MM Mithaiwala - Recipe Pista Sandesh

 

Ingredients: 

• Chhana (made from 1/2 gallon of milk).
• Powdered Sugar (3/4 cup, or to taste).
• Small Cardamom Powder (1 tsp). 
• Pistachios (25 unsalted, 18 whole and rest sliced).
• Small muffin cups (15-18, optional) 

Method:

-Make fresh Chhana from 1/2 gallon of milk and press it with something heavy for 45 minutes, so that all the water comes out.

-In a large bowl, start mashing it with your hands until smooth and a ball is formed. The heat from your hand will help it in becoming soft and smooth, which is very important since we are not cooking anything.

-Now add powdered sugar and cardamom powder. Mix well with hands.

-Divide the prepared Chhana into 15-18 equal portions.

-Roll one of them between the palms of your hands and flatten it.

-Put one pistachio in the middle and roll into a ball.

-Put each one of them in the muffin cups and garnish with sliced pistachios.

-Let them set for 3-4 our in the freeze, before serving.

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MM Mithaiwala - Happy Durga Ashtami

MM Mithaiwala -- Happy Durga Ashtami

Auspicious Day Of Maha Ashtami Has Come !

Navratra Fasts Are Over

Enjoy HALWA ‘N’ PURI

Happy Durga Ashatami.

Chana Masala !

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Ingredients:

• 1 can Black chickpeas in water ( 1 1/2 cups precooked + 1/2 cup water)
• 1/2 onion, diced
• 3 cloves garlic, diced
• 3 tbsp olive oil
• juice from one lemon (approx 2 tbsp)
• 1/2 tsp curry powder
• 1/2 tsp coriander powder
• 1/2 tsp cumin
• 1/2 tsp garam masala
• 1 large bunch of spinach or two handfuls, rinsed

Preparation: 

• In a large skillet or frying pan, sautee onions and garlic in olive oil until soft, about 3-5 minutes. 
• Add chickpeas straight from the can, including all the water. Add spices and lemon juice, cover, and simmer about 10-15 minutes, stirring occasionally, adding more water if needed, until chickpeas are cooked and soft. 
• Reduce heat, add spinach and cover. Allow spinach to wilt for 2-4 minutes. Serve immediately and enjoy your chana masala!

Sooji  ka Halwa !

Cook Time: 20 minutes

Total Time: 20 minutes

Yield: Serves 4

Ingredients:

• 1 and a 1/2 cups sooji/ rawa
• 1/2 cup ghee
• 3/4 cup mixture of cashews (coarsely chopped ) and whole raisins/ sultanas
• 3 cups hot water
• 1/2 cup whole/ full cream milk
• 1/2 cup Diet sugar
• 5 pods of green cardamom split open

Preparation:

• Heat a deep pan on a medium heat and when hot add the ghee. When it melts, add the Sooji and mix well.
• Roast the Sooji (stirring frequently) till it begins to turn a very light golden color and give off a faint aroma. The roasted Sooji will have the grainy consistency of wet sand. Now add the cashews and raisins to the Sooji and mix well.
• While you are roasting the Sooji, in a separate pot and on medium heat, bring a mixture of the milk, water, sugar and cardamom to a boil, stirring often.
• When the Sooji is roasted, gently add the water and milk mixture, stirring all the while to prevent lumps from forming. If any do form, make sure to break them with the back of the stirring spoon so you get a smooth paste-like consistency. Cook the mixture till it is thick and begins to come away from the sides of the pan.
• Turn off the heat and allow the mixture to cool to a warm temperature. Serve now in individual bowls.

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Mahashivratri Special - Sabudana Kheer - Sago Pudding

Image courtesy : http://www.monsoonspice.com

Time : Ready in 35 mins

Recipe will serve 4

Ingredients

1/3 cup tapioca (sabudana, sago)

3 cups milk

3 tablespoons sugar

1 tablespoon sliced pistachios

Few strands of saffron

1/4 teaspoon cardamom powder

Method

• Wash and soak the tapioca in about 1/3 cups of water for at least two hour, Sabudana will soak up most of the water and become light and fluffy.
  
  
• Boil the milk in heavy bottom pan after milk comes to boil let it boil for about another 8 to 10 minutes making sure stirring occasionally so milk does not burn in bottom of the pan.
  
  
• Add the tapioca cook until tapioca is soft and has become translucent this should take about 4 minutes.
  
  
• Next add sugar, cardamom, pistachios, and saffron and boil for 2 to 3 minutes. Turn off the heat. As kheer will cool become little thicker in consistency.

Kheer can be served chilled or warm.

Image courtesy : http://www.monsoonspice.com