Amazon Contextual Product Ads

Monday, August 1, 2011

Gajar Ka Halwa

Prep Time: 45 Mins
Serves: 6 
Gajar ka Halwa

Gajar (carrots) – 1 Kg
Sugar (200-250 g)
Milk – 1 liter
Cream (optional)



  • Wash the carrots, peel-off their skin with a peeler and grate them.
  • Chop cashews and almonds. 

Heat 2-3 tablespoons of ghee in a pan. Add grated carrots to the pan and sauté until the carrots turn soft. Cover the pan with a lid for about 5 minutes. Remove the lid and add milk to the pan and stir properly until most of the milk is absorbed by the carrots. (This might take about 15-20 minutes). Now add raisins, chopped cashews and almonds to the pan and mix well. Add sugar to taste (about 200-250g) and stir well. Cover the pan with a lid for about 5 minutes. Remove the lid and transfer the halwa to a serving bowl. 

Garnishing! Garnish with dry fruits and fresh cream (optional). Gajar ka halwa is ready to serve.

Note: Gajar ka Halwa can be served either hot or cold. It tastes equally yummy in both forms.

Sunday, July 31, 2011

Microwave Dhokla

Prep Time: 15 Mins
Serves: 2
Microwave Dhokla


Besan (Gram/Chana Dal Flour) - 150g
Dahi (Yoghurt) - 150g
Eno - (2 sachets) - 10g
Coriander leaves
Mustard Seeds
Refined Oil
Green Chillies
Lime Juice (1 Lime)


Mix equal amounts of besan and dahi in a bowl. Add salt to taste and a little water to make a thin paste. Now add 2 sachets of Eno to the paste and stir vigorously. 

Take a microwave friendly container and grease it properly with refined oil. Pour the thin paste into this container and microwave it for about 10-12 mins.

Heat one tablespoon of refined oil in a pan. Add a teaspoon mustard seeds and a teaspoon of cumin seeds. Add finely chopped green chilies and coriander leaves to the pan. Tadka will be ready in 1-2 minutes. Mix the tadka with a tables spoon of water, lime juice and 1-2 teaspoons of sugar. 

Take out the microwaved container and turn it upside down on a serving plate. Cut the dhokla into small cubes as shown in the picture. Evenly sprinkle the tadka on the dhokla cubes and serve hot!

Monday, January 10, 2011

Sarson da Saag

Sarson da Saag
Prep Time: 30-40 Mins
Serves: 4


Sarson or Mustard Leaves
Sweet corn (boiled)
Onions (2 nos.)
Ginger (Paste)
Green Chilies (3 - 4)
Coriander Leaves
Pure Ghee
Rai or Mustard Seeds
Jeera or Cumin Seeds
Turmeric Powder
Coriander Powder
Kitchen King Masala
Oat Meal/Corn meal
White butter


Pre-Prep: Boil Sarson Leaves along with some Coriander Leaves and/or Spinach (preferably in a pressure cooker, it’s fast!) until tender. Make a paste out of it by grinding.

Tadka! Heat one tablespoon of pure ghee in a pan. Add half a teaspoon mustard seeds and a teaspoon of cumin seeds. Add 3-4 green chilies (paste) and a pinch of turmeric powder. Now add finely chopped onions and sauté until light brown. Add 1-2 teaspoons of ginger paste to the pan.

Spice Avenue! Add 1 teaspoon coriander powder and a teaspoon of Kitchen King Masala. Add a pinch of pepper and cook this mixture well for about 3-4 minutes. Take care that this doesn’t stick to the pan; if it should, add few drops of water.

Now add the pre-boiled Sarson leaves paste to the pan. Add just a little bit of water and bring it to a boil. Add boiled sweet corn (Canned sweet corn can also be used. It is easily available in the market). Add oatmeal or cornmeal as per your preference. Add some fresh cream, salt to taste, stir well, and let it cook for a while. Top it up with white butter & serve hot! 

Ø      Sarson da Saag is a premium Punjabi dish served with Makke-di-roti (Indian bread made from Corn flour).
Ø      Sarson is believed to be hot by nature, so is corn. Thus, this dish is primarily prepared during winters. Spinach & Coriander are added to bring down the heat relatively.
Ø      Very Healthy. The tadka for this dish is made from ghee to add to the Health factor ;) :P

P.S: I Love Corn, and thus tend to add it in my dishes in all possible forms. You could also add Paneer Cubes to the Saag or just savor it plain; it is utterly delicious by itself !!