Prawn Curry

[ranga]

VideoJug: How To Make Prawn Curry

[nagendra_raos85]

thanks a lot ranga...

[supriyakrishna]

Tandoori Chicken
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Mughlai cuisine is famous worldwide for their richness in terms of flavors, aroma, and color. Tandoori Chicken is one of the most delicious dish from Mughlai cuisine. The best feature of Tandoori Chicken is it is easy to prepare and it is not as oily as other chicken dishes. Enjoy the real Tandoori chicken with us

Ingredients

8 no: Large Chicken pieces
11/4 cup: Yogurt
2 tbs: Lime Juice
½ quantity: Chopped Onion
3-4: Dried Red Chillies
2 tsp: Coriander Seeds
2 cloves: Crushed Garlic
1" piece: Grated Ginger
1-2: Clove
2 tsp: Garam Masala
2 tsp: Chilli powder
Salt to taste

Method
Make slits in the flesh of the chicken pieces and rub lime juice and salt over them. Keep aside for half an hour.
Grind dried chillies, coriander seeds, ginger, garlic and clove together. Mix the paste with garam masala and chilli powder.
Heat a pan and sauté the masala. Add onions and fry. Pour yogurt and stir well. Remove the pan from fire.
Arrange chicken pieces in a dish and pour over the yogurt mixture. Refrigerate the marinade overnight or at least for 4-6 hours.
Arrange the chicken on a broiler tray cook it in a pre-heated oven for 20-30 minutes or brush oil over the chicken pieces and cook in a gas stove turning over till both sides are done.
Keep pouring oil and masala over the chicken pieces in between.

Lassi Patiala
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Ingredients : (Makes1 large glass)

2 cups: Fresh curd chilled
1 tsp: Hot milk
1 tsp: Sugar
1/2 tsp: Cardamom
8-10 strands: Saffron
2 drops: Vanilla essence
1/2 cup: Crushed ice

Method
Soak saffron in 1 tsp and rub till dissolved.
Mix sugar in curd till well dissolved.
Just before serving combine all ingredients.
Whip well with a hand or electric beater.
The lassi is ready when it is light and frothy.
Serve well chilled.

Variation : Substitute the original flavour by adding rose, pista or kewra instead of saffron and vanilla.
Sarson ka Saag
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[supriyakrishna]

Sarson ka Saag, is originally a Punjabi dish but now its gaining popularity all over North India. It is prepared with mustard leaves and often accompanied with makki de Roti. The luscious green sarson ka saag tastes fabulous with makki de roti and a dollop of butter. Make sarson ka saag this time with us and leave everyone asking for more

Ingredients : (Makes: 5-6 rotis)

1 kg: Sarson (green mustard)
250 gm: Spinach
2 fresh: Shalgam (turnips) (peeled and chopped (optional)
3-4 flakes: Garlic (finely chopped)
2" piece: Ginger (finely chopped)
2-3 Green chillies (finely chopped)
2 tsp: Makki ka atta (maize flour)
11/2 tsp: Powdered gur (jaggery)
Salt to taste
Tadka (tempering)
3 tsp: Desi ghee
1/2 tsp: Red chilli powder
2-3: Green chillies (finely chopped)
1" piece: Ginger (finely chopped)

Method
Wash, clean and chop the mustard and spinach leaves.
Pressure cook the leaves with garlic, ginger, green chillies and shalgam. Add salt and 1/2 a cup of water. The saag will be done in 15-20 mins. Remove from fire and cool.
Grind the spinach to a rough paste. Add makki ka atta and cook for 15 minutes on low heat.
Prepare tadka with ginger, green chillies and red chillies in ghee and add to the hot saag and mix lightly.
Serve hot with Makki ki Roti.

Seekh Kebab
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Made with keema (lamb or beef mince) and traditionally cooked in a tandoor oven, Seekh Kabab is a traditional South Asian cuisine. Seekh Kabab consists of small cubes of meat threaded on a skewer that are grilled or roasted. Here we are using lamb mince but you can use any kind of meat according to your taste. Lamb Seekh kebab and beef seekh kebabs are the most popular.

