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.   

Special Recipes for Holy Navratra

       

        

       With blessings of Ma Durga, the holy days of Navratra have begun and will end on 2nd Oct,2014.Many of us observe fasting in this period and depend on phalahari meals.In this blog many recipes have been posted from time to time for such occasions,which are listed below:

• Lauki-ki-kheer
• Makhane ki kheer
• Aloo ki kadhi
• Sabudana ki khichadi 
• Potato fry

     I am sure these recipes will make anyone's fasting a worthwhile experience!

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.

 

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............