Monday, 30 December 2013

Gajar Ka Halwa/ Carrot Pudding

Gajar Ka Halwa/
Indian Carrot Pudding
Hi Friends,
Gajjar ka Halwa name is enough to tempt you. I am not aware about any Indian (specially north Indian) family who don't enjoy this halwa in every winter whether they will make it at home, they will wait for some function (where it ill be a must in sweets section) or buy it from some famous store but they will enjoy it at least once every winter. Actually making it is a bit laborious work so people who lack time or are lazy they move to some famous store to buy it.
I am a big fan of it since childhood. My mom use to make this in every winter. There are so many ways to make it. Authentic way is laborious so people now started making it in milk to ease there work as it requires less stirring in between. Today i am going to make it authentic way as i was having ample of time to make it. I made it my mom's way. Soon i will post other methods also. Till then enjoy it.

Red Carrot- 2 kg
Ghee- 2 tbsp
Sugar-2 cups
Khoa/Khoa/Mawa/Solidify Condense Milk-200 gm
Dry fruits- 2 tbsp (i used cashew and raisins)

Take some juicy carrots

peel and wash them

grate them

Now gather all ingredients for halwa

heat half ghee in large vessel

add all grated carrot

keep on stirring it for 15 minutes

add half of the sugar

mix well and half of the ghee also

mix well and keep on stirring

See juice is oozing out 
Mix well and keep on cooking and stirring

see all juice evaporated after its almost cooked

add half of the khoa/mawa

mix well and cook for more 10 minutes

Now add dry fruits

mix well

 add rest of the grate mawa

mix well and cook for further 5 minutes

Your halwa is done



  1. You can increase the quantity of sugar and ghee as per your taste and preference.
  2. You can cook carrots in milk and when it evaporates and carrots are cooked add khoa/mava. I prefer it making this way.
  3. You can use any dry fruit like almonds, coconut etc but i prefer adding raisins and cashews so its totally up to you what do you want to add in it.
Hope you will like it

Friday, 27 December 2013

Mutter Mashroom Masala/ Peas Mushroom Dry Side Dish

Matar Mashroom Masala/
Peas Mushroom Dry Side Dish
Hi Friends,
I am already having a matar mushroom recipe at my space. But that is a gravy dish and this one is a quick fix. I made this for my kids Lunch box and believe me i made it while doing all kitchen work. You can make this dish in 15 minutes as peas and mushrooms both veggies takes hardly any time to cook. This is easy, quick and healthy dish. All people who don't take onion garlic they can make it with only tomatoes,more quicker. So try this it and let me know how it came out.


Peas- 1 cup
Mashroom-1 cup (chopped lengthwise)
Onion-1 medium
Tomato-1 medium
Ginger-1 inch long piece
Mustered Seeds- 1 tsp
Cumin Seeds-1 tsp
Turmeric Pdr- 1/2 tsp
Garam Masala-1/2 tsp
Red Chilly Pdr- 1/2 tsp
Salt- as per taste

Take all your ingredients

Heat some oil in a pan

add onion+tomato+ginger+garlic
(I used hand machine and pureed them altogether)

mix and cook well till it release oil

add peas 


add all spices


mixed well

cover and cook for few minutes

after few minutes see oil will be separated

add mushroom

mix well

Cover and cook for 2 minute

add coriander 


  1. Adjust spices according to your taste.
  2. You can make this dish without onion+ginger+garlic. add only tomato and proceed with the process.
  3. You can use frozen peas instead of fresh ones. 
Hope you will like it

Thursday, 26 December 2013

Gobi Pakora/ Gobhi ka Pakora/ Cauliflower Fritter/ Besan aur Chawal ke sath Gobi Ke Pakoray/ Cauliflower Fritter with Rice and Chickpea Flour

Gobi Pakora/
Gobhi ka Pakora/
Cauliflower Fritter/
Besan aur Chawal ke Attay ke Gobi Pakoray/
Cauliflower Fritter with Rice and Chickpea Flour
Hi Friends,
Do you enjoy Pakoras/fritters, in chilly winters with hot piping tea or coffee. I know people are drooling there. Nobody can say NO to these pakoras. I made these pakoras on Christmas evening specially for kids. They kept on asking for more and more. 
These pakoras are crisp from outside and soft from inside. Using both flours gave them a unique taste and crispness. You can use only one flour to make them regular pakoras but believe me make once this way you will never take u-turn. Rice flour will give them crispness. Adding rice flour will increase your time for frying as it will take bit more time to fry properly and turn brown. But efforts worth it. Try them guys you will relish them as we did.

If you want to make it for party/get-together.
  1. Follow the process and fry the pakoras only 70% and cool them completely, pack in a airtight container and store them in fridge (not freezer). Take one hour before the party and fry them again. It will take hardly anytime to make and serve them.
  2. To fasten up the process make small pieces of vegetable like one inch thick. It will take you few minutes to fry a batch.

Cauliflower- 1 big cut in florets
Chickpea flour/Besan-1.5 cups
Rice Flour- 1/2 cup
Cumin Seeds- 2 tsp
Red chilly pdr- 1 tsp
Salt- as per your taste
Water- to make batter
Oil- for frying
Chaat Masala- as needed
Tomato Sauce- as needed

Take all your ingredients

and cauliflower cut in florets

Take both flours+red chilly pdr+salt in a sieve

Sieve them altogether for a uniform mix

Now take cumin seeds

Crush them

Take all sieved ingredients in a bog bowl

Add water slowly 

Make a smooth batter

add crushed cumin seeds

Mix well

Everything ready

Heat oil in a big pan or kadai

Take a floret

Dip in batter

slowly slip in hot oil
(see its not sizzling so oil in not ready to fry)

It should sizzle like this when dropped in oil
It means oil is ready to fry


 Now throw in some florets together in batter

Drop them in oil one by one
(Fry on medium heat)

they will start floating on the top

See all turning brown and beautiful


Remove on a kitchen towel or tissue to remove excess oil


Sprinkle some chaat masala

or enjoy with tomato sauce

Crunchy Crispy Pakorasssss

  1. You can use only one flour for these pakoras/fritters but mix of these flours will give a unique taste and crunch.
  2. You can skip cumin seeds if you don't like it.
  3. Heat oil first and then keep flame on medium to fry pakoras.
  4. People use to lightly boil cauliflower before making pakoras but trust me its absolutely not required.
Hope you will like it