Moong Dhal Halwa- ICC Challenge

For this December's Indian cooking Challenge, Srivalli had chosen Moon Dhal Halwa.
Thanks to Simran's mom for the recipe and Lataji for the notes and also Srivalli for hosting this event. I followed her first recipe with Khoya and it was very tasty and also very easy to make.
Here goes her recipe,
Soaking Time : Overnight
Preparation Time : 15 minutes
Cooking Time : 15-20 minutes

Ingredients Needed:

Split (Yellow) Moong dal - 1 cup
Sugar - 3/4 cup - 1 cup (depending on your preference)
Clarified Butter / Ghee - 1/2 cup
Khoya - 1/2 cup
Cashew nuts and raisins for garnish

You can make any quantity with this as long as you keep this ratio constant : equal amounts of dal and sugar, half the ghee and khoya.

Method to prepare:

Lightly roast the 1 cup of moong dal, wash, soak overnight and be ground to a fine paste adding very little water.
Take a thick bottom pan, heat 1/2 cup ghee and fry the moong dal paste till it turns brownish and releases the ghee. Add sugar and khoya.
Stir fry until both the sugar and khoya are well absorbed. Turn off the heat, then mix in cashew nuts and raisins.
NOTES:

• Use a thick bottom pan or better nonstick pan
• Don't leave the halwa unattended. The dal can stick and it can go from just done to burnt in a second so keep stirring as much as possible. You should remember to keep stirring to prevent dhal from sticking irrespective of the ghee added.
  
• You aren't looking for the halwa to get too thick when you turn off the heat. It was thicken as it cools.
• Cook until ghee surfaces on the sides and the halwa attains a very nice shine.
  
• Initially, it may appear that all the ghee is being used up. But as the dhal cooks the ghee separates. So the ghee measure is sufficient.
• In both recipes depending on how you got the moong dal paste, you may require slightly more ghee to get the texture
• Though original recipe didn't call for roasting the dhal before soaking, Lataji felt roasting it a bit gives more fragrance.

Quick tip for cooking potatoes

• Take 1 big potato and pierce few holes with knife or fork.
• Microwave on high the pierced potato for 2 -3 minutes.
• Potatoes are boiled and are easy to peel.

Please don't forget to make few holes before you microwave.
You can also keep more than one potato to microwave,It may take few more minutes extra depending on number of potatoes.

Eggless Plum Cake for Christmas

Merry Christmas and a Happy New year to all of you!!!!
I tried a Aayi's eggless fruit cake(Link is attached below) and i made few modifications to the recipe.The cake came out really soft and nice. All of you should try it..

Here is the Ingredients,
1 cup All purpose flour
1/2 cup +1/4 cup Sugar
7 table spoon Butter (unsalted)
1/2 tea spoon Cinnamon powder
1/2 tea spoon Clove powder
1/2 tea spoon Cardamom powder
3/4 cup Orange Juice (I used Apricot juice)
1 tea spoon Vanilla extract
1/2 tea spoon Baking powder
1 tea spoon Baking Soda
1/4 tea spoon salt
1/2 cup walnuts
1/2 cup Almonds
1/2 cup Raisins
1/2 cup Dried plums
You can also use tutti Fruti

Method:

1. Preheat oven at 350F
2. In a bowl add the butter and melt it, Add the dry fruits and nuts and mix well.
3. Heat 1/2 cup of sugar with 1 table spoon of water and melt till it becomes dark brown,
4. (Do not stir while making the caramel, Shake the vessel)
5. Pour the caramel to the dry fruit mixture and mix well.
6. Once it is cooled a bit, add juice,salt and remaining 1/4 cup sugar,vanilla extract and spice powders and mix well.
7. Sieve the all purpose flour,baking soda and baking powder.
8. Add the dry mixture to the fruit mixture and mix well with a spoon.
9. Grease the baking pan and pour the batter into it.
10. Bake in 350F for around 25-30 minutes till the knife is inserted and comes out clean.

For more instructions with pictures, Please visit Aayi's
http://www.aayisrecipes.com/2007/12/24/eggless-fruit-cake/

Almond-Cashew Chocolate Burfi for Diwali 2009

I tried Madhumathi's Almond-Cashew-Choco burfi. It came out simply superb.



