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Carrot Halwa Recipe - How to Make Gajar Ka Halwa

Carrot Halwa (Gajar ka halwa) is a popular Indian sweet recipe often served as a dessert in many restaurants. It is eaten a lot in the winter because carrots are very high in the market during the winter season. The beauty of this recipe is that no one will recognize that it was made from a vegetable.

Carrots are eaten in many forms such as salads, mixed with vegetables, pickles, and carrot pudding which is most preferred. There are also many benefits of eating carrots, such as carrot is very beneficial for the eyes because it contains vitamin A, and carrots are also very beneficial for increasing blood.

Today we will tell you about the recipe for how to make carrot pudding (Halwa of Carrot). In this recipe, we will tell you about Khoya Halwa and how to make Khoya at home.


Carrot Halwa Recipe - How to Make Gajar Ka Halwa

Ingredients:

Carrot1.5 KG
Milk Cow/Buffalo1.5 Litre
Sugar1 Cup
Cashews1/4 Cup
Almonds1/4 Cup
Raisin (Kismish)1/4 Cup
Cardamom Powder1/2 Table Spoon

Method for Making Carrot Halwa

1. Purchase fresh carrots from the market, wash the carrot thoroughly with water, and grind it, and cover all the carrots with the pot after grinding.

2. To make khoya carrot pudding, first Heat 1-liter milk in a vessel. Keep in mind that if you want to make pure khoya at home, do use buffalo or cow milk, do not use toned milk as it will not make khoya good.

3. Keep heating the milk on a low flame, when the milk reduces to half then add ½ cup sugar to it so that the milk becomes thick.

4. After adding sugar, keep stirring it on low flame, otherwise its color will turn from white to brown, after the khoya becomes thick, keep it to cool.

5. Now take a pan and add ghee to it and let it heat up.

6. Then add almonds, cashew nuts, raisin, pistachios, and other dry fruits in ghee and roast them on low heat.

8. After roasting all the dry fruits, cut them into small pieces.

9. Now heat 2 to 3 teaspoons of ghee in the pan again, add the grated carrot, and mix well, after mixing leave it to cook on a medium flame for 30 minutes.

10. Mix the carrot by opening the lid in the middle so that the cooked carrot comes down and the raw carrot goes down.

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11. As the carrot continues to cook, it will only reduce. After half an hour, add ½ cup of boiled milk to the carrot and mix it well, after mixing, cook it again on low flame for 15 minutes.

12. After 15 minutes of cooking, add 1 cup of sugar and mix it, after that cook it again for 15 minutes.

13. Now add cardamom powder, this makes the taste of halwa even better, after adding cardamom, add all the chopped dry fruits and khoya.

14. Mix well after adding all the ingredients and cook for 15 minutes on low flame. After 15 minutes, stir the lid and turn off the gas. If you like ghee more than you can add more ghee to the halwa.

Now your carrot pudding is ready. You should try making it at home, especially in festivals like Deepawali, Christmas, New Year, Makar Sankranti / Lohri, and Holi. Carrot Pudding is very easy to make.

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Peanut Gajjak - How to Make Gajjak at Home

Jaggery (गुड) and Groundnut are very beneficial and tasty during the winter season. You must have eaten gajjak made from the mixture of these two. It is also called peanut Gajjak (गज्जक) or Chikki which is eaten mostly in the winter season.

Especially on Makar Sankranti and Lohri, too much is eaten. You may have eaten a lot of gajjak from the market, but have you ever eaten gajjak at home? Today we will tell you about how to make gajjak at home and also the materials needed to make gajjak.

Peanut Gajjak - How to Make Gajjak at Home

Ingredients

Peanuts - 400 grams

Good / jaggery - 300 grams

Ghee - 1 Tbsp

Baking Soda - ¼ Tsp

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How to Make Peanut Gajjak at Home

Method to make Peanut Gajjak - To make peanut gajjak, first, take 2 small bowls of raw peanuts and put them in a pan, and roast them on a slow flame for 4 to 5 minutes (you can also add almonds and cashews with peanuts).

