Recipes
Cucumber Raita
Gulab Jamun
Indian White Russian
Shahi Paneer
Kadai Paneer
Matar Paneer
Vegetable Salad
Mysore Pak
Besan Ke Laddoo
Curd Rice
Dahi Vada
Punjabi Kadhi
Dahi Papdi Chat
Ghee Rice
Desi Ghee Poori
Khoya Barfi
Khoya Gujiya
Khoya Anjeer Roll
Gajar Ka Halwa
Cucumber Raita
Yield Serves: 4 to 6
Ingredients
- 1 medium cucumber
- 1 teaspoon cumin seeds
- 2 cups plain Sharma’s Kitchen yoghurt
- 1 clove garlic, peeled and minced
- 2 tablespoons fresh coriander or mint leaves, chopped
- cayenne or paprika to garnish
Preparation
Gulab Jamun
Recipe Servings: | 12 |
Prep Time: | 10 Minutes |
Cook Time: | 01 Hour |
Total Cook Time: | 01 Hour 10 Minutes |
Difficulty Level: | Medium |
Ingredients
- 100 gms firmly packed Sharma’s Kitchen Khoya
- 1 Tbsp refined flour or soojee
- 1/4 tsp baking soda
- 2 cups sugar
- 2 cups water
- 2 Tbsp milk – mixed with a little water
- 4 green cardamoms – slightly crushed
- Ghee
- Cube of bread
Preparation
1. With the heel of your palm or the base of a flat metal bowl, mash the khoya, so that no grains remain.
2 Mix in the flour and baking soda and knead into firm dough. You can use a food processor too.
3 The dough should be firm but pliable and should not feel dry. If it does feel dry, wet your hands and work the dough again.
4 Shape the dough into marble-sized balls (jamuns) that are smooth and creaseless. The shape can be round or oblong.
5 Heat ghee in the kadahi till a piece of dough tossed in comes up at once.
6 Lower heat and fry a cube of bread till light brown (this lowers the temperature of the ghee).
7 Lift out bread and add as many jamuns as will fit in, without one touching the other.
8 Keeping the heat low, fry these till a golden brown all over.
9 Drain the jamuns out of the ghee, and fry the next lot, increasing the heat for a few seconds and then lowering it again before adding the jamuns.
10 Keep the gulab jamuns aside till the syrup is ready.
11 Mix the sugar and water and place over low heat, stirring till the sugar dissolves. Make sure it does not boil.
12 Increase the heat once the sugar dissolves, and then bring mixture to a boil.
13 Add the milk and water mixture and continue boiling over high flame, without stirring.
14 Skim off any scum that collects on the sides of the pan.
15 Cook till syrup thickens a bit. A finger dipped in slightly cold syrup should form a coating on it for a few seconds.
16 Take syrup off stove and cool for a minimum of half an hour. Strain through a fine nylon sieve or muslin cloth.
17 Add cardamom and bring syrup to a boil again.
18 Add the fried gulab jamuns to it and put off the heat. Let jamuns soak for at least half an hour before serving.
Indian White Russian
Ingredients
- 1 Part Kahlúa
- 1 Part Absolut Vodka
- 2 cups plain Sharma’s Kitchen yoghurt
- 1 Part Sharma’s Kitchen Milk Badam
Preparation
Fill a rocks glass with ice cubes. Add Kahlúa and Absolut Vodka, finish up with Milk Badam. Tip: Ok, It’ll never be as pretty as the pictures. BUT, the layering is manageable at home – just pour the Milk Badam off the back of a spoon. Another tip: Serve with a straw and stir it up… little darling stir it up.
Shahi Paneer
Making Shahi Paneer with Sharma's Kitchen
If there is one ingredient/food that all vegetarians enjoy, it is cottage cheese or paneer. And hence we thought of sharing with you the recipe for Shahi Paneer- undoubtedly the most well-known paneer dish among Indians around the world.
