Beetroot Halwa/ Chukandar Ka Halwa

Halwa is a sweet pudding recipe and it is mostly made from flour, semolina, lentils and veggies like carrot, pumpkin, black carrot  and bottle guard. 

We can also make it with beetroot. 

Beetroot Halwa is a delicious fudge like pudding made from grated beetroot and for sweetness we can use honey or jaggery, flavored with cardamom powder.  Beetroot Halwa is a quick and healthy dessert. 

Beetroot is a root vegetable which is also known as red beet, garden beet or beet. 

Beetroot is packed with nutrients. It is great source of fiber, manganese, potassium, iron and vitamin C.

Beetroot has been gaining is popularity as a super Food.

Beetroot can be used in various dishes like sabji, salad, paratha, chop, cutlet and Kebabas. 

I also made paniyaram using beetroot. 

Preparation Time:-10 minutes 

Cooking Time:- 15 minutes 

Serves:-  4

Recipe Type:- Dessert 

Author:- Hem Lata Srivastava 

Ingredients:-

1. Beetroot 1/2 Kg
2. Sugar 2tbsp
3. Desi ghee 1tbsp
4. Mawa 100gm
5. Cardamom powder 1tsp
6. Pinch of salt 
7. Full cream milk 1cup
8. Chopped nuts 2tsp
9. Pistachio for garnish

Recipe procedur:- 

1. Peel and wash the beetroot properly and then grate it.
2. Add grated beetroot and milk to a heavy bottomed pan, mix and cook until all the milk gets absorbed. 
3. Heat ghee in a non  stick pan add cooked beetroot, sugar, cardamom powder salt and nuts mix well .
4. As all the moisture evaporates add grated mawa mix , cook another two to three minutes. 
5. Switch off the gas.
6. Garnish with pistachio sarve hot or cool.

Notes:-

1. Here I used full cream milk you can use tond milk. 
2. You can also skip the milk and mawa.
3. Besides mawa you can use milk powder. 
4. Sugar can be add as per your taste.

Besan Ki Khandaiyan/ Katli / Besan Ki Sabji

 

Besan ki khandaiyan is a popular dish from Bhopal as I saw in a TV show.  It is quite similar to rajasthani pithod or besan ki katli and besan ke paneer  or besan ki burfi from Uttar Pradesh and in Gujrat known as Dhokli nu saak.

Also in Bihar and Jharkhand they make besan ki machli with gram flour  but for gravy they use yellow mustard seed paste which gives it a nice pungent flavour.  For Besan Ki machli make besan ka  cheela with salt, Red chili powder, coriander leaves and bit garam masala, cut and fry them add to the gravy.

We make it with fresh green peas and it is called besani paneer matar ki sabji and for gravy we use tomatoe puree. 

Here I have made traditional Besan ki khandaiyan. In this recipe we add curd besides tomato or other sour ingredient. 

Besan ki khandaiyan tastes just like non veg.

It is a good option for vegetarians, it can be served as a starter for any small gathering. 

Besan:- 

Besan is a pulse flour which is made from chana dal. It is a staple ingredient in the cuisine of India. It can be used in various dishes. 

It has many beneficial properties also, it contains soluble fiber and it is also good for heart.

Besan can be used instead of wheat flour in some curries as it blends well and gives a nutty flavour to the dish.

This Besan ki khandaiyan is made for the event A-z recipe Challenge season -2 .

 this month the Alphabet is "B" and here I choose "Besan" 

Let's start the recipe:-

Ingredients:-

For Khandaiyan:-

1. Besan/Gram Flour 2 cup
2. Salt to taste 
3. Red chili powder 1tsp
4. Kashmiri chili powder 1tsp
5. Ginger garlic paste 1tbsp
6. Cumin seeds 2tsp
7. Asofitada / Heeng 1tsp
8. Oil 1/2tsp

For Gravy:-

1. Ginger, garlic paste 1tsp
2. Onion paste 2tbsp
3. Dry red chili 2no.
4. Bay leaf 2
5. Fenugreek seeds 1tbsp
6. Turmeric powder 1tbsp
7. Red chili powder 1tsp 
8. Coriander powder 1tbsp
9. Salt to taste 
10. Curd 1 cup
11. Oil 2 tbsp
12. Garam masala powder 1tsp
13. Coriander leaves for garnishing 

