Tomato Chutney Recipe Without Onion,Garlic,Coconut–No Onion No Garlic Chutney

 

Tomato Chutney Recipe without onion, garlic and coconut with step by step pictures and video. I have posted varieties of tomato chutney recipes (Thakkali chutney in Tamil) in my website but not even one tomato chutney without onion and garlic. 

This morning, I prepared Kambu idli, dosa (Pearl millet idli / Bajra idli) for our breakfast and prepared this South Indian style tomato chutney recipe without adding onion, garlic and coconut.

 This recipe is very similar to my tomato chana dal chutney but I have used urad dal, coriander seeds as well. It tasted yummy when drizzled with sesame oil. I have already shared an easy tomato thokku recipe without onion and garlic but I never thought to try a chutney recipe.

 I am happy that I tried this no onion no garlic tomato chutney recipe. I am sure this chutney would help people looking for No onion no garlic recipes during festival season or under fasting. Its a good side dish for idli and dosa. Hope you will try this recipe and like it.

 Ok, lets see how to make tomato chutney recipe without onion, garlic and coconut.

Do check out my 50 chutney recipes if interested.

Tomato chutney without onion, garlic and coconut

Thakkali chutney / Tomato chutney recipe without onion, garlic and coconut

Cuisine: South Indian

Category: Chutney Recipes

Serves: Serves 3

Prep time: 5 Minutes

Cook time: 10 Minutes

Total time: 15 Minutes

Chitra Ganapathy

INGREDIENTS

To saute in oil Ripe tomato - 2 nos (Medium sized) Urad dal - 1.5 tsp Chana dal - 1.5 tsp Coriander seeds/Dhania - 1/2 tsp Red chilli - 4 nos ( I used 2 Kashmiri chillies, 2 long chillies) Curry leaves – 5 leaves Hing /Asafetida – 2 pinches Tamarind - A pinch Cooking oil - 1.5 tbsp Salt & Water – as needed To Temper Cooking oil - 1 tsp Mustard seeds - 1/2 tsp Urad dal - 1/2 tsp

HOW TO MAKE TOMATO CHUTNEY WITHOUT ONION GARLIC 

1. Wash and chop tomato into small pieces, set aside.
2. Heat oil in a kadai and roast the dals, hing, dhania and chilli.
3. Add tomato, salt,tamarind, curry leaves. Saute till mushy.
4. Grind to a smooth chutney and temper with mustard, urad dal.

METHOD - STEP BY STEP PICTURES

Wash and chop tomato into small pieces, set aside. Heat 1.5 tbsp oil in a kadai and roast the urad dal. chana dal, dhania, hing and red chillies. Saute till dals turn golden. Add chopped tomato, pinch of tamarind, hing, salt and curry leaves. Saute till tomato becomes mushy. Let the mixture cool down. Then grind to a smooth paste adding required water. Transfer to a bowl. Heat 1 tsp oil in a small kadai, temper mustard seeds, urad dal. Add to the chutney, mix well and serve with idli, dosa ! Enjoy !

Note

I have used 2 Kashmiri chillies/Byadgi chilli for bright red color and 2 long chillies for spiciness. You can replace Kashmiri chillies with one or two spicy chilli if you like. Addition of Coriander seeds is optional but it gives a  nice flavor. Do not add more than the mentioned quantity. Curry leaves is also for flavor. You can skip if you don’t like it. You can use 1 tbsp of coriander leaves instead. Do not add more curry leaves. Chutney smells raw. As this chutney is without onion and garlic, tempering is a must to enhance its flavor. So don’t skip it.

Try this easy, yummy, no onion no garlic tomato chutney for idli & dosa. You will love it !

