MOONG DHAL HALWA | INSTANT HALWA

Moong dhal halwa is a special and classic delicacy of Rajasthan. This dessert is creamy with exotic aroma and done using split moong dhal (yellow dhal), nuts and lots of ghee. The authentic way of cooking is  time consuming and takes lots of mixing and stirring. But here, I have done using roasted and powdered moong dhal and can be done quickly with the same taste.

• Badam Halwa
• Carrot Halwa
• Kasi Halwa 
• Beet root Halwa
• Asoka Halwa 

INGREDIENTS:

Moong dhal - 1 cup

Sugar - 1 and 1/4 cup

Milk - 1 cup

Water - 1 and 1/2 cup

Cardamom - 1 tsp

Kesar/ Saffron - a little

Ghee - 1/4 cup

Cashew

Badam

Pistachios (optional)

METHOD:

1. Wash moong dhal well and pat dry for few minutes.

2. Add little ghee and dried moong dhal and saute on low flame until nice aroma comes out.

3. The colour of the moong dhal should change into orange red. Allow to cool and grind to a little coarse powder  and keep aside.

4. In a thick tawa, add little ghee and roast the nuts and almonds and keep aside.

5. In the same tawa, add powdered moong dhal and little ghee and stir on low flame for few minutes. See that the moong dhal is well coated with ghee.

6. Heat the given quantity of milk and water in a pan and add to the moong dhal little by little, since it will splutter.

7. Keep on stirring while adding the hot milk and water.

8. The moong dhal will be well cooked and froth a bit and will absorb the water and milk in few minutes.
 9. Add sugar and kesar, remaining ghee and mix well and cook on low flame.

10. At first, it will turn watery and later the sugar will be absorbed.

11. Add Cardamom powder, mix well and cover with a lid and cook on low flame for few minutes.

12. The Halwa will start to leave the sides of the pan. Add roasted nuts and almonds and mix well.

13. Tasty and delicious MOONG DHAL HALWA is ready.

Note:

• See that the moong dhal is not very coarse. It will not be cooked well while adding water and milk.
• If adding only ghee is not preferred, oil can be replaced.
• Milk can be avoided and water can be used instead.

PANEER GRAVY using khoya

This is a  mild gravy with sweetishness, using less spices and with rich taste. This is done using Paneer and instant unsweetened khoya/pal kova. It differs in taste and preparation is also different compared to other paneer side dishes  and less time consuming. Khoya can be prepared in home or else can be bought outside. This dish goes well with chappathi, roti, naan and dosa. Children will surely enjoy this dish since it is less spicy and tastes awesome.

•  Paneer recipes

INGREDIENTS:

Paneer - 200g

Milk powder - 50g

Onion - 2

Tomato - 3

Milk - 1/2 cup 

Garam masala powder - 1/2 tsp

Red chilly/Sambar powder - 1 tsp

Turmeric powder - 1/4 tsp

Ginger - 1 inch stick

Garlic pods - 4

Cloves - 2

Cinnamon - 1

Cardamom - 1

Kasuri methi - 1 tsp

Coriander leaves - little 

Ghee - 3 tsp

Salt 

METHOD: 

1. To prepare instant kova, add milk powder and little ghee in a bowl.

 2. Heat 1/4 cup of milk and add to the milk powder, mix well and keep aside.

3. In a dosa tawa, cut paneer into cubes and roast on all sides for a while. No need to add ghee.

4. Chop tomato into pieces and grind to a paste along with ginger and garlic.

5. In a tawa, heat a tsp of ghee, add cloves, cinnamon and cardamom and saute for a while.

6. Add finely chopped onions and cook well till the onion changes translucent.

7. Add all the powders, stir for a minute and add the tomato paste.

8. Mix well and cook it covered till the raw smell goes off and till it comes together. Add little ghee if needed.

9. Add instant kova and mix well. Add remaining milk and adjust the gravy consistency.

10. Add the roasted paneer cubes, mix well and cook it covered for few minutes. Add little water if the gravy is thick.

11. Add kasuri methi and chopped coriander leaves.

12. Tasty, aromatic and mild Paneer gravy is ready to be served.

Note:

• If store bought kova, see to that it is unsweetened.
• Ghee can be replaced by oil.
• Tomatoes can be chopped finely and added instead of grinding. 
• Ginger and garlic can be crushed and used.

