moong dal halwa recipe

MOONG DAL HALWA 

An authentic recipe that is loved throughout India during the winter season, as it helps to protect the body from the cold by keeping it warm. It is believed to be propitious and is prepared during festivals and the family or social gatherings. Though its preparation is time-consuming the outcome is worth every single minute you spent on it. You can also make a larger quantity of this and store it in the refrigerator for several weeks. Just add a small quantity of milk(preferably 4-5 tablespoons) to the halwa before reheating it.

      

                                                                                       

Ingredients

1 cup Yellow Moong Dal

1 cup Ghee

3 cups Milk

200 g Khoya

1 and 1/2 cups Sugar

2 tsp Cardamom Powder

1 pinch Saffron

10-12 Almonds Chopped

10-12 Cashew Nuts Chopped

Instructions

Wash properly and soak moong dal in enough water for 5-6 hours or overnight.

The following morning, drain the water completely.

Grind the dal coarsely or in a smooth paste (both are acceptable) in a blender without adding any water.

Heat the ghee/clarified butter in a heavy bottom pan on medium flame.

Add the ground moong dal to the pan.

Cook it while frequent stirring till it turns into golden brown color and effuse its aroma.

Add milk and cook it till all the milk is absorbed by the moong dal paste.

Add the khoya to dal, mix well and cook for few minutes.

Add sugar, cardamom powder, and saffron. 

Cook on low heat till the halwa turns brown and starts to leave ghee from sides of the pan, add dry fruits at this stage.

Keep stirring throughout.

Serve hot.

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veg rice pulao recipe

VEGETABLE RICE PULAO

Known as pulao, pulav, and pilaf locally, the rice dish has been an

essential part of Indian cuisine since the early centuries not just in

India it is also liked among other parts of the world. A pulao is a

dish consisting of rice and a mixture of either lentils or vegetables,

mainly peas, potatoes, french beans, and carrots. It is usually

served on special occasions of weddings or other celebrations,

however, it is common to eat it for a regular lunch or dinner meal.

It is thought to have very high food energy and fat. A pulao is often

served with either spiced yoghurt or raita.

Ingredients

1 cup Long Grain Basmati Rice

1 tbsp Ghee1 tbsp Vegetable Oil
1 tsp Cumin Seeds
2-3 Cloves
1 inch Cinnamon
2 Black cardamom
2 Green Cardamom
4-5 Black peppercorns
2 Bay Leaves
1 cup Onion Chopped
1 tsp Ginger Finely Chopped
1 tsp Garlic Finely Chopped
2-3 Green Chilli Slit into half
1/4 cup Carrot Chopped
1/4 cup Beans Chopped
1/2 cup Cauliflower Cut into small florets
1/4 cup Peas
1/4 cup Potato peeled and cubed
Salt to taste
1/2 tsp Garam Masala Powder
1 tsp Lemon Juice

Instructions

Wash and rinse the rice, soak it in enough water for 30 minutes.

Meanwhile, heat ghee in a pan.

Add cumin seeds, cloves, cinnamon, black cardamom, green cardamom, peppercorns and bay leaf into the ghee and let the spices crackle for a few seconds be careful to not to burn the spices.

 
Add onion to the pan and fry until they turn slightly brown.

Add ginger, garlic and fry till the raw smell is gone, now add green chilli to it, fry for a minute.

Now add carrot, beans, cauliflower, peas and potato and any other vegetables of your choice (you can add mushrooms, broccoli or capsicum) cook for a minute.

Drain the rice and add it in the pan.

Add 2 cups of water, salt, garam masala powder, lemon juice, (add turmeric if you like), then cover the pan to cook on low heat until the rice is cooked and all the water is absorbed.

Remove the pan from heat.

Serve hot with any raita.

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