Semolina Pudding (Halwa/Sheera) with Saffron and Fresh Grated Coconut

I have a sweet tooth and fortunately I have no issues with either ghee or sugar so my preferred desserts are mainly Indian sweets. Every region has its own specialty and a distinct way of preparing the sweets.  Sweets were offered to the deities and were part of every auspicious occasion in Indian households. No meal is considered complete without a sweet dish. Mostly the sweets are made keeping in mind the local ingredients, climatic conditions, geography and cultural heritage.

Indian sweets are mainly f two kinds – milk based and flour based. No where in the world one would find such richness of textures, flavours, colors and shapes  in desserts as in India. Many of these recipes originated centuries ago and a lot of them have slowly disappeared from the home kitchens and markets due to the  time-consuming and tedious process of preparing them. Many sweets were just limited to homes and were cooked on special occasions, festivals only. These irresistible delicacies evolved and influenced by other cuisines over the time but they have not lost their original identity, in fact they have become richer and suited to the palate of modern health conscious people.

Some of the desserts like kheer, laddoo and halwa (pudding), barfi  are popular across North India and prepared more than other sweets.  Some variations of these are also used as Prasadam in various temples and in religeous ceremonies at home.

I love Carrot Halwa, Moong daal halwa  and whole wheat halwa but sooji halwa is something one can make in jiffy on any given day when the craving becomes too much to handle.

Sooji or semlina halwa is one of the most popular desserts in India and there are many variations to the dish. This moist “spiritually infused” comfort food is loved by almost everyone. It looks very easy to make but can go wrong drastically if not made with care. Many new brides are told to make it as their first preparation in the kitchen to judge their culinary skills .

Here is my recipe of Sooji halwa with saffron and fresh grated coconut.

Ingredients :

Sooji / rava or Semolina – I cup (I use the coarse variety not the fine one)

Sugar – 1 cup ( according to the taste)

Grated Fresh Coconut – 1/2 cup

Milk – 2 table-spoon

water – 3 cups

saffron – few strands

Nuts and Raisins – per choice

Green cardamom – 2-3

Clarified butter / Pure ghee – three table Spoon full

Method :

Warm the milk and add saffron strands to it. Mix well and leave to get the color and flavor.

Dry roast semolina on low flame till pink . (Always slightly roast semolina before putting in away in air light containers. It won’t go bad)

Dry roast fresh grated coconut on low heat till it changes color slightly .

Soak the raisins , almonds etc in some water , drain and keep aside.

Now take a heavy bottom wok or pan and put the clarified butter / ghee in it. Heat the pan on high flame and then lower the flame.

Add sooji /semolina in it and keep stirring till it becomes slightly golden-yellow. Then add grated coconut and green cardamom to it.

Stir the mixture on very low heat till you can get the aroma of the roasted ingredients and make sure not to brown them too much.  Tip: Use wooden spoon or a spatula.

Once done add water and stir quickly so that there are no lumps. Keep it on medium flame.

Add saffron milk and stir. Lower the flame again.

The mixture will bubble and thicken.

Once all the water is absorbed add sugar. (Some people make sugar syrup but I prefer it this way. Adding sugar after the mixture has absorbed ware will ensure that the semolina has properly soaked the moisture and puffed properly. Once sugar is added the process stops)

Gently turn the mixture so that it gets cooked properly . Add raisins and nuts.

Once the halwa gets a nice pudding like grainy texture and leaves the sides. Make sure it doesn’t become too dry or too sticky. Keep heat low.

Making it a few times will get the right texture. After all it is an art. Just follow the simple rules of heat adjustments and measurements. Water should be thrice the amount of sooji. 1 cup sooji – 3 cup water. Keep the heat on lower side. Give it some love and patience. There are no short cuts to good cooking. Roast sooji properly or the raw taste will ruin the halwa but do not brown it too much. Keep trying  and you will succeed. I too had my share of horrors when I learned it as a girl.

Turn off the heat and stir & break the pudding in such a way that it doesn’t form a large mass. Take it out in a serving dish.

Garnish with nuts and serve hot.

