Ingredients
Badam: 1/2 cup
Sugar: 1/2 cup
Ghee: 1/2 cup
Saffron: a pinch
Milk: 1/2 cup
Procedure:
Step1:
Soak the badam for 4 hours or overnight and peel the skin
Step2:
Grind it to a find paste with milk or water
Step3:
Heat 2 tablespoon of ghee in a kadai and add the badam paste
Step4:
Add the sugar as well and keep stirring in medium flame
Step5:
Add saffron and keep stirring.Add the remaining ghee 2 tsp at a time at regular intervals
Step6:
Approximately after 15-20 minutes, the mixture will form a mass and will not stick to the pan.
You can also see tiny white bubbles something like froth. Switch off the flame at this stage
Step7:
Allow it to cool to room temperature and serve
Notes:
- If you don't have time to soak the badam, microwave on high for 2 minutes and then the badam will be easy to peel
- Do not cook the halwa after it reaches the consistency at step 6. Otherwise it will turn to burfi consistency
- The halwa will become thick and non sticky after it comes to room temperature. If the halwa is still sticky, add little more ghee and cook for some more time
- Stir the halwa continously while cooking. Otherwise it will easily get burnt.
Ingredients
Besan flour: 1 cup
Sugar: 3/4 cup
Ghee: 1/4 cup
Cardamom powder: a pinch
Nuts: cashew/almonds/raisins (optional)
Procedure:
Step1:
Mix Besan with 2 tablespoons of ghee in a microwave safe bowl.
Step2:
Microwave this for 4 minutes in high
Take the bowl out for every minute and give it a stir
Step3:
The time taken might be + or - 1 minute.The besan should turn reddish brown and a nice aroma should come out.The besan should not become brittle. So watch out after 3 minutes
Step4:
Add the remaining ghee, cardamom powder and sugar and mix well. Microwave for 10 seconds
Step5:
Allow it to cool and make round laddoos.
If you are not able to get the shape heat little more ghee and add and try to shape them.
Sending this to Srivalli's Microwave Easy Cooking @ Priya's Versatile Recipes
This recipe comes from my sister. She learnt this recipe while she was residing at bangalore from her friend.Though technically any vegetable can be used for this recipe I always stick to the ones listed by her.This recipe has a mild flavour of masala which suits our family taste and I have been following this recipe for more than a decade
Ingredients
Raw rice: 1/2 cup
Toor dhal: 1/2 cup
Potato: 2 (medium sized)
Carrot: 3
Frozen peas: 1/4 cup
Frozen beans: 1/4 cup
Brinjal: 1
Hing: a pinch
Turmeric powder: a pinch
Salt: 1.5 tsp
Tamarind: a lemon sized
Oil: 2 tablespoon
Mustard seeds: 1/2 tsp
Curry leaves: a sprig
Red chillies: 1 or 2 (optional)
Ghee: 1 tsp
Cashews: 10
For masala powder:
Channa dhal (Kadala parupu): 1 tablespoon
Coriander seeds: 1.5 tablespoon
Red chillies: 4
Cumin seeds: 1/2 tsp
Pepper corn: 1/4 tsp
Fenugreek: 1/4 tsp
Cloves:1
Cinnamon stick: a very small piece
Raw rice: 1 tsp
Coconut powder/Grated coconut: 3 tablespoon
Procedure:
Step1:
Pressure cook toor dhal and rice together with enough water (approx 3.5 cups of water)
Step2:
Soak the tamarind in warm water
Step3:
Chop the vegetables as little large pieces.
Step4:
Dry roast the ingredients listed under masala powder other than coconut powder.Once the ingredients turn slight brown add the coconut powder and fry for a minute.Allow this to cool down and grind it to a coarse powder
Step5:
Heat 2 tablespoon of oil in a large pan and add mustard seeds.Once it starts spluttering add curry leaves and red chillies
Step6:
Add the diced vegetables and fry for 5 minutes
Step7:
Extract the tamarind in 2 cups of water and add it to the vegetables.Add turmeric powder and hing and bring it to a boil and simmer for 10 - 15 minutes until the vegetables are cooked
Step8:
Now add the freshly ground masala powder and bring it to a boil and add salt
Step9:
Mash the cooked rice and toor dhal and add it to the vegetable gravy. Add some more water if required.Mix it well
Step10:
Garnish with cashews fried in ghee
