GAJAR HALWA SPRING ROLLS SERVED WITH RABDI
I was craving for some classic indian dessert, so the first thought came to my mind, was Carrot Halwa, but Not the regular one, but with a twist 😜
Gajar Halwa (Carrot Halwa), an epitome of finest Indian sweets, is a delicious dessert prepared from carrots and milk.
This popularly known halwa makes its presence in most special occasions like festivals, celebrations and parties. It is one of the classic Indian sweets that would not fail to impress anyone.
Today I have given this halwa a twist, and made spring rolls out of it. Serve this with Rabdi or scoop of an ice cream, and you bet, everyone would ask for 2nd helping.
Surprise your family and friends by preparing this restaurant style Gajar Halwa Spring Rolls with Rabdi at your home.
Prep Time 10mins
Cook Time 40 mins
Ingredients to make Gajar Halwa Spring Rolls
To make Gajar halwa :
Red Carrots 500 gms
Milk 1 liter
Sugar 1/2 cup less or more to your taste
Milk powder 1 tbsp
Clarified Butter 2 tsp
Chopped dry fruits handful
To make Rabdi :
milk 500 ml
1/4 cup Sugar
To make Spring rolls :
Spring roll sheets readymade 12
Maida slurry 1/4 cup
Oil to deep fry
How to make Gajar Halwa Spring Rolls
Grate 500 gms of peeled red carrots. Boil 1 liter of milk in a non stick pan.
As milk comes to a rolling boil , add the grated carrots and cook on low heat. Continue to stir it at regular intervals.
After nearly 15 minutes when milk almost dries up and fully absorbed in carrots, add 2 tsp ghee. Mix and cook for few more minutes.
Add sugar and cook till water from the sugar dries up completely. Add 1 tbsp milk powder so that remaining moisture with be absorbed by it.
Transfer this cooked gajar halwa into a bowl. Add handful of chopped nuts. Cool it.
For making Rabdi :
Boil 500 ml milk. Add 1/4 Cup sugar, stir continuously and keep scrapping the sides of the pan. Stir and cook till thick, then take off the heat. Keep to cool
To make spring rolls :
Keep spring roll sheets covered in wet cloth.
To seal the edges of spring rolls make slurry. Mix 2 tbsp water+ 2 tbsp apf/maida. Make a thick paste.
Place cooked gajar halwa on one corner of the sheet, start rolling it by tucking in the corners. Roll it tight. Apply slurry on the corners to seal the edges.
Deep fry on low heat till it turns golden brown and crisp. Drain on kitchen towel.
Serve hot with chilled/warm Rabdi.
Video recipe here 👇
Thai style Mango Chilli Cold soup (no cook)
This Thai style Mango Chilli, no-cook soup is made with only few ingredients and takes only 5 minutes to make. Many of the ingredients will be available already in your pantry. A perfect stove-free, no-cook soup recipe for those who love their soups cold.
This no-cook soup is made with Mango & coconut milk, match made in heaven, takes only a few minutes to make.
Try this fantastically easy recipe for Chilled Mango Soup! This delightful soup turns out silky smooth and rich-tasting.
It makes a perfect dessert also for all age groups and this simple dessert becomes a very elegant dish. This summer, cool off by enjoying a bowl of Chilled Mango Soup!
Preparation time : 5 minutes
Cook time : 0 minutes
Serves : 1
Ingredients to make Thai Mango Chilli Cold Soup :
Alphanso Mangoes chopped 50 gms
Green Chillies 2 gms
Vanilla icecream 1 small pack
Coconut milk 40 ml
Ginger 2 gms
Salt to taste
Fresh Coriander, chilli flakes, coconut chunks/ flakes/scrape and red bellpepper chunks to garnish
Process : Mix all above mentioned ingredients in blender and blitz it. Adjust the consistency with water/milk
Serve this cold and garnish with fresh coriander leaves, chilli flakes and chunks of coconut & red bellpeppers.
GREEN TEA & ACHAARI PANEER TIKKA
Are you looking for a more creative way to enjoy the benefits of green tea than a standard cup of herbal tea? As we all know Green tea is very good for health, so why not incorporate it in our daily cooking to maximize it’s benefits. Sounds interesting na 🤗
This recipe of mine incorporate the plant into treats that complement its unique natural flavor with complementary tastes and textures.
While the green tea drink has been enjoyed for centuries, even today, scientists continue to uncover new and exciting benefits of the beverage. Enjoying one or more cups of green tea per day could help you unlock some of these benefits.