As we say in Hindustani ” meetha khao meetha bolo” ( Eat sweet and speak sweet )

Konkani Tendli Sukke Variation – Recipe

Since GudiPadwa I was craving for Konkani food that was so lovingly cooked in my maternal  grandmother’s kitchen. As my father belongs to Uttar Pradesh we had a mixed cuisine at home. Most of the recipes were from North India and especially from Kayastha style of cooking heavily influenced by Mughal cuisine or the typical Banarasi khana where my mother grew up but as my mother belongs to North Kanara we also got the taste of Konkani dishes.

North Kanara  comprises of Kumta, Honnavar, Bhatkal, Siddapur, Sirsi, Ankola and some other regions. My mother hails from chitrapur saraswat community from  Honavar.  Their cuisine is simply delicious and full of healthy nutrients. Most people in this region rely on what grows in the backyard of their beautiful homes. The use of coconut is ample in both veg and non-veg dishes. I love sukke, Upkari, dhoddak, Kokam curry, ambat, dalitoy and randayi to name a few.

Tendli ( Ivy Gourd) Sukke 

Tendli or kundru ( in north) is called Ivy Gourd in English. The tender fruit is green in color and is often eaten in salads or used in vegetarian preparations. It is full of beta karotin , vast variety of B vitamins, vitamin A & C, fiber and minerals. It helps to keep blood sugar in check.

Here is a variant of traditional sukke (a dry dish) . We like to make this tendli ( ivy gourd) veggie with slightly thick gravy and not really dry but the ingredients are same.

Ingredients :

Tendli/ kundru/ivy gourd – 1/2 kg.

onion – I small

Fresh grated coconut – 1/2 of a large coconut

Tamarind – a small piece (1/4 teaspoon paste)

Jaggary – 1/2 Teaspoon

Mustard Seeds – 1/4 teaspoon

Dry red chili – 1 or 2

Coriander seeds – 2 Tsp

Urad dal- 1 teaspoon

Salt to taste

Turmeric powder – 1/4 teaspoon

Just enough oil for cooking.

Curry leaves ( optional. I don’t use them in this recipe)

Method : 

Dry roast coriander seeds, red chilies, urad dal and mustard seeds. Ensure none of these burn.

Grind and Keep aside.

Boil tamarind in some water to make a paste.

Keep aside

In a blender add grated coconut, ground spices and tamarind paste.

Blend with little water to make a smooth paste.

In a pan add a little oil and heat. Lower the flame and add mustard seeds. When they begin to splutter add finely chopped tendli. If the tendli is very tender I just pound it and use it whole.

Add turmeric powder and salt and let it cook in little water till soft.

Add the coconut paste with a little water , stir and bring it to one boil and remove from heat. (You can exclude water and keep it dry as originally the Sukke is)

In a seasoning pot heat a little oil and add curry leaves and finely chopped onions (I don’t use curry leaves).

When the onions become slight golden pour the seasoning on top of the Sukke and stir.

Serve hot with rice and dalitoi  as I did.

(Dalitoy is plain Arhar dal seasoned with mustard seeds, garlic cloves,whole red chili, green chili, curry leaves and asafoitida)

Happy Cooking.

Healthy Stuffed Fat Green Chili Peppers -Recipe

During the lazy days of summer and the rainy days of monsoon one thing that always accompanies the main course in my home are these healthy sumptuous stuffed green chili peppers.  Full of goodness of  Calcium, Vitamin A, Vitamin C, Folate 0r Folic acid, capsaicin, antioxidants , Iron, Vitamin B5-6  and other useful vitamins & minerals these fiery little green chili peppers make a tasty bite with almost anything. The spices add to the benefits as well as to the taste.

As my parents came from two different cultures we always had a perfect blend of food from Maharashtra / Konkan and Uttar Pradesh.  All of us love experimenting with various cuisines, ingredients and spice combinations.

This is my mother’s recipe for stuffed green chili pepper perfected in our kitchen. Summer is incomplete without the fresh green coriander  mint chutney & stuffed green chilies and  their variations.

 

So here are the Ingredients :

200 gms. – fat green chili peppers

1/4 teaspoon – mustard seeds

1 heaped teaspoon – Saunf (fennel seeds)

3 heaped teaspoon - coriander powder

1 teaspoon – haldi ( turmeric powder)

1 teaspoon – amchur powder (dry mango powder)

1/4 teaspoon – kalaunji ( onion seeds)

Salt to taste and a teaspoon of oil to shallow fry the chilies.

A pinch of red chili powder if you want to add more fire to it.

