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Thursday, 31 December 2015

Gajar Ka Halwa


Gajar ka halwa a popular Indian sweet dessert pudding needs no introduction. It is liked by one and all and is traditionally eaten during many of the Indian festivals and specially during winters. A favourite in my house , i need no occasion to prepare this sweet dish , but make it on the new year morning every year without fail :)

 A lip smacking  dessert made from grated Carrot , condensed Milk ,Sugar and Dry fruits. Can be made using Khoya also to reduce the time. I follow my Mums simple recipe in which grated carrots are first sauteed in little ghee and then cooked in milk. Further i add little fresh cream and dry fruits to make it rich and creamy.The halwa is flavored with cardamom and nutmeg powder. This sweet dish can be made ahead of time and stored in refrigerator and served hot or cold.

Ingredients:
  • 1/2 kg Carrot (approx. 4-5 large carrots)
  • 3 Cups Milk
  • 1/4 cup fresh Cream
  • 3/4 cup Sugar
  • 2 tbsp Ghee
  • 1/2 tsp Cardamom and Nutmeg powder 
  • 3 tbsp roughly chopped Almonds and Cashew nuts +few Almonds for garnishing
Method:
  1. Wash , peel and grate the Carrots .


   2.  In a non stick wok or pan , heat up 2 tbsp ghee and add the grated Carrots in it and saute well for 2-3 minutes. Cover it with a lid and let the carrots soften for 2-3 minutes more on a low flame.




  3.  Remove the lid and stir in hot milk to the grated carrots. Mix well and let the carrots cook in the milk on a medium heat.


  4.  After few minutes, we can see the carrots absorb all the milk and become creamy, at this stage add the fresh cream and give a quick stir. Keep stirring and cook further until the mixture become dry. At this stage add the sugar and mix well.



  5.  Once the sugar completely melts and the halwa becomes dry , add the chopped nuts and Cardamom and Nutmeg powder. Cook for a minute or so and put off the flame.


  6. Garnish the Carrot halwa with Cashews and serve hot or cold as per liking and enjoy !!


    For more Indian dessert recipes do check my posts on

Wishing all of you and your loved ones a very Happy New Year !!


Tuesday, 29 December 2015

Amla Jam / Indian Gooseberry Spread


Amla or Indian Gooseberry is among the healthiest food due to its high nutrient content. It is a rich source of antioxidants, iron , Vitamin A, C , Fiber, Potassium , Magnessium , Calcium etc. So it highly proves beneficial to health. Amla is abundantly found in winter season so i try to include this super fruit in our daily diet during winters. I have already posted recipe of Amla Chutney. To enjoy its benefits throughout the year, i preserve Amla in the form of Jam and Pickles.


Today i am sharing a very easy and healthy way to preserve Amla. Amla / Gooseberry jam is a sweet Amla preserve flavored with Cinnamon and Cardamom. An excellent spread for breads , toasts , chapati and paratha.

Ingredients: 1 Cup = 250 ml
  • 1 kg Amla (around 30-35)
  • 4 cups Sugar
  • 1 big stick Cinnamon
  • 5-7 green Cardamom
Method:
  1. Wash the Amla properly. Keep 2 -3 cups of water to boil in a large vessel. Add the washed Amla into the boiling water and let them remain there for 10 minutes on a low to medium heat. This step is to get rid of bitter juices from the Amla. Turn off the flame after that , cover the vessel and let the Amla there for another 10 minutes.

    2.  Strain the water from the Amla and let them cool down. The water can be used for washing our hair. Remove seeds from Amla .



   3.  Take the cooked Amla pieces in a grinder jar along with some sugar and grind to a paste. Repeat the same for rest of the Gooseberries.



  4. Now take this Amla paste and the remaining Sugar in a heavy bottom sauce pan or non stick wok and heat on medium flame. Once the sugar begins to melt add the Cinnamon stick to the mixture. Keep stirring the mixture every now and then. Try to use a deep sauce pan as bubbles burst in the sugar syrup while it is being cooked.



  5. We can see a color change as the melted sugar blends with the Amla paste. Let the mixture thicken to a jam like consistency or until it leave the sides of the pan on a low to medium heat with continuous stirring. This may take 25-30 minutes.


  6.  Crush the Cardamom with some sugar in a grinder or a mortar and pixel . Add this powder to the jam. Mix well and put off the flame.

 


  7.  Transfer the jam to clean and dry glass jars and refrigerate. Use as per need. Serve this flavorful jam on a warm bread or toast or as a side dish with chapati and paratha and enjoy with your loved ones !!


