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GRAM BOUILLI (MAURITIAN SNACK)

Today I am sharing a delicious snack recipe from Mauritius called Gram Bouilli. It is Vegan and Gluten free too. It is perfect for snack time as it is protein rich too. Mauritian cooking is very similar to our Indian Cuisine. Black chickpeas are also known as kala channa in Hindi. It is a powerhouse of nutrients. I love the black chickpea sundal. This week’s theme for 224th #Foodiemonday #Bloghop is #Duesouth was suggested by our fellow blogger Kalyani who blogs at
http://www.sizzlingtastebuds.com/ .She has a wonderful collection of recipes on her blog. Do check it out. I am yet to try her Chocolate pancakes with a desi twist.We were asked to share recipes from the southern hemisphere. I chose this delicious recipe from Mauritius. Its been pouring here and Gram Bouilli was a perfect snack to enjoy the wet weather. Recipe for Gram Bouilli: Ingredients:
  • 2/3 Cup Boiled Black Chickpeas
  • 2 Green Chillies Slit
  • 1 Red Chilli torn into pieces
  • Salt to taste
  • 1/4 Tsp Fenugreek seeds / Methi seeds
  • 1 Big Onion chopped
  • 2 Tbsp Finely Chopped fresh Coriander
  • 1 Tbsp Olive Oil
  • 1/2 Tsp Paprika
  • 1 Sprig of Curry Leaves
Method: Soak black chickpeas overnight. Pressure cook the chickpeas until soft but not mashed. Heat a wide bottom pan. Add Olive oil. Now add fenugreek seeds , red chilli ,green chilli, paprika and onions. Saute for a minute. Add boiled chickpeas, salt, curry leaves and fresh coriander.Mix well. Switch off the flame after 30 seconds. Serve warm.
Enjoy!!!!!!!!!!!!! https://preethicuisine.com/carrot-vada-carrot-fritters/ https://preethicuisine.com/kondakadalai-sundal-chickpeas-sundal-ganesh-chaturthi-special/ https://preethicuisine.com/pachai-pattani-sundal-green-peas-sundal-no-onion-no-garlic-recipe/
P4

MIXED LENTIL MASALA VADA

We are in the last month of 2019. The wet weather is here in this part of the world and will stay until the Chinese New Year in Jan 2020. It is cold and wet as it is pouring whole day. My Older Son was home this weekend and younger one had just finished in exams ,it called for a celebration at home.I treated my family with delicious Mixed Lentil Masala Vada and Masala Chai. A perfect treat for all of us. This week 223rd #Foodiemonday #Bloghop theme #CrunchyMunchyDal is this humble Mixed Lentil Masala Vada that tasted amazing.This week’s theme was suggested by our Co Blogger Aruna who blogs at
https://vasusvegkitchen.blogspot.com/ . She has some wonderful collection of recipes from Andhra.I am yet to try some of her delicious Papad and pickle recipes.
Recipe for Mixed Lentil Masala Vada: Ingredients:
  • 2 Cups Channa Dal / Split Chickpeas
  • 1 Cup Horse Gram / Kulthi / Huruli
  • 1 Tsp Black Pepper Corns
  • 2 Green Chillies
  • 5 Dry Red Chillies
  • 3 Onions Finely Chopped
  • 3/4 Cup finely Chopped fresh Coriander
  • 1″ Ginger Chopped
  • Salt to Taste
  • 1 Tsp Jeera / Cumin
  • 1/4 Tsp Haldi
  • 1/2 Tsp Kashmiri Chilli Powder
  • 1 Cup Bread Crumbs
  • Oil for Frying
Method: Soak Channa dal and horse gram for 4 hours or overnight. Drain all the water and grind the channa dal , horsegram , ginger, green chilli,pepper corns and red chillies.Make a Slighlty coarse mixture. Do not add water while grinding. In case you find it very difficult to grind add 1 Tbsp of water .Transfer this mixture to a wide bottom bowl. Add jeera, haldi,kashmiri chilli powder, chopped onions, bread crumbs ,finely chopped coriander and mix well.
Take a small qty of the mixture and give it a round shape, then flatten it between your palms .It should not be too flat. Repeat the procedure for the balance mixture. Take a wide bottom pan. Add oil and heat it. Once the oil is hot fry the vadas.Once both the sides are cooked and turns brown.Fry these vadas on medium flame. Remove and transfer them on to plate with paper towels to absorb extra oil if any. Thankfully my vadas were not at all oily.They turned crisp and delicious. Serve with any chutney of your choice. I Served these Vadas with Masala Chai and they made a delicious combo.
Enjoy!!!!!!!!!!!!
https://preethicuisine.com/carrot-vada-carrot-fritters/ https://preethicuisine.com/chitranna-vada-fried-rice-vada/ https://preethicuisine.com/bruschetta-vada-chaat/ https://preethicuisine.com/baked-flaxseed-mix-veggie-bread-vada/
P4

