Gajar Halwa With Khoya/Mawa#Foodieextravaganza

Gajar Halwa is a carrot based mouth watering popular dessert rich in taste. Gajar Halwa is traditionally eaten during all the festivals in India and made especially in winter when red carrots are widely available.
This is my hubby and son-in-law's favorite. I make this halwa at least thrice in winter.

1 Cup = 200 Ml Cup
Ingredients
1¼ Kg Red Carrot
250 Ml Milk
1 Cup Granulated Sugar
2 Heaped Tablespoons Milk Powder

2 Tablespoons Desi Ghee
300 Grams Homemade Khoya/Mawa

¼ Cup Chopped Cashew nuts
¼ Cup Raisins
1 Teaspoon Cardamom powder

Method

Wash and clean the carrots, peel it, and then grate into the bowl using the thin grater.
In a thick bottom kadai add the carrot and ghee, cover and cook on medium low flame for 10 to 15 minutes stirring in between till the carrot is cooked and has a shine. 

Add the milk and cook without the lid till the moisture evaporated . Keep stirring in between after every 3 -4 minutes.

Cook opened till the milk nearly evaporates.

Add the sugar 

and cook till sugar melts and moisture evaporates.

Now add the mawa, milk powder and cook stirring for about 3 -5 minutes. Then add the chopped cashews and raisins cook for 5 minutes, stirring again after every 3 -4 minutes. Add cardamom powder and give it a good mix.
                             

Served garnished with chopped cashew nuts, pistachio, raisins. Enjoy!!

Gajar Halwa is so yummy and delicious.

Lables: Carrot , Halwa, Mawa, Festival Sweets,Sweets & Desserts, Foodie Extravaganza Party, No Bake Desserts

Foodie Extravaganza is a monthly food fest, where a group of bloggers all create and share a recipe around one of the monthly food 'holidays' as detailed in The Nibble. Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook pageFoodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.

Our host for hosting this month's event Sneha of https://snehasrecipe.blogspot.com/See all the other recipes for today's Foodie Extravaganza Event - National Carrot Day

Carrot Fries From Magical Ingredients 
Carrot Salad with Feta and Pistachios From A Day in the Life on the Farm 
Carrot Slaw From Palatable Pastime

Duck-fat Roasted Carrots and Parsnips From Food Lust People Love 

Gajar Halwa With Khoya/Mawa From Sneha's Recipe 
Pasta Salad with Roasted Carrots and Kale From Karen's Kitchen Stories 

Roasted Carrots with Vinaigrette From Making Miracles  

Leftover Brown Rice Cakes#SundayFunday

What do you do with leftover rice? Leftover rice is most common in kitchens where rice is a predominant part of the diet in an Indian house and most of South East Asian countries. It's difficult to make the exact quantity of rice that will be consumed by the family on most days, let alone guests. That’s no problem at all since here is a recipe wherein leftover rice can be put to use in the most delicious ways, make cakes/patties. This is my family favorite way to use up leftover rice we have these cakes as a snack or a side dish in our main course meal.

Ingredients 
1 Cup Leftover Brown Rice - lightly crushed
1 Teaspoon Chilly powder
A Pinch of Salt
¼ Teaspoon Cumin seeds
1 Scallion/Spring Onion - finely chopped
2 Tablespoons Capsicum - finely chopped
1 Tablespoon Corn Flour
Oil as required for shallow frying

Method

To prepare the rice cakes using leftover rice, mix all the above ingredients in a bowl. Bind into a smooth dough. Divide into 6 equal pieces and shape each into round cakes. Refrigerate for 25 to 30 minutes.

Pour an inch of oil in a broad frying  pan and once oil is hot, place the shaped cakes and fry on a medium flame for 6-8 minutes per side until both sides are crisp and golden brown.

It's simple but makes a great snack or a delicious side dish. Serve with a green chutney or ketchup. I served these with mayonnaise and hung curd. 

These make  a lip smacking  snack. These leftover rice cakes are both vegan and gluten free.

My Notes

If the rice is too dry , sprinkle a teaspoon or two of water, cover and microwave for 2 minutes until it is somewhat softened. Extremely dry rice will not hold together in these patties.

Labels: Leftover series, Brown Rice, Patties, Starters, Snack, Sunday Funday, Vegan, Gluten free

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. Our host for this week's event, is Wendy of A Day in the Life on the Farm. 

• Au Gratin Potato and Ham Casserole from A Day in the Life on the Farm
• Broccoli Ham and Swiss Casserole from Palatable Pastime
• Chef Salad from Amy's Cooking Adventures
• Ham and Cheese Buttermilk Biscuits from Making Miracles
• Ham and Spinach Quiche from Food Lust People Love
• Leftover Brown Rice Cakes from Sneha's Recipe
• Toasted Croissant Croutons from Culinary Adventures with Camilla

Handi Mutton Mughlai#SundayFunday

Made this Handi Mutton for my family get together dinner and it turned out so delicious that they all enjoyed. The next day a little was remaining that was even more delicious. This is yummy dish. 

