Bread Halwa

Bread Halwa, name explains everything. Its a sweet, based out from Hyderabad. My friend in Hyderabad do bread halwa always have it in her home. She is a fan of it. Whenever i call she says "I had Bread Halwa". This made me so tempted and i try this recipe.

Its her version of doing bread halwa. It came out really well. She made it with white bread but I tried it with wheat grain bread. My husband liked it very much in the very first try. So its a hit. Here i share the recipe. But before i type more let me go and have some bread halwa first. Really now i know why my friend is a big fan of this bread halwa...

Ingredients:

Wheat bread - 4 slices
Milk - 1 cup
Sugar - 3/4th - 1 cup
Cashew - 10 nos
Raisins - 10 nos
Ghee - 1/2 cup + 2 tsp for roasting nuts


Preparation:

1) a) Toast the bread and cut off the sides. Cut the toasted bread into cubes and keep it aside.

or

   b) Cut the bread into cubes. Heat ghee in a pan and roast bread cubes. Fry it till golden brown

2) Heat 2 tsp of ghee, add cashew and fry till golden brown. Add raisins and fry. Keep it aside.

3) In a heavy bottom pan, boil milk with sugar.

4) Now add in the bread cubes and keep in simmer. Stir occasionally.

5) Let it cook for few mins. Bread cubes absorbs almost all the milk and you will get a thick content.

6) Add few more tsp of ghee and mix well. First ghee will get absorbed and then in few mins it oozes out.

7) That is when you get the correct texture of halwa. It should be gooey and not sticky.

8) When you see glaze of ghee oozing out add in the fried nuts, mix and serve.

Notes:

1) Fry the bread cubed untill golden brown. Too much frying gives not good taste and texture.

2) Add nuts of your choice.

3) Do not hesitate to add ghee. Halwa will be sticky without enough ghee.

4) I used wheat grain bread, but also try with white bread or any bread of your choice.

5) Can store it in refrigerator but heat it before serving.

6) Adjust sugar level as per your taste.


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Black Channa Kurma

Black channa kurma is my all time favourite with chapathi/ roti. Black channa is rich in protein and fiber. This is really good for diabetics. This kurma is a easy version. It is made of basic coconut masala.

This recipe needs a little planning as you have to soak black channa overnight that is 8 - 10 hrs. Yesterday i did this kurma and i could not wait to post it.

Ingredients:

Black channa - 1 cup
Potato - 2
Onion - 1 big chopped
Turmeric powder - pinch
Coriander leaves chopped
Curry leaves - 1 spring
Mustard seed - 1 tsp
Split urud dhal - 1 tsp
Oil as needed
Salt as needed

To grind:

Coconut - 1/2 cup
Chilly powder - 2 tsp
Cumin - 1 tsp
Coriander - 1 tsp
Ginger - 1 inch
Garlic - 2
Cashew nut - 5 nos
Kasa kasa - 1 tsp

Preparation:

1) Soak black channa in water overnight. Cook it in a pressure cooker with water. Let it cook in high for 1 whistle and then in simmer for 5 - 7 mins.

2) Drain it and keep it aside.

3) Soak kasa kasa in 2 tbsp warm water for 10 mins before grinding coconut masala.

4) To grind, take coconut, chili powder, cumin, coriander, ginger, garlic, cashew and soaked kasa kasa in a blender and grind it to a fine paste.

5) Heat a heavy bottom pan. Add 3 tsp oil, once heat add mustard seeds, urud dhal.

6) Add chopped onions and cook well. Add a pinch of salt to cook onions evenly.

7) Add cubed potatoes and cook for few mins.

7) When potatoes are half cooked add ground masala, turmeric powder and cook it for 1 min covered. Now add cooked black channa and required salt to this masala and mix well.

8) Add enough water and cook covered for 5 - 7 mins. Stir and cook again for 5 mins.

9) Once got the desired consistency, sprinkle chopped coreander and turn off the heat.

10) Serve hot with chapathi or roti.



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Banana Appam

Banana Appam is a sweet snack, which is soft and has a crispy outside. Preparation is easy. Can store them for a week. Banana appam is a healthy snack. Banana and jaggery has high nutritional value.

