Gajar Halwa – Indian Carrot Fudge Pudding with Pistachios and Raisins

February 13, 2013 6 Comments

Well, I love to cook up something to mark a holiday. The husband has gone healthy on me (or so he would like to say) and chocolate is an issue. He likes dark chocolates and I like them many shades lighter. However, when the man is North India, despite all his protests a Gajar Halwa (Carrot Fudge Pudding) is usually a safe bet. A Delhi winter classic, it features in my Westchester kitchen at least a couple of times in winter. I make it when I have the time to do it justice. Some things just have to be done right. I do not overdo the ghee, but do add in its fair share and this Friday the storm offered me the perfect excuse to do it right.

There are many versions out there that promise quick fixes to this dessert, I have not yet ventured into that territory because truth be told I make it for a select few times and usually for special occasions so this is usually a labor of patience and love for me.

Despite all his protests to how this was not needed, it usually gets downed and disappeared fairly quickly making the effort well worth its time.

If you have the patience to spend a few hours (yes, at least 2 hours) around your kitchen nursing this beautiful creation and you are feeling adventurous this Valentine ’s Day,  then this is the dessert for you. By the way, this dessert is fairly rich as is, since it is made with milk cooked with carrots to a thick fudge like state with fragrant cardamom, finished with clarified butter, raisins and pistachios. If you want to indulge the way they do at Indian weddings you can top this with vanilla ice-cream. The melting coolness of the ice-cream gives way to warm soft creamy seductiveness of the smooth carroty goodness of the dessert.

 

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Gajar Halwa – Indian Carrot Fudge Pudding with Pistachios and Raisins

Prep Time: 15 minutes

Cook Time: 2 hours, 30 minutes

Total Time: 2 hours, 45 minutes

Yield: 8 servings

A decadent and colorful recipe for Gajar Halwa, a classic dessert from North India.

Ingredients

  • ½ gallon whole milk
  • 11/2 pound of fresh whole carrots (do not use baby carrots for this recipe)
  • 4 cardamoms bruised
  • ¾ cup sugar
  • ½ cup raisins (try to use mixed raisins, they add a nice contrast)
  • ¼ cup pistachios and some for garnishing
  • 6 tablespoons clarified butter (ghee)

Instructions

  1. In a heavy bottomed pan with a wide mouth (a heavy wok is perfect for this), pour the milk and bring to a boil.
  2. In the meantime, peel and grate the carrots. I like the texture of hand grating, however if you want to save time you can use a food processor.
  3. Turn down the heat and add the carrots to the milk. Eventually the milk should reach a brisk simmer. The goal is to cook the milk down without burning it, so it is optimal to play around with the heat until you get the best evaporation level without having to nurse this constantly for 3 hours. I usually settle for a medium low temperature and do some work near the stove. Every 10 minutes or so, I stop by and remove the thick skin that forms over the milk and mix it in.
  4. About 1 and 40 minute of this process you will get a fairly thick almost pudding or fudge like texture. Add in the sugar and stir well and add in the raisins and nuts.
  5. Cook this until the mixture is fairly dry and the color is almost darker, you should see less of the milk solids at this point.
  6. Add in the clarified butter and cook until the mixture is sort of dry.
  7. Serve hot or warm garnished with additional pistachios. This can be refrigerated and heated just before serving.
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Filed Under Green Cardamom, Regional Indian, Uncategorized Tagged With Anshul, Carrot Fudge Pudding, Carrot Pudding, carrots, Desserts, Gajar Halwa, North India, Traditional Indian, Winter

Blackbean Soup for a Cold January Day

January 5, 2012 Leave a Comment

 

The weather outside is frightful!”

 This one is for all you folks who were complaining about the near spring like weather we had over the December break. I did not complain, but I shall confess I was indeed very skeptical. As they say, if you are skeptical you shall be punished and sure enough we started a back to work week with frigid, winter   York temperatures.

