I’m sharing an easy and popular recipe for your next holiday gathering. I found the original here, and tweaked it slightly to suit my family’s tastes. This halwa can be made using grated paneer or ricotta cheese. While the ricotta gives a creamier taste, it took longer to cook. Simmer the halwa mixture for about 20-30 minutes for regular texture, and around 45 minutes for a fudge texture (which is what we love).
1 (30 oz) can mango pulp – about 3.5 cups
12-14 oz block paneer [OR] 30 oz ricotta cheese (about 4 cups of one)
2.5 cups sugar
2 cups dry milk powder
1 tsp cardamom powder [OR] 2 tsp rose water
ghee to grease your serving platter
chopped nuts, saffron, silver leaf, etc for topping & presentation
Finely grate the paneer if you are using it.
Using a wide heavy-bottom pan (preferably non-stick or anodized), bring the mango pulp, cheese and sugar to a boil on medium-high flame.
Once it reaches a boil, reduce flame to medium and simmer for about 20 minutes till mixture thickens, stirring frequently and making sure it doesn’t stick to the bottom of the pan.
Add the cardamom powder or rose water and the milk powder for thickness. Mix well. Cook for another 5-10 minutes and pour into a flat greased platter to cool.
Alternately, continue cooking an additional 15 – 20 minutes if you like a thicker, fudge-like consistency. Then add the milk powder and flavoring, and cook for another 5-10 minutes and pour into your platter to cool.
Spoon into individual bowls and top with nuts and serve.
NOTE: Make sure the pan is atleast 4-5 inches deep as this mixture will splatter as it thickens and simmers. Also, DO NOT ADD sugar mid-way unless you plan on increasing the cooking time significantly (yes, I learnt this the hard way!). The sugar will dilute your mixture and you will have to cook it down again – it’s like starting from scratch. Paneer gives the halwa more texture while ricotta makes it more creamy.
Farmed thousands of years ago & revered in ancient texts, Millet is an ancient grain tracing it’s roots to the Far East. According to Bob’s Red Mill Natural Foods, ‘Unlike most other grains, this versatile, gluten free grain is alkaline, which makes it easy to digest and helps balance the body’s natural tendency towards acidity.’
Millet is also gluten free, protein rich & is an excellent source of dietary fiber.
It is anti-oxidant rich & provides a significant source of necessary minerals:
magnesium which reduce effects of migraines & heart attacks
Niacin (vit B3) which helps lower cholesterol & triglycerides
While comparable to semolina in calories & carb count, millet has a lower glycemic load meaning that its high fiber & low simple sugar composition produces lower blood sugar levels than rice.
Millet helps foster healthy gut bacteria, and the serotonin is calming to the mood. (all info from www.Care2.com).
Millet looks like large quinoa, and is sometimes mistaken for it. This whole grain can be used as a healthier alternative to rice and can be cooked both savory or sweet. My friend Uma gave me this idea and given the health benefits and easy of preparation, it will definitely be a staple in my pantry.
Gluten-Free & High-Fiber Millet Upma
(Makes about 6 cups; serves 4-5)
2 cups hulled millet (not pearled)*****
1/3 cup vegetable oil
1 big onion (chopped fine)
8-10 green chillies
1 inch ginger (grated) [or] 1 1/2 Tbsp ginger paste
1 medium tomato (chopped fine)
1 medium potato (diced into small pieces)
1 large carrot (diced)
1/2 cup peas
1 1/2 tsp salt (or to taste)
1/2 tsp turmeric
2 Tbsp lemon / lime juice
1/4 cup chopped cilantro
3 1/2 cups water
Heat a large heavy bottom pan on medium flame, and add oil.
When oil heats up, add the onions, chillies and the ginger and fry till the onions start to slightly brown, stirring frequently.
Add tomatoes and saute till they are soft, about 2 minutes.
Add the carrots, potatoes, peas, salt & turmeric and stir fry for 3-5 minutes on medium-high flame.
Add the water and bring to a boil.
Immediately add the millet, stir everything well and return to boil.
Reduce flame, cover and allow to simmer for about 20 minutes on low flame. Do not lift lid midway to check.
Remove from heat, stir and recover; allow the millet to sit for about 10 minutes.
Add the lemon juice & cilantro and stir before serving.
EASY method: Season directly in a pressure cooker pan, roast the vegetables for only 2 minutes, add water and millet, and cover. Cook on medium flame for 2 whistles. Allow to rest for about 15 minutes before opening and adding cilantro & lime juice.
