The first time I had Atte ka Halwa | Kada Prasad was at the Golden Temple in Amritsar. I was at Jalandhar for a cousin’s wedding and went to Amritsar the next day when everyone was still recovering from the wedding festivities.
I reached the Golden Temple quite early in the morning (by 7:00 AM) having left Jalandar by 5:30 AM. Both my cousin’s in-laws and the driver marveled at my enthusiasm to get up that early after being up well past midnight on the previous day. They seem to have forgotten I am a South Indian, a community that will rise up from the dead at the mention of a temple visit. 😀
Sri Harimandir Sahib (the formal name for the Golden Temple) is the holiest of shrines for the followers of the Sikh Religion and is an oasis of calm bang in the middle of the bustling city of Amritsar.
As it was pretty early, there were not many people waiting to enter the Sanctum Sanctorum and I went to join the line for entering the Sanctum Sanctorum. Before that I got a couple of plates of Kada Prashad as offering and it was quite the juggling act to keep my head covered with my saree pallu while holding two plates of piping hot Kada Prashad with copious amounts of ghee sloshing about. However, the cool breeze from the lake surrounding the Sri Harminder Sahib, and the soothing shabad-kirtan made the few minutes of wait pleasurable.
Coming back to the Kada Prasad | Atte Ka Halwa, it is a super simple 4-ingredient dish is just the right amount of sweet and just the perfect offering in a religious ceremony. It is also made with the ingredients commonly found in North Indian homes.
I made it yesterday as my contribution to the series of Haryanvi recipes that the gang at the Shhhhh Cooking Secretly Challenge group is making this month. My partner for this month is Sujata Shukla who blogs at Pepper on Pizza. The recipes on Sujata’s blog is truly represent its tag line; Recipes Beyond Borders- sometimes Exotic, mostly Healthy, always Delicious. I have quite a few recipes bookmarked to try including the Baingan Badi Sabzi and the Goan Bitter Gourd Kokum Dal.
Kada Prasad is served in every Gurudwara and I loved it from the moment I first tasted it at the Golden Temple. Also known as Atte ka Halwa, Kada Prasad is super simple to make and needs just 4 ingredients.
Haryanvi, Indian, Punjabi
1/2CupCoarsely Ground Wheat FlourI used regular wheat flour
1/4tsp Green Cardamom Powder
1tbspSlivered Almonds for GarnishOptional
Heat the water and let it simmer while you cook the rest of the halwa.
In a heavy bottomed kadhai, over medium heat, melt the ghee.
Add the wheat flour and mix.
Cook till the wheat flour turns golden brown and is aromatic.
Add the sugar and cardamom powder.
Turn the heat to low.
Slowly, add the hot water while stirring.
Turn the heat up and cook the Atte ka Halwa till the ghee starts to leave the sides.
Turn off the heat and let the Atte ka Halwas | Kada Prasad cool just a bit.
Garnish with slivered almonds and serve hot.
Traditional Kada Prasad does not have any garnish.
I learnt this recipe for aromatic, delectable Saag Paneer (Palak Paneer) from Heena Jhanglani. Her daughter had carried just the curry base (without the Paneer) for lunch one day and told me it was just another type of Sai Bhaji (or a dish made with greens). I took that basic recipe and added some Paneer to it to make this wonderful Palak Paneer with a Difference.
Heena Jhanglani is quite a treasure trove of recipes and continues to surprise me ever so often with the stuff she sends in her daughter’s lunch box. This Saag Paneer/Palak Paneer is just another example of that skill.
Traditional Palak Paneer uses just spinach to create the green base. This recipe uses spring onions with the greens as well as generous dose of green garlic chives. This lends the dish a unique flavour and texture that sets it apart from the traditional Palak Paneer.
I am quite in love with this flavour rich version of Palak Paneer and will make it every time I find spring onions and green garlic chives. 🙂 Thank you, Heena-ji, for this wonderful recipe. Keep them coming!
I have this aversion to Mooli or Radish because of its pungent taste and strong aroma. However, my Vaidya (Ayurvedic Doctor) has asked me to eat Mooli and so I have recently taken to making this vegetable at home, albeit reluctantly. So far, I have been cooking the radish itself as Mooli Paratha and as Roasted Red Radishes.
However, my colleagues at work have been recommending that I also make a simple stir-fry of radish and radish leaves for a while now. Yesterday I found this wonderful bunch of radish leaves with baby radishes and decided to try a radish leaves stir-fry.
Next, I did what I do best, browsed the internet to see if I can spice up the radish leaves stir-fry a bit and came across this recipe for Mooli ke Patte ki Sabzi by Chef Harpal Singh Sokhi that uses a masala of poppy seeds, cumin, mustard, and green chillies.
In my mind, this masala added a bit of oomph to a plain curry and so I tried this Mooli ke Patte ki Sabzi forthwith. Indeed the result was a delicious dry sabzi that paired marvellously well with rotis.
I just used the baby radishes that were attached to the leaves. I would recommend that you add a medium-size radish to the curry to give it some volume. The radish measures in the recipe assume that you will use this additional radish.
How to Make Spicy Mooli ke Patte ki Sabzi | Radish Leaves Stir Fry
Spicy Mooli ke Patte ki Sabzi | Radish Leaves Stir Fry
I absolutely loved this recipe for Mooli ke Patte ki Sabzi by Chef Harpal Singh Sokhi. It is spicy, has a creaminess from the poppy seeds, and helps temper the pungent taste of the radish.
