Kali Gajar Ki Burfi

There are three types of carrots which are most popular; Red, orange and black. Red and Orange carrots easily available but the black one is available only in winters and the purple/black carrot is found only in few parts of north india.
Red carrot halwa is more popular in north. Orange carrot usually used in chinese recipes.
And most popular dish using
black carrots is kanji.
Back carrot halwa is very popular dessert in uttar pradesh and you can buy it in few shops.
Black Carrots are more nutritious and tastier then red carrots.
Black Carrot halwa/kanji id cooked similarly to red carrots halwa. But it take less time.
Here I have made kali gajar ki burfi, hope you all like it.


Preparation Time-15 minutes
Cooking Time- 20 minutes
Sarving- 12 pieces
Type- Dessert
Author- Hem Lata Srivastava

Ingredients:-

• Kali Gajar 1 kg
• Sugar 1tbsp
• Milk Made 2tbsp
• Mawa 1cup
• Ghee  2tbsp
• Milk 1 cup
• Coconut powder 2tbsp
• Elaichi powder 1tsp
• Chopped cashew nuts 2tbsp
• Chopped almond 1tbsp
• Chopped pistachio 1tbsp
• Some chopped nuts for garnish.

Recipe Procedure :-

• Peel, wash and grate the carrot.
• Heat 1 tbsp ghee in a heavy bottom pan and add grated carrot. Fry until all the water evaporates. It will take 10 to 12 minutes. 
• Now add milk and coconut powder then stir and cook until all the moisture evaporates. 
• Mix grated mawa, sugar and milk made in a bowl. 
• Now add this mixture to the cooked carrot, then add cardamom powder and nuts.
• Turn the heat on low and cook until it becomes like a dough, then add remaining 1tbsp ghee. 
• Switch off the gas. 
• Grease a pan and pour the mixture and spread it equally. Sprinkle nuts on top
• Cool it and cut into square shape.

Note:-

• You can skip the sugar and in that case add more milk made.
• You can use milk powder besides mawa.
• You can skip the coconut powder.

Shalgum Ki Tikki/ Turnip Tikki

Shalgum is a winter's special vegetable.
It is my favourite and I love to cook it with various other vegetable like shalgum-matar, shalgum-gibhi shalgum-aloo or gajar aur shalgum.
It is a root vegetable which belongs to radish family. The flavor is mildly sweet so it can be eaten raw in salad like radish or carrot.
People also make shalgum ka bharta which is absolutely delicious.
It is rich in fiber and helps to requlate our metabolism.
Here I have made shalgum tikki which has turned out to be delicious. I have used soaked chana dal as binding agent and also used some of my favorite spices like star anise and little amount of rose patels.
I am sharing the recipe with hopes that you all will like it and I am also planning some more interesting recipes by using this wonderful healthy vegetable.

Preparation Time:- 10 minutes
Cooking Time:-20 minutes
Serves:- 4


Ingredients:-

• Shalgum 1kg
• Soaked chana dal 1cup
• Chopped onion 1 large
• Chopped ginger 1tbsp
• Chopped green chili 2no.
• Salt as per your taste
• Red chili powder 1tsp
• Black pepper powder 1tsp
• Roasted cumin powder 1/4 tsp
• Coriander powder 1tbsp
• Cumin seeds 1tbsp
• Hung Curd 1tbsp
• Star anis 1
• Rose petals 1tbsp
• Garam masala powder 1tsp
• Lemon juice 1tbsp
• Desi ghee 1tbsp
• Corrnflour 1tsp
• Oil for frying

Recipe procedure:-

• Boil the dal in 1cup water then blend it into a fine paste. 
• Wash, peel and grate the shalgum and add salt. Keep it aside for 10 minutes then squeeze out the excess water.
• Heat ghee in a pan and add star anise. Lower the heat and add cumin seeds. As the cumin seeds strat to crackle, take out and discard the star anise.
• Add chopped onion, ginger and green chili and saute till onions becomes translucent.
• Add grated shalgum. Stir and cook it till all the water has evaporated. 
• Once it cools add all the spices along with dal paste instead of oil.
• Now divide the mixture into equal portion and make tikki,  shallow fry them on medium heat till they turn golden and crisp. 
• Serve hot with chutney. 

