CHINESE BHEL

Chinese bhel, the chaat that will go down in history as the only one to be featured in a chinese stall! And it is no rocket science! Chinese bhel is a classic Indian street food that is made with a blend of crispy noodles, Indian and Chinese chutneys and some raw vegetables.

INGREDIENTS:

1 Cup  Hakka Noodles , Boiled and Fried

4-5 teaspoon Hot Garlic Sauce

2-3 teaspoon Tomato Sauce
1 teaspoon Shezwan Sauce [optional for more taste]

1 Carrot Cut in Fine Juliennes

½ Cup Cabbage
1 Cup All Coloured Bell Peppers [red, yellow, green capsicum]

           ½ Cup Spring Onion

½ Cup Tomato Juliennes

Chopped Spring Onion [For Garnishing]

Fresh Coriander

7-8 Mushrooms [optional]

Salt as per taste

METHOD:

STEP 1 – To begin making the chinese bhel, get all vegetables ready and chutneys or sauces ready and keep them side when we get the noodles ready.

STEP 2 – To begin with making crispy noodles, we will first half cook the noodles in boiling water with a little salt.

Once cooked, drain the water and wash it under cold water to prevent more cooking.

STEP 3 – Once the noodles have cooled down, sprinkle 1 tablespoon oil on the noodles and mix it well.

STEP 4 – Now heat oil in a wide kadhai and fry the noodles in small batches at a time to get perfect crispy noodles.

STEP 5 – Drain excess oil from the noodles and keep them aside.

STEP 6 – The next step is  just sauté the ginger-garlic paste, chopped carrot and bell  peppers for few seconds to remove the rawness.

STEP 7 – Now take a large bowl, put all the ingredients like noodles, veggies, and sauces and mix them properly.

STEP 8 - Stir well with the help of two spoons and adjust the salt and spice levels. 

 Garnish with some chopped spring onion and serve it immediately.

 Serve the chinese bhel immediately as a tea time snack. 

MIX VEGETABLE BHAJI

This one is the favourite recipe of mine as well as of my hubby, If you are bored with the regular vegetables, try this mixed version. It is completely different from the other veggies. You can get all vegetables taste in one veggies and gives unique flavour to it. A rich and spicy bhaji loaded with fried veggies nothing but our own Mix Veg Sabzi!! This bhaji is made in various ways, super dry form, super gravy form. After having some mix veg in a restaurant which was made in such a form which was neither dry nor filled with gravy. I got mesmerized !!Tried to replicate the sabzi and it was marvellous ,way better than the restaurant one ! So here is my recipe of mix veg which is very easy and simple.

INGREDIENTS:

½ Cup Cauliflower

¼ Cup Carrot

2 Medium Sized Toamto

 ¼ Cup Potato

½ Cup Capsicum

2 Medium Sized Onion

8-10 Cubes Paneer [optional]

½ teaspoon Ginger-Garlic Paste

1 ½ tablespoon Oil

           ¼ teaspoon Turmeric Powder

2 teaspoon Red Chilli Powder

1 teaspoon Dry Coriander Powder

1 teapspoon Garam Masala

          1  teaspoon Kashmiri Chilli Powder [optional]

½ teaspoon Kasoori Methi

Salt as per taste

¼ teaspoon Cumin Seeds

Coriander

¼ Cup Water

METHOD:

 STEP 1 – Chop all the veggies, wash them and pat dry.

STEP 2 – In a kadhai or thick bottomed pan heat oil.

STEP 3 – Add cumin seeds, once they splutter, add the chopped onions. Saute them until transparent.

STEP 4 – Add giner-garlic paste. Roast it well for a minute or till the raw smell disappears.

STEP 5 – Add tomatoes and sauté till they become soft and pulpy. When the mixture becomes smooth and one then add all the spices in it and mix well. [ The process of frying the tomatoes takes a little longer. If you want to quicken the process, add some salt to the onion-tomato mixture. Fry the tomatoes on a low flame as you don’t want the tomatoes to get burnt.]

STEP 6 – Now add the chopped veggies, give a stir and add salt and water. Add kasoori methi in it and mix.

STEP 7 – Cover and let the veggies cook. Once they are semi cooked,add cream and give a stir.

STEP 8 – Cover again and simmer the veggies till they are done.

STEP 9 – Don’t forget to check the veggies after occasionally.

STEP 10 – Add more water if the water dries up and if the veggies are still to be cooked.

STEP 11 – If using paneer, then add the paneer once the veggies are cooked. Simmer without the lid for a minute. Switch off the gas stove and garnish it with chopped coriander and serve.

Serve mix vegetable dish hot with chapati, pooris, paratha, kulcha or naan.

NOTE: You can add fried paneer to your dish.