You don’t have to limit your green tea consumption to a beverage, and these mouthwatering tikkas make it easy to add more of the herb and its beneficial phytonutrients to your diet.
Tea can really be used in so many ways in our everyday meals. You can use cups of brewed tea as a broth for soups or as poaching liquid, or you can infuse tea leaves directly into things like the milk for panna cotta or ice cream.
I have set Curds/Dahi by brewing jasmine green tea in milk.This dahi/ curd I have used for marination of paneer & Vegetables.
for Paneer and vegetables Tikka
Paneer/Cottage cheese 250 gms
Red & yellow bellpapers 1 each
Green Capsicum 1
Cherry tomatoes few
Baby Potatoes boiled 8
Whole of Sweet corn cut into 3 pieces & boiled/steamed with salt
1 big onion
FOR 1ST MARINADE:
Mustard Oil 2 spoons
Carom seeds/Ajwain 1/2 tsp
Gram flour /Besan 1 tsp
FOR 2ND MARINADE :
Greentea infused curds 1 bowl (brew green tea, strain it and add as starter/jaman to milk to set curds/dahi)
Lemon juice 2 tsp
Fennel/Saunf powder 1 tsp
Coriander/Dhania powder 1 tsp
Chaat masala 1 tsp
Garam masala a pinch
Kashmiri Red chilli powder 2tsp
Turmeric/Haldi 1 tsp
Tandoori masala powder 2 tsp.
Ginger garlic chilli paste 2tsp
Few mango pickle pieces crushed/pounded
Pickle Oil 1 tsp
Salt to taste Wooden skewers few – soak in water for 10 minutes so that while making tikka it will not catch fire.
For the 1st Marinade : In a pan put mustard oil. After it comes to smoking point, add carom seeds/ajwain. Add gram flour/ besan. Saute till nice aroma comes out. It should be of liquid consistency.
Pour this on paneer and vegetables.
Keep aside for atleast 15 minutes.
Cut paneer & Vegetables into big dices. Marinate it using above mentioned 2nd marinade ingredients with curds.
Marinate paneer & other vegetables separate, otherwise cottage cheese/paneer will break, if mixed & marinated with other vegetables.
Cover & keep in fridge for about 2 hrs in 2 different bowls.
Now pin all veges and paneer pieces on skewers.
Cook paneer and vegetables on grill pan or tava/griddle by adding little oil time to time.
Keep rotating sides by adjusting flame from medium to high.
Paneer doesn’t take long to cook. Keep veges crunchier too by roasting them for a while only.
Take out from grill pan & now hold skewers directly on high flame for few seconds by rotating it to give it a smokey effect.
Sprinkle some chaat masala over it.
Serve hot with green chutney, lemon wedges and lachha pyaz.
GAJAR HALWA MOUSSE
As winter season has come to an end, and my love for gajar halwa refuses to let it go. For making gajar halwa, regular red and long carrots have almost vanished from vegetable market. So thought to make it with beautiful orange carrots and that too with a twist. My family too relishes gajar halwa and halwa served this way, they all were surprised and happy to dig in this little beauty.
Change of season calls for something soothing and chilled. So made fusion dessert out of it. One last time to make gajar halwa till the next winter season arrives. Enjoy chilled gajar halwa mousse in modak shape with orange reduction garnished with pistachios.
Preparation time : 20 minutes
Cooking time : 10 minutes
Serves : 2
Ingredients to make Gajar Halwa Mousse
Orange carrots 125 grams
Ghee 2 tsp
Sugar 1 tbsp or more
Saffron strands few
Cardamom powder a pinch
Salt a pinch
Cashew nuts 4
Whipped cream 35 g
Juice of 1 orange
Icing sugar 2 tsp
Pistachios handful silver vark to decorate
Soak saffron in 1 teaspoon of milk
Put some water in the gelatin
Peel and wash the carrots and cut into small pieces. Add some water to the pressure cooker and simmer the carrot pieces upto 2 whistles. Now take out the pieces of boiled carrots, grind them without water, to a fine, smooth paste.
Now heat the ghee in a pan. Add pureed Carrots and saute for some time. Add sugar to it and saute it. Add cashews powder and saute it. Add cardamom powder. Add salt to taste and saute it
Add the soaked saffron and remove from flame. After some time remove it on the plate and cool it down. Your gajar halwa is ready.
Now whip up heavy cream till soft peaks achieved.
Place the soaked gelatin for 5 seconds in microwave on high. Make sure it is lump free. Add gelatin to whipped cream. Mix this whipped cream -gelatin mixture into gajar halwa with light hands.
Now fill this mixture in the modak mould or whichever shape you like,and refrigerate it for few hours in the fridge.
