Gaajar ka Halva ( Carrot pudding)

Gaajar ka halva is a very popular Indian dessert. It has a rich taste and is loaded with nuts. Carrots are rich in vitamin A and has lots of nutritional value.

Here is the recipe

Ingredients
1 kg carrot, washed & grated
1 liter milk
2 cups sugar
1/2 tsp cardamom powder
1/2 cup nuts (cashews , raisins & almonds)
2-3 tsp butter/ghee

Method

• Take carrots in a heavy bottom pan. Add a tsp of ghee/butter and saute for 2-3 minutes
• Add the milk & let it cook until all the milk is absorbed. This will take 45 minutes to an hour.
• Add the sugar and cardamom powder. This will become little syrupy after the sugar melts. Stir at regular intervals until the sugar is well mixed and all the liquid has evaporated.
• Roast the nuts in the ghee and add it to the carrot mixture.
• This dessert can be served warm OR it can be combined with vanilla icecream.

Methi paratha

Methi (Fenugreek) leaves are rich in iron, vitamins, and minerals. It has a slight bitter taste. It is usually cooked with potatoes and dals , so that the bitter taste can be reduced.

Methi paratha is a kind of roti which is flavored with methi leaves and some spices. The result is soft, spicy, flavorful, nutrition packed yummy meal. It is best accompanied with chundo (shredded sweet mango pickle) and a bowl of sweetened curds.

Here is the recipe

Ingredients
2 cups whole wheat flour (chapati atta)
1/2 cup gramflour (besan)
1 cup methi leaves, chopped fine
1 tsp ginger garlic paste
4 tbsp yogurt (curds)
1 tsp jeera
2 tsp oil
1 tsp chilli powder
1/2 tsp turmeric powder
1 tsp jeera powder
1 tsp coriander powder
2 tsp garam masala
salt to taste
Quick preview of all the ingredients before mixing.

Method

• Clean methi leaves and chop them fine.
• Take all the ingredients on a big thali (plate). Mix well and make a soft chapati dough using some warm water. Let it sit for 30 minutes or so.
  
• Make small balls of the dough.
• Start rolling them like chapatis.
• Heat a tava (griddle) and cook them on both sides until you see small brown spots. Brush little oil on both sides.
• Serve hot with chundo and sweetened curds.

Small balls made out of the soft dough.
A single dough ball rolled thin into a round shape
This is how the paratha looks while cooking on the tava/griddleYummy parathas!! Ready to serve with chundo & sweetened curds

Milk payasam

A very easy & simple dessert, but truly a winning recipe for milk lovers. The procedure for this dessert is very simple, but it takes hours & hours if cooked in the traditional way. I have included my trick to speeden up the process and cook it the easy way.

Here is the recipe

Ingredients
1 litre vitamin D milk ( to give a more creamy texture)
2 tbsp basmati rice
1 small can (5 oz) evaporated milk
sugar to taste
cardamom powder to garnish

Method

• Heat milk with the washed rice in a heavy bottom vessel. Once it boils, simmer the heat to low. Let the milk reduce in quantity while simmering for about 45 minutes. Keep stirring at regular intervals.
  
• Add the evaporated milk now and let it simmer for another 5 minutes. This is the trick to speed up the process.
• Add sugar as per taste and let it simmer for another 10 minutes.
• Milk payasam is ready to serve hot. Garnish with the cardamom powder on top.
  

Hot & Sour chicken soup

Here is the simple recipe of the hot & sour chicken soup.

Ingredients
1 can chicken broth(14 oz size)
1 small can, cooked chicken pieces

1 tbsp of sesame/peanut/cooking oil
1 tsp minced garlic
1 tsp minced ginger
1/2 cup chopped green onions
1/4 cup chopped cabbage
1/4 cup chopped carrots

2 tsp of soya sauce
1 tsp of vinegar
1 tsp of cornflour mixed in 1/4 cup water
salt & pepper as per taste

cilantro for garnish (optional)

Method

• In a skillet add oil, then ginger & garlic. Then add all the vegetables & saute until carrots are cooked.
• Then add the shredded chicken pieces. Add the broth, soya sauce, vinegar, salt & pepper.
• Then add the cornflour-water mixture & let it boil for a few minutes.
  
