Khattichic please could you share the recipe for southern fried chicken steak and the triple curd dessert...both look delicious.
Re: Khatti’s Kitchen Korner
By popular demand, here is the recipe I use for Chicken Fried Steak (this is very true, authentic Southern way to do it!!)
Chicken Fried Steak | The Pioneer Woman Cooks | Ree Drummond
For the mac n cheese, I strictly follow Martha Stewart!!!
Perfect Macaroni and Cheese - Martha Stewart Comfort Foods
Sara Lee Poundcake- You will need 1 1/2 to 2 of these depending on the size of your trifle bowl…(ready made, you’ll find it it in the freezer section, by the phyllo dough etc, let it sit out about 15 minutes to thaw). You can either cut it into cubes or slices…
… Depending on the season, either frozen or fresh berries (mix of blackberries, blueberries,strawberries & raspberries) If you are using frozen berries, then you will need 2 of the 16 oz bags. If using fresh berries, then I would say a total of 4 pints (1 pint blueberries, 1 pint rasberries, 1 pint blackberries, 1 pint strawberries)
Whipped Cream (I always make my own…1 qt heavy whipping cream, 1 tsp vanilla extract, 2-3 tbsp sugar)
1 Jar Lemon Curd
Combine your berries with 1 tsp lemon juice, 1/4 tsp of cornstarch & sugar to taste, depending on how sweet your fruit already is. Heat on medium until berries just start to breakdown and release their juices.
Fold the jar of Lemon Curd into your prepared whipped cream.
To assemble the trifle, start by spreading a little of the berry mixture in the bottom of your trifle bowl, than lay down the pound cake cubes/slices. Spread on another layer of berries, followed by a layer of the whipped cream. Continue layering pound cake, berry mixture, whipped cream until you get to the top. Your very last layer should be the whipped cream. You can garnish anyway you like, but I like to use fresh berries in a circular pattern.
Once you’re done, refrigerate the trifle for at least 4 hours to let the flavors meld
Re: Khatti’s Kitchen Korner
I also have another variation of trifle which I call my Mango Sunrise Trifle, here it is:
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Sara Lee Poundcake- You will need 1 1/2 to 2 of these depending on the size of your trifle bowl…(ready made, you’ll find it it in the freezer section, by the phyllo dough etc, let it sit out about 15 minutes to thaw). You can either cut it into cubes or slices…
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3-4 Mangos
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1 jar Smuckers Peach-Mango Preserves
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Whipped Cream (I always make my own…1 qt heavy whipping cream, 1 tsp vanilla extract, 2-3 tbsp sugar)
Start by peeling and cutting the mango into cubes, set some aside for the garnish
Empty the whole jar of preserves into a pot and add the cubed mango. Cook on medium heat until preserves loosen up and keep stirring to incorporate mango cubes…you don’t want to cook the mango mush, the cubes should retain their shape. Remove from heat.
To assemble the trifle, start by spreading a little of the mango mixture in the bottom of your trifle bowl, than lay down the pound cake cubes/slices. Spread on a layer of the Mango preserves, followed by a layer of the whipped cream. Continue layering pound cake, mango mixture, whipped cream until you get to the top. Your very last layer should be the whipped cream. You can garnish anyway you like, what I do is put a mound of the cubed mango that was set aside in the middle, and then surround that with fresh raspberries. Once you’re done, refrigerate the trifle for at least 4 hours
**edit…adding a picture of the peach/mango preserves i use, i’ve had people asking where to find this…any grocery store, in the section where jam/jellies are
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Re: Khatti's Kitchen Korner
Thanks Khattichic! You are the best <3
We love you Khattichic! Thank you so much!
Recipe for barbecue breast meat made in slow cooker.....we love breast meat.
Sorry but I am a recipe junkie!
Re: Khatti's Kitchen Korner
If i have a question khattichic, how many kare pattis do you put for chicken 65? Lets say for 2 pounds
Re: Khatti’s Kitchen Korner
Very easy & simple! Put 4-5 fully thawed boneless chicken breast in your CrockPot/slow cooker… In a seperate bowl, mix half a bottle of your favorite prepared barbecue sauce (I always use Sweet Baby Ray’s Original), 1/4 cup of vinegar, 1/4 cup of brown sugar, 1 tsp of garlic powder and red chili flakes to taste. Mix it up and poor it over your chicken. Set the CrockPot on low and let it cook away for 5-6 hours…it makes incredibly tender, yummy chicken that almost shreds apart! If you find you have too much sauce left in the CrockPot, you can pour it off in a sauce pan and let it reduce down to desired thickness..and that’s it!
If they are medium to large size pattas..then 3-4. If they are smaller, younger karri pattas, you can use a little more. The true taste of chicken 65 comes from the karri patta baghar, so don’t be skimpy!
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Re: Khatti's Kitchen Korner
anda halwa step by step pleaseeeeee
Re: Khatti's Kitchen Korner
anda halwa step by step pleaseeeeee
Post #1 dheko pagal! That's the first recipe I started this sticky with!!!
Re: Khatti’s Kitchen Korner
khatti i will become mota by just looking through your thread 
Re: Khatti’s Kitchen Korner
koi baat nahin…i am already mota…khao, piyo, aish karro!!! 
Re: Khatti's Kitchen Korner
where do i get khoya and zafarn :(
Re: Khatti's Kitchen Korner
khoya (also called mawa) can be bought fresh at desi mithai dukaans, or also frozen at desi grocery stores. I heard there is youtube video that shows how to make khoya at home, but I've never tried it.
Zaafran is just saffron...you can get it an grocery store, in the spice aisle, but it's usually very expensive at gora stores. Stick with getting it at desi grocery places.
You forgot pakao ! Lol!
Re: Khatti's Kitchen Korner
... Depending on the season, either frozen or fresh berries (mix of blackberries, blueberries,strawberries & raspberries) Whipped Cream (I always make my own...1 qt heavy whipping cream, 1 tsp vanilla extract, 2-3 tbsp sugar) 1 Jar Lemon Curd
Combine your berries with 1 tsp lemon juice, 1/4 tsp of cornstarch & sugar to taste, depending on how sweet your fruit already is. Heat on medium until berries just start to breakdown and release their juices.
Fold the jar of Lemon Curd into your prepared whipped cream.
Does it taste tangy due to lemon curd?
is there any other fruit curd that I can substitute it with? I don't like the tangy flavor for dessert but I really want to try this recipe!!!
Re: Khatti's Kitchen Korner
Does it taste tangy due to lemon curd?
is there any other fruit curd that I can substitute it with? I don't like the tangy flavor for dessert but I really want to try this recipe!!!
No, it doesn't taste too terribly tangy, because the whipped cream also has sugar and vanilla in it to counterbalance the lemon curd. It has a very fresh, light taste. However, if you're not fond of lemony flavor, just leave it out and used plain whipped cream! Or you could try another fruit curd, maybe strawberry to carry on the berry theme?
Let me know how it turns out for you!
Re: Khatti's Kitchen Korner
I guess I will try it with lemon curd and make changes only if I didnt like it...I will definitely let you know about the result.. I am making it on Wednesday for Thursday dawat inshaAllah. :-)
Re: Khatti's Kitchen Korner
Every time I look at this thread...I feel myself expanding.
I really want to try that chicken breast in a crock pot recipe...the sauce sounds sounds amazing!
Re: Khatti's Kitchen Korner
I love this thread...nom nom nom