Kaali Gajar ka Halwa

A mouthful of usual red Gajar ka halwa tastes heavenly especially in winters and this dish adds a twist of kaali gajar to it (deep purple carrots). This is an exclusive dish from Banaras (Varanasi) in the northern India and stands out slightly different in taste than the traditional red halwa although equally mouth-watering. So get your hands on this unusual variety of carrots this season and try out this recipe!

Ingredients

• Black Carrot                            1/2 kg
• Milk                                         1 liter
• Khoa                                        150 gm
• Sugar                                       1 cup
• Pure Ghee                                2  tbs
• Cashew nuts                            8-9 pieces (broken into tiny pieces)
• Almonds                                  4-5 pieces (Soaked in 1/2cup of water)
• Raisin                                      9-10 pieces
• Pistachios                                4-5 piece (shredded)
• Green Cardamom Powder      1/4  tsp
• Grated coconut                        2 tbsp  

Method

1. Grate the carrots after peeling.
   
2. Add 2 serving spoons of milk to the grated carrot and put it for boiling in a pan (or use a pressure cooker till one whistle). Once boiled, keep aside for cooling. 
   
3. Take rest of the milk it in a deep frying pan or a cooking pot and bring it boil.
4. Simmer the milk to a thick consistency (quantity may reduce to almost 2/3rd).
5. While the milk simmers, check if the carrots have cooled down (shouldn't be too warm), then grind them lightly in the mixer.  
6. Add the carrots to the boiled (thick) milk and continue to cook till the mixture appears to be dry (carrots have soaked in the milk).
   
7. Add ghee and stir fry at a low flame for 2-3 minutes.
8. Add grated khoa and stir thoroughly for 4-5 minutes.
   
9. Add sugar and continue to stir lightly until it is dry again. 
10. Last but not the least, add dry fruits and mix well. Now, Halwa is ready!
    
11. Serve warm with some extra dry fruits on the top to make it more tempting.   

Eastern Kadhi [कढ़ी]

        

 The Kadhi is a very popular dish,basically a product of curd and gram flour,with varying cooking methods prevailing in different parts of India.Each has its own unique taste and flavour.

Ingredients

• Gram flour for pakoda       1cup
• Gram flour for kadhi      1/4 cup
• Turmeric powder               1 tsp
• Asafoetida.                     1/4 tsp
• Fenugreek                       1/2 tsp
• Whole red chilly                 3-4 
• Garlic                        5-6 flakes
• Green chilly              5-6 pieces
• Onion                        2 medium
• Cumin seeds                   1/4 tsp
• Garam masala                 1/4 tsp
• Red chilli powder              1 tsp
• Green coriander leaves   1bunch
• Sour curd                          4 cup
• Salt to taste
• Mustard oil for fry       5-6 tbsp
• Pure ghee for sprinkle      2tbsp
• Water                            3-4 cup

Preparation

• Crush green chilly and garlic. 

For the pakodas,

•   Take 1 cup gram flour in a separate bowl,add 1/2 cup of water gradually in small quantities at a time,keep on beating.The batter should be thick.Add salt,turmeric powder,1/4 tsp red chilly powder &1 pinch asafoetida [hing].

•   To judge whether the batter is fit for fluffy pakodas,take it in a spoon and drop a bit in water taken in a cup.If the batter floats,then it is ok and no more beating is required.Batter is ready to make pakodas.

 

 Method: 

 A.For Pakodas: 

• Heat oil in a deep pan on high flame.
• Once piping hot,drop small balls of gram flour batter in oil with help of a spoon.
• Deep fry till golden brown.
• Make 5-6 pakodas at a time.
• Keep pakodas aside.

   B. For the kadhi:

•  Take curd in a separate bowl and beat well.
• Add 1/4cup gram flour.Whisk thoroughly till batter is smooth and no lumps are there.
• Add turmeric powder,1/4tsp red chilly powder 1/4tsp garam masala and 3-4 cup of water.
• Whisk well again.

