HOW TO MAKE KHOYA(MAWA) - HOMEMADE KHOVA

    Navratri has begun & Diwali is round the corner. The Season of lights, celebrations, new clothes, crackers & good food. In Indian terms, a festival is synonymous to good food which comes along with loads of Sweets layered with milk, ghee & Sugar. Then comes the long list of Savouries fried in a copious amount of Ghee/Oil. In other terms, it is the season for guilt-free indulgence with a mild side effect of weight gain. Forget it! What's a celebration without sweets & fries.

    Well with the upcoming festive season one ingredient which can turn out to be useful while making milk-based Indian Sweets would be KHOYA/MAWA/KHOVA. Khova/Mawa is used to make Indian Sweets like Gulab Jamuns, Laddoos, Rabdi, Halwas, Barfis, Kulfis etc., The one & only ingredient you would need to make Khoya/Mawa is full-fat milk in addition to an extra bit of patience and a bit of time near the stove. Khoya/Mawa is nothing but Milk Solids, left aside when full-fat milk is simmered for a long time. 

We can classify Khoya/Mawa according to its textures:

DHAPA/CHIKNA - This is the softest stage with a slight soggy-like consistency, with quite a lot of moisture retained within. Chikna is used to make Indian sweets like Gulab Jamun, Rabdi, Basundi, Kulfi etc.,

DANEDAR - This is slightly firmer with less moisture & a grainy texture. Danedar is used to make Indian Sweets like Milk Cake(Halwa), Kalakand, Palkova etc.,

PINDI - This type of Khoya is firm with no moisture in it. It has a hard texture, usually moulded & shaped into small blocks. Pindi is used to make Indian Sweets like Barfi, Laddu etc.,

    Khoya/ Mawa has difference pronunciation in and around India. In the North India States, it is called as Khoya/Kova. It is called as Mawa in Western States of India like Gujarat & Rajasthan. The South Indian States call it Khoya/Khova as from Palkova. Palkova is a traditional South Indian Milk-based Sweet made from just two ingredients MILK & SUGAR. It is traditionally prepared by reducing the Milk until all the liquid is evaporated and only the Milk Solids are left and then sweetened with Sugar. When you leave it unsweetened you get Khova/Mava which can be used as a base for several milk sweets. Khoya/Mawa is an unsweetened Milk Product reduced & thickened until all the moisture is evaporated from the milk.

For PALKOVA RECIPE, Click here...

    The demand for Khoya rises during festive seasons like Diwali when sweet delicacies come into the limelight. Especially, most of the milk-based Indian Sweets use Khoya as the key ingredient. When the demand for Khoya is on the rise, producers and vendors adulterate this dairy product with harmful chemical or contaminated ingredients to meet the high demand. Khoya is the most adulterated milk product sold in markets.

    If you are preparing sweets using store-bought Khoya, you have a high chance that it can be adulterated. Generally, Khoya is contaminated with ingredients like starch, blotting paper, flour, urea, detergent and other synthetic chemicals. Some even make Khoya with adulterated milk or low-quality Milk. So one best way to get the best for your family is to prepare Khoya/Mawa at home. At the least, we would be sure enough to know what goes in it and above all, we are not using any chemicals, preservatives, artificial colouring or bleaches in it. It is always best to get it done at home.

    The reason behind me making these Milk products at home is that I do not get these items locally. Though I have seen and made Curd, Buttermilk, Butter & Ghee for a long time since childhood, making Paneer, Khoya/Mawa started only after I moved to Malaysia.  Since past 12 years I have been making Paneer & Khoya at home and I have always been happy with these homemade Milk Products. I use these products in cooking and I stock it up regularly.  Fresh homemade milk products with no additives & preservatives turns out to be an extra advantage.

For HOMEMADE MILK PRODUCTS, Click here...

    Though there are quite a several versions and methods of preparing Khoya/Mawa. There are few recipes which suggest instant versions with Milk Powder. But this recipe is prepared traditionally by slow cooking in a heavy-bottomed pan. This Homemade Khoya/Mawa is a simple recipe with just one ingredients Milk, preferably full-fat Milk. 

Just follow these simple tricks to get perfect Khoya/Mawa:

• Preferably, use full cream milk.
• Use a heavy-bottomed pan or a non-stick pan.
• Slow-cook milk on a medium-low flame.
• Stir the milk frequently.
• Do not leave the pan unattended.

