The keys of the house on the contract of sale. GTRES


The keys of the house on the contract of sale. <span class="author">GTRES</span>

We have decided to buy a home and we are about to close the process. After the drafting and signing of the pre-contract of sale and the payment of the deposit, it remains only to write the house to conclude the entire real estate transaction. It is about going to a notary to process the public deed of the house.

As explained from Solvia, although the pre-contract may have legal validity, the most common is that to certify the transfer of a property from one owner to another, we resort to public deed before a notary. What we do is register the purchase agreement in the Property Registry, a public body that certifies its validity and endorses the ownership of the property. The person responsible for performing this procedure is the notary.

In most cases, the houses are acquired through financing so the financial institution that has granted the mortgage will have commissioned the writing of a mortgage loan deed containing the conditions of the financial product that the buyer has agreed with his bank. This document will be delivered to the notary so that he can include it in the writing process.

The notary, in addition to giving faith and reading the text of the deed, will verify that the following documentation is not missing :

  • That there are no charges on housing (information in the Cadastre) and that you are up to date with payments to the community of owners.
  • The notary will read carefully the sections that refer to the distribution of the expenses of the purchase and sale transaction and the clauses of the mortgage credit if the financing had been used.
  • In the case of new housing:
    First Occupation License: an administrative document that certifies that a home meets the habitability conditions required by the regulations.
    Book of the Building: dossier detailing the construction project of the building to the materials and incidences of the work. Only one copy exists and remains in the possession of the president or secretary of the community of owners, although the buyer has the right to verify its existence.
  • In second-hand housing:
    Current Certificate of Occupancy: it is similar to the First Occupation License but since it is a second-hand dwelling it must be renewed every 15 years (according to the Urban Leasing Law of 2004).
    Last receipts of the IBI (Tax on Property and Real Estate) paid to the municipality that the seller will bring.

At the signing of the writing they will come:

  • If the house is newly built, a legal representative of the developer that will act as a seller.
  • If the dwelling is second hand, the seller, the buyer and if the operation has been carried out through a real estate intermediary, agent or representative of the company.
  • If the buying party has resorted to financing at the signing of the deed, the future owners and an agent of the bank that has granted the PaydayNow loan will concur.
  • The presence of the former owner may be impossible on the selling side. In this case, the representative party will have to provide a power of attorney as authorized to sign.

Once the signature has been stamped by both parties and the expenses and taxes of the operation have been settled, the notary will send the agreement to register the new ownership of the property in the Property Registry. The handing over of keys will be carried out, but a copy of the deed will not be delivered, since the notary must “elevate” (make official and public) the deed and this management usually take between fifteen days and a month.

The problem of public debt arises today

The problem of public debt arises today with extreme urgency on the economic, political and media scene

By a game of perverted dominoes, several countries of the European Community are on the verge of bankruptcy (Ireland, Greece) or endangered by the explosion of their public debt (Portugal, Spain, Italy), while the United States are undermined by their abyssal deficit.

The sharpness of the financial crisis and the disarray of policies unable to curb it explain the panic that has gripped the markets and the anguish that has invaded the citizens. Not that the question of the US debt or deficit of European states was ignored at the time of the Maastricht Treaty in 1992, but the turn of events since 2008 gives it the unenviable status of unheard-of peril.

It is the single currency and the European construction which are threatened; beyond that, the whole economic system is cracking before our eyes. Yet the public debt has a very long history, rich in defaults, failed reforms, but also spectacular recoveries. It is not unimportant to recall that few states have been able to do without public debt. However, if the Roman Empire was always looking for money, it never mobilized negotiable receivables on a market to finance itself and if there were loans, they were made in a punctual way, without there is the slightest inclination to rely on a permanent state debt.

In the Middle Ages, the Italian cities (Venice, Florence …) were the instigators of a system of public debt. The need to pay mercenaries for incessant conflicts between cities, and the presence of wealthy merchants, with sprawling banking networks, encouraged the use of this financial convenience

The process, combined with some confusion between the public purse and the money of the big families, had the merit of providing the merchants (Florentines and others …) an excellent opportunity to enrich themselves more, as to all the creditors It had the disadvantage of fueling murderous rivalries between factions and severe disorders.

