Carrot Halwa Recipe (Gajar Ka Halwa)

Prep Time : 20 mi
Cook Time: 1 hour & 30 min
Serves : 4

RecipeCategory: Desserts                                                                                                                                                                 Recipe Cuisine: Indian 

Ingredients:

• Carrots – 1/2 kgs or 5 nos approx.,
• Sugar – 1 cup (200 gms)
• Whole Milk – 1+1/2 cup ( 300 ml)
• Ghee (clarified butter) – 6 tbsp
• Cashew nuts – 10
• Almonds (badam) – 7 (optional for garnishing)
• Cardamom powder – 1/2 tsp

Instructions:

Wash the carrots and trim their edges. Scrape the skin lightly and grate all the carrots using a grater and keep aside.

Soak the almonds in some warm water for 15 – 20 mins. Peel the skin off and chop them into slivers and keep aside.

Chop the cashew nuts into small pieces and keep aside.

Heat a heavy bottomed pan and add 3 tbsp of ghee. When it becomes warm, add the chopped cashew nuts and roast over low flame till golden brown. Drain them completely, transfer to a plate and keep aside.

Now to the same pan, add the grated carrots. Simmer the flame completely and sauté for 15-20 mins. The color of the carrots would have completely changed and it would have gotten cooked completely. But the most important thing is the raw smell of the carrots would be completely gone by now.

Now add the milk to the cooked carrots and increase the flame to medium. Let the carrots cook in the milk till the entire mixture almost becomes dry. Keep mixing in between to avoid the carrots sticking to the bottom of the pan. This should take 15-20 mins.

Now add the sugar and mix well. Once you add the sugar, the entire mixture would once again become liquefied or of loose consistency.

Once again keep cooking till the entire mixture becomes thick. The sugar would begin to caramelize the carrot and milk mixture and the you can see that the consistency becoming sticky. This should take 15 mins.

When the halwa becomes dry, add the remaining 3 tbsp ghee, cardamom powder, roasted cashew nuts and mix well. Cook for 5 more mins while mixing continuously and the halwa will come together in a mass. Switch off flame and take off stove.

Serve hot or warm in individual bowls sprinkled liberally with almond slivers.

Adadiya - Gujarati Winter Recipes

                                                                                    Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Serving Size: 4

Ingredients

1. 250 gm black gram flour – (Urad Dal Flour)
2. 200 gm sugar
3. 250 gm Desi Ghee
4. 1 tbsp Gund – Edible Gum
5. ½ cup Milk
6. 2 tbsp Almonds (chopped)
7. 2 tbsp Cashew Nuts (chopped)
8. Water according to requirement

Instructions

Heat ghee in a pan. Add warm ghee and milk in to the flour.

Press flour and keep a side for 1 hour.

Now sieve flour. Heat ghee in a pan at medium flame.

Roast flour in it till it become brown in color.

Keep a side and add gund in it.

In other vessel take sugar and add water till it deep.

Boil it at slow flame till it forms to 2 threads.

When flour becomes cool, add sugar syrup in it.

Mix properly and add almonds and cashew nuts.

Stir it well. Then Pour in to dish.

After 2 hour cut in to small pieces and serve

You can store it for 15-20 days in air tied container.

Notes

Your attention should be on sugar syrup.
Sugar syrup is good for softness.
If mixture of sugar syrup and flour become hard, add warm milk in it and then pour it.

Dal Makhani

PERP TIME : 8 mins
COOK TIME : 45 mins
TOTAL TIME : 53 mins

RECIPE TYPE: Main

CUISINE: Punjabi, North Indian

SERVES: 3-4INGREDIENTS

• 1 cup whole black gram/whole urad dal
• ½ cup kidney beans/rajma
• 4 cups water
• 1 tsp cumin or ½ tsp cumin powder
• ½ tsp red chili powder/lal mirch powder
• ½ tsp turmeric powder/haldi
• 1 medium size onion, chopped
• 2 medium size tomatoes, chopped
• 1 inch ginger/adrak, finely chopped
• 4-5 garlic/lahsun, finely chopped
• 1 tsp punjabi garam masala
• 2 to 3 tbsp butter or ghee or oil
• 2 to 3 tbsp full fat cream (optional)
• salt as required
• few coriander leaves for garnishing (optional)

INSTRUCTIONS

1. Soak the both the rajma and urad dal overnight if you are making this in the morning.
2. If you are making dal makhani in the evening, then soak the dals in the morning.
3. In a pressure cooker, add all the ingredients including the dals/lentils and white butter.
4. Add water. Pressure cook for some 12-15 whistles.
5. Open and check if the lentils are cooked.
6. You should be able to mash the both the urad dal and rajma with spoon if they are cooked completely.
7. If they are not cooked thoroughly, then pressure cook for 2-3 whistles more.
8. Add water if required.
9. Now again open the cooker and let the dal makhani simmer in the cooker itself without the lid for 10-15 minutes or more till you get a smooth and creamy consistency and texture.
10. If you wish to add cream, you can add cream now and let the dal makhani simmer for 5 or 10 minutes more.
11. If you like then you can Garnish Dal Makhani with coriander-cilantro leaves (optional).
12. Serve dal makhani hot with hot rotis, naan, or jeera rice.

