Indian Diwali Sweet Special - Karanji

Karanji - Indian Sweet 

Ingredients

1 cup Wheat flour
3 tablespoons Ghee
1 pinch Salt
1/2 litre Oil (for frying)
1 cup Grated coconut
3 1/4 cups Sugar
1 1/2 cups Milk
Few Almonds
Few Raisins
1/2 teaspoons Cardamom powder
1 tablespoon Poppy seeds




Method


In a mixing bowl combine the salt, flour and ghee. Rub in well. 
Gradually add water and knead to form a firm dough. 
Cover with wet cloth and set aside.


For the stuffing : 
Cook the coconut (use fresh or dried) sugar, milk, chopped almonds and raisins, cardamom powder, and poppy seeds(optional) till the milk evaporates.
Divide the dough into 20-25 sections, roll them out into flat round pancakes. 
Place a spoon of stuffing at the centre and fold the pancake in half. 
Use a cutter to create the fluted crescent border and cut off excess dough. 
You can seal the edges by applying a little milk and pressing down hard.
After all the karanji's are stuffed, fry them in very hot oil for 2-3 minutes or till golden brown, remove onto paper towels and allow to cool.

Indian Chutney Recipe - Peanut Curd Chutney Recipe

PEANUT CURD CHUTNEY RECIPE

Ingredients :

• 1 tbsp Peanuts (crushed) 

• 1 cup Fresh Curd 

• 1 Stalk Curry Leaves 

• 1/2 tsp Powdered Sugar 

• 1 Green Chilli (finely chopped) 

• 1 tbsp Coriander Leaves (finely chopped) 

• 1 tsp Oil 

• Salt to taste

Method : 

• Beat the yogurt to make it smooth.

• Add chillis, peanut, coriander, sugar and salt.

• Heat oil in a pan and saute curry leaves.

• Add them to curds when they begin to splutter. Mix well.

• Refrigerate the mixture as per requirement.

• Serve the chutney with sabodana wadas.

Source : Indo Base

Id Special - Shami Kabab

Shami Kabab

Ingredients :

½ kg minced meat without fat.

2 tbsp chana dal washed and soaked in water for ½ hr.

1 tsp dhania jeera powder.

1 tsp garam masala.

10 garlic flakes.

2 pieces dalchini. (cinnamon)

3 cloves.

1 piece ginger.

2 elaichi. (cardamom)

A pinch of pepper.

1 tsp chili powder.

A handful of Kothmir and chopped pudina.(mint leaves)

1 egg.

Juice of ½ a lemon.

1 finely chopped onion.

Oil for frying.

Salt to taste.

Method :

Wash and drain the mince and mix the chana dal, whole spices, a cup of water and salt to taste. 

Cook till dry. 

Remove from the fire and add ginger, garlic, pepper, chili powder, dhania and jeera powder then grind the mixture into a fine paste and knead into a dough. 

Add the chopped pudina, kothmir, lime juice and salt to taste. 

Make lemon sized balls of the dough, flatten the balls and stuff these with a little onion mixture, dip the stuffed kebabs in the beaten eggs and shallow fry till cooked.

Source : Recipes Indian