Atte Ka Halwa- Kada Prasad is a dense pudding made with whole wheat flour and clarified butter. It is offered to devotees at all Gurudwaras. I really love the sweet smell of Kadah prasad thus thought of giving it shot and let the aroma of this sinfully Delicious halwa fill my home!…..
When I was doing my graduation I used to visit Gurudwara that was near my college, especially when I got mad with everything around me and the place gives me so much of peace and strength to get back to everything. Visiting a Gurdwara Sahib is always an awesome experience for me. The word gurudwara means the door to the Guru. So when you are visiting the guru you cannot come back empty-handed. They offer his sweet blessings to you. Thus Karah Prashad signifies their blessings and the place is everytime filled with a sweet smell of this Kadah Prasad. The atte ka halwa, that I make can never match the awesome taste of Karah Prasad that is served there in gurudwaras this prasad is prepared with a lot of devotion and continuous chanting of hymns so the taste of halwa is divine and has a different energy to it.
I have made sooji ka halwa n number of times but never tried this Atte Ka Halwa at home except for Gurudwaras. So one fine day I saw a video of one of my favorite chef ( none other than Kunal ) making this attey ka halwa and I immediately made my mind to try this.
This post goes out to you Mr. Kunal Kapoor ! you are the best.
Atte ka halwa is a smooth, velvety and rich halwa made with whole wheat flour, ghee, and sugar. It is deliciously sinful and very easy to make. Its laden with ghee and has a lot of calories but it’s okay to indulge in it once in a while. Like any halwa, it requires the right proportion of ingredients and gets ready in no time. Atte ka halwa is made with four ingredients – whole wheat flour, ghee, sugar, and water. The proportion is 1:1:1:3 ratio of wheat flour, ghee, sugar, and water respectively.
Notes: If you are concerned with the calories then you can add less ghee. But that will change the texture of the halwa a bit. And for some texture in the halwa, a few tablespoons of sooji (rava) can also be added. But I make this with wheat flour only. You can add dry fruits of your choice also. But for the sake of originality, I haven’t added any.
Here is the proper consistency of all ingredients for making perfect Karah Parshad or Attey ka halwa Recipe.
ATTEY KA HALWA RECIPE | KADA PRASHAD RECIPE |
Total time: 20 mins
Serves: 4 | Cuisine: Indian, Sweets
Ingredients NEEDED TO MAKE ATTEY KA HALWA/ Karah Prasad:
- 1 cups whole wheat flour (gehu ka atta)
- 1 cups sugar
- 3 cups water
- 1 cup ghee (clarified butter)
- Few nuts of your choice, finely chopped (optional)
How to make ATTEY KA HALWA / Karah Prasad:
- Take a pan, add water and sugar in it and bring to a boil.
- Take another pan and melt ghee in it. Once the ghee is melted, add flour and roast it on the medium-low flame, till it turns brown in color and a sweet aroma is released. Keep stirring continuously otherwise the atta may burn. It should take good 8-10 minutes.
- Once the flour has roasted well and achieved the dark brown color add sugar syrup to the atta mixture and combine well. Keep stirring continuously while adding the syrup so that no lumps are formed.
- Keep stirring the halwa till it thickens and become dense into a semi-solid, gooey form. The test of doneness of halwa is when it leaves the side of the pan.
- Serve this Punjabi halwa hot. You can garnish it with chopped nuts.
My weekend treat… Kadai Paneer– Restaurant style delicious semi-dry gravy made with Indian cottage cheese cooked in onion tomato gravy with fresh kadai masala and its low in fat too as no yogurt or cream is used in this recipe…. The kadai paneer curry turns out to be very flavorful, slightly spicy, tangy and delicious ….
Whenever we go to a Punjabi restaurant Kadai Paneer recipe is a must for the main course. But last week when we had been to a popular restaurant, the taste of Kadai Paneer was not that good…. so I thought of preparing this at home. I was skeptical before trying this recipe, as I have decided to make it from scratch but trust me it turned out to be one of the yummiest paneer recipes I have ever cooked….
