Foodie Memories – Engagement Halwa

ENGAGEMENT HALWA

Mouthwatering Memories of the unique Sweet Delicacy from Kalyan

By

VIKRAM KARVE

From my Foodie Archives:

Prior to the advent of the “white revolution” – non-milk sweets like Mysore-Pak, Balushahi, Sutarfeni, Mahim-Halwa etc were quite popular. 

More than 6 years ago – in the monsoon of 2010 – we college classmates had a get-together in Lonavala. 

Many of us (especially those who had migrated abroad) were meeting after more than 33 years.

It was at this occasion where I first tasted a rather unique Halwa called “Engagement Halwa” specially brought for us by a classmate from Kalyan 

(Engagement Halwa is also called “Kalyan Halwa” or “Mangani Halwa”)

Let me tell you about it

FOODIE MEMORIES – ENGAGEMENT HALWA

When I was a small boy, in the 1960s, Pune was a beautiful verdant town, laid back, with a lot of soothing greenery, a nice place to live in a salubrious pensioner’s paradise. 

Yes, Pune was more of a pensioner’s paradise, a place for good education and a beautiful tranquil place to live in.

One travelled by the railways, and in those days there were no direct trains from Pune to the “upcountry”. 

So one caught the Deccan Express from Pune in the afternoon and got down at Kalyan Junction in the evening. 

At Kalyan you had dinner in the Railway Dining Room and waited for one of the famous Mail trains, like the Calcutta Mails via Nagpur or Allahabad or the Punjab Mail, or the late night express trains, which would come from Mumbai and take you to your destination in the upcountry.

That’s all I knew about Kalyan – its famous Railway Station with well maintained and comfortable waiting rooms and the decent dining room which used to serve sumptuous meals.

For years we passed through Kalyan, yet we never explored what lay beyond the railway station. 

Did the city have a heritage, a culture, a cuisine…?

So I was most pleasantly surprised when at a recent Alumni meet in Lonavla, Sateesh Pol told us that he lives in Kalyan and we were most happy when he introduced us to the unique speciality of his town – Kalyan Halwa.

Now I am sure you know what Halwa is…!

Maybe – as you read this, you are relishing a plate of your favourite Sooji (also called Shira made from Semolina or Rava and Ghee) Halwa – or Doodhi (Pumpkin) Halwa – or maybe Gajar (Carrot) ka Halwa.

Halwa is a dessert made from various kinds of fruits, vegetables, grains and lentils. 

The ingredients in Halwa are grated finely and fried in ghee and sugar. 

Nuts and milk may also be added. 

Halwa has the consistency of a very thick pudding. 

Halwa is the name given to a huge range of sweets made in the Middle East, Central Asia and India. 

The word itself comes from the Arabic word for sweet: “Hulw”

In the seventh century – hulw was a paste of Dates that was kneaded with milk – which eventually evolved into other forms – including stiffer confections made with wheat or semolina flour and sweetened with fruit paste, syrup or honey and flavoured with nuts, spices or even rose water before deep-frying.

Soon local improvisations were introduced in recipes for halwa and each place had its own unique halwa. 

Middle Eastern Halwa can be made with nuts, dried fruits, yoghurt, honey and spices. 

In Turkey and Greece – Halwa is made without grain and is made with cooked egg, syrup, nuts and sometimes fruit.

In India there are many varieties and assortments of a range of halwas. 

The word “Halwai” (Sweetseller) is probably derived from the word Halwa – and this indicates the popularity of halwa.

I am sure you have tasted the ubiquitous Sooji Halwa and Satyanarayan Halwa (Shira with bananas) – Doodhi Halwa – Gajar Halwa – and also famous local specialities like the delicate melt-in-the-mouth slabs of Mahim Halwa or Ice Halwa – the deliciously satiating Badami Halwa – the tasty and nourishing Kozhikode (Kerala) Halwa – different versions of delicious fruit and vegetable halwa – and the various types of rich wholesome halwa made from cashewnuts, almonds and dryfuits and full of nourishing pure ghee.

But let me tell you – the Kalyan Halwa that Sateesh Pol had got for us was truly superb – well I can say that it is one of the best halwas I have ever tasted. 

The slab of Kalyan Halwa – which Sateesh had got from Anant Halwai in Kalyan – was nicely packed in airtight foil on which the words “Engagement Halwa” were written.