 

KALAKAND / MILK CAKE

This is one of the popular milk based soft dessert done using Paneer/ cottage cheese and condensed milk. . Authentic way of preparing Kalkand is by evaporating milk, curdling it and adding sugar and once it comes together, cutting into desired shape. It takes nearly an hour and time consuming. This is an instant version done using condensed milk and can be prepared in less than 20 minutes. No need to add sugar since it is already present in condensed milk. To get good results, Paneer should be soft and fresh.

 

INGREDIENTS: 

Paneer - 200g
Condensed milk - 400g
Milk powder-  3 tsp
Cardamom powder-  1/2  tsp
Pistachios-  10 ( chopped)
Ghee - 1 tsp for greasing

METHOD:
1. Dry roast pistachios and chop into pieces and keep aside.
2. Crumble paneer without any lumps. Grease a tray/plate with ghee and keep aside.
3. In a thick bottomed kadai/tawa, add paneer along with condensed milk and cook on low flame.

4. Condensed milk will turn little watery and starts sputtering. Keep stirring on low flame.

5. Add milk powder and mix well. it gives a good texture to the recipe.
6. The mixture will start to thicken. Add cardamom powder.

7. Mix well so that it doesn't get burnt.
8. It starts to leave the side of the pan, and will come together.

9. Transfer it to greased plate, level it and garnish with chopped pistachios.

10. Allow it to cool completely or refrigerate it after it cools down a bit, for an hour.
11. Cut into desired shape.
12. Tasty, soft and delicious Instant Kalakand is ready.

METHI MALAI PANEER GRAVY

This is a very rich, creamy and slightly sweet gravy done using Paneer, Cream/thickened milk, fenugreek leaves. It is done using fresh fenugreek/methi leaves. Here, I have done using Dried Fenugreek leaves/ Kasuri Methi. Usually due to the bitter taste of methi, children refuse to eat it. When cooked along with malai and Paneer the bitterness is reduced and tastes awesome. Fresh methi can also be used to prepare this recipe. This can be served with Naan, chappathi, roti, fried rice, Jeera rice or ghee rice. 

INGREDIENTS:

Paneer  - 200g

Crumbled Paneer - 3 tbs

Thickened milk - 1/4 cup

Kasuri Methi/ Dried Fenugreek leaves - 2 to 3 tbs

Onion - 2

Tomato - 1

Ginger - 1 inch stick

Garlic - 4

Cashews - 10

Turmeric Powder - 1/4 tsp

Green chilly - 2

Coriander powder - 1 tsp

Cumin powder - 1/2 tsp

Garam masala powder - 1/2 tsp

Oil - 2 tsp

Ghee - 2 tsp

Sugar - 1 tsp

Salt

METHOD:

1. In a tawa, heat oil, add chopped onions and saute for few minutes.

2. Add chopped tomatoes, green chilly, ginger, garlic and cashews and stir for few minutes until the tomatoes turn juicy, switch off the flame.

3. After it cools down, grind to paste.

4. In the same tawa, add a tsp of ghee, and transfer the paste.

5. Stir well for few minutes on low flame. Cover it with a lid, so that it doesn't splutter out.

6. Stir in intervals so that the masala gets cooked well. Add turmeric powder, cumin powder and garam masala powder.

7. When the raw smell goes off, add the cubed Paneer and required salt and cook on low flame.

8. Add kasuri methi and required water and cook with lid closed for few minutes.

9. Add sugar, thick milk, crumbled Paneer, a tsp of ghee and mix well.

10. Tasty and aromatic Methi Malai Paneer is ready.

Note:

• Instead of thick milk, 2 to 3 tsp of fresh cream can be used.
• If fresh methi leaves are used, mix little salt to the washed and cleaned leaves, allow for 5 minutes, squeeze out the water. This reduces the bitterness of methi leaves and can be used instead of kasuri methi. 
• Also saute fresh methi leaves in ghee/oil for a while before adding the paste.

BADAM KATLI

Badam Katli is a quick and very easy recipe which can be done in minutes. Diwali festival is fast approaching in a fortnight from now. So, I have posted this recipe. This burfi is very soft and semi transparent compared to Kaju burfi and can be prepared the same way as we prepare Kaju Katli which has been already posted in this blog.

