A Hint of Spice

As a kid I remember going to Gurudware on Sundays and on festivals and through out the Kirtaan and Path ,the one thing I eagerly waited for was the Path to get over and for all present to stand up.For me it meant that we are done for now and can move onto getting the Yummy,Delicious Parshad (This is not a speeling error.This is how it sounds in Gurudware"Parshad" instead of "Prashad").I believe it is not just me who did that....most of the kids I know today or even my cousins used to wait for Prashad.
              My friend's son Harshiv is one such Kid.He will sit with his Father in the gurudware.Once the sewadar's start offering the Prashad,he will have his share,will not say no to his Dad's Share and then will run to his Mom to get her's.Anytime he is visiting me....I ask "you want sheera?" and his answer is "Gurudware wala?".
Coming to the religious significance of Karah Parshad,is a type of halva made with equal portions of wheat flour, ghee, and sugar. It is offered to all visitors to the Darbar Sahib in a Gurdwara. It is regarded as food blessed by the guru and should not be refused. As it has a very high sugar and oil content, visitors may ask the Sewadar for a small portion. As a sign of humility and respect, visitors accept the Karah Parshad sitting, with hands raised and cupped. The Sewadar serves it out of the same bowl to everyone in equal portions. This kada prasad holds a lot of importance in Sikh faith. The religion gives prescribed method of preparation, distribution and the way of receiving kada prasad.

INGREDIENTS
Makes about 16 servings.
Cook Time: 15 minutes
 1 cup ghee
 1 cup whole Wheat flour (atta)
 1 cup sugar
 3 cups water
pinch of cardamom powder(optional)
10-12 Almonds slivered (optional)
or
10-12 cashews-Halved(optional)


DIRECTIONS
1.Measure all ingredients.
2.Add sugar to water in a pot and let it boil.
3.Melt ghee in a pan,and then add the Whole  Wheat Flour to ghee.
4.Keeping the Ghee-Whole Wheat flour mix on Medium heat,Keep stirring continously till the Whole wheat flour looses its light brown color to Deep Golden.At this point it will start giving a Nutty Aroma.
5.Also keep an eye on the water sugar mixture .Let the sugar melt completely and it forms a syrup.
6.Pour boiling sugar syrup into toasted flour and ghee mixture. Mixture will sputter. Take care not to be scalded. Stir rapidly until all water is absorbed.
7.Keep stirring prashad as it thickens into a firm pudding.
'njoy!!!

 Note that I have said Cardamom Powder,Almonds and Cashews to be optional.In traditinal Karah Prashad,these 3 ingredients are not used.If you are making this Halwa for serving as dessert you can use all these items.Add Cardamom Powder to the sugar syrup,almost towards the end.You can add the Dry fruis(Cashews-Almonds) to the Ghee -Whole Wheat Mix while toasting the flour.

TIP:-
1.The recipe above uses equal quantity of Ghee,Sugar and Whole Wheat Flour.That same proportion of ghee to other ingredients is required if you are making the Halwa for Parshad,As lesser amount of ghee will make the Parshad crumbly and the crumbs can fall on the floor while offering Parshad.
2.You can reduce the amount of ghee to 1/2 or even 1/4 ,If you plan to serve the Halwa as Dessert (in bowls).For this remember to keep stirring the Whole wheat flour-Ghee mix continously,so that it does not stick to the bottom of the pan.
3.This is a good snack for kids,especially Picky eaters(speaking from experience).Keep the Whole Wheat flour roasted ahead of time in a Air tight  Container.When you need to make the halwa just make the Syrup and add it to the flour.
This goes to Nivedita from Nivedita's Kitchen for her Event Celebrate Sweet-HALWA.

Shrikhand is an Indian Sweet Dish made from strained yogurt.It is one of the famous desserts of Gujrati and Maharashtrian cuisine.This is a milk product and it takes some time to strain the water out of the yogurt,BUT it's worth the wait.The traditional way to make Shrikhand is to tie the yogurt in a piece of linen so that the liquid(whey) drains out and the yogurt becomes thick and creamy.Then sugar,cardamom powder,almonds,pistachios are added.The Shrikhand tastes best when it is served chilled.Now I am getting nostalgic....as kids,me and my little brother used to demand mom to make shrikhand and then we would keep a sharp eye on her,so that we are not cheated out of our rightful amount of this delectable dish.Then to top it off,we would take our own merry time enjoying every spoonful and our Dad having quickly finished his share would be left seeing us and waiting for seconds.Ha ha ha what a time.
The recipe I am sharing here is an easier(read quicker) way to make Shrikhand.
Ingredients
1 cup sour cream
1/2 cup powdered sugar (adjust the quantity according to your taste)
3 tblsp greek yogurt or 1 cup plain yogurt
1/2 tsp cardamom powder
pinch of saffron
1 tblsp lukewarm milk
2 tblsp Mango pulp(optional-If you want to make mango shrikhand)
Almonds,Pistachios,Cashewnut pieces for garnish

