Besan Halwa - to drive away the blues

Since past few weeks we had been very busy as my parents were here that's the reason I couldn't blog ,today after finishing the morning chores thought of writing this post ,sharing with you recipe of Besan Halwa which my mother had prepared when she was here which we relished like anything and thus asked her to prepare once more before she left for India she prepared halwa without using any measurement  so I called her up and  asked her approximate measurement

Recipe name Besan HalwaIngredient
Besan/Chickpea Flour one cup
Ghee three fourth cup
Sugar one and a half cup
Dryfruit to garnish one tbsp. almond
Procedure
In a non stick pan add five tbsp. of ghee and roast the chickpea flour till it starts changing colour once it becomes slightly brown add water and stir nicely to remove lumps .After five minutes add sugar and stir nicely. serve warm garnished with dry fruits.

so yesterday when I was feeling desolate after they left  I had some of this perfect way to drive away the blues.

and also compiled my poems in a note book that's the way I felt better ,

what you guys do when you are feeling blue ?
btw I write poems 
read book
listen to my fav songs
 that's all for now ,will catch up with you all soon
take care and happy blogging.

lassi with rabdi for Mahashivratri

Today is Mahashivratri

 day dedicated for the worship of Lord Shiva

 I started the day with a bowl of roasted lotus seeds and chai had to eat something to start the day went to Shiva temple with a friend to pray and did Jal Abhishek

 and for dinner I am planning to prepare  Kuttu Paratha ,alloo bhaji and chach.
As its too hot here in Singapore I thought of preparing Lassi today noon time  had some rabdi in the freeze which I had prepared few days back so thought of topping the lassi with the rabdi and I am so glad I did this lassi with rabdi reminded me of the lassi which we get in our hometown tall kulhad with thick lassi topped with rabdi ya guys during festival I am nostalgic and I try to create the food which we used to have during our childhood days...

recipe name Lassi with Rabdi 
ingredient 
curd one cup
ice cubes
sugar half tsp
rabdi one tsp ( recipe of rabdi blogged here )
saffron pinch
chopped pistachio half tsp

procedure
churn yogurt ,sugar and ice cubes in a blender
top it with rabdi ,saffron strand and chopped pistachio
indulge and feel blissed :-)
other lassi recipes blogged on Asan Khana
Malai wala Lassi
Gulabi Lassi
Kulhad wala Lassi
Phalahar /Fasting recipes are blogged here 

wish all the readers of Asan Khana happy Festival ,
take care and happy blogging

Gulab Jamun for IndianFoodPalooza

This is not my favourite dessert to indulge ,i go for the creamy kheer during summer and winter time its Gazar ka halwa or posta ka halwa ,then few days back when i saw the recipe of Gulab Jamun

while flipping the pages of a cookbook, i thought of trying this indian mithai ,i took hubbys help for preparing the sugar syrup/chasni  as i wasnt very sure about the consistency,,,so while he prepared the chasni i prepared the gulab jamuns

Recipe Name Gulab Jamun
Recipe source cookbook
Ingredient
khoa 350 gm
cottage cheese/chena four tbsp
all purpose flour/maida four tbsp
baking powder one tsp
ghee one tbsp
pistachio unsalted 10
seed of green cardamom two tsp
for the sugar syrup
pinch of saffron strands
rose water one tsp
sugar four cup
half tsp lemon juice
Preparation

-Chena- recipe blogged here and here
-Soak the saffron strands in rose water and keep aside.
-Sugar Syrup /Chasni -
fill a sauce pan with water ,add sugar and keep stirring
till the sugar has dissolved ,increase the heat
continue boiling and remove  the scum
which reaches  on the surface with slotted spoon
syrup should be of one thread consistency
stir in lime juice and saffron soaked in rose water
For the filling -chop pistachio and mix cardamom seeds for filling and keep aside
For the balls

In a mixing bowl knead khoa to a smooth mix ,add all purpose flour,cottage cheese,baking soda ,
mix everything together to a smooth dough,and divide the dough into equal sized round balls
make depression in the centre and add one fourth tsp of filling ,seal the edges
do the same for all the khoa balls.
heat oil in wok/kadhai
once oil is hot that  it browns the bread crumb in 30 secs
add the gulab jamuns slowly and keep frying till they turn golden brown
once done drain on kitchen towel
after five mins add the fried khoa balls to the sugar syrup
serve warm or chilled garnished with rabdi .

Gulab Jamun is my entry for the #IndianFoodPalooza hosted by Indian Simmer ,
The Colors of Indian Cooking and Creative Culinary.
This platter is for you friends,..;-)

take care and happy Blogging.

