Carrot Halwa | Gajar Halwa | Indian Sweet Recipes

Carrot Halwa

Popular Indian sweet/pudding made using grated carrots and milk.
Prep Time: 15 minutes
Cooking Time: 40 minutes
Serves: 5 to 6
Ingredients:

1. Ghee - 3 to 4 tbsp
2. Grated carrots - 4 cups( 4 to 5 large carrots)
3. Milk- 4 cups
4. Sugar - 3/4 cup( or to taste)
5. Cardamom powder- 1/4 tsp
6. Cashew nuts- 15 to 18
7. Ghee- to fry cashew nuts

Instructions:

Heat ghee in a heavy bottomed pan .

Add grated carrots and saute for 5 to 7 minutes.Next add milk and bring it to a boil.

Cook for about 10 to 15 minutes over low flame ,stirring well in between.Cook until the carrots are soft and the milk is evaporated.

Now add sugar and mix well.Cook until it turns thick for about 3 to 4 minutes,stirring well in between.Fry cashew nuts in ghee until it turns golden brown and add it to the halwa.Mix well and serve warm or chilled. and serve.

NOTES

• Adjust the quantity of sugar according to your taste.
• You can also add one pinch saffron along with the milk for better flavor.
• I actually scaled down the recipe to 1/2,as you can see in the pics.
  

Strawberry oatmeal Breakfast Smoothie | Vegan Strawberry Smoothie

Strawberry oatmeal breakfast smoothie.

Healthy oatmeal,strawberry and banana ,breakfast smoothie recipe.
Recipe source:all recipes ,you can find the original recipe here.
Prep Time: 5 minutes
Total time: 5 minutes
Serves: 1 or 2
Ingredients:

1. Rolled oats- 1/2 cup
2. Banana,sliced - 1
3. Frozen strawberry- 14 to 15
4. Soy Milk -1 cup
5. Vanilla extract - 1/2 tsp
6. Honey / sugar- to taste

Instructions:

Firstly add rolled oats into the blender and grind to form a fine powder.Add the rest of the ingredients and blend until smooth.Serve immediately.

NOTES

• For best results use frozen bananas.  

Kaju Katli | Kaju Barfi | Indian Sweet Recipes

Kaju Katli

Kaju Katli- Poular Indian sweet made using cashew nuts.(Gluten Free cashew nut fudge)-
Prep Time: 5 minutes
Cooking Time: 15 minutes
Serves: 2 to 3
Recipe source: Vegrecipesofindia, you can find the original recipe here.
Ingredients:

1. Cashew nuts - 1 Cup( at room temperature)
2. Sugar - 1/2 Cup
3. Water - 5 tbsp
4. Ghee - 1 tbsp( for vegan version use coconut oil)
5. Saffron - 1 small pinch( or use 1 tsp rose petals)-this is optional

Instructions:

Grind cashew nuts to form a fine powder.( Be careful not to grind it too much,or you will end up with cashew nut butter).keep aside.

In a heavy bottomed pan,combine together sugar and water.Cook over low flame until sugar is completely dissolved.

Now add cashew nut powder and mix well.Cook over low flame,stirring continuously.

Cook the cashew nut mixture for about 7 to 9 minutes ,till the whole mixture comes together and turns more like a soft dough.Transfer the cashew nut mixture onto a plate.

Add ghee and  saffron /rose petals ( if using).When the heat of the mixture is fine to handle,knead the mixture lightly.( if the mixture is dry,you can add 1 or 2 tsp of milk).

Place the warm dough on a parchment paper or a greased plate. Place a sheet of parchment paper on top .Using a rolling pin,roll the dough to a thickness of  3 to 5 mm.

Cut into diamonds using a sharp knife.Allow it to cool completely.Store in an airtight container.

.NOTES

• Sieve the cashew nut powder to remove tiny bits ,if desired.
  

