Swetha's Fusion

Badam Halwa | Almond Halwa | Almond pudding | 'King of Sweets'

Sunday, October 11, 2020

For a very good reason Badam Halwa is also refereed to has "King of Sweets." It is made of almonds, lots of ghee and saffron. Just with few ingredients magic happens. Requires lots of patience while preparing the sweet, it takes about 30 to 40 minutes in front of stove. But it is worth every small grain, as it melts in your mouth leaving a trail of rich flavor, without your knowledge you seem to close your eyes to hold on to all the richness, while smile appears - heavenly.

When I was young, I remember Badam Halwa being sold in very few sweet stores, it used be expensive and some stores were very famous for their version of halwa and being sold out within minutes of store opening. The halwa would be packed in banana leaf dripping with pure ghee, about 1 or 2 tablespoon of it, almost like holding pure shiny gold in your hand - "King of Sweets"

Ingredients:

1 cup - Almonds
4 to 6 - Cashew nuts (optional)
¾ cup - Sugar
½ cup - Ghee -melted (may not use all of it)
¼ cup - milk (I used almond milk)
¼ tsp - saffron strands
½ tsp - cardamom powder
1 tbsp - chopped or slivered almonds for garnish
small pinch of salt

Instructions:

Soak almonds overnight or for at least 4 hours. May soak in hot water for 2 hours. If you are short on time, microwave for 5 to 6 minutes with water, let it sit for about 10 minutes.
Peel the skin off and keep aside [Note: I feed my plants with the soaked water and the almond skin, why just discard and waste it]
If adding cashew, grind it into course powder and keep aside.
In the same food processor, grind the almond to course paste with as little milk as possible. Keep the paste consistency grainy, almost like fine sand.
Meanwhile, to 2 tsp of warm-milk add saffron strands. Let it soak for about 2 minutes. Using a pestle or back of a spoon crush the saffron to extract more color. No need to make a paste or break the strand. Keep aside.

Put a nonstick pan on the stove and add 1 tbsp of ghee. Turn flame to medium low.
Add ground almond paste (and cashew powder) to the pan.
Keep stirring for about 4 to 5 minutes. Nice aroma starts to come.

Now add sugar and mix. Keep stirring.
Sugar will melt and the mixture will start to bubble.

Now add prepared saffron milk and keep stirring the halwa. Do not let it stick to the bottom or burn at any point.
Notice the change in color of the halwa. Saffron does not just give that rich golden color, it also enhances the flavor and aroma.

Add 1 tbsp of ghee and small pinch of salt to the mixture, continue stirring. This may take about 15 to 20 minutes. ... this is where you need patience, so turn on some sweet music and enjoy! (music may add some extra flavor to the halwa)
As the mixture come together, the mixture starts to leave the sides of the pan, bubbling will stop and ghee starts to floats or separates at the sides.... all the signs that halwa is almost done.

Add cardamom powder and one more tbsp of ghee to the halwa. Stir for couple of more minutes and turn off the stove. Continue stirring for minute or so then transfer to severing bowl. Don't leave it in the pan, as pan is still hot and may burn the halwa.
Garnish the halwa with chopped/slivered almonds, bit of cardamom powder and few strands of saffron.
Do not refrigerate the halwa. Since the halwa contains lots of ghee, it hardens and separates - flavor does not blend well. Halwa won't go bad for few days if stored in a covered container. ... if only any halwa is left :P
Serve warm or at room temperature and enjoy the 'King of Sweets' with your family and friends.

Halwa recipes: Carrot halwa, Falooda and China grass halwa, Duddi Halwa, Suji Pineapple halwa, Kashi Halwa and Badam Halwa

Labels: Desserts, Festive Food, Halwa, Sweet, Traditional Sweet

~ Badam Halwa | Almond Halwa | Almond pudding | 'King of Sweets' ~
Posted by Swetha @ 10/11/2020 10:30:00 AM :: 0 comments

Swetha's Fusion :: permalink

Spicy Seasoned Raw Mango| | Instant Mango Pickle | Didier Uppinakayi | Spicy Raw Mango side-dish

Saturday, October 10, 2020

Quick raw mango pickle, actually it is more of mango curry. Its tangy and spicy side dish. I like to make this dish with raw mango which is about to start to ripe, basically has a very slight hint of sweetness in it rather than being too sour. I add lots of garlic in this recipe which gives extra kick to the whole array of flavors in the dish.