Ingredients
450 gm (1lb): Lamb mince
Following should be all chopped together:
2 medium size: Onions
5 cloves: Garlic
1.5cm: (0.5 inch) of ginger
1-2: Green chilli (de-seeded)
2-4 sprigs: Fresh coriander
Dry Masala:
2-3: Cardamoms (small, green, ground)
1-2: Cardamom (Black, ground large)
A pinch to 1/2 a tbs: Chilli powder
1/2 a tbs: Salt
1/2 a tbs: Garam masala
1/2 a tbs: Cumin seeds (whole)
1 tbs: Dry coriander

Method
Put all the mince lamb in a large bowl and add chopped onions, garlic, ginger, chillies and coriander. Then add whole of the ground masala and mix thoroughly with either your hand or a wooden spoon.
Take a large hand-full and make into a long kebab using the handle of a wooden spoon.
Put foil on to your grill and put your kebabs under a hot grill. Cook on all sides until brown.
Serve on a bed of lettuce. Garnish with tomatoes, onion rings, chillies and coriander.
Makki Di Roti
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Ingredients : (Makes: 5-6 rotis)

2 cups: Maize flour
1 fistful: Plain flour
1 tsp: Oil
Salt to taste
Water to knead

Method
Mix maize flour, oil and salt.
Knead in a soft pliable dough, adding very little water at a time.
When the dough is very smooth and soft, bread a lump.
Shape into a ball, flatten and pat with palm, to make a thin roti.
Use dry plain flour to help. Or roll with a rolling pin.
Take care to dust with flour and lift and turn to avoid sticking.
Place on a heavy iron or earthen griddle and roast till crisp.
Repeat on both sides. Repeat for all rotis.
Cover and line with napkins to keep warm.
Drizzle with ghee or butter if desired.
Serve hot with Sarson ka saag and slice of onion and lime.

Punjabi Chole
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Ingredients

250 gm: Kabuli channa
50 gm: Rajma
2 tsp: Tea powder
2 pieces: Clove
1 piece: Cinnamon
1/2 tsp: Black pepper
2-3: Green chillies (or according to taste)
1 piece: Ginger
1/2 tsp: Eating soda
3 tsp: Annardana paste
1/4 tsp: Mango powder (aamchur)
1 tsp: Garam Masala
3 no: Potato (boiled medium sized)
1/2 cup: Tomato (chopped
2 tsp: Ghee
Salt to taste

Ingredients for Masala
1-2: Bay leaf (tej patta)
2 tsp: Mustard seed
2 tsp: Zeera
1 tsp: Fenugreek seed (methi dana)
2-3: Clove
1-2: Red chilli

Mixing Masala First:
In a pan, dry fry all masala ingredients. Put it in mixer, make dry masala.
In a big vessel pour water, add eating soda and salt. Now add kabuli channa and rajma. Soak this over night.
Next morning in that same water drop a small pouch (potali) containing tea leaves.
Cook this chana, rajma mix along with tea leaves pouch till channa and rajma becomes soft. When cooked discard the tea leaves pouch.
Prepare a another dry-wet paste out of cloves, cinnamon (dalchini), black pepper, two green chillies and ginger.
Mix this dry-wet fine paste with cooked channa and rajma. Take care that this masala is just mixed not kept in flame.
Take an iron kadhai (iron kadhai will give a special flavour) or a deep pan. Pour left- out water from cooked channa and rajma, now keep the pan to flame.
Now add that dry Masala, garam masala, annardana paste, aamchur powder, black pepper powder to that left-out water. Sim down the flame to in between low and warm.
Cook all ingredients till water evaporates and masala stick to the channa and rajma. This is very very important for next step.
In the pan itself spread the cooked chhole to corners, make a space in center of pan.
In a separate regular pan heat ghee till you see smoke and your smoke alarms you.
Pour this ghee in the (made) center space in iron deep pan, and cover it with chhole. Warm it with closed lid for a while.
Decorate with slices of potato, tomatoes and long cut green chilli.

[supriyakrishna]

Shami Kabab
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Taste the delicious Shami Kabab's from the Nawabi banquet of Awadh cuisine. It would be no exaggeration to say, Shami Kababb is the ‘National’ kabab of Awadh. Made from mince meat and enriched with a lot of garam masala, the kababs are round patties, which tastes amazing. Shami kebabs are an extremely popular snacks to have, as appetizers. Shami Kababs are garnished with lemon juice or sliced raw onions, and are usually eaten with chutney made from mint or coriander.

