Yellow Split Lentil Sweet Confection (Dhuli Moong Dal Barfi)

Indian Festive Season Special!

Indian Vegetarian Dessert Special

Yellow Split Lentil Sweet Confection (Dhuli Moong Dal Barfi)

Traditional Indian Sweets! 
Serves 4

Ingredients:

Split Yellow Lentil (De Skinned & Washed Green Gram) (Dhuli Moong Dal)- 250 Gms.

Dried Condensed Milk (Khoya)- 125 Gms.

Almonds- 3 Tbsp or 50 Gms.

Saffron- 1/4 Tsp.

Fresh Milk- 1 Tsp.

Clarified Butter (Ghee)- 250 Gms.

Cardamon Powder (Elaichi)- 1/4 Tsp.

Yellow Food Color- A Few Drops

Water- 2 Cups

Granulated Sugar- 1.6 Cups or 300 Gms.

Method:

Wash, Soak in Water for 4 Hours & Drain the Moong Dal.

Grind till Fine using Minimal Water. Set Aside

Roast the Khoya till Light Brown & Crumbly. Cool & Set Aside

Grind the Almonds & Set Aside

Heat Half of the Ghee in a Heavy Bottomed Saucepan on Low Flame

Add the Dal Paste, Stir & Cook till Light Brown & Aroma releases. Remove from Heat

Pour Water into a Large Vessel. Add Sugar & Boil till the Solution forms a Soft Ball when dropped on a cold surface

Add the Soaked Saffron. Stir & Pour into the Dal Mixture. Stir Gently

Pour this Mixture onto a Greased Tray. Set Aside to Col at Room Temperature

Cut into Squares & Serve Cold

Store in an Airtight Container



Tips:

English- Saffron
Hindi- Kesar/Zafran
Telugu- Kunkumapuvvu



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Instant Carrot Pudding (Gajar ka Halwa/Gajrela)

Indian Vegetarian Dessert Special

Instant Carrot Pudding (Gajar ka Halwa/Gajrela)

Serves 4

Ingredients:

Orange Carrots- 2 Kg, Shredded Coarsely to about 1Kg

Whole Green Cardamom (Elaichi)- 6 to 7 No’s

Clarified Butter (Ghee)- ½ Cup & 1Tbsp. for later use

Dry Fruits (equal quantities of Cashew, Almonds, Pistachio, Raisins)- ½ Cup, Evenly Sliced & Slivered

Sugar- 1- ½ Cup (can modify according to personal choice)

An affordable version of the Reduced Milk needed for the Recipe can be made this way as well:

For Instant Reduced Milk Sauce:

Melted Ghee- 1 Tbsp.

Fresh Cream- 2 Tbsp.

Milk Powder- 3 to 4 Tbsp.

Method:

Wash, Scrape and Coarsely Grate Carrots

Put Grated Carrots in a Microwave Steam Cooking Bag & Microwave for 10 Minutes

Remove & Set it aside to Cool

In a Stone Mortar and Pestle, Crush the Cardamom so the Outer Peel is easily removed, Separate the Pods & roughly crush them

In a Thick Hard Anodized Sauce Pan, Heat Ghee on High Flame

Add Crushed Cardamom & Stir for about 2 Minutes or until Fragrance releases

Add Carrots & Stir Continuously on High Flame

Add the Dry Fruits (Almonds & Pistachio) & Mix Well till the Oil separates

Add Sugar, Mix it through & Cook on Medium Flame

In a Microwave safe bowl, Mix all the Ingredients for Instant Reduced Milk Sauce & Microwave for 30 Seconds each time & mix well

Add this Sauce in the Pan with Reduced Carrots & Mix for about 2 Minutes on High Flame

Sprinkle with Almonds & Pistachios & Serve Hot!

Tips:

In the Show ‘Food Safari: Pakistan’, Maeve O’Meara showed us how the Aussies make their Instant Carrot Halwa- the Classic Dessert of India & Pakistan 

Trust me this Instant Version also became a Hit in our Family & Friends!

Variations: 

Refer to the Traditional Recipe to make Gajar ka Halwa here:

http://globaldhaba.blogspot.com/2011/12/indian-winter-delicacy-carrot-pudding.html

Feel free to share your views & do let us know how this one turned out :)

Uttaranchali Cuisine

The distinct yet Similar Garhwali & Kumaoni Cuisine are from State of Uttaranchal

Among the Major Festive Foods from both Regions are the Roat, Rice Sweet (Arsa), Urad Dal Wada, Spicy Potato Snack (Aloo ke Gutke), Local Grains like the Barnyard Millet (Jhangora) are used for Sweet Dishes like the Barnyard Millet Pudding (Jhangora Kheer), Semolina Pudding (Singhal/Seeyal/Syali) etc.

Garhwali Cuisine uses a lot of Whole & Split Black Gram (Urad) & Gehat/Kulad Dal (Horsegram)

Some Greens used are the Indigenous Spinach (Pahadi Palak), Rare Fern of the Hills (Lingure), Poison Ivy (Bicchu Ghaas/Kandalee) etc.

