Try these Indian recipes they are delicious and easy to make

Thursday, August 18, 2011

Carrot Halwa



carrot halwa


Ingredients 
Carrots – 1 kg
Khoya – 60 gms
Milk – 1 litre
Flaked almonds – 3 tbsp
Sugar – 1 cup
Crushed pistachio – 4 tsp
Green cardamom powder – 1 tsp
Raisins –  5 tsp
Ghee – 100 gms
 Preparation Time
    50 minutes

 Method
  • Peel, wash and grate the carrots.
  • Grate the khoya.
  • Heat ghee , add the carrots and the khoya (leaving 2 tsp for garnishing) and sauté for 1–2 minutes.
  • Now add the milk and cook on medium flame, stirring at regular intervals initially and then continuously for 10 – 15 minutes.
  • Add sugar, raisins and cardamom and again cook for a further 10 – 15 minutes or till carrots are tender and the liquid has evaporated.
  • Once the Halwa starts leaving the sides of the pan, lower the flame and cook for 1-2 minutes stirring vigorously.
  • Remove from flame. Serve hot or cold garnished with khoya.

Wednesday, April 13, 2011

Apple Cake



Ingredients
Butter – 175 gms, plus extra for greasing
Apples – 3 medium
Dates, halved, stoned and finely chopped – 100 gms
Eggs - 3
Self raising flour – 350 gms
Blanched hazelnuts, roughly chopped – 100 gms
Ground Cinnamon – 2 tsp
Sugar – 175 gms




























Method
  • Heat oven to 180°C. Lightly butter a deep 20cm loose-based or spring form round cake in, then line the base with baking parchment.
  • Melt the butter by heating it and then cool it for 5 minutes. Crack the eggs into the butter and beat well. Mix the flour with the cinnamon and the sugar.
  • Core and cut two apples (unpeeled) into bite-size chunks. Mix the apples into the flour along with the dates and half of the chopped hazelnuts.
  • Pour the egg and butter mixture into the flour mixture and gently stir together. Spoon into the tin, smooth the top.
  • Thinly slice the remaining apple (unpeeled) into circles, discard the pips, and then arrange over the top of the cake. Sprinkle over the remaining hazelnuts.
  • Bake for 50 mins-1 hr until the cake is cooked and risen. Check if it is done by pushing a skewer into the centre – it should come out clean.
  • Remove the cake from the tin, peel off the paper and transfer the cake to a wire rack. Cool completely. Keeps for up to 3 days.

East Indian-bengali-aloo Bhaja