Aaj kya pakaaya/khaaya

Lusi · August 21, 2010, 8:38pm

Re: Aaj kya pakaaya/khaaya

There you go

Halwa

Lusi:

Thanx!

Ok here is the recipe for halwa…

Sooji 1 cup
Besan 3 tbsp
All Purpose Flour 2 tbsp
Sugar 2 cups (or add less like 1.5 or 1.75 cups if you don’t want too metha)
Oil almost half cup
Water 3 cups
Cardamom 4-6

In a pot heat oil, add cardamom (kind of opened) and add sooji. Bhonafy sooji till goldenish brown. keep stirring it while bhonafying it. Then add besan, bhonafy it for couple mins, then add all purpose flour and do the same thing. Then add sugar, slightly incorporate in the sooji besan mixture and quickly add water. Stir the mixture, keep it on medium heat and cover it. After few mins again stir. Reduce the heat to medium low, cover it and keep checking every few mins. When you see that sooji has absorbed all the water, and the halwa is not sticking to the sides of the pan, it means it is almost ready. bring the heat to low and leave it on dum for few mins. When done garnish and enjoy!

Oh and I added food color after adding water to the sooji. If you want yellow halwa then just add food color otherwise your halwa will be beige brownish color…lol

Oh and if you feel that it still needs cooking time and it is burning from the bottom, then reduce the heat and if you have a tawa or that thing you put under the pots for dum, use that. Though I was using a non stick pan but I still ended up putting the tawa under the pot so it doesn’t burn. Oh and stir frequently.

Aloo

Guppies U Miss

lol chippy and nami… thankus!

ok this is what I did and it worked…lol

Take a pot, add potatoes cut into cubes ( i had 7 medium potatoes). Add almost 2 glasses of water, 1/4 cup fried onion (the one you get from desi grocery store, if you don’t have it, you can use fresh onion, slice it and throw it in the pot) ginger garlic paste, salt, corriander powder, haldi–little more then 1/4tsp but less then 1/2, dash of kalonji— the black colored seeds, dash of sabut dhaniya seeds—crush them in your palms, almost 1 tbsp, dried kasoori meethi—crush it in your palms, salt, 1/4 tsp red crushed pepper, and little shan achar ghoast masala. (Since I didn’t have the shan aloo bhujiya masala therefore I just added whatever masalas I had at home. If you have the shan masala, feel free to use that.)
Once you have added everything, let it cook on medium heat for like 20-25 mins, then reduce the heat to medium low. Keep stirring. When potaoes are tender use your cooking spoon to kind of break them while stirring. Let them cook on medium low heat for 10 mins or so..(it also depends how much water you have, if it too runny then you might have to cook longer, the best thing to do is keep the water content low and while cooking if you feel it needs more water, you can add more). Sprinkle chaat masala and leave on dum for 5 mins or so. Enjoy with puris.

Note: if you use shaan masala, don’t follow the step where they tell you to add a bucket of water in 5 potatoes and let them cook for 10 hrs…lol…

For puri…fry while flour tortillas in hot oil on medium/medium high heat.

Proof