GAJAR KA HALWA

GAJAR KA HALWA

(The Ultimate Winter Dessert)

Halwa finds its roots in the Arabic language and refers to many dense or compact desserts. Originally halwa was either flour-based or used various nuts with sugar, milk, and butter to create a nutty dessert. It is commonly believed that this kind of halwa was introduced to the settlers in India through trade with the Middle East and Asia Minor during the expansion of the Mughal Empire.

The shared food heritage between Pakistan and India is fascinating, we share the same food stories and love the same foods and can rightfully both lay claim to most foods as our own. This not only makes for a delightfully interesting dinner conversation with friends, but also makes for a common ground to share family recipes and stories.

Gajar ka halwa is a popular dessert all over Pakistan as well as in sub-continent  and often served at most festivals, in Weddings etc. This is a Winter dish and when the season starts with the fresh Carrots fill the Vegetable vendors, we also see many seasonal Vendors of this Halwa all over the country like Mashroom growth. Its aroma fills the streets where these eateries are located. Every Sweetmeat merchant or Mithai Wala prepares this Halwa like it is a religious entity. People really love this Halwa. The dish is popular among adults as well as children. In 300 grams of Gajar ka halwa, there are 268 calories (76 come from fat, 180 from carbohydrate and 16 from protein)

Gajar ka halwa also is known as gajorer halua, Gajrela, and Carrot Halwa is a carrot-based sweet dessert pudding from the Indian sub-continent. It is made by placing grated carrots in a pot containing a specific amount of water, milk, and sugar and then cooking while stirring regularly. It is often served with a garnish of almonds and pistachios. The nuts and other items used are first sauteed in ghee, a South Asian clarified butter.

The dessert is traditionally eaten during all of the festivals in India, mainly on the occasion of Diwali, Holi, Eid ul Fitr, and Rakhsha Bandhan. It is served hot during the winter

Who thought of adding sugar, milk, and ghee to carrots, simmering it until the milk dried and serving it as a delectable dessert? Legend has it that the Sikhs from Punjab introduced it to the house of the Mughals. The Emperors enjoyed its vibrant color, flowery aroma, and slightly chewy texture, and it gained popularity far and wide-spreading sweetness throughout the empire.

The Mughal Empire was spreading, and international traders were bringing in intriguing new goods for exchanges, barter, and purchase and the orange carrot is said to be one such treasure. Carrots were originally purple in color and were indigenous to Afghanistan for almost 5000 years. They came in colors such as red, yellow, black and white, but not orange, until the 17th century when the horticulturalists in the Netherlands decided to honor William of Orange, from the House of Orange, by creating an orange carrot. Though many believe that it was a coincidence; and the orange color was a mutation of the red and yellow carrot and had no significant link to the Royal House of Orange. This new orange carrot was sweeter, prettier and of a non-sticky variety, making it popular amongst the cooks.

The Mughal Empire was at its zenith, a dynasty that was splendid and modern and looking for a trade with the rest of the world. This orange carrot had already spread far and wide to Europe, Middle East, and of course now South Asia with the coming of the Dutch East India Company to the sub-continent in the 17th century.

The cooks in the subcontinent liked the newly imported carrot and the sweetness that came with it, and since it was an era when new cuisines were being developed by expert chefs and connoisseurs, this kind of carrot seemed to be of a perfect variety to be tried as the main ingredient in the halwa, with sugar, milk and butter, sans the flour and nuts.

The province of Punjab apparently took an instant liking to it and started developing innovative new recipes, sweet and savory. It was a vegetable that peaked as a winter harvest and its abundance in the glorious winters nudged the cooks to develop a hot delicious dessert best served any time of the day, before or after a meal, or as a side with Tea (chai or Doodhpati). Gajar ka halwa was an instant hit all over the Indian subcontinent, from pauper to prince.

Let us start preparing our Winter Delight with the name of ALLAH.

