Chana Dal Halwa Recipe ( Bengal Gram Dessert )

                                                  

Chana dal halwa || Bengal Gram Dessert Recipe || How to make chana dal halwa with step-by-step photos and video...

I updated my old post by adding a video of chana dal halwa to better understand the recipe.

Chana dal halwa is a very tasty, traditional, rich flavor and a mouth-watering taste, which is usually made at any special event like Shab-e-Rat in India and Pakistan, but I love to eat it. 

So I often make it at home without any special events. 
Chana dal has a richer flavor than other pulses, which lends itself well to the preparation of a mouth-watering halwa. Soaked and ground dal is sautéed till a rich aroma is achieved, and then prepared into a traditional halwa flavored with cardamom, clove, and cinnamon. 
                                   

My Latest Video: Chana Dal Halwa:

It is important to stir the dal mixture continuously while sautéing. Although the chana dal halwa requires a bit of prior soaking and takes a bit of time to cook, it is a worthwhile effort, which is sure to be praised by your guests and family members as one of the perfect desserts for entertaining.  

Chana dal halwa is prepared with desi ghee or Clearfield ghee, but I don’t like the taste of desi ghee, so I used regular ghee. If you like it, then you can cook it with it. This halwa is prepared with a few ingredients, which are sugar, dry fruits, and ghee, sprinkled with some kewra essence.

You Might Like this:

Suji ka halwa

Khoya kulfi 

Rice Kheer

Shahi Tukda

Fruit Custard

Hard to cook and takes more time than other types of halwa, but with its unique flavor comes no. 1 in all types of halwa dessert,t so let's begin with step-by-step photos...
Tips:
Soak chana dal in hot water. 

 

To enhance the flavor of this traditional dessert, boil the chana dal by mixing it with water and milk. Be careful not to add too much water and milk while boiling. 

 

Be cautious, as the liquid dal paste can burn your hands when roasting it with ghee. 

 

For added flavor, you can include raisins, cashew nuts, or even saffron.

                              

If you have tried this Chana Dal Halwa, then don’t forget to rate the recipe. You can also follow me on social media. 

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To prepare this recipe, first soak the chana dal for at least 2 hours.

Take all ingredients and prepare all dry fruits.

Firstly, in a large pot,t add chana dal (Lati,n), add 1 liter of mixed water and milk, bring it to a boil, then remove all, cover the lid, and let it cook until softened. ed

Note: I didn't use milk due to it not being available at home at the time.

Blend chana dal with the hand blender or hand masher till it turns to a smooth texture.

                                

In a large pan/pot, add ghee, ee heat, then add whole spices; let them crackle for a minute, then add the blended dal paste.

                                            

Stir to combine well and start roasting the dal paste on a medium flame until the water dries out along with the left surface of the pot.

             

You can even touch the dal paste slightly; if it seems nonsticky means that the halwa dal mixture should not stick to your fingertips when you touch it. Non-sticky chana dal paste indicates that it has been almost roasted; add sugar.

                                  

Stir it on medium flame until the sugar is dissolved.

                                                           

Note: You cannot leave the halwa for even a single second because it can stick or burn up.
Add chopped half-dry fruits and half reserve for use later. 

                                           

Keep stirring until the ghee separates; sprinkle a few drops of kewra and stir well.        

            

Once halwa leaves the surface of the pot, remove it from the flame, and halwa is done.
                 

Transfer to the serving bowl or tray as desired, and cut into a rhombus shape. 

                           

Sprinkle the remaining dry fruits,s and if you have chandi wark can be placed on top.

                                                      

Halwa is ready to serve

                    

Chicken Roast Recipe ( Tandoori Chicken )

                                       

Chicken Roast | Roasted Chicken || How to Make Roasted Chicken with step-by-step photos

Chicken Roast is a tender, juicy, flavored, spiced whole chicken that is baked in the oven or on a charcoal grill by applying lime juice with spiced yogurt to the entire chicken.

Juicy on the inside and crispy on the outside with golden skin that’s spicy with just a subtle perfume of lemon to remind you it’s there without being overwhelming.

It creates its own pan juices that are used as the sauce for the chicken. This stuff is liquid gold. Chicken Roast is prepared as food by roasting, whether in a home kitchen, over a fire, or with a rotisserie (rotary spit). Generally, the chicken is roasted with its own fat and juices by circulating the meat during roasting, 

Therefore, they are usually cooked and exposed to fire or heat with some type of rotary grill so that the circulation of these fats and juices is as efficient as possible. Roast chicken is a dish that appears in a wide variety of cuisines worldwide.

However, I made this roasted chicken with just a few basic ingredients: no butter, no ghee, no herbs, and no additional ingredients added.

                              

First, I prepared spiced yogurt by adding some basic and regular powdered spices, and I marinated the whole chicken with ginger-garlic paste, lemon juice, oil, and prepared spiced yogurt. Then I left the chicken in the fridge overnight, and then the next day I baked it in the oven.  

This delicious and mouthwatering chicken roast goes well with boiled eggs, puri paratha alongside green raita chutney, onion slices with lemon wedges.

Certainly, the most Mouthwatering and delicious chicken roast you've ever had! Super easy and simple to it you’ll have to try it once at home by following my recipe.

