Chana Dal Halwa

Cooking Time : 30 mins

Today , I am posting my second Challenge for the well known event organized by Divya from youtoocancookindianfood - SNC Challange. This time Swasthi from South team challenged north team with Hyderabadi Dum Biriyani. Krithi from North team challenged South team with Channa Dal Halwa..

As I am from South team, I have completed my challenge by trying Chana Dal Halwa. I had this Halwa once long time back and now I got a chance to prepare it. I don't know that it is a Mughal Cuisine till I read Krithi post. Thanks Krithi for sharing such a delicious Halwa. It has such a good taste when Refrigerated. My family enjoyed it. Coming to the Recipe..

INGREDIENTS:

Chana Dal	1 cup
Sugar	1/2 cup - Adjust according to taste
Milk	2 cups
Cardamom Powder	2 pinch
Almonds	8 - Chopped Lengthwise
Ghee	3/4 cup

STEPS:

1. Wash and soak chana dal in water for 4 hrs. Pressure cook with 2 cups of water till the chana dal is cooked. Allow the cooker to cool. Drain the excess water and mash the dal well to a thick paste using spatula.
2. In a wide Pan, heat ghee and add the mashed Chana Dal and cook it in medium flame. Keep stirring continuously till the raw smell goes. This will take atleast 15 mins. 
3. After sometime, you will be able to see the Ghee separating from the Dal. At this stage, add 1/2 cup of milk and cook in high flame till the milk get absorbed. Repeat the same step for the remaining milk. 
4. Add Sugar, Cardamom Powder, Half of the almonds and stir for another 5 mins. 
5. Remove from the flame and transfer it to the plate and allow it to cool. Once it cools, cut into desired shape. It can stored in air tight containers or can be refrigerated. 

                                 

Tips:

• While mashing the Dal, Don't add extra water. 
• Don't add all the milk at one time. 
• Keep stirring the pan continuously else the bottom will get burn.

Rava Idli / Semolina Idli

Preparation Time : 20 mins
Serves                 : 8 Idlis

Rava Idli is one of the famous South Indian Breakfast. Traditonal Rava idli will take more time and the below prepared is the instant version. The important tip that I learnt in making this idli is that the Yoghurt should be sour enough and the batter you prepare should be thick. If you want, you can ad ENO fruit salt only before you are going to steam the idlis. I usually add Lemon flavour ENO Fruit salt and adjust the salt accordingly. In the below recipe, I did not add ENO fruit salt, but then the Idlis were good. It also serves as a great evening snack. It goes very well with Sambar and Coconut Chutney. Kids will also love this.

                    

INGREDIENTS:

Idli Rava	1 1/2 cup
Carrot	2 tbsp - Grated
Green Chillies	3 - Finely chopped
Coriander Leaves	As Required
Ginger	1" Finely chopped
Yoghurt	1 cup
Salt	To Taste

TO TEMPER:

Mustard	1/4 tsp
Urad Dal	1/4 tsp
Channa Dal	1/4 tsp
Asafoetida	a pinch
Curry Leaves	As Required
Roasted Cashew Nuts	4 - Cut into half
Gingelly Oil/Ghee	1 1/2 tbsp

STEPS:

1. In a wide pan, heat Oil/Ghee and add Mustard seeds. Once it splutters, add Urad Dal, Channa Dal, Cashews (half of the cashews) and saute till they turns golden brown. Add Asafoetida, Curry Leaves.
2. Immediately add the Rava and stir constantly for 3 minutes and remove from the flame and allow to cool.
3. In the Mean time, add Coriander Leaves, Carrot, Ginger, Green Chillies to the yoghurt and mix well. Add Rava mixture to the Yoghurt and mix well. Let it stand for atleast 15 mins.
4.  Boil water in the Idli Cooker and grease the Idli Plates with oil and Place cashew, Coriander Leaves, Carrot first and then fill with the batter so that you will get cashews, Coriander leaves and carrot at the top. If you are going to add ENO Fruit salt, you need to add at this stage and mix well. Just before filling the batter to the Idli plates. 
5. Steam for 15 mins and remove from the flame. After 5 mins, Carefully take the idlis out and serve hot with Sambar and Chutney. 

Tips:

• Make sure that you use sour yoghurt and batter consistency should be thick.
• Along with Carrot, you can use cabbage or any of your favourite vegetables also.

