Saturday, October 4, 2014

Carrot Halwa

Carrot Halwa
Carrots – 500 gms, peeled and grated
Milk – 750 ml
Sugar – 250 gms
Cardamom Powder – 1 to 2 tsp or as required
Saffron petals – 1 tsp, mixed with 1 tblsp warm milk
Ghee – 20 ml
Sliced almonds-30 gms
Cashews -30gms


1. Heat a heavy-bottomed pan over medium flame.
2.Add the grated carrots and cook it until the raw flavor gone Add the milk 
3. Boil the milk and carrots until thick, stirring from time to time.
3. Add sugar and cook until it thickens.
4. Now add ghee, cardamoms, and Saffron 
5. Reduce flame to low and cook till the ghee starts to separate.
6. Garnish with sliced almonds or cashew nuts.

Friday, October 3, 2014

Carrot Chutney


  • 200 gms Carrot
  • 50 gms small onion
  • 1 tbsp Chana Dal
  • 1/2 tsp Ginger
  • 3 Dried Red Chillies
  • A small piece of Tamarind (approx. 1/2 tsp)
  • 2 tsp Oil
  • Salt to taste
To temper:
  • 1 tsp Oil
  • 1/4 tsp Mustard Seeds
  • 1/4 tsp Urad Dal
  • A pinch of Hing
  • A few Curry Leaves

  1. Heat the oil in a pan, Add  chana dal and saute it  until they are golden brown. Remove from the pan and keep them aside.
  2. In the same pan, add red chillies and fry for a few seconds and set them aside.
  3. Then add the grated carrot to the same pan and saute on a low flame till it shrinks and raw smell leaves. Remove from the pan and set aside.
  4. In the same pan, add a teaspoon of oil. Add the chopped onion and saute it until the onion turns light brown.
  5. Let them cool .
  6. Grind all the sauteed ingredients along with tamarind, salt and ginger.
  7. Add required water and grind to a paste.
  8. Heat oil in a pan for seasoning. Add the mustard seeds and urad dal and let them splutter.
  9. When they are brown, add the hing and curry leaves and turn off the flame.
  10. Add the seasoned ingredients to the chutney and combine.