Showing posts with label Indian. Show all posts
Showing posts with label Indian. Show all posts

Batata Vada Recipe | Alugadde Bonda Recipe [Video]


Batata Vada Recipe with step by step video instructions. Batata Vada or Alugadde Bonda are a popular deep fried snack from India. Spiced mashed potato is dipped in a batter of besan or chickpea flour and deep fried. Batata Vada is stuffed inside a pav bread to make the famous street food Vada Pav. Batata Vada is vegan and gluten free.

In a hurry? Jump to Video or Jump to Recipe

batata vada recipe, alugadde bonda recipe, aloo chop recipe

I had batata vada almost every day for a long time until the pandemic hit. Literally every day!!

It was my usual evening snack. I had a routine - get down from my cab, buy a mix of pakodas/bondas (usually, batata vada, masala vada and may be a mirchi vada) and enjoy those with tea while watching something on YouTube. It was my "me" time. Those 15-20 minutes were what relaxed me enough to take on the evening.

Now with no access to the bonda cart and the cravings rising, I had to make them at home. And boy, am I glad to be reunited with one of my favorites. And the day I made these, it rained, it poured.

Happy Days!!

I mean everyone knows, when it rains, you are obligated to have something fried along with your hot cuppa caffeine. And this time, we enjoyed it with these delicious batata vadas.

batata vada recipe, alugadde bonda recipe, aloo chop recipe


The details...


Batata Vada, is thought to have originated in the state of Maharashtra, but is now equally popular all over the country. The Batata Vada forms the "Vada" of Mumbai's favorite street snack - the Vada Pav. If you'd like to make amazingly pillowy soft pav, you can follow our recipe for pav here.

The good thing about batata vada is that you can prep it in advance, so much in advance. And even on the day you are making it, it is very less effort. There are essentially just 5 steps

  • Boil potatoes
  • Make the stuffing
  • Make the batter
  • Dip the stuffing in the batter
  • Deep fry
You can make the stuffing and store it in the fridge until you are ready to fry. The batter is a simple matter of mixing besan (gram flour / chickpea flour) with a handful of readily available pantry spices like turmeric powder and red chilli powder and salt. A pinch of baking soda makes the coating thick. If you are not fond of the thick coating, don't add the baking soda and make the batter a little thin. 

And don't worry if you mess up the batter, it is SO easy to fix it. If the batter is too thick - add a little water to thin it down. If you added too much water in the batter, add in more flour and adjust the spices as required. If you made too much batter, you can either dip other vegetables and fry to make mixed pakodas or you can also use it to make Vegan Omelet, or Tomato Omelet.

Deep fry in hot oil so that the vadas soak up less oil.

Always serve the vadas hot. Always!!

batata vada recipe, alugadde bonda recipe, aloo chop recipe

If you made this recipe, let me know! Leave a comment here or on Facebook tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo @oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are up to.

If you like this recipe, do not forget to share it with your friends and family! 



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Video Recipe





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Batata Vada Recipe | Alugadde Bonda Recipe


batata vada recipe, alugadde bonda recipe, aloo chop recipeBatata Vada or Alugadde Bonda are a popular deep fried snack from India. Spiced mashed potato is dipped in a batter of besan or chickpea flour and deep fried. Batata Vada is stuffed inside a pav bread to make the famous street food Vada Pav. Batata Vada is vegan and gluten free.

Recipe Type:  Snacks
Cuisine:            Indian
Prep Time:     15 minutes
Cook time:     20 minutes
Total time:     35 minutes
Yield:                12 to 14


Ingredients:



For the potato stuffing:


8-10 boiled Potatoes (750 gms)
2-3 Tbsp Oil
1 tsp Mustard Seeds
2 Green chillies, finely chopped
1 Tbsp crushed Ginger Garlic or Ginger Garlic Paste
1 tsp Turmeric Powder
2 Tbsp chopped Coriander leaves
0.25 tsp Asafoetida or Hing (Optional)
Curry leaves
Salt to taste

For the besan batter for coating:


1 cup Besan (Chickpea flour)
1 tsp Turmeric Powder
1 tsp Red Chilli Powder
0.25 tsp Baking Soda
Salt to taste
0.5 to 0.75 cups of Water

Method:


