With Baisakhi just around the corner, we would like to share some of special recipes for this festival and I'm sure you guys will definitely try this out during this lockdown period so lets Recreate some delightful delicacies straight from the house of Celebrity Chef Ranveer Brar
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| Atte Ka Halwa |
1.
Atte Ka Halwa
Preparation Time: 5mins
Cooking Time:
40mins
Serves: 2
Category: Dessert
Ingredients:
¼ Cup Ghee
¾ Cup Wheat Flour
½ Cup Water
½ Cup Sugar
1 tbsp Almonds, chopped
1 tbsp Pistachios, chopped
Process:
·
In a pan heat
ghee. Add wheat flour and cook on low flame for good 15-20mins or till fat
separates.
·
Then add water
and cook till all the water is absorbed.
·
Add sugar and
cook for few more minutes.
·
Lastly add
almonds and pistachios and turn off the flame.
·
Serve hot or
cold.
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| Gur Ke Chawal |
2. Gur Ke Chawal
Prep
time: 10 minutes
Cooking
time: 25 minutes
Serves: 2
Ingredients:
1 cup Long grain Basmati Rice, soaked
1 tbsp Ghee
3-4 Cloves
2-3 Green Cardamoms, slightly crushed
1 tsp Fennel
¼ cup Dry Coconut, sliced
¼ cup Raisins
¼ cup Almonds, chopped
¼ cup Cashew nuts, halved
A pinch of Saffron
¾ cup Jaggery, grated
Process:
·
Heat ghee in a Non-stick pot
and add in cloves, cardamom pods, fennel seeds and stir fry for 30 seconds
until it releases its flavours.
·
Now add in the sliced coconut
and raisins, almonds, cashew nuts and cook for another minute on medium flame.
·
Now drain the soaked rice,
rinse well and add it to the pot and sauté for 2-3 minutes.
·
Add in 1 cup of warm water and saffron.
Cook till three forth done.
·
Now in another pan add jaggery
and melt it by adding one cup of water. Allow it to Melt completely and add it
to the rice. Do not stir, cover with a lid and cook for another 5-6 minutes on
very low flame.
·
Once cooked remove and serve
hot immediately.
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| Moong dal halwa |
3.
Moong dal halwa
Preparation
time: 15 minutes
Cooking
time: 1 hour
Serves: 2
Course: Dessert
Cuisine: North
Indian
Ingredients:
¼ cup Ghee
1½ cup Moong dal, soaked, paste
1 cup Milk
2 tbsp Saffron Infused water
¼ tsp Cardamom Powder
1 cup Hot Water
3 tbsp Ghee
1 cup Sugar
For Garnish
Pistachios
Almonds
Silver vark
Process:
·
Melt ghee in a non stick pan. Add the ground
moong dal paste. Stir well
·
Keep on stirring the halwa on a low to medium
flame. The raw aroma of the moong lentils should go away completely.
·
Meanwhile, take another pan of water and bring to
a boil.
·
Now add milk to the cooked dal mixture and cook
till all the milk is absorbed by the dal.
·
Add saffron infused water and mix well. Add
cardamom powder and hot water mix well (The mixture sizzles so be careful while
adding hot water mixture).
·
Now add in the ghee and sugar and stir well. Cook
on low flame and string with frequent intervals.
·
The liquid should get absorbed and now you will
see the ghee getting separated.
·
Lastly add chopped pistachios. Serve moong dal ka
halwa hot.
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| Sweet Potato Halwa |
4.
Shakarkandi
Halwa / Sweet Potato Halwa
Preparation time: 5 minutes
Cooking time:
20 minutes
Serves: 1
Ingredients:
3-4 tbsp Ghee
12-15 Cashews/ halved
2 Large Sweet potato/ grated
¼ cup Milk
2 tbsp Sugar
3-4 Kesar strands
¼ tsp Cardamom powder
4-5 Rose petals
For Garnish
3-4 Rose petals
Process:
·
In a
pan, add ghee, cashews and roast well till golden brown and keep it aside.
·
In
the same pan, add grated sweet potato and cook till soft in texture.
·
Add
milk, sugar, kesar strands, cardamom powder, rose petals and mix well.
·
Cook
till the mixture turns soft.
