PINEAPPLE CAKE DECOR

                       

KHEEMA PAKODA

KHEEMA PAKODA

Ingredients:

Goat/Chicken kheema-500gm
Onion(Big)-2
Green chillies-3
Curry leaves-1 stick
Ginger garlic paste-2tsp
Saunf-1 tsp
Besan flour-2-3 tbsp
Rice flour-1 tbsp
Corn flour-2 tsp
Maida(optional)-1 tbsp
Chilli powder-1tsp
Turmeric powder-1/2 tsp
Garam masala powder-1/4 tsp

Salt-to taste
Coriander leaves

Oil-for deep frying

Method:

1.Wash and strain the kheema and transfer to a bowl.

2.To this,add all the items one by one and mix well.

 3.Heat the oil and add the mixture in small random shapes into it.

 4.Let it get nice crisp and crunchy and become golden brown.

5.Remove it from oil and transfer it to a paper towel to absorb any excess oil.

6.Serve hot kheema pakodas with lemon juice.

7.Tastes good as a snack or even a side dish for rice varieties.

                              
Note:
•Strain the kheema nicely without water.
•If there is more water then it may intake more powders and the taste will change.
•Do not over fry the kheema as it may become very hard.

RUSK JAMUN

RUSK JAMUN

Ingredients:
Thick milk rusk-1 packet(300-400gm)
Sugar-1 cup
Water-1 cup
Rose water- 1-2 tsp
Saffron -for garnishing
Fried nuts(optional)-for garnishing
Oil-for deep frying

Method:
1.In a kadai,add sugar and water and mix well.
2.Let it boil in medium flame until u reach a 1 string consistency or even little lesser than that.
3.Add rose water and saffron and stir well.
             

4.In another kadai,add oil and heat it.
5.Add the rusk 1 or 2 at a time and deep fry them for few seconds on each side without burning them.

 6.Place the fried rusk in a tissue to absorb any excess oil.
7.Transfer them to the prepared syrup,leave in for few minutes and place in a separate tray.
              
8.Repeat the same for the left over rusk.
9.Leave for 2-3 hours for the syrup to be absorbed into the rusk for a tastier dessert.
10.Garnish with fried nuts and serve for a rich taste.

Note:
•Make a thin sugar syrup as it would be easier for the rusk to absorb.
•Don't over-fry the rusk as it would absorb more oil.
•You can even shallow fry or dry fry with oil or ghee if you want to make it less oily