Before coming to the recipe let me tell you about the origin of this dish. Kadai Paneer is the most popular recipe in Punjabi cuisine. This dish originated in the region of Punjab situated partially in India and Pakistan. This dish adopted the word kadai in its name because of the utensil used to prepare this, as traditionally it is prepared in the kadhai (Indian Wok). The technique of Kadhai cooking is similar to those used to make dishes local to Punjab region of India and Pakistan… This dish originated in Punjab but is now prepared across India with variations to suit different palates … but I feel the real essence of Punjabi food lays in its originality.
In this recipe, paneer cubes are simmered in spicy and tangy onion-tomato based curry with freshly grounded aromatic masala. The hero of this dish is freshly grounded masala (Kadai Masala), that gives it an aromatic flavor and it a treat for all your senses. Kadai masala is actually a combination of 5 basic spices that are commonly used in Punjabi Kitchens: cumin seeds, dried coriander seeds, red chillis, kasuri methi and dry black peppercorns. To make these ingredients into wonderful kadai masala you just need to put them into a pan and dry roasted till they became aromatic. Then powder them and its ready. You can store it in an airtight container for a good 1 month.
Kadai paneer has an irresistible flavor with the blend of paneer, diced onion, and green bell peppers, with spicy tomato based gravy flavored with aromatic spices. Where onion and bell peppers add just the right amount of crunch while the spices give it an irresistible flavor. It is very healthy as well as nutritious dish, as it contains less fat than many other Punjabi paneer dishes as no cream is added to it.
All I can say Punjabi food is wholesome and full of rustic flavor. Kadai paneer is a gem among the Punjabi cuisine, which has spread its shine around the world.
So here is the recipe for Semi-dry Kadai Paneer, Do try this delectable recipe in your kitchen and enjoy the exotic and real Punjabi Food. Serve it hot with garlic naan, lachcha parantha or any Indian bread of your choice.
KADAI PANEER RECIPE | KADAI PANEER WITH FRESH KADAI MASALA RECIPE
Total time: 45 mins
Serves: 4 | Cuisine: Indian, Punjabi
Ingredients for KADAI PANEER Recipe:
for kadai masala:
- 2 tsp coriander seeds
- 1 tsp cumin seeds
- 15 dry black peppers
- 1 tsp Kasuri methi
- 3 Kashmiri red chillies, dried
- 2 tsp oil
- 1-inch ginger, minced
- 3-4 cloves garlic, minced
- 1 medium onion, finely chopped
- 2 medium tomatoes, finely chopped
- ½ cup tomato puree
- 8-10 paneer, cubes
- ½ onion, cubed
- ½ capsicum, cubed
- ½ tomato, deseeded and cubed
- ½ tsp garam masala
- ½ tsp turmeric powder
- ¾ tsp chilli powder
- salt to taste
- water as required
Instructions for KADAI PANEER Recipe: ( 1 cup =255 ml)
kadai masala recipe:
- firstly, in a pan, and dry roast coriander seeds, cumin seeds, 15-20 black peppers. fry till they turn aromatic.
- Now turn off the flame and add red chillis and kasuri methi. Let them roast for a few seconds in the heat of hot pan
- furthermore, allow them to cool and coarsely powder them in a mixer.
tomato-onion gravy recipe:
- firstly, in a kadai, oil and sauté ginger and garlic.
- then add chopped onions and sauté till they begun to sweat.
- In addition, add chopped tomatoes and sauté for 2 minutes. Once the tomatoes are slightly done add in tomato puree.
- Add in 2 tsp of prepared kadai masala with add required amount of salt. also add turmeric, chilli powder and garam masala. Cover the kadai with a lid and let the gravy simmer, and release oil.
- When the gravy begins to release oil add in ½ cup of water and cubed onions and capsicum and get to a boil.
- cook covered for 5 minutes.
- After 5 mins, add paneer and mix gently.
- furthermore, add cubed tomatoes, ½ tsp of kadai masala. Turn of the flame and cover with a lid, let the tomatoes cook slightly in steam and masala release its flavor.
