Priya's Recipes

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on December 19, 2014

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Easy recipe of Gajorer(Carrot) Halua

Carrot Halwa is common desert in Indian cooking. An easy recipe for making the halwa is - Serving - 4 people Preparation time - 20 mins approx. Cooking time - 20 mins approx. Ingredients - Gajor / Carrot - 1/5 kilo nicely cleaned, peeled and grated; Ghee - 3 teaspoons ; Milk - 2 1/2 cups ; Milk powder - 6 tablespoon ; Kaaju / Cashews - 6 or 7 pieces ; Kishmish / Raisin - 6 or 7 pieces Sugar - 4 tablespoons / Sugar-free powder - 8 teaspoons Method - In a non-stick frying pan (as the carrots won't stick at the bottom of the pan) , add the ghee and then the grated gajor. Now in a medium flame, fry the gajor for 10 mins. Cover the pan with a lid and let the gajor be steamed and boiled so that the next process may start. After the gajor has boiled (you can gently poke a strand to see whether it has soften), add the milk to it. Let it boil for 10 mins. Now pour the milk powder, sugar / sugar-free, kaaju and kishmish into the halwa. Let the ent...

MUTTON CURRY

Ingredients 1 kg mutton (boneless cubes) 6 cardamoms 1 bay-leaf 5/6 cup oil 2g saffron 3tbsp. Garlic paste 1 boiled egg 4 cinnamon 8 cloves 1/2 cup yoghurt 1/2 tsp black pepper 3tbsp. Ginger paste 3 tbsp. Green chilli paste Salt to taste Preparation Heat oil, add cinnamon, cardamom, cloves and bay leaf. When brown put ginger, garlic, green chilli paste. Saute for a few minutes and add yoghurt and mutton cubes. Put it in a glass dish, cover it and micro it for 10 minutes and then stand it for 5 minutes. When the meat is tender, add salt, pepper and saffron and micro it further for 3-4 minutes. Stand it for another minute and serve. To Serve: garnish with quartered boiled egg and mint. A squeeze of lemon juice will greatly enhance the taste. (For chicken curry use chicken instead of mutton).

Coconut (Nariyal) Chutney

Serves: 4 Cooking time: 2 minute(s) Style: South Indian Vegetarian Ingredients:- 4 tablespoons grated coconut 2 teaspoon(s) bengal gram (chana dal) roasted 1" piece ginger peeled and chopped 4 tablespoons fresh coriander leaves chopped 4 green chillies chopped 1 teaspoon(s) each of mustard seeds and black gram (udad dal) ½ teaspoon(s) asafoetida powder 4 curry leaves 1 red chilli(es) broken into bits 2 tablespoon(s) oil lemon juice salt to taste Method:- Grind the coconut, roasted gram, green chillies, coriander leaves and ginger to a fine paste using a little water. Pour the paste / chutney into a bowl and adjust the consistency using suitable amount of water. Heat the oil in a pan on medium level for about 2 minute(s) till it is hot enough. Add the mustard seeds. Let them splutter and then add the black gram (udad dal), red chillies, curry leaves and asafoetida (Hing) powder. Fry briefly till the gram turns red and pour it on the chutney. ...

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