Balushahi(बालूसाही मिठाई)–Tikri-Khurmi Sweet Recipe- Indian Sweet Dish- Badusha Mithai

Ingredients –

  1. All-purpose flour/Maida – 1 cup
  2. Ghee / butter / oil – 2 tbsp for kneading
  3. Vegetable oil for deep frying
  4. Baking powder – ½ tsp.
  5. Few thread of Saffron (kesar) (soaked into warm water)
  6. Sugar – 2cups (as per your taste)
  7. Cardamom powder or whole cardamom – 3-4
  8. Pistachio, almonds, or other dry fruits – for garnishing

Method –

  • Add Maida and baking powder in a bowl and mix it.
  • Add  ghee into the maida and mix it well, it will look like bread crumbs after mixing.
  • Add little bit of water and knead the dough, if required add bit more water and knead.
  • Cover it and keep it aside for 15 minutes.
  • Add 2 cups sugar, 1 cup of water and whole cardamom into the pan to make sugar syrup.
  • Add soaked saffron, and cook it until all the sugar dissolves into the water and become little thick (approx. 4-5 minutes).
  • When the syrup is ready, turn off the heat.
  • Check with your fingertip, when you see 1 thread of the sugar syrup between your fingertips, it means sugar syrup is ready.
  • After 15 minutes make small balls from the dough, roll it between your palms and press with your thumb in the middle of it.
  • The edges will be rough so that they get crispy from inside as well. Make the balls with rest of the dough.
  • Heat oil into the pan/khadhai on low heat.
  • Fry Balushahi on low heat, you need lot of patience while frying, if you increase the heat this might remain uncooked from inside.
  • When it starts floating in the oil, flip the balushahi until it turns golden in color. You have to fry this on low heat.
  • Take the fried Balushahi out of the oil.
  • Dip the fried Balushahi, 4-5 at a time into the warm sugar syrup for 10 minutes and transfer to another plate.
  • Balushahi is ready, garnish with grated Pista and serve.

Carrot Barfi(गाजर की बर्फी)- Indian Dessert- Carrot Ki Barfi/Fudge With Condensed Milk In 20 Minutes

Ingredients –

  1. Grated carrot – 2 cups
  2. Ghee / Butter – 1tsp.
  3. Sweetened condensed milk – 1/2 tin
  4. Sliced or roughly chopped Pistachios for garnishing
  5. Sugar ( If required )
  6. Green cardamom powder – 1/2 tsp.

Method –

  • Heat a pan on medium heat.
  • Add ghee and grated carrot and cook for 4-5 minutes.
  • After 5 mints when carrot becomes soft, add green cardamom powder and sweetened condensed milk (according to your taste) into the pan.
  • Mix everything and cook for 5-7 minutes and keep stirring continuously.
  • The mixture becomes thick and begins to leave the sides of the pan.
  • Turn off the heat.
  • Grease the tray with little ghee and pour the mixture into the tray.
  • You can also use aluminum foil or butter paper instead of ghee/butter.
  • Spread it evenly and pour the condensed milk over the mixture.
  • Spread it again and sprinkle some sliced pistachios.
  • Keep the tray  in the fridge for 1 hour.
  • Allow to cool down completely before cutting.
  • Carrot barfi is ready, cut into desired shape and serve.

Kadhai Paneer(कढाई पनीर)-How To Make Kadhai Paneer-Paneer Recipe-In Restaurant Style

Ingredients-

  1. Paneer/Indian cottage cheese cubed – 1 cup
  2. Onion cubed (layers separated) –1 cup
  3. Capsicum cubed –1 cup
  4. Chopped tomatoes – 1 cup
  5. Chopped onions – 1 cup
  6. Ginger-garlic paste – 2 tbsp.
  7. Whole coriander seeds – 1 tbsp.
  8. Whole Red dry chili – 2 (as per your taste)
  9. Cashew nuts – 7-8
  10. Salt to taste
  11. Vegetable oil/Butter as needed
  12. Kasuri Methi/Dried Fenugreek Leaves – 1/2tsp.
  13. Ginger Julienne (for Garnish) – 1tsp.
  14. Cumin powder – 1tsp.
  15. Turmeric powder – 1tsp.
  16. Whole cumin seeds (Jeera) – 1tsp.
  17. Bay leaves –1-2
  18. Cinnamon Stick/Dalchini – half inch
  19. Coriander leaves chopped – 1/2 cup
  20. Fresh cream (optional) use for restaurant style
  21. Kashmiri Red chili powder(optional) just for color

Method –

  • Sauté whole red chili and whole coriander seeds on low heat for 1-2 minutes.
  • Add roasted ingredients into the jar and blend to a fine powder.
  • Heat a pan, add 1tbsp oil, sauté onions, capsicum and Paneer for few minutes.
  • Heat a pan, add oil, cumin seeds, bay leaves and cinnamon stick cook for few minutes.
  • Add chopped onions and cook  until onions turn transparent..
  • Add tomatoes, cashew nuts, salt and ginger- garlic paste, fry till tomatoes turn mushy.
  • After 5 minutes turn off the heat and let it cool down.
  • Remove cinnamon stick, bay leaves and put it into a blender jar, make a fine paste.
  • Heat a pan add the paste, salt, cumin powder, kasmiri red chili powder, turmeric powder and cook until it leaves the side of the kadhai.
  • Add coriander leaves, mix well and cook for few minutes.
  • Add fried Paneer, grounded powder 1tbsp, kasuri  methi and, cook for just 1-2 minutes.
  • You can store rest of the mixture in refrigerator to be used later for curries.
  • Add fresh cream (optional) and mix well.
  • Kadhai Paneer is ready to serve.
  • Garnish with ginger Julienne and sprinkle some grounded powder.
  • You can serve Kadhai Paneer with Roti or Rice..