Kalakal kitchen

Beetroot Halwa Beetroot Halwa  is a unique dessert/sweet filled with the nutrition of Beetroot, khoya, milk and dry fruits. Serve it piping hot and beat all the stress! Here is how to make Beetroot Halwa at home. I have this habit of eating salads along with my lunch and dinner. Even when no other veggies are available, I make sure that at least some fresh Kachumber salad gets made and served to my family. However, just to be honest, I will tell you that there is nothing better than eating Beetroot along with your meals.Beetroot helps in boosting our stamina, it even reduces our blood pressure. As my mom tells me always, regular consumption of Beetroot helps in combating cancer as well. Moreover, Beetroot is also full of vitamin C, fiber and quintessential minerals such as manganese and potassium which makes it all the more lucrative for me!  However, this time, I thought of making a dessert/sweet using Beetroot. I had bought some fresh khoya, hence, I thought, what

Lemonade Recipe Lemonade  is so refreshing and timeless. You won’t believe how easy it is to make with just 2 ingredients! Once you try homemade lemonade, it will spoil you forever. If you have a bunch of 🍋  , this is our favorite way to use fresh lemon juice and each glass has a healthy dose of Vitamin C. If you’re feeling adventurous, you can use this lemonade base to make Strawberry lemonade. Lemonade : Even though this has just 2 ingredients (lemons and sugar), the right method is important. If you just stir the sugar into cold water, it will sink to the bottom and won’t dissolve. This Lemonade is the perfect balance of sweet and tangy. We’re sharing our favorite proportions of sugar to lemon juice but you can add more sugar or more lemon juice to taste. How to Store Fresh Lemonade: Since ice cubes can dilute lemonade, it is best to store in the refrigerator without ice. Add ice when serving to enjoy ice cold lemonade.  Pro Tip:  Add 🍋 ice cubes along with regular ice cubes and t

Jalebi / Jilebi Delicious Devine Crispy outside and juicy inside hot jalebis specially prepared in Holi. Ingredients 1 cup  Maida 1/2 cup  Curd 2 cup  Sugar 1/2 tsp  Baking soda 1 tsp  Milk powder 1 tsp  Lemon juice as required  Oil for deep fry 1 tsp  Cardamom powder 1/2 tsp  Kesar colour 2 tsp  Ghee as required  Water Steps To make sugar syrup add sugar and water into the vessel allow to boil add milk powder and lemon juice to remove dirt from the sugar syrup, clear that, boil till thick one String consistency then add Kesar colour and cardamom powder. Mix well turn off the flame.     Heat the Pan add oil and one tsp Ghee, make jilebi into hot oil circular motion, fry in medium flame flip cook both sides until they are Crisp, remove from the oil transfer immediately into warm sugar syrup, dip into sugar syrup for 2 minutes then remove from syrup and arrange in serving plate garnish with saffron threads. Enjoy crispy juicy hot jalebis.   Hello! guys , a warm welcome by Kalakal kitchen

OREO BISCUIT CAKE-EGGLESS AND EASY! If I ever had to pick a biscuit that I could eat for the rest of my life, it would be Oreos! Aren’t they the best? Creamy goodness sandwiched between 2 chocolate biscuits. Ah! This makes me happy. So what better than taking my favourite biscuits and converting it into a dessert? This is my Oreo biscuit cake recipe. Super easy to make and super delicious to devour. Trust me you will not stop at just one slice. Even before I say anything else, I want to thank you guys for such a good response for my Parle-G cake recipe. I know we all are quarantined and have limited pantry ingredients, which is why I have been working on easy recipes to help you curb your dessert craving! Now since you all loved that recipe so much this Oreo biscuit cake will also win your hearts. It’s eggless, flourless, and without cocoa powder. You only need 5 staple pantry ingredients to recreate this Oreo biscuit cake. You can also pair this with the chocolate cream cheese frostin

Not only does this great summer treat look stunning but it tastes amazing too! A beautiful rich and creamy base with a tangy blueberry and lemon finish. This recipe can be made with or without an ice cream maker.  CREAMY BLUEBERRY & LEMON ICE CREAM INGREDIENTS 2 cups frozen blueberries 2 cups heavy cream 1 cup whole milk 1 cup caster sugar 3 eggs 1 1/2 tablespoons lemon juice 1/2 teaspoon lemon zest 1/2 teaspoon vanilla extract Pinch of salt   METHOD Place the blueberries, 1/4 cup of sugar, lemon juice and zest in a saucepan and bring to a simmer. Puree until there are no long any lumps. Pour through a strainer, discard the remaining grit and set aside.  Place the milk, cream, remaining sugar, vanilla extract and salt in a saucepan and cook over a medium heat until sugar has dissolved.  Whisk the eggs in a bowl until yolks are pale and thickened. Add half the heated milk to the egg mixture whisking as you pour.  Add egg mixture to the heated milk saucepan and simmer over a medium h

