Instant Thirattipal / Condensed Milk Halwa

I had made the instant Khoya / Mawa the other day and had put it off in the refrigerator. I was so longing to have some instant sweet yesterday. So I made this Thirattipal with the Khoya / Mawa that I made. This recipe is a quick one. It turned out so delicious, just the way I wanted it to be. I like the Thirattipal to be crumbled up rather than a cake or a smooth paste consistency. It requires the minimum basic ingredients and I am sure every household will have these at any given time of the day. Here is the recipe for this yummy dessert treat.

Ingredients:

Khoya / Mawa - 2 cups
Whole Milk - 2 1/2 cups
Sugar - 1 1/2 cups
Ghee - 1 tablespoon

Method:

• Take a pan, preferably non-stick or a heavy bottomed pan. Add the Ghee and Khoya.
• Mix it well till the Ghee gets well blended into the Khoya.
• Add the milk and sugar and mix well.
• Keep stirring on medium to low flame for about 15 - 20 minutes.
• When all the milk and sugar has dissolved and has been absorbed by the Khoya, Ghee will start to leave on the sides.
• Turn off the flame and allow it to cool.
• Instant Thirattipal is ready to be served.
• Thirattipal tastes best when served warm. Enjoy. Happy eating.

Notes:

1. Make sure that the Thirattipal has a little flow in its consistency because as it cools down it will turn a little hard. If you allow it to get very hard when it is hot, it will be difficult to crumple it when it gets cold.
2. Keep stirring the mixture when you are preparing this dish as it may burn if you do not do so.
3. You can do variations with using the Ghee and milk while making this dish. The main thing you have to remember is the bit of flowy consistency when you remove from the flame.
4. Adjust the Sugar according to your taste. You may add more or less sugar - the way you prefer.

Inji Murabba - Pickled Ginger

INJI MURABBA

Inji Murabba is pickled ginger and it can be savoured before a feast as an appetiser or relished as a digestive after a feast. It is very good to have it handy during the Deepavali festival which is great binging time with so many sweets and savouries being prepared and exchanged among friends and relatives.

INGREDIENTS

Peeled and sliced fresh ginger - 1 cup
Sugar - 1 cup
Salt - 1/2 pinch
Turmeric powder - 1/4 pinch
Juice of fresh lime - 1 tsp


METHOD

1. Cook the peeled and sliced ginger in 1 1/2 cups of water and salt till it becomes tender.
2. Add sugar and cook till the syrup reaches one thread consistancy.
3. Add turmeric powder, stir well and cook for one more minute.
4. Switch off flame and add the lime juice.
5. Stir well and store in a bottle when thoroughly cooled.

( If you prefer a dry murabba or ginger candy continue cooking till the syrup starts crystalising, and avoid the lime juice.)

Enjoy the spicy hot sting of the ginger along with the lemony sweet sugar syrup and feel the attack of hunger pangs in your tummy soon after!

No-oil Mattar Paneer

Last week we went to a International Book Fair @ Sharjah Expo Centre. It felt so good to see all sort of books @ one place. Enjoyed the Kid's Section. More than me, my kiddo enjoyed the fair. He was happy to see lots and lots and lots of books, all at one place. He was running from one aisle to another, going through the pages, colorful pictures, it was a wise decision, visiting there. Kuttu had a good loot, got him some interesting books..

And Kuttu's Mom too enjoyed buying two cookbooks for herself!!!! :) I bought Sanjeev Kapoor's Cookbook's. One was Vegetarian Recipes around the world and No-oil Vegetarian Recipes. Tried Mattar Paneer from the book. Tasted good, didnt miss oil at all!!!!

Ingredients
1 cup green peas
200gms skimmed milk cottage cheese, cut into 1/2-inch cubes
3/4 teaspoon cumin seeds
2 large onions, chopped
1 tbsp ginger-garlic paste
2 green chillies, chopped
1/4 tsp turmeric powder
1 tsp red chilli powder
1 tsp coriander powder
2 large tomatoes pureed
salt to taste
1/4 tsp garam masala
1 tbsp fresh coriander leaves, chopped

Method

Heat a non-stick pan and add cumin seeds. When they begin to change colour, add onions and ginger-garlic paste. Cook till lightly browned, add green chillies and all the masala powders except garam masala. Add 1/3 cup of water and mix well.

Add tomato puree. salt and one cup of water. Cook for 2 minutes, add green peas and mix well. Cook until peas are done.

Add paneer cubes and garam masala powder and stir gently, Serve hot garnished with coriander leaves.

I used store-bought paneer and frozed peas, Store-bought/frozen paneer has to be soften by soaking  in warm water for 10 minutes,

The taste was absolutely fantastic. We enjoyed this with Carrot masala Roti's!!!!(Will post the recipe soon)

Sending this to Bookmarked Recipes (Vol-14)-Every Tuesday Event Happening @ Priya Mitharwal's Mharao Rajasthan's Recipes. 
Also to MLLA-29, happening @ Lisa's Vegetarian Kitchen, an Event by of Susan