Gajar Burfi

Gajar Burfi 

RECIPE TYPE: Dessert          
CUISINE: North Indian
PREP TIME:  15 mins
COOK TIME:  20 mins
TOTAL TIME:  35 mins
SERVES: 2-3

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

o 2 tbsp ghee/clarified butter
o 550 grams carrots, about 4 cups grated carrots/gajar
o 1 cup milk powder, 100 to 105 grams
o 1cup of khoya kheer
o ⅓ cup sugar, 65 to 70 grams or add as required
o ½ tsp cardamom powder
o 20 unsalted pistachios, sliced or any other dry fruits (optional)
o ½ tsp ghee for greasing pan/tray/plate

INSTRUCTIONS

Rinse, peel and then grate 550 grams carrots. in cup measurement, you will need 4 cups grated carrots.Grease a pan or tray with ½ to 1 tsp ghee and keep aside.Then in a kadai or thick bottomed pan, melt 2 tbsp ghee (clarified butter).Add the grated carrots. mix very well.Then on a low to medium flame, with frequent stirring saute the carrots till they are almost cooked. takes about 10 to 12 minutes on a low to medium flame.Then add 1 cup milk powder (100 to 105 grams).Mix the milk powder and khoya kheer with the carrots very well. Saute for a minute.Then add ⅓ cup sugar and ½ tsp cardamom powder.Mix the sugar and cardamom powder with the rest of the ingredients very well.The mixture will loosen up as the sugar melts.Continue to saute with frequent stirrings for about 7 to 9 minutes on a low to medium flame.When the mixture thickens and reduces, its time to switch off the flame and pour the mixture in the greased pan. a test is to take a small mixture and cool it. Then roll into a small ball. it should easily form a ball.Immediately, pour the halwa mixture in the greased pan and with a spatula or spoon smoothen the top part.Sprinkle chopped pistachios (18 to 20 pistachios) on top and gently press them with a spoon or spatula on the halwa.Cover and allow the barfi to cool and set at room temperature. you can also keep in the fridge after the barfi cools down at room temperature.Slice and serve carrot burfi. leftovers can be refrigerated.

NOTES

Substitutions:

milk powder - almond meal or almond powder
ghee - coconut oil
pistachios- any dry fruits like cashews, almonds, raisins etc
carrots - beetroots

Veg Biriyani

Veg Biriyani

RECIPE TYPE: Main

CUISINE: South Indian

PREP TIME:  45 mins

COOK TIME:  20 mins

TOTAL TIME:  1 hour 5 mins

SERVES: 3-4

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

For Rice Marination:

o          1 heaped cup basmati rice, 200 grams

o          1 tsp oil

o          ½ tsp salt

For Veggie Marination:

o          1 cup curd, 200 grams or 1 cup thick coconut milk, 250 ml

o          1 to 2 green chilies, chopped

o          ½ tbsp ginger-garlic paste or 4 to 5 garlic and ¾ inch ginger, crushed to a paste in mortar-pestle

o          90 to 100 grams carrots, 1 medium to large carrot or ½ cup chopped carrots

o          90 to 100 grams potatoes, 3 small potatoes or 2 medium potatoes or ¾ to 1 cup chopped potatoes

o          150 grams of nutrela

o          1 medium capsicum or ½ cup chopped capsicum

o          ⅓ cup green peas, fresh or frozen

o          ½ tsp turmeric powder

o          ½ tsp red chili powder

o          ½ tsp garam masala powder (optional)

o          1 tsp coriander powder

o          3 tbsp chopped coriander leaves

o          3 tbsp chopped mint leaves

o          salt as required

For Frying onions:

o          3 tbsp oil or ghee

o          165 to 175 grams onions, 1 large onion, sliced or 1 cup sliced onions

o          whole spices:

o          1 inch cinnamon

o          3 cloves

o          3 green cardamoms

o          1 black cardamom

o          2 single strands of mace

o          ½ tsp shah jeera/caraway seeds

o          5 to 6 black peppers

For Layering:

o          2 tbsp chopped coriander leaves

o          2 tbsp chopped mint leaves

o          a generous pinch of saffron

o          ½ inch ginger, julienne or chopped

o          1 to 2 tsp kewra water or rose water

o          1 to 1.25 cups water

INSTRUCTIONS

Soaking & Marinating rice

Rinse rice in water many times, till you see the water clear of starch. then soak the rice in enough water for 30 minutes.After 30 minutes, strain the water very 

well from the rice.Add 1 tsp of oil and salt to the rice.With a spoon or with your hands, mix the salt and oil very well with the rice grains. keep aside.

Preparing the Veggie Mixture:

When the rice is soaking, you can chop and prepare the veggie mixture.Boiled the soya chunks i.e nutrela.Take 1 cup thick coconut milk in a pan or a large mixing bowl.

Add the chopped veggies and green peas. chop the veggies in small sizes so that they cook well.Add ginger-garlic paste, green chilies and chopped coriander + mint leaves.Add the spice powders - turmeric powder, red chilli powder, garam masala powder, coriander powder. season with salt too.Mix very well and keep aside. if you want, you can marinate for 15 to 30 minutes.With curd - take curd in a bowl and whisk till smooth,then add the spices, green chilies and ginger-garlic paste.Add veggies, coriander + mint leaves and salt.Mix very well and keep aside. you can even marinate for 15 to 30 minutes.