1. To make the besan batter for coating, add all the ingredients except water to a large bowl. Slowly add the water while whisking with a fork or a whisk until smooth. The amount of water you add determines the thickness of the coating, so for a thick coating, add less water. For a thinner coating add more water. 
2. To make the stuffing, peel the boiled potatoes and roughly mash them. There should still be chunks in it. Don't mash it until smooth.
3. Heat oil in a kadhai and add the mustard seeds.
4. Once they splutter, add the hing (if using) and the curry leaves.
5. Then add the crushed ginger garlic or ginger-garlic paste and green chillies. Saute until fragrant.
6. Add the turmeric powder (haldi) and mix well. 
7. Add the mashed potatoes and salt and mix well until the potatoes are coated with the turmeric powder.
9. Turn off the heat and add chopped coriander leaves. Mix well and remove to a large bowl. Set aside until it is cool enough to handle.
10. Once the stuffing is cool, make balls out of it. The size can vary from that of lime to a tomato. 
11. Heat oil for deep frying in a kadhai or deep pan.
12. To check if the oil is hot, add a small piece of potato to it, if it rises immediately, the oil is hot.
13. Dip the stuffing potato ball into the besan batter and add to the oil carefully. Do not crowd the kadhai. 
14. Once the lower side is cooked and set, gently flip the vadas in the oil.
15. Fry until the vada is completely cooked. Stir the vadas occasionally to cook them evenly.
16. Once golden brown, remove the vadas to an absorbant paper.
17. Serve the batata vadas while hot with ketchup or chutney.





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Kadhai Mushroom Recipe [Video]


Kadhai Mushroom Recipe with step by step video instructions. Kadhai Mushroom is a spicy vegan curry made with mushrooms, capsicum and onions in a tomato based gravy. Kadhai Mushroom can be made either into a dry/semi-dry curry or into a curry with gravy. Kadhai Mushroom is vegan, gluten free and fits a plant based diet.

In a hurry? Jump to Video or Jump to Recipe

Kadhai Mushroom curry with capsicum and onions


I love Mushrooms. It is the meat for vegetarians with loads of umami in it. There is seriously no other veggie that provides that elusive 5th taste that our beloved MasterChef Australia judges talk about.
Btw, are you watching the 12th season? The back to win series with the new jury? I'm completely hooked on.

What is Kadhai Mushroom?


Kadhai is literal terms is an Indian wok or the little vessel you see in my photos. That is a kadhai. So Kadhai Mushroom just translates literally to mushroom cooked in a wok. But as a dish, it is so much more than just that.

Kadhai Mushroom is a spicy melee of mushrooms, capsicum and onions simmered in a freshly ground masala that is so fragrant and a bit of tomato puree for that tartness and body for the curry.

This is probably one of the only curries where I don't substitute the masala with my Garam Masala. It just doesn't taste the same. The fresh masala adds so much flavor that it is almost a sin to substitute it with any store bough mixed spice powder. So I highly recommend making your own spice blend, just for this, and maybe then using it for myriad other curries. 

Kadhai Mushroom can either be a dry or a semi dry curry or it can be a curry with gravy. Every restaurant serves it differently and so can you.

Kadhai Mushroom curry with capsicum and onions

The details...


Kadhai Mushroom is probably one of the easiest curries to make. To make Kadhai Mushroom, toast the whole spices - coriander seeds, cumin seeds, green cardamom, black cardamom, bay leaf, cloves and pepper. Toasting on low heat makes the spices release their oils and makes them more fragrant. Toast the dry red chillies, if using. This can be substituted with red chilli powder or with paprika without affecting the flavor and there is no need to toast it either. Once everything has cooled, make a quick powder.

Next, saute the mushrooms and keep them aside until later. If you don't have the time to do this, just toss them into the curry later and allow them to cook in the masala.

The onions and capsicum are cut into large chunks. This is meant to be a chunky curry. They are sauteed along with ginger garlic paste until they are cooked slightly. Do not overcook the capsicum, it is meant to retain the crunchiness.

Then the tomato puree, turmeric, salt and masala is added along with desired amount of water and the curry is simmered for a few minutes. The mushrooms are added at the end and given a quick stir.

The kasuri methi or dried fenugreek leaves provide an additional salty bitter fragrance that goes superbly with the curry.

Kadhai Mushroom can be served as a side with roti or naan bread or even with rice.

Kadhai Mushroom curry with capsicum and onions

If you made this recipe, let me know! Leave a comment here or on Facebook tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo @oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are up to.

If you like this recipe, do not forget to share it with your friends and family! 



