Gajar ka Halwa.... (Carrot Pudding)

Yet another winter favourite desserts. Winters will be over in another 15 days, but the craze for the winter vegetables would still remain. I really relish the red carrots available in this season. I make sure that I use in all possible means in my meals. Made pickles, used it in mix vegetables, and the most popular way is halwa.
A rich and creamy desert with goodness of nuts and milk.
I have again made it in a traditional way just like moong dal halwa which was my previous posts.

Ingredients:
1 kg Carrot
1.5l milk
1 tsp cardamom powder
1 katori mixed dry fruits (almonds+ cashew nuts + raisins + chironji)
2 tbsp coconut shredded
1/2 kg khoya
2 tbsp ghee
6 tbsp sugar



Procedure:

• Shred all the carrots and keep aside.
• Take a wide pan or a kadahi. Pour in the milk.
• Let the milk boil add in the cardamom powder.
• When the milk starts boiling, add in the shredded carrots.
• Let this cook for 40-50. so that the milk and the carrots are cooked well.
• After this add in the khoya + mix dry fruits
• Let this cook for another 20 minutes.
• After this add in the sugar..
• Let all this cook for another 30 minutes.
• Keep stirring the halwa from time to time so that it does not stick to the base.
• After all the milk has evaporated add ghee.
• Mix well.
• Let it cook for another 15 minutes.
• Serve hot.

I make this halwa in large quantity so tat it sits in my fridge for a good 4-5 days. And whenever I have sweet cravings I just need to warm it and devour it.

Shaam Savera (Spinach Kofta in Tomato Gravy)

A lot happened since my last post. I was blessed with a baby boy and time just with my little bundle of joy. I got so busy tat I had no time to cook and try new recipes or I never wanted to leave my baby alone. But now he is 4 months old so i am back with one of my most favorite recipes.
This is the dish which I always order whenever I go for dinner at Yellow Chili- Sanjeev Kapoor's Restaurants. Sham Savera is their signature dish. Made up of Spinach and rich tomato gravy this dish is surely the master of all the kofta recipes.

This recipe is adapted from Sanjeev Kapoor's website with little variations here and there.

Shaam Savera

Ingredients:
For Koftas:
500gms Spinach Leaves
2tsp Gram Flour (Besan)
Salt to taste
2tbsp Oil
1tsp Ginger-Garlic Paste
1tsp Turmeric Powder
1 Green Chilly (finely chopped)

For the filling of Kofta:
100gms Fresh Homemade Paneer
Green Cardamom Powder
Salt to taste

For the tomato Gravy:
5 Ripe Tomato (made into puree)
1tbsp Ginger-Garlic Paste
3tbsp Cashew Nut Paste
Salt to taste
2tbsp Butter
1 Green Chilly

Procedure:
For the Koftas:

• In a bowl add in the grated paneer. 
• Add in green cardamom powder and a pinch of salt.
• Remove the stems of the spinach leaves.
• Boil them in 4 cups of water.
• When cooled finely chop them
• Take a pan, add in 2tbsp of oil, add in cumin seeds + Ginger garlic paste + Chopped Spinach + 2tbsp of besan. Mix them well.
• Cook till all the water evaporates.
•  Add in salt + turmeric powder.
• Remove from stove Allow it to cool down
• Divide the spinach and paneer mixture into equal balls.
• Now take each spinach portion, press it on your palm, place a ball pf paneer in it.
• Gather it together, make into a ball.
• Do the same with the remaining spinach and paneer mixture.
• Roll the balls in cornstarch if required.
• Heat a kadhai for frying these balls.
• Fry till golden brown.
• Drain on absorbent paper.

For the gravy:

• Heat 2tbsp oil, add in ginger garlic paste.
• Now add in tomato puree.
• let it cook till the oil separates.
• Add in salt + red chilly powder.
• Allow it to cook.
• add in cashew paste. mix well.
• Add in butter. Mix it well.
• Allow it to cook for 2 minutes.
• Half the koftas. Place on the gravy
• Serve

Tri-coloured Rice: Celebrating Republic Day

Its Republic Day so I decided to something which depicts the flag and Indianism. and what better than using Rice with vegetables.
I have used all natural ingredients no artificial colors are used in making the rice.

