Tuesday, September 28, 2010

Mango Kalakand

Chitra Pal Mango Kalakand


1. 3 cups of mango pulp

2. ½ can of sweetened condensed milk

3. ½ kg of fresh unsalted paneer grated / ricotta cheese

4. 1 cup of skimmed milk

5. 1 tbsp of milk powder

6. 2 tsp of cardamom powder

7. 1 cup of chopped pistachios

8. 1 silver varq for garnishing.

Chitra Pal Crushed Paneer Chitra Pal Condensed Milk


1. In a non stick pan add paneer and condensed milk.

2. Stir continuously and keep it is low heat.

3. When the mixture turns thick add mango pulp.

Chitra Pal Fresh Mango Pulp 

4. Stir in so that it is mixed well.

5. If the mixture is tough to stir add on the milk now.

6. Add cardamom powder.

7. Cover the lid and let it simmer till it turns real thick mixture.

8. Pour the mixture in deep pan or 2 inch tray.

9. Garnish with chopped pistachios and let it cool down.

10. Now cover the silver varq carefully on whole mithai.

11. Cut in bite size pieces and enjoy.

12. Share homemade mithai with your neighbors and family members.


Sunday, September 26, 2010

Tip of the Day

Keep boiled eggs in cold water for sometime and then slice them. The egg yolks will remain intact.

Friday, September 24, 2010

Chicken Manchurian

Chitra Pal Chicken Manchurian


1. 2 Chicken breasts skinless chop in small cube size

2. ½ cup of all purpose flour

3. 4 tbsp of corn starch

4. Salt and pepper to taste

5. Water

6. 1 Onion grated or chopped finely

7. 3 cloves of Garlic minced

8. 1-2 Green Chilies chopped finely

9. 1 ½ tbsp of Soy Sauce

10. 3 tsp of red wine Vinegar

11. ¼ cup of Ketchup

12. 2 tbsp of hot Red Chili Sauce or more (optional)

13. 1 tsp of honey

14. 3 tsp of corn starch in ¼ cup of water mixed for sauce

15. Oil

16. Some green scallions / Green Onions for garnishing


1. Heat oil for frying in a deep dish pan.

2. In a medium bowl add all purpose flour salt and pepper to taste.

3. Now add corn starch and water and whish well till it turn to thick batter and no lumps.

4. Now add chicken to it and toss to coat all the chicken pieces.

5. Drop in one by one into the oil and deep fry them.

6. Keep on cooking all the chicken pieces and keep it aside on kitchen towel to get the excess oil.

7. In a non stick pan make the sauce for Manchurian.

8. Heat 2 tsp of oil and add onions.

9. Now add garlic and green chilies and cook till light brown.

10. Add soy sauce and Vinegar and mix it well.

11. Then add Ketchup and red chili sauce.

12. Add corn starch mixture and cook till sauce thickens.

13. Keep on stirring well and add 1 tsp of honey and whisk it well.

14. Now add the chicken pieces and toss it well till the chicken is covered in this yummy mixture.

Serve hot with tooth picks and sprinkle green onions.


Monday, September 20, 2010

Gajrela (Gajar ka Halwa)

Chitra Pal Gajrela


1. 1 kg carrots grated or 2 small packs of Dole Shredded Carrots

2. 3 ltr of skimmed milk

3. 1 ½ cup of sugar

4. ½ can of sweetened condensed milk

5. 5-6 green cardamom (whole)

6. ½ cup of almonds sliced

7. ½ cup of cashew nuts chopped

8. 2 tbsp of milk powder

9. ½ cup of golden raisins



1. In a non stick, heavy based, wide pan add milk.

2. Bring the milk to boil and reduce for simmering for about 30 minutes on medium heat.

3. Keep on stirring the milk and scraping the sides of the pan to avoid scalding.

4. Add the cardamoms and milk powder and stir well.

5. Add the carrots and continue cooking until all the milk is absorbed and the mixture begins to look dry.

6. Now add the sugar and condensed milk very slowly. Add ¼ and then stir it good and then keep on adding rest of it.

7. Cook it well till it dissolves and the mixture look dry again.

8. Add the almonds and cashew nuts and golden raisins and turn of the gas. Close the lid and let it cool down for 5 minutes.

9. Serve warm gajrela to your family. Carrots are very good source of Vitamin C and A which is very good for eyes and growth of children.

