07.27.11

Singhade Ka Halwa

Ingredients:
500 gm hare singhade (fresh water caltrop)
125 gm sugar
100 gm thickened milk (mawa)
1 tbsp clarified butter (ghee)
1 cup milk (doodh)
1/4 tsp cardamom powder (elaichi)
5-6 cashew nut (kaju)
5-6 almond (badam)
few drops of yellow colour (peela rang)
How to make kuttu ka halwa:
  • Peel singhade and grate them.
  • Fry singhade in a pan with ghee.
  • Grate thickened milk and add to the above until it becomes light brown.
  • Boil milk, sugar and 1 cup milk in a container.
  • Add thickened milk and stir continuously until it thickens.
  • Then add 2-3 drops of colour and remove it from the flame.
  • Garnish with cardamom powder and finely chopped almond and cashew nuts and serve hot.

07.27.11

Kuttu Ki Puri

Ingredients:
2 cup kuttu ka atta
4 potato (alu)
1/2 tsp salt (namak)
1/2 tsp black pepper powder (kali mirch)
clarified butter (ghee) for frying
How to make kuttu ki puri:
  • Boil and mash potato.
  • Now mix salt, atta, kali mirch and alu and knead into dough.
  • Make small balls of the dough and roll each into small puris.
  • Heat ghee in a pan.
  • Fry each puri in ghee.
  • When cooked on one side turn it and cook on the other side also until it turns light brown.
  • Serve them hot.

07.27.11

Kele Ki Barfi

Ingredients:
4 large ripe banana (pake kele)
11/2 cup milk (doodh)
2 cup sugar
2 tblsp clarified butter (ghee)
75 gm coconut (nariyal)
1/2 cup crushed walnut (akhrot)
How to make kaddu ka raita:
  • Peel banana and mash them.
  • Now cook mashed banana along with milk in a pan until milk dries up.
  • Now add butter and stir continuously till it turns brown in colour.
  • Now add sugar, grated coconut and walnut and stir.
  • Remove it from the flame. Grease a plate with butter and spread the mixture in the plate.
  • Its thickness should be 1/2”. When it settles to be cut in pieces, cut barfi in desired shape.
  • Garnish with dry fruits and serve.

07.27.11

Kaddu Ka Raita

Ingredients:
1/2 cup pumpkin (kashiphal)
2 cup curd (dahi)
1/4 tsp salt (namak)
1/4 tsp rock salt (kala namak)
1/2 tsp mustard (raai) powder
1/2 tsp cumin powder (jeera)
How to make kaddu ka raita:
  • Grate kashiphal (kaddu) and boil in 1/4 cup water at low flame.
  • When water dries remove it from the gas and let it cool.
  • Beat curd and mix all the ingredients along with kaddu (pumpkin).
  • Serve it chilled.

07.27.11

Kacche Kele Ki Chaat Recipe

Ingredients:
4 raw banana (katche kele)
4 tblsp each of chilly sauce and meethi chutney
1 tsp chat masala
oil for frying
1 tsp chopped coriander
How to make kachhe kele ki chaat:
  • Peel banana and cut fine slices of it like that of chips.
  • Dip them in cold water for at least 30 minutes.
  • Heat oil in a pan and deep fry all the banana slices until they turn golden brown. Keep them aside.
  • Now mix chilly and meethi chutney with the chips well and place them in a serving dish.
  • Garnish with coriander and sev.
  • Sprinkle some chat masala on the top and serve.