Wheat Halwa /Easy Wheat Halwa Recipe



There is no dish or ingredient start with W in Tamil cuisine and need to use some clause or English word.When I was listing the recipes for the theme,just marked wheat or wheat flour for the letter W.
After finalizing wheat or wheat flour for W, I was confused about a particular recipe.
My search for the recipe started in the last moment and looking at internet and some of my cook books.While looking at my one of my old recipe booklet this recipe caught my attention.But the the measurements I noted is for large scale.I scaled down the measurement for a cup and also referred here to get a clear idea.

Coming to the recipe its an easy and short cut method to make the wheat halwa.The method of making wheat halwa is bit lengthy as the wheat berries are soaked,ground then extracted.But using wheat flour makes the work easy and taste also almost close to original one.
I have seen wheat halwa is made in large quantities for wedding most the cooks in our hometown follows this method.

My hometown is famous for ashoka halwa and it appears in the wedding menu mostly for the breakfast.As the South Indian wedding menu needs to be so elaborate and the menu should not repeat and of course its 4 time meals for 2-3 days.Also there is a ritual of serving sweet,karam(savory),kaapi(coffee) for the snack time in the evening in most of the weddings.
For that occasion this wheat halwa is served along with either bajji or bonda along with coffee.The halwa is sliced to a perfect 2 inch square,in which the ghee drips and  melt in mouth.This combo is so popular especially in Tanjore/Thanjavur district weddings. Though the process of making halwa needs lot of arm power its worth to try once in a while.Lets move on to the recipe....



                                                       
                                                            
                                                            Wheat Halwa/Easy Wheat Halwa


                                                                  
   Basic Information

   Preparation time ~ 10 minutes
   Soaking time ~ 2 hours
   Cooking time ~ 45 -50 minutes
   Serves ~ 5-6(generously)


   
  Ingredients

    

Ingredient
Quantity
Wheat flour/gothumai maavu
1 cup
Sugar/sakkari
2-2.25 cups
Ghee/nei
3/4 - 1cup
Water
4-5 cups
Cashews/munidri
3 tbs(broken)
Cardamom powder/ellakai podi
1/2 tsp
Orange or red food color
a pinch

  Method 
  • In a bowl take the wheat flour and mix it well with water like a chappathi dough.To this add around 4 cups of water and let it rest for 1-2 hours.
  • After 2 hours  using the hand mix the dough well and pass it through a strainer.To the extracte liquid add around one cup of water and strain it for one more time.Keep it aside.
  • Now in a tsp of ghee fry the cashews and remove it, set it aside.Add the extracted liquid in the pan and stirring in a medium flame.After 12-15 minutes of stirring the liquid will be in a porridge like consistency.Add the food colur and mix it well. 
  • Keep stirring it for another 2-3 minutes or the raw smell goes off.Now add the sugar and mix it vigorously.Now slowly add a tbs of ghee in intervals and continue stirring.
.
  • After 10-15 minutes of stirring the mixture turns thick and will be glossy.Now add the fried cashews and cardamom powder.
  • Mix it well and stir it till the halwa leaves the side of the pan.Transfer it to a pan and slice it after cooling or serve it in bowls.
  • Serve it warm or cold.




  • The entire cooking needs to be done in a medium flame.Otherwise the halwa turned out so lumpy.
  • Addition of sugar can be increased upto 2.25 cups to get a sweeter version.
  • For reheating,keep the halwa in a bowl of boiling water or MW it for 10-15 seconds..
  • Continuous stirring is so important to get a nice consistency halwa.


Enjoy..............







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Vadacurry/Vadakari/Vada Curry - Saidapete Special



Today is letter V under our mega marathon themed Journey through Tamil cuisines and its a popular accompaniment,vadacurry.
Vadcurry is an accompaniment served  for idly,dosa and idiyappam.Mini masala vadas are dunked in a creamy rich onion,tomato based gravy.
As this curry was introduced in a hotel at Saidapete in Chennai and gets popular.Since then its called as Saidepete vadacurry/vadakari.
Low fat steaming version of vadas can be made and add in the gray.But in hotels deep fried vadas are crumbled and used.So I followed the recipe and deep fried the vadas,used it.Off to the recipe........



