Jauzi Halwa (Dry Fruits Halwa - Hyderabadi style)

 

          Jauzi Halwa, a Turkish origin dessert, travelled all the way to Hyderabad where it is a very popular. It is a very rich dessert that has loads of mixed nuts, dry fruits like dates and figs along with generous amount of ghee. Nutmeg or Jauz is the main ingredient that gives this halwa a unique taste and flavour. 

          It is cooked in saffron infused milk on a low flame by continuously stirring till you get an amazingly delicious halwa. This is an absolutely healthy dessert if you reduce the quantity of ghee. Typically, red food colour is added for some visual appeal. However, I skipped it. You may add if you wish. Garnish as desired and enjoy it at room temperature or chilled for a heavenly treat. 

            This particular dessert is a very old recipe that goes back to the Nizam era. It is said that the last Nizam of Hyderabad was fond of Jauzi Halwa and the present shop named Hameedi Confectioners in Hyderabad, which is more than 100 years old, is know for this yummy halwa. Earlier it was used as a medicine due to the presence of dry fruits.

             This Halwa is a great party recipe apt to be served during special occasions. So go ahead and give this royal dessert a try by checking out the step by step pictorial recipe to prepare it. 

• 1 cup mixed nuts (cashew, pistachios, almonds & walnuts)
• 3 dates, pitted
• 3 figs
• 1 whole nutmeg
• 3 cups milk
• a pinch of saffron
• 3 tbsp. ghee
• 1/4 tsp. cardamom powder (opt)
• 1/4 cup sugar or to taste
• chopped nuts, rose petals and few strands of saffron to garnish

          Soak the saffron in the milk for an hour. Grind the mixed nuts, dates, figs and nutmeg in a mixer grinder into a powder and keep aside. 

          Heat a pan and dry roast the ground powder for 2 minutes. Then add the saffron milk and simmer on a low flame by continuously stirring till it turns slightly thick.

          Now add the ghee, cardamom powder and sugar. Combine everything well and continue to cook till the ghee separates and the halwa turns thick. 

          Keep aside and bring it to room temperature before refrigerating it for an hour. Then serve chilled, garnished with few chopped nuts, rose petals and saffron.

                   Soak the saffron in the milk for an hour. 

Grind the mixed nuts, dates, figs and nutmeg in a mixer grinder into a powder & keep aside. 

                  Heat a pan & dry roast the ground powder for 2 minutes. 

Add the saffron milk & simmer on a low flame by continuously stirring till it turns slightly thick.

                   Add the ghee, cardamom powder & sugar. 

Combine everything well & continue to cook till the ghee separates & the halwa turns thick. 

Keep aside & bring it to room temperature before refrigerating it for an hour. Then serve chilled, garnished with few chopped nuts, rose petals & saffron.

Aam Kasundi Chingri Bhapa (Steamed Mango Mustard Prawn Curry - Bong style)

 

          Check out this traditional & an irresistible Bong delicacy of Prawns delicately steam cooked in a yummy raw mango-kasundi gravy. My all time favorite, this dish is a total amalgamation of the pungency from the bottled mustard paste, the tanginess from the raw mango and the heat from the green chilies. 

          This ridiculously simple and easy to cook dish is a very good option for a nice weekend comfort meal. Drizzle some extra mustard oil if you wish and enjoy it with hot steamed rice. So check out the step by step pictorial recipe to prepare this classic treat.

          I always opt for this simple recipe whenever I need something quick as prawns being my favorite, does not take too long to cook. 

         All that you need to do, is to mix together a few ingredients along with the prawns and then steam it. Voila!! the dish is ready. 

          This is an absolutely quick fix weekend lunch for your entire family. In fact, it is a great party recipe when you have guests around.

          Hilsa fish, a very popular and yet another delicacy of all Bengalis is also cooked in the similar way. However, you may try with Pomfret or Bhetki too. 

          If kasundi is unavailable, then go ahead and ground 1 tbsp. mustard seeds along with 2 green chilies and salt to taste and proceed with the recipe. So Happy Cooking!!!

• 10-12 medium size prawns, cleaned, deveined and rinsed well
• 2-3 tbsp. kasundi (bottled mustard paste)
• 2-3 tbsp. raw mango paste
• 2 green chilies, chopped
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. mustard oil
• 2 tbsp. coriander leaves, chopped
• 2 green chilies (opt)

          In a bowl, mix all the above mentioned ingredients along with the prawns. 

          Transfer the contents to a steel container with a lid. Place 2 green chilies on the top if you wish. 

          Pour some water in a pan and place a stand over it. Place the closed steel container over it. 

          Cover the pan and steam cook for 12-15 minutes. While serving, drizzle some extra mustard oil if you wish and serve with hot steamed rice. 

In a bowl, mix all the above mentioned ingredients along with the prawns.

Pour some water in a pan & place a stand over it. Place the closed steel container over it. 

                  Cover the pan & steam cook for 12-15 minutes.

                     When it cools down a little, open the lid.

While serving, drizzle some extra mustard oil if you wish & serve with hot steamed rice. 

