Carrot and Bread Halwa

Tried and tasted by Nivedita 

Hi All,

After the event round up, I keep on trying halwa recipes from my friend's blog. Last week, I tried microwave bread halwa. Today it was  Nithu from Nithu's Kitchen'  turn. But, when I went through the recipe, and checked my kitchen, I did not had khoya and condensed milk. (I got big tins, which I did not wanted to use it for so small quantity) But I wanted to try the Halwa with carrot and bread.

And Here I came with my version, which was really relishing.

I too make this halwa very often(Carrot burfi), and it is very normal to use the milk in this Halwa, but I decided to quit it and use the malai or fresh cream which is formed on the top layer of milk, after the milk is boiled on slow flame for long time.(from the milk, which I store and make ghee) 

You can use the ready made fresh cream also.

Ingredients :

Carrot - 3 big, cleaned and grated

Measure the quantity. If it is 2 cups,

add

Sugar - 1 1/3 cup or less (as per your taste)

Fresh Cream - 3 tbsp

Bread - 2 big pieces, crushed.

Sugar - 2 tbsp (this is to garnish the halwa, there is a twist in the taste for these sugar granules!!!)

Ghee - 2 tbsp + 1 tsp

Cardamom Powder - 1 tsp

Dry ginger or clove powder - 1/4 tsp(optional)

grated or crushed nuts - 2 tbsp (I used Cashew nuts and almonds)

Procedure :

Mix the grated carrot and sugar in a bowl and keep it aside for 10 to 15 minutes.

Till then, heat 1 tsp ghee in a thick kadai or vessel (in which you are going to prepare the halwa) and fry these nuts.

Keep aside.

In the same vessel, add the carrot and sugar mix(by this time, the sugar will start leaving water)

Keep on high flame and fry it for few minutes, but keep on stirring.

Once the sugar mixes well with it and you will not see the sugar granules, add fresh cream. Mix well. Add the crushed bread pieces.

Keep on frying till the raw smell goes. 

Now add cardamom powder, dry ginger powder(or clove powder). Fry for few more minutes. You can add some more cream if you feel its getting dried.

Add the fried nuts and ghee. Mix well and cook till the mix starts leaving its sides.

Be careful and be in front of the vessel, by stirring it in between.

It takes 15 minutes to get the halwa done.

And it serves 2 to 3 persons.

Remove from heat. Allow it to cool.

Before serving add the sugar, mix well and serve chilled.

You will enjoy those sugar granules in your mouth with the yummy halwa!!!

Keep Smiling,

Egg boats and Tomato boats

Tried and tasted by Nivedita

Hi All,

This is one of the  best starter in my menu for any party or for kids lunch, which suits kids and event the elders. But I have always seen that kids love to eat these cups. And it is a very good way to feed a kid who does not like to eat the yolk.

And if you do not eat egg, there is an option to substitute and make these wonderful boats with Tomatoes as starters.

Very easy and quick to make:

Ingredients :

For Egg boats :

Eggs - 4 (big), hard boiled

Onion - 1 big, finely chopped

Oil - 1 tbsp

Tomato - 1 big,  small cubes

Green chilly - 1 finely chopped 

OR

Pepper powder - 1/2 tsp 

Fresh coriander leaves - handful, chopped finely

Salt to taste + salt to sprinkle on the eggs

Oregano powder - 1/4 tsp

Lime juice - 1 tsp

Mozeralla Cheese - 1/4 cup grated to garnish(optional)

(I did not add this time, as I did not get it any where near my place!! :-(   )

Peel the eggs. Cut in to half to make boat shapes. 

Remove the egg yolk and crush it into powder, keep it aside.

 Heat oil in a kadai.

Add the chopped onions. Fry till brown. Add Pepper powder or(green chilly, if adding), oregano and salt to taste. Mix well. Add crushed egg yolk. Cook for a minute by stirring.Remove from the heat.

Now add chopped tomato, Fresh coriander leaves and lime juice. Adjust the seasoning. 

