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. 

Carrot Halwa (Sweet)

Kofta Curry

Koftas 

Ingredients 

1. 1 Lauki (Bottle gourd)
2. 3 boiled potatoes 
   
3. 1 cup chickpea flour 
4. 3-4 cloves of garlic
5. 1-inch ginger 
6. 1 large or 2 medium onions 
7. 4 tomatoes 
8. 2 green chillies (optional)
9. 1 teaspoon chilli powder 
10. 1 teaspoon turmeric 
11. 2 teaspoon coriander powder 
12. salt to taste 
13. vegetable oil 1 cup to fry the dumplings 
14. 2 tablespoon vegetable oil for the curry 
15. fresh coriander for garnish 

Method 

1. Medium grate the lauki and ginger, with clean hands take ball sizes of the lauki and squeeze out all the excess water as much as possible in a bowl, keep the squeezed lauki in a separate bowl. We will use the squeezed liquid later.
2. Add boiled potatoes to the squeezed lauki. Crush and knead it in. Add spices- salt, 1/2 spoon chilli powder, 1 teaspoon coriander powder. Add chick pea flour and knead all well. Do not use water as lauki has its own water. Keep the mixture as dry as possible. Roll into meatballs size balls. 
3. Heat oil in a pan and when it reaches medium heat start frying the balls (pakodi). Do not fry on high flame or they will burn from the outside and stay raw in the middle. 
4. Keep aside. 
5. For the curry grind the garlic and onions together. Heat oil in a pan and add the onion-garlic mixture. Fry until golden brown. 
6. Grind tomatoes separately and add to the onion-garlic mix in the pan. 
7. As it comes to splatter, add spices and green chillies sliced. 
8. Add 2 cups of water. 
9. Simmer 5-10 mins. 
10. When ready serve the curry over the balls in a separate bowl and garnish with fresh cut coriander. For best results let the lauki balls (Pakodi) sit in the curry for 5 minutes before beginning to eat.
11. Eat with roti, naan or basmati rice. 

Don’t forget to tell me how it turned out. 

Palak-Corn-Paneer

Palak-Corn-Paneer

Ingredients

1. 1 bag or 2 bunches of Spinach (Palak)
2. 1 slab of paneer 
3. 1 cup of frozen corn or 2 fresh grated corn (optional)
4. 1/4 cup tomato puree 
5. 3-4 cloves of garlic
6. 1 teaspoon cumin
7. 1/2 teaspoon red chilli powder 
8. 1 tablespoon coriander powder 
9. salt to taste 
10. 2 tablespoons cooking oil
11. 2 tablespoon sour cream (optional)

Method 

1. Boil a big pot of water 
2. Put in the spinach once it comes to a boil.
3. Boil for 5-10 mins, strain and keep to cool
4. Roughly puree the spinach in a mixer once cool
5. In a pan heat the oil, add cumin and garlic.
6. Once it begins to splutter add red chilli powder and coriander powder 
7. Add the spinach and stir until it begins to change colour. 
8. Add corn and tomato puree
9. Mix well and cook on medium heat for 5 minutes
10. Add paneer and cream and stir until the paneer is covered with the palak.
11. Turn heat off and serve with warm naan bread 

Don’t forget to tell me how it turned out. 

Mango Cake - Eggless

Ingredients- 

1 cup Mango pulp (fresh or canned)

1 cup Semolina flour

1 cup sugar

1/4 cup cooking oil

a few tablespoons of water as needed

1 teaspoon cardamom powder 

1/2 teaspoon baking soda

1 cup pistachio or any other dry fruits to decorate 

Method-

Mix all the above ingredients together and whisk. 

Sprinkle chopped dry fruits on top before putting in the oven. 

Bake in a greased pan at 340 degrees F for 35-40 mins or until a toothpick come back clean.