For More INDIAN SWEETS RECIPES, Click here...

Cuisine - Indian
Recipe Type - Homemade Milk Product
Difficulty - Medium
Yields - 175 - 200 Grams/Litre
Author - SM

 
Preparation Time - 5-10 Minutes
Cooking Time - 45 Minutes - 1 Hour

For DIWALI SWEETS & SAVOURIES Click here...

HOW TO MAKE KHOYA/MAWA - TRADITIONAL METHOD OF MAKING KHOVA FROM MILK

HOW TO MAKE KHOYA(MAWA) - HOMEMADE KHOVA

INGREDIENTS:

Milk - 2 Litres

METHOD:

• Pour in the milk into a heavy-bottomed pan or a non-stick pan.
• Bring the milk to a boil.
• Reduce the flame to medium-low and cook for another 8-10 minutes until the milk thickens.
• Stir it frequently to prevent the milk from scorching at the bottom.
• Continue to process.
• Scrape the milk which sticks to the sides of the pan and add it into the milk.
• After about 20 minutes, the milk would turn creamy.
• Reduce the flame to low and continue to cook, stirring it frequently.
• After about 40 -45 Minutes, all the liquid would have evaporated & the milk would have turned into a solid form.
• Continue to cook on a very low flame until the mixture separates from the pan.
• Switch off the flame and allow the mixture to cool down.
• Homemade Khova/Mawa is ready.
• Can use it to make a variety of Milk-based Indian Sweets.
• If stored properly, it may last up to a week in the refrigerator.
• And up to two weeks in a freezer.

HOW TO MAKE KHOYA(MAWA) - HOMEMADE KHOVA

NOTES:

• Use a heavy-bottomed pan or a non-stick pan while preparing Khoya/Mawa.
• This is one best way to avoid milk from scorching at the bottom or burning, which would alter the taste of Khoya/Mawa.
• Stir frequently, while boiling the milk.
• Scrape down the milk solids which stick to the sides of the pan and add it back into the pan.
• Cooking time depends upon the type of stove you are using. 
• Once the Khoya/Mawa is ready, transfer it into a flat plate to stop further cooking.
• Overcooking can make Khoya/Mawa chewy.
• Once cooled, store it in an airtight container.
• If stored properly, it may last up to a week in the refrigerator.
• The texture of the Khoya/Mawa remains the same when refrigerated.
• Can be stored up to 15 days in a freezer. Thaw it before using it any of the recipes.
• 2 Litres of Milk yielded approximately 350-400 Grams of Khoya/Mawa.

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KOLLU/HORSE GRAM SUNDAL

   Sundal is a typical South Indian delicacy & one of the easiest recipes which can be cooked within minutes. Cooked dry Beans, Lentils/Pulses with a note of mild tempering made with Mustard Seeds, Urad Dhal, Curry Leaves, Dry Red Chillies, grated Coconut and a pinch of Asafoetida is a delicacy on its own. Sundal Recipe serves the purpose as a Side Dish for lunch, as a healthy Evening Snack. Some recipes even call for adding Sundal Podi a specific Spice Powder used while making Sundal.

    Sundal is one dish served as a Naivedhyam/Prasadham during Navratri Festival/Vinayaga Chathurthi/Krishna Jayanthi. I still devour the days we go to temple during festivals to get the Sarkkarai Pongal & Sundals. They have a unique taste synonymous to Temples. The smell of fresh flowers, Vibuthi and Camphor all linger into the Prasadhams, making it divine.

    Navratri has begun and one Sundal recipe to commemorate the same. Kollu/Horse Gram Sundal is a nutritious stir fry which can be easily prepared and served during Navratri. Sundal is prepared with White Chick Peas, Green Gram Dhal, Moong Dhal, Peanuts, Green Peas, White Cow Peas, Red Beans, Kidney Bean/Rajma, Bengal Gram Dhal, Kollu/Horse gram etc., Though the basic recipe serves the same, only the soaking & cooking time varies with each bean, lentil & pulse.

    This Sundal Recipe is cooked with Kollu/Horse Gram. I usually soak the Kollu/Horse Gram overnight. Drain the water and then cook the Kollu/Horse Gram in a Pressure cooker until the Kollu/Horse Gram turns soft. The excess water used for cooking Horse Gram can be used to make Kollu Rasam. If you are serving the Sundal recipe as a Naivedhyam/Prasadham, avoid adding Onions.