 

Method :

The Filling  :

Powder the fennel seeds and onion seeds coarsely.

In a shallow bowl mix all these ingredients. Use only half of the powdered fennel seeds.

Make a hollow in the mixture and pour the refined oil (I sometimes use olive oil) in it.

Thoroughly mix and make a crumbly mixture using your fingers.

Cover and keep aside.

 

The Fat Green Chilies :

Pick chilies which are light green and not bruised at any place. Try to choose all chilies of similar size.

Wash them clean and place them on a cloth to air dry. Wipe them with a clean cloth after a while.

Slit each chili lengthwise in the center. You can either cut the stem or leave it.  Remove the seeds or let them be as I do.

Now it is time to fill the stuffing. Make sure you don’t over fill it.

Heat a little oil in a shallow wok  (kadhai) and when it is hot  lower the flame and add  a little mustard seeds and hing (asafoetida)

Immediately add the stuffed chilies and stir so that the fennel seeds don’t burn.

Turn them over a couple of times and cover over low flame.

The spicy tasty lite bite will be ready in five minutes.

Remove from heat and take the stuffed chillies out in a dish. Sprinkle some fennel seed powder as garnish.

Serve as an accompaniment with Parathas, rice, poories or roties.

 

Variations :

1. Instead of kalaunji and amchur add 1 teaspoon of thick tamarind pulp + 1 teaspoon of fine sugar.

2. Do not add Kalounji instead add lightly roasted besan (gram flour) in the final mixture. You may add a sprinkle of buttermilk too in this mixture.

3. You can vary ingredients but make sure not to brown the chilies and keep the oil to a minimum. For stuffing you can use potatoes, mashrooms, cottage cheese, mince meat or any other thing you can dream of but this tangy spicy pickle bite will always stay at the top most favorite.

 

Spice it up and enjoy your meal.  

 

 

 

 

 

 

 

Recipe – Delicious Caramel Custard or Crème Caramel

 

Caramel Custard is one of the earliest recipes I perfected. The smooth elegant egg custard tat quivers at the slightest touch topped with soft luscious amber caramel is the most sensuous sights in the world. I started with  ramekins and slowly graduated to perfectly unmolding the caramel custard pudding from a bigger pudding pan.  Each success of a high. Making a perfect caramel sauce for topping was another thing I learnt with time. Then I learned the variations by adding orange zest , lemon zest ,  cinnamon or chocolate but the classic vanilla remains my all time favorite. Sometimes with a dash of dark rum or Bailey’s Irish Creme.

Crème caramel is the lightest of the three gorgeous custards - Crème brûlée, pot de crème and crème caramel.

Rich and creamy brûlée  is a divine dish with a sheer cracky layer of burnt caramel and can beat any desert any time but for those tender moments like mom’s 82 birthday I decided to make the lighter silkier version.

So here is my Caramel Custard recipe with some Tips. I could not take step by step pictures but I am sure this recipe will turn out perfectly for you.

Let us begin with the Ingredients

3/4 cup sugar

2 1/2 cup full cream milk

1 Teaspoon Vanilla essence

3 eggs

A little lemon juice , say just about 1/2 a teaspoon

Now the method 

To make a perfect honey colour caramel sauce with nice texture and sweetness

Take a heavy bottom steel pan (not non stick). Put it on medium flame with 1/4 cup sugar in the middle and just a little water to wet the sugar. See to it that the sugar doesn’t touch the sides of the pan. With a clean spatula evenly wet the sugar and let it boil on medium heat till it liquefies and turns slightly golden. Do not leave the pot on stove and walk away. Keep a watch and lower the heat. Stir in the mixture till it is dark amber color. Stir gently and shake the pan slightly so the sauce becomes evenly brown.

Keep the pan in which you will make the custard ready with a towel underneath. Pour the caramel evenly and turn the pan around in circular motion so that the caramel covers the base completely and then tip it slightly so the sauce touches the sides too.

Let it cool and set.

To make the luscious custard break the eggs in a mixing bowl and whisk gently. Add the remaining 1/2 cup sugar and whisk again till it dissolves. Slightly temper warmed milk and vanilla essence to it and whisk again. Tempering (gradually adding hot to cold mixture) will bring their temperature together. The custard should come out suave, rich and mellow in flavour and to attain that one needs to pay attention to the proportions, temperature and timing.