For Orange reduction :
Extract fresh orange juice and transfer it in a pan to boil and thicken. Add 2 tsp icing sugar to it
Put off the flame when orange juice turns slightly thicker. Cool it and fill it in a bottle. Orange juice reduction is ready.
Make a desired shale with a orange juice reduction on a white plate.
Remove the Mousse from the mould and decorate it with pistachios. Serve chilled.
Rajgira/Amranth grain Fruit Tart (No Bake)
The Navratri festival is celebrated for nine days twice a year. The Chaitra Navratri during the months of March-April and the Sharad Navratri during September-October. Though fasts/vrat is observed during both occasions.
With the onset of Navratri, the season changes from winter to summer and hence our immunity and digestion takes a dive as well. As per Ayurveda, one should avoid eating non-vegetarian, onion, garlic as they are considered “tamsik” during this period and they plummet our immunity!
So, we fast and worship for cleansing and purification not just for our body but for our mind and soul too for maintaining well-being, harmony and perfect balance.
Since breads form a crucial part of a regular Indian diet, a few food items like buckwheat(kuttu), singhada and sabutdana go into the making of variety of flours, which could easily fill in the space created by the absence of millet and grain based breads.
Another ingredient that attains great importance during Navratris and has now become one of the newest superfoods is ramdana, popularly known as Amaranth/Rajgira. It’s gluten free, low on glycemic load, enriched with antioxidants and essential vitamins and minerals. Popular for its laddoos and chikki, this goes into some of the most mouth-watering preparations tailor-made for the fasting lot.
On that note Happy Navratri to you all.
Craving for something sweet while you fast? Indulge yourself with this special fruit tart.
Ingredients to make Rajgira/Amranth fruit tart
Rajgira/Amaranth popped 1 cup
Jaggery 3/4 cup
Hung Curd 1/2 cup
Honey 1 spoon
Lemon/orange zest 1/4 tsp
Seasonal fruits of your choice kiwis, strawberries, oranges etc.
Dry fruits to decorate
How to make Rajgira/Amranth fruit tart
In a pan put 3/4 cup jaggery with little water. Add 1 cup popped rajgira. Mix nicely and switch off the flame.
Grease the pie tin with melted butter/ghee
Spread jaggery & rajgira mix on to greased tin
Hang the curd for 3 hours. Let the excess water drain out. You hung curd is ready. Add 1 spoon honey to hung curd
Add 1/4tsp lemon/orange zest to hung curd.
Spread hung curd on to rajgira tart
Cut the fresh fruits and chop the dry fruits
Decorate the tart with fruits and dry fruits in attractive way.
Keep in the fridge for few hours.
While serving remove from the fridge and cut the tart into pieces.
Golden Milk/Haldi wala doodh
Turmeric is most well-known for its use in curry dishes, but it’s earning a name for itself as a potent medicinal food. While some people find it soothing, and perfect before bed, others enjoy it first thing in the morning and even drink it in place of coffee or tea.
If you haven’t tried golden milk yet, you’re missing out! When ever I make this, I remember my Graddmom. She used to make it the best. She always used to give us this regularly during winters. It’s a creamy hot milk drink that’s filled to the brim with nutrients. To sweeten, you can go any number of ways. I typically go for jaggery, honey or dates.
Preparation time : 10 minutes Cooking time : 5 minutes Serves : 1
For making golden milk :
water 1 glass
almond milk as required (method shared below)
Saffron/kesar 6 strands
Sunth/dry ginger powder 1/4 Tsp
Dates deeseed 6 chop
Honey 1 Tbsp
Haldi/Turmeric 1/2 Tsp or fresh Turmeric grated
To make Almond milk at home : 15 Almonds soaked overnight & peeled Add water and pulse it. Almond milk is ready.
Boil the 1 glass of water in a pan. Add almond milk to it. If you are using fresh Turmeric, add it by grating at this stage into milk. Let it simmer for 10 minutes and strain it and proceed further.
Once milk comes to rolling boil, add kesar strands. Next add deseeded and chopped dates into it.
Add dry ginger powder. Next mix in Turmeric powder. Mix well and let it simmer for 10 minutes. Pour into cup/glass. Serve warm.
When you don’t know what to do with those leftover slices of your bread loaf – turn them into fluffy, custardy pudding with this super quick and simple dessert!
Looking for something warm, sweet, and satisfying to end your meal? “Instant” bread pudding goes just right with that.
