Green Chili Halwa / Mirchi Ka Halwa / Pudding

 

           Ever heard of a dessert prepared with green chilies? Sounds unique but actually it turns out very delicious without any trace of any spiciness. The end product is like any other halwa / pudding that is generally made, but far more yummier. So it is an interesting twist to the traditional Indian style halwa. I bet no one will be able to guess the core ingredient. 

              In this recipe, I have made use of few big size green chilies, those meant for making pickle. The use of sugar balances out the heat from the chilies, thus creating a yummy dessert. 

               I flavored it with cardamom powder and rose water. This amazing halwa is for those who likes experimenting something different. So go ahead and give this exotic dessert a try by checking out the step by step pictorial recipe to prepare this rich, creamy and delectable Halwa. 

• 250 gms. big size green chilies, deseeded & sliced
• 2 tsp. lime juice
• 2 tbsp. ghee
• 1/4 cup mashed khoya 
• 1/4 tsp. cardamom powder
• 1/2 cup milk
• 1/3 cup powdered sugar
• 1 tsp. rose water
• 1 tbsp. slivered almonds & pistachios
• few dry rose petals 
• few saffron strands

 

          Boil the sliced green chilies along with lime juice twice for 2-3 minutes. Rinse well each time under running water. Once done, blend into a paste.

            Heat ghee in a pan and sauté the ground chili paste for 2-3 minutes or till the ghee separates.

            Now add the mashed khoya and cardamom powder. Give it a mix and continue to sauté, by stirring continuously till the halwa turns slightly thick.

            Then add the milk and simmer on a low flame till the halwa turns thick and the ghee separates. 

           Add the sugar and keep stirring till the halwa turns into a desired consistency. Switch off the flame and add the rose water. Mix well. 

           Transfer the halwa to a serving dish and garnish with chopped pistachios, almonds, dry rose petals and saffron. 

           Then enjoy this exotic dessert at chilled or at room temperature.

Boil the sliced green chilies along with lime juice twice for 2-3 minutes. Rinse well each time under running water. Once done, blend into a paste.

Heat ghee in a pan & sauté the chili paste for 2-3 minutes or till the ghee separates.

                   Add the mashed khoya & cardamom powder. 

Mix well & sauté, by stirring continuously till the halwa turns slightly thick.

Add the milk & simmer on a low flame till the halwa turns thick & the ghee separates. 

Add the sugar & keep stirring till the halwa turns into a desired consistency.

                  Switch off the flame & add the rose water. Mix well. 

Transfer the halwa to a serving dish && garnish with chopped pistachios, almonds, dry rose petals & saffron. 

     Then enjoy this exotic dessert at chilled or at room temperature.

Garlic Kheer / Benami Kheer / Lehsun Ki Kheer / Pudding / Payasam

 

          Ever heard of a dessert prepared with garlic? It is almost a lost recipe now. Sounds unique but actually it turns out very delicious. Garlic kheer has its origin from the Royal kitchens of Awadh. It is also known as Benami Kheer as the core ingredient was a secret kept by the Khansamas (chefs).

          The end product is like any other kheer / pudding that is generally made, but far more yummier. I bet no one will be able to guess the core ingredient. It is flavored with cardamom powder and saffron. So go ahead and give this exotic dessert a try by checking out the step by step pictorial recipe to prepare this rich, creamy and delectable dessert. 

• 12-15 garlic cloves, sliced
• juice of 1 lime
• 500 ml. full cream milk
• few cardamom pods
• 1/3 cup milk powder
• 1/3 cup jaggery powder
• 1 tbsp. slivered almonds
• 1 tbsp. slivered pistachios
• 1 tbsp. raisins
• 1/2 tsp. cardamom powder
• pinch of saffron 
• 1 tbsp. ghee
• 1 tsp. rose water 
• fried garlic slices, few saffron strands, chopped almonds & pistachios to garnish (opt)

            Soak the sliced garlic in the lime juice overnight. Rinse well under running water. 