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Green Peas Kurma For Chapathi, Poori – Pachai Pattani Kurma Recipe

 

Peas kurma recipe / Green peas kurma (Pachai Pattani kurma in Tamil) for chapathi, poori, idli and dosa. I love to try varieties of South Indian kurma recipes at home. Recently I prepared this green peas kurma as a side dish for chapathi. I adapted this recipe from Jeyashri’s kitchen and made few changes as per my taste. It came out really well. I used dry peas in this recipe. You can also make this yummy peas gravy with fresh,frozen peas. We relished it with chapathi and had the same kurma with idli,dosa the next day. Myself & Raksha liked this combination very much. 

Basically I love to have kurma type of side dish for idli & dosa. My mom makes varieties of kuruma kulambu for idli,dosa. This pattani kurma is one of its kind. I am happy that I got an easy, yummy green peas kurma that goes well not only for chapathi, poori but also for idli,dosa. I hope this kurma tastes well with mild pulao and rice varieties too. For variations, you can also add boiled potato along with peas. 

Do try this delicious Pattani kurma for chapathi and share your feedback with me.  Ok, lets see how to make peas kurma with step by step pictures.

Check out my potato kurma for poori and Saravana bhavan style veg kurma recipes too !

Green Peas kurma recipe / Pattani kurma

Peas kurma recipe - A delicious South Indian gravy for chapathi, poori, idli and dosa !

Cuisine: Indian

Category: Side dish for chapathi

Serves: 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Dry peas or fresh green peas - 1 cup ( You can use frozen green peas too) Tomato - 2 nos Big onion - 1 no Ginger-Garlic paste - 1 tsp Fennel seeds - 1/2 tsp Turmeric powder - 1/4 tsp Red chilli powder - 1 tsp Dhania powder – 1 tsp Garam masala powder - 1/2 tsp Cashew nuts - 5 nos Grated coconut - 2 tbsp Salt & water - as needed Cooking oil – 2 tbsp + 1 tbsp Coriander leaves - to garnish (Optional)

HOW TO MAKE GREEN PEAS KURMA

1. Wash and soak dry peas overnight or 8 hours.
2. Pressure cook in low flame for 2 whistles.
3. Saute onion, tomato, g&g paste and spice powders.Grind to paste adding coconut.
4. Saute this ground paste in oil and add the cooked peas.
5. Boil till oil floats on top. Serve with poori, chapathi, idli & dosa.

METHOD - STEP BY STEP PICTURES

Wash and soak dry peas in enough water overnight or for 8 hours. Pressure cook in low flame for 2 whistles adding 1 cup of water and salt. Alternately you can use fresh green peas or frozen peas. No need to pressure cook if using fresh peas/ Pachai pattani. Heat cooking oil and saute onion, fennel seeds, tomato, gg paste, turmeric powder, red chilli powder, Dhania powder and garam masala powder. Lastly add coconut, cashew nuts and saute for a minute.Grind to a smooth paste adding required water. Heat oil in a kadai and when it gets heated , add the ground paste. Add salt, sugar and saute till thick. If using fresh peas or frozen peas, add at this stage and boil till it cooks well.  Add cooked peas, 1 cup of water and boil for 5 minutes till nice aroma arises. Adjust the consistency of the gravy by adding more water if needed. This gravy thickens quickly when it cools down.So add more water, check for salt and serve with poori, chapathi, idli and dosa. Enjoy !

Note

For variations, you can skip garam masala powder and try it. But I would recommend to use it.   You can also add boiled potato cubes if you have less peas in hand. You can grind the masala ingredients without sauting in oil but it gives a different flavor and taste to this kurma. Adjust the consistency of this kurma as you like.I like mine to be semi solid in consistency as you see in the picture below.   If using fresh peas or frozen peas, you can add it along with ground paste. No need of pre cooking.

Try this easy, yummy Peas kurma and enjoy with poori,chapathi, idli or dosa !

