Mohanthal is a well known Gujarati and Rajasthani sweet prepared during Diwali. Ir is nothing but Gramflour fudge flavoured with cardamom and nutmeg powder and garnishe with slivered almonds.Mohanthal is named so as it is believed to be one of the favourite bhog of Lord Krishna.
It is usually made by roasting grainy consistency gramflour on a low flame for almost 30-45minutes. But due to our speedy lifestyles we all, especially working ladies, find it difficult to make such delicacies at home and opt for an easy alternative. Often end up spending more by buying sweet stuffs from stores. But modern gadgets have eased our live to a great extent.
So here’s a simple and a quick catch to make Mohanthaal at home using microwave. This recipe is very easy to make if you follow the instructions well.
Here is a step by step video on how to make MOHANTHAL the traditional way
- 2 cups Gramflour/Besan(approximately 300 gms)
- 1 teaspoon Green Cardamom powder(Elaichi powder)
- 1 teaspoon Nutmeg powder(jaiphal powder)
- 3/4 cup Clarified butter(Ghee) +3 tablespoon melted.
- 2 tbsp Milk
- 1 cup Sugar (150gms)
- ½ cup water + 2 tablespoon more
- 8-10 Almonds slivered.
- In a pan heat 1 cup sugar and half cup water. To this add 1 teaspoon jaiphal powder and elaichi powder. Boil and simmer to form a one string syrup.
- While sugar syrup is getting ready, in a large mixing bowl take gram flour and add 2 tablespoon melted ghee and 2 table spoon milk. Combine ghee and milk in the flour with help of your palm.
- Now pass this flour through a thick sieve to get a bread crumb like grainy flour. ** If you wish to skip this step then jus rub in the ghee and milk and pulse the flour in a mixie jar for 5 seconds.
- In a microwave safe bowl, combine this flour and the 3/4 cup ghee and mix well. Microwave this mixture on high power(i did it on 800W for 5 minutes) stirring the flour after every one minute.
- Time and power may differ due to variation in settings of different microwaves.
- Once the flour is evenly browned and fluffy its time to add the hot sugar syrup to this. Also add nutmeg powder and 2 tablespoon water.
- You are now just 3 minutes away from accomplishing this mishthaan. Again microwave on high for 3 minutes, stirring every 30 seconds. (You can increase/decrease depending on the consistency.)
- Once the moisture is dried, ghee starts to separate. Now its done(Do not wait until large quantity of ghee separate. Jus when you see little amount of ghee, stop further cooking.
- On a greased plate(used the remaining 1 tablespoon ghee), pour this and flatten with the help of back of a flat bowl/plate. Sprinkle almond slivers an allow it to cool.
- Score the pieces before it cools completely otherwise the shape would be distorted. Cut into squares(or desired shape) and store in airtight containers. Enjoy!!!
As the name suggests, this is a Kolhapuri white stew/gravy. Unlike other spicy recipes .. KOLHAPURI TAMBDA RASAA, KOLHAPURI MISSAL or the KOLHAPURI SUKKHA MUTTON this pandhra rassa is less spicy and but equally popular.
Usually prepared from Mutton stock, but here is my vegetarian version of this dish.
- 2 tablespoon poppy seeds
- 2 tablespoon poppy seeds
- 2 medium Onion
- 3/4 cup grated coconut
- 1 stick Cinnamon
- 4-5 Green Cardamoms
- 2-3 Black Cardamoms
- 5-6 Cloves
- 2 bay leaves
- 4-5 tablespoon oil
- 1 tablespoon Ginger chopped,
- 1 tablespoon Garlic, chopped
- 2 green chillies
- 5 cups vegetable stock/water
- A pinch of Nutmeg powder
- 1 tsp White Pepper powder
- Chopped Coriander Leaves
- Salt to taste
- Soak Poppy seeds in a warm water for fifteen minutes.
- Dry roast sesame seeds in a pan.
- Boil sesame seeds and poppy seeds together in half a cup of water for five minutes and let it cool.
- Drain the mixture and grind with coconut to a fine paste, if required add a little water.
- Boil onion in one cup of water for 6-8 minutes. Drain,cool and grind to a fine paste along with ginger garlic and green chillies.
- Heat oil in a thick bottomed pan, add cinnamon, black cardamoms, green cardamoms, cloves and bay leaves.Saute for a minute.
- Add the onion mixture paste to this and saute on a low flame for five minutes, stirring continuously.
- Do not let this mixture change its colour.
- Add sesame,poppy and coconut paste and cook on medium heat for 5 minutes.