GREEK STYLE POTATO WEDGES

It has been pouring for the last two days. The weather is cool and wet. Hence we decided to spend the weekend at home and decided to make this absolutely lip smacking Greek Style Potato Wedges served with a simple yogurt and dill dip.It was polished off in no time.You should definitely try this recipe. A perfect treat for a wet weather. It can be served as a side dish or a meal in itself. Its works as a perfect meal for me. This week some wonderful memories were created. I had a brief interaction with the honorable President of Singapore. A memorable moment for me to cherish for a lifetime. She is such a warm and humble person. This week’s theme was suggested by our co blogger Archana who is a wonderful blogger and blogs at https://themadscientistskitchen.com/ . She has an amazing collection of Goan Recipes.I have tried hr sweet potato halwa and Spicy Garlic Chutney. Love all her recipes.Do visit her blog and check it out.My humble contribution for #222nd #Foodiemonday #Bloghop theme #MystiqueMediterranean is this easy and delicious Greek Style Potato Wedges.
Recipe for Greek Style Potato Wedges: Ingredients:
  • 4 Large Potatoes cut into wedges
  • 10 Gms Fresh Oregano
  • 10 Gms Fresh Rosemary
  • 1/2 Tsp Garlic Powder
  • 1.5 Tbsp Olive Oil
  • 1/4 Tsp Paprika
  • Salt to taste
  • 1/2 Tsp Freshly ground Coarse Pepper
For the Dip:
  • 1 Cup Plain Greek Yogurt
  • Salt to Taste
  • 1/4 Tsp Chilli Flakes
  • 2 Tsp Finely Chopped fresh Dill
  • A generous Pinch of Coarse Pepper
Method: For the wedges: Heat a wide bottom Pan. Add Olive Oil. Add in the Chopped Potato wedges. Roast on medium flame. Keep tossing until all the sides are well cooked and turned brown. Add salt , paprika, garlic powder, freshly ground coarse pepper and finely chopped fresh herbs. Mix well. It will take about 20-25 minutes. Transfer them on to a plate. In another bowl mix all the ingredients for the dip. Serve Greek Style Potato wedges with this delicious dill dip and enjoy!!!!!!!!!!!!!!!!
https://preethicuisine.com/potato-baby-pea-shoots-patty/ https://preethicuisine.com/batata-harra-spicy-roasted-potatoes/
P4

KONGANADU KADANJA PACHAI PAYARU

This week my post is about Konganadu Kadanja Pachai Payaru or Green Gram curry . This a nutritious and delicious recipe.Green gram is rich in fiber and also a good source of Protein for Vegetarians. This is mostly used in the both Savory and sweet dishes across Indian and South Asian Sub -Continent. You can even Sprout them and add them to salads and Sabzi or even curries.

Kongu Nadu is a region comprising the western part of Tamil Nadu. Rice is predominently eaten here. As it is also native to an arid area, the cuisine includes cereals like jowar , bajra , ragi , and different kinds of pulses and sesame .Today’s recipe is a delicious and healthy Green Moong curry that I have prepared in Pressure Cooker. It is very Simple and comes in Handy when we don’t have enough time to cook.

My humble contribution to #212 th #Foodiemonday #Bloghop theme #MoongMagic is this humble Konganadu Kadanja Pachai Payaru / Green Moong Curry.This week the theme was suggested by our Co Blogger Swaty who is an amazing blogger and has a fabulous collection of recipes on her blog https://foodtrails25.com/ . Do visit her blog to check it out. I have bookmarked her Bharwan Karela and Bajra Methi Poori recipe . There are many more recipes to try too.

