THREE FLOUR HALWA By Sonal Popli , May 2020

 

Ingredients:

1 cup Ghee 

1 cup semolina ( rawa)

1 cup whole wheat flour ( atta)

1 Tablespoon gramflour ( besan)

1 cup sugar

4 cups water

5-6 almonds ( crushed roughly)

pinch of cardamom powder

 

Cooking Instructions

For the sugar syrup:

Mix the water and sugar and put in on fire till sugar dissolves. Keep aside.

 

For the Halwa:

1. Put the cooking pan/ karahi on fire. 

2. Add ghee to the pan. Let it melt. Do not overheat the Ghee.

3. Add semolina to the ghee. Reduce the flame. Keep stirring till the semolina changes colour. ( Make sure it's cooked on low heat).

4. Add the  flour and gram flour. Keep stirring on low flame till it turns golden brown. Switch off the gas.

5. Add the sugar syrup. Keep stirring swiftly to avoid formation of lumps.

6. The halwa will start thickening as you stir. Once there are no lumps, put it back on low flame and keep stirring till it leaves the pan and the ghee separates. 

7. Garnish with roughly crushed almonds and cardamom powder.

8. Serve hot.

 

 

Special Instructions on the use of ghee:

a.Ghee should not have any pungent or stale smell.

b. Do not over heat ghee. 

 

 

 

Name:   SONAL POPLI

City:.      Noida

Peanut Chutney Recipe by Tarika Ahuja, as published in her book The Asthma Cure M: +919871116387

Ingredients:

¼ cup unsalted shelled peanuts

3-4 tomatoes, cut small

1 medium onion, cut small

6-8 cloves garlic, minced or crushed

¾ - 1 tsp ginger, minced

½ - 1 tsp salt or to taste 

2 Tbls ghee (in the book it was 1 tsp ghee as it’s for healing asthma/respiratory diseases)

½ - 1 cup water 

 

Method:

  1. Rinse and toast the peanuts on a medium-low flame for 7-10 minutes until fragrant and toasted, but not burnt. Set aside to cool. 

  2. In a stainless steel saucepan, heat the ghee. Add the onion with a pinch of salt. Sauté for a minute. Add the garlic, then ginger and tomatoes and a little more salt. Sauté stirring occasionally on a low flame. Add ¼ cup water or as needed and cook covered for 3-5 minutes. Turn off the flame and let it cool. 

  3. Once everything is cooled down, grind in the mixer, adding water and salt to the desired level of consistency and taste. Serve at room temperature and refrigerate for future use. 

Tips and Variations:

  1. You may also add 2 Tbls lightly toastd hemp seeds (bhang) to this recipe. Adjust/increase other ingredients marginally. Bhang seeds are traditionally used in peanut chutney in the mountain regions of India. Hemp cannabis seeds are not intoxicating or illegal like other parts of the plant. 

  2. You may add 1/3 rd fresh lemon juice to the chutney for a more tangy flavour. 

Special Information on the use of ghee:

 

Ghee is gives a rich and delicious flavour to this recipe. It also balances the high stimuli effects of tomatoes and garlic. 

Brand of Ghee used:

 

Mostly organic ghee – usually I SAY ORGANIC or Organic India. 

 

Recipe by Tarika Ahuja, as published in her book The Asthma Cure M: +919871116387

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