Gajar ka halwa/ Carrot Pudding Recipe for the unexpected guests

   This all time favouite recipe is prepared in many ways .Sometimes we even tend to look for other alternatives ,this being a very tedious method.Some people even grind the carrots in the mixer,but there is no alternative to the taste that you get from the grated ones.So ,if you are making in large quantities ,you can even take help of the many food processors or chopper available in the market.

 


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For carrot halwa,I prefer to use the pinkish variety more than the orange variety.The pinkish one is sweeter so the halwa can be made with little sugar.
in this recipe I have used the regular elaichi powder or cardamom powder,but I have tried this with rose essence and it tastes absolutely fantastic.I prefer my desserts cold,so this halwa is generally made in good quantity and stuffed in the refrigerator,to be enjoyed week long.


I generally do not cook the carrots in the pressure cooker ,since just sprinkling little salt to the carrots does the job.
In this recipe ,you will see that I have not used condensed milk or khoya,but instead I have used milk powder which gives an equally good taste I have tried to make this recipe with all easily available ingredients ,so that it can be prepared in a jiffy ,when we have unexpected guests.

Ingredients
Grated carrot-about 6 to 7 medium carrots
sugar--3 tablespoon(or more ,as per taste)
Dry fruits(cashew nuts,almonds ,raisins)-Handful
Milk powder-3 to 4 tablespoon
 Milk-half litre
salt -1 pinch
cardamom powder(elaichi Powder)- half teaspoon
Ghee -2 teaspoon +1 teaspoon

Procedure-
1-Heat a pan and add the  grated carrots(keep in medium flame)
2-Add in a pinch of salt to the carrots and mix well
3-Cover and cook for about 10 minutes
4-Add the sugar now and let the sugar release water
5-Keep in medium to high flame and keep stirring till the water released by the sugar evaporates
6- Separately reduce half litre of milk till it becomes less than one fourth,and saute the raisins and the cashew nuts in 1 teaspoon of ghee  till they change colour and keep aside
7-Add this reduced milk to the carrots and cook by stirring in high flame till all the milk has dried up
8-Now add the milk powder to the carrots and mix well
9-Add in the fried raisins and cashew nuts  and,2 teaspoons of ghee and the elaichi powder(cardamom powder) and mix well
10-Lastly Spread out the halwa in the pan ,and put in high flame without stirring ,for 2 minutes ,till it gets slightly caramelised from the bottom
11-Switch off the flame
12-Ready to be served hot or refrigerated(garnish with sliced almonds)

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Pineapple Raita recipe

  I had this raita for the first time at a restaurant and since then I fell in love with it.The sweet and tangy taste of the pineapple blends perfectly with the creamy curd ,making it a very delectable accompaniment with a spicy menu.








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Ingredients
1cup of pineapple cut in pieces
A handful of pomegranate seeds
1 cup of curd
Half teaspoon of chilli powder
Salt(As per taste)
Coriander leaves(very finely cut)-1 teaspoon(optional)
1 teaspoon of  roasted cumin powder(bhuna jeera)

Method
1-Whip the curd well,alternatively you can pass the curd through a strainer

2-Add the roasted cumin,salt ,coriander leaves and chilli powder and mix well

3-Add the pineapple pieces in the curd

4-Garnish with the pomegranate seeds

5-Let it chill in the refrigerator for half an hour before serving

6-You might have to add 1 tablespoon of water to the curd,if the curd is too dense

If the pineapple is too sour you can sprinkle some sugar on the pineapple pieces ,before add to the curd.

This raita is made of a dense consistency unlike the other raitas like boondi ka raita.
Do not prepare this more than half an hour in advance ,the pineapple makes the curd taste bitter,if you do so

Lauki Ka Halwa Recipe (Bottle gourd based sweet dessert pudding)

 Lauki Ka Halwa Recipe (Bottle gourd based sweet dessert pudding)

This halwa or a sweet dessert pudding is my favorite among Indian Halwas.I love it because of its beautiful green color and lovely texture.This can be a very good dessert idea when you have guests or you can even carry it for one of your potlucks as this is a dry dessert.This dessert is again a great option for lactose intolerant people as this recipe calls for minimum use of diary products.
As you shall notice that this recipe uses only little milk powder at the end ,the quantity of the milk powder can be varied as per your preference.
I have a special liking for this recipe because it can be eaten cold or warm.so this recipe is a great option in the winters ,when you can no longer serve ice creams or souffles to your guests .i am sure you shall try out this easy version of the Lauki ka halwa,or the bottle gourd based sweet pudding when your guests are due next.
frankly speaking I love to arrange a welcoming spread on my dining table ,and the more varied the colors of the items ,the better it is.This recipe adds that appealing touch to your menu ,that your guests will remember for long.

