Friday, March 26, 2021

Gajar Ka Halwa | Carrot Halwa Recipe | How To Make Gajar Ka Halwa Or Carrot Halwa | Gajar Halwa Recipe With Khoya

 

This traditional Gajar Ka Halwa is made with Carrots, Cream, Khoya, Sugar, Ghee and lots of Nuts. It's a delicious North Indian sweet but is relished on every occasion. Serve this classic, rich and creamy halwa and enjoy it with your loved ones!



Gajar Ka Halwa | Carrot Pudding


Happy holi everyone!! Holi is a festival of colors and celebrated with great warmth and high spirit. It’s a major festival in India. It begins with the lightening of bonfire and welcome the new beginnings with open arms. This festival is incomplete without the exchange of gifts, fruits, dry fruits and sweets.


There are host of traditional delicacies that are relished on holi festival and make this occasion even more enjoyable like Pede, Kheer, Gujiya, Puranpoli, Malpua, Ladoo, Thandai, Rasmalai, Jalebi, Sevaiya or Gajar ka Halwa and many more.



Gajar Ka Halwa | Carrot Pudding


This Holi, my Mother and I have made Gajar Ka Halwa. It's a traditional North Indian Sweet that both kids and adults can enjoy. It's a must try dessert for winter season. So do try this recipe with your friends and family and enjoy the day!


This dessert hardly needs any occasion to be prepared and relished. It keeps you warm and healthy and can be served at all festivals like Diwali, Eid, Holi, Raksha Bandhan.



Gajar Ka Halwa | Carrot Pudding



This Carrot based sweet dessert pudding is so rich and satisfying that I can have it all day and night. The method is sure time consuming, but the halwa is so soft and delicious, and the aroma of the cardamom powder is absolutely irresistible. It’s a slow cooked dessert but if you know the proper method it doesn’t take much time.


All you need is fresh, sweet, and abundance of red carrots which is properly washed, peeled than grated. It goes into non stick pan. Add a lot of khoya, full fat cream, sugar, ghee and lots of nuts in it and your Gajar Ka Halwa is ready. 


So this was the simple recipe of your low fat, low calorie Gajar Ka Halwa. Make this Holi delicacy and also let us know how you like it in the comments below.



Gajar Ka Halwa | Carrot Pudding



Gajar Ka Halwa | Carrot Halwa Recipe | How To Make Gajar Ka Halwa Or Carrot Halwa | Gajar Halwa Recipe With Khoya


Preparation time: 15 minutes
Cooking time: 30 minutes
Serves: 6-8 People
Author : The Food Root


Ingredients:


8-10 large carrots
1/2 cup full fat cream (milk cream)
5 tbsp sugar
1 cup crumbled khoya
4 tbsp ghee 


Chopped dry fruits of your choice - (optional)


1/4 tsp cardamom powder
1 tbsp cashews
2 tbsp almonds
1 tbsp raisins
1 tbsp pistachios


Method:

 

1. Wash the carrots and peel it with grater to discard the skin.


2. Heat the non stick pan, add the grated carrots, mix, and cook them till the quantity is reduced to half, on a medium flame. Stir continuously, until it  changes it's color. It will take around 12-15 minutes. 


3. Pour full fat cream in the pan and stir it continuously till it evaporates. It will take around 2 minutes.


4. Add sugar, as per your sweetness and mix it well. Cook for another 4 minutes on medium flame, while stirring continuously.


5. Next, add crumbled Khoya mix it well. Cover and cook them on a medium flame for around 10 minutes than stir it for a while.


6. Add ghee and mix it for next 2 minutes.


7. Add cardamom powder and chopped dry fruits and mix well for next 2 minutes.


8. And, your gajar ka halwa is ready. Turn off the heat, and let it rest for few minutes before serving.


Notes:


1. You can also add milk in Gajar Ka Halwa and boil it on low heat and keep stirring until the milk evaporates but it's totally optional.


2. I’ve added full fat cream instead of milk so that it doesn't take much time to get ready.


3. It tastes good without cardamom powder as well but the aroma of the cardamom powder in indian desserts is unbeatable.


4. Add chopped dry fruits of your choice.


5. You can also add vanilla ice cream on top of it and serve.


6. It can be prepared a day before or two before a large gathering. Just reheat gajar ka halwa at the time of serving.


7. You can also add some jaggery instead of sugar in the halwa.


8. You can increase or decrease sugar as per your taste.


9. Gajar ka halwa can be stored in the refrigerator for 5-7 days.


10. Even adding ghee in the gajar ka halwa is totally optional.

Saturday, March 20, 2021

My Brother Bought An iPhone For Me From YouTube Money

 

O' my Gosh! Thank you! Thank you so much for this wonderful surprise. You know me so well, thank you for this new iPhone. It's exactly what i needed. It's is very special to me as you got this new iPhone 11 from your first YouTube earnings. 