                                                                      
                                                            
                                                                              Vadacurry/Vadakari/Vada Curry


                                                                  
   Basic Information

   Preparation time ~ 15 minutes
   Cooking time ~ 35-40 minutes
   Serves ~ 3-4


   
  Ingredients

 For the vadas

Ingredient
Quantity
Channa dhal/kadala paruppu
1/2 cup
Ginger/inji
1/2 inch piece
Garlic/poondu
2 cloves
Red chilly /varamilagai
Fennel seeds/sombu
1 tsp
Salt
1/2 tsp
Oil
to fry

 For the gravy
    
Ingredient
Quantity
Onion/ vengayam(finely chopped)
1 (medium size)
Ginger&garlic paste
1 tbs
Tomato(pureed)
2 (medium size)
Red chilly powder/milagai podi
1 tsp
Coriander powder/dhaniya podi
2 tsp
Turmeric powder/manjal podi
1/4 tsp
Green chilly/pachamilagi
3 (slit lengthy)
Thick coconut milk
1/2 cup
Curry leaves/karivepillai
few leaves
Coriander leaves
1 tbs(finely chopped)
Salt
1.25 tsp
Oil
1 tbs

   For the tempering
  
Ingredient
Quantity
Fennel seeds/sombhu
1/4 tsp
Cloves/lavangam
3-4
Cinnamon/pattai
1 inch
Bay leaf
1

  Method
  •  Soak the channa dhal in water for couple of hours,after soaking drain the water completely.Take the soaked channa dhal,fennel seeds,ginger,garlic,red chilly and salt.Grind it to a coarse paste without adding water.Transfer it to a bowl.Heat oil in a pan and once it becomes hot take a handful of batter. Pinch out a small gooseberry size batter and drop it in the oil.Fry it till it becomes nice and golden.
  • Remove it from the oil and drain it on a paper towel.Crumble half of the vadas and keep it aside.Heat 1 tbs of oil in a pan to make the gravy and do the tempering with the given ingredients.Add the onion,green chilly and curry leaves along with a pinch of salt.
  • Saute it till transparent,add in the ginger&garlic paste and fry it util the raw smell disappears..Add in the pureed tomato and cook it until mushy.Add in all the spice powders and salt,give it a mix.
  • Let it cook for a minute.Add around 1.5 cups of water and cook it for 5 minutes,let it simmer for another 2 minutes.At this stage add the coconut milk.
  • Let it boil for 2 minutes or raw smell goes off.Now add the crumbled vadas and vadas to the gravy.Let it cook for 2-3 minutes in a medium flame.Add in the chopped coriander leaves and put off the flame.
  • Serve it with idly or dosa.



    • After adding the vadas to the gravy,it tends to absorb more gravy so adjust the consistency of the gravy while cooking.
    • For steaming the vadas,take the prepared batter in a idly plate and steam for 5-7 minutes.
    • Instead of coconut milk,coconut paste can also be used.

    Enjoy..............








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    Ulunthan Kanji / Uluntham Kanji / Ulundhu Kanji


    For the letter U,under Journey through Tamil cuisine I am sharing a village style kanji/porrige made with urad dhal.
    Though there were options like ulunthu bonda,ukkarai,urulaikilangu paal kari for U,I decided to make this kanji as it is a forgotten recipe.

    This is a mildly sweetened kanji/porridge and made especially in the winter and served warm.In villages this kanji is often served in the evenings instead of tea/coffee.Another salty version is also made along with rice and skinned whole urad.The salty version is served along with coconut thogayal and pickle for a comforting breakfast.Once in awhile this used to be our Sunday breakfast back in my parents place.

    Coming to the recipe its an easy to make porridge and can be sweetened with jaggery or palm sugar.The addition of grated coconut and the cardamom powder is added flavor to the porridge.Also this kanji is given to girls especially at the time of puberty to strengthen the spinal cord and back bones.

    In our house hold this porridge is made often and while grinding the idly batter my mom used to take a handful of urad batter and make.A handful of batter serves a family of 4 generously and the urad dhal after cooking becomes more fluffy.Lets move on to the recipe............


