Monday, December 7, 2009
Back again with another click for you all to guess.This time I'm going to be lenient, it means I'm going to post 2 pics of the same recipe. Last time..mmm...I think it was a sweet dish, so this time obviously its a spicy chutney. Guess the ingredients and Christine a name for this dish...:)
U are right there is mustard for seasoning and of course salt and coconut. What else could be in there???
Guessssssssssssssssssssssssssssssssssssssssssssss
Monday, November 16, 2009
Thought would try something different than the usual posting of recipes. Here, I want you all to let me know the name of this recipe and the secret ingredient.
Sugar, Ghee, Food color, cardamom + a secret ingredient is all is required to prepare this attractive sweet. So easy to make(this is my first try and it came out perfect) and tastes heavenly. Can you make a guess???
Read below for the name and the secret ingredient. And of course the recipe
Kudos!!! to Sushma for making the right guess. I was not in a mood to make a post today. After reading that lovely comment from Malar, who could ever resist from this blog world. Was so glad to know that there were few souls who were waiting for a reply.
Its 'Kasi Halwa' and the secret ingredient is ash pumpkin(pushani kai). Sorry gals if the color misguided you. Its not my fault, I had mentioned about the food color(proof above)...:). I didn't have any plans of giving a gift or award for this. Sorry again for not mentioning about it previously. Let me c if I can give something like that in future. Now lets look at the recipe
Hmm....
Ingredients:
Ash pumpkin - 1 cup(shredded)
Sugar - 1/2 cup
Ghee - 2 tbsp
cashews - as u like(I didn't add any as I was lazy to crush them)
food color - a pinch
cardamom - few pinches
Method:
1. My carrot grater didn't work for pumpkin. So I cut the pumpkin into very fine pieces using knife. Grate it if yours is not as aweful as mine.
2. Pressure cook this without adding water until 1 whistle.
3. Allow it to cool. and squeeze out the juice and keep aside.(I ran this in a mixer as I preferred a smooth texture)
4. To the juice add sugar and allow it to boil.
5. When the sugar has dissolved add the cooked ash pumpkin paste.
6. Stir till the paste starts to stick to the vessel.
7. Now add ghee and stir for few more min.
Note: Looks like the halwa will retain its texture even if cooked for few more min. So dont worry about the right time.
8. Switch off the flame and add cardamom and garnish with cashews.
9. Do take a pic and post it in your blog....:)
Somemore clue:
Its served in most of the south Indian weddings but strangely has a north indian nameRead below for the name and the secret ingredient. And of course the recipe
Kudos!!! to Sushma for making the right guess. I was not in a mood to make a post today. After reading that lovely comment from Malar, who could ever resist from this blog world. Was so glad to know that there were few souls who were waiting for a reply.
Its 'Kasi Halwa' and the secret ingredient is ash pumpkin(pushani kai). Sorry gals if the color misguided you. Its not my fault, I had mentioned about the food color(proof above)...:). I didn't have any plans of giving a gift or award for this. Sorry again for not mentioning about it previously. Let me c if I can give something like that in future. Now lets look at the recipe
Hmm....
Ingredients:
Ash pumpkin - 1 cup(shredded)
Sugar - 1/2 cup
Ghee - 2 tbsp
cashews - as u like(I didn't add any as I was lazy to crush them)
food color - a pinch
cardamom - few pinches
Method:
1. My carrot grater didn't work for pumpkin. So I cut the pumpkin into very fine pieces using knife. Grate it if yours is not as aweful as mine.
2. Pressure cook this without adding water until 1 whistle.
3. Allow it to cool. and squeeze out the juice and keep aside.(I ran this in a mixer as I preferred a smooth texture)
4. To the juice add sugar and allow it to boil.
5. When the sugar has dissolved add the cooked ash pumpkin paste.
6. Stir till the paste starts to stick to the vessel.
7. Now add ghee and stir for few more min.
Note: Looks like the halwa will retain its texture even if cooked for few more min. So dont worry about the right time.
8. Switch off the flame and add cardamom and garnish with cashews.
9. Do take a pic and post it in your blog....:)
Happy eating!!!!
;;
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