Nolen Gurer Karachi / Bombay Halwa (Halwa made of Date Palm Jaggery - Bong style)

          Karachi Halwa, also known as Bombay Halwa is a very popular sweet worldwide. It is typically made of corn flour, sugar, generous amount of ghee and few dry fruits. You can also call it Corn Four / Corn Starch Halwa as it is the main ingredient in this recipe. It is a very easy recipe with very few ingredients in it. This halwa has a jelly like texture with added food color and is flavored with cardamom powder. So check out the step by step pictorial recipe to prepare my version of Nolen Gurer Halwa. 

        

           However in this recipe, I made use of Nolen Gur (Date Palm Jaggery) instead of sugar. The latter is a seasonal delicacy used to prepare various kinds of Bengali sweets. So here I combined both corn flour and jaggery and created a delicious and an aromatic sweet to relish. As jaggery is a natural sweetener, there is absolutely no need for any extra sugar. 

          I have not added any food colour. The rich orangish colour comes from the use of jaggery and saffron. It has a long shelf life and can be stored in an air-tight container. It can be used as a party dessert, as a festive sweet or as a special gift to your near and dear ones. 

          There are different version about the origin of Karachi Halwa. It is said it originated in Karachi (Pakistan) by Sindhi community. It later came to be known as Bombay Halwa as the owners moved to the city of Mumbai after the partition. So now it goes by two names - Karachi Halwa and Bombay Halwa.

• 1/2 cup corn flour
• 2 cups water
• 1/4 tsp. cardamom powder
• 1 pinch of saffron
• 1 tsp. rose water
• 1 cup nolen gur (Date Palm jaggery)
• 1 cup water
• 3-4 tbsp. ghee
• 1/3 cup mixed dry fruits 

         In a bowl, take the corn flour, water, cardamom powder, saffron and rose water. Whisk well and keep aside for 1-2 hours for the saffron to get infused. 

         In a pan take the nolen gur (Date palm jaggery and water. Keep stirring till the jaggery melts completely. 

          Mix the corn flour mix again and pour it into the pan. Keep stirring on a low flame till everything is well combined and thickens slightly.

          Now add 1 tbsp. of ghee and continue to mix till it is well absorbed. Keep adding a tbsp. of ghee at intervals and keep stirring. 

          Halfway through the process add the mixed dry fruits (preserving few to garnish). 

          Cook till the mixture turns glossy and thickens into a mass. It will take approximately 30-35 minutes. 

          Grease a try well with ghee and sprinkle remaining dry fruits, dry rose petals and few saffron strands. 

          Transfer the halwa into it and set aside for 2 hours for it to cool down. Cut into squares and enjoy this delightful sweet as a party dessert, as a festive sweet or as a special gift to your near and dear ones. 

In a bowl, take the corn flour, water, cardamom powder, saffron & rose water.

        Whisk well & keep aside for 1-2 hours for the saffron to get infused. 

               In a pan take the nolen gur (Date palm jaggery and water. 

                  Keep stirring till the jaggery melts completely. 

Mix the corn flour mix again & pour it into the pan. Keep stirring on a low flame till everything is well combined & thickens slightly.

        Add 1 tbsp. of ghee & continue to mix till it is well absorbed. 

              Keep adding a tbsp. of ghee at intervals & keep stirring. 

 Halfway through the process, add the mixed dry fruits (preserving few to garnish).

                Cook till the mixture turns glossy & thickens into a mass. 

                     It will take approximately 30-35 minutes. 

 

Grease a tray and sprinkle with some chopped dry fruits, dry rose petals and few saffron strands.

           Transfer the halwa into & set aside for 2 hours for it to cool down. 

                               Cut into squares.

Enjoy this delightful sweet as a party dessert, as a festive sweet or as a special gift to your near and dear ones. 

Patishapta Pitha with Motichoor Laddu stuffing - Bengali Fusion style

         This is a traditional home made Bengali dessert usually prepared during the festival of Sankranti. In simple terms, they are pancakes / crepes made of rice flour-sooji-maida combo. It is stuffed traditionally with a filling of grated fresh coconut and khoya. However, in this recipe I added a filling of some crushed motichoor laddu. This is an instant version saving much of your time. So check out the step by step pictorial recipe to prepare these yummy & crispy Bong style rolls. 

