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Wednesday, August 10, 2022

Rajasthani Style Danedar Moong Dal Badam Halwa | Cherupayar Parippu Badam Halwa

Dal Badam halwa is a famous delicacy from Rajasthan, made during marriages and other festivities. The authentic version is a tedious process of soaking, grinding the dal(split moong dal) and badam(almonds), slow cooking the mixture for long hours in ghee but the end product is the granule form of the halwa which is worth all the efforts. Nowadays, people have created many shortcuts to this traditional recipe by coarsely grinding the dal and almonds. Storing this mixture and preparing for a quick fix halwa. That process may yield the same flavours but I wanted to go by the original version so that I can know the efforts put in behind the making of this delicious halwa.

I haven't tried the short cut method yet, though have seen many videos on YouTube. So I can't comment on the tastes of that method. But let me tell you that this traditional version of the danedar(granules) tasted almost like store brought delicacy. This might involve a good workout to your arms but the end result was worth trying. The dal is first soaked along with almonds. Then ground to a smooth paste, which is then mixed with ghee and added to the pan. Use non stick pan for best results as it uses lesser ghee. The mixture is then roasted on low flame and then cooked with sugar syrup. The whole process of this quantity took almost an hour to finish. Less adulterated and homemade makes this so special. If you love trying out something different for this Rakshabandan, then give this a try and enjoy !!





Preparation time ~ 20 minutes
Cooking time ~ 1 hour
Author ~ Julie
Serves ~ 6-8 bowls
Ingredients
split parippu / moong dal 1/2 cup
almonds blanched and soaked 1/4 cup
ghee 1/2 cup
granulated sugar 3/4 -1 cup
cardamom powder 1 tsp
saffron, a good pinch 
milk 2 cups
sliced almonds 2 tbsp
sliced pistachios 2 tbsp



Watch on YouTube-


           


Method

  • Wash and soak the moong dal for 3-4 hours. Blanch the almonds in hot water, remove skin and soak the almonds too. Drain all the water after soaking and add the dal to a blender jar without water and grind to a coarse paste. To this add soaked almonds and  grind to a smooth paste, adding very little water. 
  • Mix half of the ghee(1/4 cup) with the ground paste. Add this to a non-stick pan and heat the pan on low flame. Continue to cook on low flame till the dal mixture looks roasted and the raw smell of dal disappears.
  • The mixture turns to a lump and is nicely roasted. To this, add the milk and break the lumps. Cook on low flame to cook the dal again. Scrape anything to the bottom each time so that it doesn't get burnt at the bottom.
  • Then add the saffron soaked milk and cardamom powder. Once saffron is added, the colour of the halwa mixture turns to golden yellow colour (which I loved the most).When the mixture looks dry, add the granulated sugar and give a quick mix. The dal mix then turns thin and sugar dissolves. Cook again till the mixture again starts to leave the pan and forms a lump. Add the sliced pistachios and almonds (half), mix well.
  • Now keep adding a tsp of ghee, continue stirring with a wooden spoon on low flame. Biceps gets a good work when making this halwa, but the end result is worthwhile. Keep adding a tsp of ghee till the bigger chunks break into smaller lumps and the smaller lumps to granule form. By then, the ghee starts to show up or the mixture starts to give out the added ghee. At this stage, stop adding ghee and mix to get the fine granular halwa. Takes one hour to get granules, so have patience to stir continously.
  • Finally, garnish with left over sliced pistachios and almonds. Enjoy warm or cool. Refrigerate leftovers, thaw before serving.


NOTES
* Use a heavy bottom non-stick pan to get desired results and to reduce usage of ghee. Works perfect.
* I started making this halwa in the evening, but by the time I finished making it turned dark and so had to put on lights in the video.
* If you don't like granules, then add a few more tsp of ghee to get the usual halwa consistency. But I personally loved the granule form of this halwa.


Monday, August 08, 2022

Dosa Wraps | After School Snacks < 30 minutes

 What do you usually prepare for snacks, or what do you feed kids as after school snacks? My kids take lunch to school, and so they expect a snack when they return from home. But am not a person who would like to feed the packet snacks as those snacks are not filling at all for my kids age. They just grab a pack of snacks and finish in no time and still feel hungry. 