You can follow One Teaspoon Of Life on FacebookTwitterInstagramPinterest or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email



Video Recipe





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Kadhai Mushroom Recipe


Kadhai Mushroom curry with capsicum and onionsKadhai Mushroom is a spicy vegan curry made with mushrooms, capsicum and onions in a tomato-based gravy. Kadhai Mushroom can be made either into a dry or semi-dry curry or into a curry with gravy. Kadhai Mushroom is vegan, gluten free and fits a plant based diet.

Recipe Type:  Curry
Cuisine:            North Indian
Prep Time:     10 minutes
Cook time:     30 minutes
Total time:     40 minutes
Yield:                Serves 2


Ingredients:


200gms Mushrooms
1 Capsicum
1 Onion
1 cup Tomato Puree
1 Tbsp crushed Ginger-Garlic
1 Tbsp Coriander Seeds
1 tsp Cumin seeds
3-4 dry Red Chillies or 1-2 tsp Red Chilli Powder
0.5 tsp Black Pepper
2 Green Cardamom
2 Cloves
1 Black Cardamom
2 Bay leaves
0.5 tsp Turmeric Powder
1 Tbsp Kasuri Methi
4 Tbsp Oil
Salt to taste
Water as required

Method:


1. In a kadhai or pan, dry roast the coriander seeds, cumin seeds, green cardamom, black cardamom, 1 bay leaf, cloves, dry red chillies and black pepper for 1-2 minutes until fragrant. Remove from heat and allow to cool. Once cool, grind to a fine powder.
2. Cut the onions into petals and chop the capsicum into large chunks. Halve the mushrooms.
3. In the same kadhai heat 1-2 Tbsp oil and saute the halved mushrooms until cooked. Remove from heat and keep aside.
4. Add the remaining oil and add the onions, crushed ginger garlic and 1 bay leaf and saute until the onions are slightly soft.
5. Add the capsicum and fry until the capsicum is slightly browned.
6. Add the tomato puree, turmeric powder, ground masala, red chilli powder if using, salt and saute on low heat for 2-3 minutes.
7. Add water as desired, and simmer for 4-5 minutes on medium heat.
8. Add the mushroom and mix well.
9. Top with kasuri methi and mix well.
10. Serve hot with roti and rice.





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Crispy Moong Dal Recipe | Moong Dal Namkeen Recipe [Video]


Crispy Moong Dal or Moong Dal Namkeen recipe with step by step photo and video instructions. Crispy Moong Dal is a deep-fried lentil snack that is popular in India. Crispy moong dal is inspired from Haldiram's moong dal namkeen and is great as a tea time snack. Crispy Moong Dal is vegan, gluten free and fits a Jain diet.

In a hurry? Jump to Video or Jump to Recipe


crispy moong dal namkeen

Ok, I'll be honest, I've been spending wayyy too much time on Twitter following #workingfromhome. And I'm jealous, of the lovely co-workers, read pet cats and dogs, that so many folks have. And here I am stuck with actual humans. But I guess that has some advantages too, at least I don't have to do the dishes. But I still feel, one look at that smushy puppy face and I would have forgotten all my stress and anxiety. This working from home thing has me discovering some new things about myself. One, I like hoarding vegetables. Yes, I'm less of a grocery or TP hoarder, but leave me with less than 3 types of veggies in the fridge, and I'm anxious. Two, I can live without chips, chocolate and ice cream. I know the rest of the world ran out of TP, but Bangalore ran out of chips. Apparently, that's what we need to fuel us down here. Three, I still am not a fan of exercise, well that's not a new one. Four, I love cooking more than I ever thought.

I've discovered in the absence of travel to work, I'm left with a lot more time, and I am investing that in cooking and prepping. We are eating more and more hot breakfasts that take a little longer to make, I've sundried two batches of potato chips, I've made 3 bottles of instant mango pickle, a few bottles of ice tea and pineapple squash, and I'm making a lot of snacks. Last week I posted the Paper Avalakki Mixture, which has been kind of a lifeline, because it also doubles up as breakfast when required. I've made loads of Churmuri Chiwda to much on along with tea. And this week I made this Crispy Moong Dal, in total Haldiram's style.

crispy moong dal namkeen


crispy moong dal namkeen


Crispy Moong Dal or Moong Dal Namkeen flooded the Indian market in the late 1990s and took the urban population by a storm. Everyone loved this simple salty snack. It became a family favorite, something to serve when your family and friends dropped in unannounced on the weekends. Kids loved it, double dipping their wet fingers into the bowl and amused when the dal stuck to their fingers, eh, just for this reason, always give kids their own bowl of moong dal. I've loved Moong Dal namkeen from the time I first ate it. But I never attempted to make it. Frankly I had no clue it was so easy to make it, until now.