Once the mixture is ready Put a double boiler or a pressure cooker with four cups of water in it on the stove. Place a ring in it so that you can put the pan on it to steam. You can also put a small bowl full of water in the cooker pan. Making custard over a water bath makes it soft and nice and shields it from harsh heat and high temperatures. Bring the water to boil and we are set to insert the custard pan in it.

Pour the custard mixture in the caramel covered pan. Cover it with an aluminium foil properly and place it on the water filled bowl inside the cooker or in the double boiler.

Place the lid but do not put the cooker whistle (if making in a pressure cooker). A good custard need gentle heat to keep the flame medium low. Caramel custard has egg whites in the base, which are full of proteins that coagulate at a lower temperature remember that.

Let it cook for about 30 minutes. You can always open the lid and test. The time depends on heat, quantity and thickness of the pan etc. To test if the custard is done gently shake the pan. If the mixture wobbles like Jelly O then it is ready. If not then put it back and let it cook for some time till you achieve the desired result.

Once cooked take out the pan and bring it to room temperature and then put it in the refrigerator. Refrigerating helps in setting the custard properly.

Unmolding the custard

Now slide  a small  knife around the custard to loosen it , pressing the custard against the side of the dish.

Hold a serving plate over the top of the pan or ramekin  and swiftly invert.

Set the plate on the counter and gently shake the pan or the ramekin to release the custard and the caramel.

 

 

Some of that delicious caramel will remain sticking to the pan or ramekin :)

If you are not making individual custards then refrigerate the stunning ambrosia that you just dished out and make slices while serving.

You can decorate the custard with berries and other things but I don’t have patience to jazz it up. I just can not resist temptation .

 

 

Gorgeous, isn’t it ?

Dig in. 

Bon Appetit

Grilled Pineapple with Dash of Rum

I love pineapple. Sweet, juicy, delicious, it is one of the many nutritious tropical fruits. Pineapples are packed with vitamins and minerals  including vitamin A, vitamin C, calcium, phosphorus, and potassium. It is also rich in fiber and calories. It’s low in fat and cholesterol too.

Apart from the exotic raw fruit one can always indulge in the grilled version and make it as magical as one wants. I love to flavor it with aroma of spices and toss in dark rum to jazz it up and I call them “fruit kebabs” like Nigella Lawson :p

A perfect desert after a sumptuous meal or in breakfast or maybe as an evening snack like I did.

The trick is to pick up a fragrant nice ripe golden color pineapple.  If the fruit is just a little soft to touch then that is what you are looking for. Anything green is under ripe and spotty browns are over ripe.

Now that we have picked the right fruit, lay it on a chopping board and cut off both the ends. Make it stand and cut the skin in strips. Once the fruit is skinned dice it in circles or make wedges. It is up to you whether you want to remove the core or not. This time I did not but usually I do and make wedges instead of circles.

Now, to grill the fruit you can either use the traditional grill or oven or even a non stick pan if you don not have the former two.

Here is how you do it.

Ingredients

Fresh Ripe Pineapple – 1

Dark Honey –  6 table-spoon

Cinnamon – I teaspoon

Powdered cloves – 1 /4 teaspoon

Lemon zest – I teaspoon

Dark Rum – 4 table-spoon

Method 

Prepare  the fruit as described above and collect all the ingredients at one place

Here you see whole cloves but you need to powder them fine.

Take honey in a mixing bowl , add cinnamon and clove powder. Place the pineapple slices or wedges  in it so they are fully covered with the marinade.

Heat the grill or oven (Preheat the grill at 400 degree Fahrenheit ) . I used a non stick pan here. Heat the pan and glaze it with a little olive oil. Arrange  the marinade pineapple slices once hot. keep the flame at medium to low as sweet things tend to burn easily.

If you are using grill or oven arrange the pieces on grill tray and close the lid.

Check  in sometime and if  both sides have a gorgeous deep golden brown tan,  remove in a serving plate.

This is how it should look from both sides when grilling  in a pan.

Do not throw the remaining marinade , brush it on the top of grilled slices.

Once you have arranged the slices in a serving plate, pour the dark rum and sprinkle the lemon zest.

Serve hot  just as it is or with chilled yogurt or vanilla ice cream.

