Marshmallows without corn syrup

Ingredients:

Gelatin : 30 grams

sugar : 250 grams

hot water : 120 ml/1/2 cup

Vanilla essence : few drops

Food color : few drops (optional)

Water : 120ml/1/2 cup

corn flour or icing sugar as needed

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Method :

First take a square tin grease oil then sprinkle good amount of corn flour or icing sugar and keep this a side

First take 1/2 cup of hot water add gelatin leave it for 10 minutes

Now take a pan add 1/2 cup of water stir continuously Boil until it becomes thick

Now stir gelatin and add to sugar syrup and  boil until It forms a thread when spatula is lifted.

Now remove from fire and this mixture to oven safe glass bowl or steel bowl leave it for 2 minutes then start beating with electric beater

Beat it till it changes into white color and thick Now add essence and colour (here I had used any colour) beat it till it comes ribbon consistency 

Now pour this mixture into prepared tin and leave it for over night

Now dip sprinkle some corn flour on top then dip knife in corn flour and cut into pieces. Make sure every time you have to dip knife in corn flour while cutting into pieces to avoid sticking

Now  sprinkle corn flour with help of sieve.

NOTE : YOU CAN ADD ANY COLOR OR FLAVOR AS PER YOUR CHOICE

To demold it well, grease oil to a plastic dish and pour the mixture in it leave for 6 hours or overnight. It will be easy while demolding.

Tricolour Idli sandwich

 

Ingredients

Sooji: ( semolina) 2 bowl

Water : 3 bowl

Salt – 1 teaspoon or according your taste

Fresh curd: 2 tablespoon

Oil : 2 tbsp

Eno : 1 teaspoon

Mustard seeds-1tsp, Red chilli powder -1/2 tsp, Black salt-1itsp Salt-1tsp Chopped green chilli-1tsp Chopped curry leaves and coriander leaves- 4tbsp or as per your requirement

Green Chutney: 4 tbsp

Tomato Sauce: 4 tbsp

Instructions

Mix the ingredients of idli batter and keep it aside for 15 minutes. The batter should be thick.

Add Eno into the batter and mix it thoroughly. Instantly put this mixture in mini idli mould and steam it for 10-15 minutes. Remember when you put the idli mould in steamer, the water should be boiling properly at that time in the steamer.

Make three portion of idlis.

Put pan on the gas on medium flame and add oil, mustard seeds, curry leaves green chilies, spices and green chuney. Mix it properly then put off gas. Add one portion of idli and mix it.

Put pan on the gas on medium flame and add oil, mustard seeds, curry leaves green chilies, spices and tomato sauce. Mix it properly then put off gas. Add second portion of idli and mix it.

Arrange idlis as green, white and orange then fixit with toothpick in centre. Enjoy with family!

INDIAN FISH CURRY

 

Indian Fish Curry with fresh  Coconut, so flavourful and easy to make, ready on the table in way under fish for my curry, but any white fish would do. Spiced and earthy, served on a bed of basmati rice for the best Indian food experience.

INGREDIENTS:

 1 Cup Fresh Coconut (cut into thin slice)

 15 cloves of Garlic 

 1 Green Chilli 

12 Fresh Curry Leaves

Tbsp cumin seeds                                        

Tbsp Coriander Powder

 1 Tbsp Kashmiri Chilli Powder

 1 Tsp Turmeric Powder

 Juice of a Lemon

 Salt to Taste

 9 pcs of Fish (Surmai or any fish)

 Some Curry Leaves 

 3 Kokam Leaves (soak them in water for half an hour)

Little Coriander

 Method

 1. First, we will prepare the paste. Take coconut, garlic cloves, coriander, green chilli, curry leaves, cumin, coriander powder, kashmiri chilli powder, turmeric powder, lemon juice and salt, together in a bowl.

 2. Using a little water, grind these ingredients to make a fine paste.

 3. Next, we will fry the fish. Take the fish pieces and grill them in oil on high flame on one side for 5 mins. 

(make sure to dry the fish pieces properly after washing). Flip them and grill on the other side for another 5 minutes

4. Drain from the oil and keep aside

 5. In the same oil used for frying the fish, add some curry leaves and the prepared paste. Combine them well and cook on high flame for 1-2 minute

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Size Zero Drink | Lose 30 LBS In 15 Days | Lose 15 Kgs In 15 Days

This is not a breakfast or a dinner replacement, it should be considered as a morning & bedtime drink routine. Also do not stand on the scale every day, have this for a minimum of 15 days to get the desired results You can have this drink for as long as you like with no side effects

Add caption

1 cup fresh pineapple or 2 kiwis.
2 unpeeled small / mini cucumbers or 1 large.
2 inches peeled fresh ginger.
750 ml water.
Blend all ingredients; do not strain.
Add some lemon juice and stir; drink. 
Makes 2 servings. 
Drink morning and evening every day for 15 days.

