Carrot Halwa

Time Taken: 30 min
Cuisine: North Indian

Ingredients:

Carrot 250gms
Sugar 250gms
Cashew nuts 50gms
Dry grapes 25gms
sweetened kova 50 gms
elachi pwd 1\2 tps
Milk 1\2 ltr
few strands saffron (optional)
Ghee 3tps

• Heat 3tps of ghee in a pan, fry cashew nuts and Dry grapes and keep aside.
• With the left over ghee fry the carrot for few min, later add milk and boil until the carrot mix up with the milk.
• Add sugar, sweetened kova, elachi powder and few stands saffron(soak in milk) and mix well.
• Garnish with fried cashew nuts and Dry grapes.
• Ready to serve with vennila ice cream(Optional)
  

Moong Dal Halwa

Time Taken : 20min
Ingredients:

100 gms Moong Dal
200 gms Ghee
100 gms Sugar
1/2 glass Water
10 pieces Badam
5 pieces Pista
4-5 Currants

Preparation:

• Soak moong dal for two hours and then grind it and keep aside. Heat ghee in a pan and put the moong dal in it.
• Saute on low flame till it turns golden brown and leaves a distinct aroma. Remove from the flame and set aside.
• Heat water in a pan, add sugar and boil the mixture till sugar melts.
• Put the moong dal mixture in this sugar syrup and cook on a low flame till the dal and sugar blends well.
• Remove moong dal ka halwa from the flame and decorate it with chopped dry fruits. Serve.

Wok Stir Frys tips

• Prepare the ingredients in advance .Woks cook so quickly that you'll need everything ready before you start cooking.
• Prepare vegetables correctly. Firm vegetables such as carrots, courgettes and peppers should be cut into thin strips or pieces. Leafy ones like broccoli, Chinese leaves (or Chinese cabbage) or, pak choi (otherwise known as bok choy) need to be cut diagonally to increase exposed area and decrease cooking time. Smaller, bite-sized vegetables like baby corn, water chestnuts and beansprouts can be left whole.
• Cut meat correctly . Fish, poultry and other meats should be cut into thin slices across the grain to ensure it cooks quickly and evenly. Cutting across the grain will also prevent the meat falling apart during cooking. Prawns can be cooked whole.
• Choose the right oil. Use a bland oil, typically a vegetable or sunflower oil. This will not compete with the tase of your ingredients.
• Get your wok ready. Make sure it's clean and dry. Place over a high heat, and, when its hot, add the oil and swirl it around so that all surfaces of your wok are coated. Any flavourings, such as ginger, chillies, garlic or onions should then be added and tossed around for about a minute.
• Add ingredients in the correct order. Those foodstuffs that require more cooking time, such as meat or poultry, should be added first. Followed by firm vegetables (carrots, peppers, etc). And then leafy vegetables (spinach, beansprouts, etc). Toss all the time. At the last minute add any flavourings such as soy sauce, chile oil, or herbs.
• Cook in batches. Large batches cooked at the same time will come out stewed.
• Don't add unnecessary liquids . In particular, do drain any foods that have been marinating thoroughly.
• Keep your wok hot. At all times during the cooking process, to ensure the food remains sealed and succulent.
• Warm your plates . And enjoy!

Carrot & Cauliflower pickle

pickle made with carrot and cauliflower by vahrehvah.com. I like his videos very much. Soon i am planning to do videos like him. Wish me luck. Enjoy the video.