ALL RECIPIES

  How to make Carrot Halwa:

Carrot Halwa, also known as Gajar ka Halwa, is a popular Indian dessert made with grated carrots, milk, sugar, ghee (clarified butter), and nuts. Here's a simple recipe to make Carrot Halwa:

Ingredients:

• 1 kg (about 2.2 lbs) carrots, washed, peeled, and grated
• 1 liter (4 cups) full-fat milk
• 1 cup sugar (adjust according to taste)
• 4-5 tablespoons ghee (clarified butter)
• 1/2 cup mixed nuts (cashews, almonds, pistachios), chopped
• 1 teaspoon cardamom powder
• A pinch of saffron strands (optional)
• A handful of raisins (optional)

Instructions:

1. Heat a heavy-bottomed pan or kadhai on medium heat and add the grated carrots. Stir them continuously for about 5-7 minutes until they become soft and release their juices.

2. Add the milk to the pan and bring it to a boil. Reduce the heat to low and let the carrots cook in the milk, stirring occasionally. Cook until the milk reduces to about half its original volume and the carrots are cooked and soft. This process can take around 30-40 minutes. Keep scraping the sides of the pan and stirring to avoid sticking.

3. Once the milk has reduced, add sugar to the pan and mix well. Continue to cook on low heat, stirring frequently, until the mixture thickens and most of the liquid has evaporated.

4. In a separate small pan, heat the ghee and add the chopped nuts. Fry them until they turn golden brown. You can also add raisins at this point and fry until they plump up.

5. Add the fried nuts (and raisins, if using) to the carrot mixture along with cardamom powder and saffron strands (if using). Mix well.

6. Cook the mixture for another 5-10 minutes, stirring continuously until it reaches a thick, pudding-like consistency and the ghee starts to release from the sides of the pan.

7. Once done, remove the pan from heat and transfer the Carrot Halwa to a serving dish.

8. Garnish with some more chopped nuts on top.

Serve warm or chilled, as per your preference. Carrot Halwa tastes delicious on its own or can be served with a scoop of vanilla ice cream for an indulgent dessert experience. Enjoy your homemade Carrot Halwa!

Dhokla Recipe:

Sure, here's a basic recipe for making Dhokla, a popular Indian snack:

Ingredients:

• 1 cup gram flour (besan)
• 1/2 cup yogurt (curd)
• 1/2 teaspoon turmeric powder
• 1 teaspoon ginger paste
• 1 green chili, finely chopped (optional)
• Salt to taste
• 1 teaspoon sugar
• 1 teaspoon fruit salt (eno)
• 1 tablespoon oil
• 1 teaspoon mustard seeds
• 8-10 curry leaves
• 2-3 green chilies, slit lengthwise
• 2 tablespoons chopped coriander leaves
• 2 tablespoons grated coconut (optional)
• Juice of 1 lemon

Instructions:

1. In a mixing bowl, combine gram flour, yogurt, turmeric powder, ginger paste, chopped green chili (if using), salt, and sugar. Mix well to form a smooth batter. Add water as needed to achieve a pouring consistency.

2. Grease a steamer tray or any shallow dish that fits inside a steamer. Pour the batter into the greased tray.

3. Heat water in the steamer. Once the water comes to a boil, place the tray with the batter in the steamer and cover it with a lid. Steam for about 15-20 minutes on medium heat or until a toothpick inserted in the center comes out clean.

4. Once the dhokla is cooked, remove it from the steamer and let it cool slightly. Then, cut it into pieces of your desired shape.

5. In a small pan, heat oil. Add mustard seeds and let them crackle. Add curry leaves and slit green chilies. Sauté for a few seconds.

6. Pour this tempering over the cut dhokla pieces.

7. Garnish with chopped coriander leaves, grated coconut (if using), and lemon juice.

Your dhokla is ready to be served! Enjoy it with green chutney or tamarind chutney.

How is milk ghee made?

Milk ghee, also known as clarified butter, is traditionally made by simmering unsalted butter until all the water evaporates and the milk solids separate and settle at the bottom of the pan. Here's a basic method for making milk ghee:

Ingredients:

• Unsalted butter

Instructions:

1. Start by heating the unsalted butter in a heavy-bottomed saucepan or pot over low to medium heat. Use high-quality unsalted butter for the best results.

2. Allow the butter to melt completely and come to a gentle simmer. As the butter heats up, it will begin to separate into three layers: foam on top, clarified butter (ghee) in the middle, and milk solids at the bottom.

3. Once the butter has melted completely, continue to simmer it gently. The foam on top will gradually disappear as the water content evaporates.

4. As the simmering process continues, you'll notice the milk solids at the bottom of the pan starting to turn golden brown. Keep a close eye on the color of the milk solids to prevent them from burning.

5. After simmering for about 20-30 minutes or until the milk solids have turned golden brown and the foam has disappeared, remove the pan from the heat.

