March 24, 2014

Chickpea and Beetroot Salad

Inspired by Sanjeev Kapoor's recipe tailored to my taste.

Chickpea and Beetroot Salad           
Ingredients:
Beets boiled peeled and cubed - 1 medium
Onion - 3 tbsp
Tomato - 1 small chopped
Mint leaves - 2 tsp chopped
Chickpeas boiled - 1 cup
Spinach - 2 cups fresh
Salt - to taste
Black Pepper powder - to taste
Juice of 1 lemon
Olive oil - 2 tbsp
Sesame t- 1 tbsp

1.  Saute spinach in a tbsp of olive oil
2.  Chop onion, tomato, mint leaves and mix with chickpeas,
3.  Add salt, pepper and lemon juice.
4.  Add salt to the boiled and cubed beets.
5.  Before serving arrange the spinach leaves and lightly mix the beets with chickpeas, onion, tomato mixture.
6.  Toast the sesame seeds in a tsp of olive oil and mix.
Ingredients
Beetroots,boiled and peeled2 medium

Iceberg lettuce leaves8-10

Spring onions with greens,sliced1

Onions,chopped3 tablespoons

Green chillies,chopped1 teaspoon

Tomato,finely chopped2 tablespoons

Fresh mint leaves,finely chopped1 tablespoon

Chickpeas (kabuli chana),boiled5 tablespoons

Juice of 1 lemon

Saltto taste

Black pepper powderto taste

Extra virgin olive oil 1 teaspoon

Roasted sesame seedsfor sprinkling

Method
- See more at: http://www.sanjeevkapoor.com/Beetroot-Salad-foodfood-skk.aspx#sthash.SBTP55gI.dpuf

March 7, 2014

Gajar Halwa

Gajar Halwa is also known as Carrot Halwa is a famous dessert in India. It is made by placing grated carrot in a pot with, milk, sugar, ghee and then cooking while stirring regularly. It is   served with a garnish of desired nuts.

Ingredients:

Carrots - 4 to 5 medium ( 2 cups grated)
Sugar - 3/4 cup (increase per your taste)
Evaporated Milk - 12 oz
Ghee - 5 tbsp
Cardamom powdered - a pinch
Saffron - a pinch
Borneal (edible camphor) - a pinch
Cashew nuts sliced - about 10-15

Method:
1.  Grate carrots.
2.  Add the grated ashkin to evaporated milk and cook till it is condensed.  Alternatively, use slow cooker for this step.
3.  After the milk is condensed add sugar to the cooked carrots, saffron, cardamom, borneal and ghee.
4.  Cook till all the ghee is absorbed.
5.  Garnish with sliced cashew nuts.