Carrot halwa wih evaporated milk

Carrot halwa is a very delicious dessert which made with grated carrots, milk , evaporated milk , sugar and dry fruits. It's a winter delight. A North Indian marriages are not complete without carrot halwa in dessert especially in winters.


Here is a simple recipe  of making carrot halwa. It is little time consuming but believe me its really delicious recipe. here I am making halwa with evaporated milk but you can use condense milk or milk maid instead of evaporated milk.

                                 

Ingredients

2 cup grated carrot (here 2 cup= 470 ml)
2 cup + 4 tbsp milk
Evaporated milk 5 oz
5 tbsp powder sugar
1 tsp cardamom powder
2-3 tbsp ghee
4-5 finely chopped almonds
4-5 finely chopped pistachios
4-5 finely chopped cashews

for garnishing
some chopped dryfuits


Method

Take a non stick pan. Add 2 tbsp ghee. When the ghee is hot then add grated carrot and stir continuously on high gas for 5 minutes. Then add milk and stir continuously 3-4 minutes on high gas then turn to medium  gas and cook it for 25 -  30 minutes.

      

Add evaporated milk and stir very well on medium gas till the carrot become dry.(It will take around 12- 15 minutes).
Add sugar and mix well. Stir for 3-4 minutes more.
Check the taste if required, you can add more sugar.
Add cardamom powder,cashews, Almonds and pistachio and mix well.
Add 1 tbsp ghee (its optional)
Turn off the gas and cover with lid

Delicious Carrot halwa is ready.
 Garnish with some dry fruits.
Serve hot or chilled.



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Kache Kele ka kofta (Raw Banana / Plantains Kofta) with tomato curry

Raw Banana kofta with tomato curry is yummy and palatable recipe. The koftas made from Raw banana which served in tomato curry. It is very simple recipe which can serve with chapati, naan , parantha , poori and rice.

Ingredients 

 For koftas

5 raw banana

1 medium finely chopped onion

1-2 finely chopped green chili

1 tbsp grated ginger 

1 tsp salt

corn starch for coated the koftas

Gravy

2 tomato 

1 onion

5-6 cashew

1-2 green chili

A piece of ginger

1/2 tsp cumin seed

1/4 tsp coriander seed

1 cinnamon stick
1-2 green cardamom
1 black cardamom
1-2 bay leaves
1 tbsp oil
1 tbsp salt
1/2 tsp sugar
1/2 tsp red chili powder
1/2 tsp coriander powder
1 tsp garam masala powder

1/4 cup cream or 1/2 cup milk
1/4 cup water

oil to fry koftas

Method

Boil the raw bananas (Either you can boil in pressure cooker or microwave for five  minutes)

Cool it for 5-6 minutes .

Then peel and mash the bananas and mix all other ingredients except corn starch of koftas and mix well . Make small bowl and roll them into round shape. coat with corn starch 

Heat oil in a pan and fry it on medium gas until it become brown in color.

                                                                       

Now gravy

Heat 1 tbsp oil in a pan . Add cumin seed , coriander seed , roughly chopped tomato , onion , green chili and ginger, cumin seed, coriander seed, cinnamon stick, green cardamom,  black cardamom, bay leaves. Add 1/4 cup water and cook for 8-10 minutes.

Turn off the gas . Cool it for some time. Blend it in blender and make puree.

Heat 1 tsp oil in a pan. Add red chili powder, coriander powder.  Add puree . Cook it for 5-6 minutes . Add 1/4 cup cream . Cook it for 2-3 minutes . Add water and cook it more for 4-5 minutes. Add salt , sugar and garam masala powder. cook it for 1-2minutes . Turn off the gas. Add koftas and cover with lid.

Serve hot Banana kofta curry with Naan, chapati, rice etc.

Instant Missal Pav (A faster alternative)

Missal Pav is a popular dish of Maharashtra, India. Traditionally, it is the combination of spicy curry which is made from sprouts and serve with pav or toasted bread.

Some time your husband or kids want Missal pav at dinner or lunch and you don't have time to make traditional missal pav since moong will take time to get sprouted. Thus, I am presenting faster alternative which is equally tasty like traditional missal pav.

                                            

Ingredients

1/2  cup  Black eyed beans
1/2 cup white peas
5-6 curry leaves
1 finely chopped onion
2 medium size finely chopped  tomatoes
2 roughly chopped green chili
A small piece of ginger
1 tbsp coconut powder (or coconut flakes)
1 tsp mustard seeds
1-2 dry red chili
1 tbsp oil
1 tsp Mango powder
1/2 tsp red chili powder
1 tsp coriander powder
1 tbsp salt to taste
1/2 tsp turmeric powder

Garnishing
1 finely chopped onion
some finely chopped cilantro
lemon juice
Farsan or sev or any spicy namkin


Method

Soaked black-eyed beans and white peas (Matra)  for 2-3 hrs with 1 tsp soda and 1/2 tbsp salt in hot water together.