- Add salt, white pepper powder and nutmeg powder and saute for another one minute.
- Add water and bring it to a boil. Then lower the flame.(For non vegetarian version add mutton/chicken stock)
- Let it boil for 10 minutes.
- Garnish with green coriander and serve.
** You can add sautéed veggies or soya chunks to this gravy to make VEG KOLHAPURI PANDHRA RASSA.
Click the link to see how to make MUTTON IN KOLHAPURI PANDHRA RASSA
Kolhapuri cusine is very popular due to its extra spicy taste. Those who live spicy know what it tastes like. But there are recipes which are quiet suttle in the chilli content yet well-known in Kolhapuri cusine. One such dish is the famous PANDHRA RASSA.
I love mutton dishes prepared in various gravies. So this time decided to make a not so spicy mutton gravy using this PANDHRA RASSA.
So lets start. Main ingredient that goes into this dish is the PANDHRA RASSA , which you can make following the instructions through the recipe link.
Apart from that we need
- 1 kg mutton on bone.
- Salt to taste
- 1 cup water
- 1/2 teaspoon turmeric powder(haldi).
- 1 tablespoon cooking oil
In a broad pan/kadhai, heat some oil. To this add turmeric powder. Add salt and mutton pieces. Saute on high flame for about 3 minutes. Now heat 1 cup of water,add to the mutton and bring it to a boil. Lower the flame, cover the pan and cook until mutton is almost done(Meat starts leaving the bone) .
Now add this cooked meat to the prepared PANDHRA RASSA and cook for another 10 minutes.Garnish with green coriander. Serve hot with roti and rice.
Hummus is a well know food dip or spread originated in Egypt. But it has now become popular throughout the middle East and in Mediterranean cusine around the world.
Hummus is a mash of boiled chickpeas with tahini/sesame seeds, olive oil, garlic and lime juice.
Here is how i make this dish
- 1 cup(200grams) chixkpeas, soaked overnight.
- 2 tablespoon chopped garlic
- 1 teaspoon salt
- 3-4 green chillies
- 4 tablespoon lime juice
- 2 tablespoon parsley/coriander
- 3 tablespoon sesame seeds(til)
- 1/4 cup olive oil
Boil/pressure cook the chickpeas until they are soft.
Drain and cool them.(Do not discard the water drained from chick oeas. Its highly nutritious. You can use it to knead dough or add in any soup)
In a mixie jar put rest all the ingredients along with boiled chickpeas.
Grind this into a fine paste using only a little bit of water.
Once a fine paste is formed, plate it out in a flat dish. You can make design of your choice in plating. Sprinkle 2 table spoons olive oil on the surface of this plated hummus . Sprinkle some chopped parsley to gar ish and its ready to be served with pita breads and FALAFEL
Falafel is a popular Middle Eastern street food made from chickpeas/fava beans often served in a bread pocket called ‘Pita’ along with pickled vegetables, hot sauce and sesame based sauce.
These are deep fried balls/patties made from ground chickpeas with spices and herbs.
A snack that is ready in no time if only you have soaked chickpeas at hand. Here’s my rake on this traditional Lebanese/Yemeni recipe with some twist.
- 250 grams of white chickpeas/garbanzo (kabuli chana)
- 1 large onion
- 2 tablespoon garlic chopped
- 3 green chillied finely chopped
- 2 tablespoon parsley (i didnot use this)
- 1/2 cup green coriander, chopped
- 1/2 cup dill ( shepu/suva bhaji), chopped
- 1/4 teaspoon baking soda
- 1 teaspoon red chilli powder
- 1 teaspoon cumin powder(jeera)
- 3-4 tablespoon breadcrumbs
- 1/2 teaspoon black pepoer powder.
- Salt to taste
- Oil for frying
- Wash and soak chickpeas overnight.
- Drain the water and dry the chickpeas on kitchen towel.
- To a processer jar add all the herbs , spices and soaked chickpeas,except breadcrumbs and blend in to a coarse paste.
- Finally add breadcrumbs and set aside for half an hour.
- Form patties of this mixture and shallow fry on a medium flame.
Serve these along with Hummus and/or tahini sauce stuffed inside pita bread pocket along with some veggies.
These balls are nothing but reconstructive form of cake crumbs or bread crumbs. This crumb is mixed with butter and icing, shaped spherical and coated with frosting like melted chocolates. Very much loved by kids. If held on a skewer or a lollipop stick these cake balls become cake pops.
Here’s a quick simple recipe of cake balls made using our regular whole wheat bread.