You left me speechless. Also i'm in love with the color. Purple has always been my favorite color, always..  I wish you have bought something for yourself.  

I'm so fortunate to have a brother like you. You are my bestie, and i'm so lucky to have you in my life. Wish you more success. I'm super proud of you. Ok, now it's my turn to gift you something, how about iPhone 12, but do help me with the money, ok! 😂

Anyway, wish you all the best for all your future endeavours. I wish you all the success, happiness and joy in life. You are the best brother in the world.

Click on the link below of his YouTube Channel, Tech Lounge and enjoy the video!!  


 




Thursday, March 11, 2021

Maha Shivaratri Vrat Recipes

 

Maha Shivaratri is a Hindu festival celebrated yearly for God Shiva. It is the auspicious time to perform God Shiva Puja.

Shivaratri is celebrated on every lunar month of 13 or 14 day of February or March. Generally people visit temples or Shiv Puja at home. They make Shiva Linga at home by mud and perform all the rituals by offering bel patri, milk, rose water, flowers, garland, than apply chandan, dhup and recite God Shiva Mantra to seek blessings of the God.

On the day of Shivaratri, devotees are often seen as keeping vrat or fasts. Well, these days there are lot of vrat recipes you can try.


1. Fruits - There are various fruits to eat during fasting like Apples, Bananas, Mangoes, Blueberries, Blackberries, Apricots, Watermelons, Cherries, Peaches, Pears, Plums, etc. Choose your favorite to eat. Eat your fruits slowly and mindfully until, you're satisfied.


Fruits



2. Til Ladoo or Til-Gun Ladoo - Til Gun Ladoo is a traditional sweet ladoo which are eaten during fasting. They are made with 2 secret ingredients like sesame seeds and jaggery.



Til Gun Ladoo


 

3. Dry-Fruits and Nuts - Dry fruits are rich in vitamins, minerals and anti-oxidants. Dry-Fruits like Dates, Raisins, Walnuts, Almonds, Pistachios, etc.



Dry-Fruits and Nuts



4. Banana Chips - Crispy Banana Chips, deep-fried in coconut oil seasoned with rock salt and black pepper. You can deep-fry, pan-fry, air-fry, roast, or bake them and pair it with your favorite dip and enjoy them as it is.



Banana Chips



5. Potato Sabzi - The stir-fried potatoes are tempered with the flavors of cumin seeds, mango powder, and other dry spices.


Potato Sabzi



6. Khichdi - You can eat various types of khichdi like sabudana khichdi, sabudana kheer or swang ke chwal ki khichdi which will boost the energy while fasting. 



Khichdi

 


7. Dairy-Products -  You can have all the dairy products like Tea, Coffee, Milk or Yogurt while Fasting.



Dairy-Products




8. Smoothies - You can make fruit smoothies like Mango Blueberry smoothie, Tropical sunshine smoothie and various others while fasting.




Smoothies


Smoothies


And there are different recipes which you can also try like Peanuts, Makhana, Kuttu Ka Dosa, Kuttu Ki Puri, etc. Enjoy all these recipes this Shivaratri and make sure you enjoy this festival with friends and family!



Wednesday, January 13, 2021

Til Ladoo or Til Gun Ladoo or Sesame Ladoo

 

Til Ladoo or Til Gun Ladoo or Sesame Ladoo is a traditional sweet made during Makar Sankranti. This sweet is made with two main ingredients like sesame seeds and jaggery.



Til Ladoo or Sesame Ladoo



Makar Sankranti is a harvest festival known by different names such as Pongal, Lohri, Bihu, Maghi and many other names. It is celebrated at the end of winters.


Some of the common food items eaten on Makar Sankranti are Til Gun ladoos, Puran Poli, Khichdi, Moongphali, Gajak, Gajar ka Halwa, and many others.


Here I’m making Til Gun Ladoo, which is a fuss free sweet, its a super delicious recipe so do give it a try! The best part of this recipe is that it is totally vegan, gluten-free and super healthy. It can be made in less than 20 minutes.


This traditional sweet delicacy is made with two main ingredients like sesame seeds and jaggery. You can also use nuts like walnuts, almonds and peanuts. I’m using peanuts in these ladoos. I’m also using desiccated coconut as it helps in binding the ladoo and helps to store the ladoo for a longer time.


