CARROT HALWA

CARROT HALWA

 

 

Here is a sweet, creamy and ridiculously delicious carrot halwa.

 

3 cups grated carrots

2 tablespoons ghee

1/2 cup grated mawa

1 1/2  cup sugar

2 cups milk

1 teaspoon cardamom powder

handful raisins

handful almond slivers

 

Wash, peel and grate the carrots and keep aside.

Heat the ghee in a heavy bottomed skillet. Add grated carrots and sauté  for about five minutes, add milk and mix well. Let it simmer on medium heat stirring in between  till the mixture thickens and the milk is absorbed. Add sugar , mawa, raisins and cardamom powder mix well. cook for about  10  minutes or until the ghee separate’s out. Turn the heat off, place  the halwa in a serving bowl and sprinkle almond slivers on top. Enjoy  sweet ,creamy flavorful halwa.

 

STUFFED DATE MUKHWAS

STUFFED DATE MUKHWAS

 

Avo mari sathe, ek mukhwas Date per

Now I bet you are wondering why I asked you on a date.  Well why not?  It could be interesting!

The date here is the deliciously nutritious fruit of the desert.  The tender, ripe sweet Khajoor.  The experience is that of an after dinner mukhwas, a twist on the traditional paan.  My niece the amazing Neha Kotecha came up with this novel idea and its a recipe I could not wait to try.  An easy but unique idea that you should try.

 

12 dates ( pitted and cut lengthwise to the  center)

8 teaspoons paan masala

 

Make lengthwise cut in each date, remove the pit. Fill each date with a teaspoon of paan masala, and that’s it ! Arrange on a serving plate and enjoy!

 

 

Vegetable toaster sandwich

 

VEGETABLE TOASTER SANDWICH

 

I made these veg sandwiches on Sunday for dinner as we had been eating far to much rich food and wanted to give ourselves a break both from heavy foods and also the Jikoni.

In Africa we used to call this the chamcho sandwich as we used a metal divice with long handles over a flame and toasted the sandwich in this way.  Now with the electric sandwich maker, there is no need for the roasting of the sandwich over the gas flames.

Fillings can be varied to your liking, from cheese to vegetables.  Here I have used a vegetable masala filling.  It not only tastes delicious but goes well with a hot cuppa chai.

 

 

 

1 large potato diced

1 cup peas

1 cup chees grated

1/2 cup spring onion’s chopped ( optional)

butter

8 slices bread

1 1/2 teaspoons salt

pinch turmeric powder

2 fresh green chili finely chopped

1 tablespoon oil

1 teaspoon cumin seeds

 

 

Heat the oil in the skillet, add cumin seeds. once it stars to crackle add potatoes and peas, stir all together add chopped chilies, salt, turmeric powder, mix well. cover the lid and  cook  on medium heat, stirring in-between until cooked. Turn the heat  off  add  chopped spring onion’s mix well  and set the mixture aside.

 

Slice the edges of the bread .  Butter one side of the bread and place the slice, buttered side onto the toaster. add  about 2 tablespoons of the prepared masala mixture, top with  handful of grated chees.  Cover with second bread slice, place butter side up on the top and toast for about 2 minutes or till its crispy and golden  brown. Enjoy garma garam sandwich with a hot cuppa chai or soup.

 

Masala paneer

MASALA PANEER

  

 

 

Dry masala

1 tablespoon coriander seeds

1 teaspoon cumin seeds

2 dried  red Kashmiri chili

1 bay leaf

1 stick cinnamon

3 clove

1/2 teaspoon black paper

1 teaspoon kasuri methi

 

Dry roast all the above ingredient’s, let  cool and ground coarsely. Set aside.

 

 

1 lb panner cubes

1 onion cubes

5 tomatoes cubes

5/6 cashew nuts ( paste)

1 tablespoon garlic paste

1 tablespoon ginger paste

2 tablespoons green chili paste

1/2 cup cilantro chopped

1 1/2 teaspoon salt

3/4 teaspoon tandoori masala

1 teaspoon lemon juice

3 tablespoons ghee

1 cup water

 

 

Melt the ghee in a skillet, add onion’s and sauté  for couple minutes .Add ginger paste, garlic paste and  cook for a minute, add  tomatoes, chili paste, chopped cilantro, salt and  cook on medium heat until oil oozes out. Stirring  once in between. Turn the heat off and allow  the mixture to cool. Blend the mixture  into thick paste.  Pour the prepared paste in to the skillet and add cashew nuts paste and cup of water, dry masala, tandoori masala, and lemon juice .Mix all together, add paneer cubes  cover the lid and let simmer on a low heat for about 2 to 3 minutes. Turn the heat off and serve panner with mazedaar flaky, crispy, paratha.

 

 

 

CHILLI MOGO

CHILLI MOGO

 

 

 

Lip smacking ,mazedaar mogo. This mogo rocks !!

1 kg cassava ( boiled  )

2 teaspoons salt

1 large anion ( cubes)

3 bell peppers ( cubes)

5 green chilies

2 tablespoons garlic paste

1 tablespoon ginger paste

2 tablespoons pepper flakes

1/2 cup chili sauce

1/4 cup tomato sauce

1/4 cup soya sauce

1 tablespoon Thai chili sauce

3 tablespoons oil

 

 

Boil the cassava cubes until tender. drain the water  and set aside. In a large bawl mix all the above ingredients add the boiled cassava cubes, anion cubes and the bell pepper cubes mix all together and marinate for about I hour. Place the marinated cassava into the baking tray and bake in the preheated oven for about 30 minutes. Serve hot!