Carrot Halwa/Gajar ka Halwa

Carrot Halwa
Hurrah!!!!!! This is my 100 th post. Reached my first mile stone. Let’s celebrate the joyful moment with delicious and mouth melting Carrot Halwa. Here I have  prepared highly nutritious n tasty Carrot Halwa which can be served on any festive occasions, during gatherings or any parties. This  takes lil’ time but once in a while relishing this dish is necessary to pamper ourselves. I made this dessert in a non stick pan. Instead of that you can cook in a heavy bottomed vessel or pressure cooker. For huge quantities cooking in pressure cooker lessens hand work and saves time n fuel. There are so many variations to prepare Carrot Halwa like using milk or khoya or condensed milk. But I prepared Carrot Halwa using milk and sugar. If using condensed milk or sweetened khoya no need to add sugar, because already contain good amount of sweetener. Here I present delectable Carrot Halwa to enjoy the moment. Njoy Cooking,Serving n Savoring!
Carrot: 250gms or 6/7 nos.
Sugar: 1 1/2 – 2 cups(small)
(Or equal measures of carrot n sugar)
Milk: small tumbler or 100 ml.
Cardamom pods: 5/6 nos.
Cashews: few
Raisins: few
Ghee: 1 1/2 tbsp.
Method of preparation:
1. Rinse thoroughly carrots under running water. Peel the skin of them.
2. Grate the carrot using grater or any food processor.
3. Here in this recipe I have used chopped carrots. Because first I thought of making poriyal(stir fry/curry)and later changed my idea. So I have prepared carrot halwa.image
4. Chopped carrots I have ground in a mixie jar to get grated carrot. I have used just pulse button.imageimage
5. In a non stick Kadai pour 1 1/2 tbsp ghee.image
6. Fry cashews first till they just turn into light brown colour.image
7. Now add raisins till they puff up well.imageimage
8. Now add grated or ground carrot to the fried cashews and raisins.image
9. Fry the mixture on low flame for 5 minutes so that raw smell goes away.image
10. Take small glass of milk which is to be added to the carrot.image
11. Pour the glass of milk into the mixture.image
12. Cook the carrot mixture on low flame for 10 minutes stirring occasionally.image
13. Take sugar mentioned in the ingredients and add to the mixture.imageimage
14. Mix thoroughly and cook for a while.image
15. Now add crushed cardamom powder into it.imageimage
16. Cook the entire mixture on low flame till the ghee oozes out of the mixture.imageimage
17. The halwa should not stick to the kadai. When it’s ready it leaves the surface and attains correct consistency.image
18. Now the delicious and mouth melting carrot halwa is ready and can be transferred to a serving bowl. Garnish the halwa with cashews and savor every bite.image

Gutti Vankaya Kura(Dry)/Stuffed Brinjal Curry

imageGutti Vankaya Kura(dry)/Stuffed Brinjal Curry
Gutti vankaya is favourite for all of us with so many variations. We can serve brinjal curry with steamed rice or rotis. Here in this recipe I have prepared brinjal curry with minimum ingredients. This is very simple but so delicious. If curry powder is there at home it takes jus 15-20 minutes to prepare this curry. Here I present yummilicious Gutti Vankaya Curry which can be served with hot steamed rice along with sambar or poriyal. Njoy Cooking, Serving n Savoring!
Brinjals(small purple colour): 7/8 nos.
Oil: 2-3 tbsp.
For stuffing:
Curry powder: 5 tbsp.
(The recipe of Curry Powder is there in my earlier posts)
Ginger garlic paste: 2 tsp
Dhaniya(Coriander) powder: 1 tbsp
Jeera(Cumin) powder: 1 tbsp
Garam masala: 2 tsp
Turmeric: A pinch
Hing: A pinch
Red chilli powder: 2 tsp(adjust the spices according to your taste)
Salt: As required.
Method of preparation:
1. Take 7-8 nos. of small to medium brinjals to prepare the curry and rinse them in water.
2. Cut them longitudinally into four parts keeping the stem part. Place them in water which contains salt so that colour of the brinjals will not change.image
3. Now keep all the ingredients mentioned for stuffing in a plate and mix thoroughly.image
4. Stuff the brinjals one by one and arrange them in a plate.image
5. Heat Kadai and pour 2-3 tbsp of oil into it.
6. When the oil becomes hot place brinjals slowly in the Kadai one by one.imageimage
7. Keep the stove on medium to high flame for few minutes.image
8. Keep the lid and cook the brinjals mixing occasionally.image
9. Switch off the flame when the brinjals become soft and the stuffed masala coats well.image
10. Now the tasty n spicy stuffed brinjal curry(dry) is ready and can be served with hot steamed rice along with sambar or with any other accompaniment.image
I have prepared the brinjal curry using readily available home made curry powder.If you want to try variation u can use onions,tomatoes and favourite spices and adjust the quantities  according to your taste buds. If using onions n tomatoes first shallow fry them.once they become cool make them into puree an stuff the puree into brinjals. Remaining procedure is the same.

Raw Mango Rice/Mamidikaya Annam