Ingredients

1 - big raw mango
6 - garlic cloves (I use big cloves)
½ tsp - red chili powder (or add more chili pdr if you like it more spicy)
½ tsp - turmeric powder
¼ tsp - fenugreek powder (dry roast fenugreek seeds and grind to make powder)
½ tsp - mustard seeds
1 tbsp - oil for seasoning
6 - curry leaves
pinch of - asafoetida
pinch of - sugar [optional] ...use if mango is too raw and sour
salt as per taste.

Instructions

Peel the garlic skin and cut them into long slices.
Wash and wipe the raw mango
Peel the skin (sometimes I use the skin too -if it is very thin)
Cut the mango into small cube pieces.Add salt to the mango and mix, keep aside
Heat oil in a pan and when hot, add mustard seeds.
Once mustard seeds starts to spatter, add asafoetida, curry leaves and garlic slices.
Let garlic roast on a medium flame.
Now add red chili powder and turmeric powder into the seasoning oil. Stir a bit until you get nice aroma.
Now add the salted mango to the seasoning. Plus add the fenugreek powder (and sugar).
Stir and let it cook for about a minute.
Turn off the flame and let it cool down in the pan.
Transfer the quick mango pickle into a glass jar or container.
Serve mango pickle with Chapati or rice on the side.
Stays good for few days in refrigerator. It taste much better after 2-3 days when the mango pieces and garlic absorbs all the flavors.
Enjoy the spicy and tangy raw mango pickle with your family.

Picture below: was prepared with very raw and hard mango. The picture at the top is the batch made with slightly ripe/soften raw mango. Both tastes very good.

Labels: Side-Dish, South-Indian Dish, Vegetarian

~ Spicy Seasoned Raw Mango| | Instant Mango Pickle | Didier Uppinakayi | Spicy Raw Mango side-dish ~
Posted by Swetha @ 10/10/2020 09:30:00 PM :: 0 comments

Swetha's Fusion :: permalink

Cabbage Tawa Pakoda/Pakora | Cabbage Spicy Cutlet

Guilty free tawa pakora, ... that to cabbage pakora.

I don't know about others, but whenever I make a cabbage dish, I don't end up using the whole thing. There is always a quarter or smaller piece of cabbage sitting in the refrigerator. Not enough to make curry nor into a salad. So here is a alternate recipe I do - tawa pakoras. Hmm...I wonder, do I keep that small piece of cabbage unconsciously aside, so that I can prepare the pakoras.

Here are other recipes you may be interested - Malabar Spinach Tawa Pakoras or Cabbage Rice

Ingredients:

2 cup - Cabbage finely chopped (discard the thick stems)
½ cup - onion finely chopped
¼ cup - fresh cut coriander/cilantro leaves
1 tsp - turmeric pdr
1 tsp - red chili pdr
1 tsp - rasam pdr (any brand)
1 tsp - sambar pdr (any brand)
½ tsp - coriander pdr
½ tsp - cumin pdr
½ tsp - ginger pdr or ginger paste
1 tsp - tamarind paste or lime juice
1 tbsp - besan flour | chickpeas flour
1 tbsp - rice flour
1 tbsp - rawa | suji | semolina
pinch of asafoetida
Salt - as per taste.
Oil - for frying.