Note:-

• You can add boiled and mashed potato. 
• Adjust the spices as per your taste. 
• No need to add salt in the mixture because we already added salt in grated shalgum.

Nari ka saag/ kardi ka saag/water spinach

Nari, kardi or water spinach saag is a seasonal leafy  veggitable which is usually available around July - August.
This saag needs a thorough cleaning as it may be infected with micro insects thriving in monsoons.
Nari saag is commonly sowed on the coast around lakes or rivers which is why chances of it being infected with micro insects are high, however now days it's also being sowed in farms where it is more likely to remain insect free.
I remember the good old days of my childhood when we use to consume it for our breakfast with paranthas.
This saag is also very popular for it's special place in pooja (harchath) where it is consumed  with tinni pasai rice & curd amd it tastes amazing.
With the advancement towards nuclear family culture and also because only few have a taste for it, nari saag is rarely available and prepared at home.
It is easy to cook and you can also make nari saag paranthas.
all kinds of saag must be thoroughly washed.

                     Tinni pasai ke chawal 


Preparation Time:- 20 minutes
Cooking Time:-10 minutes
Serves:- 4

Ingredients:-

• A medium bunch of nari ka saag
• 1tbsp fenugreek seeds
• 2tbsp chopped garlic
• 2 whole red chili
• Salt to taste
• 1tbsp  mustard oil

Recipe prrocedure :-

• First you need to clean the saag very carefully.
• Once all the leaves cleaned wash it through the running water at least 3 to 4 times.
• Put the saag in a strainer for 5 minutes as all the water drain.
• Now cut the saag .
• Heat Heat oil in a kadhai add methi dana as they crackle add garlic stir until brown add broken red chili and saag, mix it well add salt again giive a stir.
• Cover and cook on medium heat till it done.
•  Make sure that all the water evaporate.
• Serve hot with paratha or chapati.

Note:-

• Always choose fresh saag.
• Clean and wash properly.
• You can add diced potatoes as per your choice.
• It can be served with steamed rice. 

Lahsun Ka Achar / Garlic Pickle

To prepare the garlic pickle there is no need for lot of ingredients.
Quick and easy to make garlic pickle can be serve with dal chawal,  stuffed parathaa or kachori.
I always add little sugar in my pickles which makes it more tastier.

Garlic is an herb very low in calories, saturated fats, and sodium.
Raw garlic is rich in the allicin compound and effectively prevents LDL (bad) cholesterol from oxidizing.
 garlic is not only a delicious and aromatic substance used in cooking, but it also boosts our health.

Greens
Preparation Time:- 25 minute
Cooking Time:- 10 minute

Ingredients:-

• 1 kg garlic
• 2 tbsp salt
• 1tbsp turmeric powder
• 1 tbsp red chilli powder
• 2 tbsp fennel
• 1tsp methi Dana
• 2tbsp vinegar.
• 1tbsp kalaonji/ onion seed
• 1tsp grated jaggery 
• 1/2 tsp black pepper powder
• 4 tbsp mustard oil

Recipe Procedur:-

• Peel the garlic, spread on a pepper and leave them for 1 hour.
• Dry roast the fennel and methi Dana and grind into coarse powder.
• Heat oil and switch off the gas, once it cools add turmeric powder.
• Take a large bowl and mix all the ingredients together.
• Mix well transfer to a jar, put the jar in sunlight for couple of days.
• Pickle is ready.

Note:-

• You can skip the sugar as per your choice.
• Add mustard powder besides vinegar.
• Vinegar prevents it from fungus.