 I guess, since this is the first post of the year, it is traditional/customary to speak a little of resolutions. Starting out, I am paying for the sins of gluttony, the doctor has me on a 101 restrictions which can only be translated in plain speak to minimize eating out, increase exercise and in short be a good girl. Going back to my accounting roots, it is too depressing for me to think in terms of depriving myself, however, there are two piece of camera equipment that I have been eyeing. I have decided to reward myself by putting $15 in an envelope for each day that I remember to bring my own lunch, for my equipment fund. Ha! Let us see if this resolve lasts and it works.

  The second resolve is to ensure that I focus this year on quality and reflective cooking, writing and photography.

  So, down to the food, it is pretty clear that this week I shall be posting warm and comforting recipes. On Sunday, I made us some carrot and black bean soup. The carrots are not very visible, but were discernable in the taste. The whole creation actually came down to a slow cooker wonder, finished off with some final layers of flavor with slow sautéed garlic, powdered toasted cumin and lots of tangy lime juice.

Black Bean Soup with Garlic, Lime and Toasted Cumin

Prep Time: 4 hours and 10 minutes (includes time to soak the beans)

Cook Time: 3 and ½ hours (mostly in a slow cooker)

Serves 4

Ingredients

Water for soaking and cooking black beans

¾ cup black beans

1 cup of diced carrots

2 tomatoes, chopped

1 teaspoon salt

1 teaspoon red chili powder

1/3 cup coconut milk.

To Finish the Soup

2 teaspoons cumin

2 tablespoons olive oil

4 pods of garlic pressed

1 lime

Lots of chopped cilantro and scallions

Method of Preparation

1. Soak the black beans for 4 hours.

2. Drain the beans well and place in a slow cooker, with the carrots, tomatoes, salt and red chili powder.

3.Add in 2 cups of water and cook on high for 3 hours.

4. Cool the beans.

5. Place the beans in a blender and puree until fairly smooth with the coconut milk.

6. In a small skillet, heat the cumin seeds for 1 and ½ minutes until fragrant.

7. Grind to a powder.

8. Heat the oil and gently add the pressed garlic and cook lightly until the garlic is fragrant,

9. Add in the cumin and stir.

10. Add in the pureed soup.

11. Simmer for 10 minutes.

12. Cut the lime and squeeze in the lime juice.

13. Serve the soup in serving bowls garnished generously with the chopped cilantro and scallions.

 

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Blackbean Soup for a Cold January Day
Author: 
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 

Serves: 6
 

A rich tasting vegan black bean soup with carrots and coconut milk.
Ingredients
  • Water for soaking and cooking black beans
  • cup black beans
  • 1 cup of diced carrots
  • 2 tomatoes, chopped
  • 1 teaspoon salt
  • 1 teaspoon red chili powder
  • ⅓ cup coconut milk.
  • To Finish the Soup
  • 2 teaspoons cumin
  • 2 tablespoons olive oil
  • 4 pods of garlic pressed
  • 1 lime
  • Lots of chopped cilantro and scallions

Instructions
  1. Soak the black beans for 4 hours.
  2. Drain the beans well and place in a slow cooker, with the carrots, tomatoes, salt and red chili powder.
  3. Add in 2 cups of water and cook on high for 3 hours.
  4. Cool the beans.
  5. Place the beans in a blender and puree until fairly smooth with the coconut milk.
  6. In a small skillet, heat the cumin seeds for 1 and ½ minutes until fragrant.
  7. Grind to a powder.
  8. Heat the oil and gently add the pressed garlic and cook lightly until the garlic is fragrant,
  9. Add in the cumin and stir.
  10. Add in the pureed soup.
  11. Simmer for 10 minutes.

