15th Blogging Anniversary ~ Gajar Ka Halwa / Carrot Halwa Without Grating

Time sure flies by. The idea of an online recipe journal gave birth to this blog, 15 years ago. I would never have believed then that I would either be actively blogging after over a decade or I would still retain my enthusiasm and energy towards it. This virtual kitchen has helped me along the way in nurturing my love for cooking, exploring new cuisines and developing new friendships. I would like to take this opportunity to thank my readers who invest their time in going through my blog and drop an encouraging line.  

Here is some yummy halwa to celebrate the occasion. Carrot halwa which is called gajar ka halwa in Hindi and gajrela in Punjab is a popular sweet dish from the Indian sub continent, with it's origins in northern parts of India. This popular dessert is prepared especially during winter months as the red carrots which are the most preferred variety to prepare this halwa are available during the time. 

Carrot halwa tastes super delicious, even though it is made with only basic ingredients like carrots, milk, sugar, ghee and flavored with cardamom. Red carrots are preferable for the preparation if available but halwa is prepared with orange ones mostly as red carrots are not available everywhere. Forget about calories and use full fat milk for this halwa preparation. The grated carrots are simmered in milk until the milk is completely reduced, which takes time and patience if preparing in large quantities. There are versions made with khoya (milk solids), condensed milk etc. which are richer. Here are some versions I posted previously.

Carrot - Almond Halwa
Carrot - Raisin - Dates Halwa

Carrot Halwa

Low Cal, Microwave Carrot Halwa

I have come across versions which involved no grating carrots and decided to try a small portion this time. The carrots are cut into chunks instead of grating and sautéed in ghee and then pressure cooked and slightly mashed in this method. I did not miss the taste but surely missed the texture of the grated carrots which I am more used to but this method definitely saves the time and work.

Ingredients: 2 - 3 servings
1 pound carrots / 2 cups, peeled carrots cut into chunks

1 cup full fat milk

2 to 3 tbsp. ghee

1/2 cup sugar (I used about 2 tbsp. less sugar)

1/8 tsp. ground cardamom 

Directions:

* Heat ghee in a pan, preferably a non-stick one. Add carrot chunks to it and sauté for a couple of minutes.

* Add the sautéed carrot chunks and milk to a steel vessel and pressure cook for 3 whistles.

* When the valve pressure is gone, remove the carrots and mash them with a masher or back of a wooden spoon.

* Add the mashed carrots along with the milk back to the pan and cook, stirring now and then. Mash if any big chunks of carrots are seen. 

* The mixture begins to thicken as the milk  starts to reduce in quantity.

* Add sugar and cardamom when carrot-milk mixture begins one big mass or only a lit bit of milk is left in the pan.

* Keep cooking as the mixture again becomes loose because of the addition of sugar. Cook until the mixture slightly thickens and turn off the stove. 

* Garnish with nuts. Halwa can be served either chilled or warm. 

This is going to be my contribution to this week's Blogging marathon, with the theme 'Winter Produce'. Check the page link to see what other marathoners are cooking.

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Uthappam Waffles / Dosa Waffles

Dosa waffles or uthappam waffles are those made with leftover, savory dosa batter and these make a filling breakfast or dinner. Dosa batter is needed for this recipe to start with and here is the recipe for dosa batter. These waffles can be made in less than half an hour if you have the batter ready.

Waffles are a fun way to use any leftover dosa batter besides using them to make uthappam, ponganalu, onion dosa and such. Mixed veggies can be added to make the waffles more nutritious. Serve these gluten-free, vegan waffles with coconut or peanut chutney for a delicious breakfast or dinner.

Ingredients: (About 3)

2 cups dosa batter

Salt if needed
1 small red onion, chopped

1 small tomato, chopped 

1 small carrot, peeled and grated 

1 or 2 green chilis, finely chopped

2 tbsp. cilantro, finely minced

Oil to grease the waffle pan

Directions:

1. Left over dosa / idli batter is needed for this recipe. Add salt only if it was not added earlier to the batter. Add few tbsp. of water if the batter appears too thick.

2 & 3. Add chopped vegetables, green chilis, and cilantro to the batter and mix well with a ladle.

4. Preheat the waffle maker and brush the grooves with oil. 

5. Pour the prepared batter into the waffle maker.

6. Cook the waffles according to the instructions in the manual of your waffle maker. 

* Once done, gently remove the cooked waffle from the waffle maker. Use the remaining batter and prepare waffles. 

* Serve them warm with chutney of your choice.

This post is an entry for Blogging Marathon. Check the link to find out what other marathoners are cooking.

