Khatti's Kitchen Korner

[devilish_angel]

Re: Khatti’s Kitchen Korner

@LiPpY

DA, you are amazing

Thinking to give it a try.

Thnkx, credit goes o khati her recipe

Yeahtry it, it was yummy

[akmoti]

Re: Khatti’s Kitchen Korner

@devilish_angel

my second attempt at trifle:

yummmz!!!
da from where you bought the lemoncurd?

[devilish_angel]

Re: Khatti's Kitchen Korner

yummmz!!!! da from where you bought the lemoncurd?

I got it from geant, it was in jams n honey section

[akmoti]

Re: Khatti's Kitchen Korner

^thanx alot!!!:)

[devilish_angel]

Re: Khatti's Kitchen Korner

no problem :)

[Twinklestar]

How difficult is the recipe for mango sunrise and lemon curd?

[babymichee]

Re: Khatti's Kitchen Korner

Do you have a shish tawok recipe somewhere?

[AFayiz]

Re: Khatti's Kitchen Korner

Im gonna post it shortly in my thread. Relished feasts. You can see there after a couple of hours

[AFayiz]

Re: Khatti's Kitchen Korner

I meant by Sheesh Touk

[khattichic]

Re: Khatti's Kitchen Korner

@Twinklestar

How difficult is the recipe for mango sunrise and lemon curd?

Not difficult at all

[sweetypari]

Re: Khatti’s Kitchen Korner

ahh miss pure hydrabadi khana so much!!! i make tamatar chutney by using plum tomatoes can and it comes out really tasty and juicy…and for the chicken 65 i would recommend banne nawab’s chicken 65 masala ,i ve tried some months back and it was really tasty just as u get from north indian areas… and khatti u didnt share the famoush chanay ki daal or kheemay ki qabuli

[Bint_e_Naeem]

Re: Khatti's Kitchen Korner

Haven't gone through the whole thread. Just saw one page & wanted to say that you are one awesome lady for creating this thread.

[RaniS]

@khattichic

GS kay pottay/pottian mere ko bolay Hyderabadi khaana hona, isliyich may saray threadan ko aik karkay, aap logaan ko sikaataon ki khatta khatta khaana kaisa bantaa…

Innu hai anday ka halwa:

9 eggs
200 grams koya
200 grams badam (soaked, skinned and then ground)
1 tsp zafran
3 big tablespoons ghee
3/4 kilo sugar (if you’re using sweetened koya, adjust/lessen the amount of sugar used)

Save some whole almonds to sliver and use for garnish

Whisk eggs, then combine in remaining ingrediants, (except the reserved slivers) combine well.

Pour into buttered glass/pyrex dish (the type you use for cakes) and top with the slivered almonds and bake at low temp, 325 degrees, about 30–40 minutes or until halwa is puffy and set.

You can cut it into peices or serve straight out of the dish as well

Hi I want to try this recipe, but it saysi 3/4 kilos of sugar?? That’s 750g and it just seems way too much. I have unsweetened koya aswell. Shall I trut the recipe and just use that amount?

[RaniS]

@khattichic

GS kay pottay/pottian mere ko bolay Hyderabadi khaana hona, isliyich may saray threadan ko aik karkay, aap logaan ko sikaataon ki khatta khatta khaana kaisa bantaa…

Innu hai anday ka halwa:

9 eggs
200 grams koya
200 grams badam (soaked, skinned and then ground)
1 tsp zafran
3 big tablespoons ghee
3/4 kilo sugar (if you’re using sweetened koya, adjust/lessen the amount of sugar used)

Save some whole almonds to sliver and use for garnish

Whisk eggs, then combine in remaining ingrediants, (except the reserved slivers) combine well.

Pour into buttered glass/pyrex dish (the type you use for cakes) and top with the slivered almonds and bake at low temp, 325 degrees, about 30–40 minutes or until halwa is puffy and set.

You can cut it into peices or serve straight out of the dish as well

Hi I want to try this recipe, but it saysi 3/4 kilos of sugar?? That’s 750g and it just seems way too much. I have unsweetened koya aswell. Shall I use that much?

Also the koya do I leave it quite lumpy in the mixture or shall I make it smooth?

[khattichic]

Re: Khatti's Kitchen Korner

@RaniS

Hi I want to try this recipe, but it saysi 3/4 kilos of sugar?? That's 750g and it just seems way too much. I have unsweetened koya aswell. Shall I use that much?

Also the koya do I leave it quite lumpy in the mixture or shall I make it smooth?

The koya will stay lumpy when you mix it all up. It will cook out while it bakes.

It does seem like a lot of sugar, but trust me, it works. I've made this recipe a gazillion times and it turns out perfect, but you can still adjust/cut back if you're uncertain. If I am using already sweetened koya, then I definitely do cut back a little on the amount.

Once you mix it in with the eggs & ground almonds, it all balances out.

[RaniS]

Khatti's Kitchen Korner

I ended up making this today, I didn't see your reply until now. It was very yummy indeed, no one in my family has tried unday ka halwa - they were very impressed :)

I wasn't sure about the koya so I smoothed it out instead if leaving it lumpy. When I ate it I realised that I shouldn't have done that lol. I was too scared about adding that much sugar so I added 500g and it was just perfect for me! If I added anymore it would've been too much - buy everyone had different tastes etc.

When baking it, it formed a crust at the top (which is delicious btw) do you just mix all of the halwa up when you serve it? I did and it had some darker bits through out the dish. Just wondering how you serve yours - my halwa did resemble your one in the picture though! Thanks for getting back to me

[NS2]

Re: Khatti's Kitchen Korner

Oh my so yummy recipes! Why didnt I come here before? I'll definwtely try the bhunava beef recipe..but my inlaws love shorba:( do you know any beef recipe with shorba? And beef steak too!

[khattichic]

Re: Khatti’s Kitchen Korner

@NS2

Oh my so yummy recipes! Why didnt I come here before? I’ll definwtely try the bhunava beef recipe..but my inlaws love shorba:( do you know any beef recipe with shorba? And beef steak too!

the talahuwa gosht is meant to be eaten with daal (usually khatti daal) or the tamatar ki chutney I posted with it..and rice (plain or kichri), which is why it’s dry with no shorba.

This thread already exits on how to cook/prepare steak..you’ll find some good tips and also learn what not to do!

http://www.paklinks.com/gs/household-affairs-and-cuisine-corner/573114-instant-help-required-beef-steak.html

[Fatso]

Re: Khatti's Kitchen Korner

Katti: waiting for mircho ka Salan recipe ... Thanks

[ninjamummy]

Re: Khatti’s Kitchen Korner

@khattichic

The name “Chicken Fried Steak” refers to the way it’s battered and fried like traditional fried chicken…It’s a southern thing I guess

You can definately use chicken breast, then it becomes “Chicken Fried Chicken”…equally

Just come across your sticky.

Masha’Allah you are an amazing, amazing cook…

(I’ve been making chicken fried chicken, (seldom ever with red meat) for years, and since we beat it with the mallet (I use my trusty rolling pin).. My children call it 'Bang Bang Chicken", and the name has stuck after all these years. we have to remember to call it Chicken Fried Chicken when guests etc are over, otherwise you can imagine the weird looks )