Black Carrot Halwa

Black Carrot Halwa step by step instructions:

A very happy new year to all my wonderful readers! May this new year bring loads of happiness, good health, and prosperity to your life.
And I promise I will try to come up with many more recipes this year!

Today I will be sharing the recipe of black carrot halwa. Please don't be surprised when I tell you that I was absolutely unaware of black carrots. Quite some time back, one of my friend posted black carrot halwa recipe and I seriously wondered what black carrot is and I asked her the same thing. She then showed me the picture of black carrots. The next day when I went to the vegetable market I found the black carrots and did not waste even a single minute to buy them.
I then checked about black carrots on the Internet and found some interesting facts about it. And yes, your fingers will be purplish-black in color when dealing with black carrots, but you should not worry, as the color goes off after 2-3 hand wash.
This is my first recipe made from black carrots; yes the simplest yet the tastiest “Halwa”.
Check out my "Gajar ka Halwa" recipe here!
Do try this halwa and share your feedback!

Let us start cooking!!!

Ingredients:
Black Carrots (kaali Gajar): 4 big (~850 gms)
Full cream milk: ½ liter
Almonds: 12-13 (broken into small pieces)
Cashew Nuts: 6-7 (broken into small pieces)
Sugar: 100 gms (1/2 cup)
Saffron: few strands (crushed)
Green cardamom: 4 (skin removed and crushed)
Mace: a small piece (crushed)
Nutmeg: a small piece equal to one piece of chana dal (crushed)
Ghee: 1 tbsp

Method:
1. Peel the black carrots, remove the top part and bottom part of the carrots and grate them.

2. Take a heavy bottomed vessel. Grease it well with ghee.
3. Add the grated black carrots. Cook for about 2-3 minutes only and then add milk.

4. Let the halwa cook on low flame for about one hour while stirring occasionally.

5. Now add sugar and mix well. Cook until all liquid has evaporated.

6. Add ghee at this stage and mix well.

7. Now add green cardamom, mace, nutmeg, saffron, almond, and cashew nuts. Mix well.

8. Garnish with dry fruits and serve hot.
9. Super delicious “Black Carrot Halwa” is ready!

Tips:
1. First I remove the top part only (which is the thinner one), then start grating the carrot. If you remove the bottom part then it becomes difficult to grate till the end.
2. Cooking in a pan does require a lot of time but the time is seriously worth it.
3. Dry fruits can be chosen as per one's choice.

See you soon with a new recipe till then Happy Cooking!!!

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Colocasia root curry (Arbi ki rassewali sabji)

Colocasia root curry (Arbi/Arvi ki rassewali sabji) step by step instructions:

Arbi is as versatile as potatoes. Some veggies are very quick to make and this curry is one among those. It tastes delicious and can be had with roti, paratha, rice, etc.

Do try this recipe and share your feedback!

Let us start cooking!!!

Video Recipe here:

Ingredients:
Colocasia roots (Arbi/Arvi): 170 gms (6-7 pieces, peeled and chopped)
Mustard Oil: 1-2 tbsp
Onion: 1 (50 gms, finely chopped)
Tomato: (70 gms, finely chopped)
Mustard seeds: ¼ tsp
Cumin seeds: ½ tsp
Coriander powder: 1 tsp
Red chili powder: ½ - ¾ tsp
Turmeric powder: ¼ tsp
Curry leaves: 3-4
Water: 1 cup
Coriander leaves: 1 tbsp. (finely chopped)
Salt as per taste

Method:

1. In a pressure cooker heat mustard oil and add mustard seeds. Let them crackle. Once the seeds have crackled add cumin seeds and curry leaves. Fry for a few seconds.

2. Now add onions and fry until translucent.

3. Add coriander powder, turmeric powder, red chili powder, and salt. Mix well.

4. Add the tomatoes and fry for 1-2 minutes.

5. After that add water and colocasia roots.

6. Close the cooker lid and cook for 3-4 whistles.
7. Let the pressure of the cooker release by itself. Now open the lid and stir the curry.

8. Take out in a bowl and garnish with coriander leaves.
9. Serve hot with roti, paratha, etc.
10. Delicious “Colocasia Root Curry” is ready!

Tips:
1. Apply oil on the palms before peeling and chopping the colocasia root. Otherwise, you will feel itchiness on the palms.
2. Make sure the root is cooked properly.
3. The quantity of water can be adjusted as per one’s need.

See you soon with a new recipe till then Happy Cooking!!!

