Khara Prasad - खरा प्रसाद (Whole Wheat Pudding - Made specially for offerings)

Hello friends,


I have been so wanting to try this out since almost I started cooking.


As a child, we used to live almost like next door to a Gurudwara (Sikh Workship Place) and every day in the evening after prayers (which we could hear from our house itself due to the closeness of proximity), they would distribute prasad (offerings) and this was it. It was just the best kind of halwa (pudding/fudge) made out of whole wheat, that you can try. It will just melt in mouth and be just perfect. It is called "Khara Prasad".


I tried various proportions of whole wheat / water / sugar / ghee, but never got it right. But, then started looking for the recipe. Everywhere, there was just this one thing mentioned, use equal proportions of all ingredients and most importantly, do it whole heartedly remembering that one Satnam Guru. I followed that and wow what a wonderful and delicious result.


I want to apologize in advance if my post or recipe is offensive to any of my Sikh buddies. This is no disrespect to the process or recipe. I am just showing my respect and love towards this delicious and pious recipe.


Khara Prasad - खरा प्रसाद (Whole Wheat Pudding - Made specially for offerings)

Ingredients
Aata (Whole Wheat Flour) - 1 cup
Sugar - 1 cup
Water - 1 cup boiling
Ghee (Clarified Butter) - 1 cup
Preparation

• Wash and wipe cooking area well.
• Wash and wipe all cooking utensils well.
• Take the name of God almighty before and at every step of the cooking process.
• Take a deep bottomed pan and add ghee to it.
• Once ghee is warm, add whole wheat to it and roast till nice aroma comes from it (in this process we roast more than when we make regular whole wheat pudding), the whole wheat will change color and will not be all the way dry and be little runny only.
• Once whole wheat is properly roasted, add water to it slowly while continuing stirring.
• Once all the water is mixed well, add sugar to it and mix well.
• Remember it will become very runny immediately after adding sugar, so keep stirring for 3-4 min. or till you think all is well incorporated.
• You will know when it is done. It will be perfect pudding consistency.
• The best part of this halwa is that whether you eat it fresh or after few hours, the consistency and texture of halwa will be exactly same. You don't have to refrigerate it up to 2-3 days. I can bet anything that this will be the best halwa you have ever had.
• You may have noticed that I haven't added any garnishing, that is because nothing is added to it traditionally, so feel free to add any you like.

Serving
As very obviously, this is used as offerings to the God and then distributed among devotees. But, I just couldn't stop eating (as I was as a kid and will go and get it more than one time from the distributor).


I am sending this to Vegetarian Foodie Fridays # 16

That's all for now. Take care till next post.

Happy Ramnavami - Bhune Chane, Halwa, Aloo Tamatar Ki Sabzi and Meethi Lassi

Hello Friends,


Happy Ramnavami to all of you. My 9 day (one time only meal) fast ended today. For me, it was the end of navaratri, a 9-day festival. For many others, who celebrate Rama Navami, it was the celebration of birth of Lord Rama (Son of King Dasharatha and Queen Kaushalya).For more info about it, read Wikipedia.


My Navaratri Ending thali consisted of - "Bhune Chane and Halwa" (a traiditonal Ram Navmi prasad in my family) and Aloo Tamatar Ki Sabzi and Chapati. I am including recipes below.


Bhune Chane - भुने चने (Fried chickpeas)

Ingredients
Kala Chana (Black/Brown Chick Peas) - 1 cup (For people who may not know what I am talking about, above is the picture taken from Wikipedia along with the recipe picture)
Lal Mirch (Red Chilli) Powder - 1 tsp
Haldi (Turmeric Powder) - 1 tsp
Dhaniya (Coriander) Powder - 1 tsp
Amchur (Mango Powder) - 1 tsp
Meetha Neem (Curry Leaves) - 3-4 leaves
Jeera (Cumin Seeds) - 1 tsp
Namak (Salt) - as per taste
Oil - 1 tsp
For Garnishing
Onion - finely chopped
Tomato - finely chopped
Preparation

• Wash and soak kala chana for 8 hours or overnight.
• Pressure cook chana with haldi and namak till they are done.
• Take a non-stick pan, add oil.
• Once oil is hot, add jeera and meetha neem leaves.
• When they are spluttering, add chana along with dry powders
• Mix well and let them fry for 3-4 minutes

Serving
Serve them as snack anytime by garnishing raw chopped onion and tomato. Great snack with evening tea. Adjust spices per your liking. I also like to  fry onion along with chana and then just garnish with chopped tomatoes (I didn't add it today as I made it as offering to God). Some people like to substitute amchur with lemon juice. So, adjust things per your liking and make it your very own :)


Bhune Chane goes to Vegetable Marathon - Beans event.