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Bhature

Ingredients

2 cup Maida 250 gms
1\2 cup suji 50 grms
1 tbsp Sugar
1/4 tsp baking soda
1 tsp baking powder
2 tsp salt
4 tbsp oil
1/4 cup Yogurt / Dahi or 4 tbsp
oil to deep fry the bhatura
Water as required for kneading

Instructions

In a large plate place maida,suji mix it and make a well in the center. Add sugar, baking soda, baking powder, salt, oil and yogurt.

Using your hand combine all the ingredients well. Start adding little water at a time start kneading to form soft dough, use water as required.

If the dough is stiff then make holes in the dough by using your knuckles and add more water and bang the dough in the plate and knead until you get soft dough.

Once done grease the dough with some oil. Place it in a bowl and cover the dough with a damp cloth and set aside for 2- 4 hours.
                                                                       
After 4 hours the dough will be soft but not sticky and it’s ready to roll. Divide the dough into 10-12 small portions. With this recipe you can make 10 – 12 medium size bhatura.

Take the small dough and smoothed it with oil, roll and flatten the dough, in between your palm. Follow the same steps for the remaining dough.

Dip the dough in the oil and roll the dough using a rolling pin. You will see some air bubbles in the rolled dough, they are necessary for the bhatura to puff up nicely. Make the remaining bhatura until done.

In a deep frying pan, heat the oil on high flame. Fry the bhatura in batches. Deep fry them for 3- 4 minutes or until they are golden in color. Keep pressing and flipping the bhatura lightly with a perforated spoon.

Follow the same procedure for the remaining bhatura. Remove on a kitchen towel. Set aside.

Serve
Serve the hot bhatura with some CHOLE

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Notes:
Adding the suji, will make the bhature crispy, use 4 tbsp suji if required.
Do not use too much yogurt while making the dough.
If there is less moisture in the dough then the bhature will not puff up.
The small dough has to be crack free and smooth, if not then the bhature will not puff up.
The air bubbles are necessary; these air bubbles means the bhature will puff up nicely.

kaju katli

Treat the family by making this easy Kaju Katli dish for a healthy, flavour-packed meal the whole family will love.


Ingredients

1 cup kaju or 160 grams kaju (cashews)

½ cup sugar or 100 grams sugar or add as required

5 tablespoon water

1 tablespoon ghee or coconut oil (optional)

1 teaspoon chopped rose petals or rose water or 8-9 strands of saffron (optional)

Instructions

Grinding Cashews

Powder the cashew in a coffee grinder or a dry grinder.

The cashews should be in powdered form and not become pasty or oily.

Making Kaju Katli Mixture

On a low flame heat sugar and water in a thick bottomed or non stick pan or kadai.

Meanwhile grease a plate or a tray and keep aside or keep butter papers ready.

When all the sugar dissolved in the water, add the cashew powder. There is no consistency in the sugar syrup required like one string or two string. Just let the sugar dissolve in the water and then proceed with the next step.

Stir and keep on stirring the cashew mixture on a low flame.

The cashew mixture would start thickening.

Cook the kaju mixture for approx 7-9 minutes till the whole mixture starts to come together.

Making Kaju Katli

Remove the whole lump of the kaju mixture from the pan and place it on work surface, bowl or plate.

Add the rose petals and ghee or oil to the cashew mixture.

When the heat in the mixture is hot enough to handle, then knead the cashew mixture.

Flatten the dough and place it on a butter paper or on a greased plate/thali or tray.

Place a butter paper on top and then using a rolling pin, roll gently the dough from all sides till you reach a thickness of 3-5 mm in the dough.

Remove the butter paper and let the rolled dough cool.

When completely cooled, using a sharp knife cut the cashew dough giving square or diamond shapes.

Gently remove the kaju katli with a butter knife.

Serve the kaju katli straight away or keep in an air tight container.

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Notes

If using saffron, then roast them first in a dry pan and then coarsely powder them in a mortar-pestle. Add the powdered saffron in the cashew dough.

If using rose water, then add it to the sugar and water solution.

EID GREETINGS

Wishing you a very Happy Eid Mubarak. Cherish every moment of this beautiful festival and know that all your dreams will come true soon. Eid Mubarak!

From gulzarkitchen