Carrot Halwa

I tried to cook the shredded carrot in the microwave for about ten minutes (please check inbetween and give a stir) and then stove top the same to add the sugar and garnish. It works just fine.

For best results, you can also use heavy cream/condensed milk or regular milk while stirring on the stove top.

Ingredients:
Carrots (shredded) – 1 cup
Sugar – ¾ cup
Cardamom – 1 tsp
Raisins and Cashews – 4 tbsp
Clarified butter – 2 tbsp

Method:
Microwave the shredded carrot for about 10-12 minutes (check after 5minutes and give a stir)
On a medium heated skillet, transfer the carrot and add the sugar. Stir for about 7-10 minutes
On a separate pan heat the clarified butter and add the raisins and cashews to it
Mix the clarified butter and raisin mixture to the carrot mixture
Add the cardamom powder and mix well
Serve warm or cold

Dates and walnut Eggless Cake

This is the best optional cake for people who do not eat eggs. You have to try this recipe, it is very delicious and without eggs…

Ingredients:
All Purpose flour – 1 ¼ cup
Baking soda – 1 tsp
Baking powder – ½ tsp
Dates (made to paste) – about 20
Condensed Milk – 14oz can
Butter (unsalted) – 1 stick
Walnuts (roasted) – 3 tbsp
Chocolate chips – for garnishing

Method:
Sieve the dry ingredients (all purpose flour, baking soda and baking powder) in a large mixing bowl
Add the butter at room temperature
Add the condensed milk and mix well
Fold in the walnuts into the mixture
Transfer the cake batter into a cake pan and garnish with chocolate chips/chunks
Preheat the oven to 350 deg F and bake the cake for about 40-50 minutes (Use a toothpick or a fork to test if the cake is done completely. The fork should come out clean)

Chatnipudi

This goes well with chapati, dosa and roti. Also can be mixed with a little oil with rice.

Ingredients:

Channa dal - 3 cups

Urad dal - 2 cups

Dry Red chilles (Byadige chilles) - about 15

Tamarind - 3 tbsp

Jagerry - 3 tbsp

Curry leaves - 4 sprigs

Dry Coconut powder - 1 cup

Salt - to taste

For Tadka/Saute:

Oil - 2 tbsp

Mustard seeds - 3 tsp

Asefotida (optional) - 1 tsp

Method:

1. On a medium heated wok fry the Channa and urad dal and grind in a mixer. Set aside.


2. Again on a medium heated skillet fry the other ingredients and grind the same in the mixer


3. Mix both the mixtures in a large pan (steps 1 and 2)


4. Prapare the tadka by adding oil, mustard seeds and hing


5. Add the tadka to the combined mixture (step 3)


6. Chatnipudi is ready. Store in a air tight container

Mint Palov (Pudina Bath)

I got this recepi from my Mother-in-law. Its really good.

Ingredients:
Mint/Pudina leaves chopped – 2 cups
Onion chopped – 1 cup
Basmati Rice – 2 cups
Water – 2 cups
Oil – 3 tbsp
Cloves – about 4
Cinnamon sticks (Dalchini) – 3 sticks
Cardamom (elaichi) – 2
Green chilles - 2
Ginger paste – 1 tbsp
Garlic (optional) – 1 tbsp
Cashews – about 15
Salt – to taste

Method:
Place the Pressure cooker on the stove and turn on the heat
Pour the oil into the cooker pan and heat it
Add the cloves, cinnamon sticks, cardamom, green chilles, ginger paste and cashews. Saute for 3-4 mins
Add the onion and fry for about 5mins
Add the mint leaves and mix
To the above mixture, add the rice and water proportionately
Add salt to taste and give a stir
Close the Pressure cooker and wait for 2 whistles
Serve the Mint Palov hot with any raita