  For more Jam recipes check my posts on



Sunday, 27 December 2015

Masala Corn / Sweet Corn Chaat Recipe


Whether it is pouring rains during monsoon or a chilling winter day there is no other joy than digging into a piping hot cup of  Masala Corn ! A flavorful spicy and tangy sweet corn snack recipe which can be easily prepared at home and that too in a jiffy.

In this recipe the boiled juicy sweet corn kernels are tossed in butter and mixed with chaat masala , other spices and tangy lemon juice.

Ingredients:
  • 1 Cup Sweet Corn kernels (if using corn cob use 1 large size)
  • 1 tbsp Butter
  • 1 tbsp lemon Juice
  • 1/2 tsp Black Pepper powder
  • 1 tsp Red Chili powder
  • 1 tsp Chaat Masala
  • Salt to taste
Method:
  1. Boil the sweet Corn kernels or the corn cob in a pressure cooker or a Microwave until cooked very well. I have boiled the sweet corn kernels in a microwave for 8-10 minutes. If using a corn cob, after boiling remove the kernels while it has cooled down enough to handle. 


   2.  In a pan heat butter and toss the boiled corn kernels. 

   
   3.  Remove the corn kernels in a mixing bowl and stir in the chaat masala , red chili powder , black pepper powder , salt and lemon juice. If making this snacks for kids reduce or omit the use of red chili powder.



    4.  Serve hot and enjoy this spicy and tangy snacks with your loved ones  !


    For more corn recipe do check out my posts on


Wednesday, 23 December 2015

Meethi aur Gond ke Ladoo / Winter Special Fenu Greek Seeds and Edible Gum Ladoo


Winter season is on its peak and here in Delhi it is freezing cold. To withstand such harsh winters it is very necessary to have food which will not only provide the required warmth to our body but also strengthen our bones and provide the essential nutrients. One such food stuff which is prepared in almost all the northern states of India is winter special dry fruits ladoos loaded with healthy goodness.

In Maharashtra we generally prepare Dinkache ladoo (Gond ke ladoo),  Kharik Khobrache ladoo (Dried dates and dry coconut ladoo), Methi che ladoo( Fenu greek seeds ladoo), Udadachya daliche ladoo( Urad dal ladoo) and so on. The name derived from the main ingredient in these ladoos. My mom makes udadachya daliche ladoo which i love the most, will share that recipe also very soon. Today i am going to share a unique traditional recipe of Methi Goand ke ladoo which i learnt from my friend Shradha's mother in law.

The best thing which i love about these ladoos are that these have a large amount of Methi dana (fenu greek seeds) as compared to other ladoos and still one cannot find any after taste or bitterness of the methi dana in these ladoos. In fact we cannot make out the taste of methi when we eat these. So even kids and fuzzy eaters will love it. Apart from this, the ladoos are loaded with healthy ingredients like dry fruits , edible gum (Gond), Poppy seeds(Khus Khus), dry Coconut, dry dates( Chuara), Jaggery (Gud) and Oil. i agree that making this ladoos at home is little time consuming but the end results are worth the efforts !

These ladoos are specially given to the nursing mothers as these are believed to increase the milk production. Can be taken by people of all age specially kids and elderly people . The Ladoos are generally taken early morning with a glass of milk. Pregnant ladies should not eat these ladoos as they produce heat in the body .

Ingredients: Measurement 1 cup = 200 gm)
  • 2 1/2 cups whole Wheat flour 
  • 1 1/2 cup Suji 
  • 2 1/2 Cups Milk 
  • 1 1/2 Cup Methi dana ( Fenu greek Seeds)
  • 2 cups grated dry Coconut
  • 3/4 cup dry dates Powder ( Chuara powder)
  • 3/4 cup crushed dry fruits ( i have used Walnuts, Almonds, Cashew nuts)
  • 3/4 cup edible gum (Gond)
  • 1/2 cup Khus Khus ( poppy seeds)
  • 2 1/2 cups Jaggery / Gud
  • 2 /1/2 cups refined Oil ( preferably groundnut oil)
  • 2 tbsp dry ginger powder(Saunth)
  • 1 tbsp Cardamom and Nutmeg powder
Method:
  1. Dry grind the Methi dana (Fenu greek seeds) in a grinder to a coarse powder. 

    2.  Soak this powdered Methi in hot milk in a large container over night. Next day the methi will absorb all the milk and swell to more than double its volume. 