Directions
1.Mix Saffron in lukewarm milk.
2.Mix Sour cream,sugar and yogurt and leave them for 15 minutes at room temperature so that the sugar dissolves.
3.Pass the sour cream-sugar-yogurt mix through a sieve so that you get a creamier texture.
4.Add cardamom powder and mango pulp.
5.Add saffron (mixed with lukewarm milk) to give the shrikhand a nice color.
6.Add the almonds,pistachios and cashewnuts and refrigerate for 2-3 hours.
7.Serve chilled
'njoy!!!
Sending this to Akheela from Torview for her Supercool Cold Desserts Event.

This is one Chaat which is quick to make.Not much to do and very Tasty.

Ingredients:
2 cups boiled chickpeas - (kabuli chana) (You can also use 1 can of chickpeas)
2 boiled potatoes - cut into pieces
1 big Onion-finely chopped
1/2 Cup Papri
1/2 teaspoon lemon juice
1/2 teaspoon finely chopped green chillies
1 teaspoon chaat masala
1 tablespoon chopped cilantro
salt - to taste
1/2 tsp Jeera powder
1/4 tsp Rock salt (optional)
1/2 tsp or more Chilli powder
Sev to garnish

Directions:
1.Mix all ingredients together except the papri and sev.
2.Mix Papri and sev just before serving.

Tip: If you dont have Papri ready at home,just cut Flour Tortilla in diamond shapes and deep fry .It tastes the same as Papri.

This goes to Rachel for her event My Legume Love Affair and to Susan who is the creator of the MLLA event.
I am also sending this to Akila for her event Dish Name starts with:A

GOOOOOOOOOOO Nuts!!!!

Not in literal sense !!!!People associate nuts with high calories,but eat them in moderation and they are high source of protein,fiber and antioxidants.So how to reap the healthy benefits of nuts....hmmm "Moderation" is the word my friends.Instead of adding nuts to your daily diet ,use them as a replacement for foods high in saturated fat and limit the intake of these nuts to 1-2 oz per day.
Now moving on from health talk......these spicy sweet nuts are really yummy,easy to make.Serve them as appetizer in a party and they'll be an instant hit.You can also use them as a in-between-meal snack.


Ingredients
1 & 1/2 cup pecan halves
1 & 1/2 cup almonds
1 cup unsalted peanuts
4 tsp Salt
1 tsp black pepper
1 tsp grated nutmeg(or nutmeg powder)
1/2 tsp cumin powder
1 tsp cinnamon powder
1/2 tsp cayenne pepper( or red chilli powder.You can increase or decrease the amount according to how spicy you want it.)
1 tsp allspice powder
1/3 cup maple syrup ( you can also use 1-2 tsp of sugar according to how sweet you want the nuts)


Directions
1.Preheat an oven to 350 degrees.
2.Spray a baking sheet with non stick spray and spread the nuts .
3.Let them roast on for around 20 minutes.(Keep checking the nuts so that they don't burn.Gently stir the nuts.)
4.Take the nuts out from the oven and add Salt,Black pepper,Nutmeg,Cumin Powder,Cinnamon Powder,Cayenne Pepper,All Spice powder,Sugar(or maple syrup).Mix the spices well on the nuts and roast the nuts agin for around 10 minutes.
5.Allow to cool and store them in an airtight container.They Keep well for a month(if they don't end up in somebody's stomach before than.)
'njoy!!!

Note:-
1.Instead of using 1 & 1/2 cups each of pecans and almonds,you can try 1 cup of each and add 1 cup of walnuts or cashews.
2.Great hostess gift.Store them in air tight container and decorate with a ribbon bow.I gifted these in a christmas container ,to one of my son's therapists and she loved it.

Peda is a sweet which is said to be originated in Uttar Pradesh specifically Mathura.They are basically dough like sweets rolled in round shape and are made from khoya,sugar and few other ingredients to give it its distainct taste.Trust me nothink can beat a peda made from Khoya (mawa) but the following peda can still give it competition.

'njoy!!
Sending this recipe to Srivalli from Cooking 4 All Seasons  for her event "365 days of Microwave Cooking " and also to Jagruti from Joy of Cooking for her sweet event Celebrate Sweeta-Peda.