Variations 

Tip 1- You can use brown sugar, maple syrup, golden syrup or if you are adventurous then toss the pieces in marmalade with a little salt sprinkled over them  instead of honey and it  will blow your mind. I hate chocolate syrup with it but folks do use that too. ( too overpowering for me. Kills the natural sensuousness of the fruit)   :)

Tip 2 –  Try using  fresh cracked black peppercorn and vodka instead of the above ingredients. It will tickle your senses like anything.  Trust me, there is nothing like a spiced up juicy sweet pineapple straight from the grill.

 Tip 3 -  You can also try salt and cayenne pepper or red chili powder too.  It rocks.

Tip 4 –  Try using wooden skewers or chopsticks for each wedge /slice . Makes it easy to eat and looks neat on a party table.

Enjoy this tropical delight and let me know your experience.

Bon Appétit

Two Tangy Recipes With Indian Gooseberry (Amla) – Green Chutney and Pickle

 

I thought of listing the enormous health benefits and nutrients that make this tangy fruit one of my personal favorites but then I thought I will just give a link here Know 50 Health benefits of Amla  . This posts tells almost everything and for more there is always mother Google.

Did you ever eat raw  Amla and had water over it? If yes, then you must be remembering the natural sweetness it gave to water.  As a kid I loved to eat the fruit raw with a little sprinkle of salt or just mix the grated amla in my food. It gives a lovely flavor to arhar dal especially. I still love it.

For those to prefer this wonderful delightful fruit  in a chutney or a spicy tangy pickle here are two recipes perfected in my kitchen.

 

 Amla Mint Chuntney and  Instant Amla Pickle 

Let us first go green with fragrant home grown Mint which again like Amla has a lot of health benefits. You can always look them up on Google.

I love mint in my drinks, soups, chutneys and yogurt or as a mouth freshener too.  Mint chutney with some fresh coriander (cilantro) and Amla is one of my favorite condiment with anything and everything. I just love this fresh green soothing spread.

To make Amla , Mint Chutney you will need:

Amla – medium size  2 nos.

Fresh Mint leaves – One small bowl

Fresh coriander – one small bowl

Onion – I small (roughly chopped)

garlic – 2-3 nos.

Ginger – 1/2 inch (roughly chopped)

Green Chilies - 1-2 9 to taste)

lemon juice – I teaspoon

Roasted cumin power – a pinch (optional)

Salt – to taste

Sugar – 1 teaspoon ( optional)

Method

 Wash the leaves and chop them roughly.  Put the first 7 ingredients in a blender with salt and blend till they make a coarse paste.  all the ingredients should turn into coarse paste not smooth .. although some prefer it the other way.

Take out in a bowl and add sugar, cumin powder and lemon juice. Mix well. Garnish with twig of  fresh mint.

Your delicious , tangy green mint amla chutney is ready to serve.

Now for the Instant pickle 

Ingredients 

Amla or Indian Gooseberry  - 5

Green Chilies – 2-3 nos.

Asafoetida – a pinch

Salt – to taste

Mustard  (sarson)  seeds- 1 teaspoon

Fenugreek (methi) seeds – 1 teaspoon

Turmeric – 1/4 tespoon

Red chili powder – 1/2 teaspoon

Mustard Oil – 2 tablespoon

Method 

Steam the washed and dried Amlas and cut them into small pieces once they cool.

Heat mustard oil in a cast iron or non stick pan (I use cast iron) till it smokes. Remove from heat.

Cool it just a little and add both the seeds and hing ( asafoetida).

When they begin to splutter add red chili powder and turmeric powder.

Stir in the pieces of steamed amla and raw chopped green chilies. Also add salt.

Once all the ingredients are mixed properly let it cool completely in a bowl or in the pan itself .

Take a clean glass bottle to store the pickle and keep it airtight.

This pickle can last for at least a week if not more. I make it in lesser quantity and fresh through out winter.

You can adjust the salt and chilies according to taste but try to keep the natural flavors. Over spiced pickle can lose its flavor and nutrients.

Your pickle is now ready to eat.

Do give me feedback on the recipes and any  suggestions that you would like to share are very much welcome. 

Enjoy !

 

Recipe – Traditional Carrot Halwa

I am a sucker for seasonal produce and ruby red carrots flood the vegetable markets during winter. Sweet and full of healthy nutrients these carrots are not just good as raw salad can also used for making Carrot Pickle ( my recipe)  ,  carrot cake , carrot halwa, carrot barfi , carrot preserve (murraba) / paysam and can be cooked and mixed in variety of way in vegetables/ stews / soups/ pulao / vegetable biryani/ avial etc. I recently had carrot parathas with home made butter and trust me they were out of the world. Do you know how beneficial is the juice of carrots? find out  in my post Carrot Juice Benefits .