INGREDIENTS:
Badam - 1 cup
Sugar - 3/4 cup
Cardamom powder - a pinch
Saffron strands - a little
Ghee - 2 tsp

METHOD:
1. Soak Badam in hot water for an hour and remove the skin. Let it dry for sometime.
2. In a mixer, add the badam and saffron and make into a coarse powder. Do not over run the mixer since the badam might turn sticky due to the oil content in it.
3. Meanwhile, in a thick bottom tawa add sugar and 1/2 cup of water and allow to boil.

4. When the sugar dissolves completely and starts boiling add the badam powder and stir well. 

5. Mix continuously adjusting the flame from low to medium.
 6. In 10 to 12 minutes time, dough will start leaving the pan. Take a little and roll into a small ball after greasing fingers with ghee. 

7. If it rolls into a soft ball, switch of the flame. If it is sticky, stir for a minute and try again.
7. Add ghee and mix well.
8. Allow to cool for few minutes. 
9.Grease a burfi plate/butter paper/plate with little ghee.

10. Knead the dough with hands and transfer it to the plate.
11. Stretch using a flat bottomed cup and cut into desired shape.
12. If transferred to a butter paper, use rolling pin to flatten it.
13. Tasty and soft BADAM KATLI is ready. 

Also see for Badam Halwa in this blog

Note:

•  little milk powder can be sprinkled while kneading into dough, so that the burfi doesn't look transparent.
• Saffron is optional. Adding saffron gives a tinge of yellow colour to the burfi.

SABUDANA VERMICELLI KHEER/ JAVVARISI SEMIA PAYASAM

Sabudana Vermicelli Kheer is a popular dessert and favourite of many.  It can be done using Sugar or Jaggery. Now, being Navarathri time, I have done using Jaggery. This kheer can be done either using Sabudana or Vermicelli or a combination of both. 

INGREDIENTS:
Javvarisi/Sabudana - 1/4 cup
Semia/Vermicelli - 1/4 cup
Jaggery - 3/4 cup
Milk - 3 cups
Cashew nut - 10
Cardamom powder - 1/4 tsp
Ghee - 1 tsp

METHOD:
1. Soak Javvarisi for an hour. 
2. In a bowl add 2 cups of water and allow to boil. 
3. Add soaked Javvarisi and cook for a few minutes, until it is half cooked. 
4. If over cooked it might turn into porridge.

5. After it is half cooked, add vermicelli and cook for a minute until it starts boiling, switch of the flame.
6. Close the bowl with a lid so that both sabudana and vermicelli gets fully cooked,
7. In a pan add milk, boil until it gets little thicker and let it cool.
8. In another pan, add jaggery and half cup of water and cook until the jaggery melts well and starts to boil.

9. Filter the jaggery syrup and add to the javvarisi semia mixture.

10. Add cooled milk, otherwise it might curdle.
11. Taste for sweetness, if needed add more powdered jaggery. If it is very sweet, boil needed milk, cool well and add to the Kheer.
12. Add cardamom powder, mix well.
13. Add ghee in a pan, roast cashews and add to the kheer.
14. Tasty and delecious Javvarisi Semia Kheer is ready.

Note:

• Instead of Jaggery, sugar can be added. 
• Before adding jaggery, the Javvarisi should be well cooked and turn into transparent pearls. Other wise it might not taste well.

BABY CORN MANCHURIAN DRY

This is a popular Indo Chinese dish which goes well with Fried rice varieties and also with any other rice varieties. It can be done both in dry & gravy form. The basic steps are similar as we do for Baby Corn 65 with some more addition to the preparation.

INGREDIENTS:
Baby corn - 12 to 15
Red chilly powder - 1 tsp
Garam masala - 1/2 tsp
Pepper powder - 1/2 tsp
Chat masala - 1/2 tsp
Cumin powder - 1/2 tsp
Maida/All purpose flour - 2 tsp
Rice flour/Corn flour - 2 tsp
Lemon juice - 1 tsp
Salt 
Oil - to deep fry

FOR MANCHURIAN
Cumin - 1 tsp
Chopped onion - 1/2 cup
Chopped Capsicum - 1/2 cup
Tomato sauce - 3 tsp
Soya sauce - 1 tsp
Crushed Ginger garlic - 2 tsp
Spring onion chopped- 1 cup  
Coriander leaves - a handful (optional)
Oil - 2 tsp
Rice/Corn flour - 1 tsp



METHOD:
1. In a bowl add chopped baby corns, red chilly powder, garam masala,pepper powder, chat masala, cumin powder, needed salt, lemon juice and mix well.
2. Add maida and rice flour and mix well. Sprinkle some water, so that the baby corn gets coated well.

