Gajar ki Kanji

Ingredients


1 Cup          Black Carrot(Cut into lengthwise)
3/4 tsp         Salt
1/4 tsp         Red Chilly Powder
1/4 tsp         Black Pepper Powder
 1   tbsp       Mustard Powder
2-3 Cup       Water


Method


In a mixing bowl add carrot, salt, red chilly powder, black pepper powder and mustard powder. Mix very well. Now add water. Transfer this into a glass container. Kanji will turn sour and tasty in 3-4 days.

Methi Matar Paneer

Ingredients


1/2 Bowl           Paneer
1/2 Bowl           Fresh Chopped Coriander
 1   Bowl           Chopped Methi Leaves
1/2 Bowl           Boiled Peas
1/2 Bowl           Chopped Tomatoes
1/2 Spoon         Grated Ginger
1/2 Spoon          Grated Garlic
1/2 Spoon          Turmeric Powder
1/2 Spoon          Red Chilly Powder
1    Tbsp            Oil
As per Taste       Salt


Method


 Heat oil in a pan. Add garlic and ginger and saute it for one to two minutes. Now add methi leaves, fresh coriander and salt. Cook it for 3 to 4 minutes. Add tomato, turmeric powder, red chilli powder and mix well.  Cook for another two minutes. Add paneer cubes and boiled peas and mix. Switch off the fire. Garnish with grated paneer and serve with hot parantha.

Green Garlic Pulao

Ingredients


Rice                1 Bowl
Ginger             1 tsp (grated)
Peas                1/2 bowl
Green garlic     1 spoon(green part)
Green garlic     1 spoon(white part)
Tomato            1 (chopped)
Green Chilly     1 tsp(chopped)
Red Chilly         1/2tsp
Oil                   1 Tbsp
Salt                  As per taste

Method



* Wash and soak the rice for fifteen minutes.
* Heat oil in a pan. Add white part of garlic and saute it for one to two minutes.
* Add green chilly, grated ginger, tomato, fresh coriander, green part of garlic.
* For the seasoning add salt, turmeric powder and red chilly powder.
* Now add soaked rice and peas. Add two cups of water and cook till done.
* Yummy garlic pulao is ready to be served. Garnish it with red chilly and green garlic and serve.

Lehsuni Gajar Ka Achaar

In winters vegetable markets and stores are full of colorful vibrant vegetables. One can very easily attracted to these while moving through the market.We can use these vegetables as raw, cooked or in pickle form. Today I'm going to share and quick and easy carrot pickle recipe which I learnt recently from my neighborhood aunt.

Ingredients


1 Bowl      Carrot(Pieces in lengthwise)
2 tsp          Fennel
1/2 tsp       Mustard
1/2 tsp       Red Chilly Powder
1/2 tsp       Kalonji
1/2tsp        Turmeric Powder
3   tsp        Fresh Garlic(green part)
As per taste     Salt
1   Tbsp       Mustard Oil




Method
In a mixing bowl combine carrot, mustard powder, red chilly powder, turmeric powder, kalonji, fennel,  chopped green garlic and salt. Mix very well. Now add mustard oil and some water. Pickle will be ready to eat  after two days.


Sending this over to Indrani@Recipe Junction 

Dal Amritsari

Ingredients
1/2    Bowl     Urad Chilka(split)
1/2    Bowl     Chana Dal(Bengal gram)
2       Tbsp      Desi Ghee/Clarified Butter
1       Tsp        Mustard Oil
1       Tsp        Methi Dana
1/2    Tsp        Green Chilly
1/2    Tsp        Garam Masala
1/2    Tsp        Asafoetida
 1      Tsp        Chopped Garlic
1/2    Bowl      Chopped Tomato
1/2    Bowl      Chopped Onion
1/2    Tsp         Turmeric Powder
1/2    Tsp         Red Chilly Powder
1/2    Tsp         Jeera(Cumin seeds)
1       Tbsp       Chopped Corainder




Method
* Wash and soaked the dals for half an hour.
* Pressure cook the lentils along with turmeric powder, salt and four cups of water. Keep aside.
* To temper the dal heat mustard oil till the smoking point add methi dana (fenugreek seeds) and cook.
* Add ghee, a pinch of hing and jeera.   Fry until they splutter.
* Add in chopped onion and garlic. Cook until they turned into light brown.
* Add chopped tomatoes and green chilly. Cook until done.
* Add a pinch of turmeric powder, red chilly powder and garam masala.
* Add boiled dal and mix very well. Cook for two minutes.
* Garnish with fresh green coriander, green chilly and desi ghee and serve with tandoori roti.

Kalakand/For Blog Hop Wednesday

This is the first Blog Hop Wednesday of 2012. My first partner of this year is Charul Ajmera. She has a wonderful blog. As first impression is the last impression, her blog has made a space in my heart. I picked Kalakand from her blog. My hubby is a Kalakand lover and his dream of having homemade kalakand has finally come true. Thanks to Charul for this.

It is quick and easy to make recipe and my kalakand came out perfect and delicious. My hubby and children enjoyed a lot.

Ingredients


250 gm Paneer/Cottage Cheese
200 gm Condensed Milk
2 TBSP Milk Powder
1 Tsp Cardamom  Powder
1 Tsp Pistachio
1 Tsp Saffron strands


Method
*  In a plate mash the paneer coarsely. Add milk powder and mix.
*  In a heavy bottom pan add condensed milk and mashed paneer.
* Switch on the fire. Cook on medium heat. Stir regularly.
* When the mixture gets thicken and leaves the sides of the pan. Add cardamom powder and switch off the fire.
* Transfer this mixture on to a greased plate. Sprinkle cardamom powder.
* Garnish with saffron threads soaked in water and chopped pistachio.
* Let it cool completely and cut into squares.
Enjoy!!

Shahi Moong Dal Halwa

Celebrating my 1st Blog Anniversary and also the 100th post with our traditional Indian sweet Shahi Moong Dal Halwa. One year back, I started Dees Kitchen on last Christmas. I am very proud of this milestone. Thank you so much all my readers and blogger friends, and of course my family. It's been a lovable journey for me. I made so many blogger friends and learnt a lot. Here is the recipe of Shahi Moong Dal Halwa...

Ingredients
Moong Dal Paste      1 bowl
Desi Ghee                    1 bowl
Mawa/Khoya               1 bowl
Sugar                          1/2 bowl
Water                         1 bowl
Cinnamon Powder       a pinch
Cardamom Powder     1/4 tsp
Almonds/Pistachio


Method


* Wash and soak dal in water for 3-4 hours.
* Grind the dal without water in grinder to make a very thick past. Grind it little coarsely.
* Heat Ghee in a non stick pan.
* Add dal paste and roast it till light brown in color and a nice aroma came in. Keep stirring continuously.
* It will take about 20 to 25 minutes.
* Meanwhile on the other burner heat sugar and water together. Bring it to a boil. Switch off the fire.
* Add grated mawa to the roasted dal paste. Cook for two to three minutes.
* Now add sugar syrup and mix very well.
* Cook for about 3 to 4 minutes till it thicken. Add cardamom powder, cinnamon powder. and mix.
* Dish it out and garnish with Almonds and pistachio.
Enjoy!!!