Chocolate Burfi Or Fudge 


Chocolate burfi or fudge.

Have you seen ‘Bareilly ki burfi’ movie? I didn’t. But read too much about it in local newspapers. All the famous sweet shops of Bareilly have some stories about their burfi. Some stories are about Priyanka Chopra, how she loves the particular burfi of a particular shop etc.

Read the story in short of this film in internet. Film is good but not burfi its all about a novel 😀

Copy pasting the story for you.

Amongst the cluster of homes in Bareilly, India resides the amusing Mishra family. The only ‘life loving’ daughter of theirs – Bitti Mishra (Kriti Sanon) works at the electricity board, is a casual smoker, watches English movies and loves breakdance. Bitti’s free spiritedness does not translate in finding a suitable groom and she resigns to being a misfit in this small-town – Bareilly. The complexities of getting married and feeling pressured, impulsive Bitty decides to run away from home. At the railway book stall, she stumbles upon a novel called ‘Bareily Ki Barfi’. Surprisingly the female protagonist of the novel reads exactly like her.

Now tell me where is the burfi? 😂

Leave it. Here is a delicious burfi recipe for you direct from Bareilly 😊

You don’t need much ingredients to make it. You need only khoya/mawa or dried milk, milk powder,  sugar, vanilla essence and dark chocolate. Easy isn’t it 😊

Recipe 


Khoya or mawa – 1 cup tightly packed, crumbled

Grated dark chocolate – 1/3 cup

Milk powder – 1/4 cup

Sugar – 4 tablespoon or to taste

Vanilla essence – 1 teaspoon

Ghee/clarified butter or butter for greasing

Grated white chocolate and pistachio to garnish

Method 


Grease a plate with ghee or butter and keep aside.

I have used homemade khoya/mawa or dried milk. Get the recipe to make khoya or dried milk here.

Mix crumbled khoya/mawa or dried milk, milk powder and sugar.

Heat the mixture in a nonstick or heavy bottom pan. Cook on low heat, stirring continuously.

Cook until the mixture leaves the sides and becomes a dough like consistency. Taste the sweetness and adjust if require.

Add grated dark chocolate and mix well. Remove from heat.

Add vanilla essence. Mix well.

Set the mixture on the greased plate.

Sprinkle grated white chocolate and pistachio over it. You can sprinkle any dry fruits of your choice if you don’t have white chocolate.

Let it cool down. Cut with a knife in your desired shape.

Serve immediately or keep in refrigerator for later.

You can keep it in refrigerator for 3 – 4 days.

Enjoy the delightful taste of this chocolate burfi or fudge.

I would love to hear from you. Please share your thoughts and suggestions in comment.

Stay connected at

Facebook

Twitter
Instagram

Advertisements

Kerala Egg Roast With Potato 


Kerala egg roast is a delicious dry egg curry.

A lip-smacking side dish and my favourite too.

I have already shared few egg recipes here. 

Egg korma

Egg with mustard and poppy seeds
Egg in yogurt sauce 
Spicy egg
Egg biryani

Egg enchilada 

Egg drop soup 

Dimer chop or devilled eggs 

I have mentioned earlier that I love potatoes in my non veg dishes. In authentic recipe Kerala egg roast made with only eggs. But I have added some potato and little sugar. As a bong I like to add little sugar in the curries.

If you want you can omit potatoes and sugar. I have added one boiled and mashed egg in the gravy for more eggy taste. You can add coconut milk or coconut paste if you like. 

So here is a Bong style Kerala egg roast 😊

Recipe 


Egg – 3 hard boiled 

Potato – 2, chopped 

Onion – 2 large, sliced 

Garlic – 3-4 cloves, minced or crushed 

Ginger – 1/2 inch piece, grated 

Tomato – 2 chopped 

Green chilli – 2 – 3, chopped 

Curry leaves – few 
Cilantro – 2 tablespoon, chopped 

Cumin powder – 1 teaspoon 

Coriander powder – 1 teaspoon 

Turmeric powder – 1/4 teaspoon 

Garam masala powder – 1/4 teaspoon 

Mustard seeds – 1/2 teaspoon 

Salt to taste 

Sugar – 1/4 teaspoon 

Kashmiri red chilli powder – 2 teaspoon 

Black pepper powder – 1/4 teaspoon 

Coriander leaves to garnish 

Water as require

Method 


Make some slits on two boiled eggs with a knife and marinate with little salt and turmeric powder.

