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Ashgourd Dumrot / kashi halva

After a previous failure of getting sweet dumrot kashi halva into a bitter one close to a decade ago, we tried another time this time. Did not expect anything specific outcome, except wanted to give another try since we had a lot of ashgourd (white pumpkin) available. I mean a lot, we bought a whole big ashgourd a week ago. We used it for regular curries, but how much, so turned this into a sweet yummy halwa.

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Ingredients:
Grated Ashgourd (white pumpkin)  : about 3 cups
Sugar : about 1.5cups
Milk : 3 tbsp
Elaichi (cardamom) : about 5
Cashew nuts : about 10
Saffron : a few strands
Ghee : 1/5 cup

Preparation:

Grate white pumpkin, squeeze and drain out the water. Oh! no, you don’t need to throw and waste this pumpkin water. It can used to drink as-is with added salt/pepper, or use in other curries, rasam, etc. Add saffron to 3 tbsps of milk and let it soak for about 10 mins.

Keep a skillet on the stove. Oh please! turn the stove ON too! Add 3 tablespoons of ghee and heat it. Add cashews and fry till they turn light brown and keep the mixture aside.

Keep a thick bottom vessel on the stove. Heat 3-4 tablespoons of ghee. Add grated pumpkin. Fry/boil it for about 10 minutes while stirring, until all the remaining water content from the vessel evaporates. Keep adding ghee while stirring. You should get the aroma of ghee while frying. raw smell of white pumpkin should go away.  Add saffron / milk mix and keep stirring the contents. Add sugar, 5 tblspoons of ghee and stir again for another 10 minutes until the entire contents become one big lump.  While adding milk content, if you choose to, you can add a cup khova (milk cream), though optional, this would add some fat/taste and increase quantity.  🙂  Did I say, ensure to turn the stove Off all this done?

Add fried cashews to the mixture and keep it aside.

Either Serve it hot or cold a little later.

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November 5, 2017 Posted by | Sweets | Leave a comment

halva

Came across a basic recipe somewhere and added some other ingredients to my likes. We have tried this out for about 4 times. The taste and its stay-abouts have been improved ever since.  It was a little raw the first time and turned out much better yesterday. It is a Persian delicacy originally, and I customized it further with other ingredients. Best part is , the house keeps the aroma for a few days after making this delicacy, just like baking bread or a pizza.

Ingredients:

  • Rice flour   – 3cups
  • Sugar – 1.5 cups
  • Rose water or/and fresh rose petals – 1 cup
  • Saffron – about 20 strands
  • Elaichi (cardamoms)  – 3 elaichis powdered
  • Dry fruits – crushed almonds and cashews
  • Butter – 1.5 cups
  • Oil – half a cup
  • Water – 1.5 cups

Utensils:

  • Vessel for sugar syrup.
  • A thick bottom larger vessel for flour.
  • Wooden scoop

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Preparation steps:

  1. Make a sugar syrup – Pour water, sugar, rose water and saffron in bowl and boil till sugar melts
  2. On another stove, Place a thicker vessel to melt butter, pour oil and let it heat up.
  3. When the oil/butter is hot and melted, pour one half of crushed nuts, stir a bit, pour the rice flour and keep stirring for about 10-15 minutes till it turns into a thick paste. (“keep stirring”)
  4. Now the interesting part – be careful and don’t hurt yourself at this step – “pour the hot sugar syrup into the flour and keep stirring. Pouring hot sugar syrup over flour makes the mix steam up. Just be careful and stay away from the steam as much as possible, and still keep stirring.
  5. Keep stirring the mix for another 15-20 minutes while it turns from lighter color tending towards darker yellow or a brown tinge. (Color also depends on the color of the sugar as well, so watch out for lighter to darker color trend)
  6. Prepare a plate with a layer of ghee or butter.
  7. Pour the hot mix to this plate,tap flatten the content on the plate. Design/decorate with spoon as you desire. sprinkle the remaining crushed nuts over.
  8. Let it cool down to the room temperature and serve.

It feels sooo good to take a bite and that melts into the throat. you will feel this to be tempting to keep eating it until you empty out the plate. Trust me, Try it out.

 

December 26, 2016 Posted by | Foods and Recipes, Sweets | Leave a comment

TomChAp salad

Two nights ago, I thought it was too late for me to eat cooked dinner, so quickly made something and asked my girls to give a name. A few names came up, and the best was “TomChAp Salad” .

I looked puzzled, and asked where did Tom and Chap come from. They said, you see Tomato, Channa (soaked and microwave fried garbanzo beans) and microwave Apple cuts as main ingredients and that make it up. I had umpteen other ingredients added of course.