With their personal fortune, Italian bankers lent to all Europe. It was not without risk. When the King of England, Edward III, was unable to pay his debts at the beginning of the Hundred Years’ War, it was the large Italian banks that had lent him inconsiderately who paid the price. They went bankrupt, without anyone feeling obliged to fly to their rescue. So there is an excellent way to get rid of the public debt is not to pay its creditors and this panacea was reused several times later. Disadvantage: subsequently, lenders do not rush necessarily to bring their money back to the impecunious state.

In France, Saint Louis was the first to heavily burden the state.

His successors increased the problem by a policy of strengthening the royal authority and intervention outside the kingdom. We know the reputation of Philip the Fair, “the king counterfeiter”. To capture a part of the metal in circulation by successive remakes, to play on the currency by constant devaluations and evaluations, it is the third method to circumvent the problem.

Until Louis XIV and the Regency included, all French monarchs will use this solution. But that was not enough. Philip the Fair is also known for persecuting Jews and Templars. It was good for him not only not to pay his debt but to get his hands on the property of his creditors. Squeezing or extorting funds is an effective response.
Over the following centuries, if the increasing needs of the monarchy were roughly covered in peacetime by the tax levy from the disasters of the Hundred Years War, the debt was deepened with each major conflict. Much of this credit was drained by borrowing on the City Hall from Francis I, and by the sale of offices.

The first passed through the City of Paris channel which offered more guarantees for the lenders than the royal power. The second was to fill the burdens (administrative functions) for a fee, knowing that they were marketable and transferable. It had been downright swallowed up by a state debt that did not say its name to a real public debt competing with that which hitherto could have been used by financiers.

During the first years of the reign of Louis XIV, the debt remained contained by an economic policy on financial management and an aggressive customs policy inspired by Colbert. The reduction of public spending and protectionism, therefore, represent two other possible outcomes. Unfortunately, with the death of Louis XIV, following long and difficult wars, the debt reached again worrying levels. It can be estimated at some 3 billion pounds, say a good ten years of state revenue, perhaps 80% of gross domestic product (GDP), while the crushing service of debt largely explained a deficit estimated at 80 million a year.

To cope with this situation, the power operated several levers.

After having examined the accounts, the king imposed fines on the financiers or agents of the fisc, accused of having extorted funds during the years of financial distress of the reign of Louis XIV. He then undertook to reorganize the tax administration to save money in the machinery of management of public funds. But all this was only expedients.

The governor’s government thought it had found the solution with Law’s system. The issuance of paper money by a state bank, coupled with the creation of a joint-stock company, made it possible to repay the creditors and pay the suppliers. In total, about 2.5 billion pounds of paper money was issued. The bankruptcy of the system in 1720 put everything into question. After the bankruptcy, the accounts had to be cleared and the depositors better compensated, while a hunt for speculators brought in nearly 200 million pounds.

At the end of this disaster, the Treasury was not totally loser since the debt was reduced by half. The issue of paper money is another way to solve financial problems, even if the adverse effects of this medication cannot be ignored: rising prices and interest rates …

During the eighteenth century, the debt problem inherited and enhanced by the growing needs of the state and the wars haunted governments. The financial controllers constantly talked about tax reform without undertaking it, as the suppression of the privilege enjoyed by the richest (nobility in the lead) aroused opposition, and so the increase in the burden on some provinces better treated than the others was politically explosive. It had to be borrowed and other channels had been used, including the creation of more and more life annuities that proved disastrous for the Treasury.

In 1788, the debt amounted to about 4 billion pounds, while state revenue hardly exceeded 500 million and expenditure reached 630 million. As far as it can be calculated, it certainly exceeded 80% of GDP. It must be said that the French intervention in the American war of independence, alone, cost 1 billion. At that time, debt service absorbed about half of the budget and indebtedness grew inexorably. It was necessary to resign oneself to summoning the States-General to ask for subsidies. The rest is known politically.

Between profitability indicators in real time and flexibility, vendors of the brand of ready-to-wear complain of pressure.

At Camaieu, “we are all the time fliquées”

Christmas approaching, and close vendors of burnout. At Camaieu, the ready-to-wear line, they denounce a pressure growing, amid massive recourse to part-time work. “We are all the time fliquées” denounces Anne (1), a saleswoman northern France. “A counter at the entrance of the store gives the number of people coming. This is compared to the number of those buying “adds his colleague Christiane. This “conversion rate” (the percentage of visitors who buy) drops every hour. If it is too low, push to purchase. With well-established techniques: hello with a smile, solicitation ( “can I help you?”) And, if the client touches an item, the obligation to go to her.