Filed Under Grains and Lentils, Slow Cooking, Uncategorized Tagged With Blackbeans, carrots, cilantro, Coconut, Lime, Scallions, Slow Cooker, soups, Vegan, Vegetarian, Winter

Sprouted Green (Moong) Lentils and Peanut Salad

December 30, 2011 Leave a Comment

Savory sprouted lentils tossed with spices and a fresh citrus dressing is the mainstay of breakfast foods particularly inNorthern India. The more common preferred lentil for this creation is usually a small red lentil. Sprouting all kinds of grains is possible and I am personally partial to sprouting whole green moong beans. The dark green color softens and the round grains expand to an oval size. You are left with a beautiful assortment of green and white grains with white sprouts. These sprouted grains also tend to be a powerhouse of nutrition. I substituted the potatoes in this recipe for toasted peanuts to come up with a salad, that is close to the one that my mother-in- law and  sister-in-law puts together.

Eating and cooking so much, I cannot help observing that there is too much of a tendency to over-indulge. My new year’s resolution is to put together meals that are complete and comforting that offer the opportunity for healthy indulgence.

 

Sprouted Green Lentil Salad

 Prep Time: 15 minutes

Cook Time: 20 minutes

Serves 3

Ingredients

1 cup sprouted green lentils

½ cup grated fresh radishes

½ cup grated fresh carrots

½ cup lightly toasted peanuts

1 large lime

½ teaspoon black salt

½ teaspoon red chili powder

½ red onion, cut into a dice

1 tablespoon finely chopped cilantro

 Method of Preparation

1.  Place the sprouted lentils in a pot of water and cook for about 7 minutes.

2. Drain the lentils and cool.

3. Place the lentils in a mixing bowl, add the radishes, carrots and peanuts.

4. Cut the lime and squeeze the juice over the vegetables and lentils.

5. Add the black salt and toss well.

6. Add in the red onion and cilantro and toss.  

7. Serve this salad as a side dish with the food.

 Sprouting Lentils or Grains

 Soak the grains in water for about 4 hours. Drain the water. Place in a sprouting container. I use a multilayer compartment which keeps the grains moist without any contamination. Set this aside for 2 to 3 days. You should see the sprouts appear as tiny shoots. The reason for sprouting lentils other than appearance is the nutritional value, sprouted lentils and beans are a powerhouse of nutrition!

 

Filed Under Black Salt, Grains and Lentils, Uncategorized Tagged With Black Salt, carrots, Detox, Green Lentils, Lime, peanuts, Radish, Salads, Sprouts, Vegan

A homey winter lentil stew

December 16, 2011 Leave a Comment

It has been a challenging weekend! Much as I complain about the activities I sometimes thing that they keep the household grounded. Go figure! The kids have been sick, once too often this year, a plethora of stomach viruses that have taken the spunk out the kitchen. The kids have needed a lot of running around and doctor’s visits. Deepta has needed to be dropped to school over the past month, resulting in Anshul getting in late to work. In general, it is a household that has not been functioning in its usual even keel manner. So, I am glad it Monday..

The week forces us back to a rountine.The routine hopefully will offer a modicum of normalcy to life as I know it. When I am stressed out, I tend to clean and organize. Bereft of anything else, I have started picking on this poor blog. Of course, all things considered this could be cleaned up. I do not have an uncontrollable number of posts and the earlier posts were extremely unwieldy and frankly it is mostly about the pictures. I continue to learn and grow in this area. One of my goals for the upcoming year is to re-work some of the old posts, the tested and tried staples.

This weekend the honor belonged to my homey lentil stew. This is a soft comforting medley of lentils and vegetables, seasoned with fenugreek and cumin. It is great over rice but also wonderful with some toasted crusty bread. One of the best things about this homey stew is that is works well for the children as well.

 

Homey Winter Lentil Stew

 

Prep Time: 20 minutes

Cook Time: 45 minutes (mostly unattended)

Serves 6-8

 

Ingredients

 

¾ cup of moong (yellow split) lentils

3 cups of water

1 teaspoon salt

½ teaspoon turmeric

1 teaspoon red chili powder

1 teaspoon ginger paste

2 tomatoes, chopped

½ cup chopped cauliflower

½ cup chopped carrots

½ cup chopped rutabaga or turnips

1 tablespoon dried fenugreek leaves (kasuri methi)

3 tablespoons oil

2 pods pressed garlic

1 teaspoon cumin seeds

1 lime

2 tablespoons chopped cilantro

 

