Party Archives - Krishna Kotecha's Recipes

Tender Coconut Laddu

Posted on September 28, 2019Leave a comment

Preparation time 10 minutes

Cooking time 10 minutes

Servings 5 Laddu

Ingredients:

Cream ¼ cup

Sugar ¼ cup

Tender Coconut ½ cup

Coconut Milk Powder 1 cup

Colour Sugar for garnishing

Paper cake cups for serving

Method:

Take Cream and Sugar in a pan and put it on low flame. Stir occasionally. When it thickens, add Tender Coconut and continue cooking on low flame for 5-7 minutes while stirring occasionally. Add Coconut Milk Powder and continue cooking on low flame while stirring. When it thickens, remove the mixture in a bowl. Leave it to cool down.

If it is not thick enough to be looking lumpy to shape Laddu, add little more Coconut Milk Powder and mix well.

Make number of Laddu (balls) of prepared mixture.

Coat each Laddu with Colour Sugar.

Put each Laddu separately in Paper cake cup.

Serve Fresh for better taste. Can serve refrigerated too.

Too Tender…Too Creamy…Too Juicy…Just to Swallow… Tender Coconut Laddu…

Kashmiri Baingan – Seb ki Sabzi – Kashmiri Apple Curry

Posted on September 14, 2019Leave a comment

Preparation time 5 minutes

Cooking time 10 minutes

For 2 Persons

Ingredients:

Oil 2 tbsp

Egg Plants (Bengan) 3

Green Apples 2

Clove Buds 3

Cardamom 2

Cinnamon 1 small piece

Asafoetida Pinch

Red Chilli Powder Kashmiri 1 ts

Fennel Seeds Powder 1 ts

Dry Ginger Powder ½ ts

Turmeric Powder ½ ts

Pomegranate Granules Powder ½ ts

Sugar ½ ts

Salt to taste

Fresh Coriander Leaves for garnishing

Method:

Cut Egg Plants and Green Apples wedges. Keep a side.

Heat Oil in a pan. Pan fry Egg Plant wedges in heated Oil. When pan fried, remove and keep a side.

Put the same heated Oil pan on low flame. Add Clove Buds, Cardamom and Cinnamon. Meanwhile, in a small bowl, take Asafoetida Powder, Kashmiri Red Chilli Powder, Fennel Seeds Powder, Dry Ginger Powder, Turmeric Powder, Pomegranate Granules Powder, Sugar and Salt and mix well. Add this mixture in the Oil and other spices in the pan on low flame. Add little water and continue cooking on low flame while stirring occasionally. When water evaporates and Oil starts to separate, add Green Apple wedges and sauté. Add pan fried Egg Plants wedges and little water. Stir occasionally. Cook until excess water evaporates.

Remove it in a serving bowl.

Sprinkle Fresh Coriander Leaves.

Serve Hot with Kashmiri Roti or Steamed or Boiled Rice.

Mostly, It is cooked as in feast.

It is one of the most traditional recipes in Kashmir as it is prepared specially on Shraddh (Pitru Paksh / Days when Hindus pay homage to ancestors).

Aalu ki Fulori

Posted on August 3, 2019Leave a comment

Preparation time 10 minutes

Cooking time 20 minutes

For 2 Persons

Ingredients:

For Tomato Chutney:

Tomato whole 1

Garlic buds 5-6

Green Chilli chopped 2-3

Fresh Coriander Leaves 2 tbsp

Cumin Powder 1 ts

Jaggery 1 ts

Salt to taste

Mustard Oil 1 ts

Panch Phoran 1 ts

(Fenugreek Seeds, Fennel Seeds, Black Mustard Seeds, Cumin Seeds and Nigella Seeds)

For Alu ki Fulori:

Potato boiled and peeled 2

Green Chilli finely chopped 1

Onion finely chopped 1

Fresh Coriander Leaves 1 tbsp

Gram Flour ½ cup

Red Chilli Powder 1 ts

Mango Powder ½ ts

Cumin Powder ½ ts

Chat Masala ½ ts

Salt to taste

Oil to deep fry

Method:

For Tomato Chutney:

Roast or Grill a whole Tomato on low flame. Rotate while roasting or grilling to get it roasted or grilled all sides. When Tomato skin becomes blackish, leave it to cool down. Then, remove the skin of Tomato.

Take skinned Tomato in a beating bowl. Add Garlic buds, chopped Green Chilli, Fresh Coriander Leaves, Cumin Powder, Jaggery and Salt. Beat this very well coarse paste. Take it in a bowl.

Heat Mustard Oil in a pan. Add Panch Phoran. When crackled, add this in beaten Tomato mixture and mix very well.

Keep it a side to serve later with Fulori.

For Alu ki Fulori:

Crush boiled and peeled Potato. Please don’t mash, just crush.

In crushed Potato, add finely chopped Green Chilli, finely chopped Onion, Fresh Coriander Leaves, Gram Flour, Red Chilli Powder, Mango Powder, Cumin Powder, Chat Masala and Salt. Mix very well. It will become like a loaf.

