Gajar Ka Halwa

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Gajar Ka Halwa

(Carrot Dessert)

Ingredients:

1 Kg Gajar [Red Carrots]

250 gm Sugar

200 gm Mawa [thickened milk*]

1 tbsp Ghee [clarified butter]

2-3 tbsp pistachio & Cashew nuts (chopped)

1 tsp Cardamom powder

½ Cup Milk

Method:

Wash and peel the carrots. Grate them and keep aside. (Do not grate the carrots very fine or your halva will turn mushy) Dry roast the mawa in a pan on medium flame for 5 minutes and keep aside in a bowl. Now add grated carrots, milk and sugar to the same pan and stir frequently, till the carrots are done and the mixture is thicker and most of the liquid has evaporated. Now add ghee and keep stirring until the halva turns a slightly deeper red in colour and no liquid is visible at the bottom of the pan. Now add the mawa and stir well till it blends into the mixture. Add the cardamom powder along with chopped dry nuts and stir well.  Take the pan of heat and allow it to cool. Gajar halwa tastes best when served slightly warm. *(Whole milk thickened by heating in a open iron pan)

गाजर का हलवा

सामग्री:

1 किलो गाजर [लाल गाजर]

250 ग्राम चीनी

200 ग्राम मावा

1 बड़ा चम्मच घी

2-3 बड़े चम्मच पिस्ता और काजू (कटे हुए)

1 छोटा चम्मच इलायची पाउडर

½ कप दूध

विधि:

गाजर को धो कर छील कर कद्दूकस कर लीजिये। (गाजर को बारीक कद्दूकस न करें इसे आप का हलवा पिलपिला हो जाएगा) मावा को एक कढाई में डाल कर धीमी आंच पर 5 मिनट के लिए भून लीजिये। भुना हुआ मावा एक अलग बर्तन में डाल कर रख लीजिये। कद्दूकस किये हुये गाजर को कढाई में डाल कर गैस पर रखिये, दूध और चीनी डालकर मिला दीजिये, थोडी थोडी देर में चलाते रहीये, गाजर का मिश्रण गाढा होने तक उसे हर दो मिनिट के बाद चलाते रहैं, सारा गाजर का रस सुखने तक गाजर को पका लीजिये। अब घी डालकर लगातार चलाते रहीये जबतक हलवे का रंग थोड़ा गहरा लाल हो जाता है, और कोई तरल पदार्थ पैन के तल पर दिखाई नही देता है। अब मावा डालकर मिश्रण को अच्छी तरह से चलते रहिये। अब पीसी हुई इलाइची, काजू और पिस्ता मिला दीजिये, लगातार चलाते हुए 5 मिनट तक भूने। गैस बंद कर दे। गाजर का हलवा तैयार।

Pizza Panini

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Pizza Panini

Ingredients:

4 Bread Slices(Brown/White)

1 Capsicum (sliced)

1 Onion (sliced)

1 Tomato (sliced)

½ tsp Oregano

1 Cup Grated Cheese

1 tbsp Black Olives (sliced)

1 tbsp Tomato Ketchup

1 tsp Chilly Flakes

4-5 Fresh Basil leaves (optional)

1 tsp Oil

Butter

Salt to Taste

Method:

In Kadai add oil and put the sliced onion and sauté till onion turns translucent, now add sliced capsicum, tomato and sauté on high flame for 4-5 minutes. Now add oregano, chilly flakes, tomato ketchup and salt. Remove from heat. To assemble the sandwich take one slice of bread apply a light layer of butter. Put 1 – 1 ½ tbsp of the mixture and spread evenly. Add half the grated cheese, basil leaves and black olives on top. Take another slice of bread and apply light butter and close the sandwich.  Apply light butter on the outer side of the slices before keeping it in a sandwich toaster. When the sandwich is ready, remove and cut diagonally. Garnish with grated cheese and serve with ketchup.

Rava Ladoo

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Rava Ladoos

Ingredients:

2 Cup Rava [semolina]

½ Cup Desiccated coconut(optional)

1/4 cup clarified butter or ghee

1 Cup fine sugar

1 tbsp Raisins

1 tbsp Almonds (chopped)

½ tsp cardamom powder

½ - ¾  Cup Water

Method:

Heat one tablespoon of ghee in a small pan over medium low heat; add rava and roast until it changes the color lightly, this should take 6-7 minutes. It is important to stir continuously making sure rava roasts evenly. Heat a Kadai over medium heat and add sugar and water, when sugar dissolves and the mixture comes to a boil check the consistency of the sugar syrup and add Rava, Cardamom powder, Raisins, Almonds and desiccated coconut. Turn off the heat and stir until everything mix well.  Allow the mixture to cool slightly. Take 1½- 2 tbsp of mixture in between your palm and roll to make a ladoo. Ladoos can be stored in air tight container for a week.