What else? You can serve this creamy shahi paneer recipe with rice, chapati, naan, or even paratha. The royal kitchens’ Mughlai Shahi Paneer is made with a lot of yogurts and dry fruits, primarily cashews and almonds. Shahi Paneer is distinguished by the addition of spices and cream, which impart a delectable aroma.
Try this easy shahi paneer recipe with professional instructions.
Shahi Paneer's ingredient checklist:
Sharma’s Kitchen Paneer | – 300 grams |
Ginger | – 1 inch |
Cardamom leaves | – 3 Nos |
Red Chili | – 1 tsp |
Coriander Leaves | – 50 gm |
Garam masala powder | – 1 tsp |
Tomato puree | – 1 ½ cup |
Almonds | – half a cup |
Cashews | – ½ Cup |
Whole onion | – 2 Nos |
Green peppers | – 3 Nos |
Yogurt | – Half a cup |
Ghee | – 6 tsp |
Milk | – 1 Cup |
Salt | – to taste |
No. of serves | – 4 |
Step 1: Make almond-cashew paste and chop all the vegetables.
Step 2: Heat 3 tbsps of ghee in a pan over medium heat with the minced onions, ginger, and garlic
Step 3 Stir in the paneer cubes and simmer for 3 to 5 minutes
Cut the paneer into cubes and set it aside while the gravy is cooking. For garnishing, take two cubes and grate them.
Next, heat the remaining ghee in a separate pan and add the ground gravy, red chili powder, garam masala powder, cashew paste, and almond paste. Finally, season with salt.
Cook until the gravy thickens or comes to a boil, then add the paneer cubes and milk. Heat for 3 to 5 minutes more.
Step 4 Garnish and serve
Add chopped coriander leaves and grated paneer to the dish’s garnish to complete this wonderful North Indian paneer dish.
You can add some fresh cream if you’d like it creamier. This will enhance the flavor of your dish in addition to making it appear appetizing. Enjoy with fresh with naan or roomali roti!
Happy Eating!
Kadahi Paneer
Kadahi Paneer with Sharma's
Looking for a spicy and delicious paneer recipe? By following these easy steps, you can cook this incredibly delicious Kadahi Paneer with Sharma’s Paneer at home.
Ingredients
- 300-400 gm Sharma’s Kitchen Paneer
- 4 x tomato
- 1 medium chopped into cubes capsicum
- 1/2 cup fresh cream
- 1/4 teaspoon powdered turmeric
- 1 1/2 tablespoon garlic paste
- 3 tablespoon ghee
- 1 teaspoon coriander powder
- 1 handful of coriander leaves
- 2 medium chopped onion
- 5 medium green chilies
- 1 teaspoon kasoori methi powder
- 1 teaspoon garam masala powder
- 2 teaspoon ginger paste
- 1/2 cup water
- salt as required
- 2 teaspoon red chili powder
Servings: 4
Step 1 Make the gravy's masala
Heat ghee in a pan, add chopped onions. Fry the onions till fragrant and pale golden brown. Pour tomato puree into the pan after processing the tomatoes in a grinder. Cook until the masala or ghee starts to float on the sides of the pan.
Step 2
Cook the masala with the ground spices and the capsicum
Add ginger-garlic paste. Add salt, turmeric powder, red chili powder, garam masala, and coriander powder at this point. To make a smooth gravy, mix in some water, cubed capsicum, and baby onions. Cook for around 2 minutes.
Step 3
Add Paneer, garnish with coriander leaves, kasoori methi and green chilies, and serve hot.