Mash one egg and keep aside.

Heat oil in a pan. Fry the marinated eggs in it. Fry evenly and place on a paper towel.

Now fry the potatoes. Stir well and fry till the potatoes becomes light brown.

Take out the potatoes and place on a paper towel. 

In the same oil add mustard seeds. Let them splutter. Add sliced onion, green chilli and curry leaves.

When the onion becomes translucent add ginger and garlic. Fry till the raw smell goes away.

Add tomatoes, salt, cumin powder, coriander powder, turmeric powder, black pepper powder, garam masala powder, chopped cilantro, chilli powder and sugar. 

Saute till the tomato becomes mushy and oil leaves the sides.

Add mashed egg and stir well. 

Add fried potatoes and mix well. Saute for 1-2 minutes more.

Add water. It will be a dry curry so add water as require. You can add coconut milk or coconut paste if you like. 

Cover and cook till the potatoes becomes tender and water dried up. Taste and adjust the seasoning. 

Remove from heat.

Garnish with coriander leaves or cilantro.

Serve with hot steamed rice, roti, paratha, toasted bread or naan.

I would love to hear from you. Please share your thoughts and suggestions in comment. 

Stay connected at 

Facebook 

Twitter 
Instagram

Cauliflower With Coconut And Poppy Seeds 


Cauliflower with coconut and poppy seeds. 

Sharing an easy to make but delicious cauliflower recipe today. You don’t need much spices to make this no onion garlic cauliflower. You can serve it as a side dish with any bread of your choice or steamed rice. 

You can get one more cauliflower recipe here

Because of its beneficial effects on numerous aspects of health, cauliflower can easily be described as a superfood. 

Cauliflower is a member of the cruciferous family of vegetables, often overshadowed by its green cousin broccoli. This is one vegetable that deserves a regular rotation in your diet, however, as it contains an impressive array of nutrients, including vitamins, minerals, antioxidants, and other phytochemicals.

Cauliflower is a member of the cancer-fighting cruciferous family of vegetables

Cauliflower is anti-inflammatory and antioxidant-rich, and may boost both your heart and brain health

Eating cauliflower will provide your body with impressive amounts of vitamin C, vitamin k, beta-carotene, and much more while supporting healthy digestion and detoxification

Source

Coming to the recipe. We generally use this coconut and poppy seeds paste to make fish or pointed gourd or parwal etc. Click the name for Pointed gourd with coconut and poppy seeds recipe. 

And Pointed gourd with poppy seeds recipe. 

Poppy seeds and coconut makes the dish superbly delicious. 

Recipe 



Cauliflower – 1 medium 

Green chilli – 3-4 or to taste 

Poppy seeds or khaskhas – 2 tablespoon 

Ginger – 1/2 inch piece 

Tomato – 1 chopped 

Coconut – 1/4 cup finely chopped or grated 

Mustard oil – 3 tablespoon

Salt to taste 

Turmeric powder – 1/2 teaspoon 

Coconut milk – 1/4 cup 

Lemon juice – 1 teaspoon

Chopped coriander leaves – 2 tablespoon 

Slit green chilli and coriander leaves to garnish 

Method 


Soak the poppy seeds in hot water. 

Cut the cauliflower in small florets. Wash well, drain and keep aside. 

Grind green chilli, poppy seeds, ginger, tomato and coconut altogether. Make a smooth paste. 

Heat oil in a pan. Add the chopped cauliflower. Fry until the cauliflower changes it’s colour. 

Add salt, ground spices, chopped coriander leaves and turmeric powder. You can also add little sugar if you like. 

Saute till it dried up completely. Stir continuously. 

Now add coconut milk. Cover and cook on low heat till the cauliflower becomes tender and dried up. 

You can add more coconut milk if require. 

Now remove from heat and add lemon juice. Mix well.

Taste and adjust the seasoning. 

Garnish with slit green chilli and coriander leaves. 

Serve with hot steamed rice or any bread. 

I would love to hear from you. Please share your thoughts and suggestions in comment. 