Hey Everyone,

Sorry I am posting after a long hiatus.Just had to take some personal time off.....what with the festival season and many other things going on in life.Now I am back and fully recharged.So for a fresh start ,why don't we start with something sweet.

Ingredients
1 cup Crumbled Paneer(Chena)
1 cup powdered sugar
1 cup shredded coconut
1/4 tsp elaichi powder (cardamom powder)
3-4 drops kewra essence
raisins (kishmish) to garnish
1/2 cup shredded coconut to garnish

Directions
1.Prep the paneer...by prepping I mean,If you have store bought paneer crumble it and mash it so that it is very smooth.If you have home made paneer,ensure that all the water is drained and then mash it.
2.Mix all the ingredients (except raisins) well and start making them in any shape you want...peda,roll etc.
3.Garnish each roll with a single raisin and sprinkle shredded coconut over them.
4.Keep the rolls in fridge for 10-15 minutes to set.
5.Store the rolls in fridge.They will stay fresh for 2 weeks (if they don't end up in your tummy before that).
'njoy!!!!

Ingredients
1 cup chilled milk
1/4 cup condensed milk
1/4 cup almonds
pinch of elaichi powder
1/4 cup ice crushed
few strands of saffron



Directions
1.Soak the saffron strands in 1 tsp of cold milk.
2.Place the almonds in a bowl & pour boiling water over.
3.Leave for half an hour.
4.Chop half the almonds finely & place the other half in a blender.
5.Place the milk,condensed milk,elaichi powder & ice in the blender.
6.Blend till well mixed & then mix the saffron thread mixed with cold milk.
7.Blend once again and serve garnished with chopped almonds.
'njoy!!!

This is an ideal beverage to serve on a hot summer eve.
This goes to Suma for her Breakfast Event and also to Indira for starting the wonderful roundup.

Aloo tikki is a savory appetizer which can be eaten as is or in many different ways...Aloo Tikki Chaat,Cholle Tikki,Vegetable Burger(if the patties are little bigger),or as cocktail snack(if the patties are really small).One dish many ways to serve....yummmm.


As you can see above the tikki's are heart shaped...this was what I made for valentine's day.My DH just loves anything spicy..though we are trying to cut down on spicy and oily food...but I guess once in a while is allowed.Right???Anyways coming back to the recipe

Ingredients
6-8 medium sized potatoes-boiled and peeled
1-2 tsp red chilli powder
1 tsp garam masala
salt according to taste
3-4 tblsp bread crumbs (see tips below)
Oil for Pan frying the tikkis( notice pan frying and not deep frying)
heart shaped cookie cutter-if you want to make tikkis in that shape(optional)

Directions
1.Mash the boiled potatoes and mix salt,red chilli and Garam masala.
2.Add the bed crumbs and mix well with mashed potatoes.
3.Shape the tikkis in round shape or if you want any other shape,keep the cookie cutter on the pan in which you plan to pan fry the tikkis and press the potato masala in the cookie cutter.Remove the cookie cutter and make the rest of the tikkis the same way.
4.Using Oil spray ..spray some oil on the pan and let it heat well.Once it is very hot put the tikkis in it and bring the heat to medium-medium low.
5.Wait patiently...less oil means cooking on low heat and for a little more time but the results are wonderful.
6.Once golden brown,flip and let it cook on other side.
7.Serve hot with cholle for cholle tikki.Top with finely cut onions,imli chutney,coriander and sev.
8.Alternately serve with yogurt poured on top of tikkis with imli chutney,coriander chutney,onions and sev for Aloo-Tikki Chaat.
'njoy!!!

Tips
1.If you don't have bread crumbs readily available..no problem.For every medium sized potato take a sandwich bread slice...any kind will work ..white bread,wheat bread.Soak it in water for few seconds and then mash it potatoes.It will do the work of binding.
2.If you dont have bread or bread crumbs...no problem again .If you have murmure (also known as puffed rice/kurmure/murmure/mamra) grind them coarsely in the mixer and mix with the potatoes.They work well.

Sending this recipe to Priya for her St.Valentine's Day Event and to Akila for her Event Dish Name Starts with-A

Chivda is a traditional Marathi snack and is really addictive :).I assure you ...once you have it ready,it won't last long.This was my father's favourite...my mom had a tough time trying to save it for unexpected guests as the 3 of is(my father,brother and me) were eating it anytime we could sneak a bowl. It is like trail mix.