Keep this mix ready.

Before serving,

Arrange the eggs on a serving plate. 

Sprinkle the salt very carefully and not more.

Fill the cups with the ready mix. 

Top it with grated cheese.(optional)

Serve as a starter.

 For Tomato boats:

Big tomatoes - 4

Mozzarella cheese - 1/4 cup, grated(optional,but tastes good)

Onion - 1 big, finely chopped

Oil - 1 tbsp

Boiled potato - 1 big,  crushed

Green chilly - 1 finely chopped 

OR

Pepper powder - 1/2 tsp 

Fresh coriander leaves - handful, chopped finely

Salt to taste + salt to sprinkle on the tomato base

Oregano powder - 1/4 tsp

Lime juice - 1 tsp

Clean the tomatoes. Cut in to half (into boat shapes). De seed the tomatoes. Keep the tomato cups or boats ready.

Heat oil in a kadai.

Add the chopped onions. Fry till brown. Add Pepper powder or(green chilly, if adding), oregano and salt to taste. Mix well. Add crushed potato. Cook for a minute by stirring.Remove from the heat.

Now add chopped tomato, Fresh coriander leaves and lime juice. Adjust the seasoning. 

Keep this mix ready.

Before serving,

Arrange the tomato cups or boats on a serving plate. 

Sprinkle the salt very carefully by taking care not to put  more.

Fill the cups with the ready mix.

Top with cheese 

Serve as a starter.

I am sure you have to run to the kitchen to make some more for the next round!

These boats are rowing to two events,

Umm's (of Taste of Pearl City)'s 

Iftar Moments Hijri 1431Event Announcement

AND

Pari's 'Only' Kids Delight

Keep Smiling,

Idly, Vada, Sambhar and Chutney(Food in Photo)

Tried and tasted by Nivedita

Hi All,

Just a click for Sunday breakfast!!

HAPPY BREAKFAST

Keep Smiling,

Event Announcement - "COOK AND CLICK"

Tried and tasted by Nivedita 

Hi All,

After getting lovely responses from all of you for my last week's POST, I am very excited to announce my another new event "COOK AND CLICK"

Before you go through the rules, please read the previous POST.

Now coming to the rules,

As many people thought that I will be giving traditional recipes, Sorry, its not about only traditional recipes. The recipes I am giving you are from old books, magazines or my mother's collection, which I have with me. There might be many recipes you might be already knowing or you might have already  prepared it. May be you might have got those books with you also.

I am still a newbie in this food world. May be many of you feel the recipes I am giving you are very old for you. Please bear with me and send me the tips to improve myself.

My intention here is to explore few old recipes and mainly "LETS COOK TOGETHER THE SAME RECIPE AND SHARE OUR EXPERIENCES" I am sure we all are going to have lot of fun.

I AM GIVING YOU ONE RECIPE PER EVENT. (I changed it from two to one, as its confusing for you and me also). You may not get time to try two recipes and one recipe will miss out from your list.

Now the rules,

1.I will post one recipe with ingredients, procedure and the source (if possible), exactly the way its written in the book.

If possible! because, I have few pages without the main book :-) also.

2. The event will repeat 3 times in a month (10 days per recipe)

3. You should try  the recipe. The only STRICT RULE is: First time, TRY TO FOLLOW THE RECIPE 100%. YOU CAN REDUCE THE QUANTITY TO HALF OR DOUBLE according to your requirement.

4. Once you prepare it, click the photo and send it to me with link back to this post. No need to retype the ingredients and procedure. Only extra tips can be added when you try second time.

5. If you already have the recipe in your archive, just send the photos with the link.


6. If the ingredient is available in different varieties or colors(like bell peppers and similar) you can substitute it. 

7. If you like the dish, and wants to prepare it again, and if you find the dish will taste better with certain changes, you can send me the tips. I will add it in the recipe with your link.

