Greetings to all my readers,
Among the varieties of halwa , this time its coconut halwa. A better option to serve as desert . This is my own recipe and tried at home several times. kindly go through the recipe below.
Ingredients:-
1 - grated fresh coconut
1/2 litre - milk
5 cooking spoon - condensed milk
Ghee - 2 cooking spoon
Sugar - 1/2 cup
Almonds - 5 to 6 pieces
Cashew nut - 5 to 6 pieces
Golden raisin ( kishmish) - 5 to 6 pieces
Cardamom powder (elaichi) - 2tbs
How to:
- Heat the ghee in deep pan and add grated fresh coconut to it. Mix it well and let it cook till the coconut is light pink in colour. If required add more ghee to it. Keep stirring the mixture.
- Add milk and condensed milk and sugar. If condensed milk is sweet then add sugar according to taste.
- Cook it for 10 min and stir it
- Add cardamom powder and golden raisin to it. Stir till the mixture soaks all the milk and its thick.
- Garnish it with dry fruits and serve it hot.
Dear readers,
I always try to cook varities of vadas. This time its cassava, a substitute to potato while cooking. It is one of the staple diet of kerala state of India. Cassava vada is easy to cook and tasty as well.
Ingredients:-
Cassava - 400gms
Boiled potato - 3
Salt, chilli powder, turmeric and coriander powder - as per taste
Lemon juice - 1 tbs
Sugar - 1/2 tbs
Green chilli chopped - 1
Cooking oil - for deep fry.
Preparation:-
- Mash boiled potatoes and add salt, chilli powder, turmeric and coriander powder , lemon juice and sugar with chopped green chilli to form mixture.
- Grate the cassava and add it to the above mixture . Now make equal ball shape vadas.
- Heat the cooking oil in pan for deep fry, and fry the vadas till it turns light brown .
Serve it hot with coconut chatni or tomato ketchup.
Dear Readers,
Pav Bhaji is popular dish of Maharashtra state in India. Its availability and popularity is mainly in metro cities like mumbai and pune. The origin of this dish is traced to the hectic day of the textile mills in mumbai. The labourers used to have too short lunch break to have full lunch and light lunch was preferred. A vendor created this dish as a substitute to full meal, roti and other indian bread was replaced with Pav (bun) and rice and other meal item was replaced with bhaji ( curry made of mixed vegetables ). Initially it remained the meal of mill workers but with time its popularity spread among restaurants of city . Its popularity is world wide as mainly served as fast food in restaurants of Asian countries like Singapore , Hong kong and U.S.A and U.K. Now a days in most of the families Pav bhaji is common dish , its preparation is easy and mentioned below.
Serves - 4 to 5 persons
Ingredients:
Boiled Vegetables - 500gms
Preferably potatoes, brinjal, green peas (mutter), cauliflower, cabbage, carrot.
Butter - 2tbs
Chilli powder - 3tbs
Turmeric - 2tbs
Coriander powder - 3tbs
Salt
Lemon juice - 1 tbs
For Gravy:-
Tomato - 2
Onion - 2
Garlic paste - 1 tbs
Ginger paste - 1tbs
Green chilli - 1
For Pav bhaji masala:-
Red chillis - 50gms
Coriander seeds - 50gms
Cumin seeds, Black pepper,cinamon,clove -25gms each
Black cardamom - 4 to 5
Dry mango powder - 25gms
How to:
- Mash all the boiled vegetables.
- For gravy, grind the tomato, onion green chilli, ginger and garlic paste in food processor.
- For masala roast all the ingredients and grind in food processor.
- Heat the butter in pan and add the gravy to it, let it cook for 5min.
- Later on add the mashed boiled vegetables to the gravy and mix well.
- Add the chilli powder, turmeric and coriander powder , lemon juice and salt as per taste.
- Add 4tbs of the pav bhaji masala or if required more spicy add accordingly.
- Cook it for 15min at low flame , serve it hot by garnishing it with coriander leaves.
- For Pav, slice pav into 2 piece from middle and fry lightly on both the sides with ghee or butter on Tava.
Tip :-
The pav bhaji masala can be stored in air tight container and used when needed. Now a days pav bhaji masala is available ready made in the market.
At my home this dish is often cooked and preferred with salad, butter milk and pappadum.