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Rasam Powder Recipe – Tamilnadu Style Homemade Rasam Podi

Tamil nadu style rasam powder / rasam podi recipe with step by step pictures and video. This is one of the best rasam powder I have ever made at home. I am a not a regular buyer of store bought rasam podi. But my friends used to buy Sakthi masala rasam powder, aachi rasam powder and MTR rasam powder. They say everything tastes good in its own way.  But I love to grind homemade rasam powder with fresh ingredients & make rasam with it  

I have already posted my Tirunelveli aachi’s rasam powder recipe for small quantity in my South Indian rasam recipe post. It smells and tastes awesome. I have also shared my Dad’s style rasam recipe using a 2 ingredient, instant rasam powder and easy bachelors style rasam. But some of my readers who tried my homemade sambar powder asked me to share authentic, traditional, Tamil people style homemade rasam powder recipe to grind & store for one month use.

When I told this to my MIL, she immediately suggested a recipe she read long back in a magazine. She made a trial batch and passed it to me. I loved its flavor and taste. Last month when my MIL came to Bangalore, I told her to make this rasam podi & idli podi and took video for my reference. 

The quantity I have mentioned in this recipe comes for 1 month use if you prepare rasam regularly. Its flavor and spiciness remains the same if stored in an airtight box. You can grind it easily at home using your Indian mixer. Use it within a month to enjoy its best taste & flavor. Ok, lets see how to make Tamil nadu style homemade rasam powder recipe !

Rasam Powder Recipe - Tamil nadu Style Rasam Podi

Tamil nadu style, homemade rasam powder recipe with easily available ingredients

Cuisine: South Indian

Category: Rasam Recipe

Serves: 1 cup

Prep time: 5 Minutes

Cook time: 10 Minutes

Total time: 15 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Dhania / Coriander seeds - 1/2 cup Pepper - 1/4 cup Cumin seeds / Jeera - 2 tbsp Toor Dal - 2 tbsp Chana dal - 2 tbsp Methi seeds - 3/4 tbsp Red chilli - 25 to 30 nos Curry leaves - fistful Turmeric powder – 1/2 tbsp

HOW TO MAKE RASAM POWDER

1. Measure & Take all the ingredients required for rasam powder.
2. Sun dry or dry roast one by one.
3. Cool & Grind to coarse powder.
4. Store for a month & make rasam with it.

RASAM POWDER RECIPE - STEP BY STEP PICTURES

Measure all the ingredients given for rasam powder. Sun dry them for one day till it gets heated. Then grind to a coarse powder and store for months. Alternatively you can dry roast all the ingredients one by one carefully without burning them Heat a kadai and dry roast coriander seeds till it gives nice aroma.Remove in a plate. Then roast the methi seeds and roast till golden brown.Remove in the plate. Dry roast cumin seeds and then pepper corns till its heated. Now roast toor dal and chana dal till it gets heated. Collect them in the plate. Then roast the red chillies in medium flame till it becomes crispy, keep it in a separate plate. Lastly roast the curry leaves. Switch off the flame and let it be in the hot kadai till it turns crispy. Transfer it to the red chilli plate. After it cools down, transfer to a mixie jar. Add turmeric powder and grind everything to a slightly coarse powder.  Grinding coarsely helps to retain the flavor for long time. But do not grind it too coarse. Store in an air tight box once the powder cools down completely. You can add 1 tbsp of this rasam powder for making rasam for 3 people. This rasam powder stays good for 1 to 2 months. Use a clean spoon for handling.

Note

I have used more red chillies which helps to retain the flavor and spiciness for more days. If you reduce the quantity of chillies, powder will become bland in taste after few days.  You can skip curry leaves if you don’t like. Instead you can add some fresh curry leaves while making rasam.  Toor dal and chana dal helps to give some thickness to the rasam. So adding cooked dal water is optional.  Use fresh ingredients and grind it whenever needed.

Try this yummy, flavorful homemade rasam powder and make rasam with it. You will love its taste !

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Cornflakes Mixture Without Oil – Kellogg's Corn Flakes Mixture / Chivda

Cornflakes mixture using Kellogg’s corn flakes. It is made without deep frying in oil. Recently my daughter Raksha tasted this cornflakes chivda in her friend’s house. She told me to try it for Diwali. I asked her friend’s mom for the recipe and tried it today. Its a very easy, quick and healthy snack as it has very less oil. Kids & adults would love this for sure.Its quiet additive !