A second indicator calculated also automatically increases the stress of sellers: the “average basket”, that is to say, the amount of the receipt. That’s what happened to Christiane a few days ago: “In 11 hours, the average basket was 45.60 euros and it increased to 38 euros and a few cents at midday. My manager made me realize that he no longer had to come down, and I manage to make additional sales “She worked cabs. To peddle it to the sweater that goes with the skirt, blouse and monitoring the trend collar. “This is the stop or. As long as the client says yes, we sell it. ”

“Harassment”. In medium-sized cities, when they are only two per store, with 500 entries, including 100 customers a day, these constraints are difficult to keep. “My regional manager yelled at me one morning because I was putting the bottom instead of welcoming clients. But I was alone to do everything, “growls Isabelle. “They tell us:” You can not do it, “accuses Christiane. They do not want to hear that we are in crisis, we are not going to spend 300 euros when the client has only 50. ”

Anne, a former store manager, recalls regional meetings which several vendors are out in tears. The most fragile managers postpone their stress on teams, “this could turn into harassment,” she testifies. At a saleswoman believes that not enough offensive, is accused of “not quite look the customer in the eye, you have to impose more”. To sell more. With still a premium to the key: 9 euros gross per week that exceeds the expected turnover. Contacted by Liberation, Camaieu denies any pressure. Management evokes a “good social climate” and complains of being “stigmatized” because of union FO and CGT too virulent. In June, at their initiative, vendors walked out for better wages and to avoid pointing the RSA. They tended to 22 hours a week, the conventional minimum. A classic in the clothing sector, where only half of the employees are full time. Camaieu fact “better”, with 2,200 part-time employees in 4000. In the hourly minimum wage, it is not heavy to the end: between 600 and 700 euros, depending on bonuses. “It’s almost the amount of my rent,” says Mary, who is doing that with the salary of her husband, specialized worker.

Precariousness. Suddenly, the vendors did not spit on the three hours more than was offered them the direction in October, under the guise of social progress and the fight against poverty. But the consideration of these contracts at 25 hours is flexibility. The social agreement stipulates that vendors can work between 0 and 34 hours per week, depending on whether ranked high or low, such as during the tourist season or the holidays. While this is the busiest time of year, there will be no overtime and, because of this modulation of working time, also adopted at Kiabi and other industry brands. Anyway, sup hours increased 25%, vendors do not often saw color: before, Camaieu multiplied amendments to contracts to temporarily increase the number of hours.

So work more to earn more, vendors approve. And even if their schedule can be changed up to three days before. The CFDT, FO, and CGT refused to sign the agreement. These unions find it does not let the opportunity for part-time work elsewhere – a requirement of the Labor Code. An argument swept by the vendors: “With the time we have three hours here and three hours there, it is not possible anyway,” exclaimed Mary. Otherwise, Camaieu is a box that hiring: to ensure the thirty store openings per year, but also replace, in 2011, 1,300 permanent employees (resignations, layoffs, and terminations by mutual agreement) parties elsewhere if the grass is more green.

apple milkshake recipe, how to make apple milkshake recipe

apple milkshake recipe, Apple Milkshake Quick Milkshake Recipe, Homemade Apple Milkshake Recipe, apple milkshake recipe for kids, apple milkshake recipe without ice cream

author: dassana
recipe type: beverage
cuisine: world
prep time:
total time:
serves: 2-3
apple milkshake – quick and easy beverage
ingredients (measuring cup used, 1 cup = 250 ml):
  • 2 medium apples, 1 cup tightly packed chopped apples
  • 2 cups chilled milk
  • ¼ tsp cinnamon powder/dal chini powder (optional)
  • 2 to 3 tbsp sugar or add as required
how to make the recipe:
  1. peel, core and chop the apples. add them in the blender jar along ¼ tsp cinnamon powder and 2 to 3 tbsp sugar. the amount of sugar to be added depends on the sweetness of the apples. so add as required.
  2. with ½ cup chilled milk. blend all the ingredients till smooth.
  3. add the remaining 1.5 cups chilled milk and blend again.
  4. pour the apple milkshake in glasses sprinkled with cinnamon powder. you can also add some chopped apple.