Ingredients

500 gm: Minced meat
For Boiling Masala 'A'
125 gm: Bengal gram
5 cloves: Garlic
½" piece: Ginger
4-5: Red chillies
4-5: Black pepper
4-5: Brown cardamom
1 tsp: Cinnamon
½ litre approx: Water
Salt to taste
Masala 'B'
1 tsp: Garam masala
½ tsp: Green cardamom powder
½ tsp: Mace powder
1 tsp: Kewra water
2 drops: Mitha ittr
For the Filling Masala 'C'
50 gm: Mint leaves
1" piece: Ginger
3 medium size: Onions
125 gm: Kairi (raw mango)
8-10: Green chillies
¼ tsp: Salt
250 gm: Ghee

Method
Clean the minced meat and keep aside.
Chop the ginger and extract the juice of the garlic.
Now place a deep vessel or 'patili' on the fire and put in all the ingredients of masala 'A'. Cover and cook till the grains of the pulse are done. Then uncover and keep stirring till the water evaporates and the contents of the patili start sticking to the sides.
Remove from the fire and grind to a very fine paste. It is important that there should be no coarse grains in the paste.
Then mix ingredients of masala 'B' and blend well.
Divide the mince paste into approximately sixteen portions and keep aside.
For the filling, wash and finely chop the mint leaves, green chillies and onions.
Also peel and finely chop the raw mango, taking care to remove the seed.
Carve out fine slivers of ginger.
Add salt and mix well using your fingers.
Now take each ball and stuff it with the mixture and gently shape into patties.
Then grease a mahi tawa or griddle with about 50 gm of ghee and place the kababs in it.
Then put on very slow flame.
Melt the rest of the ghee and pour on the kababs evenly.
When the sides of the kababs appear to be of light brown colour , gently turn to a golden brown colour.
Serve hot with fresh mint chutney and roomali roti or warqui paratha.
Gosht Biryani
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Ingredients (Serves: 4)

1 kg: Mutton or lamb
2 cups: Basmati rice
1 tsp: Whole garam masala
2 cups: Yogurt
5 tsp: Ghee or oil
2 cups: Sliced onions
2-3: Green chillies
2 tsp: Ginger paste
2 tsp: Garlic paste
2 cups: Chopped tomatoes
Salt to taste
2 tsp: Coriander powder
2 tsp: Garam masala powder
1 tsp: Turmeric powder
1 tsp: Cumin powder
1 tsp: Red chilli powder
A generous pinch: Saffron
1 pcs: Ginger (two inch piece)
½ cup: Fresh coriander leaves
½ cup: Fresh mint leaves
½ cup: Warm milk
50 gm: Butter
For Garnishing
Fried sliced onions

Method
Clean mutton or lamb and cut into one and half inch sized pieces.
Pick, clean and wash rice. Soak rice in water.
Chop green chillies. Peel ginger and cut into julienne (thin strips).
Wash coriander and mint leaves and roughly chop them separately.
Soak saffron in warm milk and keep aside.
Marinade meat pieces with yogurt, salt, turmeric powder and one tablespoon each of ginger and garlic pastes. Marinade for about four hours in a cool place.
Cook rice in salted boiling water along with whole garam masala till rice is almost cooked. Strain and keep the rice warm.
Heat ghee or oil in a thick-bottomed pan or pressure cooker. Add sliced onion and chopped green chillies. Cook till onion is light golden brown. Make sure to stir continuously.
Add remaining ginger and garlic pastes and mix well. Add marinated meat and cook on high flame for seven to eight minutes. Now, add coriander powder, cumin powder and red chilli powder. Mix thoroughly.
Stir in three cups of water, bring it to a boil, reduce heat and cook covered till meat pieces are almost cooked. Add chopped tomatoes, salt, one teaspoon garam masala powder and chopped fresh coriander leaves. Cook for fifteen minutes on medium heat, stirring occasionally.
*In case you are cooking meat in the pressure cooker, add chopped tomatoes, salt, garam masala powder, two cups of water and chopped fresh coriander leaves after adding dry spices. Pressure cook till meat pieces are almost cooked. It normally takes two or three s to cook the meat.
Ensure that the cooked meat does not have too runny a gravy. If that is the case, cook on high flame to reduce water content.
Arrange half the quantity of cooked meat in an oven proof dish and spread half the quantity of cooked rice on top of the meat. Sprinkle a little garam masala powder, half amount each of ginger julienne, saffron dissolved in warm milk and mint leaves. Dot the rice with half the quantity of butter. Place a layer of remaining meat on top of the rice, followed by cooked rice and repeat the earlier process with the remaining quantities of ginger julienne, saffron milk, garam masala powder, mint leaves and butter.
Cover it with aluminum foil and cook in a pre-heated oven for fifteen to twenty minutes.
Serve garnished with fried sliced onions and mixed vegetable raita.
Murg Mussallam
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The 'Murg Mussallam' (literally means whole chicken) is one such delicacy perfected by the cooks of Awadh. Competence of the cook is gauged by his ability to cook the dish cooked on ceremonial occasions. The preparation of Murg Mussallam requires a good command over the blending of spices and knowledge of heat control. Purists prefer country chicken to the broiler for the cooking of any chicken dish because they consider the farm chicken no match the robust roaster even though the cooking tome and processing is longer in the later case.