Sateesh explained that this halwa is so popular that it is distributed during engagement ceremonies and so Kalyan Halwa is also called Mangani Halwa or Engagement Halwa (“Mangani” means engagement in Hindi)

Let me tell you that “Engagement Halwa” is really superb. 

It is truly delicious – sumptuously rich, embellished with copious quantity of dry fruits – and prepared in pure ghee. 

The aromatic “Engagement Halwa” tastes luxuriant and imparts a wonderful flavour and leaves a very lingering aftertaste which is exceptionally pleasing – a scent of lovely fragrance on your palate and a satiating feeling of delightful gratification.

Well – Sateesh Pol had brought Anant Halwai’s famous Shrikhand too – which was also top class – creamy and lip smacking – but then – I have had equally good Shrikhand in Pune and other places too.

It was the inimitable “Engagement Halwa” from Kalyan – a true signature delicacy – which was truly distinctive and matchless – a feast worthy of Kings…!!!

So – Dear Reader – the next time you are in Kalyan – or a friend from Kalyan visits you – make sure you try out Kalyan’s unique “Engagement Halwa”. 

Do remember to tell us how you liked it.

And – Dear Reader – do tell us about your favourite Halwa too – and the food speciality of your hometown.

Happy Eating. 

VIKRAM KARVE

Copyright © Vikram Karve 
1. If you share this post, please give due credit to the author Vikram Karve
2. Please DO NOT PLAGIARIZE. Please DO NOT Cut/Copy/Paste this post
© vikram karve., all rights reserved.

Disclaimer:

1. This story is a spoof, satire, pure fiction, just for fun and humor, no offence is meant to anyone, so take it with a pinch of salt and have a laugh.

2. All stories in this blog are a work of fiction. Events, Places, Settings and Incidents narrated in the stories are a figment of my imagination. The characters do not exist and are purely imaginary. Any resemblance to persons, living or dead, is purely coincidental.

Copyright Notice:

No part of this Blog may be reproduced or utilized in any form or by any means, electronic or mechanical including photocopying or by any information storage and retrieval system, without permission in writing from the Blog Author Vikram Karve who holds the copyright.

Copyright © Vikram Karve (All Rights Reserved)

     

© vikram karve., all rights reserved.

 

This is a revised version of my post ENGAGEMENT HALWA first posted online at url: http://karvediat.blogspot.in/2010/08/engagement-halwa.html  and  http://karvediat.blogspot.in/2012/03/engagement-halwa-sweet-delicacy-from.html  and http://karvediat.blogspot.in/2012/06/engagement-halwa-mouthwatering-memories.html 

Mutton Korma : Simple Recipe

MUTTON KORMA 

A Simple Recipe 

By 

VIKRAM KARVE 

Dear Reader: Let me delve into “Foodie Archives” and pull out my recipe for one of the first dishes I learnt to cook as a young boy...

Simple Curry – Mutton Korma – Easy to Cook  – Tastes Delicious

Long back – in the late 1960’s – or early 1970’s I think – in Bareilly – we once went for a meal in a restaurant called Rio – if I remember correctly. 

(I wonder if Rio Restaurant still exists in Bareilly)

As everyone ordered chicken and veg dishes – I wanted to have mutton that day – and in the list of the usual mutton dishes – I spotted Mutton Korma – and I decided to eat it. 

Being an inquisitive person – I wanted to know what “Korma” meant – so I asked the cooks over there – and they told me that Korma means gravy made without haldi (turmeric). 

Is this a fact? 

Can some culinary expert tell us more about this – is this true – or is it just a myth? 

If you google “Korma” – you will see that “Korma” is defined as a mildly spiced Indian curry dish of meat or fish or vegetables marinated in yogurt or curds – but I will stick to the definition that the cooks in Rio Restaurant Bareilly told me more than 45 years ago that “Korma means gravy made without haldi (turmeric)”.

RECIPE FOR MUTTON KORMA

I was curious – so the cooks allowed me into the kitchen – and they let me see this simple dish being prepared.

This is the first non-veg recipe I learnt – and I make it often because it is simple and straightforward to cook. 

In fact – I have learnt most recipes by watching the dishes being made in restaurant kitchens – and later – when I was in the Navy – I used to observe the talented Navy cooks prepare dishes in ships’ galleys. 

Now coming back to Korma – let me share the recipe for a simple Mutton Korma with you. 