            Boil 5-6 times in enough fresh water. Each time while boiling add 2-3 cardamom pods. This is to remove the pungency. 

            Then rinse well each time under running water after boiling. Once done, discard the cardamom pods and keep aside. 

            Bring the milk to a boil and simmer on a low flame for 4-5 minutes by stirring continuously.

            Now add the boiled garlic, followed by milk powder, jaggery powder, slivered almonds, pistachios, raisins, saffron and cardamom powder. 

            Give it a mix and continue to simmer, by stirring at intervals. When it starts to thicken to a desired consistency, add the ghee and simmer for 2-3 minutes more. 

            When done, switch of the flame and add the rose water. Keep aside and bring it to room temperature. 

            Then refrigerate for 1-2 hours. Garnish with slivered almonds, pistachios, few saffron strands and fried slices of garlic and enjoy this exotic dessert. 

                  Soak the sliced garlic in the lime juice overnight. 

                     Rinse well under running water. 

Boil 5-6 times in enough water. Each time while boiling add 2-3 cardamom pods. This is to remove the pungency.

Then rinse well each time under running water after boiling. Once done, discard the cardamom pods and keep aside. 

Bring the milk to a boil & simmer on a low flame for 4-5 minutes by stirring continuously. Now add the boiled garlic, followed by.....

                        milk powder,

                        jaggery powder, 

                        slivered almonds, 

                       slivered pistachios, 

                     raisins, 

saffron and cardamom powder. Give it a mix & simmer, by stirring at intervals. 

When it starts to thicken to a desired consistency, add the ghee & simmer for 2-3 minutes more. 

When done, switch of the flame & add the rose water. Keep aside & bring it to room temperature. Then refrigerate for 1-2 hours. 

Garnish with slivered almonds, pistachios, few saffron strands and fried slices of garlic and enjoy this exotic dessert. 

Raw Jackfruit Tikki

 

          Raw Jackfruit or Kathal is a common and a favorite summer vegetable. It is cooked in various ways. So I bring to you this all time favorite appetizer or a tea-time snack in a tikki form prepared with raw jackfruit. You can also substitute it with potato or potato-paneer combination. So do try them and enjoy with sweet tamarind chutney, tomato sauce or green chutney. Do check out an easy step by step pictorial recipe to prepare this amazing treat.

              Raw Jackfruit is a veggie in the unripe form and is known as a vegetarian's Non-Veg. dish as the texture resembles that of mutton. As a vegetable, it is high on protein and low in calories. It also boosts our immunity and is a great meat substitute for the vegetarians. 

               This humble vegetable has not much found its way to the dinner table.  However, one can make a variety of yummy dishes like appetizers, salad, bharta and also in a curry form. The seeds too are palatable and tastes very yummy after it is cooked. 

• 1 small jackfruit, boiled & mashed
• 1/3 cup roasted gram flour
• salt to taste
• 1/2 tsp. nigella seeds
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• 1-2 green chilies, chopped
• 1/2 tsp. turmeric powder
• 1 tsp. roasted coriander-cumin powder
• 1 tsp. Kashmiri red chili powder
• 1 tsp. garam masala powder
• oil to shallow fry

           In a mixing bowl, add all the above mentioned ingredients (except oil) and combine everything well.

          Divide the dough into equal portions. Take each portion and give it a round flat shape. 

          Make similar stuffed tikkis with the remaining dough and refrigerate for an hour. 

         Heat 1-2 tbsp. oil in a pan and shallow fry them in batches till golden brown in colour.

         Drain on a tissue paper and serve them hot as an appetizer with sweet tamarind chutney, green chutney or tomato sauce. 

         

Divide the dough into equal portions. Take each portion & give it a round flat shape. 

Heat 1-2 tbsp. oil in a pan & shallow fry them in batches till golden brown in color.

                         Drain on a tissue paper.

Serve them hot as an appetizer with sweet tamarind chutney, green chutney or tomato sauce. 