Rava Kesari

Rava Kesari - A very good mouth watering Indian Dessert that is prepared during various special occasions. It is one of the classic dessert that is served along with breakfast during wedding functions. It is one of the easy sweet recipe that can be prepared in minutes. I used to prepare this on Birthdays. It serves as a good dessert when served with Idli. I used to add milk also while preparing this dessert as it gives a very good taste. Coming to the recipe..

INGREDIENTS :

Rava / Semolina	1 cup
Kesari Powder	a pinch
Cashews	As Required
Raisins	As Required
Sugar	1 1/4 cup (Adjust to your taste)
Milk	1/2 cup
Cardamom Powder	a pinch
Ghee	4 tbsp

STEPS:

1. In a heavy bottomed pan, heat 2 tbsp of Ghee and add Cashews and Raisins. Toast till Cashews becomes light brown color. Remove from the flame and keep aside.
2. In the same pan, Add the Semolina and Roast it for 5 mins in a low flame by stirring it continuously. Else it will burn. Now add sugar to it and mix well.
3. Add water and milk to it and keep stirring constantly till it becomes a thick pudding. It will take 5 - 8 mins.
4. Add kesari Powder, Cashews, Raisins and mix well. Add the remaining ghee at the top and remove from the flame. 

Tips:

• Instead of Kesari Powder, Saffron soaked in milk also can be used.

Wheat Pakoras / Kodumai Pakoda

Dear Friends,
I am so happy to write my 100th post. My 100th post is all about Wheat Pakoras. I added Oats also with wheat flour which made the pakoras so crispy and tasty. I wanted to try this Pakora long time back and finally made it. It came out well and esp my kid loved it a lot. It goes very well with a cup of coffee/tea..

Preparation Time : 15 mins
Yield                   : 25 Pakoras


INGREDIENTS:

Wheat Flour	5 tbsp
Gram Flour	2 tbsp
Rice Flour	1 tbsp
Oats	2 tbsp
Ginger	1/2 "
Onion	1
Green Chilies	2
Salt	To Taste
Curry leaves	Few
Coriander Leaves	Few
Asafoetida	a pinch
Oil	As Required to fry

METHOD:

1. Grind Oats to a fine powder
2. Mix Wheat Flour with all the ingredients above other than oil.  Don't add much water.
3. Mix well to produce a thick batter. 
4. Heat enough oil in a deep frying vessel and drop the batter slowly into small fritters. Don't overcrowd the vessel. Fry till it becomes golden brown.
5. Serve hot with tea/coffee.

Tips:

• While mixing the flour, make sure that the flour is not too sticky.

Paneer Peas Masala

Cooking Time : 30 mins
Serves           : 2

This Recipe was in my draft for a long time, but couldn't post it due to my tight schedule.. Today i thought of writing a post somehow in my busy schedule.. Paneer is my favourite recipe and I make it often. This goes well with Chapathi/Roti, Naan.

INGREDIENTS:

Paneer	250 gms
Salt	To Taste
Peas	Handful
Onion	2
Tomato	2
Turmeric Powder	1/4 tsp
Red Chilli Powder	1 tsp
Green Chilies	2
Curd	2 tsp
Kasturi Methi	As Required (Optional)
Coriander Leaves	As Required
Sesame Oil	As Required

To Grind:

Ginger	1"
Garlic	4 cloves
PepperCorns	1 tsp
Coriander Powder	1 tsp
Garam masala	1/4 tsp

STEPS:

1. Cut Paneer into small equal cubes and keep aside. 
2. In a Pan, heat Sesame Oil and saute Onion till it turns to light golden brown. remove from the flame and keep it aside. In the same pan, saute Tomatoes and remove from the flame. Grind the items mentioned in "To Grind" section to a fine paste along with the Onion and Tomato.
3. In the same pan, heat enough oil and add green chillies, ground paste, Peas and stir for few mins. Add turmeric powder, red chilli powder, Salt, Kasturi Methi and stir well. If required add some water. 
4. Wait til the Oil gets seperated. At this stage, add curd and stir well. Add Paneer cubes. 
5. Allow to boil for few minutes in medium flame.
6. Garnish with coriander leaves, Green chillies and serve hot.



Tips:
• Add freshly ground ginger-garlic paste to get good taste.
• You can also take Tomato Puree.
• Wait till the ground paste separates from the oil properly so that the raw smell won't be there after cooking.