Appams can be done in 2 ways either deep fried or like paniyaram. The recipe i have shown here is deep fried banana appams. I will also post the other paniyaram type banana appam as another post.

Ingredients:

Ripe banana - 3 big
Rice flour - 1 cup
Jaggery - 100 gms or 3/4 cup
Cardamon powder - 1 tsp
Cashew - 10 nos
Baking soda - pinch
Ghee - 2 tsp
oil for frying

Instructions:

1) Cut jaggery into small cubes. Heat a pan and melt jaggery with 2 or 3 tbsp water.

2) Do not let it boil. Once melt keep it aside.

3) In a bowl mash ripe bananas. Make sure it has no lumps.

4) To the mashed banana add rice flour, cardamon powder and baking soda.

5) In a pan heat ghee. Add cashew and once it turns golden brown add it to the mashed banana mixture.

6) Now add melted jaggery to the banana mixture.

7) The consistency should be slightly thick than idly/dosa batter.

8) Heat oil in a frying pan. Oil should be medium heat throughout frying.

9) Take a tablespoon or small ladle full of batter and pour it directly in oil keeping the ladle 2 or 3 inch above oil.

10) Initially the batter settles down to the pan and then it floats. Make another appam once the previous one floats. Make 3 - 4 appam at a time.

11) Turn over appam with a wooden stick or skewer. Cook till golden brown.

12) Appams are crispier when hot. Serve hot and enjoy.

Notes:

1) Adjust the jaggery level according to your taste.

2) Instead of mashing banana, it can also be done in blender to get a smooth paste.

2) This recipe yields 30 - 35 appams. Store it in a air tight container.

3) Adding baking soda makes appam soft. You can also skip if you not have.

4) With cashew you can also add other nuts. Add either as powder or chopped.




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Aloo bread roll

Summer or winter, always ready for evening party. My secret recipe for snack is stuffed bread roll. Yummy crunchy flavorful snack for all age. Bread rolls are crunchy outside and soft and spicy inside. Easy to make with what you have at home. It can be served as an appetizer. Here is my aloo bread roll. Try this in different shapes to attract kids, call for a party and enjoy....😊😊

Ingredients:

Bread - 10 nos
Maida (All purpose flour) - 1 tbsp
Potato - 1 cup boiled
Onion - 1 big chopped
Green chilli - 2 chopped
Cumin seed - 1 tsp
Turmeric powder - 1 tsp
Coriander leaves / Spring onion
Water - 2 tbsp
Salt as required
Oil for frying

Preparation:

1) Boil potatoes and smash it.

2) In a pan heat oil, add cumin seeds, green chillies and onion.

3) Now add the smashed potatoes and mix well. Add turmeric powder and salt as required.

4) Let it cook for 2 mins and off the heat. sprinkle chopped coriander or spring onion and keep it aside.

5) Take the bread and slice out the sides. Now take a rolling pin and roll the bread to flatten them and to remove the air trapped inside. This helps reduce absorption of oil while frying.

6) Set all the rolled bread in a plate.

7) In a small bowl take 1 tbsp maida or all purpose flour and 2 tbsp water. Mix it to a thick paste (like glue). and keep aside.

Making Bread Roll:

8) Take one bread slice and add spoon full of prepared potato masala in the center.

9) Roll the bread from one end and seal with the help of maida glue. Also seal the sides the same way to keep the potato filling inside.

10) Prepare all the bread same way. Heat oil and deep fry untill golden brown.

11) Fry 2 or 3 bread roll at a time. Once removed from oil place it in a kitchen tissue to remove excess oil.

Or

Bake all the prepared bread roll in oven at 200 C for 10 - 12 mins or untill golden brown.

12) Serve it with green chutney or ketchup...


Notes:

1) With potatoes can also add carrot, beans or any vegetables.

2) Can also pan fry with 2 -3 tbsp of oil.

3) For kids instesd of green chillies add chilli powder. So they wont bite a chilli piece.

4) Try bread roll in different shapes like triangle, round or square for kids.



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