Jamun shikanji

Jamun is a seasonal fruit which is easily available in summers. Popular for its sweet and little sour taste.
It has beneficial properties and is best fruit for diabetic patients. Also for good digestion jamun juice is a great option.
We make manu recipes by using jamun fruit like jamun panna,  jamun ice cream  jamun halwa or jamun shikanji.
Here I have made jamun shikanji. Tasty delicious and refreshing shikanji which you can serve as a welcome drink .

Preparation Time:- 05 minute
Cooking Time:- 20 minute
Serves :- 6
Recipe Type:- Beverage

Ingredients:-

• Jamun 1/2 kg
• Salt 1tsp
• Sugar 2 tbsp or to taste
• Black salt 1 tbsp
• Roasted cumin powder 1tbsp
• Lemon juice 2tbsp
• Black pepper powder 1/4tsp
• Chat masala powder 1tsp

For garnishing:-

• mint leaves
• Ice cubes

Recipe procedur:-

• Take a airtight jar add jamun and salt shake it well for 5 minutes.
• Open the lid you can see that the seeds and pulp is separates.
• Add 2 glass water and strain the juice.
• Now add all the ingredients and shake it well.
• Keep it in the fridge.
• Before serving add ice cubes .
• Garnish with mint leaves and serve chilled.

Note:-

• Always choose the soft jamun
• You can skip the black pepper powder as per your choice.
• You can make the jamun popsicles with s

Kathal Biryani

I personally love jack fruit and often use the small one as it has less seeds. The right balance of masala gives it a meaty taste. It has meaty texture, and it is a great option for vegetarians

Various dishes can be made from Jack fruit, it could be both sweet and savory and seeds of it can also be used.
The taste of seeds is similar to water chestnut.

Jack fruit peeling and cutting is a great task so when you peel the Jack fruit apply some oil in your hand and also on to the knife.

We can make starter also by using Jack fruit like Kebabs,  tikki or pakoda.

Here I have made kathal biryani by using small Jack fruit which is called kathari.

We can not consider it as one pot meal because the procedure of biryani  needs two to three pots like for marination, cooking of vegetables, onion frying n all . 

One pot meal means which dish we make in a pot like pulao,  khichdi, dal Dhokla or dal dulha etc.

Preparation Time :- 15 minutes
Cooking Time :- 35 minutes
Serves :- 4

Author:- Hem Lata Srivastava 

Ingredients:-

For Kathal :-

• 1/2 kg kathal
• 1 chopped onion
• 1 tbsp ginger, garlic paste
• 1/4 cup curd
• 1 tsp salt
• 1tsp Cumin seeds
• 2 tsp red chilli powder
• A pinch of cinnamon powder
• 4 cloves
• 1tsp green cardamom powder
• 1 tsp turmeric powder
• 1 tbsp lemon juice
• Oil

For Rice :-

• 2 cup basmati rice (I use India gate)
• Salt to taste
• 6 no. Black pepper
• 4 no. Cloves
• 1 stick cinnamon
• 1tbsp cumin seeds
• 2tbsp  coriander seeds
• 2 tbsp fennel
• 2 bay leaves
• 4no. Whole dry red chilli
• 1 piece mace
• 2 no. Black cardamom

For layering:-

• 2 large Sliced onions
• Oil for frying
• 50 gram butter
• 1 tbsp green cardamom powder
• Mint leaves
• 1tbsp saffron
• 2 tbsp milk