Heat Oil to deep fry on medium flame.

Put number of small sized lumps in heated Oil and deep fry to little dark brownish. Flip occasionally to fry all sides well.

Serve Fresh and Hot with prepared Tomato Chutney.

Enjoy Very Popular Street Food of BIHAR…The Leading State of India in Northen…

Aalu Poha Chana Chevdo – Nagpuri Tarri

Posted on July 27, 2019Leave a comment

Preparation time 10 minutes

Cooking time 30 minutes

For 2 Persons

Ingredients:

Oil 2 tbsp

Cinnamon Leaves 1

Dry Red Chilli 2

Carom Seeds ½ ts

Mustard Seeds ½ ts

Asafoetida Powder Pinch

Brown Chickpeas boiled 1 cup

Salt to taste

Red Chilli Powder 1 ts

Turmeric Powder ½ ts

Coriander-Cumin Powder 1 ts

Tamarind Water 1 tbsp

Fresh Coriander Leaves 1 tbsp

Alu-Poha (Potato-Flattened Rice) for serving

Poha Chevdo for serving

Varhadi Masala 1 ts

(Varhadi Masala : Star Anise 10 gm, Dry Red Chilli 125 gm, Dry Coriander Granules 250 gm, Cinnamon Leaves 125 gm, Black Pepper Granules 50 gm, Cumin Seeds 50 gm, Caraway Seeds 10 gm, Clove Buds 10 gm, Cinnamon 10 gm, Black Stone Flowers (Dagad Phool / Kalpasi / Chabila) 50 gm, Fenugreek 25 gm, Poppy Seeds 25 gm, Large Cardamom 50 gm, Mace Blades 10 gm. Dried and ground powder of all these listed spices)

Method:

Heat Oil in a pan. Add Cinnamon Leaves, Dry Red Chilli, Carom Seeds, Mustard Seeds and Asafoetida Powder. When spluttered, add boiled Brown Chickpeas and mix well. Add Salt, Red Chilli Powder, Turmeric Powder and Coriander-Cumin Powder and Varhadi Masala. Mix well. Add Tamarind Water and mix well. Continue cooking on medium flame for 5-7 minutes. Stir occasionally. Add Fresh Coriander Leaves and mix well. Remove the pan from the flame.

Take Alu-Poha on a serving plate. Spread prepared Chickpeas mixture. Sprinkle Poha Chevdo.

Serve immediately for fresh taste.

Morning or Afternoon…

Snacking with Nagpuri Tarri Poha…

Sri Lankan Carrot Curry

Posted on July 20, 2019Leave a comment

Preparation time 5 minutes

Cooking time 5 minutes

For 2 Persons

Ingredients:

Carrot 1

Oil 1 tbsp

Mustard Seeds ½ ts

Cumin Seeds ½ ts

Curry Leaves 5

Onion fine chopped 1

Ginger-Garlic-Chilli Paste 1 ts

Salt to taste

Coconut Milk 200g

Black Pepper Powder ½ ts

Garam Masala Pinch

Tamarind Pulp 1 ts

Sugar Pinch

Fresh Coriander Leaves 1 tbsp

Steamed or Boiled Rice or Roti for serving

Method:

Peel and slice cut Carrot and parboil. Keep a side.

Heat Oil in a pan. Add Mustard Seeds, Cumin Seeds, Curry Leaves, finely chopped Onion and Ginger-Garlic-Chilli Paste. Sauté it well. Add salt and mix well.

Add parboiled Carrot slices and sauté.

Add Coconut Milk, Black Pepper Powder, Garam Masala, Tamarind Pulp and Sugar. Mix well and cook for a while.

Take it in a serving bowl.

Sprinkle Fresh Coriander Leaves.

Serve with Steamed or Boiled Rice or Roti.

Simple and Quick to Cook Curry…Carrot Curry…from our beloved neighbour Sri Lanka…

Koshary – An Egyptian Dish

Posted on July 13, 2019Leave a comment

Preparation time 15 minutes

Cooking time 30 minutes

For 4 Persons

Ingredients:

For Rice:

Rice ½ cup

Split Red Lentils ¼ cup

Salt to taste

Freshly Ground Black Pepper to taste

Butter 1 tbsp

For Macaroni:

Macaroni boiled 1 cup

Butter 2 tbsp

Freshly Ground Black Pepper to taste

Salt to taste

For Sauce:

Oil 1 tbsp

Garlic buds finely chopped 1 ts

Tomato Puree 1 cup

Vinegar 1 ts

Salt to taste

Sugar ½ ts

Red Chilli Powder 1 ts

For Chickpeas:

Chickpeas boiled ! cup

Cinnamon Powder Pinch

Nutmeg Powder Pinch

Red Chilli Powder 1 ts

Black Salt Powder ½ ts

Lemon Juice 1 ts

Fried Onion Rings and Cheese grate for garnishing.

Method:

For Rice:

Soak Rice and Split Red Lentils for approx 1 hour, then, boil.

Heat Butter in a pan. Add Freshly Ground Black Pepper, boiled Rice and Split Red Lentils and Salt. Mix well and cook for 2-3 minutes while tossing.

