Carrot Kheer Gajar Kheer

I love making easy desserts that are extremely delicious. I don’t have a

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Sweet tooth at all and I hardly crave for chocolates, ice-cream and the likes. So if you are looking for a large 8-layered fancy chocolate slathered cake, you won’t find it in here :). I have never felt like getting into all that effort for a dessert. But I do live with a person who is the exact opposite. His teeth are all sweet ;). So once in a while, I have to make the puddings, cakes, muffins, cheer, cookies, etc. for S. He has often commented about the lack of dessert posts in my blog [ can you sense the ulterior motive? ;)] and I agree. So I am trying to make at least a couple of healthy desserts each month.

I think Carrot Kheer would be one of my go-to dessert recipes if I had a lot of guests coming in. Not a lot of effort or time involved in making this one, but the result is super delicious and also makes you feel healthy. Carrot always does. 🙂 So let us get on to learning how to make this kheer.

Ingredients

Serves – 2
Prep Time – 10 min
Cook time – 15 min

Carrot – 4 media, chopped into medium sized pieces
Milk – 2 cups
Sugar – 1/4 cup minus 1.5 Tsp
Raisins – 1 Tsp
broken Cashews – 1 Tbsp
Cardamom Powder – 1/4 Tsp
Ghee – 1.5 Tsp

How do you do it

1. Take the carrots and 1 cup milk in the pressure cooker and pressure cook for 2-3 whistles. Let this cool completely. Blend this milk-carrot using your mixer jar into a smooth paste and keep.

2. Heat ghee in a pan, add cashews and raisins and roast until they brown. Keep aside.

3. In the same pan, add the blended carrot-milk paste and saute for 3-5 minutes. This is just to make sure there is no raw smell. Cool this mixture again.

4. Take the remaining one cup of milk in a thick bottom milk pan and bring to boil. When it starts to boil, add the sugar, cardamom powder and stir. Simmer on low heat for 15-20 minutes until the milk thickens and reduces in quantity. Cool completely.

5. Mix the reduced milk and sauteed blended carrot-milk paste and the raisins, nuts together. Fill them up in individual glasses and chill them in the refrigerator.

You could add some chopped almonds on top while serving. Enjoy! 🙂

Carrot Halwa Gajar ka Halwa

What occasion is it? Yes, my 100the post! Yaaaaaay :-)! When I started this blog, I did set a goal to get to a 100 before the end of this year, and I am very happy I kept at this. And frankly, the 90s have been difficult. Now I understand why the Master-blaster Sachin Tendulkar struggled to get to 100 centuries ;). Okay, now thats a little too much, the anology, I know 😉
Its been nothing but an enjoyable 10 months obsessing over this blog. Its become so much a part of my life and surely will continue to be so. Thanks to all of you who have been visiting, trying recipes from here and giving me feedback, that’s one of the key things that pushes this blog forward. Please continue to do so :).

I also have one more update here; foldover has moved to its custom domain www.thefoodoverip.com. If you happen to use the blog-spot suffix, you will be re-directed to www.thefoodoverip.com

To celebrate the 100th post, I made a classic winter dessert – Carrot halwa, popularly known as Gajar Ka Halwa. Winter is peeking into Mumbai and that means lush red winter carrots. These are the carrots that are traditionally used to make gajar halwa as against the orange colored carrots. S loves gajar halwa and hes been at me for almost a year now to use these red carrots for making Carrot Halwa. I never got around to do it until today when he went shoping alone and dumped on me a bag of these winter carrots. And so the carrot halwa was re-born in my kitchen 🙂

I am not even going to start to say how yum and delicious they were; you just have to try it out yourself 🙂

Ingredients

Serves – 4
Prep Time – 15 min
Cook time – 1 hr

Carrots – 1 Kg [approx 10 carrots] – Grated
Milk – 2.5 cups mixed with 1/4 cup water
Sugar – 3/4 cup + 2 Tbsp
Elachi powder – 1 generous pinch
Ghee – 4 Tbsp
Cashews – 10
Raisins – 5-6

How do you do it

1. Heat a tsp of ghee in a heavy/thick base nonstick pan. Fry the cashews and raisins and set aside.

2. Add 1 more tbsp of ghee to the pan. Add the grated carrot and saute for 2-3 minutes until they turn a lighter shade. This to get rid of the rawness of the carrot.

