Cornflour Halwa / Karachi Halwa

In Sri Lanka we call it "Musket"... The chewy ghee-licious halwa filled with nuts is surely a treat! Here my recipe brings you a simple easy version thus you need not to keep stirring for long time like for wheat halwa. Having said that, the chewiness you are looking for will be lacking in this. the texture will be something similar to jelly(not wobbly though). But hey.. it's okay as long as it is sweet :)

There are special occasion in my country where this halwa plays a vital role. When I pen this post I fondly remember my dear uncle M who used to bring us special halwa every year when there is festive season. Feasts will be hosted in a grand scale in most parts of Sri Lanka during a specific period of  a year. This season will be filled with so much barakah that most of the time you get no chance to cook at your place as you keep getting lavish biryanis from neighbourhood and friends. Uncle M used to attend the annual grand feast hosted in a coastal city called Beruwala, which is located about 60 Km away from the capital. 

They offer lunch in an exquisite manner.. yeah .. the rice with other scrumptious curries together will be served in a basket called Kiduw. It's basically woven coconut leaves which is shaped like a basket. Curries are served in a another kind of leaf, but sorry I can't remember the name... you know, the smell itself is enough to take your breath away!

He used to bring many portions and distribute for relatives and friends. We too are lucky recipients! Along with the Kiduw comes ghee-licious halwa(which we call Musket, but it is the chewy one). He makes sure to get us the best variety and trust me I have never tasted such Halwa anywhere else. Most often I'm the one who grabs the big portion (yes yes.. I'm sweet-toothed) Anyway...Thank you so much dear uncle for putting a smile on our faces!! Dedicating this post to you...

Recipe Source : Sharmi's Passions
Yield : 10-15 Pieces

Ingredients:

Cornflour / Cornstarch - 1 Cup

Sugar - 1 Cup

Water - 1 Cup + 1 1/2 Cups

Cardamom Powder - 1/2 Tsp

Almond Essence - A pinch

Orange Food Color - A pinch

Salt - A pinch

Chopped Nuts (Cashew, Almond, Pistachios etc) - 3/4 Cup

Ghee - 2 Tbsp

Method:

1. Keep a greased plate ready to transfer the prepared halwa.

2. In a bowl, mix cornflour, food color, salt, essence and 1 cup of water. Mix without any lumps and set aside.

3. In a nonstick saucepan, dissolve sugar in 1 1/2 cups of water and bring gently to boil. Once it starts to boil turn the heat to medium and check the consistency. The syrup should slightly thicken and be sticky.

4. When the syrup starts to thicken, add the cornflour mix and keep stirring continuously.

5. At one point you will notice the halwa starts getting thicker. Now immediately add the cardamom powder, chopped nuts and ghee. Keep stirring.

6. After few minutes it will start to come off the pan and form a lump like shape. The halwa will look glossy too. This is the perfect time to transfer the halwa from the pan to plate. Once you've done that, spread evenly with the back of a spoon. Allow to cool for about 30 - 40 minutes.

7. When cooled, cut slices and serve.

Cleaning Prawns and Shrimps

Cleaning prawns and shrimps made easy!

Follow the step by step instructions.

1. What you see here is a shrimp. The first thing to do is, remove the head off by slightly twisting it. It's quite easy!

2. Next, you can see a sharp pointy thing with its tails (It's called Telson). Carefully cut it off with a sharp knife.

3. Shrimp has to be deveined, which means you need to remove the thin intestinal vein that runs across its back. Using a very sharp knife (or a pair of kitchen scissors) cut a very gentle slit on its back. Carefully draw the vein out.

4. You can see the removed vein by the side of the cleaned shrimp. Voila!! Ready to cook :)

Notes:

*If you do not like to cook with the shell on, you can go ahead and remove the shell. Carefully begin from its back where you made a cut. You will probably find it easy afterwards.

Thakkadi (Rice Flour Dumplings in Meat Stew)

You haven't heard of it, have you? If yes, I bet you are a Sri Lankan and more specifically a muslim... Yes, it's a common breakfast (or dinner) preparation in most muslim households in Sri Lanka. 

They make savory dumplings (kozhukkattai) with rice flour, steam them and cook it along with a spicy meat stew. Usually big chunks of meat (mutton or beef) with bones are used as they impart lots of rich flavors. 