        

          There are many varieties of Pitha prepared during this occasion. Some are deep fried and then dipped in sugar syrup and some are simply steamed. Traditionally, khejurer / Nolen Gur (Date Palm Jaggery) is used in this recipe, but in the absence of it, sugar (both white or brown) does the job.

           Besides motichoor laddu, You can make with any of your favorite sweets like kalakand, burfi, peda & halwa to name a few. They come out real delectable and something different from the traditional stuffing. In this way you can make a good use of any leftover sweets. 

• 1/2 cup rice flour 
• 1/4 cup plain flour 
• 1tbsp. semolina
• pinch of salt
• milk as required
• 2 tbsp. castor sugar 
• 1/4 tsp. cardamom powder
• 2-3 motichoor laddu, crushed
• 1 tsp. pistachio, sliced
• ghee to shallow fry 

           Mix the crushed motichoor laddu and the sliced pistachio. Keep aside. 

           In a large bowl, take the rice flour, plain flour, semolina, pinch of salt, cardamom powder, sugar and required quantity of milk. 

          Mix well and make a smooth batter of pouring consistency. Keep aside for 15 minutes. Then whisk again.

           

          Smear a non-stick pan with a little ghee and pour a ladleful of the batter.

          Spread it around by tilting the pan and let it cook for a few seconds.

          Add a 2 tbsp. of the filling (crushed motichoor laddu) lengthwise on one side of the pancake. Roll it over gently and take off the fire. 

          Make similar patishapta pitha with the remaining batter.  Serve warm or cold or as desired. 

          

      Mix the crushed motichoor laddu & the sliced pistachio. Keep aside. 

In a large bowl, mix the rice flour, plain flour, semolina, salt, cardamom 

powder, sugar & milk into a smooth batter of pouring consistency. Keep 

aside for 15 minutes. 

           

Smear a non-stick pan with a little ghee & pour a ladleful of the batter. 

Spread it around by tilting the pan & let it cook for a few seconds. Add 

2 tbsp. of the crushed motichoor laddu lengthwise on one side of the pancake. 

                        Roll it over gently & take off the fire. 

                        Serve warm or cold or as desired. 

Semolina Bun

 

           Semolina Bun is soft and spongy. It is shaped like a bun, hence the name. It is prepared in a tadka pan. However, it can also be prepared in a small wok pan or an appe pan. A tempering of mustard seeds, urad dal, asafoetida, onion, curry leaves and green chilies are added to the batter. It is a very quick recipe that can be dished out in a jiffy. 

   

           Do try this amazing and wholesome Bun, accompanied with coconut chutney for a comforting breakfast / meal. It is also a perfect snack or a lunch box meal. So do give this recipe a try and introduce something new to your family and loved ones. Please check out the step by step pictorial recipe to prepare this healthy and wholesome breakfast.

• 1 cup semolina
• 1/2 cup yoghurt
• water as required
• 1 tbsp. oil for tempering 
• 1/2 tsp. mustard seeds
• 1/4 tsp. asafoetida
• 1 tsp. urad dal
• 1 small onion, chopped
• 1 green chili. chopped
• 1 sprig curry leaves, chopped
• 1-2 tbsp. coriander leaves, chopped
• salt to taste
• 1/2 tsp. red chili flakes
• 1 tsp. flaxseed
• 1 tbsp. soaked chia seeds
• 1/4 tsp. baking soda
• oil to fry the bun 

          In a mixer grinder, blend the semolina, yoghurt and water into a smooth batter. Transfer to a bowl. Cover and keep aside for 10-15 minutes. 

          Heat 1 tbsp. oil in a pan and temper with mustard seeds, asafoetida and urad dal. Sauté for a few seconds.

          Add the onion, green chilies and curry leaves. Sauté till light brown. Pour this tempering into the batter.

          Now add salt, red chili flakes, coriander leaves, flaxseed, soaked chia seeds and baking soda. Mix well. 