GARLIC NAAN WITH PANEER TIKKA MASALA RECIPE

Total time:3 hours 30 mins

Serves: 4-5

Ingredients

• 1.5 cups whole wheat flour
• 1.5 cups all purpose flour/maida
• 2 tsp garlic paste or minced garlic
• 2 tsp sugar
• 1.5 tsp dry active yeast
• 1.5 or 2 tsp lemon juice or 3 to 4 tsp yogurt
• 4 tbsp oil or ghee
• ¾ cup water… add more if required
• ½ cup finely chopped garlic and celery or coriander leaves
• 1 tsp nigella seeds/kalonji
• 1 to 1.5 tsp salt or as required
• extra oil or ghee for frying or smearing on the naan (optional)

Instructions

1. proof the yeast in sugar dissolved with ¾ cup warm water.
2. after the yeast proofs and rises, add all the flours, garlic paste, lemon juice or yogurt, salt and oil to the yeast mixture.
3. knead to a smooth dough.
4. add water if required while kneading.
5. cover with a moist cloth and keep the dough to leaven for 1:30 to 2 hours.
6. when the dough doubles up, then make medium sized balls of the dough.
7. cover and keep aside for 15-20 mins.
8. in a plate or tray take the chopped garlic, celery leaves and nigella seeds. mix these well.
9. take each ball on a dusted board and roll into a small disc of 2 inches.
10. place this disc on the garlic-celery-nigella-seeds mixture.
11. remove and keep on a dusted board
12. now roll to a round of about 5 to 6 inches diameter,
13. heat a tava or frying pan.
14. place the garlic and celery side of the naan touching the hot tava.
15. cook this side till browned and done.
16. now hold the naan with a tong and place the uncooked side directly on fire.
17. roast this side on the fire till browned and done.
18. smear some oil or ghee on top of the naan.
19. cook all the garlic naans this way.
20. serve garlic naan hot or warm. 

veg masoor pulao recipe

Servings : 2
Time Taken : 30-45 mins          Ingredients                                                                                                
1 cup Masoor Dal (soaked for 2 hrs.)
1 cup Basmati Rice (soaked for 30 min.)
1 onion (sliced into long pieces)
1/2 tsp. crushed Ginger
1/4 tsp. Turmeric powder
1/2 tsp. Red Chilli powder
1/4 tsp. Garam Masala
5-6 leaves of Kadipatta
1/2 tsp. cumin seeds (Jeera)
1 tsp. Ghee
Some chopped coriander
5-6 tsp. Oil (Per requirements)
1/2 tsp. Salt (Per requirements)
4 cups water                                                                                                                                                Method

1. Take Oil in a non-stick vessel and heat it, add cumin seeds & kadipatta.
2. Add crushed ginger to it and within a few seconds add the sliced onions and fry them till light brown in color, add the turmeric powder to this.
3. Add rice, masoor daal, red chilli powder, garam masala, and salt to the mixture and stir for about 1 minute.
4. Add water and let the mixture cook on medium heat till the pulav is ready.
5. After the Pulav is ready pour the ghee over it and sprinkle some chopped coriander leaves over it.

BESAN KE GATTE KI SABZI RECIPE

Serves : 4
Cooking time : 50 mins                                                                                                                          

Ingredients:

For the gatte:
2oo gms or 1 1/2 cup besan
1/2 tsp cumin seeds (jeera)
Pinch of asafoetida (hing)
1/4 cup Curd
1/4 tsp baking soda
1/2 tsp Fennel seeds (saunf) corasely grinded
1/2 tsp salt
1/2 tsp red chilly powder
4 cloves (laung)
4 whole black peppercorns (kali mirch)
3 tbsp oil                                                                                                                                                      For the gravy:
1 cup sour curd (khatta dahi)
2 medium size onions
4-5 garlic pods
1 inch piece ginger (adrak)
2 green chilly (hari mirch)
1 tsp coriander powder (dhania)
1/2 tsp cumin seeds (jeera)
1/2 tsp red chilly powder (lal mirch)
1 tsp salt
1/4 tsp garam masala
1/4 tsp crushed fenugreek leaves
2 tbsp ghee or oil

How to make Rajasthani Besan Ke Gatte:

• To Make Gatta : In a bowl mix together besan, jeera, fennel seeds, salt, chilly powder, hing, coarsely crushed cloves and black peppercorns, baking soda and oil. Then add the curd and mix well.
• Next with the help of little water knead a stiff dough just like for rotis. Make sure to add water little by little so that the dough should not get extra soft.
• Now divide the dough into 6 – 7 parts. Roll each part into cylindrical tubes of ½ inch in diameter and 4 – 5 inches long.
• Boil 4 cups of water and place these rolls in it. Let it cook for 15 mins or till the rolls get cooked from inside.Cut a piece to check if they are cooked properly and evenly. Otherwise cook some more.
• Then turn off the flame and take out the rolls from the water and keep the water aside for the curry.
• Cut the rolls into 1 inch pieces.
• For the gravy : Make a fine paste of ginger, green chillies, onion and garlic. Whisk the curd smooth with a beater.
• In a kadai heat the pan and put jeera. When it begins to crackle add the onion paste prepared before.
• Fry the onion paste till light brown in color. Then add the chilli powder, turmeric powder, coriander powder and garam masala. Fry for another 2 mins.
• Now lower the flame and slowly add the whisked curd. Stir well and continue cooking till oil separates. Stir once in a while so that the mixture does not get burnt.
• Now add the gatta water separated earlier. Bring it to a boil and then add the cut gatte pieces. Let the curry simmer for 5 – 10 more minutes on low flame. Then add the fenugreek leaves.
• Transfer the curry to a serving dish and garnish with chopped coriander.
• Serve hot with batti or roti as you prefer.