In a nutshell – Korma is a braised dish – the meat is first fried in spiced sauce (comprising masalas and pastes) – and then it is stewed slowly in a closed container. 

So – first let us start with frying the masalas, pastes and mutton.

Place a thick bottomed vessel on your stove – add a generous quantity of pure ghee – yes – pure ghee (clarified butter) – switch on your stove – turn on the heat – and – heat the pure ghee till it is hot. 

(I never “pressure cook” meat – as I feel slow cooking brings out the taste best). 

Add the whole masalas [tejpatta (bay leaf), choti and badi elaichi (small and big cardamom), laung (cloves), dalchini (cinnamon), kali miri (peppercorn)]

Saute the whole masalas till they start crackling.

Then put in lots of finely chopped onions – and fry the onions till brown and crisp.

Add ginger garlic paste, red chillies – and fry till the moisture evaporates.

Then add the mutton pieces – and stir lightly – and gently roast the mutton in its own juices till dry. 

Now add whipped curds (yoghurt) – and let the mutton cook in the curds – stirring very slightly from time to time.

When the gravy becomes dry – and starts sticking to the bottom – lower the heat – add water to cover the mutton – cover the vessel – and simmer on slow fire – stirring once every few minutes – if required – you can add a bit of water so that the mutton does not stick to the vessel – till the mutton is done (you can keep sampling to see that the mutton is done to your taste and this should take between 20 to 40 minutes depending on the quality of mutton and how you like it done). 

When almost ready – add salt to taste – sprinkle a little cardamom powder for flavour – and give a final simmering boil to the curry – take off from the fire – and then – as a final touch – garnish with fresh green coriander leaves.

The Mutton Korma is ready to eat with chapati, roti, pav, or rice – whatever you like. 

I like cooking and eating mutton korma.

It is simple to cook – no fancy laborious time-consuming preparations and marinades – it is not too spicy – and it tastes nice and mild – and the dish is ready to eat in less than an hour. 

KORMA – Meaning

About the “turmeric” part – will someone please enlighten us? 

Is it true that “Korma means gravy made without haldi (turmeric)” – as the cook in Bareilly had told me more than 45 years ago...?

I cook korma without haldi (turmeric) – but I have seen recipes of korma which include turmeric. 

Try out this simple dish – you will relish the freshly prepared delicious steaming mutton korma with piping hot chapatis/rotis/phulkas or fresh fluffy pav or buns/bread or even rice. 

You can improvise a bit – add cashew paste to make the Korma thicker and yummier – or like they do in South India – add coconut milk to get a distinctive “Coastal” flavour.

I love a vegetarian dish called Navratan Korma too – it is nice and sweetish – I don’t know how to make it – but from the taste – it seems that Navratan Korma too doesn’t contain turmeric – so maybe – the definition that – “Korma means gravy made without haldi (turmeric)” – is correct.

Happy Cooking and Blissful Eating...!

VIKRAM KARVE

Copyright © Vikram Karve 
1. If you share this post, please give due credit to the author Vikram Karve
2. Please DO NOT PLAGIARIZE. Please DO NOT Cut/Copy/Paste this post
© vikram karve., all rights reserved.

Disclaimer:

1. This is an “experimental” recipe – so try it at your own risk. Vary the Exact Quantity/Proportion of ingredients as per your culinary experience and taste.

2. All stories in this blog are a work of fiction. Events, Places, Settings and Incidents narrated in the stories are a figment of my imagination. The characters do not exist and are purely imaginary. Any resemblance to persons, living or dead, is purely coincidental.

Copyright Notice:

No part of this Blog may be reproduced or utilized in any form or by any means, electronic or mechanical including photocopying or by any information storage and retrieval system, without permission in writing from the Blog Author Vikram Karve who holds the copyright.

Copyright © Vikram Karve (All Rights Reserved)

     

© vikram karve., all rights reserved.

 

Updated Version of My Recipe MUTTON KORMA posted by me Vikram Karve online earlier a number of times in my various Blogs including at urls: http://creative.sulekha.com/simple-cooking-mutton-korma_329697_blog  and  http://creative.sulekha.com/delicious-mutton-korma-curry_377866_blog  and  https://vwkarve.wordpress.com/category/bareilly/  and  http://karvediat.blogspot.in/2011/07/delicious-mutton-curry-korma-made.html  and  http://karvediat.blogspot.in/2012/06/cooking-made-simple-mutton-korma.html  and  http://karvediat.blogspot.in/2012/11/mutton-korma-made-simple-easy-cooking.html 

BIRYANI - 5 Tests to Judge a Biryani

BIRYANI

Five Essential Qualities of a Good Biryani

By

VIKRAM KARVE

Nowadays – instead of authentic Biryani – I have seen many restaurants trying to pass off pulaos (and various other medleys and potpourris of meat and rice) as Biryani.