8. I will post the round up(only photos with your blog link) within a week (or less). First round up may take time, as I do not want to repeat the mistake I did in the last event(skipped few recipes in a hurry)

BUT ONE RECIPE WILL BE POSTED ONE DAY BEFORE THE LAST DAY OF PREVIOUS RECIPE.

Once the weeks pass by, the roundup will be done faster.

9. I will giving some guidelines if it is required about substituting some ingredients or similar.

10. I will be trying these dishes with you all. 
Some times, I may give a very simple or easy and very popular recipe also!

ARE YOU READY TO  COOK TOGETHER THE SAME DISH AND HAVE FUN.

Recipe for this week: I felt, this is interesting and good starter.

APPLE AND ONION BAKE:

Onions - 6, sliced

Ghee - 2 tbsp

Tomatoes - 2, thickly sliced

Bread crumbs - 1/2 cup

Apples - Peeled and sliced

Green chillies - 2, finely chopped and seeds removed

Chopped coriander - 2 tbsp

Veg stock(you can use Maggi cubes to make) - 1 cup, heated

Procedure :

1. Lightly sauté onions in 1 tbsp ghee. Remove with slotted spoon.

2. Sauté tomatoes. Drain off juiced through strainer and reserve.

3. Sauté breadcrumbs in remaining ghee to brown lightly.

4. Grease baking dish and arrange onion, apple and tomato in alternate layers.

5. Put chillies, coriander and reserved juiced into hot stock and pour over vegetables. Sprinkle breadcrumbs over top.
6. Cover and bake at 190 degree C or 375degree F for 30 minute.

7 Uncover and cook another 15 minutes.

Serves 4.

(Source : Indian Cookery by Bay Books Cookery collections)

The last date for this recipe to try is 16/08/2010

Hoping to get more clicks from your cameras!

Send the following details to nivedita.mt@gmail.com with subject "COOK AND CLICK" :

your name, 

blog name, 

url of the link  and 

the photo attached.

Non bloggers can send the details to my mail.


Please share your experience about this dish.

Any suggestions, new ideas are welcome. 
(If you have any hidden or unknown recipe, you also can send it to me. I will add it in the event whenever possible)

Keep Smiling,

Chapati Poha

Tried and tasted by Nivedita

Hi All,

The chapatis made for dinner always are extra. And I do not like those chapatis.(I can eat  2 days old Jowar rotti but not the chapatis) Its big question with remaining chapatis. But I try to turn these chapatis into something tasty and healthy recipe.  One of those recipes is this Poha. Its very tasty and great breakfast.

Left over chapatis (Indian wheat flat breads) - 8 to 10

(Click Soft Chapatis my way for the recipe to make chapati)

Oil - 1 tbsp

Onion - 1 medium, finely chopped

Green Chilly - 1 finely chopped

Curry leaves - few

Mustard seeds - 1 tsp

Cumin seeds - 1 tsp

Urad dal (Skinned Black  gram) - 1 tbsp

Salt to taste

Turmeric powder - pinch

Sugar - 1 tsp

Tomato - 1 medium (optional)

OR

Lime juice - 1 tbsp(I used this)

Fresh coriander to garnish

Cut the chapatis in to four pieces. Grind into batches to turn those into coarse powder, not powder. We need the chapati like Poha. Keep it aside.

Heat oil in a pan. 

Add mustard seeds. When splutter, add Urad dal

when they start changing the color, add jeera or cumin seeds, curry leaves. Fry till the urad dal changes its color to gold.

Add onion, green chilly. Fry it till the onion becomes almost brown and well cooked. Add the tomato in between (If you are adding it)

Now add salt and  turmeric powder. Add lemon juice. Mix well. 

Put the coarsed chapati. Add sugar and mix well to combine the ingredients together.

Cook for 2 minutes. Garnish with fresh coriander.

Serve hot with a hot cup of tea. 

It tastes good  only with one day old chapatis.

This serves 2 persons (not very hungry :-)  )

Sending this to PJ's very useful event 

• Scrumptious Delights From Leftovers - An Event Announcement
• AND
• Aparana's (Apy Cooking!) 

