Friday, January 12, 2018

The final farewell

My beloved mother who has been a great strength to me all through the years passed away on 7th January at the ripe old age of 94. She was active all through the years till 31st December, and in the last one week also she did not suffer, the end was peaceful. May her soul rest in peace. I am yet to meet anyone with her positivity and courage. I am proud to be her daughter.

I will continue to add her recipes here, a small way to pay tribute to my mother.

Sunday, July 14, 2013

Moong dal Halwa

My friend Pushpa Sriram is an awesome cook and makes delicious sweets and she shared this with me, one of her mother's recipe, a halwa made with moong dal which is very nutritous:

Ingredients :  1 Cup Moongdal ; 
                       1 cup sugar; 
                       1 cup ghee; 
                       1/2 cup milk; cardamom  powdered for taste; a pinch of clove powder; 
                       a pinch of nutmeg powder;

                       saffron few strands. 
                       Khova - optional

Garnishing:  slivered almonds, pistas, roasted cashew and raisins.

Soak moong dal for 4 hours. Soak saffron in a little warm milk. Drain water from
soaked moongdal and wash it well.  It has to be washed well many times so that
the raw smell goes away. Grind the soaked moongdal coarsly without adding
water. Heat 1/2 cup of ghee in nonstick pan or heavy bottomed dekchi, add the
ground moong dal, and roast on low heat.  Be careful not to allow to form lumps.
If required add a little milk to make it easier. The moong dal has to be roasted on
low heat. It takes time and patience, keep adding ghee slowly little by little and
as the ghee starts separating, add the sugar and a little more milk and cook well
to halva consistency and add khova (2-3 spoons) .  
Add cardomom powder, clove powder, nutmeg powder and soaked saffron and mix well. 
When cooked well to golden colour remove from flame. Garnish with almonds, pistas, 
cashew and raisins. 
This can be stored in fridge and when heating for serving add little milk and heat, so it 
does not dry out. If required sugar can be increased to suit your taste.

Thursday, April 26, 2012

Simple Upma

Bombay Rava : 1 1/2 cups ( rava is semolina,use medium rava not bhansi rava)
Green chillies slit : 5
Curry/karbev leaves : 7 or 8
Fresh ginger chopped to tiny : 1 tsp pieces
Grated coconut : 1 1/2 cup
Mustard : 1 tsp Udid dal : 3 tsp
Refined cooking oil : 3 to 4 Tbsp ( add 1/2 teaspoon ghee if desired)
Boiling water : 3 cups
Salt : to taste

In a wok add the oil, and when hot add mustard seeds.When mustard splutters add udid dal and fry till golden brown.Next throw in green chillies, chopped ginger and curry leaves.Saute for 30 seconds don't roast-green chillies should be green!. Now add the rava and salt and mix well and saute for 2 minutes.Add boiling water slowly and keep stirring till water completely covers the ingredients in the wok.Cover and let cook for 3-5 mins on low flame.Finally spread the coconut scrapings on top and serve hot at breakfast or at tea time.