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“Beta, meine tumhare liye, gajar ka halwa banaya hien” (well, I can’t translate this, such a funny never ending statement). This is one of the most used dialogues in almost all old hindi film. I always wonder why all the filmy moms love to prepare this for their long lost or exams passed pappus.
It’s such a quick and an easy one to prepare that anyone can make it within no time, be it filmy moms and our real ones. This is a sweet dish which is very common in India. It is prepared from ingredients which are easily available in our kitchen. Well now I know why this is a common preparation.
So, everyone “meine tumhare liye gajar ka halwa banaya hein  ”(Everyone, I have prepared gajar ka halwa for you). Enjoy this delectable dessert and let me know if you have ever prepared this for your loved ones and said that famous dialogue yourself.
Ingredients –
Carrot (grated) – 2 cups
Sugar – ½ cup
Milk – ½ cup
Fresh Cream/ Malai – ¼ cup
Clarified butter/ Ghee – 2 tablespoons
Cardamom Powder – 1 teaspoon
Cashew nuts and almonds –to garnish
Procedure –
- In a pan heat the butter. Add the grated carrot and sauté for 4-5 minutes on low flame till the natural raw smell of carrot is vanished.
- Add the milk, malai, cashew nuts, almonds and sugar and sauté well.
- Cook on low flame by stirring in between till the halwa is cooked in the milk.
- Once all the milk is absorbed by the halwa that mean s the halwa is almost done.
- Add the cardamom powder and mix well. Sauté for a minute more and tehn turn off the gas.
- Let it cool and garnish with shriveled almonds.
Tips –
Add dry fruits like dried raisins, pistachio, etc. according to your preference.
You may also use condensed milk to make this. Then reduce the milk and sugar quantity accordingly.
Here are the entries for the MLLA – 18 (My Legume Love Affair) hosted by Srivalli of Cooking for all reasons and started by Susan of The Well Seasoned Cook.
3 entries are for EC ’s the WYC -Tea time Snack event
 
This maharashtrian rice dish is mainly prepared during festivals or special occasions. Yeah you guessed it right, this one was made on our anniversary. I love to eat this rice with tomato saar. The specialty of this rice is the goda masala and the use of tondali/ tendli or ivy gourd. A very quick recipe, can be made for on arrival of those unexpected guests!!
So try this out and enjoy!!
Ingredients-
Basmati Rice (uncooked) – 1 cup
Fresh / frozen green peas (shelled) – ½ cup
Ivy gourd/Tondali/ Tendli (vertically diced) – ½ cup
Cashew nuts – ¼ cup
Green chilies (chopped) – 2 teaspoons
Curry leaves – 3 -4
Goda masala – 2 -3 tablespoons
Mustard Seeds – ½ teaspoon
Turmeric Powder – ½ teaspoon
Asafoetida – ¼ teaspoon
Salt – to taste
Lemon juice – 1 tablespoon
Oil – 2 tablespoons
Sugar – 1 teaspoon
Procedure –
- Wash properly and soak rice in water for 15 minutes. Drain the water completely and keep aside the rice for at least 1 hour.
- In a pressure cooker heat oil and add the mustard seeds. Once they crackle add the turmeric powder, asafoetida, green chilies and curry leaves. Sauté properly.
- Add the cashew nuts, chopped gherkin, drained basmati rice and goda masala. Gently sauté everything for a minute or 2.
- Now add 2 cups of water, salt, lemon juice and sugar to it. Mix well and close the cooker lid.
- Let it cook for 3 whistles.
- Once the steam is released remove the lid and serve hot garnished with coriander and freshly desiccated coconut and along with tomato-saar.
Tips –
Washing the rice and keeping it aside after draining all the water helps to make every grain of the rice to get nicely cooked without sticking to each other.
Use of pressure cooker makes the cooking easy and fast.
This was actually supposed to be a Choco Vanilla Swirl cake . But unfortunately the swirls are missing  . It’s a mixture of one of the 2 most loved flavors. This was my treat I prepared for our wedding anniversary. It turned out beautiful and tasty.
A yummy cake that definitely added a cherry on the icing for the special day!!
Ingredients –
Refined flour – 100 gms
Baking powder – 1 teaspoon
Butter (at room temperature) – 75 gms
Castor sugar – 100 gms
Vanilla Essence – 1 teaspoon
Eggs (at room temperature and separated) – 2
Unsweetened cocoa powder – 2 tablespoons
Milk- 3 tablespoons
Procedure –
- Pre heat oven to 180 degrees centigrade. Base line a 7 inch x 6 inch x 2 inch tin with a parchment paper.
- Mix the butter and sugar. Beat it until the mixture is creamy and the sugar is completely dissolved.
- In another bowl beat the egg whites till light and creamy. Add vanilla essence to the egg yolk and whisk.
- Add the whisked egg yolk mixture to the butter and sugar mixture while continuously beating. Now add the beaten egg white. Whisk well for a minute.
- Sift the flour and baking powder and fold it into the egg mixture gently. Add the milk and mix well.
- Now transfer half the mixture in the prepared cake tin.
- Quickly add the cocoa powder to the remaining cake mixture and mix well lightly.
