Monday, 18 January 2010

moong dal halwa

I was planning to try moong dal halwa since Diwali. My father loves this halwa. I am very poor in cooking any sweet dish:). But thanks to Srivalli with this cooking challenge, I can dare to make such dishes and it is turning out very nicely.


Moong dhal - 1 cup

Ghee - 1/2 cup

Sugar - 1 cup (as per required sweetness)

Milk - 1/2 cup

Cashews/ raisins roasted in ghee for garnish. (Optional)


Soak 1 cup moong dal overnight. Next morning, grind to a paste. Heat a heavy Kadai, take initially only 1/2 of the ghee and heat it. Add the dhal and stir continuously, not allowing lumps to form. This part is very tricky as the dhal cooks really fast, irrespective of the ghee. Keep the heat at the lowest and keep stirring even after the dhal becomes thick. Add the rest of the ghee intermittently and cook the dhal until aromatic and the ghee starts oozing out. Meanwhile mix the sugar with water/ milk in a pan and bring to a boil. Add this slowly to the cooking dhal. Keep the fir low at all times and break lumps if formed while adding the sugar and water/ milk mix. Cook until the ghee surfaces.

Notes :

  • Use a thick bottom pan or better nonstick pan

  • Don't leave the halwa unattended. The dal can stick and it can go from just done to burnt in a second so keep stirring as much as possible. You should remember to keep stirring to prevent dhal from sticking irrespective of the ghee added.

  • You aren't looking for the halwa to get too thick when you turn off the heat. It was thicken as it cools.

  • Cook until ghee surfaces on the sides and the halwa attains a very nice shine.

  • Initially, it may appear that all the ghee is being used up. But as the dhal cooks the ghee separates. So the ghee measure is sufficient.

  • In both recipes depending on how you got the moong dal paste, you may require slightly more ghee to get the texture

  • Though original recipe didn't call for roasting the dhal before soaking, Lataji felt roasting it a bit gives more fragrance.

Friday, 20 March 2009

American Sev Puri

I am sure you must be wondering with the name "American sev puri". This is a fusion recipe.I think all must have known sevpuri. We use deep fried puris for the original sev puri. But here I replaced that oily puris with DIP's oil free readymade canapes. Generally for canapes we make topping of cheese or any other deep but I made it like Indian sev puri. If we keep all ingredients ready then even children can make this sevpuri for their party. So this American sev puri with chilled Rosy thick shake is a fundoo menu for Kid's summer Party isn't it?

IngredientsCanapes - Dip's Canapes one packetBoiled, peeled and finely chopped Potatoes - 2 CupsFinely chopped onions - 1 CupFinely chopped Coriander leaves - 2-3 Table spoonMoong Sprouts - 1 CupSev - 1 Cup (it should be very thin)Tamarind and date chutney - 1/2 cupGreen Chutney (Mint+coriander) - 1/4 CupProcedureTamarind Chutney-Boil 2 cups of Tamarind pulp, 1 Cup of Jaggery , 1 cup of seedless dates till dates becomes soft. Cool it and make a paste of it in the mixer. Now add 1 teaspoon of chaat masala and salt as per taste.Green Chutney -Take 1 cup of mint leaves, 1 cup of coriander leaves, 2-3 green chilies, 3-4 cloves of garlic, 1 inch ginger piece, 2 teaspoon lemon juice, salt and sugar as per taste. Make a thin paste of all above ingredients in mixer.Arrange Canapes in a serving dish. First put a spoonful potatoes, then Mung sprouts, then onion then Sev, then green chutney and then Tamarind chutney. On the top coriander leaves. (you can decide quantity of all toppings according to your taste. ) You can add some curd on it if you want to have it like dahi batata puri. Serve it immediately. I am sure in few minutes the dish will be empty …….