Tri-coloured Rice

Ingredients:
1.5cups Basmati Rice (Dividing into 3 equal parts)
Water to boil
Salt to taste

For the Orange/Saffron Rice
1tsp Olive Oil
1 Tomato
1Carrot
1tsp ginger-garlic paste
1tsp Pav Bhaji Masala

For the White Rice
1tsp Olive Oil
2tbsp Crumbled Paneer
1tsp Italian Seasoning
1tsp Ginger-Garlic Paste

For the Green Rice
1tsp Olive Oil
1 cup Mint Leaves
1 green chilly
1tsp ginger-garlic paste

Procedure:

• Boil the Rice with salt.
• Divide the rice into 3 equal parts.

For the Orange Rice:

• Chop carrots and tomato.
• Blanch them in hot water till it becomes soft.
• Then blend it in a mixer.
• In a pan add oil + ginger-garlic paste + the puree.
• Fold in rice slowly so that the rice does not break.
• Add in the Pav Bhaji Masala.
• Mix.
• Switch off the Gas. Keep it aside.

For the White Rice:

• Heat oil in a pan, add in ginger-garlic paste.
• Add in crumbled paneer + Italian Seasoning.
• Slowly fold in the rice.
• Mix and keep it aside.

For the Green Rice:

• Separate the Mint leaves from the stem.
• Blend the leaves in a mixer with 1tbsp water.
• Heat oil in a  pan, add in green chillies + ginger-garlic paste + mint puree.
• Mix
• Fold in rice slowly, check the seasonings. keep it aside.

For Serving:

• Take a mould or a bowl, apply oil in it.
• Layer it with 2tbsp full of Orange rice.
• Then top it with 2tbsp full of white rice.
• Lastly top it with white rice.
• Invert this on the plate on which u need to serve.
• It will look a tri-colored flag.
• Happy Republic Day 

Hara Bhara Kebab

I am so obsessed with kebabs, so just keep thinking of trying and making everytime i feel kebabi... hehe i knw thats  a lame word...
Hara Bhara kebab the name says it all, derives its green color from spinach, some recipes do use green peas, but i am posting the recipe with only spinach. Its winters, and you get loads of these this Green veggies almost everywhere. So its wont be difficult to find them. esp in winters.
Its healthy with the goodness of spinach and homemade fresh paneer. u can use the one that is available in market, but i prefer homemade.

Hara Bhara Kebab

Ingredients:
500gms Spinach
150gms Homemade Cottage Cheese (Paneer)
2 Green Chilies
1tsp ginger garlic paste
Salt to taste
1tbsp Garam masala powder
2tbsp Besan

Procedure:

• Separate the spinach leaves from stem.
• Wash them well.
• Chop them coarsely.
• Now, in a pan take 2 cups of water. when the water starts boiling add in the chopped spinach in the boiling water. 
• Now at the count of 50 remove the spinach from water.
• Keep it aside for it to cool down.
• In the meanwhile, dry roast the besan.

• Now, In a bowl, add in the mashed paneer and the spinach.
• Add in salt + garam masla powder + ginger-garlic paste + green chilies + coriander + dry roasted besan.
• Mix well.

Now there is a little twist, you need to give smoke to the mix.

• Take some cooking coal. lit it up so that its burns properly.

• Put in a bowl, and place the bowl in the middle of the mixture.
• Place a lid over the bowl.
• Let the batter be properly smoked for 10 minutes.
• After, that divide the batter into equal balls.
• Flatten them into small tikkis.
• Heat a pan with some oil or ghee.
• Shallow fry kebabas.
• Serve hot with chutney and julienned onions and some lime juice.
• 
  

Hara Bhara Kebab

Palak Paneer Paratha

I am a huge fan of the all eatables that they sell in Indigo... Previously also I had posted Basil Pesto Sandwich from their coveted menu. This time again m doing the same with Palak Paneer Sandwich..
Its a great combination of palak wid paneer in a paratha form. Its healthy and really gud for people who avoid eating green vegetables.