The Bengali Style Tomato Chutney ( Indian Sweet Tomato Relish)

            I am sharing with you today one of my favourite dishes,that is the Bengali style tomato chutney. It is  a sauce or a relish  usually had with the Bengali Khichuri ,Or at the end of a meal.Its sweet and slightly tangy taste makes it an all time favourite for kids.This chutney can actually be stored in the refrigerator for about a week .It is a good accompaniment for parathas too .So surely try this very flavourful recipe and let me know how it turned out .

This recipe requires some particular ingredients to give the distinctive taste.One of them is the AAm Papad.Now,aam papad is  an Indian fruit leather which is made by mixing mango pulp with concentrated sugar solution and sun dried.This is called amsotto in Bengali.Though tomatoes are  available year round these days,but this chutney is best made in the winters with well ripe tomatoes.The more pulpy ones make a better chutney.

Rice Payesh,Payasam or Kheer (with few useful tips )

      Diwali is round the corner,so it is time for some festivities.I feel that the Payasam or payesh as we call it in Bengali is that recipe which has  a very important place in the traditional cuisine of any state in india.Though prepared with a host of ingredients, the rice payesh also called kheer in places in Northern India is the most popular.

     Amongst us in the state of West Bengal the payesh is taken as  an auspicious  symbol and is prepared on all special occasions.Birthdays ,marriages or religious festivals are considered to be incompletewithout this all time favourite payesh.


    I am sure this is  a soul food for many,and reserves a place in our hearts which no other fancy fast food can ever fill.Moreover, for many of us ,this particular item reminds us of unforgettable memories related to our mothers and grandmothers.

Malpua Recipe (with just 4 Ingredients) || Indian Style Deep Fried pancake

     
                   MALPUA



         Its festival time again,so time for some very traditional fare.Traditional food doesn't always mean that the method has to be very complicated .After all who has the time for it these days.So lets get started for some quick recipes with very few ingredients but I am sure will be loved by one and all.

This is an excellent item to be carried for children in journeys .They are lightly sweet in taste .So are loved by kids





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These sweet somethings are best for kid's tiffins for short breaks,as they can be stored for nearly a month.they can even be carried to long tours,as they are liked by children and adults alike.

Laung lata (syrup based sweet)

                                     This Sweet preparation was made by my mother as a post Dussehra sweet ,as this could be stored for a long duration for unexpected guests.I as an young girl watched my mom make these beauties,and first fell in love with the name of the sweet ,then the look and lastly of course for the taste.
                                                     

         

                   

• Ingredients
• All purpose  flour -2 cups
• oil or ghee-2 tablespoons
• salt -1 pinch
• thick sugar syrup-1 cup
• oil for deep frying
• coconut filling
• cloves about 15

Mix the salt and ghee or oil to the flour

It should come together like this when pressed

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Make a hard dough by sprinkling water

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The ingredient from which the sweet gets its name,cloves(laung)

                                       

Pinch out small balls from the dough

Shape nicely into balls

Roll into a puri of diameter 2 to 2 and half inches

The filling

Take one teaspoon of the filling at the centre

First fold

Second fold

Fold in both the ends

Push in a clove to keep the cloves in place

My neat parcels are ready for frying

Slide in hot oil and fry for 2 minutes

Turn them over and fry,for 5 minutes

Now lower the flame and fry for another 2 to 3 minutes

Turn and fry in low heat for 2 minutes

Take them out of oil ,when they change colour to pink

Drop in sugar syrup one by one

Pick up with a pair of tongs

Spread them out on a plate without touching each other

Ready to relish!