What we need for our Halwa:

1. Grated Gajar (Carrot)            1 Kg
2. Ghee (Clarified Butter)           250 Grams (Pure or Asli Ghee is preferred)
3. Sugar                                     350 Grams
4. Koya (Milk Solids)                   500 Grams
5. Almonds                                 125 Grams
6. Pistachio                                125 Grams
7. Ilaichi Powder (Cardamom)      1/2 Teaspoon

How We prepare: 

• • Wash and grate the carrots thoroughly.
    
    • Put the cooking pot on low-medium heat cook the carrots till the moisture evaporates.
    • Add Ghee (Clarified Butter), mix it together and then ad the Ilaichi Powder.
    • Turn the heat a bit high and mix it thoroughly.
    • Keep mixing.
    • Add sugar and mix again. sugar tends to ooze out moisture, so continue mixing the carrots till the grated carrots become translucent.
    • Now add half of the Khoya and dry fruit and mix again.
    • Add Kewra Essence (Optional).
    • Turn the heat on low and place a lid over the pot.
    • let it simmer/cook for 10 minutes. 
    • Take the lid off and sprinkle remaining Khoya on the surface and serve it hot or warm. 
     
   Our Gajar ka Halwa is ready to be served now. Enjoy it with family and friends. Try this recipe now without any FEAR OF FAILURE and send your comments so that any improvement, if needed, may be carried out.
  
   

Thank you,

Thine Eternally,

NOVICE

 

BUSRI (A Traditional Winter Delight from Sindh)

BUSRI

A Traditional Winter Delight from Sindh

Busri 

Busri is an incredible but traditional recipe from Sindh, especially in rural areas and villages it is not only popular but very healthy sweet bread or Roti made with homemade Butter or Pure Desi Ghee. Though it can be made with any butter available over the counter, my experience tell that the aroma of homemade pure butter is something out of this world.

Despite a lot of efforts, I failed to find its history. As for as, my knowledge is concerned Busri is a traditional recipe of Sind and has been taken in breakfast since time immemorial. My parents and their parents enjoyed this delicacy and the recipe has been shared through generations.

Very simple in preparation, Only three ingredients are required to make this heavenly sweet Roti i.e. Butter (Preferably homemade) or Pure Desi Ghee, crushed Jaggery and plain wheat flour. 

It is not only fried in butter but the same is also inserted within two folds of roti which mixes in the melted jaggery within two folds of Roti like stuffed Paratha. The aroma of Butter is mind-boggling when mixes with crushed jaggery.

Unfortunately, this delicacy is limited in the rural areas of Sindh and due to the influx of fast food in urban areas, nobody has even tried to introduce Busri on a commercial basis. Its use is limited within the families themselves.

I hope this recipe will change the concept of rural food and maybe someday Busri will be on the Menu of restaurants and Snack outlets.

Let us start our very simple but incredible recipe of Busri with the name of ALLAH.

EQUATION:

• Kneading and resting the Dough:                    30 minutes
• Frying the Busri:                                            10 Minutes
• Assembling:                                                   05 Minutes
• Yield:                                                            2 Medium to large sized Busris
• Cost:                                                             Rupees 300 for two (2 USDollars)                                                                                               

INGREDIENTS:

1. 3 Cups Plain Wheat Flour
2. 1 Cup Homemade & Pure Butter
3. 1 Cup finely crushed Jaggery

METHOD:

• Knead the plain wheat flour in the water like making normal bread and let it rest for 20-30 minutes.
• Roll two rotis of the same size (bit thicker than normal Roti)
• Finely crush the Jaggery
• Now place one roti on a flat surface and sprinkle a lot of crushed jaggery over it.
• place the 2nd Roti over the top of the first one and press the outer areas with the help of a fork or plain water.
• Heat the Tawa (Hot Plate) and put the Roti on it and fry on both sides for 2-3 minutes.
• Put one Tablespoon of butter and fry it further till crispy on both sides.
• Take it out and place it on a platter.
• Now with the help of spoon make cuts in the top layer of Roti and put/insert blobs of Butter or Pure desi ghee in the cuts.
• The Jaggery would have been melted now and mixing of Butter in it will turn it into a jaggery sauce.
• Enjoy Hot at breakfast or night, especially during the winter season.
• STEP BY STEP PICTURES ARE ATTACHED AS UNDER:

I am damn sure that this recipe will hit your taste buds like a storm and you'll be hooked to this incredible traditional Busri of Sindh. Enjoy it with family and friends without any FEAR OF FAILURE.

