Kaju Kari Recipe

Kaju Kari

Ingredients:-

Sabut Kaju – 1/4 kg

Kasuri Methi - 1 table spoon

Fresh Cream   - 1 cup

Cold Milk – 1/2 cup

Milkmaid – 1/2 cup

Khauva - 1/2 cup

Kaju kani ka paste – 1/2 cup

Onion 4 (pureed)

Tomatoes 8 (pureed)

Garlic 1 paste

Ginger 1 paste

Red chili powder - 1/2 teaspoon

Coriander leaves

Oil - 8 tablespoon

Garam Masala Powder 1 tsp.

Salt to taste

How to make Kaju Kari:-

• Put kadai on gas, add oil and heat it well.
• Add onion puree, kasuri methi and ginger-garlic paste sauté on high flame.
• Let the water of onion and ginger-garlic evaporates very well.
• Let the color of the above become crispy golden brown.
• Off the gas and add salt to taste, red chili powder, garam masala.
• Mix them very well, to get the color and on the gas stove.
• Add tomato puree, fry it till each particle of tomato contract and the oil separates from corners of kadai.
• Off the gas and add chopped coriander leaves and kaju, mix them well, off the gas.
• Then add milk ingredients like Milkmaid, cream khauva, kaju kani paste and cold milk.
• Mix them well and let it boil once and off the gas.
• To garnish add green coriander.
• Enjoy hot Kaju Kari with Naan or any kind of roti.

Paneer Jalebi Recipe

Paneer Jalebi

Ingredients:-

Fresh Paneer – 1 cup

Corn flour – 1 tbsp

Maida (all purpose flour) – 1 tbsp

Baking powder – 1/2 tsp

Milk – 2 to 3 tbsp

Cardamom – 4 (powdered)

Rose essence – 1 tsp

Saffron – a few strands

Orange food color – a pinch (dissolved in 1 tbsp of water)

Sugar – 1 cup

Oil for frying

How to make Paneer Jalebi:-

·         Prepare fresh paneer and hang it for some time. When the paneer is still wet mix it with corn flour, maida, baking powder, half of cardamom powder and 1/2 tsp of rose essence.

·         Add it to a blender or mixer grinder and make a paste by adding milk. Add one tablespoon at a time.

·         Make a loose paste. Use a piping bag for making jalebis. You can also use zip-lock bags or squeeze bottle. Fill the piping bag with paneer mixture.

·         Boil sugar with 1/2 cup of water. Allow sugar to dissolve and the syrup starts boiling. When it is sticky turn off the stove and removes from heat and adds remaining cardamom powder, 1/2 tsp of rose essence, saffron and orange food color. Mix well.

·         Heat oil. When oil is hot enough squeeze the paneer mixture in circles or any shape. Turn both the sides and cook until golden.

·         Remove from oil, drain the excess oil and drop it in the syrup.

·         Repeat the procedure and finish the rest the of the paneer.

·         Let the jalebi soak in the syrup for 2 hours.

·         Delicious Paneer Jalebi is ready. Serve hot.