3. Once done, add the milk into the pan and bring to boil. Then reduce the flame to medium, close with a lid, and let the carrots get cooked in the milk. This is going to take some time. It takes close to 30 minutes for the carrots to get softer/mashed and for the milk to reduce. Keep stirring now then during the 30 minutes.

4. Once almost most of the milk has been absorbed by the carrots, add the elachi powder, sugar , remaining ghee and stir it in. Once done, the carrots mixture will tend to loosen again. Let it again cook for another 15 minutes until the halwa starts to leave the sides of the pan. Add the cashews and raisins now and mix it well.

Serve this warm carrot halwa with a scoop of ice-cream. Yum!

Authentic Chettinadu Therrakal Coconut Gravy with brinjal and potato

This is another authentic Chettinadu dish. The coconut based gravy is used as a side dish for dosais and Idlis. It is super yum, and this preparation never fails to impress. This curry has been a super hit in all parties that I have hosted until now:).
Thermal

Ingredients

Brinjal – 2 medium sized, chopped into small pieces
Potato – 1 Medium sized, chopped into small pieces
Tomato – 1 Medium sized, chopped.
Onion – 1 Large, chopped finely
Ginger-garlic paste – 1 Tspn
Curry Leaves – 1 Sprig

To Temper

Mustard – 1 tspn
Jeera – 1 Tbspn

To dry roast and Grind

Mustard – 1 Tbpn
Jeera – 1 Tbpn
Raw Rice – 2 Tbspn
Fenugreek – 1 Tspn
Saunf – 1 Tspn
Khus – 1 Tspn
Dry red chili – 4
Grated Coconut – 1/2 cup

Method

Heat a pan and dry roast the following – throw in mustard, jeera, raw rice, fenugreek,khus-khus, sound one after the other. Let them roast for a minute or two.Then add in the grated coconut and dry red chili. Roast for a couple of more minutes and switch off the flame. Cool and blend in a mixer with 1/2 cup water to a smooth paste.

Now in the same pan, heat 2 Tbsp of oil. Add mustard and when it splutters, add jeera, let it roast.Add in the onions, curry leaves, and ginger-garlic paste. Saute till onions are translucent.Add the tomatoes and saute till its soft and juicy.Add the brinjal pieces and saute till soft. Now add the ground paste and 1.5 cups of water, and let it boil. When it boils, toss in the potato pieces, and cook till they are half done. Add salt and cook on low flame till the potatoes are fully done, and all the flavors in the curry come together. Add more water if you would like to loosen the gravy.

Serve with hot idli or freshly done dosais. The awesome combination I tell you!.

Carrot cake with Cream-Cheese Frosting

I have known this recipe for long now but never got around to do it. The time seemed apt today as I wanted to clear up the carrots in my fridge and some remaining cream cheese. :). So it’s almost like the carrots and cream cheese wanted to be made into a cake. 🙂

Carrot Cake with Cream-Cheese Frosting

Ingredients

Cake recipe adapted from – Laura in the Kitchen

For the cake

Shredded Carrot – 1.5 cups
All Purpose Flour – 1 and 3/4 cups
Chopped almonds – 3 Tbspn
Raisins – 2 Tbspn
Sugar – 1/2 cup
Brown sugar – 1/4 cup
Baking soda – 1 tspn
Cinnamon – 2tspn
Salt – 1/2tspn
Vegetable oil – 1 cup
Eggs – 2
Vanilla extract – 1Tbspn
Grated orange zest – 1Tspn

For the Frosting

Cream cheese – 100 gms
Unsalted Butter – 1/4 cup
Powdered Sugar – 1/2 cup
Water -1 Tbspn
Vanilla essence – 1 tspn

Method

Preheat your oven to 170 deg C and get that out of the way.Spray an 8-inch square baking pan with non-stick cooking spray and line it with parchment/butter paper.Or prepare the baking tray as you usually do while you bake.