how to make kulfi recipe

Kesar Pista Kulfi Recipe, malai kulfi recipe, mango kulfi recipe, Easy Malai Kulfi Recipe, best malai kulfi recipe, Homemade kulfi recipe

author: dassana
recipe type: dessert
cuisine: indian
prep time:
cook time:
total time:
serves: 2-3
kulfi recipe – easy to make kulfi with khoya (evaporated milk) and dry fruits.
ingredients (measuring cup used, 1 cup = 250 ml):
  • 3 cups full fat whole milk – 750 ml
  • 75 to 80 gms mawa/khoya/evaporated milk, about 3.5 to 4 tbsp
  • 2 tbsp to 3 tbsp organic unrefined cane sugar or regular sugar, adjust as required – i added 3 tbsp of unrefined cane sugar
  • 1.5 tbsp rice flour or 1 tbsp corn flour
  • 3 tbsp milk to dissolve the rice flour or corn flour
  • 20 shelled unsalted pistachios
  • 20 almonds
  • 4 cardamoms, powdered in a mortar-pestle
  • 1 tsp kewra water (pandanus or screw pine) or rose water or a drop of kewra essence or rose essence
  • 2 pinch of saffron, crushed
how to make the recipe:
  1. in a wide pan or kadai, heat milk on a sim or low flame for at least about 18 to 20 mins. the milk will reduce and thicken in this period of time.
  2. grate the khoya or crumble it very well. keep aside. powder the pistachios and almonds to a semi fine consistency in a dry grinder or in a mortar-pestle. keep both of them aside.
  3. crush the cardamom pods in a mortar-pestle and powder finely. discard the husks.
  4. dissolve the rice flour or corn starch in 3 tbsp milk. mix very well. keep aside.
  5. after 18 to 20 mins, add the sugar and stir.
  6. let the sugar dissolve and after 3 to 4 mins, add the rice flour paste or corn starch paste.
  7. keep on stirring after adding the paste, so that no lumps are formed.
  8. the whole mixture has to be lump free, so keep on stirring.
  9. after 4 to 5 mins, when the mixture has thickened, add the mawa/khoya, powdered almonds and pistachios along with cardamom powder.
  10. stir very well and just simmer for a minute or two on a low flame. keep on stirring so that the khoya/evaporated milk is distributed evenly.
  11. switch off the flame.
  12. add the kewra (pandanus or screwpine) water or rose water and crushed saffron.
  13. let the kulfi mixture cool.
  14. then pour the kulfi mixture in kulfi moulds or in serving bowls or in a tray.
  15. freeze the kulfi.
  16. once the kulfi is well set, unmould the kulfi sliding a butter knife at the edges. remove on a plate. slice the kulfi and serve immediately. you can also serve kulfi directly in the serving bowls or glasses.

how to make atta ladoo recipe

atta ladoo recipe, how to make atta ladoo recipe, whole wheat ladoo recipe and Easy Wheat Flour Laddu Recipe of churma ladoo recipe

author: dassana
recipe type: sweets
cuisine: north indian, punjabi
serves: 10 ladoos
ingredients (measuring cup used, 1 cup = 250 ml)
  • 1 cup whole wheat flour, 120 grams whole wheat flour/atta
  • ⅓ cup sugar or organic unrefined cane sugar (60 grams), powdered or ⅓ cup + 1 to 2 tablespoons powdered sugar, 60 grams
  • ⅓ cup ghee/clarified butter at room temperature or 65 grams
  • 1 tablespoon raisins, optional
how to make the recipe:
prep work:
  1. take ⅓ cup sugar in a dry grinder or a small blender.
  2. grind to a fine powder and keep aside.
roasting atta or whole wheat flour:
  1. take 1 cup whole wheat flour/atta in a kadai or a thick bottomed broad pan.
  2. keep the pan on a low flame or sim and begin to roast the whole wheat flour.
  3. you have to stir often while roasting the flour so that there is even roasting and browning.
  4. roast till the color changes and you get nutty aroma from the whole wheat flour. about 7 to 10 minutes on a low flame. timing will vary with the material, size and thickness of the pan.
  5. then add ⅓ cup ghee in the flour.
  6. begin to mix very well.
  7. keep on stirring and roasting this mixture for 3 to 5 minutes more. again here timing will vary with the material, size and thickness of the pan.
  8. do check the taste of the whole wheat flour and it should feel cooked. there should be no rawness in the taste.
preparing atta ladoos:
  1. switch off the flame. keep the pan down and add the powdered sugar.
  2. add raisins and mix very well with a spoon or spatula.
  3. break the sugar lumps if any in the ladoo mixture. the ladoos mixture has to be mixed very well.
  4. when the mixture is still hot and the heat is tolerable to you, take a heaped size portion of it in a spoon.
  5. use this portion to shape in to ladoos. the heat should be tolerable. if the heat is not tolerable, then wait for some minutes. don’t burn your hands.
  6. make medium sized ladoos from this whole mixture. in case, you are not able to form ladoos, then add a few teaspoons more of the ghee. mix well and then continue to shape the ladoos.
  7. once done, store them in an air-tight box or jar. in the cold months, these stay good for a month. but in hot weather, do refrigerate. serve atta ladoos when required.
– atta ladoo recipe can be doubled or tripled. add more ghee if required while doubling or tripling the recipe.
– dry fruits of your choice can be added. you can chop them and add when you add ghee.
– if adding almonds, then separately roast them first. chop them and then add when you add raisins.

