ingredients: (serves 12)
20 slices bread
5 table spoon clarified butter(ghee) (75ml)
milk 5 cups (1200 ml)
sugar 3/4 cup (175 ml)
cardamom 4 no.
procedure: (preparation time 30-40 minutes)
1. Remove all the edges of bread.Cut bread intlo small pieces.
2.Fry these pieces with 3 table spoon clarified butter and keep aside.I fried in three batches with one table spoon butter at a time for about 8 minutes each time.
3.While u fry, boil milk in another vessel and add sugar. wait till the sugar is dissolved.
4.Now add the fried bread pieces and 2 table spoon clarified butter into this milk and close the lid with low flame.Let it cook for 10 minutes.
5.Now add cardamom powder.(if you grind it to smooth powder 3 cardamom would be enough.) and smash the bread using a spatula.if u want the halwa to be fine paste, use a hand mixer at this point. I just used a spatula, as i like to have some small lumps here and there.
6.Again close the lid and let it cook for 5 minutes.
7. Garnish with cashews.
Monday, June 2, 2008
Tuesday, May 27, 2008
Clustered beans(gori chikkudikaaya, mattinkaaya) with moong daal(pesarapappu)
Ingredients(serves 6)
1.cut beans - 1 cup(230 ml)
2.moong daal(pesarapappu) -3/4 cup
3.Turmeric -1/4 tea spoon
4.Red chilli powder -1 tea spoon(5 ml)
(for seasoning)
Onion medium - 1/2
Dry red chilli - 3
Cumin seeds - 1/4 tea spoon
Mustard seeds - 1/4 tea spoon
Curry leaves -5
Oil - 1 table spoon(15 ml)
procedure:
1. Boil beans with one cup water for 10 minutes and drain the excess water and keep aside.
2. Wash daal once or twice and fry moong daal without oil for 5 minutes and keep aside.
3. Do the seasoning. You need not fry onion till brown.just fry the onion in the seasoning
for 3 minutes.
4.Add 3 cups of water to this seasoning and add boiled beans and moong daal.Close the
lid and put it on high flame. After 5 minutes add salt and dry chilli powder.
Your curry will be ready in 15 minutes.I made
this a little dry.You can allow some water to retain
in the curry to make it gravy.
Serve it hot with rice or roll it in a poori/chapathi.
I was able to make 4.5 cups of curry with these
ingredients. moong daal becomes 4 times when boiled.
1.cut beans - 1 cup(230 ml)
2.moong daal(pesarapappu) -3/4 cup
3.Turmeric -1/4 tea spoon
4.Red chilli powder -1 tea spoon(5 ml)
(for seasoning)
Onion medium - 1/2
Dry red chilli - 3
Cumin seeds - 1/4 tea spoon
Mustard seeds - 1/4 tea spoon
Curry leaves -5
Oil - 1 table spoon(15 ml)
procedure:
1. Boil beans with one cup water for 10 minutes and drain the excess water and keep aside.
2. Wash daal once or twice and fry moong daal without oil for 5 minutes and keep aside.
3. Do the seasoning. You need not fry onion till brown.just fry the onion in the seasoning
for 3 minutes.
4.Add 3 cups of water to this seasoning and add boiled beans and moong daal.Close the
lid and put it on high flame. After 5 minutes add salt and dry chilli powder.
Your curry will be ready in 15 minutes.I made
this a little dry.You can allow some water to retain
in the curry to make it gravy.
Serve it hot with rice or roll it in a poori/chapathi.
I was able to make 4.5 cups of curry with these
ingredients. moong daal becomes 4 times when boiled.
Labels:
beans,
chukkidikaaya,
curry,
mattinkaaya,
moong daal,
mottinkaaya,
pappu,
pesarapappu
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