Ingredients

1kg: Chicken (whole)
25 gm: Papaya (raw)
4 medium sized: Onions
2 inch long piece: Ginger
4 cloves: Garlic
Salt to taste
Masala 'A'
50 gm: Desiccated Coconut
20 gm. Chironji
8 gm: Cardamom (green)
8-10: Cloves
5 gm: Black Pepper
5 gm: Poppy seeds
5 gm: Cinnamon
Masala 'B'
250 gm: Curd
250 gm: Ghee
4 Eggs
30 gm: Almonds
20 gm: Cumin seeds
20 gm: Coriander seeds
5 gm: Chilli powder
2-3: Silver leaves (clean and wash)
A pinch: Saffron
A pinch: Saffron colour (edible)
1 tsp: Kewra jal

Method
Clean and wash chicken. Take care to wash the inside well. Prick all over with the fork.
Grind the raw papaya to a paste. Apply it with salt on the chicken rubbing it in well. Marinate for 2 hours. (If a broiler chicken is being used then there is no need to marinate in the papaya paste).
Meanwhile, finely slice the onions and fry in ghee till golden brown. Remove and grind half the onions to a paste and keep aside.
Also grind garlic and ginger to a paste.
Lightly roast ingredients of Masala A and B separately on a griddle and grind to a paste.
For the stuffing, hard boil 4 eggs, chop and keep aside.
Blanch and peel the almonds and cut into the slivers. Keep aside.
Now, remove the papaya paste off the chicken completely.
Dissolve the saffron colour in kewra jal and apply on the chicken rubbing inside also.
In a bowl, mix masala A and B in the curd and blend well. Then add the coloured chicken to this mix, rub well and marinate for 25 minutes. Then mix half of the fried onions in chopped boiled eggs and stuff inside the body cavity of the chicken.
Truss the chicken by bringing the wings and legs close to the body and tie with a thread.
Put a lagan or patili on fire and pour ghee which was used for frying the onions and the chicken along with the marinade. Simmer for 30 minutes or till the chicken is done and the ghee appears on the sides. When done, place on a platter and remove the thread.
Place the silver leaves on the chicken and garnish with almond slivers. Serve hot with the warqui paratha or sheermal.

[supriyakrishna]

Badaam Pasanda
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Ingredients

½ kg: Lamb thigh meat (thin)
1/2 cup: Clarified butter
1/2 cup: Yogurt
4 tsp: Garlic paste
4 tsp: Powder of sautéed onions
7-8 : almonds (boiled and peeled)
7 : Cardamoms
1 tsp: Garam masala
1 tsp: Black pepper
3 tsp: Red chilli powder
1 tsp: Cumin seeds
Salt to taste

Method
To prepare the meat, make deep incisions in the thin pieces of lamb thigh meat.
Heat pan, then add lamb thigh meat, clarified butter, curd, red chilli powder, salt, garam masala, black pepper, cumin seeds, cardamoms, garlic paste and powder of sautéed onions to the pan. Mix it well. Cover the pan and cook for half an hour. Badam pasanda is ready to eat.
Garnish with boiled and peeled almonds.
Serve hot with tandoori roti.
Shab Deg Kashmiri Roghan Josh (The famous Red Kashmiri dish)
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Kashmir is known for its unique style of cooking and the perfect blend of spices in the Kashmiri cuisine. Unlike rest of the India Kashmir cuisines are more or less based on meat and Shab Deg Kashmiri Roghan Josh is one of the gourmet's delight from Kashmir. The famous Red Kashmiri dish is one the most celebrated dish of Kashmir. Try this lazzez dish and rule everyone's heart today.