In a bowl, toss the shredded carrots, almonds, raisins and 2Tbspn of all purpose flour and mix well with a spoon. Keep aside. This step will prevent the carrots and raisins from sinking to the bottom of the cake while baking.

Now in another large bowl, add sugar, brown sugar and oil. Mix well. Now break the eggs into them, add vanilla extract and mix well. Now add all the dry ingredients one by one into the bowl, and also add in the shredded carrots/almonds/raisins as well.Mix with a spatula till everything comes together.Pour the mix into the prepared baking tray and even out the top layer well with a spatula. Bake at 170 deg C for 20 mins. The original recipe called for 176 deg C for 30 min. But my oven heats up pretty quickly and this temperature and baking time worked for me. So if you know your oven, adjust the temperature and timing accordingly.

How to prepare to frost

Make sure the butter and cream cheese are at room temperature.Mix all the ingredients for the frosting till you get a nice smooth, creamy texture, add a tbspn of water if needed. You must be able to easily spread the frosting on top of the cake.

After the cake is done [test it by inserting a tooth-pick into the centre of the cake and until it comes out clean], cool it for 30-40 minutes.Once the cake is completely cooled, apply the frosting on top of it. Leave it on for 15-20 minutes till the frosting sets.

Cut a piece of cake and enjoy it along with a cup of hot tea. 🙂

Diabetes Diet Recipes

Diabetes diet recipes are imperative for someone with type 2 Diabetes. There are a lot of concerns when you are diagnosed with type 2 diabetes. One, you need to make sure that the food you are eating is rich in complex carbohydrates. The problem with normal non-diabetic diet is the fact that your body can’t put glucose into the cell.

Diabetes diet recipes are important to keep the meal tasty despite the limitation in the simple sugars and the other tasty treats that people are used to eating. There are some things that should never be involved in a diabetic diet. You should not use simple sugars. Simple sugars are candies and table sugar you incorporate in your coffee and other foods. What you want to use is a different sweetener.

Typically, there are numbers of sweeteners in the market making the different recipes more appetizing. This is the reason why you also get to see the number of diabetic patients eat cakes. These cakes though taken in moderation are usually made of special ingredients from the flour to the sweeteners. You have to understand that it is important that you take special consideration for your diet if you don’t want complications. There are some Diabetes diet recipes available for different people’s taste and preferences.

The bottom line is, the concept that you should follow when preparing Diabetes diet recipes is to not overshoot your body’s glucose. Remember that your body failed in producing insulin. Insulin is the one responsible for providing glucose to your cells for energy. If your bloodstream is packed with glucose, you are also prone to various complications.

One of the many complications of not following a Diabetic diet is developing hypertension. Hypertension is much difficult to maintain if you will have to worry about diabetes. The diabetic diets are meant to protect your body from other complications that Diabetes mellitus brings.

Since the islet of Langerhans of your pancreas is no longer producing insulin, you need to also tweak your intake frequency and bulk. This step is meant to protect your endocrine system and to ensure that glucose level doesn’t shoot up erratically. It is highly suggested not only by dieticians but also by doctors to eat as much as eight times a day! This feeding is called small frequent feedings. This simply means that you don’t let your body crash regarding glucose level.

The term used for a very low glucose level is hypoglycemia. Hypoglycemia when uncontrolled by the body can make our organs fail. Because the cells of the body no longer receive the glucose it needs, it will shut down if not given proper medical attention. The typical action done by medical practitioners is to give a dose of exogenous or prepared insulin to the patient. This will enable him to have the glucose that he or she needs.

It is important that you follow strictly the diet recommended by your physician. This will be the difference maker in your treatment aside from the constant checking of your glucose level and the administration of insulin. For a healthy long life, it is wise to utilize diabetes diet recipes that will keep your glucose level safe.