• Announcing 'My Favorite Recipe' Event

Keep Smiling,

Idli, Soup and Sweet from Veg Inspirations for T&T

Tried and tasted by Nivedita

Hi All,

The blog selected  for this month's Tried & Tasted event is one of those blogs, where you get everything which you can follow blindly and get the good food at home. I am doing the same. Usha of  Veg Inspirations  has huge number of recipes in each category. Most of the times I will be browsing for some recipe and I end up in visiting her blog.

This happened when I got the recipe for making Microwave milk pedha. I got recipe to make it, and that recipe was inspired by Usha's pedhas!!

I have tried many recipes before also, but have not clicked any photos. But, now for the event, I have clicked the photos. 

First one I tried last month is, 

Barley Pinto Bean Soup : I followed the exact recipe except olive oil as It was out of stock and the Celery, which we do not get here. The taste was very good. Its healthy. I loved it, my daughter had it but was not much happy with the taste as she is not used to barley taste.

The second one was 

Quick & Simple Milk Fudge ( Microwave Doodh pedha ...) I followed it except the kesar or saffron and Pista for garnishing. I do not know why the color of pedhas are different from her photo.

The third one was 

Instant Oats Idli : I copied it exactly!! These softest and just melt in mouth idlis are really good breakfast or evening snack for everyone. I have kept full box of prepared oats and semolina powder to make idlis again.

Sending these three to the event Announcing Tried & Tasted for July 2010 by saveur of the taste space – steam, bake, boil, shake! 

and linking it to the original creator  Zlamushka.

Keep Smiling,

Nivedita

My first bake - Chocolate Cookies

Tried and tasted by Nivedita 

Hi All,

At last, today was the day for my OTG to put into the test. I was searching for the easiest recipe, which my kids also should enjoy.  

As on my friends voting for Cookies I thought of trying these cookies. Here is my tale of baking the cookies.

I decided to follow the simple recipe which was given in the book with my OTG. But I got a very good and easy recipe from HERE.  Thanks to Deepa for sharing so easy recipe.

I am giving the recipe too, as I reduced the quantity to half.

All Purpose Flour - 1 cup

Sugar - 1/2 cup

Unsalted butter -  1/4 cup

Coco powder - 1/6 cup

egg- 1/2

White chocolate or milk chocolate -1, cut into small pieces

Baking Powder - 1/2 tsp

Salt - 1/4 tsp

Milk -  2 tbsp

(I skipped the black coffee as I did not had it)

The cups and spoons I used to measure

Grease the baking tray. 

I did not preheat the oven as I DON'T KNOW WHAT IT MEANS AND HOW TO PREHEAT WITH WHAT OPTIONS ON.

Sieve the APF, Coco powder, baking power and salt in a big vessel.

Beat the egg, butter and sugar till creamy and fluffy. 

Add the sieved flour to this and mix well.

Add milk and knead like a soft dough.

Divide the dough in to lemon size balls. Press the balls to make round cookies shape.

Spread the cookies on baking tray.

Keep it in the middle rack.

Bake it on 180 degree C(350 degrees F) for 10 minutes.

First batch, I kept for 20 minutes (as it was written in the book) 

But When I saw the cookies were getting burnt, I was helpless. I was not sure whether to take the timer knob to zero or not.

These are my burnt cookies. The upper part was too good and was crispy. I GRATED THE BURNT SIDE TO REMOVE THE BLACK PART. 

I could not count how many I made as my daughters went on eating!!

I am happy that I started baking and succeeded in it.

PLEASE GUIDE ME FOR GOOD BAKING,

What is Preheating means? What is the temperature, how much time to keep.

Can I off the OTG in the middle?

Can I bring the timer knob to zero If the food is getting burnt?

I hope to get more answers from you all!

Hey, I am the proud owner of this new OTG and promise to maintain it for many years.

Keep Smiling,