Carrot Halwa

 

Carrot Halwa



 Ingredients

4 tbsp. of Ghee
2 cups of Grated Carrot (500 gm)
1.5 cups of milk
Condensed milk  (Sweetened) - 50 ml or 3/4 Sugar
A pinch of Cardamom powder
Few Nuts of your choice-Cashews/Almonds/Pistachio

Method

1.In a Non-stick pan, Fry the grated carrot with 3 tbsp. of ghee for about 10 mins

2.Boil the milk in another pan, filter and add the milk to carrot

 

3.Cook well until the milk is evaporated

4.Add condensed milk/Sugar and keep on stirring for 5 to 10 mins
5.In another pan, fry the cardamom powder and nuts of your choice in a tbsp. of ghee and add that to carrot mixture

 

Rasgulla

 

Rasgulla

 

Ingredients

1 liter Full cream milk
2 tsp. of Vinegar
300 gm of sugar
1/4 tsp. cardamom powder
1 tbsp. Plain flour (Maida)
1 cup of Ice cubes

Method

1.Bring the milk to Boil, reduce the flame to simmer, add vinegar and stir well
2.When the whey water separates, switch off the stove

3.Add the ice cubes and mix well
4.Take a metal strainer lined with a muslin cloth and pour the cuddled milk to collect the cheese
5.Rinse the filtered cheese under the running water, Squeeze the water
completely and Tie up the cloth and hang it for 30 mins to drain the excess water

6.Take out the cheese in a bowl and knead gently for about 10 mins and make a soft dough

7.Make equal sized balls (Tiny balls as it will become bigger while cooking with sugar syrup)

8.In a bowl, dissolve the Plain flour with 50 ml of water.

9.In a pan, add 500 ml. of water and add sugar, bring to boil
10.Add Cardamom powder

11.Add the balls one after the other gently.
12.Just sprinkle the plain flour dissolved in water once or twice (don't add the entire mixture)

13.Cover and cook for 10 mins on a medium flame
14.When the balls are double in size, switch off the flame and transfer to a bowl.
15.Let it cool down, refrigerate and Serve chilled.





 

Chickpea flour Ladoo

Chickpea flour Ladoo

Ingredients

Chickpea flour - 1/2 cup
Powdered sugar - 1/2 cup
Ghee - 1/4 cup
Cardamom - 2
Sliced Almonds for garnishing

 

Method

1.Heat the pan and Roast the chickpea flour in a medium flame. Stir constantly and take care not to burn. When the colour changes to light golden brown switch off the stove.
2.Cool down and sieve the flour.
3.Powder the sugar with cardamom and to the roasted flour in a mixing bowl.
4.Melt the ghee and to the mixing bowl.
5.Mix well with a spatula and make ladoos when its warm enough to handle.
6.Garnish with almonds.

Recipe Reference: Raks kitchen
 

Wheat-Oats Parata




Wheat/Oats Parata

 

Ingredients

Whole wheat flour - 1 cup
Oats (powdered) - 1 cup
Flax seeds (powdered) - 2 tbsp.
Warm water - 3/4 to 1 cup
Salt as required
Oil as required

Method

1.In a mixing bowl add all the flour, salt and water Mix well and knead softly. Cover and Keep aside for 30 mins min
2.Make even sized balls or like patties

3.Grease the rolling pin, platform and the patties with oil

4.Using a rolling pin flatten the dough stretching it to the maximum without flipping sides

5.Start folding the dough starting from one end and join to the other end

6.Twist the dough, start rolling from one end joining the other, apply oil if required

7.Flatten it gently to a round shape with rolling pin (same as for chapathi)

8.Heat Tawa, place the Parata, add 1 tsp. oil, fry each side for 1-2 minutes until fully cooked

**Serve hot with any gravy.
** I had it with Paneer butter masala :)
 

 

Paneer Butter Masala

                                                      

Paneer Butter Masala

 

 

Ingredients

1.5 cup Paneer cubed
1 Onion - chopped
2 Tomato
1 tsp. ginger garlic paste
A handful of Cashew nuts
Butter
Salt as required

Spices
Turmeric a pinch
1 tsp. Coriander Powder
1 tsp. chili powder
1/4 tsp Garam masala
Dried Fenugreek powder (Kasoori Methi) a pinch (optional)

Preparation:

1. Heat the pan, add the onions and sauté until the raw smell goes, let it cool down and grind to a paste.
2.Blanch the Tomato (Add tomatoes to the boiling water for 2 mins, take out, let it cool down and peel the skin), grind to a paste
3.Boil water and add Paneer cubes, remove from the heat, keep covered.
4.Soak Cashew nuts in a warm water for an hour and grind to a paste

Method:

1.Heat a Pan, add Butter. Once the butter melts,Add the Onion paste and fry well for 2 mins

2.Add Ginger/garlic paste and sauté for a min
3.Add Tomato puree/paste and sauté for another 2 mins

4.Add required salt and mix well
5.Add all the spices one by one, mix well, sauté for a min

6.Drain the Paneer and add to the gravy.
7.Add Cashew paste, mix gently and bring to boil for 2 mins.

***Serve hot with Chappathi/Naan/Wheat Parata

**2 tbsp of Cream shall be added in the place of cashew paste
**Instead of Paneer, you shall use Tofu for healthier option.
 

Butter Naan




 

Butter Naan

Ingredients

Plain flour (Maida) - 2 cups
Warm Milk- 1/2 cup
Plain Yogurt (Curd)- 1/2 cup
Baking powder - 3/4 tsp.
Cooking soda - 3/4 tsp.
Melted Butter - as required.
Sugar - 1/2 tsp.
Salt - 1 tsp.

Method

1.In a mixing bowl add flour, Baking powder, cooking soda, milk, yogurt, Sugar and Salt. Mix well and knead softly. Cover and Keep aside for 2 hours min (or 5-6 hrs.)

2.Make even sized balls (slightly bigger than a size of a golf ball)
3.Take one ball, dust the rolling platform, roll it without any cracks into a tear/ circle shape. Dust it in the middle if necessary.

3.Heat Tawa, Apply water on top of the Naan and turn over it to the hot Tawa so that the water applied part sticks to the pan.
4.Cook covered in medium flame for a min (open and you could see the Naan is puffed up)

5.Put the puffed up part in the direct flame just for few seconds

6.Remove from heat, apply butter

*Cut into halves if its tear shaped.Serve hot with any Gravy!I had it with Peas Masala!!!
*Plain flour can be sieved before use for better results
*Recipe Reference: Raks Kitchen
 

 

Mac and Milk (Pasta Kheer)

 

Mac and Milk (Pasta Kheer)

Ingredients

Pasta- 1 Cup
Water - 1 cup

Milk - 2-3 cups

Condensed Milk - 1/2 cup

Cardamom crushed or powdered - 1/4 tsp.

Saffron-10 strands (soak in a tbsp. of milk)
Ghee-2 tbsp.

Nuts of your choice (Almond, Pistachio, cashews,Raisins) - few

 

 

Method

1.In a Sauce Pan, add water and bring to boil. Add Pasta to it. Cover and Cook for 8-10 mins

2.Add milk to pasta until it reduces and becomes slightly thick,Stir gently.

 

3.Add Condensed Milk, Saffron, Cardamom Powder and cook for 3-5 mins, Stir occasionally while cooking

 

4.Roast the nuts in ghee or dry roast the nuts, add to the Mixture

 

5.Allow it to Cool

6.Refrigerate for 4 to 5 hours and Serve Chilled!!!