Carrot Halwa

Gajar Ka Halwa (easy and in 15 mins)

Ingredients:

3 Cups Carrot (Grated)

50 gms Milk powder

2-3 cups of Milk (Cream will also do)

5-6 tbsl sugar (Powder suger will be better)

1 small spoon Elaichi

4-5 Almond (badam) Grains, 4-5 Pistachios

2 tbls Ghee/Butter (plain)

In a Pan,

1. Add Ghee, milk (Cream) and grated carrot. Stir continuously. (Medium flame)

2. Once you see it boiling, add milk powder, sugar and cardamom. Stir Continuously.

3. Once you get the fragrance of the carrot halwa, serve it in a place with the topping of broken pieces of almond and pista.

4. Tasty Carrot Halwa Ready. J

PopCorn Chicken like KFC

Ingredients:

In a container, mix:

1 Cup flour

2 tbls salt

3 tbls Onion Powder

1 tbls icing sugar

2-3 tbls Pepper

1/2 tbls baking soda

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In another container mix:

2 egg WHITES

2 tbls milk

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In another container :

1 cup bread crumbs

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10-15 small chicken boneless pieces.

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steps of preparation:

1. Roll the chicken piece in the maida flour mix.

2. Then roll the same into the egg white mix.

3. roll the same in the bread crumbs

4. again roll the same in the egg white mix

5. Roll the piece again in the bread crumbs.

6. Deep fry the piece till golden brown.

SERVE the pieces with tomato sauce and onion sauce :)

Baingan Ka Bharta

Baigan Ka Bhartha (photo courtesy google)

3 medium baigan (roughly 400gms),2 tbsp Oil, 1 tsp jeera,2 onions chopped fine (as fine and small as possible), 1 tbsp garlic paste, 1 small piece of ginger (cut it into small pieces), 2-3 green chillies (optional but they give the Bharta a nice kick!), 2 large tomatoes chopped fine(again very fine), 1/2 tsp coriander powder,1/2 tsp cumin powder, 1/2 tsp garam masala, 2 tbsp finely chopped coriander

Preparation:

Baingan Ka Bharta requires that the Baigan be roasted.

Roast on a gas cooktop by just placing the baigan straight on the burner/on a pan and keeping the flame on low setting. Keep turning and cooking till all the skin on the baigan is charred and the inner flesh looks really soft. A good sign to watch for is that the baigan seems to 'cave in' on itself!

Once the baigan is roasted, allow to cool fully and then peel off and discard the charred skin. Once cool, coarsely mash and keep aside for later use.

· Now set up a pan on medium heat and add oil. When hot, add the cumin seeds and cook till the spluttering stops.

· Add the onions and fry till soft and translucent.

· Add the garlic and the ginger and fry for 1 minute.

· Add the tomato and all the spices, including the garam masala Stir well and cook for 3-5 minutes, stirring often to prevent the spice mix from sticking to the pan. Sprinkle a little water if needed.

· Now add the baigan and mix well. Add the chopped fresh coriander and stir. Cook another minute and turn off the heat.

· Will taste real good with a spoon of Butter kept on it while serving

· Tastes best with chapatti / paratha

Mangalore Cucumber Sambar or Kolombo in Konkani

Kolombo (Mangalore Cucumber Sambar)

Ingredients:

In cooker- Small size mangalore Cucumber, 2 cups Toor Dal,1 peeled potato(cut into squares), 2 tomatoes (cut medium) ,1 baingan/beans, water.

Cook for 2 whistles and simmer for some time.

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In a pan,

Oil, coriander seeds,1/2 Jeera, 4 grains of Methi, 1 spoon chana dal,1/2 spoon urad dal, hing, red chilli 6-7 (coconut optional)

Fry them and then mix them into the mixer grinder until fine.

Mix the contents of mixer and the cooker and bring to boil.

Seasoning

Add the seasoning of sesame seeds and curry leaves and 2 red chillies.

Sambar Ready J