- 10-12 dlices of brown bread (you can use any flavoured bread or a small sponge cake)
- 2 tablespoon melted butter
- 150 gms dark/white chocolate
- 2 tablespoon cream
- 4 tablespoon castor sugar
- 1/2 teaspoon vanilla/pineapple essence.
- Trim the edges of bread slices and pulse the slices in a food processor making a fine crumb.
- Chop the chocolate into smaller pieces and melt it using double boiler method.i.e place the chopped chocolate in a glass bowl. Now place a saucepan over gas top and add water. Let the water boil. Now place the chopped chocolate bowl on this saucepan and melt the chocolate.
- Once the chocolate is cooled, add half of this to the bread crumbs.
- Further add essence, melted butter and caster sugar. Mix well and dhape them into spherical balls.Refrigerate these for 10-15 minutes.
- Now dip the chilled balls into the remaining melted chocolate and add colourful chocolate sprinklers.
- Your kids will love these. A very good snack for kids party.
When it comes to Indian sweets, laddoos hold a special place. They sweeten any and every occassion. Making Besan laddoos was considered to be a huge task during earlier days. That slow roasting of flour took hours to get that desired texture and colour. But with advancements in technology things have eased up a lot for us.
Here’s my quick take on making these beasn laddoos in just under 10 minutes using microwave.
Step by step video ⤵️
- 1 and 1/2 cups chickpea flour/bengal gram flour (besan) approximately 250grams
- 1/4 cup melted clarified butter (desi ghee)70-80grams
- 2 tablespoon semolina (rawa)
- A small pinch of salt
- 1 cup powdered sugar (100grams)
- A pinch of green cardamom powder
1. In a microwave safe cooking bowl add besan, semolina,salt and melted ghee. Mix well.
2. Place this bowl into microwave for a 6minute on low. Make sure to stir the ingredients every 1 minute. Increase the time in case if your flour is not roasted well. It should be fragrant and feel light when mixing with spoon.
Different microwaves have different setting. So it is advisable to use your judgement for your instrument. It took me 6 minute 30 seconds in my samsung microwave at a 320W setting.
3. Once a fluffy light texture is formed as shown in image, remove from microwave and allow this to cool (at room temperature) completely.
4. When the mixture is cooled, add cardamom powder and powdered sugar and mix well. With the help of palms shape this mixtute in to desired sized laddoos. Garnish with toasted almond slivers or kishmish. Let them be out for2-3 hours before you pack them into airtight containers.
*** This proportion yields approximate 10 laddoos of medium size
Chicken tandoori. A favorite to all chicken lovers. Since the time we all remember hearing about how marinated chicken is coomed to perfection in tandoors. But in today’s modern home its not possible for city homes to have a tandoor. And making them in electric ovens or a restaurant take away on a regular basis will make a dent in our pockets. Here’s a simple, quick and easy catch to make this extremely yummy dish on a stove top.
- 1 chicken(cut into 8-12 pieces) you can also use exclusive drumsticks or chicken breasts.
- 1 tablespoon lime juice
- 1 teaspoon salt
- 1 teaspoon white vinager
- 4 tablespoon ginger garlic paste.
- 1/2 teaspoon caster sugar
- 1 cup thick/hung curd. (I prefer greek style yogurt)
- 1 tablespoon kashmiri/deghi chilli powder(laal mirch)
- 1/2 teaspoon turmeric powder
- 1 tablespoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon garam masala
- 1 tablespoon dry fenugreek(kasuri methi)
- Oil for shallow frying/roasting
- 1 teaspoon chat masala
- 2 wedges of lime.
- Salad of choice
- 1 piece of charcoal
- 1 teaspoon butter
- Whole spices (like 1 green cardamom, 3-4 peppercorns, 2 cloves, 1/2 inch cinnamon stick and kasuri methi) are optional
- A small bowl/plate.
- Wash chicken pieces under running water and clean all impurities. Drain water completely by placing the pieces on a kitchen towel.
- With the help of a fork poke holes into the chicken pieces.
- Now in a large bowl place chicken. To this add salt, lime juice and vinegar. Rub this first marinate well into the chicken pieces. Keep aside for 30 minutes.
- Dry roast kasuri methi and crush it to powder form by rubbing between both the palms.
- In a small mixing bowl add rest all of the spices also the kasuri methi powder along with the curd.
- Pour this second marinate over the chicken once 30minute(of first marination) is over. Let this rest for one hour.(FOR BEST RESULTS OVERNIGHT MARINATION IS PREFERRED OR EKSE KEEP IN FRIDGE FOR AN HOUR)
- Now in a broad pan heat some oil and place a few marinated chicken pieces into the pan. Do not over crowd the pan.
