Gajar Ka Halwa

gajar ka halwa

It is one of the most popular indian dessert, 'gajar ka halwa' known to have originated in Punjab and it is a delight during the winter months with red fresh carrots.

Ingredients

Carrots finely grated                   400 gm

Ghee                                        2 tbsp

Milk                                          300 ml

Sugar                                       200 gm

Khoya                                      150 gm

Raisins                                     1 tbsp

Cashew nuts                             8 – 10

Cardamom powder                    ½ tbsp

Method

First finely grate the carrots and keep in a bowl.

fresh grated red carrots

Take a thick bottom pan and add ghee.

add ghee

Now add finely grated carrots and stir.

add carrots

Then cover and cook for 2 – 3 minutes.

Now add milk in it, mix well.

add milk

Again cover and cook for 5 minutes or until carrot gets soft.

Then add sugar in it and cook for 2 -3 minutes while stirring continuously.

add sugar

Now add khoya and mix well.

add khoya

Add raisins, cashew nuts and cardamom powder and mix well for 2 minutes.

add dry fruits and stir well

The gajar ka halwa is ready to serve.

Remove it in a bowl and garnish with chopped almond and cashew nuts.

Hara Dhaniyawala khumb

hara dhaniyawala khumb

The delicious mushroom dish cooked with fresh coriander leaves and other ingredients.

Ingredients

Button Mushrooms                   200 gm

Onion chopped                         1

Ginger garlic paste                    2 tsp

Green chillies chopped              3

Red chilli powder                       ½ tbsp

Coriander powder                      1 tbsp

Garam masala powder               1 tbsp

Curd                                         2 tbsp

Coriander leaves chopped          1 cup

Salt                                          to taste

Oil                                            2 tbsp

Method

First heat oil in a pan, add chopped onion and sauté till it gets brown.

add onion and saute

Add ginger-garlic paste and stir.

add ginger garlic paste

Add chopped green chilli, red chilli powder, coriander powder, garam masala powder and mix well.

add powder masalas

Then add sliced mushrooms then stir and cook until it gets soft on medium flame.

add mushrooms and mix well

Now add curd, salt and stir well for 2 minutes.

add curd

Add chopped coriander leaves and mix well.

add coriander leaves

The hara dhaniyewala khumb is ready to serve.

Ananas ka muzaffar

ananas ka muzaffar

A popular hyderabadi dessert, Basmati rice and pineapple juice are the main ingredients for ananas ka muzaffar. Sugar syrup and chopped pineapple are also used to prepare the dish. Cardamom and cloves are used as flavorings. Traditionally, saffron is used to enhance the color of the dish and ghee is used to finish the dish.

Ingredients

Basmati rice                              1 bowl

Sugar syrup                               100 ml

Saffron                                       ½ tsp

Pineapple chopped                     2 tbsp

Cloves                                       4 – 5

Green cardamom                        5 – 6

Pineapple essence                     2 – 3 drops

Lemon                                       1

Ghee                                         2 tsp

Method

First soak saffron in water.

Boil water in a deep pan with cloves and green cardamom then remove them from water.

Now add rice, pineapple, half soaked saffron and mix well.

prepare rice

Then boil until cook.

cooked rice

Add lemon juice and pineapple essence into sugar syrup in a bowl and mix.

add lemon juice and pineapple essence in sugar syrup

Add cooked rice into sugar syrup mixture and mix well.

add cooked rice in syrup mixture

Now put this rice mixture in a serving bowl.

put rice in serving bowl

Add soaked saffron and garnish with ghee and saffron.

garnish the ready ananas ka muzaffar

Pudinewali aloo ki chaat

pudinawali aloo ki chaat

The tasty chaat with potato, mint chutney and other ingredients. It is very easy to prepare within 5 minutes.

Ingredients

Boiled potato                             2

Chopped onion                          1

Chaat masala                            1 tsp

Lemon juice                               1 tbsp

For green chutney

Coriander leaves chopped            2 tbsp

Garlic                                        3 – 4

Ginger                                       ½ inch

Green chillies                             2

Chopped mint                             3 tbsp

Method

Take a grinder, put coriander, mint, garlic, ginger, green chillies and grind into a smooth paste.

