (according to taste)
1/8 tsp Nutmeg Powder
1/3 Cup Warm Water

FOR SUGAR SYRUP:

1 Cup Sugar
1/2 Cup Water
1 tsp Rose Essence / Rose Syrup


METHOD:

TO MAKE DOUGH:

In a large bowl, combine flour, baking powder, 2 tbsp sugar, saffron water, clarified butter  and salt. Mix well. Add water little by little. Knead it to make a smooth dough. Cover with a wet cloth and rest for 20 minutes.
Divide the dough into 20 portions, by which make 20 equal flat balls and set those aside.

TO MAKE FILLING:

In a pan, crush mawa or khoya. Add ½ Cup warm water, nutmeg powder, Sugar in it. 
Heat the pan now and keep stirring continuously for about 6-7 minutes or till the mixture thicken. Switched off the flame now. 
Add raisins, mix nicely. Keep it aside and let it cool down a little.

TO MAKE SUGAR SYRUP:

Heat a sauce pan. Add 1 cup sugar and ½ cup water in it. Mix rose essence and let it boil. Two String consistency of syrup is required for this sweet.

HOW TO MAKE LABONGO LATIKA:

In the mean time, flat a ball by sprinkling little flour and make poori approx 4” diameter circle or oval. 
Take a spoonful filling and place at the center of the circle. Fold from two opposite sides. 
Lastly, with your wet fingertips, fold from the remaining opposite ends to make a pocket. Wrap the edges with little water and insert a clove to seal the pocket, so that the pocket won’t open easily.

Heat enough oil in a wok for frying labongo latika on medium low flame. Slowly add 4-5 pockets in it. Fry slowly till both sides turn into golden brown.  
Remove them from the oil and dip in thick sugar syrup for 4-5 minutes. Make sure that both sides of labongo latika are getting drenched in sugar syrup. Remove from syrup and arrange on serving plate. 



Always serve after a couple of hours at room temperature. You may store in an air-tight container and refrigerate for a week. Enjoy this lipsmacking good Bengali sweet!!!

Hellow! My dearies from South Team, link your post with gorgeous clicks here...........

Sunday, December 29, 2013

BAKED CHEESE CAKE (JAPANESE STYLE)

This is a basic baked version of a creamy classic dessert. The authentic creamy cheese cake will definitely add a taste to any dining table or Christmas party. A real rich, creamy and mouth melting cheese cake that always makes a great dinner party. It is a perfect combination of tangy and sweet with a smooth and rich texture, which is wonderful for entertaining. Just tryout, you will surely fall love in it!!!


INGREDIENTS:

FOR CRUST:

40 gm / 1.4 oz Butter (softened)
120 gm / 4.2 oz Vanilla Wafers

FOR CHEESECAKE:

226 gm / 8 oz Philadelphia Cream Cheese
150 cc Whipping Cream or Fresh Cream
3 tbsp Self Raising Flour
70 gm / 2.5 oz Sugar
2 Eggs
1 tbsp Lemon Zest
1 tbsp Fresh Lemon Juice
20 gm / 0.7 oz Butter (melted)


METHOD:

Line the pan with parchment paper / baking paper.
Place vanilla wafers in a ziploc bag. By using your hands smash it nicely.
Add 40 gm butter and mix it thoroughly.
Press firmly into the pan by using the bottom of a glass and chill in refrigerator for 1 hour or until set.
Preheat oven to 180 C. Beat softened cream cheese in a bowl. Add sugar in it. Blend again.
Add 2 beaten eggs little by little and whisk the mixture well.
Pour 150 cc whipped cream / fresh cream in it. Mix nicely.
Add lemon juice , lemon zest and shift flour in it.
Lastly, add 20 gm melted butter, fold well.


Pour the mixture onto the pan above crust. Bake for 40 minutes. Allow to cool to the room temperature and refrigerate for 3 hours.


Cut the cheese cake into bars and serve. May wrap each bar with plastic wrapper and refrigerate for a week.
For original recipe Click here....