Rasmalai for Rakshabandhan

Year 2008 shared Heena designs and Malai Wala Ladoo
Year 2010 shared Rakhi Thali
This year i thought of preparing Rasmalai for Rakshabandhan Festival
Recipe is inspired from Spice Club
I have slightly adapted the recipe ,this is how i prepared

Recipe name Rasmalai
Ingredient
Haldiram rasgulla six
milk one cup/200ml
saffron strands
chopped dryfruits almond and cashew nut one tbsp
Preparation
Heat milk in non stick pan
add saffron strands and let it simmer
till the milk is reduced to half
remove from flame and let it cool
Procedure
Squeeze out sugar syrup from rasgullas
place two rasgullas in serving dish
drizzle thickened milk on it
sprinkle chopped dry fruit and
keep in fridge
serve chilled

Other Rasmalai recipe blogged at Asan Khana 

Cranberry Rasmalai

                                                Wish you all Happy Raksha Bandhan friends
                                                  Take care and Happy Blogging.

Ram Navami festival and Vrat delicacies Allo subji,Makhana kheer and Cardamom tea

HAPPY RAM NAVAMI..AFTER SEVERE HEADACHE OF LAST NIGHT ,,GOT UP FEELING FRESH AND RELAXED,..AS MY SON WAS STILL SLEEPING I FINISHED OFF THE PENDING TSHIRT,...DID HOUSEHOLD CHORES,..SWITCHED ON THE TV,..CARTOON CHANNEL...SO THT MY SON GETS BUSY..AFTER DOING THE POOJA,,,I STARTED PREPARING EATARIES FOR THE NAVRATRI FAST,...IT WAS PAST ONE,..SO ALMOST HALF DAY WAS OVER,...THOUGHT OF MAKING SOMETHING WHICH IS QUICK ,...SO FINALLY DECIDED TO MAKE JEERA ALLOO,ELAICHI CHAI AND TALMAKHANA KA KHEER,..

JEERA ALLOO



INGREDIENTS

BOILED POTATO THREE
GREEN CHILLI TWO


CUMIN SEEDS 1TSP
GHEE ONE tbsp
rock salt one tsp
black pepper one tsp

procedure

heat ghee in wok
add cumin seeds


once they start spluttering add green chilli followed by potato
add black pepper and rock salt
keep frying till the potato becomes beown and crispy from bith sides



talmakhana kheer

ingredients

30o ltr milk
200gm talmakhana
saffron strands
sugar to taste
chopped dry fruits

procedure

boil milk

add saggron strands


now add talmakhana to the boiled milk

keep stirring
now add sugar
keep boiling till the milk becomes thick
garnish with chopped dryfruits




lakshmi i prepared for ugadi too,..so happy ugadi

elaichi tea

ingredients

two cup water
half cup milk
sugar two tsp
tea one tsp
cardamom powder onetsp

boil the water with cardamom powder


once it starts boiling add sugar
now add milk and let it boil for some time

after few minutes add tea powder nd continue boiling.

enjoy tea with jeera alloo

Rabdi straight from the streets of mathura

gosh these days i am so busy....yesterday after finishing the tshirt started with the community logo slept at three...so couldnt update the blog other wise before sleeping i have to do this work,..or i won get sleep,..;-) i remember my trip to mathura with my parents,...and the narrow lanes with lassi shops ,..and chat kachori shops,..they used to sell cream also,..which was garnished with chopped dryfruits...and the lassi used to be so thick that u have to use spoon to eat the malai,..and then drink the lassi,..words cantt describe the taste to savour the taste of rabdi,malai and lassi of mathura u have to go there at least...now whenever i wish like eating rabdi i cant go mathura everytime,...so tried this recipe and the result was not bad,....do try to transform urself to gods place. ie mathura..i like it cold so after preparing keep it in freeze for some time...

and ya as i told my friend lakshmi i prepared this sweet dish as it was her birthday....this is for u lakshmi....and i am sending this recipe for rci punjab hosted by lakshmi





whole milk 6 cups


saffron few strands
sugar 1/4 cup
green cardamom powder 1/2tsp
chopped cashewnut 4
almonds 4 sliced
pistachio 4 sliced

method

boil the milk with saffron in a thick bottome dor nonstick vessel,stirring occasionaly on medium heat.

cook for 30 minutes till milk reduces to half


add sugar and continue to simmer on low heat for 15 minutes till milk becomes rich and thick



remove from fire and add cardamom powder,cashewnut pieces,almonds and pistachio .



serve hot or cold