- Transfer in a serving dish and serve hot with garlic naan or parantha.
Yes, Vegetable Hakka Noodles…..!!!!! most popular street food in India. As I told you guys that I am planning for some Hakka Noodles to pair with Broccoli Manchurian. And time permitted me so here it is….!!!!!!! The perfect vegetable Hakka Noodles with a side of healthy yummy Broccoli Manchurian – for recipe link of Manchurian – click here.
Vegetable Hakka Noodles very common Indo-Chinese dish that can be found in almost every fast food joint across India. Vegetable Hakka Noodles are generally eaten on their own or can be even served for the main course with other popular Indo-Chinese dishes like Manchurian, Chilli Paneer, Manchow Soup.
I have prepared these Vegetable Hakka Noodles by tossing boiled noodles with garlic, vegetable juliennes, soy sauce, chilli sauce, tomato sauce and seasonings to give it a scrumptious taste. The vegetables give it an enjoyable crunchy texture and the Soy and Chilli sauces give it an aromatic flavor. The unique and smoky flavor of Hakka Noodles comes by sautéing the veggies on high flame. Vegetable Hakka Noodles are quite healthy also, as they have loads of veggies and very little oil is used for their preparation. You can make them even healthier by using whole wheat noodles.
Furthermore, I would like to highlight few tips and tricks to get the perfect noodles every time-
- firstly, always prepare the Vegetable Hakka Noodles on high flame. But, do not overcook the vegetables, just do keep its crunchiness.
- secondly, try to use single handled fry pan or wok for this. By using the single handled pan you can easily toss the noodles and veggies on a high flame.
- lastly, it is an open-ended recipe. you can adjust the spice level according to your requirement and the choice of vegetables is also optional. I have added onions, Capsicum, Cabbage, Carrots and Mushrooms to this dish. Add as less or as many veggies you wish, this dish is quite flexible.
- Also, you can chop up the vegetables and boil the noodles and coat it well with oil, cover and store them in the fridge up to 3-4 days before tossing them together.
Here, I am sharing this quick recipe of Vegetable Hakka noodles which is loved by folks of all ages, be it kitty parties or get-togethers, Indo-Chinese food is an all-time favorite cuisine for all. It’s super easy and quick to make and is very addictive.
VEGETABLE HAKKA NOODLES RECIPE | QUICK VEGETABLE HAKKA NOODLES RECIPE
Total time: 40 mins
Serves: 4 | Cuisine: Indo-Chinese
Ingredients for Vegetable Hakka Noodles Recipe:
- 1 Pack (400 gm) of Hakka Noodles
- ½ Cup Onion, thinly sliced
- ½ Cup Capsicum, cut into juliennes
- ½ Cup Cabbage, shredded
- ½ Cup Carrots, cut into juliennes
- ¼ cup Mushrooms, thinly sliced
- ¼ cup French green beans, finely chopped
- 4-5 Cloves of Garlic, minced
- 1 Green Chilli, finely chopped
- 2 Teaspoons Soy Sauce
- 1 Teaspoon Vinegar
- Chilli Sauce, adjust to taste (optional)
- Salt, adjust to taste
- 1/2 Teaspoon Black Pepper Powder
- Oil for cooking
Instructions for Vegetable Hakka Noodles Recipe:
- Cook the noodles as per package instructions. Drain the water from cooked noodles, and rinse them with cold water. Keep aside.
- Heat oil in a wok over high flame. Add garlic and green chillies, sauté for a minute.
- Then add onions and capsicum, sauté them well for a while.
- Now add all the other vegetables, and stir-fry for about two minutes, do not overcook the vegetables. Vegetables should have some crunch.
- Once the veggies are done, add salt, pepper, soy sauce, vinegar and chilli sauce I wok and give it a good mix.
- Now add cooked noodles, toss lightly to coat the noodles with sauce. Do not over this step, or the noodles will break.
- Hakka noodles are ready. Serve them as it is or with your favorite Indo-Chinese dish.