Gajar ka halwa (Carrot yumminess)

My father in law loves this dessert so I told my husband to bring carrots from the supermarket. I have never tried making this before so really wanted to try it out. I looked up online and in my recipe books and saw many recipes but most of them used khoya (khowa) which I dint have on hand. well I was still determined so as soon as my hubby came home i asked him for carrots. He handed over a bags of baby carrots to me...I was like ...aaaaa..baby carrots ...really...I thought carrot halwa is made from nice big red carrots. well I still wanted to try it out...if it turns out bad i can blame the carrots lol. This dessert turned out amaaazzzingg. Unbelievably tasty and really easy to make. My husband loved it the most and he ate it in his unique style with puck cream (available in Arabic grocery stores). Do try this out , I highly recommend it.

Carrots -     1-1/2 bags of baby carrots or you can use the big red ones. Finely grate/shred them. I
                     used a food processor for this purpose.

Oil mix - 2 tbl spn oil + 5 tbl spn butter

Milk - 4 cups

sugar - 1-1/2 cups

water - 1 cup

cardamon powder 1/2 tsp

color - deep orange color


Procedure :

In a NON STICK pot add the oil mix. Add grated carrots and stir well on high flame. Now add milk and water and let boil till carrots soften. At this time you will see some oil oozing out Add sugar , cardamon powder and color and stir well for about 15 minutes. Serve warm.

Chole Bhature

Mouthwatering Chole (chick peas)
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Hello all, Presenting to you ....Chole ....:)

Chole (often eaten with bhatura or puris) is another quick recipe. The traditional way is to soak kabuli chana (chick peas) for a few hours but
for me the canned chick peas are good enough. No soaking no boiling.
I am sending this entry for three contests...



1. Mona from zaiqa
2. susan from The well seasoned cook
3. EC from simple indian food
Enjoy!!

Ingredients:

oil : 3 tblspoons
onion : 1 diced
Corriander powder ( dhania powder ) - 1 tsp
Chole masala (Everest recomended) - 2 tsp (optional...but gives a yumm taste)

Ginger garlic paste - 1/2 tsp
Red chilli powder - 3/4 tsp
Salt - 1-1/2 tsp
Turmeric powder- 1/4 tsp
Green chillies - 1 or 2
Tomatoes - 2 cut into cubes
Garam masala powder - 1/2 tsp
Canned Chick peas - 1big can.

Garnish :
Coriander leaves
Red onion
Lemon wedges

Method:

Heat oil in a pan. Add onions and green chillies. When onions are golden brown , reduce the heat and add ginger garlic paste , Chole masala , Coriander powder , Red chili powder, salt , turmeric powder.
saute for 10 seconds. Now add tomatoes and 1/4 cup water. cover and cook for 5 mints on medium flame.
The tomatoes will be nice and soft now. Add the canned chole and half a cup of water.
cover again and cook till water evaporates. Now add garam masala powder. Garnish with Corriander leaves, Red onion and lemon wedges.
This can be eaten with puris. Awesome!



Puris:

Make dough for chapati/roti. Take small balls and roll them out into circles. Now deep fry one at a time.

Family Rating : 8

Tasty dahi wade

Dahi wade/vade
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Soo good to eat on a hot day. This is often made in Ramadan during iftar.I often make wadas in advance and freeze them. I am submitting this recipe to Mona from Zaiqa.net for the Ramazan recipe collection. I am sure everyone will love it.

Ingredients:

curd (yogurt) : 5-6 tbl spoons(or as much as you like :)

Red chilli powder : 1/2 tsp

salt : 1 tsp

green chillies : 1 or 2

wadas - 7-8 small sized ones (recipe also listed on the blog)

For tempering:

Zeera (cumin seeds) - 1tsp

rai (mustard seeds) - 1/2 tsp

dry red chillies - 3-4 nos.

Method:

Put curd,Red chilli powder,salt,green chillies and one cup waterin a blender and blend well.soak wadas in warm salted (1 tsp salt) for 10 mins.Now squeeze water from the wadas and put them in a bowl.Add curd mixture to it.