In our families, Eid festivals are incomplete without it... nothing can beat a scrumptious piping hot Thakkadi... If you love non-veg, you will love this too. One thing that I still wonder is, how it got this name???!! Funny isn't it?

Check the recipe with stepwise pictures.

Ingredients:

For the Dumplings:

Red/White Rice Flour (Roasted) - 2 Cups

Freshly Shredded Coconut - 1 Cup

Finely Chopped Shallots - 1/2 Cup

Finely Chopped Curry Leaves - 1/4 Cup

Salt - to taste

Boiling Water (if needed)

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For the Stew:

Beef with bones (Cut into big chunks) - 3/4 Kg

Thick Coconut Milk - 1/2 Cup

Chopped Onion - 1 large

Chopped Green Chilli - 3-4 

Chopped Tomato - 2 medium

Ginger & Garlic Paste - 1 Tbsp

Chilli Powder - 2 Tsp

Turmeric Powder - 1 1/2 Tsp

Cumin Powder - 2 Tbsp

Mixed Spice Powder - 1 Tsp

Salt & Pepper Powder - to taste

Curry leaves & Pandan leaves - a few

Oil - 2 Tbsp

Water - 1 Cup

Chopped Fresh Corinader Leaves (Optional)

Method:

1. In a pressure cooker, heat the oil and add onions. When they turn golden brown, add curry leaves and pandan leaves. saute for a minute.

2. Next add the green chilli and ginger galic paste. Cook until the raw flavor goes away.

3. Add the tomatoes and the spices for stew. Now add the beef, mix well. Add water. Cover tightly and cook on medium flame. (Do not add the coconut milk now)

4. In a clean and dry bowl add the flour, shredded coconut, shallots, curry leaves and salt. Mix until it resembles crumbles.

5. Now check your stew by carefully releasing the pressure. It should be half cooked. Now make a well in the center of the dough mix, and add half of the gravy from the curry. This gravy helps you to knead the dough. (If you find it insufficient, you can add boiling water in small amounts)

6. Now make lime sized balls from the dough and shape the way you desire. (I just made a gentle depression using my thumb so that it looks slightly hollow in the center). Once done, steam cook them. (See the before and after pictures below)

7. Add the dumplings into the stew. Mix gently and cook on medium flame till the meat is fully done. (Add more water if required). 

8. Finally add coconut milk, cook for about a minute and remove from heat.

9. Garnish with coriander leaves, Serve hot.

Chickpea Stuffed Roti

Lastnight I was pretty clueless what to make for dinner. I had some leftover boiled chickpeas but as you know that alone isn't going to be a filling meal right? I didn't want to repeat any of those everyday same boring dishes either... 

I don't know how it happened, but all of a sudden I was sparked with this idea! Chickpea Stuffed Roti... Cool, isn't it? I wanted my innovative dish to be super awesome, so decided what and what to be added as taste enhancers. Since I tried it for the first time, I put my total attention to get it done right.. 

The outcome, you know... too good to be true, It was so delicious! Better than any meat stuffing.. No need of preparing an accompaniment, you can just have it.  Alhamdulillah I was full of contentment that the leftovers didn't get wasted or thrown away. Try it yourself...

Ingredients:

For the Roti:

Whole Wheat Flour - 1 1/2 Cups

All Purpose Flour - 1 1/2 Cup

Oil - 2 Tbsp

Salt - to taste

Water - to  knead

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For the Stuffing:

Boiled Chickpeas - 2 Cups

Freshly Shredded Coconut - 1 Cup

Green Chilli - 3-4 

Peeled Garlic - 4 Cloves

Peeled Shallots - 6-8

Chilli Flakes - to taste 

Salt - to taste

Olive Oil - 1/4 Cup

Water (if needed)

Method:

1. In a clean dry bowl, mix the flours, salt and oil. Add water little by little and knead well to form a nice and soft dough. Once done, coat the dough with some oil and set aside.

