The love for sweet does not fade ever though Deepavali is over. Khandani Rajdhani, located in Velacheri Main Road, is offering special variety of sweets this season.
These sweets are prepared by experts corporate chef, Khandani Rajdhani, Maharaj Jodharam Choudhary and corporate chef, Rasovara, Maharaj Hemaram Choudhary.
Khandani Rajdhani specials include Mewa lapsi, Kesar Phirni, Dryfruit dodhpark, Thandai Shrikhand, Dry-fruit Gud Ladoo, Moongdal Halwa,Rajasthani Maewa Kachori, Anjeer Gujiya, Fruit Basundi, Gulab Jamun Custard, Apple Coconut Barfi , Khajur Dryfruit Ladoo, Shahi Kesar Khoya,Phirini, Badam Ladoo, Mawa Malpua with Rabdi, Gulabi Akhrot Kher, Dryfruit Churma Ladoo, Goond Ka Ladoo, Adiya Pak, Laal Aloo Bhari.
Here are a few recipes:
Recipe 1: Laal Aloo Bhari
1 kg round potatoes
4 tbsp chopped onions
4 tbsp red chilli paste
2.5 tbsp garlic paste
1 cup yogurt
3.5 tbsp desi ghee
4 bay leaves
6 green cardamom
3 black cardamom
½ inch cinnamon stick
2 tsp cumin seeds
5 broken red chillis
6 garlic cloves
2 tbsp coriander powder
Salt to taste
1 cup chopped coriander
In a bowl, add the potatoes, red chilli paste, garlic, yogurt and some salt to taste. Make sure all the potatoes is well coated with the marinade and leave for a little over 2 hours.
Heat ghee in a heavy bottomed handi or kadhai. Once the ghee is hot enough, add bay leaves, black cardamom, green cardamom, broken red chillies, cinnamon, cumin seeds and the slices of garlic. Fry these spices well for a minute or till the aroma comes.
Add the chopped onion and sauté till they are golden brown.
Add the potatoes and semi fry it in the same pan.
Add a few dry red chillies with no water in your mixie.
Add the coriander powder and the crushed red chillies in next and sauté the potatoes very well for another 15 minutes add around two cups of water, salt to taste and cover the handi. Let the potato simmer in the spices till they are done. The simmering on low heat.
Cook till potatoes are cooked..
Add the chopped coriander and serve hot.
Recipe 2: Shahi Fruit tukda – Rasovara
500 ml full fat milk
5 tbsp sugar
½ tsp elaichi powder
Pinch of saffron
2 tbsp chopped almonds
2 tbsp chopped pistachio
2 tbsp ghee
6-7 slices of bread
200 ml water
One Bowl Chopped Fruits – Apple, Pineapple, Chickoo, Grapes, Orange, Pomegranate.
2 tsp chopped almonds
2 tsp chopped pistachio
In a pan add full fat milk and bring it to boil
Add elaichi powder and saffron , 1 tbsp of sugar . if the sweetness is less add 1/s tbsp. sugar or adjust according to the sweetness
Boil the milk till it reduces to ¼ of its quantity. Keep stirring
Let the milk boil on low flame .
Once its thick remove from the flame and add chopped almonds, pistachios
Allow it to cool .
Add the chopped fruits and refrigerate
For the sugar syrup
Mix 3 tbsp sugar with 200 ml water .
Boil the mixture till you get one thread consistency.
Switch off the flame and add little elaichi powder.
For the bread slices
Slice the crust of the bread . cut it in triangles.
Heat on 1 tbsp ghee in a pan .
Place the triangle cut bread in the pan and toast till golden brown .
Toast it on both sides. Once its ready drain it on absorbent paper. Repeat with all the remaining slices
Dip the bread slices in sugar syrup and remove it.
Placed the dipped sugar dipped bread in serving plate
Pour the rabri on the bread
Sprinkle some cut fruits on top
Garnish with chopped pistachio and almonds
Add few strands of Saffron on top .