***** Hulled millet is still a whole grain which is ‘shelled’ / just the bran removed – a realistic way of humans being able to consume it. Pearled millet is more processed and polished to make cooking times lower.
How many of you spent the summer with kids who were constantly eating – because they were starving after hours at the pool, because their friends were over and wanted a snack, they wanted to try a new concoction, or they were just plain bored because you took away their electronics? My kids had more than their fill of junk food over the last few months, and there was not much I could do about it when extended family visiting for a few months and there was constant entertaining.
Fast forward to mid-August: the guests leave and my college bound child – who is suddenly on a gym routine – announces that he needs lots more protein than he gets at home! The 11-year old on a growth spurt eats like there’s no tomorrow. Husband says he’d like to take something from home to keep the 3p.m. vending machine run at bay. I just want something that can be eaten without utensils and feels like a treat but is also healthy for my family. These Quinoa Bars to the rescue! I made these the first time without any recipe, and you can do the same too. The amounts and ingredients below are just a guide (as are many of my other recipes). Feel free to substitute what you have on hand and adjust quantities to suit your taste. For example, add coconut flakes if you like the taste. Substitute almonds with walnuts (or mix a little of both!). Replace cranberries with cherries or even raisins if that’s what you have on hand. I’ve used a whole 15 oz bag of milk chocolate chips but you could reduce it or switch it up with dark / semi-sweet / white chocolate.
With school back in session and after school events looming around the corner, breakfast and grab-and-go snacks that are easy, tasty and good for you are a blessing. These bars keeps for a couple of weeks in the refrigerator.
Quinoa Breakfast Bars
(Makes 16 bars 2-inch X 2-inch bars)
1 cup quinoa
1/2 cup dates (chopped)
1/2 cup figs (chopped)
2 tbsp flax seeds
2 tbsp chia seeds
1/2 cup almonds (or walnuts) – chopped
1/2 cup cranberries (or cherries / tart raisins)
1/2 cup pumpkin seeds (or sunflower seeds)
1-2 tbsp coconut oil
2 cups chocolate chips of choice
In a heavy bottom pan, lightly toast the quinoa over medium flame for few minutes. It will pop and lightly puff. Remove from heat & cool completely. (Do not brown.) – I feel this removes the slight bitter taste, but feel free to use raw if that’s what you prefer.
In a heavy duty food processor, add the dates, figs and coconut oil and pulse till it becomes finely processed.
Add the cooled quinoa, flax, chia, almonds and half of the cranberries & pumpkin seeds. Pulse until all the ingredients are finely chopped and mixed well.
Line an 8X8 pan with wax paper and press the mixture into the pan. Level the top using the back of a flat spoon or dish.
Melt chocolate chips according to package directions and pour evenly over the mixture and spread.
Set in the refrigerator for an hour or so to set and firm up. Cut into 16 pieces. The bars keep for atleast 2 weeks in the refrigerator.
This is a family friendly recipe that we’ve enjoyed for many years. Quick, easy & nutritious, it was given to me by my friend Akhila. We did some measuring of ingredients over lunch and some girl talk last week – it’s good to have girlfriends who’ll cook for you and let you vent all afternoon :). Thanks Akhila.
Easy Mixed Vegetables & Greens Curry
2 medium onions (finely chopped)
2 medium tomatoes (finely chopped)
1 small cinnamon stick (broken)
4-5 whole cloves
1 tsp red chilli powder (or to taste)
1 medium potato (washed and diced into small pieces)
1/3 cup peas / lima beans
3-4 firm small eggplants (chopped medium size) – You can use the long indian variety too, but it does get a little mushy
4 cups chopped green beans (about large pea size pieces)
For someone who loves to drown their salad with ranch dressing and cannot stand vinaigrettes, finding a recipe for a thicker dressing that wasn’t too tart/sweet/unhealthy has been a challenge. Playing around with ingredients a few days ago, I finally made something that was fresh, packs a bite and is full of fresh healthy whole ingredients. Serve with Naan Pizzas (recipe here) for al fresco dining on summer nights.
The dressing is really simple to make.
! medium bunch cilantro (rinsed, drained & chopped)
1 small garlic clove (washed & peeled)
tiny piece ginger (washed & peeled)
1-2 green chillies (to taste)
1 tsp cumin (jeera)
juice from 1 lime
4 tbsp olive oil
salt to taste
Blend all ingredients in a small blender jar and adjust taste to liking, adding more oil by the tbsp if dressing is too thick.
The salad shown in the photo has arugula, red onion, tomato, cucumber, carrots & red pepper. Use any combination of veggies and protein – top with chickpeas, tofu, paneer, grilled chicken, red meat, etc.