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Atte ka Halwa/ Wheat Flour Halwa
We all grow in life with time, leaving behind our childhood and childhood memories. We get so soaked in the daily hustle and bustle of life that old memories takes a backseat in our thoughts.
But still, there are childhood memories which bring a smile on our face and serenity to our heart. Memories which are like raindrops to a desert.
One such childhood food memory of mine is this humble “Atte Ka Halwa”. I won’t be exaggerating when I say this halwa has been a staple part of our menu, be it any festival, occasion or function. I remember that when we were kids, we used to cut this halwa as cake on our birthdays (please don’t laugh, Cake used to be a very fancy and luxurious thing in those days!!)
All thanks to my Mum for always treating us with scrumptious dishes, but this is the best.
Making this halwa is super easy and quick. You just need few basic ingredients from your pantry- wheat flour, ghee and sugar-and you can make a super yumm, tasty, delicious dessert in no time.
This halwa is melt-in-the-mouth and is smooth, soft and moist in texture. You can add nuts of your choice to the halwa.
You can serve this halwa after your meal as a dessert or you can serve it along with the meal. There are lot of people who love to eat halwa with pooris.
Serve it either hot or warm.
Recipe Link: http://sunnyfamilykitchenette.com/Dish_Details.aspx?id=15183
Swipe➡️for more pics.
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Kacchi Kairi (Raw Mango) with Masala, Munnar, Kerala.
During summers in Delhi, I remember vendors selling all these chatapata goodies on their carts, with Kairi, Kamrakh, Ber and Faalse dominating the majority of their sales.
Most of these were served with their in-house masalas, resulting in that sweet, sour, spicy and chatapata taste, which apparently was well loved by the women surrounding the carts.
Now, I believe liking chatapata food isn't only lady's domain, and yours truly doesn't mind a nice Kairi himself, and a couple of Kamrakh especially served with shakarkandi. Kairi infact is proof of how the amazing mango gives in forms - you can consume the raw mango with masala, use it as a garnish, use it in chutneys, make pickle, make a sabzi/launj out of it, the possibilities are endless.
Seeing a lot of the mango on my timeline, my mind goes back to this delicious street snack we had near Munnar in Kerala. Sweet and Sour, firm mango, chilli, salt and you'd be happy to munch on this everyday.
How do you put those raw mangoes to use ?