- Place the cocoa mixture, too, in the cake tin.
- Using a fork or a skewer lightly mix the 2 colored mixture in the tin. Do not over do or you would not get the desired swirly look. ( I guess I over did it )
- Place it in the oven in the centre rack position and bake on 180 degrees centigrade for 25-30 minutes or until a skewer inserted comes out clean.
- Once done, let it cool on a wire rack completely before seving.
Tips-
Use exact measurements to make a cake.
Transfer the prepared batter immediately to the baking tin as once the baking powder is added, it starts its action. So always keep the baking tins ready according to the requirements.
Sending this cake to the Cakes and Cookies event started by Mahima of Indian Vegetarian Kitchen.
Hello Everyone,
This would be a little emotional post. The day deserves this.
Three years back today I married Girish. I remember the first glimpse of his when I reached our wedding hall. What a feeling. Our’s is a love marriage with a little filmy twist in it. Won’t go into details (tooo many to write), but had a little tough time getting through and finally when it was decided as 24th 2006, would be the day when we got married, I was the most happiest person in this whole world. A sign of relief and the anxiety to spend my life with person I love the most in the whole world was shown on my face till the marriage day. The smile has never disappeared (smile).
Since then it’s been a great time. A lot of ups and downs that we have been through, sad moments and the happiest have taught us well and made us stronger. Living by our own self isn’t easy but that we both have been doing since long. Together it made us stronger everyday. We faced situations we were not ready for, but only because we were with each other it gave us strength. Shifting to Pune from Mumbai wasn’t easy as well. Living all my life in Mumbai and shifting all over to Pune was very difficult to adjust. Lifestyle, people, area and other things were very different. But we faired well. We have been our own friends, companion and guests when we were alone, bit sad and unhappy. We have been always there to cheer each other.
Soon, I started pursuing German language lessons. The routine began in a nice way. Girish got busy in his freelancing again. And time started to fly. Within four months I got my first level results and I stood first. That was one of the moments I would never forget. Time went by, I turned the calendar and it was August. It was then that I started blogging. I remember the first time I registered on wordpress, foodlyrics was born. It’s been a great time since then. Recipe after recipe, I have been in this mesmerizing world for ever. I have met some amazing friends and bloggers like me. I can relate to a lot of them now. Recently, I have purchased my own domain and foodlyrics became official.
Today is a very important and cherished day of my life. Today we are 3 years old. I wanted to share my joy with you all who have become a part of life.
Thank you Girish for being a part of my life!! 
It was nearing to lunch time and I had to prepare a raita. Bored of making the same old raita’s (yeah I know I mentioned carrots are good for health, but we need a change )
I had to rush to the nearest shop to purchase boondi but it was worth it.
It had been a long time I prepared this. What a great change was it in today’s meal!! I know this is not a very unique recipe, but I really wanted to share this small yet special happiness with you.
Do prepare and enjoy!!
Ingredients –
Khari boondi – 1 cup
Plain youghurt (whisked) – 1 cu
Sugar – 1 teaspoon
Red chili powder – ½ teaspoon
Salt – to taste
Coriander springs (chopped) – to garnish
Jeera Powder (Cumin Powder) – a pinch to sprinkle over the raita
Procedure -
- Soak the khari boondi in water for 4 – 5 minutes.
- Drain out the excess water and mix these with the whisked yoghurt.
- Add sugar, red chili powder and salt. Mix gently.
- Garnish with chopped coriander springs and sprinkle jeera powder over it.
Tips –
Do not soak the boondi for than 5 minutes or it will become too soggy.
You may add pepper powder instead of red chili powder.
Finish this dish immediately as if stored it would become soggy and wouldn’t taste good.
I always try to include a raita or a salad in our everyday meals. I am one big salad lover. I can eat and eat and eat salads anytime of the day or even as lunch. I generally used to do this when I was working. For me the red color of carrots and the green of lettuce makes this a treat for the eyes.
Carrot is extremely good for eyes so it is a healthy dish as well.
Enjoy this quick to make raita and enjoy your lunch .
Ingredients –
Carrot (grated) – 1 ½ cup
Tomato (finely chopped) – ¼ cup
Lemon juice – 1 tablespoon
Sugar – ½ teaspoon
Salt – to taste
Lettuce (coarsely chopped) – 2 to 3 leaves
Oil – 1 tablespoon
Cumin seeds – ½ teaspoon
Asafoetida – ¼ teaspoon
Red chilli powder – ½ teaspoon
Procedure –
- In a bowl mix grated carrot, chopped tomatoes, lemon juice, sugar and lettuce leaves.
- Toss gently.
- Seasoning - In a pan heat the oil and add the cumin seeds. Let it crackle. Now add the asafoetida. Turn of the gas and add the red chili powder.
- Pour this over the salad mixtures. Toss gently. Add some salt just before serving.
Tip –
You may skip the seasoning part.
It’s was evening 5.00 pm and I was dead tired due to a very busy day but super hungry. I was on empty stomach and was too bored to prepare anything usual. It was then that it struck me that I had a packet of vermicelli. It had been a long time that I had prepared this wonderful dish which I really love. Within a matter of 15-20 minutes, I had a delicious and healthy snack ready!!