Recipe for Konganadu Kadanja Pachai Payaru :

Ingredients:

  • 250 Gms Green Gram / Whole Moong soaked overnight or for min 1 hour
  • 3 Onions Finely Chopped
  • 2 Green Chillies Slit
  • 1 Tsp Jeera / Cumin
  • 6 Garlic Cloves
  • 2 Sprigs of Curry Leaves
  • 1.5 Tbsp Gingelly Oil
  • Salt to Taste
  • 1 Tsp Kashmiri Chilli Powder

Method:

Place the cooker on the stove and turn on the heat. Add 1 Tbsp Gingelly Oil. Add jeera , finely chopped onions ,garlic (keep some chopped onions and garlic aside for garnish). Once they turn slightly brown throw in some curry leaves and slit green chillies.Mix well. Strain the soaked Green gram. Add the green gram . Add 6 Cups of water (160 ml cup). Close the pressure cooker and cook upto 4-5 whistles. Allow it to cool completely.

Remove the lid and mash the nicely cooked green gram. Add water and bring to boil if needed to adjust the consistency.

Heat the balance oil. Add balance chopped onion and Garlic and red chilli powder. Garnish this on the Green Gram curry and serve hot with Rice or Phulkas.

Enjoy!!!!!!!!!!!!!!!!!!

https://preethicuisine.com/achari-matar-masala-green-peas-curry/

https://preethicuisine.com/shahi-tendli-masala-royal-ivy-gourd-curry/

https://preethicuisine.com/veppam-poo-konda-kadalai-kuzhambu-curry/

P4

SHAHI TENDLI MASALA / ROYAL IVY GOURD CURRY

The festivities have come to an end and we are back to having simple lunch and dinner.This week I am sharing a delicious and rich Ivy gourd recipe.My son was back home after two weeks and I had to treat him with a rich and royal curry with Ajwain rotis. Shahi Tendli Masala is a lip smacking curry which will leave you craving for more.

Ivy Gourd is said to have potent anti-inflammatory and antioxidant effects that may aid in the prevention or treatment of a diverse range of health conditions, from diabetes and high cholesterol to high blood pressure and obesity. This is mostly used in Indian Cuisine , Indonesian Cuisine and Thai Cuisine.

A few years back when we had move to Vizag, I remember someone telling my mom that Ivy Gourds should not be eaten as the child will become dull as it affects the brain. I wonder why people spread such false rumors without any scientific proof. Well that did not stop me from eating Ivy Gourd. It is one of my favorite vegetable.

This week’s 220th #Foodiemonday #Bloghop theme is #GourdsAre Beautiful was suggested by our co -blogger Sujata who blogs at
https://batterupwithsujata.com/ . She is an amazing baker and has shared many healthy bakes on her blog. Do check her blog for amazing recipes.I have bookmarked her Sondesh and Rasagulla recipes.

Recipe for Shahi Tendli Masala:

  • 3 Red Onions
  • 4 Tomatoes
  • 10 Dry Red Chilli
  • 300 Gms Chopped Tendli / Ivy Gourd
  • 2 Tsp Poppy Seeds
  • 1/2 Cup Cashews
  • 1 Tsp Mustard Seeds
  • 1 Tsp Jeera
  • 1/2 Tsp Coriander Powder
  • 1/2 Tsp Sabzi Masala
  • 1 Tsp Kasmiri Chilli Powder
  • 1/4 Tsp Turmeric
  • 2 Bay Leaves
  • 3 Cloves
  • 1 Tbsp Coconut Cream
  • 2 Tsp Oil
  • Salt to Taste
  • 1 Cinnamon Stick
  • 1 Tsp Kasoori Methi

Method:

Roughly chop the onions. Boil 3 Cups of water and add the chopped onions and dry red chillies. Allow it to simmer for 7-8 Minutes. Remove the Onions and transfer them on to a plate. Allow it to cool. In the same water add whole tomatoes and allow it to boil for 7-8 minutes along with the red chillies. Tranfer the tomatoes (after you peel the skin) and red chillies to a plate and let it cool.

Grind blanched Onions , tomatoes, red chillies , cashews and Poppy seeds to a fine paste. Keep it aside.

Heat a wide bottom pan. Add oil. Once the oil is hot add Chopped Ivy Gourd and roast on medium flame until they are slightly brown and crisp. Once it is roasted transfer it to a plate. Add remaining oil in the same pan. Add cloves,cinnamon, jeera ,bay leaves and mustard seeds. Once the mustard seeds splutter add the roasted ivy gourd and mix well. Add the ground onion tomato paste. Add the water used for blanching tomatoes and onions. After it starts to boil, add turmeric, chilli powder, salt ,sabzi masala and coriander powder. Let it simmer for 7-8 Minutes. Lastly add coconut cream .Garnish with Kasuri methi and serve

Serve hot with Rotis ,Phulkas or steaming hot Rice.