Matar Paneer
Matar Paneer with Sharma's
Ingredients
- 300- 400 gm Sharma’s Kitchen paneer
- 2 large, minced onions
- 1 teaspoon ginger paste
- 1 teaspoon cumin powder
- 1 tablespoon coriander powder
- 1/2 teaspoon turmeric
- 1 pinch asafoetida
- 1 cup water
- salt as required
- 1 cup peas
- 1 cup tomato puree
- 1 teaspoon garlic paste
- 1 pinch mace powder
- 1 teaspoon red chili powder
- 1/2 teaspoon cumin seeds
- 2 tablespoon refined oil
Step 1
Heat oil in a frying pan. Add asafoetida, cumin seeds, mace powder, minced onions, and green chillies. Once the onion turns translucent, add ginger-garlic paste and cook for another two to three minutes. To get the smokey flavor of garlic, stir-fry it for a few minutes with fresh tomato puree.
Step 2
Prepare the peas first, then add the paneer into the curry.
Thoroughly stir after adding the dry masalas. When the oil begins to separate, combine and sauté. Add peas and paneer next.
Step 3
Add fresh cream and cook for two to three minutes.
When the gravy begins to boil, stir in some fresh cream. Add Garam masala next and stir thoroughly.
Step 4
Garnish with fresh coriander leaves and serve hot with Chapati, Butter/Tandoori Roti, Jeera rice, or Veg Pulao
Servings: 4
Vegetable Salad with Sharma’s Paneer
Ingredients
- Sharma’s Kitchen Paneer- 200 Grams
- Carrot- 2
- Onion- 2
- Salt- To taste
- Lettuce leaf- 2 handfuls
- Cucumber- 2
- Tomato- 2
- Coriander leaves- 2 handfuls
- Black Grapes- 1 cup
- Black Pepper- 1 tsp
Servings: 4
Paneer Vegetable Salad Recipe
Chop all of the vegetables (Carrot, Onion, Cucumber, and Tomato) and lettuce leaf, dice the black grapes and mix everything in a mixing bowl. Add crumbled or cubed Sharma’s Kitchen Paneer to the mixing bowl.
Season the salad with salt and black pepper. Mix thoroughly to ensure that the seasoning is evenly distributed.
Garnish the salad with coriander leaves and a dash of lime juice before serving.
Mysore Pak Recipe
Craving for something sweet? This time, we’re sharing a simple and easy recipe, Mysore Pak, made with the goodness of Sharma’s Pure Desi Ghee and besan cooked with sugar. This classic dish has a wonderful melt-in-the-mouth texture that makes it perfect for festivals and special occasions.
Ingredients
- Sharma’s Pure Desi Ghee – 4 Cups
- Sugar – 4 Cups
- Baking soda – 2 Pinch
- Gram flour (besan) – 2 Cups
- Water – 1 Cup
Step 1
Start with roasting the gram flour
Step 2
Make the sugar syrup
Heat the sugar and water in a separate pan until it reaches one-string consistency. When the sugar syrup is ready, add the roasted gram flour into it, and stir until it thickens. Gently heat the remaining Sharma’s pure desi ghee and stir it into the mixture. Stir continuously to ensure that no lumps are formed. Add the baking soda when the ghee starts to rise and separate from the sides.
Step 3
Spread the gram flour mixture on a plate
Homemade Besan Ke Laddoo
Are you in love with Indian sweets and mithai? You must try this Homemade Besan Ke Laddoo recipe. Even if you’ve never tried this simple and easy recipe, don’t worry because, with the help of this incredibly simple recipe and our step-by-step instructions, you can make Besan Laddoos like a pro.