For Macaroni:

Heat Butter in a pan. Add boiled Macaroni, Freshly Ground Black Pepper and Salt. Mix well while tossing.

For Sauce:

Heat Oil in a pan. Add finely chopped Garlic. When sautéed, add Tomato Puree, Vinegar, Salt, Sugar and Red Chilli Powder. Stir and cook for 2-3 minutes on medium flame.

For Chickpeas:

Take boiled Chickpeas in a mixing bowl. Add Cinnamon Powder, Nutmeg Powder, Red Chilli Powder and Black Salt Powder. Mix well. Add Lemon Juice and mix well.

For Assembling:

Take prepared Rice Mixture in a serving plate.

Top it with boiled Macaroni.

Spread prepared Sauce over it.

Top it with prepared Chickpeas mixture.

Garnish with fried Onion Rings and sprinkle of Cheese grate.

Serve immediately after assembling to enjoy freshness of the dish.

Enjoy Tummy Filler KOSHARY…A Starchy Dish from Egypt…

Tava Schezwan Rice – Pan Rice Schezwan

Posted on June 19, 2019Leave a comment

Preparation time 10 minutes

Cooking time 20 minutes

For 2 Persons

Ingredients:

Oil 2 tbsp

Garlic chopped 1 tbsp

Ginger grated 1 tbsp

Onion chopped 1

Capsicum chopped 1

Carrot chopped 1

Cabbage chopped ½ cup

Cauliflower chopped ½ cup

Salt to taste

Monosodium Glutamate-MSG Pinch

(Aji-No-Moto)

Schezwan Masala 2 tbsp

Rice boiled or steamed 1 cup

Onion Rings and Capsicum Rings for garnishing

Method:

Heat oil on a flat pan. Add Garlic, Ginger and Onion. When partially fried, add Capsicum, Carrot, Cabbage and Cauliflower. Mix well while cooling on high flame. No water please. When partially cooked, Add Salt, MSG and Schezwan Masala. Mix well. Add boiled or steamed Rice. Toss to mix well while cooking on high flame for 3-4 minutes.

Garnish with Onion Rings and Capsicum Rings.

Serve with Schezwan Soup.

Enjoy Irresistible Rice in Chinese Flavour.

Mukari

Posted on June 15, 2019Leave a comment

Preparation time 5 minutes

Cooking time 10 minutes

For 4 Persons

Ingredients:

Rice Flour 1 cup

Refined White Wheat Flour (Maida) 1 cup

Yeast 1 tbsp

Milk 1 cup

Sugar 3 tbsp

Ghee 3 tbsp

Fresh Vanilla Pod 1

Oil to deep fry

Powder Sugar, Nuts and Honey for garnishing

Method:

Take Yeast in a small bowl. Add 1 tbsp of Sugar and little water. Leave it for approx 5 minutes.

Cut Vanilla Pod vertically from the middle. Use knife to remove the pulp from the cuts and collect in a small bowl.

Take Rice Flour and Refined White Wheat Flour in a bowl. Add Yeast mixture and Milk. Prepare thick batter. Leave it for 3-4 hours to get fermented. Then, add Ghee, 2 tbsp of Sugar and Vanilla Pod Pulp. Mix well.

Heat oil in deep fry pan. Put number of small lumps in heated oil and deep fry well. Turn over while deep frying to be fried all around. When fried, remove from the oil and keep on kitchen tissues for 1-2 minutes only to get extra oil absorbed. Take Powder Sugar on a plate. One by one, roll fried lumps in Powder Sugar to get them coated well.

Arrange coated lumps on a serving plate. Garnish the serving spreading Honey on them and sprinkle Nuts to give a rich looks to the plate.

Serve Fresh.

Sweeten Your Celebrations with African Sweets.

Cheesy Makhaniya

Posted on June 5, 2019Leave a comment

Preparation time: 10 minutes

Baking time: 20 minutes

Servings: 10

Ingredients:

Butter 50 gm

Refined White Wheat Flour 100 gm

Cumin Seeds 1 ts

Black Pepper Powder ¼ ts

Baking Powder Pinch

Cheese cubes 8-10

Salt to taste

Method:

In a bowl, take Butter, Cumin Seeds, Black Pepper Powder, Baking Powder and Salt. Mix very well. Keep adding little Refined White Wheat Flour gradually, knead semi stiff dough.

Take little dough, make a ball. Press and pamper to expand it. Put one cube of Cheese in the middle of it. Wrap the Cheese cube and give ball shape. Prepare number of balls of dough.

Put all balls in refrigerator to set.

Pre-heat a paniyaram pan. Put all balls on pre-heated pan. Cover the pan with a lid. After 10 minutes, open the lid and turn over the balls. Cover the pan with a lid again. Check after 8-10 minutes. When balls get brownish, remove the pan from the flame and remove balls in a plate.

Alternatively, bake for 20 minutes @180º in pre-heated oven.

Serve with Tea or Coffee.

Enjoy…Softy…Smoothie…Cheesy…Buttery…Yummy…

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