 3. Dry grind the edible gum (gond) to fine powder.



  4. Crush or roughly chop the dry fruits, Deseed the dried dates and grind them as well. Grate the dry Coconut and Jaggery separately. Mix the whole wheat flour and Suji together .


   5. In a broad and heavy bottom kadhai or wok, add about 1/2 cup oil and roast the whole wheat flour and suji mixture on a medium heat until fragrant and light brown in colour. Remove and keep aside. Add more oil to the same kadhai  and fry the powdered edible gum , remove it. Now simlarly fry the dry fruits followed by khus khus and dry dates powder , remove the mixture and keep with the fried gum.




   6. Similarly in some oil roast the grated dry coconut . Remove it and lastly roast the soaked methi on a low to medium flame until fragrant and completely dry. There should be no moisture left in the methi. 



  7 .  Now heat up remaining oil into the wok and add the grated Jaggery to it. Keep stirring until the Jaggery completely melts and we can see layer of oil floating over the melted Jaggery.



  8.  Now add all the roasted ingredients one by one in the melted Jaggery and blend together well. 


 9.  Put off the flame and now add the Cardamom and Nutmeg powder and dry Ginger powder and mix well. When the Ladoo mixture has cooled down enough to handle, take handful of mixture and make round shape ladoo out of it. Repeat the same for rest of the mixture. From the above ingredients i could make 75 medium sized Ladoos. Enjoy this healthy breakfast treat with milk during winters :)


 For more such recipes do check my posts on 


Monday, 21 December 2015

Mooli Paratha / Radish Paratha / Healthy Breakfast Recipe


Paratha is a traditional staple flat bread of North India. It is popular breakfast and there are many variations to it. Today i am sharing my Mums recipe of a very common yet delicious Mooli Paratha . Mooli / Radish Paratha is basically a stuffed paratha which has a cooked radish stuffing in it. A very healthy and filling breakfast to start the day with .

This Paratha is very versatile as it can be had as a breakfast or as a tea time snacks , goes well in Kids lunch box and also can be had with any gravy or dal dish during lunch or dinner. I generally pair it with Spicy Raw Mango Pickle or Green Chili Pickle , salad and Raita or Curd.

Ingredients:
  • 1 large Radish 
  • 1 Cup Whole Wheat flour
  • 1 tsp Ajwain / Carom seeds
  • 2 tbsp Oil
  • 1-2 green Chilies
  • 1 tsp Coriander seeds/ sabut dhaniya
  • 1/2 inch piece of Ginger/ Adarak
  • 1/2 tsp fennel seeds /Sauf
  • 1 tsp Cumin seeds/ Jeera
  • Pinch of  Asafoetida / Hing
  • 1/4 tsp Turmeric powder/ Haldi
  • 2-3 tbsp fresh Coriander leaves
  • 1 tbsp Besan / Gram flour 
  • Salt to taste.
Method:
  1. Wash , peel and grate the radish.

  2. Squeeze out the juice with hand . Reserve it .


  3. Take whole wheat flour in a bowl and add carom seeds , 1 tbsp oil and salt to it. Mix well and knead into a soft dough using the reserved radish juice. Cover the dough and let it rest for 10-15 minutes. 



  4. Take Coriander seeds, fennel seeds, green chilies , half of cumin seeds, ginger , coriander leaves in a grinder jar and grind it coarsely.


  5.  In a pan heat the remaining 1 tbsp oil on medium heat and add rest half of the cumin seeds. Once they splutter , add the ground paste followed by turmeric,  hing powder and grated Radish . Add salt and stir fry the mixture .




   6.  Cook this for 2-3 minutes and then sprinkle the besan over it. Mix well and cook again on a low flame until the stuffing becomes dry. Keep stirring as the mixture may burn from bottom. Put off the flame and allow the stuffing to cool down completely .



  7.  Knead the dough again nicely and divide it into equal portions. Take one portion and roll out into a small disc . Put enough stuffing on it , collect the edges and seal it and make a round ball out of it.



 7. Now roll this into a medium size paratha using some flour. Roast the paratha on a heated skillet until it is golden brown from both the sides. 



  8. Repeat the same for rest of the dough and stuffing. You may shallow fry the paratha in ghee by adding generous amount of ghee while roasting the parathas. I have not done to cut down extra calories. I just brush the parathas with some ghee or butter while serving :)


   9. Serve the delicious Mooli paratha hot with any pickle of your choice , Curd or Raita and salad.




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