Learning Center
Plans & pricing Sign in
Sign Out



									                  Cooking Taoshobuddha way

                                   Feb 6, 2010

                                   Carrot Halwa

This is one of the widely used Indian sweets emerging from North India. When the talk is
about Indian desserts, one name that undoubtedly comes to every one’s mind is that of
favorite traditional carrot halwa. Gajjar ka halwa has been an important item for every
buffet table. It is just the perfect sweet dish to be relished as desserts.

With the passage of time and its popularity world over various adjustments have been
made by the cheffs in ingredients due to their availability and methodology. Traditionally
grated carrot is boiled in milk and the process takes nearly whole day. Now we need a 30-
45 minute recipe. This requires changes in ingredients and methodology as well. I give you
a recipe that can finish in 45-60 minutes.


   1.   Carrots grated                               1 kg
   2.   Milk                                         1 litre
   3.   Full cream powdered milk                    300gms
   4.   Cardamom seeds                              1 teaspoon
   5.   Ghee                                        3 tablespoons
   6.   Raisins                                     2 tablespoons
   7.   Almonds                                     2 tablespoons
   8.   Pistachios                                  2 tablespoons
   9. Sugar                                           450 grams


  1.   Wash and grate the carrots.
  2.   To this mix powdered milk adding liquid milk
  3.   Place milk on medium heat in a thick pan or wok shape pot. The shape helps in
       cooking process
  4.   Wash the raisins. Blanch and shred the nuts.
  5.   Allow the carrot to boil in milk until soft and water almost evaporates. And the
       content begins to solidify
  6.   Patch the shredded almonds, cashew nuts and pistachios lightly on low heat in ghee
       and set aside.
  7.   When the carrot and milk mixture begins to thicken and all moisture has evaporated
       add sugar and cardamom. Mix well and cook again until moisture dries up
  8.   Add ghee from the sides so that it reaches the bottom. Lower the heat. And allow the
       mixture to get the smooth texture. Make sure its consistency remains relatively
       softer rather too dry.
  9.   Remove from the heat. Set in greased trays and garnish with nuts and silver paper if
       available. Allow to cool and cut in square, diamond or rectangular shapes and serve
       cold, hot or at room temperature.

TIP: You can garnish with desiccated coconut. This will change its presentation and
nutrition value as well.

Biryani is one of the most savory rice dishes from Hydrabad the city of exotic food,
tradition and culture. There are various versions of Biryani. The most important one is
Hydrabadi Biryani or Nizami Biryani. Traditionally Biryani is made in a pot that is called
Handi. It is a pot with affirm base, big belly and neck like shape with small opening. The
narrowness of the opening helps to preserve the aroma while the dish is being prepared.

Biryani is a specialty of South Indian culinary. SouthIndian cooking style differs than the
North Indian style of cooking. In south Indian cooking we use Curry leaves in place of Bay
leaf and also we use tamarind.

Today we take the basic Hydrabadi Vegetarian Biryani. I have presented this recipe with
certain variations.

  1. Basmati rice soaked for 30 minutes                                          3 cups
  2. Mixed Vegetables (cauliflower, potato, carrot, french beans, bodi)           2cups
  3. Green Peas                                                                 150 gms
  4. Sliced Onion                                                                     3
  5. Chillies finely sliced                                                           2
  6. Salt to taste
  7. Red Chilli Powder                                                             1 tsp
  8. Cinnamon(dalchini)                                                       1inch stick
  9. Caraway Seeds(zeera)                                                           2 tsp
  10. Cloves (laung)                                                                   8
  11. Black Pepper Powder whole                                                     1tsp
  12. Tomato medium                                                                    6
  13. Yogurt (curd)                                                               ¾ cup
  14. Vegetable Oil                                                              4-5 TBS
  15. Mustard Seeds ½ tsp
  16. Dry Fruits (cashew nuts, almonds, raisin)                                     4TBS

  1. Wash the basmati rice well before cooking. Then steam rice with a little salt added
      to it. While cooking add a few drops of lime juice. This will help the rice grains to
  2. Cut all the vegetables into small thin pieces and fry each one of it separately in oil
      except green peas. Frying the vegetables is optional. Usually I prefer frying potatoes
      and cauliflower till golden brown. Boil the remaining vegetables as an option
  3. Fry onion till golden brown and crisp and set aside
  4. Lightly fry the almonds and cashew nuts
  5. Heat oil in the thick bottom pan. Add Jeera, Clove, Black Pepper, and mustard seed
      and allow these to pop
  6. Add salt and red chilli powder and stir.
  7. Add fine chopped tomatoes and fry till they are properly cooked.
  8. Add well beaten yogurt and continue cooking on low heat
  9. Add Turmeric powder and Coriander powder as an option
  10. Add all the fried or boiled vegetables.
  11. Add the cooked rice and mix well with very light hands so that the rice grain doesn't
  12. Simmer for about 3 minutes. Covering the pot on a low heat. Traditionally heat is
      applied from both top and below
  13. Garnish with coriander leaves, patched dry nuts and fried onion and mix with a light
      hand or leave just as it is.
Serve the vegetable Biryani hot with raita and pickle as side dish and daal and
vegetable of your choice.

TIP: Make sure to serve well balanced meals along with a platter of green salad.

To top