Sooji Ka Halwa - सूजी का हलवा (Semolia Pudding)

Ingredients
Sooji (Semolina) - 1 cup
Cheeni (Sugar) - 3/4 cup (increase the quantity if you like it sweeter, we prefer it mild)
Kaju (Cashew) and Kishmish (Raisin) - 1 tbsp
Ghee (Clarified Butter) - 1/2 cup
Ilaichi (Cardamom) Powder - 2 pinches
Water - 2.5 cups
Preparation

• Boil Water in a pot.
• Fry kaju and kishmish in little ghee and keep aside
• Take a wide pan and add half of the ghee, add semolina and fry (don't let it brown a lot)
• Add ilaichi powder towards end of the semolina frying and mix well.
• Add water slowly and mix it well.
• Mix fried kaju and kishmish.
• Add sugar and mix well. At this point the halwa will become a bit runny, but don't worry.
• Add the remaining ghee , mix well.
• Cover and let it simmer on the slowest setting for 2-3 minutes.

Serving
Serve it as a dessert. Make it for prasad. We even eat it at breakfast along with warm pooris.

Sending this to Celebrate Sweets - Halwa event of Nivedita.

Aloo Tamatar Ki Sabzi - आलू टमाटर की सब्जी (Potato and Tomato Curry)

Ingredients
Aloo (Potatoes) - 4 medium sized
Onions - 1 cup finely chopped
Tomato - 1 cup finely chopped
Ginger - 1 piece crushed or grated
Garlic - 3-4 cloves crushed
Haldi (Turmeric Powder) - 1 tsp
Lal Mirch (Red Chilli) Powder - 1 tsp
Dhaniya (Coriander) Powder - 1 tsp
Jeera Cumin) Powder - 1 tsp
Garam Masala - 1 tsp
Salt - per taste
Jeera (Cumin Seeds) - 1 tsp
Rai (Mustard Seeds) - 1 tsp
Hara Dhaniya (Cilantro) - 1/2 cup chopped for garnishing
Oil - 1 tsp
Preparation

• Boil potatoes and cut them in bite size pieces.
• Take oil in pan and heat it
• Add rai, jeera and let them splutter
• Add onion, garlic, ginger and fry till onion becomes translucent
• Add chopped tomatoes and al dry masalas
• Cover and cook till tomatoes are mushy
• Add potatoes, mix, cover and cook for 4-5 min.
• Garnish with cilantro

Serving
Serve it with poori/roti/paratha/naan and even rice.


I am also including this recipe of thirst-quenching Meethi Lassi for spring/summer days or actually any time of the year.


Meethi Lassi - मीठी लस्सी (Sweet Yogurt Smoothie)

Ingredients
Dahi (Yogurt) - 1 cup
Sugar - 2 tsps
Water - 1/4 cup
Malai (Heavy Cream) - 1 tbsp (optional)
Salt - a pinch
Preparation
Blend all the ingredients (except malai) together till a nice froth forms.
Serving
Serve it in a big glass (with ice cubes, optional) with malai at the top. This can be served chilled or at room temperature any time of the day. I have enjoyed it at breakfast, lunch, snack, dinner and many times in between. This is my regular beverage during navaratri as I only eat once a day. I just do not add salt in it during navaratri. You can increase or decrease quantity of water depending on how runny you would like it to be. Please also feel free to change the quantity of sugar based on your taste.


This goes to Summer Soothers event.


Till my next post, take care, good night !!!

Happy Chetti Chand and Ugadi Recipes - Boorelu, Idli Rawa Pullihora, Chawal Ki Kheer

Good morning friends,


Happy Chetti Chand and new year to all my Sindhi friends.


Here are my recipes that I made yesterday for Ugadi. 


