Gajar ka halwa | Gajar Halwa | Carrot Halwa Recipe | Easy Carrot Halwa recipe with full fat milk

Gajar ha Halwa is a traditional Indian dessert made with fresh red (Delhi) carrots, milk and sugar and of course some ghee. It is a winter delicacy as these carrots can be seen in market only during winters and especially in North India. It is a rare sight in the South. These carrots (most of them) are juicy and very yum to have as such, my little one loves to munch on them :) And the other special dish that can be made using them is this Carrot halwa or Gajar ka Halwa. I have also posted a Carrot Pudding last year using the same variety of carrots. If you are not able to find the red Delhi carrots but still would love to enjoy some halwa, go ahead and prepare with the normal carrots at hand. They too taste yum :)

This dish is a common sight in many weddings and so often you can find it in the Indian dessert section in the restaurant buffets. One of the best combos that you can go for is pair this halwa with a dollop of ice cream. I just love that combination. If you are not in a mood or like to have too much sweet, then this is an ideal way as the ice cream balances the sweetness of the halwa yet giving a rich feel :) 

There are many variations to this recipe, like using condensed milk or khoya. The richness varies with each variant. I & my family prefer it using full fat milk and hence the recipe I'm posting today is also the same. I always make this halwa using a heavy bottomed vessel but you can very well prepare it using pressure cooker or in a microwave as well. Somehow I believe the taste is a notch higher when you prepare the traditional way in a pan rather than pressure cook. 

Some tips that I follow to get my halwa great :)

1. Whenever available use red (Delhi) carrots to make this halwa. Also choose fresh carrots that are tender and juicy. Do not keep in fridge for a few days before you make it. Choosing it as fresh as possible makes a great halwa

2. Grate the carrots to medium thickness. Too thin will make your halwa mushy and too little in quantity. Preferably grate them using a hand held grater. Food processors make your life easier, but trust me, doing some things the traditional way will bring out better results :) After all, it's not everyday that we get to make the halwa, right :)

3. Some recipe calls for frying the carrot before adding milk. But that changes the colour of the halwa and I like the taste better when the carrots are not fried but just cooked in simmer in full fat milk

4. They stay good for a week in the fridge. You can serve hot or cold. If you like to serve warm, then microwave for a minute or two before serving

Serves: 3 persons

I Took: 

Preparation Time: 10 minutes

Cooking Time: 15 minutes

I Used:

Delhi Carrots	-	1 cup (heaped)
Full fat Milk	-	1 cup
Sugar	-	6 tbsp
Ghee  Cardamom Powder	- -	1 tbsp + 2-3 tbsp for frying cashews ½ tsp
Cashew Nuts	-	10-12 nos

The Way:

1. Rinse the carrots well in water. Then peel them and trim their ends

2. Grate them to medium thickness using a hand held grater (preferably) or a food processor

3. In a heavy bottomed pan (or kadai) add the grated carrots and milk and allow them to come to a boil on a medium heat. Then simmer

4. While on simmer, keep an eye, stirring in between. The carrots will cook in the milk and the milk will start to reduce and evaporate

5. When the milk has almost reduced, add the sugar, ghee and cardamom powder. 

6. Stir well and continue to cook on simmer, stirring in between 

7. In the meantime, heat ghee (around 2-3 tbsp) in a tadka pan. Fry the cashews on a low flame. Take care not to burn. Once they turn colour to golden, switch off the flame

8. Once all the milk is evaporated and the halwa becomes dry, add the fried cashews. Give a stir and switch off the flame

Serve warm or cold. Can garnish with more almonds, nuts or other dry fruits before serving !

Cheers,

Chitz

Eggless Whole wheat Strawberry Muffins | Butterless Strawberry Muffins | Strawberry Cupcakes

My family exhibits varied emotions towards strawberry.. The hubby won't touch it, my son loooveeees it and I love it in forms of cakes and shakes and likes but not a great fan to eat it raw. My son loves the sight of it and is always happy to eat them as such. I should say as of now coz his interests change really quick ! Anyways, I had no difficulty in finishing off that box of strawberries thanks to Dhruv but I had been wanting to try this muffins recipe from Aparna's blog for quite some time and so this time I did it.. 

It is made of half all purpose flour and half whole wheat flour and so it is a bit dense. Deeps liked it and gave a thumbs up and that should actually translate to "great" coz he is not a cake lover.. And as for Dhruv he likes muffins so he too loved it.. It's so easy to put up, just mix the dry and wet ingredients separately and fold them together and bake.. Easy right? And if you too do not want to eat strawberries raw but want to try some cake out of it, here is the perfect recipe!!