Pav Bhaji

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Pav-Bhaji

Ingredients:

5-6 kashmiri red chillies (whole dry)

4-5 Garlic Cloves

1 tsp cumin seeds [jeera]

½ Cup Onions (finely chopped)

¼ Cup Capsicum (chopped)

3 Cups Tomatoes (finely chopped)

1 ½ tbsp Pav bhaji masala

2 tsp Chilly powder

½ Cup Dry Green peas (soaked & Boiled)

1 ½ Cups Potatoes (boiled&peeled)

2 tbsp Coriander [dhania]( finely chopped)

Salt to taste

8 tbsp Butter

1 tbsp Oil

8-10 Pav (bread)

Papads

Method:

Soak the red chillies in warm water for at least an hour.  Drain the chillies, add the garlic and blend in a mixer till smooth, adding little water. Keep aside. Heat 2 tbsp butter and oil in a kadhai and add the cumin seeds. When the seeds splutter, add the chilly-garlic paste and sauté on a medium flame for 1 to 2 minutes. Add the onions and sauté for 3 to 4 minutes; now add the capsicum and sauté for 2 more minutes. Add the tomatoes and cook till they are done. Now add the salt, pav bhaji masala, chilly powder and cook for 2 minutes. Add the green peas ,potatoes and mash them with masher and mix well, add 1 cup of water and cook till it turns into slurry. Adjust the consistency and salt as per taste. Now Slit 2 pavs vertically and keep aside. Heat a non stick pan, add 2 tsp of butter and slit open the pavs and place on it. Cook on a medium flame till they turn light brown and crisp on both the sides. Sprinkle chopped coriander and add a tbsp of butter on the bhaji while serving. Serve Hot along with chopped onion,papad and Pav.

Gulab Jamun

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Gulab Jamun

Ingredients:

1 ½ Cup Mawa

¼ Cup Paneer(Cottage Cheese)

¼  tsp soda-bi-Carbonate

3 tbsp Maida(Flour)

2 Cups Sugar

2 Cups Water

¼ tsp Cardamom Powder

Ghee or Oil for Frying

Method:

Grate the mawa and mash the paneer and keep aside. Mix the two along with sods-bi-carb , Maida, Cardamom powder and little water to make a soft dough. Divide it into medium equal portions and shape them into balls. Prepare sugar syrup with sugar and 2 cups of water. Clear the syrup by removing the scum. Check the consistency of the syrup. Heat oil or Ghee in a kadai and deep fry the balls till they change colour to golden brown. Remove the fried balls and soak them in sugar syrup at least for 15-20 minutes. Serve them warm.

Rawa Besan Vadi

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Rava Besan Vadi

Ingredients :
1 1/2   cup besan (gram flour)
1/2     cup rava (Semolina)
1 3/4   cup sugar
3/4 - 1 cup water
1 1/2 tsp freshly ground cardamom powder
8 (7+1) tbsp ghee (clarified butter)
4 Almonds (finely Chopped)

2 tbsp Golden raisins (optional)

Directions :

Heat 7 tbsp of ghee in a heavy bottom deep pan on medium heat. Add besan and Keep on stirring continuously  for 7-8 mins. so that the besan is not burned and there is even browning.

Once besan is done and starts give out a delicious smell, transfer it to a plate to cool. Add 1 tbsp ghee to the pan and add rava stirring continuously for 5-6 mins. On low-medium heat till it turns golden. Transfer it to the plate.In a deep pan take sugar and add water so that sugar gets submerged. Stir it constantly on low-medium heat for about 8-10 mins. So that syrup starts getting sticky like honey. Now add the roasted rava and besan to the syrup. Remove any lumps and keep stirring for about 6-7 mins. Or till the mixture starts to thicken and leaves the sides of the pan. Check the consistency of the mixture, because it thickens when it cools.Now add cardamom powder, dried fruits and mix thoroughly. Transfer it to a greased plate & cut it into diamonds and leave it till it cools completely.

Grilled Jumbo Prawns with Chilly Garlic

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Grilled Jumbo Prawns with Chilly Garlic

Ingredients:

6 Jumbo Prawns

1½ tbsp Olive Oil

2 Flakes Garlic (minced)

Juice of ½Lemon

1 tsp Chilly Flakes

Freshly Ground Black Pepper

Sea Salt to taste

6 Wooden Skewers

Method:

Clean prawns thoroughly. Trim the whiskers & cut away the appendages. Slit open the prawns from the front & devein and keep aside. In a bowl mix olive oil, garlic, chilly flakes, black pepper, lemon juice and sea salt to taste. Now add the cleaned jumbo prawns and marinate for 30 minutes in refrigerator. Place the wooden skewer sticks in water and let them soak.  The sticks will need to absorb the water to keep them from burning on the grill. Thread the prawns on skewers and grill them for about 3-4 minutes on each side or until they are cooked throughout. Serve immediately.