I always try to make things with left over dosa batter, left over idiyappam or make something else that's filling and healthy. This is one such snack that you can prepare in a jiffy, and they totally enjoy. Am also happy as I finish up the dosa batter too. I have added totao chutney in one quarter, salad in anothe, corn fritters in the third and grated cheese to finish the fourth quarter. You can always add a chicken fritter or paneer fritter for a variation. Also, tomato chutney can be replaced with mayonaisse or ketchup or a spicy green chutney. Chat masala can be added to spike it up a little. Give this a try and enjoy !!


Preparation time ~ 10 minutes
Cooking time ~ 15 minutes
Author ~ Julie
Serves ~ 6-7 wraps
Ingredients 
for corn fritters
corn kernels 1/2 cup mashed + 1/2 cup whole
salt to taste
corn flour 3tbsp
onion 1 medium fine chopped
garlic 1tsp fine chopped
pepper powder 1/2 tsp
coriander leaves 2 tbsp chopped
lemon juice 1 tsp

for dosa wraps
dosa batter 1.5 cups
corn fritters 5-6
cucumber 1 sliced
tomato 1 sliced
mozarella cheese 1 cup grated
tomato chutney 1/2 cup



Watch on YouTube -

 

 Method
FOR CORN FRITTERS
  • I have used frozen corn. Thaw and use. Pulse half of the corn kernels in a mixer to crush and add the remaining half just like that in a bowl.
  • To this add fine chopped onion, garlic, coriander leaves. Add corn flour, pepper powder and salt. Mix well and add water little by little to make a thick pakora like batter.
  • Heat oil in a pan and add tbsp full of batter to the pan. Spread lightly with the spoon and shape. Once one side is cooked, flip the other side and cook till lightly browned. Drain from oil and keep aside.
FOR DOSA WRAPS
  • Add salt to the dosa batter. Mix well.
  • Heat an iron griddle, make regular dosas. Keep aside to cool lightly.
  • Then place a dosa on a plate or cutting board. Using a pizza cutter, cut from the center on one side (check video for better understanding). Then place tomato chutney on one corner of the dosa, spread in that corner. Place corn fritter on second quarter. Place sliced cucumber and sliced tomato on the third quarter. Finally, place grated mozarella cheese on the fourth. Starting from the tomato chutney corner, fold the dosa in quarters and make a wrap.
  • Heat the iron griddle, apply ghee or oil and place the wraps. Press gently and cook. Flip both sides till crisp and cheese is melted. Remove on a plate.
  • Similarly, make all other wraps and enjoy with ketchup.



NOTES 
 *You can use tomato ketchup or mayonnaise or spicy green chutney instead of tomato chutney if you wish. 
* You can make chicken fritters or paneer fritters instead of corn and enjoy.

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If you have any of the below mentioned left overs,remake them in a healthy snack -
*overcooked rice-crispy rice ballsUthappam
*left over dosa batter-kuzhi paniyaramPunugulu
*left over idlis-idli upmaBaked Idli frymushroom idlis
*left over cooked rice-lemon riceegg fried rice
*leftover dhokla- Amiri Khaman
*leftover idiyappam- Idiyapam upma





Saturday, August 06, 2022

Fried Peanuts | Quick Snacks

Rainy days demand some hot quick snacks like pakoras, fried peanuts and so on to keep yourself warm with garam chai. Isn't it ? The fried peanuts are a simple, quick recipe that you can make in the time the tea is boiling and serve hot. What do you usually love serving on a rainy day for tea?

Though I love rains, but when it rains continuously day and night. Then the scene may not be in a joyful mood. The rains have been playing a havoc here at many places this week. Stay Safe, guys. Hope the rains stop soon. Kids are at home for a week now as schools are closed. Every year after the 2018 floods, we are receiving more rains during August than the month of June. 

Anyway, let's enjoy this simple quick fix snack recipe for tea. Love it !!





Preparation time ~ 5 minutes
Cooking time ~ 10 minutes
Author ~ Julie
Ingredients
peanuts (kappalandi) 2 cups
garlic crushed 2tbsp
curry leaves 2 sprigs
chilli powder, 1 tsp
salt to taste
oil 2-3 tbsp





Method
  • Heat a kadai and add oil. When oil is hot, add the peanuts and fry till crisp. Add chilli powder and salt. Mix well and drain from oil in a plate.
  • Add the crushed garlic and curry leaves. Fry till crisp and add to the fried peanuts. 
  • Add the asafoetida powder, chilly powder and salt. Mix well.
  • Enjoy with tea !!


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