Thursday, September 29, 2011

Besan Halwa

Every evening I keep wondering what snack to make for my boys before they go to play. I was looking around for something new, and I came across Besan Halwa. It was something I have not tried before and it looked very easy to make to. And the best part is that my boys loved it.
1 cup Besan (Bengal gram flour)
3/4 cup Ghee
1 cup Sugar
1/2 teaspoon Cardamom Powder
1 cup Milk
1/2 cup Water (approximately)

1.Heat water and milk in a pan. Stir in cardamom powder. Set aside.

2.Heat ghee in a shallow frying pan. Add besan and roast in the ghee for 10 minutes, or until it smells nutty and fragrant.
3.Add the sugar and stir. Pour in the milk mixture gradually. Keep stirring to avoid lumps. Add water as needed. Cook the mixture for 10 – 15 minutes, stirring frequently till the halwa pulls away from the sides of the pan.
4.Serve hot, or spread the mixture into a rimmed plate and allow to cool. Cut into squares and serve.

Sunday, September 18, 2011

Mutton Rogan Josh

Rogan Josh must be the most famous Kashmiri dish. Unfortunately every restaurant makes it differently. I looked for the perfect recipe in a lot of books, and all over the net, but I got different versions everywhere. All the recipes had onions, tomatoes and required the mutton to be marinated. Finally I got this original recipe from a Kashmiri. It was just great!! There is no need for onions or tomatoes or marination. And it is very simple to make.

Mutton: 250 gms
Asafoetida/Hing: a pinch
Kashmiri Red Chili Powder(will give a good colour): 1 tbsp
Fennel/Sauf Powder: 1tsp
Ginger Powder: 1tsp
Whole garam masala: Cloves, Black Pepper, Cardamom, Cinnamon, Black cardamom: all a few pieces
Curd: 1/2 cup
Mustard Oil  as needed

1. Heat mustard oil in a pressure cooker.
2. Add the asafoetida and then the whole garam masala.
3. When it starts spluttering, add the mutton.
4. Fry the mutton till it looks reddish. Lower the heat.
5. Dissolve the red chili powder in a few spoons of water and add it to the mutton, and let it cook in the chilly powder for 5 mins.
6. Next add the Fennel powder and the Ginger powder. Mix well and then add curd.
7. Simmer it till the oil separates from the curd.
8. Add water and pressure cook till the mutton becomes soft.
9. Serve hot with rice or roti.