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Karachi Halwa

Karachi halwa is a chewy Indian dessert made with cornflour loaded with the goodness of dry fruits like almond and cashewnuts and sweetened with sugar.It is also known as Bombay Halwa.This recipe needs minimum ingredients but lots of patience as cooking time is more.More you cook the halwa more chewy it will turn out.

Here goes the recipe….

Ingredients:

1/2 cup Cornstarch

1 cup Sugar

2 cups Water

4 tbspn Ghee

1/2 tspn Cardamom Powder

2 drops Green Food Colouring

Chopped Dry fruits for garnishing (Almonds,Cashew nuts,sun Flower seeds.

Method:
Take a heavy bottom pan and add in sugar and 1 cupcup water.Mix well and heat till the sugar is dissolved completely.

In another bowl take cornflour and add in 1 cup of water and mix well so no lumps are formed.

Add food colour and mix well.

In melted sugar mixture ,pour the cornflour dissolved in water,mix well.

Add half of the chopped dry fruits.

On medium heat keep whisking the mixture till it is thick and glossy.

Add 2 tbspn ghee and keep stirring for 20 minutes.

Add remaining 2 tblspn of ghee and keep stirring on medium heat.

After 3 mins add another 2 tblspn of ghee and mix well.

After around 5 to 7 minutes the halwa will leave the sides of the pan now add cardamom powder  and mix well.

At this point halwa will leave the pan,  and the ghee will ooze from the sides of the pan.
Pour this mixture in a greased plate and  andgarnish with remaining dry fruits.keep aside to set.


Once it is set, invert it to a cutting board and cut it into squares.
Store in airtight container and serve as required.

Happy Cooking !!!

Sameera

 

 

Khantoli (Sweet Khandvi)

After a long break, on auspicious occasion of Navratri I am back to blogging.I tried my hand at khantoli or sweet Khandvi, as naivedya for devi on first day of navratri.I guess I nailed it….here goes the recipe.

Ingredients:

1 cup Rice rava or Idli rava

1 cup Gul (Jaggery)

1/2 cup grated Fresh Coconut.

2 tbsp Ghee

1 tsp Elaichi powder

1/8 tsp Haldi ( Turmeric powder )

1/2 tsp Ginger grated

Small pinch of Salt

2 cups Water.

Method :

Heat ghee in a thick bottom pan,roast the rawa till it turns light brown in colour.Keep aside.

In the same pan,boil 2 cups of water,add jaggery,grated coconut,ginger,haldi powder,elaichi powder and salt.Boil till jaggery melts completely.

Add roasted rava and mix well,cover and cook till rava absorbs all the water.


Preserve 1 tsp coconut for decoration.(Optional)

Grease a plate with ghee.

Transfer the cooked mixture in the greased plate.

spread evenly.

Sprinkle grated coconut. (Optional)

Cut into pieces & let it cool.

Serve as required.

Happy Cooking! ! !

Sameera

Goad Tavsoli (Cucumber Thalipeeth)

Back to blogging  after a very long gap,was busy with many things in life.But that’s unfair to my blog….something that I have started and that too with  so much  passion should not be neglected. …so here I am…..

Today’s recipe is something which was in my mind since long,once few years back I had visited  some of our distant relatives in native place,the granny in that house had made this dish and had served it on banana leaf…Goad thalipeeth made with cucumber  and jagger. …since then I had this taste mingling on my tongue….so finally I tried my hands on it andI am glad to say. …I nailed it…so here goes the yum recipe….

Today I have used dark green version of cucumber(Tavsa),If the same is not available,regular cucumber can also be used.

Ingredients:

1 cup Maida/Wheat Flour.

1 cup grated Cucumber.

3/4 cup grated Jaggery.

1/2 tsp Cardamom powder.

1 pinch Salt.

1/2 cup Ghee.

Method:

In a thick bottom pan mix together grated cucumber  and grated jaggery,put it on slow heat and cook till jaggery is completely melted an cucumber  is cooked.keep aside to cool.

In a bowl mix together above mixture,maida or wheat flour and water.

Mix well adding little water if required to have consistency like dosa batter.Add salt and Cardamom powder.

Heat ghee in a pan,make pancake with the batter.

 

Turn around and cook from both the sides,till crisp.

Remove and serve hot.

Happy Cooking !!!

Sameera.

Pineapple Sheera

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This is a different version of our mouthwatering Sheera.Today on 2 nd day of navratri,tried my hand at this recipe to make Prasad.I have used pineapple essence to flavor this dish some recipes have pineapple puree or chunk in it.

Here goes the recipe for simple yet delicious pineapple sheera.

