KARONDA MIRCH KI LAUNJI -SWEET AND SOUR KARONDA AND GREEN CHILII RELISH

Presenting this red beauties for today.. This #sidedish made up of Karonda  is not only an candy to the eyes but to the tongue too..

Karonda ki launji-karonda / Natal plum is a small sized berry which is sour in taste and grows abundantly on thorny bushes during monsoon season in India. Karonda ki launji is very easy to make and I prefer it with daal chawal or any stuffed parathas. It stays fresh for 7 days in the refrigerator.

INGREDIENTS:

  • 250 gms Karonda/ Natal Plum
  • 5,6  Green Chillies / Hari Mirch
  • 1/2 tsp Turmeric Powder / Haldi Powder
  • 1 tsp Red Chilli powder / Laal mirch powder
  • To taste Salt / Namak
  • 1/4 cup jaggery
  • 2 tbsp Cooking Oil
  • 1 tsp Cumin Seeds / Sabut Jeera
  • 1/4 tsp Asafoetida / Hing powder
  • 1/2 tsp mustard seeds

INSTRUCTIONS:

  1. Wash karond and slit into two to remove the hard brown seeds.
  2. Wash and chop green chilies into roundals.
  3. Heat oil in a pan and add cumin seeds and mustard seeds .
  4. When cumin start crackling add the chopped green chilies and karonda and saute for a minute.
  5. Add salt and turmeric powder and 3/4 cup of water and mix well.
  6. Cover the pan with a lid and simmer for few minutes till karonda become soft.
  7. Now add jaggery  and simmer till the gravy thicken slightly, don’t over cook as it thicken further when it cool down completely.
  8. You can also skip adding red chili powder if you want to make it sweet and tangy .
  9. Store in a glass jar when it cool down completely.
  10. This launji easily stays well in the refrigerator for approx 7 days and on room temperature it stays well for 3-4 days.
  11. Serving suggestion- Goes well with rice, roti or any snack.

NOTES:

  • You can slightly adjust the quantity of jaggery according to your preference. 

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LEFTOVER KHAMAN DHOKLA CHAAT

This tasty and unforgettable LEFTOVER KHAMAN DHOKLA CHAAT is perfect for a snack-time treat or try preparing it for a gathering. Never throw away leftover dhokla again but instead reuse in this recipe to satisfy your chaat cravings. 

Dhokla lovers, this one is for you!

INGREDIENTS:

  • 4-6 khaman dhokla
  • 150g nylon sev
  • 1 small red/pink onion finely chopped
  • 1 TBSP chaat masala
  • 250 ml tamarind/imli chutney
  • 100 ml mint and coriander chutney
  • 2-3 tbsp garlic chutney
  • 4-5 TBSP finely chopped fresh coriander
  • 2-3 TBSP pomegranate arils    

INSTRUCTIONS:

  1. In  two serving plates, arrange khaman dhokla.
  2. Sprinkle little chaat masala.
  3. Then pour half of the three chutneys, generously top it up with nylon sev.
  4. Sprinkle onion, coriander and chaat masala.
  5. Now again add  sev and all the chutneys.
  6. Top it up with onion, coriander and pomegranate arils.
  7. Serve immediately.

NOTES;

  • You may add boiled cubed potatoes just before adding yogurt.
  • You may add sweet yoghurt too .

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BLUE VELVET CAKE MODAKS

Ganesh Chaturthi celebrations cannot be complete without Modak. Try something different this year and make our quick and easy Cake Modak Recipe.⁠

INGREDIENTS:

  • 1. Cake crumbs 1 cup
  • 2.white chocolate chips 1tbsp
  • 3.whipped cream 1tbsp
  • 4. Dark chocolate 1/2 cup
  • 5.Colourful sprinkles 1tbsp
  • 6. Modak moulds as needed

INSTRUCTIONS:

  1. Make coarse cake crumbs, just like bread crumbs texture.⁠
  2.  Mix all ingredients together except chocolate and keep aside from 10 minutes.⁠
  3. Shape them with modak moulds or hand, keep in a cool place⁠
  4.  Melt chocolate on a double boiler. Dip the modak in chocolate and cool.⁠
  5. You Can also be served as it is without chocolate.⁠
  6. decorate with some colourful sprinkles .
  7. You can use any cake in this recipe.