Mixture of curd & gram flour

•  Heat oil in a bigger deep pan on high flame.
• Add  asafoetida, methi and whole red chilly.
• When these begin to sputter,add both grated garlic & green chilli.Mix and fry for 5-6 seconds.
• Add mixture of gram flour & curd.Mix.Stir well and bring to boil.
• Lower the flame and simmer for about 15 minutes.
• Add salt to taste.Stir occasionally.
• Kadhi solution should not be thick.To check its rightness,follow the illustration.

Checking solution

Kadhi solution

• Now add pakodas and simmer again on low flame for about 5 minutes.Be careful pakodas may not be broken.

Pakodas dipped in Kadhi solution 

•  For seasoning,heat a small steel bowl on medium flame.

• Add 2 tbsp of pure deshi ghee, then cumin seeds .

• When  cumin seeds  pop up, add curry leaves,whole red chilly & 1/4 tsp red chilly powder at the same time.Saute for 2-3 seconds.

• Close flame.

• Add it at the time of serving.

• Serve hot,garnished with finely chopped coriander leaves.

Garnished Kadhi with seasoning

Ideal companions include roti and rice.Onion [optional] adds to taste.

With roti,rice & onion

आम का पना [Panaa: a drink made of raw mango]

                                    
                       

               आम का पना: 3 Cheers to Summer !
                                       An ideal drink for hot summer days as well as a great remedy for heat stroke and dehydration in summer season.

 Ingredients:

• Raw [green] mango  3 medium sized raw green mangoes
• Mint leaves  1 cup
• Roasted cumin seed  1 tsp
• Asafoetida  1 pinch
• Salt to taste
• Black salt to taste
• Sugar  1/2 cup
• Bundi  50 gms
• Water  4-5 cups

Method:

• Peel off mangoes and get the pieces with help of a knife.
• Pressure cook the mango pieces with 4-5 cup of water,salt and sugar till soft.
• Let pressure release,then take out mango pulp.
• Strain and mash the pulp.
• Grind the pulp to a smooth paste.
• Take the mango pulp mixture in a bowl.
• Grind mixture of mint leaves,black salt,asafoetids and roasted cumin seeds to get paste.
• Mix this mint paste with mango pulp paste.
• Keep stirring till a smooth mixture.
• Now mango panaa concentrate is ready.
• Let the mixture cool,then keep it in a fridge.
• When to be served,take a part of panaa concentrate,mix 3 times cool water,add crushed ice.

Garnish with bundi and mint leaves.

 

Navratra Special ---- Lauki Ki Kheer [Bottle Gourd Dessert]

The Holy Navratra has begun and will spread over a period of 9 days.People observe fasting partly or for the whole period.Such people depend on fruits as well as foods,desserts or vegetables, permissible for fasting.In previous posts i have given recipes like sweet dish  Makhane Ki Kheer and salty Sabudana Khichdi,which are ideal for fasting and nutritious too.Lauki ki Kheer [Bottle Gourd Dessert] is another such item.The loki is well known for its health benefits.

 Ingredients 

• Lauki [bottle gourd]  1/2 kg
• Milk  01 lit.
• Sugar  200 gm
• Cardamom powder  1/2 tsp 
• Almond  10 pieces 
• Pista [pistachios] 10 pieces
• Cashew nut  10 pieces
• Grated dry coconut  1/4 cup 
• Raisin  01 tbsp
• Pure ghee 01 tbsp

Serves 06 people.

Preparation

1.Wash the loki,peel off the lauki,cut into 3"-4" size,take out the seeds and grate it.

2.Squeeze it so that water is drained out totally.

2.Cut the almonds,cashewnut,& pista length wise into fine pieces.

Method

• Take half of milk in a heavy bottomed pan.Boil it till it becomes thick to almost further half.
  

• Take another pan.Heat ghee and add squeezed loki.Saute till it become completely dry & turns light pink.Add other half of milk.Cook on low flame till milk & lauki are mixed well.Add sugar,mix and saute again till mixture turns thick again.
• Add the thick milk of first pan to second pan.Mix well,then close the flame.
• Add part of dry fruits and cardamom powder.Mix.
• The lauki ki kheer is ready.Fridge it.