The mutton is cooked it on slow fire in a mud handi for about 4 hours so the flavors was even more yummy. This is called handi mutton mughlai since this is made in mud handi (which we East Indians call it a treezal).

Try this yummy recipe and enjoy it like we did.. so let's go to the recipe.

Ingredients
1¼ Kg Mutton/Lamb- cut into medium cubes
Grind To Fine Paste
4 Large Onions
12 Green Chilies
4 Tablespoons Ginger Garlic Paste
30 Mint Leaves
8 Tablespoons Coriander Leaves
3 Teaspoons Coriander Powder
2 Teaspoons Cumin powder (roasted & ground)
1 Teaspoon Green Cardamom powder
2 Teaspoons Garam Masala
1 Cup Brown Onion - crushed
4 Tablespoons Ginger - julienne
1 Cup Ghee 
Whisk Together
2 Cups Yogurt
6 Tablespoons Cream
4 Tablespoons Cream Cheese
30 Cashew Nuts - soaked and ground to paste
2 Teaspoons Sugar
1½ Teaspoons Salt

Method
Grind together onion, green chilies, ginger garlic paste, mint, coriander leaves, coriander powder, cumin powder, garam Masala and green cardamom powder. Keep aside.

Heat ghee in a large handi (which we East Indians call it a treezal), on medium low heat, add browned onion with ginger strips sauté for a minute . Add in the ground masala paste and wash the blender with little water, add that water too, fry stirring it after 2 minutes till oil surfaces, will take about 10 minutes ( on medium low flame). 

Now add in the mutton and stir continuously frying on medium high flame 5 minutes. Once the spices coat the mutton, add 4 cups water. Bring this to a rolling boil. Cover and cook on medium low flame, stirring after every two minute, till mutton is ¾ done. Once the mutton is ¾ done then add in the whisked yogurt mixture give this is good mix. Cover and cook and let this simmer on low flame the mutton is tender. Once the mutton is tender switch of the flame and let it rest for 5 minutes, as the handi is hot it will continue to cook.

Garnish with coriander leaves (optional) serve with paratha or chapatti.  

My Notes
Use a wooden spoon for the handi.
Keep the flame low if cooking in a handi.
Keep stirring frequently since it tends to get burnt at the bottom.

Labels: Mutton, Lamb, Main course , Handi, Treezal, Curry, Mughlai Cuisine, Sunday Funday

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. Our host for this week's event is Stacy of Food Lust People Love.  

• Handi Mutton Mughlai from Sneha's Recipe
• Lamb Meatballs in Tomato Sauce from A Day in the Life on the Farm
• Lamb Stew from Making Miracles
• Stinging Nettle and Lamb Börek from Culinary Adventures with Camilla
• Stir-fried Mongolian Lamb with Scallions from Karen's Kitchen Stories
• Strawberry Mint Glazed Roasted Rack of Lamb from Food Lust People Love

Homemade Salsa Verde#SundayFunday

Salsa Verde is a Green Salsa made from roasted green tomatoes, garlic, onions, and peppers. It's incredibly delicious! The main difference between regular Salsa and Salsa Verde is that green tomatoes are used instead of regular red ones.

These are from my garden - organic green tomatoes
Salsa Verde is really easy to make from scratch, all you need are green tomatoes, onion, jalapeño/green chilly, lime and coriander/cilantro leaves.

To make the Salsa Verde, you can cook the tomatoes, which you can be done either by boiling them, broiling them in the oven or pan roasting them. All three approaches are quick and easy, though with broiling or pan roasting, you get added smoky flavor from the searing of the tomatillos.

I used my air fryer ( @ 200°C for 30 minutes) to roast the tomatoes, garlic, onion and chillies. 

All got roasted perfectly, except the chillies they got charred and dried there was no flesh in it. 

I, then roasted 2 green chillies on the fire and used them after washing the charred skin. 

I did not remove the seeds and used them so my salsa verde is quite spicy, but, I am loving it, taste awesome. Please read My Notes before you make this.

Makes 1 Heaped Cup (250Ml)
Ingredients
450 Grams Firm Green Tomatoes
2 Jalapeno Peppers/Spicy Green Chillies
2 Cloves Garlic
½ Cup Coriander Leaves - finely chopped
1 Small Onion
1 Tablespoon Fresh Lemon juice
½ Teaspoon Pink Himalayan Salt or to taste
A Pinch Cumin Powder 

A Pinch Black Pepper powder

Method

Chop the green tomatoes in halves. Place the tomato , onion and garlic roast them in the oven at 200°C for 30  minutes, I used the air fryer (at 200°C for 30 minutes) and then place them in a blender with cumin and black pepper powder, salt and a teaspoon of olive oil. 

