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.
Would you believe me if I told you that you guys are always on my mind? Really!! Summer was extremely busy and I just haven’t gotten back on track with a more diciplined routine yet. I must say though that I’ve lined up a ton of interesting recipes to share with you. I’m always thinking of HolyKhao readers and all the posts I should have made but haven’t. I know the saying ‘Actions speak louder than words’, but in my case, I implore you to put that aside and apply “It’s the thought that counts‘ :)).
Lakshmi Puja in early September & last week’s Ganesha Chaturthi heralded the start of festival season for Hindus and more celebrations like Halloween, Thanksgiving & Christmas in the USA. Unfortunately, for me, this means the start of carb overload. After finally accepting that my husband and I can’t have diets like we did when we were younger, but being reluctant to give up taste, I’m working on tweaking traditional recipes to make them a little healthier. Of course, every time it’s a success, I’ll be sharing it here :))
Nucchina Unde is a traditional Karnataka food that is made by steaming seasoned dal, and can be eaten plain, with chutney or a yogurt curry. My aunt had mentioned that her friend had made this version with oats, but I was skeptical. Since she swore that it was delicious, I figured I’d give it a try. Let me just say that I was not disappointed! The patties tasted almost like the authentic dal ones, and were easier to make as it requires no soaking. I’ve made it thrice for recipe testing, and it has been a great breakfast and tea time snack, and my 11-year old has wolfed down quite a few. I grew up eating these plain with a generous dollop of homemade ghee, and it was only after I got married that I learnt that typically, nucchina unde is served with a yogurt & vegetable curry called Majjige Huli or Paladya. My version here is quick, no-cook, flavor-filled and small enough for this batch.
Oats Nucchina Unde
Steamed Savory Oats Patties with Yogurt Sauce
1 cup rolled oats (toast lightly & cool)
1 Tbsp all purpose flour / maida
1 Tbsp rice flour
1/2 – 1 cup finely chopped dill
5-6 curry leaves
1/4 bunch cilantro
4-5 red or green chillies (I like the taste of red, but it does make your mix darker in color)
1/2 inch ginger
1/2 cup coconut
1/2 tsp salt ( or to taste)
1 tsp lemon juice
Coarsely pulse the oats in a blender / food processor jar. It should not be fine, and it’s okay to have some whole oat flakes.
Add the maida & rice flour and mix well. Set aside.
Blend the curry leaves, cilantro, chillies, ginger & coconut in a small blender jar, adding just 2-3 Tbsp of water. (save jar for blending sauce ingredients.)
Add the masala, dill, salt & lime juice to the oats and gently mix well.
Set aside for 15 minutes to soak up the moisture and flavors.
Take rounded tablespoons full of oats mixture and gently roll into 2-inch logs (Do not press too hard or the patties will be very dense).
Place on a greased steamer plate / idli stand and steam for 13-15 minutes.
Serve hot or at room temperature. (I have reheated them in the microwave with no loss of taste or texture.)
(Makes about 1 cup)
1/4 cup fresh grated coconut
1/2 inch ginger
2-3 green chillies
5-6 sprigs cilantro
2 Tbsp roasted channa dal (daliya) – this keeps the sauce from separating
1/2 tsp black mustard seeds (sasive) – optional but it give the sauce a wonderful flavor
1/2 tsp salt
1 cup yogurt (or around 1/2 – 2/3 cup buttermilk)
Make a fine paste of the coconut, ginger, cilantro, chillies, channa, mustard seeds and a few teaspoons of yogurt in a small blender jar.
Add the rest of the yogurt and give it a quick blend to incorporate everything.
Remove to a serving bowl and add salt.
1 tsp oil
1/2 tsp black mustard seeds (this is necessary for seasoning)
pinch of asafetida (hing)
5-6 curry leaves
Heat a small pan on medium flame and add oil.
Add the mustard seeds and cover till it stops sputtering.
Add the hing & curry leaves and cover partially, shaking the pan to crisp the curry leaves.