Dalimbache Basundi / Pomegranate Pudding
Ingredients
6 cups full fat milk OR 1 1/2 litres full fat milk
1 Cup pomegranate seeds
1 teaspoon cardamoms powdered
1 tablespoon cashews finely chopped
1 tablespoon almonds finelychopped ( or use can use any other nuts of ur choice )
2 tablespoons sugar (or adjust + - according to taste )
Method
In a large thick saucepan add milk & Cook on high for 10 minutes, stirring very frequently. Bring to a rolling boil and then lower heat. Simmer for 20 more minutes until it thickens reduce to half add sugar. keep on stirring at intervals so that the mixture does not get browned or burnt from bottom. The basundi mixture would begin to thicken at this stage .Scrape the milk solids from the sides and the cream collected on the top and add it back to the basundi mixture. overall cooking takes about 20 to 25 minutes on a low flame, chopped dry fruits, cardamom powder and saffron.
Chopped dry fruits, cardamom powder and saffron.
Stir and simmer for a minute.now refrigerate milk for 2-3 hours / or untill it chilled , after basundi is chillled now add pomegranate seeds slowly and give a good mix to it ..keep it in fridge for some more time n its ready Serve pomegranate basundi chilled garnished with some saffron strands enjoy Kritika
Stir Fry Karonda Mirch
Ingredients
250 grams Karonda
1 hand full of Green chilli powder
1/4 teaspoon mustard seeds
pinch of fennel seeds
1/2 teaspoon asafoetida
1 teaspoon Of sugar (optinal )
Salt as per taste
Teaspoon Of Oil
Wash karonda & green chillies in water wipe with a kitchen towel now cut the karondas it into half and deseed it, now slit the green chillies in half .
Heat oil an Pan add the asafoetida mustard & fennel seeds and let them splutter a little , now quickly add green chillies & karondas cook for 4_5 min till it become soft and cooked fully now season it with salt & sugar mix well . Stir Fry Karonda chillies are ready to serve as side dish .
Kakdi Cha Pitla
Ingredients
1 onion (chop onion)
1 medium cucumber grated ( kakdi )
3-4 garlic clove chopped
1cup gram flour
1/4 cup curd ( optinal )
2 cup water or as per required
1 teaspoon mustard seeds
1 teaspoon turmeric
1 teaspoon red chilli powder
1/2 teaspoon asafoetida
2 tablespoon green coriander leaves chopped
few curry leaves
Salt as per taste
Method
Heat oil in a pan and, add the asafoetida, mustard seeds ,curry leaves and let them splutter a little and now add chopped onions, garlic saute until aromatic, onions gets soft and golden in colour, add turmeric , chilli powder and mix well .Now add cucumber cook for 6 -7 min till cucumber become soft and leaves some water ,, low the flame. Mean while make smooth a batter of gram flour , salt, curd & 2 cup water,batter should be smooth . .now add besan batter in cucumber mix and quickly mix it cover and cook on low flame for 5 minutes Garnish with chopped corriandar leaves.serve hot with bhakri or rice enjoy Kritika's cuisine
1/2 kg Kaccha aam ( raw mangoes )
1/2 kg Lasoda
1/4 teaspoon fenugreek powder
pinch of hing asafoetida1 tablespoon salt if requied
Wash mangoes ,, lasoda in water & wipe with a kitchen towel now cut the mangoes into small pieces or grate it and blanch the lasoda in water for 5 min take it off wipe it with kitchen towel and dry them . now mix achar masala with greated mango and lasoda . mean while heat oil in a pan and add asafoetida, mustard , fenugreek, saute it for a second and switch of the flame let it come to to room temprature. now fill the the karonda mix in clean dar jar , when oil mix is completely cool then pour this mix onto prepared mango and lasoda achar and mix it well ( add salt if requied ). now tight the lid of the jar and set aside for week in sunlight . use an dry Steel Spoon to take out the Pickle each time you need it.you can keep it for a your almost . enjoy kritika
Karonde Ka Achar
1/2 kg Karonda
1/4 teaspoon fenugreek powder
pinch of hing asafoetida1 tablespoon salt if requied
