Ashoka/Asoka Halwa

Quite famous in Thanjavur/Tanjore, which is frequently served in weddings and other special occasions.

Ingredients:
Moong dal - 100 gm
Wheat flour - 100 gm
Maida/APF - 50 gm
Sugar - 400 gm or as per taste
Warm milk - 2 tbsp.
Saffron strands - a pinch
Saffron food colour - 1 tsp.
Roasted cashewnuts - 20
Roasted raisins - 15
Cardamom powder - 1 tsp.
Ghee - 1 cup + 3 tbsp.

Preparation:

Dry roast the dal in a kadai till it releases a nice aroma. Let it cool. Wash the dal and soak for 20 minutes. Boil the dal in an adequate amount of water till they become mushy.

While the dal is getting cooked, add saffron strands and saffron colour to the warm milk. Mix them & keep aside.

 Meanwhile, mash the dal immediately when they are mushy enough. Dissolve the sugar with the dal.

Mix the coloured milk with the dal and sugar mixture. Keep aside.

Heat 1/2 cup + 3 tbsp. of ghee and add the wheat flour and maida. Mix them with ghee without any lumps. Stir continuously without burning till the mixture is turned into golden color in low flame.

Once the colour changes into golden, add the moong dal mixture and begin stirring. When the halwa becomes thick, mix the roasted nuts, raisins & cardamom powder.

Now start adding the remaining 1/2 cup of ghee little by little with continuous stirring. When the halwa leaves the sides of the pan and releases ghee, pour it in the ghee greased vessel and spread them evenly. Serve warm.

Note:

After cooking the dal, discard the excess amount of water (if any).

Halwa can be kept at room temperature for 8 hours after cooling. Refrigerate them after 8 hours.

Adapted from a recipe book

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Fish Fry

 

Ingredients:
Fish - 4 big pieces
Garlic paste - 2 tsp.
Ginger paste - 1 tsp.
Kashmiri red chilli powder - 2 tbsp.
Roasted and powdered cumin - 1 tsp.
Pepper powder - 1/2 tsp.
Chinese 5 spice powder - 1/2 tsp.
Lime juice - 1 tsp.
Salt (as per taste)
Oil (to shallow fry)

Method:
Make a thick paste with all the ingredients (except the fish and oil).
Make 2 to 3 slashes with a knife on both sides of the fish. (I have used karimeen/pearl spot fish without the outer skin).
Apply the paste on both sides. Marinate for half an hour. If marinated more than half an hour, refrigerate them.
Take a tawa and pour a little oil. When the oil is hot enough, place the fish pieces and fry (cook) on both sides.
Enjoy as a side dish or as the only dinner.

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Rava Ladoo

Ingredients:
Rava/Sooji - 1 cup
Sugar - 1 cup
Warm ghee (as required)
Cashewnuts - 10
Raisins - 12
Cardamom powder - 2 pinches
Warm milk (to sprinkle)

Method:
Dry roast the rava in low-flame till a nice aroma wafts without burning. Let it cool and powder it.
Then powder the sugar.
Fry the cashews and raisins till they're changed to golden colour.
In a hollow plate, add the powdered rava, sugar, cashews, raisins and cardamon powder and mix.
Now add ghee little by little and continue mixing. Make balls of equal size out of this mixture.
If the mixture becomes dry while making balls, sprinkle some warm milk and continue making them.
Enjoy or store them in airtight container.

Note:
If you add too much milk instead of ghee, consume the ladoos within 2 to 3 days.

Tip:
Dry roast 3 tbsp. of cardamom for 4 to 5 minutes. Let it cool. Then powder them with a little sugar. Store the powder for future use. This can be done during festive seasons. Store it in a small container. Use within 3 weeks.

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