GAVHACHI KHEER / WHOLE WHEAT PAYASAM

Ganesh Chaturthi is a festival of Maharashtra, but today it is celebrated throughout the country. If you want to celebrate the festival in authentic Marathi style, you should know the actual pulse of the occasion there. Wheat kheer recipe is one such delicacy which you must prepare on the occasion of Ganesh Chaturthi.  I usually prepare kheer with vermicelli or rice and sugar. But this traditional kheer is prepared with  khapli gehu / whole wheat which are easily available on any nearby grocery shop. Traditionally, the Gavhachi Kheer is made using whole wheat grains which needs advance preparations like soaking and pounding them. But this recipe is quite different and quick and without soaking wheat grains. Wheat Kheer is flaboured with nutmeg powder and saffron and you can enrich the sweet with nuts and dryfruits of your choice. Jaggery imparts the distinct, earthy sweetness to the kheer and is also healthier than refined sugar. This Maharashtrian kheer is easy to prepare and also a very healthy dessert.  To make Marathi style “Gavhachi Kheer“for this Ganesh Chaturthi, you need to follow the step-by-step wheat kheer recipe given below. You can offer this sweet recipe as a Naivedyam and then enjoy it with your friends and family. Go ahead, prepare and enjoy this low calorie Maharashtrian Dessert this festive season. So read on to know more about and the method of preparation of this healthy sweet recipe for Ganesh Chaturthi. This kheer can be served hot or cold, choice is yours and is a great dessert to celebrate festivities with friends and family.

INGREDIENTS:

1 Cup Wheat [see notes]

½ Cup Chana Dal

1 Cup Grated Fresh Coconut

2 Cup Grated Jaggery

Few Saffron Strands soaked in 1 tablespoon milk [optional]

¼ teaspoon Cardamom Powder

¼ teaspoon Nutmeg Powder

¼ teaspoon Dry Ginger Powder/ Soonth Powder

4-5 tablespoon Ghee

2 teaspoon Poppy Seeds

2 tablespoon Almonds, Cashews and Raisins each

½  tablespoon Chironji

½ litre Milk [see notes]

METHOD:

STEP 1 – Take wheat in a bowl, add 2-3 tablespoon water in it and mix it. Keep it aside for 5-10 minutes. [see notes]

STEP 2 – Then take a mixer pot, grind wheat roughly. [see notes]

STEP 3 – Now remove it in a bowl and add water in it and remove the waste / husk from it.

STEP 4 – Now add wheat and chana dal in a bowl.

Add boiling water in it, cover it and soak it for 2-3 hours.

STEP 5 – Heat a pressure cooker, add soaked wheat and chana dal in it, add some more water in it

and pressure cook for 6-7 whistles or until dal and wheat get cooked properly.

Once the pressure goes away, open the lid, mash the mixture with the help of masher / ravi.

STEP 6 – Heat a thick bottom pan on medium flame, add ghee in it, roast almonds, cashews

and raisins in it till they become light brown in colour and raisins puff up really good.

Remove and keep aside.

STEP 7 – In the same ghee, add poppy seeds and roast them for 1-2 minutes.

Add wheat mixture in it and mix well. Cover it and cook for 2-3 minutes.

STEP 8 – Add grated jaggery, grated coconut,

dry ginger powder, nutmeg powder, cardamom powder, saffron and give a nice mix.

Cook it on medium flame.

STEP 9 – Add roasted nuts and mix well, cover and cook for 2-3 minutes.

Then add milk [at room temperature], further for 10-15 minutes / until cooked.

Stir in between while cooking for 2-3times.

STEP 10 – Once it achieved a desired consistency,[see notes] switch off the flame and serve it hot.

  Garnish with raisins, nuts and serve it.

NOTES: *Here I used regular wheat but you can use khapli gheu which is specially used for this kheer.

               *Milk should be on room temperature. If you add chilled milk then there is a chance of curdling. It happens because when milk comes in contact with jaggery it get curdle.