I don’t have paneer, so I didn’t used it.

BASUNDI / बासुंदी

The traditional basundi recipe is a special sweet prepared during festivals in Western part of India especially Maharashtra , Some parts of Karnataka and Gujarat with minor variations. Basundi is an ideal choice of dessert for special occasions like birthday, anniversary, Diwali or just to make an occasion special. It is also a perfect dessert to make for fasting days (vrat) like Navratri, Shivratri, or Ekadashi. 

 There are easier and less labour intensive methods to prepare basundi but then it would not be authentic. I always start making basundi earlier than I start to cook the other dishes, I put a pot on simmer and by the time I am done with my cooking, my dessert is ready too. I have shared the traditional method that takes almost 1.5 hours to make. Traditionally to make basundi milk is simmered for hours, scraping the milks solids back into the pan. Once the milk has considerable thickened, it is sweetened with sugar and flavored with cardamom, saffron and nutmeg in some places. Basundi can be prepared using khoya (mawa), condensed milk , cream and evaporated milk powder.  It’s a bit similar to Rabdi, which is often served in North India. The recipe of which I had posted earlier on my post of  Malpua. Both are creamy milk-based dishes that feature fragrant spices and can be served warm or cold. However, while rabri has a thick and pudding-like consistency, basundi is much thinner and has a smoother flow. Basundi is rich, creamy, and has a lovely crunch in each bite from the nuts added to it. Add your choice of chopped nuts. My favorite nuts to include are: cashews, pistachios, almonds and chironji. Chironji will give a nice rustic and nutty flavour to your basundi. Chironji is also known as charoli and these small brown seeds give a lovely crunch and a nuttiness to this creamy dessert. To get authentic taste and flavour of basundi, it is must to add chironji. Rabri is similar to basundi but differs in texture due to the difference in method of preparation.  Rabdi has a thicker consistency and often served with sweets like gulabjamun,  jalebi, malpua etc.

Basundi is eaten on it own, either warm or chilled and is also be served with puri  for a delicious treat. Serve this creamy dessert hot, warm or chilled garnished with some almond and pistachio slivers. Store leftover basundi in the refrigerator for 2 to 3 days in a covered container or bowl. 

 Check the below given step by step photos to make basundi recipe and do try this super easy recipe to make basundi and enjoy! Tried this basundi recipe ? Do let me know how you liked it. Also tag us on Instagram @kalpanaslacucina and hash tag it on #kalpanaslacucina.

INGREDIENTS:

1-1/2 litre Full Fat Milk

½ teaspoon Cardamom Powder

Pinch Nutmeg Powder 

10-15 Strands of Saffron [soaked in 2 tablespoon of warm milk]

½ Cup Suagr [as per your liking]

4-5 Pistachios Chopped

7-8 Almonds, slivered 

8-10 Cashew nuts, slivered 

½ tablespoon Chironji

METHOD:

 STEP 1 – Slice your favourite nuts and keep aside. Also soak saffron with 2 tablespoon warm milk and keep aside.

STEP 2 – Heat a heavy bottom wok/kadai and add 2-3 tablespoon water. ( see notes )

STEP 3 - Add full cream milk in it and let it heat on medium - high flame.

STEP 4 -  Once it comes to boil , reduce flame to low and allow to simmer and  cook on medium flame for 30-40 minutes, stirring often. 

STEP 5 -  Keep stirring and scraping the sides of the pan. ( see notes )As it cooks, use a rubber spatula or wooden spatula to scrape the sides of the pan and stir the milk solids back into the basundi mixture.

STEP 6 – Simmer until milk reduces to half and thickens. Stir very frequently while cooking. Don’t let cream (malai) layer form on top of the milk for a creamy basundi.

STEP 7 - Once the milk is thick and creamy, add sugar and cook for 3-4 minutes until the sugar is dissolved. ( see notes )

STEP  8 – Add saffron milk in it. The color of milk will change to slightly yellow color, after saffron is added,

STEP 9 - Add your choice of chopped nuts. My favorite nuts to include are: cashews, pistachios, almonds and chironji. Chironji will give a nice rustic and nutty flavour to your basundi.

STEP 10 - Add cardamom powder and nutmeg  powder and mix well. Turn off the flame and allow to cool down slightly.

STEP 11 - Stir to mix and simmer the basundi for another minute.

         STEP 12 – Serve this creamy dessert hot,          warm or chilled garnished with some almond and pistachio slivers.

Serve into individual serving bowl. You can serve warm or even chilled basundi. Serve it  with poori for a delicious treat.

NOTES: * Use a heavy thick bottomed pan or non stick pan to prevent milk from sticking to the bottom.

           * Full fat milk is ideal for this basundi recipe. It makes this dessert very creamy and rich.