Garnish it with remaining dry fruits before serving cool.

 

Sabudana Khichadi [Fried Sago Mix]

Sabudana [Sago] Khichadi is a fast to cook, tasty and nutritious breakfast item liked by young or old alike.Even on occasions of fasting, it can be taken.

Ingredients:

• Sabudana [Sago] 250 gm
• Pea nuts 1cup
• Potato 3-4medium
• Cumin seeds 1/2tsp
• Black pepper 1/2tsp
• Ginger 1small pc
• Green chilli 4-5pcs
• Coriander leaves 1small bunch
• Lemon 1-2pcs
• Salt to taste {during fasting,use sendha namak [rock salt] }
• Refined oil  4tbsp

Serves: 4

 

Preparation:

• Wash sabudana 2-3 times and soak into 2 cup of water for at least 4-5 hours.
• Then drain water and keep the sabudana aside.Keep in mind that the same should be moist till its use.With the time it will increase in volume.This is to be ascertained that pearls of sabudana should be soft.
• Chop the green chilies finely into small pieces.
• Roast peanuts in a heavy bottom pan, continuously stirring so that the same is not burnt.Then peel off the skin.Grind the peanuts for broken or coarse small pieces.
• Boil the potatoes.Then mash coarsely.
• Grind pepper.
• Chop the coriander leaves finely.
• Grate ginger. 

 

Method:

• Heat refined oil in a deep fry pan on high flame and add cumin seeds.When it becomes red,add green chili,grated ginger and mashed potato.Mix and fry for 5-6 minutes.
• Add salt and ground peanuts.Mix well again.Keep on stirring for 2-3 minutes.Add soaked sabudana.Mix well and fry with continuous stirring till its pearls turn transparent.
• Add 1 tbsp lemon juice and ground black pepper.Mix well.
• Close the flame.
• Garnish with coriander leaves.

Serve hot.

 

Kamal Kakdi ke Kabab

Some times [not all the times !], to have information about nutrition value of grains,vegetables is not a bad idea..The main ingredients of this recipe,kamal kakdi [lotus stem] and chana ki dal have nutritious virtues.The kamal kakdi is said to be rich in iron and calcium as well as dietary fibre. The chana is protein rich.Now both combine to give you a yummy dish!

Ingredients:

• Kamal kakdi [lotus stem]- 500 gm
• Chana dal- 250 gm
• Black pepper- 8-10 pcs
• Black cardamom- 2 pcs
• Javitri [mace]- 1 pc
• Cinnamon- 1 pc
• Green cardamom- 3-4 pcs
• Garam masala- 1/4 tsp 
• Onion- 1 medium size
• Garlic- 7-8 cloves
• Salt to the taste
• Green chili- 3-4 pcs
• Green coriander leaves
• Oil- 4 tbsp 
• Water- 1 cup

Preparations:

1. Wash and soak the chana dal in water for 1 hour.
2. Wash the lotus stem.Peel it & cut into small pieces.Wash again very thoroughly so that mud is completely removed.Remember that special attention is to be paid to clean the lotus stems.
3. Chop the green chili & coriander leaves.
4. Chop 1 onion into small pieces.
5. Slice another onion and garlic cloves lengthwise.
6. Grate the ginger.

Method:

1. Take water in a pan,add salt and lotus stem pieces.Boil for 5 minutes.
2. Filter the lotus stem pieces and wash again with fresh water to make it totally free of mud.
3. Now add the stem pieces, chana dal,onion pieces,garlic, grated ginger ,spices,green chili, salt and 1 cup of water. Close the lid and boil the mixture  in the cooker for 1 whistle,then lower the flame and keep boiling for 10 minutes.Close the flame and let the pressure release.
4. Open the cooker.If liquid is found in the cooker,then dry the mixture on low heat.
5. Cool the mixture and grind it in grinder.
6. Take the ground mixture out of grinder in a bowl.
7. Make small balls from the mixture.
8. Stuff every ball with small quantity of onion pieces,green chili and coriander.Then shape every ball into even sized kababs.
9. Heat a flat frying pan and spread 1 tsp oil on it.. Arrange 3-4 kababs in pan and shallow fry on both sides till both sides get golden brown.Then place them on absorbent paper so that excess oil on the kabab is removed.

