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.

Elephant Foot Yam Erissery - Kerala style

 

          Erissery is a traditional Kerala Cuisine, where elephant yam is cooked with coconut and tempered with some aromatic spices. It is one of the items in an Onam Sadya meal. It is a very easy and a simple vegetarian dish which can be prepared in no time.

         Other veggies like Red pumpkin and raw banana are also used in this preparation. It is a dry recipe and also goes well as a side dish with curd rice, rasam rice or with Kerala Parotta. So check out the step by step pictorial recipe to prepare this regional dish.

• 300 gms. elephant yam, cut into small cubes
• 3/4 cup fresh coconut, grated
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1 tsp. cumin seeds
• 2 tbsp. coconut oil
• 1/2 tsp. mustard seeds
• 1 sprig curry leaves
• 1 dry red chili

          Boil the Elephant food yam in 1 & 1/2 cups water, turmeric powder, salt and red chili powder till tender. 

          Grind 1/4 cup coconut and cumin seeds to a paste. Add to the cooked veggies and boil for 2-3 minutes. Transfer to a serving dish. 

          Heat 1 tbsp. oil in a pan and temper with mustard seeds, dry red chili and curry leaves. After it stops spluttering, add the remaining coconut and fry till light brown. 

           Pour it over the cooked veggie. Give it a mix and serve with steamed rice as a part of a Sadya meal.

Boil the Elephant food yam in 1 & 1/2 cups water, turmeric powder, salt & red chili powder till tender. 

Grind 1/4 cup coconut & cumin seeds to a paste. Add to the cooked veggies & boil for 2-3 minutes. 

                    Transfer to a serving dish. 

Heat 1 tbsp. oil in a pan & temper with mustard seeds, dry red chili & curry leaves. 

After it stops spluttering, add the remaining coconut & fry till light brown. 

                     Pour it over the cooked veggie. 

 Give it a mix & serve with steamed rice as a part of a Sadya meal.

Dal Makhni (Punjabi style Lentil Curry)

 

          This is an absolutely guilt free healthy version of the most popular Punjabi cuisine - Dal Makhni. The one you get in restaurants are loaded with ghee, butter and cream. But my version has none of these. Instead I have used olive oil, beaten yoghurt and very little butter. Believe me it turned out very yummy and there was no change in the taste and flavor.

          So folks, indulge in this yummy and nutritious dal with naan, tandoori roti or plain phulka. You may also enjoy with steamed rice, jeera rice or plain biryani. This method is well worth the try for all those who are missing out on this delectable cuisine. So check out the step by step pictorial recipe to prepare this amazing mixed lentil recipe.

• 1/2 cup whole urad dal (Black lentils)
• 1/4 cup kidney beans (Rajma)
• 2 tbsp. olive oil
• 1 tsp. cumin seeds
• 1 tsp. ginger-garlic paste
• 1 tbsp. Kashmiri red chili powder
• 1 cup tomato puree
• 1/4 cup tomato paste
• 1 tsp. salt or to taste
• 1/3 cup beaten yoghurt
• 1/2 tsp. kasuri methi, crushed
• 2 tsp. butter
• 1 tbsp. coriander leaves, chopped

          Wash both the lentils nicely under running water. Soak overnight. Then pressure cook in 1 & 1/2 cups water for 10-15 minutes on a low flame after the first whistle. Mash it well with a potato masher and set aside.

          Heat oil in a pan and temper with cumin seeds. Sauté for a few seconds. 

          Add the ginger-garlic paste and red chili powder mixed with some water. Sauté till the oil separates. 

          Now add the tomato puree and tomato paste. Sauté till the gravy leaves the sides of the pan. 

          Then add the mashed dal and salt. Mix well and simmer on a low flame, stirring at intervals, till it becomes slightly thick.

          Add 3/4 cup water and continue to simmer till you get the desired consistency.

          Now 1 tsp. butter, yoghurt (reserve some for garnishing) and kasuri methi. Give it a stir and simmer for 1-2 minutes.

          Garnish with remaining butter, beaten yoghurt and coriander leaves. 

          Serve with naan, tandoori roti or plain phulka. You may also enjoy with plain biryani, steamed rice or jeera rice for a comforting meal. 

Wash both the lentils nicely under running water. Soak overnight. Then pressure cook in 1 & 1/2 cups water for 10-15 minutes on a low flame after the first whistle. Mash it well with a potato masher & set aside.

  Heat oil in a pan & temper with cumin seeds. Sauté for a few seconds. 

Add the ginger-garlic paste & red chili powder mixed with some water. Sauté till the oil separates. 

Add the tomato puree & tomato paste. Sauté till the gravy leaves the sides of the pan. 

Then add the mashed dal & salt. Mix well & simmer on a low flame, stirring at intervals, till it becomes slightly thick.

 Add 3/4 cup water & continue to simmer till you get the desired consistency.

Add 1 tsp. butter, yoghurt & kasuri methi. Give it a stir & simmer for 1-2 minutes.

            Garnish with remaining butter, beaten yoghurt & coriander leaves. 

Serve with naan, tandoori roti or plain phulka. You may also enjoy with plain biryani, steamed rice or jeera rice for a comforting meal. 

Thankuni Pata Bata (Centella Leaves Chutney - Bengali Style)

 

          This is an extremely simple and a nutritious Bong style chutney made of Thankuni Pata (Centella Leaves). So if you happen to come across this plant, pluck out the leaves and prepare this traditional & a healthy dish. In this recipe, the leaves are ground along with green chilies and garlic. This is then sautéed in mustard oil with a tempering of nigella seeds. It is then relished with hot steamed rice for a great comfort meal. So check out the step by step pictorial recipe to prepare it.