Method of Preparation

 

  1. Place the lentils, water, salt and turmeric and red chili powder in a large cooking pot.
  2. Add in the ginger paste, tomatoes and bring the lentils to a simmer and cook for 1 hour (note, this can be done in a slow cooker for 2 hours)
  3. At this point the lentils should be very soft. Stir the mixture well.
  4. Add in the cauliflower, carrots, rutabaga and the dried fenugreek leaves and simmer the mixture for 30 minutes.
  5. Mix well.
  6. Heat the oil for about 1 minute on medium heat, add in the pressed garlic and cumin seeds and cook for about 30 seconds until the cumin sizzles and the garlic turns a pale golden shade.
  7. Pour this seasoned oil over the lentils and mix well.
  8. Turn off the heat.
  9. Cut the lime and squeeze in the juice.
  10. Mix in the cilantro and enjoy this as a light satisfying meal.

 

 

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A homey winter lentil stew
Author: 
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 

Serves: 6-8
 

A lively one dish stew with earthy lentils, herbs, spices and vegetables.
Ingredients
  • cup of moong (yellow split) lentils
  • 3 cups of water
  • 1 teaspoon salt
  • teaspoon turmeric
  • 1 teaspoon red chili powder
  • 1 teaspoon ginger paste
  • 2 tomatoes, chopped
  • cup chopped cauliflower
  • cup chopped carrots
  • cup chopped rutabaga or turnips
  • 1 tablespoon dried fenugreek leaves (kasuri methi)
  • 3 tablespoons oil
  • 2 pods pressed garlic
  • 1 teaspoon cumin seeds
  • 1 lime
  • 2 tablespoons chopped cilantro

Instructions
  1. Method of Preparation
  2. Place the lentils, water, salt and turmeric and red chili powder in a large cooking pot.
  3. Add in the ginger paste, tomatoes and bring the lentils to a simmer and cook for 1 hour (note, this can be done in a slow cooker for 2 hours)
  4. At this point the lentils should be very soft. Stir the mixture well.
  5. Add in the cauliflower, carrots, rutabaga and the dried fenugreek leaves and simmer the mixture for 30 minutes.
  6. Mix well.
  7. Heat the oil for about 1 minute on medium heat, add in the pressed garlic and cumin seeds and cook for about 30 seconds until the cumin sizzles and the garlic turns a pale golden shade.
  8. Pour this seasoned oil over the lentils and mix well.
  9. Turn off the heat.
  10. Cut the lime and squeeze in the juice.
  11. Mix in the cilantro and enjoy this as a light satisfying meal.

Filed Under Fenugreek, Grains and Lentils, Slow Cooking Tagged With carrots, Cauliflower, cilantro, Fenugreek, Garlic, Lentils, One Dish Meals, Slow Cooking, Vegan, Vegetarian, Winter

Watching Storm Clouds – Trying to Cook

October 4, 2011 1 Comment

Animals learn to recognize weather symbols early, maybe it is there experience living outdoors with the elements.  There was unfortunately that same uncanny sense of realization, when my father paid the last visit to us over two years back. I knew I needed to get back as much as I possibly could. Every visit was with a sense of frustation expecting and knowing that the end would come and yet when it came it still left me startled. I have realised watching the clouds and seeing them there does not still take away the effect of the storm when it comes. The rain still lashes and drenches. The wait makes the experience settle in deeper often without realizing it.

The scared dog or cat hides for a long time before they can come out.

The signs of the strom linger and hit you when you least expect it. I remember watching our garden recover from the recent bout with Irene. Some of the plants did die and then there were others we thought that would never make it, but they did eventually come back to life.

The past few days, I have not been able to get into the kitchen, this has been unsettling for the kids so I went in last evening to put together a simple one dish meal. There is a lot of comfort in trying to find simple soulful food, something that nourishes without taxing the senses.

A dish from the Southern state of Karnataka, it is a variation of what is more popularly called kichari is other parts of India. This recipe is essentially a medley of the hearty lentil stew called sambhar featured as an almost daily item in South India and rice making it an infinitely well suited one-dish meal.