Pulao is not Biryani.

Pulao is prepared by cooking the ingredients together.

In a Biryani the rice and meat are cooked separately – then assembled in layers – and given a “dum”.

How do you evaluate a Biryani?

What are the qualities of a good Biryani?

Let me delve into my Foodie Writing Archives and pull out this article I wrote 15 years ago, during my Mumbai days, on TESTING and TASTING a BIRYANI, and post it once more for your perusal.

Happy Biryani Eating

THE PERFECT BIRYANI

Tasting and Testing

By

VIKRAM KARVE

A plate of mouthwatering Biryani is placed in front of you.

On first impressions, how do you judge a Biryani…?

Well, as far as I am concerned, there are five basic tests you must carry out to assess a Biryani.

FIVE TESTS TO JUDGE A BIRYANI

Test No. 1

SPREAD TEST

First try the “Spread Test”.

Pick up a little Biryani in your fingers and sprinkle it on the side dish.

The grains of rice must not stick together but remain separate. 

The pieces of meat must be succulent, clear and dry, not greasy, and easily separate from the rice.

A good Biryani will easily qualify the spread test.

Test No. 2

AROMA TEST

Lift the plate of Biryani and smell the pieces of meat. 

The Biryani must be pleasantly aromatic and you must be able to discern the delicate sweetish fragrance and appetizing mouthwatering aroma of marinated spices.

The aroma must not be overpowering, sharp or piquant. 

The Biryani must pass the “aroma test” with flying colours as there is nothing more appetizing than a mouthwatering aroma…!

Test No. 3

TASTE TEST

Taste the meat, ideally mutton. 

The meat must be well-cooked, flavoursome, succulent, delicious.

Then roll some rice on your tongue – the subtle flavour and taste of the spices must mildly and pleasantly come through, and must not be overpoweringly spicy, greasy or pungent.

Test No. 4

POTATO TEST

Now you come to the fourth test – the “Potato Test”.

Dig deep and search for the potato in the Biryani.

The potatoes must taste as scrumptious as the meat – that is the hallmark of a superlative Biryani.

And if there is no potato – well dear fellow foodie, tell me, can there be a perfect Biryani without a potato which tastes as delicious as the meat…?

Test No. 5

TEMPERATURE TEST

Finally, here is the fifth test for Biryani. 

Has it been served at the right temperature with light aromatic steam coming out from the rice?

Do you feel the warmth on your tongue when you eat the inner part of the mutton?

 

THE PERFECT BIRYANI

 

So the next time a plate of Biryani is put in front of you, before you eat it, do carry out these simple five tests and tell us all about it.

Did the Biryani pass all the tests with flying colours? 

Is it a perfect Biryani? 

Or is it a greasy potpourri of rice and meat, or a Pulao, masquerading as a Biryani?

HAPPY EATING

VIKRAM KARVE

Copyright © Vikram Karve 
1. If you share this post, please give due credit to the author Vikram Karve
2. Please DO NOT PLAGIARIZE. Please DO NOT Cut/Copy/Paste this post
© vikram karve., all rights reserved.

Disclaimer:

1. These are my personal views based on my personal experience. Please do your own due diligence while testing a Biryani.

2. All stories in this blog are a work of fiction. Events, Places, Settings and Incidents narrated in the stories are a figment of my imagination. The characters do not exist and are purely imaginary. Any resemblance to persons, living or dead, is purely coincidental.

Copyright Notice:

No part of this Blog may be reproduced or utilized in any form or by any means, electronic or mechanical including photocopying or by any information storage and retrieval system, without permission in writing from the Blog Author Vikram Karve who holds the copyright.

Copyright © Vikram Karve (all rights reserved)

This is an upgraded and revised version of my article on HOW TO JUDGE A BIRYANI written be me Vikram Karve 15 years ago in the year 2000 and posted online earlier in my Academic and Creative Writing Journal Blog on 30 Nov 2010 at url: http://karvediat.blogspot.in/2010/11/biryani-how-to-judge-biryani-four-tests.html