Gajar Ka Halwa

Gajar Ka Halwa

Serves: 20

Carrot pudding
Ingredients
  • 2 pounds carrots, shredded
  • 1 16 oz container ricotta cheese
  • 1 cup heavy cream
  • ½ cup each golden raisins and cashews (optional)
  • 1 tablespoon ghee (clarified butter) (optional)
  • 1 cup sugar or to taste
  • ½ teaspoon ground cardamom
  • ½ cup sweetened shredded coconut, for garnish (optional)
Directions
  1. In a deep heavy bottomed pan, heat ghee slowly. Add ricotta cheese and sauté it until fragrant. Or start heating ricotta cheese in a pan. Add cashews and raisins and sauté it for one minute. Add carrots and heavy cream. Mix everything and let it cook, uncovered, until all the water has evaporated. Stir the mixture occasionally and watch it carefully so that it does not brown.
  2. Add sugar and mix everything and again let it cook, uncovered, until all the water has evaporated. Let it cool down slightly, add cardamom and mix well.
  3. Transfer it to a pie dish or shallow pan. Garnish it with coconut. Can be served warm or at room temperature.

 

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Vegetable Pullao

Vegetable Pullao

Serves: 6

Rice Pilaf
Ingredients
  • 2 cups basmati rice, uncooked
  • 6 cups of water
  • 1 small red onion, cut into thin half moon shape slices
  • 1 small potato, cut into thin slices like fries
  • 6 to 8 small cauliflower florets
  • ½ small carrot, thinly sliced
  • ½ cup peas
  • 3 tablespoon oil or ghee
  • 1 teaspoon cumin seeds
  • ½ teaspoon mustard seeds
  • 10 to 12 pieces of cashews
  • ¼ cup golden raisins
  • 1 garlic clove, finely minced
  • I inch piece of ginger, finely minced
  • ½ finely chopped green chili (optional)
  • ¼ teaspoon chili powder or red chili flakes
  • 2 to 3 each cloves, cardamom pods
  • ¼ inch piece of cinnamon stick
  • 2 bay leaves
  • ¼ teaspoon garam masala (hot spice blend)
Directions
  1. Wash rice and soak it for 30 minutes to an hour and drain well.
  2. In a heavy pot over medium high heat, heat oil or ghee. Once it’s hot, add cumin seeds, mustard seeds and let it sizzle. Add cashew, raisins, cloves, cardamom pods, cinnamon stick and bay leaves Add onion, garlic, ginger and garam masala. Let onion sauté until light golden brown. Add remaining vegetables except peas, green chili and red chili flakes or powder. Stir the vegetables and sauté the vegetables for 2 to 3 minutes.
  3. Add rice and sauté it for 1 to 2 minutes so that rice is coated with spices and oil or ghee. Add salt and water, stir everything and cover the pot. Lower the heat and let rice cook until fork tender, about 25 minutes. At this point you can also transfer the rice into 350 degrees oven and let it cook until rice is cook through, about 30 to 40 minutes. Spread peas on top. Let rice stand for 10 minutes, covered, before serving.

 

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Bataka nu Rasavalu Shaak

Bataka nu Rasavalu Shaak

Prep time: 

Cook time: 

Total time: 

Serves: 4

Sweet and Sour Potatoes
Ingredients
  • 2 medium size bataka (potatoes), raw or boiled, cut into ½ inch dice
  • 2 tablespoons olive oil
  • ½ teaspoon cumin seeds
  • ½ teaspoon mustard seeds
  • Pinch of asafetida
  • 1 dry red chili
  • 5 to 6 curry leaves, optional
  • ½ teaspoon turmeric
  • ½ teaspoon chili powder or 1 minced jalapeno or serrano chili or to taste
  • 1 teaspoon salt or to taste
  • 1 teaspoon dhana jeeru (spice blend of coriander and cumin powder)
  • 1 small piece (golf ball size) jaggery (Indian raw sugar) or 2 teaspoons sugar or to taste
  • 1 tablespoon lemon juice or 1 teaspoon tamarind pulp or 1 teaspoon tomato paste
  • ½ cup water or as needed
  • 1 tablespoon cilantro, for garnish
Directions
  1. In a medium heavy bottomed pot heat oil on medium high heat. Add cumin and mustard seeds and let it sizzle. Lower the heat and add asafetida, red chili, curry leaves, turmeric, chili powder or green chili. Add potatoes, ½ cup of water for boiled potatoes and 1 cup of water for raw potatoes. Season with salt, mix everything and let the mixture come to boil on medium high heat. Let raw potatoes cook covered with lid for 10-12 minutes or until tender, stirring occasionally.
  2. Add dhana jeeru, jaggery or sugar and lemon juice or tamarind pulp or tomato paste. Let the potatoes heat for 7 to 10 minutes until the mixture thickens with all the spices. If the potato mixture looks dry add more water. Garnish with cilantro and serve warm with any Indian flat bread.
Notes
To make this recipe tastier, use 1 tablespoon more oil and make it spicier by adding more chili powder or more green chilies. You can also add eggplant or tomatoes in this recipe. You can cut down potato to one and add 2 tomatoes or half eggplant. With tomatoes, add it for the last 2 to 3 minutes. If you are making eggplant and potatoes, do not boil potatoes. Instead, follow the above recipe up to the adding water part and then cover the pot and let the vegetables cook until they are fork tender. You can also cook butternut squash same way, with cumin seeds only.