2. In a blender, add all the stuffing ingredients (except coconut) and grind. Do not grind till it turns too smooth. Stop when you see that everything is ground well and looks coarse in texture. (Just like for Falafel)

3. Transfer the ground mixture to a separate bowl, add the reserved coconut and mix well with a spoon.

4. Now divide the dough in to 8 or 10 equal parts and shape them like balls.

5. Take one to a floured surface. Roll it like a thin chapthi shaped like a circle.

6. Now brush the edges with water. Place desired amount of stuffing in one half of the circle and fold to make it look like a half circle. Press and seal the edges.

7. On a hot skillet, cook the roti, turning both the sides. Brush with some butter and serve hot.

Notes:

*When blending, try adding some chopped coriander leaves or any other greens of your choice. That will make the rotis taste even better and it's healthy too.

Coriander Chutney

I should write a few words about my mother in law (MIL) in this post. She is an expert cook whose food never fail to amaze the family members. Let it be sweet or spicy, she has her own style of cooking. Having said that, she always sticks to the traditional method which brings out the real flavors of any food - sadly we nowadays find it too "time consuming". 

Because this post is about chutney, I must say that how flavorful when the chutney is prepared using grindstone... exactly how my MIL makes. I'm sure still some mothers, back in my homecountry follow certain traditions passed down over generations. The taste of coriander chutney is so subtle that Idlis will literally disappear when you have a big dollop of it on your plate :)

Ingredients:

Fresh Coriander Leaves (Chopped)  - 1 Cup

Freshly Shredded Coconut - 3/4 Cup

Peeled & Chopped Shallots - 2 -3

Peeled & Chopped Garlic - 2 Cloves

Chopped Ginger - 1/2 Tsp

Green Chillis (Diced) - to taste

Tamarind Juice - 1-2 Tbsp

Salt to taste

----------------------------

Urad Dal - 1/2 Tbsp

Split Bengal Gram (Kadala dal) - 1/2 Tbsp

Curry Leaves - A sprig

Dried Chilli - 1-2

Method:

1. Dry roast the second set of ingredients. Set aside and allow to cool. Once cooled, grind to a fine powder.

2. In a food processor, add all the first set of ingredients along with the ground powder and pulse. If required, add water spoon by spoon and grind until the chutney turns almost creamy.

3. Serve with Idli or dosai.

Notes:

*You can give chutney an extra flavor by adding mustard seeds, cumin seeds, curry leaves and dried chilli tempered in oil.

Chettinad Pepper Chicken

About a month ago we went to this restaurant in the heart of Jeddah. It's a newly opened one and has good reputation mainly for their mouthwatering Indian cuisine. Like any restaurant you may see in the Kingdom, it has separate dining areas respectively for men and families. Stunning interior and welcoming atmosphere are two things you will fall in love with.

So, grazing through the menu card, finally we decided to try this Chettinad Chicken with Naan, just out of curiosity over the picture that was illustrated. However at the back of my mind, I had a thought that what will come to the table is definitely not going to be like how it is illustrated... But for my surprise, I was wrong!! I saw the picture of this curry in a small clay pot garnished with fried dried chillies and curry leaves topped with chopped cilantro. Just like how I described, it was served. I must say, it was fabulous! Naan plus Chettinad Chicken is a WOW combo! 

I decided to try this out by myself. I pre-programmed to make it for the following day lunch. (Thank god! My pantry had all what I needed) I tried and I must say although I am kind of amateurish in authentic South Indian cooking, this dish didn't disappoint me,so much so that I can fearlessly share my (simple)recipe with you all!! :D

Ingredients:

Cleaned and Cut Chicken - 1 Kg

Ginger & Garlic Paste - 1 Tbsp

Turmeric Powder - 1 Tsp

Chilli Powder - 1 to 2 Tsp

Cumin Powder - 1 Tbsp

Garam Masala Powder - 1/2 Tsp

Salt - to taste

----------------------------

Finely Chopped Onions - 2 Cups

Finely Chopped Tomatoes - 3 medium sized 

Oil - 2 Tbsp + Some Extra

----------------------------

Freshly Shredded Coconut - 1/2 Cup
Pepper Corns - 1 Tbsp or to taste
Cumin Seeds - 1/2 Tsp
Fennel Seeds - 1/2 Tsp
Curry Leaves - a few
Dried Chilli (Optional) - a few
Oil - 1 Tsp

Method:

1. Marinate the chicken with the first set of ingredients. Keep covered and set aside for about 10 minutes.

2. In a wok, heat oil and add the onions. When it turns translucent add tomatoes and saute for about 2 minutes. 

3. Next, add the marinated chicken, mix well and cook covered on low heat. Do not add water, the chicken should be cooked in its own juices so make sure to stir it often to prevent burning from the bottom.