Boorelu (बूरेलु) - Moong Dal and Coconut Laddu

Ingredients
Moong Dal - 1 cup
Sugar - 1.25 cup
Shredded Coconut - 1 cup
Ilaichi (Cardamon) - 3-4 (in powder form)
Wheat Flour - 1 cup
Salt - as per taste
Oil - 3 tsp
Preparation

• Wash and soak moong dal for 4 hours
• Grind soaked dal (don't add lot of water as dal has already soaked a lot of water)
• Add 1/2 tsp of salt, oil to the ground dal and mix well. The consistency should be that of idli batter
• Now, take your idli moulds and make idlis out of the batter
• While idlis are hot, grind them to a pulp with no lumps.
• Now, in another pan, take 3/4 cup water, heat it
• Add sugar, ilaichi, coconut and ground idli pulp. 
• Simmer and keep mixing till it is of chapati dough consistency.
• Remove from fire and let it cool down just lightly, don't cool it down all the way. 
• Grease your palms and Make lemon size balls out of it.
• Now, take flour in a bowl, add 1 tsp of salt, water and mix it to a poting consistency (enough to coat moong dal balls)
• Heat oil in a kadahi till
• Dip each moong dal ball in flour mix and deep fry them till they are golden brown
• Take them on paper towel to drain excell oil

Serving
Just enjoy it anytime with anything. You can eat it as a snack or a dessert.


Idli Rawa Pullihora (इडली रवा पुल्लिहोरा)

Ingredients
Idli Rawa - 1 cup
Water - 2 cup
Tamarind  - 1 lemon size ball (if you do not like tamarind, you can substitute this with equal amount of lemon juice)
Chillies - 3-4 slit in the middle (as per taste)
Ginger - 1 inch piece grated
Turmeric Powder - 1 tsp
Curry Leaves - 4-5
Udad Dal - 2 tsp
Chana Dal - 2 tsp
Hing - 1 pinch
Rai (Mustard Seeds) - 2 tsp
Roasted Peanuts - 1 tbsp
Salt - as per taste
Oil - 2 tbsp
Preparation

• Heat water in a pan to a boil
• Add 1 tbsp oil
• Add rawa slowly and mix well. Let it simmer on the lowest stove setting for 5 min.
• Remove it from fire and let it cool down (as it will be all mushy when it is hot).
• Now take another pan, add 1 tbsp oil and let it heat.
• Add rai, udad dal, chana dal, hing, peanuts, slit green chillies, grated ginger and curry leaves and fry for 2 min. or till all the tempering is fried
• Add thick tamarind pulp, salt, tuemeric to the tempering and bring it to a boil (should be done in next 2 min.)
• Now, to this add the cooked rawa and mix well.
• Enjoy the pulihora !!!
• Add rawa and mix well.

Serving
This can be eaten at lunch as a side dish and also eaten as a breakfast or snack. It tastes even better the next day as tamarind is all soaked properly and the spices are mixed well. That is why make this before hand and does not need to be served hot. If you really want to eat it warm, use the microwave. My husband likes to eat this with as usual some plain yogurt.


Chawal Ki Kheer (चावल की खीर) - Rice Pudding

Ingredients
Rice - 1 cup (you can use any kind, I had Sona Masoori at home, so used that)
Milk - 9 cups (I used skim milk, feel free to use any kind that you like)
Nestle Sweet Condensed Milk - 1 small can
Ilaichi - 1/2 tsp
Kaju (Cashews) - 1/2 cup friend in ghee
Kishmish (Raisins) - 1/2 cup friend in ghee
Ghee (Clarified Butter) - 2 tsp (for frying kaju and kishmish)
Preparation

• Wash and soak Rice for 15 min. in water.
• Meanwhile, boil milk in a pan
• Once milk is boiling, add rice and cook it on a slow flame (very important on a slow flame as otherwise milk tends to stick to the bottom and burn)
• Keep stirring every few minutes
• Once rice is all cooked, add the condensed milk and mix well
• Let it cook for few more min. (about 10 min. or so). Taste the kheer at this point and if needed, add sugar.
• Remove from fire and garnish with fried kaju and kishmish

Serving
Of course kheer can be eaten at any time, breakfast, lunch, dinner and just as a dessert. This is also used as prasad. 


Hope you guys will like and enjoy these. This recipe is going for EVENT : KHEER FESTIVAL AT EASY2COOKRECIPES.

