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.   

Fish Pakora || Fish Fry

Bringing this delicious and crispy recipe from our new year's eve tradition at home. With my kids usually preparing for upcoming exams, my husband loved to serve these warm for the starters along side some cozy drinks. Hope enjoy these while you welcome the new year!

Ingredients

• Deboned fish fillets cut into small pieces           500 gm

         (Rohu or any flaky/white fish)

• Wheat flour                                                          2 tbsp
• Asafoetida(heeng)                                               1 pinch
• Mustard oil                                                          1 tsp
• Lemon juice                                                        1 tbsp
• Turmeric powder                                                 1 tsp
• Gram flour (besan)                                              1 tea cup
• Rice flour                                                            1/2 tea cup
• Yellow mustard powder                                      1 tbsp
• Red chilli powder                                               1/4 tsp
• Kashmiri redchilli powder(optional)                  1/4 tsp                       
• Ginger                                                                 2"piece
• Green chilies                                                       3-4 pieces
• Garlic                                                                  4-5 cloves
• Dry garam masala                                              1/2 tsp
• Chat masala                                                        1 tsp
• Oil                                                                       3-4  serving spoon                                               

Preparation

1. Wash the fish with water 2 to 3 times and rinse the water. Then add asafoetida in a cup water and soak the fish in it for few seconds and rinse. Gently rub wheat flour on the fish and rinse again.
2. Initial treatment to get rid of the smell-

                    Salt.                         1 tsp
                    Mustard oil              1 tsp
                    Lemon juice            1 tbsp
                    Turmeric powder     1/2 tsp

        

         Take a big bowl, remove the water thoroughly. Sprinkle above things on the fish and mix well.    

         Keep aside for 30 minutes cover with cling wrap, later wash it thoroughly.

Marination

1. Take gram flour and rice flour in a deep bowl.
2. Grind ginger, garlic and green chilli into a thin paste.
3. Add the paste to the bowl along with turmeric powder, mustard powder, red chilli Powder and dry garam masala. Add water slowly in small quantity till you get a thick batter (thickness can be compared that of a cake batter).

1. Add salt.
2. Take the rinsed fish pieces and drain any excess water. Now add fish into the batter and evenly coat on both sides of the pieces.
3. Cover the bowl with lid and keep it aside for 10 to 15 minutes for marination.

Cooking Method

1. Heat oil in a deep frying pan on high flame for few minutes or till you see fumes coming out.
2. Very carefully add 3-4 pieces of battered fish in the hot oil to fry. Reduce flame to medium and fry the fish till they become golden brown on both sides (take about 2-3 minutes for each piece to cook on both sides)

1. Continue  this process till all fish pieces are fried properly.
2. Now Fish Pakoras are ready. 
   

To serve

Take all fish Pakoras in a serving dish, squeeze some lemon juice over them and sprinkle chaat masala. Garnish with coriander leaves or mint leaves.

Serve hot with mint and coriander chutney, along with your favorite drinks!

Green Khichdi [ हरी खिचड़ी ]

      

 Spicy and non veg dishes are generally in demand in winter season.Even veg dishes ought to be hot and aromatic! But here is one veg,slightly spicy & easy to cook recipe for wintery days when one does not prefer much venture in cooking.

 

Ingredients:

Rice  1 cup
Green peas  2 cup  
Turmeric powder  1/2 tsp
Garam masala powder  1/2 tsp
Hing  1 pinch
Cumin seeds  1/2 tsp
Ginger  1 small piece
Green garlic  3 sticks 
Green chili  3-4
Green coriander leaves  1 bunch
Tomato  3-4 medium
Potato  2 medium
Salt to taste
Pure ghee or refined oil  2 tbsp
Water  3 cup
Serves: 4 persons

Preparation:

• Peel off green peas,wash and grind to thick grains [dardara] along with garlic & ginger. 
• Chop tomatoes & green chili.
• Peel off potatoes and chop in small square pieces.
• Soak the rice for 1 hour.