Do try this recipe, I'd love to hear how it turns out for you?



Til Ladoo or Sesame Ladoo



How to make Til Gun Ladoo or Sesame Ladoo


Serves : 3-4 People
Preparation Time : 5 minutes
Cooking Time : 20 minutes
Author : The Food Root


Ingredients 


3 cups sesame seeds
1 cup organic jaggery, crushed
1/2 cup desiccated coconut (optional)
3/4 cup of nuts (optional)
like walnuts, almonds or peanuts. I’m using peanuts here.



Method


1. Roast white sesame seeds in a pan on medium heat for 4-5 minutes. Keep stirring so that it doesn’t burn. Transfer it to a plate. I have kept aside half cup of roasted sesame seeds in a bowl so that we can roll the ladoo in the last.


2. In the same pan, roast peanuts for at least 3 minutes on medium flame than peel off the skin. Than, roughly chop it and transfer it to the same plate.


3. Next, add desiccated coconut in a pan and roast it for 2-3 minutes and transfer it to the same.


4. When all the three ingredients cool down, (sesame seeds, peanuts, and desiccated coconut) coarsely grind them in a food processor for a minute. Add crushed jaggery and grind it again for 30 seconds and transfer it to all of this in one plate.


5. Next, make ladoos with your hands to form a ball. Now roll the ladoo in the 1/2 cup of sesame seeds which you have kept aside to add the texture and you are good to go. Your Til Gun ladoo is ready to serve.



Notes


1. You can use any type of nuts like walnuts, almonds or peanuts. Though I used peanuts just make sure when you are using peanuts remember to peel off the skin.


2. If you are allergic to desiccated coconut or any nuts you can skip it. 


3. You can increase or decrease the jaggery as per your taste.


Wednesday, December 23, 2020

Arbi Kay Pattay or Colocasia Leaves

 

Arbi kay pattay also known as Colocasia leaves is a traditional Gujarati dish, made with big green leaves. The chickpea flour based batter is applied on the leaves and is tightly rolled up, steamed, cut, sliced into one inch roll than sautéed into a tomato paste.


Arbi kay pattay or taro is a vegetarian dish, served as a side dish or as a light main. This dish can get ready in 45 minutes or less. These are an absolute game-changer. You may be surprised at how great they will taste!


Arbi kay pattay or taro is a vegetarian dish, served as a side dish or as a light main. This dish can get ready in 45 minutes or less. These are an absolute game-changer. You may be surprised at how great these taste!


This recipe can be made as a crispy Indian snack-appetizer or as a perfect side dish with your meal. It is sure to be loved by your friends and family!


This is how my grandmom use to make and now my Mom use to follow the same recipe. I use to observe both of them. My Mom made this recipe just a week back, so I thought about posting this recipe on my blog.


You can use pressure cooker, microwave, instant pot or your regular steamer basket if needed. We are using the regular steamer for steaming taro.


Apply chickpea flour batter on the leaves and tightly roll them up. Now, grease some oil on the steamer and place those leaves on the regular steamer basket, cover it with a lid, steam it for 15-20 minutes or until they are turned golden brown than carefully flip at the other side too. Keep it aside to cool.


You can the slice the colocasia leaves into one inch thick roll than sauté them into the tomato paste, serve it with chapati or enjoy it as a starter.


I make the tomato sauce with no onion and no garlic. Though if you want you can add both onions and garlic.


Arbi kay pattay or taro is a vegetarian dish, served as a side dish or as a light main. This dish can get ready in 45 minutes or less. These are an absolute game-changer. You may be surprised at how great they will taste!



HOW TO MAKE ARBI KAY PATTAY


The process of making Arbi kay pattay is little long as there are various steps involved into it.


1. Preparation - The Colocasia leaves are available in any Asian grocery store or farmer’s market. Just pick the fresh green ones. 

2. Prepare the batter - Wash, dry and trim the stems. Make thick Chickpea flour batter, and apply it on the leaves and tightly roll it up.

3. Steaming - Steam the leaves in a steamer for 15-20 minutes till the colocasia leaves gets nice golden color than carefully flip at the other side too. 

4. Assemble - Keep it aside to cool. When they cool down, slice and cut each taro into 1 inch thick roll.

5. Tempering - Heat a hot pan, stir it by melting a butter into a pan. Add pinch of asafoetida, chopped tomatoes and sauté them for 5 minutes on low flame than add spices like salt, red chilli powder, coriander powder, cumin powder, garam masala and stir-fry them for a minute.

