Zeera pulao recipe

-
Image
  How to make zeera pulao recipe  Ingredients A pinch - saffron strands soaked in in 3 tbsps of water 1 cup - basmati rice 1 tbsp - vegetable oil or ghee 1.5 cups - water 2 - large bay leaves 2 tsp - cumin seeds 1/3 cup - frozen peas 1/4 cup - sliced almonds or salted cashews 1/4 cup - golden raisins How to Make zeera Pulao Soak the saffron strands for about an hour. Wash the basmati rice and soak for about half an hour. Then drain. Heat oil on medium-high heat and saute the drained rice for about 3 minutes. Transfer rice to a rice cooker and add 1.5 cups of water with the bay leaves and saffron water, then cook. Once the rice starts cooking, heat a small pan and toast cumin seeds and nuts. Remove from heat and mix with the raisins and the frozen peas. When rice is about 1/2 to 3/4 cooked, mix the toasted cumin seeds, nuts, raisins and peas. Allow cooker to complete cooking cycle. To serve, remove rice to serving dish and fluff with large fork and spoon. Garnish with chopped c...
Post a Comment

Gajar ka Halwa Recipe

-

 Gajar ka Halwa with Khoya Recipe



INGREDIENTS

You need fresh carrots, milk, sugar, and ghee as the main ingredients to make this halwa.

  • Carrot:The most important tip for making the best gajar ka halwa is to use red (not orange), juicy and preferably Pakistani carrots. They taste best, give that perfect texture. So, putting extra effort into finding the right carrots is totally worth it.
  • Ghee: Halwa is best made in ghee which is Indian clarified butter. If you can't find ghee then use unsalted butter. You can also mix oil and butter. Making halwa in oil is not recomended.
  • Cardamom powder: This ingredient is commonly used in all traditional Indian desserts. If you do not have cardamom, add saffron.
  • Milk: The milk in the recipe provides liquid in which carrot gets tender.
  • Khoya: Khoya is simply solid crumbled milk made by evaporating milk until almost solid. You can find the recipe of blog. I used store-bought khoya, also spelled as khoa and khova. You can easily get it from any Indian/ Pakistani Sweetshop.)
  • Sugar: You can add less or more sugar to taste. The carrot also lend natural sweetness to halwa.
  • Raisin: Raisin are completely optional.
  • Mixed nuts: Garjar Halwa is always garnished with almond and pistachio slices.


  • HOW TO MAKE?

    The pictorial shows the making of a 2 KG carrot halwa. The recipe card has a recipe of 1 kg halwa so you can easily double or triple the recipe. The cooking time will increase as you double the recipe so look for a visual indication of each step.

    1. Wash and peel carrots. To peel scrape the carrots with edge of knife to remove thin roots and very little skin. (No need to use a peeler or remove too much of skin).
    2. Shred carrots. (You can also finely chop carrot in a food processor. It's not a traditionally used method, I don't recommend that.)
    3. Heat desi ghee or butter in a wok or thick based skillet and add cardamom powder, give it a stir.( You may use 3-4 whole cardamom but crush it to open the pod skin for enhanced flavors.)
    4. Next, goes in shredded carrots. Cover the pot and cook for 5-10 minutes until soft.
    5. Colour of carrot changes, it is soft and reduced in volume.
    6. Add milk and sugar. The sugar will melt and there will be a lot of liquid in the pot. Cover the lid and cook for 15-25 minutes on medium heat till water dries. Keep stirring at intervals.
    7. Now, most of the water has dried. You'll notice some oil separating at this point.
    8. At this stage, add half of crumbled khoya and mix well.
    9. Cook (bhunnofy) for 5-7 minutes till oil separates profusely. Be careful after this point as halwa can easily get burnt after adding khoya. So cook on low heat or keep a griddle / tawa under your pot. Stay alert!
    10. In a pan, dry roast nuts until crispy.
    11. Add remaining khoya, roasted nuts and soaked raisins to the pot. Cover cook for 5 minutes. Stir carefully without over mixing the khoya. (This cooking step will develop some steam (dum) in pot and cook remaining khoya).
    12. You can save some nuts and khoya separately to garnish later on individual servings.FREQUENTLY ASKED QUESTIOIs gajar halwa served hot or cold?

