Gajar Halawa (Carrot Dessert)

iSaltPepper-Gajar Halawa (Carrot Dessert)

With the month of November starts winter and the season of red, delicious, crunchy carrots.  Though nowadays (orange) carrots are available throughout the year in the supermarkets, the taste of dishes made of seasonal carrots is uncomparable. My two most favourite dishes are carrot pickle and carrot dessert which is called "Gajar Halawa" in India. 

Gajar Halwa is the best option to serve as a dessert at any party, small or big, birthday party, kitty party or a wedding. Serve it with GulabJamun or with ice cream. It is always delicious if cooked properly. Let's see how to cook it. 

iSaltPepper: Gajar (Carrots)

Ingredients:

• Carrots : 1kg
• Milk: 1 litre
• Sugar: 100gm (As per your taste)
• Pure ghee (clarified butter) : 3 Tablespoon
• Cardamon powder: 1 Teaspoon
• Sliced Cashews and Almonds: 1 Tablespoon (for decoration) (optional)

iSaltPepper-Gajar Halawa Ingredients

Procedure

• Wash, peel and finely grate carrots.
• Take a pan with a thick base and switch on the heat.
• Once hot, add ghee(clarified butter). Once it melts, immediately add grated carrots. 
• Stir the carrots thoroughly, keep stirring so that it won't get burnt and let it cook for 3 to 4 minutes.
• Once carrots become softer and start changing colour add sugar.
• Again mix well and cook for 3 to 4 minutes, till all the sugar melts.
• Now add all milk and mix and keep on slow heat. 
• Keep stirring intermittently after every 4-5 minutes so that milk will not overflow and will not burn.
• Cooking this desert is a slow procedure,  it takes around 40 to 50 minutes. 
• Cook till all liquid evaporates and Gajar Haklawa becomes as shown in the photo. 
• Before switching off the heat add cardamom powder and mix well.
• At the end transfer it in a serving bowl (do not keep in the same hot pan) and decorate with sliced cashews and almonds.

Harabhara Kabab (Spinach patties)

We all know the benefits of green leafy vegetables. But sometimes kids don't like to eat simple dishes made of leafy vegetables. Then it's the mother's skill to make some dish which is tasty but also lovable by kids. Harabhara kabab (Spinach patties), a vegetarian starter from Indian cuisine,  is such a dish that is not only tasty and crispy but has the goodness of spinach. Let's see how to make it. 

HaraBhara Kabab - Spinach Patties

Ingredients:

1. Spinach: 2 big packs 
2. Boiled potatoes: 2 medium size
3. Green  fresh/frozen peas: 1 cup
4. Ginger: 1 inch
5. Green chilies: 4
6. Coriander: 1 cup
7. Red chili powder: 1 tablespoon ( or as per your taste)
8. Garam masala: 1 teaspoon (optional)
9. Chaat masala: 1 teaspoon (optional) 
10. Salt: As per taste
11. Cornflour: 1 cup
12. Oil to fry. 

*Ingredients shown in blue can be bought from any Indian grocery store.

Procedure:

1. Wash and cut spinach.
2. Blanch spinach - In one big pan/vessel boil water. Add cut spinach in boiling water, let it boil just for 10 secs and strain immediately. Pour cold water on spinach and strain again. Remove all water from spinach. Squeeze out all water from spinach with hands.
3. Mash boiled potatoes.
4. Grind ginger and green chilies together to make a coarse paste.
5. Cook green peas with water in the microwave just for 1 min on high power. Strain water and grind peas to a coarse mixture.
6. Wash and cut coriander. 
7. In one big bowl take blanched spinach, mashed potatoes, a mixture of peas, coriander, half of the cornflour, and ginger-chili paste.
8. Add red chili powder, garam masala, chaat masala and salt.
9. Mix all ingredients together.
10. Make small patties and pat them from both sides in the remaining cornflour.
11. Deep fry or shallow fry patties using oil. Make them crispy from both sides.
12. Serve hot harabhara kabab with tomato ketchup or any chutney. 

Add caption

Blanched Spinach, Potatoes, Peas, Ginger, Chillies, Cornflour, Salt

Mashed Potatoes, ginger chilli paste and peas paste

Patties pated in cornflour

Harabhara Kabab -Spinach Patties