Winters are soaring and so are the taste buds, there is that special place of pudding after every meal, and when sun's heat is not much around we need the heated puddings on platter. Out of which mung dal halwa is one of my i am sure everyone else's favourite too.  Its one of those rich delectable dessert . So here my mung dal halwa recipe which has experience of my mom's hand as she only taught me and now i m mung dal halwa expert in my family. You will need: 2 cups yellow mung dal (dhuli) (split yellow gram) 300 gms ghee(clarified butter) 2 sp besan 3 & 1/2 cup water 2 & 1/2cup sugar 1 tsp elaichi powder Sliced almonds, cashews, pistachio for garnishing. Now how to make: 1. Soak moong dal in water for 3 to 4 hours. ( Dont leave too much water) 2.  Drain and grind to fine paste using very little water. 3. Pour and melt ghee in non-stick pan or kadhai. 4. Add Moong dal paste and stir the mixture continuously on a low flame.     Initially the paste may stick to the

Green Gram Sprouts - 1 cup  [for sprouts soak green dal overnight and then spread on seive and cover with damp cloth for 2 days and keep on soaking cloth in between, if the climate is normal sprouts will pop in 24 hrs If you don't want raw sprouts, steam it for three minutes and it will become soft; or microwave all the vegetables for a minute or two.     Chopped onion - 1 Chopped Ginger - 2 tsp Chopped Capsicum - Green, Yellow, Red - 1/2 cup as per availability Chopped Tomato - 1 cup Chopped Cucumber - 1 cup Grated or finely chopped Carrot - 1 cup Salt as required Lemon Juice - 1 tsp Pepper Powder - 1 tsp Chaat Masala - 1 tsp we can add nuts to add crunch to it.     Method Mix all the ingredients and fill in canapes.  i made canapes at home in cone style. At the time of serving, add puffed rice or sev, tomato sauce, sweet chutney, boiled potato and so on. 

Fast.....Well i take it as cleansing of body and detoxifying system.... But when it comes to fasting only fruit diet gets boring as day moves ahead. I'm one person who loves to have tea with that tag of biscuit along and when its fasting time i cant find my tea tasty without biscuits so i gave this thought and come up with this creative experiment of mine. Here its Water caltrop or water chestnut biscuits and cookies to give fasting day that extra zing. 2 cups singhare ka atta 3/4th cup powdered suga 1/2 cup desi ghee (clarified butter) 1/2 tsp elaichi powder/ cardamom powder Preheat oven at 180C Knead batter/ atta with singhara atta + sugar and butter and a bit of water. Then I made the balls, they were little uneven so i decide to cut them with biscuit cutter and here i had more perfect or say creative cookies   Roll out dough like chapati, if it sticks either use lil singhara atta or roll between clean polythin sheet   Cut in desired shapes   Now put the tray in preheated oven f

INGREDIENTS Maida/ flour                    - 3 cups Baking soda(NaHCO3)  - 2tsp Salt                                 - 1 tsp Eggs                               - 3 numbers Powdered sugar             - 1.5 cups Refined oil                     - 1.5   cups Grated carrot                  - 2 cups cardamom powder          - 1 tsp vanilla essence                - 2 tsp Walnuts                          - handful METHOD  Sieve maida, soda, salt 5-6 times Add lil coffee pdr, bkng soda and salt to maida Beat oil, sugar and then add eggs one by one and beat till fluffy. The more you sieve the more fluffy cake it will be as this way we incorporate air in mixture. Add vanilla essence, grated carrot and beat again. Finally add the maida mix and walnuts and with lil more beating the batter is ready to bake.   Bake this batter for 60mins at 230 degree preheated oven. Once cooled it ready to be served....and "ta-da" here'e hot and fresh carrot cake on platter....

100 gm rice flour 50 gm refined flour     1 tsp red chilli powder pinch asafetida 1.4 tsp turmeric 1 tsp sesame seeds 2tbsp oil/ moan salt to taste Now using kitchen press give shape to the above dough