Khatti's Kitchen Korner

[Moodie_Foodie]

Re: Khatti’s Kitchen Korner

Tomato cut was yumm!!!

[khattichic]

Re: Khatti’s Kitchen Korner

@Deviliciousss

Tomato cut was yumm!!!

Yay!!!

[Gaia]

Re: Khatti’s Kitchen Korner

Every time I see Khatti’s trifle, I wanna make it, but don’t have many people who will eat it with me.

[Reidi_gul]

Re: Khatti’s Kitchen Korner

I tried mango sunrise …it was so yummmmmyyyyyyyy. i didnt have the preserves so i used the peach jam instead and for the top i poured mango jelly over mango cubes, set it in freezer …my guests couldnt stop eating it.

Thank you khatti

[Moodie_Foodie]

Khatti’s Kitchen Korner

Khatti i found ambara/gongura and it made me think of u at patel bros hehe!! They are a bit wilted but one cannot look ambara in the eye n walk away.

[devilish_angel]

Re: Khatti’s Kitchen Korner

i never saw this thread before, wht the hell happened to my eyes i need to check them, everything looking awsum, i m gng to try trifle soon

khatti, can you plz share banana pie and hydrabadi biryani recipes plz

[STA]

Re: Khatti’s Kitchen Korner

KC: can you please post mirchi ka salan’s recipe?

[sweetNsour]

Re: Khatti’s Kitchen Korner

Delicious recipes! Thanks so much for sharing.

Khatti, your lemon trifle and mango sunrise trifle both loook SOOOOOOOO good! I have to make a dessert for a potluck and I really want to make this, but I am so confused which one to try first. I am slightly partial towards mangoes though. So which one should I try my hands on first considering I am not that great with desserts and I do want to impress people..haha

[khattichic]

Re: Khatti’s Kitchen Korner

@sweetNsour

Delicious recipes! Thanks so much for sharing.

Khatti, your lemon trifle and mango sunrise trifle both loook SOOOOOOOO good! I have to make a dessert for a potluck and I really want to make this, but I am so confused which one to try first. I am slightly partial towards mangoes though. So which one should I try my hands on first considering I am not that great with desserts and I do want to impress people..haha

Mangos are back in season now, so try that one!!

[sweetNsour]

Re: Khatti’s Kitchen Korner

^ perfect, I was just stepping out for groceries thanks for helping me decide.

[devilish_angel]

Re: Khatti’s Kitchen Korner

@khattichic

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)
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

which brand of whipping cream u r using here, bc i always find very thin whipping cream
n can we use fresh cream instead of whipping one?

[honeybeez]

Re: Khatti’s Kitchen Korner

@same

gtg, actually, i started to crave about it after u wrote pakistani “balai”

triffle is denfinately on
my list

Is the Pakistani balai the same as Indian Malai ya kuch alag hai plz?

[honeybeez]

Re: Khatti’s Kitchen Korner

@Deviliciousss

Khatti i found ambara/gongura and it made me think of u at patel bros hehe!! They are a bit wilted but one cannot look ambara in the eye n walk away.

So thrilled to see this word “Gongura” on this forum By the way, there is another leafy vegetable that resembles Spinach abt 80% in appearance and when cut, is a little slimy like Bhindi. Its mostly called “Chukka” in the entire southern part of India. If I am not wrong, that is khatta paalak.

[khattichic]

Re: Khatti’s Kitchen Korner

@devilish_angel

which brand of whipping cream u r using here, bc i always find very thin whipping cream
n can we use fresh cream instead of whipping one?

fresh cream is the same thing as heavy whipping cream here in the US…just use whatever has the highest fat content

[devilish_angel]

Re: Khatti’s Kitchen Korner

@khattichic

fresh cream is the same thing as heavy whipping cream here in the US…just use whatever has the highest fat content

ok thnkx, here i have seen whipping cream very watery watery, i l first try wth fresh cream

[Reidi_gul]

Re: Khatti’s Kitchen Korner

@devilish_angel

ok thnkx, here i have seen whipping cream very watery watery, i l first try wth fresh cream

you have to whip the whipping cream to thicken it. It is just like beating egg whites, watery at start but stiffen up after whisking for a while. I add some sugar to cream to enhance the taste.

[khattichic]

Re: Khatti’s Kitchen Korner

@honeybeez

So thrilled to see this word “Gongura” on this forum By the way, there is another leafy vegetable that resembles Spinach abt 80% in appearance and when cut, is a little slimy like Bhindi.** Its mostly called “Chukka” in the entire southern part of India. If I am not wrong, that is khatta paalak**.

In Arab cuisine, it’s called Mullukhiyya and in the west Jew’s mallow

[devilish_angel]

Re: Khatti’s Kitchen Korner

@Reidi_gul

you have to whip the whipping cream to thicken it. It is just like beating egg whites, watery at start but stiffen up after whisking for a while. I add some sugar to cream to enhance the taste.

Ok thanks

[Gina]

Re: Khatti’s Kitchen Korner

@devilish_angel

ok thnkx, here i have seen whipping cream very watery watery, i l first try wth fresh cream

It comes in cartons da.. you have to whip it up! Al-Marai, Puck…

[devilish_angel]

Re: Khatti’s Kitchen Korner

@Gina

It comes in cartons da.. you have to whip it up! Al-Marai, Puck…

ok ok i l get tht thnkx