Recipe Source: My Diverse Kitchen

Preparation Time : 10 minutes

Cooking Time : 30 minutes

Makes : 12 medium sized muffins 

I Used:

Strawberry	-	1 cup (chopped) (around 200 gm)
All purpose flour/Maida	-	1 cup
Whole wheat flour	-	¾ cup
Granulated sugar	-	½ cup
Baking powder	-	1 ½ tsp
Salt	-	½ tsp
Milk	-	½ cup
Oil	-	¼ cup
Thick yogurt	-	2 tbsp
Vanilla essence	-	1 tsp

The Way:

1. Take all the dry ingredients - all purpose lour, whole wheat flour, baking powder and salt in a bowl and mix well

2. Add the chopped strawberries to the flour and mix gently. Ensure that the strawberries are coated well with the flour

3. In another bowl take the wet ingredients - milk, oil and vanilla essence and mix well

4. Add the wet mixture to the strawberry-flour mixture and gently mix together in a folding motion about 4 to 5 times

5. Do not over stir. The batter will be lumpy and floury. I had to add 2 to 3 tsp of milk extra to eat up all the flour. But that is fine. With whole wheat flour it will be like that

6. Fill the muffin tray with liners and fill the batter in the liners. This batter will not rise much and hence you can almost fill the liners with batter

7. Bake them at 190 degree C for about 25-30 minutes till done and the top turns golden brown. Then cool for 10 minutes and unmould and serve

Cheers,

Chitz

Carrot Custard | Carrot Custard Pudding | Carrot Custard Kheer

This recipe screams childhood memories in my head.. I was very much averse to sweets till my little one was born. There were very few sweets or sweet dishes that I liked. If I remember correctly all that I liked was my amma's gulab jamun and this carrot custard and my ammooma's (grand ma's) occasional pineapple kesari and athirasam.. That too once in a blue moon and not regularly. This carrot custard was my fav.. And actually there is a funny story to this custard.. 

Once during my exam days (I think during 7th grade) my mom made Carrot Pongal (will try to post this recipe too soon) and Carrot Custard for lunch. That day I had my exam in the afternoon. I had a hearty meal and went to the exam and passed with flying colours. In fact I was the school topper (all divisions of that grade put together) that time. Somehow it stuck in my mind that it was the good omen of this carrot custard (good faith you see ;)) and used to bug my mom to make it at least once during each exam. Now that i think about it, I feel so embarrassed and funny. But my mom used to oblige :D , she's a gem you know... So I make it once in a while now to reminisce those days and again in the good faith that I can sneak some milk into my little one's diet.. But no, he doesn't seem to enjoy this as I do.. But that doesn't stop me from making them you know.. So for all those sweet lovers out there and for those who want to try a different kinda dessert, here comes the recipe.

Preparation Time : 5 minutes

Cooking Time : 20 minutes

Recipe source : Ma's Ole Cookbook

Serves : 6-8 servings

I Used:

Boiled Carrot paste	-	100 gm (about 2 big long carrots)
Milk	-	500 ml
Sugar	-	4 tbsp
Custard powder	-	3 tbsp
Cream	-	1 tbsp

The Way:

1. Peel the skin of the carrot. Rinse it well and chop them into small pieces. Now pressure cook them for 2-3 whistles or till cooked

2. Allow them to cool. Then take the boiled carrots in a mixer jar and grind them to a smooth paste and keep aside

3. Mix the custard powder in a little milk (about a tbsp) and make a smooth paste

4. Boil the milk with sugar

5. Add the carrot paste and stir nicely. Allow it to cook well for about 5-6 minutes. Keep stirring in between so that it doesn't get burnt

6. Add the prepared custard to the carrot-milk mixture and boil for 2 minutes stirring continuously. Else lumps will be formed

7. Now add the cream and mix well. Switch off the flame

8. Remove from fire and allow it to cool. Then refrigerate it or an hour or more and then serve chilled and garnished with nuts of your choice

Notes:

• Instead of pressure cooking the carrots, you can grate them and saute in ghee and then add boiled milk and sugar to it and then continue from step 5. In that case cook a little longer for the carrots to get cooked well. This will be more of a kheer kind than pudding
• I made these with the Delhi carrots as I get them more than the normal carrots nowadays but I like it better with normal carrots
• If the carrots are not very sweet, then add little more sugar to balance the taste
• If the pith of the carrots are that green or light yellow in colour, it can ruin the tatse of this dessert. So either discard them or make this pudding with nice sweet carrots

Cheers,

Chitz

Aval Kesari | Poha Kesari | Poha Sheera | Easy Krishna Jayanthi Recipes

So as I told you yesterday, I had made Aval Kesari for Krishna Jayanthi neivedhyam day before yesterday. And as it goes, it should be posted here right? :) Have I told you friends that I am a certified Cuemath teacher and I take math classes for kids at home. So I gave the kids who came for class day before yesterday this kesari. At first I offered them by asking, 'Do you kids like kesari?' And the reply I got was 'Aunty, who is there who wouldn't like kesari'. That's the speciality of this sweet right. It pleases everyone and it's so easy to make too.. It can be done in less than half an hour and when those unexpected guests arrive it's a life saver, right ! So now let's see how to make this easy and tasty sweet.. 