Many of us buy corn flakes cereals (Kelloggs or Kwality brand) for breakfast. If you have it in hand, you can make this corn flakes mixture in the next 10 minutes. You can pack this for your kids snack box or for their teatime after coming back from school. It can be stored for 2 to 3 days without losing its crispness. Friends, diwali is incomplete without mixture recipe. If you have not done any mixture recipe, you can try it now. Try this easy, low calorie Kellog’s corn flakes mixture at home and surprise your family.Check out the video recipe below.

Cornflakes mixture

Low calorie cornflakes mixture recipe using Kellogg's Cornflakes with less oil!

Cuisine: Indian

Category: Snacks

Serves: 4.5 cups

Prep time: 5 Minutes

Cook time: 5 Minutes

Total time: 10 Minutes

INGREDIENTS

Kellogg's corn flakes - 2 cups (Original, plain flavor) Roasted peanuts – 2 tbsp Curry leaves - few Cashew nuts - 2 tbsp (broken, optional) To temper Cooking oil - 1 tbsp Mustard seeds - 1/2 tsp Cumin seeds - 1 /2 tsp Urad dal - 1/2 tsp Red chilli powder - 1 tsp ( add 1.5 tsp for more spiciness) Turmeric powder - 1/8 tsp Salt - as needed Chat masala – 1/4 tsp(optional) Sugar – 1/4 tsp Dry grapes/Raisins – 1 tbsp (optional, add if your kids like it)

METHOD

In a kadai, heat oil and splutter mustard seeds, urad dal and cumin seeds. Add roasted peanuts, curry leaves and mix well. Lower the flame completely and add turmeric powder, red chilli powder, salt and sugar. Mix well. Lastly add the cornflakes and mix well in low flame till its coated with chilli ppowder. Check for taste and add 1/2 tsp more chilli powder at this stage, mix well and switch off the flame. Store in a box after the mixture cools down. Stays crispy and good for 2-3 days when stored in an air tight box.

Note

• Do not use raw corn flakes for this recipe. You should deep fry it or microwave before making mixture.
• I used Kellogg’s brand corn flakes cereals,original flavor. 
• Adjust the quantity of chilli powder as per taste. But keep the flame low while adding chilli powder else it will burn.
• For variations, you can add raisins and cashews. Saute raisins till it bulges. I din’t use as my daughter doesn’t like it.
• You can also add little chaat masala for more flavor.

Try this easy, yummy, low calorie corn flakes mixture for this Diwali & kids lunch box. !

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Dry Jamun Recipe With Ready Mix– Dry Gulab Jamun Using MTR mix

Dry jamun recipe with MTR ready mix. Last year I made a detailed post on how to prepare gulab jamun with instant mix. Gulab jamun is considered to be the last minute sweet to me for diwali. As its preparation is very easy using readymade mix, I always make it one day before Diwali. This year I wanted to try dry jamun for a change.

Dry jamoon is our family favorite sweet we buy from Adayar Anandha Bhavan. This year I bought ORKAY Gulab jamun mix in addition to MTR mix as well. It is also equally good but my choice is for MTR because of its softness.

Dry jamun recipe is very similar to our basic gulab jamun recipe except the soaking time. Usually dry jamoon needs less soaking hours. Some people like to have gulab jamun without sugar syrup. For them , Dry gulab jamun is the ideal choice. It tastes mildly sweet but still juicy with all the syrup in it. Ok, lets see how to prepare dry gulab jamun using mtr mix with step by step recipe. I hope this recipe works for Gits, Aachi, GRB. Bambino and other brands too.