Sauteing Onions:

Next step is to heat a pressure cooker and add 3 tbsp oil. add all he whole spices mentioned above in the list. saute till they crackle and become fragrant.

Then add sliced onions.Stir and begin to saute the onions on a low to medium flame.Cooking onions does take some time, so add a pinch of salt to quicken the cooking 

process.Continue to saute till the onions turn a light golden.When the onions become golden, switch off the flame,remove the cooker from the stove top burner 

and place it on the kitchen table top or slab.Remove half of the fried onions in a plate. keep aside. some shahjeera will also come with the fried onions. 

but its fine. do not take the other whole spices. keep them in the cooker.

Layering and Pressure cooking:

With a spoon, evenly spread the fried onions which are in the cooker.Now with a spoon, pour the veggie mixture evenly.Make an even layer of all the veggie mixture along with soya chunks.Next spread all the rice evenly on the veggie mixture layer.Spread the fried onions which we kept aside evenly on the rice.Add chopped coriander leaves, mint leaves and chopped ginger or ginger julienne.Sprinkle saffron threads.Now sprinkle rose water or kewra water evenly all over.Now pour water along the sides of the cooker. Don't add water in the center. 1.25 cups water will make the rice grains more soft.Cover the cooker with its lid and the vent weight/whistle attached to the lid.On a low flame cook the biriyani for about 20 to 25 minutes. if the pressure cooker whistles, then its fine.Once the pressure settles down, then open the lid and serve the pressure cooker vegetable biriyani with your favorite raita, salad or a side gravy.

Masala Cheese Dosa Recipe

Masala Cheese Dosa Recipe

RECIPE TYPE: Breakfast, 
CUISINE: South Indian
PREP TIME: 9 hours
COOK TIME:30 mins
TOTAL TIME:9 hours 30 mins
SERVES: 10-12 dosa

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

Ingredients for the Dosa Batter:

o cup regular rice
o 2.1 cup parboiled rice/ukda chawal
o 3.½ cup spilt black lentils or urad dal
o 4.¼ cup poha/flattened rice
o 5.¼ tsp fenugreek seeds (methi)
o Some Graded Cheese
o Salt to taste
o Water as required

Ingredients for the Masala - Potato filling:

o 1.4-5 potatoes/aloo
o 2.10-12 cashewnuts/kaju (optional)
o 3.10-12 curry leaves/kadi patta
o 4.1 tbsp chana dal/bengal gram
o 5.3 onions sliced or chopped
o 6.½ tsp mustard seeds/rai
o 7.1 tsp cumin seeds/jeera
o 8.1 or 2 chopped green chillies/hari mirch
o 9.1 or 1.5 tsp chopped ginger or grated ginger
o 10.2 tbsp chopped coriander leaves/dhania
o 11.½ tsp turmeric powder/haldi
o 12.3 tsp oil or ghee
o A pinch of asafoetida/hing
o Salt to taste

 INSTRUCTION

Preparing the Dosa Batter:

Rinse the rice and urad dal separately first.Soak the parboiled rice,regular rice and poha in a bowl or pan.In another bowl soak the urad dal-methi in enough water.Grind the urad dal with methi to a fine and fluffy batter.Grind the rice and poha to a smooth batter.Mix both the rice and urad dal batter with salt.Cover and let the batter ferment for 8-9 hours

Preparing the potato filling-Sabzi:

Soak the chana dal in hot water for 30 minutes.Later drain the chana dal and keep aside.Heat oil or ghee. Fry cashew nuts and keep aside.Splutter the mustard seeds. 

add cumin seeds and drained chana dal.Fry the chana dal well. Now add the onions and curry leaves.Fry the onions till they become soft. Add the green chilies and ginger.Add the turmeric powder and asafoetida. Mix well.Now add the boiled chopped potatoes. Add the fried cashew nuts and salt.Cook for 2-3 minutes stirring well. Add chopped coriander leaves. Stir and keep aside.

 Preparing the Masala Dosa:

Heat a flat pan or a flat non-stick pan. Smear some oil if using an iron pan or griddle.Don't smear oil on a non stick pan,as then you won't be able to spread the 

dosa batter.Spread the dosa batter in a circular way on the pan. Add some oil on top.After that add graded cheese on the top of the dosa.Flip and cook the other side. Flip again.Spread the potato sabzi filling on one side of the dosa.Cover with the other half and let the dosa cook for 15-30 seconds.

Serve masala dosa hot with coconut chutney and sambar

NOTES

- If you are unable to spread the batter on the pan, then add some water to the dosa batter. this will help you in spreading the batter evenly on the pan.

- To get golden brown dosa, the pan should be hot. But the flip side is that if the pan is very hot, then you cannot spread the dosa batter nicely. Either sprinkle water on the pan and then wipe it. This brings down the temperature of the pan. Do this method on an iron pan. Don't do this on a non stick pan. It might affect the non stick coating.

- If using a non stick pan than as soon as one dosa is done, reduce the flame. Spread the dosa batter on the pan. now increase the flame and let the dosa cook.

NUTRITION INFORMATION

SERVING SIZE: 9-10