Here is the link for the recipe from Madhu's blog,
http://madhusfoodjournal.blogspot.com/2009/03/almond-cashew-choco-barfi.html#comment-form

Milk Peda for Diwali 2009

Happy Diwali to all of you:-)
Back after a long time with some series of sweets made for Diwali.
I got this recipe from my sister-in-law and it is very easy and very tasty. Thanks to her for the recipe.

Here goes the recipe,
1/2 pound Paneer (2-2 1/2 cups)
1 tin Sweetened condensed milk
1 cup Milk powder
2 tsp cardomom powder
1 tbl spoon Ghee

Method:

• Grate the Paneer
• Mix milk powder,condensed milk with the paneer
• Heat a heavy bottmed vessel on a medium heat and pour the mixture into the vessel.
• Keep stirring until it forms a like a dough/thick paste.
• Remove from the stove and add the ghee and cardomom powder and mix well.
• Pour the dough into a greased plate and spread well
• Cool it for some time and then cut into desired shapes.
• This makes good number of pedas.
  

Khaman Dhokla- Indian Cooking Challenge for July

This is a dish for Indian Cooking Challenge, an on going event hosted by Srivalli.
This month's challenge was do Khaman dhokla with the recipe given by her and we had to follow and finally post our outcome and experiences.
From my experience doing this Khaman Dhokla, It came out pretty well but not as expected.
I think i added some baking soda or may be some Eno salt more, where it rised well and tasted very well. It did not come out in proper pieces for me. But actually it tasted very nice. Otherwise it was very spongy and nice flavor. It is fun participating in this challenge.

I shall post my snap soon today in the evening. I have some problem loading photos into my computer from my camera.

If you want to participate in this challenge, Please do send a mail to Srivalli.

Recipe given by Srivalli is as follows:
For Batter:
Bengal Gram flour / Besan - 250 gms (1 & 1/2 cup)
Curd - 1/2 cup (not very sour)
Water - 1/2 cup
Cooking Soda - 1/2 tsp

For seasoning to be mixed to the batter (to be added just before cooking)
Oil - 1 tbsp
Turmeric a pinch
G. Chili paste - 1 - 2 long (as per taste)
Sugar - 1 tsp
Citric acid - quarter tsp

Eno - 1 packet (green colour fruit lime) + sprinkle or dust few bits on the plate

For tempering
Sesame seeds
Mustard Seeds
Curry leaves
Grated coconut
Coriander leaves

Little water + Oil to be topped on dhoklas

Method to prepare:

Mix first 1/2 cup curds with 1/2 water. To this add the besan and mix well to get a lump less batter, the consistency should be of idli batter, more of dropping not pouring consistency. Slowly add more water if needed else, add the soda. Keep it aside to rise for 1 hour.

If you are using a pressure cooker, fill the pan with water, place a plate over which you will have use a plate for steaming the dhoklas. Thali plate can be used for steaming

To the batter mix in the citric acid, oil, salt, sugar, green chili paste and turmeric powder. Mix well. This has to be done just before pouring to the plate.

Meanwhile have the pan on stove, and let the water start boiling. When the water reaches the rolling stage, you can mix the eno to the batter (Save little of eno for dusting on the plate), mix gently, you will see bubbles coming out.

Dust or sprinkle the plate with eno. Then immediately pour the batter to the plate. Place the plate carefully inside the pressure pan and cover with lid. You need not use the whistle. After covering you will find steam coming out of the outlet, simmer and don't disturb for almost 5 -7 minutes.

After 5 -7 minutes, remove the lid and proof it using toothpick or knife. If the knife comes out clean and does not have any batter sticking, then its done. Cover back and let it remain on flame for 1 min and switch off the gas and allow it for 5 minutes.

In a bowl, mix 3 tsp of water along with a tsp of oil
Remove the plate from the pan, pour the water and oil mix over the top.