Palak Paneer Paratha

Ingredients:
For the Paneer Filling:
(You can refer to the recipe of Paneer Bhurjee)

250gms Homemade Paneer
2 Green chilies (Finely chopped)
1medium-sized Onion (Chopped)
1medium-sized Tomato (Chopped)
100gms Green peas
Fresh Coriander
Salt to taste
1tsp Cumin seeds
1tsp Turmeric Powder
1tsp Cumin powder
1tsp Coriander powder
1tsp Oregano
2tbsp Olive Oil

For the Paratha;
(You can refer to the recipe of Palak Paratha)

1cup Palak (Spinach) Finely Chopped
2cup Wheat Flour
1tbsp Oil
Salt to taste
2geen chilies
1tsp ginger paste
1tsp cumin powder
1tsp coriander powder
1tsp aijwain
1tbsp curd
Water to knead

Procedure:
For the Paneer Filing:

• Heat oil in a pan, add in cumin seeds.
• When it stops cluttering add in chopped onions+ green chilies.
• After the onion turns pink, add in green peas.
• Add in salt so that the peas are cooked.
• When peas starts cooking add in chopped tomato.
• Let the tomatoes cook.
• Crumble the paneer with hands, add mix in the pan.
• Add in turmeric powder + cumin powder + coriander powder + oregano.
• Mix well.
• Add in coriander.
• Let it cook for 2 minutes. switch off the gas.
• Serve hot with parathas.

For the Paratha:

• Finely chop the spinach, green chilies..
• In a wide bowl add in flour + oil + curd + cumin powder + coriander powder + aijwain + salt + green chilies + ginger paste.
• Mix all well.
• Add in chopped spinach.
• Knead into a medium soft dough using enough water.
• Keep it aside for 10 minutes.
• Divide them into equal balls.
• Roll it. Apply ghee.
• Now wid a help of a knife half slit the rolled dough.
• Roll it into a cone.
• Press it.
• Roll it again into a round shape paratha.
• Heat a tawa.
• Cook on both sides with ghee.
• Serve hot.

To make the roll.

• Take a paratha, it should be piping hot
• Put 1tbsp full of paneer filling in between of the paratha.
• Roll it.
• Enjoy with Mint and Coriander Chutney.

Palak Paneer Paratha

Palak Paratha (Spinach Paratha)

Winter season brings in loads of green vegetables like spinach (Palak), Fenugreek(Methi).... Its a treat for the eyes to go in the vegetable market.. such beautiful vegetables....
This winters I tried using this vegetable in various ways, like in parathas, dal, puris, soup, and the famous palak paneer sabzi tooo...
The paratha tastes real gud unlike methi which gives a little bitter taste.

Palak Paratha

Ingredients:
1cup Palak (Spinach) Finely Chopped
2cup Wheat Flour
1tbsp Oil
Salt to taste
2geen chilies
1tsp ginger paste
1tsp cumin powder
1tsp coriander powder
1tsp aijwain
1tbsp curd
Water to knead

Procedure:

• Finely chop the spinach, green chilies..
• In a wide bowl add in flour + oil + curd + cumin powder + coriander powder + aijwain + salt + green chilies + ginger paste.
• Mix all well.
• Add in chopped spinach.
• Knead into a medium soft dough using enough water.
• Keep it aside for 10 minutes.
• Divide them into equal balls.
• Roll it. Apply ghee.
• Now wid a help of a knife half slit the rolled dough.
• Roll it into a cone.
• Press it.
• Roll it again into a round shape paratha.
• Heat a tawa.
• Cook on both sides with ghee.
• Serve hot.

Palak Paratha

I like to eat it with white butter.....

Makke di roti and Sarson da Saag

"Punjabiyan Di shaan wakhri".. a beautiful song which describes the spirit of Punjabism. This would be incomplete without my mentioning about this grr8 Punjabi Delight "makke di roti te sarson da saag." Typically prepared in winters when mustard leaves are widely available in market.
One day before I get in all the stuff that is required.. I prefer making it on Sundays or a lazy holiday.

