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.

Ingredients:

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)

Method:
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.

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.

Ingredients:

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

Method:

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.

Aloo Palak....My Way (Spinach with Potatoes)

Feels good to be posting after a really long time. I have been very busy with my two boys. Now that both of them are in school, I have a bit of time on my hands to blog mor often.
Todays post is about Aloo Palak. I generally make palak in a very simple way. Today I decided to make it differently.

Ingredients:
Palak/Spinach:   2 bunches
Ginger: Finely chopped
Garlic:  Finely chopped
Onion:  7 to 8 Baby/Madras onions
Potatoes: 2 medium Diced  
Chilly: 2 Slit
Cumin seeds: 1 tsp
Corriander leves: 3 tbsp Chopped
Cream: 2 tbsp
Turmeric Powder: 1 tsp
Corriander powder: 1 tsp
Cumin powder: 1 tsp
Salt: As per taste
Oil: As required

Method:
1. Blanch the spinach: Put the spinach in salted boiling water for 2 minutes and then put it in cold water.
2. Fry the diced potatoes for a 3 minutes. Keep aside.
3. In hot oil, add the cumin seeds. When it crackles, add the chopped ginger, garlic and slit chillies.
4. Saute for a bit and then add the baby onions.
5. Let it fry till the onions change colour.
6. Add the potatoes, salt, turmeric powder, cumin powder and  corriander powder.
7. Mix well. Add little water. Cover and cook on a low flame till the potatoes are soft and the water has been absorbed.
8. Add  cream and cook for 2 minutes.
9. Add the spinach and corriander leaves. Cover and cook on low flame till the spinach is cooked.
10. Serve with rice or roti.
8.