Saturday, December 28, 2013

MOCHA CHINGRIR KOFTA CURRY (BANANA BLOSSOM AND SHRIMP DUMPLINGS IN SPICY GRAVY)

'Mocha' or banana blossom is one of a complex Bengali cooking dishes which brings out a flavour of rural Bengal. Fresh rains of earth, drooling paddy field and the green ponds; a true smell of a Bengali life is now coming in mind. 'Mocha Ghonto' or stirfried banana flower is a common dish in each and every Bengali household. But this recipe I came to know from my great Grand Ma, she cooked this dish very efficiently and still today it is memorable to all of us, the very traditional and exceptional dish of kofta curry made with banana blossom and shrimp. A mouth watery, very delectable dish from my Grand Ma's kitchen is here for you..............

INGREDIENTS:

FOR 15 KOFTAS:
1 Medium Banana Blossom (mocha)
300 gm Small Sized Shrimp
1 tbsp Ginger Paste
1 tbsp Garlic Paste
1 tsp Coriander Powder
1 tsp Red Chilli Powder
1/2 tsp Turmeric Powder
4 tbsp Gram Flour (besan)
1/2 tsp Garam Masala
2 tbsp Corn Flour
Salt to taste
2 tbsp Oil + Oil for frying

FOR GRAVY:
1/2" Cinnamon, 2 cloves, 2 Green Cardamom (for tempering)
1 Large Onion (paste)
1 Large Tomato (pureed)
2 tbsp Beaten Yogurt / Curd
1 tsp Poppy Seeds
4-5 nos Cashewnuts
2 Green Chilli
1/4 tsp Turmeric Powder
1/2 tbsp Red Chilli Powder
1/2 tbsp Coriander Powder
1/2 tsp Garam Masala
1/2 tbsp Sugar (for flavour)
1 tsp Clarified Butter (ghee)
1 tbsp Finely Chopped Coriander Leaves / Cilantro (optional)
3 tbsp Oil
Salt to taste

METHOD:

TO MAKE KOFTAS:
First of all, clean banana blossom and chop it finely. Set it aside.

Pressure cook banana blossom with very little oil and turmeric powder and cook till 2 whistles. let is cool down naturally. Squeeze out as much water as possible and keep it aside.

De shell and devein shrimp.

Take shrimps in a grinder and give a quick pulse to crush them.

In a pan heat 2 tbsp oil. Add ginger and garlic paste in it, saute till raw smell disapprears. Add crushed shrimp in it. Fry for 2 minutes (will see shrimp are crumbled). Now add coriander powder, red chilli powder, turmeric powder and garam masala. Fry nicely.

Add boiled banana blossom and salt in it. Fold nicely and fry for 3-4 minutes till everything incorporated very well. Switch off heat now. 

Add gram flour in it and mix well.

In a bowl, mix corn flour with 1/2 Cup water to make a smooth batter. Keep it aside.

Make into small balls, dip balls in corn flour batter and deep fry in oil till golden.

When done, remove from oil and drain on paper towel. Koftas are ready now.

TO MAKE GRAVY:
Grind poppy seeds, cashewnuts and green chillies to make a smooth paste. Set it aside.

Heat 3 tbsp oil in a kadai. Temper with cinnamon, cardamon and cloves. Saute for few seconds, till spices turn into light brown. Add onion paste in it.

Saute for 3-4 minutes on medium heat, till onion turns into golden. Add tomato puree in it. Fry till oil comes out from it.

Add coriander powder, red chilli powder, turmeric powder, garam masala and sugar. Fry for a minute.

Mix cashewnut and poppy seeds paste and fold nicely for 2 minutes.

Pour curd in it, mix thoroughly. Add 1 cup warm water and salt in it. Cook for another 5 minutes on medium heat.

Add coriander leaves and clarified butter. Remove from heat now.

Arrange koftas on a tray or bowl, pour this delicious gravy on it. Delectable kofta curry is ready to serve with plain rice or pulao.
NOTE: If you want to add potato in gravy, can add potato also. For that fried potato cubes before and add it at the time of adding water in it.
If you are in hurry to make koftas, then you may mix boiled banana flower, shrimp, spices, salt and gram flour all together and mix it well by using hand. Make koftas with it. But if we saute everything in little oil, then the raw smell of shrimp goes away and koftas will be more tasty and flavourful.
I used corn flour batter to dip koftas before frying, thats why koftas will be more crispy, crunchy and tasty.
Except gravy, this kofta is a very incredible snack. You may serve it as a starter or side of a main course.
Sending to:  Cook with Comfort ~Blog Anniversary EventHoliday Recipes ~ 3rd Blog Anniversary Event