ShobisKitchen

Gulkhand is a rose petal preserve made using fresh rose petals. We use paneer rose which is link pink in color as they are from native parts of India. The fragrance of the rose petal once it's preserved along with sugar gives an exotic flavor. Gulkhand can be had by mixing with warm milk . Few other recipes with gulkhand can be gulkhand kulfi, gulkhand shake, gulkhand ice cream and with your creativity the list is endless. Ingredients: 1 cup of tighlly packed fresh rose petals 3/4 cup of sugar clean dry glass jar Steps: 1. Wash the rose petals gently and pat them dry. I have used fresh ones and they were so elegant. 2. Today i did not wash the rose petals as there were no dirt and directly added them to a mixer and pulsed it for few seconds. Tip: You can roughly tear the petals using hands instead of mixer too. 3. Take a clean dry glass jar and layer it with some sugar. 4. Then layer it with coarse rose petals. 5. Alternate the sugar and rose la...

Egg Khuzhambu or egg gravy in thick tamarind sauce goes well with white rice, idly and dosa. If you are an egg lover who prefers to eat boiled egg over omelette, you can try this recipe. The recipe is similar to making a tamarind based gravy with a final touch of  raw eggs poured into it and simmered without stirring until the egg cooks thoroughly. Ingredients: 3-4 eggs 1.5 cup of thick tamarind juice salt to taste 1 tsp red chilli powder 1 tsp coriander powder 1/4 tsp turmeric powder 2 tsp gingely oil or any cooking oil 1 sprig curry leaves 2 medium sized onions 1 small tomato 1 tbsp chopped coriander leaves for garnishing 1 tsp mustard seeds 1/2 tsp urad dhal/black gram Steps: 1. Heat a kadai or thick bottomed vessel with 2 tsp of gingely oil. Once the oil gets heated, add mustard seeds, urad dhal. 2.  When the mustard seeds start to sputter add curry leaves. 3. Then add finely chopped onions. Saute for 3-4 minutes on low-medium flame. ...

Homemade sweets are always special as you have control over the sweetness ( well, i agree you cannot compromise on the sugar added to a sweet recipe) however we can assure brown sugar or jaggery could be substituted wherever possible and free of food colors and any other preservatives. In today's recipe, i'm going to share about a simple two-ingredient recipe which uses cow's milk - its palkova aka thirattupaal (sweet khoya). The process is quite cumbersome, however with a heavy bottomed non-stick pan, you can skip stirring quite often and sit back and watch while it gets simmered without being burnt. Choose the right vessel for this dish and you would be rest assured a hassle free recipe. Let's get into recipe and the steps. You can use full cream milk or buffalo's milk instead of cow's milk. Cow's milk gives the best of taste you can ever get! Happy ready and hope you try out this recipe at your home and share your valuable feedback. Ingredients...

Pistachio Cookies: Here is a recipe of eggless pistachio cookies which i have baked without using oven. I tried baking with pressure cooker and it came out pretty good. Pressure cooker should not be used for such baking as it spoils the texture of the material and the vessel changes it's color during the process of baking. Alternatively you can use a clay pot too to give you an equally good result. Ingredients: 1/4 cup besan flour/chick pea flour 1 cup all purpose flour 1/2 cup melted butter 3/4 cup sugar, can be adjusted as per taste a pinch of cardamom powder handful of chopped raw pistachios 2 tbsp boiled milk 1/4 tsp baking powder 1 tsp vanilla extract (optional) How to make pistachio cookies: 1. Take melted butter in a mixing bowl and add sugar, cardamom powder. 2. Then add besan flour and all purpose flour, baking powder. Crumble well. You can vanilla extract at this point. I'm skipping it for today's recipe. 3. Add little bit of mil...