Makes: 1 cup

I Took: 

Preparation Time: 10 minutes

Cooking Time: 20 minutes

I Used:

Poha/Aval/Rice Flakes	-	½ cup
Sugar	-	½ cup
Water	-	1 cup
Cardamom	-	1 no
Ghee	-	2 tbsp
Cashew Nuts	-	6-8 nos
Food colour	-	A pinch

The Way:

1. In a pan, dry roast the poha/aval for 4-5 minutes in low flame till they turn crisp

2. Transfer it to a plate/mixie jar and allow it to cool. Once completely cool, grind them to a coarse powder like that of sooji/rava/semolina consistency

3. Now heat ghee in the pan. Roast the cashews to golden brown colour. Then transfer to another plate and keep aside

4. In the same ghee, roast the powdered aval/poha. The ghee should get coated evenly in the poha

5. Now pour water and allow it to boil. Once boiled, simmer the flame and allow it to cook

6. Mix the colour in a tbsp of water and add it to the poha 

7. The poha would take around 5-7 minutes to cook. The test is to check the poha with wet hands. If it is not sticking to your hand then it is cooked (learned this tip from Jayashri's kitchen :)) and also all water should be absorbed and it would become a thick mass. You can cook the poha covered.In that case stir it in between so that it doesn't get burnt

8. Now once cooked add sugar and mix well. The kesari will again turn watery but don't worry

9. Keep stirring. Add the powdered cardamom and roasted cashew nuts

10. The ghee would start leaving the sides and the kesari is ready then !

Cheers,

Chitz

Aval Payasam | Poha Kheer | Easy Rice Flakes Payasam | Krishna Jayanthi Recipes

Rice Flakes Kheer with Sugar

With Gokulashtami nearing all of you must be gearing up to prepare all kinds of sweets, savouries and kheers right? So if you are a beginner like me in those areas, fret not ! I'm here to help you. I make some simple recipes that do not consume much time or doesn't burst or explode while preparing ;) You know what I'm talking about right ! Yes, the infamous seedai. I'm yet to experiment it. My mom is still scared to prepare them, so you can imagine my confidence level in that ! But like anything else, with good research and careful experiments there is nothing that can't be conquered in cooking as well, right :) 

So let's leave that aside for some other day and check how to make this yummy and easy to make kheer with poha or aval/rice flakes. I like to have this kheer the next day after refrigerating it for a day. It tastes very yummy then. Initially I used to make this kheer without grinding the poha. But then my hubby used to say, it just tastes like Aval in milk. Then after some googling I found that many grind the poha to use in the kheer. I tried that and the texture and taste was better then. So here's it now for all those beginners out there who are set to celebrating this year's Gokulasthami with some homemade sweets and savouries :)

Serves: 2-3 persons

I Took: 

Preparation Time: 5 minutes

Cooking Time: 20 minutes

I Used:

Aval/Rice Flakes/Poha	-	½ cup
Ghee	-	2 tbsp
Cashew nuts	-	5-7 nos
Raisins	-	15-20 nos
Milk	-	2 - 2.5 cups
Sugar	-	¼ cup
Cardamom powder	-	Of 1 pod

The Way:

1. Boil milk in a saucepan and keep it aside. Heat ghee in a pan (I use a saucepan and the same is used for making the kheer as well). Fry the cashews and raisins and keep them also aside

2. In the same pan with the remaining ghee, fry the aval/poha for 2-3 minutes. Then transfer it to a mixie and allow it to cool

3. Once cooled, coarsely grind the poha. 2-3 pulse would be sufficient

4. Now add the ground poha to the same saucepan. Add the boiled milk and allow the poha to cook over low flame. It would take around 5-7 minutes for the poha to cook. As it is already ground it takes less time. If adding whole poha as such then cook for around 10-12 minutes

5. Mix it intermittently in between so that it doesn't get burnt. 

6. Once the poha is cooked add the sugar and cardamom 

7.If the consistency is too thick can add extra milk (around 1/2 cup or as per your need) Mix well and let it boil once

8. Toss in the roasted nuts and raisins. Give a quick stir. Switch off flame and serve warm or chilled as desired ! 

Notes:

• Some do not like to roast and grind the poha. If then just wash the poha and add to the milk in step 4

• The kheer thickens as it sits. So while serving adjust accordingly. If needed add little warm milk while serving

• I personally enjoy this kheer the next day after refrigeration. So if you are in for chilled kheer, try it that way !