BARBECUED STEAK SANDWICHES WITH HORSERADISH CREAM AND SLAW This is a great dish for entertaining a crowd, the salad and sauce can be made in advance and steaks take only five minutes to cook.   INGREDIENTS 2 x packs of Silver Fern Farms Grass-Fed Beef, Flat-Iron Steak 1/4 green cabbage, thinly shredded 1 green apple, cut into thin matchsticks 4 radishes, thinly sliced 1 spring onion thinly sliced 1/2 cup good quality mayonnaise 1 tablespoon grated horseradish 1 clove garlic 2 tablespoons chopped dill leaves Juice of 1 lemon Cracked pepper Sea salt 4 large ciabatta rolls METHOD Pat steaks dry with a paper towel, drizzle with olive oil and season with salt and pepper, then set aside. In a large bowl, combine shredded cabbage, apple, radishes and spring onion. Squeeze over juice of lemon and toss to combine. In a small bowl, combine mayonnaise, horseradish, garlic and dill. Season with salt and pepper. Steak can be cooked on the barbecue or in a large skillet pan. Over a medium to high he

  A quick and easy meal which is sure to please. Aromatic tandoori chicken and a cucumber, apple and purple cabbage slaw drizzled with a coriander and mint yoghurt are sandwiched together in soft garlicky buns. Buy the whole cooked tandoori chicken from your local indian restaurant.  TANDOORI CHICKEN BURGERS Serves 4 INGREDIENTS 4 soft burger buns 1 whole cooked tandoori chicken 1 telegraph cucumber 1/4 purple cabbage, shredded 1 cup of plain, unsweetened yoghurt 10 large mint leaves 1/4 cup of coriander (can use stalks too) 1 green apple 50 grams of butter, melted 2 cloves of garlic, minced   METHOD Pull tandoori chicken apart into 3cm chunks, discard of any bones. Using a food processor, blitz the mint and coriander until you have a smooth paste, then add to yoghurt.   Using a peeler, slice the cucumber lengthways into long ribbons and place in a bowl with the shredded cabbage. Cut green apple in half and then cut into thin slices and add to bowl. Add yoghurt

SPICY BBQ CHICKEN WITH CHICKEN FAT POTATOES  One of the most memorable meals I ate while travelling around Mexico was a spicy barbecue chicken served with baby potatoes, jalapeños and soft corn tortillas. The chickens were cooked on a rotisserie barbecue with a bed of new potatoes roasting underneath. The spicy chicken juices dripped down onto the potatoes making them incredibly flavourful and soft. This is my take on that delicious meal, cooked on the barbecue using Wilcox Baby Perlas Potatoes.  This chicken is cooked stranding up on a barbecue chicken stand, if you don’t have one, it can be cooked lying flat.  Thanks to the lovely folk at Wilcox for sponsoring this post.   Serves 5-6 INGREDIENTS 1 whole chicken  700g Wilcox Baby Perlas Potatoes 20g butter, melted 2 teaspoons paprika 2 teaspoons dried thyme 1 teaspoon smoked paprika 1 teaspoon dried oregano 1 teaspoon garlic powder 1/2 teaspoon chilli flakes Cracked pepper Sea Salt 1 tablespoon olive oil METHOD Preheat bar

This is a delicious buttery vanilla cake with raspberry jam and fluffy raspberry swiss meringue buttercream. Decorate with whatever you like, I've used edible flowers, sprinkles and dehydrated raspberries!  BIRTHDAY CAKE INGREDIENTS CAKE 340 grams butter, softened 1 cup caster sugar 1 1/2 cups brown sugar 6 eggs 1 teaspoon vanilla extract 340 grams standard flour 2 teaspoons baking powder 6 tablespoons cream SWISS MERINGUE BUTTERCREAM ICING 3 egg whites 180 grams caster sugar, 300 grams butter, softened 1 teaspoon vanilla extract 2 drops of pink gel food colouring (optional) 2 teaspoons freeze dried raspberry powder 4 tablespoons of raspberry jam 3 x 18cm cake tins METHOD CAKE Preheat the oven to 180 ° C. In a food processor or electric mixer, mix sugars and butter until light and creamy. Add the eggs one by one, mixing in between, then add the vanilla essence. Sift in the flour and baking powder and mix until smooth, while also slowly adding the cream.  Gre

Tired of eating Red Tomato Pasta? Try this White Sauce Pasta! With its silky smooth and aromatic sauce made from butter, milk and all purpose flour (maida), it’s a guaranteed way to delight your taste buds. Similar to tomato pasta. White Pasta is also extremely simple to make and takes only 15-17 minutes; prepare lightly spiced aromatic fresh white sauce, stir-fry the veggies, boil the pasta, and mix them all. Easy, isn’t it? This White Sauce Pasta Recipe explains the entire cooking process with step by step photos to make cooking it even simpler for new as well as expert cooks Preparation Time:  7 minutes Cooking Time:  15 minutes Serves:  2 servings Ingredients for Pasta 3/4 cup Penne Pasta or any Pasta 1/2 teaspoon Salt 4-5 cups Water For Veggies: 1/2 teaspoon Oil 1/4 cup chopped Carrot 1/4 cup chopped Green Capsicum 1/4 cup chopped Red Capsicum 1/4 cup chopped Broccoli Salt to taste For White Sauce: 1½ tablespoons Butter 1 teaspoon finely chopped Garlic, optional 1½ tab