Blend it then add the coriander/cilantro leaves and lemon juice, just pulse it once or twice.

Taste for salt and lemon juice. Remove this into a serving bowl and Enjoy.

My Notes

To maintain the green bright color of the Salsa Verde, drizzle a teaspoon of extra virgin olive oil while grinding. Do not add the coriander/cilantro leaves while grinding the tomatoes. Chop the coriander leaves fine and at the end just pulse the grinder for once or twice. If you grind it along with the tomatoes you will get a green tomato chutney not the look and taste of Salsa Verde. 

If you want to store this for a longer period then drizzle EVOO on top at least to cover the top, this will maintain the color and also preserve it.

Labels: Chutney, Dip, Sauce, Green Tomato, Green Chilly, Roasted, Spicy, Mexican, Sunday Funday, Vegan, Gluten free

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. Our host for this week's event is Karen of Karen's Kitchen Stories.

Chile Pancakes from Sid's Sea Palm Cooking
Chili Plum Sauce from Food Lust People Love
Creamy Chicken Tortilla Soup from Amy's Cooking Adventures
Beef Enfrijoladas from Making Miracles
Homemade Salsa Verde from Sneha's Recipe
Maharashtrian Green Chilli Thecha from Cook with Renu
Mirch Ka Salan from Mayuri's Jikoni
Roasted Monkfish Over Mole Negro from Culinary Adventures with Camilla
Southwestern Casserole from A Day in the Life on the Farm
Spicy Carrot and Broccoli Salad from Karen's Kitchen Stories
Thai Curry Noodles from Palatable Pastime

Classic Minestrone Soup#Soupswappers

This Classic Minestrone Soup is a hearty Italian Vegetable Soup made with tomato broth, pasta or rice.
Minestrone is traditionally made to use up leftover vegetables, so use any seasonal vegetables and greens you have on hand or whatever you have in your pantry.

This hearty , delicious minestrone is easy to make and worth the effort. This soup is great for lunch or dinner, it tastes even better the next day.

This classic minestrone soup recipe is healthy, easy to make and tastes awesome. It’s vegan, too, if you don’t top it with cheese.

Serves 3 -4
Ingredients
1 Tablespoon Olive Oil
1 Small Onion - finely chopped
1 Carrots peeled and diced
1 Stalk Celery diced
¼ Teaspoon Red Chili Flakes
¼ Teaspoon Dried rosemary
Salt to taste
Freshly Ground Black Pepper to taste
2 Large Tomatoes - peeled and chopped
1 Large Tomato - pureed and strained
1 Medium Potato - peeled and diced
¼ Cup Cabbage - thinly sliced
¼ Cup Dried Cannellini beans - soaked and boiled
4 French Beans - trimmed and cut into 1-inch bits
1 Clove Garlic - minced
Few Leaves Fresh Basil - optional
Grated Parmesan cheese as required for serving
2 Cup Vegetable Stock
1 Cup Water
1 Bay Leaf
1 Cup Orecchiette, elbow or small shell pasta
1 Teaspoon Lemon juice

Method

Heat the olive oil in a large pot over medium heat, add the chopped onion, carrot, celery, and a pinch of salt. Cook, stirring often, until the vegetables have softened and the onions are turning translucent.

Add the tomato puree and sauté for 2 minutes, add , garlic, oregano and thyme. Cook until fragrant while stirring frequently, about 2 minutes.
Add in the diced tomatoes, broth and water. Add the salt, bay leaves and red pepper flakes. Season generously with freshly ground black pepper.
On medium-high flame bring this to a rolling boil, then cover the pot with the lid, leaving about a 1” gap for steam to escape. Reduce flame to medium low so as to maintain a gentle simmer.

Cook for 15 minutes, then remove the lid and add the pasta, beans and cabbage Continue simmering, uncovered, for 15 to 18 minutes or until the the pasta is cooked al dente and the greens are tender.
Remove the pot from the heat, then remove the bay leaves. Stir in the lemon juice and drizzle a teaspoon of olive oil. Taste and season if necessary with more salt and pepper until the flavors according to your taste.

Garnish bowls of soup with grated Parmesan, if you’d like

or for vegan without the cheese. 
Labels: Soup, Soup Swappers, Vegetarian, Italian, Minestrone Soup, Vegan, Parmesan Cheese, Healthy

For this month our Host is Camilla M. Mann , and our theme For March is "Let's put a little Spring in our minestrone".  

• Classic Minestrone Soup by Sneha's Recipe
• Green Vegetable Minestrone by A Day in the Life on the Farm
• Kale and Pasta Minestrone by Magical Ingredients
• Minestrone Napoletana by Karen's Kitchen Stories
• Putting Some Spring in My Minestrone + Bouza 2017 Albariño by Culinary Adventures with Camilla
• Vibrant Spring Minestrone Soup by Making Miracles