Stay connected at 

Facebook

Twitter
Instagram 

Gulkand Stuffed Khoya Paneer Laddu / Ganesh Chaturthi Special 

 

Happy Ganesh Chaturthi.

May the divine blessings of Lord Ganesh bring you eternal bliss. Protect you from evil and fulfil your wishes today and always.

I am very happy to share this post today. Two years ago I had published my first blog post chakhao-kheer.   Today is 2nd anniversary of my blog. Two years and 218 posts.  Thanks to all my readers. Its possible because of your support and love. Thanks a lot.

Ganesh Chaturthi is a ten-day Hindu festival mainly celebrated in Maharashtra. Ten days celebration of the birthday of elephant headed God Ganesha.

God Ganesha is known as the lord of art and science and the God of wisdom. He is known by 108 different names. Most popularly known as Vinayaka and Ganapati.

Lord Ganesha is considered the God of beginnings. So people worship God Ganesha before every rituals and ceremonies.

Modak and laddu are the favourite sweets of Lord Ganesh.

Our this week’s 106th #Foodiemonday bloghop theme is Ganesh Chaturthi special. My contribution is this gulkand stuffed khoya or mawa paneer laddu.
I have used homemade mawa or khoya and paneer in it. These delicious and melt in mouth laddus are very easy to make.

Recipe 


Paneer or cottage cheese – 1 & 1/2 cup crumbled

Khoya or mawa – 1 cup

Sugar – 5 tablespoon or to taste

Cardamom powder – 1 teaspoon

Desiccated coconut – 4 tablespoon

Saffron – a small pinch

Gulkand or rose petal jam – as require

Method 


In a food processor or mixer grinder grind paneer, khoya, sugar, desiccated coconut, cardamom powder and saffron altogether.

Make the mixture smooth. Taste and add little more sugar if require.

Pour the mixture into a nonstick or heavy bottom pan. Cook on low flame. Stir continuously.

Cook until the consistency becomes like a dough and leaves the sides. Don’t make it too dry.

Remove from heat.

Let the mixture cool down.

Make small balls. Flatten with your palm. Place little gulkand at the middle.

Bring together all the sides and make a round ball again.

Make all the balls or laddu like this.

Serve immediately or keep in refrigerator.

Enjoy the heavenly taste.

I would love to hear from you. Please share your thoughts and suggestions in comment.

Stay connected at

Facebook

Twitter 
Instagram

Paan Sandesh Or Betel Leaf Flavoured Sandesh 

Paan sandesh or betel leaf flavoured sandesh. 

A very delicious paan or betel leaf flavoured Bengali sweet made of cottage cheese or paneer. You can get some more different flavoured sandesh recipes here. Click on the name for recipes. 

Chocolate stuffed chocolate sandesh

Sugar and date palm jaggery sandesh

Mango sandesh

Kesar pista sandesh

Chocolate coconut sandesh 

Cake sandesh

Watermelon sandesh

Paan betel leaf is a traditional mouth freshener and digestive aid in India. Its popular due to it’s medicinal properties.

From using it in prayers and religious ceremonies to eating it in the form of a ‘paan’, betel leaves contain many curative and healing health benefits. The leaves are full of vitamins like vitamin C, thiamine, niacin, riboflavin and carotene and are a great source of calcium. 

Betel leaf helps in treating diabetes, aids in weight loss, prevent oral cancer, heals wound, and cures headache.

Source

Personally I love sweet paan or mitha pan. Which has flavourful and delicious ingredients like saunf or fennel seeds, rose petal jam or gulkand, cardamom etc wrapped in a betel leaf.

So I have added this sweet paan flavour in these sandesh. 

I have used Gulkand, saunf or fennel seeds, betel leaves and cardamom in this sandesh. To make the taste similar to sweet paan or mitha paan. 

I have added a pinch of green colour in it but you can omit the colour. Your sandesh will be naturally light green colour for using betel leaves.

I have used fresh homemade paneer or cottage cheese. You can use store bought paneer in it, just crumble the paneer before using.



Recipe 



Paneer – 1 cup, tightly packed 

Paan leaves  – 2,  chopped 

Milk powder – 4 tablespoon 

Sugar – 4 tablespoon 

Gulkand – 2 tablespoon 

cardamom powder – 1/2 teaspoon 

Fennel seeds or sounf – 1/2 teaspoon 

Green food colour – little, optional



Method 



1. Blend or grind chopped betel leaves, fennel seeds or saunf, gulkand and sugar. 

2. Add crumbled paneer, milk powder and cardamom powder with betel leaves, fennel seeds, gulkand and sugar mixture. Blend or grind into a smooth paste. 