After 2 hrs wash the soaked beans and peas and drained the water.
Heat one tsp oil in a pan.
Add mustard seeds, when it cracks then add curry leaves and onion and stir it for few seconds then add  coconut powder,  roughly chopped green chili, red chili and ginger and stir it for 2-3 minutes.
Turn off the gas. Keep aside this mixture for cool down.
Take a spice grinder and grind above mixture and make the smooth paste.(Add 1 tsp water if need)

  



Heat oil in a pressure cooker. Add paste and stir for few seconds. Add 1 finely chopped onions, salt , red chili powder, turmeric powder, coriander powder and stir for 2 minutes on medium gas. Add 2 finely chopped tomatoes and stir for 3-4 minutes or until tomatoes become tender.

     

Add soaked beans and peas and 2 cup water . Mix well. Close the lid. Cook for 8-10 minutes on medium gas then cook 3-4 minutes on high gas.
  
Now turn off the gas.  After few minutes open the lid of pressure cooker. Add mango powder and cook for few seconds more.
Missal is ready to serve.
Garnish Missal with some onion, cilantro, namkin  (Farsan) and sprinkle some lemon juice.
   


Enjoy with pav or bread. I am enjoying with bread :P :)

Tips 

1) if you want more spicy you can add more red chili 

2) you can also use tamarind pulp instead of mango powder 

Kaju Apple

Kaju Apple is the sweet dish which is made from cashews in the form of apples. The shape of apple gives it different look and feel and makes it attractive for kids and adults alike. 

                                                   

Ingredients :-

3/4 cup + 1 tbsp Cashew Powder

1/2 Cup Sugar

1/4 Cup Water

1/2 tsp Cardamom powder

5-6 Saffron leaves

A few drops of Red Food Colouring
1 tsp Ghee to grease your hands before kneading 

7-8 cloves

One Paint Brush.

Method :-

Sugar Syrup
Take a pan. Add sugar, water , Cardamom powder, Saffron leaves and cook it until it will become single String consistency. Keep stirring the mixture on and off and after about 5 minutes you will see bubbles.  Slowly the sugar solution moves to a single string consistency.  

 

To check if the sugar solution has reached the required consistency, take a little bit of syrup in the back of your Spatula and try stretching it between your index finger and thumb. If this forms a fine string, then the required consistency is reached. (This is a very important step ).

Then Add Cashew powder and stir on medium low gas . It would be a little sticky but sugar will start hardening rapidly. It should look like sticky soft dough. 

Turn off the gas and stir continuously otherwise it might be burn.

 


Now Take the Cashew dough to the greased surface and knead it gently with greased palms for few seconds. 
Take a small glass bowl and add a few drops of red food colour.
Now divide the dough into small equal parts and shape them in to balls.

Press slightly with the thumb on the head of each ball to give it a shape of small apple.
Paint all balls from red color with the help of brush.
Put one clove on each apple head.

Your Kaju Apple is ready .

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Crispy palak poori (Crispy Spinach Poori)

Crispy palak poori or spinach poori is a crispy poori which made by mixing wheat flour, chopped Spinach, kasoori methi and Green chili and ginger paste. It is delicious recipe of palak poori which has different flavors. Hope you like it

                                      

Ingredients

1 1/4 cup wheat flour

1 1/4 cup finely chopped spinach and drained

1 tsp green chili paste
1 tsp ginger paste 

1 tsp salt

1 tsp kasoori methi

2 tbsp oil

Oil to fry poori

Around  2 & 1/2 tbsp water 

Method

Take  a bowl or plate or parath for kneading dough . Add wheat flour , salt green chili and ginger paste and mix well . Add finely chopped spinach and Kasoori Methi and mix well . Add oil and mix well and try to knead  the dough . Add water slowly slowly  and knead a firm dough . We need firm dough for Spinach pooris so don't need to add more water.(Because Spinach has also some water) .

Grease your palm and then knead again for few seconds.

 

    

Heat oil in a pan for frying 

Now divide the dough into equal parts 

Roll them and make ball shape and press slightly .

Then roll it as like normal puri . 

Roll all the puris .

  

Now oil is hot 

Drop the Pooris in the oil for frying .

Fry on  medium gas until it become brown in color and crispy . Palak poori is ready to serve . 

Believe me  this is very yummy crispy poori. You can enjoy it with any curry vegetable or dry vegetable or pickles .

            



                                                                   




Tip :-
Kneading dough is important step. Dough should be firm.
You can also make Palak Mathri as snack for festivals. Just Add 31/2 tbsp oil and 1/4 cup sooji in above ingredients. Do it as same above manner.