MOHANTHAL (using Microwave)

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

https://youtu.be/8iKKT6HDjyE

RECIPE :- 

Ingredients :-

  • 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.

METHOD 

  1. 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!!!

 

HAPPY COOKING!!!

HAPPY DIWALI.!!!

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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.

KOLHAPURI PANDHRA RASSA (VEGETARIAN VERSION)

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.

RECIPE:-

Ingredients:-

Ingredients:

  •  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

 

Method:

  • 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  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

    HUMMUS

    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

    RECIPE

    INGREDIENTS:-

    •  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

    METHOD

    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

    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.

    RECIPE

    Ingredients:-

    • 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

    METHOD:-

    • 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.

    BREAD/CAKE BOMBS

    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.
    RECIPE

    Ingredients

    • 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.

    METHOD

    1. Trim the edges of bread slices and pulse the slices in a food processor making a fine crumb.
    2. 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.
    3. Once the chocolate is cooled, add half of this to the bread crumbs.
    4. Further add essence, melted butter and caster sugar. Mix well and dhape them into spherical balls.Refrigerate these for 10-15 minutes.
    5. Now dip the chilled balls into the remaining melted chocolate and add colourful chocolate sprinklers. 
    6. Your kids will love these. A very good snack for kids party.

    HAPPY COOKING!!!

    BESAN LADDOO (READY IN MINUTES)

    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 injust under 10 minutes using microwave.

    RECIPE:-

    Ingredients

    • 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

    METHOD:-

    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