INSHA ALLAH our next recipe will be another Winter Delight
GAJAR KA HALWA.     

Thanks,

NOVICE

METHI KE PARATHAY

METHI KE PARATHAY

(FENUGREEK PARATHAY)

INTRODUCTION:

Methi (Fenugreek) is used as a Vegetable while in the fresh leafy form in the Sub-continent and is a household item. Its seeds are used in the preparation of pickle and in rural areas a hot drink is made from the seeds mixed with jaggery and water and served during cold winter nights to keep one warm and face the cold. My maternal grandma used to prepare this hot drink during winter days and it always made us feel warm and cozy. The dried leaves of Methi are used for aroma and flavor in different recipes both vegetarian and non-vegetarian. In Pakistan, there are many dishes made with Methi which are Methi Plak, Methi Aalu, Methi Qeema among a lot. 

Apart from its uses in food, the Methi is one of the most sought-after herbs for medicinal uses.

Methi (fenugreek) has been used in alternative and Chinese medicine to treat skin conditions and many other diseases for thousands of years.

It is also a common household spice due to its strong aroma and it is commonly used in the kitchens of the Sub-continent.

Methi Dana (Fenugreek seeds) and powder are also used in many Indian and Asian recipes for their nutritional profile and aroma.

It has benefits for various health conditions and has been used for all sorts of purposes in herbal medicine. However, modern science is just beginning to discover its true benefits.

Based on the available evidence, Methi has benefits for lowering blood sugar levels, boosting testosterone and increasing milk production in breastfeeding mothers, Lowering Cholesterol level, and other heart ailments as well as effective in clearing clogged blood vessels.

Nutrition Values:

One tablespoon of whole seeds contains 35 calories and several nutrients

·         Fiber: 3 grams.

·         Protein: 3 grams.

·         Carbs: 6 grams.

·         Fat: 1 gram.

·         Iron: 20% of your daily requirements.

·         Manganese: 7% of your daily requirements.

One of the most common reasons men use Methi supplements is to boost testosterone in Europe.

Some studies have found that it has beneficial effects, including increasing testosterone levels and boosting libido.

The most impressive research on fenugreek has analyzed how it affects metabolic conditions such as diabetes.

Health Benefits:

Methi has been used to treat a long list of diseases and conditions in alternative medicine.

However, many of these uses have not been studied well enough to reach strong conclusions.

Also, some reviews and anecdotal reports from traditional medicine suggest it can help with ulcer treatment, other skin conditions, and numerous illnesses.

Methi may also benefit cholesterol levels, lower inflammation and help with appetite control.

As I have mentioned above there are many different dishes prepared from methi Leaves not only for its aroma and taste but its health benefits as well. These Parathas are more suitable during the winter season and can be taken as a Gift of ALLAH.

before starting I must clarify here that I did not make these parathas but placed the recipe before my Wife, who diligently made the Parathas, and Vow, the recipe became her favorite as well. Now she is being asked time and again by neighbors, friends and even our own LAB RATS (my kids who approve or disapprove what is cooked) every new dish is placed before these LAB RATS. 

Let us start our Methe ke Parathay with the name of ALLAH.

EQUATION:

• Mixing and Kneading of Dough:       15 minutes
• Resting the dough:                         30 minutes
• Frying:                                           Few more minutes
• Yield:                                             10 Medium size Parathas
• Expenses:                                       Rupees One Hundred 150 (little less than 1 US                                                           Dollar)

INGREDIENTS REQUIRED:

1. 3 Cups Aata (Plain Flour)
2. 3 Cups Maida (All Purpose Flour)
3. 3 Tablespoons Oil
4. 2 Tablespoons crushed and toasted Coriander seeds
5. Salt to taste
6. 1 Cup Methi leaves
7. 3 Tablespoons fresh Corriander leaves
8. Thinly sliced Green Chilies as per taste
9. 3 Tablespoons Yogurt
10. Water as per requirement

METHOD:

• Mix all ingredients and knead with slightly warm water and rest it in the fridge
• Take the dough out and make medium sized balls
• Roll out the balls into medium-sized Roti and fry it in a pan with oil till crispy
• Serve hot with Green Raita, Green Chutney, and Tomato Chutney, or any Sauce you like.