Enjoy!!!!!!!!!!!!!!!!!!!!!

https://preethicuisine.com/ivy-gourd-pickle-kovakkai-urugai/

https://preethicuisine.com/stuffed-vegetables-platter/

In case you try my recipes please feel free to share your feedback and pics via email [email protected] Do follow my blog and also on social media sites FACEBOOK ,INSTAGRAM , TWITTER AND PINTEREST.

P4

ACHARI MATAR MASALA/ GREEN PEAS CURRY

This week was amazing as we were on a short get away.Enjoyed our trip with my cousins. Although we enjoyed the local food during our trip, I missed my spicy curries. First thing after I came back was to treat my family with insanely delicious Achari Matar Masala. A perfect accompaniment with rice ,roti,phulka or Naan.We have been having a lot of sweet treats since Diwali. Now we have come back to the simple food we always enjoy at the comfort of our home.

This week for our 219th #Foodiemonday #Bloghop theme #WinterVeggieAffair was suggested by Sasmita who blogs at
https://www.firsttimercook.com/ . She has an amazing collection of local Odiya delicacies. I had tried Potala Rassa from her blog and it had turned out so delicious. Do check her wonderful space for interesting recipes.

I love winters. We don’t have winter season here though. I only remember by childhood days when i enjoyed winters in different states as my dad had a transferable job. Miss those days now. Beautiful memories are etched in my mind. Will cherish them always.

Coming back to the delicious recipe now…….

Recipe for Achari Matar Masala:

Ingredients:

  • 1 Cup Green Peas
  • 2 Onions finely Chopped
  • 1 Tsp Achari Masala
  • 1/4 Tsp Turmeric
  • 1/4 Tsp Kasmiri Chilli Powder
  • Salt to taste
  • 2 Tomatoes Pureed
  • 1″ Cinnamon
  • 2 Cloves
  • 1 Tsp Jeera / Cumin
  • 2 Tsp Oil
  • 1 Tsp Kasuri Methi

For Masala:

  • 3 Onions finely Chopped
  • 15 Cashews
  • 1″ Ginger finely chopped
  • 3 Green Chillies

Method:

Heat a wide bottom pan. Add one tsp of oil. Saute the chopped onions ,cashews, ginger and green chillies. Once the onions turn golden brown switch off the flame. Allow it to cool completely. Grind all the ingredients to get a fine paste. Ensure no lumps. Keep this mixture aside.

Puree two tomatoes and ensure there are no lumps.

Heat the pan. Add the remaining oil. Add cinnamon, cloves and jeera. Once you get the aroma add green peas and saute for a 3-4 minutes. Now add turmeric and achari masala and mix well. Once the oil starts to leave the sides add the tomato puree. Mix again and add 1/2 cup water. Allow it to simmer for 2 minutes. Add the onion mixture , salt and mix well. Close the lid and allow it to simmer for 3-4 minutes.Switch off the flame. Garnish with crushed Kasuri Methi.

Serve hot with Rice, Roti,Phulka or Naan and enjoy !!!!!!!!!!!!!!!!!!!!!!!!!!

https://preethicuisine.com/potala-rasa-pointed-gourd-curry/

https://preethicuisine.com/veppam-poo-konda-kadalai-kuzhambu-curry/

P4

MASALA NIMKI /SPICY FRITTERS

Diwali the festival of lights is around the corner.We always look forward to this vibrant festival. The best time to celebrate with your family friends and treat them with so many delicious sweets and savory recipes. One such recipe i am sharing today. Try this absolutely lip smacking masala Nimki.

Diwali is called the Festival of Lights and is celebrated to honor Lord Rama . It is believed that on this day Lord Rama returned to his kingdom after 14 years of exile during which he fought and won a battle against the demons and the demon king, Ravana.

The whole house is decorated with beautiful diyas and lights. Many of us are now celebrate green diwali hence no crackers and pollution.I am happy to decorate my home and spend time with my loved ones. Living abroad we do miss the typical celebrations way back in India. We make the best of out whatever is available.Try to help the local street vendors by buying mud diyas from them You will help to light up so many homes and help them celebrate festivities too.

This week we at #Foodiemonday #Bloghop decided to share some amazing recipes for #218th Theme #DiwaliDhamaka.It will help many of you who are still thinking what to make. Check out all the fab recipes for #DiwaliDhamaka.