Cheers,

Chitz

Easy Capsicum Sabzi for Chapathi | Capsicum Stirfry | Kudamilagai Poriyal

I have been cooking and trying some really good recipes and bakes for a while now. But Dhruv and my Cuemath classes keeps me busy and away from the blog for a long while. I do regret that but when I think of the beautiful times and memories I'm making with Dhruv, I feel that's ok :) This time can never be retrieved and I do not want to regret that in my future. You do agree with me on that right :) 

So, you all know that I try on a lot of veggies and mostly sticky to 'easy to make' and 'tasty ones'! And in that regard, this is a very easy stir fry with capsicum and tastes absolutely awesome with phulkas or rotis. It is a bit sweet as sugar is added to retain the color of the capsicum. You can omit it if you do not like that taste. Easy to make and even one who doesn't eat capsicum is sure to like this simple sabzi :)

Recipe Source: Ma

Serves: 2 persons

I Took: 

Preparation Time: 10 minutes

Cooking Time: 15 minutes

I Used:

Capsicum	-	1 no (medium - big sized)
Onion	-	1 no (medium sized)
Oil	-	2 tbsp
Mustard	-	½ tsp
Cumin Seeds	-	½ tsp
Red Chilly powder	-	1 tsp
Turmeric powder	-	¼ tsp
Sugar	-	½ tsp
Soya sauce (optional)	-	½ tsp (substitute with lemon juice if need)
Salt	-	As needed

The Way:

1. Rinse the capsicum in water and cut them into two. De-seed the capsicum and remove the white inner portion (optional). Then cut the capsicum into cubes. Also cut the onion into cubes

2. In a pan heat oil. Splutter mustard and cumin seeds. Take care not to burn the cumin seeds

3. Add the cubed onions and salt and saute for 3-4 minutes till they turn transparent

4. Now add the red chilly powder and turmeric powder and saute for 2-3 minutes till the raw smell of goes off

5. Now add the capsicum and saute. Leave it for a minute or two. 

6. Then add the sugar and give a nice stir. 

7. Close the pan and cook till the capsicum is done (another minute or so). It will not take long for the capsicum to cook. It is better to leave it crunchy as the flavor and taste is best then

8. Before switching off the flame, add the soya sauce (can substitute with lemon juice) and give a quick stir. The sabzi is ready to be devoured !

Cheers,
Chitz

1 minute Vanilla Mug Cake | Easy Vanilla Mug Cake

 

Today's recipe is very simple and very quick to make. As the name suggests, it is a 1 minute microwaved mug cake. As it is a 1 minute cake, the quantity is less. So if you are a cake person whose cravings are difficult to satiate, I guess you would have to microwave 3-4 cups at a go ;) But this is a quick fix recipe for those sudden hunger pangs or craving callings. Today was one such day when I wanted to have a cake. I know this mug cake is best with chocolate, but I didn't have cocoa powder in my pantry, hence had to feel contented with the vanilla version. 

The best part is that, it looks like DD fell in love with this cake. He was coming back from his encounter with his toys every now and then for a nibble. When I wiped the ramekin clean, he leaned over and took a nice look at it. Made sure, it was empty and then returned back to his toys :D :D I feel I have a cake lover son. That thought does make me very happy indeed :D So, this recipe is to many more cake testing and eating together with my DD :) :)

Other Cake Recipes:

1 minute Vanilla Mug Cake

Cheesecake

Lemon Glow Chiffon Cake

Ultra Moist Chocolate Cake

Eggless Strawberry Banana Yogurt Muffins

Eggless & Butterless Vanilla Cupcake

I Took: 

Preparation Time: 5 minutes

Cooking Time: 2 minutes

Serves : 1 person

I Used:

Dry Ingredients:

All purpose flour/Maida	-	2 tbsp
Sugar	-	1.5 tbsp
Baking powder	-	¼ tsp
Salt	-	A pinch

Wet Ingredients:

Milk	-	2 tbsp
Oil	-	¾ tbsp
Vanilla Essence	-	3-4 drops (As much as you prefer)

The Way:

 1. In a bowl, take all the dry ingredients and mix them together. 

2. Add the wet ingredients to it and mix them well. The sugar should dissolve completely.

3. Now transfer the contents to a microwave safe ramekin or mug or glass.

4. Set the oven to microwave setting at the highest temperature for 1 minute. I set to 900 W.

5. Bake them. Check after a minute if a tooth pick inserted comes out clean or is without moisture. If not keep for a few more seconds according to how much the cake is moist at that point.

Serve hot. 

Notes:

• If you let them sit for long, they become hard or rubbery. If you need to serve it later, transfer to another cup or serving dish

• I doubled the measurements and made, as my ramekin is bigger in size. Hence I microwaved for 2 minutes

Cheers,

Chitz