It was a nice light dinner for the night. natural protein, natural sugar, natural fiber, natural carbs and some colors rich food for dinner and feels lighter too .

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To make this, just kept the thoughts spontaneous and added the ingredients i wanted.

  1. One Tomato – sliced
  2. Half apple – sliced to thin pieces, kept it in microwave for 1 minute
  3. Chana (Garbanzo beans) – soaked for a day (it was not planned, but was on kitchen counter, and i picked a handful) , microwave in a ceramic bowl/plate for 2 minutes – it becomes a bit crispy.
  4. Spicy mixture (had some on the counter)
  5. Raw Almonds – a handful.
  6. Chilli powder – a pinch
  7. Salt – if you wanted for taste – not required otherwise.

Steps:

  • Arrange Tomato slices on a plate
  • Put a handful of microwaved garbanzos
  • add a handful of raw almonds,
  • add microwaved apple slices
  • sprinkle a pinch of chilli powder ( or according to taste)
  • a bit of salt and the mixture.

Feel free to be creative and more ingredients – viz., cilantro (cut) , chaat masaala powder, amchur powder, and so on.

Enjoy a plate for dinner – it is lighter and feels lighter though has required protein, natural sugars, and some carbs.

 

 

December 21, 2016 Posted by | Dinner, Foods and Recipes, Salads | Leave a comment

Assorted Bonda

Made this Bonda back in July this year. We started off with some bonda, and turned out and ended up with Bondas, and several flavors of bajjis. It was a great evening.

November 30, 2016 Posted by | Chaat | Leave a comment

Meals…

A good meal completes with an association with ragi muddhe. It is a beautiful combination. I love the ragi muddhe any day. I know there are some who haven’t heard about this food, and they wouldn’t prefer to eat due to its color. Don’t go by the color, look for the healthy benefits the ragi muddhe would have. 🙂

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November 19, 2016 Posted by | Lunch | Leave a comment

Pizza adventure …

….after quite a long gap, we tried the pizza again at home.

We had tried once before as listed here and had turned out ok back then.  We amended a few things this time and turned out great. We still followed the recipe listed as in previous scope with some twists

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3 cups of all purpose flour with 2 teaspoons of cumin seeds (jeera), olive oil, yeast, and some flavored chutney as prep’d as follows’:

Green chutney
a bunch of coriander leaves
a bunch of mint leaves
2-3 green chillies
few slices of onion
Jeera
grated ginger

blend all the above in a mixer grinder. add 1-2 table spoons  of this paste to the dough. Mix well as indicated recipe in previous post.

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Place the kneeded dough warm for over an hour. I kept it in our cooking range oven. It would look like this at the end of an hour

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Roll it to the the pizza pan. I didn’t use the Rolling pin this time, rather stretched by hands.

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Used part of the dough to make little buns, but they didn’t really turn out great, though the inside texture turned out great but the exterior was crunchy and not as soft as bun. but Tasted great though. we realized, if added ajwain, would have tasted like om-biscuits as we called in our childhood in Bangalore.

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Tomato sauce:

Prepared Tomato sauce at home. Method:

start with 2-tablespoons of olive oil in a vessel heated on cooking range. add mustard seeds, jeera, Onions, 1-2 green chillies, 3-4 tomatoes thoroughly fried. add few cloves and black pepper for that spicy feeling, a bit of chilli powder, if requird. Salt according to taste. No, we didn’t add salt at all. get them to boil. cool and blend in mixer grinder.

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Bake the crust slightly so it would be easier to apply the ketchup / tomato sauce and add toppings. Apply ketchup / tomato sauce and add toppings.

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Now bake for 15 to20 minutes at 425 deg.

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throwing in a few almonds on top wouldn’t hurt, I think.  Feels good to bite those almonds with pizza Smile

Make slices as appropriate and relish hot. add crushed red chillies and anything else you would prefer for toppings. It turned out to be think crispy crust pizza with great number of vegetable toppings. No, we didn’t add the cheese. Couldn’t find a cheese with no Sodium content in it, and hence skipped it.

 

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….. an experimentation for not being able to eat pizza outside being on Sodium diet Smile 

 

I do not know the calories this would add, but I am good to eat the entire pie of this size Smile

December 26, 2011 Posted by | Uncategorized | Leave a comment

Fruit bowl

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June 5, 2011 Posted by | Fruits | Leave a comment

Oats n’ Fruits again, but with new additions explored :)

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May 22, 2011 Posted by | Breakfast, Foods and Recipes | | Leave a comment

jackfruit….

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March 6, 2011 Posted by | General | | Leave a comment

assorted bajji…

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March 1, 2011 Posted by | Chaat | | 1 Comment