Crispy Moong Dal requires just 3 ingredients in reality - the moong dal, salt and oil to fry it in. While the time taken to make the crispy moong dal is long, it is mostly effortless. The moong dal needs to soak for a good 3 to 4 hours and dry for nearly 1 hour before you can start frying it. This soak and dry time makes up for most of the time taken. Once the moong dal is dry, we fry it using a mesh strainer. The reason for this is simply because the dal is too small and if directly dumped in the oil, will spread all throughout and it will take a lot of effort to fish out every grain from the oil. A mesh strainer makes it much easier to fry. The temperature of the oil matters a lot here. If the oil is not hot enough, you will end up with a box of moong dal that is hard and not crispy. Very unpleasant. To test the temperature of the oil, drop in 1 or 2 grains, if they immediately rise to the top, the oil is hot enough.

Once you have fried the moong dal, use a clean paper napkin to remove the excess oil and immediately add seasoning. If you allow the dal to cool, the salt will not stick to the moong dal. I only added salt, you can add spices if you want.

Crispy Moong Dal stayed crisp and fresh for about a week in an airtight box. It didn't last beyond it for me to determine the shelf life.

crispy moong dal namkeen


If you made this recipe, let me know! Leave a comment here or on Facebook tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo @oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are up to.

If you like this recipe, do not forget to share it with your friends and family! 



You can follow One Teaspoon Of Life on FacebookTwitterInstagramPinterest or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email



Video Recipe





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Crispy Moong Dal Recipe | Moong Dal Namkeen Recipe

crispy moong dal namkeenCrispy Moong Dal or Moong Dal Namkeen is a deep-fried lentil snack that is popular in India. Crispy moong dal is great as a tea time snack. Crispy Moong Dal is vegan, gluten free and fits a Jain diet.

Recipe Type:  Snacks
Cuisine:            Indian
Prep Time:     5 Hours
Cook time:     20 Minutes
Total time:     5 Hours 20 Minutes
Yield:                200 gms or 1 cup

Ingredients:


1 cup or 200gms Moong Dal
Salt to taste
Oil to fry
Water as required

Method:


1. Wash the moong dal twice in tap water and drain out the water.
2. Soak the moong dal in water for 3-4 hours.
3. Drain out the water and spread the moong dal on a kitchen towel for 1 hour, allowing it to dry.
4. Heat oil in a kadhai. Allow the oil to become very hot, if oil it not hot enough the moong dal will turn hard instead of crispy.
5. Take a little of the moong dal in a net strainer and place in the oil.
6. Stir the moong dal with a spoon frequently.
7. Fry for 1 to 3 minutes until the moong dal is crispy. The moong dal will shrink and color will change slightly.
8. Pour the moong dal onto a bowl lined with a paper napkins.
9. With another paper napkin, wipe off the excess oil from the moong dal.
10. While the moong dal is still hot, add salt and mix well.
11. Once cooled, store in an air tight container at room temperature.


Step by Step Photo Instructions





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Chhole Chaat Recipe | Chickpea Salad [Video]


Chhole Chaat or Chickpea Salad recipe with video instructions. Chhole Chaat is a simple, quick and delicious salad made with boiled chickpeas and a handful of ingredients. Spicy, tangy and super delicious, perfect for weeknight dinners and Summer lunches. Chhole Chaat is vegan, plant-based and gluten-free. It can be adapted to a Jain diet.

In a hurry? Jump to Video or Jump to Recipe

vegan healthy glutenfree chickpea salad

I literally spent the second half of the 90s eating this salad and hiding it from my parents.