Recipe for Masala Mathri:

For the Dough:

  • 2 Cups -All Purpose Flour (Unbleached)
  • 1/2 Cup Whole wheat Atta
  • 1 Tsp Kalonji / Nigella Seeds
  • Salt to Taste
  • 2 Tbsp Ghee
  • Water for kneading (about 1/2 Cup)
  • Oil for Deep frying

For Masala Sprinkle:

  • 1.5 Tbsp Pudina Powder /mint leaves powder
  • 1 Tsp Red Chilli Powder
  • 2 Tsp Chaat Masala
  • 1/2 Tsp Kala Namak / Black Salt
  • 1 Tsp Ghee for greasing
  • 1 Tsp Amchur / Dry Mango powder

Method:

Take a wide bottom bowl. Add all purpose flour , whole wheat flour, salt and Kalonji. Mix well. Add ghee and mix again to get a crumbly texture. Add water slowly to knead to a stiff dough. Ensure not to add more water. Cover the dough with a damp cloth and allow it to rest for 30 minutes.

Once the dough is ready divide the dough into small equal balls depending on size of the nimki you prefer. I made about 25 Nimkis. Take a dough ball and roll it into a round disk. Apply ghee and fold it into semi circle. Apply ghee again and fold it into a triangle.

Pick the Nimki and press the edges lightly.Repeat the process for the balance dough balls.

Heat oil in a deep pan. Once the oil is hot, deep fry these nimkis on low flame as it will ensure the inner layers are also fried.Each set will take about 15-20 minutes. So patience is the key.Once they turn golden brown transfer them on to a Bowl.

In a bowl add all the ingredients of Masala for sprinkling. Grease the nikis with ghee and toss them in this masala untill evenly coated. Tranfer them to a plate and allow it to cool completely. Once cooled store them in an airtight Container.

Enjoy with your family and friends!!!!!!!!!!!!!!!!

WISH YOU ALL A VERY HAPPY AND SAFE DIWALI!!!!!!!!!!!!

DO YOUR PART TO SAVE THE ENVIRONMENT!!!!!!!!!!!!!!!!

https://preethicuisine.com/belagavi-kunda-belgaum-kunda-traditional-sweet

https://preethicuisine.com/avarekai-kodubale-hyacinth-bean-spicy-rings/

P4

KATHIYAWADI LEHSUN CHUTNEY /GARLIC CHUTNEY

Hello!!

Today I am sharing a delicious chutney from Kathiyawadi region of Gujarat. A fiery red lehsun / garlic chutney. This is not for faint hearts . A great condiment for rotis, Pakodas,Bhajiya,vada pav, Dabeli etc. I am planning to use it in my curries too.

Kathiawar is a dry arid region . They use a lot of legumes, onion and garlic in their cooking.They use Bajra and Potatoes as green vegetables are unavailable for most parts of the year.They use turmeric and chillies to enhance the taste.People use seasonal produce in their cooking.

This month as a part of our recipe swap challenge I was paired with Archana who has some wonderful collection of variety of dishes from Goan and Maharastrian Cuisine . I have bookmarked some of her sauce recipes to try. They can me made with easily available ingredients.Do check out her space https://themadscientistskitchen.com/ .

Original recipe is here

Recipe for Kathiyawadi Lehsun Chutney:

Ingredients:

  • 1/2 Cup Garlic
  • 1.5 Tsp Jeera / Cumin
  • 3 Tsp Coriander Powder
  • Juice of 1/2 Lemon
  • 3 Tsp Chilli Powder
  • Salt to taste
  • 2 Tsp Water

Method:

Blend all the ingredients in a small jar to make a fine paste. Store it in a air tight Container.

Serve as a condiment with Rotis, Pakoras, dabeli,Vada Pav etc…….

Notes:

Serve in Moderation.

Not for Faint hearts

Enjoy!!!!!!!!!!!!!!!!

https://preethicuisine.com/sago-uttappam-with-spicy-onion-chutney/

https://preethicuisine.com/kothamalli-kharam-cilantro-chutney-powder/

P4

VEPPAM POO KONDA KADALAI KUZHAMBU / CURRY

Today’s recipe is a age old recipe passed on from generations. This Veppam poo konda Kadalai kuzhambu recipe is a keeper. An interesting recipe to tickle you Palette. There are many such recipes which i am planning to share with my readers. They are quick to make and tastes delicious too. Our grandmothers were amazing cooks. I lost both my Grandmoms many years ago .Some recipes from their kitty makes me nostalgic even today.