Carrot halwa is one of the favorite sweet dishes all across Northern India and is made in variety of ways these days. This Indian Carrot pudding is one of the main sweet dishes on any festival, wedding or other celebrations. With Khoya ( similar to ricotta cheese but lower in moisture and made with milk instead of whey) , condense milk, sugar-free and easy microwave carrot halwa are also popular these days. but

All Indian desserts are time-consuming labor of love. All across the plains of North India you will find pipping hot carrot halwa and hot gulab jamun in every sweet shop all through winter. Most of these shops use khoya which makes the halwa richer. I prefer to make it traditionally in full cream milk over slow fire and the result is a gorgeous deep red aromatic halwa with  a divine taste of thickened milk. Making halwa in milk also helps it carrots to retain their flavor which is usually masked when khoya is used.

The traditional carrot halwa is definitely is not a dish for dieters.  Rich in Vitamin A, proteins, carbohydrates and fat it is  nutritious and filling winter dessert.

I make two types of carrot halwa – one with red carrots and the other with black( deep purple carrots which are usually not used for halwa).

Black Carrot Halwa

Today I want to share recipe for Red carrot Halwa  or gajar ka halwa perfected over the years in my kitchen.  This halwa can be kept in an air tight container in fridge for more than a month.

Ingredients :

Red Carrots – 1 Kg

Full Cream Milk – 1 Kg

Ghee ( Clarified Butter) – 1/2 cup

Mixture of dry fruits – I cup ( raisins, blanched shredded almonds, broken cashew nuts etc. )

Green Cardamom – 6

Sugar –  1 cup ( according to taste) ( the amount of  sugar depends on sweetness of the carrot too)

Method: 

Choose medium size thin red carrots. These will have thinner yellow middle part which we discard while grating for halwa .

Wash, peel and grate them from the larger side of grater so they retain their texture after cooking.

Take a heavy bottom pan or wok and place in on medium flame.

Heat full cream milk and add grated carrots to it when milk begins to simmer.

Let it simmer on low flame after first boil. Keep stirring in between so it doesn’t stick to the bottom.

Let it cook till all the milk gets evaporated.

Once the milk dried up add sugar and mix properly. Keep the flame on medium and keep stirring as at this point the mixture will have tendency to stick to bottom.

The sugar will make the mixture lose water so turn the flame to low and let the water evaporate. The mixture will also get  a gorgeous deep color and aroma by this time.

Now that the mixture is almost dry and has started leaving the sides add ghee ( clarified butter).

Keep stirring it till the mixture is nicely roasted It will have a deep red color by now and will smell heavenly of thick milk, sugar and carrot.

Once the ghee leaves the sides and the mixture gets a crispy yet moist texture add crushed cardamoms and slowly the magical fragrance of the spice will begin to blend in with the sweetness of the dish.

Some people stir fry the nuts before adding but I add them in their natural form. Raisins should be soaked for a while before adding.

Turn off the flame and remove the dessert in a serving plate or bowl. Carrot halwa is meant to be eaten hot. Sometimes just for a change I put a dollop of vanilla ice cream on the side. The hot and cold of these two favorites is a great combination.

Enjoy one of the finest and most loved Indian desserts. Try it in your kitchen and share it with loved ones. Do let me know if you relished this winter treat.

Bon Appetit 

Recipe – Spicy Lamb Curry with Dark Rum

I perfected this recipe in my kitchen and have fond memories of many Sunday lunches when friends came over and we had great times over food and drinks. The basic recipe is of Mughlai lamb ( Mutton) curry with addition of Dark Rum. The dish is rich and full of aromatic spices which is a specialty of Mughlai cooking.  Although Mughlai preparations can be eaten all over India but it is the specialty of the North India. This is not a dish for calorie conscious but for those who relish rich food a  perfect dish for a Sunday meal on a cold winter day. Hope you will enjoy it as much I do. So, here is the recipe for all you meat lovers.

