Semolina (Sooji) halwa, and Bengal gram (Kala chana) dry preparation

Semolina halwa and Bengal gram (kala chana) dry preparation are made for Devi puja, especially during Navratri celebrations. 

Here’s the recipe for these lip smacking dishes:

Semolina halwa

Ingredients:

-         2 tbsps ghee

-         1 cup Semolina

-         1 cup sugar

-         4 cups water

-         ¼ tsp cardamom powder

-         1 tbsp cashew nuts

-         ½ tbsp raisins

Instructions:

-         Heat the ghee in a thick bottomed pan and add the semolina. Lower the flame, keep stirring and add the cashew nuts after about two minutes.

-         When the semolina turns to brown color, add the sugar and stir for a few seconds.

-         Add the water, mix well and add the raisins and cardamom powder. Cover the pan and let it cook for about three minutes.

-         When the consistency is semi solid, remove from the flame.

Bengal gram dry preparation

Ingredients:

-         1 cup Bengal gram (kala chana) soaked overnight and pressure cooked with salt and 1½ cups water for 18 minutes

-         1 tbsp oil

-         ½ tsp cumin seeds

-         A pinch of asafetida

-         ¾  tsp cut ginger

-         ¼ tsp turmeric powder

-         ¼ tsp red chilli powder

-         1 tsp coriander powder

-         ½ tsp garam masala powder

Instructions:

-         Drain the cooked Bengal gram and keep aside.

-         Heat oil in a thick bottomed pan and when it starts smoking, add the cumin seeds and asafetida.

-         Add the cut ginger and stir, let it turn brownish.

-         Add the cooked Bengal gram, and all the masala powders.

-         Stir well and keep on low flame for about two minutes and remove from fire.

Chicago pizza

This used to be a frequent dinner dish at hour home. Once children left for studies, it became rarer, one reason being our dinner now consists of only a bowl of seasonal fruits. After so many years, I baked this pizza on request of my daughter during her visit. Since I always note down the recipes, it was not difficult to use correct proportion of the ingredients.

Ingredients:

For the base

-         4 ½ cups of refined flour (for four persons)

-         1 ½  tsps of dried yeast

-         6 tbsps of milk

-         10 tbsps of water

-         Salt to taste

-         2 tbsps of ghee or oil

For the filling

-         10 big ripe tomatoes

-         3 Onions (or a bunch of spring onions) cut small

-         1 or 2 tsps of sugar (optional)

-         Salt to taste

-         2 tbsps of oil

-         1/3 tsp red chilli powder

-         ¾ tsp garam masala powder

-         1 cup cut cabbage

-         4 capsicums deseeded and cut

-         2 cups sliced mushrooms

-         ¾ cup deseeded, sliced olives

-         2 cups grated mozzarella cheese

-         1 tsp oregano

 Instructions:

 Base

-         Dissolve the yeast in lukewarm milk, keep covered for ten minutes.

-         Take the flour in a large bowl, add the salt to one corner and oil on one side.

-         Make a well in the center, pour the yeast milk mixture. Stir with a wooden spoon, starting from the center until the milk and some of the flour form a fairly thick paste. Cover the bowl with a towel or cling wrap and leave for 45 minutes.

-         After 45 minutes, slightly warm the water and add to it. Knead well to soft dough and leave covered in a warm place for 45 minutes to let it double in size.

Tomato puree

-         Grate the tomatoes, discard the skins

-         Heat the oil in a thick bottomed vessel and sauté the cut onions till they turn light brown.

-         Add the grated tomatoes, keep the flame low and let it cook and thicken, while stirring occasionally.

-         When it is slightly thick, add salt, red chilli powder and garam masala powder. Add the sugar if needed, to adjust the taste.

Sauté the cut vegetables (except the olives) one by one  and keep aside.

For baking

-         Roll the dough out, smear the baking dish with oil, and place the base over it. Pierce with a fork or a tooth pick all over its surface.

-         Spread the tomato puree evenly over it, then the grated mozzarella cheese.

-         Spread the sautéed vegetables and sprinkle oregano over it.

-         Bake in a preheated oven at 150 degrees for 20 minutes, and then increase the temperature to 160 degrees for 5 minutes.

-         Remove from the oven, make wedges and serve!