how to make vegetable masala khichdi recipe

homemade vegetable masala khichdi recipe and Masala Khichdi Recipe of Toovar Dal and Mixed Vegetable Masala Khichdi recipe and special khichdi recipe

author: dassana
recipe type: main
cuisine: north indian
serves: 2
ingredients (measuring cup used, 1 cup = 250 ml)
  • ⅓ cup broken rice or any regular rice
  • ⅓ cup moong dal/mung lentils
  • 1 tbsp ghee
  • ½ tsp cumin seeds/jeera
  • 1 small to medium tej patta
  • ½ inch cinnamon/dalchini
  • 2 cloves/lavang
  • 2 green cardamoms
  • 1 medium onion, chopped or ⅓ cup chopped onion
  • 1 tsp ginger garlic paste or 3 to 4 medium garlic and ½ inch ginger, crushed to a paste in mortar-pestle
  • 1 small to medium tomato or ¼ to ⅓ cup chopped tomatoes
  • 1 or 2 green chilies, chopped
  • 1 to 1.25 cups mixed chopped veggies
  • ¼ tsp turmeric powder/haldi
  • ¼ tsp red chili powder/lal mirch powder
  • a pinch of asafoetida/hing
  • 2 cups water
  • a few chopped coriander leaves for garnish, optional
  • salt as required
how to make the recipe:
  1. take rice and moong dal in a bowl. rinse with water for a couple of times. drain and keep aside. also chop the veggies and keep aside.
  2. heat 1 tbsp ghee or oil in a pressure cooker.
  3. add the following garam masala or whole spices – ½ tsp cumin seeds, 1 small to medium tej patta, ½ inch cinnamon, 2 cloves, 2 green cardamoms. saute till the spices crackle and become fragrant.
  4. add ⅓ cup chopped onion and saute them till they turn translucent.
  5. add 1 tsp ginger garlic paste. stir and saute till the raw aroma of ginger-garlic goes away.
  6. add ¼ to ⅓ cup chopped tomatoes and 1 to 2 green chilies (chopped). saute for a minute or two.
  7. then add 1 to 1.25 cups mixed chopped veggies along with ¼ tsp turmeric powder, ¼ tsp red chili powder and a pinch of asafoetida. for a more spicy khichdi, add ½ tsp red chili powder. saute for a minute.
  8. add the rice and moong dal. mix the rice and moong dal with the rest of the ingredients.
  9. add 2 cups water. this much amount of water gives a khichdi which has a consistency not like a porridge, but not even dry like a pulao. for a more liquid consistency, you can increase the amount of water to 2.5 to 3 cups.
  10. season with salt. pressure cook for 14 to 15 minutes or for 7 to 8 whistles. when the pressure falls down on its own, remove the lid.
  11. serve vegetable masala khichdi hot drizzled with a teaspoon of ghee if you prefer. accompany a side veggie salad, raita, pickle or plain curd by the side. you can garnish with a few chopped coriander leaves if you want.

