Apple Halwa

Apples are rich in antioxidant phyto-nutrients flavonoids and polyphenolics. Thus making the fruit a very healthy and nutritious one.

Below is my version of delicious Apple Halwa. I'm sure you wouldn't know its made out of apple if you happen to taste it without knowing the ingredients.So here you go...

Mouth watering Apple Halwa

Ingredients :

• Apples - 2 nos.
• Sugar - 12 spoons
• Ghee - 2 spoons
• Milk - 3/4 litre
• Badam Powder - 1 spoon
• Cashews and raisins - some
• Cardamom powder - 3 to 4 cardamoms crushed and powdered

Method :

• Peel the skin off the apples and grate them.
• In a thick bottomed pan, put a spoon of ghee and add the grated apples. Fry until they are cooked.
• To this add sugar and milk (make sure to add milk little by little at every stage).
• You need to keep stirring this at frequent intervals and keep adding the remaining milk little by little. 
• Once you see the mixture thickening (the halwa consistency), add fried cashews and raisins, cardamom powder and little badam powder (for the enhanced taste).
• Refrigerate and serve !

Paneer masala (North Indian Subji for chapathi/roti)

Paneer masala is a north indian gravy for chapathi or roti. Below is my version of paneer masala which is  very easy to prepare.

Paneer masala

Ingredients :

• Paneer - 200 gms
• Red bell pepper - 1 (you can substitute with green bell pepper)
• Onion (cut length-wise) - 1
• Ginger & Garlic paste
• Dhaniya powder - 1 tsp
• Jeera powder - 1 tsp
• Turmeric - 1/4 tsp
• Red chilli powder - 1 tsp
• Tomato Ketchup - 1 tablespoon (you can substitute with tomato puree)
• Garam masala - 1 tsp
• Salt 
• Milk - 1 cup
• 1tsp oil and 1 tsp jeera for seasoning
• Coriander - few strands
• Lemon juice - 1 tsp

Method:

• In a vessel mix the following ingredients to form base for the gravy : Dhaniya powder, jeera powder, turmeric, red chilli powder, tomato ketchup, garam masala by adding milk to form a paste (add milk slowly. ensure no lumps are formed) and keep aside.
• In a kadai heat little oil and add jeera. Once it starts giving a nice aroma, add ginger and garlic paste. Then add onion and fry till it turns translucent. Add Red bell peppers and fry till they are nicely cooked.
• To this, add the base gravy prepared in step 1 and paneer (sliced into cubes)  and bring it to a boil (by covering the vessel with a lid). You add more milk if you feel the gravy is thick.
• Add salt and lemon juice (once cooled).
• Garnish  coriander and serve hot.

Majjige Palidya (Majjige Huli)

Majjige Palidya is one of the most famous South Indian dish mainly in Madhwa Brahmin household. It can be enjoyed with rice or chapathi. You can use Cucumber, ladies finger (do no boil, just fry it in oil), pumpkin. However here i am using knolkol.

Knolkol Majjige Palidya 

Preparation time : 20 mins

Serves - 4

Ingredients :

• Knolkol (Navilukosu in Kannada) - 1 medium sized
• Jeera - 1 tsp
• Dhaniya - 1 tsp
• Turmeric - 1 pinch
• Coconut grated - 4 to 5 tablespoon
• Ginger - 1/2 inch
• Green chillies - 4 to 5
• Hing - 1 small pinch 
• Curry leaves - 1 string
• Soaked toor dal (or Channa dal) - 1 tablespoon
• Curds - 1/2 cup
• Salt to taste
• For seasoning - Mustards seeds and coconut oil

Method :

• Dice Knolkol into cubes after peeling off its skin and pressure cook for 2 whistles.
• In a mixie jar grind the following ingredients - jeera, dhaniya, turmeric, grated coconut, ginger, green chillies, hing, curry leaves & soaked toor dal to a fine paste.
• In a vessel, put the boiled knolkol, salt and the ground paste and bring it to a boil. (Add little water if the consistency seems very thick as Majjige palidya will thicken further once it cools down. You can use the water used for boiling knolkol which is nutritious)  
• Once the above gravy starts boiling, add curds and lower the heat and switch off after a couple of minutes (do not boil much after adding curds).
• In a kadai,  heat some coconut oil. Then add mustard seeds and let it splutter. Finally add some curry leaves and season on the palidya and serve hot with rice or chapathi