For more SUNDAL RECIPES, Click here...

 Course - Side Dish

 Spice Level - Moderate

 Difficulty - Easy

 Serve - 3-4

 Author - SM

 Preparation Time - 5 -10 Minutes

 Soaking Time - 8-10 Hours/Overnight

 Cooking Time - 25 - 30 Minutes

For SUNDAL PODI RECIPE, Click here...

HOW TO COOK KOLLU/HORSE GRAM SUNDAL

KOLLU/HORSE GRAM SUNDAL

INGREDIENTS:

To Soak & Cook:

Kollu/Horse Gram - 1/2 Cup

Water - 2 Cups

For detailed recipe on HOW TO COOK BEANS, LENTILS & PULSES, click here...

For Tempering:

Oil - 2 Tbpsn

Mustard Seeds - 1 Tspn

Black Gram Dhal/Urad Dhal - 1 Tspn

Dry Red Chillies - 2 Nos.

Curry Leaves - 2 Sprigs

Asafoetida - a Pinch

Grated Coconut - 2-3 Tbpsn

METHOD:

To Soak & Cook Kollu/Horse Gram:

• Clean, Wash and Soak Kollu/Horse Gram Overnight or for at least 8-10 hours.
• Alternatively can soak the Kollu/Horse Gram in Boiling Water for 3-5 Hours.
• Once soaked, drain the water,
• Add 2 Cups of Water to the Kollu/Horse Gram & Pressure cook.
• Pressure cook on high flame for 2 whistles, reduce the flame & cook for another 4-5 whistles.
• Adjust the cooking time to suit your cooking preference.
• Once cooked drain any excess water from the cooked Kollu/Horse Gram.
• The excess water (used for cooking Horse Gram) can be used while making Kollu Rasam. 

For Kollu/Horse Gram Sundal:

• Heat oil in a Pan.
• Splutter Mustard Seeds, Black Gram Dhal, Dry Red Chillies & Curry Leaves in it.
• Add Asafoetida Powder to the above and give a quick stir.
• Immediately add grated Coconut and fry for a while.
• Add cooked Kollu/Horse Gram along with a dash of salt.
• Cook this on a very low flame for few minutes until all the ingredients are well incorporated.
• Serve Kollu/Horse Gram Sundal hot or cold.
• Can be served as a side dish, evening snack or can be served as a Naivedhyam/Prasadham.

NOTES:

• Do not add salt while cooking the Kollu/Horse Gram.
• Can prepare the same recipe with White Chick Peas, Green Gram Dhal, Moong Dhal, Peanuts, Green Peas, White Cow Peas, Red Beans, Kidney Bean/Rajma, Bengal Gram Dhal, Kollu/Horse gram etc.,
• You can even sprout Chick Peas, Green Gram, Horse Gram, Red Bean, Cow Peas, Peanuts and convert the humble Sundal into a nutritious version.
• Though the basic recipe serves the same, only the soaking & cooking time varies with each bean, lentil & pulse.

 
 
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KARUVEPPILAI PODI - CURRY LEAVES POWDER

    Indian Cuisine and the women folk had known their knacks of storing produces available in abundance for a long period in the best possible way. Maybe, in the form of drying, pickling, converting into spice powders, vadams, vathals, syrups etc., Indian women folk take meticulous measures to get these products stored for a longer time when the produces are in Season. And during Summers it is one common scenario where they make use of the scorching sun to get the produces sun-dried for better storage.

    Any South Indian Pantry would be incomplete without Spice Powders or Podi Varieties. As simple as it is, the list is quite long and versatile. Karuveppilai Podi has its place along with other spice powders like Idli Podi, Paruppu Podi, Poondu(Garlic)Podi, Kollu(Horse Gram)Podi, Sundal Podi etc. All these spice powders are prepared to stay for a longer time and with the idea of Ready-to-use purpose. A call for a lazy day or when you are tired or down with sickness, these ready to use items comes out like a saviour in Indian households.

    Karuveppilai Podi is a traditional Spice Powder & finds a special place in South Indian household. Every kitchen has a version of their own to name their style & to mark their taste and preference. Readymade spice powder makes the work simple and less time-consuming. 

   Just cook the rice, add a few teaspoons of any of these Spice Powders into the hot steaming rice, pour out a hearty drizzle of melted Ghee/Gingelly Oil and accompany it with your choice of side dish or just a simple Vathal/Vadam/Appalam. There you are with a hearty meal contenting to the core.

