Karachi Halwa/ Corn flour Halwa/Corn four Pudding

HAPPY NEW YEAR 2020

This post is very special and I am really happy to write my  Madappalli’s 9^th Anniversary . Thanks  for the support , comments and  appreciations. That helps me to  continue travelling in my culinary Journey. I want to share this recipe to celebrate with you.  Bombay Karachi Halwa , also popularly known as Corn flour Halwa. These small square shape Halwa made  in different colors.  You can make pretty much any flavour or colour you like. Next time I am going to do it pink with some rose petals and rose essence, maybe you could try it instead of the Yellow color.

Preparation Time : 2 mins

Cooking Time : 15 to 20 mins

Makes : 20 to 30 pieces

Ingredients:

Corn flour/ Cornstarch    1 cup

Sugar                               2 1/2 cup

Water                              2 ½ -3 Cups

Ghee                                1/4 Cup

Chopped Cashew nuts       ½ cup

Green Cardamom Powder  1 Teaspoon

Yellow Food Color             1/8 Teaspoon

Cream Tartar Powder       a pinch (Optional)

  

Method:

• Grease the glassware / tin with the ghee. Keep aside.
• Heat 2 tbsp ghee in a small pan. Add in the cashew nuts and roast until it turns golden brown. Keep aside.
• Mix the corn flour& cream Tartar (optional) with 1 ½ cup of water and whisk them until there are no lumps. Add the food color and mix it well. Keep aside.

• Take a heavy bottom pan, Add the 1 1/2 cups of sugar, add the remaining 1 cup of water to it. Mix them, turn the heat in to medium flame. rapid boil for say 3 to 4 minutes till slightly thick.
• Slowly mix the sugar solution until the sugar crystals get dissolved completely.
• Now reduce the heat, slowly pour in the corn flour mixture to the boiling sugar. syrup and whisk the mixture continuously so that there are no lumps formed.
• Next, start adding the ghee – slowly at first. Keep stirring to ensure there are no lumps. Then add the rest of the ghee and incorporate. Cook again, mixing all the time until thick.

• Add in the chopped cashew nuts and cardamom powder. Stir till the mixer leaves the side of the pan. Now the texture would be like semi thick glassy form.

• Pour the mixture into the greased pan, tap the ends to make it even. Rest the halwa for the least 1 to 1 1/2 hours and cut into slices and store in the refrigerator for a longer shelf life.

• Enjoy!

 Note:

• You can use any nuts for the Halwa
• You can use Custard powder instead of Corn flour.
• If you want to serve hot halwa, scoop it in a bowl, you can eat immediately.

9th Anniversary

Hi Friends

Today marks the Ninth year anniversary of My “ Madappalli” Blog .Can you believe that?! I cannot believe Nine years flew so fast.

I really just wanted to say thank you to all of my amazing followers and friends who have been with me on this journey! It has been an exciting journey and without your support it won’t be possible. I hope you all will support me in my journey for further years . Thank you for the Nine  remarkable years of warmth, friendship, and support.

I'm proud to share some Key stats on my blog's 9  year of life:

Total Posts                    534

Total Page views        2312398

How to make Kerala Style Cabbage Thoran/ Cabbage Stir Fry

Thoran basically means any dry vegetable dish - Today I’m sharing classic Kerala style cabbage Thoran. Cabbage stir fry with coconut which is very to easy to make and delicious healthy dish. Here is a simple Thoran that goes well with rice.

 Cuisine :          Kerala Style

 Time:               10 minutes  

 Cooking Time:   15 minutes  

 Serves:             4 nos.

Ingredients:

Finely Shredded Cabbage   3 cups

Turmeric Powder               ½ Teaspoon

Salt                                 To be taste

For Tempering:

Coconut oil                       2 Tablespoon

Mustard seeds                  ½ Teaspoon

Cumin Seeds                    ½ Teaspoon

Dried red chili                   2 Nos

Curry Leaves                    2 Springs

To Grind to a Coarse Paste

Grated Coconut                 1 cup

Green Chilies                    3- 4 nos.

Cumin Seeds                    ½ Teaspoon

Grated Ginger                   1 Tablespoon

Turmeric Powder               ¼ Teaspoon.

Asafetida Powder               ½ Teaspoon

Method:

• Using your hands mix grated coconut with turmeric powder, cumin seeds, ginger and Asafetida powder, everything together coarsely in blender. Keep aside.
•  Heat oil in a deep bottomed pan. Season it with red chilli, mustard seeds and cumin seeds,. When the mustard seeds splutter, add curry leaves.

• Now add the coconut mixture ,fry it in a very low flame for 2 minutes.

• Now add the shredded cabbage  , turmeric powder and salt. Mix everything together.
• Cover the pan and cook on low heat, stirring occasionally. After 5 minutes remove the lid and stir fry for another 4-5 minutes, so that the cabbage is crunchy and not soggy.
• Serve hot with rice.

Notes:

• Use fresh cabbage and shred the cabbage uniformly.
• Use fresh coconut to prepare the paste.
• Do not add water while cooking cabbage; it will turn soggy..

 

Cabbage Thoran

My other Cabbage Thoran Recipe