Ingredients
2 cups thin poha
1/2 cup roasted chick peas(dalia)
1/2 cup thinly sliced dry coconut
2 tbsp oil
1 tsp mustard seeds
5-6 curry leaves
1/2 tsp turmeric
1/2 tsp red chilli powder
1/4 cup peanuts
1/4 cup cashews (optional)
1/4 cup raisins (optional)
2 green chillies (diced finely)
1 tsp salt
2 tsp sugar

Directions
1.Roast the poha on medium heat and keep aside.
2.Heat oil in a big pan (big enough to hold all the ingredients and mix them).
3.Fry chana daal (dalia) till it turns golden brown in color.Remove from oil and drain it on a paper towel.
4.Fry peanuts till it turns brown in color.Remove from oil on a paper towel.
5.Fry the sliced dry coconuts till golden color and remove on paper towel.
6.Add mustard seeds,curry leaves and green chillies till they start to splutter.
7.Reduce the heat and add salt,turmeric powder,sugar and red chilli powder.
8.Finally add the poha,chana daal dalia,peanuts,sliced cocnuts,cashwes and raisins and mix well on medium low flame.
9.Cool completely and store in an air tight container.

Rememeber to mix the seasonings well since salt can sometimes settle at the bottom and then some servings may taste bland and some very salty.
'njoy!!!

Headlines-DH wants healthy ,crunchy snack and no it cannot be Dryfruits,and it cannot be Popcorn.I was at wits end trying to think what is it that I can make which will work for evening Snack and Dinner (It was the weekend and I just wanted to sit down and watch some movie ).

Finally after opening and closing the fridge,freezer and pantry to see what I have to turn into healthy Snacker (Snack+Dinner=Snacker) I came up with this Dish.Hope you like it.



Ingredients
3 Large Boiled potatoes
1/2 cup boiled green peas
1 cup Boiled spinach
1/2 cup roasted peanuts (crushed)
2 tbsps Chopped cilantro
1 tbsp Chopped green chili
1 tbsp Chopped / grated ginger
1 tsp Chaat masala
1/2 cup Bread Crumbs
Salt As per taste
Red Pepper Flakes (If you want it more spicy)
Oil Spray for pan roasting the Tikki's

Directions:
1.Peel and Mash the boiled Potatoes.
2.In a blender puree the Boiled peas,boiled spinach,Chopped Cilantro,Chopped Green Chilli and grated ginger.Keep in mind to keep the mix a little thick and not let it blend to a runny consistency.
3.Mix the above Blended Puree and Potatoes.Also add the Bread Crumbs,crushed roasted peanuts and the seasonings.
4.Divide the mixture into equal portions and make Tikkis by flattening the mix between your Palms.
5.In a non stick pan spray a little oil so as just to coat the pan and keeping the stove on Medium Pan roast the tikkis till they are done.
6.Serve with Tomato Sauce.
'njoy!!!

Tip
1.For making firm cutlets (tikki) follow this Tip.

This is a Sweet that my DH just loves and cannot have enough of it.I learned this from my mother-in-law some time back and had been practising ever since.Finally I got the Seal of approval from DH.

My experiments with food and cooking started after seeing that my DH always came back hungry when we were eating out.He is always concerned about what are we eating,its quality and the amount of fat in it.So I started experimenting and trying recipes at home.
I tasted this Kachori at my friends place .As we decided to drop in suddenly to surprise them she had to delve into her freezer.She came out with Matar Kachori.I loved it!!!!So I decided to try it at home .Kept on experimenting and finally came up with this.Hope you like it.

Ingredients
For Cover
All Purpose Flour- 1 cup
Salt- Acc to taste
Oil- 1 table spoon
Frozen Peas- 1 cup.
Oil- 1 tablespoon (for making Filling)
Hing/asafoetida- 1 pinch
Jeera/cumin seeds- ¼ tsp
Coriandar powder - ½ tsp
Red Chilli - 1 tsp (you can reduce it according to your taste)
Garam masala- 1/4 tsp
Amachoor powder - ¼ tsp
Green chilli - 2-3 ( finely cut )
Ginger - 1 inch long piece ( Finely Grated )
Salt - Acc to taste
Oil- For frying

Method

Filling
1.Thaw the frozen peas and blanch them in hot water.Let it cool for few minutes and then make a paste of the peas in the blender.
2.In a heavy bottomed pan put oil and let it heat.Add hing,jeera,saunf,Green Chilli,Ginger and let it splutter.
3.Add dhaniya powder and then add the peas.
4.Add red chilli,Garam Masala,Amchoor Powder, and salt.Let it cook for 5-6 minutes. Heat oil in a heavy bottomed pan .
5.Take small flour balls and roll it to 2 cm diameter.
6.Put a small amount of filling and seal the open edge to form small balls.
7.Fry the kachoris and let it fry till it turns golden brown.
8.Sprinkle Chat powder on top of kachori and serve with tamarind Chutney,Green Chutney or simply Tomato sauce.