My husband's colleague who is from East Godavari in Andhra Pradesh bought us some fresh homemade Spice Powders like Paruppu Podi & Karuveppilai Podi along with Avakkai Urugai & Putherakulu a paper-like sweet famous from their region. It was the first time we tasted sweet like that. The Spice Powders were too good & it ran out in no time.

   Though I had never before made Karuveppilai Podi wanted to give a try to the same and there I went with my expedition. Fresh Curry Leaves from the Garden to the Kitchen & right away converted into Karuveppilai Podi/Curry Leaves Powder. Freshly roasted spices and Curry Leaves gave out a wonderful aroma. If stored properly, this Karuveppilai Podi stays good for months. Keep it refrigerated for longer shelf life. Trust me, nothing can beat the flavour & taste of this fresh homemade Curry Leaves Powder.

 For more recipes on SPICE POWDERS, Click here...

 Cuisine - South Indian

 Recipe Type - Spice Powder

 Spice Level - Medium-High

 Difficulty - Easy

 Yields - 1/2 - 3/4 Cup(Approximately)

 Author - SM

 Preparation Time - 5-10 Minutes

 Cooking & Grinding - 15-20 Minutes

To read about the HEALTH BENEFITS OF CURRY LEAVES, Click here...

HOW TO MAKE KARUVEPPILAI PODI - CURRY LEAVES POWDER

KARUVEPPILAI PODI - CURRY LEAVES POWDER

INGREDIENTS:

Curry Leaves - 1 Cup(tightly packed)

Bengal Gram Dhal(Chana Dhal) - 2 Tbspn

Black Gram Dhal(Urad Dhal) - 2 Tbspn

Dry Red Chillies 4-5 Nos.

Peppercorns - 1 Tspn

Cumin Seeds - 1 Tspn

Asafoetida - 1/4 Tspn

Tamarind - 1/2 Tspn

Salt - To Taste 

METHOD:

Preparation:

• Remove the Curry Leaves from the stalk.
• Wash it through running water and allow it to drain in a colander.
• Pat dry the Curry Leaves using a clean kitchen towel.
• Spread the Curry Leaves on a cloth and allow it to dry in the shade for 5-6 hours.
• The idea is to remove the moisture.
  

 For Karuveppilai Podi:

• Dry roast the Dry Red Chillies on a low flame until it pops and fluffs up and become hot.
• Add Peppercorns & Cumin Seeds to the above and roast until the cumin seeds splutter and turn fragrant.
• Add the Tamarind and roast it on a low flame for few minutes. 
• Add Asafoetida Powder and give a quick stir.  Fry this for a while.
  
• Remove the above ingredients from the pan and keep it aside.
• Add Bengal Gram Dhal/Chana Dhal and roast until it turns into golden brown. Transfer it from the pan and keep it aside.
• Then dry roast Black Gram Dhal/Urad Dhal until fragrant & it turns into a slightly reddish colour. Transfer it from the pan and keep it aside.
• Next, add the Curry Leaves and dry roast it on a low flame.
• Care should be taken not to brown the leaves. Once done leaves should break-off when it is crushed with the fingers. 
• Switch off the flame and allow it to cool.
• First, grind the Dhals & spices along with a dash of salt into a coarse powder using a mixer or a coffee grinder. 
• Then add the Curry Leaves and grind it again.
• Grind Karuveppilai Podi into a smooth/coarse powder. 
• Allow the Karuveppilai Podi/Curry Leaves Powder to cool off completely before storing it.
• Store it in a clean & dry airtight container.
• Keep it refrigerated for longer shelf life.
• Serve Karuveppilai Podi along with hot steaming rice along with a hearty drizzle of melted Ghee/Gingelly Oil. 

NOTES:

• Can dry the ingredients under the sun before preparing Karuveppilai Podi/Curry Leaves Powder.
• Adjust the number of Red Chillies to suit your spice level.
• While measuring the Curry Leaves make sure it is tightly packed into 1 Cup measurement. 
• Care should be taken not to burn the ingredients. It would spoil the taste of the Spice Powder.
• Roast all the ingredients on a low flame.
• Freshly roasted ingredients yield flavourful Karuveppilai Podi/Curry Leaves Powder.
• Store the Karuveppilai Podi/Curry Leaves Powder in an airtight container in a dry place.
• Do not use a wet spoon or wet hand while using the powder.