3. Take out the mixture in a plate. If you want to use colour add a pinch of powder food colour or 1-2 drop gel colour and mix well. 

4. Heat a pan. Cook the mixture on low flame. Stir continuously. 

5. When the mixture becomes a dough like consistency remove from the heat. Don’t make it too dry. 

Let it cool down. 

6. Grease the moulds with little ghee or clarified butter. 

7. Mash the mixture with your palm to make it smooth. 

8. Make small balls and make desired shape with greased moulds. Or you can keep them as a small round balls. Or give any shape with your hand. 

9. Serve immediately or keep in refrigerator and serve chilled. 

You can keep them in refrigerator for 4-5 days. 

Enjoy the paan flavoured yummy sandesh. 

I would love to hear from you. Please share your thoughts and suggestions in comment. 

Stay connected at 

Facebook

Twitter 

Instagram

Baked Egg Burger 


Baked egg burger 

A very delicious and easy to make burger. If you don’t like egg just omit it. Your burger will be superbly delicious without eggs too.

I have used leftover cooked rice in the patties. If you don’t have cooked rice add breadcrumbs. 

This burger was a hit in my family. Kids will love this burger and adding eggs made it more nutritious. 

You can bake the eggs in oven. Or use your microwave to set the eggs. I have made this in halogen oven. Speed up for 6-8 minutes.

I have used soya granules in patties. Which is a rich source of protein, iron, calcium, vitamins and Omega-3 fatty acids.

So eggs and soya protein made this burger perfect for kids.

You can use boiled minced mutton or chicken instead of soya granules if you like.

I have deep fried the patties. You can shallow fry if you want. I have used pizza sauce and onion tomato chutney as a spread. You can use mayonnaise or any sauce of your choice. 

Recipe 


Burger bun – 5 

Potato – 5 large boiled 

Onion – 1 sliced 

Grated ginger – 1 teaspoon 

Garlic – 2 – 3 cloves minced or paste 

Cumin powder – 1 teaspoon 

Chaat masala powder – 1 teaspoon 

Green chilli – 2 – 3 chopped 

Oil – 2 tablespoon 

Cooked rice – 1/2 cup mashed 

Breadcrumb as required 

Cilantro or coriander leaves – 2 tablespoon
 

Chilli flakes or red chilli powder – 1/2 teaspoon or to taste 

Garam masala powder – 1/4 teaspoon, optional 

For batter 



Refined flour 2 tablespoon 

Cornflour – 1 tablespoon 

Salt and pepper to taste 

For eggs 


Eggs – 5

Salt to taste 

Oregano as require 

Chilli flakes to sprinkle 

Oil for deep fry 

Onion and tomato slices as require 
Cheese slice – 5, optional 

Method 


1. Take a muffins tray. Grease it generously with oil or butter. Or line with cupcake liners.

2. Crack the eggs in the greased moulds. Sprinkle little salt, chilli flakes and Origano. Bake till done. 

You can make in microwave too in silicone moulds. 

I have made these in halogen oven. Speed up for 6-8 minutes. 

When the eggs set keep aside to cool. 

3. Soak soya granules in hot water for 15 minutes. Or microwave on high power for 1 minute. 

4. Peel the boiled potatoes. Mash or grate and keep aside. 

5. Squeeze the water from soya granules. 

6. Heat 2 tablespoon oil in a pan. Add sliced onion. Fry till onion becomes translucent. 

7. Add ginger, garlic and green chilli. Saute till the onion becomes brown. 

8. Add soya granules and saute for 1-2 minutes. You can use boiled minced mutton or chicken instead of soya granules. 

9. Add mashed cooked rice and mashed potatoes. You can use breadcrumbs instead of cooked rice. Add salt, cumin powder, garam masala powder, chilli flakes or chilli powder and chaat masala powder. You can use 1-2 teaspoon lemon juice if you don’t have chaat masala powder. Add chopped cilantro and mix well. Remove from fire. Let the mixture cool down. 