Ingredients : 

Mutton (Lamb Meat)  -  1 kg ( shoulder of lamb and front quarter provides the best meat) Cut into small pieces

Yogurt – 1 cup (Beaten)

For Gravy –

Onions – 3 large (cut very fine)

Ginger – 1 inch (grated or finely chopped)

Garlic – 6 pods (finely chopped or grated)

Tomatoes – 5 Large (grated)

Spices –

Black cardamom – 3

Green cardamom – 4

Cinnamon stick – ½ inch

Clove – 4

Black pepper corn – 5 -6

Whole red chilies – 4

Bay leaf – 1

Cumin seeds – ½ teaspoon

Asafoetida – 2 pinch

Salt to taste

Red chilli powder – 1 teaspoon (as per taste)

Fresh ground coriander seed powder – 4 tablespoon

Garam masala – 1 teaspoon

(You can put first 7 spices in a small muslin pouch, tie it and drop it in the gravy or use them as it is)

Desi Ghee – ¼ cup (clarified butter)

Dark rum – 60ml

For Garnish - Fresh green Coriander – half cup ( finely chopped)

 

Method –

 

Marinade the lamb pieces by smearing yogurt and a little salt over them. Cover with cling foil and keep aside.

Heat ghee in a heavy bottom pan

Add all the whole spices (if using the pouch, just add cumin seeds and asafoetida)

Once the spices crackle add chopped onions and salt. (Fine chopping gives a different texture and flavor than grated. Adding salt will help the onions to become crisp brown.  Indian food is all about passion and the more you give it time and patience the better it going to be)

Keep the flame on medium and stir onions till translucent.

Add garlic and ginger at this point. (It is important to follow steps. At what point a certain ingredient is added changes the taste of the dish)

Fry them till golden brown then add the red chili powder and half a cup of water so the chili powder doesn’t burn, adding chili at this point with give the gravy a good color.

When the water is reduced and the mixture becomes browner add the powdered spices and mix well. The aroma will tell you when they have blended well.

At this point add grated tomatoes. I don’t puree them, grating gives a better color.

Keep the flame on high and stir the mixture till the oil starts leaving the sides.

Once the mixture is properly done add one cup water. (It you are using spice pouch, add it now)

Lower the flame and let it simmer till nicely browned and reduced to thick paste

Add the lamb pieces and raise the flame to high.

Keep stirring till all the pieces are fully covered in the paste.

Roast the meat in the gravy till oil starts to separate and the mutton is nicely done.

Check with a fork or knife to see if it’s become a bit soft.  It should be half done by now.

Add enough water to cover the lamb pieces completely.

Check salt and add more if needed.

Add dark rum at this point and keep the flame high.

I use Old Monk but you can use any dark rum. Rum is a tenderizer also and it gives a distinct flavor to the curry. You can use up to 120 ml of rum depending on taste.

Turn the flame to slow now and cover the pan with a lid.

Let the curry cook on slow flame till the lamb pieces are soft and break on touching.

I make thick gravy but you can change the consistency according to taste.

Once done, stir in half of the chopped fresh coriander.

Take out the aromatic mutton curry in a serving dish and garnish with the remaining fresh coriander

 

Serve hot with Nan, Parathas, Roomali Rori, missi roti or rice.

Bon Appetit 

Instant Carrot Pickle – Recipe

Winters are here and the market is flooded with red sweet carrots. One can do so much with them- toss in salads, pickle them, make carrot preserve or mouth watering gajar halwa, mix with potato, fresh green peas or any seasonal vegetable to make healthy veggie, blend in soups or just wash, peel and munch on them. Full of healthy nutrients carrots are everyone’s favorites. They are packed with Vitamin A,   vitamins C & B6, copper, folic acid,thiamine and magnesium.

This instant pickle can be had within a day of making it. One can add a few slit fresh green chilies to it if desired. It would give the pickle a beautiful red and green texture.

Usually this pickle can stay up to a week in the fridge. I make small quantity of fresh pickle as the carrots are cheap and easily available all through winter months.

So, let us embark on this tangy spicy carroty journey

Ingredients :

5-6 Medium Size Carrots

1 1/2 teaspoon salt ( to taste)

1 1/2 teaspoon coarsely ground mustard seeds

1 teaspoon Red Chili Powder

1/2 teaspoon turmeric powder

1/8 teaspoon asafitida

1 table-spoon lemon juice

2 table-spoon Mustard or Olive oil.

