.....From My Palate

Gollu Doll Display

Kesar Layered Burfi

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Festival season is in full swing and so is the mood to enjoy and celebrate our culture and traditions. Karwachauth is tomorrow and Diwali in just two weeks. In our culture no matter how health conscious we are, but no festivity is complete with out sweets. Sweet is the integral part of our hospitality and festivals. But in the times when the outside sweets are laden with synthetic khoya and unhealthy additives its hard to maintain this tradition. Thanks to the technology, with the little work and google:-), easy to make, simple and elegant sweets are possible freshly made at home.
Today i am sharing recipe for elegant 2 layered burfi. With little patience its easy to make and has all the deliciousness to make the day special.

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Kesar Layered Burfi
Author: Bhawana
Ingredients
  • Plain Burfi
  • 2 cups Khoya, grated at room temperature
  • 3/4 cup Boora or Powdered Sugar (adjust accordingly)
  • 1/2 tsp. Cardamom powder
  • Few drops Gulab or Kewra essence (optional)
  • Kesar Burfi
  • 1 1/2 cup Khoya, grated at room temperature
  • 5 tbsp. Boora or Powdered Sugar (adjust to taste)
  • 1/2 tsp of Saffron crushed and soak in tbsp of warm milk
  • Silvered Pistachios and Almond for garnishing
  • Few drops Gulab or Kewra essence (optional)
Instructions
  1. Grease the tray to set the burfi.
  2. Heat non-stick pan and roast khoya, boora or sugar, cardamom powder and essence.
  3. Roast until the mixture is light pink in color, thickens and start to leave the sides of the pan.
  4. The mixture should be consistency of soft lump.
  5. Spread it evenly on greased tray and let it cool.
  6. For the kesar burfi again heat non-stick pan and roast khoya, boora or sugar, saffron and essence.
  7. Cook it until the desired consistency as above.
  8. Spread the kesar mixture on top of the plain burfi.
  9. Spread it evenly with the help of greased parchment paper.
  10. Garnished with nuts and set aside to cool.
  11. Cut in to desired shape and serve.

Pumpkin Halwa- Celebrating Fall with Indian Twist

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October month is all dedicated to fall produce and Pumpkin is the star of the month. It is a versatile hero of the season used in decorations, cooking and the pumpkin patches are the fun and a must place to visit for the kids. The blog-sphere  are loaded with  pumpkin recipes even i have few in my mind and draft. Navratris festival or nine days to celebrate and worship Goddess Durga  was on this month of October.  In the spirit of the season,  I decided to make sweet that goes well with Indian ethnicity and blend well with the fall season. Pumpkin Halwa  is the recipe I chose to kick start our festive season . For all health-freaks its a great recipe for toning the arms,  believe me it is….!!

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Pumpkin Halwa
Author: Bhawana
Ingredients
  • 4 cups Pumpkin, grated
  • 1 cup Sugar, adjust according to taste
  • 2 cups Milk
  • 1-2 tbsp. Ghee
  • 1/2 tsp. Cardamom Powder
  • few threads of Saffron
  • 1 cup grated Khoya
  • 2 tbsp. Raisins
  • Almond Cashews or Pistachios, chopped
Instructions
  1. Soak saffron in a tbsp of warm milk. stir and crushed it with the back of spoon for color.
  2. Heat ghee in a heavy-bottomed pan or Kadai, add the pumpkin and sauté on a medium flame for few minutes while stirring continuously until the pumpkin is slightly cooked.
  3. Add the milk, mix it well and give it a boil while stirring in between.
  4. Now turn down the heat on low and simmer the halwa until the milk evaporates and the pumpkin is all mushy and cooked.
  5. At this point add sugar, saffron milk, cardamom powder and raisins.
  6. Mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously.
  7. Add the khoya, mix well and cook another 1 to 2 minutes stirring continuously until the halwa starts to leave the sides of the pan.
  8. Garnish with almonds cashews or pistachios.

Puran Poli

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Maharashtrian cuisine!! What is the first thing that comes to your mind when you read it? May be, spicy Vada Paav, steaming hot Paav Bhaji, Misal Paav, Ragda Patties or chatpati Bhel Puri. But the real food of this filmy state is much more than these easily available street food. Today we are talking about the most popular Puran Poli. Puran Poli is a sweet, soft and flaky flat bread that melts in the mouth with burst of sweet nutty flavors and makes every occasion sweet and auspicious with its presence.

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Puran Poli
Author: Bhawana
Ingredients
  • For Puran-
  • 1 cup Chana Dal
  • 1 cup Jaggery (Gudh)
  • Pinch of Nutmeg powder
  • 1/4 tsp Cardamom powder
  • Few strands of Saffron
  • 1 cup Water
  • For Dough-
  • 1 cup Whole wheat flour
  • 1 cup All Purpose Flour (Maida)
  • 1 tbsp Oil
  • Salt to taste
  • (I used only whole wheat flour but adding all purpose flour makes it softer and tastier)
Instructions
Puran
  1. Wash and soak chana dal for overnite.
  2. Boil chana dal with one cup of water and saffron for 3-4 whistles.
  3. Drain and coarsely grind it.
  4. Mix chana dal, jaggery, nutmeg and cardamom powder.
  5. Cook the mixture in a nonstick pan until it thickens (spatula can stand upright in the mixture just to check it.)
  6. Keep it aside and make small balls of the mixture.
Puran Poli Dough
  1. Take maida, whole wheat flour, salt and oil. Mix it well.
  2. Add water as needed and knead it in to a soft sticky dough.
  3. Cover and leave it to rest for an hour.
Puran Poli
  1. Make a soft dough with tsp of oil.
  2. Take small ball from dough and roll like a puri.
  3. Stuff puran in to rolled puri and seal the edges nicely.
  4. Roll it evenly like stuffed paratha.
  5. Heat non stick tawa and cook puranpoli from both the sides with little ghee or oil till it gets nice golden color.
  6. Serve hot with a dollop of ghee over it.

Gollu Doll Display ….

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There is something I really want to share with my friends on this festive time. Yesterday, I was invited to my neighbour’s place for Gollu doll celebration. First I was little confused, what kind of dolls and display and celebration. But thanks for being part of this world, to my friends and their talented, creative and beautiful blogs. I searched and get all information about Gollu Doll Display. I was all prepared to go there and participated in all fun and festivity.(I even sang one of mata’s song) I made Black Channa Sundal for the first time and thank you again, it comes out really good.
I want to take this opportunity to thank every one of you in this blog world, for sharing all festivity, happiness and love in a form of sweet, tangy, tasty, delicious recipes.

This is the picture I click at my neighbour’s place.

GOLLU DOLL DISPLAY

The display was really beautiful and nicely done. In US where festivals come and go without knocking on the door, this experience was really serene. My neighbour welcomed us in a maroon silk sari, looking beautiful. (I was feeling bad for loosing one opportunity to wear sari in US)
We had delicious prasadam of sundal, wadas and payassam. In an hour it was a short visit of back home.

Chickpea Sundal-

1 cup boiled white Chickpeas
1 cup boiled black Chickpeas
2 tsp Oil
1 tsp Mustard seeds
1 green Chili chopped
5-6 Curry leaves
1/2 cup shredded Coconut
Salt to taste.
Turmeric Pd just a pinch
pinch of hing too

Heat 2 tsp of oil in a pan and add mustard seeds, when they start popping, add hing, green chili and curry leaves. Give it a stir and add both chickpeas, haldi and salt. Cook for 3-4 minutes, add coconut and mix well.
Sundal is ready for Nivedyam.

I have 0ne more post for Lakshmi’s Navratri and Navratri Food Event