Also, cooked best in the pressure cooker, the recipe gets done in under about 30 minutes, using the cooker. Despite using the pressure cooker, I cook this recipe in stages because I think it is essential to preserve the essential character of the spices and retain the natural texture of the vegetables.

Bisi Bele Bhaat – Rice and Lentils Seasoned with Tamarind and Sambhar Masala

Prep Time: 20 minutes

Cook Time: 50 minutes (using a pressure cooker or about 2 hours without)

Makes 10 servings

A rice and lentil dish from Karnataka, India

Ingredients

1 cup yellow pigeon pea lentils (toor dal, preferably the oily variety)

6 cups of water

1 teaspoon salt

2 tomatoes chopped

1 tablespoon sambhar masala

¾ cup rice, preferably a short grain variety

2 tablespoons tamarind paste or ½ cup tamarind water

1/3 cup chopped green beans

1 small eggplant, chopped

1 small carrot, peeled and chopped

½ cup green peas

For the tempering

1.5 tablespoons ghee

1 teaspoon mustard seeds

½ teaspoon cumin seeds

½ teaspoon black split urad dal (split mapte beans)

½ teaspoon channa dal

1/8 teaspoon asafetida

2-3 dried red chilies

10 curry leaves

To garnish

2 tablespoons finely chopped cilantro

Method of Preparation

1. Place the toor dal and half the water at the base of a pressure cooker. Add in the turmeric, salt and tomatoes and cook under pressure for about 15 minutes. The texture of the lentils should be soft and creamy with flecks of the tomato in the mixture.

2. Add in the sambhar masala and the rice and the remaining water and cover and pressure cook the mixture for about 10 more minutes, at this point the mixture should still fairly thin, but the rice should be almost cooked through.

3. Add in the tamarind paste and the vegetables and continue cooking on medium heat for another 15 to 20 minutes, until the mixture is thick and smooth. The color should be a somewhat dark yellow color.

4. Heat the ghee on medium heat for about 1 minute until the ghee has melted and is fairly hot.

5. Add in the mustard seeds and cumin seeds and within 15 seconds once the mustard seeds are done crackling,Add in the black urad dal and the channa dal and cook for another 10 seconds to allow the seeds to darken a little.

6. Add in the asafetida, red chilies and the curry leaves and allow them to crackle a little and pour the spiced butter over the lentils.Gently mix in the seasonings and simmer the mixture another 3-4 minutes before serving.

Filed Under Grains and Lentils, Regional Indian, Uncategorized Tagged With carrots, Green Beans, Indian Regional Cuisine, Karnataka, Lentils, One Dish Meals, Rice, Sambhar Masala, South India, tamarind, Toor Dal, Vegetarian

Guacamole with Grated Carrots

September 3, 2011 2 Comments

 

 

If I had read the title of this post, I would be skeptical too, but read on, remember Green Eggs and Ham. I mean, carrots in Guacomole?

Yes, you might have guessed that we have loads of carrots in the garden, but we have loads of chili peppers too, so you shall be seeing an assortment of palate tickling spicy creations comming your way the next few days and maybe even weeks.

This creation is extremely simple and actually in real life rather colorful, will remind you of the colors of the Indian flag. This recipe is a great way to add some veggies and crunch into your daily diet. My children love this, in fact, the displayed version is very proudly made by my daughter.

She has been wanting to help me in the kitchen for the longest time, although still very hesitant. I think as with all things it is important to have the will and the rest will follow. Her constant question to me is when I started in the kitchen, this is tricky because although I probably did not start any semblance of cooking for a while, I sometimes feel that I have grown up in the kitchen with Ma and Dida.

[Read more...]