* Choosing a wide pan makes the cooking process a little faster.

* Adding water in the kadai helps to prevent burning and sticking the milk to the bottom.

               * The consistency of basundi should be like a thin custard.

                * When the basundi is cooked, check the taste and more sugar if required. 

                * Whereas if you find it a more sweet then add about ¼ cup warm or hot milk to lighten the sweeter taste.

               *  It is important to stir the mixture often while simmering, so that the liquids do not become brown or burn at the bottom of the pan. So stir after intervals of 3 to 4 minutes while the liquids thicken.

               *  It is important to stir the mixture often while simmering, so that the liquids do not become brown or burn at the bottom of the pan. So stir after intervals of 3 to 4 minutes while the liquids thicken.

              * Make sure chironji are not rancid or tasting bitter.

              * You can refrigerate it for 4-5 days.

WATERMELON LIME SPRITZER

As summer heat is going there and today I made this drink for my family and it turned awesome. Here I added lemonade to cut some of the sweetness and give it just a little tartness. Super refreshing after a hot day outside. Plus you do almost all of the work in the blender, so it is super easy. So next time when you are at the store pick up an extra watermelon so you can make this watermelon spritzer. Your kids will think they are getting a special treat and you will look like the super star. The flavour was amazing, but it just wasn’t as smooth as it should have been.

INGREDIENTS:

2 Cups Seedless  Watermelon, cut into cubes

½ Cup Ice cubes

1 Cup Lime Juice/ Lemonade

Sprite as per required

METHOD:

 STEP 1 – Remove seeds from watermelon if any. Cut it into small pieces and place it with ice cubes in a blender. 

STEP 2 – Slowly add lemonade and blend until liquefied. 

STEP 3 – We get a fine juice of watermelon.

STEP 4 - Pour in the tall glasses

STEP 5 - Add sprite to it and garnish with a lemon wedge and serve.

  Serve chilled watermelon lime spritzer to your loved once and beat the heat.

NOTE: This pic is taken in a hurry so no garnishing and all..

MAWA KULFI

Mawa kulfi can be prepared at home. It tastes good and you can enjoy your homemade kulfi while watching T. V. or just relaxing. A sweet Indian ice cream made from milk, sugar, cardamom powder and dry fruits [no condensed milk used]. This is a best Indian dessert that kids love in hot summer days. Instead of buying readymade stuff which has artificial flavouring agents, follow this simple recipe and make kulfi at home with pure organic flavors.  

Actually, this recipe is made by my daughter who love to cook. She had gone to my mom’s place and everyone wanted her to make something for them, so she made this mawa kulfi for them and they all were so happy. Infact, my sister-in-law had noted down all the recipes in her dairy to try them later.

INGREDIENTS:

 4 ¼ Cups or 1 litre Milk

 ½ Cup White Granulated Sugar

 2 tablespoon Khoya /Mawa [or 4 tablespoon Full Fat Milk Powder]

½ Cup Heavy Whipping Cream /Malai

¼ teaspoon Cardamom Powder

 4-5 Sliced Almonds

 4-5 Sliced Pistachio

 1 tablespoon Rose Water

METHOD:

 STEP 1 – Take milk in a sauce pan or wide pan.

STEP 2 – Bring the milk to a boil on medium heat. Do stir frequently. Make sure it is not sticking to the bottom and sides of the pan. So be careful.

STEP 3 – Once it come to a boil, make the heat to medium-low. Let it cook with stirring occasionally till it becomes 1/3 of original volume. It took me about 35-40 minutes.

STEP 4 -  Then add sugar and mix well till sugar dissolves completely.

STEP 5 – Now add crumbled khoya or milk powder.

STEP 6 – Mix well and simmer till sugar and khoya is melted. It took near about 5 minutes. Then turn off the stove heat.

STEP 7 – Add heavy whipping cream and stir well.

Add cardamom powder and sliced almonds and pistachio. Mix well. Also add rose water and mix it.

STEP 8 – Let it cool completely. It will get thicker as it cools. It is very important to cool completely before pouring and freezing in to moulds.I missed the picture here.

STEP 9 – Once it is cooled to room temperature, pour into kulfi moulds or popsicle moulds.

Alternately you can use small plastic cups or shot glasses.

STEP 10 – Cover it with lid or cover with aluminium foil. It must be covered, so ice crystals will not form on top.

STEP 11 – Prepare all the moulds and ready to go into freezer. Let it set overnight in freezer or until it is firm, frozen and set.

STEP 12 - Take the mould, dip it into warm water for 1-2 seconds only, it will come out very easily. Alternately, rub it between your palms.  

STEP 13 – Garnish with some chopped nuts like pistachos or almonds.

         Serve the chilled mawa kulfi to your loved once.