For serving:-

Garlic/ Burrani raita or plain yogurt

Method:-

• Wash and soak the rice.
• Soak the saffron in milk.
• Peel and cut the kathal into medium sized pieces.
• Heat oil in a pan and fry the jack fruit pieces until light golden then keep out on the absorbent paper.
• Now add cumin seeds in the remaining oil and when they change their colour, add whole spices and fry for couple of minutes then add chopped onion.
• Fry till onions become translucent then add ginger garlic paste and fry for another 2-3 minutes then add turmeric powder, red chilli powder and salt stir and mix well.
• Add Jack fruit and mix well with spices then add 1cup water and lower the heat, cover and cook till it is done.
• Open the lid add whipped curd, lemon juice and mix well. Cook for 5 minutes on medium high heat.
• Switch off the gas. Keep aside.
• Boil 4 glass water with all the ingredients that are mentioned in rice preparation on medium heat for 15 minutes.
• Now strain the water and cook the rice in this water till rice is cooked upto 80%.
• Heat oil and fry the sliced onion till golden.
• Take a heavy bottomed pan and butter it with ghee then put the cooked rice first and over it spread Jack fruit then fried onions and sprinkle the cardamom powder and saffron, Repeat the process.
• Cover the pan.
• Switch the gas on and Put the pan on a tava.
• Lower the heat and let it cook for 5 to 8 minutes.
• Garnish with mint leaves,  serve hot with raita or plain yogurt.

Note:- 

• Add spices as per your taste. 
• Use small jack fruit as it has very few seeds and it gets mixed well with spices.
• We make "Burani"raita you can make any type of raita.

Zaffrani nuts and berry pulao

I present my third recipe adhering with the rules of the healthy food community and making it kids centric.
I made zaffrani nuts and berry pulao using my third ingredient saffron.
Saffron is the most expensive ingredient. Usually used in dessert,  biryani pulao, and mugai dishes.
It has many beneficial properties. It prevents hair loss and support respiratory health.
It is rich in potassium a key element in maintaining a healthy heart.
I have used brown rice which is unrefined and unpolished whole grain.
It is rich in essential minerals like magnesium,  iron, zinc, calcium etc . Ut prevents to diabetes.

Puremart  Is an approach to provide a healthy lifestyle.
It is indeed a special feeling to be selected to review a brand that believes in and sells organic and healthy products.
Thank you #puremart KuKClean , Kirti Yadav  Parinaaz Marolia for considering me for this campaign and also Muddy Puddle Consulting Services Consulting Services Consulting Services in association with Pure mart India.

As brown rice does not have much flavour thus before preparing pulao soak the brown rice for 4 hour and boil it with salt, black pepper, cinnamon,  cloves, saffron and almonds cashew nuts paste that gives it nice aroma and makes it tastier.

Soaking Time:- 4 hour
Preparations Time:- 15  minutes
Cooking Time:-20 minutes
Serves:- 4

Ingredients:-

• 2 cup brown rice
• 1 large sliced onion
• 4 tbsp rice bran oil
• 1 cup mix berries
• 2 tbsp cashew nuts
• 1tbsp pumpkin seeds
• 2tbsp raisins
• 1tsp black pepper powder
• 1 stick cinnamon
• 4 cloves
• 1 tbsp almond cashew paste
• 1tbsp chiraonji
• 2 tbsp coconut milk
• 1 tbsp saffron
• 1tsp grated gud
• Salt to taste

For serving:-

• Algaja
• Sliced cucumber

Recipe procedure:-

• First we need to soak the rice for 4 hours.
• Now heat oil in a pan and fry the onion until light golden.  Keep it out in a  plate.
• Boil the rice with salt, black pepper powder,  saffron,  nuts paste, cinnamon, coconut  milk and cloves till it is done up-to 90% then switch off the gas.
• Heat 1tsp of oil and fry cashew nuts, raisins and pumpkin seeds on very low heat.
• In another pan put gud, 2tbsp water, nuts,  1/4 tsp salt and berries cook them on medium hot heat for 5 to 6 minutes.
• In a heavy bottomed pan first place the cooked rice then spread berries mixture and  caramelized onions.
• Repeat the process until the mixture gets done.
• Add 2tbsp water put the pan over the heat for 5 minutes.
• Serve hot with algaja and cucumber.

Note:-

• As perthe rules I have used rice bran oil but you can use butter or ghee.
• Here have I added gud but you can use honey, sugar or any other sweetener.
• You can use carrot,  green peas also.
• Simply sliced onions flavoured with salt black pepper,  little cumin powder and lemon juice is called algaja.
• You can serve it with curd .