6. Allow the melted butter to cool for a few minutes, then carefully strain it through a fine mesh sieve or cheesecloth to remove the milk solids. The clarified butter (ghee) that passes through will be clear and golden in color.

7. Transfer the strained ghee to a clean, dry jar or container with a tight-fitting lid. Allow it to cool completely before sealing the container.

8. Your homemade milk ghee is now ready to use! Store it at room temperature or in the refrigerator for longer shelf life.

Note: Be cautious while simmering the butter, as it can easily burn if the heat is too high or if it's left unattended for too long. Additionally, make sure to use a clean, dry container for storing the ghee to prevent any moisture from contaminating it.

How is pizza made?

Pizza is a popular dish that originated in Italy and has become a beloved food worldwide. While there are many variations, the basic process of making pizza involves several key steps:

1. Dough Preparation: The dough is the foundation of a pizza. It is typically made from flour, water, yeast, salt, and sometimes olive oil. The dough is kneaded until it reaches the desired consistency, then left to rise for a period of time to allow the yeast to ferment and the dough to double in size.

2. Rolling and Shaping: Once the dough has risen, it is rolled out into a thin, round shape using a rolling pin or stretched by hand. The thickness of the crust can vary depending on personal preference and the type of pizza being made.

3. Sauce Application: Tomato sauce is traditionally used as the base sauce for pizza, although other sauces such as pesto or Alfredo sauce can also be used. The sauce is spread evenly over the surface of the dough, leaving a small border around the edge.

4. Cheese and Toppings: Cheese is a key ingredient in pizza and is typically sprinkled over the sauce. Mozzarella cheese is the most commonly used cheese for pizza due to its melting properties and mild flavor. Additional toppings such as vegetables, meats, herbs, and spices can be added according to personal preference.

5. Baking: The assembled pizza is then baked in a preheated oven at a high temperature, usually around 450-500°F (230-260°C). The pizza is placed on a pizza stone, baking sheet, or directly on the oven rack and baked until the crust is golden brown and the cheese is melted and bubbly, typically around 10-15 minutes.

6. Serving: Once baked, the pizza is removed from the oven and allowed to cool slightly before slicing and serving. It is traditionally served hot and can be enjoyed on its own or accompanied by additional toppings such as grated Parmesan cheese, red pepper flakes, or fresh basil.

While this is a basic overview of the pizza-making process, there are countless variations and regional styles of pizza, each with its own unique ingredients and preparation methods. From Neapolitan pizza to New York-style pizza to deep-dish pizza, the possibilities are endless when it comes to making and enjoying this beloved dish.

How to make Chole Bhature?

Chole Bhature is a popular North Indian dish consisting of spicy chickpeas (chole) served with deep-fried bread (bhature). Here's a recipe to make Chole Bhature:

Ingredients:

For Chole (Chickpea Curry):

• 1 cup dried chickpeas (kabuli chana), soaked overnight or for at least 6-8 hours
• 2 medium-sized onions, finely chopped
• 2 large tomatoes, finely chopped
• 2-3 green chilies, slit lengthwise
• 1-inch ginger, finely chopped
• 4-5 garlic cloves, minced
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1 teaspoon garam masala
• 1 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon dried mango powder (amchur)
• Salt to taste
• 2 tablespoons oil
• Fresh coriander leaves for garnishing

For Bhature (Deep-fried Bread):

• 2 cups all-purpose flour (maida)
• 1/2 cup yogurt
• 1 teaspoon sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• Salt to taste
• Water as needed
• Oil for deep frying

Instructions:

For Chole:

1. Drain the soaked chickpeas and rinse them well. Cook them in a pressure cooker with enough water and a pinch of salt until they are soft and cooked. It usually takes around 20-25 minutes.

2. Heat oil in a pan. Add cumin seeds and let them crackle.

3. Add chopped onions, green chilies, ginger, and garlic. Sauté until the onions turn golden brown.

4. Add chopped tomatoes and cook until they are soft and mushy.

5. Add all the dry spice powders - coriander powder, garam masala, red chili powder, turmeric powder, and salt. Mix well and cook for a couple of minutes.

6. Add cooked chickpeas along with the water they were cooked in. Mash some chickpeas with the back of a spoon to thicken the gravy.

7. Add dried mango powder (amchur) and mix well. Let it simmer for 10-15 minutes on low heat.

8. Garnish with chopped coriander leaves before serving.

For Bhature:

1. In a mixing bowl, combine all-purpose flour, yogurt, sugar, baking powder, baking soda, and salt. Mix well.

2. Knead the mixture into a soft dough, adding water as needed. The dough should be smooth and elastic. Cover it with a damp cloth and let it rest for at least 2 hours.

3. After resting, divide the dough into small balls. Roll each ball into a circle of about 5-6 inches diameter.

4. Heat oil for deep frying in a pan or kadhai over medium-high heat.

5. Once the oil is hot, gently slide the rolled bhature into the oil. Press it lightly with a slotted spoon so that it puffs up.