Some other Lesser Known Dishes from the Garhwal Region are Fannah, Finger Millet FlatBread (Mandwa/Mandua Ki Roti), Gauhat Ka Parantha, Stuffed FlatBread (Bhari Roti), Black & White Roti, Whole Urad Puree Preparation (Chainsoo/Chaishu), Jholi, Ground Urad Dal Preparation (Phaanu), Sesame Seeds (Til) Chutney, Garlic (Lehsun) Chutney, Thechwani, Mandua Flour Dumplings (Baadi), Palau, Puris (Swala), Poison Ivy Prepration (Kandalee), Deep Fried Wheat Flour Sweet (Gulgula) etc.

Khichoni Tomatoes Onion Soup

Kumaoni People use a lot of  Whole Black Soyabean (Bhatt) in their Cuisine

Kumaoni Specials include Manira, Til Laddoos, Dubukas, Cholia Roti, Kumaoni Raita, Sisunak Saag, Kappa, Soaked Muli Nimbu, Baante, Palak Kappa, Karaal, Moong Dal Dubka, Rote, Palyoo, Churkani, Bhangak Khatai etc.

Lentil Items like Ras & Badil are Typical Kumaoni Dishes Cooked very interestingly in an Iron Wok and Served with Hemp Seed (Bhang) Chutney

CornMeal FlatBread (Makke Ki Roti)

Indian Vegetarian Main Course Special 

Traditional Punjabi Cuisine

CornMeal FlatBread (Makke Ki Roti)

Serves 2

Ingredients:

Cornmeal (Makke ka Atta)- ¾ Cup

Whole Wheat Flour (Gehun ka Atta)- 2 Tbsp.

Fresh White Unsalted Butter- 1 Tbsp.

Salt- To Taste

Warm Water- To Knead the Dough

Method:

In a Mixing Bowl, Mix Cornmeal, Whole Wheat Flour & Salt

Add Warm Water & Knead into a Medium Soft Dough

Divide into 4 Balls & Keep Aside for about 15-20 Minutes Covered with a Damp Cloth

Roll out each Ball with Hands or a Rolling Pin into a Medium-Thick Flat Bread (Roti)

Heat the Hard Anodized Griddle (Tawa) on Medium Flame

Place the Roti on the Tawa, Cook on Medium Heat till One Side turns Golden Brown (in about 30 Seconds) & Spread Butter on this Side

Turn to the Other Side & Cook for about a Minute

Turn again& Cook till Both Sides are Cooked & Golden Brown

Serve Hot with Fresh Mustard Leaves Preparation (Sarson ka Saag) or Assorted Fresh Greens Preparation (Kafli)!

Tips:

Makke ki Roti is a Famous Winter Dish prepared in Different States of Northern India like Himachal Pradesh, Punjab, Delhi, Uttaranchal etc.

Within Punjab & the Sikh Community across the Globe, the Harvest Festival (Baisakhi) celebrated mid of April yearly includes the Preparation of Makke ki Roti & Sarson ka Saag in Homes as part of the Festive Meal

Whole Wheat Flour adds the Binding effect in the Cornmeal

Can add about 1 Tbsp. Of Chopped Fenugreek (Methi) Leaves in the Prepared Dough

Refer to my Recipe of Assorted Fresh Greens Preparation (Kafli) in the link below:

http://globaldhaba.blogspot.com/2012/01/assorted-green-leafy-vegetables-cooked.html

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CornMeal & Black Gram Lentil Fritters (Makke Ke Atte ki Kachori)

Indian Vegetarian Main Course Special
Uttaranchali Garhwali Cuisine 
CornMeal & Black Gram Lentil Fritters (Makke Ke Atte ki Kachori)

Serves 2

Ingredients:

CornMeal (Makke Ka Atta)- 2 Cup

Skinned or Skinless Black Gram Lentil (Chilkewali Urad Dal/Urad Dal)- ¼ Cup

Semolina (Sooji)- 1 Cup

Green Chillies- 3 No’s, Finely Chopped  

Fresh Coriander Leaves- ½ Cup, Finely Chopped  

Salt- To Taste

Oil- For Deep Frying

Method:

Grind the Dry Urad Dal till it Powder

In a Bowl, Add CornMeal, Green Chillies, Coriander Leaves, Salt, Sooji & Mix Well with hands

Add Urad Dal Paste & Mix to get a Dough Consistency. Keep Aside for about 15 Minutes

Heat Oil in a Non Stick Pan (Kadhai) for Deep Frying

Divide the Dough into Balls

Dust it with some CornMeal & Roll the Dough with a Rolling Pin just as is done for a Puri

Gently Deep Fry the Kachori by Pressing with the Ladle to help it Puff

Serve Hot with Tariwale Aloo or just like that at Snack Time!

Tips:

This is a Uttaranchali Snack very famous in Garhwal Region especially Haridwar!
Simple Seasoning along with a Healthy Option of Flour & Lentil is used here

Semolina is used to give the Crunchiness here
Urad Dal Paste helps bind the Dough

Variations:

Soak Urad Dal Flour for about 2 Hours

Drain & Grind along with Ginger & Green Chillies

The Urad Dal should get Dough like consistency 

Feel free to share your views & do let us know how this one turned out :)