Beetroot Kichadi | Kerala Sadhya Recipe

Beetroot Kichadi

Beetroot in coconut and yogurt sauce.
Prep Time: 10 minutes
Cooking Time: 15 minutes
Serves: 3 to 5
Ingredients:

1. Beetroot, grated - 1/2 cup
2. Green chilies,sliced - 1
3. Grated coconut - 1/4 cup
4. Cumin seeds - 1 fat pinch
5. Yogurt - 3/4 to 1 cup
6. Mustard seeds - 1 pinch
7. Water - as required
8. Salt- to taste( see notes)

For tempering:

1. Mustard seeds - 1/8 tsp
2. Dry Red chilies,cut it into two - 2
3. Shallots,sliced - 2 or 3
4. Curry leaves - 1 sprig
5. Coconut oil - as required

Instructions:

In a pan,add beetroot,green chilies and sufficient quantity of water.Cook until beetroot turns tender.

Grind together coconut and cumin seeds with sufficient quantity of water to form a fine paste.

Next add the coconut paste to the beetroot and cook for a minute or two.Add salt to taste and switch off the stove.Allow this to cool slightly and add yogurt and mix well.

Crush mustard seeds ( using a mortar and pestle) and add it to the curry.Heat oil in a pan and add mustard seeds,let it splutter .Add red chilies,shallots and curry leaves and saute until it turns golden brown.Add this to the curry and mix well.Add more salt if required.Serve with rice.

.

Cheesy Cauliflower Breadsticks | Gluten Free - Cauliflower Breadsticks

Cheesy Cauliflower Breadsticks

Gluten Free ,Cheesy Cauliflower Breadsticks.
Prep Time: 10 minutes
Cooking Time: 40 minutes
Serves: 8
Recipe source: JoCooks ,you can find the original recipe here.
Ingredients:

1. Cauliflower, minced - 4 cups( one large head of cauliflower)
2. Eggs - 4 large medium
3. Mozzarella cheese,grated- 2 cups
4. Dried oregano - 3 tsp
5. Garlic,minced- 4 cloves
6. Salt  - to taste
7. Black pepper powder  - to taste
8. Mozzarella cheese,grated - 1 to 2 cups( for topping)

Instructions:

Preheat oven to 180 Deg C.Line a baking tray with parchment paper.Keep aside.

(To prepare minced /riced cauliflower,place the cauliflower florets in a food processor and process until it resembles rice.)Steam the riced cauliflower for 5 to 7 minutes.( or you can microwave it for 10 minutes).Allow it to cool slightly and squeeze out excess moisture ,if required.

In a bowl combine together cauliflower,eggs,2 cups Mozzarella cheese,dried oregano,garlic,salt and pepper to taste.Mix well until combined.

Place this onto the prepared baking tray and shape it into a large rectangle.

Bake this for about 25 minutes or until it turns golden.Sprinkle remaining cheese on top and bake for about 5 minutes or until cheese has melted.

Slice and serve.

NOTES

• You can steam the cauliflower  florets first and then process it until evenly chopped,if desired.
• I actually scaled down the recipe to 1/4,as you can see in the pics.
  
  

Citrus Avocado Salad

Citrus Avocado Salad

Healthy and delicious Orange - Avocado salad.
Recipe source-Eat.drink.love.com,you can find the original recipe here.
Prep Time: 5 minutes
Total Time: 15 minutes
Serves: 1 or 2
Ingredients:

1. Navel orange ,peeled and segmented- 2
2. Avocado,pitted and sliced- 1 medium
3. Red onion,finely chopped- 2 tbsp
4. Cilantro,chopped -2 tbsp

For the dressing:

1. Extra virgin olive oil- 2 tbsp
2. Lemon juice- from 1 medium
3. Honey -2 tsp
4. Black pepper powder-to taste
5. Salt - to taste

Instructions:

In a bowl,whisk together all the ingredients listed under 'For the dressing'.

Combine orange segments,avocado,onion and cilantro in a bowl.Drizzle on as much dressing as you like and toss.Serve immediately .

Banarasi Lassi | Sweet Lassi

Banarasi Lassi

Banaras style sweet lassi ,served with rabdi and malai.
Prep Time: 5 minutes
Cook time: -
Serves: 2
Ingredients:

1. Thick yogurt- 2 cups(recipe below)
2. Sugar-1 to 2 tbsp( or according to taste)
3. Rabdi / Rabri- 2 tbsp
4. Almonds,sliced- 2 to 3 tsp(optional)
5. Saffron strands -to garnish( optional)

Instructions:

• In a bowl ,whisk ( using a whisk or  mathu-wooden whisk) together yogurt and sugar until combined.