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NUTELLA MODAK

Easiest Nutella modak recipe for Ganesh Chaturthi! The festive season doesn’t get any better than this with the ultimate fusion version. These are quick and easy to make vs traditional steamed modak.

INGREDIENTS:

  • ⅓ cup Milk
  • ⅓ cup Sweetened condensed milk
  • 1/4 cup Chocolate chips
  • 1 ½ cups Graham cracker crumbs
  • ¼ Pistachios finely chopped

INSTRUCTIONS:

  1. Take milk, condensed milk and Nutella  in a pan on medium-low heat.
  2. Let it melt and keep stirring to make sure that it is not sticking to the pan. It should be completely melted, shiny, smooth.
    Now add graham cracker crumbs.
  3. Start mixing and halfway through add chopped pistachios.
  4. Mix and it should come together like a dough-ball.
  5. Remove it to a plate and let it cool to touch.
  6. Grease the modak mould using ghee. Keep the mould close.
  7. Stuff the small portion of it from the bottom hole.
  8. Then open the mould and gently unmould.
  9. Repeat the same for rest.
     

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CASHEW PANEER MODAK

Modak season is here ….
Ganesh Chaturthi celebrations cannot be complete without Modak. Modaks, as we all know, are favourites of not only Lord Ganesha but also his devout devotees. Try something different this year and make our Cashew paneer modak .

Cashew paneer modak can be prepared instantly. This tantalizing modak can be prepared for any festival or fast (vrat) very easily. 
You also can shape like laddo or make barfi too.

INGREDIENTS:

  • Cashew nuts – 1 cup (150 grams)
    Milk – 3/4th cup
    Paneer – 250 grams
    Sugar – ¾ cup (150 grams)
    Ghee – 2 tbsp
    Cardamom powder – ½ tsp
    Kesar 1tsp
    Pistachios – 10 to 12 (for garnishing)
    silver leaves and some rose petals for decoration .

INSTRUCTIONS:

  1. For making the modak , soak the cashews in milk for 2 hours.
  2. After this grind the cashews along with milk in a mixture jar and make a fine paste.
  3. Also add sugar to the paste, followed with crumbled paneer. Churn again and make a fine paste.
  4. Mixture for making barfi is ready. Preheat a non stick pan. Add 2 tsp ghee in the pan and allow it to melt. When the ghee is hot, add cashew-sugar-paneer paste.
  5. Stir the mixture constantly and roast until it gets thick and dense in consistency. When the mixture gets thick in consistency and ghee starts separating from it then the mixture is ready.
  6. Now add cardamom powder into the mixture and turn off the flame. Take out the mixture is a greased plate and spread it evenly with a spoon.
  7. Now Shape them with modak moulds or hand, keep in a cool place⁠.
  8. Decorate with silver leaves and rose petals .
  9. Store it in refrigerator and relish eating for up to a week.

NOTES;

  • Stir the mixture well so that it doesn’t stick to the bottom.
     

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PLUM DRINK RECIPE (PLUM JUICE, PLUM LEMONADE)

Ditch your commercial soda and enjoy these simple Plum drink recipe. Just make the basic plum syrup and use it to make plum lemonsoda, plum lemonade or plum juice.

The best thing is that these drinks are super easy to make but they look really fancy with little effort. I just make this plum syrup and from it, I can make a plum lemonade .

INGREDIENTS:

  • 500 grams  plums, pitted
  • 2¼ cup sugar
  • ¼ cup lemon juice, or more
  • ⅔ glass ice cubes
  • ⅓ glass plum syrup
  • Mint leaves, for garnish
  • water

INSTRUCTIONS :
FOR PLUM CONCENTRATE :

  1. Put all in a pot in a stainless steel pot on medium heat and boil for 15 minutes until soft.
  2. Let the syrup cool, then blend. The plum concentrate syrup is ready. Transfer to a jar and store in fridge for 3-4 weeks. You can freeze it too for later use.

FOR PLUM LEMONADE RECIPE :

  1. Put plum syrup in a glass , add  lemon juice , black salt and ice.
  2. Add some water and mix it .
  3. Garnish with mint and serve immediately.

FOR PLUM LEMON SODA:

  1. Mix water, ice and syrup. Pour in glass and top with lemon soda. Garnish with mint leaves and serve chilled.
     

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