It sounds like a quick and inexpensive dessert. Delicately sweet with a hint of coffee and cinnamon, takes only 3 minutes to prepare. It makes a lovely dessert, breakfast, or comfort dish any time. If you happen to have a couple of slices left over in a package of bread, this recipe is a perfect way to use them up.
Preparation time : 10 minutes. Cooking time : 3 minutes. Serves : 2
Ingredients to make Leftover Bread Pudding in Microwave in 3 minutes
- Leftover sugar syrup 2 spoons
- Coffee powder 1/2 tsp
- Leftover Bread slices 3
- Milk 1/2 cup
- 1 egg
- Sugar 2 tsp
- Butter 1 tablespoon
- Salt a pinch
- Cinammon a pinch
- Vanilla essence 2 drops
To make Caramel I have used 2 spoons leftover sugar syrup. Heat it on low flame. Swirl the pan in between. Add 1/2 Tsp coffee powder for flavour.
After few minutes the colour of sugar syrup will turn into golden brown. Remove it from heat. If it’s too thick add some water/leftover sugar syrup to adjust the consistency. Pour this into 2 remakins. Keep this aside.
Take 3 slices of leftover bread. Pour 1/2 cup of milk over to soak it for 5 minutes. Add 2 Tsp of sugar, a pinch of salt and cinnamon and 2 drops of Vanilla essence.
Add 1 Tbsp of unsalted butter and 1 beaten egg. Mix everything together. Pour this bread mixture in to greased remakins.
Micro high these for 3 minutes. Insert a toothpick and see if it needs few more seconds to micro.
Take it out once it cooks down a bit. Invert remakins on a plate.
Drizzle some more Caramel over it. Garnish it with Strawberry and few mint leaves.
Video recipe 👇
Oats, dalia/broken wheat and Vegetables Muthiya
Ingredients to make Oats, dalia/broken wheat and Vegetables Muthiya
- 1 and half 1/2 cups oats crushed
- 1/2 cup daliya/brokenWheat cooked
- 1/4th cup grated doodhi/bottle gourd
- 1/4th cup grated carrots
- 1/4 cup grated cabbage
- 2 spoons rawa/sooji dry roasted
- 1 big spoon besan/gram flour
- Half cup methi leaves chopped
- 1/2 tsp Cumin powder
- 1 tsp Ginger & green chilli paste
- Salt to taste
- 2 Tbsp Coriander leaves
- Haldi 1 tsp
- salt to taste haldi 1 tsp
- Hing a pinch
- 1tsp red chilli /Lal mirch powder
- 1 tsp Coriander/ Dhaniya powder
- Soda bi carb 1/2 tsp
- Lemon Juice 1 Spoon
- 2 spoon yogurt
- 1 spoon oil
- Tempering–1 tsp Mustard seeds
- 5-6 Curry Leaves
- 1 tsp Sesame seeds
- 2 Green Chillies ( length wise slit)
- 1 tbsp lemon juice
- pinch of asafoetida/hing
- 1 tbsp lemon juice
- Coriander leaves to garnish
- 2 tsp oil
How to make Oats, dalia/broken wheat and Vegetables Muthiya
- In a bowl mix everything together for muthia except salt, soda & lemon.
- Keep steamer ready to steam muthia rolls.
- Just before putting rolls in steamer mix in soda, lemon, and salt in the dough
- Mix everything nicely.
- Make cylindrical rolls.
- Grease the plate on which muthia rolls to be kept.
- Steam for 15 to 20 mins on medium flame.
- In between change the sides of muthia rolls to steam on both sides properly.
- Take out and after it cools cut into pieces.
- For tempering In a kadai take 2 spoons oil rai, seasme seeds, curry leaves, green chillies, hing
- Add muthiya pieces, saute nicely.
- Squeeze lemon over it while serving.
- Garnish wid corrinder and enjoy with hot cup of tea/Coffee
Ingredients to make Hung Curd Cheesecake With Almond-Oats Crust
- FOR CHEESE LAYER :
- 1 cup hung curd
- 1 cup crumbled paneer (homemade)
- 1 tsp Fresh cream
- 2 tbsp Condensed milk
- 3 tbsp Sugar
- 2 tbsp Milk
- 1 tbsp cornflour
- For the crust :
- 1 cup powdered oats
- 1/2 cup powdered almonds
- 2 tbsp Sugar
- 1/4 cup butter
- FOR GARNISHING :
- Pistachios , Blueberries and cranberries.
How to make Hung Curd Cheesecake With Almond-Oats Crust
- For making crust: Mix the powdered oats, powdered almonds and sugar well.
- Rub in the butter until it is well combined and the mixture starts to come together
- Keep a pie mould ready. Grease and line it with parchment paper.