Recipe procedure:-

1. Mix besan with salt, chili powder, kashmiri chili powder,  ginger garlic paste, heeng and cumin seeds, make a thin batter of pouring consistency. 
2. Heat oil then add the batter to the pan and cook it on low heat until the mixture gets thickened and cook to get halwa like consistently. 
3. Switch off the gas, grease a  thali and spread the mixture into the thali set and allow to cool it. 
4. Once the mixture cools, cut it into diamond shape pieces. 
5. Heat a non stick pan and shallow fry them.
6. Heat oil in a pan or kadhai add methi dana, whole red chili and bay leaf then saute for a couple of minutes. 
7. Add ginger garlic paste and onion paste then fry until it turned brown.
8. Add turmeric powder, coriander powder,  red chili powder then stir and mix it well, cook till oil separates. 
9. Add curd and salt then mix it well. Add khandaiyan pieces then mix it well so all the pieces mix with masala.
10. Now add 2 glass water.  Cover and cook it for 5 to 8 minutes. 
11. Add garam masala 
12. Switch off the gas.
13. Serve hot with chapati along with salad.

Recipe Notes:-

1. Frying step is optional add without frying as per your choice. 
2. We can serve it as snacks in that case skip  the gravy.
3. We can also serve it with boiled rice. 

Veg Nurgisi Kofta curry

Nargisi Kofta is a rich exotic mughlai kofta curry. The recipe is a combination of mutton keema and boiled eggs. 

Nargisi kofta curry also known as scotch egg, is marinated mutton keema wrapped around hard boil eggs and braised in spicy rich yogurt gravy.

Vegetarians make it with paneer. 

But as you all know that I am very fond of Jack fruit so I made it using raw Jack fruit and instead of egg I used paneer.

I made my own style rich gravy using tomatoes besides yogurt. 

As I am vegetarian so I made my veg version of this dish for my son and myself, and for my husband I made egg curry but he didn't like egg curry and instead he had nargisi kofta and he loved it very much. 

I was so happy that he liked it. 

Kathal/Jack fruit is largely grown in tropical or close to tropical climate, It is largest fruit in the world. 

We can use raw jack fruit in various dishes like curry,  kofta, kebabas and many more and also make lot of desserts using ripe jack fruit. 

Let's start to make my version of dish named veg nargisi kofta curry. 

Preparation Time:-20 minutes 

Cooking Time: -  35 minutes 

Serving :- 4

Recipe Type:- Main course 

Author:- Hem Lata Srivastava 

Ingredients:-

For Kofta:-

1. jack fruit 1/2kg
2. Paneer/Cottage cheese 400 gm
3. Salt to taste 
4. Red chili powder 1tsp
5. Chopped green chili 1tsp
6. Chopped coriander 2tsp
7. chopped ginger 1tsp
8. nutmeg powder 1/4 tsp
9. Clove powder 1/4 tsp
10. Lemon juice 1tbsp
11. white pepper powder 2 tsp
12. Oil for frying 
13. yellow food colour 1tbsp

For Gravy :-

1. Tomatoes 4 no
2. Onion 1no
3. Chopped onion 2tbsp
4. green chili 1no
5. Cinnamon stick 1
6. Black cardamom 1no
7. green cardamom 2no
8. Cloves 4no
9. mace 1 Piece 
10. Turmeric powder 1tsp
11. red chili powder 1/2 tsp
12. Cumin seeds 1tbsp
13. Coriander powder 1tbsp
14. Butter 100 gm
15. 1tsp oil
16. Sugar 1/2tsp
17. Bay leaf 2
18. Cashew nut paste 1tbsp
19. Kasoori methi powder 1tbsp
20. Fresh cream 2tbsp

For serving:-

1. Coriander leaves
2. Chapati or paratha
3. Salad

Recipe procedure:-

1. First we need to peel the kathal which is not easy job.
2. Apply the oil on your hand then remove the skin of jack fruit then roughly cut them.
3. Place a heavy bottom pan on gas add 4 glass water add salt and jack fruit pieces.
4. Boil the jack fruit until it becomes soft and mashy. You can boil them in a pressure cookar. 
5. 
   