Ingredients

1 kg: Mutton
500 gm: Mince meat
250 gm: Turnips
500 gm: Curd
250 gm: Balai
5 gm: Turmeric
600 gm: Onions
50 gm: Garlic
50 gm: Ginger
3 gm: Green cardamom
5 gm: Cumin powder
3 gm: Shahi jeera powder
15 gm: Red chilli powder
1 pc : Kashmiri ver
20 gm: Raw papaya
1 tsp: Garam masala
50 gm: Almond paste
2 tbsp Lime juice
5 gm: Saffron
5 gm: Cloves
5 gm: Cinnamon
5 gm: Pepper
30 ml: Kewra jal
500 gm: Ghee
Salt to taste

Method
Roast the turnips in a tandoor till the skin can be easily removed. Peel and prick all over with a fork.
Grind the garlic to a paste.
Apply one part of this paste, turmeric, salt and half of the saffron dissolved in kewra jal on the turnips and keep aside for 15 minutes.
Then in the ghee fry the turnips to a golden brown colour. Remove and keep.
In the same fat fry finely sliced onions till golden brown and crisp. Keep aside.
Grind the ginger to a paste and divide in three parts.
Grind clove, cinnamon to a paste.
To prepare the yakhni in a pan put half of the fried onions, second part of garlic paste, one part of ginger paste, half of clove, cinnamon and cardamom paste, half of the mutton pieces and enough water to cook the meatto a very soft texture so that it can be strained to obtain the yakhni.
When the meat is done, mash the pulp and extract the bones, then strain through a sieve or a muslin cloth. Keep the yakhni aside.
Then mix the minced meat, papaya paste, second part of ginger, third part of garlic paste and remaining clove-cinnamon-green cardamom paste and ½ tsp Garam masala powder. Keep aside for 30 minutes.
Shape into balls or koftas approximately the size of the turnips.
Deep fry in the ghee and keep aside.
Then in the hot ghee add the remainder of the mutton pieces, fried onions, ginger-garlic paste, cumin, shahi jeera powder, chilli powder and the garam masala and fry till the meat is brown. Add beaten curd, yakhni, beaten balai, almond paste, fried turnips, mutton koftas and lime juice. Stir gently.
Add sufficient water for a thick gravy and to cook the meat.
Crumble and stir the Kashmiri ver seal the lid on the deg with a flour dough and put on dum by placing some live coal on the lid and some below the deg. Let it cook through the night.
In the morning, when you open the deg the ghee would be floating on the top.
Now, add the remainder of the saffron dissolved in kewra jal and serve hot with sheermal or bakarkhani for breakfast.
Navratan Korma
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Ingredients : (Serves: 2)

2 cups: Boiled Peas
1big: Chopped and Boiled Carrot
½ cup: Tomato Sauce
1 tsp: Sweet Lime
1 small: Apple
1 medium size: Banana
¼ quantity: Pineapple
10-15: Cashew nuts
18-20: Raisins
¼ cup: Curd
¼ cup: Cream
1 tbs: Ghee
3 tbs: Butter
Salt to taste
For Dry Masala
1 tsp: Cumin seeds
2 tsp: Poppy seeds (Khus Khus)
For Wet Masala
1 big: Onion
1 tsp: Cardamoms
¼ cup: Shredded Coconut
3-4: Green Chillies
For Decoration
Chopped Cherries
Grated Cheese
Chopped Coriander leaves
Method
Grind the dry and wet masalas separately and keep aside.
Chop all the fruits finely.
Heat ghee and fry cashew nuts. Remove nuts from ghee and keep aside.
Pour butter to ghee and heat. Put wet masala and fry well. Add the dry masala and salt and sauté well for some time. Add carrots and peas and mix well. Mix curd and cream together and add it to the gravy. Sauté well by adding tomato sauce. Add chopped fruits, fried cashew nuts and raisins and boil till gravy thickens and the oil separates.
Remove from fire and garnish with grated cheese, coriander leaves and chopped cherries.
Serve hot with naan, roti or paratha.
Shahi Paneer
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Shahi Paneer or Cottage Cheese Curry is a popular vegetarian delight. Shahi Paneer tastes good as well as stands high on nutrition chart. Before describing the method to prepare Shahi Paneer let us tell you the nutritional value of the Shahi Paneer. It contain 510 calories, 225 calories from fat many other nutrients like sugar and proteins. Try this royal dish with SurfIndia now. Shahi Paneer rocks with Butter Naan.