Wash karonda in water & wipe with a kitchen towel now cut it into half and deseed it . now mix achar masala with karoda pieces . mean while heat oil in a pan and add asafoetida, mustard , fenugreek, saute it for a second and switch of the flame let it come to to room temprature. now fill the the karonda mix in clean dar jar , when oil mix is completely cool then pour this mix onto prepared karonda achar and mix it well ( add salt if requied ). now tight the lid of the jar and set aside for week . use an dry Steel Spoon to take out the Pickle each time you need it.you can keep it for a your almost . enjoy kritika
50 nibu / lemon
1/4 teaspoon fenugreek powder
pinch of hing asafoetida1 tablespoon salt if requied
Wash lemon in water & wipe with a kitchen towel now cut it into one fourth and deseed it . now mix achar masala with karoda pieces . mean while heat oil in a pan and add asafoetida, mustard , fenugreek, saute it for a second and switch of the flame let it come to to room temprature. now fill the the lemon mix in clean dar jar , when oil mix is completely cool then pour this mix onto prepared lemon achar and mix it well ( add salt if requied ). now tight the lid of the jar and set aside for week . use an dry Steel Spoon to take out the Pickle each time you need it.you can keep it for a your almost . enjoy kritika
Achar Ka Masala ( Pickle mix )
Homemade Maharashtrian style achar masala mix
250 gm red chilly powder ( i used kashmiri chilly powder )
200 mustard dal ( rai ki dal )
1 tablespoon fennel seeds
2 tablespoon fenugreek powder
12/4 cup turmeric powder
2 cup salt
2 teaspoon asafoetida powder ( hing)
2 cups oil ( i used peanut oil )
METHOD
Heat 2 cups of oil in a Pan/ kadai and add the Hing,fenugreek powder and saute it for a second now add all Ingredients chilly powder , mustard dal fennel seeds, turmeric (except salt) mix well and switch of the flame .after switching of the flame add salt and mix well and let it come to to room temprature. fill in airtight bottels and store .use can keep it for 4 month . you can prepare various kind of pickles by using this masala and in dishes to like achari paneer , achari paratha , achari tikka so on .
kritika
Kanda Batata Poha
Ingredients
2 cups thick beaten rice (poha) flakes
1/2 teaspoon mustard seeds ( rai / sarson)
1/2 cup finely chopped onions
1/2 cup peeled potato cubes
2 tablespoon peanuts
1 or sting of curry patta
salt to taste
2 tablespoon oil
1/2 teaspoon turmeric powder (haldi)
1 tablespoon sugar
2 teaspoon lemon juice
1 tablespoon finely chopped coriander (dhania)
1 or 2 green chilli finely chopped
Method
Heat the oil in a pan / kadai and add the mustard seeds.When the seeds crackle, add curry patta, chilly then add the onions & peanuts and sauté on a medium flame for 1 to 2 minutes. then add the potatoes and cook on a medium flame for 4 to 5 minutes, while stirring.
Meanwhile, place the beaten rice in a sieve and hold it under running water for a few seconds. Toss well to drain out all excess water. Add the washed and drained beaten rice, salt, turmeric powder, sugar, lemon juice and mix well and cook on a medium flame for 2 minutes, while stirring .Add the coriander and mix well. Serve hot garnished with coriander and lemon wedge ,Kritika
Bhutte Ke Pakode
Ingredients
1 1/2 cup Corn
1/4 cup Besan / gram flour
1/4 tsp baking soda
1/2 tsp cumin seeds
1 tsp grated Ginger
1 medium onion finely chopped
1 or 2 green chilli finely chopped
1 tablespoon chopped green coriander
Oil for deep fry
Method
Clean, wash the corn ,rinse water from corn .
In a blender, blend the corn to very smoothy texture. Use only as little water as needed to blend. Transfer it to a large bowl and add besan , onions,chillis ,ginger paste green coriander , cumin seeds,salt and baking powder ,Mix all ingredients together well and wisk the batter until it turns light, it take about atleast 4-5 minutes for wipping the batter. Heat a oil in kadai /pan (for deep fring) drop small balls of corn batter in oil with fingers or u can use spoon. Fry it on medium flame , fry till light golden brown and crispy.Then take them out on kitchen paper.serve hot with tomato sauce or green chutney .enjoy Kritika's cuisine.