Now heat 3 tblsp oil in a pan. Add zeera,mustard seeds anddry red chillies. saute for 3-4 mins.Add this to the wada-curd.Finish off with kothmir (coriander leaves). This will be eaten up faster than you think :)

Family Rating : 8.5

Crispy vadas/Wadas

Crispy vadas/Wadas
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Wadas are a staple in South Indian households.
This is something I can eat anytime of the day. I love love wadas. These are awsome
with tomato ketchup or sambhar.Here is the goto recipe I use.

Ingredients:

urad dal (white pulses) : 2 and 1/2 cup
Rice flour or rice : 1/2 cup
green chillies : 2 big
Kothmir (corriander leaves) : 3 tbl spoons
salt : 1tsp
zeera powder (cumin powder) : 1/4 tsp
curry leaves (4-5) (optional)

Method:

Soak urad dal and rice (if not using already powdered) for
3-4 hours. After this put this in a grinder and grind to a
fine paste. use only very little water. Put green chillies
,salt,kothmir,zeera powder and grind again. Remove this mixture in a bowl and put finely cut
curry leaves(you can also add finely cut green chillies if you like a little spice). This paste is fairly thick.To increase the crispyness add more rice flour(and water to maintain consistancy).

Heat good amount of oil in a pan (kadai). This is for deep frying
vadas. Now scoop the vada batter and fry in the kadai. Fry till light
brown on both sides. Your crispy yummy vadas/wadas are ready!!.

Kheema Methi

Kheema Methi (Minced Mutton/Beef with fenugreek leaves)
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Something Quick, Simple and easy. Kheema with fresh rotis makes a heavenly combination. This is a regular at our dinner table.Enjoy!

Ingredients:


Oil : 4tbsp
Kheema(Minced mutton/Beef) : 1/2 pound
Methi leaves ( big Fenugreek leaves) : 2 cups(1 bunch)
Onions : 1 medium
Red chilli powder : 1tsp
Turmeric powder : 1/4 tsp
Salt :1 tsp (to taste)
Ginger-Garlic powder : 1tbsp
Green chillies : 2 nos
Kothmir (Corriander leaves) : handful
tomato : 1 nos



Method:
Heat oil in a pan. Add onions and green chillies and fry till onions become golden brown. Now add Ginger-Garlic paste and turmeric powder. Add kheema and stir. Add salt and Red chilli powder and cut tomato. cook for 5 mins.Add methi leaves and half a cup water and cover with lid. cook till all water evaporates and oil oozes out. Garnish with kothmir.

Family Rating : 7.5

Mutton Shorba (Yummy!!)

Mutton Shorba (Soft Juicy mutton in loose gravy)
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My first dish for the blog...Yeeeaaahhh!!

I went grocery shopping yesterday and brought some thick naans from an arabic store. As I was coming back from work today I began to think what to cook that goes well with these naans. I wanted something quick and simple. It stuck me then.....Mutton shorba. OMG.....
My family loved it and hope you do too!

Ingredients:
Oil : 3 tbsp
Mutton (or beef) : 1 pound cut into medium size pieces
Onions : 1 medium size
Red Chilli Powder : 1 tsp
Salt : 2 tsp
Ginger-Garlic Paste : 1 tbsp
Turmeric : 1/4 tsp
Garam masala powder - 3/4 tsp
Lemon - 1/2 lemon for shorba and 1/2 lemon for garish.
Cumin powder (zeera powder) - 1/2 tsp
Corn meal - 3 tbsp (or as required)

Spices (whole):
cloves : 2
cardamon :2
Dalchini sticks : 2 inch stick
black peppercons : 5

Greens:
Corriander leaves(Kothmir) - 3-4 tbsp
Mint leaves - 2 tbsp (optional)
Green Chillis - 2 nos (optional)



Recipe:
Wash Mutton/Beef well.In a cooker put oil,onions, Mutton,Red Chilli Powder, Turmeric,GingerGarlic paste, 1-1/2 tsp salt, all whole spices ,Zeera powder, 2 tbsp corriander leaves and mint leaves.
Put sufficient water to soften the meat very well. Cook on high flame. (If you dont have pressure cooker you can also cook in cooking pots or a slow cooker).
Once the meat is tender add lemon juice, garam masala powder and remaining Corriander leaves.
Taste and add salt and green chillies if required. Mix Corn meal with a little water seperately and add to the shorba to thicken gravy. Add water to obtain your desired consistancy. Your shorba is ready. Quick and Easy! Enjoy.

Family Rating : 8.5/10