6. In the meantime grate the cottage cheese in a large bowl and add pinch of salt,  pinch of nutmeg powder 1tsp, white pepper powder and mix it well.
7. Take half mixture and add yellow colour mix and keep aside. 
8. Take a ball and shape each portion into a flat round shape, place the yellow paneer ball in the center, bring the edges to cover it and give an oval shape like an egg. Make all the paneer egg. Keep aside. 
9. Once the jack fruit pieces cools add to the mixer grinder and make a fine paste.
10. Now add red chili powder, nutmeg powder, Clove powder and lemon juice, mix it very well now add coriander leaves , green chili and ginger. Again mix the mixture with your hand.
11. Now add bread crumbs in this mixture for binding. 
12. Divide the mixture into equal portion. 
13. Now take jack fruit mixture for outer covering take one portion place the paneer egg in the center and bring all the edges together to cover it completely. 
14. Heat oil in a pan and fry them until golden and crisp on medium hot heat .
15. Keep aside  

Gravy Procedur:-

1. Boil tomatoes with salt,green chilli, ginger, black and green cardamom, cloves, mace, cinnamon stick, cumin seeds with two glass water for 10 minutes or till the tomatoes gets soft. 
2. Switch off the gas allow to cool then discard all the whole spices, blend into smooth paste.
3. Heat 50 gram butter and oil add chopped onion saute until translucent add turmeric powder, coriander powder and red chilli powder stir and add tomato mixture mix well.
4. Cook for 2 or 3 minutes then add cashew nuts paste and remaining butter cook another 5 to 8 minutes. 
5. Add kasoori methi and cream.
6. For serving cut the kofta into two place in serving bowl pour the gravy, garnish with coriander serve hot with chapati or paratha along with salad.

Note:-

1. I used bread crumbs for binding you can use roasted gram flour. 
2. You can make your own style gravy, some people have it as starter so we can also serve as a snack for any party. 
3. Besides jack fruit you can use paneer and potatoes for kofta.

Aash/ Aush

Aash sometimes referred to as aush, is a varity of thick soup.

I saw this recipe on a TV show named "Lost recipe" but when I googled, I saw so màny recipes of aash which were totally different. 

Usually this recipe is made with tender mutton along with some basic spices and the key thing in this recipe there is that tadka is added 7 times at an interval of every 1 hour.

But as i am vegetarian I always try to make veg version. 

I made it with raw jack fruit and followed all the steps as needed. 

The recipe turned out to be so delicious.

As I mentioned there are so many recipes of aash but they are totally different from the recipe which I saw on TV, so I followed the recipe which I saw on TV.

As I have made this recipe with raw jack fruit so I gave a little change in this recipe and added the tadka at an interval of half an hour. 

The cashew nut paste and cream gives it nice creamy texture. 

I think in future I will make more recipes using Jack fruit but when I made this one, I felt so proud of myself 😊😊

Presentation Time:- 10 minutes 

Cooking Time:- 3. 40 hours 

Serves:-  4 to 6 

Author:- Hem lata srivastava 

Ingredients:-

1.  1 kg Raw Jack fruit/ Kathal 
2. Salt as per your taste 
3. 2 no. Sliced onion 
4. 1 tbsp chopped ginger 
5. 1tbsp chopped garlic 
6. 10 no. Black pepper 
7. 2 stick cinnamon 
8. 10 cloves
9. 1 piece mace
10. 1 star anise 
11. 1tsp White pepper powder 
12. 1 tbsp ghee
13. 2tbsp Cashew nuts paste 
14. 2tbsp fresh cream 