 

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Aloo Gobi

Aloo Gobi

Serves: 6

Potato and Cauliflower Curry
Ingredients
  • 1 medium size cauliflower, cut into 1 inch pieces
  • 1 medium size potato, cut into ½ inch cubes
  • 1 medium size onion, finely minced or crushed
  • 1 medium size tomato, crushed
  • 1 inch piece of ginger, finely minced or crushed
  • 1 small green chili, finely minced or crushed (optional)
  • 4 tablespoons oil or to taste
  • 1 teaspoon mustard seeds
  • ⅛ teaspoon asafetida powder
  • ¾ teaspoon turmeric
  • ½ teaspoon garam masala (hot spice blend)
  • 1 teaspoon dhanajeeru powder (spice blend of coriander and cumin powder)
  • ½ teaspoon chili powder or to taste
  • 1 teaspoon salt or to taste
  • ½ cup water
  • 1 tablespoon cilantro for garnish
Directions
  1. In a wok or wide heavy bottomed pan heat the oil. (You can use food processor to crush onion, green chili (combined these two), tomato, and ginger (combined these two). Add mustard seeds and let it sizzle. Add asafetida, onion and green chili. Add turmeric, chili powder, garam masala, dhana jeeru and sauté it until onion is light golden brown. Add tomatoes and ginger and let it cook until the mixture is almost dry.
  2. Add cauliflower and potatoes. Mix it well until vegetables are coated with oil and spices. Add salt, ½ cup water and mix it again. Cover the pan with lid and let the vegetables cook until fork tender, stirring from time to time, about 10 to 15 minutes. Just before serving garnish with cilantro. Serve warm with any type of Indian flat bread.
Notes
This is a basic recipe to cook any type of vegetables with gravy. You can cook the gravy with onions, tomato and spices and add any vegetables you like. You can also add paneer(Indian cottage cheese) with vegetables.

 

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Chole

Chole

Serves: 2

Chickpea Curry
Ingredients
  • 1 16 oz. can of chickpeas
  • 1 large size onion, roughly chopped
  • 1 medium size tomato, roughly chopped
  • 1 clove of garlic, sliced
  • 1 inch piece of fresh ginger, peeled and roughly chopped
  • 1 green chili or to taste, cut into 2-3 pieces
  • ½ teaspoon each ground turmeric, cumin, coriander
  • ½ teaspoon each chili powder, garam masala , chole masala
  • 3 tablespoons oil
  • 1 teaspoon salt or to taste
  • 1 tablespoon chopped cilantro, for garnish
Directions
  1. In a food processor crush onion, garlic and green chili until it forms thick paste.
  2. In a medium heavy bottom pan, heat oil. Add onion mixture, turmeric, cumin, coriander, chili powder, garam masala, and sauté it until onion is light golden brown.
  3. Next crush tomato and ginger in a food processor into a thick paste. Add little water if necessary to make it smooth. Add tomatoes and ginger mixture to pot and sauté until water from tomato evaporates.
  4. Add chick peas and salt. Add ¼ to ½ cup water if the gravy looks dry. Cover and let it simmer for about 10 minutes. Add chole masala and let it simmer for another 3 minutes or so, uncovered. Garnish with cilantro. Serve warm with rice or any Indian flat bread. (Traditionally, chole are served with bhatoora (fried whole wheat flour bread)),
Notes
Serve warm with rice or any Indian flat bread. Traditionally, chole are served with bhatoora (fried whole wheat flour bread),

 

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