Badam (Almond) Halwa and Chocolate Truffles

I used to make this Almond halwa (fudge) quite often but this time I gave it a yummy twist. I added melted chocolate to it to make laddus (truffles). I made them for my husband's fast and plan to make them for this Diwali too. Here I am sharing both the recipes. If you wish you could omit the chocolate addition and enjoy the halwa as it is. Whatever you make - truffles or halwa - I can assure you  that both are equally enjoyable. So go ahead and satisfy your sweet tooth.

Ingredients

For Halwa

1. Almond meal ( Almond Powder) - 1 cup
2. Clarified butter (Ghee) - 1/4 cup
3. Sugar - 4 tbsp
4. Full fat milk - 1 cup
5. Cardamom powder - 1/4 tsp
6. Kewra essence - Few drops

For truffles

1. Dark chocolate (broken into small pieces) - 1 cup

Method

For Halwa

1. In a non stick pan melt the ghee (clarified butter).
2. Add the almond meal and fry on medium heat stirring continuously for 2-3 minutes. The almond meal should not change colour.
3. Now add sugar and mix and keep stirring for one minute.
4. Now add the milk, stirring vigorously, to avoid forming lumps. If lumps do form, break them by pressing with silicon spatula.
5. Add cardamom powder and kewra essence and keep cooking till the mixture starts collecting in the middle in the form of a lump. Keep stirring all the time while cooking.
6. Now remove the mixture from fire. Take it out in a bowl so that it can cool off. Cool it till it is still slightly warm.
7. Serve as it is, garnished with chopped dry fruits and a swirl of cream or proceed further to make laddus (truffles).

For Truffles

1. Melt the dark chocolate in a microwave safe bowl by microwaving for 30 seconds at a time and stirring in between till all the chocolate is melted. You could also melt the chocolate on a double boiler taking care that no steam or water comes in direct contact with the chocolate.
2. Once the chocolate is completely melted, mix it lightly into the warm almond halwa. Take care not to stir too vigorously, otherwise fat will ooze out. You have to mix it gently.
3. Keep the mixture aside to cool down further and shape the mixture into small round balls.
4. Keep the laddus in the fridge for 1 hour and serve.
5. Store in the fridge.

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Dates (Khajoor) and dry fruit sweets (discs or katli)

These sweets are both tasty and healthy. They are completely sugarless and fatless. Excellent for fasting days as well as festive occasions like Diwali. You can also have them to satisfy your sugar cravings without feeling guilty.

Ingredients

1. Dates (Khajoor) , deseeded and finely chopped- 1 cup
2. Mixed dry fruits (almonds, pistachio, cashews, walnuts etc.), chopped -1 cup

Method

1. Put a non stick pan for heating on a slow flame.
2. Add the chopped dates to the pan and cook on low flame stirring continuously for 2-3 minutes.
3. Now add the chopped mixed dry fruits and keep stirring the dates and dry fruits mixture continuously till everything is well combined and gathered together.
4. Remove the mixture in a bowl to cool down slightly but not completely cold. It should be slightly warm so that it can be molded into desired shapes. Now you can either shape them into balls or discs.
5. To shape them into discs, take the mixture and shape it into a cylinder shape. Wrap the cylinder  tightly into a cling wrap or aluminium foil and keep it in the fridge to set for one hour.
6. After one hour remove from fridge and unwrap and slice into 1 cm thick discs.
7. Store them in the fridge.

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Cauliflower (gobi) and cheese paratha ( Stuffed Indian flat bread)

The addition of processed cheese to cauliflower in this parantha ( Stuffed Indian flat bread) takes it to a whole new level. Enjoy this different parantha with the accompaniment of your choice. As I always say adjust the seasoning as per your taste. If you like my recipe please subscribe to my blog for updates on more such interesting recipes.

I have used 200 ml cup for measurement

Ingredients

For the dough

Whole wheat flour 1 cup
Salt to taste
Water sufficient to make a soft dough

For stuffing

Grated cauliflower ( fulgobi) 3 florets
Processed cheese 1/2 cup
Grated ginger ( adrakh) 1/2 inch piece
Chopped green chilli   1-2
Chopped onions 1/2 small
Chopped green coriander ( hara dhania) 1 tsp
Salt to taste
Red chilli powder to taste
Oil for frying the parantha

Method

For the dough

1. Take the whole wheat flour in a large bowl. Add salt and mix well. 
2. Add enough water, little at a time, to make a soft dough.

For the stuffing 

1. Mix everything together.
2. The cauliflower should be absolutely dry before grating otherwise the filling will come out of the parantha  while rolling.