       

Make sure each kabab holds the shape.If during frying,kabab breaks,then add gram powder in small quantity, mix well and use.



Serve hot with paratha and coriander chutney.

Paneer Do Pyaza

Hi friends,are you in hurry to cook a vegetable,which may be easy to cook,spicy,nutritious and tasty too,for lunch or dinner ? Are you on your own to cook?....Well try this one...Paneer Do Pyaza !!

 

Ingredients:

• Paneer- 150 gm

• Onions- 2 big,cut into lengthwise pieces

• Tomato- 3 big size,cut into 1 inch pcs

• Fresh Coriander leaves- 2 tbsp(chopped)
• Green chilli- 2pcs(cut lengthwise)
• Ginger(cut into long shreds)- 1 tsp
• Cinnamon- 1 stick
• Green cardamom- 2-3pcs(crushed)
• Turmeric powder- 1/4 tsp
• Crushed coriander seeds- 11/2 tsp
• Salt to taste
• Garam masala- 1/4 tsp
• Red chilli Powder- 1/2 tsp
• Refined oil- 2 tbsp
• Fresh cream- 1/2 cup

Method:

• Cut the paneer into 1/2 inches square pieces.
• To make paneer spongy,keep the pieces in warm water for 1/2 hour.
• Heat oil in a pan.Fry cinnamon stick,then onion till it turns transparent.Add green chilli & ginger,saute for a few seconds.Add tomato pieces till it is half cooked.Add red chilli powder,coriander seeds,turmeric powder and paneer pieces.Mix well & cover with lid, cook for 2 minutes.
• Add  crushed cardamom, garam masala & salt,mix well.Saute for 2-3 seconds.
• Beat the fresh cream and add to the pan,mix well.Cook on low flame.
• Garnish with green coriander & cut pieces of green chilli.

Serve hot with Naan or Paratha.

Serving : 4 persons.

Makhane Ki Kheer

इस ब्लॉग के पाठको को नवरात्र की शुभकामनाये 

The days of Fasting are going on during this Navratra. Many of the religious people opt for fasting during 8 or 9 days of this occasion. During scotching summer some sweet edibles,acceptable in fasting,eases the ritual.The makhane ki kheer is just up to occasion....sweet,yummy & quick to cooking without sweating !!!

     And the properties of makhana have it...rich in protein & calcium !! Wow...yummy....  

Ingredients:

• Makhana (lotus seeds)- 200 gm

• Milk [full cream]- 1ltr
• Sugar- 1 cup
• Poppy seeds [soaked in water]-  2 tbsp
• Ghee- 1 tbsp
• Green crushed cardamom  1/2 tsp
• Dry coconut grated  1/2 cup
• Raisin 10-15 pieces
• Charoli [ chironji]  2 tsp

For Garnishing:

• Pistachio [crushed]- 2 tsp

Method:

• Heat a deep pan,saute makhana in it for 2-3 minutes,then add 1/2 tbsp ghee.Again saute the same for 3 minutes till they are crisp.

• Remove the pan from fire and take makhana in the grinder.
• Crush the makhana very slightly.
• Saute grated coconut in pan on low heat for 1/2 minute and keep separately.
• Heat remaining ghee in the pan and add soaked poppy seeds.Saute for 1 minute.
• Now,add milk into pan and heat it, bring to boil on low flame until milk is reduced to 3/4th .Then add the crushed makhana. Simmer it for a few minutes till it becomes slightly thick.

• Add grated coconut,raisin and charoli and mix well.Cook for few minutes.
• Add sugar & cardamom and mix well.Cook again for 2 minutes till it becomes thick.

• Take it off flame, let it cool and keep in refrigerator.
• Garnish it with crushed pistachio before serving.
• Serve it cold....it tastes better and soothing...

Yummmmmmyyyyyyyy............