For Tadka:-

1. 4 tbsp fine chopped garlic 
2. 7 black cardamom 
3. 4 tbsp desi ghee 

For Garnish:-

1.  Coriander leaves 
2. Fresh cream 

Recipe procedur:- 

1. There is always a big task of peeling and cutting the jack fruit,  so you need to apply the oil on your palm and knife.
2. Peel, wash and cut the jack fruit into chunks. 
3. Now heat ghee in a heavy bottomed pan. 
4. Add Jack fruit and all the whole spices along with onion, garlic and ginger,  Add 4 glass of water. 
5. Cover and cook for half an hour.
6. Meanwhile heat 1/2 tsp ghee add 1tsp chopped garlic and 1 black cardamom. 
7. Open the lid and pour the tadka over it. 
8. Again repeat the process after half an hour. 
9. When the seventh tadka done switch off the gas. 
10. Now strain the broth heat 1tbsp ghee  in a pan add garlic saute until translucent add lower the heat add cashew paste and white pepper powder mix it well add cream.
11. Now mash the Jack fruit pieces add to the cream mixture mix it well and cook for 5 minutes. 
12. Now arrange the plate as you wish.
13. Garnish with coriander leaves serve hot with bread sticks. 

Note :-

1. As I mentioned I have added the tadka in intervals of half an hour.
2. I added spices as per my choice you can add more.
3. I tried to make it as I saw may be I forgot some step .

Mini Aloo Cheela/ Potato Pancake

Aloo cheela is one of my favorite breakfast which is quite easy to make.  As only I am vegetarian in my family so mostly I prefer aloo cheela for myself. 

Cheela or chilla is an Indian version of a pancake which is made from various cereals or lentil flours.

I always add aloo or some grated vegetables in my cheela like carrots,  cabbage,  onions or spinach etc.

Today I made my aloo cheela  in mini uttapam pan which is quite easy to make and my mini aloo cheela has turned out to be super delicious. 

Potatoes are prepared in many ways: skin-on or peeled, whole or cut up, we can make it with any green vegetable or any leafy vegetable.  Also make it in various dishes like aloo dum, aloo chokha, aloo paratha, aloo ka halwa and aloo ka bharta etc.

Potato is a root vegetable and the English word potato comes from Spanish, Patata.

Potato are generally grown from seed potatoes.

Potatoes are packed with antioxidants compound that fight free radicals from causing damage to our cells.

This recipe is made for the event - A-Z Recipe Challenge. 

I really thanks to Jolly Makkar who invited me for this lovely event. 

Unfortunately I missed season one. 

Season 2 - We decided to make the recipes alphabetically with Hindi names. ( A - Anar, Adrak Aloo, Aata.... )

 

Here is my recipe for hindi word अ (A) I made my favourite aloo ka cheela and I am sure you all love it. 

Preparation Time:-.10  minutes 

Cooking Time :-15 to 20 minutes 

Serves -4 

Recipe :- Breakfast 

Author:- Hem lata srivastava

Ingredients :-

1. 2 cup gram flour 
2. 1/2 cup refined flour 
3. 2 Boiled Aloo (large)
4. Salt as per taste 
5. 1tsp red chilli powder 
6. 1tbsp coriander powder 
7. 1/4 tsp turmeric powder 
8. 1tsp chat masala powder 
9. 1tsp Cooking soda 
10. 2tsp lemon juice 
11. 1tsp Chopped green chili 
12. 1tsp chopped ginger 
13. Chopped coriander leaves 
14. Oil for frying 

For serving:- 

1. Green chutney 
2. Plain curd

Recipe procedur:- 

1. Sieve the gram flour and refined flour in a large mixing bowl. 
2. Peel and grate the potatoes. 
3. Add all the ingredients instead of oil.
4. Now put the mixture for 10 minutes. 
5. Heat uttapam pan pour the mixture lower the heat and cook .
6. Now flip the cheela and cook another side till golden. 
7. Serve hot with chutney and curd.

Note:- 

1. You can add raw grated potatoes besides boiled potatoes. 
2. You  can also add some grated carrots or bottle guard. 
3. Add spices as per your taste. 
4. I use uttapam pan but you can  make it on non stick tava.

Kathal Ka Achar/Jack Fruit Achar/Pickle

I am very fond of Kathal and I love to make various dishes using it.

I remember there was a big tree of kathal in my sister's house and in season she used to send us kathal which were very big in size. So my bhabhi used to make various dishes and also made pickle from it.

She add raw mango in the kathal pickle which gave it khatta taste. But here I have add some crushed garlic too which gives it nice pungent flavour.

My sister was expert in making all types of pickle and jam because she had done food preservation course. When I was 6 years she got married and then my bhabhi made all types of pickle and I learnt pickle making from both the lovely ladies.

