Tag Archives: Carrots

Mixed Sabzi

When you are sick of eating meat everyday, have a green day…. Its super easy, super fast and high of flavour ❤

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Ingredients:

  • 1 cauliflower (heads)
  • 1 cup peas
  • 2 carrots (peeled, sliced or diced)
  • 2 capsicums (cut into cubes)
  • 3 potatoes (cut into cubes)
  • 1 tbspn heapful of crushed ginger
  • 2 green chillies chopped + 2 green chillies whole
  • ½ cup chopped coriander
  • 2 medium onions (sliced)
  • 3 tomatoes (sliced)
  • 2 cups boiling water
  • 1 cup oil
  • 1 tbspn ghee or butter
  • 1 tspn kasuri methi/ dried feugreek leaves
  • 1 tspn garam masala
  • 1 tbspn coriander powder
  • Salt to taste
  • 1 tspn red chilli flakes
  • ½ tsp black pepper
  • ½ tspn red chilli powder
  • 1 tspn turmeric
  • 1 tspn cumin seeds

Procedure:

  • Wash, peel and cut all the vegetables according to the instructions given.
  • Put peas in 1 cup of boiling water and keep aside until needed.
  • Mix all the spices except garam masala, black pepper and feugreek leaves in a bowl
  • Heat oil in a pan and fry onion. Add ginger when the onion is translucent. Fry until everything is golden brown. Add tomatoes and cook until tomatoes lose the stiffness. Add a splash of boiling water and stir.
  • Add potatoes and mix. Simmer on medium flame for 5 minutes, adding splash of boiling water whenever needed. Add rest of the water and cover the pot. Cook for 5 minutes on medium low heat.
  • Now add carrots, cauliflower and peas along with the spice mix and stir. Cook for 5 minutes and then cover and cook for 10 minutes on low heat.
  • Add capsicum and let it cook on low heat. Meanwhile melt some butter or ghee in a frying pan and fry fenugreek leaves, garam masala and black pepper for 30 seconds. Add this mixture to the vegetables, add some coriander leaves and green chillies, give it a final stir and take it out in the serving dish.
  • Garnish with the left over coriander and green chillies and serve hot with home made rotis.

Gaajar Ki Kheer (Carrot & Rice Pudding)

Another winter sweet dish from Pakistan. We get really good, juicy, red carrots there in winter season and they are used in various sweet dishes, pickles and Murabbas (sweet pickle) and here I am gonna tell you a beautiful recipe with is made of carrots, ground rice and milk scented with cardamom and kewra. This dish is also very popular in Pakistan, specialy when it comes to home cooking. People make it as sweet dish after dinner. It is very nutritious but a bit fattening but anything taken in moderation is not bad for you….. Lets get started!

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 1 cup basmati rice
  • 2 litres of full cream milk
  • 4 carrots (peeled and grated)
  • 1 cup raw sugar
  • 1 cup white sugar
  • 1 cup Khoya
  • 4 – 5 cardamom pods (crushed in mortar and pestle)
  • 4 tbspns kewra water
  • Some sliced almonds and pistachios

FOR KHOYA

  • 250 gms full cream milk powder
  • 150 ml full cream

Procedure:

-For khoya combine the two ingredients and microwave for 2 minutes without mixing.

-Take the bowl out stir and make a paste. Microwave the paste for 2.5 minutes. Take it out and allow to cool.

-Khoya is ready

-Take ¼ of khoya and put it in fridge for garnishing the final product.

-In a thick bottomed deep pan, pour some milk and let it half boil on medium heat. Stir occasionally; we don’t want milk to stick to the bottom.

-Meanwhile take 1.5 cups of water and 1 cup of basmati rice and microwave for 4 minutes. This will speed up the process of soaking the rice in water for 30 minutes or 1 hr. Take out the rice and crush them in mortal and pestle or in a blender with some cold milk.

-When the milk is about to boil add carrots, sugar, cardamom and ground rice. Stir.

-Let everything cook on low – medium heat with occasional stirring.

-When it gets thick and rice is fully cooked add khoya and mix. Cook for 10 more minutes and remove from heat.

-Spoon the mixture in a deep serving bowl and let it cool down a bit on your kitchen counter. Then refrigerate for 6 hours.

-When it is time to serve garnish with some almonds, pistachios and reserved khoya and there you go! You are ready to delight your guests.

Khoya is a traditional ingredient of South Asia which is widely used in South Asian sweets (gulaab jaman, barfi, Peda, etc.) and sweet dishes (gajar ka halwa, kheer, rabbri Milk, Zarda, etc.). It is basically milk solids which is mainly obtained by boiling and cooking milk to an extent when all the water is evaporated and only dough like thick milk solids are left. This method is mostly used by Halwaii (the person who make sweets for shops). As this method is very time consuming so just to cut down some time I have this easy and less time consuming method for you (which i mentioned above). The taste and quality is almost the same. Hope you guys like it 🙂

Gaajar Halwa (Ayesha’s Kitchen Way) (The BEST)

Gajar Halwa is one of the most popular and favourite desserts of South Asia, specially in winters as it is served hot rite from the wok and garnished with dry fruits. People serve this on special occasions like Eid, Diwali, Birthdays, Weddings, Home Dinners, Parties, etc.
It  is also known as “Mausam – e – Sarma ki Saughaat” (The Gift of Winter Season) in Pakistan. Mums make this for their children so they can consume the nutrients of seasonal vegetable, Carrot, which is also very good for eyesight and health.

