Gajar Kheer a.k.a. (Carrot Pudding)

Ingredients:

• Carrots - ½ lbs (or 225 gms)
• Milk – 1 Cup
• Condensed Milk – 8 Ounces
• Cardamom and Nutmeg Powder - ½ tsp each
• Ghee (Clarified Butter) – 1 TBSP
• Resins, Cashew halves – 1 TBSP each

Method:

1. Boil the carrots.
2. Puree the carrots once cold, set aside.
3. Bring the Milk to Boil, add condensed milk to it.
4. Add pureed carrot, cardamom and nutmeg powder to this.
5. You can serve this chilled or hot.
6. Hot Kheer really goes well with Hot Poories.
7. In a small pan, put 1 tablespoon of Ghee, sauté resins and cashew halves in it.
8. Garnish Kheer with sautéed resins and cashew halves.

Dabeli Masala and Dabeli Hot Chutney

Dabeli Masala Powder Recipe (No Picture)

Ingredients:

• 1 TBSP of Coriander seeds (Dhana)
• ½ tsp of Cumin Seeds (Jeera)
• 2 Red chilies (U can reduce as per the spice level)
• ½ inch cinnamon Stick
• 2 cloves

Method:

1. Roast the above ingredients and blend into powder.
2. Store it in a dry container and use it as needed while making Dabeli filling.

Dabeli (Sweet-Sour-Spicy) Red Chutney Recipe

Ingredients:

• 8-10 Dry Red Chillies (I mixed Fresh Red Chilies, they also work fine)
• 2-3 Garlic flakes
• 1 tsp Jeera/Cumin Seeds
• 1-2 tsp Olive Oil
• 1 TBSP Brown Sugar (To make chutney sweet as per taste)
• 1 small Tomato (Optional, Helps in grinding chilies to smooth paste)
• ½ tsp Tamarind Paste or Lemon Juice (You can also use Pomogrenate seeds adds sweet and sourness)
• Salt to taste

Method:

1. Roast dry red chilies, garlic flakes, jeera cumin seeds with olive oil.
2. Add rest of the ingedients and blend into smooth paste,
3. For Debli - Take little paste aside and add little water to make it runny.
4. You can store the paste in refrigerator for 1-2 weeks and use it as needed while making Dabeli.

Green Apple Pickle

Ingredients:

Green Apple - 2 chopped (Granny Smith or Green apples are best for this pickle)

Green Raw Mangoes - 1 Chopped (Peel off the skin)

Turmeric - 1 tsp

Red Chilli powder - 2 tsp

Fenugreek and Mustard Seeds (mix and coarsley ground) - 1-1/2 tsp each

Hing/Asafoetida - 2 pinches

Green Lime Juice - 1-1/2

Salt - To taste

Mustard Seeds - 1 tsp

Green chillies - 2 (Chopped fine)

Curry Leaves - 10-12 (Chopped)

Olive oil - 2-4 tsp

Darbar Pickle Masala (Optional) - 2 TBSP

Method:

1. Combine the chopped green apple and raw mangoes (even half ripe would do) with lime juice and set aside.

2. In a pan add olive oil, mustard seeds, wait till they splutter, add green chilis, hing 3 pinches and cook for about 30 seconds on low-medium heat.

3. To this add curry leaves, fenugreek-mustard powder, trumeric (coarsely ground, best method is by using a mortar/pestle).

4. Add cut apples, mangos, red chilli powder and pickle masala (optional) to this and cook till apples are well cooked.

5. Take the ready pickle off the heat.

6. You can serve it hot with Roti/Bread/Rice or preserve it for 1-2 weeks in the refrigerator in air-tight sterlized bottle.

Indo Chinese Baby Corn

Everybody loves Indo-Chinese food, especially all the kids enjoy it. Here is a simple recepie for making Indo-Chinese Baby Corn

Ingredients:

- Fresh or Canned Baby Corn - Washed and patted dry

- Cauliflower or Broccoli florets

- Rice Flour

- Corn Starch

- Red Chili Powder

- Salt

- Oil to Fry

- Garlic (2-3 cloves finely chopped)

- Spring Onion (Separate White Onion from green blades and chop)

- Green Capsicum (Bell Pepper)

- Kikkoman Preservative Free Sweet and Sour Sauce

- Kikkoman Soy Sauce

- Thai Sweet Chilli Sauce and

- Schezwan Sauce (substitute with red chili-garlic sauce if not available)

Method:

1. Mix Rice Flour 1/2 cup, Corn Starch (1-1/2 Table spoon) in water. Make sure the mixture is not very runny,

2. Add salt and red chili powder to taste,

3. Dip the baby corns and cauliflower (or broccoli) florets in this mixture so that hey are well coated. Fry and set on a napkin (for oil to drain)

4. In a separate pan heat some oil, add spring onion (white tops only), green capsicum and stir-fry them on medium-high heat.

5. Once onions are translucent, add chopped garlic and fry for another 15-30 seconds

6. To this add some sweet and sour sauce ( I used - Kikkoman Preservative Free Sweet and Sour Sauce), Soy Sauce, Thai Sweet Chili Sauce, Schezwan Sauce (spicy) and a few drops of vinegar. If you don't have Schezwan sauce, you can substitute it with Red Chili-Garlic sauce available at any grocery store or oriental store.

7. To This add the fried baby corn cauliflower and or broccoli florets,

Remember, Soy sauce has salt in it - so adjust salt accordingly,

8. Stir fry on high heat for about 1-2 minutes and take it off the heat in a serving dish

9. Garnish with green spring onion that we had cut and kept aside

10. Stir Fry Baby Corn and Cauliflower, Indo-Chinese E-Style are ready.