               *If you are using khapli gheu for this recipe then soak it for 6-7 hours/ overnight. Skip step no. 1 & 3.                                                                                                                                                    *Directly grind it in mixer pot. Don’t grind wheat  very fine. We need coarse texture of kheer. But don’t forget to soak chana dal for 2-3 hours.

              *  Wheat absorbs water/ milk when cooked, so you can add more if needed to adjust the consistency.

              *The kheer thickens up as it cools down.

              *At the time of serving, add ½ cup hot milk in it, mix well and cook for 1-2 minutes and then serve.

             *It will stay good in refrigerator for about 5-6 days.

GRILLED PANEER TIKKA IN OVEN

Paneer tikka, a popular North Indian Starter that can be made at home in a easy way. It is very easy and dry paneer tikka recipe. Paneer tikka masala is gravy based recipe which I am going to share in next few days. It is a healthy and protein rich tandoori recipe made from cottage cheese. Chunks of paneer and vegetables like capsicum, onions are marinated in curd and some spices and then grilled. I have already shared the recipe which is on non-stick tawa or pan on gas stove. But today I am sharing grilled Tandoori Paneer in  oven. Taste is almost the same. Paneer tikka is authentic tandoori recipe prepared with indian spices and tandoori masala. It is a vegetarian alternative to chicken tikka. The trick in grilling these amazingly delicious skewers is to ensure that the paneer, whilst perfectly succulent and tender, should also have a slight crisp on the surface. Serve Grilled Paneer Tikka with tangy garlic chutney / tomato sauce and spicy min-coriander chutney and enjoy.

INGREDIENTS:

For Paneer Tikka-

2 Cups Paneer cubes

1 Medium Onion, cut into big chunks

1 Green, Red and Yellow Pepper, cut into big squares

1 Large Tomato - de-seeded and cut

Chopped Coriander

Lemon Juice

For Marinade-

3 tablespoon Mustard Oil

1 teaspoon Ginger Paste

1 teaspoon Garlic Paste

½ Cup Thick Curd

2 teaspoon Kashmiri Red Chilli Powder

1 tablespoon Coriander Powder

½ teaspoon Garam Masala

1 teaspoon Kasoori Methi

1 teaspoon Chaat Masala

1 teaspoon Besan

1 tablespoon Oil

Lemon Juice

Black Pepper Powder

Salt to taste

METHOD:

STEP 1 – Mix all the ingredients required for the marinade.

 Mix it well to form a smooth marinade.

STEP 2 – Add paneer cubes, onion chunks and bell peppers in the marinade, toss well, cover and

 set aside for at least ½ - 2 hrs.

STEP 3 – Preheat the oven at 220 degrees C/ 430 degrees F for 10 minutes.

STEP 4 – Skewer the paneer cubes alternately with onion, tomatoes and bell peppers.

STEP 5 – Place the skewer sticks on the oven racks and bake for 15 minutes turning once half way.

STEP 6 – After 15 minutes, switch off the oven and keep the skewers in oven for next 4-5 minutes or until the paneer has slightly char on the surface.

STEP 7 – Carefully remove the skewers out of the oven and place them to your serving plate.

STEP 8 – Top them with chopped coriander and squeeze some lime juice and serve them hot.

Serve them hot by sprinkling some chaat masala powder over it with onion rings and a lemon wedge. It makes an excellent combination with spicy mint chutney or coriander chutney.

NOTE: * Don’t worry if you don’t have oven or griller. Simply cook the tikkas on a greased tava by turning them once in a while for 8-10 minutes. Once done, grill the paneer skewers over direct gas flame for another 2-3 minutes.

SHAHI PANEER KORMA

Today I am sharing one of the best paneer korma curry in a white gravy. Shahi Paneer Korma is the most popular gravy in North India. This paneer korma recipe is very unique and tastes so different from any other korma dishes. My younger daughter love Paneer in any form so I tried this specially for her. Shahi Paneer Korma is a delicious creamy gravy dish. Very easy to prepare. It is really very rich in taste and stands up to it’s name being Shahi and what not. The thick gravy is created by using among other things, yoghurt, almonds, cashews. The rich spicy flavour comes from the garam masala powder. Shahi Paneer Korma can be served with Biryani, Pulao, Fried Rice, Naan, Phulka, Chapati or even steamed Rice. So try this out and enjoy and let me know your suggestions if any.