My school did not have a playground, which wasn't much of an issue for someone like me who hated outdoor activities. Give me a book any day. But the school authorities didn't think like me and felt we needed to play sports. Arrrghhh. Yes, so they leased out grounds at a walkable distance from the school and we were mandated to participate in all the games for our age group.

vegan healthy glutenfree chickpea salad


I especially disliked the sports week which culminated into a Sports Day that included parents and relatives coming to watch the finals. The only highlight of the sports week was this Chhole Chaat. I know, I took a long time to reach the point. So on the way from the school to the ground was the children's park and this old man sat outside it with a big cane basket. He shouted "Bhel Bhel" as we walked by and how could we not sample it. He used the black chana mostly and not these white Kabuli Chana or Chickpeas. He would put the chana in a disposable bowl made of dried leaves along with onions, tomatoes, some black colored spices (I now assume this was the chaat masala, black salt, and cumin powder), and a generous squeeze of lime. It was the best salad/snack I had ever eaten - spicy, tangy, and just plain delicious. More so, cause we ate it secretly. Our parents would forbid us to eat from street vendors due to concerns of hygiene, but I believe it just helped us build our immunity.

This Chhole Chaat is trying to replicate that delicious "Bhel" or chaat that I ate in the 90s. The only difference is I used Kabuli chana or chhole or white chickpeas as against the black chana that the street vendor used. But it is still equally delicious.

This Chhole Chaat makes for a perfect weeknight dinner when you want something healthy and yet do not want to slog over the stove for hours. In fact, this does not require the stove at all if you have preboiled chickpeas. I usually soak dried chickpeas and boil them over the weekend as a part of my meal prep for the week. This Chhole Chaat also carries well in a lunch box and makes for a good cold lunch on a hot Summer afternoon. I eat it as an evening after-work snack at times too.

Suggestions to fit other diets:

  • To adapt the recipe to suit a Jain diet, skip the onions and onions. Capsicum, cucumber and/or sweet corn can be added instead.

vegan healthy glutenfree chickpea salad


If you made this recipe, let me know! Leave a comment here or on Facebook tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo @oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are up to.

If you like this recipe, do not forget to share it with your friends and family! 



You can follow One Teaspoon Of Life on FacebookTwitterInstagramPinterest or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email



Video Recipe





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Chhole Chaat Recipe | Chickpea Salad


vegan healthy glutenfree chickpea saladChhole Chaat is a simple, quick and delicious salad made with boiled chickpeas and a handful of ingredients. Chhole Chaat is vegan, plant-based and gluten-free. It can be adapted to a Jain diet.

Recipe Type:  Salad
Cuisine:            North Indian
Prep Time:     15 minutes
Cook time:     0 minutes
Total time:     15 minutes
Yield:                Serves 2

Ingredients:


4 cups Chickpeas, boiled
1 large Onion, finely chopped
1 Potato, boiled and chopped
1 Tomato, finely chopped
1 Green Chilli, finely chopped
2 Tbsp Coriander leaves, chopped
1-2 tsp Cumin Powder
1 tsp Chaat Masala
0.5 Lime
Black salt to taste
Salt to taste

Method:


1. Add the chickpeas, onion, tomato, potato, green chilli and coriander leaves to a large bowl. If you don't want a spicy salad, skip the chillies. Alternately, it can be replaced with red chilli powder or paprika.
2. Add black salt, salt, cumin powder, chaat masala and lime juice to taste.
3. Mix well and serve.


vegan healthy glutenfree chickpea salad



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Kaju Katli Recipe | How to make Kaju Katli | Vegan Cashew Fudge Recipe [Video]


Kaju katli or kaju barfi is a diamond shaped soft fudge made from cashew nuts. It is a popular Indian sweet. Perfect to gift family and friends.

In a hurry? Jump to Video or Jump to Recipe

kaju barfi recipe, Indian cashew fudge

Deepavali is here!!

Deepavali or Diwali always brings with it the air of festivity. Deepas or lamps everywhere, akash kandils in the balconies, colorful rangolis near the threshold, brand new clothes and delicious sweets and savories. With such fervor in the air, it is hard not to celebrate.

The best part of Diwali for me has always been the sweets and savories. People painstakingly spend hours making an array of snacks to fill up boxes and on the day of diwali these are distributed between friends and family. While I always saw my mom do this when we were kids, I had never done so, until last year.

Last year for deepavali, I went to my childhood home and did just that. I made crispy Chakli and this delicious Kaju Katli. Kaju Katli is a sweet that everyone loves. It is generally mildly sweet and has a delicate flavor of cashew nuts. Kaju Katli is gluten free and can be vegan too. The version I make is always vegan, but some recipes I know call for the addition of milk or milk powder.