3. Heat oil in a pan, add the baby corns little by little in batches and deep fry until it turns crispy and golden brown.
4. Baby corn 65/Baby corn fry is ready.
5. Heat oil in a tawa, add cumin, add chopped onions and saute for a while.
6. Add chopped capsicum, crushed ginger garlic and stir well. Do not over cook the capsicum, let it be somewhat crunchy.

7. Add all the sauces and mix well. 
8. Add chopped spring onions, mix for a minute and add the fried baby corns.
9. Add chopped coriander leaves, cook on low flame for a minute.
10. Tasty Baby Corn Manchurian dry is ready.

For Manchurian gravy
1. Add a tsp of rice/corn flour and mix with little water. 
2. After adding the fried baby corns add the flour water and cook for a while.
3. Add chopped coriander leaves and mix well.
4. Baby Corn Manchurian gravy is ready. 
5. It can be served with Naan, Chappathi, Parathas and rice varieties.

BABY CORN 65

This is a famous Indo Chinese recipe, considered one of the best starters. It tastes unique. It is similar to Gobi 65 and Paneer 65. Using this Baby corn 65/Baby corn fry we can also prepare Baby Corn Manchurian 

INGREDIENTS:
Baby corn - 12 to 15
Red chilly powder - 1 tsp
Garam masala - 1/2 tsp
Pepper powder - 1/2 tsp
Chat masala - 1/2 tsp
Cumin powder - 1/2 tsp
Maida/All purpose flour - 2 tsp
Rice flour/Corn flour - 2 tsp
Lemon juice - 1 tsp
Salt 
Oil - to deep fry
Chopped onions - for garnishing

METHOD:
1. In a bowl add chopped baby corns, red chilly powder, garam masala,pepper powder, chat masala, cumin powder, needed salt, lemon juice and mix well.
2. Add maida and rice flour and mix well. Sprinkle some water, so that the baby corn gets coated well.

3. Heat oil in a pan, add the baby corns little by little in batches and deep fry until it turns crispy and golden brown.
4. Remove from oil and garnish with chopped onions. 
5. Tasty and crispy Baby corn 65 is ready.

 

 

COCONUT POLI / THENGAI POLI

This is one of all time favourite dish of my family. Usually stuffing is prepared for poli using chenna dhal and jaggery. It might be time consuming to cook dhal first and grind along with jaggery to make the stuffing/puran. In this recipe, stuffing is very easy and simple to prepare. Just grate the coconut in a mixer/grater and cook for few minutes along with jaggery. 

• Paruppu Poli

• Khoya Poli / Palkova poli

INGREDIENTS:

 Maida/All purpose flour - 1 cup

Whole wheat flour - 1/4 cup

Coconut grated - 1 cup

Jaggery - 3/4 cup

Cardamom powder - 1/4 tsp

Ghee - 1 tsp

Salt

Oil

METHOD: 

1. In a bowl, add maida and wheat flour along with little salt and make a soft sticky dough by adding water. Smear 2 to 3 tsp of oil and knead the dough and keep aside.

2. In a tawa, add grated coconut and jaggery and cook on low flame till the water content of the jaggery goes off and gets blended. Add cardamom powder and ghee, mix well.

3. After it cools down, make into lemon sized balls. Stuffing/ Puran is ready.

 

4. Grease a banana leaf/butter paper/plastic sheet with little oil.

5. Take lemon sized dough, spread the dough a little with fingers. Grease fingers with little oil before spreading the dough.

6. Place the stuffing/puran on the dough and close on all sides. Roll it gently so that the ball is even.

7. Using a rolling pin, gently roll into polis. Else, smear some oil on palm and spread the stuffed dough gently.

8. Heat a tawa, transfer the poli, cook well on both sides till brown spots appear. Sprinkle little oil.

9. Tasty COCONUT PURAN POLI is ready to be served with ghee as topping.

Note:

• Broken Coconut can be refrigerated in freezer compartment, so that grating it will be easy. Just the white part alone gets separated.  The brown part doesn't stick to the coconut pieces.