Ingredients
- Sharma’s Kitchen Pure Desi Ghee: 3/4 cup and 1 and 3/4 teaspoon
- Gram flour (Besan): 3 cups and 2 and 3/4 tablespoon
- Almonds: 10
- Cardamom Powder: 3/4 teaspoon
- Cashew Nuts: 10
- Sugar: 1 and 1/2 cups and 1 and 1/4 tablespoon
Step-by-Step Instructions for Homemade Besan Ke Laddoo
Step 1
Step 2
Allow the mixture to cool before preparing the laddoos
Curd Rice
Ingredients of Curd Rice
- 300 grams Rice: 300 gms
- Sharma’s Kitchen Yoghurt: 750 grams
- Green Chili: 3
- Curry Leaves: A few
- Pomegranate seeds- 3 tbsp
- Water: 4 and 1/2 cups
- Milk: 3/4 cup
- Ginger: 3 tsp
- Coriander leaves: 3 tbsp
For Tempering
- Sunflower Oil: 3 tbsp
- Urad Dal: 1 and 1/2 tsp
- Curry Leaves: 15 leaves
- Mustard seeds: 1 and 1/2 tsp
- Asafoetida: 1/2 teaspoon
Step 1: Cook and mash the rice
Step 2: Prepare curd rice
Step 3: Make the tempering
Step 4: Add the tempering on top and serve.
Dahi Vada
Dahi vada with Sharma's
Ingredients:
- Urad dal: 2 Cup
- Ginger: 2 teaspoon
- Sharma’s Kitchen Yoghurt: 2 cups
- Black Salt: As required
- Coriander leaves: 2 Handfuls
- Refined oil: 2 cup
- Green Chilli: 4 Nos
- Cold water: 4 Cup
- Sugar: 2 Teaspoon
- Cumin seeds: 2 teaspoon
- Tamarind chutney: 1/3 cup and 2 teaspoon
Tips
- To prepare Dahi Vada the traditional way, soak the urad dal overnight or for 7-8 hours.
- Dahi Vada is typically made with just tamarind chutney and fresh yoghurt. However, you can sprinkle some green chutney on top for additional flavor.
- Make sure the dal batter has a dropping consistency for those perfect Vadas
Recipe for Dahi Vada
Step 1: Prepare the Urad dal paste
Step 2: Deep-fry the vadas before giving them a cold water soak.
Step 3: Make fresh Dahi Vada and serve it
Punjabi Kadhi
Punjabi Kadhi with Sharma's
Ingredients:
- Sharma’s Kitchen Yoghurt: 250 grams
- Red chili powder: 1/4 teaspoon
- Garam masala powder: 1/4 teaspoon
- Salt As required
- Mustard oil: 1/2 cup
- Carom seeds: 1/4 teaspoon
- Garlic: 1/2 tablespoon
- Green chili: 1
- Cumin seeds: 1/2 teaspoon
- water As required
- Turmeric: 1/4 teaspoon
- Asafoetida: 1 Dash
- Gram flour (besan): 1/2 cup and 2 tablespoons
- Onion: 1 medium size
- Ginger: 1/2 tablespoon
- Fenugreek seeds: 1/2 teaspoon
- 1 dry red chili
- Curry leaves: 5 leaves
Tips
- Use a deep-bottomed pan or kadhai when making Punjabi kadhi at home because the curd mixture can spill all over the gas while simmering.
- Before frying the pakoras, mix in a pinch of baking soda. This will ensure that your onion pakoras are soft and delicious in your kadhi.
- Also, when making the kadhi tempering, make sure to include kasoori methi leaves. This will give it an aromatic flavor and improve the flavor of your Punjabi Kadhi.
Recipe for Punjabi Kadhi
Step 1: Prepare the batter with the gram flour to make the onion pakoras.
Step 2: Heat the oil and fry the pakoras.
Step 3: Combine gram flour and Sharma's Kitchen Yoghurt to make Kadhi
Step 4: Make the tempering
Step 5: Simmer the kadhi for 15 minutes before adding the onion pakoras.
Dahi Papadi Chat
Dahi Papadi Chat with Sharma's
Ingredients:
- Sharma’s Kitchen Yoghurt (curd): 2 and 1/2 cup
- Sweet tamarind sauce: 1/4 cup and 3 teaspoon
- Chaat masala powder: 5 teaspoon
- Sugar: 2 and 1/2 teaspoon
- Green chutney: 3 and 1/3 tablespoon
- Papdi: 30
- Cumin powder: 5 teaspoon
- Red chili powder: 2 and 1/2 teaspoon
- salt as required
- Coriander leaves: 5 teaspoons
Bean mung: 1 and 1/4 cup
Tips
- You can substitute 3/4 cup black chickpeas for the moong beans in the chaat.