How to proceed for the parantha

1. Make a small ball of the size of a small guava.
2. Roll into 4 inches disk using dry flour to dust while rolling.
3. Put 3-4 tbsp of filling.
4. Bring the edges of the disk in the center and stick them by pressing together to cover the filling from all sides. This will result in a ball of dough filled with the stuffing inside.
5. Again roll this stuffed ball into a disk of 6-7 inches using dry flour to dust the work surface.
6. Heat a tawa ( griddle ). Put the above disk on hot tawa and cook for 30 seconds on medium heat.
7. Now carefully turn the side of the disc on the tawa.
8. Apply oil with the help of a silicon brush on the top surface and turn the side of the disc again  after 30 seconds.
9. Apply oil on the second surface also. Cook both sides till brown specs appear here and there on entire surface.
10. Remove from the tawa and serve with butter, pickle of your choice and curd
11. Enjoy.

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Stuffed lauki in tomato gravy

Bottle gourd from boring to interesting and yummy. Do give it a try. Everyone in your family including kids will love it.  Here I am giving you a recipe of my style. You can adhust the masalas to your taste.If you like my recipe do subscribe to my blog for updates on more such recipes.

Ingredients

For stuffed lauki

Whole lauki ( Bottle gourd) 1 small sized
Paneer (cottage cheese) 200 Gm
Cashew nut (kaju) 2tbsp chopped
Raisins (kishmish) 2 tbsp chopped
Chopped coriander (hara dhania) 1 tbsp
Chopped green chillies (Hari mirch) 1 tsp
Red chilli powder    To taste
Amchoor. (Dry mango powder)1/2 tsp
Salt. To taste
Refined oil 1 tsp

For gravy

Tomatoes 5 medium sized
Onion 1 small sized
Ginger chopped 1/2 inch piece
Garlic chopped 3 cloves
Green chilli 1-2 chopped
Cashew nut 1tbsp
Red chilli powder to taste
Salt to taste
Dhania powder (coriander powder) 1 tsp
Jeera powder (cumin powder)  1/2 tsp
Garam masala powder 1/2 tsp
Sugar 1 tsp
Cream 1/4 cup
Refined oil 2 tbsp
Chopped coriander 1 tbsp

Method

For lauki

1. Crumble the paneer. Mix all the other ingredients except lauki and oil.
2. Peel and wash the lauki. Boil it whole in plenty of water with salt added to the water till cooked but slightly firm. Immerse in cold water to arrest further cooking.
3. Scoop out the central soft portion and fill the paneer mixture tightly.
4.Put the oil in a non stick pan with flat bottom for heating. Now fry the whole lauki in it till slightly browned from all sides.
5. Cool slightly and cut in 1 inch slices and keep aside.

For gravy

1. Boil tomatoes, onions, ginger, garlic, green chilli, cashew and half of chopped coriander with 1 cup water till well cooked. Let it cool. Now grind to a fine paste.
2. In a non stick pan heat the oil. Add the above mixture. Add red chilli powder, coriander powder, cumin powder, Garam masala powder, sugar and salt. Fry this mixture on medium heat till oil oozes out of the mixture.
3. Add enough water to make this gravy thin to your desired consistency. Let it boil for 5 minutes.
4. Now add the cream and just give one boil.
5.Top with the remaining coriander and cook for one minute on low flame.

To serve

1.Heat the lauki pieces in a microwave and arrange in a serving bowl. Top with the warm gravy. garnish with cream and coriander and serve immediately.

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Eggless chocolate sponge cake

Ingredients

Water 50 Gm
Powder sugar 75 Gm
Curd 70 Gm
Refined oil 50 Gm
Refined flour 80 Gm
Dark cocoa 10 Gm
Baking powder 1/2 tsp
Baking soda 1/4 tsp
Chocolate Essence 1/2 tsp

Temp 160CTime 20-25 min

Method

Beat water sugar and curd to mix. Add oil and beat till everything is mixed well.

Add chocolate essence and mix.

Sift all the dry ingredients thrice..

Mix the dry ingredients into wet ingredients and beat till well mixed.

Transfer to a prepared half kg cake tin and bake at 160 C for 20-25 min with only lower element switched on...

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Perfect 100% Whole Wheat bread

Ingredients 

Whole wheat flour 500 Gm.                                                            
Instant dry yeast 12 Gm
Milk powder 40 Gm
Bread improver 5 Gm
Gluten 40 Gm
Powder sugar 20 Gm
Salt 10 Gm
Water 360 Gm

Temp 200CTime 30-40 min

Method

Mix all dry ingredients together. Add water slowly and mix till dough comes together. Add enough water to make a soft dough.

Knead by stretching and bringing back the dough for 10 min.

Shape into a loaf and put inside a greased loaf tin

Put it in warm and humid place till double in volume

Brush with egg or milk wash and bake at 200C for 30-40 min till well browned.

Let it cool down and slice.

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