Dry Gulab jamun recipe with ready mix

How to make Gulab jamun using readymade mix, Instant, store bought MTR mix

Cuisine: Indian

Category: Sweet

Serves: 20 nos

Prep time: 30 Minutes

Cook time: 15 Minutes

Total time: 45 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Gulab jamun mix - 150gms/ 1.5 cups Boiled Milk at room temperature - 1/4 cup + 2 tbsp ( + 1 tsp) Cooking oil - to deep fry For sugar syrup Sugar - 3 cups Water - 3 cups Cardamom powder or rose essence - 1 tsp Saffron threads – few Chopped nuts – to garnish Please watch this video for clear understanding !

METHOD

Read the instructions given on the pack. In MTR mix, its mentioned to add 1 part of water for 4 parts of mix. 400gms of sugar for 150 gms mix packet. So i followed the recipe accordingly. Take sugar and water in a wide bowl and mix well. Keep aside, let it dissolve. In the mean time, take the gulab jamun mix in a wide plate. I used my thambalam/ big round plate. Usually I make chapati dough and other dough in my thambalam as its spacious and convenient to mix well. If the mix has more lumps, sieve it once.  Break the lumps with your fingers while sieving. Do not discard the residue. Add it to the ready mix and mix well again. I got around 1.5 cups of powder. If you are using ORKAY mix, do not sieve the mix. Just break the lumps with your hands. Now add the milk or water little by little and gather all the flour with your fingers. The mixture will become wet and very sticky. Do not worry. Gulab jamun will come out soft if the dough is sticky. I used 1/4 cup + 2 tbsp + 1 tsp milk. So add milk carefully at the end. If you add more milk, jamun will flatten and break. Do not knead the dough using your palm.Mixing should be done only with your fingers. Cover the dough with a plate or invert a bowl. Let it rest for 15 minutes to 1 hour. In the mean time, heat sugar + water and melt it. Add saffron threads, cardamom or rose essence. Boil the syrup for 10 minutes in medium flame till the syrup turns slightly sticky to touch, glossy & resembles oil in consistency. Keep aside. Let the syrup becomes warm. After 30 minutes, take the dough.It will be soft to touch.Do not knead it. Grease your palm with ghee. Make a big gooseberry sized ball by rolling the dough between your palm. Give gentle pressure and roll it continuously for 30 seconds to make it smooth and crack free. As the dough is sticky, jamun balls will not get cracks. If you feel there are cracks, just roll it tight. Cracks will disappear. I made around 20 balls. Heat oil in a kadai and when it gets heated , put a pinch of dough in the oil. If it rises to the top slowly, oil heat is perfect. Now stir the oil with a ladle in the corners. When the oil starts to rotate, drop the jamun balls. I cooked 4 per batch. Stir the oil continuously without touching the gulab jamun. You will find jamun rotate with oil and turns bigger in size. The color of jamun balls change slowly and it cooks uniformly. Once it turns golden brown, remove it in a tissue paper. Do not fry for long time. Jamun will become hard and it will not absorb the syrup. After frying, open & check if its cooked well. Leave the cooked jamun for 2-3 minutes in tissue paper and then drop in the sugar syrup. (If you feel difficult to stir the oil, just keep the flame low, add the balls, flip every now and then till jamun turns golden. Then remove it). If the sugar syrup becomes cold, heat till it becomes medium hot. i.e vapor should start to come from the syrup slightly. Deep fry all the balls in batches, drain in the tissue and drop in the syrup. Let the balls soak in syrup for one hour. It will soak well and almost double in size. Remove and arrange in a bowl. You can serve it as such or coat the balls in dry coconut powder or sugar powder. I felt sugar coating is tastier. Transfer the gulab jamun to a box and store it for 2 to 3 days.No need to refrigerate. Enjoy !