Ingredients (Serves: 6)

250 gm: Paneer (cottage cheese)
1/4 cup: Beaten curd
1/2 cup: Milk
1 1/2 cup: Tomatoes (chopped fine)
1/2 cup: Onion (chopped into strips)
1/2" piece: Ginger chopped fine
2-3: Green chillies chopped fine
2-3: Cardamoms (crushed)
1/2 tsp: Garam masala
1/2 tsp: Red chilli powder
2 tsp: Tomato sauce
3 tsp: Ghee or butter
Salt to taste
For Garnish
2 tsp: Grated paneer
1 tsp: Chopped coriander

Method
Chop paneer into 2" fingers.
Heat half the ghee. Add onion, ginger, green chilli and cardamom. Fry for 3-4 minutes. Add tomatoes and cook for 7-8 minutes, covered. Add curd and cook for 5 minutes. Add 1/2 cup water and cool.
Blend in a mixer till smooth.
Heat remaining ghee, add gravy and other ingredients except milk and paneer. Boil to get a very thick gravy.
Just before serving, heat gravy, add milk and paneer fingers and boil for 3-4 minutes.
Garnish with chopped coriander and grated paneer.

[cinemapichhi]

yummy. nice curry. thanks

[supriyakrishna]

kalkandu Pongal


Traditional Sweet Pongal.
This can be prepared as Neivedhyam due to the purity of Rock Sugar.
Milk Based Sweet Pongal.


Ingredients Needed:
1. Raw Rice - 3/4 cup (Roast for a minute)
2. Milk - 3 cups
3. Saffron - Little (This gives us rich colour)
4. Rock Sugar - Kalkandu 3/4 cup
5. Ghee - 3 tablespoons.
6. Cashew, Badam, Pista, Elaichi and Pachai Karporam (Edible Camphor) for garnishing.
Method:
1. Wash several times roasted Rice, add Milk, Saffron and cook in the pressure cooker till 2 s and sim for 10 minutes.
2. Make a thick syrup with Kalkandu.
3. Mash Cooked rice and add to the Kalkandu Syrup and keep on stirring till syrup mixes with the rice.(5 Mins.)
4. Add 2 tablespoons of ghee .
5. Fry garnishing items (Cashew, Pista and badam) in remaining ghee and pour over Pongal.
6. Garnish with Elaichi and Pachai karporam.
!-! Pongal O Pongal with Sweet Pongal. !-!

[supriyakrishna]

Kalkkandu vadai


Chettinad Diwali



Spicy Vadas are normal. How about a Sweet Vada?
Recipe from Chettinad.
Chettinad is famous for its Culture, Heritage, Mansions and of course its Cuisine.
Thanks to A, for this Recipe.


Ingredients Needed:
1. Urad Dal 1 cup
2. Sugar Candy 3/4 cup (Kalkandu) (Rock Sugar)
3. Grated Coconut 2 tablespoons (Optional)
4. Elaichi POwder
5. Pinch of Salt
6. Oil to deep fry
Method:
1. Soak Urad dal for 30 minutes, wash them and drain excess water.
2. Wipe soaked urad dal with a cloth and grind it along with the Sugar candy. (No Need to add water)
3. Now add grated Coconut, Elaichi Powder, Salt and Mix well.
4. Make small size vadas and deep fry in oil.
Note:
1. Vada should get immersed in Oil while frying.
2. While frying the vada will puff up.
3. Never use sugar for this vada.
4. If it is watery add 1 or 2 tsps of Maida.
5. This vada can be retained for 4 days.

[supriyakrishna]

Moong Dal Halwa


Dal Halwa. Traditional Indian Halwa.


Wheat Halwa is a regular during Diwali time. For a change Why don't you try Moongdal Halwa.

Ingredients Needed:
1. Yellow Moong dal - 1 cup
2. Sugar - 1 1/2 cups
3. Ghee - 4 +1 tablespoons
4. Elaichi Powder
5. Cahsew Nuts and Grated Badam
6. Milk - 2 1/4 cup
Method:
1. Dry roast Moong Dal till golden colour. (At this stage you get a nice aroma.)
2. Cool it and Fine Powder it.
3. Heat 4 tablespoons of Ghee in a kadai (preferably non-stick) fry the moongdal Powder in slow flame for 4 minutes.
4. Boil Milk in a vessel and pour it over this dal mixture and cook till done. (You get a glitter on this, If it is fully cooked.
5. Gradually add Sugar and mix well, stir well to make this a lump and ghee oozes out from the edges.
Halwa Test:- If you touch with wet finger, it should not stick, then Halwa is done

Garnishings:- 1. Garnish with Elaichi Powder.
2. In remaining ghee fry cahsewnuts and pour over halwa and mix well
3. Before serving garnish with grated badam.
For even richer taste, add sugarless Khoya at the end.



::~ Halwa that is Healthy and Protein rich. ~::.

Wheat Halwa is a regular during Diwali time. For a change Why don't you try Moongdal Halwa?