Ingredients:
For the Saag:
1/2 kg Spinach (palak)
1/2 kg Mustard leaves (sarson)
250gms Bathua
250gms Fenugreek (methi)
2 green chillies
1 tsp ginger paste
1 tsp garlic paste
4 medium sized tomatoes (Finely chopped)
2 medium sized onions (Finely Chopped)
Salt to taste
1 tsp red chilly powder\
2 tbsp makke ka aata
3 tbsp pure ghee or white butter
1 tsp jeera

For the Makke di roti:
3 cups makka ka ata (miaze flour)
1 cup grated cauliflower
1 tsp aijwain
1 tsp red chilly powder
2 green chillies (finely chopped)
1 tsp ginger paste
2 tbsp coriander leaves
1 tbsp ghee
Water to knead

Procedure:
To make the Saag:

• Remove the stems from the Sarson, Bathua, Palak and Methi leaves.
• Wash them well.
• Chop all these leaves and pressure cook all of them along with 1 chopped tomato and green chillies for 20 minutes in low flame.
• When cold grind them.

For the tadka:

• Heat in ghee in a kadhai, add in the jeera, then add in the chopped onions and the ginger-garlic paste.
• Saute it well for 15 minutes till it is cooked, then add in the chopped tomatoes.
• Add in salt + red chilly powder . keep stirring it till it is well cooked.
• Add in the grounded sarson mixture. mix them well.
• Put in the maize flour stirring continuously.
• Add in white butter. (optional)
• Cook for 20-25 minutes.
• Serve hot with white butter

For the makke di roti:

• Take a bowl, mix all the ingredients (maize flour+grated cauliflower + salt +aijwain + ghee + red chilly powder+green chillies+ginger+coriander leaves.)
• Knead it well with sufficient water
• Now take medium sized lump of the dough between your palms roll into a ball and flatten between the palms to make thick smal/meium sized rotis.
• Roast on both sides on a hot tava, applying ghee on both sides. This takes time to cook, so keep the flame medium/slow. 
• Serve hot, smearing white butter/makhan on the roti with sarson da saag, dahi/curds and pickle.

Carrot Pickle..

Its winters and carrot pickle is the most eaten... Pickled crunchy carrots is my all time favourite... U dont need any salads as an accompaniment with dinner or lunch... just dis pickle will be a gr888 combination..

Carrot pickle

Ingredients:
1kg Carrots
10 tbsp mustard oil
1 1/2 tbsp turmeric powder
3 tbsp red chilly powder (depends on how spicy u want the pickle to be)
3 tbsp mustard seeds (yellow)
2 tbsp salt



Procedure:

• Cut the tail and head of the carrot. Peel it off.
• Now wash the carrots well.
• Cut the carrots into long sticks (1 1/2 inch long stick)
• Keep it aside so that it dries off well.
• After, an hour or so when the carrots are dried, take a wide vessel.
• Put in the carrots, on top of it pour in the mustard oil, salt, mustard seeds and red chilly powder.
• Mix them all well.
• Now take a jar, put in all the carrots in it. (air-tight container)
• Keep it under the sun for two days for 2 hours.
• Pickle is ready to be consumed.

Gajar ka Achaar

Methi ki poori...

Winters winters and more winters!!!... It makes you eat so much... I made this in the morning breakfast... Hot pooris with pickle and tea.. Wow what a tasty combinations... just try dis.. m sure you all will love it.

Ingredients:

1/2 kg methi
3 katori wheat flour
1 tsp aijwain
1 tsp ginger paste
2 green chillies chopped
1 tsp red chilly powder
1 tsp jeera powder
salt to taste
1/2 cup milk
1 tbsp ghee
Water for kneading
Oil for frying

Procedure

• Separate the leaves of the methi. Wash it well
• Now take a blender , put in the methi + green chillies + ginger. Add little water, so that its blended well.
• Take a utensil in which u will knead the flour
• Put the flour and all the masalas + ghee and milk.
• Now add the methi.
• Knead it well.
• Make it into a soft dough.
• Then divide the dough into equal parts.
• Make it into a shape of poori.
• Fry it on high flame.

Serve hot..