6. Add colocasia leaves - Add arbi kay pattay or taro in the tomato paste and garnish them with cilantro leaves. Mix them to give it a nice flavour and serve it with chapati or enjoy them as a starter!



STEP BY STEP TO MAKE COLOCASIA LEAVES

 


1. This is how Taro leaves look like. Rinse the leaves first, and pat them dry.


Rinse the leaves first, and pat them dry.


2. In a mixing bowl, add all the ingredients mentioned for the batter - chickpea flour, salt, red chilli powder, coriander powder, carom seeds (ajwain), green chillies, garam masala also squeeze the lemon into it. Add some water slowly to make a thick paste.


This is a chickpea batter which includes chickpea flour, salt, red chilli powder, coriander powder, carom seeds (ajwain), green chillies, garam masala, lime as well . Add some water slowly to make a thick paste.


3. Remove the thick stem of the leaves and gently apply the paste using hands preferably spread it all over the leaf and roll it up. Prepare all the leaves like this.


Spread the chickpea batter than roll the colocasia leaves.


4. Repeat these steps for all the 5 leaves and keep them ready.


Repeat these steps for all the leaves.


5. You can use pressure cooker or an instant pot or your regular steamer basket if needed. We are using the regular steamer so grease some oil and place those leaves in the steamer, cover it with a lid, steam it for 15-20 minutes or until they are turned golden brown than carefully flip at the other side too. Keep it aside to cool.


Steam them in the regular steamer basket.


6. When they cool down, cut each taro leaves into 1 inch thick roll.


When they cool down, cut each taro leaves into 1 inch thick roll.


7. For tempering heat a hot pan, stir it by melting a butter in a pan. Add pinch of asafoetida, stir-fry it for a minute. Add chopped tomatoes, sauté for 5 minutes on low flame than add spices like salt, red chilli powder, coriander powder, cumin powder, garam masala and stir-fry them. Add colocasia leaves or taro and mix them in tomato sauce and serve it with chapati or eat them as a starter and enjoy!!


Step by Step Process of making Colocasia leaves or Arbi kay Pattay



ARBI KAY PATTAY OR COLOCASIA LEAVES

Serves : 3-4 People
Preparation Time : 15 minutes
Cooking Time : 30 minutes
Author : The Food Root


For making 5 Arbi Kay Pattay or Colocasia Leaves Recipe

Ingredients

For the Chickpea Batter



½ cup chickpea flour
¼ tsp coriander powder
¼ tsp carom seeds (ajwain)
¼ tsp red chilli powder 
¼ tsp garam masala powder
2 green chillies
Squeeze ½ tsp lime juice
¾ tsp salt (or to taste)


For Tempering


2 tbsp cooking oil
2 tomatoes, chopped
pinch of asafoetida
½ tsp coriander powder
½ tsp cumin powder
½ tsp red chilli powder
¼ tsp garam masala powder
¾ tsp salt (or to taste)
chopped cilantro leaves for garnishing



Preparation


1. Rinse the colocasia leaves and pat them dry.


2. Place another leaf upside down and trim the stem of the leaves.


3. Meanwhile make the chickpea batter. To make the batter - take a big bowl, add all the ingredients like chickpea flour, salt, red chilli powder, carom powder, green chillies, coriander powder, and squeeze half lime juice. Add some water slowly to make a thick paste.


4. Apply the paste all over the leaf using the hands. Prepare all the leaves like this.


5. We are using the regular steamer basket for steaming the leaves. Grease some oil on the steamer and place the leaves on the steamer, cover it with a lid, steam it for 15-20 minutes or until they are turned golden brown than carefully flip at the same time other side too. Keep it aside to cool.


6. Cut each roll into 1 inch thick slices.


7. For tempering heat a hot pan, stir it by melting a butter in a pan. Add pinch of asafoetida stir-fry it for a minute, than add chopped tomatoes, sauté for 5 minutes on low flame or so than and add spices like salt, red chilli powder, coriander powder, cumin powder and stir-fry it for a minute.


8. Add colocasia leaves or taro, garnish with chopped cilantro leaves, mix them to give it a nice flavour and serve them with chapati or you can also enjoy them as a starter!



Notes


1. You can also fry them in a oil after steaming and eat them as a starter.

2. You can also steam colocasia leaves in your regular steamer, microwave, pressure cooker or an instant pot.

3. You can also use a pinch of turmeric powder while cooking arbi kay pattay.

4. Squeezing lime juice in the chickpea batter is totally optional.

5. I make the tomato sauce with no onion and no garlic. Though if you want you can add both onions and garlic.