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- En-28 -
Gajjar Ka Halwa
(Carrot Pudding)
Serves : 6
Ingredients:
500 g carrots
1 litre milk
20 g ghee
40 g sugar
10 g raisins
4 green cardamoms, crushed
10 g almonds, chopped
10 g pistachios, chopped
Method:
Wash, peel and grate carrots.
Combine carrots and milk in a 3-litre
bowl and cook on HIGH for 45
minutes, stirring frequently. Add
ghee, sugar, raisins and cardamoms,
and mix well. Cook on MEDIUM for
40 minutes or till the milk
evaporates. Serve either hot or cold,
garnished with chopped almonds
and pistachios.
Mutton Curry
Serves : 4
Ingredients:
500 g mutton
10 g coriander seeds
10 g cumin seeds
10 g poppy seeds
8 almonds
6 peppercorns
2 cloves
1 black cardamom
5 g cinnamon sticks
2 bay leaves
10 g ginger, crushed
2 big cloves garlic, crushed
1 green chilli, crushed
100 ml oil
3 green cardamoms
125 g onions, grated
15 g salt
3 g red paprika powder
5 g turmeric powder
30 g tomato purée
100 g yoghurt
5 g garam masala
5 g coriander leaves, chopped
Method:
Clean, trim and wash the meat
pieces. Combine coriander seeds,
cumin seeds, poppy seeds,
almonds, peppercorns, cloves, black
cardamom, cinnamon sticks and bay
leaves in a small bowl, and cook on
HIGH for 2 minutes. Remove from
the oven. Add a little water, ginger,
garlic and green chillies, and grind to
a fine paste. Set aside. Place oil in a
2-litre bowl and heat on HIGH for 2
minutes. Add green cardamoms and
grated onions. Brown on HIGH for
10 minutes, stirring frequently. Add
salt, paprika, turmeric powder and
the spices paste. Mix well and cook
on HIGH for 1 minute. Add tomato
purée and yoghurt. Mix well. Cook
on HIGH for 3 minutes. Add meat
pieces and mix well. Cook, covered
on HIGH for 20 minutes or until light
brown. Add water, stir and cook
covered on MEDIUM for 25 minutes
or until tender. Serve hot, garnished
with coriander leaves and garam
masala.
Sujji Ka Halwa
(Semolina pudding)
Serves : 4
Ingredients:
100 g sugar
400 ml hot boiling water
25 g ghee
100 g semolina
3 green cardamoms, crushed
10 g almonds, chopped
10 g raisins
Method:
Combine sugar and water in a 1-litre
bowl and cook on HIGH for 3
minutes, stirring midway. Heat ghee
in a 2-litre casserole dish on HIGH
for 1 minute. Add semolina and mix
well. Cook on HIGH for 7 minutes,
stirring after every minute. Add sugar
syrup and mix well. Cook on HIGH
for 6 minutes, stirring after every
minute. Serve hot, garnished with
raisins, chopped almonds and
cardamom powder.
Indian/Pakistani Recipes
Gajjar Ka Halwa