Wednesday, July 18, 2018
Monday, January 23, 2017
Friday, May 13, 2016
Wednesday, April 27, 2016
Wednesday, October 24, 2007
DUDHI (MARROW) HALWA
INGREDIENTS:
1 small marrow or pumpkin, peeled and grated fine.
1/2 tin small tin condensed milk
1 tsp. rose water
25 gms. sliced almonds
25 gms. pistachios nuts
1 tsp. ground cardamom seeds
1/4 cup milk
RECIPE: Heat 4 tbsp. oil and fry marrow or pumpkin to a golden color. Mix milk and condensed milk into the marrow along with nuts. Keep stirring till mixture turns thick and pale gold in color. Remove from the fire and serve hot and cold according to the liking.
1 small marrow or pumpkin, peeled and grated fine.
1/2 tin small tin condensed milk
1 tsp. rose water
25 gms. sliced almonds
25 gms. pistachios nuts
1 tsp. ground cardamom seeds
1/4 cup milk
RECIPE: Heat 4 tbsp. oil and fry marrow or pumpkin to a golden color. Mix milk and condensed milk into the marrow along with nuts. Keep stirring till mixture turns thick and pale gold in color. Remove from the fire and serve hot and cold according to the liking.
Thursday, October 18, 2007
PUNJABI SWEET DISHES
GAJJAR HALWA
INGREDIENTS:
1/2 Kilo carrots, scrapped and grated fine
1 liter milk
3/4 cup sugar
20 gms of almonds
20 gms of pistachios
20 gms of cashew nuts
1 tsp. of cardamom seeds
1 stick of butter
RECPIE: Crush all the nuts coarsely. Finely powder cardamom sees. Place carrots and milk together in a pan and cook, stirring until the mixture turns thick and dry. Add sugar and keep stirring until all the liquid is absorbed. Now put butter and fry until golden brown. You can add, powder milk, to make it more creamer and richer. Serve hot sprinkled liberally with crushed nuts. A great winter season dessert all over North India.
INGREDIENTS:
1/2 Kilo carrots, scrapped and grated fine
1 liter milk
3/4 cup sugar
20 gms of almonds
20 gms of pistachios
20 gms of cashew nuts
1 tsp. of cardamom seeds
1 stick of butter
RECPIE: Crush all the nuts coarsely. Finely powder cardamom sees. Place carrots and milk together in a pan and cook, stirring until the mixture turns thick and dry. Add sugar and keep stirring until all the liquid is absorbed. Now put butter and fry until golden brown. You can add, powder milk, to make it more creamer and richer. Serve hot sprinkled liberally with crushed nuts. A great winter season dessert all over North India.
INTRODUCTION TO PUNJABI COOKING
Punjab is the land of Plenty. It is known as the wheat bowl of India. People in this part of North India, enjoy life with gusto. The same reflects in their cooking also. Sarsoan da Saag and Maki ke Roti, Chole Bhature, Mutter Paneer, Rara gosht, tandoori chicken and gajjar halwa are famous all over India and the world. Punjabi men are great chefs. People like Mr. Jiggs Kalra, is great foodie and acclaimed chef. Because of the colder winter season their rich cooking has led to plenty of colorful and spicy curries. Varieties of stuffed parathas, mouthwatering halwas and excellent non-vegetarian and non vegetarian dishes are part of this culture and very few people can resist. Punjabi community leads in the varieties of recipes in whole of India. Punjabis mostly use clarified butter (Ghee) in their cooking, but we have substituted lighter vegetable oil for cooking medium. I hope you all will enjoy cooking these recipe as much as I do. I will be posting some of the famous Punjabi recipes, but if you like to find out about any recipe of your choice, I will be happy to post it for you.
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