    13. Traditionally, halwa is served warm, and most people like it warm. Hot gajar halwa can be paired with vanilla ice cream. I like my halwa to be moderately hot while hubby likes it chilled. So, it's quite a personal taste preference.

      How to store halva without a fridge?

      Another way to store gajar halwa without a fridge is canning. You need to put an extra layer of oil/ghee on top halwa in the can to increase the shelf life of gajar ka halwa. The extra oil can be removed before reheating. Halwa in cool places can stay good for up to 48 hours. Make sure the halwa is kept in a cool and well-ventilated place.

      Can I freeze my gajar ka halwa?

      The halwa can be made in a large batch and stored in the fridge for a few weeks. Yes, this halwa freezes very well for 2-3 months. To reheat add little milk and heat in a pan until hot. The whole process of halwa making is time-consuming, I highly recommend making a large batch and freezing the excess in small portions. You can make about 2-3 kg halwa in winter and freeze most of it. I particularly, recommended freezing so you eat halwa in small portions. I also send some to friends and family.



Comments

Post a Comment

Popular posts from this blog

Craem Fruitchat Recpie

-
Image
  Ramadan Special Creamy Fruit Chaat Recipe Ingredients: Fresh Cream 200ml Banana 4 Melon 1/2 Mango 1 Apple 1 Peach 2 Dates 6 (Chopped) Fruit Cocktail 1 Cup Pineapple 1 Cup Powder Sugar 2 tbsp Almond 4 (Chopped) Salt 1 Pinch Chaat Masala 1/2 tsp Black Pepper Powder 1/4 tsp Direction:   Step 1: Take a bowl and add Fresh Cream, Powder Sugar, Salt, Chaat Masala, Black Pepper Powder and mix it well. Step 2: Now cutting the all fruits and put into a large bowl and then add cream mixture (from Step 1) and mix it well and then add Chopped Dates and mix it and then sprinkle almond. Your Creamy Fruit Chaat is Ready.
Read more

Chicken samosa Recipe

-
Image
How to make keema chicken Recipe            Ingridents: 2   teaspoons canola oil  ½   teaspoon ginger paste or finely grated fresh peeled ginger  ½   teaspoon garlic paste or finely grated fresh garlic  2   medium yellow onions, finely chopped 1   teaspoon cumin seeds, toasted  1   teaspoon ground red chile  ½   teaspoon coriander powder  ¼   teaspoon turmeric powder  1   pound ground chicken  1   teaspoon fine sea salt  ½   teaspoon distilled white vinegar  ½   teaspoon garam masala  2 to 3   fresh Thai green chiles, stemmed and chopped  3   tablespoons chopped fresh cilantro  FOR ASSEMBLY AND COOKING: 14   spring roll wrappers (8 inches square; see Tip) 3   tablespoons all-purpose flour   Canola oil, for frying  Spicy chutny , for serving Step 1     Make the filling: Heat oil in a large n...
Read more

Chicken Seekh Kabab

-
Image
  Discription: Mutton Seekh Kebab is a Mughlai delicacy prepared with minced mutton, onions and a blend of spices. It is a delicious and mildly spicy dish that has incredible taste and flavors. These succulent kebabs are ideal appetizers for special occasions like kitty parties and game nights. and like to other dieashes  chicken tikka buti  and  shami kebab You can serve this dish with mint chutney or tomato ketchup to your loved ones on occasions like Bakri- Eid  UL Azha and Eid-Ul-Fitr. These kebabs also taste delectable with a cup of hot tea or coffee.   Easy Chicken Seekh  Kabab Recipe  Ingredients of Chicken Seekh Kababs 1 Cup Meat (minced) 1/2 tsp Chilli flakes 1 tsp Ginger & garlic paste 2 tsp Lemon juice 1/2 tsp Coriander powder 1/2 tsp Cumin powder 1/2 tsp Garam masala 3 tsp Onion paste 1 tsp Bread crumbs 1 Egg (yolk and white separated) tsp Olive oil To taste Salt How to Make Chicken Seekh Kebabs 1. In a food processor, grind m...
Read more