Independence Day Special: Lauki ka Halwa & Green Mutton Handi
Independence Day Special – 14th August is the time when our heart is filled with the love of this motherland. So, why not make this occasion a bit more special yet savory?
Here are my farmaishi dishes right from my mom’s kitchen and a wonderful appetite to make this day more amazing! Lauki ka Halwa & Green Mutton Handi. Isn’t it yummy? I know your mouth is watering.
Lauki ka Halwa
Lauki Halwa is a classic dessert that is simple and delicious! Lauki, also known as bottle gourd, is packed with several nutrients and tastes absolutely divine. Just a few ingredients are needed for this dessert.
-Preparation time: 15 minutes
–Cooking time: 40 minutes
- 2 cups Lauki, peeled and shredded. (Remove the seeds before shredding)
- 2 1/2 cups milk
- 2 tablespoons ghee
- 1/2 cup sugar
- 1/2 teaspoon ground cardamom seeds
- 2 tablespoons almonds or pistachio, chopped
- Squeeze the water from shredded Lauki. After taking out the water Lauki should be 2 cups. Set aside.
- Boil the milk on medium to high heat in a heavy bottom pan. Make sure milk does not burn.
- After milk comes to a boil, lower the heat to medium to low and boil for ten minutes, until it becomes about 1-1/2 cups. Set aside.
- Melt the ghee in frying pan on medium heat, add Lauki and sauté for 3 minutes or until it is tender but not mushy.
- Add milk, mix well and bring it to boil, reduce heat to low and cook until mixture becomes thick.
- Stir occasionally in between to prevent it from sticking.
- Add sugar, cardamom, and half the nuts (save some for garnishing).
- Stir continuously and cook until mixture becomes of consistency of soft sticky dough.
- Turn of the heat.
- Transfer it to the serving bowl and garnish with remaining nuts, and serve hot or at room temperature.
Green Mutton Handi
Why just bleed green? Eat green too! Yes, Green Mutton Handi is the dish to make this independence day. This delicious recipe is pretty easy and will leave you finger licking. Mutton soaked in spiced green masala and deep-fried to thick peppery gravy. Yum!
– Preparation Time: 10 Minutes
– Cook Time: 70 Minutes
– Servings: 6
- 1 kilogram Mutton/ goat meat
- 200 grams thick yogurt
- 5 tablespoons cooking oil
- 1 bunch mint leaves
- 1 bunch coriander
- 2 teaspoons cumin seeds (Zeera)
- 3 onions ground to paste
- 1 tablespoon lemon juice
- 2 cinnamon
- 3 cloves
- 7 Green Chilies
- 1 teaspoon black pepper
- 7 garlic flakes
- Ginger 1 1/2 inch
- Salt to taste
- Rinse the mutton well and keep aside till dry.
- Grind the components (lemon juice, cloves, cinnamon, coriander, black pepper, garlic, ginger, salt and green chilies) into a paste.
- Mix the blended paste with the meat and let it marinate for half an hour.
- Heat oil and add onion paste and fry till light pink.
- Add marinated meat pieces and fry for a little while.
- Add the remaining of the sauce. Fry till oil leaves the sides of the pan.
- Add enough quantity of yogurt, mix well and taste for spiciness and salt.
- Fry for a few minutes.
- Add half glass water, mix and cover vessel and let it cook till gravy is thick and done and oil floats on top.
- Garnish with some coriander and mint leaves.
- Serve hot with naan or parathas