Semiyan Kheer

No traditional Indian meal is complete without a sweet dish. This sweet is usually served with the meal as against like a dessert , served after the meal. Certain sweets are eaten with the special Poories or fried bread that is customary to any festive or special Indian meal. Hence we have the combination of Halwa Poori, Kheer Poori, Aamras Poori , all part of  the main meal. Kheer is typically a sweet with milk as a base. It is a semi liquid sweet where the milk is reduced and allowed to thicken once the other main ingredient has been  added to it. These could be boiled rice, roasted semolina, sliced almonds, sago , boiled sweet potato etc. It is included in some form in every offering to deities on festivals and auspicious occasions such as marriage rituals etc. 

·         1 cup vermicelli ( plain non roasted)

·         2 tblsp butter

·         2 cups whole cream milk

·         ½ unsweetened condensed milk

·         ½ cup sugar

·         a few drops of vanilla essence

·         1 table spoons raisins

·         2 table spoons sliced almonds

In a heavy bottomed pan melt the butter. Roast the semolina on a low flame till golden brown.Heat the milk , slowly add it to the vermicelli. Stir the vermicelli till they cook and the  mixture starts thickening . Add in the sugar and condensed milk. cook the mixture till the sugar has melted. Add the raisins, Reserve some sliced almonds for garnishing. Add in the rest of the almonds. Turn out into a serving dish. Cover and refrigerate till ready to serve. Can be served cold or warm. Garnish with sliced nuts.

Pumpkin Croquettes - Kabocha Korokke

Trust the Japanese to turn a simple vegetable into a party delight. This croquette is light, simple to cook, and absolutely delicious. Introduce your kids to the pumpkin dressed as a korokke and they will be hooked for life. 

·        3 cups of peeled and diced pumpkin
·        6 cloves garlic
·        1 onions chopped fine
·        1 tblsp olive oil
·        1 tsp salt
·        ½ tsp garlic
·        ½ tsp grated ginger
·        1 tblsp dark soy sauce
·        1 egg beaten ( if vegetarian make a thin paste with 2 tablespoons cornstarch)
·        4 tblsp cornstarch
·        1 cup of breadcrumbs  or panko crumbs
·        Oil for frying

 Heat a non stick pan and put in the olive oil. Saute the onions till golden brown, remove from heat and keep aside. In the same pan add in the diced pumpkin and , ginger and garlic. Cover and cook the pumpkin on low heat till they are soft and squishy. Using a ladle, mash the pumpkin well. Add in the soy sauce, salt, onions. Cook till the mixture dries and forms a lump.

Turn out the  mixture in a plate and spread out to cool. Once cool, divide into 8 portions. Roll them into little balls, flatten and form into uniform cutlets. 

Roll them in cornstarch and keep aside . Heat the oil in a deep skillet. . 

Dip the croquettes in the egg wash ( or the thin cornstarch paste)  ,

then roll into the breadcrumbs.

 Shake off any excess crumbs and lower into the hot oil. Once the underside looks brown, carefully turn over and fry till golden brown.

Serve with Mayonnaise or ketchup.

Sarson Ka Saag - to add recipe

A mnemonic for Punjabi food world over is the Sarson Da Saag and Makkki Di Roti. You merely mention the saag and roti to Punjabis anywhere in the world and their eyes will glaze over . Visions of yellow mustard fields, sounds of dhols and loud joyful singing are part of the hallucinations accompanied by the mention of Sarson Da Saag and Makki Di Roti. Add to it fresh homemeade butter and crumbly dry molasses and you are in food heaven. Punjabi food heaven . Here is a ticket to that very happy place

Ingredients:

• 1 bunch spinach washed and finely chopped (approx 250 gms)
• 1 bunch mustard greens washed and finely chopped (approx 250 gms)
• 1 green chillie
• 1 tbsp chopped ginger (or paste)
• 1 tbsp chopped garlic (or paste)
• Salt to taste
• 2-3 tbsps ghee (clarified butter)
• 1 large onion finely chopped
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp garam masala powder
• Juice of 1/2 a lemon
• 1 tbsp maize flour

Mix the greens, green chillies and salt to taste and boil in 1 cup of water till cooked.
Mash the greens mix well to make a course paste. Add the maize flour , mix well and add another cup of water. Cover and cook for about 15 minutes. Using a handheld blender , whisk the greens and flour mixture well.
In another pan, heat the ghee on a medium flame. When hot add the chilli, ginger and onion and fry till pale golden.Add the garlic .
Add all the other ingredients and fry till oil separates from the masala
Add the greens mix to this and stir till blended.

Serve with hot Makki di Roti , crumbled dry gud ( molasses) and generous helpings of white unsalted butter. Standby for the Oohs, aahs and balle balles.

 

Mango Halwa

Many a times just a little tweaking can transform a local staple into a universal delight. Here I have taken the much loved sooji halwa ( sweet sheera ) and used fresh mango pulp to turn this into a dessert most westerners go into raptures over. The trick is to not add too much sugar and allow the sweetness of the mango and the flavours of keasr ( saffron) , elaichi ( cardamom) and ofcourse the seductive fragrance of the mango to take over. 

Serves 4

v  ¾  cup semolina

v  1 cup boiling water

v  ½ cup mango pulp (sweet)

v  2 tblsp butter

v  2 green cardamoms crushed

v  8-10 strands saffron

v  Nuts and saffron for garnishing

In a heavy bottomed pan heat melt butter. Add in the semolina and roast on a slow flame till the semolina turns a pinkish shade.Crush the cardamom pods and discard the skins. In a large spoon, place the saffron strands and place the spoon over a very low flame till the spoon is well heated. Carefully move the saffron around till it feels a little hard. Take away from the heat and crush along with the cardamom. Add the boiling water to the semolina, add the crushed cardamom and saffron. As the semolina absorbs the water, add the mango pulp , cover and cook for 5 minutes on a very low flame.

When serving , warm the Mango Halwa , using an ice cream scoop serve the halwa in a small bowl, top with chopped nuts and saffron. Serve with fresh cream on the side.