INGREDIENTS:

300 gms Paneer

2 Big Onions

10-12 Cashews

7-8 Almonds

3 Green Chillies, slit

½ Cup Yoghurt

1 tsp Shahi Jeera

7-8 Peppercorns

2 small pieces of Cinnamon

1-2 Bay leaf

½ teaspoon Garam Masala

¼ teaspoon Cardamom Powder

3-4 Cloves

1 teaspoon  Ginger-Garlic Paste

3 tablespoon Cream

Saffron Food Colour

Coriander for garnishing

Salt as needed

METHOD:

STEP 1 – Boil 1 cup water in a pan and boil onions with 1 cup water for 7-8 minutes. Drain the water and let it cool down.

STEP 2 – Boil cashews and almonds in the same water for 5-6 minutes, drain the water and peel of the skin of almonds.

Let them cool.
STEP 3 – After cooling, grind these onions and nuts in a mixer grinder separately by adding 2-3 tablespoon water to make a fine paste.

STEP 4 – Cut the paneer into ½ inch cubes and keep aside.

STEP 5 – Heat oil in a pan, temper shahi jeera, cloves, black pepper, bay leaf and cinnamon stick. 

STEP 6 – After crackling shahi jeera, add slit green chillies. Then add onion paste, ginger-garlic paste and cook on low flame till the oil starts separating.

STEP 7 – Then add cashew- almond paste and yoghurt and cook the spices till the oil starts separating.

STEP 8 – Add a pinch of saffron food colour and cook it with the spices on low flame for 1 min. Then add garam masala powder and salt.

STEP 9 – Cook for another 2-3 mins. and then add 1 cup water and mix well.

STEP 10 – Add paneer cubes and cardamom powder, cover the pan and cook on low flame.

Add cream and mix well.

Garnish it with some chopped coriander and serve.

    Shahi Paneer Korma prepared with this Mughlai recipe has a thick gravy base which makes it suitable to be served with chapatti, roti, butter naan, for lunch or dinner.

You can serve it with steamed or jeera rice and you won’t be disappointed.

KHICHADI KEBABS

Have some leftover khichadi / rice and don’t want to eat it again???? Then don’t worry, here is the recipe that transforms the khichadi into yummy and delicious kebabs to be enjoyed as breakfast or evening snacks. Adding veggies will make them healthy too. Here I made them without adding veggies. It requires very few ingredients which are easily available in your pantry. Here I added grated cheese to it to give a cheesy taste.  It is a snack dish which is liked by all age group people. I love this recipe as my food is not wasted and this recipe is the best healthy snack which can replace junk foods and your kid will love them too. This is to take out the best from waste…..something creative. So try this delicious cheesy khichadi kebabs at your home which need very less efforts and make happy to your family and friends. 

INGREDIENTS:

2 Cups Leftover Khichadi

2-3 tablespoon Onion ,chopped

2-3 Chillies, chopped

½ tablespoon Ginger

2 tablespoon Coriander, chopped

2 tablespoon Grated Cheese

Bread crumbs (for binding and coating)

Salt to taste

1 Big Potato (boiled and mashed)

METHOD:

STEP 1 – Take a big mixing bowl, add all the ingredients,mix it well and make a dough.

STEP 2 – Wet your hands and shape the kebabs one by one. Keep them aside.

STEP 3 – Make a paste with maida and water.

Deep the ready kebab in the maida batter.

STEP 4 – Then roll them in breadcrumbs

and refrigerate for ½ hour.

STEP 5 – Heat oil on a medium flame.

STEP 6 – Remove the kebab from refrigerator and deep fry the kebabs until golden brown.

STEP 7 – Drain excess oil and serve hot with dip/ chutney/ sauce.

Serve piping hot khichadi kebab with spicy mint chutney / coriander chutney or tomato ketchup and enjoy.