Kali Gajar Kanji Popsicles

Many people make kanji for holi festival.
kanji is usually made from carrot or vada, a traditional recipe in north.
It is a tangy and healthy drink, good for digestion.
In my family no one likes it but I love it, so I always make it for myself.
And toady I made kali gajar kanji popsicles by using leftover kanji. I have added some spices and kept it to freeze. It tastes amazing.
Chatkare daar popsicles.

Preparation Time :- 5 minutes
Cooking Time-10 minutes
Serves :- 6 popsicles


Ingredients:-

• Kali gajar ki  kanji 2 cup
• Sugar powder 1tbsp
• Lemon juice 1tbsp
• Black salt 1tsp
• Cumin powder 1tbsp
• Chat masala powder 1tsp
• Chopped mint leaves as required

Recipe procedure:-

• Strain the kanji in a bowl.
• Now mix all the ingredients together and 2 cup water. 
• Add chopped mint leaves.
• Pour the mixture into the popsicles mould
• Keep in freezer for 4 hours.
• Your popsicles is ready.

Note:-

• If you don't have kanji you can make it with  kali gajar. 
• In that case peel wash and grate the carrot then make a fine puree by adding water, cook with sugar syrup for 5 minutes. 
• Once it cools add all the ingredients and make popsicles. 
• You can also add some grapes instead of sugar.

Kali Gajar Hummus

Last night I had boiled chickpeas for dinner and had some leftover  so thought of making hummus using these chickpeas and Black Carrots after preparing some tahini. If you don't have Tahini available to make Hummus,  then you may use dry roast seasme seeds powder.
 Believe me, this black Carrot hummus has turned out to be very delicious.
Humnus is popular in the middle east and medetarian regions as well as in Middle Eastern cuisine  accross the globe.
Hummas is a dip or spread which is made from cooked chickpea along with garlic,  tahini, peprika cumin lejuice and olive oil.
Black Carrot has slight hint of earthy flavours and is somewhat similar to beetroot in terms of sweetness and cooks in as short time as 10 mins. If you wash the Black Carrots then peal and rewash them, it reduces it's sweetness by a bit and so it can be used in a savoury dish.
If you wanted to try more Hummus recipe do check mayuri's mango siricha hummus

Preparation Time:- 25 minutes
Cooking Time:- 20 minutes
Sarving:- 1 large bowl

Ingredients:-

• I cup boiled chikpeas
• 2 tbsp tahini
• 1 large black carrot
• Salt1/3  tak
• 4 tbsp olive oil
• 4 clove garlic
• 1 tsp peprika powder
• 1 tsp cumin powder
• 1 tbsp lemon juice

For serving:-

• Olive oil
• Chili flax
• Coriander leaves
• Some roasted seasme seeds

Recipe procedure:-

• Dry roast the Sesame seeds and keep aside for garnish.
• Wash the carrot, peel and rewash it properly aand cut into lage pieces. Make sure to discard the hard middle part.
• Now boil it for 10 minutes and switch off the gas.
• Once it cools make a fine paste without water.
• Add the boiled chikpeas,  garlic,  peprika powder, cumin and salt to blender add 1tbsp Oil and blend into smooth gradually add the remaining oil.
• Transfer into a serving bowl. Mix carrot puree and lemon juice with  chikpeas mixture.
• Mix it very well as keep it in the fridge.
• Add olive oil,  chili flex, coriander and seasme seeds before serving.

Note :-

• Here i have used chili flex for garnish you can use peprika powder.
• Also you can use parsley besides coriander.

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