Gajar Ka Halwa

Gajar ka Halwa

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The usual carrots are Orange in color but the Gajar is like a reddish/pink carrot and is not available throughout the year, at least in Hyderabad.  It is only available towards the last two months of a year.  For the rest of the year, Carrot ka Halwa will be the substitute.  So, here I am presenting the real Gajar ka Halwa.  Ingredients & making is same for both the Halwas.  Some even make Beetroot ka Halwa, just substitute Carrot/Gajar with Beetroot.

Ingredients:
IngredientsGajar – 1 Kg
Sugar – 1 cup
Milk – ½ liter
Cardamom – 4
Ghee
Cashew
Almond
Raisin
Pistachio
Khoya/Mawa (Optional) – 100 gm
Grated coconut (Optional, for Garnishing)

Preparation:

 

Grate Gajar and pan-fry it in small portions using Ghee (Clarified butter) till the color of the grated Gajar changes.

Pan Fried

Now in the same pan, add all the fried Gajar & milk.  Allow it to cook and meanwhile grind the cardamoms & fry whatever nuts you have got.  Now, add sugar & keep stirring the Gajar so that it doesn’t get stick to the bottom of the pan & burn.  When the milk is almost done, add Khoya & let it cook for some more time till you are sure that all the water content is evaporated.  You can taste it to see if the raw taste of Gajar is gone; if so, you can be sure that it is cooked.  Add cardamom powder & fried nuts and mix well before switching the heat off.  Let it cool down & savor it… you will feel like a King ;-)

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Custard Fruit Salad

Custard Fruit Salad

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Ingredients:
Custard_MilkCustard powder – 3 tbsp
Milk – ½ liter
Sugar – 5 tbsp
Banana
Pomegranate
Guava
Apple
Orange
Black/Green grapes
Dates
CashewIngredients
Almond
Raisin

Preparation:
Switch the heat on for boiling the milk and when it is lukewarm, take aside a cup of milk.  Allow the rest to boil & meanwhile add custard powder to the cup of lukewarm milk & ensure it is lumps free.  Now add sugar to the boiled milk and let it dissolve.  Pour the custard mix into the boiling milk while stirring it continuously.  This is to ensure lumps are not formed.  Now the milk immediately starts to thicken, let it cook for a minute and switch the heat off.

Ready to be chilled

While it cools down, take a fruit of each variety listed and cut them into small pieces.  Also split the cashews & slice the almonds vertically.  One can actually add/remove the fruits per their liking except banana.  Now, when the milk is still lukewarm, add bananas and allow it to cool down completely.  Add rest of the fruits & dry fruits and mix them well.  Refrigerate it & serve chilled!!

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Served

Pigeon Peas Pulao

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This pulao is similar to Green Peas Pulao except that we use Pigeon Peas here…

Ingredients:
IngredientsBasmati rice – 1 ½ cup
Pigeon peas shelled – 1 ½ cup
Green chilies – 5
Onion – 1 small
Mint leaves – 1 ½ cup
Coriander – 1 cup
Curry leaves – ¼ cup
Cardamom – 2
Cloves – 4
Cinnamon stick – one 2 inch stick
Marati mogga – 1
Sahi jeera – ¼ tsp
Ginger garlic paste – 1 tsp
Ghee – ½ tbsp
Oil – 1 ½ tbsp
Cumin & mustard – ¼ tsp each
Salt – to taste

Preparation:
Soak basmati rice for 30 min.  Meanwhile, chop onions, mint & coriander, coarsely grind the spices, shell the pigeon peas and slit the green chilies.  Now, heat oil & ghee in a kadai, then add cumin, mustard & green chilies and allow it to crackle.  Add onion, curry and mint leaves one after the other and sauté it for two minutes.  Add spices, ginger garlic paste and pigeon peas, sauté it for two minutes.

Preparation

Now drain water from rice and add it to the above made tadka.  Stir it gently for two min taking care that the rice is not broken.  Now add salt, 3 cups of water and bring it to boil on high flame closing the lid.  Now on a low flame allow it to cook till the water is gone.  Turn the heat off and server hot garnished with coriander and a lemon wedge.

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Chintakaya Menti with Jowar Roti

Chintakaya menti with Jowar roti

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Ingredients:
IngredientsRaw tamarind pods – 150 gm
Bengal gram flour – 1 ½ cups
Rice flour – ½ cup
Cumin & fenugreek seeds powder – ½ tsp each
Green chilies – 8
Curry leaves – 20
Turmeric – a pinch
Oil – 2 tbsp
Salt – to taste

Preparation:
Boil tamarind pods in water and extract thick juice from its pulp.  Pan-fry the cumin & fenugreek seeds without using oil.  Let it cool down & grind into powder.  Also, pan-fry the two flours together without using oil and keep it aside.  Heat oil in a deep vessel like Handi and prepare tadka sautéing cumin, mustard, fenugreek seeds, curry leaves & slit green chilies.  Add the tamarind juice extracted, salt, turmeric and allow it to boil.  Meanwhile, mix the fried flours & the ground powder using water just to make it into a running consistency.  Ensure there are no lumps of flour formed.  Once the juice has boiled, add this batter to it stirring the juice simultaneously.  This is to avoid the formation of lumps.  Allow it to boil for two minutes & turn off the heat.  Serve it with jowar roti or rice.

Menti

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Bread bajji

Bread Bajji

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Ingredients:
IngredientsBread loaf – 1
Pudina Chutney
Bengal gram flour – 5 cups
Rice flour – 1 ½ tbsp
Baking soda – ½ pinch
Turmeric – a pinch
Salt – to taste

Preparation:
Deep fry bajjisMix all the ingredients except bread & pudina chutney.  Now add water & make it into thick consistency like Idli batter.  Put it aside & cut the bread slices into 4 small squares.  Spread pudina chutney on half of the squares & place the rest on them.  Now dip them in batter and deep fry in oil till they turn light brown.  Serve them hot with pudina chutney.

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