Ingredients:

1 Cup rava(roasted in 3 tbsp ghee)

1 Cup Sugar.

1 Cup Water (hot)

2 tbsp ghee.

A Pinch of salt.

Some broken Cashew Nuts and Charoli.

1 tsp Pineapple Essence.

2 drops Lemon Yellow Colour.

 

Method:

Heat Ghee in a kadhai.Add rava and roast till it changes colour(  turns into light brown) ,stiring continuously.

Rava can be roasted in advance and stored in refrigerator.

Add cashewnuts, charoli & salt.

Stir well.

Pour boiling hot water on rava.

Stir.After the water is completely absorbed in rava add sugar.

Stir well.Add pineapple essence and lemon yellow colour.Mix well.Cover and cook till sugar melts completely.

Switch off the gas.Serve hot.

Happy Cooking !!!

Sameera

Moong Dal and Sabudana Kheer

 

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This is one of the easiest made Indian dessert,is ready in more than 20 minutes.

One of my personal favourite as I am not very fond of milk and products made up of milk.Here coconut milk is used instead of milk.

Ingredients :

1/4 cup Moong Dal ( skinless)

1/4 cup Sabudana (Sago Pearls)

1/2 cup grated Jaggery.

10 Cashewnut cut into peices.

1/4 teaspoon Cardamom powder

1 tbsp Ghee.

400 ml Coconut Milk

A pinch of salt

Method :

Soak the moong dal and sabudana (separately) in water for about 2-3 hours.

In a pan mix together soaked moong dal and half quantity of coconut milk along with one cup water.

Cook on medium flame for about 15 minutes or till the moong dal is half-cooked.Ado a pinch of salt.

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Add the soaked sabudana and mix well. Add 1 cup water, stir well and cook till the sabudana and moong dal are completely cooked.

Add the rest of the coconut milk and stir well.

Add the grated jaggery and mix well till completely dissolved.

Keep stirring and cook for about 5 minutes.

Heat the ghee in a small pan and fry cashew nuts till they get light brown colour.

Add the ghee along with nuts  to the payasam.

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Turn off heat and add the cardamom powder. Mix well.

Pour in glasses or bowls and serve warm or chilled.

Happy Cooking !!!

Sameera

 

 

Chun Kaap/Narlachi Wadi (Coconut Barfi)

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I have memories of having these kaap as a kid, my mom and grand mom used to make it , my masi makes varieties of vadis using potato, beetrot, carrots, and various essence. This was my first attempt making these, and they turned out great. This is a basic recipe simple and yummy flavoured only with nutmeg.

Ingredients :

3 cups  Scrapped  coconuts.

2 cups Sugar

1cup full cream Milk

1 tsp Nutmeg powder.

1 tbsp Ghee.

2 drops Food colour (Optional)

Method:

Break the coconut from centre and scrape out white portion from it.

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Heat a non stick pan
Add the freshly grated coconut and sugar,give it a good mix.
Pour in the full fat milk.
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Mix well and let the mixture cook on medium heat for about 30 minutes.
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The mixture will thicken slowly.
Once the mixture comes together well, and when the coconut becomes soft,add nutmeg powder and colour.Mix well.
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Remove the mixture from heat.Grease a pan with ghee, Remove the mixture in the greased plate.
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Spread evenly.
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Allow the mixture to cool down. Then gently cut out squares or diamond shape pieces.
Remove in a serving dish.Serve.
Happy Cooking !!!
Sameera.

kurmura (Puffed Rice) Ladoo (Sweet Balls)

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This dish has many of my childhood memories attached to it.My mom used to always make different type of chikkis, peanuts and sesame, but this Ladoo made of kurmura was my all time favourite.Since long was planning to try my hand on it,finally tried it today and result was same as my mom’s Ladoo.

Ingredients:

1 & 1/2 cup Jagged grated.

1 cup Kurmura (puffed rice)

2 tbsp roasted Seasme seeds.

1/4 cup roasted Peanuts/Daliya.

2 tbsp Ghee.

1/2 tsp Cardamom powder.

Method:

Mix together kurmura, sesame seeds & peanuts/Daliya, keep aside.

 

Heat a non stick pan, aggressive 1 tbsp Ghee and grated jagged, cook till syrup attains a hard ball consistency.

Add kurmura mixture and cardamom powder.

Mix well.

 

Remove in a greased plate, divide into equal portions,apply Ghee to your palms, take each portion and Shape to form a Ladoo. Finish remaining portions in the same way.Make sure you make Ladoo while mixture is hot, it will become hard once cooled.Apply ample amount of Ghee to palms to avoid burning or sticking of mixture to palm.

Store in air tight container.

Tip:Same mixture can be spread in greased plate and cut into pieces to form chikki.

Happy Cooking!!!

Sameera.