Viewers I hope these Parathas will take place on your dining table during this Winter and am sure you'll be hooked to it. Start a plan for preparation without any FEAR OF FAILURE.

thanks, 

NOVICE

PIZZA PASTA CAKE

PIZZA PASTA CAKE

INTRODUCTION:

The roots of Pasta can be found in Ancient Italian History, corresponding to the areas of Tuscany, Umbria, and Lazio roughly about 700 BC. 

They prepared a wheat and egg paste, but it was baked not boiled. There are artifacts from a period 3,000 years ago that look remarkably like pasta dies. 

The ancient Greeks had some form of flattened dough that resembles lasagna. The knowledge to mix wheat and egg with water was known long before. But the result was roasted on hot stones. We could name it as the coarse style of baking or slowly come towards it. The Romans quickly followed suit in the 1st century AD with a layered dish comprised of 'lasagna' and meat or fish.

By the 5th century AD, cooking noodles was a common practice, But a more interesting aspect of its origin is that there are witnesses of its migration from the Arab World. This record of Pasta like preparation in the Arab world provides a basis that the practice spread to Italy from Arabia. With the incursion of Arabs into Sicily, they would undoubtedly have brought a food that could travel well. A flour-based product in the shape of strings was produced in Palermo at the time that might fit the bill.

Whatever the claims are for the origin of Pasta, it became more popular during the 14th century and by the 17th century, it was a common food throughout the region. Pasta really took off in America around the turn of the century. Spaghetti, lasagna and many other forms became widespread as a result. With the ubiquitous consumption of pre-made dried macaroni and cheese during WWII, the dish became a staple of the American diet for decades after.

But whatever its true origins, and subsequent history, one thing is sure. Pasta is here to stay. 

Pasta has changed so little over the thousands of years that it has been made and consumed. While the ancient Greeks and Romans undoubtedly made and prepared pasta differently than is done now. 

Any food which can satisfy and remain relatively unchanged for 500 years surely has some remarkable properties. Made from simple ingredients - wheat and eggs - and processed in a simple way - just basic mixing - are just two reasons, but fundamental ones. Healthy, appetizing and easy to prepare by simply boiling or baking. 

The many shapes and sizes of pasta aren't just a modern marketing gimmick, either. They serve a good purpose. Providing lots of surface area on this starchy food allows sauces to cling well. Coming in a variety of useful shapes means the ability to stuff, layer or otherwise offer versatility in recipe invention.

Pasta, almost alone among foods, goes well with a huge variety of other ingredients. The range of compatible sauces, very simple Marinara is not found in other foods. 

Pasta is a very healthy food, too. Despite its reputation, pasta is a low-calorie, heart-beneficial dish. With only 200 calories per cup (two servings) and a gram of fat, it is perfect even for those on a strict diet.

As a complex carbohydrate, it is digested slowly, leading to an even and gradual production of blood sugar. As a food high in fiber, there is evidence that it is helpful in forestalling intestinal and other cancers. Often fortified with folates and naturally packed with essential minerals, it is heart-healthy, as well.

It's easy to prepare, easy to cook and makes for a great presentation on the table. There's a good reason so many Italian restaurants continue to do good business. But it's equally welcomed at home where it can inexpensively feed a family of five or a party of fifty.

But one thing about pasta has changed dramatically over the centuries. There is today more helpful tools and machines to create and prepare pasta than ever before. The variety and utility of rollers, cutters, bowls and other tools are greater than ever. Materials science and ergonomic designs have made these things stronger, healthier and less expensive. Pasta making machines are cheaper, more reliable and come with a larger assortment of useful attachments than they did even as recently as twenty years ago.