In my childhood I used to love Maggie (instant noodles), but my mother used to always tell me to eat something healthy. She used to make this upma and used to make me happy it looked similar to my Maggie noodles. Mummy happy, tummy happy!!
Ingredients-
Wheat vermicelli – 2 cups
Mustard seeds- ½ teaspoon
Turmeric Powder – ½ teaspoon
Green chilies- 3 finely chopped
Onion (finely sliced) – 1 medium
Carrot (chopped) – ½ cup
Green Peas (shelled) – ½ cup
Capsicum (sliced) – ¼ cup
Oil – 1 ½ teaspoons
Sugar – ½ teaspoon
Lemon juice – 1 teaspoon
Water (boiling) – 3 cups
Salt – to taste
Procedure –
- In a pan heat the oil and add the mustard seeds. Let it splutter and then add the turmeric powder, green chilies, onions, carrots, green peas, capsicum and sauté well on medium flame.
- Once the onion becomes transparent add the vermicelli and sauté for 2-3 minutes on medium flame.
- Add the boiling water, salt, sugar, lemon juice and mix well.
- Let it cook on a medium flame with a lid on until all the water is evaporated and the vermicelli is properly cooked.
- Garnish with coriander and serve hot.
Tips –
Add as many veggies as you can to enrich the nutritional value.
You may use vermicelli made of maida i.e. refined flour but using wheat based vermicelli adds to the nutrients.
Chocolates…………………………….
What to say about it? Loved by all and one thing I am ready to die for  . Couple of days back at 1 a.m while watching a movie I got a super craving for chocolates. I was very sad when I found none in the kitchen . It was then that I decided to make these yummies!!
I am sure most of you must have faced this. So prepare this and stock your supply of chocolates.
Yesterday I prepared double the quantity that is mentioned below, gift wrapped them and gave it as Christmas gifts to my friends.
So pack, decorate and keep these as Christmas goodies and for your 1 a.m chocolate craving!!
Ingredients –
Coco Powder (unsweetened) – 1 cup
Milk Powder – 2 cups
Sugar – 3 cups
Butter (unsalted) – 1 cup
Vanilla essence – 1 teaspoon
Procedure -
- In a pan take the sugar and add water only until the sugar level, so that the sugar is just soaked in the water. Heat it on a medium flame to make a two thread consistency.
- Add the butter and once it melts turn off the flame.
- Now add the cocoa powder, milk powder and stir rapidly so that no lumps are formed. Add the vanilla essence and stir again.
- Grease a plate with some butter and transfer the chocolate mixture on to this plate. Using a spatula spread it evenly.
- While it is still hot cut into desired shapes using a knife.
- Once cooled remove and transfer the squares in an air tight jar.
Tips –
You may also make small ball shapes instead of squares. But this must be done while the mixture is hot.
Add roasted almonds, pecans, walnuts or any other dry fruits of your choice for a richer taste.
I think this would be one of the first dishes. I had prepared for the Blog. That time I wasn’t very happy with the photographs so I kept it on hold (well 4 months ). Recently, I had an opportunity to prepare the same for a party. This time I made sure I got a nice photograph to post it on the blog.
If a list is prepared of one of the most famous recipes in India, this would rank in the top 10 for sure. The actual recipe originates from Punjab, India. But as people loved, it did spread from region to region the taste and ingredients changed.
This is my take on this lovely recipe. Have fun and enjoy.
Ingredients-
Kabuli Chana – 2 cups
Onion (finely chopped) – 2 medium sized
Tomatoes (finely chopped) – 1 large sized
Ginger Garlic paste – 1 teaspoon
Oil – 3 tablespoons
Garam masala – 3 tablespoons
Coriander powder – 1 teaspoon
Kasuri methi (finely crushed) – 1 teaspoon
Salt – to taste
Red chili powder – 1 teaspoon
Sugar – 1 teaspoon
Dry mango powder – ½ teaspoon
Procedure –
- Soak the kabuli chana with enough amount of water overnight.
- Cook them into a pressure cooker for 4 whistles along with the soaked water. Once done after removing the pressure cooker lid, drain the water from the chana. Do not discard this water.
- In a heavy bottomed pan heat oil and sauté finely chopped onions until golden in color.
- Add the ginger garlic paste and the chopped tomatoes. Sauté well on low flame for 3-4 minutes.
- Now add the garam masala, coriander powder and red chili powder and sauté well on low flame till the tomatoes are completely cooked
- Add the cooked chick peas and mix gently. Add the water which is kept aside from draining the chana to a required gravy consistency.
- To this add salt, sugar, kasuri meethi and dry mango powder. Let it boil.
- Serve hot with rotis, bhautra, naan, or jeera rice.
Tips-
You may also use ready made choley masala instead of garam masala which is easily available across all the super markets.
Use the drained water from chana not only in choley but other dals or veggies also. This way the nutrients aren’t lost.
I like a bit of sweet and tangy taste to my chole. This is why I have added sugar and dry mano powder. You may exclude it if you want.
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