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Pakke Kele ki Sabji

Pakke Kele ki Sabji step by step instructions:

"Pakke kele or ripe bananas veggie" is finger-licking good and extremely simple to make. This is one among that veggie which comes as a rescue for me when I am falling short of time. So while making roti, I cook this veggie also. Besides, my husband is super happy to know that I have cooked this sabji today.
As an addition, dry fruits like raisins, cashew nuts, and almonds can be added to increase the flavor and health quotient.

Do try this recipe and share your feedback!

Let us start cooking!!!

Video recipe here:

Ingredients:
Pakke kele (ripe bananas): 2 (peeled and cut into roundels)
Ghee: 1 tbsp.
Mustard seeds: ¼ tsp
Cumin seeds: ½ tsp
Red chili powder: ¼ tsp
Turmeric powder: ¼ tsp
Coriander powder: 1 tsp
Sugar: ½ tsp (optional)
Salt as per taste

Method:

1. In a pan heat ghee.
2. Add mustard seeds and let them crackle.
3. Add cumin seeds and fry for a few seconds.
4. Add coriander powder, turmeric powder, red chili powder, and salt. Mix well.

5. Add the banana pieces and mix well.

6. Add sugar and mix. Cook for a minute and then switch off the flame.

7. Serve hot with roti, chapatti, paratha etc.
8. Delicious “Pakke Kele ki Sabji” is ready!



Tips:
1. Do not prepare the sabji in advance. Otherwise, it will be all soggy and water will be released from it.
2. Lemon juice can be added as per one’s choice.
3. Do not chop the bananas too small.
4. Dry fruits can also be added to enhance the flavor of the sabji.

See you soon with a new recipe till then Happy Cooking!!!

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Gatte Ki Sabji

Gatte ki Sabji step by step instructions:

Gatte ki sabji is a traditional Rajasthani sabji. I love this sabji a lot. It has a tangy and spicy flavor. Either curry can be made from the gattas or masala gattas can be prepared from it. The gattas are generally prepared from the gram flour and curd/oil are used as a shortening for the gattas. Adding the shortening makes the gattas very soft.

Prepare this curry for lunch/dinner and serve it hot with rotis, I am sure everyone will praise you a lot.

Do try this recipe and share your feedback!

Let us start cooking!!!

Video here:

Ingredients:
For the gattas
Besan (gram flour): ¼ cup
Turmeric powder: 1/8 tsp
Coriander powder: 1/2 tsp
Red chili powder: ¼ tsp
Carom seeds powder: a pinch
Curd: 1 tbsp.
Oil: ½ tbsp.
Water: 1 cup (to boil the gattas)
Salt as per taste
For the curry
Water: 1 cup
Curd: 2-3 tbsp.
Coriander powder: 1 tsp
Turmeric powder: ¼ tsp
Salt as per taste
For the tempering (Tadka)
Oil: 1 tbsp
Mustard seeds: ¼ tsp
Cumin seeds: ½ tsp
Curry leaves: 3-4
Green chili: 1
Red chili powder: ¼ tsp

Method:
1. In a bowl take besan. Add turmeric powder, coriander powder, red chili powder, carom seeds powder, salt, curd, and oil. Mix well and knead into a dough.

2. Divide the dough into 3 equal parts and roll them.

3. Heat a cup of water in a pan and add the gattas into it. Let the gattas boil for around 10-12 minutes or until they start floating. Make sure you stir occasionally so that they don’t stick to the bottom. Cut the gatta and see. If the interior is layered, then the gatta is done. Take them out from the water and let cool before cutting into pieces.

4. Add a cup of water to the same pan in which we boiled the gattas.

5. Let it boil and then add curd into it. Whisk until a boil comes. Now add turmeric powder, coriander powder, and salt. Mix well.

6. Meanwhile, cut the gattas into small pieces. Add the gatta pieces into the boiling curry and simmer for 8-10 minutes.

7. Prepare the tadka. In a small pan heat oil. Add mustard seeds and let them crackle. When the seeds have crackled add cumin seeds, curry leaves, and green chili. Fry for a few seconds.

8. Add red chili powder and mix well.
9. Immediately pour this tadka over the prepared curry and mix well. Simmer for a minute.

10. Garnish with coriander leaves and serve hot with roti, paratha, etc.
11. Delicious “Gatte ki Sabji” is ready.

Tips:
1. I did not use water to knead the dough. You can use water as required to knead the dough.
2. Do not discard the water in which we boiled the gattas.
3. If you want the curry to be thick then mash 2-3 gattas in the curry. This will thicken up the curry.

See you soon with a new recipe till then Happy Cooking!!!

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