how to make tomato biryani recipe




Homemade tomato biryani recipe and Tomato Biryani Recipe and Thakkali Biryani-Sunday Lunch Recipe of Tomato Biriyani Easy Rice Cooker Recipes

author: dassana
recipe type: main
cuisine: south indian cuisine
serves: 2-3
ingredients (measuring cup used, 1 cup = 250 ml)
main ingredients:
  • 1 cup seeraga samba rice, 200 grams (can use basmati rice instead)
  • 150 grams tomatoes or 2 large tomatoes or 1 cup chopped tomatoes or ½ cup tomato puree
  • 2 tablespoon oil (sesame oil, peanut oil or sunflower oil)
  • 35 grams onions or 1 small onion or ¼ cup thinly sliced onions
  • 1 teaspoon ginger-garlic paste
  • 1 green chili, chopped
  • 1 tablespoon chopped coriander leaves/dhania patta
  • 1 tablespoon chopped mint leaves/pudina patta
  • ¼ teaspoon turmeric powder/haldi
  • ¼ teaspoon red chili powder/lal mirch powder
  • ½ teaspoon coriander powder/dhania powder
  • ¼ teaspoon garam masala powder
  • 1 medium potato, chopped in small cubes
  • ⅓ cup green peas/matar, fresh or frozen
  • ½ cup thick coconut milk
  • 1.5 cups water
  • salt as required
whole spices:
  • 1.5 inches cinnamon/dalchini
  • 3 green cardamoms/hari elaichi/choti elaichi
  • 3 cloves/lavang
  • 1 small to medium sized tej patta
  • ½ teaspoon cumin seeds/jeera
  • ½ teaspoon fennel seeds/saunf
  • a small tiny piece of stone flower/pathar phool, optional
  • 1 or 2 strands of mace/javitri
how to make the recipe:
  1. rinse a couple of times and then soak 1 cup seeraga samba rice in water for 30 minutes. you can even use basmati rice or sona masuri rice. after 30 minutes, drain the rice of all the water and keep aside.
  2. meanwhile, rinse and chop the tomatoes. add them in a blender or grinder jar.
  3. blend to a smooth puree. if you do not have a blender or grinder, then you can even mince or grate the tomatoes.
  4. remove and keep the whole spices aside.
  5. slice one small onion thinly and keep aside. also chop one green chili.
preparing tomato biryani:
  1. heat 2 tablespoons oil in a thick bottomed pot or pan. please do use a thick bottomed pan, otherwise there are chances that the rice can get browned or burnt from the bottom.
  2. add all the whole spices and saute them till they crackle and turn fragrant.
  3. now add ¼ cup sliced onions. saute onions till they begin to get golden.
  4. add 1 teaspoon ginger garlic paste. mix well.
  5. then add 1 tablespoon chopped coriander leaves, 1 tablespoon chopped mint leaves and 1 green chili (chopped). mix well.
  6. add the tomato puree. if using ready tomato puree, then add ½ cup tomato puree. mix again.
  7. now add ¼ teaspoon turmeric powder, ¼ teaspoon red chili powder, ½ teaspoon coriander powder, ¼ teaspoon garam masala powder.
  8. mix the masalas very well with the mixture of tomato puree and other ingredients .
  9. stir and saute for 2 minutes.
  10. now add ¾ to 1 cup of chopped veggies. i used green peas and potatoes. mix again.
  11. add the rice. mix the rice with the rest of the tomato masala gravy.
  12. add 1.5 cups water.
  13. then add ½ cup thick coconut milk and salt as per taste. mix very well.
  14. cover the pan with a tight fitting lid and cook on a slow flame for 18 to 20 minutes or until the rice is cooked and all the water is absorbed.
  15. once done, remove the lid. then gently fluff the rice.
  16. serve tomato biryani hot with some pickle or raita of your choice.

veg bonda recipe how to make veg bonda recipe

how to make veg bonda recipe

veg bonda recipe

how to make veg bonda recipe, homemade Vegetable Bonda Recipe, bonda recipe south indian style, Mixed Vegetable Bonda Recipe

