Tuesday, August 30, 2016

Kharwas - Milk Pudding

A silky smooth textured milk pudding made from the milk given by buffalo or cow in a day after she has calved. This milk we call as "Cheek" in Marathi. In English its called Colostrum. Across India you will find people preparing this pudding more or less in similar manner but the names differs from region to region.

By using this Cheek (Colostrum Milk) and regular milk we make a custard like sweet which is know as "Kharwas" in Marathi. Its very easy to prepare with just a minimal amount of ingredients.

  • 1/2 Liter Cheek ( Colostrum Milk)
  • 1/2 Liter Regular Milk
  • 2 Cups Sugar
  • 1/2 tsp Cardamon Powder
  • In a mixing bowl add cheek (colostrum milk), regular milk and sugar. Stir this mixture till sugar is completely dissolved.
  • Now pour this mixture into a container which fits in a steamer or pressure cooker. Sprinkle cardamon powder over the mixture. In case you are using pressure cooker, remove the whistle. 
  • Steam this kharvas mixture for 30 minutes on medium flame. 
  • Once the kharvas is steamed, keep kharvas aside to cool. Cool it completely till it comes to room temperature. Then keep it in the fridge for about 4 hours so that it will be chilled enough.
  • Now cut the kharvas into diamond or square shapes.
  • Serve Chilled.   
Note: You may also add saffron strands in the mixture while mixing the milk and cheek (colostrum milk), which will give it a nice pale yellow colour and would enhance the taste. 
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Wednesday, August 10, 2016

Poha Chivda

A tasty & healthy snack best enjoyed with tea or coffee or as it is at any time of the day. Easy to make with simple ingredients.

This is how My Mother makes this delicious Poha Chivda.

  • 1/2 Kg Thin Poha 
  • 1 1/2 tsp Mustard Seeds
  • 1 tsp Turmeric Powder
  • 1/2 tsp Hing (Asafoetida)
  • 4 tsp Red Chilly Powder 
  • 4 tbsp Dalia (Roasted Chana Dal)
  • 4 tbsp Peanuts (Raw or Roasted)
  • 8-10 nos. Curry Leaves
  • 2 Garlic Cloves (Roughly Crushed)
  • 3 tsp Sugar
  • Salt to taste
  • 5 tbsp Oil
  • On a medium flame, dry roast the thin poha for about 2-3 minutes till the poha is little warm. Keep on stirring continuously and make sure that the colour of the poha doesn't change.
  • Once the poha is warm, transfer them into a dish.
  • In a thick bottom pan, heat oil. Once the oil is heated add the mustard seeds, hing (asafoetida), turmeric powder, curry leaves, crushed garlic, dalia (roasted chana dal), and peanuts. Roast all this ingredients till peanuts becomes crispy. Keep on stirring continuously. 
  • Once the peanuts are crisp, add red chilly powder and  salt.
  • Now lower the flame and add  the roasted poha, and sugar. Mix everything well till all the spices are nicely incorporated with the poha. Check for seasoning. 
  • Poha Chivda is ready.
  • Once the chivda is completely cooled, transfer it to an air tight container. 
  • This poha chivda stays good for almost two weeks if stored properly in air tight container.
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