Method:

• Heat ghee in a pressure cooker.
• Add hing & cumin seeds.Fry till cumin seeds turn brown.
• Add tomato & green chili,fry till cooked.
• Add turmeric powder,garam masala and peas paste,mix and stir for 2-3 minutes.
• Add potato pieces,mix and keep stirring.
• Add rice after draining water,mix well and fry again for 2-3 minutes.
• Add water,chopped coriander leaves and salt.Mix.
• Cover with the lid.Cook till one whistle.Close the flame and let the cooker be cool.
• Remove lid.
• Hari khichdi is ready.Remember more water is used in this khichdi than normal khichdi.

Serve the matar khichdi hot with roasted papad,coriander chutney and mango pickle.

Paneer Green Paratha [Cottage Cheese Green Bread]

          Even veg. dishes give immense pleasure in winter only it should be hot.The Saags and Paneer are nutritious edibles.In these wintery days,when these join to take shape of Paratha,served fresh and hot on the plate before my family members,they jump to be first to have it!!

Ingredients:

• Wheat flour  3 cup
• Chenopodium leaves [bathua saag]  250 gm
•       [other name: Fat Hen, Lamb's-quarters, Pigweed ]
• Spinach [palak saag]  250 gm

 [Note: other saags,except methi saag, too can be used.]

• Cumin seed 1/4tsp
• Green chilli.   3-4
• Ginger    1small piece
• Garlic  4 cloves [optional]
• Oil.   1/2 cup
• Salt  to taste

Palak Saag

Bathua Saag

For  the filling :

• Cottage cheese (paneer)  300 gm
• Green chilli. 3-4
• Ginger 1 small  piece
• Garam masala  powder  1/4tsp
• Red chilli powder1/4tsp
• Salt to taste
• Green coriander leaves  1 small bunch

Preparation:

For the dough:

Saag Mixture

• Wash both the saags thoroughly and drain excess water well.
• Heat oil in a deep fry pan.
• Add cumin seeds,ginger,green chili,garlic and salt and fry for a few seconds.
• Add both the saags,fry till it becomes tender and water discharged from saags get dried up.Cool it.
• Then grind this mixture.Now mix this mixture with the wheat flour,knead well to make a smooth and soft dough.Add little water ONLY if required. 

For stuffing :

• Grate the paneer.
• Chop finely the green coriander leaves and green chillies
• Grate the ginger



Filling Mixture

• Take paneer,chopped green chili pieces/ coriander leaves/ginger,salt ,red chilli powder and garam masala.Mix well.While adding salt,remember the dough has also salt.

Makes : about 15 parathas

Method :

• Divide the dough equally in 15 balls.

• Spread a little dry flour on rolling pin,put a ball on it and roll in small roti of 3" diameter.Take it in one palm and put 2 tbsp of paneer mixture on it.Fold the edges of the roti over the mixture from every side as shown in pics no. 2 & 3 and seal to make a ball.Flatten it lightly with the help of fingers.

Dough of Wheat Flour & Saag

• Dip it in dry wheat flour and roll this ball with the help of roller on the roller pin but with light pressure to keep it about 1/2" thick so that the mixture does not come out of the roti.

Heat 1 tbsp ghee in a non stick pan, add ginger, cumin seeds and green chilli and sauté till fragrant. Add spinach and sauté for a minute.Add turmeric powder, red chilli powder, crushed coriander seeds, salt, chaat masala and sauté for 2-3 minutes.
- See more at: http://www.sanjeevkapoor.com/Palak-Paneer-Paratha-FoodFood.aspx#sthash.MCC64kgW.dpuf

Filling step 1

Filling step 2

Filling step 3

Final shape

• Now heat a flat fry pan.
• Place paratha on it,cook for a minute,flip and apply little oil, and flip again and apply little oil on other side too.Cook turning sides till evenly golden on both sides.
• Repeat the process with other balls.

The paneer green paratha is ready to fall prey to taste buds!
Serve and enjoy hot with salty or plain curd and coriander chutney.

Place a parantha on the hot tawa and cook for 1 minute. Flip and apply a little ghee, flip again and apply a little ghee on the other side too.

Cook, turning sides till evenly golden on both the sides. . - See more at: http://www.sanjeevkapoor.com/Palak-Paneer-Paratha-FoodFood.aspx#sthash.TgYIA9d7.dpuf