Japanese French Toast Farm Family Recipes

My good friend, Jack Riepe, offered to swap a recipe. Guys were swapping recipes! What is this world coming to? Anyway, he wants an exotic French toast recipe, which I happen to have. When I was a kid, my dad spent some time in the service in Korea. He stopped in Japan on the way home, and one of the things he brought back was this recipe for Japanese-French Toast. This is a little fancier than your typical bachelor recipe, but it’s pretty easy.

First, in case you don’t know how to make the traditional French toast:

Take several slices of day-old bread. (This is the bachelor part. Old bread is better than fresh bread.) Crack a couple of eggs into a pie plate. Pour in a little milk, a spoonful of sugar, and scramble it up. The more milk, the farther it will go, the less milk, the richer the taste. If you want to experiment, throw in a capful of vanilla extract or scrape some nutmeg into it. Experiment, but don’t dilute the eggs too much. (I’m waiting for ahem someone to mix in a little rum, Jack.) Then you heat up a griddle, slash the bread in the mix, and cook it until it’s nice and brown. Use a fork to turn the toast over in the mix and on the griddle, and then you can eat the french toast with the fork. Saves having to wash a spatula. Another bachelor feature.

Here’s the Japanese part:

Before you make the french toast, get out the powdered sugar, a spoon, and an orange. Cut the orange into fourths. Make the french toast and put the finished toast on a plate. Don’t pour syrup on the toast! It is okay to butter it, though. Spoon some powdered sugar all over the toast. Be generous—that decorative sprinkle you get at a restaurant isn’t enough. Now squeeze juice from a piece of orange all over the powdered sugar. Get the sugar fairly wet. Eat. Wash the dishes when you’re done–don’t leave them in the sink for someone else to clean up. This recipe works well on kids.

 

Bachelor recipes

Because this post is about two, um, “bachelor” recipes. Bachelor recipes have four features:

  1. Bachelor recipes are simple.
  2. Bachelor recipes are hard to mess up.
  3. Bachelor recipes can be eaten out of the cookware.
  4. Women find them vaguely offensive.

Recipe number one—(Ta-Da!) Tuna Soup. My daughters hate it. Well, they hate the idea of it.

  1. Take a can of tuna, any size, any kind, and dump it into a saucepan, juice and all.
  2. Dump in a can of vegetables, liquid and all. Frozen veggies are okay, just cook it longer.
  3. Add water until it looks like soup.
  4. If you want, add salt, pepper, Tabasco, Worcestershire, or whatever.
  5. Heat it up until it’s hot enough.
  6. Eat. Put a hot pad under the pot if you sit at the table to eat.

And that leads us to the other recipe. Generic Soup in ten easy steps. Follow these rules, and you can always make soup.

  1. Meat. This includes bones and skin. Any meat, any state of doneness. Let me know how it works out if you put in fish together with some other meat. If you have actual flesh not attached to bones, cut it up into smallish pieces first; that’ll save work in step 5.
  2. Put the animal tissue into a pot, cover with water. Anytime during this recipe, you can add more water if it gets low.
  3. Boil it slowly for a long time, couple hours or the length of a football game.
  4. Cool it down until you can touch the liquid without experiencing pain.
  5. Get rid of the bones and skin. Leave in all the meat. The easiest way is to pour the liquid into a bowl. You’re a guy; figure it out.
  6. Heat it back up, and throw in vegetables. You can use leftovers in the fridge, for instance. Make sure it’s in pieces that fit on a spoon. (Do not throw in whole stalks of celery, for instance.) Put in enough veggies, so it looks like soup.
  7. Toss in some flavorings. Beware the brown powders unless you know what you’re doing. Otherwise, put in things you like. Don’t overdo it—put in some, stir, then taste. This looks very professional if anybody is looking.
  8. Boil it slowly another hour or so. The idea is for the vegetables to get cooked.
  9. About 15 minutes before you want to eat, stir in some noodles. You need the 15 minutes to cook the noodles.
  10. Eat!

So—do you have any good bachelor recipes? Click the comment link under the title.