- Press the above mixture into the prepared baking tin.
- Spread it into an even layer with your fingers to form the base or the crust of our cheesecake.
- Keep it refrigerated until our cheesy mix gets ready.
- Preheat the oven at 180 degrees for 10 minutes.
- Put all the ingredients of the cheesecake in a bowl and blend until it turns smooth and creamy.
- Pour this over the prepared crust
- Bake in the pre heated oven at 160 degrees for 15-20 minutes or until the cheesy layer just sets.
- Remove it from the oven and allow it to come to room temperature.
- Refrigerate for 2 hours minimum.
- Garnish with pistachios, cranberries and drizzle of blueberries.
- Slice and serve cold. Keep the remaining cheesecake refrigerated.
1. Preparing 1 cup of hung curd- Line a sieve with a muslin cloth and pour 2 cups of curd into it.
2. Tie the ends of the muslin cloth together and squeeze out the excess water. Hang it over the tap until all the whey water drips away. Or you may allow it to stay for a couple of hours in the sieve until the water drains away. Keep a bowl under the sieve and refrigerate it until you use the hung curd [ this will keep the curd cheese from becoming sour]. Hung curd/ curd cheese can be stored refrigerated for 2-4 days.
3. The cheese layer must be smooth and creamy without any lumps.
4.You may adjust the sweetness according to your preference by adding less or more sugar.
5.Oven temperature and time vary. Bake just until the cheese sets [but is still jiggly]. It should stay white on top even after baking, so do keep an eye on it.
6.Line the base and sides of tin, both, with parchment. This makes it easier to remove our cheesecake
Recipe courtesy : Morphyandme
Today I am sharing a very cute, attractive and tasty, baked potatoes cheese rings loaded with veggies and paneer. I have earlier shared the similar recipe of Cheesy Discs here.
This is my innovation with potatoes as it’s universal favourite with everyone.Cheesy potatoes discs stuffed with mix vegetables, ketchup, spices and cheese and then baked in oven till golden.
A delight to behold and a greater delight to bite into, Cheesy potatoes & vegetable Discs make a fabulous, eye-catching starter for any party or a power packed evening snack for children.
With two discs of potatoes seated one above the other, layered with tangy sauces and topped with a yummy, cheesy vegetable mixture, this baked snack is just too exciting.
You will experience a burst of flavours and textures when you bite into it, so be prepared for a thrilling experience.
Serve cheese rings hot with tea or coffee
Here is how to make cheese rings recipe with potatoes. Do try this out!
Preparation Time: 20 Minutes
Cooking Time: 40 Minutes
Ingredients : Big size potatoes par boiled 4
For filling :
Cottage cheese/paneer 25 grams
Chopped onions 2 tsp
Chopped green bell peppers 2 tsp
Deeseeded tomato 1/2 piece
Grated processed cheese 2 spoons
Salt to taste
Black pepper powder 1 tsp
Oregano 1 tsp
Chilli flakes 1 tsp Tomato sauce 2 tsp
To make spread 1 :
Butter 2 spoons
Tomato sauce 1 spoon
Grated processed cheese 2 spoons
Spread 2 for potatoes while baking :
Butter 1 tsp
Pizza masala 1 tsp
Par boil 4 big sized potatoes with salt, in pressure cooker. Cool and peel it. Cut in thick pieces horizontally.
Now we will need two round shape cookie cutters, one big and one small.
With big sized cookie cutter, make 8 roundels of potatoes.
From these 8 big roundels, keep 4 roundels separate.
With remaining 4 big roundels, cut roundels again with small cookie cutter.
That way you will make 4 rings out of it, which you will be using on 4 pieces of potato roundels which are kept separate earlier.
For making filling : in a bowl mix everything together given under the list of filling ingredients.
For making spread 1 : Mix Butter, Tomato sauce and Grated processed cheese tohether. Spread is ready.
Now take a baking tray. Lay a parchment paper over it. Place 4 potato roundels on it. Brush spread number 1 over potatoes. Now place 4 rings of potatoes over spread. In the cavities place filling with spoon carefully.
Bake it in a preheated oven at 180 degrees for 10 minutes first. After 10 minutes remove it from oven and brush with Spread number 2 for potatoes while baking (Butter 1 tsp + Pizza masala 1 tsp).
Again place the baking tray back and bake at 200 degrees for 20 more minutes. In between I increased the temperature at 250 degrees for 5 to 7 minutes and went back to 200 degrees again. Bake till potatoes turn golden brown. Serve hot.
Video recipe in Hindi 👇