• Pour this into serving bowls and add top with rabdi/rabri.Garnish with almonds and saffron strands.Serve immediately.

Ingredients to prepare yogurt:

1. Full fat milk- 2 cups
2. Yogurt ( with live culture)-1 to 2 tbsp
Instructions:

1. In a heavy bottomed pan,bring milk to a boil.Reduce flame to low and cook for about 5 to 10 minutes ,or until it turns slightly thick.Stir well in between to avoid burning.Allow it to cool until luke warm .Add yogurt and mix well.
   
2. Pour this into a jug /bowl and back to the first one.Repeat this few times so that the yogurt is mixed well with the milk.
   
3. Pour this into  shallow vessel /clay pot ,cover and keep aside in a warm place for about 5 to 8 hours or until set.
   

NOTES

• You can also add 1 or 2 tbsp of malai /cream to the lassi ,if desired.
• Garnish with 1 or 2 tsp finely chopped pistachios ,if desired.
• Adjust the quantity of sugar according to your taste.

Varutharacha Duck Curry | Kerala Style Duck Curry | Nadan Tharavu Curry

Varutharacha Duck Curry

Kerala style duck in spicy coconut gravy.
Prep Time: 20 minutes
Cooking Time: 50 to 60 minutes
Serves: 4 to 6
Recipe source: Amma 
Ingredients:

1. Duck,cut into medium size pieces - 1 kg
2. Coconut slices - 1/4 cup
3. Turmeric powder - 1 pinch
4. Mustard seeds - 1/2 tsp
5. Onion,sliced - 4 large ( about 4.5 cups)
6. Ginger,garlic paste - 2 tbsp
7. Green chilies,cut vertically- 3 to 4 ( according to taste)
8. Water - as required
9. Vinegar - 1 tsp
10. Curry leaves - 4 to 5 sprigs
11. Black pepper powder,freshly ground - 1/4 tsp( or to taste)
12. Garam masala powder - 1/4 tsp
13. Oil - as required
14. Salt - to taste

For coconut masala paste:

1. Grated coconut - 1 cup
2. Fennel seeds- 1 tsp
3. Cardamom pods - 2
4. Cinnamon stick - 1" piece
5. Cloves - 3
6. Kashmiri chili powder - 2 tbsp( see notes)
7. Coriander powder - 1 tbsp
8. Turmeric powder - 3/4 tsp

Instructions:

Heat oil in a pan add coconut slices and 1 pinch turmeric powder.Fry until it turns golden.Drain and keep aside.

To prepare coconut masala paste,dry roast grated coconut,fennel seeds,cardamom pods,cinnamon and cloves until it turns dark brown,stirring continuously over medium low flame.Reduce the flame to low and  add kashmiri chili powder,coriander powder and turmeric powder.Mix well and cook for about a minute,stirring continuously.  

Transfer this to a plate and allow it to cool completely.Place this coconut mixture in the bowl of a food processor /mixie( do not add water) and process for 1 minute then scrape the sides of the bowl with a spatula.Process another 1 or 2 minutes or until it forms a fine paste .( If you are finding it difficult to grind it to a smooth paste,just powder it as fine as possible.).Keep aside.

Heat oil in a pan/ pressure cooker .Add mustard seeds and let it splutter.Add onion and saute until it turns golden brown.

Add ginger garlic paste and saute for few minutes or until raw smell leaves.

Now add green chilies ,curry leaves and duck ,cook for about 5 minutes,stirring well in between.Next add the prepared coconut masala paste and mix well.  

Add water ( about 1.5 cups or as required),vinegar and salt to taste. Cover and cook until duck turns soft and is done.

Add fried coconut slices,black pepper powder and garam masala powder.Mix well and switch off the stove.Serve with rice /appam / chapathi.

NOTES

• If you are using regular chili powder,adjust the quantity according to your taste.