author: dassana
recipe type: snacks
cuisine: south indian
serves: 3 to 4
ingredients (measuring cup used, 1 cup = 250 ml)
veg bonda stuffing:
  • for cooking veggies
  • 50 grams green peas/matar, ⅓ cup green peas
  • 50 grams carrots/gajar, ⅓ cup chopped carrots, 1 small to medium sized carrot
  • 150 grams potatoes, 2 medium sized potatoes, about 1 cup chopped potatoes
  • 1.5 cups water for pressure cooking
  • for tempering:
  • ½ tablespoon oil (can use sunflower oil, peanut oil or sesame oil)
  • ¼ teaspoon mustard seeds/rai
  • ¼ teaspoon urad dal/husked split black gram
  • 1 or 2 green chillies, chopped
  • 1 inch ginger/adrak, finely chopped or 1 teaspoon finely chopped ginger
  • 1 teaspoon chopped curry leaves/kadi patta, or 8 to 10 chopped small to medium curry leaves
  • a pinch of asafoetida/hing
  • ⅛ teaspoon turmeric powder/haldi or 2 to 3 pinches of turmeric powder
  • salt as required
  • ½ teaspoon lemon juice, optional
  • 2 tablespoons chopped coriander leaves
for veg bonda batter
  • ¾ cup besan/gram flour
  • 3 tablespoons rice flour/chawal ka atta
  • a pinch of turmeric/haldi
  • a pinch of asafoetida/hing
  • ¼ teaspoon red chilli powder/lal mirch powder
  • salt as required
  • ⅓ cup water or add as required
  • pinch of baking soda
other ingredients:
  • oil for deep frying
how to make the recipe:
preparing veg stuffing:
  1. take ⅓ cup chopped carrots, 1 cup chopped potatoes and ⅓ cup green peas in a pressure cooker. also add 1.5 cups water.
  2. pressure cook the veggies for 3 to 4 whistles or for 9 to 10 minutes on medium flame. when the pressure settles down on its own, open the lid and check the veggies. you can also cook or steam the veggies in a steamer or in a pan.
  3. drain well and keep the veggies in a bowl. use the stock in which the veggies were cooked to be added to soups, dals, curries or for kneading parathas. this stock can be kept in a covered mug or a jar and refrigerated for a couple of days.
  4. when the veggies are still hot or warm, mash them with a potato masher.
  5. heat ½ tablespoon oil in a frying pan. first add ¼ teaspoon mustard seeds.
  6. when the mustard seeds begin to crackle, then add ¼ teaspoon urad dal.
  7. allow urad dal to get golden.
  8. once the urad dal gets golden, add 1 teaspoon chopped ginger, a pinch of asafoetida/hing, 1 tsp chopped curry leaves and 1 green chili, chopped.
  9. next add ⅛ tsp turmeric powder.
  10. on a low flame stir and mix well.
  11. then add the mashed veggies. mix the veggies with the rest of the tempering ingredients very well.
  12. season with salt as required. mix again very well.
  13. saute the mashed veggies for 1 to 2 minute on a low flame. if there is too much moisture, then you can cook the veggie mixture for a few more minutes.
  14. switch off the flame. add ½ teaspoon lemon juice. mix well. check the taste and add more salt if required.
  15. now add 2 tablespoon chopped coriander leaves. mix well and keep aside. take this mixture in a separate plate and let it cool down at room temperature before you start making the bondas.
preparing batter for bonda:
  1. in another bowl, take ¾ cup besan, 3 tablespoons rice flour, a pinch of turmeric, a pinch of asafoetida/hing, ¼ teaspoon red chilli powder and salt as required.
  2. add ⅓ cup water and make a thick flowing batter.
  3. whisk to a smooth batter. break lumps if any with the wired whisk or spoon. check the taste and add more salt if required.
  4. now add a pinch of baking soda to the batter. you can skip adding baking soda if you want. mix very well and keep aside.
assembling and frying veg bonda:
  1. make small to medium sized balls from the veggie stuffing.
  2. also heat a kadai or a pan with oil for deep frying. check a small drop of batter in the oil. if it comes up gradually but steadily, then the oil is ready for the bondas to be fried.
  3. now take the veggie ball and dip it in the batter. gently coat it with the batter.
  4. place it gently in the hot oil.
  5. this way just before frying, dip each veggie ball in the batter and coat it well with the batter. do not over crowd the kadai. fry 2 to 4 bondas at a time. this will depend on the size of the kadai.
  6. on a medium flame, fry the bondas. when one side has become golden, turn over and fry the other side.
  7. fry till crisp and golden all over.
  8. remove with a slotted spoon.
  9. drain on kitchen paper towels to remove extra oil. prepare all veg bondas this way.
  10. serve veg bonda hot with coconut chutney or tomato ketchup.

