Category: vegetarian

CARROT HALWA

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Raksha Bandhan – Celebrating the sacred bond of brothers and sisters

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Carrot Halwa or commonly known as “Gajar Ka Halwa” is one of the most popular sweet recipes in many Indian household. It’s a sweet dessert made on festive occasions such as Diwali, Holi, parties etc. Carrot halwa is a classic Indian dessert that is made for most celebrative occasion and very much a favourite of many people. So why not on today’s Special Day “Raksha Bandhan”. 20150304_225136

Raksha Bandhan’ or ‘Rakhi’ is a special occasion celebrating the special unconditional bond between sisters and brother. ‘Raksha Bandhan’ means ‘bond of protection’, and by tying a thread round the brother’s wrist it signifies strengthening and protecting from all bad deeds. The significance of which symbolizes the love between siblings, well-being, good health, prosperity and happiness.

However as I always say every day is a Special day in itself…..Today some people may feel very sad today for personal reasons and others very happy and yet those who despite having their brother/sisters it makes no difference. We all have our own opinion and ways to deal with relationship and bonds.

For me there is not one day that passes by and I do not think of my brothers…they are in my thoughts always. Yes today is a dedication day, but celebrate Raksha Bandhan every day as blessed are those who maintain such bonds. I feel blessed to experience it every day …wish my dear brothers a Happy Raksha Bandhan Day.

Onto something sweet and indulgent is my Carrot “Halwa” to follow.  The bright golden colours that exude from the carrots, melting in the mouth, sweet crumbly yet creamy texture is totally irresistible. It is a dessert that does not need much introduction, as it is one that explains itself – deliciousness.  20150303_190720

Ingredients Serves 4-6

  • 1 kg Carrots – approximately 2-3 grated carrots
  • 400 mls full fat milk
  • ½ cup granulated sugar
  • 1 can condensed milk or evaporated milk
  • 3Tbs unsalted butter
  • Pinch of saffron (optional)
  • ½ vanilla pod – cut lengthwise scrape the seeds
  • 1tsp ground cardamom
  • Handful of mixed nuts – chopped (pistachio, cashew nuts, almond) I like to dry roast the nuts in a pan and set aside to cool. 20150304_184546

Method

  1. Wash, peel and grate the carrots (gajar)
  2. Mix the half of the condensed milk (evaporated milk is using) and milk together.
  3. In a deep bottom non-stick pan, melt the butter, add the grated carrots and gently fry until it softened.
  4. Pour the milk over the carrots and cook over medium to high heat, stirring frequently. Add the cardamom and stir into the mixture.
  5. Leave to simmer until the carrots are soft and the milk has reduced to less than half the original quantity. Now add the sugar and let the mixture simmer until thickened together until they have reduced nearly. 20150304_211021
  6. Add the rest of the condensed milk over the carrot mixture and stir frequently to prevent the mixture from burning and sticking to the pan. You should slowly see the mixture start to thicken and stick to the spoon. Before removing from the heat and half of the mixed chopped nuts, quick stir. 20150304_212945
  7. Remove from the heat, set aside.
  8. To serve sprinkle the some of the toasted mixed nuts on top.

Brinda’s Note: Carrot Halwa can be served hot or cold. They will keep well in the refrigerator for 3-4 days. 20150304_225734

Grilled Aubergine & Tomato in Cumin spices

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As part of the meat free week here is my contribution to the “meat free recipe” community. Meat Free Week, an annual campaign about making the choice to eat less meat, care more and feel good. This vegetarian dish is packed full of great tastes – grilled aubergine and tomatoes in a blend of spices. The smell of grilled aubergine reminds me of cooking outside on the open fire, the smoky smell wafting away – it can only be the sweet smell o that tickles your taste buds.

In my recipe I have partly fried and partly grilled the aubergine and tomatoes but you could grill the aubergine slices till nicely brown and tender under a grill in the oven or even better on open fire. Either way, this is a truly delicious combination of textures and flavours. A dish you can eat both warm and cold accompanied with puri, pharata or plain boiled rice with the temptation of eating with your fingers. 20160731_142724

Ingredients Serves 4-6

  • 1 large aubergine – cut into 1 inch pieces
  • 1 medium size onion – chopped
  • 1 Tbs cumin powder
  • 1 clove garlic – thinly sliced
  • 1 whole tomato – cut into cubes
  • Few curry leaves
  • 1 tsp chilli powder
  • 1 tsp tandoori powder (optional)
  • 2 stalks celery stick (optional)
  • Bunch of spring onion
  • Salt
  • Vegetable oil & 1 Tbs ghee 20150622_174515

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Method

  1. In a large skillet add 1Tbs vegetable oil, once hot start by sealing and frying the aubergine. Season with a little salt, cook until soft moving the pan constantly for an even cooking until the aubergine turns golden brown in colour – almost looking like grilled aubergine. Remove from heat and set aside.

{Please Note: the small amount of oil at this stage is because you want the aubergine almost grilling rather than frying in a lot of oil – as I’m sure many of you know aubergine has a tendency to absorb a lot of oil} 20150622_175910

  • In the same skillet add a drizzle of oil, fry the onion, garlic followed by the chopped tomato. Season with the cumin, tandoori powder (if using), chilli powder, curry leaves and salt to taste. 20150622_180348
  • Allow to cook slowly until reduced and again almost grilling, if required drizzle a little oil.
  • At this stage add the grilled aubergine to the tomato mixture, and leave all the vegetables and spices to cook on a low heat.
  • Cook for another 10-15 minutess, turn the heat off add the ghee and stir gently.
  • Garnish with chopped fresh coriander leaves. Serve either warm or as a cold side dish. 20160731_142759

Brinda’s Note: It’s Gluten free, vegetarian dish that can be enjoyed warm or cold. Anything like this I like to take to work for my lunch either with a slice of bread or rolled in a phrata or chapati. Truly the Indian way xxx 20160731_201111