Till next post, take care.


~ Priya

Ariselu / Aathirasallu for February Indian Cooking Challenge

A wonderful Indian Traditional dish tried out for Indian Cooking Challenge. It was a real challenge for me as I have eaten it only a few times as my mom did not make it that much. But, shall I say, I loved the experience.


I tried Recipe 1 of the challenge.

Ariselu (अरिसिलू)
Makes 4-5 pieces of regular poori size

Ingredients

Raw Rice - 1 cup
Jaggery - 3/4 cup (I did not have paku jaggery, so I used the normal one we get in all grocery stores)
Sesame Seeds - 2 tsp or less
Khas-Khas (Poppy Seeds) - 1/4 tsp
Cardamom powder - a pinch
Preparation

• Soak rice for about 6 hrs and then shade dry it (don't dry it in sun and not too long, it should still be lightly wet but not wet enough that it becomes a paste, we need to make a powder by grinding it). 
• Grind the dry rice to fine powder using mixie. The rice flour should have that texture of soft and wet feeling when you take a handful and also it should kind of retain your fist shape.
• Take water that is enough to dilute jaggery in a wide pan. Dissolve the jaggary. Remove any impurities that may be present. Then again cook till the pakam is ready. Please make it into a 3-thread syrup.
• Once syrup is ready, remove it from fire, and add poppy seeds, and cardamom. Mix well. Then slowly add the rice flour and keep mixing well. The consistency is very important, so you need to add the flour little by little. Mix till you get a chapati dough consistency. End of this, you may still have some flour left out.
• Divide into lemon size balls. Grease a plastic sheet and your fingers. Place the ball on the sheet, and pat it down to a poori size.
• I added Sesame seeds at this stage (if you want you can add them before when mixing khas-khas). Just sprinkle a little over each arisi (poori).
• Heat oil for frying and slowly drop these discs into the hot oil. You can simmer for a while until you know the inside is cooked. Turn to the other side and cook till its golden in color.
• Once done, remove and drain on a Kitchen towel.

Serving

Just serve it as a dessert or anyway you like it. It can also be eaten as just a handy snack :)


Guess what, it was my first time beating rice at home and my first time making jaggery pakam. The final product didn't hold as good as on this picture, but tasted super yummy.


Till next post, take care.


~ Priya

Aate ka Halwa (आटे का हलवा) - Happy Valentine's Day to All !!!

Wow, what a day. The day when all lovers (married, unmarried both.. lol) express their love to each other and promise to love each other for the lifetime.


For me, this day is even more special as I got engaged to my wonderful husband Nisheeth 8 years ago on this same day. A very memorable day indeed. 


Therefore, on this very day, let me share both our favorite and very basic dessert that can be made anytime in just 5 min. maximum from start to finish. This is very commonly made and preferred in Rajasthan all the time for any occassion rather than "Suji ka halwa".


Aate ka Halwa (आटे का हलवा)

Ingredients
Gehun ka Aata (Wheat Flour) - 1 cup
Ghee (Clrified Butter) - 1 cup
Sugar - 1 cup
Water - 2 cup
Mixed nuts and raisins - per your liking (Tip: Don't add too many nuts or else you won't be able to enjoy your halwa...lol)


Preparation
Take a wide pan, add ghee, let it get heated. Now, add aata and roast it till it is light brown and a nice aroma is emitted. Add water slowly while mixing with aata. Once all water is absorbed then add sugar and mix (do not add sugar before adding water or it crystallizes and becomes hard). Lastly add nuts and raisins and mix (roast the nuts and raisins, all separately in ghee before hand).


Serve
Delicious halwa can be served as dessert with any kinf of Indian menu. This is also made as prasad for any puja occassion.


One other way of serving the halwa is to take a flat baking sheet and spread the halwa immediately after it is done in flat about 1-1.5 inches thick layer. 


Now cut it into rectangular pieces. Don't separate them yet. Let it cool down and then enjoy the pieces. (Tip, this way you can portion your intake, i.e., if you are watching diet... :))


You can also make it into laddoos and enjoy them. So, see how many ways of eating this yummy dessert. YUM.

Sending this to Celebrate Sweets - Halwa event of Nivedita.

Enjoy and take care till we meet again.


Bye,
Priya