               Thankuni Pata, as it is known in the Bengali lingo or Centella leaves have some medicinal properties that are very healthy for us. 

             It is not much popular, though it is quite relished in the North Eastern regions, especially West Bengal and our neighboring countries like Bangladesh, Sri Lanka, Vietnam, Thailand and Malaysia to name a few. 

          These leaves can be made into delectable pakoras or can be enjoyed as salads, stir fries, juice or chutneys. 

• 2 handfuls of Thankuni Pata (Centella Leaves), chopped
• 2-3 garlic cloves, chopped
• 1-2 green chilies
• salt to taste
• 1/4 tsp. turmeric powder
• 1 tbsp. mustard oil
• 1/2 tsp. kalonji (nigella seeds)

     

         Wash the Thankuni leaves well under running water and drain them.

          Grind along with the garlic, chilies and very little water to make a smooth paste.

          Heat oil in a pan and temper with kalonji. Sauté for a few seconds. Add the ground paste, salt and turmeric powder.

          Fry on a low flame till all the moisture has evaporated. Transfer to a serving bowl and drizzle some mustard oil over it. Enjoy with hot steamed rice.

         Wash the Thankuni leaves well under running water & drain them. 

 Grind along with garlic, chilies & very little water to make a paste.

   Heat oil in a pan & temper with kalonji. Sauté for a few seconds. 

                 Add the ground paste, salt and turmeric powder.

                  Fry on a low flame till all the moisture has evaporated. 

    Transfer to a serving bowl & drizzle some mustard oil over it. 

              Enjoy with hot steamed rice.

Mug Dhokla

 

            Dhokla, a traditional Gujarati snack is typically steamed but they come out perfect in a microwave too, in much less time. This is a very simple, easy to prepare and a completely hassle free recipe. In just three minutes, you have a healthy piping hot mug dhokla ready to be devoured as a breakfast option or any time of the day. A great comfort food, they turn out real soft and spongy. 

          Pour some flavorful tempering over it and enjoy them directly from the mug. Alternatively, you can slice them and pour the tempering over it. You can also add some green chutney and / or sweet tamarind chutney if preferred. So check out the step by step pictorial recipe to prepare this yummy treat.

          These mug dhoklas are ideal for breakfast as an evening tea-time snack, or to satisfy sudden hunger pangs. It can be prepared either with besan (gram flour), sooji (semolina) or both combined. So this is the latter version.

          They are both wholesome and nutritious, and they can be packed as a lunch box meal too. This is an instant version that kids will definitely love and is ready in no time. With a slight hint of sweetness, tanginess and spiciness, they are a great party  treat too. 

Dhokla - 

• 1/2 cup gram flour (besan)
• 2 tbsp. semolina (sooji)
• 1/4 cup yoghurt
• 1 tbsp. oil
• 1 tsp. ginger-green chili paste
• 1 tsp. lime juice
• 1 tbsp. coriander leaves, chopped
• salt to taste
• 1/4 tsp. turmeric powder
• 1/2 tsp. roasted cumin powder
• 1 tsp. sugar
• 1/4 tsp. asafoetida
• 1 tsp. eno fruit salt / 1/4 tsp. baking soda 

Tempering - 

• 1 tbsp. oil
• 1/2 tsp. mustard seeds
• 1 sprig curry leaves
• 1 green chili, chopped
• 1/2 tsp. sesame seeds
• 1/4 tsp. red chili powder 
• 2-3 tbsp. water

Garnishing - 

• chopped coriander leaves, chopped
• fresh grated coconut

            In a mixing bowl, mix together all the ingredients (except eno fruit salt) mentioned under Dhokla. 

          Add required quantity of water and whisk it. Set aside for 10 minutes. 

          Add more water if required to form a batter of pouring consistency. Be sure that there are no lumps. 

          Add eno fruit salt and give it a stir. Pour into a greased microwave safe mug / cup. Fill only till 3/4 of the mug. 

          Microwave on high power for 2 & 1/2  - 3 minutes. Do the toothpick test to check if it is done. 

           Tempering - Heat oil in a tadka pan and temper with mustard seeds. After it stops spluttering, add sesame seeds, curry leaves and green chili. Switch off the flame and add the red chili powder and 2-3 tbsp. water. 

           Give it a stir and pour this tempering over the mug dhokla. Garnish with chopped coriander leaves and fresh grated coconut. 

           Enjoy them directly from the mug just as it is or with green chutney / sweet tamarind chutney.

Note - 

          Alternatively, you can slice the dhokla and pour the tempering over it. Garnish with chopped coriander leaves and fresh grated coconut. Serve along with green chutney and sweet tamarind chutney.

In a mixing bowl, mix together all the ingredients (except eno fruit salt) mentioned under Dhokla.

Add required quantity of water and whisk it. Set aside for 10 minutes. Add eno fruit salt and 1 tsp. water. Give it a stir. 

Pour into a greased microwave safe mug. Fill only till 3/4 of the mug.

Microwave on high power for 2 & 1/2  - 3 minutes. Do the toothpick test to check if it is done. 

Heat oil in a tadka pan & temper with mustard seeds. After it stops spluttering, add sesame seeds, curry leaves  green chili. Switch off the flame & add the red chili powder and 2-3 tbsp. water. 

                    Give it a stir & pour this tempering over the dhokla.

     Garnish with chopped coriander leaves & fresh grated coconut. 

Enjoy them directly from the mug just as it is or with green chutney / sweet tamarind chutney.