Sooji - Alsi Halwa ( Semolina - flaxseed pudding)

 Ingredients :

1. 1 cup sooji (Semolina)

2. 2 tablespoon flaxseed powder 

3. 1 cup granulated white sugar 

4. 2 1/2 cups water 

5. 1/4 cup ghee

6. dry fruits- chopped or crushed roughly ( almonds, cashews,            raisins) 

7. 2 pods of cardamom crushed 

8. 1-2 strands of saffron (optional)

Method :

1. In a thick bottom skillet or pan ( kadhai) dry roast the sooji with the flaxseed powder, stirring continously. 

2. When the sooji begins to brown, turn off the heat and transfer it to a plate for later. 

3. In a separate pot heat the water and sugar until the sugar dissolves. During it, boiling add the cardamom and saffron to the water for flavor. 

4. In the kadhai add the ghee and turn the heat to low. As the ghee melts add the dry fruits including the raisins. 

5. As the dry fruit gets roasted ( be careful not to overheat or they will burn) add the roasted sooji- flax seed mix to the ghee. Mix swell. 

6. Turn the heat off and add the sugar and water mix to the sooji slowly, but quickly stirring it with the other hand to avoid lumps. 

7. Turn on the heat briefly to stir in all the contents and turn it off again. 

8. Cover the halwa and let it sit for a bit before serving and eating. 

Halwa can be eaten hot right after cooking or you can keep it in the fridge for a while and eat it hot or cold. 

Enjoy and let me know how it turned out. 

As always feel free to ask me any questions you have. 

Rajma (Red Kidney Beans curry)

 Rajma ( Red Kidney Beans curry)

Ingredients- 

1. 1 cup Red kidney beans 

2. 1 large red onion 

3. 2 large house tomatoes 

4. 4-5 cloves garlic 

5. 1 green chilli or more (optional)

6. 1 stick cinnamon 

7. 1 big black cardamom 

8. 1 bay leaf 

9. 1/2 teaspoon turmeric 

10. 1/4 teaspoon red chilli powder 

11. 1 teaspoon coriander powder 

12. 1 teaspoon garam masala 

13. 1 tablespoon salt or salt to taste 

14. 4-5 tablespoon cooking oil or ghee 

15. 1/2 cup tomato cooking sauce or paste 

16. 2-3 sprigs of fresh coriander chopped finely. 

Method - 

1. Pressure cook the kidney beans in 5-6 cups of water with the salt in a pressure cooker or instant pot on medium heat for 15-20 mins 

2. Let the beans sit in the pressure to soften. When you open the cooker if the beans are still a little hard then give another 10 minutes of pressure. Set aside 

3. In a frying pan, add oil and heat on medium, add the cinnamon stick, bay leaf and cardamom to the oil until they crackle. 

4. Grind the garlic and onions beforehand together and add to the heated oil. 

5. Keep frying the onions on medium heat until they change colour to light brown. Do not leave them unattended or they will burn. 

6. Grind the tomatoes and green chilli together and add to the frying onions. 

7. Add the rest of the spices to the sauce including the tomato paste/sauce. 

8. Let the mix simmer until the oil separates. 

9. Add the boiled kidney beans to the mix. 

10. Stir and keep mixing for 10-15 mins. 

11. Garnish with fresh coriander leaves and serve on a bed of rice or with naan. 

Carrot Halwa (Sweet)

Lamb Pulao ( Lamb rice)

Lamb Pulao

Ingredients:

1. 2 lbs lamb cut in cubes

2. 1 cup shredded unsweetened coconut
3. 5 cloves of garlic
3. 1 inch of ginger root
4. 1 chopped red onion 
5. 1 cup yogurt
6. 2 teaspoon turmeric
7. 1 teaspoon chilli powder
8. 1 cinnamon stick
9. 1 bay leaf
10. 2 pods of fresh cardamom
11. A few peppercorns
12. 4-5 cloves
13. 1 cup water
14. 4 cups rice
15. 1 cup peas
16 salt to taste 
17. 3 tablespoon vegetable oil
18. sprigs of fresh coriander
19. sprigs of fresh mint
20. 2 potatoes peeled and diced 


Method:

1.Marinade the pieces of lamb in the yogurt, turmeric, chilli and salt and put aside.
2. Blend the coconut, onion, garlic, ginger and a cup of water in a rough paste.
3.Heat oil in a deep and thick bottom pan on medium heat
4. Add cinnamon stick, bay leaf and cardamom, peppercorn and cloves
5. As the spices begin to spatter add the coconut mix in and keep stirring until brown
6.Add the lamb, 1 cup water and continue stirring occasionally for 25-30 mins, add potatoes and   
   take off heat.
7. Boil the rice in 12 cups of water for 7-9 minutes and then strain
9. Add 1 teaspoon turmeric,1 teaspoon salt and peas to the rice.(You can add more chopped veggies if you like, for  eg Carrots, celery, beans, bell peppers)
10. Pre heat oven to 400F before you begin the rice prep
11. In a casserole lay the lamb at the bottom
12. Sprinkle the fresh coriander and mint on top of the lamb
13. Layer the semi cooked rice on top
14. Cover the casserole with foil and then put on the lid
15. Cook the dish in the over for 15 minutes
16. Turn the heat down to 300F and cook for another 20 minutes and let them stand for 10 minutes
17. Carefully lift  lid and foil and watch out for escaping steam, toss the meat and rice and mix them up. Cover with lid to keep in the heat.

Serve with Chutney and Raita ( whipped Yogurt)

Coconut Barfi

Coconut Barfi

Ingredients:

1. 1 cup dessicated/shredded unsweetened cocunut from grocery store
    (you can also use fresh coconut)
2. 1 1/2 cup of whole milk
3. 1 can of milk made or any evaporated milk
4. 1 cup of sugar
5. 1 teaspoon vanilla essence
6. Food color (Red, Green, Yellow) (In case you want coloured barfi)
7. Cardamom powder
8. 1/4 cup of crushed almonds for ganish
9. 1/4 stick of butter or 1/4 cup of ghee
10. pie tin or thali with raised edges (greased)


Method :

1. Soak the shredded coconut in a bowl in the whole milk for 1 hour. (do not need to incase the
    coconut is fresh)
2. Heat the ghee/butter in a wide and deep pan.
3. Mix the soaked coconut in the milk and stir for 5-6 minutes on medium heat.
4. Pour the evaporated milk and stir, add sugar and stir.
5. Add the vanilla essense, food color and cardamom powder  (Incase you want a tri color barfi then this is the time to sperate the coconut mic in seperate pans equally and contiue stirring.)
6. Contiue to stir and mix for 30-40 minutes on midium heat untill all the milk has been absorbed.
7. As the coconut looks dry enough, turn the heat off and spoon the mix on to the pie tin or thali.
8. In case you are making a tri color barfi then layer the mix one on top of another with a spatula or flat spoon.
9. Sprinkle crushed almonds on top.
10. Set asside for the barfi to cool.
11. When the barfi is semi cool you can cup it in diamond shapes.
12. Serve when barfi is completely cool.

Enjoy and Do let me know how it turned out!