·
Garnish
with rose petals, serve hot.
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| Lauki Halwa |
5.
Lauki
Halwa
Preparation Time: 10mins
Cooking Time: 25mins
Serves: 2
1 Cup full
fat milk
½ Cup Sugar
½ tsp
Cardamom Powder
6-8 Cashew
nuts, chopped & ghee roasted
6-8 Almonds, chopped & ghee roasted
Process:
●
In a
kadai, heat ghee on medium flame. Add grated dudhi and sauté for 7 minutes.
●
Add
milk, bring it to boil and then put it on simmer. Keep stirring at
intervals.
●
When
the milk has reduced to minimum, add cardamom powder and sugar. Cook further
till desired consistency.
●
Add
cashew nuts and almonds. Mix well. Serve hot or cooled.
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| Makhane Ki Kheer |
6. Makhane Ki Kheer
Preparation Time: 15mins
Cooking Time:
25mins
Serves: 4
Ingredients:
2 tbsp Ghee
2 ½ Cups Makhana/Foxnuts
6-8
Cashew Nuts, halved
1 litre
Full fat Milk
½ Tsp Cardamom Powder
6-7 tbsp Sugar
Saffron, Few strands
For Garnish
1 tbsp
Pistachios, chopped
Process:
●
Heat ghee in a pan. Add
makhana and roast until it absorbs all the ghee.
●
Divide
the makhan in two parts. Crush half the quantity of makhana and reserve the
rest. keep them aside.
●
Heat
ghee in a pan. Add in cashew nuts and cook for around 4-5 minutes or until it turns golden brown in colour. Remove from flame and keep aside.
●
Add
the crushed part to the milk, followed by the whole makhana.
●
Boil the milk then turn the flame to medium low. Simmer the milk until it
reduces to 3/4th of its quantity.
●
Keep stirring the milk
constantly. When the makhana has turned soft, add sugar, saffron and cardamom
powder. Mix well and cook for 4-5 minutes. Switch off the flame.
●
Serve the makhana kheer hot
or chilled.
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| Pindi Chana |
7. Pindi
Chana
Prep time: 2 hours
Cooking time: 50 minutes
Serves: 4
Category: Main course
Ingredients:
2 cups Dried Chickpeas, washed and soaked for 2 hours
1 tsp Baking soda
Salt
For Potli mix
3 Black Cardamom pods
1 inch Cinnamon stick
3-4 Cloves
1 inch Ginger, peeled and crushed
1 tsp Tea leaves
Other
Ingredients:
½ tsp Turmeric powder
1 tsp Red chilli powder
1 tsp Cumin powder
1 tsp Coriander powder
1 ½ tsp Anardana powder
1 tsp Raw Mango powder
2 tsp Oil
1 tsp Cumin seeds
1 tsp Ajwain seeds
2 tsp Ginger, juliennes
2 Green chilles, chopped
2 tbsp Kasuri methi
1 tsp Black salt
Fresh Coriander leaves, for garnish
2 tsp Oil Accompaniments
1 Lemon, cut into wedges
1 inch Ginger piece, cut into juliennes
½ cup Onion, cut into rings
1 Green chilli, slit
Process:
●
Take a
heavy bottom pot and add the soaked chickpeas to it.
●
Add in
water, salt and baking soda.
●
Take a
muslin cloth and add the ingredients mentioned under potli mix except the oil.
Secure it with a sting to make a potli. Add this potli to the chickpeas and
cover with a lid and cook for 25 minutes until the chickpeas become tender.
●
Open the
lid and remove the potli. Add all the powdered masalas like turmeric powder,
red chilli powder, cumin powder, coriander powder, anardana powder and raw
mango powder. Let the masalas cook along with the chickpeas.
●
Meanwhile
take a pan and make the tempering for the chana. Heat oil in a pan and add
cumin seeds and ajwain to it. Let it splutter and add ginger and chopped green
chillies to it. Take this tadka and add it to the chickpeas.
●
Add little
water to retain some moisture. Add kasuri methi and black salt and mix
everything together.
●
Cover with
a lid and cook it for 10 minutes so it infuses all the flavours.
●
Turn off
the flame and garnish with coriander leaves and serve along with the mentioned
accompaniments.