Filed Under Local and Backyard Cooking, Uncategorized, Weeknight Cooking Tagged With Avocado, Backyard Cooking, carrots, Chutneys, cilantro, Fresh Flavors, Guacamole, Local Indian, Mexican, No Cook Dishes, Side Dishes

Cracked Wheat Pilaf with Pistachios and Mint

January 26, 2011 2 Comments

This simple and reasonably healthy effort is the result of my visits to Shiraz Grocery is that I end up picking up stuff, all sorts of stuff – pistachios, saffrons, dried fruit, tea and even odds and ends.
Yes, Mr Shiraz man and I are now good buddies, he always offers me persian recipe tips and in turn I tell him how to Indianize things so we have a happy relationship. He was even concerned about my coping with the cold weather given than we do not have such cold weather in India. Now, that is concern about a customer! Anyhow I digress…

Among all this good stuff that I have been picking up from him, I have also been picking up fine cracked wheat. I think that this makes a really good rice substitute. I made a cracked wheat pilaf in class last Sunday, with carrots (frozen from our garden), pistachios, red onions and mint and cilantro. Quick to make, very satisfying and healthy. We actually had a lot left over so, we had some for dinner last night. So here is how to make it.

The postscript on this is that well, about a year and a half later, this simple pilaf is now much the household favorite. It substitutes wonderfully for rice and as we all know, healthier and makes you feel pretty good!

 

 

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Cracked Wheat Pilaf with Pistachios and Mint

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 4 to 6 servings

A light and lively vegan pilaf, that is healthy and works as a quick one-dish meal.

Ingredients

  • 1 teaspoon cumin seeds
  • 1 small red onion, finely diced
  • 3/4 cup fresh or frozen diced carrots (I use the flash frozen ones from our garden)
  • 1 small green bell pepper, seeded and chopped
  • 1/3 cup green peas, fresh or frozen
  • 1 teaspoon salt
  • 1/2 teaspoon red chili powder
  • 1 cup fine cracked wheat
  • 2 cups water
  • 1 teaspoon powdered mint
  • 1/2 cup shelled pistachios
  • 3 tablespoons chopped cilantro
  • 1 lemon, halved and seeded

Instructions

  1. Heat the oil and add in the cumin seeds and wait for them to sizzle.
  2. Add in the red onion and saute for about 3-4 minutes until soft and wilted.
  3. Add in the carrots and bell peppers and stir well.
  4. Mix in the salt and red chili powder and the cracked wheat and stir well.
  5. Add in the water and bring to a boil.
  6. Add in the mint and cover and cook for about 8-9 minutes until the water is absorbed and the mixture is fluffy and soft much like couscous.
  7. Stir in the pistachios and the cilantro.
  8. Squeeze in the lemon juice and enjoy
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Filed Under Grains and Lentils, Local and Backyard Cooking, Weeknight Cooking Tagged With 30mins or less, Breakfast and Brunch, Bulgur, carrots, Mint, Pilaf, Pistachios, Vegan

CPR – Chili Peanut Relish

May 17, 2010 Leave a Comment

What an accronym – CPR – does that get you into action mode or what? But this is what is funny, this really tasty, full-flavored creation took me all of 15 minutes to make. I made a later variation of chicken with this, much like an Indian chimichurri chicken, believe me when I tell you, this was good. Anyhow, down to the relish.

CPR – Chili Peanut Relish

Prep/Cook Time: 15 minutes
Makes 3/4 cup

Ingredients

3/4 cup raw peanuts (shelled)
4 green finger chillies
1 small tomato

 1 small carrot, peeled

3-4 tablespoons cilantro, coarsely chopped
1 teaspoon salt
1 lime

Method of Preparation

1. Dry roast the peanuts on a skillet for 2-4  minutes, until fragrant and beginning to turn gently aromatic and gently golden brown at edges.
2. Place in the bowl of a food processor.
3. Remove the tops of the chilies and place in the same container.
4. Chop the tomato and  the carrot and place in the food processor with the salt and blend until the mixture is coarsely blended.
5. Remove and place in a mixing bowl.
6. Stir in the salt, cut the lime and mix in the juice and stir well.

Filed Under Regional Indian Tagged With carrots, Chutneys, cilantro, Class Recipes, peanuts, Relishes, Vegan, Vegetarian

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