Friday, September 17, 2010

Kaju Mattar Makhana

Chitra Pal Kaju Mattar Makhana


1. 3 cups of fresh green peas

2. 2 cup Makhana

3. 4 Onions grated

4. 4 Tomatoes pureed

5. 1 ½ tbsp of ginger and garlic minced

6. ½ cup of heavy cream

7. 2 cups of milk

8. 1 tsp red chili powder

9. ¼ tsp turmeric / haldi powder

10. ½ tsp of dry pudina / mint leaves

11. 1 ½ cup cashewnuts / kaju chopped in small pieces

12. ½ tsp garam masala

13. 1 tbsp of dhaniya leaves chopped finely

14. 4 tbsp of clarified butter / desi ghee


1. Heat 1tsp of clarified butter in a pan.

2. Fry makahana in the ghee.

3. Heat clarified butter in a pan.

4. Add onion, tomato, garlic, ginger paste and brown it, stirring continuously.

5. Add peas and fry for 5 minutes.

6. Add salt, red chili pepper, turmeric and dried pudina leaves and then turn off the gas.

7. To this mixture add makahana and cream.

8. Keep this mixture aside for half an hour.

9. After half an hour put the pan on the flame and add milk. When it comes to a boil add 1 cup of water.

10. Simmer it till the makahana are completely done and soft.

11. Then add cashew nuts and garam masala. After 1 minute put off the flame.

12. Transfer the mixture to a dish and sprinkle some coriander and 1 tsp of clarified butter on it.

13. Serve it hot with nan, roti or parantha.


Tuesday, September 14, 2010

Tip of the Day

Add a few drops of mustard oil, while grinding whole red chilies in a food processor, it will be of a much brighter color

Saturday, September 11, 2010

Saucy Mediterranean Pasta

Chitra Pal Saucy Mediterannean Pasta


1. ½ bag of spiral colorful pasta

2. ½ cup of chopped black Spanish olives

3. ½ cup of pickled vegetables

4. 2 big tomatoes chopped or 1 big can of crushed tomatoes

5. 1 big onion chopped

6. 3-4 florets of broccoli

7. 2 tbsp of olive oil

8. 1 tbsp of garlic minced

9. 1 tbsp of dry thyme powder (use fresh leaves if you have)

10. Salt and Black pepper to taste


1. Fill a big pan with water for pasta and set it to boil with lid closed.

2. In another non stick pan add olive oil.

3. Add garlic and onions and cook till golden brown.

4. Now add Tomatoes and cook for another five minutes.

5. In the mean time add salt to boiling water for flavoring pasta and add pasta to cook. Close the lid and let it cook.

6. Now return to tomatoes mixture and add broccoli.

7. Add salt and pepper to mixture along with thyme powder.

8. Transfer the mixture to mixie/blender and mix it well. Close the lid, its hot mixture.

9. Spread the cooked pasta in serving tray and add the mixture on top of it.

10. Garnish with olives and pickled vegetables.

11. Serve hot.


Tuesday, September 7, 2010

Saffron Besan Halwa

Chitra Pal Saffron Besan Halwa


1. 2 cups of besan ( gram flour)

2. 2 cups of sugar

3. 1 tbsp of saffron soaked in 1 cup of water

4. 2 green cardamom seeds(break it down)

5. 1 cup of toasted almonds and cashews

6. ½ cup of kish mish

7. 1 ½ cup of desi ghee / clarified butter

8. 1 tbsp of rose water


1. In a non stick pan roast the besan until dark orange yellow on medium low heat.

2. Now add ghee and cardamom and roast until brown.

3. Add sugar, and mix it well.

4. Does not increase heat instead reduce it to low heat now and let it cook for 2 minutes.

5. Now add kishmish and half of cashews and almonds.

6. It’s time to add saffron water along with saffron soaked and additional 2 ½ cup of water. While adding the water stir continuously. Be careful halwa does not stick and cook till it leaves ghee alongside the pan.

7. When cooked turn down the heat and transfer in bowl.

8. Garnish with rose water and rest of almonds and cashews.


Friday, September 3, 2010

Orange Cake

 Chitra Pal Orange Cake


1. 1 big ripe orange, zested and juiced

2. ½ tsp of vanilla essence

3. 2 eggs

4. ¼ cup sugar

5. ¼ cup all-purpose flour

6. ¼ teaspoon kosher salt

7. ¼ tsp of soaked saffron in ½ cup of water (use only water)

8. ½ cup of skim milk

9. ½ cup ground blanched almonds sliced thinly


1. Preheat the oven to 325 degrees F. Spray the baking loaf tray with nonstick cooking spray

2. In the mean time, set 4-5 cups of water over medium heat.

3. Separate the eggs, putting the whites in a separate bowl and egg yolks in separate bowl.

4. Using a hand mixer, whip the egg whites until they hold stiff peaks and set aside.

5. Add the sugar and ½ tsp of vanilla essence to the yolks, and beat until the sugar is dissolved and the color has turned a pale yellow.

6. Sift in the flour and salt and mix well.

7. Add the milk and stir until combined with hand mixer.

8. Add the orange zest and juice and saffron water and mix well.

9. Now fold the egg whites into the yolk mixture.

10. Mix egg mixture into flour mixture and add almonds. Toss into the mixture well but do not over mix it.

11. Pour the batter in a baking loaf tray. Place the tray into slightly baking dish and pour in hot water until iin t reaches halfway up the sides of the baking loaf tray.

12. Bake the cake until set, about 20 to 22 minutes.

13. Remove the tray from the water bath and let cool a bit before serving.

14. Slice them and serve with hot tea or coffee.

Chitra Pal Orange Cake Slice


Wednesday, September 1, 2010

Tip of the Day

Whenever you are picking Melons and Pineapple make sure you smell them before. I know it sounds cheesy, how can you smell in front of other people. But when you smell them they will indicate you which one to buy, all the melons and pineapple which give fruity, sugary flavor, they are ripe and you should buy them.