Just imagine! In cold month of December, you and your friends are gathered in open air canopy for BBQ dinner and you get this hot, milky, sweet, cardamom scented carrot dessert………… wow!

Anyway, Its Summer in Pakistan and people are waiting for mangos so lets dedicate this recipe to our Australian mates! How about “Mausam-e-Sarma ki Saughaat forAussies”………….. 🙂

Ayesha's Kitchen

Ayesha’s Kitchen

Give it a go and let me know how you go with it.

Ingredients:

  • 250 gms home made khoya (recipe given below)
  • 1lt. full cream milk
  • ½ tspn cardamom seeds
  • ½ cup slivered almonds
  • ½ cup chopped walnuts (optional)
  • ½ cup chopped pistachios
  • ½ cup cashew nut halves (unsalted)
  • 250 gms butter/ ghee
  • 1kg grated carrots
  • ½ cup sulatana
  • 250 gms sugar

Procedure:

-Take a thick bottomed deep pan and cook grated carrots in sugar and milk until the water of carrots and milk gets dry. This process will take around 20 – 30 minutes on medium heat.

-Meanwhile, for Khoya combine 250gms of full cream powdered milk and 250gms (1 cup) of thick cream and microwave for 1 minute. Take it out, mix and microwave for 2 more minutes. Allow to cool. Khoya is ready to put in stuff like kheer, gajar ka halwa, kajrela, etc.

-Now getting back to our Gajar ka Halwa, melt butter in a frying pan and fry sulatana until it is puffed up. Sauté other dry fruits and add this mixture to the carrot mixture. Mix and cook for 5 minutes on medium high heat.

-Now crumble khoya with your fingers and add it to your dish. (reserve 3 tbspns of Khoya for garnishing). Mix and cook for another 5 minutes.

-Take it out in your serving dish, garnish with some crumbled khoya, dry fruits, etc. and serve hot.

Carrot Cupcakes with Lemon Cream Cheese Frosting

Easter 2013 …..

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 1 cup vegetable oil
  • 3 eggs
  • 1 tspn vanilla essence
  • 1 cup caster sugar
  • ½ cup brown sugar
  • 2 cups grate carrots
  • 1 ½ cups self-raising flour
  • 1 cup grated dried coconut
  • 1 tspn cinnamon powder

FOR FROSTING

  • 250 gms cream cheese (room temperature)
  • 1 ½ cups icing sugar
  • 2 tbspns grated lemon rind
  • 1 tbspns fresh lemon juice

Procedure:

-Preheat oven to 180°C. Line sixteen 80ml (1/3-cup) capacity muffin pans with 2 layers of paper cases.

-Whisk together the oil, eggs and vanilla in a bowl. Add the caster sugar and brown sugar and beat to combine. Stir in the carrot, flour, almond meal and cinnamon. Spoon among lined pans. Bake for 18-20 minutes or until a skewer inserted into the centres comes out clean. Set aside to cool.

-Use an electric beater to beat the cream cheese, icing sugar, lemon rind and lemon juice in a bowl until smooth. Spread over the cupcakes to serve or with a piping bag decorate the top of your cupcakes.

-Refrigerate for 3 hours and serve.

Ayesha's Kitchen

Ayesha’s Kitchen

Gajar Halwa (Carrot Halwa) (Ayaz Recipe)

Gajar Halwa (Carrot Halwa)

Gajar Halwa or Carrot halwa is a Pakistani Sweet dish made of grated carrots and full cream milk scented with cardamom and garnished with nuts, its a wonderful recipe and probably the easiest recipe on this planet for this South Asian yummy and nutritious sweet dish …

Ayesha's Kitchen

Ingredients:

  • 1 cup sugar
  • 1 kg carrots (peeled and grated)
  • 2 litre full cream milk
  • 1 tspn cardamom powder
  • Some almonds for garnishing

Procedure:

-Boil milk and add cardamom powder in it. After 2 minutes, add carrots and let it cook on medium heat for 15 minutes. Now add sugar and cook it for 40 minutes on low medium heat or until the milk is evaporated and “khoya” (milk solids) is made.

-Now stir well on medium heat and after simmering it for 5 minutes, take it out in a serving dish and garnish with some almonds, pistachios and other nuts.

-Serve hot as sweet dish.

Tips:

-Keep an eye on it and make sure that it does not stick to the bottom of the pan.

-It is a bit time consuming recipe…… so be patient.

Serving:

Serves 6.