Halvasan Recipe

HALWASAN

INGREDIENTS:

·         1000 ml full fat milk

·         Dahi for curdling milk

·         25 gm ground goond of babool

·         Elaichi, kesar, nutmeg (powdered)

·         Desi ghee

·         4 tbsp of coarse wheat atta

·         250 gm sugar

METHOD:

•  Boil milk in a non stick pot. When it starts boiling, add enough dahi to curdle the milk. Keep stirring the contents.
•  In a small fry pan, shallow fry the goond in desi ghee. Remove when it puffs up and turns white. Add it to the curdled milk. DO NOT STOP stirring the mixture.
•  In 3-4 tbsp ghee, roast the atta at low heat till it turns light brown. Add it to the mixture, stirring all the while.
• Add 125 gm (half of total) sugar to the mixture with constant stirring
•  Caramelize rest of the sugar and add the “brown” syrup to the contents
•  When the contents thicken, add spices: Elaichi, kesar, nutmeg.
• When contents turn thick and do not stick to the vessel or spatula, turn off the gas  and allow to cool.
• After cooling, make small balls and flatten as per desired thickness.
• Garnish with sliced almond, pista, charoti
• Halwasan can be stored for 2-3 days outside, after which it should be refrigerated

Ubadiyu Recipe

RECIPE FOR UBADIYU

For 8 persons:

INGREDIENTS:

·         Potato: 750 g (medium size)

·         Small brinjal: 500g

·         Sweet Potato: 750 g

·         Ratadu or kand: 500 g

·         Desi or Surti Papdi: 500 g

·         Oil: Til or groundnut, ajwain, red pepper powder

Masala:

·         Green garlic: 125 g

·         Coriander: 100 g

·         Green Chilli: 100 g

·         Dry garlic: 15-20 pods

·         Turmeric (yellow/white): 25 g

·         Lemon: 01

·         Salt to taste

METHOD:

1.       METHOD NO. 1

·         Clean and wash all vegetables.

·         Cut potato in halves.

·         Slit brinjals in half, cut sweet potato and yam  in 2” to 2.5” cubes,

·         Masala:  Mix all ingredients and grind to a fine paste, adding water as required.

·         Take each piece of vegetable separately and add oil, salt, ajwain, red chilli powder and rub with green masala paste. Let it all marinate for 30 minutes.

·         In an earthen pot, assemble ingredients by putting the papdi at the bottom, followed by potatoes, brinjals, ratadu, and sweet potato at the top.

·         Seal the mouth of the pot with a dish and seal with dough.

·         Place it on a slow flame in a hole dug in the ground, at an angle and let it cook for 1 to 1 hr and 15 minutes, with intermediate rotation.

·         When steam starts escaping check the potatoes. If done, remove the pot from the fire

Empty contents in a large container and serve with sev, oil, chutney (same masala)

1.       METHOD NO. 2

·         Steam boil all ingredients.

·         Marinate each vegetable piece in the above green masala with red chilli powder, ajwain, salt and oil.

·         Bake for 10 minutes

·         Serve hot with sev and chutney