• Soup is ready to be served hot.

Serves 2. Cooking time: 10-15 minutes.

Note: Cooked Fresh chicken can also be used. Canned chicken saves time.

Chinese Hakka Noodles

Here is the recipe of Indo-chinese version of Hakka noodles

Ingredients
200 gm packet Noodles

2 tbsp finely chopped/minced garlic
2 tbsp finely chopped/minced ginger
2 cups of chicken/vegetable broth
3 tbsp of soya sauce
2 tbsp of chilli sauce
1 tbsp of corn flour
3 tbsp of sesame oil/cooking oil
pepper as per taste.
salt to taste

Vegetables
1 medium zucchini, slit half & sliced
2 medium carrots, slit long into strips
1 cup of bell peppers, sliced thinly
( combination of red, green, yellow peppers)
1/2 cup of green onions, chopped
1 cup of sprouts

Method

• Boil noodles in boiling water. Add few drops of oil to the boiling water which will prevent sticking.
• Once the noodles are done, transfer to a colander & run under cold tap water for few seconds. Set aside.
• Mix the cornflour with some water until mixed. Set aside.
  
• In a wok/ skillet add oil, then ginger & garlic. Add the vegetables & saute for a while. Then add the broth, soya sauce, chilli sauce, corn flour-water mixture & salt (as needed). Let it boil for few seconds until the sauce thickens.
• Once the sauce is thick enough like honey consistency, add the noodles and mix well. Sprinkle black pepper as needed.
• Serve hot.

Note: Vegetables can be substituted with vegetables of your choice like cabbage.

Tomato Rasam

Rasam is a kind of soup which can also be served as an accompaniment with rice. It includes spices like pepper & garlic which aids in digestion. Rasam can be made in a variety of styles.

Here is the recipe of my style of Tomato rasam.

Ingredients
3-4 medium sized tomatoes
1/2 of a small onion, sliced
2-3 red chillies
few sprigs curry leaves
1/2 tsp turmeric powder
1/2 tsp chilli powder
pinch of asafoetida
1 tsp mustard seeds
salt to taste
2 tsp cooking oil

To be ground
2-3 cloves garlic
10-12 black peppercorns
1 tsp cumin seeds

cilantro, to garnish

Method

• Grind the garlic, peppercorns & cumin seeds. Keep aside.
• Puree the tomatoes with the blender. Set aside.
  
• In a pan heat oil, add the mustard seeds & whole red chillies. Add the asafoetida, onions & curry leaves. Saute till golden.
• Add the ground garlic paste & saute for a while.
• Then add the tomato puree and about 2 cups of water. Add the turmeric powder, chilli powder & salt.
• Let it come to a light boil. Turn off the gas. Garnish with fresh cilantro. Serve hot.
  

Cream of Broccoli soup

Nutritional Benefits of Broccoli

Broccoli is jam-packed with vitamins and minerals. On the vitamin side, it contains Vitamins B1 (Thiamin), B2 (Riboflavin), B3 (Niacin), B5 (Pantothenic acid), B6, B9 (Folate), Vitamin C and A. When it comes to minerals, healthy broccoli contains: calcium, iron, magnesium, phosphorus, potassium, and zinc. These vitamins and minerals aren't just found in tiny trace amounts either.

For example, did you know that ounce for ounce, broccoli actually contains more Vitamin C than many citrus fruits? Or that it has more calcium than an entire glass of milk? Or that it's an even richer source of fiber than whole wheat bread?

Here is a simple recipe for Cream of Broccoli soup

Ingredients

1 big head broccoli florets

16 oz can chicken broth

(for vegetarian version vegetable broth can be used)

1 tbsp butter

1 tbsp all purpose flour

1/2 cup milk

salt & pepper to taste

Method

• Cut the broccoli florets at the point where the stem is tender. Steam the florets for 5-6 minutes. Then immediately plunge them into cold water.
• Puree the broccoli using the chicken broth.
• Heat butter in a pan, add all purpose flour & stir well until it starts bubbling.
• Then add the pureed broccoli with chicken stock & the milk.
• Add salt & pepper as per taste. Let it boil for 2-3 minutes.
• Cream of broccoli soup is ready to serve.

Cream of broccoli soup with a dash of cream added on top & garnished with cilantro