Gajar ka Halwa also known as Gajrela is an Indian Carrot Pudding that’s prepared with ghee, carrots, milk, sugar, cardamom, and nuts. This is a Punjabi dessert that is widely popular in North India, especially during the winter months and Diwali season. This nutritious Gajrela can be enjoyed both or cold, I personally love my Gajrela hot (without nuts).
Just with a few ingredients you can make this perfect sweet dish – Gajar Ka Halwa. Traditionally, it is made with fresh red carrot, ghee, mava and lots of dry fruits. There are many different ways of preparing Gajar ka Halwa, some make it with evaporated milk while others use condensed milk. In this recipe, I used homemade khoya, made with milk powder and it’s taste delicious.
Ingredients : Grated Carrot – 2 cups Ghee – 1/4 cup Sugar – 1/2 cup Khoya or mawa – 1/2 cup Chopped Dry fruits – 1/2 cup (Almonds, Cashews, Raisins, Pistachios) Green Cardamom powder – 1 tsp A Pinch of Himalayan salt
Wash, peel carrot and make coarse by using food processor. It yields up to 2 cups of coarse carrots.
Heat ghee in a deep pan and add coarse carrots. Saute on medium heat for 10 minutes.
After 10 minutes, sugar with salt and cardamom powder. Simmer until it thickens. It takes about 10 minutes.
Now add khoya and mix well. Cook for 3-4 minutes on low heat.
Sprouts Oats Cutlets is very easy and nutritious snack with goodness of oats and sprouts. It is a perfect tea time snack and also a nutritious after-school snack for kids. It is rich in fiber and a significant source of protein and carbohydrates.
Sprouts contain a significant amount of protein and dietary fiber, as well as vitamin K, folate, vitamin C, vitamin A. If you are looking for weight loss diets with good taste, then sprouts can replace them all. Whereas Oats are loaded with dietary fiber and have a range of healthy cholesterol-lowering properties.
Ingredients : Whole Green Dal Sprouts – 1 cup Roasted Oats – 1 cup Finely chopped onion – 1 medium Finely chopped garlic- 2 Finely chopped coriander leaves – 1/4 cup Finely chopped green chilly – 1 Turmeric – 1/4 tsp Coriander powder – 1/2 tsp Sabzi masala or pav bhaji masala – 1/2 tsp Crushed Roasted Peanuts – 3 tbsp Salt to taste
Oil for shallow frying
For Serving : Thick curd – 1 cup Chaat masala – 2 tbsp Green Chutney or Sauce – 1/2 cup
Microwave sprouts with 1/2 cup of water for 5 mins. Drain off the water. Let the sprouts cool. Then slightly chopped or grind boiled sprouts.
Microwave roasted oats with 1 cup of water. Let it cool completely.
Mix ground sprouts, microwave oats, and other above ingredients (except oil ) to make a soft dough. Keep it in the refrigerator for 30 minutes.
Now apply little water on your hands. Take some lemon size portion and make cutlets.
Heat little oil in pan and place cutlets in a pan.
Shallow fry till both sides are golden brown and crisp.
Serve hot with curd, green chutney and sprinkle chaat masala.
Amchur Jaggery Chutney is a sweet and tangy chutney made from dry mango powder, jaggery with some Indian spices. This chutney is largely used for the preparation of Indian chaats. Dry mango chutney is most popular in North India and is generally prepared for all festivals and family functions. The dry mango chutney is simple to prepare and with few ingredients. This chutney has a long shelf-life and can be preserved in an air-tight jar for 6 months.
Ingredients: Amchur powder – 4 tbsp Powdered Gur or Jaggery – 1 cup Water – 2 cups Crushed Cashews – 1/4 cup
Spices: Roasted cumin powder – 1 tsp Garam masala – 1/2 tsp Black pepper powder – 1/2 tsp Red chili powder – 1/2 tsp Roasted Fennel Powder – 1/4 tsp Black salt – 1/2 tsp Salt – 1/2 tsp
Dissolve the amchur in a 1/2 cup of water and mix well.
Heat a deep saucepan and put dissolved amchur mixture with remaining 1 & 1/2 cups of water. Mix them well.
Let it boil for 5 minutes on medium flame. Now add gur and mix till to dissolve.
Take 1/4 cup of prepared amchur gur mixture in small bowl and add all spices. Mix them well.
Put prepared spices mixture and crushed cashews back into the saucepan.
Cook the chutney on low flame till to right and little thick consistency.
You can also make this chutney with brown sugar or white sugar.
Keep aside to cool and store in a glass jar.
This stays good in the fridge for 6 months.
Don’t overcook chutney. It will be thick when cools down.
Bread pakora or Bread Bhaji is an Indian fried snack. A common street food, it is made from bread slices, gram flour, and spices among other ingredients. Bread Pakora is prepared by dipping triangular bread slices in a spicy gram flour batter and frying them. It also includes stuff like mashed potatoes. green chutney, a slice of paneer.
I made little bit changes to make bread pakora healthier. I replaced potato with sweet potato, add oats flour with gram flour and its roasted on tawa with little oil. Its perfect savory snack in this Holi.
Non- Fried Bread Pakora
Thin slices of Paneer – 6
Boiled and Cubed Sweet Potatoes – 2 medium size
Cumin seeds – 1/2 tsp
Red chili powder – 1/2 tsp
Chaat masala – 1/2 tsp
Finely chopped onion – 1
Finely chopped green chili – 1
Oil – 1 tbsp
Salt to taste Green Raw Mango Coriander Chutney – 1/2 cup
For Pakora Batter:
Gram flour or besan – 3/4 cup
Water – 1/2 cup
Carom seeds – 1/2 tsp Oats flour – 1/4 cup
Turmeric – 1/4 tsp
Salt to taste
Roasted Sesame and Flaxseeds – 1/4 cup each
Brown Bread – 8
Oil for roasting
Heat oil in a pan and add cumin seeds. Allow it to crackle.
Add chopped onions and saute them until translucent.
Lower the flame and add red chili powder, chaat masala, chopped green chili. Mix them well.
Add boiled and cubed sweet potato. Cook on medium-high flame for 5 minutes.
Switch off the flame and mash it with a potato masher.
Stuffing is ready.
For Pakora Batter:
Mix all ingredients mentioned under pakora batter and make a smooth batter. The batter should be of dropping consistency.
Making Bread Pakora:
Take on a slice of the bread. Spread prepared sweet potato mixture and place a slice of paneer on the mixture.
Now spread green chutney on the other slice of bread and place on sweet potato mixture slice.
Press both the slices and so that it holds together.
Dip prepared stuffed bread in the batter and coat from both the sides.
Heat a non-stick tawa with a little oil and place batter-coated bread pakora carefully on it.
Sprinkle some sesame and flaxseeds on it. Press lightly with the help of a spatula.
Shallow fry on medium to low heat until golden color.
Put little oil on bread pakora and flip pakora with a flat spatula.
When bread pakora is roasted from both the sides. Pick bread pakora (vertically) with the help of tong and roasted from other four sides as well.
Take it out in a paper towel. Cut it from the center in a triangular shape. Serve with your favorite chutney.