Tuesday 15 February 2011

CARROT HALWA / GAJAR HALWA




ingredients:
grated carrots 4 cups
milk 2 cups
sugar 1 cup
butter / ghee 2 tbsp
curdled milk 2 to 3 tbsp (paneer)
broken nuts for garnishing




method:
1. Heat butter / ghee in a pan.


2. Add grated carrot and fry slightly.


3. Add warm milk and stir well.


4. cook the carrot in milk in medium heat.
5. when it is reduced add the sugar and stir continuously.


6.Stir well and at last add the curdled milk to it.


7. Stir continuously until it becomes thick and it leave the sides.


8. Fry broken cashews, almonds, pistachios in ghee and garnish the halwa.


note:
how to curdle milk?
boil 2 cups of milk and add 1 tbsp of lemon juice. it will curdle then strain it with muslin cloth or strainer.
this process is similar to as we do for rasa malai.

ALOO PALAK / POTATO SPINACH CURRY



ingredients:
potato 2
spinach 150 gm
onion 1
green chilli 2
ginger garlic paste 1 tbsp
tomato 1/2
cumin pwdr 2 tsp
garam masala 1tsp
coriander pwdr 1 tsp
chilli pwdr 1 tsp
cumin 1 tsp
oil required amt
salt required amt

method:

1. Boil potatoes and keep aside.
2. Heat oil in a pan saute onions, green chilli, ginger garlic paste & chopped tomatos.
3. Then add washed spinach  and saute well.
4. let it cool down for 20 min.


5. Blend the spinach mixture in food processor & peel the potatoes as well.




6. Heat oil in a pan splutter cumin and slightly fry the potatoes .


7. Now add blended spinach mixture and stir well.


8. Add cumin powder at last, adjust salt and stir well.
9. cook for a while then serve with chappathi.