While the recipe looks simple, it really isn't. So don't fret if it doesn't work out for you the very first time you try. The first time I made it, the sugar syrup was not the right consistency and we ended up eating kaju halwa for a few days. That was delicious too.

kaju barfi recipe, Indian cashew fudge

What is Kaju Katli


Kaju Katli is cashew nut fudge, in simple words. It is a very popular Indian sweet that is sold worldwide and it can made from just three ingredients - Cashew nuts, Sugar and water. Some recipes call for milk, milk powder or condensed milk, but if you want a vegan recipe, you are in the right place.

Kaju Katli is a sweet that is commonly distributed for all celebrations from birthdays to promotions to festivals. Also, since it is a dry sweet that has a greater shelf life than most milk based sweets, it also makes for a good gifting option.

Kaju Barfi is a sweet similar to Kaju Katli but is made slightly differently and uses milk and milk solids. The names are used synonymously several times, so don't get confused. Kaju katli is usually thin - somewhere about 3-5mm in thickness while a kaju barfi is thicker.

kaju barfi recipe, Indian cashew fudge


Tips for making the best Kaju Katlis:


Some important notes and learnings from my mistakes, just to help you a little:

  1. Use everything at room temperature. Refrigerated cashew nuts will mess up the recipe, so keep them out overnight if you store cashew nuts in the fridge. 
  2. Pulse the grinder to powder the cashew nuts. Grinding them for too long will lead to cashew nuts leaving their oil and making them unusable.
  3. Sieve if you want to, or just skip it. Small bits of cashews just give the kaju katli a rustic feel and they are really not very noticeable in the end product.
  4. If you have some large chunks of cashew nuts that just won't grind fine enough, add as little water as possible and blend them to a puree.
  5. You need the sugar syrup at the right consistency. Use the water bowl trick mentioned in the video and the recipe to check for the right consistency.
  6. If the sugar syrup has gone beyond the required consistency and the dough looks brittle and forms hard lumps after removing from heat, allow it to cool a little, and then pulse it in the mixer until all lumps are broken and you get a fine powder. Knead this powder along with milk or water to get a smooth dough.
  7. You have to knead the dough while it is still hot. Use gloves if required.
  8. Do not knead the dough too much, it will release its oil and while it is still edible, the kaju katli will not have the same mouthfeel as the store bought ones.

kaju barfi recipe, Indian cashew fudge

If you made this recipe, let me know! Leave a comment here or on Facebook tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo @oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are up to.

If you like this recipe, do not forget to share it with your friends and family! 



You can follow One Teaspoon Of Life on FacebookTwitterInstagramPinterest or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email



Video Recipe





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Kaju Barfi Recipe | How to make Kaju Katli

kaju barfi recipe, Indian cashew fudge

Kaju katli or kaju barfi is a diamond shaped soft fudge made from cashew nuts. It is a popular Indian sweet. It can be made vegan.

Recipe Type:  Dessert
Cuisine:            Indian
Prep Time:     15 minutes
Cook time:     45 minutes
Total time:     55 minutes
Yield:                12-15

Ingredients:


1 cup Cashew nuts
0.5 cup Sugar
0.25 cup Water
Oil or Ghee for greasing

Method:


1. Powder the cashew nuts until fine. Use cashew nuts at room temperature, cashew nuts used directly from the fridge will not give you a fine powder.
2. If the cashews are not finely powdered, you can use a sieve and remove the big unground pieces. Use a medium sized sieve. Sieve and keep aside.
3. To make the sugar syrup, in a pan (preferably nonstick), add the sugar and water and cook on medium heat. The sugar syrup needs to reach one string consistency.
4. To check if the consistency of the sugar syrup, add a small drop of the syrup into a bowl of water. If the syrup dissolves in the water, then the syrup needs more cooking. If the syrup doesn't dissolve but forms a flexible string, then it is ready.
5. Add in the ground cashew nuts and mix until combined.
6. Continue to cook on low heat until the cashew dough becomes one mass.
7. Remove from heat and move the dough to a large plate. Allow it to cool for 2-3 minutes.
8. While the cashew dough is still hot, gently knead it for 2-3 minutes until it is smooth. Do not over-knead, else the cashew will leave its oil.
9. Grease the back of a plate and place the dough on it. Roll it out until the dough is around 5mm thick.
10. Cut the kaju katli into diamond shaped pieces. Allow to cool completely.
11. Using a butter knife, gently remove the kaju katli from the plate and store it in a cool place.
12. Serve Kaju Katli at room temperature.



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