- Also, keep all ingredients ready before beginning this recipe, as you don’t want your chaat to become soggy.
Recipe for Dahi Papadi Chat
Step 1: Whip the yoghurt until it is smooth.
Step 2: Arrange the chaat on a platter with papdis and potatoes.
Step 3: Sprinkle all the masalas and top up with whisked yoghurt
Ghee Rice
Ghee Rice with Sharma's
Ingredients for Ghee Rice:
- Onion: 2
- Cumin seeds: 1/2 Teaspoon
- Garlic: 1 Large
- Sharma’s Kitchen Pure Desi Ghee: 3 Tablespoon
- Water: 2 Cup
- Lemon juice: 1 Teaspoon
- Green chili: 4
- Nutmeg powder: 1/2 teaspoon
- Ginger: 1 piece
- Basmati rice: 1 cup
- salt as required
- Clove: 5
How to make Ghee Rice
Step 1: Soak and cook rice
Step 2: Fry onions. Add Spices
Step 3: Garnish and serve
Desi Ghee Poori
Desi Ghee Poori with Sharma's
Ingredients for Desi Ghee Poori
- Whole wheat flour: 2 Cup
- Sharma’s Kitchen Pure Desi Ghee: 2 Cup
- Salt: To taste
Step 1: Prepare the dough for the Desi Ghee Pooris
Step 2: Roll the dough and deep fry it
Khoya Barfi
Khoya Barfi
Ingredients
- Sharma’s kitchen Khoya: 1 pack
- Superfine Sugar: 1½ cups
- Slivered almonds for garnish: 1 tablespoon
- Crushed Pistachios: 2 tablespoons
- Elaichi Powder (Cardamom Powder): 1/4 teaspoon
- Sharma’s pure desi ghee: 1 teaspoon
- Milk Powder (optional): 1-2 tablespoon
- A few drops of Rose water or any essence
Recipe: Khoya Barfi
Cook the khoya in ghee
Add the sugar to the mixture
Set the mixture aside to cool
Transfer the mixture to a tray
Khoya Gujiya
Khoya Gujiya
Ingredients
Tips
- Always fry the Gujiyas on medium heat and allow them to cook for a few minutes.
- Never overfill the Gujiyas because they will burst when fried.
- For the filling of these delicious gujiyas, you can also use powdered sugar
Khoya Gujiya: Recipe
Prepare the dough
Saute the khoya and semolina
Prepare the Gujiya filling
Prepare the stuffed puris and seal the edges
Deep fry the Gujiya and serve immediately
Khoya Anjeer Roll
Khoya Anjeer Roll
Ingredients
- Dried Fig: 20 pieces
- Sharma’s Kitchen Khoya: 1 pack
- Sugar: 2 tablespoons
- harma’s Pure Desi Ghee: 2 tablespoons
- Chopped Almonds: 1 tablespoon
- Chopped Cashew: 1 tablespoon
- Chopped Walnut: 1 tablespoon
- Chopped Pistachio: 1 tablespoon
- Cardamom Powder: 1/2 teaspoon
Recipe: Khoya Anjeer Roll
Make the Fig Puree and cook it
Add sugar and cardamom powder to the mixture
Roll it into a cylindrical shape
Gajar Ka Halwa
Gajar Ka Halwa
Ingredients
- Carrot: 1 kilogram
- Raisins: 20 grams
- Sharma’s Pure Desi Ghee: 2 tablespoons
- Sharma’s Kitchen Khoya: 250 grams
- Cashews: 25 grams
- Milk: 2 Cups
- Saffron: 5 strands