6. Fry until the bhature turns golden brown on both sides. Remove from the oil and drain on paper towels to remove excess oil.

7. Serve hot Chole with freshly fried bhature.

Enjoy your homemade Chole Bhature with some pickles or onion rings on the side!

How is mawa sweet made?

Mawa sweets, also known as khoya sweets, are traditional Indian desserts made from mawa or khoya, which is a dairy product obtained by evaporating milk to a solid consistency. Mawa serves as a base for various Indian sweets, and there are several recipes for making mawa sweets, each with its own variation. Here's a basic method for making mawa sweets:

Ingredients:

• 2 cups of full-fat milk
• 1 tablespoon of ghee (clarified butter)
• Sugar to taste (optional)
• Cardamom powder or saffron for flavoring (optional)
• Chopped nuts for garnishing (optional)

Instructions:

1. Heat a heavy-bottomed pan or kadai over medium heat and add the full-fat milk to it.

2. Stir the milk occasionally to prevent it from sticking to the bottom of the pan. Keep cooking the milk until it reduces to about one-third of its original volume. This process may take around 30 to 40 minutes.

3. Once the milk has thickened significantly and reduced in volume, add the ghee to it. Stir well to incorporate the ghee into the thickened milk.

4. Continue cooking the mixture, stirring frequently, until it reaches a dough-like consistency and starts leaving the sides of the pan. At this stage, the mawa is ready.

5. If you're adding sugar for sweetness, you can add it at this point and mix well until the sugar dissolves completely. Adjust the sweetness according to your taste preferences.

6. If you're flavoring the mawa with cardamom powder or saffron, add it now and mix well to evenly distribute the flavor.

7. Remove the mawa from the heat and allow it to cool slightly. While it's still warm, shape the mawa into small balls, discs, or any desired shapes.

8. Garnish the mawa sweets with chopped nuts like almonds, pistachios, or cashews, if desired.

9. Let the mawa sweets cool completely before serving. Store any leftovers in an airtight container in the refrigerator.

This basic recipe can be modified and adapted to make various types of mawa sweets such as peda, barfi, ladoo, or any other favorite Indian sweet delicacy.

How to make Dum Aloo?

Dum Aloo is a popular Indian dish made with potatoes cooked in a flavorful and aromatic gravy. Here's a basic recipe to make Dum Aloo:

Ingredients:

For the Dum Aloo:

• 500 grams baby potatoes (or regular potatoes, cut into cubes)
• 2 tablespoons oil
• 1 teaspoon cumin seeds
• 1 bay leaf
• 1 cinnamon stick
• 2-3 cloves
• Salt to taste
• 1 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1/2 cup yogurt (whisked)
• Fresh coriander leaves for garnish

For the Gravy:

• 2 onions (finely chopped)
• 2 tomatoes (pureed)
• 1 tablespoon ginger-garlic paste
• 1 teaspoon cumin powder
• 1 teaspoon garam masala
• 1/2 teaspoon kasuri methi (dried fenugreek leaves)
• 2 tablespoons cream (optional)
• 2 tablespoons chopped coriander leaves for garnish
• Salt to taste
• Water as needed

Instructions:

1. Boiling the Potatoes:

• Wash the baby potatoes thoroughly and then boil them until they are fork-tender. If using regular potatoes, peel and dice them into cubes before boiling.
• Once boiled, drain the water and let the potatoes cool. Once cooled, prick them with a fork or toothpick all over.

2. Frying the Potatoes:

• Heat oil in a pan over medium heat. Add the boiled potatoes to the pan and fry them until they turn golden brown from all sides. Remove them from the pan and set aside.

3. Preparing the Gravy:

• In the same pan, add a little more oil if needed. Add cumin seeds, bay leaf, cinnamon stick, and cloves. Saute for a few seconds until they release their aroma.
• Add chopped onions and sauté until they turn translucent.
• Add ginger-garlic paste and sauté until the raw smell disappears.
• Now add tomato puree and cook until the oil separates from the mixture.
• Add cumin powder, garam masala, turmeric powder, red chili powder, kasuri methi, and salt. Mix well and cook for a couple of minutes.

4. Assembling Dum Aloo:

• Add the fried potatoes to the gravy mixture and coat them well with the spices.
• Pour in the whisked yogurt and mix everything together gently.
• Add water as needed to adjust the consistency of the gravy.
• Cover the pan with a lid and let the Dum Aloo simmer on low heat for about 10-15 minutes, allowing the flavors to blend well.
• If using cream, add it at this stage and mix well. Cook for another couple of minutes.

5. Serving:

• Garnish Dum Aloo with freshly chopped coriander leaves.
• Serve hot with naan, roti, or rice.

Enjoy your delicious homemade Dum Aloo! Adjust the spices according to your taste preferences.