Bombay Karachi Halva

     Though the history of this recipe is not known to me much as the name is rather a confusing one, but I am sure there is no confusion regarding the taste. Taste is always best and is loved by many..

Ingredients:

Corn flour - 1 cup

Water - 3 cups

Sugar - 2 cups

Lemon juice - 1 tsp

Cashew chopped - 1 cup

Food colour - 1/4 tsp

Ghee - 4 tbsp

Cardamom powder - 1/2 tsp

Method:

Take a large bowl and put corn flour in it. Add 2 1/2 cups of water to it and mix well without forming lumps. 

Heat a non stick pan and add rest of water and sugar to it. Mix well. Once the sugar is dissolved and starts to boil, add this corn flour mix to it. Mix well and cook  on low flame. Keep stirring. The mixture forms a lump within few minutes. Add 2 tbsp ghee to it. Also add lemon juice and mix. 

After another minute, add the rest of the ghee and mix well.Add half of the chopped cashews, cardamom powder and food colour and mix well. Keep stirring until the mix becomes single lump and starts to leave ghee from sides. 

Grease a pan with little ghee and pour in the mixture. Decorate it with the rest of the cashew pieces. Allow it to set for an hour. Later cut it with knife into pieces and serve.

Note:

The longer you cook, the more the mixture becomes chewy, so adjust accordingly.

Enjoy Cooking :)

Curd Rice

   Always wondered whether you need a recipe for curd rice too, but when every ingredient is used correctly, you get a tasty dish. So here is the recipe for the most humble dish and very soothing for both mind and body..curd rice.

Ingredients:

Cooked rice - 1 bowl

Curd - 1 cup

Milk - 1/2 cup

Salt to taste

For tempering:

Ghee - 2 tsp

Oil - 1/2 tsp

Mustard seeds - 1 tsp

Asafoetida - 1/4 tsp

Curry leaves - around 10

Coriander chopped - for garnishing

Cashew nuts - 10 to 15

Raisins - 10 to 15

Fresh grapes - 1/2 cup chopped

Pomegranate seeds - 1/2 cup chopped

Red chillies - 3 to 4

Method:

Take cooked rice in a mixing bowl and allow it to cool. Add required amount of salt and mix well. Add curd and milk and mix. Add 1/2 cup of water according to desired consistency. 

Heat ghee and oil together in a pan. Once hot add mustard seeds. Once they splutter, add curry leaves and coriander chopped. Also add asafoetida. Mix well. Add cashew nuts and raisins to it. Once they turn golden, switch off the flame. Now add chopped red chillies and mix. Add this tempering to the curd rice bowl.

Add the pomegranate and grapes to it and mix. Enjoy it with mango pickle.

Note:

1. I have used both ghee and oil but oil is optional.

2. Frying coriander along with curry leaves gives it a good taste.

3. Fruits are optional.

4.Adding little water maintains the consistency.

Enjoy cooking .. :)