Roast the peanuts on low heat so that the peanuts are not raw from anywhere and crunchy when they eat. After the peanuts are roasted, keep it for some time to cool down and after cooling it remove the peel and separate the peanuts in a plate.

Now take a pen and put a spoonful of ghee in it, add 250 to 300 grams of small pieces of jaggery to it and finally add 2 tablespoons of water so that the jaggery will not burn and will melt easily. After it melts, add ¼ tbsp of baking soda to it and mix, add peanuts after 2 to 3 minutes and mix well.

Now take a big plate or plate and put some ghee on it so that the jaggery does not stick on that vessel. Now put the batter on the utensil and spread it, you can give it any shape like a round, square, rectangle or can also make it like a ladoo.

After it cools down, your peanut gajjak is ready, you can keep it in an airtight jar, it can be eaten for 2 to 3 months.

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Gobi Manchurian Recipe with Gravy - Indo - Chinese Food

You must have eaten Gobi Manchurian (Cauliflower Manchurian & Cabbage Manchurian) in restaurants or hotels, but have you ever eaten Gobi Manchurian like a restaurant at home? This is an Indo Chinese recipe that is very tasty. If you like Manchurian food but you do not have Cornflour or soy sauce, even then you can make it like a hotel.

Today we are going to make a perfect restaurant-style Gobi Manchurian. This is a very easy, delicious, and crispy recipe for the Cauliflower Dry and Gravy Manchurian.

Gobi Manchurian Recipe with Gravy - Indo - Chinese Food

Ingredients:

Cauliflower/Cabbage - 250 gm

Green chilli - 2

Onion-1

Capsicum -1/4 Cup

Garlic cloves – 4

Ginger garlic paste - 1/2 Tbsp

Flour (Maida) - 2 Tbsp

Rice Flour - 1 Tbsp

Tomato Ketchup -3 Tbsp

Vinegar - 1 Tbsp

Schezwan Chutney - 1 Tbsp

Green Chutney or Green Chilli Sauce - 1.5 Tbsp

Red Chilli Powder - 1 Tbsp

Cooking oil

Salt to taste

How to Prepare Gobi Manchurian?

To make Gobi Manchurian, first, we will cut small pieces of Gobi flower and separate the stem of Gobi. After that take water in a vessel, add some salt to it, and put the gobi flowers in the water to boil for 3 to 4 minutes (You can also use a microwave to boil gobi). After boiling, wash the gobi with cold water and keep it for a while.

Now in a mixing bowl, add 1/3 cup Maida, 3 tablespoons rice flour (you can also replace it with Cornflour), a little red chili powder, 1 big tablespoon ginger, and garlic paste, and a little water By adding it, and make a thicker batter.

After the batter is ready, to give it a street style look, we will use food color in it, add salt as per taste and mix it well. If you want, you can also make natural food color, for that, grind the beetroot and dry it in the sun, after that make the powder by grinding it.

Now mix the boiled cabbage in the batter and mix well and fry immediately after mixing. To fry, put oil in the karahi and let it heat slightly, then fry the gobi one by one. Fry the gobi in high flame till it becomes crisp.


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How to make Gobi Manchurian Recipe Gravy?

To make Gobi Manchurian gravy, take a pen and add some oil, after the oil is heated add a small finely chopped onion, 5 to 6 finely chopped garlic, and 2 chopped green chilies.

Cook all these things for 1 to 2 minutes while heating up the gas, reduce the flame after cooking and add 1 tablespoon red chili sauce, 1 tbsp schezwan chutney along with 2 tbsp tomato ketchup, add 1 teaspoon vinegar, 2 teaspoons soy sauce, one teaspoon green chili sauce and add a little salt to the last.

After adding all the things, mix well and cook for 15 to 20 seconds. When all the sauces are cooked well, add fried gobi, and mix them well on high heat. You can use green onion, Capsicum, or coriander strip on it for garnishing.