Tips

Adding milk for making the dough helps to give soft jamun. You can use water as well. My friend Swarna adds just a tsp of milk in the beginning and add then water to make the dough. Dough should be really sticky to get soft Gulab jamun. If you have added more milk by mistake, don’t panic. Just cover the dough with a lid and let it rest for an hour.Grease your hands and make smooth balls.If it comes out without cracks, then proceed and deep fry only one ball for a trial. If it disperses in oil, then add a tsp of maida, mix well and make another ball. Test it and proceed further.  But adding more milk flatten the jamun. So please be careful while adding milk. Jamun balls should be crack free. Roll it for 30 seconds continuously.This helps to seal the cracks while rolling. Do not press it too hard while rolling, but give gentle pressure. Deep fry the balls only at low temperature else balls will get browned quickly without cooking inside. Gulab jamun balls will disperse in oil  or cracks more if the oil temperature is too low. So Check the temperature before you drop the balls. Similarly cracks will form if the jamun balls become dry.so keep it covered all the time till you finish the procedure. Sugar syrup should not be too hot while you drop the jamun. It should be medium hot or warm. Similarly Gulab jamun should not be too cold.  Gulab jamun will flatten if you add more milk. It will also flatten if the sugar syrup is less. Make sure the sugar syrup is enough for all the balls to absorb and dunk in completely. If the quantity of sugar syrup is less, then jamun will not turn soft and double in size.

Try this easy, mildly sweet dry jamun for a change. You will love it !

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Bombay Karachi Halwa Recipe – Chewy Corn Flour Halwa Recipe With Video

Long back I had shared a version of easy Bombay Karachi halwa / corn flour halwa as a beginners sweet. It tastes soft and slides in mouth. But recently I came across this chewy Bombay Karachi Halwa also known as Jelly halwa using the same ingredients but slightly different in procedure. The basic difference between soft halwa and chewy halwa (rubbery halwa) lies in the cooking time. Usually we remove the halwa as soon as it starts to release the ghee. 

For chewy halwa, we need to cook for more time even after it released the ghee. So this halwa takes some extra cooking time when compared with the easy corn flour halwa. Even though mine was not so rubbery, it was chewy and hard when compared with the soft version. However we make it, this is a no fail recipe.Tastes great and its a must have sweet for Diwali.

Any beginner can dare to try this recipe as it doesn’t need any sugar syrup consistency.  Just mixing and  continuous stirring is the only job here. Corn flour, sugar, cardamom powder and ghee are the major ingredients. To make this chewy Bombay halwa recipe, I watched some Sindhi halwa recipes and Classic masala hut video in Youtube for the ingredients and measurements. It came out really well as I wished. 

Actually I have divided the halwa mixture into two parts and tried it to know the difference in taste between soft halwa and chewy halwa.  So I have made orange colored halwa with soft texture and the yellow ones tastes slightly chewy. So this is a two in one recipe. You can try any based on your liking.

Its my long time dream to make Kerala Kozhikode halwa. After trying this recipe, I have got some ideas on how to make it. I hope I will try that soon. So now lets see how to make this most popular and delicious Bombay Karachi halwa recipe with step by step pictures and video ! I clicked the cover picture by arranging different colored halwa after getting tempted by some halwa pictures in Google.

Lets see how to make Bombay Halwa recipe with step by step pictures and video !

Do check out my version of soft n easy to cook corn flour halwa !

Bombay Karachi Halwa Recipe - Corn Flour Halwa

How to make Bombay Karachi Halwa

Author: Chitra Ganapathy

Cuisine:North Indian
Category: Halwa recipes
Yields: 15 Pieces
Prep time: 5 min
Cook time: 550 Min

Ingredients (1 cup - 250ml)

• Corn flour OR Corn starch - 1 cup
• Water - 2 cups (to dilute cornflour)
• Sugar - 2.5 cups
• Water - 1 cup (to melt sugar)
• Lemon juice - 1/2 tsp + Water - 1/2 tsp
• Food color - Orange Red & Yellow
• Ghee - 3/4 cup OR Ghee - 1/2 cup + Refined oil - 1/4 cup
• Cardamom powder - 1/2 tsp
• Chopped nuts - a handful (I used cashews, badam and melon seeds)

How to make the recipe

1. In a wide bowl, dilute corn flour adding water.
2. In a kadai, dry roast nuts for a minute, remove in a plate.
3. Add sugar & water, melt it.
4. When the sugar syrup starts to boil,add corn flour mixture.
5. Stir till it thickens.Add ghee at regular intervals.
6. Mix till halwa starts to release ghee.Add cardamom powder, nuts and food color.Mix well.
7. Remove in a greased plate, cut after it cools down. Enjoy !
8. To make chewy corn flour halwa, you need to cook for another 20 minutes till ghee oozes out completely.!
9. Remove in a greased plate, cut after it cools down. Enjoy !