For seasoning, heat a pan with oil, add curry leaves, sesame seeds, mustard seeds and finely chopped green chilies. When mustard starts popping, remove and pour over the dhokla

The batter should be filled to only 1/2 as it will rise up. After adding eno the batter should not rest. Amount of sugar can be increased on preference.

If you want perfect shaped ones and not the crumbling, cut and handle gently

Dhokla can also be steamed in kadai filled with water and a plated titled over it.

Also try out my other version of Instant Dhokla which is very easy and quick to make.
http://archguru.blogspot.com/2008/06/instant-dhokla.html

Rava Laadoo (For Indian Cooking Challenge for June)

Srivalli has started a event called 'Indian Cooking challenge', where she will give us the recipe and we have to try it out with in the deadline and post in our blogs. It is an exiting event and challenging though. Also we get to do many new dishes. This is the trial round and started with a sweet- Rava Laddoo.
Here goes the recipe for the dish as per Srivalli's measurements and ingredients.
Ingredients:
Rava 1 cup
Sugar 1 cup
Ghee 3-4 table spoons
Cashew nuts 10 nos
Raisins 10 nos

Method:

• Dry roast Rava till light golden brown till the aroma starts coming out.
• Grind the Rava into a smooth powder.
• Powder the sugar and mix with the Rava.
• In a pan heat the ghee, add all the nuts and raisins and fry till golden brown.
• Mix the ghee with the powdered mixture and make small balls.

This recipe goes to Srivalli's -Indian Cooking Challenge trial round,

Vegetable Samosa

Ingredients:

For the filling:
2 tsp oil
1 tsp Jeera
1 boiled and mashed potatoes
1/2 cup green peas
1/2 tsp Chilli powder
salt to taste

For the pastry
1 cup Maida
1/2 tsp salt
1/2 tsp Jeera
1/2 tsp Baking soda
1/2 tsp oil
water to make the dough

Method:
For the Filling:

• In a pan add oil and Jeera, allow it to splutter.
• Add peas,mashed potatoes, chilli powder and salt.
• Cook for a while and filling is ready.

For outer covering(pastry):

• Sift the maida, salt and baking powder together.
• Add jeera and mix well with the mixed flour.
• Slowly add water till the dough is thick like chapathi dough.
• Knead the dough for atleast 3-4 minutes to make it soft.
  
• close the dough for 1/2hour with a wet cloth.
  

Method to make the Samosa:

• Make small balls with the dough.
• Roll the balls like Roti's.
  
• Cut each flattened rolls into half.
• Fill each half with the stuffing and brush all the edges with water and press with thumb and cover all the edges.
• Deep Fry in oil till golden brown.
• Serve hot with tomato sauce or chutney.

This can be served as a tea time snack.

Butter Biscuit

I tried Asha's Butter biscuit for the first time and it turned out really well. For a long time i wanted to try eggless biscuit the indian style. Finally got a chance to make.

Ingredients:
1 cup of All purpose flour
1/4 cup of butter
1/3 cup sugar
1/4 tsp Baking powder
1/2 tsp Baking Soda
1/2 tsp salt
1 tsp Jeera (optional)

Sift the flour, baking soda, baking powder,salt and set aside.
Add Jeera to the flour and mix well.
Soften the butter and sugar together and mix well.
Add the Flour mixture to the butter cream.
Turn on the oven to 350F
Make balls and flat them with your palm and keep it in the fridge for sometime.
Keep in the fridge till the oven gets pre-heated.
Place the biscuits in a baking sheet and bake them for 10-15 minutes.
Bake them till the biscuits turns light brown.

You can also visit Asha's blog for more details.
Asha's Butter Biscuit Recipe

Home Remedy for Gastric trouble

A quick recipe to get a relief from gastric trouble ,

3 table spoons of Dhania (Coriander seeds)
few pieces of Ginger
2 tsp lemon
2 tsp sugar (optional)
2 cups of water

In a mixer add 1 cup of water and all the above ingredients and grind together.
Squeeze the juice out into a glass.
Once again add 1 more cup of water with the same mixture and grind well.
Squeeze out the juice again into a glass. The juice is ready.
We can drink 1 cup of juice, once a day.

It helps to release the gastric trouble and it does not have any other side effects.
I tried and it really helps.