So when you think of pasta, you don't need to think of a "food you really shouldn't eat" or one that is just mundane. It's healthy, can be prepared in a dazzling array of tasty dishes, and is just plain great.

EQUATION:

YIELD:                                                      6-8 Servings

Boiling and Sauce making time:                 30 Minutes

Assembling in Baking Dish:                        20 Minutes

Baking Time:                                            30 Minutes

Total Time:                                               80 Minutes

Expenses:                                                 800 Rupees (About 7 US Dollars)                                             

WHAT WE NEED FOR OUR PIZZA PASTA CAKE:

1. 500 Gram Penne Pasta
2. 2 Tablespoons Olive Oil
3. 500 Grams Beef or Chicken Mince (finely grounded)
4. 1 Large Capsicum
5. 2 Carrots
6. 2 medium Carrots
7. 3 Cloves Garlic
8. 2 Cups Spicy Pizza Sauce (See my recipe on this blog)
9. 1 Cup Mozzarella Cheese
10. 1 Cup Parmesan Cheese
11. 2 Green Chillies chopped
12. Salt & Black Pepper to taste
13. 2 Tablespoons Butter
14. 2 Large Bread Slices

HOW WE'LL MAKE OUR CAKE:

• Boil pasta in a large cooking pot with salt until slightly under-boiled (12 to14 minutes). Use a large pot so the pasta doesn't stick together. When done, rinse them in cold water and drain again. 
• Toss pasta with 1 Tablespoon olive oil for coating. 
• Drizzle the oiled Pasta with some Parmesan Cheese and set aside.

• Now cook the Minced meat with spices and tomatoes as given above in one Tablespoon of remaining Olive Oil.  (You can change the spices according to your taste). 
• Take out half of the cooked meat and blend it to make a paste or meat sauce
• The filling is ready. Set aside. (I am sorry that the picture does not show the meat sauce)
• Break the Bread slices into small pieces.
• Preheat Oven to 200 C, 400 F or Gas Mark 4 for 20 minutes.

• Fix Silver Foil on bottom sides of the Springform pan, so that it may not leak while being baked. (As shown in the picture) Most Springform Pans do leak.

• Grease a 9-inch Springform baking pan and lay a layer of bread pieces at the bottom of the pan.

• Pour Pizza Sauce over the above layer of bread pieces.
• Now comes the trickiest part of the whole process which is fitting or filling the pasta pieces in a standing position in the baking pan over bread pieces and Pizza Sauce.
• It will take time and a lot of patience as well as a little messy for your fingers.
• Try fitting the pasta pieces in standing position, the soiled bread pieces will help its fixing.
• Sprinkle some Parmesan Cheese over the Pasta

• Now pour the Mince Sauce over the standing Pasta and fill their holes. Of course, it will take some time to fill all the pieces with the sauce but your efforts will result in ooohs and aaaahs of all. Stuffing meat sauce in each hole is not an easy task but doing it will give you satisfaction as well as the admiration of family and friends who'll be lucky to see your creation.

• Place the pan into the Oven and bake for 15 minutes
• Take it out of the Oven and generously drizzle grated Mozzarella Cheese on top.
• Bake again for 12-15 minutes more or till the Cheese turns golden

• Cool it on a wire rack for at least 15 minutes.
• Run a knife on sides and place a straight bottomed plate on top of the Bundt Pan and invert it. The Pizza Pasta Cake will easily slide onto the plate.

• Cut the slices in the same way as you cut the conventional cake and serve with any sauce you like.

How is it? 

Hope you like this Cake, the effort put in assembling of the Cake is worth its novel taste, the mixture of Pizza and Pasta in shape of a conventional cake.

Get on with it and make this cake at your earliest, also remember to call your friends and unveil the Cake Pan filled with Cheesy Pasta with the taste of Pizza at the same time without any FEAR OF FAILURE.

InshaALLAH our next recipe will be

Thanks,

NOVICE