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Friday, November 6, 2015

Ashoka Halwa

Ashoka Halwa1
Ashoka Halwa, Thanjavur Popular Dish.. a blend of Moong dhal and Wheat flour in Ghee and sugar, such a mouth melting halwa.. the glaze of the halwa makes to scope more halwa..
And the Diwalli is around, every where blinking with bright light and  Crackers.. this time  I prepare only few recipes for diwalli, as we are back last week from our vacation, i delayed with my work.. so here I’m sharing most time consuming easy rich dessert, which makes your family to tempt behind this sweet, and if you love sweet then don’t miss the taste of this halwa.. you can add a pinch of kesari powder for color, i just love the real halwa color on it..
Ashoka Halwa4

Ashoka Halwa

Recipe Cuisine: Indian | Recipe Category: Dessert
Prep Time: 10 mins | Cook time: 30- 40 mins | Serves: 6-8 

Ingredients



Moong dhal 100 gms(1 cup)
Water 3 cups
Wheat Flour/Atta 25 gms (1/4 cup)
Ghee 50 gms( 1/2 cup)
Cardamom powder 1/2 tsp
Sugar 125 gms (1 1/4 cup)
Cashew 1 tsp
Rasins 1 tsp

 

Method

Measure and take the Moong dhal.. 
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Dry roast the dhal in a presser pan, dry roast till the aroma raise. 

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See the color of the dhal was slightly changed.. 

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Add a teaspoon of ghee and Roast he dhal.. 

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You can see the shiny dhal.. 

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Add 3 cups of water to cook the dhal.. cook the dhal to mushy texture.. 

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Once they done, release the pressure, mash the dhal and set aside.. 

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Take the Ghee in the Pan.. 

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Fry the Raisins and Cashew in ghee and set aside.. 

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Put the flame in low.. Add the wheat flour and mix them well without forming any clumps.. 

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The wheat flour will cook and you can see the bubble up .. 

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Once ou see the bubbles, add in the Mushed Dhal.. 

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Mix them well to absorb he ghee.. add in the Cardamom powder.. 

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Followed by sugar.. Mix well and cook for 2-3 mins in low flame.. 

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Add remaining ghee if you had.. 

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Continuously stir for  5mins.. 

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You can see the glossy texture and the excess ghee will ooze out from the Halwa.. add in the fried cashew and Raisins.. 

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All done. 

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Notes
    • Halwa should cook till they roll out and Ooze out the excess the.. 
    • Should stir continuously to avoid lumps.. 
    • While adding wheat flour carefully do, there may had a chance to burn the flour, if it happen the process will end in bad result.. 
    • You can add dry fruits of your choice.. 
    • You can add a pinch of chaser powder to color.. 
Ashoka Halwa2

Ashoka Halwa3

Thursday, November 5, 2015

Pepper Cashew

Pepper Cashew3
Pepper Cashew, Learnt this quick easy recipe in our vacation trip from my relative.. this pepper cashew are highly expensive in store and not assure of the date they packed.. when i saw this in her home, surprisingly she told me the cashews are home made..
Earlier i thought these cashew are fried in oil, but she used ghee for the unique rich flavour.. this is high calorie crap, and high cholesterol too, can be consumed one or two bits in tea time.. best for festive time preparation, also this will be quick and easy rich kara dish to surprise your guest..
Pepper Cashew1

Pepper Cashew

Recipe Cuisine: Indian | Recipe Category: Snack
Prep Time: 5 mins| Cook time: 10 mins | Serves: 4

Ingredients



Whole Cashew nuts 1 cup
Ghee 1/4 cup
Pepper 1 tsp
Salt 1/2 tsp

 

Method

Take the Ghee in a pan.. 
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Heat them to melt the ghee

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Add in the Cashew nuts.. 

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Put the flame to low.. And don’t go away.. stir continuously to spread the heat even on all sides of nuts.. 

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Once they all fried evenly, drain the cashew nuts from ghee and transfer to a bowl.. 

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Add in the Pepper powder( i used fresh grounded home made pepper powder, so my recipe had a fresh flavour on it)

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Add in salt.. 

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Shuffle the box, or mix the nuts with a spoon.. Store them in airtight container once thy turn room temperature.. 

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Notes
  • This is a very quick recipe which can be done with in 10 mins, so don’t move while the cashews are frying, need to stir continuously.. 
  • Once you see the color change immediately drain out the cashews.. 
  • The ghee should sink the cashews, that’s the really measurement.. if you are planning to make in large quantity, then divide the cashews into batches and proceed.. 
  • Freshly grounded pepper will be taste much better than the store bought pepper powder… 
  • You can alter pepper with chilli powder for chillie cashew.. 
  • Ghee used for this recipe will be consumed to prepare halwa, biryani or any other use, you have to store the leftover separately.. 
Pepper Cashew2

Wednesday, November 4, 2015

Ghee Mysore Pak



Mysore Pak/Ghee Mysore Pak, Myt brother always fond of Mysore pak.. from his childhood he always prefer mysore pak in his list, but i don’t like mysore pak in my childhood..
Recent days i learnt to taste this yummy sweet, the excess ghee taste roll in mouth to melt the sweet.. earlier i shared a recipe on mysore pak.. but I’m not completely satisfied, though i searched for some good end.. Here one of my Aunt, shared this recipe,she tried from a cookery show.. she was like 100% confident with the Result and initiate me to try this yum.. and of course the my mysore pak is too good in taste.. very happy with the end result.. i couldn’t take better shot in my busy schedule..

Ghee Mysore Pak3

Mysore Pak

Recipe Cuisine: Indian | Recipe Category: Dessert
Prep Time: 10 mins | Cook time: 15 mins | Serves: 16 small pieces

Ingredients



Besan Flour 1 cup
Ghee 1 cup
Oil 1/2 cup
Sugar 1 1/2 cup
Water 1/2 cup

 

Method

Measure and Take the Beasn flour, Set aside in a bowl. 
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Now measure the Ghee in the same cup.. 

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And Measure oil too.. 

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Take ghee and oil in a pan.. 

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Bring this to boil, just bring the ghee and oil together.. 

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Add a teaspoon of ghee to the Flour.. 

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Sprinkle the flour lightly with a spoon.. 

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Sieve the Flour mix in a mixing bowl.. 

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Now the play going to start in fire, no need a high or medium flame to prepare this recipe, double check keep your flame in low, Take the sugar in a pan.. 

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Add in the Water, no need to see for string consistency, just, heat the pan with low flame, wait until the sugar dissolves.. 

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Once the sugar dissolves in the water.. add the sieved flour little by little, just add spoon full of four in each stir.. stir the mix without any clumps.. 

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Smooth mix is ready.. 

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Add a spoon full of ghee mix to the pan.. once you add the ghee, give a fast stir, the ghee will absorbed easily.. 

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See i add all the ghee and oil mix, but there is no trace of ghee, if you pass this step then 50% the mission was done.. 

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Cook in low flame, and stir continuously 

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try to drop a line in Pan, you can get a deep line for a second.. this is the end, if you get the Deep line then switch off the flame(Deep line will disappeared with in 3-4 seconds..)

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Immediately Transfer the Mysore pak mix to the Greased plate.. 

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Wait for 10 mins, Grease the knife with oil, cut into slices.. once they completely cool down remove them from tray.. 

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Notes
    • While sieving the flour, some how you need to break the lumps.. 
    • Adjust the Sugar to your preference.. 
    • Always cook the mysore pak in Low flame.
Ghee Mysore Pak2

Ghee Mysore Pak1

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