Khajoor ka Halwa (Indian Dates Pudding)

How to make Khajoor ka Halwa (Indian Dates Pudding)

             

              The first occasion that pops in my head, when I think of this recipe is Ramadan. I can imagine, why dates & desserts made with dates are a tradition at Iftar - dates are rich in potassium, fiber and sugars, are a good source of carbohydrates, iron & other essential nutrients, but low in fat. I admire people who can fast for Ramadan, or even otherwise. I also believe that fasting is not just about food. Ramadan teaches us how to practice self-discipline, self-control, sacrifice, empathy for those who are less fortunate; and encourages actions of generosity. I can see myself fasting, someday ; though I'm not sure when that day will come...

             Cos' dates are naturally sweet, we are only using a li'l sugar in this recipe. You can skip sugar altogether & replace it with more dates, if you like. You can cut back on ghee, if needed for health reasons. This recipe calls for bengal gram dal, but I'm sure it'll taste good with green gram dal as well. 

Ingredients for about 4 cups of Halwa:

1 cup kadalai paruppu/channa dal/bengal gram dal

1.5 + 1 cup of milk

0.5 to 1 cup of ghee/clarified butter (or more if desired)

1/2 cup sugar

2 cups pitted dates, chopped

a pinch of salt

a pinch of saffron

1/4 tsp elaichi/cardamom powder

a cap full of rose water or kewda pani/thazhampoo water

chopped nuts, for garnish

Cabbage Thoran/Stir fry

How to make Cabbage Thoran / Stir fry

              When cooked right, the cabbage will not be criticized for its pungent, unpleasant odor and taste. These develop when cabbage is overcooked and hydrogen sulfide gas is produced. The addition of ginger also helps with the unpleasant odor. Overcooking also makes the cabbage lose its visual appeal - becomes limp & unappetizing. Try this minimalist Thoran (Dry curry from Kerala) and, enjoy with your next meal.

Ingredients for 4 -5 servings:

1 small cabbage - shredded
1/2 cup, chopped shallots/onion
1/2 cup, fresh grated coconut
A few curry leaves
2 Tbsp, pure coconut oil
1/4 tsp, Mustard seeds/kadugu
1/2 tsp, Cumin seeds/Jeera
1 tsp, Ginger paste or grated ginger
Salt to taste
2 to 3 no:, Slit green chilies
1/4 tsp. Turmeric powder

Sakkarai (Sweet) Pongal

How to make Sakkarai/Sweet Pongal (Pressure Cooker Method)

                Happy Pongal, everyone!! I guess, everyone has their favorite version of the Sakkarai Pongal. There are numerous combinations/ratios/ingredients/methods to try from and you will still get a yummy Pongal, no matter what. So, here's my very own version of one of my favorite Pongal's, from my recipe diary, which uses, milk & unsweetened khoa apart from the usual ingredients. 

               Along with the recipe, I'm also sharing a Kolam (poster board size), I drew for a Pongal function. Before you scroll down, let me confess, that I'm no artist & have tried drawing this one after 15 years. This kolam is probably a child's play for many of you. I salute all the wonderful Kolam experts out there :o) (More about Kolams)