Bombay Karachi halwa Recipe - Step by step photos

• In a wide bowl, mix 1 cup of corn flour & 2 cups of water.Beat well to make it lumps free. It should resemble milk.Set aside.
• In a good non-stick kadai, dry roast chopped cashews, badam and whole melon seeds for 2 minutes. Remove in a plate.Keep it aside.

  

• In the same kadai, add 2.5 cups of sugar and 1 cup of water. Mix well in medium flame till sugar is melted completely. Add 1 tsp lemon juice and mix well.

  

• When the sugar syrup comes to boil, add diluted corn flour by mixing it well because all the corn flour would be settled in the bottom of bowl.So mix well before adding to sugar syrup.
• Keep the flame medium high and start mixing with a ladle. In 5 to 10 minutes,corn flour becomes a thick paste.

  

• Reduce the flame to medium and start adding 1 tbsp ghee. Add 1 tbsp ghee and mix well. After all the ghee is absorbed by the halwa, add 1 tbsp ghee again.As you cook, halwa becomes pale yellow in color.

  

• Halwa becomes glossy, leaves the pan completely and starts to rotate with the ladle.
• At this stage, add cardamom powder and roasted nuts.Continue stirring and add 1 tbsp ghee.
  

  

• At one stage, halwa starts to release ghee in the sides. If you want soft halwa, you can remove at this stage to a greased bowl or bowl lined with butter paper.
• I divided the halwa mixture into two parts to make both soft halwa and chewy halwa.I added orange food color to one. Mixed well and pour the mixture to the greased bowl.To serve as scoop of halwa in a bowl, you can serve it immediately before setting.
• To make pieces, allow the halwa to cool down for 2 hours and then cut into pieces using a sharp knife.

  

• I added yellow food color to another half of halwa mixture to make chewy halwa. For chewy halwa, you need to stir for another 20 to 30 minutes in medium to high flame till ghee comes out completely and halwa turns stretchy.The more time you cook, the more chewy and hard halwa would be. Mine was not so rubbery but it was chewy and hard when compared with soft version.

  

• Actually I wanted to make both soft halwa and chewy halwa.So I divided the halwa mixture into two.Added yellow and orange food color to them. Mixed well and transferred orange colored halwa to the greased bowl and allowed to set it.

  

• I cooked the yellow halwa for another 20 minutes adding 2 tbsp more ghee. All the ghee oozed out in the corner and middle of halwa. Drop some halwa in a plate and try to stretch it.If it stretches, halwa is ready. Then transfer to a greased bowl and allow it to set for 3 to 4 hours till its cooled down completely. It would be better if you set the halwa in an aluminium tray or bowl that is used for cakes because aluminum helps to withstand heat for long time and halwa becomes hard and chewy. Invert the halwa bowl onto a plate after its cooled down completely. Cut into pieces and enjoy. This halwa can be stored for one week without refrigeration.But keep in an air tight box.

  

  

Notes

• Do not reduce the quantity of sugar and ghee.If you want, you can add more cooking oil and less ghee.
• To make chewy halwa, you have to stir for long time till the halwa become stretchy.
• You can add food color in the corn flour water or sugar syrup too. But I wanted to add 2 colors.So I cooked it without adding color and added at the end.
• To make soft halwa, you have to remove it when it starts to release ghee in the sides of pan.

Try this easy, yummy Bombay halwa for this Diwali and Enjoy !

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