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Giloy Juice Uses, Benefits in Ayurveda

Tomato Rasam Recipe and Powder at Home

When there are cold days, when we have a cough, then we always remember hot soup because drinking the soup gives warmth to the body and also cures cold cough. But have you ever drunk rasam? Rasam is a South Indian dish which is very simple and very good. Rasam has many recipes, today we will tell you about how to make Tomato Rasam.

In South India rasam is a very famous dish, it looks like sambar but it is a soup made from lentils, tomatoes, and other spices. Let us know how tomato rasam is made and what ingredients will be required to make it.

Tomato Rasam Recipe and Powder at Home

How to prepare Rasam Powder?

INGREDIENTS for Preparing Rasam Powder:

2-3 Tablespoon Chana Dal

2-3 Tablespoon Tur Dal

2 Tablespoon Coriander Seeds

5-6 Dry Red Chillies

1 Tablespoon Cumin Powder

1 Tablespoon Black Pepper Powder

1 Tablespoon Methi Seeds

10-12 Curry Leaves

To make a good rasam, first of all, make homemade rasam powder which is very tasty and it does not take much time to make it. You can also buy ready-made rasam powder from the market. To make homemade rasam powder, firstly put 3 tbsp of chana dal in a pen, after that take 2 tbsp of tur dal and both these pulses and fry them on a medium flame for 2 to 3 minutes.

After roasting the lentils, add 2 teaspoon coriander seeds and fry them well. Now we will put 5 to 6 dry red chilies or red chili powder along with 1 teaspoon cumin seeds, 1 tablespoon black pepper, 1 teaspoon fenugreek seeds. And fry 10 to 12 curry leaves and all of them well for about 3 to 4 minutes.

Tomato Rasam Recipe and Powder at Home foodsinplanet

When the color of all the things turns light brown, they will be kept to cool for some time and after cooling, they will grind into a mixer. Your rasam masala powder will be ready after grinding. This spice is very flavorful and you can store it in an airtight container.

How to make Tomato Rasam?

INGREDIENTS for Making Rasam Soup:

1 Tablespoon Cumin Seeds

1 Tablespoon Coriander Seeds

4-5 Garlic Cloves

2 Tablespoon Oil

1 Tablespoon Mustard Seeds

2-3 Dry Red Chillies

8-10 Curry Leaves

1/4 Tablespoon Heeng/Asafortida

3-4 Tomatoes Chopped

Now take a pan and put a little oil in it, after the oil is heated, add a little bit of rye, and together it contains 1 teaspoon cumin seeds, 1 teaspoon coriander seeds, and 4 to 5 garlic cloves.

Put all these things lightly smashed. After that, we will put 2 to 3 dry red chilies, 8 to 10 curry leaves, and 1 teaspoon of ghee and mix it for 2 to 3 minutes. After that, add 3 to 4 chopped tomatoes to this mixture and add salt, cook it on a low flame for 2 to 3 minutes and keep cooking it till the tomatoes start dissolving.

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After cooking the tomatoes, we will add tamarind pulp to this mixture, if you want, you can also use tamarind water, now we will add rasam powder which we prepared and will cook this mixture for 2 minutes. After cooking the mixture slightly, we will put 4 to 5 cups of water and cook it again till the water boils.

If you like onions, then you can add onions for tempering. After boiling in the mixture you can add salt as per taste and also add turmeric powder and black pepper powder, which is very beneficial for winter. After adding all the ingredients, this mixture will be cooked for 7 to 8 minutes and after that garnishing with green coriander.

Your hot tomato Rasam is ready, you can eat it with Idli, Vada, and Rasam Rice or drink it as a soup.

If you like the Rasam Tomato recipe, then share it with as many people as possible and try this recipe once at home.