Method:

In a bowl pour hot water and mix-in 2 tsp of salt. Add chopped chopped cabbage to the hot water. cover and keep aside for about 10 to 15 minutes. These helps in tendering the cabbage and kill insects if any.... also reduces the cabbage smell. Drain the water completely and then transfer the cabbage to a mixing bowl
To the mixing bowl with chopped Cabbage, add coriander/cilantro leaves, onion, turmeric pdr, chili pdr, rasam pdr, sambar pdr, coriander pdr, cumin pdr, tamarind paste, ginger paste, asafoetida and salt.
Sprinkle quarter cup of water and mix it all together.
Now add semolina, rice and chickpeas flour to the mixture and give a good mix. May add little more water if needed, but not too much.
Cover the mixture and keep aside for about half-hour for flavor to blend well.
NOTE: The mixture can be kept overnight in the refrigerator.
After half-hour, add some more water and thoroughly mix to bit watery dough. Good time to check if salt is sufficient.
Put a flat fry pan / tawa on high flame. When it is hot spread bit of oil.
You need to work quickly now. Take about 2 tbsp of the mixture, place it on the tawa. Using your fingers or back of the spoon, spread the mixture to about 2 to 3 inch diameter circles flat pakoras (like pan-cakes or mini rotis). About half cm think. Repeat the step to spread more of pakoras on the tawa.
Sprinkle drops of oil over the pakoras, cover the tawa, reduces the flame to medium and cook for about 3 - 4 minutes (or until under-side is cooked).

After about 3 - 4 minutes, turn-over each of the pakoras with help of a flat spatula.
Cover and cook for about 3 minutes. Then remove the lid and increase the flame to high and roast the pakoras for a minutes two.
Remove the pakoras from tawa to a serving tray.
Repeat step 7 through 11 with rest of the remaining mixture (if any left).
Serve pakoras hot with rice and curry.
Enjoy yummy & healthy pakoras with your family without guilt.

Labels: Appetizers, Fritters, Side-Dish

~ Cabbage Tawa Pakoda/Pakora | Cabbage Spicy Cutlet ~
Posted by Swetha @ 10/10/2020 06:30:00 PM :: 0 comments

Swetha's Fusion :: permalink

Malabar Spinach Grilled Fritters | Basale Soppina Tawa Pakora/Pakoda

Who does not like fried dish. I very much do love all the things tasty. But than comes the part after eating. I need not have to go in detail about and give you a guilty ride. Here is a Pakora recipe which is not deep fried but equally tastes very yummy. It is also called Kara-roti means spicy roti, not to be eaten as a bread but as a side dish with rice or even as a appetizer.

Here is another recipe you may be interested - Malabar Spinach Curry or Cabbage Tawa Pakoras

Ingredients:

2 cup - Malabar Spinach leaves (chopped)
½ cup - onion finely chopped
¼ cup - fresh cut coriander/cilantro leaves
1 tsp - turmeric pdr
1 tsp - red chili pdr
1 tsp - rasam pdr (any brand)
½ tsp - coriander pdr
½ tsp - cumin pdr
1 tsp - tamarind paste or lime juice
2 tbsp - besan flour | chickpeas flour
1 tbsp - rice flour
1 tbsp - rawa | suji | semolina
Salt - as per taste.
Oil - for frying.

Method:

In a mixing bowl, add chopped Malabar Spinach, coriander/cilantro leaves, onion, turmeric pdr, chili pdr, rasam pdr, coriander pdr, cumin pdr, tamarind paste and salt.
Sprinkle 2 tsp of water and mix it all together.
Now add semolina, rice and chickpeas flour to the mixture and give a good mix. May add little more water if needed, but not too much.
Cover the mixture and keep aside for about half-hour for flavor to blend well.

After half-hour you will notice that the greens and onions has soften and the mixture looks more moist. If it is too watery, add bit of both the flour and semolina. If the mixture is too dry, sprinkle some more water and mix. Good time to check if salt is sufficient.

Put a flat fry pan / tawa on high flame. When it is hot spread bit of oil.
You need to work quickly now. Take about 2 tbsp of the mixture, place it on the tawa. Using your fingers or back of the spoon, spread the mixture to about 2 to 3 inch diameter circles flat pakoras (like pan-cakes or mini rotis). About half cm think. Repeat the step to spread more of pakoras on the tawa.
Sprinkle drops of oil over the pakoras, cover the tawa, reduces the flame to medium and cook for about 3 - 4 minutes (or until under-side is cooked).

After about 3 - 4 minutes, turn-over each of the pakoras with help of a flat spatula.
Cover and cook for about 2 minutes. Then remove the lid and increase the flame to high and roast the pakoras for a minutes.