Kada Prashad (Wheat halwa)

I am not a sweet eater. I like only certain sweets. Kada Prashad is one of them which I love. We usually get this prashad in Gurudwara. Different people have different measures to make this prashad, but this is the best measurements that works for me. I learnt this from one of the Uncle at the Gurudwara.

Ingredients:
1 cup wheat flour
1 cup sugar
3 cups water
2 cubes unsalted butter

Method:
Take a pan and add some unsalted butter. When it melts add wheat flour and stir continuously so that it does not stick to the bottom of pan or get burnt. Add more butter if required. The wheat flour should be completely covered in butter, but be careful not to add too much butter. Simultaneously mix sugar and water and bring to a boil in a vessel. Stir the wheat flour and butter till it is brown in color and you get the fragrance of roasted wheat flour. Now add the boiled water and sugar mix (water should be hot) and stir continuously taking care no lumps are formed. Keep stirring till the water is absorbed completely and your spatula should not stick to the mix.
Serve hot.

Rasam

Rasam is one of my favorites since my childhood. I love Rasam more than Sambar. My mom makes yummy Rasam. Its very simple to make and tastes yummy.

Ingredients: Tamarind lemon size Towar dal (yellow lenthil) - 1/2 cup Tomato - 1 (chopped in medium sized cube) Salt Turmeric powder 1tsp Red chilli powder as per taste MTR Rasam powder 2 tsp Jaggery (optional) Heeng (asafoetida) 1pinch Coriander leaves for garnish Ghee for seasoning Mustard seeds 1 tsp Cumin seeds 1tsp Curry leaves (optional) Black Pepper powder/whole black pepper 

Method: Pressure cook the towar dal. Extract tamarind pulp by boiling tamarind in little water for a minute. Take a vessel add tamarind pulp, salt, red chilli powder, rasam powder, jaggery, asafoetida and chopped tomato. Bring it to a boil till the tomato is well cooked. Add the cooked mashed dal and bring it to boil. Set aside. In a pan take little ghee, add mustard seeds and let it splutter. Add cumin seeds, black pepper powder, curry leaves. Add this seasoning to the cooked Rasam. Garnish with coriander leaves. Serve hot with rice or roti

Muli Parontha

Ingredients:
For stuffing:
Ginger 1/2 inch
Muli (Radish) - 1 big
Coriander leaves (cilantro)
Salt
Green Chillies chopped finely
Chat masala 1tsp
Turmeric powder 1tsp
Red chilli powder (optional) 1tsp
butter/oil for frying
For dough
Wheat flour - 2 cups
Water as needed
Salt as per taste

Method:
Grate the radish. Squeeze and remove all the water. Grate ginger. Mix all the ingredients together. If you feel there is still water you can saute it in a pan for few minutes until the water is drained.
Knead the wheat flour along with water and salt to a stiff dough. Make small ball of the dough and roll into a small round, add 2tbsp of the stuffing and join the edges. Roll into a big round parontha. Heat tava (flat pan) and fry the parontha on both sides using very little oil or butter until brown on both sides.

Serve hot with pickle and yogurt (curd)

Sarsoon Ka Saag

I never used to like Sarsoon ka saag until I came to US. I used to find it very bitter in taste. One of our family friends MIL used to make wonderful saag. I started liking the saag she made and thought of learning it from her. So here goes her recipe.




Ingredients:
Sarsoon (Mustard Green Leaves) - Fresh or frozen
Spinach
Ginger
Green Chilli
Butter/Ghee
Salt
Tomato - 1
Turmeric powder (haldi) - 1 tsp

Method:
Wash and Boil (pressure cook or in open vessel) mustard green leaves, spinach, 1/2 of the ginger and green chilli with very little water. Mash the boiled mustard leaves and spinach till it is smooth or blend it once in a blender. Take butter/ghee in a pan. Add ginger pieces cut lengthwise. Add turmeric powder and chopped tomato. Saute until the tomatoes start leaving the butter. Add in the mashed spinach and mustard. Keep stirring on low flame till it is mixed well.

This goes well with Makki di roti or phulka.