Method:

Wash and peel the carrots under fresh running water. Pat dry them and cut into 2 inch long thin juliennes.  Place a kitchen napkin or kitchen towel on a tray and arrange the carrot juliennes on it to dry. Make sure that not a single drop of water remains or the pickle will go bad

You can leave it over night or for instant pickle just keep in sun for two hours or so. Cover it with thin muslin cloth to prevent any dust particles settling on the carrots.

Once the carrots are absolutely dry put them in a glass bowl. Add all the ingredients one by one except the oil. Squeeze the juice of half a lemon and mix well.

Mix properly. (At each stage make sure your hands and the utensils  you use are clean and dry.)

Heat mustard oil in a heavy bottom pan till it begins to smoke. Turn off the flame and let it cool.

(if you are using Olive Oil then there is no need to heat it. Just add it along with other ingredients in the bowl and mix well).

Once Mustard Oil has cooled add all the ingredients to it and stir well.

Let the pickle cool properly.

Take glass or stone jars. Wipe  them clean and fill the pickle in them. You can also keep them in a covered glass bowl.

Keep the pickle in the sun for a day and it is ready to eat.

This mustard spiked carrot pickle goes well with anything from curd rice to parathas and even sandwiches or almost anything. You can make it fresh and toss it in the salad too but use only olive oil dressing for it then.

Preserve the colors of autumn in the jar and open the lid to brighten any dull winter morning.

Diwali Special – Roasted Whole Wheat And Green Gram (Moong) Ladoos

No Indian festival is complete without sweets. There is a tradition to make special sweets for each festival but on Diwali one can indulge in a whole variety of them. Winter is time for healthy ladoos made from either whole wheat or gram flour. There are many varieties to make Whole wheat flour (atta) ladoos. I prefer to make them as healthy as possible with just enough clarified butter (pure ghee) to hold everything together so people of all ages can enjoy it. One can use shakkar, boora cheeni or khandsari to make these. I prefer boora cheeni because it is less sweet than normal granular sugar and healthier too.

These ladoos can be stored in air tight box for a long time and can be eaten everyday. The dry fruits and the goodness of green gram adds to the flavor of these balls of good nutrition. Green Gram is low fat protein, high fiber, low Gly-Cemic bean which helps in stabilizing sugar in blood stream. It is also a rich source of iron, vitamin B6/ B1, folic acid, magnesium, vitamin C and E and also calcium which makes it a super food. One can give these to children as snacks everyday.

Now, for the recipe

Ingredients:

1 cup whole wheat flour

1/2 cup whole green gram beans

1/2 cup mixed dry fruits ( raisins, shredded walnut, blanched and shredded almonds)

Clarified butter 9 pure ghee) – enough to hold everything together ( usually 1/4 cup)

1/2 cup (according to taste) Boora cheeni or powder sugar or castor sugar

1 tea spoon cardamom powder

Method :

In a heavy bottom cast iron wok dry roast the moong beans till slightly golden brown. Keep the flame very low.

Grind the roasted beans very fine in a grinder. (I used the grinding stone)

Keep the dry fruit mixture , boora cheeni and ground moong beans ready.

Now put the wok back on low flame and add whole wheat flour to it. Dry roast it slowly. This is a tedious job and one needs to constantly keep stirring the flour especially in the middle or else it will start burning. Always keep the flame very low. Roasting atta is like a sensuous passionate love making. No Indian sweet can be made without complete devotion and love. These are the ingredients which make them so mouth watering. Once the aroma of roasted atta begins to fill your senses and the color is nice and brown add the ground moong bean powder to it. Roast a little more till you get a warm light brown color.

Atta is always dry roasted unlike gram flour.

Once the wheat flour is done, remove from heat and quickly add boora cheeni. It will begin to stick to the wok so keep stirring constantly and make sure there are no lumps. Add clarified butter (pure ghee) at this stage and keep mixing.

After the mixture is nicely done add the dry fruits.

One has to make the ladoos when the mixture is warm otherwise it will start solidifying.  Make medium size balls by rolling them in your palm. Make sure there are no cracks and the balls are smooth. put a raisin on top as garnish. Place all ladoos in a thali / plate and let them cool.

Enjoy these wonderful nutritious low fat ladoos and store the rest of them in air tight box.

Have a wonderful healthy happy Deepawali. Stay blessed.