4. Meanwhile, in a separate pan, heat 1 teaspoon of oil and add the last set of ingredients one by one and roast until you smell that mouthwatering aroma. Once done, allow to cool. Then grind to a fine paste adding few tablespoons of water.

5. When the chicken is around 75% done, add the ground paste and mix well. Drizzle few tablespoons of oil around the pan (inward), cover and cook for another 5-8 minutes.

6. Lastly mix well, check the seasoning and remove from heat.

7. Serve right away with hot white rice or naan. 

(Garnishing Tip: Lightly fry few curry leaves and dried chilli and arrange them on top. Chopped coriander leaves is a good idea too)

Triple Chocolate Mousse Cake

Crazy about chocolate? Then indulge yourself with the decadent Triple Chocolate Mousse Cake! Dark, Milk & White chocolates perfectly layered to a creamy dessert... and topped with chocolate ganache... what could be more interesting for a chocoholic!

This recipe is undoubtedly a showstopper. Perfect for your special someone. But STRICTLY for chocolate lovers!

Inspired by Cookies Cupcakes and Cardio

Ingredients:

For the bottom layer:

Semi Sweet Chocolate Chips - 3/4 Cup

Butter - 6 Tbsp

Instant Coffee Powder - 3/4 tsp

Eggs (Separated) - 4

Sugar - 1/3 Cup

A pinch of Salt

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For the middle layer:

Semi Sweet Chocolate Chips - 3/4 Cup

Cocoa Powder - 2 Tbsp

Hot Water - 5 Tbsp

Cold Heavy Cream / Whipping Cream - 1 1/2 Cups

Sugar - 1 Tbsp

A pinch of Salt

---------------------------

For the top layer:

White Chocolate Chips - 3/4 Cup

Gelatin - 3/4 Tsp

Water - 1 Tbsp

Cold Heavy Cream / Whipping Cream - 1 1/2 Cups

---------------------------

For garnishing:

Semi Sweet Chocolate Chips - 1/2 Cup

Heavy Cream/Whipping Cream - 1/4 Cup

Method:

1. Let's make the first layer. Melt the chocolate, coffee powder and butter using double boiler method or in a microwave. Allow to cool. Add sugar (and salt) little by little and whip the egg whites till they form stiff peaks. Set aside. In a separate bowl beat the egg yolks until they become lemony yellow and combine with the cooled chocolate mixture. Next add the whipped egg whites in three batches and fold gently till no white streaks are seen. Pour the batter into a greased baking pan (9"x 3" springform pan is recommended) and tap gently few times. Bake at 180C for about 30-40 minutes. Once done, set aside and allow to cool completely. (It's normal that the baked first layer will look a bit hollow in the middle which is because no flour was added).

2. Middle layer.... Mix cocoa powder and hot water. Then melt the chocolate chips and incorporate salt and cocoa powder mix. Beat the heavy cream adding sugar little by little. When you see the cream starts to form stiff peaks, then remove the beater. (Take care not to over beat otherwise it may turn into butter). Gently fold the whipped cream into chocolate mix in three batches. Keep folding patiently until you see no white streaks. Pour it over the baked first layer and tap gently to remove any air pockets. Cover with plastic wrap and refrigerate for about 2-3 hours.

3. Now top layer. Dissolve gelatin in water and set aside. Melt the white chocolate chips. Immediately add the gelatin (which has turned to a lump -like consistency) into melted chocolate and mix until no lumps are found. Whip the cream to stiff peaks as before. Fold the cream without deflating. Pour it over the second layer, tap gently, cover and refrigerate for few more hours.

4. Garnishing: Heat the cream to a rolling boil and pour it over the chocolate chips. Mix well. Allow to cool a bit. Now pour it into a pastry bag, cut a tiny tip at the end & pipe the way you prefer. (If you like you can switch to a different option like strawberries or you may serve as it is without any decoration)

5. Refrigerate for 30 minutes and serve chilled!