10. In a bowl mix 2 tablespoon refined flour, 1 teaspoon cornflour, salt and pepper. Make a semi thick batter with the help of water. Make a lump free batter. 

Spread breadcrumbs on a plate. 

11. When the potato mixture cool down make patties out of it. You can add 1-2 tablespoon breadcrumbs if require to hold the shape. 

12.Dip the patties into the flour batter and roll on the breadcrumbs. Coat breadcrumbs evenly on the patties. 

Make all the patties this way and arrange on a plate. 

13. Heat sufficient oil in a pan. Slide the patties into the hot oil gently. You can shallow fry the patties if you want. 

Fry till patties becomes brown, flip and fry the other side. Remove the patties on a paper towel. 

14. Cut  the burger bun half diagonally.  Toast in a pan with butter. 

15. On inner side spread onion tomato chutney on one part and pizza sauce on another. You can use mayonnaise or any sauce or chutney of your choice. Get the recipe of onion tomato chutney here

16. On lower part of bun place a cleaned lattuce leave. I didn’t have so I had to skipped. 

17. Place a pattie over it. If you are using cheese slice, place it over the patties. Then place onion and tomato slices. You can use cucumber slice if you like. 
18. Place baked egg on the top. Cover with the top part of the bun. 

Your baked egg burger is ready. Serve immediately or pack for tiffin. 
Enjoy……
I would love to hear from you. Please share your thoughts and suggestions in comment. 

Stay connected at 

Facebook

Twitter 
Instagram

Peanut Potatoes / Fasting recipe 

Peanut potatoes or potatoes for fasting days.

Shravan is considered an auspicious month for the Hindus. Many people observe fast on every Monday during this month. Fast to learn self-control and detoxify the body. So fasting is not to torture ourselves. A proper diet is important to keep ourselves healthy and energetic.

Generally people eat potatoes, sabudana/sago or tapioca, buckwheat flour or kuttu atta, water chestnut flour or singhara atta, barnyard millet or vrat ka chawal/sama rice, fried food, sweets etc.

I have shared some more fasting recipes here.

Water chestnut and coconut cake

Barnyard millet fried idli 

Potato and barnyard millet cutlets

Singhara atta or water chestnut laddu

I am sharing a simple potato recipe today. Simple and easy yet lip-smacking taste.



Recipe 


Boiled potatoes – 8-10 small

Roasted or fried peanut – 1/4 cup

Clarified butter or ghee – 2 tablespoon

Cumin seeds – 1 teaspoon

Rai or black mustard seeds – 1/2 teaspoon

Curry leaves – 10-15

Asafetida or hing – a pinch

Grated ginger – 1-2 teaspoon

Chopped green chilli – 2-3 chopped

Black pepper powder – 1 teaspoon or to taste

Cumin powder – 1 teaspoon

Rock salt or sendha namak to taste

Lemon juice – 1 tablespoon

Chopped cilantro 2 tablespoon, optional



Method 


Peel the boiled potatoes. Make half. If potatoes are too small use whole.

Heat ghee or clarified butter in a pan. Add cumin seeds and mustard seeds. Let them splutter.

Add curry leaves, asafoetida, chopped green chilli and grated ginger. You can add 1-2 dry red chilli with these.

Fry for 1-2 minutes. Add the potatoes, rock salt, cumin powder,  black pepper powder. Fry till the potatoes becomes light brown.

Add fried or roasted peanut. If you like also add some fried cashew nuts.

You can use crushed peanut too.

Mix well. Saute for 1-2 minutes more.

Add lemon juice and mix well.

Remove from heat. Taste and adjust the seasoning. Add more rock salt and lemon juice if require.

Garnish with chopped cilantro and lemon wedges. If you have fresh grated coconut spread over it.

Serve hot.

Note –

You can use fried cashew nuts instead of peanuts, or use both. Add a fistful grated fresh coconut to make it more yummy.

You can use oil instead of ghee or clarified butter.

If you are not making it for fasting then add 1-2 teaspoon chaat masala too.

In place of lemon juice you can use dry mango powder or amchur or anardana powder/dry pomegranate powder.

If you want it hot add 1 teaspoon red chilli powder in it.

I would love to hear from you. Please share your thoughts and suggestions in comment.

Stay connected at

Facebook
Twitter
Instagram