          Heat 1 tbsp. oil in a Tadka pan and pour 1-2 ladleful of the batter. Cover and cook on a low flame till one side is well browned.

          Then flip it over and cook the other side too, till done.

          Cook more buns with the remaining batter and serve this comfort food with any chutney of your choice.  

 In a mixer grinder, blend the semolina, yoghurt and water into a smooth batter. Transfer to a bowl. Cover and keep aside for 10-15 minutes. 

Heat 1 tbsp. oil & temper with mustard seeds, asafoetida & urad dal. Sauté for a few seconds.

      Add onion, green chilies & curry leaves. Sauté till light brown. 

                      Pour this tempering into the batter.

      Add salt, chili flakes, coriander leaves, flaxseed, soaked chia seeds 

                         & baking soda. Mix well. 

Heat 1 tbsp. oil in a Tadka pan & pour 1-2 ladleful of the batter. Cover & cook on a low flame till one side is well browned.

                   Then flip it over & cook the other side too, till done.

                        Serve with any chutney of your choice.  

Gathi Kochur Dum (Colocassia Curry - Bong style)

 

           Gathi Kochur Dum (Colocassia Curry) is a typical Bong recipe in most Bengali homes. In this traditional dish, they are sautéed and cooked in a lip smacking tomato-yoghurt gravy. It is a no onion and no garlic recipe. However, you may add onion if preferred. Enjoy with hot steamed rice or chapatti / paratha. 

       

   

               There are many versions to this popular dish. Some prefer to cook it without onion and garlic. This is called 'Niramish Gathi Kochur Dum'. 

               Just like most Bengali recipes, it is cooked in mustard oil for an authentic touch and flavor. In whatever way it is prepared, it simply tastes divine. 

               So check out the step by step pictorial recipe to prepare this yummy regional delicacy.

• 400-500 gms. Gathi Kochu (Colocassia / Arbi), peeled and diced
• 2-3 tbsp. mustard oil
• 2 bay leaves
• 1-2 dry red chili
• 1 tsp. cumin seeds
• 1 tbsp. ginger paste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1 tbsp. roasted coriander-cumin powder
• 1 tomato, pureed
• 1/2 cup yoghurt, beaten
• 2 green chilies, slit
• salt to taste
• 1/2 tsp. garam masala powder
• 1 tsp. ghee
• 1-2 tbsp. coriander leaves, chopped

          In a small bowl, mix together ginger paste, turmeric powder, red chili powder, coriander-cumin powder and some water to form a paste. Keep aside.
 
          Heat oil in a pan / kadai and saute the Gathi Kochu (Arbi) till light brown. Keep aside. 

          Temper the same oil with bay leaves, dry red chili and cumin seeds. Sauté for a few seconds.

          Add the spice paste and stir fry for a minute. 

          Then add the tomato puree and sauté for a minute.

          Now add the beaten yoghurt and sauté till the oil separates.

          Add the fried Gathi Kochu, salt to taste and green chilies. Stir fry for 1-2 minutes. 

          Add 1 cup water. Cover and simmer till the arbi is tender and the gravy comes to a desired consistency.

         When done, add garam masala, ghee and coriander leaves. Give it a stir and keep it covered for 2 minutes. 

          Serve with hot steamed rice, pulao, poori, paratha or chapatti. 

Heat oil & sauté the Gathi Kochu (Arbi) till light brown. Keep aside.

 

Temper the same oil with bay leaves, dry red chili & cumin seeds. Sauté for a few seconds.

Add the spice paste & stir fry for a minute. 

 Then add the tomato puree & sauté for a minute.

                                Now add the yoghurt.

Sauté till the oil separates.

 Add the fried Gathi Kochu, salt & green chilies. Sauté for 1-2 minutes.

  Add 1 cup water. Cover & simmer till the arbi is tender & the gravy comes to a desired consistency.

 When done, add garam masala, ghee & coriander leaves. Give it a stir & keep it   covered for 2 minutes. 

          Serve with hot steamed rice, pulao, poori, paratha or chapatti.