Accompaniments, Side Dish
Indian Food, Punjabi
1CupRadish, Finely Chopped
3CupsRadish Greens, Finely Chopped
For the Masala
1.5tbspPoppy Seeds, Khus Khus
1/2tspMustard Seeds, Rai
1/2tspCumin Seeds, Jeera
1tbspOilMustard Oil Preferred
2tspFinely chopped ginger
Salt to Taste
Making the Masala
Dry roast the cumin, mustard, poppy seeds and green chillies till the poppy seeds change colour.
Transfer into a chutney grinder attachment and add about 3-4 tbsp of water.
Set aside for 10 to 15 minutes to allow the poppy seeds to soak a bit.
Grind into a fine paste.
Getting the Radish and Radish Greens Ready
Separate the Radish Greens from the Radish.
Wash and dry the radish greens.
Chop the radish greens to fine pieces.
Wash the radish and peel the outer layer.
Chop the radish into small pieces.
Making the Mooli ke Patte ki Sabzi
In a kadhai, using a medium flame, heat the oil. If you are using Mustard Oil, see notes.
Add the hing, ginger and garlic.
Stir-fry till the garlic turns golden.
Add the radish pieces and stir-fry for 2-3 minutes.
Add the ground masala, salt, and 2-3 tbsp water.
Stir-fry till the masala dries a bit.
Turn the heat down to low.
Add the radish greens and mix well.
Cook for 1-2 minutes till the radish greens wilt.
Take off the heat. Cover and set aside for 5 minutes.
Serve warm with hot rotis.
If you are using mustard oil (as I did):
Heat the mustard oil to smoking point till it becomes pale in colour.
Take the Kadhai off the heat, and let the oil cool a bit.
Now follow the rest of the recipe. 🙂
Recipe with Step by Step Instructions to Make Spicy Mooli ke Patte ki Sabzi | Radish Leaves Stir Fry
I would recomend that you make the Poppy Seed-Cumin-Mustard-Chilli masala as the first step so that the poppy seeds can soak while you get on with other tasks.
Over medium, heat a pan.
Add cumin, mustard, poppy seeds and green chillies and dry roast till the poppy seeds change colour to light brown.
Transfer the roasted dry spices into a small grinder.
Add 3-4 tbsp of water the dry spices and let the poppy seeds soak for about 10 minutes.
When the poppy has soaked a bit, grind the masala into a fine paste. You may need to add a tad bit more water while grinding.
Prepping the Radish and Radish Greens (I did this while the roasted spices were soaking)
Cut close to the top of the baby radishes to separate them from the radish greens.
If the stems are tender you can use them, else separate the stems from the greens.
Wash the radish greens well and dry them a bit before cutting them to small pieces.
Wash the radish well to get rid of the dirt and dry them.
Peel the outer layer of the radish and chop it into small pieces.
Cooking the Mooli ke Patte ki Sabzi
In a kadhai, using a medium flame, heat the oil. If you are using Mustard Oil, heat it to smoking point, and take the kadhai off the heat and let the oil cool a bit before placing it back on flame. If you cooking in smoking hot oil, everything will burn in a second.
To the heated oil, add the asafoetida, chopped ginger and chopped garlic.
Stir-fry till the garlic turns golden.
Next, add the chopped radish pieces and fry for a couple of minutes.
To the fried radish pieces, add the ground masala, salt, and 2-3 tbsp water.
Cook till the poppy seed masala dries a bit.
Before adding the radish greens, turn the heat down to low as the leaves wilt in a jiffy.
Now, add the radish greens and mix well.
Cook the greens for a couple of minutes till they wilt.
Immediately take the kadhai off the flame.
Cover and set aside for 5 minutes to let the leaves cook in the residual heat.
Serve warm Mooli ke Patte ki Sabzi with hot rotis.
This recipe for Chole Biryani happened totally by chance; thanks to Nikita Jhanglani for the last moment inspiration.
The theme for the 107th Foodie Monday Blog Hop is a party dish. However, we are bang in the middle of the festival season and I was already thinking of Onam recipes. Given that I have a particularly gruelling week ahead at work, I was not equipped to make a party dish. So, I had decided not to participate in this week’s blog hop and was just about to send a message to fellow bloggers, when a pic of Chole Biryani pops up on WhatsApp. It was Nikita and her mom who made this No Onion, No Garlic Chole Biryani as their contribution to the Ganapati Celebrations in their apartment complex.
Indeed, as Paul Coelho said, “When you want something, all the universe conspires in helping you to achieve it.”
And on went the light in my head! I love one-pot meals and they make a great addition to any party, especially potluck parties; and this No Onion, No Garlic Chole Biryani can be enjoyed by one and all.
Nikita did send me her recipe. I used that as a base along with my own recipes for Pindi Chole and Ambarsari Chole to come up with my own version of this absolutely delightful dish!
Trust me everyone will love the taste and it is just so easy to make.
Thank you, Nikita. I always knew there was a reason we got along so well! 😀
This recipe for Pindi Chole was triggered by a discussion by the admin of a food group that I am a member of. Donna wanted to make “almost black” Chole and there were many suggestions including the traditional recommendations of using tea leaves, amla and iron vessels.