Skip to main content

Kalakand

Full fat milk- 2litre
Lemon juice- 2tbsp
Cardamom powder- 1/3 tsp
Sugar-1/3 cup
Pistachio- to garnish
Almond- to garnish
Ghee- 1tsp



* Boil 1 litre milk in a deep bottom pot.
* Then add lemon juice to curdle the milk.
* Now drain the liquid and keep chena aside
* Boil another 1 litre milk in a deep botton pan. Boil it till milk becomes thick.
* Add chena in it and allow milk to thicken
* Now add sugar, cardamom powder and ghee. Mix it well
* stich off the flame when mixture reaches its consistancy.
* Greece the tray with ghee and pour the kalakand mixture on it.
* Garnish with pistachio and almond sliver.
Labels:

Comments

Post a Comment

Popular posts from this blog

Roti Pe Boti

  For Roti flour- 500g egg-2 milk- to knead  salt- 1 tsp oil-1 tbsp For boti mutton boneless-250g onion- 1 tomato- 1 jeera powder-1 tsp garam masla- 1 tsp kashmiri red chilli powder- 1 tsp cinnamon stick- 1 green cardamom- 2 clove- 2  mace- 1 bay leaves- 1 coriander leave For Gravy heat oil and tempered with whole garam masala then add chopped onion and cook till golden brown then add ginger and garlic paste turmeric powder, kashmiri red chilli powder Then add tomato chopped and garam masala powder cook till oil float on the surface. then add brown cashewnut paste Now mutton cook till masala coat the mutton surface. then add water and cook till the mutton become tendor. reduce the liquid part. For Roti In a bowl beat egg with sugar and salt. In a seperate bowl, shift flour and pour the egg mixture. knead a soft dough Make paratha of required shape & size and keep aside. serve mutton (boti) on the top of paratha with onion rings and lemon slice.   ...
1 comment
Read more

Murg Awadhi Korma

MURG AWADHI KORMA ·        Chicken                           - 200g ·        Green cardamom          - 4 no. ·        Bayleaf                            - 2 no. ·        Clove                               - 5 no. ·        Mace                   ...
Post a Comment
Read more

Makhni chooze

Butter Chicken or Makhni chooze was introduced in 1947 by the founder of Moti Mahal Restaurant. This dish was made 'by chance' by  mixing leftover chicken with tomato gravy rich in butter and cream. In 1974  it was published as Murg Makhni. In 1975, the English phrase "Butter Chicken" was first appeared in the print, as a speciality of Gaylord Indian Restaurant Manhattan. Later Butter Chicken become the National dish of Britain For marination Chicken boneless- 400g ginger and garlic paste- 2 tsp lemon juice- 2tsp kashmiri red chilli powder- 2 tsp garam masala- 1/2 tsp jeera powder- 1/2 tsp kasoori methi- 1 tsp black salt- to taste hung curd- 1/2 cup mustard oil- 2 tsp For gravy Butter- 4 tsp ginger and garlic paste- 2 tsp tomato- 4 medium cashewnut- 13-15 honey- 2 tsp fresh cream- 1tbsp Marinate chicken with salt, ginger and garlic paste and lemon juice and keep aside for 30 min. In a bowl add hung curd, kashmiri red chiili powder, jeera powder, garam masl...
Post a Comment
Read more