- Sear on a high flame for 2 minutes on each side. Then lower the flame and let the chcken cook complete on both sides for another 5-6 minutes. Or till chicken is completely cooked.
- In the mean time place the charcoal for heating on gas flame. It should become red hot.
- Remove the chicken un a deep oan with a lid. Place a small bowl/plate in the centre of the chicken pieces. Add some wholespices/kasuri methi.
- Upon this place the red hot charcoal. Pour some nelted butter on this charcoal and cover the lid. Take off the lid after 5 minutes.
Serve this lipsmacking Tandoori chicken with a dash of lime juice and chat masala along with salad and chutney of choice.
KALEJI MASALA (LAMB/GOAT LIVER COOKED IN AROMATIC SPICES)
- 1 kaleji (liver) of one lamb
- 2 large onions(finely chopped)
- 5 green chillies chopped)
- 2 inch piece ginger cut into julienne(long strips)
- 3 tbsp fenugreek leaves (kasuri methi)
- 1/2 cup fresh green coriander (dhania) chopped
- 3 large tomatoes sliced
- 1/2 cup thick yogurt
- 2 tbspginger & garlic paste
- 2 black cardamom (moti elaichi)
- 2 inch cinnamon stick (dalchinni)
- 6-8cloves (laung)
- 8-10 black pepper corns (kali mirch)
- 1tbsp cumin seeds (zeera seeds)
- 1 tsp red chilli powder
- 1 tsp mix spice powder(garam masala powder)
- 1/2 tsp turmeric powder (haldi)
- Salt as per taste
- 1 tbsp heaped cumin powder (zeera powder)
- 1 tbsp heaped coriander powder (dhania powder)
- 4tbsp oil or clarified butter (ghee)
- Heat oil in a pan & add black pepper corns, cloves, cumin seeds, cinnamon stick & black cardamom , along add the onions & ginger & garlic paste mix well and cook till golden brown on high flame.
- When the onions get golden brown add the liver & once it changes it color cook it on low to medium heat till all the natural moistuer dries. *** (do not cover it at all, as it gets hard)
- *ALSO never add salt till the liver is completely cooked.
- Once the liquid dries then add red chilli powder, turmeric powder, cumin powder & coriander powder mix it.
- Add the tomatoes and cook it till the curry gets thick and the oil separates on high flame.
- When the oil comes on the surface add the yogurt & mix it well and cook it again on a medium till the oil comes on the surface .
- Once the yogurt dries, add fenugreek leaves, fresh ginger, green chillies, mix spice powder & salt mix well and cook it for 2 to 3 minutes on high flame & keep stirring.
- Now add the fresh coriander mix and serve hot with roti or naan.
BOMBAY STYLE SUKKHA MUTTON
A slow cooked mutton recipe with a blend of minimum spices. Yet very delicious and rustic
- 1kg Mutton (goat/lamb meat) with bone
- 2 large onions sliced
- 2tbsp ginger garlic paste
- 1 tsp red chilli powder
- 1/2 tsp turmeric powder
- 1 tbsp lime juice
- Salt as per taste
- 4 green chillies, chopped
- 7-8 curry leaves
- 1 tsp garam masala powder
- 2 + 2 tbsp cooking oil
- 1/2 cup chopped green coriander
- Cut and clean the mutton into bite size pieces along with the bones. Drain any extra water by rinsing it in a colander.
- Transfer the meat into big bowl. To this add the sliced onions, 1 tsp salt, lime juice,2 tbsp oil oil, red chilli powder and turmeric powder. Mix everything well. Keep it aside for one hour.
- Heat the remaining 2 tbsp oil in a thick bottom pan. Add curry leaves, green chillies and the marinated mutton and mix well. Now cover it with a steel plate and pour 1/2cup water into it. Keep the flame to medium and let the mutton cook undisturbed for 20 mins.
- After 20 mins stir the mutton. Check and adjust salt. Add garam masala and mix well. Cover the lid and add more water, on the lid and cook for another 20 mins.
- After another 20 minutes. Now the water in the meat is dried up little bit, check to see if mutton is cooked. Add chopped coriander and mix.
- It should not be a chewy bite but the meat should fall off the bone, if not cooked so then let it cook for for another 10-15 mins and you are done.
- If you have a thin gravy like curry then fry the mutton on high flame till all the liquid evaporates.
- Garnish with onion rings and some and serve it with hot steamed rice or freshly made rotis.