Here in my home town I get lots of kathàri which taste better than big size kathal.

In UP, mostly they grow small size kathal which is called kathàri.

More Kathal recipes 

Chaurithe wale kathal 

Kathal biryani 

Kathal haleem 

Kathal ke kofte

Let start to make kathal ka achar.

Preparation Time:-  2 days

Cooking Time:- 10 minutes 

Ingredients:- 

Raw material:-

• Kathal 1 kg 
• Raw mango 1/2 kg
• Salt 1tsp
• Turmeric powder 1tsp

For pickle:-

• Salt 2/1/2 tbsp
• Turmeric powder 2tbsp
• Red chili powder 2tbsp 
• Fennel seeds 2tbsp
• Methi dana 1tsp
• Heeng 1tbsp
• Mustard oil 2 cup
• Kalaunji 1tsp
• Vinegar 2tbsp

Recipe procedure:-

• First we need to peel the kathal.
• Apply  oil on your hand and the knife then peel the jack fruit and  cut into small size pieces. 
• Wash and steam it for 15 minutes, switch off the gas and allow to cool it.
• Once it cools spread on a cloth and put in sunlight for a day. 
• Cut the mango into slices apply salt and turmeric powder and put in   sunlight for a day. 
• Dry roast the fennel seeds and methi dana grind into course powder. 
• Heat oil  till it start to smoking and switch off the gas, let it cool to normal temperature. 
• Add all the spices mix with kathal and mango, mix it well. 
• Transfer into a jar add vinegar,  shake it once , cover it with muslin cloth keep in sunlight for a week. 
• Pickle is ready, enjoy with stuffed parathas or dal chawal.

Note:-

• I used small size kathal so there is no need to remove the seeds, if you are using big size kathal then remove the seeds.
• You can boil the kathal in that case you need to dry it for two days .
• Spices add to your choice. 
• You can add kashmiri mirch besides red chili powder 
• If you don't have raw mango add mustard powder, in that case first dry roast the mustard seeds then make powder. 
• You can also use grated mango. 

Jamun/ Black Plum Panna

 

Jamun fruit also known by various names like java, jambul,  jambas etc. The fruit is sweet, sour and astringent in taste and is extremely juicy.

The fruit contains a hard seed which has many beneficial properties too. 

Jamun fruit is used for treatment in ayurvedik medicine in India and specially used in treatment of diabetes. 

It has also been reported to play a protective role in liver disease. Jamun fruit also has been known to blood purifying properties. 

It is best eaten raw with black salt or it can be used in various dishes. 

Panna is a summer drink which is usually made from raw mango.

But we can make panna with other fruits like star fruit,  pineapple,  berries and jamun.

The process requires you to boil or roast the mango but in this recipe we can not roast the jamun so first I boil the jamun and then squeeze the pulp. 

You can also get the jamun shikanji and jam recipe in my blog.

Jamun shikanji 

Jamun smoothie 

Jamun false ka jam

Let start the recipe. 

Presentation Time:-5 minutes 

Cooking Time:- 10 minutes 

Serves:- 6

Ingredients:-

• 250gm Jamun
• 2tbsp sugar 
• 2/1/2 cup water 
• 1tsp Black salt 
• A pinch of plain salt 
• 1tbsp Roasted cumin powder 
• Chopped mint leaves 
• 2tbsp Lemon juice 

For serving:-

• Ice cubes
• Mint leaves 

Recipe procedure:-

• Wash the jamun fruit properly. 
• In a saucepan add sugar, water and jamun, boil them over medium heat until the jamun gets soft and mashy. 
• It will take approximately 10 to 12 minutes. 
• Switch off the gas and allow to cool the mixture. 
• Once it cools mash the mixture through a sieve in a large bowl. 
• Now add salt, black salt,  cumin powder, mint leaves  and lemon juice.
• Mix it well put the bowl in fridge.
• Before serving àdd ice cubes. 
• Garnish with mint leaves serve chilled. 

Note:-

• Add sugar as per your taste. 
• Chat masala can be added to increase the taste. 
• Always choose soft and pulpy jamun which is more tastier.