Gajar ka Halwa

Gajar Ka Halwa (carrot sweet dish )

 

Tips : carrots should be selected of medium size neither too hard nor tender

 

Ingredients :

Carrots -           2and half kilogram

Milk -               same as carrot weight

Sugar-              half of carrots weight (adjust as per your test )

 

 

Cream-                        1 cup

Ghee                2spoon

Ilaichi               4 Nos

 

Dry Fruits         almonds , kaju , pista , khopra sliced

Decoration       chandi ka wark (should be genuine other wise do not use it

           

 

Wash carrots thoroughly peel and grate by grater

 

Take a iron karahi of thick base put ghee/oil heat and put two nos ilaichi add

Grated carrots , milk , and let it be cooked on full flame till milk is fifty perecent absorbed rest should be cooked on moderate heat till it is  dry add sugar and again cook on low flame until sugar is totally melted and remaining water is also absorbed.

 

While cooking on full flame all ingredients to be stirred frequently to avoid burning

 

Add fried dry fruits , ilaich powder , fresh cream before serving , serve hot .

 

( to save time carrots may be cooked in pressure cooker with milk and water can be dried on full flame burner)

egg sweet

ingredients
egg-2 nos
sugar-3 spoon
coconut powder-5 spons
oil- 3 spoons

heat oil in a non sticky frying pan (on high ) add mixture of eggs  , sugar , coconut powder . continue stirring till it is light brown.

fresh apple juice

convienent way is take can of apple juice and drink but you will not get flavour of fresh one it takes hardly five minutes but fresh juice will keep you away from preservatives.

Take 3 apples cut in four pieces remove seeds and put in juicer you will get one glass juice .

But by this you have reduced fibres which is also impotant intake. To utilise remaining apple fibres are taken by mixing in egg and little amount of oil and cook on low heat. add coconut poder and dry fruits.

aalo puri(potato ,fried bread)

Alu Puri

Ingredients:

For potato Mix-Potao -1Kg , Onion 1/3 Kg , Tomato -1/2 Kg , green chillies ,turmeric poder 1 spoon , saunf 1/2 spoon , heeng ,ajwain , methi seeds , kalunji -mixed -2 spoon

Boil potato mesh , take oil in pan put all ingredients along with silced onin and fry 2-3 minutes add meshed potato and cook on high 5 minutes

add 1 lit water on cook on moderate heat for 6 minutes.

READY TO EAT WITH PURI OR CHAPATI

 

 

curry patta (sweet neem )

sweet neem leaves are used in tadka mainly for vegetables .

 

nihari

Mutton/Beef Leg meat -1Kg,Onion -1/2 Kg , Curd 1/2/ Kg. ,Garlic Ginger paste -2 SPOON , Oil 3/4 Lit ,Green chillis ,Garlic flocks ,flour -2 spoon ,water -2 lit ,-nali -2 Nos<?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" />

Spices-Saunf ,1 spoon ,Zeera 1/2 sppo ,Long 10 nos. ,Black pepper 1 spoon ,Ilaichi 5 nos. Dal chini -2 pieces (medium ) ,Red cilli powder 1 spoon 

Roast all spices and grind and keep aside.

Cut onion in rings and deep fry till brown   make pase of curd  ,fried onion  -keep aside

Deep fry meat pieces on full heat till red. ,sprinkle salt ,spices , red chilli ,and put in a deep cooking pot prefabibly aluminum .

Add

Garlic paste ,ginger paste , flour ,curd onion paste ,salt to taste ,fresh cream water 2 liters .

Put pot on low flame cover ing with tight lid sealed with flour try to avoid pressure cooking ,

 

Cook on lo w flame 4 hours for mutton meat /6-7 hours for mutton

Open mix gently serve hot with chapti best is oven bread.