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Giloy Juice Uses, Benefits in Ayurveda

Giloy Juice Uses, Benefits in Ayurveda

Many of you must have heard Giloy's name. What is Giloy Means? Giloy is a boon of Ayurveda that can make your body healthy. Giloy leaves have the power to make your body healthy. Every part of it has a wealth of properties, in addition to its leaves and stalks, calcium, phosphorus, and protein are found in sufficient quantity in its powder. In this post, we will talk about the benefits of Giloy Juice and its Uses.

Giloy Juice Uses, Benefits in Ayurveda

Botanical Name of Giloy – Tinospora Cordifolia

Other Name of Giloy - Madhuparni, Guduchi, Amrita, Rasayani

It is an ancient Ayurvedic herb and has many benefits, it is used in Ayurveda, Naturopathy, and also in modern medicine. Although the whole plant of Giloy is beneficial, the most useful thing in it is its powder. Its powder and capsules are also available in the market.

The AYUSH Department of the Government of India has decided that the benefits of Giloy should be extended to the common people so that it can be recognized worldwide as a national medicine.

Giloy Plant

Giloy is also called Guduchi and Amrita in Ayurveda due to its special properties. In homeopathy, special drugs are prepared from Giloy to treat lifestyle-related diseases like diabetes, allergies, and asthma, and Giloy is also mentioned in mythology.

It is believed that during the war of Lord Rama and Ravana in Lanka many apes of Lord Rama's army were killed, which Shri Rama invoked nectar rain to revive. After which there was nectar rain from the sky, which made the apes alive. It is said that where the drops of nectar fell, the Giloy plants were produced.

How to Make Giloy Juice at Home?

The decoction of Giloy is made from fresh sticks and powder is made from dry sticks. Cut the sticks which appear green in color, First, cut the sticks into small pieces and grind them well.

Now allow the water to boil for a while in a vessel. When the water boils, put Giloy sticks in it and cover it with a lid for a few minutes.

When the Giloy sticks start to swell and change the color of their water, let the pot cool down for a while. After this, you grind Giloy sticks in the mixer and squeeze the juice from the sticks with the help of cloth to separate the drinking juice.

Now keep this juice in a glass bottle. You can consume it for 1 month, after that you should not consume it.

Why Giloy is called a repository of properties and what kind of diseases are treated by it?

Giloy can be consumed in small amounts even in daily life, some teachers of Ayurveda consider it as a powerful food item, and Amla, turmeric, aloe vera, and dried ginger are also included in this list. These things help to make the human body healthy but Giloy has the top position among them.

Giloy mainly makes the immune system good. It contains anti-allergic, anti-inflammatory, antioxidant, and anti-diabetic elements. Overall, Giloy is a beneficial drug for every organ of the human body.

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Giloy Juice Benefits (Giloy ke Fayde)

- Giloy is a beneficial medicine for diseases like sore throat, difficulty in breathing, asthma.

- Many experts recommend taking Giloy to cure fever like dengue and malaria. This helps to increase the number of platelets.

- Type 2 is also recommended to use Giloy to cure the sugar level of patients suffering from diabetes. This helps in the formation of insulin hormone in the body, which keeps sugar levels healthy.

- Giloy is very beneficial in correcting jaundice, liver disorders. It reaches into the body and cleanses the blood.

- Giloy is very useful in reducing obesity.

- Using Giloy daily does not cause wrinkles on the face and makes the face sharper so that you can look younger for longer.

- Giloy is used to increase the digestive power so that digestion is good and there is no indigestion.

Giloy Benefits for Skin

Regular intake of Giloy juice causes fever, flu, stomach problems, low blood pressure, heart disease, Tb, loss of appetite, skin diseases, any kind of allergies, stomach disorders, blood disorders It will be beneficial in removing diseases etc. Therefore it is also called health tonic of the whole body.

Method of taking Giloy juice

If your immunity system is weak, then you can take it twice a day with 15ml in the morning and 15ml in the evening with a glass of lukewarm water. If you want to see its best result, then take it empty stomach in the morning.

Note - Small children, pregnant women, and sick people should take it only after consulting the doctor.

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