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Wednesday, August 31, 2011

Mixed Halwa

with Ata (Wheat Flour), Roasted Almond powder & Roasted Lotus Seed powder

Catering to the taste and health needs of a five and half year old and a one year old with a common dish is not only tough but quite an uphill task. But makes life a trifle easier for me! ;)
On the few occasions I do manage and satisfy both the elder's tastebuds and the younger's nutrition needs, I cant help but pat myself on the back.

This halwa is one such a dish.

Setting out to make suji halwa, realised that the dampness due to incessant rains had gotten the better of me, and the suji looked far from edible.

I had just 15 minutes to leave for office before which I had to make the-after-school-evening-tiffin for AD (my elder daughter).

So this was the substitute....

Ingredients :

Wheat flour (Ata) - 1/2 cup
Roasted and powdered Almond - 1/2 cup
Roasted and powdered puffed Lotus Seeds (Phool Makhana)  - 1/2 cup
Ghee - 3-4 tbsp
Milk - 1/2 litre
Green Cardamon - 3-4
Sugar - 1/2 cup or to taste

Procedure :
1. Heat ghee in a kadai and throw in the green cardamoms
2. Add the Ata and roast on medium heat vigorously. Take care that the ata does not burn
3. After the raw smell of Ata is eliminated, add the roasted-powdered almond & lotus seeds. Keep on stirring  on medium to high heat.
4. Add sugar and continue stirring till nicely browned but NOT burnt
5. Add the milk slowly and keep stirring to ensure lumps are not formed.
6. Cook till the consistency is semi solid & gooey i.e upma/halwa like!!

serve warm...

Note : I have also made this by substituting the Ata with Ragi flour & suji.

This recipe is being sent to 'Fast & Quick Healthy Dishes - Guest hosted by Kalpana Sareesh of Life with Spices, on behalf of Priya of Priya's Versatile Recipes

Friday, August 26, 2011

Rohu Roe fritters .... Rui Machher Dimer Bora

A dull grey rainy day culminates into an evening of continuous rains. As with the weather outside, the ambience within the four walls was also dull, damp and grey!
Boredom was further enhanced by the fact that the Friday evening was not only a rainy evening, but was about to be followed by AD's Maths Exams the following day i.e Saturday....what could be worse!

Well, had to spice up the tea time with something more than the biscuits and the 'Bhujiawallah' snacks!!
So the 4kg Rohu's Roe, sitting in the freezer, was brought out, thawed, spiced up and deep fried and savoured with mugs of hot steaming ginger tea! Aaaah Bliss.....

The recipe....

Roe of a 4kg Rohu roe yielded about 38-40 (1.5" dia) fritters or 'Boras'
Onion - 1...finely chopped
Ginger - 1 tsp grated 
garlic - 2-3 cloved chopped
Green chillies - as many as the heat factor allows
Besan or gram flour - 1 tsp
Salt to taste
Oil to deepfry.

Procedure :
1. Mix the roe with all the above ingredients. 
2. Make coin sized balls and flatten
3. Deep /shallow fry on a non-stick pan
4. Serve hot with tea/coffee.

These 'Bodas' or fritters can be an accompaniment to Plain Rice-(Mushurir/Masoor) Dal. 
Another option would be to make a gravy with onion, tomato and potato and add these fritters and make what in bengali is known as 'Maachher Dim er Bora'r Dalna'