This week’s theme was suggested by Renu who blogs at
https://cookwithrenu.com/ . Check out her wonderful blog for many amazing recipes. Our 217th #FoodieMonday #Bloghop theme #KhaaliFridge.Check out the recipes from my fellow bloggers too for some amazing ideas.

Recipe for Veppam Poo Konda Kadalai Kuzhambu:

Ingredients:

  • 500 Gms Chick peas / Konda Kadali — Boiled and cooled without salt
  • 1 Tbsp Veppam Poo / Dried Neem Flowers
  • 3 Tbsp Gingelly Oil
  • 1 Tsp Rasam Powder
  • Hand Full of Curry Leaves
  • Salt to taste
  • 3 Dry red chillies
  • 1.5 Lemon Size Tamrind soaked in 250 ml Water
  • 2 Tsp Palm Jaggery
  • 1/2 Tsp Turmeric

For Masala:

  • 1 Tsp Toor Dal
  • 2 Tsp Black Pepper
  • 1 Tsp Urad Dal
  • 5 Dry Red Chillies
  • 1 Tsp Gingelly Oil

For Tadka / Tempering

  • 1 Tsp Mustard Seeds
  • Few Curry Leaves
  • 1/2 Tsp Asafoetida / Hing
  • 1 Tsp Gingelly Oil

Method:

Soak Chickpeas overnight . Pressure cook upto 4 whistles without salt.

Soak tamrind in water and squeeze the pulp to get tamrind water.

Heat a wide bottom Pan. Add a tsp of oil. Add all the ingredients for the masala and roast for a few seconds untill you get the aroma.Switch off the flame and transfer the ingredients to a plate and allow it to cool. Grind and make a fine paste.

Heat a wide bottom pan. Add oil . Roast the dry neem flowers on low flame. Next add Tamrind water, rasam powder ,few curry leaves, dry red chillies ,Palm jaggery and Turmeric.Allow it to boil. As it starts to simmer add boiled chickpeas and ground paste and mix well.

Add salt as required. Allow it to boil for about 8 minutes and switch off the flame.

Heat a small pan. Add a tsp of oil. Add mustard seeds and asafoetida. As the mustard seeds splutter add some more curry leaves. Switch off the garnish this on the curry.

Serve hot with Rice or Rotis.

Enjoy!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

https://preethicuisine.com/vendhaya-keerai-mor-kozhambu-fenugreek-methi-leaves-yougurt-curry/

P4

PAAL HALWA / DOODH HALWA

HAPPY NAVRATRI EVERYONE!!!!!!!!!!!!!!!

We are celebrating the most auspicious time of the year now.This is celebrated in honour of Goddess Durga.Today is the last day of Navratri. It is believed that Goddess Durga killed the mighty demon Mahishasura during Navratri.  Hence, the victory of Goddess Durga over evil is celebrated during Navratri.The festival of Dussehra is celebrated on the 10th day or Vijay Dashmi. Celebrating this day with Paal Halwa.

Everyday we offer different offering to the goddess.This week we at Foodie monday Bloghop collectively decided to share varieties of dishes for the theme #VijayadashamiTreats. Our Readers will get a lot of ideas to cook last minute.

My humble contribution for today is a simple and delicious recipe called Paal Halwa or doodh halwa or Milk Halwa.It is absolutely lip smacking.

Recipe for Paal Halwa / Doodh Halwa:Ingredients:

Ingredients:

  • 500 Ml Full fat Milk
  • 3 Tbsp Ghee
  • 1 Tbsp Sooji / Semolina
  • 170 Gms Nestle Cream
  • 6 Tsp Sugar
  • Dry Fruit Mix —Raisins , Almonds and Cashews
  • 1/8 Tsp Cardamom Powder
  • 1 Tbsp Plain Yogurt

Method:

Boil milk in a wide bottom Pan. Once the milk is reduced to 1/3rd add cream, sugar and Sooji. Keep Stirring untill sugar is dissolved. Add 1 tbsp ghee.Keep Stirring for another 5-7 Minutes.The mix starts to thicken now.

Add Yogurt and stir again. Milk will split.Keep it on low flame and mix well.It will start to thicken add ghee in intervals so that it does not stick to the pan.

It will thicken as a mass without sticking to the pan.It will start to leave the sides of the Pan.Add cardamom powder ,mix and switch off the flame.

Take a small pan. Add ghee and roast the dry fruits. Garnish the halwa with ghee roasted dry fruits.

Serve!!!

Enjoy!!!!!!!!!!!!!!!

https://preethicuisine.com/kadala-parippu-payasam/