Mango Bhapa Doi (Steamed Mango Yoghurt)

 

           Mango Bhapa is a most irresistible Bengali dessert that is very easy and quick to dish out. It can be set overnight the traditional way, steamed or baked. Today I would like to share the steamed version. Absolutely a hassle-free dessert, it is a pure bliss and a total hit at any in-house party or any special festive occasions.

         

           This Bong dessert is super easy to prepare as you just need to combine all the ingredients and steam to perfection. It is that simple. So this totally yummy and melt in the mouth delicacy is simply to die for. 

           A few variations can be made by adding your favorite fruit to make it more flavorful. Garnish as desired and enjoy it chilled. So check out an easy step by step pictorial recipe to prepare this chilled delicacy. 

• 400 gms. full fat yoghurt
• 1 cup mango puree
• 1/2 cup condensed milk
• 1 tsp. rose water
• 1/4 tsp. cardamom powder
• pinch of saffron
• few chopped mangoes, strands of saffron, chopped pistachios & dry rose petals to garnish

            Pour the yoghurt in a muslin cloth and place it on a strainer. Keep it on a bowl in the refrigerator overnight. The thick hung yoghurt is used for this recipe.

            Transfer to a mixing bowl. Add the mango puree, condensed milk, cardamom powder, rose water and saffron. Combine everything well. 

             Pour into small containers or ramekins and cover with aluminum foil. 

             Pour some water into a pan and place a steamer over it. Bring the water to a boil. Then carefully arrange all the ramekins over the steamer.

           Cover with a lid and then steam on a low flame for 12-15 minutes. Keep aside to cool down before refrigerating it.

           Serve this chilled delicacy, garnished with chopped pistachios, few chopped mangoes, dry rose petals and saffron. 

Pour the yoghurt in a muslin cloth & place it on a strainer. Keep it on a bowl in the refrigerator overnight. The thick hung yoghurt is used for this recipe.

                      Add the mango puree, 

                   condensed milk, cardamom powder, rose water 

                    and saffron. Combine everything well. 

                       Pour into small containers or ramekins.

Cover with aluminum foil. Pour some water into a pan & place a steamer over it. Bring the water to a boil. Then carefully arrange all the ramekins over the steamer.  

Cover with a lid & steam on a low flame for 12-15 minutes. Keep aside to cool down before refrigerating it.

Serve this chilled delicacy, garnished with chopped pistachios, few chopped mangoes, dry rose petals & saffron. 

Rava Dhokla / White Dhokla (Steamed Semolina Cake)

 

                Rava Dhokla / White Dhokla is a classic Gujarati snack to be relished as an appetizer / breakfast with green chutney or as an evening tea time snack. Healthy and nutritious, these can be a perfect lunch box meal too. At the same time, sumptuous and filling, these steamed and spongy treats can do wonders to your party menu.  

               This recipe is an instant version where I have used rava (sooji) to make these delicious and fluffy small bites. It can be prepared in no time and is a very good option when time is a constraint. So check out a step by step pictorial recipe to prepare it.   

• 1 cup rava (semolina)
• 1/2 cup yoghurt
• 2 tsp. lime juice
• 1 tsp. ginger, pounded
• 2 green chilies, pounded
• salt to taste
• 1 tbsp. oil for the batter
• 1 tsp. sugar
• 1 cup water
• 1 tsp. Eno fruit salt
• 2 tbsp. oil for the tempering 
• 1 tsp. mustard seeds
• 2 green chilies, chopped
• 1 sprig curry leaves
• 1 tbsp. coriander leaves, chopped

          In a mixing bowl, add rava, yoghurt, salt, lime juice, sugar, oil, pounded ginger and pounded chilies. 

          Add 1 cup water and prepare a thick batter of pouring consistency. Cover and keep aside for 15-20 minutes. 

          Add the Eno fruit salt and a sprinkle of some water. Give it a gentle mix to combine well. 

          Pour into a greased steel plate / cake tin and steam for 18-20 minutes. After it cools down, gently run a knife around the edges of the cake tin and invert it over on a plate. Cut it into desired shapes.

          Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the green chilies and curry leaves. Sauté for a few seconds.

          Then add 1/4 cup water and pour this tempering over the steamed dhokas. Garnish with coriander leaves and serve with green chutney.

In a mixing bowl, add rava, yoghurt, salt, lime juice, sugar, oil, pounded ginger & pounded chilies. 

Add 1 cup water & prepare a thick batter of pouring consistency. Cover & keep aside for 15-20 minutes. 

Add the Eno fruit salt & a sprinkle of some water. Give it a gentle mix to combine well. 

                 Pour into a greased steel plate / cake tin.

                     Steam for 18-20 minutes.

                    Allow it to cool down.

Gently run a knife around the edges of the cake tin & invert it over on a plate. Cut it into desired shapes.

Heat oil in a pan & temper with mustard seeds. After it stops spluttering, add the green chilies & curry leaves. Sauté for a few seconds.

                    Then add 1/4 cup water.

                    Pour this mix on the steamed dhokas. 

            Garnish with coriander leaves & serve with green chutney.