Carrot Rice Kheer / Payasam / Pudding

 

          This is a nice twist to the original North Indian special Gajar ka halwa (carrot pudding) where I added some rice along with grated carrots to come up with this yummy kheer or payasam. 

          In this version, the quantity of milk is more as I cooked the carrots and rice in it till I got the desired consistency. You can also add some khoya or store bought pedas for a more creamier texture. 

          To make it more healthy, you can substitute regular sugar with brown sugar. So enjoy this great winter delicacy on any special occasions or just as an after meal dessert.

• 1 med. size carrot, grated
• 1/4 cup Basmati rice, soaked
• 1/2 litre milk
• pinch of salt
• 1 tsp. ghee 
• 1/4 tsp. cardamom powder
• sugar to taste 
• pinch of saffron
• 1 tbsp. chopped pistachios
• 1 tsp. rose water
• 2 drops of kewra essence

          Bring the milk to a boil. Add the grated carrot, soaked rice, pinch of salt and ghee. Cook on a low flame till it turns soft. 

          Now add sugar, cardamom powder and chopped pistachios. Continue to simmer till it turns slightly thick and you get the right consistency. 

          When done, switch off the flame. Add the saffron, rose water and kewra essence. Give it a stir and keep aside to cool down. Serve chilled. 

Gajar Ka Halwa (Carrot Pudding)

          This is a very popular dessert in the Northern regions of India, especially Punjab. It is basically grated carrots, cooked with sugar, milk, khoya and cardamom powder. Due to unavailability of khoya, I used store bought milk pedas. They were a perfect substitute and gave this dessert a nice creamy texture and flavour.

           There are many ways of making this yummy dessert. Most households have their own version of this recipe. I have used a quick method by pressure cooking it first, thus reducing the cooking time. However, the real taste lies in cooking it the traditional way by simmering on a low flame.

            It can also be cooked in a microwave. To make it more healthy, opt for brown sugar and less of ghee. So enjoy this great winter delicacy on any special occasions or just as an after meal dessert.

• 3 med size carrots, grated
• 1 cup evaporated milk
• 4 milk pedas, crumbled
• 2 tbsp. ghee (clarified butter)
• 1/4 tsp. cardamom powder
• sugar to taste 
• pinch of saffron
• 1 tbsp. chopped pistachios
• few dry rose petals
• 1 tbsp. rose water (opt)

           Heat ghee in a cooker and sauté the carrots for 1-2 minutes on a low flame. Add milk and pressure cook for 2-3 whistles.

          When cool, transfer it to a non-stick pan and keep stirring on a low flame till the moisture is reduced.

          Add the crumbled pedas, cardamom powder and sugar to taste. Continue to stir till it slightly thickens. 

          Add rose water and saffron. Garnish with chopped pistachios and dry rose petals. Serve chilled or at room temperature.

                       Garnish with chopped pistachios and dry rose petals. Serve chilled 
                       or at room temperature.

Tomato & Lentil Rasam

          Rasam as everyone is aware of, is a very popular South Indian lentil prepared with tomatoes, lentils, tamarind extract, pepper and many other flavors. They are generally had with rice or can be taken as a soup with some croutons or bread sticks. It tastes great as an appetizer too. 

          There are many variations to this delicious and refreshing soup. Today I prepared using both tomatoes and tuvar dal (split pigeon pea lentil). It is recommended to have it piping hot for all the health benefits like common colds and congestion. So check out the step by step pictorial recipe to prepare this amazing South Indian dish.

• 1/4 cup Tuvar dal (pigeon pea lentil), soaked for 30 minutes, washed well & rinsed
• 2 large tomatoes, chopped
• 1 tbsp. oil
• 2 dry red chilies
• 1/2 tsp. mustard seeds
• 1 sprig curry leaves
• 5-6 garlic cloves
• 1 tsp. cumin seeds
• 1 tsp. pepper pods
• 1/4 tsp. asafoetida
• 1 tsp. salt or to taste
• 1/2 tsp. turmeric powder
• 1/2 tsp. tamarind paste
• 1 tsp. coriander leaves, chopped
• 1 tsp. of ghee (opt)

          Grind the garlic, cumin seeds, asafoetida and pepper with 2 tbsp. water into a smooth paste. Keep aside. 

          Pressure cook the dal in 1 cup water for 4-5 whistles. Give it a whisk and set aside.

          Pressure cook the tomatoes in 2 cups water for 2 whistles. When cool, blend and keep aside.

          Heat oil in a pan and temper with dry red chilies, mustard seeds and curry leaves. Sauté till it stops crackling. 

          Add the garlic paste and sauté till the oil separates. 

          Then add the boiled dal, tomato puree, salt, turmeric powder and the tamarind paste. Simmer on a low flame for 4-5 minutes.  

           Garnish with coriander leaves. Serve with hot steamed rice and a drizzle of a tsp. of ghee.

Pressure cook the dal in 1 cup water for 4-5 whistles. Give it a whisk & set aside.

Pressure cook the tomatoes in 2 cups water for 2 whistles. When cool, blend & keep aside.

Heat oil in a pan & temper with dry red chilies, mustard seeds  curry leaves. Sauté till it stops crackling. 

                  Add the garlic paste & sauté till the oil separates. 

 Add the boiled dal, tomato puree, salt, turmeric powder & the tamarind paste. Simmer on a low flame for 4-5 minutes. 

                      Garnish with coriander leaves.

            Serve with hot steamed rice & a drizzle of a tsp. of ghee.