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Aloo Allam Pachimirchi Koora ~ Andhra Style Spicy Potato Curry

This aloo allam pachimirchi koora is a traditional, spicy potato preparation from Andhra. This tasty curry used to be the most common potato preparation in our home while growing up as we loved it. A ground paste of green chillies and ginger flavor the curry while a little squeeze of a lemon at the end perks up the curry. Soaked and squeezed tamarind paste can be used in lieu of lemon. 

This simple preparation is a 'no onion/garlic' curry and can be included in festive menu as well. Plantains, elephant yam (kanda gadda), taro root (chama gadda) and even eggplants can be prepared in a similar manner. Plantains or eggplants prepared in this fashion used to be a fixture on wedding menus as well, my mother mentions.

Traditionally chilis, ginger and rock salt were ground together in a stone grinder without adding any water. A food processor / blender can be used for the same. Grind more chilis than needed if not sure about their potency. Taste the curry and use only as much as needed. (The Serrano peppers I use are super hot and so, I used only a long one.)

Ingredients: (4 servings)
3 potatoes (2 cups cooked potato cubes)

A pinch of turmeric powder

1/2 inch piece of ginger 

1 big spicy serrano pepper or any green chili as needed

1 to 2 tbsp. oil 
1 tsp. split peas / chana dal

1 tsp. skinned black gram / urad dal

1/2 tsp. mustard seeds
A sprig of curry leaves

Salt to taste
1 tsp. lemon juice or to taste

Directions:

* Peel and cube the potatoes. Pressure cook them for 2 or 3 whistles adding turmeric and enough water. (Or the potatoes can be scrubbed, cut into halves, cooked and then peeled.) Let the potatoes cool, mash them and keep aside. A few chunks of potatoes here and there is fine.

* Coarsely grind the green chili and ginger without adding any water. 

* Heat oil in a pan on medium flame and add split peas, black gram and mustard seeds. When split peas and black gram start to turn brownish, add curry leaves and stir once.

* Next add ground ginger - chili and stir for few seconds.

* Then add mashed potatoes, and salt and mix well. Cook for a couple of minutes and turn off the stove. 

* Add lemon juice to suit your taste and stir to combine. (In absence of lemon, tamarind can be used.)

* Serve warm with rice and a drizzle of ghee.

This post is an entry for Blogging Marathon with the theme 'Dry Side Dishes'. Check the link to find out what other marathoners are cooking.

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Cabbage Chutney / Cabbage Pachadi

A piece of paper with recipes scribbled on has been lying in my night stand for years. It had this chutney recipe, mentioned by my sister in law years ago during one of my India trips. I had been skeptical to try cabbage in a chutney recipe all this time though everyone at home loves the vegetable. I got to try it recently as a variation since I have been making instant chutneys almost on a daily basis as the entire family is present for lunches and dinners now, thanks to Covid situation. I am making more and more south Indian style meals and this chutney was made one day for our lunch. I loved this chutney. The 'pronounced' cabbage smell is not present and no one could even guess what chutney it was. This south Indian style pachadi / chutney makes a great accompaniment to rice or even breakfast items. Below is the recipe for this quick and easy cabbage pachadi.

Ingredients:
1 tbsp. oil
1/2 tsp. mustard seeds
2 tsp. skinned black gram (urad dal)
1/4 tsp. cumin seeds
1/4 tsp. coriander seeds
6 dried red chilies (The quantity depends upon the heat of the chilies being used and so use with discretion.)
2 pinches of asafoetida powder
1/8 tsp. turmeric powder
3 cups finely chopped cabbage
1/2 tsp. sized tamarind ball
Salt to taste
Ingredients for tempering:
1/2 tsp. oil
1/4 tsp. mustard seeeds
1 sprig of curry leaves

Directions:
* Heat oil in a wide pan and add mustard seeds and black gram. When mustard seeds start to splutter and black gram starts to turn reddish, add cumin and coriander seeds. When the seeds start to turn a shade darker add red chilies, asafoetida and turmeric. Stir and add cabbage, tamarind and salt.
* Mix well once, lower the heat setting, cover and cook. Keep stirring intermittently and cook until the cabbage softens. Remove the pan from heat and let the cabbage mixture come to room temperature.

* Add the mixture to a blender and grind it to a slightly coarser mixture. Add a little water if it is hard to run the blender.

* Heat oil in a small pan and add mustard seeds. When they start to splutter add curry eaves and turn off the stove.
* Add this tempering to the chutney and mix well.
* Serve it along with rice and ghee or as an accompaniment to Indian breakfast dishes.
* Refrigerate the remaining chutney and use within a couple of days.

This post is an entry for Blogging Marathon with the theme 'Condiments'. Check the link to find out what other marathoners are cooking.

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