badam kaju katli recipe how to make badam kaju barfi recipe

how to make badam kaju barfi recipe



Easy Almond cashew burfi Recipe of Badam Cashew Burfi Recipe and Easy Diwali Sweets Recipes or homemade Badam Cashew Burfi Recipe

author: dassana
recipe type: sweets
cuisine: indian
serves: 250 grams
ingredients (measuring cup used, 1 cup = 250 ml)
  • 82 grams cashews, ½ cup cashews/kaju
  • 95 grams almonds. ½ cup almonds/badam
  • 100 grams sugar, ½ cup sugar
  • ¼ cup water
  • 1 teaspoon rose water or ¼ to ½ teaspoon cardamom powder/chotti elaichi powder.
  • 6 to 7 rose petals (optional)
how to make the recipe:
roasting & grinding:
  1. heat a pan first. then add ½ cup almonds.
  2. on a low flame, roast the almonds for a minute stirring at times.
  3. then add ½ cup whole cashews.
  4. now roast both the almonds and cashews for 2 minutes on a low flame. switch off the flame and remove the pan and keep on the counter. we just need to lightly roast both the almonds and cashews. no need to brown them. now let the badam and kaju cool down at room temperature. you can let them cool in the same pan or remove them in a plate/tray and then let them cool.
  5. when the almonds and cashews cool down, add them in a grinder jar or coffee grinder. also add 6 to 7 dried rose petals (optional). using the pulse option, grind and check. pulse or grind for a few seconds, then check. we need to get a fine powder, but dry. there should be no oil releasing from the almonds or cashews. so do make sure you don’t over do the grinding process as oil should not release from the almonds and cashews. some coarse bits of both almonds and cashews are fine. if you want, then you can also sieve the ground powder and keep aside. use a medium fine sieve and not a fine one to sieve the powdered almonds & cashews. keep aside.
  6. grease the back of a baking tray or back of a plate or a rolling board evenly with some oil. you can use sunflower oil. you can also grease with ghee if you want.
preparing katli mixture:
  1. take ½ cup sugar and ¼ cup water in a thick bottomed pan or kadai.
  2. also add 1 teaspoon rose water. if you do not have rose water, then you can also add ¼ to ½ teaspoon cardamom powder.
  3. keep on low flame and let the sugar dissolve in the water. stir with a spatula, so that the sugar gets dissolved in water. there is no consistency in the sugar syrup like one string or two string. just let the sugar dissolve in the water and then proceed with the next step.
  4. when the sugar completely dissolves in the water, then add the almond-cashew powder.
  5. begin to mix and stir the mixture on a low flame.
  6. keep on stirring the mixture while its cooking. if there are lumps then break the lumps as you stir and continue to stir.
  7. the mixture would start thickening and almost come together. it will also leave the sides of the pan. when it starts coming together in one form and clings to itself, then its time to remove it. the dough will also look like a very very soft dough. another way of checking is taking a small piece of the dough and form into a ball. the ball should not stick to your fingers and be smooth.
  8. place the entire almond cashew dough on a work surface or a plate or bowl. don’t even bother to scrape the edges from the pan, as they are chewy. let this mixture cool down a bit, till you can handle the heat while kneading it.
kneading, rolling and slicing:
  1. then rub your palms generously with oil and begin to knead the mixture while its still hot. alternatively, you can also add 2 to 3 teaspoons oil to the dough and then knead.
  2. knead the dough lightly. don’t over do as this will release oil from the almonds & cashews. remember the dough should be hot while kneading. in case the dough is soft, then add a teaspoon of some milk powder. if the dough looks dry or dense, add a teaspoon of milk to soften it.
  3. flatten the dough and place it on the greased plate or tray. you can also place it on a large butter paper. the almond-cashew dough should still be hot or warm when you start rolling it. as it cools it will harden more and becomes difficult to roll.
  4. gently roll a bit with a rolling pin to make it slightly even.
  5. to smoothen the top, place butter paper or aluminium foil on top and roll more. this will smoothen the top and the badam kaju katli will have a smooth appearance. the almond-cashew dough can also be rolled between two butter papers.
  6. roll to get a thickness of about 3 to 5 mm. let the rolled almond-cashew dough cool completely.
  7. once cooled completely, slice the almond-cashew dough into squares or diamond shapes.
  8. using a butter knife gently remove the badam kaju katli pieces from the bottom, taking care that they do not break.
  9. remove and arrange badam kaju katli on a plate. serve badam kaju katli immediately or store them in air tight container.