Gajar Ka Halwa
Ingredients
6 cup grated carrot
¼ cup milk
½ cup ricotta cheese or unsweetened khoya
1 ½ cup sugar
3 tbsp ghee
1 pinch saffron
¼ tsp cardamom powder
For garnishing
1 tbsp cashew nuts
1 tbsp almonds (slivered)
¼ tsp saffron
1 tbsp raisins
Preparation
- Pressure cook the carrot with milk and saffron.
- Under medium heat, melt half the portion of ghee in a wide non-stick pan. When the ghee is slightly heated up, add the cooked carrot mixture and sugar.
- The sugar would melt and make the mixture look extra watery. Continue to cook until all of the liquid disappears completely.
- Now, add the ricotta cheese or khoya and blend well with the carrot. Cook for a few more minutes, add cardamom powder and turn off the heat.
- In another pan, heat the remaining ghee. Tip in cashew nuts and raisins and fry until they turn golden brown and the raisins become plump. Slather them on the halwa.
- Serve warm. Top it with some slivered almonds and a few strands of saffron just before serving.
Chickpea Biryani
Ingredients
2 cups basmati rice
2 cups cooked chickpeas
1 cup onions (chopped)
1 cup tomatoes (chopped)
1/3 cup tomato puree
2 tbsp ginger garlic paste
1 cup mint leaves
1 cup cilantro
2 ½ cups water
1 tsp red chili powder
2 green chilies
¼ tsp turmeric powder
2 sticks cinnamon
4-6 cloves
2 bay leaves
2 star anise
1/3 cup vegetable oil
½ tbsp ghee
2 tbsp cashews
1 pinch orange-red food color (optional)
Salt to taste
Preparation
- Rinse the rice thoroughly, drain and keep it aside. Grind half a cup mint, half a cup cilantro, ginger garlic paste, 1 tablespoon cashews and green chilies into a smooth paste.
- Heat oil in a non-stick wok and fry the spices (cinnamon, cloves, star anise and bay leaves) until they are brown and fragrant. Add onions and sauté till they become soft and translucent. Now add tomatoes and sauté until they are cooked. To this, add the ground paste, tomato puree, chili powder, turmeric, salt and sauté well under medium heat. When the gravy comes together, blend in the chickpeas. Keep cooking until the mixture is nice and thick.
- Now, add water to the gravy and bring it to a boil. Add the washed rice and bring it to a boil once again. Give it a gentle stir and cover the pan, allowing the rice to simmer. When the rice is half done, mix in the remaining mint and cilantro. Continue to cook until the rice is fully done (about 8-10 mins overall). Fluff up the rice with a fork and transfer to a serving bowl.
- Mix the food colour in a tablespoon of water and pour it circularly on top of the rice. Mix gently and garnish with cashews sautéed in ghee. Serve warm with raita and chips.
Tip: The right amount of water and cooking time are important in cooking the biryani to perfection. Also, make sure to stir gently always, as basmati rice tends to break very easily.
Paneer Tikka
Ingredients
12 paneer cubes (1 ½ inch x 1 ½ inch x ¾ inch)
2-3 cup veggies (tomatoes, onions, bell peppers and mushroom cut in proportion to the paneer cubes)
1 cup sour cream or thick yogurt
1 tsp red chili powder
1 tsp garam masala
½ tsp turmeric powder
1 tbsp besan (gram flour)
1 tbsp ginger garlic paste
1 tbsp lemon juice
2 tbsp water
Salt to taste
Oil to spray
Preparation
- Prepare the marinade by whisking together sour cream, chili powder, turmeric, ginger garlic paste, besan, garam masala, lemon juice, water and salt in a large mixing bowl.
- Toss in the paneer and veggies (bell peppers, mushrooms, red onions etc.) and allow the marinade to coat them evenly.
- Transfer this to a big Ziploc or similar plastic bag, close it tight, and refrigerate for 2-4 hrs.
- Just before serving, skewer the paneer and veggies alternatively. Metal skewers are easy to work with and you’ll need about 3-4 of them.
- Spray oil on the kebabs and place them in a broiler or grill or tandoor until you see traces of dark brown to black on them. Keep rotating the skewers for even cooking.
- Pull the kebabs from the skewers and serve warm with mint chutney.
Celebration Fruitade
Ingredients
1½ cups pineapple juice
½ cup mango pulp
1 cup orange juice
¼ cup lemon juice
1 cup simple syrup
2 cups water
Strawberries and mint sprigs for garnishing
Preparation
- Blend all the ingredients together, transfer to a pitcher and refrigerate until nice and cold. Try to use freshly extracted juice from the fruits as much as possible for perfect taste and flavour.
- Fill a tall glass with ice cubes, pour in the fruitade, top it with a few slices of strawberries and a little sprig of mint. You could the replace regular water with sparkling water for a little bit of fizz.
Recipe for Simple Syrup
In a saucepan, heat equal parts of sugar and water (ex. 1 cup each). Bring it to a boil, stirring, until the sugar has dissolved completely. Allow to cool and use to sweeten juices or cocktails.