                                                           
                                                                
                                                       Ulunthan Kanji/Ulutham Kanji


                                                                      
       Basic Information

       Preparation time ~ 10 minutes
       Soaking time ~ 2-3 hours
       Cooking time ~ 20-25 minutes
       Serves ~ 4(generously)


       
      Ingredients

        

    Ingredient
    Quantity
    Urad dhal/ulutham paruppu
    1/4 cup
    Raw rice/pacharisi
    1 tsp
    Jaggery/vellam
    1/2 cup
    Salt
    3/4 tsp
    Coconut(grated)
    3 tbs
    Cardamom powder/ellakai podi
    a pinch
    Milk (boiled)
    1 cup(optional)

      Method 
    • Rinse the dhal and rice  couple of times in water and soak it together for 2-3 hours minimum.After the soaking time drain the water completely and grind it to a fine paste in a blender along with salt.Add water and grind it.Transfer the batter to a bowl and to this add around 2 cups of water and mix it well.It should be like buttermilk consistency.Melt the jaggery with 1/4 cup of water and pass it through a strainer,keep it aside.
    • Heat a pan with one cup of water and let it boil,once the water gets boiled add the ground batter mixed with water.Stir it continuously,otherwise lumps may form.Let it cook with continuous stirring for 3-4 minutes.Once the urad dhal cooked it looks shiny and smooth.
    • Now to this add the melted jaggery and mix it well.Let it cook for another 3-4 minutes in a medium flame with occasional stirring .Add in the grated coconut and cardamom powder to it.
    • Mix it well and let it cook for a minute.
    • Serve it warm.




    • The kanji will become thick after cooling,so adjust the consistency while cooking.If you feel its too thick after adding melted jaggery add hot water and adjust the consistency.
    • Grated coconut and the amount of jaggery can be adjusted according to personal preference.
    • After adding the urad dhal batter to the boiling water mix it continuously .

    Enjoy..................








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    Thavala Adai - Tanjore /Thanjavur Special



    For letter T,there were various options such a thavala vadai,thenga mangai pannai sundal,thakkali rasam and many more.But I chose Thavala adai,a famous evening snack popular in Tanjore/Thanjavur Brahmin house holds.
    Its a kind of pan fried patties/pancake made with ground rice and dhal.This thavala adai can be made in number of ways,in some house holds its made like a thick pancake in a shallow bottom pan.Here I shared the pan fried version and this is quite addictive when it is served hot along with coconut chutney.Off to the recipe................


                                                           
                                                                
                                                       Thavala Adai


                                                                      
       Basic Information

       Preparation time ~ 10 minutes
       Soaking time ~ 2-3 hours
       Cooking time ~ 25 minutes
       Makes ~ 6-7


       
      Ingredients

        

    Ingredient
    Quantity
    Raw rice/pacharisi
    1/2 cup
    Toor dhal/thuvaram paruppu
    1.5 tbs
    Channa dhal/kadala paruppu
    1 tbs
    Salt
    3/4 tsp
    Cumin seeds/jeergam
    1/2 tsp
    Black pepper/milagu
    3/4 tsp
    Coconut(grated)
    4 tbs
    Mustard seeds/kadugu
    3/4 tsp
    Urad dhal/uluthamparuppu
    1 tsp
    Asafoetida/perungayam
    a pinch
    Curry leaves/karivepillai
    few leaves
    Oil
    3-4 tbs

      Method 
    • Rinse the rice and  couple of times in water and soak it for 2-3 hours minimum.After the soaking time drain the water completely and grind it coarsely in a blender along with salt,cumin and pepper.Add water if its needed.Heat a pan with 2 tsp of oil and do the tempering with mustard seeds and urad dhal.Toast the curry leaves and add the asafoetida powder.
    • Add in the grated coconut and fry it for a minute.Add around 11/2 cups of water,let it boil.To this add the ground rice and dhal paste.Mix it well.
    • Let it cook till all the water gets absorbed.Put off the flame and let it sit for 2-3 minutes.When the batter is warm enough take a lemon size ball on a greased sheet or banana leaf.Grease the palms with water and gently press the ball and flatten it.Make a hole on the center of the flattened disc.Make 2-3 disc and keep it aside.
    • Heat a dosa griddle add a tsp of oil and transfer the flattened disc to the griddle.Drizzle a tsp of oil and cook it in a medium flame for couple of minutes.Then flip gently it to the other side and drizzle a tsp of oil.Cook it till both the sides gets nice and golden.Remove it from the pan.Continue for the rest of the  dough.
    • Serve it hot with coconut chutney.



    • While cooking the ground batter do not cook it till it becomes dry,otherwise its difficult to flat and make the disc.
    • When the flatten discs are cooking do not flip it often,otherwise it may break and get cracked.
    • Grind the rice and dhal to a bit coarser consistency.
    • Cook it with a generous amount of oil to get the adai crispy.



    Enjoy...............










    Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63









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