Now take a mixing bowl, put boiled potato cubes, onion, mint chutney and mix well.

add green chutney with potato and onion

Then add salt, chaat masala, lemon juice, chopped coriander and mix well.

mix all ingredients nicely

Now serve with tomato slices and coriander.

garnish the chaat 

Bengol chochhori

chochhori

It is a mixed vegetable cooked in unique way of Bengal.

Ingredients

Potato cut in cubes                   1 small bowl

Cauliflower florets                     ½ small bowl

Pumpkin cut in cubes                ½ small bowl

Beans cut in 2 inch                    1 small bowl

Eggplant cut in cubes                ½ small bowl

Panch foron                              2 tsp

Dry chilli                                   2

Bori (white lentil dry mould)        1 small bowl

Turmeric powder                        ½ tsp

Sugar                                       ½ tsp

Mustard sauce (kasundi)            1 ½ tsp

Mustard oil                                4 tbsp

Salt                                          to taste

Method

Soak bories in water for few minutes.

Heat 2 tbsp oil in a pan and fry the bories until light brown, remove and keep aside.

fry the bories and remove

Again put remaining oil in same pan and heat-up.

Add dry chillies, panch foron and stir.

add chilli and panchforon 

Add potato, cauliflower florets and stir well.

add potato and cauliflower florets 

Then add eggplant, beans and stir well.

add eggplant and beans

Now add pumpkin, salt and mix well.

add pumpkin and salt

Add turmeric powder and mix well.

add turmeric powder

Now add the fried bori then mix well.

add fried bories

Add mustard sauce, sugar then cover and cook for 10- 12 minutes or until soft.

add mustard sauce and cover

Open cover and remove in serving bowl.

serve the chochhori in bowl

Parsi Sali Boti

sali boti

Parsi cuisine sali boti (boneless mutton cooked in onion and tomato and served with fried matchstick potatoes). Very few cultures use these matchstick potatoes in their food.

Ingredients

Mutton                                      200 gm

Onion sliced                              4 tbsp

Tomato chopped                        2

Red chilli paste                         ½ tsp

Ginger garlic paste                    2 tsp

Turmeric powder                        ½ tsp

Jaggery                                    ½ tsp

Coriander leaves                       1 tsp

Vinegar                                    1 tsp

Chopped green chillies              1 tsp

Potato cut lengthwise                1 bowl

For garnish

Sali

coriander

Method

First heat oil in pan, add chopped onion and saute.

Add ginger garlic paste and stir well.

add ginger garlic paste in onion

Add tomato chopped and cook until soft. Then add turmeric powder, green chilli, red chilli paste and mix well.

add chillies and turmeric 

Add jaggery and cook for a minute.

add jaggery 

Add vinegar and mix well.

add vinegar 

Then add mutton and mix well.

add mutton

Add chopped coriander and stir well.

add chopped coriander

Add water, salt then cover and cook for 12-15 minutes.

add some water 

Within this time deep fry the soaked potatoes until light brown.

Remove on tissue and add salt.

fried potatoes 

Then serve on a serving glass.

serve sali

Open cover, the mutton is ready.

remove ready sali boti

Serve in a bowl garnish with coriander.

Soya Seekh Kabab

soya seekh kabab

This kabab is very healthy and tasty cooked with soya nuggets. Very easy to prepare within 10 minutes.

Ingredients

Soya nuggets                           1 medium bowl

Boiled potato grated                  1 big

Chopped coriander                    2 tbsp

Chopped green chillies              2

Garam masala powder              ½ tsp

Ginger garlic paste                   1 tbsp

Egg                                         1

Salt                                         to taste

Sticks (seekh)                          as required

Oil                                           for fry

For garnish      

Lemon

Coriander

Sliced onion

Method

First grind the soya nuggets then add water and rinse it and keep in a mixing bowl.

prepared soya grind

Add coriander chopped, green chillies, garam masala, jeera powder, ginger garlic paste, grated potato.

add all ingredients

Bit 1 egg add in bowl, add salt and mix everything nicly.

add egg

Now wrap the mixture around the sticks and keep on a plate.

wrapped seekhs with soya mixture

Heat oil in a pan then deep fry the wrapped stick until golden brown.

deep fry the kababs 

Remove and keep on tissue paper.

remove soya seekh kabab

Now garnish with lemon, sliced onion and coriander and serve.