Monday, December 21, 2009

Carrot Halva (Gaajar ka Halva)

Carrot Halva (Gaajar ka Halva):

Shredded carrot cooked in ghee and milk with added sugar and a splash of rose water, a pinch of cardamom powder and a few strands of saffron. Garnished with chopped almonds and pistachios, this dish is an absolute treat for sweet lovers.

This recipe serves 5-6 people.


500 gm carrot.
300 gm granulated sugar.
1 tbsp of ghee
400 ml of milk
1 tbsp of condensed milk.
1 tsp of cardamom powder.
2 tsp of rose water
Few strands of saffron.
Chopped almonds and pistachios.


Wash the carrot and peel and shred them. In a tbsp of milk soak the saffron strands. Heat a pan and add one tbsp of ghee. Add the shredded carrot and give it a good stir. Adding carrots in ghee gives a good aroma. Always use freshly grated carrot for this dish otherwise the color of carrots will turn brown and it won’t look good. After 5-7 minutes add the milk and heat it for another 15-20 mins on medium heat. Keep stirring. The milk will reduce and thicken. Add the sugar and mix it properly. Add cardamom powder, rose water, saffron milk and a tbsp of condensed milk. Keep heating and stirring till the mixture gets the required consistency. Adding condensed milk is optional. I like to add it as it enhances the aroma and taste. Remove from heat when done. Transfer in a serving bowl. Garnish it with chopped almonds and pistachios. Serve hot or cold.

The whole process takes about 40-45 mins after shredding the carrot. But the results are worth the pain. It is one my favorite sweet dish.

Thursday, December 10, 2009

Fruit Chaat

Fruit Chaat:

This recipe serves 4 people.


1 banana.
1 apple.
A bunch of green and red grapes.
¼ tsp black salt.
½ tsp white salt.
1 tsp granulated sugar.
¼ tsp chaat masala.
Few drops of lemon juice.


1. Peel off the banana and dice it into small pieces. Also cut apple and grapes into small pieces. Mix all these together.
2. Add all the spices and a few drops of lemon juice. Mix thoroughly such that the spices are uniformly spread.
3. Transfer in a serving bowl. Fruit chaat is ready to serve.

We can use any fruits of our choice. Fruits like oranges, kiwi, pomegranate etc can also be added.

Jhilmil Vada

Urid daal dumping soaked in spicy water of tamarind, rose syrup and spices. An absolutely yummy starter. A must for those who loves sweet and spicy taste. Tamarind and spices gives the spice and rose syrup for sweetness.



Chickpeas and flour dumpings with added spices. Served with tomatoes or ketchup. This is a mouth watering snack from Iran.

This recipe serves 4 people.


250 gm chick peas.
1 onion.
1 slice of white bread.
1 lemon.
½ tsp roasted ground cumin.
½ tsp of red chilli powder.
1 tbsp of chopped coriander leaves.
Salt to taste.
8 tbsp of all purpose flour.
½ tsp baking soda.
Olive oil.
2 tomatoes.
Cooking oil for frying.

Tuesday, December 8, 2009

Imli Chutney (Tamarind Sauce)

Imli Chutney:

A spicy sauce made from tamarind paste and sugar with added spices and nuts. A must for chaats and pakoras.


100 gm tamarind.
100 gm sugar.
½ tsp black salt.
½ tsp white salt.
1 tsp roasted cumin powder.
1 tsp red chilli powder.
20-25 raisans and a few chopped dates

Friday, December 4, 2009

Dal Makhani

Dal Makhani:

This recipe will serve 4 people.


150 gm of whole urid beans.
¼ cup of red kidney beans (rajma)
2 tomatoes.
1 onion.
2 chopped green chilies.
1 tsp of grated ginger.
2 tbsp butter.
1 tsp garam masala
1 tsp red chilli powder
1 tbsp coriander powder
½ tsp turmeric powder
Salt to taste.
Chopped coriander for garnishing.

Jeera Rice

Jeera Rice:

Basmati rice cooked in cumin seeds and ghee for a mouth watering flavour. It goes well with any curry.

This recipe serves 4 people.


150 gm basmati rice.
2 tsp cumin seeds
2 green chilies chopped finely
½ tsp of grated ginger.
2 tbsp ghee.
Salt to taste.


1. Soak the rice in water for half an hour. Boil rice. Put 1 tsp of ghee in the boiling water while cooking the rice. This will prevent the rice from splitting and will give a nice aroma.

2. Once the rice is boiled drain the water and keep the rice for 15 mins so that it cools down.

3. Now in a frying pan heat the 1 tbsp ghee. Add the cumin seeds and it should start bursting from the heat. Add the chopped chilies, grated ginger, cloves and bay leaves.

4. Add rice and fold the cumin seeds in it. Mix it nicely. Add salt to taste. Cook for 2-3 mins.

5. Transfer in a serving bowl. Garnish with chopped coriander leaves and serve hot.

Thursday, December 3, 2009

Fried Rice

Fried Rice:

This recipe serves 4 people.


100 gm basmati rice.
1 carrot.
1 small onion.
½ capsicum
¼ cabbage.
½ cup boiled peas.
1 tsp grated ginger.
1 tsp chopped chilies.
1 tbsp chilli sauce.
2 tbsp oil.
½ pack of boiled noodles.
1 tbsp soya sauce
1 tbsp ketchup.
¼ cup of cashews and raisins.
Salt to taste.
Chopped coriander leaves for garnishing.


Boil the rice. Add a spoon of oil in the water while cooking. It keeps the rice from breaking into pieces.
Cut the vegetables in julian style. Add oil in the frying pan. Add the grated ginger and chilies. Then add onions. Sautee for a min or two. Add carrot and capsicum. Sautee till they are a bit tender. Add cabbage, boiled peas and boiled noodles. Add cashew and raisins. Stir for 2 mins. Add soya sauce, chilli sauce, ketchup and salt. Keep stirring. Add rice and fold the mixture in the properly. After 5-7 mins transfer the rice in a serving pot. Garnish it with chopped coriander leaves and serve hot.


Vegetable Manchurian

Vegetable Manchurian:

This recipe serves 4 people.

For manchurian balls:


2 carrots
¼ cabbage.
1 big onion.
½ capsicum.
½ pack of noodles (boiled).
4 tbsp AP flour.
1 tbsp corn flour.
1 tsp chilli sauce
1 tsp grated ginger
1 tsp chopped green chilies
1 tbsp soya sauce.
½ tsp baking powder
1 tbsp oil
Salt to taste.
Oil for frying.
Chopped coriander leaves for garnishing.

Eggless Dates and Walnut Cake

Eggless Dates and Walnut cake:

Serves 8 people.
1 cup all purpose (AP) flour.
½ cup wheat flour.
¾ cup condensed milk.
1 cup chopped dates.
1 cup milk.
1 cup butter.
½ tsp baking powder.
½ tsp baking soda.
¼ cup chopped walnuts for garnishing.
2 tbsp granulated sugar.

Delicious Gujia Vada

Gujia Vada:

Urid daal and moong daal dumpings stuffed with cashew and raisans served soaked in yogurt and garnished with a pinch spice powder and tamarind chutney.

This recipe serves 8 people.


150 gm washed moong dal.
150 gm washed urid dal.
500 gm yoghurt.
½ cup of split cashews and raisins.
1 tsp of grated ginger.
4 green chilies chopped finely.
Salt to taste.
Coriander leaves chopped finely.

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