Wednesday, January 30, 2013

Kaju Katli/Cashew Burfi

Kaju katli is my favorite dish. I planned to try it for a long time and one fine day, finally did it. It came out very good and it was completed on that day itself. This is very easy and just we need to stand on the stove side itself and have little concentration on the sugar consistency. Here goes the recipe.


  • Cashews - 2 cups 
  • Sugar - 1 cup
  • Water - 1/2 cup ( Just to immerse the sugar )
  • Ghee - 2 tsp for greasing
  • Milk - 2 tsp ( + or - ) (optional)


  • Grind the cashews just to powder it. Do not over-grind, since the cashews may leave oil.

  • In a wide non stick pan add sugar and add water just to immerse it.
  • Keep the flame in medium or low to medium.

  • When the sugar gets dissolved, check its consistency.
  • When the sugar syrup comes to a single string consistency (when you take the sugar syrup in your four finger and thumb, it should form a single string). Now add the cashew powder and stir continuously.

  • Now reduce the flame to low and and check a very little portion of cashew paste and try to make a small ball. If you can make it, then that is the right consistency and you can switch off the flame.

  • Grease a plate with ghee and transfer the cashew paste content. 

  • Just leave for 5 min or until you can bear the heat and you can start kneading the dough to make it smooth.

  • If the mixture is dry, you can add a tsp of milk to make it pliable and smooth. 

  • Now with the rolling pin or chapatti roller, roll it to a thin layer and cut it in to diamond shaped pieces.

  • Kaju katli is ready to eat now.

  • Store in a box and can keep in fridge for a week.
  • If milk is added, self life is less than a week. So it is good to consume soon. 

Monday, January 28, 2013

Coriander Chicken - Semi Gravy

All these days, I was so upset.. and you know why... My site has been hacked and I was so shocked to hear the news from Google.... This site is my 3 years work and when I came to know this news... I felt very bad.. seeing my blog getting into this malware... So made my site offline and was checking and comparing the html code which I had this backup a year ago... Removed all the unwanted things....

Today I was happy again to see my blog out of this malware and google approved my site again... Really very happy... My kind request to all my blogger friends. Try to take the backup of your html code at least 2 months once.  Though the site was ok by mid Jan, I was having so many other works, that I don't fine time for my site.

Now to the recipe...


  • Chicken - 1/2kg
  • Oil - 3 tsp
  • Cumin seeds - a pinch
  • Coriander seeds - 1/4th tsp
  • Ginger garlic paste - 1 tsp
  • Salt to taste

To grind (I)

  • Coriander - 1 bunch
  • Green chilles - 4 to 5
  • Curry leaves - few

To grind (II) to fine paste

  • Coconut - 1 cup (grated)
  • Poppy seeds - 2 tsp
  • Fennel seeds - 1/2 tsp
  • Cardamom - 1
  • Bay leaf - 1 inch
  • Cloves - few
  • Cinnamon stick - 1 inch


  • Grind the Coriander, green chillies and curry leave to a smooth paste and keep aside.

  • Grind the ingredients given under Grind to fine paste (II) and keep aside.

  • In a pan, add oil and cumin seeds and crushed coriander seeds.

  • Add the Ginger garlic paste and fry for till the raw smell goes off.
  • Add the paste no (II).

  • Add the coriander paste (I). and allow it to cook till oil, comes out.

  •  Now add the chicken pieces and salt.

  •  Add the yogurt and mix the chicken pieces until they are well coated with green masala.

  • If you want add little water and cover and cook the chicken. ( I used, country chicken and it took nearly 35 min for the chicken to cook. Now and then I added little water).
  • Serve with hot rice or roti.

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