Dolmas / Dolmades (Stuffed Grape Leaves)

 

          Dolmas is an exotic Middle Eastern style appetizers that are very much a part of UAE cuisine. They are simply awesome and delicious. It basically means some sort of filling or stuffing. They are traditionally stuffed with minced meat, rice, herbs and basic seasoning. These Dolmas are usually served either cold or warm with sliced lime and a drizzle of olive oil.

          However, I gave a fusion touch to this recipe, by adding few Indian spices. I also made it the easier way by pressure cooking them, thus saving a lot of time. Enjoy these small bites with some mayonnaise or green chutney. So check out the step by step pictorial recipe to prepare these light,  hearty and wholesome parcels. 

          I was able to get few fresh grape leaves, which I later blanched them to make them pliable. In case you are using canned ones, then immerse them in some hot water for a couple of minutes. Then they are ready to use.

          Preparing Dolmas is a little time consuming for a beginner. However, it is worth the effort. This was my first try and I simply enjoyed making them. In case you are able to lay your hands on few grape leaves, either fresh or canned, then it is a must try recipe. 

          These Dolmas can also serve as a light meal along with some soup and / or salad. I added our very own Indian spices like garam masala, coriander-cumin powder, turmeric powder, kasuri methi and mustard oil. This gave a nice mild flavour to these Dolmas and it turned out very yummy and comforting. 

Ingredients - 

• 15 fresh grape leaves
• 4-5 slices of lime / lemon
• 4-5 cups water / stock
• coriander leaves, pinch of red chili flakes & slices of lime to garnish

Stuffing - 

• 300 gms. chicken mince
• 1/3 cup rice, soaked for an hour
• 1 small onion, chopped finely
• 1 tsp. garlic, chopped
• 1-2 green chilies, chopped
• 1 tsp. pista, chopped
• handful of coriander leaves, chopped
• 1/2 tsp. lime zest
• 1/2 tsp. red chili flakes
• 1 tsp. coriander-cumin powder
• 1/2 tsp. garam masala powder
• 1/4 tsp. turmeric powder
• salt to taste
• 1 tsp. lime juice
• 1 tsp. kasuri methi, crushed
• 1 tbsp. mustard oil

          Cut off the stems of the grape leaves and blanch in hot water for 2-3 minutes. Drain well and keep aside.

          For the stuffing - In a bowl, combine all the mentioned ingredients and keep aside.

          Now take a leaf and place it on a plate (shiny side down & bottom side up). Put a little of the stuffing in the center. 

          Bring both the sides in and gently roll the leaf away from you. Make similar rolls with the remaining leaves and the stuffing. 

          Neatly arrange the stuffed rolls inside a pressure cooker and place the slices of lime on it. Weigh it down with an inverted plate so that they don't move around while it is being cooked. Then add the water / stock. 

          Pressure cook for 3-4 whistles. Let it cool down before opening the lid. Carefully drain the water and gently remove the prepared Dolmas / Rolls.

          Transfer to a serving plate and garnish with coriander leaves, pinch of chili flakes and slices of lime. It can be enjoyed on its own or with some mayo / green chutney a la Indian style.

                                  I have taken few fresh Grape Leaves.

                    Discard the stems & blanch them in hot water for 2-3 minutes. Drain well.

                                  In a bowl, Take all the mentioned ingredients.

                                  Mix well and keep aside. 

                    Take a leaf & place it on a plate (shiny side down & bottom side up). Put a

                     little of the stuffing in the center. 

                                  Bring both the sides together.

                                  Gently roll the leaf away from you.....

                                  .... into a parcel / roll. 

                  Arrange the stuffed rolls in a pressure cooker & place the slices of lime on it.

                        Weigh it down with a plate so that they don't move around while it is 

                        being cooked. Then add the water / stock. Pressure cook for 3-4 whistles.

                        Carefully drain the water & gently remove the prepared Dolmas / Rolls.

                        Serve, garnished with coriander leaves, chili flakes and slice of lime.