                                  

How to roast a whole chicken:

1. Oven-baked chicken breast is great for an everyday meal, but a whole-baked chicken is a nourishing and comfort-food classic that you just can’t ignore.
2. Before putting the chicken in the oven  
3. Mix oil with the remaining masala, and apply all over the chicken
4. This act will keep the chicken moist and juicy and prevent dried chicken
5. Place chicken on a middle rack
6. Set over a shallow roasting pan
7. First, bake it on one side for around 25-30 minutes
8. Then flip the chicken and cook the other side as before
9. Roast the chicken until you get a nice golden brown color on the chicken

For more similar recipes:
Spicy Chicken Broast
Spicy fried chicken
Tandoori chicken

Chicken malai boti

If you have tried this Chicken Roast Recipe,e then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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To make this recipe firstly make deep slits on both sides of the chicken to absorb spice to the bottom.
                         

Fill the large-sized bowl with water,r along with an additional 1 tbsp salt and 2 tbsp white vinegar. St ir the water very well with your fingers.
                        

Put the whole chicken into the water for around 30 minutes.
                         

In the meantime, prepare the spice yogurt. First, squeeze the yogurt by keeping it in the muslin cloth.
                         

Take another mixing bowl. 
                          

Combine all ingredients: yogurt, ginger garlic paste, red chili powder, Kashmiri red chili powder, crushed red chili flakes, turmeric powder, crushed coriander powder,garam masala, chaat masala, salt, and cumin powder.

                               

Stir to mix well with the help of a spoon. Now the spiced yogurt is ready.
                       

Thoroughly dry the chicken with paper towels. Squeeze the fresh lemon juice all over the chicken.
                       

                     

And rub inside and outside the chicken beside the slits with the help of fingers.
                    

Then place the whole chicken over the masala and start rubbing the masala thoroughly on both sides of the chicken.
               

Then add oil and continuously rub masala over the chicken. Keep in the fridge for at least 6-8 hours or maximum marination overnight.t
                                   

                           
Take out the chicken from the fridge. Rub the chicken again with the masala for a minute.
                  

Prepare the oven grill and turn on the oven at 450 F
                            

At this stage, you can give a smoke of charcoal to the chicken before putting the chicken on the oven grill.
                       

Mix oil with the remaining masala. 
                    

Brush the chicken with masala. No requirement to tie the legs of the chicken
                     

Put the chicken in the middle rack of the oven, and bake uncovered on each side of the chicken for 30 minutes at 450 F 250 C_Continue to cook the chicken until a nice golden brown color appears on top.

                                     

Remove from the oven and apply some butter on top; it's optional. 
                    

Transfer to the serving dish_And garnish the chicken with lemon wedges, mint, onion rings, and boiled egg slices.

                       

Serve hot with puri paratha and raita chutney.

                                                     

Fried Mutton Chops Recipe ( Mutton Chops )

                           

Fried Mutton Chops | Mutton Chops || How to make fried mutton chops with step-by-step photos

Fried Mutton Chops are quite delicious, flavorful, and succulent. Deep-fried non-veg snack/lunch dinner_the fried mutton chops are first cooked with spices and later fried in oil till crispy.

These fried chops are the best for Eid lunch/dinner with pulao or can be served as a side dish to any meal or even as a snack.

Mutton chops are nothing but the rib portion of the goat, lamb, or sheep meat; they are really a good cut of the meat. Soft and tender mutton that sticks to the bone is a pure joy.

                                 

I made these chops at an Eid dinner for the guests. All the people liked them very much and asked for the recipe, whereas I got the recipe from the cookbook. These chops are made with a superb taste- they are mildly spiced with an outer golden brown crispy crust.

I cooked the mutton chops for 40 minutes. For me, it was the optimum time. But if you feel that you can tenderize the mutton for less or more time, do so. Every quality of meat is different, and hence, the cooking time will vary accordingly.

For more Similar Recipes:

Resha kabab

Peshawari chapli kabab

Shami kabab

Fish kabab

Mince potato cutlets

Mutton potato chops

If you have tried these Fried Mutton Chops, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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To make this recipe, first, thoroughly rinse the chops under running water.

                   

Prepare a muslin bag for the mutton chops. Take a muslin cloth, then place chopped ginger and garlic, fennel seeds, dry red chilies, and cinnamon sticks. Tie the muslin bag with another strip/thread.

                       

The spiced muslin bag is ready.

                           

Put all the rinsed chops in the pot/pan. Pour 200 ml of water into the pot.                          

     

Bring it to a boil on high heat, then add salt and drop in the spiced bag. Push the spice bag down with the help of a wooden spoon.

                          

Now, add white vinegar. Close the lid and let it cook until the meat is tender.

                              

Water should remain approximately ¾ of the mutton chops.

                   

Once the chops are cooked, take them out of the pot.

                     

Discard the muslin bag by squeezing it.

                   

Reserve the remaining stock for later use.

               

                     

Take a medium-sized mixing bowl to add flour, baking powder, and black and white pepper. 

                   

Stir to mix well and set aside.

                    

Whisk the yogurt. Mix the remaining mutton stock with the yogurt very well.  

                     

Keep adding the yogurt mixture to the flour until the batter reaches a thick, pouring consistency.

                                 

Heat the medium-hot oil in the wok at around 150 C

            

Coat each chop with flour batter and put it into the oil.

                 

Fry each side of the chop for about 2-3 minutes. Keep frying the chops until you get a nice golden brown colour.

                   

Drain the chops onto the kitchen paper to remove the excess oil.

                   

Fry all remaining chops this way.

                      

Fried chops are ready to serve

                       

Chops can be served with pav bread/kadak pav.